Kaara Kulmabu (South Indian Special)

         Rice and some type of spicy gravies are a common one in a southindian home. We make it daily at home, I love to try different types of gravies so we wont get bored having the same thing again and again. Lets c how to do dis home.

INGREDIENTS:

• Brinjal - 3 nos
• Small Onion (Sambar Onion) - 10 whole
• Fenugreek - 1 1/2 tbs
• Bengal gram - 1 tbs
• Tomato - 1 Chopped (Small)
• Red chilly - 3 nos
• Garlic – 1 bulb
• Pepper corn - 5 nos
• Grated Coconut – 2 tbs
• Asafoetida -1 tsp
• Coriander seed - 2 tbs
• Tamarind juice – 1/4 cup
• Turmeric powder - 1 tsp
• Mustard seed - 2 tsp
• Grated Jaggery - 2 tbs
• Urad Dal - 2 tbs
• Cumin seeds - 1 tbs
• Gingly oil - 7 tbs

METHOD:

1. Dry roast (dont add oil for frying) fenugreek and grind to fine powder and keep it aside
2. Fry & Grind to fine paste the following : 3 Onions+2 Red Chilli+2 tbs of Coriander seed+Coconut piece+ 1 tbs Bengal gram+ 1 tsp Urad dal + 5 nos pepper corn+ 1 tbs cumin seed
3. Heat oil in pan and pop mustard, Urad Dal, Garlic then add onions and fry until it turns brown / transparent.
4. Sprinkle fenugreek powder, then add turmeric powder and asafoetida.
5. Add chopped tomato and mix well.
6. Now put fried Brijal (Cut into pieces along side or keept it whole if the size is too small. Put excess Gingly oil)
7. Pour the ground mixture then add tamarind water ( not too thick or too diluted )
8. Add the ground paste, salt & Jaggery.
9. Once done pour 5 tbs of Gingly oil over the Karakuzhambu
10. Serve with boiled rice.

Read More »

Idiyappam

        Idiyappam /sevai/string hopper is a very popular Tamilnadu/kerala breakfast recipe. Its really liked by ever childrens in home. Let c how to do this in home easily.

INGREDIENTS:

• Rice flour - 1 cup
• Water - 1.3 to 1.5 cup
• Salt as needed
• Gingely oil - 1 tsp

METHOD:

1. Boil water well, add salt and oil to it.Add the boiling water little by little to the rice flour and make a soft dough. Knead it well.
2. Grease the inside of an idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings.
3. Steam it for 10-15 minutes. I used my idli pot for steaming.
4. The basic idiyappam is ready. It can be served as such with vegetable stew, sweetened coconut milk, coconut chutney, Kurma or any gravy of your choice.

Read More »

Bisibela Bath

          Bisibelabath is a very popular dish in Karnataka. The name Bisi bele bhaath is a phrase, which literally means "Hot Lentil Rice", as in Kannada.  I am a great fan of this rice dish. It tastes great when served hot with papads and onion raita. 

INGREDIENTS:

• Raw Rice - 1 cup
• Tur dal - 1/2 cup
• Tamarind - small lemon sized ball 
• Oil -1 tbsp
• Ghee - 5 tsp
• Pearl onions -15
• Beans - 4-5
• Carrot - 2
• Potato - 1
• Peas - fistful
• Tomato - 1
• Capsicum - 1

Bisi Bela Bath Masala (fry and dry grind)

• Oil - 1 tsp
• Kopra/Dry coconut powder -1/2 cup
• Coriander seeds - 1 tbsp
• Red chillies - 6-7
• Bengal gram/Channa Dal - 2 tsp
• Urad dal - 1 tsp
• Fenugreek - 1/2 tsp
• Cinnamon - 1 inch piece
• Cloves - 2
• Cardamom -1
• Khus khus -1 tsp

For the seasoning

• Mustard -1 tsp
• Fenugreek - 1/4 tsp
• Curry leaves - little
• Asafoetida/hing - 1/4 tsp

