This is a great dessert that can be made with lefover rice or old bread or old cake. It tastes good either warm or cold.IngredientsCooked rice / Old bread pieces/ Old cake pieces- 1 cupEggs - 3 (beaten)Milk - 2 1/2 cupssugar - 3/4 cup salt - a pinch (optional)vanilla essence - 1 tspLemon Zest - 1 tsp (optional)Raisins - 1/2 cup Nutmeg powder- 1 tspCinnamon powder - 1 tsp
Bread Pudding
Rice PuddingMethod1. Mix all the ingrediants in a large mixing bowl.2. Pour into a buttered baking dish.3. Place the baking dish in a big baking pan filled with water.4. Bake for 45 minutes in the oven preheated to 350 degrees.5. Check if the pudding is set by inserting a clean knife in the center. The pudding is done if the knife comes out clean with nothing sticking to it. If not, keep it in the oven for another 5 - 10 minutes and check.6. Serve warm or cold. Some whipped cream added on top while serving will be good.Tips- The same recipe can be done in a pressure cooker too. Pour water in the cooker and place the bowl of mixed ingrediants. Do not put the whistle.
Thursday, May 28, 2009
Rava Kesari (Sooji Halwa)
Ingrediants
Semolina(Rava/ Sooji/ Farina) - 1 cupGhee/ Butter - 1/2 cup
Ghee - 2 tblsp + 2 tblsp (for roasting the rava and toasting the nuts)Sugar - 1 cup
Salt - a pinchCashews/Almonds - 10 nos( finely sliced)Raisins - 10 nosKesari colour - One pinch (You can also use red/yellow/orange food colour)Water - 2 1/2 cupsCardamom - 3 pods(crushed)
Method 1.Heat 2 tblsp of ghee in a pan.2.Fry the nuts and raisins and keep aside.3.Heat up the same pan again with another 2 tblsp of ghee.4.Fry the rava till it gives a nice flavour.5.In the meantime, bring water to boil along with cardamom pods in a deep pan.6.Once the water boils, add the rava little by little stirring continuously to avoid lumps.7.Add the sugar, salt and kesari powder and stir again. 8.When it starts to thicken, add half of the nuts and raisins.9.Pour the rest of the ghee and stir nicely and switch off.10. Spread the mixture in a flat vessel and let it rest till it thickens. Add the remaining nuts and raisins on top as garnish.11. When it cools down, cut it into desired shapes or serve as such.
Variation
- Add 1 cup of crushed pineapple/ pineapple chunks just before adding the rava to make yummy pineapple kesari.
Semolina(Rava/ Sooji/ Farina) - 1 cupGhee/ Butter - 1/2 cup
Ghee - 2 tblsp + 2 tblsp (for roasting the rava and toasting the nuts)Sugar - 1 cup
Salt - a pinchCashews/Almonds - 10 nos( finely sliced)Raisins - 10 nosKesari colour - One pinch (You can also use red/yellow/orange food colour)Water - 2 1/2 cupsCardamom - 3 pods(crushed)
Method 1.Heat 2 tblsp of ghee in a pan.2.Fry the nuts and raisins and keep aside.3.Heat up the same pan again with another 2 tblsp of ghee.4.Fry the rava till it gives a nice flavour.5.In the meantime, bring water to boil along with cardamom pods in a deep pan.6.Once the water boils, add the rava little by little stirring continuously to avoid lumps.7.Add the sugar, salt and kesari powder and stir again. 8.When it starts to thicken, add half of the nuts and raisins.9.Pour the rest of the ghee and stir nicely and switch off.10. Spread the mixture in a flat vessel and let it rest till it thickens. Add the remaining nuts and raisins on top as garnish.11. When it cools down, cut it into desired shapes or serve as such.
Variation
- Add 1 cup of crushed pineapple/ pineapple chunks just before adding the rava to make yummy pineapple kesari.
Sparkling Mixed Berry Punch
Ingredients
Cranberry Juice - 2 cupsRasberry Soda - 2 cupsSparkling Water/ Club Soda - 2 cupsLime - 1 (juiced)Frozen Mixed Berries - 1 cup
Method
1. Combine the cranberry juice, lemon juice, sparkling water/club soda and rasberry soda in a large punch bowl.2. Add ice cubes as needed and the frozen berries to this.3. Garnish with lime slices and mint leaves and serve.
Variation - If you want a frothy appearance add some strawberry sherbet or strawberry ice cream along with the above punch.
Cranberry Juice - 2 cupsRasberry Soda - 2 cupsSparkling Water/ Club Soda - 2 cupsLime - 1 (juiced)Frozen Mixed Berries - 1 cup
Method
1. Combine the cranberry juice, lemon juice, sparkling water/club soda and rasberry soda in a large punch bowl.2. Add ice cubes as needed and the frozen berries to this.3. Garnish with lime slices and mint leaves and serve.
Variation - If you want a frothy appearance add some strawberry sherbet or strawberry ice cream along with the above punch.
Milk Shake
Milkshake is a cold, sweet and refreshing drink made with milk, ice cream and some flavouring. The flavorings could be fresh fruit pieces or fruit puree or fruit syrup or chocolate sauce. The different milk shakes that can be made are chocolate milk shake, strawberry milk shake, vanilla milk shake, cantaloupe milk shake, grape milk shake, mango milk shake, banana milk shake, apple milk shake, pomegranate milk shake, chikoo milk shake, blueberry milkshake, peach milk shake, guava milk shake, avocado milkshake etc.
IngredientsFruit pieces (any fruit) - 1 CupCold Milk- 3/4 cupSugar -1 tblsp (or to taste)Ice cubes -1/4 Cup (or as needed)Vanilla Icecream - 2 tblsp
Mango Milkshake
Guava Milkshake
Cantaloupe Shake
Avocado Shake
Mango Milkshake
Chocolategrape Shake
Method
1.Clean and peel the fruit that you use and cut into small chunks. Be careful to remove any seeds if present. You can also use store bought fruit puree.2. Blend the fruit chunks/puree with all the other ingredients until it is smooth and creamy.2.Pour in a tall glass, top with some whipped cream and serve cold.
Tips - Instead of fresh fruit/ fruit puree, you can also use other flavourings like chocolate syrup, vanilla escence, strawberry syrup or any other fruit syrup. - The milk has to be cold. Otherwise if you use citrus fruits like strawberries, it might curdle the milk.
IngredientsFruit pieces (any fruit) - 1 CupCold Milk- 3/4 cupSugar -1 tblsp (or to taste)Ice cubes -1/4 Cup (or as needed)Vanilla Icecream - 2 tblsp
Mango Milkshake
Guava Milkshake
Cantaloupe Shake
Avocado Shake
Mango Milkshake
Chocolategrape Shake
Method
1.Clean and peel the fruit that you use and cut into small chunks. Be careful to remove any seeds if present. You can also use store bought fruit puree.2. Blend the fruit chunks/puree with all the other ingredients until it is smooth and creamy.2.Pour in a tall glass, top with some whipped cream and serve cold.
Tips - Instead of fresh fruit/ fruit puree, you can also use other flavourings like chocolate syrup, vanilla escence, strawberry syrup or any other fruit syrup. - The milk has to be cold. Otherwise if you use citrus fruits like strawberries, it might curdle the milk.
Milk Shake
Milkshake is a cold, sweet and refreshing drink made with milk, ice cream and some flavouring. The flavorings could be fresh fruit pieces or fruit puree or fruit syrup or chocolate sauce. The different milk shakes that can be made are chocolate milk shake, strawberry milk shake, vanilla milk shake, cantaloupe milk shake, grape milk shake, mango milk shake, banana milk shake, apple milk shake, pomegranate milk shake, chikoo milk shake, blueberry milkshake, peach milk shake, guava milk shake, avocado milkshake etc.
IngredientsFruit pieces (any fruit) - 1 CupCold Milk- 3/4 cupSugar -1 tblsp (or to taste)Ice cubes -1/4 Cup (or as needed)Vanilla Icecream - 2 tblsp
Cantaloupe Shake
Guava Milkshake
Cantaloupe Shake
Avocado Shake
Mango Milkshake
Chocolategrape Shake
Method
1.Clean and peel the fruit that you use and cut into small chunks. Be careful to remove any seeds if present. You can also use store bought fruit puree.2. Blend the fruit chunks/puree with all the other ingredients until it is smooth and creamy.2.Pour in a tall glass, top with some whipped cream and serve cold.
Tips - Instead of fresh fruit/ fruit puree, you can also use other flavourings like chocolate syrup, vanilla escence, strawberry syrup or any other fruit syrup. - The milk has to be cold. Otherwise if you use citrus fruits like strawberries, it might curdle the milk.
IngredientsFruit pieces (any fruit) - 1 CupCold Milk- 3/4 cupSugar -1 tblsp (or to taste)Ice cubes -1/4 Cup (or as needed)Vanilla Icecream - 2 tblsp
Cantaloupe Shake
Guava Milkshake
Cantaloupe Shake
Avocado Shake
Mango Milkshake
Chocolategrape Shake
Method
1.Clean and peel the fruit that you use and cut into small chunks. Be careful to remove any seeds if present. You can also use store bought fruit puree.2. Blend the fruit chunks/puree with all the other ingredients until it is smooth and creamy.2.Pour in a tall glass, top with some whipped cream and serve cold.
Tips - Instead of fresh fruit/ fruit puree, you can also use other flavourings like chocolate syrup, vanilla escence, strawberry syrup or any other fruit syrup. - The milk has to be cold. Otherwise if you use citrus fruits like strawberries, it might curdle the milk.
