Coconut Milk Pulao Rice

Pulao is my favourite. It is really spicy, fragnant and very tastier dish. This is the simple and tastier dish, which is made in few minutes.

INGREDIENTS:

• 1 cup basmati rice, 200 grams
• 1 medium to large onion, thinly sliced or 1 cup thinly sliced onions
• ½ inch ginger + 2 to 3 garlic + 1 green chili, crushed to a paste in mortar-pestle
• ½ cup green peas/matar (fresh or frozen) + ⅓ cup chopped french beans OR ¾ cup of any mixed chopped veggies
• 5 to 6 curry leaves or 1 medium sized tej patta/indian bay leaf
• 3 to 4 cloves/lavang
• 3 to 4 green cardamoms/choti elaichi
• 1 inch cinnamon/dalchini
• 1 single strand of mace
• ½ tsp cumin seeds/jeera
• ¾ cup thick coconut milk, about 200 ml
• 1 to 1.25 cups water
• 2 tbsp oil
• few chopped coriander leaves or mint leaves for garnish
• salt as required

METHOD:

prepping:

1. rinse basmati rice very well in water till the water runs clear of the starch. soak the rice in enough water for 20 minutes. after 20 minutes, drain the rice and keep aside.
2. when the rice is soaking, prep up the veggies by chopping them. slice the onions thinly. also crush ½ inch ginger + 2 to 3 garlic + 1 green chili in a mortar-pestle.

preparing coconut pulao:

1. heat 2 tbsp oil in a pressure cooker and add the whole spices - 3 to 4 cloves, 3 to 4 green cardamoms, 1 inch cinnamon, 1 single strand of mace and ½ tsp cumin seeds. saute the spices till they splutter and become fragrant.
2. now add 1 cup thinly sliced onions and 5 to 6 curry leaves. if you do not have curry leaves, then add 1 medium sized tej patta/indian bay leaf when you saute the whole spices. stir very well.
3. saute till the onions turn translucent or a light golden.
4. then add the crushed ginger+garlic+green chilies paste. stir and saute till the raw aroma of ginger and garlic goes away.
5. now add 10 to 12 cashews, which have been chopped. cashews are optional and you can skip them. stir again.
6. now add the mixed veggies. you can add ¾ cup of any mixed veggies. i added ½ cup green peas and ⅓ cup chopped french beans.
7. stir and saute the veggies for a minute.
8. then add the rice grains.
9. gently mix and stir the rice grains with the rest of the ingredients.
10. now pour ¾ cup thick coconut milk. you can also add 1 cup thick coconut milk.
11. add 1 to 1.25 cups water. stir well. if using 1 cup coconut milk, then add 0.75 to 1 cup water.
12. then season with salt. taste the stock and it should feel slightly salty. cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes. i pressure cooked for 2 whistles.
13. when the pressure settles down naturally, open the lid and gently fluff the pulao.
14. garnish with some chopped coriander or mint leaves. serve coconut milk pulao with a side dish of raita, biryani shorba gravy or some pickle and salad.

Read More »

Fruit Kesari

Kesari is Tamilnadu special.. That too fruit kesari is a vital sweet in all marraige functions. Its an traditional sweet in south India. And it is a very easy and special weet tooo....

INGREDIENTS:

Rava/Sooji - 1 cup
Sugar - 2 cups
Apple chopped -1/2 cup
Pineapple chopped - 1/2 cup
Raisin - 1/4 cup
Cashew nut - 1/8 cup
Ghee - 1/4 cup
Oil - 1/4 cup
Pineapple essence - 2 drops
Salt -A pinch
Water - 2 and 1/2 cups

METHOD:

1. Chop the fruits and keep it mixed with 3 tblsp of sugar for atleast 30 mins. Heat a pan with ghee and oil and add the cashewnuts. Just give it a stir. No need to make it golden.
2. Add the raisins and stir in medium flame until it gets bloated fully. Add the rava and roast until the raw smell goes off. No need to wait until the rava turns colour.
3. Boil water side by side and add it to the roasted rava. Carefully mix as it may overflow or spill as it boils. Add salt at this stage.
4. Mix well until it gets thick in consistency.
5. Cook covered for 4 minutes or until done in low flame. Mix well.
6. Add sugar and colour. Mix until its watery.
7. Add the fruits without the watery sugar at the bottom. Mix well.
8. Keep mixing until the kedari starts leaving its sides and transfer to the serving bowl.

