Search For Recipes!

Tuesday, December 12, 2017

Palak Paneer Recipe

Finger licking green gravy of spinach with cottage cheese. Palak Paneer is a vegetarian recipe from Indian subcontinent. It is prepared with pureed spinach and cottage cheese along with spices.

Watch the below video for easy and simple recipe instructions and please subscribe if you like the video:





Recipe:
  • Prep time - 20 mins
  • Cooking time - 30 to 40 mins
  • Serves - 4
Ingredients:
  • Spinach ( Palak ) - 1 bunch, cleaned
  • Water for boiling
  • Oil - 3 tbsp
  • Whole garam masala - 1 cinnamon, 2 cardamom, 4 cloves, 1 bay leaf
  • Cumin - 1 tsp
  • Onion - 2 , finely chopped
  • Ginger garlic paste - 2 tbsp
  • Garlic chopped - 1 tsp ( optional)
  • Garam masala - 1 tsp
  • Ground red chili pepper ( paprika powder) - 2 tsp
  • Ground turmeric - a pinch
  • Ground fennel - 1 tsp ( optional)
  • Salt to taste
  • Cottage Cheese - 7.5 ounces
  • Ginger ( fresh) - Julienne cut for garnishing
  • Dried Fenugreek leaves ( Kasoori Methi ) - 1/2 tsp ( optional)
  • Fresh cream - 1/4 cup
  • Green Chili pepper - 2, finely chopped
  • Tomato - 3, finely chopped
  • Ground Nutmeg - 1/4 tsp
Method:
  • In a deep cooking pot, add less water and allow it to boil.
  • Add in the spinach into the boiling water. Do not cover as the acid in the spinach lead to discoloration when it's covered. (Note: Have less water as the spinach water can be used in the gravy. Do not drain the water as that water is nutritive.)
  • Remove the spinach and blend in with enough drained water into a smooth puree.
  • Add oil in the cooking pot. Then add in the whole garam masala, cumin seeds.
  • When the cumin seeds crackle, add the onion with enough salt.
  • Add in the ginger garlic paste and the chopped garlic (optional). Saute well.
  • Add in the tomatoes and saute well. Also add the ground turmeric, nutmeg, green chili pepper, garam masala powder, paprika powder.
  • Saute well. Once the oil oozes out, add the spinach puree and the remaining drained water.
  • Also add the kasoori methi. Cook the gravy over medium low heat. 
  • Add in the cottage cheese. Cook for few more minutes until the cottage cheese is cooked.
  • Pour in the fresh cream and mix well.
  • Garnish with ginger and serve it with naan bread or roti.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Subscribe my youtube channel if you like the recipe. Have a wonderful day!

Scrambled Shark | Sura Meen Puttu | Sura Puttu

Tender scrambled black fin shark with the crunchiness of onion and chili peppers. Shark is eaten in the form of curry and scrambled side dish widely in the coastal areas of South India. Apparently, shark has a very good health benefits like an adjunctive therapy for cancer, psoriasis, osteoarthritis,etc., 

Watch the below video for easy and simple instructions and subscribe if you like the video:


Recipe:
  • Prep time - 15 mins
  • Cooking time - 30 to 40 mins
  • Serves - 4
Ingredients:
  • White shark or Black fin Shark fillets- 1.5 pounds, cut into pieces
  • Ground turmeric - a pinch
  • Oil - 2 tsp
  • Water to boil fillets
  • Onion - 2, finely chopped
  • Green chili peppers - 3, finely chopped
  • Ground fennel - 2 tsp
  • Salt to taste
  • Pepper Corns - 1 tsp, freshly crushed
  • Curry leaves - 1 sprig
  • Cilantro for garnishing
  • Crushed garlic or ginger garlic paste - 2 tsp
Method:
  • Boil the cleaned shark fillets with a pinch of ground turmeric for 15 mins over low and medium heat, covered.
  • Once the fillets are softly cooked, shred it with hands or fork. Keep it aside.
  • In a skillet, add oil, green chili peppers, ground fennel, onion, chopped garlic or ginger garlic paste. Saute well with enough salt.
  • Add the shredded shark in. Mix well and cook for some more time till the shark become slighter crispy on the outside without any water.
  • Add the curry leaves and crushed pepper while cooking or later.
  • Garnish with cilantro.
  • Serve hot with rice.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Friday, December 8, 2017

Christmas Fruit Cake

A soft dense cake with the crunchy nuts and sweetness of candied fruits will rock your Christmas! Fruit Cake is generally made with dried nuts, fruits and/ or candied fruit which is chopped along with spices and can occasionally soaked in distilled beverage ( hard alcohol ). This type of cake is mostly served in Christmas and in weddings. Because of the richness in cake itself, it can be served on its own. No need for any condiments made with butter or sugar.

In this recipe, I have not added any alcohol and I have incorporated the dark color using sugar caramel by preparing a sugar caramel mixture.