Agua Fresca
Agua fresca is the spanish word for "fresh water". It generally refers to a cool and refreshing Mexican beverage made with a combination of any fruit/ fruits/ cereals/seeds, water and sugar.This is also very commonly sold in india under the name 'fruit juice'. The varieties of fruits/ cereals that can be used include grapefruit, watermelon, guava, apple, orange, mango cashew apple, cantaloupe, honey dew, passion fruit, papaya, grapes, peach, nectarines, tamarind, cucumber, lime, lemon, strawberry, rasberry, blueberry, blackberry, cranberry, dried hibiscus flower, rice, barley seeds etc.IngredientsFruit(cubed) - 3 cupsWater - 1.5 cupsSugar - 4 tblsp
Grapefruit Agua Fresca
Cranberry Agua Fresca
Grapefruit Agua Fresca
Watermelon Agua FrescaMethod1. Blend the fruit with the water. If it is a citric fruit(lime, lemon, grapefruit, orange, tangerines), juice it using a juicer.2. Pass the fruit pulp through a fine sieve and strain the clear juice. 3, To this add the sugar.4. Chill and serve this cool and refreshng drink.Tip- The juice of 1 lime can be added with any agua fresca for a different touch.
Grapefruit Agua Fresca
Cranberry Agua Fresca
Grapefruit Agua Fresca
Watermelon Agua FrescaMethod1. Blend the fruit with the water. If it is a citric fruit(lime, lemon, grapefruit, orange, tangerines), juice it using a juicer.2. Pass the fruit pulp through a fine sieve and strain the clear juice. 3, To this add the sugar.4. Chill and serve this cool and refreshng drink.Tip- The juice of 1 lime can be added with any agua fresca for a different touch.
Agua Fresca
Agua fresca is the spanish word for "fresh water". It generally refers to a cool and refreshing Mexican beverage made with a combination of any fruit/ fruits/ cereals/seeds, water and sugar.This is also very commonly sold in india under the name 'fruit juice'. The varieties of fruits/ cereals that can be used include grapefruit, watermelon, guava, apple, orange, mango cashew apple, cantaloupe, honey dew, passion fruit, papaya, grapes, peach, nectarines, tamarind, cucumber, lime, lemon, strawberry, rasberry, blueberry, blackberry, cranberry, dried hibiscus flower, rice, barley seeds etc.IngredientsFruit(cubed) - 3 cupsWater - 1.5 cupsSugar - 4 tblsp
Cranberry Agua Fresca
Cranberry Agua Fresca
Grapefruit Agua Fresca
Watermelon Agua FrescaMethod1. Blend the fruit with the water. If it is a citric fruit(lime, lemon, grapefruit, orange, tangerines), juice it using a juicer.2. Pass the fruit pulp through a fine sieve and strain the clear juice. 3, To this add the sugar.4. Chill and serve this cool and refreshng drink.Tip- The juice of 1 lime can be added with any agua fresca for a different touch.
Cranberry Agua Fresca
Cranberry Agua Fresca
Grapefruit Agua Fresca
Watermelon Agua FrescaMethod1. Blend the fruit with the water. If it is a citric fruit(lime, lemon, grapefruit, orange, tangerines), juice it using a juicer.2. Pass the fruit pulp through a fine sieve and strain the clear juice. 3, To this add the sugar.4. Chill and serve this cool and refreshng drink.Tip- The juice of 1 lime can be added with any agua fresca for a different touch.
Agua Fresca
Agua fresca is the spanish word for "fresh water". It generally refers to a cool and refreshing Mexican beverage made with a combination of any fruit/ fruits/ cereals/seeds, water and sugar.This is also very commonly sold in india under the name 'fruit juice'. The varieties of fruits/ cereals that can be used include grapefruit, watermelon, guava, apple, orange, mango cashew apple, cantaloupe, honey dew, passion fruit, papaya, grapes, peach, nectarines, tamarind, cucumber, lime, lemon, strawberry, rasberry, blueberry, blackberry, cranberry, dried hibiscus flower, rice, barley seeds etc.IngredientsFruit(cubed) - 3 cupsWater - 1.5 cupsSugar - 4 tblsp
Cranberry Agua Fresca
Grapefruit Agua Fresca
Watermelon Agua FrescaMethod1. Blend the fruit with the water. If it is a citric fruit(lime, lemon, grapefruit, orange, tangerines), juice it using a juicer.2. Pass the fruit pulp through a fine sieve and strain the clear juice. 3, To this add the sugar.4. Chill and serve this cool and refreshng drink.Tip- The juice of 1 lime can be added with any agua fresca for a different touch.
Cranberry Agua Fresca
Grapefruit Agua Fresca
Watermelon Agua FrescaMethod1. Blend the fruit with the water. If it is a citric fruit(lime, lemon, grapefruit, orange, tangerines), juice it using a juicer.2. Pass the fruit pulp through a fine sieve and strain the clear juice. 3, To this add the sugar.4. Chill and serve this cool and refreshng drink.Tip- The juice of 1 lime can be added with any agua fresca for a different touch.
Chocolate Grape Shake
IngredientsMini Chocolate chips -15 nosSeedless Grapes - 25 nosSugar - 1 tblsp(or as needed)Milk- 1/2 cupCold Water -11/2 cups
Method 1.Blend the grapes with chocolate chips ,water in the mixie.2.Then add milk,sugar and blend well.3.Filter the contents.4.Serve it cold
Method 1.Blend the grapes with chocolate chips ,water in the mixie.2.Then add milk,sugar and blend well.3.Filter the contents.4.Serve it cold
Cherry Lassi
Lassi is a traditional drink in India made by blending yogurt with water, salt/sugar and other flavouring until it is frothy. It originated in Punjab and soon became famous throughout the country. It is usually served as a chill and refreshing drink with a meal or just as such. The different variations of sweet lassi are honey lassi, mango lassi, saffron lassi, rose water lassi etc. Spices can also be added to lassi like cumin, black pepper, grated ginger, black salt etc. Fresh herbs are also often added to the salted lassis like mint, cilantro, basil etc. Different lassi flavours can be made with any fresh fruits. Here i've given the recipe for a sweet lassi made with sweet cherries.
Ingredients
Yogurt - 1 cupWater/milk - 1/2 cupSweet Cherries (or any other fresh fruit) - 1 cup (deseeded)Sugar - 2-3 tblsp (or to taste)
Method
1. Blend together the cherries, yogurt, water/milk and sugar in a blender till it becomes frothy.2. Pour into individual glasses and garnish with some fresh cherries.3. Chill and serve. This can be refrigerated for up to 24 hours.
Ingredients
Yogurt - 1 cupWater/milk - 1/2 cupSweet Cherries (or any other fresh fruit) - 1 cup (deseeded)Sugar - 2-3 tblsp (or to taste)
Method
1. Blend together the cherries, yogurt, water/milk and sugar in a blender till it becomes frothy.2. Pour into individual glasses and garnish with some fresh cherries.3. Chill and serve. This can be refrigerated for up to 24 hours.
Falooda
Ingredients
Milk - 2 cupsTakmaria (Basil Seeds) - 1/2 tspFalooda Sev - handful *Rose Syrup - 3-4 tblsp **Sugar - to tasteVanilla Ice Cream - 2 scoopsCardamom Powder - a pinchPistachios/ Almonds - 1 tblsp (corsely ground)Vanilla Ice Cream - 2 scoops
* If you do not have falooda sev, substitute with normal sev or any thin pasta.** If you do not find rose syrup, substitute with roohafza and 2 tsp of rose water.
Method
1. Soak the takmaria in water for an hour or until the seeds swell up. 2. Cook the falooda sev as per packet instructions. ( Bring a pot of water to a boil, add the broken sev and cook it for 3 minutes. Drain the water and keep aside.)3. Bring the milk to a boil and switch off. Mix in the sugar and cardomon powder.After this you have 2 options.
Option 1 (If you are making it ahead of time.) 4. Add the rose syrup and cooked falooda sev to the milk.5. After the milk cools down, add the takmaria seeds and refrigerate it.6. Serve it chilled in a long glass topped with some vanilla ice cream and ground pistacios/ almonds.
Option 2 (If you plan to serve immedietely.)
4. Take a tall glass and add some ice cubes and some cooked sev at the bottom.5. Add the rose syrup next followed by the milk.6. Next add the takmaria seeds.Top it with a scoop of ice cream and some crushed nuts. 7. It will be a wonderful presentation to see the different layers.
Tips - You can make this with skimmed milk to make a this healthy.
Milk - 2 cupsTakmaria (Basil Seeds) - 1/2 tspFalooda Sev - handful *Rose Syrup - 3-4 tblsp **Sugar - to tasteVanilla Ice Cream - 2 scoopsCardamom Powder - a pinchPistachios/ Almonds - 1 tblsp (corsely ground)Vanilla Ice Cream - 2 scoops
* If you do not have falooda sev, substitute with normal sev or any thin pasta.** If you do not find rose syrup, substitute with roohafza and 2 tsp of rose water.
Method
1. Soak the takmaria in water for an hour or until the seeds swell up. 2. Cook the falooda sev as per packet instructions. ( Bring a pot of water to a boil, add the broken sev and cook it for 3 minutes. Drain the water and keep aside.)3. Bring the milk to a boil and switch off. Mix in the sugar and cardomon powder.After this you have 2 options.
Option 1 (If you are making it ahead of time.) 4. Add the rose syrup and cooked falooda sev to the milk.5. After the milk cools down, add the takmaria seeds and refrigerate it.6. Serve it chilled in a long glass topped with some vanilla ice cream and ground pistacios/ almonds.
Option 2 (If you plan to serve immedietely.)