METHOD:

1. Heat a tsp of oil, roast the ingredients under Bisi Bela Bath Masala, adding coconut at the end. Roast everything until it becomes slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.
2. Pressure cook rice with 4 ½ cups of water for 4 whistles.
3. Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in hot water as it takes less time for cooking.
4. Cut pearl onions into 2-3 pieces. Cut beans and carrot lengthwise. Peel and chop potatoes into cubes. Cut capsicum into small pieces.
5. Soak tamarind in a cup of hot water for 15 minutes. Extract its juice and discard the pulp.
6. Heat a tbsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a seconds and add chopped onions.
7. Sauté onions until it becomes transparent. Then add all the vegetables (except capsicum) and sauté for a few more seconds. Sprinkle water and cook for 4-5 minutes.
8. Now add tamarind extract, needed salt and the bisi bela bath masala powder. Let it boil well until the raw flavour goes. By the time the vegetables will also get cooked well.
9. Add cooked dal, cooked rice, 4-5 tsp of ghee and mix well.
10. Heat a tsp of ghee and sauté capsicum until slightly cooked. It should be crunchy.
11. Garnish Bisibelabath with capsicums, coriander leaves and serve hot with chips or papads or onion raita.

Read More »

Paneer pulao

This pulao is similar to my peas pulao except with the addition of paneer . It is very mildly spiced and is very tasty. It hardly takes 10 minutes to prepare this pulao.Those who do not have much time to spend in the kitchen, here is a satisfying and tasty dinner idea for you.

INGREDIENTS:

• Basmati rice -1 cup
• Water - 2 cups
• Onion - 2
• Green chillies - 2
• Ginger-garlic paste -1 tsp
• Peas - 1/2 cup
• Paneer cubes - 15-20 small cubes
• Mint leaves -handful
• Coriander leaves - handful
• Lemon juice -1 tbsp
• Salt as required

For the seasoning

• Oil- 1 1/2 tbsp
• Cloves -2
• Cardamom-1
• Cinnamon-1 inch piece

METHOD:

1. Wash and soak basmati rice for 20 minutes. Drain and keep it aside.
2. Shallow fry paneer cubes in oil till golden brown. Put them in warm water with a little salt for 5 minutes. Drain and keep it aside. Cut the paneer into small cubes. (To make it visually appealing, I just placed 4-5 bigger pieces in the photo above)
3. Chop onions finely, slit green chillies.
4. Heat oil, add cloves, cinnamon and cardamom, then add finely chopped onions, green chilli and saute till onion turns transparent.
5. Add ginger-garlic paste and saute for some more time.
6. Add peas, finely chopped coriander leaves, mint leaves, rice and saute for a few more seconds.
7. Add 2 cups of boiling water, lemon juice, salt required and pressure cook rice for 3 whistles.(I usually cook with a vessel inside the cooker. If you are cooking directly in the cooker, you do not have to cook for 3 whistles. Just close the cooker without the weight and cook on medium flame, once it is half cooked, stir the contents, close the cooker with weight and simmer for 4-5 minutes.)
8. Then add fried paneer cubes to the cooked rice, mix well and serve with raita or any gravy or just homemade potato chips.

Read More »

Paneer Ladoo

Paneer ladoo is my latest discovery, i got this recipe from the milkmaid website and it is pretty easy to make and taste so yum. You just need a handful of ingredients and this is a tasty ladoo.

INGREDEINTS:

• Paneer - 200 grams crumbled (Recipe here)
• Sweetened Condensed Milk - 100 grams
• Saffron for decoration
• Cardamom Powder - 1/4 tsp
• Pink Food Colour few drops
• Kewra Essence few drops

METHOD:

1. Take paneer, condensed milk, pink colour in a blender and puree till smooth.
2. Take this in a nonstick pan and cook on medium high heat till it leaves the sides and get thick.
3. Now add in essence and cardamom powder and mix well.
4. Remove this to a plate, and cool it completely.Now take small portion and shape it into ball.
5. Decorate it with saffron and chill for few min.