For easy and simple instruction of the recipe, watch the below video and subscribe if you like the video:-






Recipe:
  • Prep time - 30 mins
  • Cooking time - 55 mins
  • Serves - 12 to 14 pieces
Ingredients:
  • For Sugar caramel mixture:
    • Granulated white sugar - 1/2 cup
    • Water - 1/2 cup
  • Walnuts - 1/2 cup, chopped
  • Cashews - 1/4 cup, chopped
  • Mixed dry fruits - 1/2 cup ( includes cherries, orange peels, lemon peels, etc)
  • All purpose flour - 1 cup
  • Granulated white sugar - 3/4 cup , for cake batter
  • Butter - 2/3 cup , unsalted or salted (Note: If salted butter is used, then no need to add salt separately)
  • Eggs - 3
  • Ground Cinnamon - 1/2 tsp
  • Ground cloves - 1/4 tsp
  • Baking powder - 1 tsp
  • Vanilla Extract - 1 tsp
Method:
  • Preheat the oven to 350 deg Fahrenheit.
  • Make 1/2 cup sugar and melt it over low medium heat until it turn dark.
  • Remove the heat and immediately add 1/2 cup water. The sugar will immediately harden.
  • Again turn on the heat and stir till the hardened sugar crystals are completely dissolved in water.
  • Cool down the mixture completely.
  • Add and coat 2 to 3 tbsp flour to the dry fruits and nuts.
  • Mix all the dry ingredients. (ie., the remaining flour with baking powder, spices and a pinch of salt if unsalted butter is used.)
  • Beat butter with sugar, vanilla and eggs.
  • Fold in the flour with the butter mixture.
  • Add in the cooled caramel mixture and the flour coated fruits nuts mixture.
  • Pour the batter in a greased pan and bake it for 50 to 55 mins.
  • Check the cake by inserting a tooth pick. 
  • Cool down completely and the cake is ready to be served.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Subscribe my Youtube channel for updates. Have a wonderful day!

Monday, November 27, 2017

Sweet Potato Pancake


Pancake with the sweetness and softness of sweet potatoes. A very tasty and filling breakfast.

For simple and quick instructions, watch the video below:



Recipe:
Prep time - 30 mins
Cooking time - 5 mins
Serve - 2

Ingredients :
  • Sweet potato - 1, chopped, boiled and peeled
  • All purpose flour - 1/2 cup
  • Sugar or palm sugar - 1 or 2 tbsp, to taste
  • Egg - 1
  • Baking powder - 1/4 tsp
  • Vanilla extract - 1/2 tsp
  • Milk - 1/3 cup, any milk
  • Butter - needed to grease the pancakes, salted or unsalted
Method:
  • In a bowl, mash the boiled sweet potato.
  • Add sugar, egg, baking powder, vanilla extract, milk. Mix well.
  • Fold in the flour. 
  • If needed pour some more milk and make it into the batter consistency.
  • In a pan, over medium heat add some butter. Pour a ladle full of batter and slightly spread it.
  • Wait for 3 minutes or more until cooked and flip the pancake over slowly. Cook till done.
  • Serve it hot with maple syrup or honey.
Hope you liked the recipe. I will share another interesting recipe in my next post. Follow my blog and subscribe my Youtube channel for updates. Your feedback and comments are welcome. Have a wonderful day!

Thursday, November 16, 2017

Kadalai Paruppu Chutney | Chickpeas Chutney


Fresh roasted chickpeas dip with sweet and tanginess of onion, tomato. Slow roasted chickpea is the key for this recipe as it could change the taste of recipe totally when it's not roasted properly. So, low heat is required for this chutney. This could take a little longer and can avoid burning of chickpeas.

For easy instructions, watch my video and subscribe my channel:



Recipe:
  • Prep time - 5 mins 
  • Cooking time - 20 mins
  • Serves - 3
Ingredients:
  • Chickpeas - 1/2 cup, split 
  • Onion - 1/2, sliced
  • Tomato - 1/2, diced
  • Green Chili Pepper - 2, cut crosswise
  • Ginger - 1 inch, chopped
  • Salt to taste
  • Oil - 2 tsp , 1 + 1/2 + 1/2 divided
  • Mustard seeds - 1/2 tsp
  • Split black gram - 1/2 tsp
  • Curry leaves - few
Method:
  • In a pan, slow roast the chickpeas with 1/2 tsp oil and keep it aside.
  • Saute onion, tomato, green chili pepper and ginger with 1 tsp oil. 
  • Cool it down completely and blend it in a blender with enough salt and water.
  • Season it with mustard seeds, split black gram and curry leaves in 1/2 tsp oil.
  • Serve with hot dosa, idli or upma.
Hope you like this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Follow my blog and subscribe my Youtube channel for more updates. Have a good day!

Monday, November 13, 2017

Vegetable Kurma/ Korma Hotel Style

A tasty gravy with the sweetness of cashews and aroma blend well with vegetables. This gravy gives the taste of hotel style kurma and takes only few minutes to cook. The paste which is prepared by roasting and grinding adds an awesome flavor to the recipe.
Watch video for simple instruction and subscribe the channel if you like the recipe:


Recipe:
  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3

Ingredients:

  • For Roast and Grind:-
    • Cashews - 5
    • Coriander seeds - 1 tbsp
    • Roasted chickpeas - 1 tbsp
    • Clove - 2
    • Cinnamon - 1 or 2 inch stick
    • Green Chili Peppers - 2, cut crosswise
    • Coconut - 1/4 cup, grated ( optional)
  • Oil - 2 tbsp
  • Cinnamon - 1 small stick
  • Clove - 1
  • Bay leaf - 1
  • Cardamom - 1
  • Green chili pepper - 1, sliced
  • Onion - 1, sliced and cut crosswise
  • Ginger garlic paste - 2 tsp
  • Ground fennel seeds - 1 tsp
  • Salt to taste
  • Mixed vegetables - 1 bowl ( carrots, beans, potatoes )
  • All purpose flour - 1 tsp mixed with water
  • Water for cooking - 1 cup
  • Curry leaves - 1 sprig
Method:
  • Roast the ingredients over low/ medium heat and allow it to cool down completely. Blend it into a fine wet mixture.
  • In a cook pot, add oil and whole garam masala in. Then add in the onion, green chili pepper. Saute well until translucent.
  • Add ginger garlic paste and ground fennel in. Cook it until the raw smell vanishes.
  • Add the mixed vegetables in and enough salt. Mix well.
  • Also add some all purpose flour in some water. Pour it in. Cook it covered for 10 mins.
  • Add curry leaves once it done. 
  • Serve it with chappathi, parotta, dosa, idli.
Hope you like this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Follow my blog and subscribe my Youtube channel for more updates. Have a good day!