4. Take a tall glass and add some ice cubes and some cooked sev at the bottom.5. Add the rose syrup next followed by the milk.6. Next add the takmaria seeds.Top it with a scoop of ice cream and some crushed nuts. 7. It will be a wonderful presentation to see the different layers.
Tips - You can make this with skimmed milk to make a this healthy.
Sweet Lassi
Lassi is a healthy beverage that originated in Punjab but is popular all over India. It is made by blending yogurt and water with some other flavourings until it is frothy. Flavourings can be savory or sweet. Here I've given the recipe of a simple sweet lassi. Other variations of lassi can be made by adding suitable flavourings eg:- Mango Lassi (Mango Pulp is blended along with the other ingredients.), Strawberry Lassi , Kesar lassi (with saffron strands) etc.
Ingredients
Yogurt - 1 cupCold Water - 1 cupSugar - as neededRose water - 1 tspCardomon Powder - a pinch
Method
1. Blend together all the above ingredients together using a hand mixer or a mixie until it becomes frothy.2. Garnish with fresh mint leaves and serve as a cool, healthy and refreshing drink.
Ingredients
Yogurt - 1 cupCold Water - 1 cupSugar - as neededRose water - 1 tspCardomon Powder - a pinch
Method
1. Blend together all the above ingredients together using a hand mixer or a mixie until it becomes frothy.2. Garnish with fresh mint leaves and serve as a cool, healthy and refreshing drink.
Strawberry Smoothie
Ingredients
For 3 Cups of SmoothieFresh Strawberries -10 nosSugar - 3 tbsp(or to taste)Cold Milk -1/2 cupWater -1 1/2 cupIce cubes -5 nosEgg -1 (or) Plain Yogurt -3 tbsp
Method1.Wash the Strawberries and cut off the leaves .2.Blend Stawberries with sugar first.3.Blend again smoothly with the remaining ingredients4.Serve cold and add sugar according to taste
For 3 Cups of SmoothieFresh Strawberries -10 nosSugar - 3 tbsp(or to taste)Cold Milk -1/2 cupWater -1 1/2 cupIce cubes -5 nosEgg -1 (or) Plain Yogurt -3 tbsp
Method1.Wash the Strawberries and cut off the leaves .2.Blend Stawberries with sugar first.3.Blend again smoothly with the remaining ingredients4.Serve cold and add sugar according to taste
Apple Cider
Apple Cider is a non alcoholic beverage made with apples and just apples. The sweetness and tartness comes naturally from the apples itself. Apple Cider is not as clear as the apple juice which is commercially extracted using big equipments.
Ingredients
(for 1 cup)Apples - 2 big/3 small
Method1. Wash and chop the apples into small pieces with the skin on.2. Puree it in a blender/mixie.3. Using a very thin strainer and the back of a spoon, squeeze out the juice alone. You can also use a clean white cloth or cheese cloth to squeeze the juice.
(If you have the juice extractor jar in your mixie, it makes making apple cider very easy as the juice is automatically separated.)4. Serve immedietely as such or use it to make other delicasies like (a) Hot apple cider or mulled cider: Simmer the apple cider with spices like cinnamon, nutmeg, cloves and lemon zest for 15-20 minutes. (b) Sparkling cider : Mix the apple cider with some lemon juice and add some soda/ ginger ale while serving.
Ingredients
(for 1 cup)Apples - 2 big/3 small
Method1. Wash and chop the apples into small pieces with the skin on.2. Puree it in a blender/mixie.3. Using a very thin strainer and the back of a spoon, squeeze out the juice alone. You can also use a clean white cloth or cheese cloth to squeeze the juice.
(If you have the juice extractor jar in your mixie, it makes making apple cider very easy as the juice is automatically separated.)4. Serve immedietely as such or use it to make other delicasies like (a) Hot apple cider or mulled cider: Simmer the apple cider with spices like cinnamon, nutmeg, cloves and lemon zest for 15-20 minutes. (b) Sparkling cider : Mix the apple cider with some lemon juice and add some soda/ ginger ale while serving.
Ginger Cardamom Tea
IngredientsMilk - 1 cupTea - 2 tspWater - 1.5 cupGinger - 2 " piece (crushed)Cardamom - 2 pods (crushed)Sugar/Honey - to tasteLemon - 1/2 piece
Method
1. In a saucepan, bring water to a boil along with crushed ginger and cardamon pods.(You could also add ginger powder and cardamom powder)2. Add the tea leaves and let it come to a rolling boil again.3. Reduce the flame and let it simmer for 3-4 minutes for all the essence of the tea to be released in the water.4. The basic ginger cardamom tea is ready. You could flavour it in different ways. I've given 2 options below.
Type - I (Ginger tea with milk - Chai)5. Add the milk to the above tea water and bring it to a boil.6. Strain the tea using a strainer, add enough sugar and enjoy it piping hot with biscuits.
Type II (Ginger Lemon tea with honey) 5. Strain the tea to a cup and squeeze in the lemon juice.6. Add honey to taste and enjoy it after a heavy meal or as a refreshing drink. This type of tea could be served hot or cold.
Method
1. In a saucepan, bring water to a boil along with crushed ginger and cardamon pods.(You could also add ginger powder and cardamom powder)2. Add the tea leaves and let it come to a rolling boil again.3. Reduce the flame and let it simmer for 3-4 minutes for all the essence of the tea to be released in the water.4. The basic ginger cardamom tea is ready. You could flavour it in different ways. I've given 2 options below.
Type - I (Ginger tea with milk - Chai)5. Add the milk to the above tea water and bring it to a boil.6. Strain the tea using a strainer, add enough sugar and enjoy it piping hot with biscuits.
Type II (Ginger Lemon tea with honey) 5. Strain the tea to a cup and squeeze in the lemon juice.6. Add honey to taste and enjoy it after a heavy meal or as a refreshing drink. This type of tea could be served hot or cold.
Karupatti Kaapi (Chukku Coffee, Dry Ginger Tea)
This is a spicy hot drink traditionally made as a home cure for cold and sore throat. For some people it is more than a remedy, its a part of life. There are people who drink this on a regular basis.
Ingredients
Dry ginger (Chukku) - 1/2" piece (ground or crushed)Karupatti (Palm Sugar) - as needed for sweetnessWhole Peppercorns - 1 tspCoffee powder/Tea leaves - 1 tsp (optional)Cumin seeds - 3/4 tspBasil leaves(Tulsi) - 4-5Water - 1.5 cup
Method1. Boil the water in a saucepan with karupatti(palm sugar), dry ginger, crushed
peppercorns and cumin seeds. 2. Add the coffee powder/ tea powder to this if needed.3. Let this boil for 4-5 minutes.4. Finally add the basil leaves(tulsi) and switch off.5. Serve it piping hot as a remedy for cold and throat infection.
Tips - If karupatti(palm sugar) does not give enough sweetness add little sugar. - Jaggery can be used instead of karupatti (palm sugar)
Ingredients
Dry ginger (Chukku) - 1/2" piece (ground or crushed)Karupatti (Palm Sugar) - as needed for sweetnessWhole Peppercorns - 1 tspCoffee powder/Tea leaves - 1 tsp (optional)Cumin seeds - 3/4 tspBasil leaves(Tulsi) - 4-5Water - 1.5 cup
Method1. Boil the water in a saucepan with karupatti(palm sugar), dry ginger, crushed
peppercorns and cumin seeds. 2. Add the coffee powder/ tea powder to this if needed.3. Let this boil for 4-5 minutes.4. Finally add the basil leaves(tulsi) and switch off.5. Serve it piping hot as a remedy for cold and throat infection.
Tips - If karupatti(palm sugar) does not give enough sweetness add little sugar. - Jaggery can be used instead of karupatti (palm sugar)
Mango Smoothie
Mango smoothie is a cool and refreshing drink for a hot summer day. The same recipe can be modified with other fruits to get banana smoothie, orange smoothie, strawberry smoothie, blackberry smoothie, rasberry smoothie, peach smoothie, pineapple smoothie, cherry smoothie etc.IngredientsMango - 1 (diced)Yogurt - 1/2 cupIce cubes - 1/2 cup
Method1. Blend the yogurt in the mixie/ blender first.2. Add the mango pieces and ice cubes and blend till a everything is blended nicely.Tips- Add little sugar if you need additional sweetness and little milk to get a thinner consistency.- Add a cup of orange juice to get an additional flavour.
Method1. Blend the yogurt in the mixie/ blender first.2. Add the mango pieces and ice cubes and blend till a everything is blended nicely.Tips- Add little sugar if you need additional sweetness and little milk to get a thinner consistency.- Add a cup of orange juice to get an additional flavour.
Avocado Milkshake
Ingredients
Avocado - 1Milk - 2 cupsSugar - 4 tblspIce cubes - as neededMethod1.Using a sharp knife cut lengthwise around the avocado. Follow the contour of the avocado by letting the knife blade touching the large pit to get 2 halves.2. Pull the two lengthwise pieces apart gently.3. Using a knife, remove the pit. Use a spoon to scoop out the flesh.4. Add the flesh along with milk, sugar and ice cubes.5. Blend everything well to get a creamy milkshake. Serve as a yummy yummy refreshing drink.
Avocado - 1Milk - 2 cupsSugar - 4 tblspIce cubes - as neededMethod1.Using a sharp knife cut lengthwise around the avocado. Follow the contour of the avocado by letting the knife blade touching the large pit to get 2 halves.2. Pull the two lengthwise pieces apart gently.3. Using a knife, remove the pit. Use a spoon to scoop out the flesh.4. Add the flesh along with milk, sugar and ice cubes.5. Blend everything well to get a creamy milkshake. Serve as a yummy yummy refreshing drink.