Read More »

Tomato curry leaves chutney

  This is my go to chutney recipe, i make a big batch of this and keep it in fridge and use it through out the week. lil one loves it so much, this chutney taste amazing with idli, dosa..Even have it with roti or chapati..It taste wonderful..This is very easy to make..Also use good amount of oil in the chutney which preserves it  for a long time..

INGREDIENTS:

• Tomatoes - 3 large chopped
• Oil - 1 tblspn (use gingelly oil)
• Sesame Seeds - 2 tblspn
• Coconut - 1/2 cup grated
• Green Chillies - 3 to 4
• Curry leaves around 1 cup
• Coriander leaves a big handful
• Salt to taste
• Sugar - 2 tsp

For Seasoning:

• Oil - 2 tblspn (use gingelly oil)
• Mustard Seeds/ Kaduku - 1 tsp
• Urad dal / Ulundu Paruppu - 1 tsp

METHOD:

1. Heat oil in a pan, add in sesame seeds and fry for a min. Add in coconut and toss well.
2. Add in green chillies, curry leaves and coriander leaves and mix well. Take this in a blender and pulse for few times.
3. Now in the same pan add in tomatoes, salt and sugar and mix well. Cover and cook this for 10 mins.
4. Now cool this and take it in the blender and puree till smooth.
5. Heat oil in the same pan, add in mustard and urad dal and mix well.
6. Now add in chutney and mix well.

Read More »

Tomato peas biriyani

Biriyani is everyone favourite. Dat too childrens never eat peas biriyani. If we do biriyani with peas. They used to eat. Lets c how to do dat in home easily.

INGREDIENTS:

• Basmati Rice 1 cup
• Peas ( I used frozen) 1/2 cup
• Onion 1
• Tomato 2
• Ginger/ Garlic 1 tsp
• Turmeric 1/4 tsp
• Garam Masala 1/2 tsp
• Red chili powder 3/4 tsp
• Water 1 & 1/2 cup

METHOD:

1. Wash and soak Basmati Rice for 20 min in 1 cup of water.Chop onion and tomatoes evenly. Heat oil in pressure cooker add items under “To temper”. Add ginger/ garlic & saute for few sec. Add onion and cook till onion turns light brown.
2. Add tomatoes and green peas with little salt . Cook till tomatoes turn mushy. Add dry spices as turmeric, garam masala, red chili powder and cook for a minute.
3. Add Basmati rice, stir and mix it well. Add water with required salt. Close the lid and pressure cook for 3 whistles.
4. Serve hot with Raita or Pickle!

Read More »

Pudhina Pulao

  Today I want to share an easy to make with less effort Pudina flavored rice. Its healthy one pot meal. Pudina has very strong flavor and good for digestion, so I am trying to prepare 2/3 times in a month. This is the best idea to give it in a kids lunch box. Even bachelor can cook this rice easily and enjoy !

INGREDIENTS:

• Basmati Rice 1 cup
• Onion 1
• Mint leaves 1/2 cup
• Cilantro 1/2 cup
• Ginger Garlic paste 1 tsp
• Green chilies 2-3
• Tomato 1
• Frozen peas 1/2 cup
• Water 1.5 cup
• Salt As per taste

METHOD:

1. Cook the rice in 4 cups of water in a pressure cooker and keep aside.
2. Grind mint leaves, ginger, red chillies, peppercorns, coconut, curds and salt to a smooth paste.
3. Heat the ghee in a deep vessel, add peanuts and roast for few seconds.
4. Add the chana dal, curry leaves, mustard seeds, cumin seeds, cardamom and cloves.
5. When mustard seeds stop spluttering, add the prepared mint paste and stir fry for few seconds.
6. Now add the cooked rice and mix thoroughly.
7. Cover and cooked for 2-3 minutes and stir in lemon juice, mix well.
8. Serve hot with any raita of your choice.