Idli Upma | Easy Upma


Idli upma is a very easy recipe which is usually made for dinner with the leftover idlis of the breakfast. This time, I have done with the freshly made idlis (Savoury cake). Normally idlis are made with already prepared batter. The batter has 1 part black gram ( skin removed) and 4 parts idli rice. Soak it in water and grind it in a blender or wet grinder and add 3 tbsp rock salt or powdered salt, ferment it for a night and the batter is ready to use in the morning.

In winter, idli/ dosa batter can be prepared by soaking the rice in water for overnight instead of normal 3 hours of day soaking ( which is for summer). The overnight soaking of rice makes the rice already fermented to certain extent and helps the batter to get fermented in cold winter weather without adding yeast.

It is a very simple recipe made with crumbled idli, then season it. Serve it hot.




Watch the below video for simple instructions and subscribe my channel for updates:


Recipe:

  • Prep time - 10 mins
  • Cooking time - 10 mins
  • Serves - 2
Ingredients:
  • Idli - 8 medium size, crumbled
  • Onion - 1 small, finely chopped
  • Green chili pepper - 1, finely chopped
  • Salt to taste
  • Ground turmeric - a pinch
  • For seasoning:-
    • Dry red chili pepper or curd chili pepper - 1
    • Mustard seeds - 1/2 tsp
    • Split black gram - 1/2 tsp
    • Split chickpea - 1 tsp
    • Curry leaves - 1 sprig
    • Oil - 1 tbsp
Method:
  • In a pan, add some oil and season with the seasoning ingredients. 
  • Add in the onion and green chili pepper. Saute well until translucent.
  • Add in the ground turmeric and curry leaves with enough salt.
  • Add in the crumbled idlis ( Leftovers or fresh ). Mix well. Cook for 2 more mins. 
  • Serve hot with chutney or just like that.
Hope you like this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a good day! Follow my blog and subscribe my channel for updates..

Tuesday, November 7, 2017

OTM Chutney


A flavorful chutney( dip) with mint and curry leaves just makes a perfect breakfast/ dinner. This can be served with dosa, idli, chappathi, roti and even bread.


Watch the below video for easy instructions and subscribe for updates:


Recipe:

  • Prep time - 10 mins
  • Cooking time - 20 mins
  • Serves - 3
Ingredients:
  • Onion - 2 medium, sliced
  • Tomato - 1 large, diced
  • Dry red chili pepper - 5
  • Tamarind - 2 inch size
  • Mint leaves - 2 sprig or more, fresh ( depending upon the flavor ) 
  • Curry leaves - 1 sprig or more, fresh
  • Salt to taste
  • Oil - 1 tbsp
  • For Seasoning:-
    • Mustard seeds - 1/2 tsp
    • Split black gram - 1/2 tsp
    • Oil - 2 tsp
    • Curry leaves - 1 sprig ( This seasoning can also be done with vadagam and curry leaves )
Method:
  • Saute all the ingredients above said except salt for 5 to 8 mins.
  • Cool it down completely before it's blended.
  • Grind it well in a blender by adding enough salt and without water.
  • In the same pan, season with some oil, mustard seeds, black gram and when it's started to turn slightly brown, add in the curry leaves.
  • Now add the chutney in. Stir well and cook for 3 more minutes.
  • Serve it with dosa or idli.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Saturday, November 4, 2017

Udupi Puliyogare | Puliyodharai Udupi Style


Puliyogare or Puliyadharai is a recipe made from tamarind extract along with freshly ground spice gun powder which will play a symphony in your mouth if you put them in correct proportion. This is considered as one of the prashads ( prasadham) in temples of South India. Not only that, it's the best dish for picnic or any short trip as there's no water in the dish it will stay good for long time.

Overall, a sweet- tangy sauce with crackling flavour makes you to ask "SOME MORE.... PLEASE!".


Watch the below video for quick and simple instruction:



RECIPE:
  • Prep time - 30 mins
  • Cooking time - 20 mins
  • Serves - 4 or can save it for later
Ingredients:
  • For roasting and grinding:-
    • Coriander seeds - 1/4 cup
    • Sesame seeds - 1/4 cup
    • Fenugreek seeds - 2 tsp
    • Cumin seeds - 2 tsp
    • Coconut - 4 tsp dried and grated ( Optional)
    • Dry red chili pepper - 10
    • Curry leaves - 1 sprig
    • Split chickpeas - 1 tbsp
    • Whole pepper corns - 1 tsp
    • Oil - few drops
  • For seasoning:-
    • Oil - 3 to 4 tbsp
    • Mustard seeds - 1 tsp
    • Split black gram - 1 tsp
    • Split Chickpeas - 2 tsp
    • Asafoetida - a pinch
    • Curry leaves - 1 sprig
    • Dry red chili pepper - 3, cut crosswise
  • For the gravy part:-
    • Tamarind - in the size of a lemon ( Always have an extra tamarind extract. Just in case..)
    • Jaggery - 2 tsp
    • Peanut - 3 tsp
    • Salt to taste
    • Ground turmeric - a pinch
Method:
  • Slow roast and grind the ingredients listed above.
  • Soak tamarind in warm water and extract the juice. It measures like 2 cups.
  • In a cooking pot, add some oil for seasoning. Roast in the peanuts. Remove the skin and keep it aside.
  • In the same oil, splutter in some mustard seeds, split chickpeas and split black gram along with the dry red chili peppers.
  • Once the seasoning started to get golden brown color, add in the asafoetida.
  • Add the tamarind extract and the ground turmeric in. Stir well along with enough salt.
  • Allow it to boil with jaggery for 10 mins.
  • Once the raw smell vanishes, add the roast and grind gunpowder of spices in ( 1 tbsp or more)
  • Allow it to boil for 5 more minutes or till the oil oozes out. Add the peanuts in.
  • Add in the curry leaves and mix it with rice and serve it.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Thursday, November 2, 2017