Read More »

Bread Upma (Indian style)

Bread Upma is my favourite breakfast. And it is also a simple dish to do within 10 minutes. And we can eat dis as a evening snacks at the rainy days. And here we can see how to do dis with the ingredients which is already there in every homes of India....

INGREDIENTS :

• 3 cups chopped bread cubes or 5 to 6 bread slices, chopped in cubes
• 2 tbsp oil
• 1 tsp mustard seeds/rai
• ½ tsp cumin seeds/jeera
• 1 medium onion, finely chopped or ⅓ cup finely chopped onions
• 1 green chili/hari mirch, finely chopped
• ¾ to 1 inch ginger/adrak, finely chopped or 1 tsp finely chopped ginger
• 6 to 7 curry leaves/kadi patta, chopped
• 2 medium tomatoes, finely chopped or ½ cup finely chopped tomatoes
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• a pinch of asafoetida/hing (optional)
• 1 tbsp chopped coriander leaves/dhania patta
• salt as required

METHOD:

1. chop the bread slices in cubes. keep aside.
2. heat 2 tbsp oil in a pan. add 1 tsp mustard seeds and let them crackle and pop.
3. then add ½ tsp cumin seeds. stir and saute till the cumin seeds also crackle and change their color.
4. add ⅓ cup chopped onion. stir. on a low to medium flame, saute the onions till they turn translucent.
5. add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. stir and saute till the raw aroma of ginger goes away. about 10 to 12 seconds.
6. then add ½ cup finely chopped tomatoes. about 2 medium tomatoes, finely chopped.
7. add ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (optional). for a more spicy taste, you can increase the red chili powder to ½ tsp.
8. mix very well. add salt.
9. stir and saute this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. the tomatoes have to be cooked well, otherwise you will feel the rawness in them. there should also be no liquids or moisture in the mixture and it should be slightly dry. otherwise the bread cubes become soggy.
10. add the bread cubes. mix the bread well with the rest of the mixture.
11. on a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. this way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.
12. then add 1 tbsp chopped coriander leaves. you can also garnish with the coriander leaves, instead of adding at this step.
13. mix and serve bread upma hot as a breakfast or as a quick snack.

Read More »

Calcutta Fish curry

Fish is one of the healthier and all time available. And dis special fish curry is one of the best dish. And let us see how to do dis with the simple fish.

INGREDIENTS:

• 1 kg fish cut into 1" thick slices
• 4 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tbsp mustard seeds
• 2 tbsps cumin seeds
• 8 dry red chillies
• 1 tsp paanch phoran seeds (see recipe below)
• 10-12 curry leaves
• 1 large onion ground to a paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 large tomatoes cut into cubes
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 3-4 tbsps coconut powder
• Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
• 2 cups hot water
• Salt to taste
• Chopped coriander to garnish

METHOD:

1. Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
2. Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
3. Heat the oil in a wide heavy-bottomed pan and add the paanch phoran (see recipe here) and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
4. Add the ginger and garlic pastes and fry for 3-4 minutes.
5. Add the tomato and spice paste and fry till the oil begins to separate from the masala.
6. Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
7. Bring the gravy to a boil and then simmer.
8. Gently add the fish to this gravy and cook till done.
9. Garnish with chopped coriander and serve hot with plain boiled rice.