Read More »

Aloo Gobi

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

INGREDIENTS:

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed

METHOD:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Read More »

Fried Popcorn Chicken

Today's recipe is going to be POPCORN..What POPCORN? Yes POPCORN..But it is POPCORN CHICKEN…KFC's most famous recipe, I am going to remodel it to my taste and construct it so that we can enjoy it in home daily..To be Frank I have never tasted it, but I browsed so much and checked out so many pictures and I can imagine how it will taste in real..

INGREDIENTS:

For Marinating Chicken:

• Boneless Chicken Breast - 2 chopped into bite size pieces
• Onion - 1
• Garlic - 4 cloves
• Salt to taste
• Pepper - to taste

For Seasoned Flour:

• All Purpose Flour - 1 cup
• Oregano - 2 tsp
• Salt to taste
• Pepper - to taste

For Egg Coating:

• Egg - 1 beaten
• Milk - 1 tblspn

For Crusty Coating:

• BreadCrumbs - 1 cup
• Plain Corn Flakes - 1 cup
• Salt to taste
• Pepper - to taste

METHOD:

1. Take onion and garlic in a blender and make into a fine paste. Marinate chicken pieces in the given ingrediant for marination along with the ground onion and garlic mixture and let it rest for 10 mins.
2. Now take a shallow plate and add the flour, oregano, salt and pepper and mix well. Set it aside.
3. Take egg and milk in a bowl and beat it slightly.Set this aside.
4. Take cornflakes in a plastic bag and bash it with rolling pin till they are crushed. In another bowl take the ingrediants given for the crusty coating along with crushed cornflakes and mix well. Set this aside.
5. Now time for some dipping and dunking. First take the marinating chicken and dredge them in the seasoned  flour, then dip them in egg mixture, now coat them in the cornflakes mixture….Now comes the interesting part..dip them again in egg and coat again in cornflakes mixture. Place them in a plate and finish the entire batch like this.
6. Now time for frying. Take oil in a pan which has tight fitting lid…Heat them in medium heat. Drop the chicken pieces and cover it with the lid for 4 mins..Flip them over inbetween to ensure they are fried evenly.
7. Drain them in paper towel and serve with ketchup.

Read More »

Ven Pongal

Ven pongal is a very easy and comfort food. Mostly in weekend mornings I make it to laze around.I make it only with chutney if I want to make it simple. But brinjal or any sort of gothsu will be great side dish for pongal. Lets c how to do it easily in home.

INGREDEINTS:

• Raw rice - 1 cup
• Moong dal/pasi paruppu - 1/4 cup
• Water - 4 cups
• Salt - as needed
• Ginger chopped - 1 tblsp
• Asafoetida - 1 pinch

To temper:

• Ghee - 2 tblsp
• Pepper - 2 tsp
• Jeera - 2 tsp
• Curry leaves - 1 sprig
• Asafoetida - 2 pinches
• Cashews - 6

METHOD:

1. An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds.
2. Add 4 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.
3. Season with the items given under to temper table. First add ghee, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.

Read More »

Mushroom Pulao

Mushroom pulao is a very tasty and flavorful dish and can be made in a matter of few minutes.

INGREDIENTS:

• Basmati Rice- 1 cup
• Button mushrooms- 150 grams
• Onion- 2 medium size
• Ginger-Garlic paste- 2 tsp
• Green chilli- 2-3
• Mint leaves- handful
• Coriander leaves- handful
• Thick Curd- 3 tbsp (should not be sour)
• Salt to taste

For the seasoning: 

• Oil -1 tbsp
• Cinnamon -1 inch piece
• Bay leaf -1
• Cloves -3

METHOD:

1. oak basmati rice for 20 minutes, drain the water and keep it aside.
2. Clean the mushrooms and cut them as you like but not into very small pieces.
3. Thinly slice onions and slit green chillies.
4. Heat oil and add all the ingredients mentioned under "for the seasoning".
5. Add onions and saute until they turn transparent.
6. Add ginger-garlic paste, slit green chillies and saute for few more minutes.
7. Then add button mushrooms, chopped mint, coriander leaves and fry for a few seconds.
8. Add curd and saute for a few more seconds.
9. Now add 2 cups of water, needed salt, basmati rice and pressure cook for 3 whistles.(if using a separate vessel inside the cooker)
10. If cooking directly in the cooker, after adding everything, close the cooker without weight, when it is half cooked, stir the contents and close it with weight and cook on very low flame for 5 minutes. Switch off and open once the pressure subsides.
11. Once done, fluff the rice with a fork and serve hot.
12. Rice cooker method- transfer the contents to a rice cooker and switch on the rice cooking mode. Once cooked, fluff it with a fork and serve hot.
13. You can prepare any tomato based gravy as a side dish for mushroom pulao.

Read More »

Pineapple Pulissery

Pulissery is another popular sweet and sour yogurt based dish from Kerala. It is one of the many dishes in the Onam Sadya menu.  Today we will learn how to make pineapple pulissery following this easy recipe. As it is a very simple recipe.

INGREDIENTS:

• Pineapple -1 cup chopped
• Turmeric powder -1/4 tsp 
• Chilli powder -1/2 tsp
• Salt needed
• Curd/yogurt -1 1/4 cup

For Grinding: 

• Grated coconut -1/3 cup
• Green chillies-2-3 
• Cumin seeds-jeeeragam -3/4 tsp

For the seasoning: 

• Coconut oil -2 tsp
• Mustard seeds -3/4 tsp
• Fenugreek seeds -1/4 tsp
• Red chillies -2
• Curry leaves- few

METHOD:

1. Peel pineapple and cut it into small pieces. Discard the core.
2. Grind coconut, green chilli and cumin seeds with a little curd/yogurt to a smooth paste.
3. Whisk curd without adding water.
4. Cook pineapple with very less water adding turmeric powder, chilli powder, salt needed until soft.
5. Once cooked, add the coconut paste and cook for another 2-3 minutes on low flame.
6. Add curd and heat it slightly on very low flame. Switch it off.
7. Heat coconut oil, add mustard seeds, when it splutters, add fenugreek seeds, red chillies and curry leaves. Saute for a second and add the seasoning to the pineapple pulissery.
8. Serve with hot rice, any thoran (dry vegetable curry) of your choice and pappadam.

Read More »

Bhindhi Masala

Lady's finger is one of my favorite vegetable. I love preparing this very simple bhindi masala/lady's finger masala as it goes well with both rice and roti. Today let us see how to prepare bhindi masala/Lady's finger recipe/Okra recipe/Vendakka masala following this easy recipe.

INGREDIENTS:

• Lady finger -500 grams (tender ones)
• Onion - 2 thinly sliced
• Tomato - 2 finely chopped
• Green Chilli - 1-2 slit
• Turmeric powder - 1/4 tsp
• 1 tbsp oil for frying bhindi

Spice powder:

• Coriander powder - 2 1/2 tsp
• Cumin/Jeera powder - 1 tsp
• Red chilli powder - 1 tsp or as needed
• Garam masala - 1/2 tsp

For the seasoning:

• Oil - 2 -2 1/2 tbsp
• Cumin/jeera seeds -1 tsp

METHOD:

1. Wash lady's finger/okra well , wipe it dry with a clean towel, otherwise it would become sticky while cooking. Cut the base and the tip of the ladyfinger. Then cut it into 2 inch long pieces.
2. Heat 1 tbsp of oil in a kadai and saute lady's finger uncovered until it is half cooked or browns lightly. Keep it aside.
3. Heat oil in a pan /kadai, add cumin seeds, when they splutter, add onions, green chilli and saute until onions turn golden brown.
4. Then add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, salt needed and cook until tomatoes become mushy. If the masala mixture becomes dry, you can add a tbsp of water and continue cooking until tomatoes become mushy.
5. Then add lady's finger, cover and cook on low flames, stirring from time to time, until lady's finger/okra becomes soft.