Cottage Cheese & Corn Quesadillas


Quesadilla is normally a tortilla made with flour or sometime with corn flour. It is a savory recipe filled with cheese, with meat or without meat and seasoning. It has got a soft crispy and thin outer layer will just melt in your mouth! A very simple recipe for you..


Watch the video below for easy instructions:




Recipe:

  • Prep time - 10 mins
  • Cooking time - 5 mins
  • Yields - 4
Ingredients:
  • For Salsa:-
    • Onion - 1 medium, finely chopped
    • Tomato - 1 medium or large, finely chopped
    • Green Chili pepper or Jalapenos - 1, finely chopped without seeds
    • Salt to taste
    • Garlic clove - 1, crushed
    • Lemon juice - extracted from 1/2 lemon
    • Ground pepper corn - a pinch
    • Cilantro - few, chopped
  • Filling the Tortillas :-
    • Tortillas - 8
    • Cottage Cheese - diced into chunks
    • Corn - 1/2, shredded
    • Oregano - for sprinkling, dried
    • Mozzarella cheese - for filling, shredded or any cheese of your choice.
    • Oil for toasting
Method:
  • Make the salsa by mixing all the above said ingredients.
  • Lightly toast the tortillas.
  • Place the tortilla on a griddle and sprinkle some salsa, cottage cheese, corn, Oregano and Mozzarella cheese. 
  • On the top, place another tortilla and cook in medium heat for a minute and carefully flip it over.
  • Cook through on both side and cut the quesadillas into slices.
  • Serve it hot.
Hope you like the recipe. I will share another interesting recipe in my next post.  Your feedback and comments are welcome. Have a wonderful day!

Tuesday, October 31, 2017

Fish Biryani | Meen Biriyani


Soft fish fillets cooked aromatic fluffy rice makes your day! This is a recipe which I wanted to try all long time ago. Thank you so much my brother for suggesting me to prepare this biryani. This recipe will definitely rock your world!

The recipe has 2 stages. One is searing the fillets quick and careful as if you completely cook the fish fillets, it will be overcooked with rice. Another one is, soaking the rice for 30 mins in water to get a fluffy texture.


Watch the below video for easy steps and subscribe my channel!



Recipe:
  • Prep time - 30 mins ( excluding overnight marination)
  • Cooking time - 45 mins to 1 hr
  • Serves - 3
Ingredients:
  • For Marinating Fish:-
    • Fish Fillets - about a pound or more, King fish fillet (Vanjaram Meen). Remove the skin and bone.
    • Ground red chili pepper - 1 tbsp 
    • Salt to taste
    • Ginger garlic paste - 1 1/2 tsp
    • Plain Yogurt - 1 tbsp
    • Lemon juice- 1/2 lemon
  • For Cooking Rice:-
    • Basmati Rice - 1 and half cup ( Soaked in normal water for 30 mins)
    • Some water for boiling rice
    • Green chili - 1, Sliced
    • Whole garam masala - 1 Cardamom, 3 Cloves, 1 stick Cinnamon, 1 Bay leaf
    • Cumin or Shahi Jeera - 1 tsp 
    • Salt to taste
    • Clarified butter ( Ghee) - 1/2 tsp
  • For Masala:-
    • Oil for shallow frying fish
    • Clarified butter ( Ghee) - 1 tbsp
    • Onion - 1 medium, finely sliced
    • Green Chili - 3, sliced
    • Ginger garlic paste - 1 tbsp
    • Salt to taste
    • Ground Garam Masala - 1 tsp
    • Saffron water - 1 tsp ( optional)
    • Mint leaves - some
    • Curry leaves - some
    • Cilantro ( Coriander leaves) - some
    • Cashews- few
    • Plain yogurt ( curd) - 1/2 cup
    • Lemon Juice with half lemon.
Method:
  • Cut the fish fillet into 1 inch thickness after removing the skin and bones.
  • Marinate the fish fillets with the marinating ingredients for at least 3 hrs to overnight in the refrigerator.
  • Soak the rice in plain water for 20 to 30 mins.
  • In a skillet or flat bottomed cooking pot, add some oil for shallow frying the fish fillets.
  • Over high heat, add the fillets carefully. Sear for 30 secs each both. Keep it aside.
  • In the same pan add, 1 tbsp clarified butter and cashews in. Once the cashews are roasted, add the onion along with green chillies. Saute well.
  • Add the ginger garlic paste and garam masala. Saute till the oil oozes out.
  • Meanwhile, in another deep cooking pot, add some water, green chilli, whole garam masala, cumin, salt and clarified butter. Allow it to boil. Add the soaked rice in. Close it with lid and cook for 10 mins or until the rice is cooked 75 percent. Drain the water and keep 1/2 cup water aside.
  • Now add in the mint, cilantro and curry leaves and half cup plain yogurt and lemon juice in the masala pan.
  • Add 1/2 cup rice cooked water in. Allow it to boil vigorously for a minute.
  • Level the boiled rice in. Over that, place the fish fillets carefully and add the saffron water.
  • Seal the pot with foil sheet or place any lid and weight to cover it completely over low heat for 10 mins.
  • Serve it hot with the mix of top and bottom layers with salad or raita.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Thursday, October 26, 2017

Motichoor Laddoo | Motichur Laddu Recipe


Laddoo is a spherical shape sweet which is very popular sweet in India. There are many types of laddoos depending upon the ingredients used. Laddoos are served during festival, religious occasions. In that case, I am making motichoor laddoo( made with small size boondi) in this post.