Read More »

Diwali snacks Sweet Samosa (Sooji Gujiya)

Diwali sweets sweet samosa. It is stuffed with sweet inside. And that is an sweetest snacks. It is a very tastier snacks which is made in the special occassions like diwali.....

INGREDIENTS:

• All purpose flour -  1/2 cup ( 100 gms)
• Semolina / rava – 1 tbsp
• Ghee –2 tsp
• Cooking soda – A big pinch
• Sugar – 1/2 tsp
• Salt – A pinch
• Water – 1/3 cup
• For stuffing:
• Sugar – 1/2 cup
• Grated coconut – 1/2 cup
• Gram dal / pottukadalai – 1/2 cup
• Cardamom seeds – 3 nos ( remove the skin & grind )

METHOD:

1. Take a wide bowl sieve maida and cooking soda.
2. Add rava, salt and mix well. Now add water and make a smooth,pliable soft dough like chapathi dough. Knead well for sometimeand cover the dough with a polythene sheet for30-60 minutes...
3. In the means while, make stuffing. In a kadai, dry roast coconut for a minute till the wetness emanates.
4. In a mixer, take the dal, roasted coconut and cardamom seed. Pulse it once or twice to make a coarse powder...
5. Now add the sugar and again for pulse twice. The mixture should not be smooth. It should be coarsely groung. Do not add water..
6. Now take the dough and make small balls. Dustin little maida and keep it ready.
7. Now make a small poori andkeep 2 tsp of filling in the centre. Close one side to make a semi circle. seal the corner by pressing with ur finger. Now run the samosa spoon over the edges to makea disgn..
8. Discard the extras and set aside.
9. Heat oil in a kadai and deep fry on both sides till golden brown. It puffs up slightly like poori. Store in a box after it cools down.

Read More »

Diwali speical sweet Badhusha

Badhusha is my favourite sweet. In Indian homes, at the festival times like diwali , they used to make sweets and snacks. In that badhusha plays vital role. It is an very tastier and simple snacks which is made in home very easily...

INGREDIENTS:

Maida /All purpose flour - 1/4 kg (250grams)
Ghee - 50 grams
Vanaspati /Dalda - 100 grams
Cooking soda - 1/4 tsp

FOR SUGAR SYRUP

Sugar -3/4
Water -2 cups
Milk - 4 tbsp
Cardamom powder - 1/4 tsp
Edible camphor /pachai karpram - a pinch

METHOD:

• First mix dalda, cooking soda and ghee nicely / vigorously for 10 minutes.Do it in the same direction.
• Then add maida and mix well with your hands. Add water little by little and knead it into a soft dough.(I added around 1/4 cup and a little more water).This step is very important to get soft badhushas.
• Let it sit for 15 minutes .
• After that divide the dough into equal lemon sized balls, flatten it a little and make a depression with your thumb in the middle.

Read More »

Diwali Snacks Butter Murukku

My Diwali special snacks murukku.

Diwali means murukku. Dis can be made in home very easily. And little one's like to eat. Murukku is everyone's favourite. And here we can see how to make murukku in home...

INGREDIENTS:
Rice flour.      -        1 cup
Gram flour.       -        2 tsp
Chutney dhal flour.       -        1 tsp
Butter.       -        2 tsp
Jeera.       -        1 tsp
Salt to tasttaste
Oil for deep fry

METHOD:
Powder shall in a mixer. You can powder and keep more than needed forlater use.
Sieve it to eliminate the coarse particles. Place all the ingredients in a mixing bowl.
Rub well to mix the ingredients. Add water to make a smooth dough. Slightly on tighter side.
Heat oil and squeeze the murukku using the star shaped plate. I used 3 starsstars to make it easier.
Cook in medium flame.
Stir in between to flip it and cook on both sides.

Drain in paper towel and cool down completely before storing in a container.

Read More »

Mushroom Gravy

Mushroom is available in all seasons.Mushroom is an very special and healthier veg dish. It is liked by everyone from little one to elders. It's an very healthier dish and also a simple dish which is made in home very easily..