Ridgegourd Chutney
Ingredients
Ridgeguard - 1 (app. 2 cups of ridgegourd peel/ entire ridgegourd)Dry red Chilly - 4Tamarind - blueberry sizeGarlic - 2 clovesUrad dal (Black garm) - 1 tblspSesame seeds - 1 tblsp
Grated Coconut - 1 tblsp (optional)Cumin seeds - 1 tspAsaefoetida - a pinchSalt - to tasteOil - 1 tblsp
Method 1.Wash the ridge gourd peel the outer skin. (You can use the skin alone for the chutney or use the entire ridgegourd.)2.Cut the ridgegourd skin (and flesh if using) into small pieces and keep it aside.3.Heat oil in a pan, fry the urad dal till it turns golden brown. 4.Add the sesame seeds, grated coconut (optional) and dry red chillies and fry for a minute.5.Add the ridgegourd pieces, garlic cloves and tamarind and fry till it is cooked and becomes tender. Switch off the flame.6.After this cools enough to handle, blend everything together with required salt, asaefoetida and very little water. 7. Serve this chutney with rice, idli and dosai.
Ridgeguard - 1 (app. 2 cups of ridgegourd peel/ entire ridgegourd)Dry red Chilly - 4Tamarind - blueberry sizeGarlic - 2 clovesUrad dal (Black garm) - 1 tblspSesame seeds - 1 tblsp
Grated Coconut - 1 tblsp (optional)Cumin seeds - 1 tspAsaefoetida - a pinchSalt - to tasteOil - 1 tblsp
Method 1.Wash the ridge gourd peel the outer skin. (You can use the skin alone for the chutney or use the entire ridgegourd.)2.Cut the ridgegourd skin (and flesh if using) into small pieces and keep it aside.3.Heat oil in a pan, fry the urad dal till it turns golden brown. 4.Add the sesame seeds, grated coconut (optional) and dry red chillies and fry for a minute.5.Add the ridgegourd pieces, garlic cloves and tamarind and fry till it is cooked and becomes tender. Switch off the flame.6.After this cools enough to handle, blend everything together with required salt, asaefoetida and very little water. 7. Serve this chutney with rice, idli and dosai.
Red Chutney
IngredientsRed Chillies - 10-12Garlic - 4 clovesGinger - 1" pieceSalt - as required
Method1. Blend all the ingredients together with little water to make a fine paste.2. Store in refrigerator for upto 2 weeks. Serve with any chaats.
Method1. Blend all the ingredients together with little water to make a fine paste.2. Store in refrigerator for upto 2 weeks. Serve with any chaats.
Tamarind Date Chutney
Tamarind dates chutney is a sweet and tangy chutney commonly used in chaats and as a dip for many indian snacks. IngredientsTamarind - 100 gmsDates (pitted) - 100 gmsJaggery - 100 gms
Method1. Soak the tamarind and dates in little warm water for 15-20 minutes till it becomes soft.
(You can put it in the microwave for a minute or boil it to speed up the process.)2. Grind this with jaggery to a fine paste.3. Pass it through a seive before using it. ( This can be stored in the fridge for upto a month. )
Method1. Soak the tamarind and dates in little warm water for 15-20 minutes till it becomes soft.
(You can put it in the microwave for a minute or boil it to speed up the process.)2. Grind this with jaggery to a fine paste.3. Pass it through a seive before using it. ( This can be stored in the fridge for upto a month. )
Green Chutney
IngredientsMint leaves - 2 cupsCilantro - 2 cupsOnion - 1/4Lemon juice- 1 tblspGreen Chillies - 10-12Cumin seeds - 1 tblspSalt - to taste
Method 1. Combine all the ingredients and grind to a smooth paste in a blender or mixie using very little water.2. Refrigerate or freeze and use as required. Tips- If you want to make this chutney thicker, add a handful of peanuts. But for chaats, make the chutney as such
Method 1. Combine all the ingredients and grind to a smooth paste in a blender or mixie using very little water.2. Refrigerate or freeze and use as required. Tips- If you want to make this chutney thicker, add a handful of peanuts. But for chaats, make the chutney as such
Coconut Milk Chutney
IngredientsCoconut milk - 1 cupCurry leaves - 2 strandsGarlic - 1 cloveGinger - Pea sized pieceGreen Chilly - 2-4Cilantro - handfulTurmeric Powder - a pinchSalt - to tasteMustard Seeds - 1/4 tspCumin seeds - 1/4 tsp
Method1. Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water to get the desired concitency.2. Blend together one strand of curry leaves, cilantro, cumin seeds green chillies, garlic and ginger.3. Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves. Add the ground mixture and fry for a minute.4. Add the coconut milk along with the required salt and turmeric powder. Simmer it for 2-3 minutes and switch off. Serve with aapam or idiappam.
Method1. Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water to get the desired concitency.2. Blend together one strand of curry leaves, cilantro, cumin seeds green chillies, garlic and ginger.3. Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves. Add the ground mixture and fry for a minute.4. Add the coconut milk along with the required salt and turmeric powder. Simmer it for 2-3 minutes and switch off. Serve with aapam or idiappam.
Mint Chutney (Pudhina Chutney)
Ingredients
Batch 1Mint leaves - 1 bunchCilantro - handfulCumin seeds - 1/2 tspGarlic - 2 cloves (optional)Green Chillies - 3 (or to taste)
Lemon Juice/ Tamarind Juice - 1 tblspSalt - to taste
Batch 2Yogurt / Coconut/ Peanuts - 1 cup (as needed for the type of chutney to be made)
Method 1 (Mint Chutney with yogurt)1. Blend all the above ingredients above except yogurt till it forms a fine paste. Use little less lemon juice in this type of chitney as yogurt will also give some sourness.2. Mix the yogurt to get a nice chutney consistency.3. Serve with tandoori chicken and chicken kababs.
Method 2 (Mint Chutney with coconut)1. Blend all the above ingredients along with fresh grated coconut till it forms a fine paste.
2. Serve this type of chutney with dosa or idli or any south indian snacks.
Method 3 (Mint Chutney with peanuts)
1. Blend all the above ingredients along with roasted peanuts till it forms a fine paste.
2. Serve this type of chutney with dosa or idli.
Method 4 (Mint Chutney with onions)
1. Blend all the above ingredients along with half an onion till it forms a fine paste.
2. Serve this type of chutney with chaats.
Batch 1Mint leaves - 1 bunchCilantro - handfulCumin seeds - 1/2 tspGarlic - 2 cloves (optional)Green Chillies - 3 (or to taste)
Lemon Juice/ Tamarind Juice - 1 tblspSalt - to taste
Batch 2Yogurt / Coconut/ Peanuts - 1 cup (as needed for the type of chutney to be made)
Method 1 (Mint Chutney with yogurt)1. Blend all the above ingredients above except yogurt till it forms a fine paste. Use little less lemon juice in this type of chitney as yogurt will also give some sourness.2. Mix the yogurt to get a nice chutney consistency.3. Serve with tandoori chicken and chicken kababs.
Method 2 (Mint Chutney with coconut)1. Blend all the above ingredients along with fresh grated coconut till it forms a fine paste.
2. Serve this type of chutney with dosa or idli or any south indian snacks.
Method 3 (Mint Chutney with peanuts)
1. Blend all the above ingredients along with roasted peanuts till it forms a fine paste.
2. Serve this type of chutney with dosa or idli.
Method 4 (Mint Chutney with onions)
1. Blend all the above ingredients along with half an onion till it forms a fine paste.
2. Serve this type of chutney with chaats.
Peanut Chutney (Groundnut Chutney)
IngredientsPeanuts - 1 cupDry red chillies - 5Garlic - 2 clovesTamarind - blueberry sizeMustard seeds - 1/2 tspCumin seeds - 1/2 tspCurry leaves - 5-6Onion - 1/2 (optional)Salt - to taste
Method1. Roast the peanuts on stove top or in the oven.2. After the peanuts are cool enough to handle, gtind it in the blender along with tamarind, garlic, onion and red chillies.3. Add water to the desired chutney consistency needed.4. Heat oil in a pan and splatter the mustard seeds, cumin seeds and curry leaves.5. To this add the ground chutney, mix and switch off.6. Serve with idli, dosa, upma, kichadi or rice.
Method1. Roast the peanuts on stove top or in the oven.2. After the peanuts are cool enough to handle, gtind it in the blender along with tamarind, garlic, onion and red chillies.3. Add water to the desired chutney consistency needed.4. Heat oil in a pan and splatter the mustard seeds, cumin seeds and curry leaves.5. To this add the ground chutney, mix and switch off.6. Serve with idli, dosa, upma, kichadi or rice.
Celery Chutney
IngredientsCelery - 5-6 stalks (chopped)Green Chillies - 4-5Ginger garlic paste - 2 tspTurmeric powder - 1/4 tspCilantro - handfulSalt - to tasteAsaefoetida - a pinchMustard seeds - 1/2 tspOil - 2 tblsp
Method1. Heat little oil in a pan and add the chopped celery and saute it 5 minutes.2. Add green chillies, ginger garlic paste and cilantro. Cook this for another 2-3 minutes.3. Cool the mixture and grind it to make a smooth paste.4. Heat the remaining oil in a pan. Splutter some mustard seeds and curry leaves.5. Add the celery chutney to it along with salt, turmeric powder and asafoetida powder.6. Simmer the chutney till the oil leaves separates.7. This can be served with rice or roti and even spread over bread to make sandwitches.
Method1. Heat little oil in a pan and add the chopped celery and saute it 5 minutes.2. Add green chillies, ginger garlic paste and cilantro. Cook this for another 2-3 minutes.3. Cool the mixture and grind it to make a smooth paste.4. Heat the remaining oil in a pan. Splutter some mustard seeds and curry leaves.5. Add the celery chutney to it along with salt, turmeric powder and asafoetida powder.6. Simmer the chutney till the oil leaves separates.7. This can be served with rice or roti and even spread over bread to make sandwitches.