Watch the below video for full recipe:




Recipe:

  • Prep time - 15 mins
  • Cooking time - 1 hr to 75 mins
  • Yields - 12 large laddoos
Ingredients:
  • Chickpeas flour - 2 cups
  • Sugar - 8 ounces , castor sugar
  • Water for mixing the batter
  • Water - 4 ounces, for making sugar syrup
  • Salt - a pinch ( optional)
  • Kernels - White pumpkin, Sunflower ( of your choice)
  • Pistachios - sliced, few for garnishing
  • Oil or clarified butter for deep frying
  • Food coloring - Red and yellow
Method:
  • Make the oil to get heated over med/ low heat in a deep frying pan.
  • Make the chickpeas flour into a very thin batter along with salt and food coloring without lumps. Don't add too much food coloring. Test it before you add more.
  • Using a soup ladle and a skimmer ( colander spoon) with small pores, pour the batter in hot oil slowly.
  • Do not overload the hot oil with more batter drippings as it will make the balls stick together. Therefore, resulting in a clumsy cluster of batter. Do it slowly. It's okay if it takes more time.
  • Once the raw batter touches the hot oil, it will float out on the surface and the bubbles will be vanished once they are cooked nicely. 
  • Cook it for 40 secs and remove the Boondi balls using a strainer. Keep it aside.
  • In another vessel, add the sugar and water. Place it over low heat until the sugar completely dissolves in water. Then over medium heat, let it be boiled for 2 mins.
  • In a large mixing bowl, add the boondi balls in along with hot sugar syrup and kernels. Mix well and let it stand for 15 mins until the boondi becomes soggy.
  • Make it into round shaped laddoos. 
  • Serve it in room temperature.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Monday, October 23, 2017

Blueberry Muffins Recipe


Tender muffins with sugar coated topping tastes awesome with fresh blueberries bursting throughout.
A very simple yet yummy recipe will make your day!


Watch the watch below for easy recipe instruction:



Recipe:

  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Makes - 8 medium size muffins
Ingredients:
  • All purpose flour - 1 and 1/2 cups
  • Granulated sugar - 3/4 cups and 1 tsp extra for muffin topping
  • Baking powder - 1/2 to 1 tsp
  • Salt - 1/2 tsp
  • Vegetable oil or any flavorless oil- 1/3 cup
  • Egg - 1, large
  • Milk - 1/3 cup, any milk ( Can add more if the batter is too thick)
  • Vanilla extract - 1 tsp
  • Fresh or frozen blueberries - 3 to 6 oz ( depending upon how much you like it in muffin)
Method:
  • Preheat the oven to 400 deg Fahrenheit. Line the muffin tray with baking cups.
  • In a mixing bowl, add the dry ingredients separately. Mix it in and out.
  • In another bowl, whisk all the wet ingredients.
  • Add the wet ingredients to dry mixture. Combine while you add the wet mixture.
  • Finally add the blueberries in. Mix gently.
  • Using a scoop, equally pour the batter in baking cups.
  • Bake it for 20 to 25 min.
  • Once it's done, use a toothpick to check if it's baked. If the toothpick comes out clearly without any raw mixture, its has cooked through.
  • Place it in wire rack until it cools down.
  • Serve it.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your comments and feedback are welcome. Have a wonderful day!

Chicken 555


A simple dry appetizer with tender chicken and crunchy onion and blasting flavor of roasted garlic.


Watch the video below for simple instructions:




Recipe:

  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 2
Ingredients:

For marinating:
  • Chicken breast - 1, cut into thin strips
  • Corn starch - 1 tbsp
  • All purpose flour - 1/2 cup
  • Ginger garlic paste - 1 1/2 tsp
  • Salt to taste
  • Ground red chili - 1 tsp ( to spice taste)
  • Ground pepper corns - 1/2 tsp
  • Food coloring - orange ( red + yellow), few drops
  • Oil for deep frying
For finishing:
  • Onion - 1/2 medium, finely chopped
  • Garlic cloves - 3 , finely chopped
  • Green chillies - 2, slit and cut crosswise
  • Oil - 2 tsp
Method:
  • Marinate the chicken with ingredients said above for 15 mins.
  • Deep fry the marinated chicken for 3 mins over high/ medium heat. Keep them aside.
  • In a skillet, add oil and the green chillies, onion and garlic. Toss it fried chicken in. Cook for 2 mins.
  • Serve it hot.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your comments ad feedback are welcome. Have a good day!

Sunday, October 22, 2017

Paneer Tikka Masala


Paneer(Cottage cheese) Tikka Masala is an alternative to Chicken Tikka Masala for vegetarians. Marinated cottage cheese grilled/ barbecued  and served with spiced sauce like gravy.