Serve hot with chapati or rice or naan.

Read More »

Carrot Halwa

Carrot Halwa or Gajar ka halwa as it is known in Hindi is a very popular Indian dessert made with carrots. It is a very simple and delicious dessert and can be done in a few minutes time. North Indian style of making carrot halwa is almost the same, but has more nuts and khoya is added to it

INGREDIENTS:

• Carrots -250 grams (1/4 kg)
• Milk -3/4 cup (boiled)
• Sugar - 1/4 cup
• Cashew nuts -5-6
• Raisins 6-8
• Cardamom -3
• Ghee -2 tbsp

METHOD:

1. Heat a tsp of ghee and fry the carrots a little.
2. Add milk to it and cook on medium flame until all the milk evaporates.
3. Add sugar, remaining ghee and cook on low heat until it leaves the sides of the pan.
4. Mix cardamom powder and garnish with cashew nuts and raisins.
5. It can be taken either hot,cold or at room temperature.

Read More »

Chenna Masala

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

INGREDIENTS:

• 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
• 3 tablespoons oil
• Pinch of asafetida (Hing)
• 1 teaspoon cumin seeds
• 1 tablespoon Besan (gram flour) (available in Indian grocery stores)
• 1 large tomato chopped
• 1 teaspoon ginger paste
• 1 teaspoon chopped green chilies
• 2 teaspoons coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• 1/4 teaspoon garam masala
• 1 teaspoon chopped cilantro (hara dhania)
• Thinly sliced tomatoes for garnish

METHOD:

1. Drain chickpeas and wash well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
4. Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato
5. mixture will separate from the oil and reduce to about half in quantity.
6. Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat.
7. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook
8. on low heat a few more minutes.
9. Add the garam masala and cilantro. Let it cook for another minute.
10. Garnish with thin tomato slices.

Read More »

Veg Kuruma (South Indian Style)

   Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

INGREDEINTS:

• 2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
• 1/2 cup chopped fried paneer
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1 seeded finely chopped green chili
• 1 tablespoon shredded ginger
• 1 tablespoon coriander powder (dhania)
• 1/4 teaspoon turmeric Haldi)
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 1/2 teaspoon garam masala
• 1/2 teaspoon mango powder (amchoor powder)
• 1 cup milk
• 1/2 tablespoon cornstarch

Garnishing:

• 1/2 cup seeded and chopped tomatoes
• 2 tablespoons finely chopped cilantro

METHOD:

1. Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
2. Mix cornstarch with milk and set aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
5. Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
6. Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
7. Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
8. Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Read More »

Atta Ka Halwa (Godhumai Halwa)

Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.

INGREDIENTS:

• 1/2 cup whole wheat flour
• 1/3 cup ghee, clarified butter
• 1/2 cup sugar
• 2 cups water
• 10-12 raisins
• 1/4 teaspoon cardamom coarsely ground
• 2 tablespoons sliced almonds
• 1 tablespoon pistachios sliced for garnishing

METHOD:

1. Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
2. In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
3. Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
4. Garnish with almonds, and pistachios. Serve warm.

Read More »

Kesar Peda (Milk Sweet)

   Kesar peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make.

INGREDIENTS:

• 2 cups dry milk powder
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 teaspoon crushed cardamom
• Few strands of saffron
• 1 tablespoon milk to soak the saffron
• 1 tablespoon sliced pistachios for garnishing

METHOD:

1. Soak the saffron strand in warm milk. Set aside.
2. Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
3. Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
4. Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
5. Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
6. Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
7. Garnish them with pistachios.
8. Finish peda consistency should be little grainy.