INGREDIENTS:

• Sliced mushrooms.       -        1 pack
• Ginger garlic paste.       -        2 tsp
• Onion.       -        1
• tomato.       -        1
• Coriander powder.       -        4 tsp
• Masala powder.       -       4 tsp.
• Chilli powder.       -          2 tsp.
• Salt for taste
• Coriander leaves for garnishing

METHOD:

1. Wash mushrooms in hot water.
2. Heat oil in a pan.
3. Add ginger and garlic paste and stir till brown.
4. Add onions and stir well till onions are cooked.
5. Add coriander powder and masala powder and stir till the smell of the masala powder comes out.
6. Add one copped tomato and chilli powder and stir it well.
7. Add mushrooms and co se the pan with lid and cook on a low flame, till it gets cooked well.
8. Should not add water for cooking it get cooked with its own fluid..
9. Stir well and finally garnish with coriander leaves...

Read More »

Diwali special snacks kara sevu

kara sevu satthur special. It is an very traditional dish which is made in diwali times. It is a simple and tastier snacks. That too everyone's faourite snack. Very good snack for evening with a tea... 

INGREDIENTS:

Channa Dhal Flour / Kadalai Mavu        -     2 cups 
Rice Flour                     -      1/2 cup
Zeera / Cummin Seeds   -      1 tsp
Chilli Powder              -      1 tsp
Garlic Pods        -      10
Salt, Turmeric Powder, Hing
Coconut Oil          -           1 cup
Any refined oil            -          2 cups

METHOD:

1. Sieve the flours and in a mixer grind the Garlic and Cummin seeds. As the quantity is less,add some water.See that it is free from the outer sheath of the garlic which may block the holes.

2. Mix well all the ingredients together by adding water. The consistency of the dough is similar to that of the Murukku dough, neither very hard nor very loose.

3.Heat the oil and press the dough in the oil like one whole big circlular piece using the Murukku mould.

4. When one side is cooked, turn it to the other side and remove from oil after the bubbles disappear.Break into small pieces when it cools.

Read More »

Diwali special sweet Boondhi Laddu

LAddu is my favourite sweet. That too motichur laddu is my all time favourite. We can do it my in home in a simple manner. It is a sweet which is made in every homes of home at diwali time.  

INGREDIENTS:

   Kadalai mavu /Bengal gram flour - 1/2 kg (500 grams)
   Rice flour - 1/4 cup
   Cooking soda - 1/4 tsp and a pinch
   Lemon Yellow food color - a pinch
   Ghee - 1 1/2 tbsp

 For the sugar syrup

   Sugar - 3/4 kg ( 750 grams )
   Water - 2 cups
   Milk - 1/4 cup to remove impurities from sugar

   Cardamom powder - 1/4 tsp
   Pachai karpuram/Edible camphor- a generous pinch
   Cashew nuts -25 grams (break it )
   Raisins -50 grams
   Cloves - 5-6

METHOD:

• First you have to prepare the sugar syrup and keep it ready.
• Take a pan, add water and sugar, mix well first. Then bring it to boil.
• Add 1/4 cup of milk to it, all the impurities in sugar will come to the surface. Remove it with a ladle.
• Boil sugar syrup till you get a one string consistency.
• Mix both bengal gram flour and rice flour, add cooking soda and a pinch of yellow color.
• Add water and make a batter. I added around 2 cups + 1/3 cup of water and it was perfect for me. You add water little by little carefully to get the batter consistency. It should neither be too thin nor thick.
• Heat oil and pour a little batter on the boondi ladle and gently tap it. Tiny droplets of batter will fall into the hot oil. Fry till golden brown. Keep aside. Note - Do not fry it too crisp as for KARA BOONDHI. Remove it from oil a stage before that.
• Repeat the process for the rest of the batter.
• After the boondi cools a little, add half of it to the sugar syrup.