Watch the video for recipe:


Recipe:
  • Prep time - 30 mins
  • Cooking time - 45 mins to 1 hr
  • Serves - 3
Ingredients:

For Marinating ( Tikka Masala):
  • Paneer ( Cottage cheese ) - 6 to 8 oz, cut into cubes
  • Onion - 1 or 2 large, layered and cut into large triangles,
  • Bell pepper - 1 green or colored of your choice, cut into triangles or squares
  • Yogurt - 1 tbsp, plain
  • Salt to taste ( for marination)
For Sauce:
  • Ground red chili - 1 tbsp 
  • Garam masala - 1/2 tsp
  • Tikka masala - 1 or 1 1/2 tbsp ( optional if you have. Otherwise above ingredients used for marination)
  • Oil - 3 tbsp
  • Cumin seeds - 1/2 tsp
  • Onion - 1 small, finely chopped
  • Ground turmeric - a pinch
  • Tomato puree - made from 2 large tomatoes 
  • Ground cumin - 1/2 tsp
  • Ground red chili and coriander - 1 tbsp
  • Ginger garlic paste - 2 tsp
  • Garam masala - 1/2 tsp
  • All purpose flour - 1/2 to 3/4 tsp 
  • Salt to taste
  • Water - 1/4 
Method:
  • Mix all the marination ingredients. Grill it using a skewer or toast it in a griddle and keep it aside.
  • In a skillet, add some oil over medium heat.
  • Add the cumin seeds and the onions in.
  • Once the onions turn translucent, add the ground turmeric and ginger garlic paste.
  • Saute for 3 mins. Add salt to taste. Also add the ground cumin, red chili + coriander, garam masala. Saute well.
  • Add in the tomato puree.
  • In a bowl, add some water and mix the all purpose flour without lumps. Add in to the gravy. 
  • Allow it to cook until the oil oozes out. Stir occasionally.
  • Add in the toasted tikka ( paneer, onion and bell pepper).
  • Cook for 2 mins.
  • Serve hot.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your comments and feedback are welcome. Have a good day!

Saturday, October 21, 2017

Hearty Potato Sandwich



A very simple lunchbox recipe with soft toasted breads and a filling potato stuffing sandwiched, makes your day on picnic.


Watch the video for full recipe:



Recipe:
  •  Prep time - 20 mins ( including boiling time of potatoes)
  • Cooking time - 15 mins
  • Serves - 3
Ingredients:
  • Potatoes - 2, small boiled
  • Onion or celery - 1 small or 1 stick, finely chopped
  • Carrot and green chillies - some, finely chopped
  • Salt and pepper to taste
  • Plain bread crumbs - some for mixing in and some for coating
  • Oil - for shallow frying
  • Bread of your choice - 6 
  • Egg - 1 white yolk ( optional) 
Method: 
  • Combine the boiled potatoes, onion/ celery, carrot, green chilies, bread crumbs with enough salt and pepper with egg white( optional).
  • Make it into large balls.
  • Press it on to the bread crumbs making it into patties and gently coat it with the same.
  • In a skillet, pour some oil for shallow frying. 
  • Sear them both sides and sandwich with the softly toasted bread of your choice.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!


Thursday, October 19, 2017

Salna Recipe for Parotta


Salna is a famous south Indian recipe side dish for parotta ( flaky flatbread ). It is a very simple recipe which can easily be prepared just like hotel style. This recipe can be prepared with vegetables or with meat of your choice. Make sure the recipe has less onion and more tomato because I am not going to add plain yogurt ( Curd). The gravy part needs to be watery as it will help the parotta softer when soaked in the gravy.


Watch the video for full recipe:



Recipe:

  • Prep time - 20 mins
  • Cooking time - 40 mins
  • Serves - 3
Ingredients:
  • For grinding:-
    • Coconut - 1/2 cup grated
    • Cashews - 10
    • Green chillies - 2 and Cilantro - some ( Blend separately )
  • Whole garam masala spices - 2 Cloves, 1 Cinnamon, 1 Bay leaf, 1 Cardamom
  • Onion - 1 small, finely sliced
  • Tomato - 1 medium or large , diced
  • Ginger garlic paste - 2 tsp
  • Salt to taste
  • Mint - 1 tsp dried or 10 fresh leaves.
  • Ground red chili + Ground coriander - 2 1/2 tbsp
  • Ground cumin - 1/2 tsp
  • Ground fennel - 1 tsp
  • Ground garam masala - 1/2 tsp
  • Oil - 4 tbsp
Method:
  • In a deep frying pan, add the oil over high/ med heat and add the whole garam masala spices.
  • Add in the sliced onion with salt. When the onion turns slightly translucent, add the ginger garlic paste. (During this time, optional green chili + cilantro mixture can also be added for additional taste.)
  • Then add in the tomatoes and saute till the tomato softens. Now add the other spices along with the blended mixture of coconut and cashews. 
  • Add 2 cups of water and cook it covered  over low heat for 20 to 30  mins.
  • Serve it hot with parotta.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Monday, October 16, 2017

Pepper Chicken Chettinad | Kozhi Milagu Varuval


Chicken tenders with robust flavor of pepper corns with mild aroma of spices, rock your world. In this recipe, onion and tomatoes are blended raw. Then cooked with chicken with less marination time. Yet there is less marination time, chicken tenders cook so succulent in it's own juice even without adding water.