Zucchini Chutney
IngredientsZucchini - 1 (washed, peeled and cubed)Green Chillies - 3 (chopped)Tamarind pulp - 1/2 tspUrad dal - 2 tblspCoconut (grated) - 2 tblsp (optional)Garlic - 1 cloveAsaefoetida - a pinchCumin seeds - 1/4 tspMustard seeds - 1/4 tspCilantro - handfulCurry leaves - 4Red chilly - 1Salt - to tasteOil - 2 tblspMethod
1. Heat little oil in a pan, roast the urad dal and grated coconut till a nice aroma come. Keep it aside.2. Next add zucchini pieces and green chillies to the same pan and fry till it becomes tender.3. Add the garlic, tamarind, Asaefoetida, cumin seeds and cilantro and saute for few minutes.4. Gind all the above ingrediants along with the roasted dal and grated coconut in a blender. Grind it to a fine paste with little water.5. Heat oil in a pan, splutter the mustard seeds, curry leaves and dry red chilly.6. Add it to the ground mixture. Serve with plaing white rice or idlis.
1. Heat little oil in a pan, roast the urad dal and grated coconut till a nice aroma come. Keep it aside.2. Next add zucchini pieces and green chillies to the same pan and fry till it becomes tender.3. Add the garlic, tamarind, Asaefoetida, cumin seeds and cilantro and saute for few minutes.4. Gind all the above ingrediants along with the roasted dal and grated coconut in a blender. Grind it to a fine paste with little water.5. Heat oil in a pan, splutter the mustard seeds, curry leaves and dry red chilly.6. Add it to the ground mixture. Serve with plaing white rice or idlis.
Eggplant Chutney (Brinjal Chutney)
IngrediantsEggplant - 1Tomato - 1Tamarind juice - 1/4 cupAsaefoetida powder - 1/4 tspCorriander powder - 1/2 tspDry red chillies - 4Oil - 1 tblspMustard seeds - 1/4 tspCumin seeds - 1/4 tspUrad dal seeds - 1/4 tspCurry leaves - 5Salt - to tasteCilantro - handful
Method 1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.3. Once it cools down, peel the skin and mash the eggplant.4. Heat oil in kadai and add cumin seeds and let it splutter. 5. Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes.6. Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste. 7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.
Method 1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.3. Once it cools down, peel the skin and mash the eggplant.4. Heat oil in kadai and add cumin seeds and let it splutter. 5. Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes.6. Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste. 7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.
Cranberry Chutney
recently found some cranberries in the market bright red and attractive. As always i was quite curious about trying it since i've never had it before. But it was after i tasted it that i realised that i couldn't eat it raw. It was too sour. So i tried to use it for cooking different recipes. Now i love cranberries and can't wait to get the next box.
This chutney can be made with or without sugar. With sugar it can be had as a dip for any appetizers. Without sugar it can be had with chappatti, rava dosa etc.IngrediantsCranberries - 1 cupDry Red chillies - 4Gerlic - 1 clove Saugar - 1 tblsp(optional)Oil - 1 tblspCumin seeds - 1tsp
Salt - to taste
Cilantro - handful(finely chopped)
Method1. Heat oil in a pan. Splutter the cumin seeds with dry red chillies.2. Next add the garlic and cranberries. Spinkle few drops of water and let it cook for few minutes until the cranberries become soft and the skin bursts.3. Let the mixture cool a bit.4. Next grind the mixture with required salt, sugar and little cilantro.
This chutney can be made with or without sugar. With sugar it can be had as a dip for any appetizers. Without sugar it can be had with chappatti, rava dosa etc.IngrediantsCranberries - 1 cupDry Red chillies - 4Gerlic - 1 clove Saugar - 1 tblsp(optional)Oil - 1 tblspCumin seeds - 1tsp
Salt - to taste
Cilantro - handful(finely chopped)
Method1. Heat oil in a pan. Splutter the cumin seeds with dry red chillies.2. Next add the garlic and cranberries. Spinkle few drops of water and let it cook for few minutes until the cranberries become soft and the skin bursts.3. Let the mixture cool a bit.4. Next grind the mixture with required salt, sugar and little cilantro.
Avocado Chutney
Avocado is a complete food with many essential nutrients like proteins, vitamin E, C, B, folic acid, iron, minerals, antioxidants and fiber. It has no cholesterol and is sodium free. Avocado shake with milk and sugar is a famous drink. It can be used to make salads, shakes, sandwitches etc. In this recipe, I’ve tried to give an Indian touch to the fruit. Since the fruit has a neutral taste, it easily blends with the things that are added to it. This chutney can be had as a dip for chips or used to make sandwitches.
Ingredients
Avocado – 1
Onion - 1(cut into medium sized pieces)Green chilly – 4Garlic – 1 cloveOil - 1 tspSalt - to tasteTamarind - blueberry sizeMustard - ¼ tsp
Method
1. Heat a tsp of oil in a kadai and sauté onions and green chillies till they become golden brown. 2. Add the tamarind and fry for few seconds. Once the mixture cools nicely, grind it along with peeled garlic and salt without water.
3. In the meantime, peel the avocado and mash it. 4. Again heat 1 tbsp oil and splutter the mustard add the ground mixture and mashed avocado to this and fry for about a minute.
5. Garnish with cilantro. Healthy Avocado chutney is ready to serve.
Ingredients
Avocado – 1
Onion - 1(cut into medium sized pieces)Green chilly – 4Garlic – 1 cloveOil - 1 tspSalt - to tasteTamarind - blueberry sizeMustard - ¼ tsp
Method
1. Heat a tsp of oil in a kadai and sauté onions and green chillies till they become golden brown. 2. Add the tamarind and fry for few seconds. Once the mixture cools nicely, grind it along with peeled garlic and salt without water.
3. In the meantime, peel the avocado and mash it. 4. Again heat 1 tbsp oil and splutter the mustard add the ground mixture and mashed avocado to this and fry for about a minute.
5. Garnish with cilantro. Healthy Avocado chutney is ready to serve.
Coconut Chutney
Ingredients
For ChutneyGrated Coconut (preferably fresh) - 1 cupDalia (Roasted channa dal, pottukadalai) - 1/2 cupGreen Chillies - 3 (or as needed)Ginger - a small piece (blueberry size)Salt - as needed
For TemperingOil - 1 tspMustard seeds - 1/4 tspCurry Leaves - 1 strandDry red chilly - 1
Method
1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed.2. Heat oil in a pan and splutter the mustard seeds, curry leaves and dry red chilly.3. Transfer the ground chutney to the serving bowl and add the tempering to it.4. Mix it together and serve with idli, dosa, vada, bajji, upma, pongal etc. This goes very well with pretty much every south indian breakfast dishes.
For ChutneyGrated Coconut (preferably fresh) - 1 cupDalia (Roasted channa dal, pottukadalai) - 1/2 cupGreen Chillies - 3 (or as needed)Ginger - a small piece (blueberry size)Salt - as needed
For TemperingOil - 1 tspMustard seeds - 1/4 tspCurry Leaves - 1 strandDry red chilly - 1
Method
1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed.2. Heat oil in a pan and splutter the mustard seeds, curry leaves and dry red chilly.3. Transfer the ground chutney to the serving bowl and add the tempering to it.4. Mix it together and serve with idli, dosa, vada, bajji, upma, pongal etc. This goes very well with pretty much every south indian breakfast dishes.
Sev Batata Puri
Ingredients
Papdi - 20Potatoes - 2-3(boiled & mashed)Spicy roasted dalia - 1/4 cup
Cilantro - handful (finely chopped)Chaat masala - 1 tspSev - 1/2 cupLemon Juice - 1 tblspGreen Chutney - as neededTamarind Chutney - as neededRed Chutney - as needed
Method1. Arrange the papdis in a plate.2. Top each papdi with a tblsp of boiled and mashed up potato, some finely chopped cilantro and some spice roasted channa dal.3. Add little bit (about 1 tsp) of each of the chutney on each papdi.4. Sprinkle little chaat masala and few drops of lemon juice over that.5. Finally sprinkle lot of sev on top and serve immediately.
Papdi - 20Potatoes - 2-3(boiled & mashed)Spicy roasted dalia - 1/4 cup
Cilantro - handful (finely chopped)Chaat masala - 1 tspSev - 1/2 cupLemon Juice - 1 tblspGreen Chutney - as neededTamarind Chutney - as neededRed Chutney - as needed
Method1. Arrange the papdis in a plate.2. Top each papdi with a tblsp of boiled and mashed up potato, some finely chopped cilantro and some spice roasted channa dal.3. Add little bit (about 1 tsp) of each of the chutney on each papdi.4. Sprinkle little chaat masala and few drops of lemon juice over that.5. Finally sprinkle lot of sev on top and serve immediately.
Dahi Papdi Chaat
Ingredients
Papdi - 20 (homemade or store bought)Boiled potatoes - 2-3(boiled & sliced)Onions - 1/2 cup (finely chopped)Tomato - 1/2 cup (chopped)Chaat masala - 1 tspRoasted Cumin Powder - 1 tspRed chilly powder - 1/2 tspCilantro - handful (finely chopped)Sev - 1/2 cupYogurt (Curd) - 1 cup (beaten with little salt)Green Chutney - as neededTamarind Chutney - as needed
Optional IngredientsRed Chutney - as neededChikpeas
Papdi
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/dahipapdichaatM.JPG\' , \'Dahi Papdi Chaat\', \'http://simpleindianrecipes.com/images/papdiM.JPG\' , \'Papdi\', \'http://simpleindianrecipes.com/images/dahipapdichaat1.JPG\' , \'Papdis topped potatoes, onions, tomatoes, chutneys and yogurt....\');', 150);
Dahi Papdi Chaat
Papdi
Papdis topped potatoes, onions, tomatoes, chutneys and yogurt....