Read More »

Enna kathirikai fry (Brinjal fry)

Childrens hesitate to brinjal. But if we fried that brinjal in oil. They used to eat. Its and kerala special which is made on the occassion of Onam.... It's a simple and tastier dish.. and it is an very good side for chappathi and v can also used to eat along with rice...

INGREDIENTS:

• Red chilli - 3
• chana dal - 1 tsp
• urad dal - 1 tsp
• Asafoetida - 1/4 tsp
• Black pepper - 1/2 tsp
• Grated coconut - 2 tsp
• Oil - 2 tsp
• Mustard - 3/4 tsp
• Cumin seeds- 1 tsp
• curry leaves

METHODS:

• Cut brinjals lengthwise and keep it immersed in water until use. In a kadai, dry roast red chilli, chana dal, urad dal, black pepper (if adding) well until the dal turns golden.
• Add coconut to this and fry for few seconds. Cool down and transfer to a mixer/ blender.
• Powder finely, keep aside. In a kadai, add oil, temper with mustard, cumin seeds and curry leaves.
• Add cut brinjals, salt and cook in oil itself in medium or low flame. 
• Once it’s 3/4th done, add powdered spices and mix. Fry until the brinjal gets cooked and spices gets coated to the brinjal.

Read More »

Dry Gobi Manchurian

Gobi is my all time favourite. I used to eat gobi daily in chat shop. This gobi manchurian is an very good side dish for chappathi, roti, naan. And dis can be made with 30 minutes with all those ingredients. All ingredients will be the default one in every home.It is simple, and tastier dish....

INGREDIENTS:

Cauliflower - 4 cup cut into bite size florets
Salt to taste
Turmeric Powder / Manjal Podi - 1/2tsp
Water as needed for cooking cauliflower

For Batter:
All Purpose Flour / Maida - 1/2 cup
Cornflour / Cornstarch - 1/4 cup
Salt to taste
Red Chilli Powder - 1 tsp
Soy Sauce - 1 tsp
Ginger garlic paste - 1 tsp
Water - 1/2 cup or as needed

For Sauce :
Oil - 3 tblspn
Onion - 1 large chopped finely
Capsicum - 1 chopped finely
Celery - 1 chopped finely
Ginger garlic paste - 1 tsp
Salt to taste
Sugar - 1 tsp
Red Chilli Powder - 1 tsp
Soy Sauce - 1.5 tsp
Vinegar - 2 tsp
Tomato Ketchup - 1/4 cup
Cornflour / Cornstarch - 1 tsp
Water - 3 tblspn
Spring Onion a handful finely chopped

METHOD:

• Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 5 to 7 mins till the cauliflower is done. Drain and set aside.
• Heat oil for deep frying.
• Mix all the ingredients for batter to a little thick paste. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. Drain and set aside.
• Now lets make the sauce. Heat oil in a pan, add in onion, celery, capsicum along with some salt and sugar. Keep cooking till it gets golden brown.
• Add in the ginger garlic paste and cook for 2 mins or so.
• Add in the remaining ingredients and cook till oil separates,
• Once it is thickened add the fried gobi and mix well.
• Add in cornflour mixed with some water and mix well.

Read More »

Creamy Pasta with Corn

Pasta is the favourite dish for everyone. Mostly childrens like pasta very much. And here we are going to add pasta with the corn and dis also makes dish to be very much loved everyone. And dis is the best dish for the rainy evening......

INGREDIENTS:

• Macaroni - 1 cup dried
• Butter - 1 tblspn
• Sweet Corn - 1 cup ( I used frozen)
• Garlic - 1 clove chopped finely
• Cream - 1/4 cup
• Milk - 1 cup or more as needed
• Salt to taste
• Pepper to taste
• Coriander leaves / Parsley - 2 tblspn finely chopped

METHODS:

• Bring lots of water to a boil. Add salt to it, add in macaroni and cook as per package directions. Drain it and set aside.
• Heat butter in a pan, add in garlic and saute for few sec.
• Add in corn and saute for a min.
• Add in cream, milk, salt, pepper and mix well. let it bubble up.
• Add in parsley and mix well.
• Add in cooked pasta and mix well.