Read More »

Pasta Kichadi

Every since my childhood days I am a big fan of Rava and Semiya kichadi. Tried to infuse those flavours in pasta and luckily it turned out well:-)  If you are thinking how pasta will taste with Indian spices try this.  Based on the name you give to dish, serve it with either chutney or raita. I am more inclined towards the title kichadi:-)

INGREDIENTS:

• Macaroni - 1 cup (I used whole wheat macroni)
• Onion - 1, thinly chopped
• Tomato - 1, finely chopped
• Carrot - 1, peeled and cut into small cubes
• Beans - 7, cored and chopped
• Frozen/Fresh peas - 3 tbsp
• Frozen/Fresh corn - 3 tbsp
• Green chilli - 1, slit
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/8 tsp
• Garam masala - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Cumin Powder - 1/4 tsp
• Water - 2 cups
• Cardamom pods - 1
• Cinnamon - 1/8 stick
• Cloves - 1
• Bay leaf - 1
• Fennel seeds powder - 1/8 tsp
• Star Ansie - 1
• Salt - as needed
• Oil/ Ghee - 1/2 tbsp
• Curry leaves, Coriander leaves and mint - few

METHOD:

1. Add oil to pan and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs
2. Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
3. Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute
4. Add the pasta and sauté for a minute. Add water, salt and ghee; close the lid, stirring occasionally. When the pasta is 3/4 th cooked continue cooking without the lid.
5. Cook till water is absorbed, check the pasta once to make sure it is cooked and add coriander and mint. Serve with any chutney.

Read More »

Sweet Corn Veg Soup

A comforting, thick and filling vegetarian soup without being heavy. Delicately flavored broth that has carrots, corn kernels, cabbage and beans going into it. Extremely easy to prepare provided you have cream style corn on hand.

INGREDIENTS:

• Sweet Corn, cream style: 1 tin
• Sweet corn kernels: 1/2 cup (boiled)
• Vegetable stock: 1.25 litres (5 cups) OR water
• French beans: 8 (finely chopped)
• Cabbage: 1/2 cup (finely chopped)
• Carrot: 1 (finely chopped)
• Cornflour: 2 1/2 tbsps (corn starch)
• Sugar: 3/4 tbsp
• Salt to taste
• White pepper powder: as required
• Spring onion greens: 3-4 tbsps (finely chopped)

METHOD:

1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.

Read More »

Mushroom fry

Mushroom fry is one of those easy to make stir fry dishes that makes for a delicious side with chapati or rotis

INGREDIENTS:

• Edible white mushrooms - 3 cups, cleaned, skin peeled and sliced
• Onions - 2, medium, sliced
• Tomato - 1, medium, chopped
• Green chilis - 2, slit lengthwise
• Ginger garlic paste - 1 tsp
• Crushed black pepper powder - 6- 7 peppercorns
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 1/2 tsps
• Saunf powder - 3/4 tsp
• Garam masala powder - 1/4 tsp
• Coconut Milk - 1/4 cup (optional)
• Lemon juice - 1 tsp
• Ghee - 2 tbsps
• Oil - 2 tbsps
• Fresh coriander leaves - 2 tbsps for garnish

METHOD:

1. Clean mushrooms of all its dirt, trim the stems and slice them. Place them in salted boiling water for 30 seconds. Strain and pat dry with a clean towel.
2. Heat ghee in a cooking vessel and saute the sliced mushrooms for 6-7 mts on low medium flame. Remove from vessel and set aside.
3. In the same vessel, add the oil and heat it. Add the sliced onions and saute for 4-5 mts. Add ginger garlic paste and green chilis and saute for 5 more mts till oil separates.
4. Add turmeric powder, red chili powder, coriander powder and saunf powder and and mix. Add the chopped tomatoes and saute for 5-6 mts.
5. Add the sauteed mushrooms and mix well. Add few tbsps water, coconut milk and salt and mix. Simmer on low medium flame for 10 mts or till there is no moisture and has a semi wet or dry consistency.
6. Increase flame and saute for a mt, tossing the contents continuously so that it does not burn.
7. Add garam masala powder, freshly crushed pepper corns and lemon juice and mix. Turn off flame.
8. Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm with chapati, roti or rice.