Method
1. Arrange the papdis in a plate.2. Top each papdi with 2-3 pieces of boiled potato pieces, some chopped onions, tomatoes and cilantro.3. Sprinkle little chaat masala, cumin powder and chilly powder over that.4. Add little bit (about 1 tsp) of each of the chutney on each papdi.5. Top each papdi with a tblsp of beaten yogurt. Add more yogurt as per your taste.6. Finally sprinkle lot of sev on top and serve immediately.
Note :- Any of the above toppings can be increased/ decreased/ omitted as per
individual taste.
Papdi - 20 (homemade or store bought)Boiled potatoes - 2-3(boiled & sliced)Onions - 1/2 cup (finely chopped)Tomato - 1/2 cup (chopped)Chaat masala - 1 tspRoasted Cumin Powder - 1 tspRed chilly powder - 1/2 tspCilantro - handful (finely chopped)Sev - 1/2 cupYogurt (Curd) - 1 cup (beaten with little salt)Green Chutney - as neededTamarind Chutney - as needed
Optional IngredientsRed Chutney - as neededChikpeas
Papdi
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/dahipapdichaatM.JPG\' , \'Dahi Papdi Chaat\', \'http://simpleindianrecipes.com/images/papdiM.JPG\' , \'Papdi\', \'http://simpleindianrecipes.com/images/dahipapdichaat1.JPG\' , \'Papdis topped potatoes, onions, tomatoes, chutneys and yogurt....\');', 150);
Dahi Papdi Chaat
Papdi
Papdis topped potatoes, onions, tomatoes, chutneys and yogurt....
Method
1. Arrange the papdis in a plate.2. Top each papdi with 2-3 pieces of boiled potato pieces, some chopped onions, tomatoes and cilantro.3. Sprinkle little chaat masala, cumin powder and chilly powder over that.4. Add little bit (about 1 tsp) of each of the chutney on each papdi.5. Top each papdi with a tblsp of beaten yogurt. Add more yogurt as per your taste.6. Finally sprinkle lot of sev on top and serve immediately.
Note :- Any of the above toppings can be increased/ decreased/ omitted as per
individual taste.
Bhelpuri
Ingredients
Puffed rice - 3 cups (available in Indian stores)Potatoes - 2 (boiled, peeled and chopped into tiny cubes)Onion - 1 (finely chopped)Tomato - 1 (finely chopped)Cilantro - handful (finely chopped)Green Chillies - 2 (finely chopped)Tamarind chutney - to tasteGreen chutney - to tasteSev - 1 cup ( for garnish)Chaat Masala - 1 tsp
Optional Ingredients
Papdi - handful ( crushed)Peanuts - 1/4 cup (roasted)Cucumber - 1/2 (chopped into tiny pieces)
Method1. Mix all the ingredients except puffed rice and sev in a large bowl.2. Add the tamarind chutney and green chutney according to taste preferences. 3. 3.
3. Finally add the puffed rice and mix together.4. Garnish with sev and serve immedietely. (otherwise it will become soggy)
Puffed rice - 3 cups (available in Indian stores)Potatoes - 2 (boiled, peeled and chopped into tiny cubes)Onion - 1 (finely chopped)Tomato - 1 (finely chopped)Cilantro - handful (finely chopped)Green Chillies - 2 (finely chopped)Tamarind chutney - to tasteGreen chutney - to tasteSev - 1 cup ( for garnish)Chaat Masala - 1 tsp
Optional Ingredients
Papdi - handful ( crushed)Peanuts - 1/4 cup (roasted)Cucumber - 1/2 (chopped into tiny pieces)
Method1. Mix all the ingredients except puffed rice and sev in a large bowl.2. Add the tamarind chutney and green chutney according to taste preferences. 3. 3.
3. Finally add the puffed rice and mix together.4. Garnish with sev and serve immedietely. (otherwise it will become soggy)
Chaat Ingredients (Chutneys)
Chaat literally means "to lick" or "to taste". This streetfood originated in Gujarat but has now become a favorite all over the country. It is a mixture of some common ingredients with a sweet, spicy and tangy taste. There are a variety of chaats but the ingredients used are mostly common like onions, tomatoes, cilantro, raw mango, thin sev, potato pieces, crispy fried bread, spicy fried gram beans, papdis, spicy fried channa dal and chick peas. The other ingredients used for the flavour are lemon juice , pomegranate seeds, black salt, tamarind, yogurt , chutneys and chaat masala which is a spice mix, typically consisting of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt and pepper.
Sundal (Chundal, Chikpea poriyal)
Sundal is the most easiest evening snack that you can make. It is a very common streetfood in tamil nadu often served in beaches and parks. On the other hand, it is also a festive dish made by hindus (during navarathiri). It is made by soaking and cooking any dry beans. Then the beans is seasoned and garnished with fresh grated coconut. The commonly made sundal is channa sundal (with chik peas). The other sundal varieties are channa dal sundal, green gram sundal, green peas sundal, peanut(groundnut) sundal and kidney beans sundal. This can be had as a snack or as a sidedish with rice.IngredientsChick Peas (or any other beans) - 1 cupOnion (sliced lengthwise) - 1/4 (optional ingredient)Coconut (fresh grated) - 2 tblsp Salt - to tasteMustard Seeds - 1/2 tspDry Red Chilly - 2 Curry Leaves - 1 string Asafetida - a pinch Oil - 1 tblsp
Method 1. Soak the chick peas over night, wash it and pressure cook with enough water. 2. Once the pressure is released, drain the water and keep aside. (Alternatively you can use canned chikpeas and skip the above steps. Use one whole can at a time. Discard the water in the can and wash the chikpeas before using.)3. Heat the oil in a flat pan and fry the mustard seeds, asafetida, dry red chilly and curry leaves. 4. (optional) Saute the onions until it turns golden brown.5. Now add the cooked peas and required salt and fry for a minute.6. Add the fresh grated coconut, toss everything together and remove from heat.
Method 1. Soak the chick peas over night, wash it and pressure cook with enough water. 2. Once the pressure is released, drain the water and keep aside. (Alternatively you can use canned chikpeas and skip the above steps. Use one whole can at a time. Discard the water in the can and wash the chikpeas before using.)3. Heat the oil in a flat pan and fry the mustard seeds, asafetida, dry red chilly and curry leaves. 4. (optional) Saute the onions until it turns golden brown.5. Now add the cooked peas and required salt and fry for a minute.6. Add the fresh grated coconut, toss everything together and remove from heat.
Khaman Dhokla (Instant Dhokla)
Dhokla is a traditional Gujarathi dish made with chikpea flour(besan) in which the besan is traditionally mixed with sour curd and allowed to ferment. It is then spiced with green chillies and steamed and cut into small pieces. This recipe is an instant version of dhokla in which we use citric acid and baking soda which makes the dhoklas light and spongey. The same recipe can be used to make rawa dhokla(sooji dhokla) made with semolina. It is usually served with green chutney and had as a snack or a complete meal.
IngredientsBatch IGram flour(Besan) - 1 1/2 cupSugar - 3-4 tspOil - 1 tblspCitric acid - 1/2 tspsoda-bi-carb( Baking Soda) - 1/2 tspSalt - to tasteLemon juice - 3-4 drops
Turmeric Powder - 1/4 tspBatch IIOil - 1 tblspCumin seeds - 1/4 tspMustard seeds - 1/4 tspSesame seeds - 1/4 tspAsaefoetida - a pinchCurry leaves - 5-6Water - 1/2 cupSugar - 1 tspCilantro - for garnishGrated coconut - for garnishSev - for garnish Method1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste(like idli batter). 2. Blend it well with a hand blender or with hand. 3. Steam it for 15 minutes on high flame. 4. Cut it into square pieces.5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.6. Pour this water slowly on dhokla pieces. 7. Garnish this with fresh coriander, shredded fresh coconut and sev
IngredientsBatch IGram flour(Besan) - 1 1/2 cupSugar - 3-4 tspOil - 1 tblspCitric acid - 1/2 tspsoda-bi-carb( Baking Soda) - 1/2 tspSalt - to tasteLemon juice - 3-4 drops
Turmeric Powder - 1/4 tspBatch IIOil - 1 tblspCumin seeds - 1/4 tspMustard seeds - 1/4 tspSesame seeds - 1/4 tspAsaefoetida - a pinchCurry leaves - 5-6Water - 1/2 cupSugar - 1 tspCilantro - for garnishGrated coconut - for garnishSev - for garnish Method1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste(like idli batter). 2. Blend it well with a hand blender or with hand. 3. Steam it for 15 minutes on high flame. 4. Cut it into square pieces.5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.6. Pour this water slowly on dhokla pieces. 7. Garnish this with fresh coriander, shredded fresh coconut and sev
Curd Vada (Dahi Vada/ Thayir Vadai)
IngredientsUrad Dal - 2 cupsGreen Chilli - 3or4 nosRoasted Jerra Powder-1/2 tspsalt - to tasteSugar - 1/2 tsp(optional)Oil for frying the VadaYogurt(curd) - 2 CupsChilli Powder - 1/2 tspWater
Method1.Soak Urad dal in water for an hour.2.Grid The urad with the green chillies and salt, without adding water.3.In a kadai add oil let it heat upto 350 degrees.(Drop a small piece of batter to see if the oil is warm enough).3. Make patties of urad dal and add it to oil and fry it.4.When the vadas turn golden brown scoop it out from the oil and drop it in a bowl of water ,let it soak for few minutes,meanwhile make one more batch of vada.5.Let the vada soak in water until the second batch is done and repeat the same for the second batch.6.Beat the yogurt in a bowl with little salt and sugar(optional), jeera powder .7.Squeeze the vada(s)from the water and put it in the yogurt mixture,let it soak for a while sprinkle it with little chilli powder.