Read More »

Pizza Dosa Recipe

Little ones favourite. Felt like eating with melted cheese. Pizza is an all time favourite for everyone from little one to elders. Many kids avoid eating vegetables. For those kids v can make this pizza dosa. They used to eat all those vegetables which is more healthier. It is an simply very tastier and healthy dish. To be done within 5-10 minutes at home..

Ingredients:

Dosa batter (dosa maavu) - 3 cups

onion - 1

tomato - 1

green capsicum -1

corn - 1 tbsp

carrot - 1

chilli sauce - 1 tbsp

tomato sauce - 2 tbsp

ground pepper - 1 tbsp

grated cheese - 1/4 cup

oil - 2tbsp

Method:

1. Finely chop the onions, tomatoes, capsicum and grate the carrot. The vegetables I have used are tender and salad vegetables and hence I don't need to pre-cook them and I can directly add it to the dosa batter. But if you are using chopped carrots or mushroom, them cook them before topping them on the dosa. Heat a tawa and grease it with little oil. Pour generous ladle of batter and spread it to a thick dosa. Do not spread it thin. We need a thick base for spreading the vegetables. I have used nearly 1.5 ladle of batter to make the dosa thicker. Pour little oil to the dosa
2. Now, add chopped vegetables on top of the spread batter. Pour the chilli sauce and tomato or pasta sauce over the vegetables. Sprinkle pepper powder on top of the topping.
3. Next we need to add grated cheese to the dosa. Cover the tawa with a lid and keep the flame medium and allow the dosa to cook 
4. After couple of minutes, when we open the lid, we can see the cheese has nicely melted and the vegetables would have been nicely cooked and incorporated with the dosa. Using a spatula, gently remove from the dosa to the plate. We can see the base of the dosa is nicely crisp and cooked. Then use pizza cutter or simple knife, we can cut the pie and serve it to the kids.
5. The yummy Pizza Dosa is now ready to serve. Serve with Tomato ketchup and you can see the kids are ready to devour the pizza dosa!

Read More »

Paneer gulab jamun (Diwali special sweet)

Diwali special Paneer Gulab jamun. It is very easy to do in home. It is an special sweet, which is made in all homes in India in a festival times. It 's an yummy tastiest sweet to be made in home within 10- 15 minutes.

Preparation Time : 15 mins

Cooking Time : 15 mins

Soaking Time : 30 mins to 1 hour

Makes : 10 to 12 jamuns

Ingredients:

• Paneer - 1 cup crumbled ( Recipe here)
• All Purpose Flour / Maida - 3 tblspn
• Baking Soda / Cooking Soda - a pinch
• Oil or Ghee for Deep frying

For Syrup:

• Sugar - 1 cup
• Water - 1 cup
• Rose Water few drops (optional)
• Saffron a pinch (optional)

Method:

• Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time. Add in  rose water and saffron and pour this into a large bowl. Keep warm
• Take crumbled paneer and mash them really well.
• Add in baking soda and flour. Knead to a soft smooth dough.
• Now take small portion of the dough, roll it into a smooth ball
• Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.
• Now drain them and add to the warm syrup immediately.
• Let them soak for 30 mins or more.
• Remove the jamuns carefully into a bowl and chill. Serve cold or hot.

Notes:

1)Mashing the paneer is the main step, so mash them till smooth.

2)Dont add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.

3)Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, dont stir immediately, leave them for a min them stir so you dont break the balls.

4)The syrup has to be warm, the jamuns should be hot..So when you put hot jamun in syrup, it absorbs the syrup well.

Read More »