Read More »

Chicken Masala Balls

Chicken masala balls have a hot and spicy aroma that fills the room while being cooked and a flavor that makes these party appetizers almost impossible to resist.The grilled balls are absolutely perfect on their own and offer a healthy alternative but nothing to beat the crisp deep fried version.

INGREDIENTS:

• 1/2 kg boneless chicken pieces, cleaned and washed
• 1 large onion finely sliced
• 8-10 fresh green chillis
• 5-6 dry red chillis (adjust according to your choice)
• 15 garlic flakes
• 3? piece ginger chopped
• small bunch coriander leaves, chopped
• 3 tbsps coriander seeds
• 1 tbsp cumin seeds
• 2? cinnamon stick
• 3 green cardamoms
• 5-6 cloves
• 20 cashewnuts
• salt to taste
• oil for deep frying

METHOD:

1. Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2. First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
3. Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
4. Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
5. Serve hot with tomato sauce or green chutney.

Read More »

Palak Poori

Palak puri with pickle has always been my favorite combo,doesn’t’ sound yummy !! Every Saturday when our school on half day,  my mom gives us this green puri with pickle. After coming back to school she prepared a full meal. This is a good way feed spinach to fussy kids. This puri doesn't required anything and can be paired with boondi raita or pickle.

INGREDIENTS:

• Wheat flour   1 cup
• Spinach   1 cup
• Garlic   2
• Green chili   2
• Cumin seeds   1/2 tsp
• Carom seeds/Ajwain   1/2 tsp
• Salt To taste

METHOD:

1. Heat  pan on medium flame, Add clean wash spinach leaves with little salt, garlic and green chilies. Let it cook for another 3-4 minutes.
2. Transfer into mixer jar and keep aside to cool down. Grind into a smooth paste.
3. In a mixing bowl, take wheat flour, ground spinach puree, cumin seeds, carom seeds and remaining salt. Add water ( if required ) and knead into stiff dough.
4. Meanwhile heat oil in a kadai for deep frying. Take a small ball and roll out in to puri. Transfer rolled puri into oil and fry it evenly on both sides till golden brown.
5. Drain in kitchen towel and serve hot with raita or pickle.

Read More »

Paal poli (South Indian special)

Paal Boli is an authentic and traditional dish. Deep fried puri soaked in a tasty milk reduction. Divine is the word. I can eat it all day:-)

INGREDIENTS:

• All- purpose- flour / Maida - 1 cup
• Rava/ Sooji - 1 tbsp
• Salt - pinch
• Oil - 2 tbsp + to grease the baking pan + to grease the rolling board
• Luke warm Water - 1/4 cup
• For Milk Sauce
• Evaporated Milk - 1 can
• Condensed milk - 1 tbsp + 1/2 tbsp
• Sugar - 3 tbsp (Adjust avcroding to your taste)
• Salt - a pinch
• Saffron - few
• Cardamom powder - 1/8 tsp
• Almond flakes - to garnish

METHOD:

1. In a wide bowl combine Maida, rava, salt, baking powder and mix well. Add 1 tbsp of oil and make crumbs out of the flour. Slowly add water little by little till you get a pliable poori like dough. Add 1 tbsp of oil and knead the dough well. Cover with a damp cloth and let it sit for at least 1 hour
2. Preheat the oven to 400 degree Fahrenheit and place aluminum foil/ parchment paper on the baking tray and grease it will little oil (As we have already greased the rolling board with oil shouldn't take much oil for greasing)
3. Grease the rolling surface with little oil and roll the dough. I used a small cup and cut into circle.
4. Place it the baking tray and if the top surface is dry brush little oil or use cooking spray. Bake it for 7-10 minutes
5. In a wide pan on medium heat, add evaporated milk, saffron, cardamom powder and salt; cook for 5 minutes.
6. Add condensed milk and sugar, cook for 5-7 minutes; switch off
7. Add the cooked puri to the milk sauce and let it sit for atleast 1 hour. Serve it in room Temperature or chilled with garnishes nuts

Read More »