Method1.Soak Urad dal in water for an hour.2.Grid The urad with the green chillies and salt, without adding water.3.In a kadai add oil let it heat upto 350 degrees.(Drop a small piece of batter to see if the oil is warm enough).3. Make patties of urad dal and add it to oil and fry it.4.When the vadas turn golden brown scoop it out from the oil and drop it in a bowl of water ,let it soak for few minutes,meanwhile make one more batch of vada.5.Let the vada soak in water until the second batch is done and repeat the same for the second batch.6.Beat the yogurt in a bowl with little salt and sugar(optional), jeera powder .7.Squeeze the vada(s)from the water and put it in the yogurt mixture,let it soak for a while sprinkle it with little chilli powder.
Black Forest Cake
IngredientsFor Cake All Purpose Flour (Maida) - 1/2 cup (50 gms)Cocoa Powder - 1/2 cup (50 gms)Powdered Sugar - 1 cupButter - 1 cup (100 gms)Eggs - 6Vanilla Essence - 1 tsp
For FrostingHeavy Whipping Cream (Double Cream) - 1 pintSugar - as needed
Vanilla Essence - 1 tspCherries - 1 canChocolate Bar - 1 (grated/shaved)
Chocolate Rice - as needed
For syrupWater/ Syrup from cherry can - 1 cupSugar - 1/2 cupVanilla Essence - 1 tsp
Method
For the cake1. Sieve together the all purpose flour (maida) and cocoa powder into a bowl.2. Melt the butter in the microwave.3. Beat the eggs in a bowl using a hand blender until it becomes very creamy and frothy.4. Mix together all the wet ingredients (melted butter, sugar, vanilla essence) along with the beaten eggs.5. Finally fold in the dry ingredients (flour + cocoa) with the wet ingredients.6. Mix everything nicely with a wooden spoon until you get a smooth batter.7. Grease a cake pan with butter and dust some flour and cocoa powder on it and keep it ready.8. Pour the cake batter into the pan and bake it in a oven preheated to 350 degree F (180 C) for ablut 40-45 minutes.9. Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out clean.10.Switch off the oven and cool the cake before applying the syrup and frosting.
For the syrup1. Pour the cherry syrup/plain water into a small sauce pan.2. Add the sugar to it and bring it to a boil.3. Finally add the vanilla essence to the syrup and keep aside.(Traditionally a tblsp of rum is added to the sugar syrup.)
For the frosting1. Beat the whipping cream with enough sugar and vanilla essence until a nice fluffy frosting is ready.(You could also use frozen whipped cream.)
Final cake assembling1. Cut the top to make it flat before applying the frosting.2. Cut the cake laterally into 3 equal circles. 3. Take all the 3 pieces and pierce it with a fork at random places. This will help the syrup to penetrate into the cake.4. Add few spoonfuls of the syrup on each cake piece and let the cake absorb it. This step is very very important to make the cake moist and delicious.5. Take a cake stand or serving dish and place one piece of cake.6. Apply a generous amount of frosting and top it with chopped cherries, choclate shavings and chocolate rice.7. Place the second piece of cake on top and apply the frosting and toppings.8. Top it with the 3rd slice of cake.9. Apple the remaining frosting on top of the cake and on all the sides.10. Sprinkle chocolate shavings (grated chocolate bar) and chocolate rice on top and all around the cake.11. Top the cake with cherries. Yummy black forest cake is ready.
For FrostingHeavy Whipping Cream (Double Cream) - 1 pintSugar - as needed
Vanilla Essence - 1 tspCherries - 1 canChocolate Bar - 1 (grated/shaved)
Chocolate Rice - as needed
For syrupWater/ Syrup from cherry can - 1 cupSugar - 1/2 cupVanilla Essence - 1 tsp
Method
For the cake1. Sieve together the all purpose flour (maida) and cocoa powder into a bowl.2. Melt the butter in the microwave.3. Beat the eggs in a bowl using a hand blender until it becomes very creamy and frothy.4. Mix together all the wet ingredients (melted butter, sugar, vanilla essence) along with the beaten eggs.5. Finally fold in the dry ingredients (flour + cocoa) with the wet ingredients.6. Mix everything nicely with a wooden spoon until you get a smooth batter.7. Grease a cake pan with butter and dust some flour and cocoa powder on it and keep it ready.8. Pour the cake batter into the pan and bake it in a oven preheated to 350 degree F (180 C) for ablut 40-45 minutes.9. Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out clean.10.Switch off the oven and cool the cake before applying the syrup and frosting.
For the syrup1. Pour the cherry syrup/plain water into a small sauce pan.2. Add the sugar to it and bring it to a boil.3. Finally add the vanilla essence to the syrup and keep aside.(Traditionally a tblsp of rum is added to the sugar syrup.)
For the frosting1. Beat the whipping cream with enough sugar and vanilla essence until a nice fluffy frosting is ready.(You could also use frozen whipped cream.)
Final cake assembling1. Cut the top to make it flat before applying the frosting.2. Cut the cake laterally into 3 equal circles. 3. Take all the 3 pieces and pierce it with a fork at random places. This will help the syrup to penetrate into the cake.4. Add few spoonfuls of the syrup on each cake piece and let the cake absorb it. This step is very very important to make the cake moist and delicious.5. Take a cake stand or serving dish and place one piece of cake.6. Apply a generous amount of frosting and top it with chopped cherries, choclate shavings and chocolate rice.7. Place the second piece of cake on top and apply the frosting and toppings.8. Top it with the 3rd slice of cake.9. Apple the remaining frosting on top of the cake and on all the sides.10. Sprinkle chocolate shavings (grated chocolate bar) and chocolate rice on top and all around the cake.11. Top the cake with cherries. Yummy black forest cake is ready.
Banana Muffin
IngredientsRipened Large bananas - 3 or 4White sugar - 1/2 cupEgg -1Melted margarine or butter -1/3 cupBaking soda - 1tspBaking powder - 1tspSalt - 1/2 tspAll purpose flour - 1 1/2 cupsVanilla -1tsp
Optional Ingredients
Cinnamon powder -1/4 tspUnsweetened apple sauce - 1/2 cup
Method
1.Preheat oven to 350 degrees.Arrange the muffin cups into muffin tray or apply cooking spray in the muffin trays.2.Take a blender and blend smoothly the chopped bananas, sugar, egg, applesauce, vanilla extract together.3.Pour into a bowl and add melted butter or margarine together. Set aside.4.In a separate bowl, mix together baking soda, baking powder, salt and flour.5.Now mix wet and dry ingredients all together, being careful not to over-stir!(Just mix till it is well incorporated)6.Pour the batter into greased muffin tins or muffin cups until the tip of the cups, and bake for approximately 20 minutes.(Makes app 14-16 muffins)7.Leave the tray to cool down for 10 mins.8.Enjoy moist banana muffins!
Tips1.More the ripened banana more the muffin will be moist.2.Dont overstir the final batter the gluten in the flour will make muffin harder.3.You can also add chocolate chips and favorite nuts in the batter
Optional Ingredients
Cinnamon powder -1/4 tspUnsweetened apple sauce - 1/2 cup
Method
1.Preheat oven to 350 degrees.Arrange the muffin cups into muffin tray or apply cooking spray in the muffin trays.2.Take a blender and blend smoothly the chopped bananas, sugar, egg, applesauce, vanilla extract together.3.Pour into a bowl and add melted butter or margarine together. Set aside.4.In a separate bowl, mix together baking soda, baking powder, salt and flour.5.Now mix wet and dry ingredients all together, being careful not to over-stir!(Just mix till it is well incorporated)6.Pour the batter into greased muffin tins or muffin cups until the tip of the cups, and bake for approximately 20 minutes.(Makes app 14-16 muffins)7.Leave the tray to cool down for 10 mins.8.Enjoy moist banana muffins!
Tips1.More the ripened banana more the muffin will be moist.2.Dont overstir the final batter the gluten in the flour will make muffin harder.3.You can also add chocolate chips and favorite nuts in the batter
Masala Biscuit (Spicy Cookie)
IngredientsAll purpose flour (Maida) - 2 cupsButter/Ghee - 1/2 cupChilly powder - 1 tspGinger - 1" piece (minced)Cumin seeds - 1 tspGreen/Dry red Chillies - 1 or 2 (minced)Curry leaves - 2 strands (minced)Baking Soda - 1/2 tspAsaefoetida - a pinchSalt - 1/2 tsp ( or to taste)Sugar - 2 tsp
Method1. Mix all the above ingredients together in a bowl to get a nice dough like chappatti dough.2. If the dough is not moist enough add 2-3 tblsp of curd.3. Grease an aluminium foil and roll out the dough into a big circle 1 "thick.4. Using a cookie cutter or any bottle lid, cut out into desired cookie shapes.5. Place the cut out cookies on a greased baking dish and bake it for 15- 20 minutes in an oven preheated to 325 degrees F.6. Cool and store in air tight containers and enjoy for many days.