Watch the video for full recipe:



Recipe:

  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients:

For grinding:-
  • Onion - 1, sliced
  • Tomato - 1, Sliced
  • Cilantro - a handful, divided
  • Curry leaves - 1 sprig (optional)
For marination:-
  • Ground red chili - 1 tbsp
  • Ground coriander - 1 1/4 tbsp
  • Ground cumin - 1 tsp
  • Plain yogurt - 1 tbsp
  • Salt to taste
  • Ground turmeric - a pinch
  • Chicken tenders - 1 pound
For tempering:-
  • Whole pepper corns - 2 tsp
  • Whole garam masala spices - Clove 2, Cinnamon 1 stick, Bay leaf - 1, Cardamom 1
  • Curry leaves - 1 sprig ( optional)
  • Cilantro - half handful, the remaining
  • Ground fennel seeds - 1 1/2 tsp
  • Ginger garlic paste - 1 tbsp
  • Oil - 3 tbsp
Method:
  • Blend the ingredients. Marinate chicken along with the finely blended paste and the above said ingredients for 15 mins.
  • In a wok or a large skillet, pour some oil over med/ high heat. Then add the whole garam masala spices, cilantro ( the half) , ginger garlic paste and ground fennel seeds.
  • Add marinated chicken in. Mix well for 5 mins. 
  • Cook it covered for 20 more mins over med/ slow heat without adding water after tasting the salt.
  • While the chicken gets cooked, crush the pepper corns.
  • Once the chicken is completely cooked, add in the pepper corns. Mix well.
  • Serve it hot with rice, idli, dosa and roti.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comment are welcome. Have a wonderful day!

Sunday, October 15, 2017

Plain Rava Idli | Semolina Savory Steamed Cake | Sindhu’s Kitchen Recipes

Simple Roasted Chickpeas Chutney | Simple Pottukadalai Chutney


Green chili's hotness and ginger's mild aroma along with the sauciness of roasted chickpeas fulfills the taste bud. Roasted chickpea chutney is a simple chutney for breakfast / dinner recipes like dosa and idli.


 Recipe:

  • Prep time - 2 mins
  • Cooking time - 5 mins
  • Serves - 2
Ingredients:
  • Green chili - 2, cut crosswise
  • Ginger - 1 inch
  • Roasted chickpeas - 1/2 cup
  • Oil - 1/2 tsp
  • Salt to taste
  • For seasoning:
    • Oil - Left over oil from sauteed vegetables
    • Mustard seeds - 1/2 tsp
    • Split black gram - 1/2 tsp
    • Curry leaves - 1 sprig ( optional) - Actually I was running out of curry leaves! lol
Method:
  • In a small skillet, add the oil and roast the green chilies and ginger.
  • Filter the ingredients from oil.
  • Blend the mixture along with roasted chickpea, salt and ginger, green chilies. 
  • Season it separately and add it along with oil to the blended mixture.
  • Serve it with tiffin.




Hope you liked the recipe. I will share another interesting recipe in my next post. Your comments and feedback are welcome. Have a wonderful day!

Poondu Thakkali Chutney | Garlic Tomato Chutney



Chutney with robust flavor of garlic blend with tanginess and sweetness of tomato with hot chilli enhances the taste! It's a dip prepared with sauteed whole garlic, tomato, dry red chilies. The proportion is important because it's going to decide the taste. If it's equal proportion, the taste will be balanced.




Recipe:

  • Prep time - 10 mins
  • Cooking time - 20 mins
  • Serves - 2
Ingredients:
  • Whole Garlic - 2, peeled.
  • Whole Tomatoes - 3, diced
  • Whole dry red chili - 5 to 6, cut crosswise or depending upon your taste
  • Salt to taste
  • Oil for sauteing - 1 tbsp
  • For seasoning:
    • Oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Split black gram - 1/2 tsp
    • Curry leaves - 1 sprig
Method:
  • In a skillet, add some oil over medium heat. Saute the ingredients without salt.
  • Once it is well sauteed, allow it to cool completely.
  • Blend it into a fine paste with enough salt.
  • In the same skillet, add seasoning ingredients. Allow the mustard to splutter and black gram to slightly brown and add the curry leaves. 
  • Add the ground chutney in. Let it be cooked for 5 more minutes over medium / high heat.
  • Chutney is ready to serve with idli or dosa.











Hope you liked the recipe. I will share another simple interesting recipe in my next post. Your comments and feedback are very important. Have a wonderful day!

Friday, October 13, 2017

Karuppu Kondai Kadalai Kurma | Brown Chickpeas Curry


Softly boiled chickpea carries mild aroma of spices blend in a rich creamy curry. A nutritive curry for your taste buds.

In this recipe, I have dry roasted whole coriander, fennel seeds, red chili pepper, pepper corn, coconut and cashews then, grind these into a fine paste. Then mix it with the gravy.


Watch full video for the recipe.






Recipe:

  • Prep time - 30 mins ( excluding the soaking time of brown chickpeas. ie, 6 hrs)
  • Cooking time - 30 mins
  • Serves - 4
Ingredients:
  • Brown chickpeas - 1/2 cup, soaked and cooked softly ( chickpeas increase in size after soaked in water)
  • Onion - 2 medium, finely chopped
  • Tomato - 3 medium, finely chopped
  • Ginger garlic paste - 2 tbsp
  • Salt to taste
  • For dry roasting:
    • Coriander seeds - 1 and half tbsp
    • Fennel seeds - 1 tbsp
    • Red Chili pepper - 3, dried
    • Pepper Corn - 1 tsp
    • Coconut - 1/2 cup, grated
    • Cashew - a small handful
  • For seasoning:
    • Bay leaf - 1
    • Cloves - 2
    • Cinnamon - 1, 2 inch size
  • Cilantro - for garnishing
  • Oil - 3 tbsp
Method:
  • Dry roast the ingredients above. Grind it into a fine paste by adding little water.













  • Be prepared with the softly cooked chickpea. Save the chickpea stocking.
  • In a skillet or stock pan, heat oil over medium heat and add the seasoning ingredients.
  • Add in the onion and nicely saute it until translucent. Then add the ginger garlic paste and tomatoes. Saute well with enough salt.
  • Once the mixture is cooked, add the ground masala in. Mix well and cook till the raw smell vanishes with some water or chickpea stocking.
  • Then add the softly boiled chickpeas in. Cook for 10 more mins over low heat till oil separates.
  • Garnish it with cilantro.
  • Serve it hot with chappathi, rice, poori, idli and dosa.
Hope you like this recipe. I will share another interesting in my next post. Your feedback and comments are welcome. Have a good day! 

More Kuzhambhu | Buttermilk Gravy | Kadi Southern Style


Creamy rich yogurt gravy with the touch of aromatic masala! It is usually made with vegetables like Okra or watery vegetables like Chayote, Pumpkin, Squash, etc., or sometimes with vegetable fritters ( Pakoda). But this time, I have made it with vadai  (Spicy Doughnuts). Either ways, it taste so refreshing with rice.





Watch the video for full recipe. Also don't forget to like, share and comment!




Recipe:

  • Prep time - 30 mins
  • Cooking time - 30 mins ( both gravy and vada)
  • Serves - 3
Ingredients:
  • For Dry Roasting:
    • Coriander seeds - 1 tbsp
    • Cumin - 1/2 tsp
    • Ginger - 3 inches
    • Coconut - 1/2 cup, grated
    • Green chili or Red chili - 2
  • Rice - 1 1/2 tbsp
  • Yellow Lentils - 1 tbsp
  • Buttermilk - 4 to 5 cups
  • Salt to taste 
  • Ground turmeric - a pinch
- For Seasoning :-
  • Red chili dry - 1, cut crosswise
  • Mustard seeds - 1/2 tsp
  • Black gram - 1/2 tsp
  • Asafoetida - a pinch
  • Curry leaves - 1 sprig
  • Cilantro ( optional for garnishing )
- For Vada( Spicy Doughnuts):
  • Black gram - 3/4 cup, whole without skin, soaked in water
  • Rice - 1/4 cup, idli rice or cooking rice, soaked in water
  • Salt to taste
  • Onion - 1, finely chopped
  • Green chili - 2, finely chopped
  • Carrot - 1, finely chopped
  • Cilantro - a handful
  • Oil for deep frying
  • Water for touching before making the doughnut shape
Method:

- For Gravy:
  • Soak rice and yellow lentils in water. At the same time, soak the black gram and rice for vada separately for 30 mins.
  • While the mixture is getting soaked, dry roast the above said ingredients and grind them into a fine paste by adding little water.
  • In a deep stock pot, add some oil and do the seasoning with mustard and black gram. Add asafoetida and curry leaves. 
  • Add some water into that seasoning with enough salt. Now add the fine paste into the water and mix well.
  • Add the ground turmeric in. When the mixture boils and cooked over low/ medium heat, stir in the buttermilk.
  • Buttermilk gravy is ready.

- For Vada:
  • Once the rice and black gram is nicely soaked in water, grind the mixture in a wet grinder or a blender by adding few drops of water and enough salt.
  • The texture of the dough should be thicker than a cake mixture. Add in the chopped vegetables. Mix well.
  • Meanwhile, heat the oil over high heat for deep frying. 
  • Have a bowl of water aside. Touch some water in both hands. Take some dough in hand and make it like a doughnut shape. Carefully place it in deep frying oil.
  • Wait for 3 mins before flipping it. 
  • Once it is nicely done, place the vada in the buttermilk gravy.
  • Lunch is served.
Hope you like the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Thursday, October 12, 2017

Chicken Keema Puff/ Minced chicken Turnovers



Crispy puff pastry layers with the spicy packed aromatic chicken inside. This puff recipe can be served for snack or for dinner and requires a stuffing of minced meat. The same recipe can be prepared with sweet stuffing.



Recipe:

- Chicken Keema/ Minced Chicken Stuffing:-

  • Prep time - 10 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients:
  • Onion - 1, finely chopped
  • Green Chillies - 1 or 2 , finely chopped crosswise
  • Ground chicken - 250 grams
  • Ground Red chilli - 1 and half teaspoon
  • Ground Coriander seeds - 1 1/2 teaspoon
  • Plain Yogurt - 1 tablespoon
  • Garam Masala - 1 1/2 tsp
  • Cilantro to garnish
  • Ginger garlic paste - 2 tsp
  • Oil - 2 tbsp
  • Salt to taste
Method:
  • Marinate the ground chicken with plain yogurt, spices and enough salt.
  • In a medium skillet heat the oil. Add the onions, green chillies. Saute well.










  • Add the ginger garlic paste, garam masala. Cook it over low and medium heat until the raw smell vanishes.
  • Once it's done, add the marinated chicken in and mix it all well.
  • Cook it covered by adding 1/4 cup of water over the medium high heat till the chicken is well cooked.
  • Open the pan and add the cilantro. Mix well.
  • Allow the mixture to cool completely.
- Stuffing into the puff pastry sheets:-

  • Keep the pastry sheets in room temperature as per instructions.
  • Preheat the oven to 375 deg Fahrenheit.
  • Cut the pastry sheets in desired shape and fill it with the stuffing.
  • Seal the edges and egg wash it.
  • Put it in the oven and bake for 20 mins or a little more till the puffs turn golden brown.
  • Serve hot.












Followers

Blog Archive

Before you say "bye - bye!",

Why don't you check my Vegetarian Recipes, Beginner's Kitchen ( Recipes and Tips ), Non - Vegetarian Recipes, Chutney Recipes.
Your feedback and suggestions are always welcome. This blog is about cook with love and your food tastes yummy which fills your tummy.
Happy cooking!