Method1. Mix all the above ingredients together in a bowl to get a nice dough like chappatti dough.2. If the dough is not moist enough add 2-3 tblsp of curd.3. Grease an aluminium foil and roll out the dough into a big circle 1 "thick.4. Using a cookie cutter or any bottle lid, cut out into desired cookie shapes.5. Place the cut out cookies on a greased baking dish and bake it for 15- 20 minutes in an oven preheated to 325 degrees F.6. Cool and store in air tight containers and enjoy for many days.
Ragi Nankhatai Biscuit (Eggless Fingermillet Cookies)
Ingredients
Ragi Flour - 2 cupsSugar - 3/4 cup (powdered)Dalda/Butter/Ghee - 1 cup (soft and at room temperature)Cardomon - 2 pods (crushed/powdered)Baking Soda - 1 tspSalt - a pinch
Method1. Dry roast the ragi flour for about 10 minutes until a nice aroma comes out. Do this on a very low flame to prevent the ragi from getting burnt.2. Add sugar, butter/ghee, baking soda and crushed cardomon to this and mix well.3. The moisture from the butter/ghee would be sufficient to make the dough. Add more butter if needed.
4. Make small lemon sized balls out of the dough and line it in a cookie sheet/ baking tray. You could also flatten the dough and cut out different cookie shapes using a cookie cutter. Note : - Grease the cookie sheet with oil or line it with parchment papare to prevent cookies from sticking to it. - The balls should be of uniform size to enable uniform cooking. - Leave enough space between the balls to give them sufficient - You could press in some sliced nuts on top (like cashews, almonds or pistacios)
to make it more rich.space for expansion. They will double in size while baking.5. Bake it in a 300 degree F (150 C) oven for about 12-15 minutes.6. This can be stored for many weeks and served as a snack or given as a festival sweet.
Ragi Flour - 2 cupsSugar - 3/4 cup (powdered)Dalda/Butter/Ghee - 1 cup (soft and at room temperature)Cardomon - 2 pods (crushed/powdered)Baking Soda - 1 tspSalt - a pinch
Method1. Dry roast the ragi flour for about 10 minutes until a nice aroma comes out. Do this on a very low flame to prevent the ragi from getting burnt.2. Add sugar, butter/ghee, baking soda and crushed cardomon to this and mix well.3. The moisture from the butter/ghee would be sufficient to make the dough. Add more butter if needed.
4. Make small lemon sized balls out of the dough and line it in a cookie sheet/ baking tray. You could also flatten the dough and cut out different cookie shapes using a cookie cutter. Note : - Grease the cookie sheet with oil or line it with parchment papare to prevent cookies from sticking to it. - The balls should be of uniform size to enable uniform cooking. - Leave enough space between the balls to give them sufficient - You could press in some sliced nuts on top (like cashews, almonds or pistacios)
to make it more rich.space for expansion. They will double in size while baking.5. Bake it in a 300 degree F (150 C) oven for about 12-15 minutes.6. This can be stored for many weeks and served as a snack or given as a festival sweet.
Sugar Cookies
Ingredients
All Purpose flour-1 1/2 cupsBaking powder -1 1/2 teaspoonsSalt -1/4 teaspoonButter at room temperature -1/2 cupSugar -1/2 cupEgg yolk, slightly beaten -1Milk -3 tablespoonsVanilla extract -1/2 teaspoon
Method
1.In a mixing bowl stir together flour, baking powder and salt.2.In another bowl cream the butter with a hand mixer for 2-3 minutes. Add sugar to it gradually and beating each time.3.Add egg yolk to it and mix well.4.Add the dry ingredients alternately with milk to the butter bowl and mix it.5.Add vanilla and mix it.6.In a cling wrap or plastic sheet chill the dough in fridge for 1 hour.7.Preheat the oven to 375ºF8.Roll out the dough on to a lightly floured surface to a thickness of about 1/4".9.Cut with cookie cutters(I have used a star cookie cutter).10.Sprinkle some colored sugar on the cookies before keeping it in oven11.Bake on an ungreased cookie sheet for 8 to 10 minutes. Check if the sides are brown its done.12.Let the cookies cool down for 15 minutes and then serve.
All Purpose flour-1 1/2 cupsBaking powder -1 1/2 teaspoonsSalt -1/4 teaspoonButter at room temperature -1/2 cupSugar -1/2 cupEgg yolk, slightly beaten -1Milk -3 tablespoonsVanilla extract -1/2 teaspoon
Method
1.In a mixing bowl stir together flour, baking powder and salt.2.In another bowl cream the butter with a hand mixer for 2-3 minutes. Add sugar to it gradually and beating each time.3.Add egg yolk to it and mix well.4.Add the dry ingredients alternately with milk to the butter bowl and mix it.5.Add vanilla and mix it.6.In a cling wrap or plastic sheet chill the dough in fridge for 1 hour.7.Preheat the oven to 375ºF8.Roll out the dough on to a lightly floured surface to a thickness of about 1/4".9.Cut with cookie cutters(I have used a star cookie cutter).10.Sprinkle some colored sugar on the cookies before keeping it in oven11.Bake on an ungreased cookie sheet for 8 to 10 minutes. Check if the sides are brown its done.12.Let the cookies cool down for 15 minutes and then serve.
5 Minute Cake/ Instant Cake in a Mug
Ingredients
All purpose flour (Maida) - 4 tblspSugar - 4 tblspCocoa Powder - 2 tblspEgg - 1Milk - 3 tblspOil - 3 tblspVanilla extract - 2 dropsMicrowavable safe mug - 1
Optional Ingredients Chocolate chips - 2 tblspDry shredded cocunut - 1 tblspCarrot (grated) - 1 tblsp
Method1. Apply cooking spray in the coffee mug so that the cake wont stick.2. Add flour(maida), sugar and cocoa to the mug and mix well.3. Add the egg and mix nicely.4. Pour in milk and oil and mix well. Be careful to mix properly till the bottom.5. Add vanilla extract and mix again nicely till all lumps are removed and you get a smooth batter.6. Put mug into the microwave and cook for 3 minutes at high power (1000 watts). The cake will rise over the top of the mug, but don't be alarmed.7. Allow to cool. Tip out onto a plate and enjoy.
Variations
Instead of the 2 tblsp of coco powder, add maida itself and you have plain tea cake. Add strawberry syrup and you will get instant strawberry cake.
All purpose flour (Maida) - 4 tblspSugar - 4 tblspCocoa Powder - 2 tblspEgg - 1Milk - 3 tblspOil - 3 tblspVanilla extract - 2 dropsMicrowavable safe mug - 1
Optional Ingredients Chocolate chips - 2 tblspDry shredded cocunut - 1 tblspCarrot (grated) - 1 tblsp
Method1. Apply cooking spray in the coffee mug so that the cake wont stick.2. Add flour(maida), sugar and cocoa to the mug and mix well.3. Add the egg and mix nicely.4. Pour in milk and oil and mix well. Be careful to mix properly till the bottom.5. Add vanilla extract and mix again nicely till all lumps are removed and you get a smooth batter.6. Put mug into the microwave and cook for 3 minutes at high power (1000 watts). The cake will rise over the top of the mug, but don't be alarmed.7. Allow to cool. Tip out onto a plate and enjoy.
Variations
Instead of the 2 tblsp of coco powder, add maida itself and you have plain tea cake. Add strawberry syrup and you will get instant strawberry cake.
Vatalla Appam (South Indian Egg Pudding)
Ingredients Coconut milk - 1 can(or 1 coconut- only the thick milk) Eggs - 12 sugar - powdered(as per taste) cardomon - 7 to 8 cnt(powdered with sugar) Ghee - 1tblsp Raisins - 1/2 cup Cashewnut - 1/2 cup(slightly grind -to crush it but not to powder it)
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/vatallaappam1.JPG\' , \'Baked Vatalla Appam\', \'http://simpleindianrecipes.com/images/vatallaappam2.JPG\' , \'\', \'http://simpleindianrecipes.com/images/vatallaappam3.JPG\' , \'Vatalla Appam Slice served with whipped cream\');', 150);
Baked Vatalla Appam
Vatalla Appam Slice served with whipped cream
Method 1.Beat the eggs slightly.(not like cake) 2.Powder the sugar and cardomon together. 3.Mix everything together(powdered sugar, eggs, coconut milk, raisins and crushed cashews). 4.Apply ghee to a baking pan and pour the mixture. 5.And bake it till it sets like a pudding. You can bake in two ways: A) in a pressure cooker, pour water and then keep the baking pan and cook with no wistle's on. B) in oven - at 350 degree using water bath method (keep the baking pan inside a bigger pan filled half way through with water). 6. Serve it cold with some whipped topping.
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/vatallaappam1.JPG\' , \'Baked Vatalla Appam\', \'http://simpleindianrecipes.com/images/vatallaappam2.JPG\' , \'\', \'http://simpleindianrecipes.com/images/vatallaappam3.JPG\' , \'Vatalla Appam Slice served with whipped cream\');', 150);
Baked Vatalla Appam
Vatalla Appam Slice served with whipped cream
Method 1.Beat the eggs slightly.(not like cake) 2.Powder the sugar and cardomon together. 3.Mix everything together(powdered sugar, eggs, coconut milk, raisins and crushed cashews). 4.Apply ghee to a baking pan and pour the mixture. 5.And bake it till it sets like a pudding. You can bake in two ways: A) in a pressure cooker, pour water and then keep the baking pan and cook with no wistle's on. B) in oven - at 350 degree using water bath method (keep the baking pan inside a bigger pan filled half way through with water). 6. Serve it cold with some whipped topping.
White Cake
Ingredients
All Purpose Flour(Maida) or Cake Flour - 1 1/2 cupButter(room temp) - 1/2 stick (1/4 cup)Sugar - 1 cupEgg Whites - 2
Baking Powder - 1/2 tblspVanilla Essence - 1/2 tspCold Soda/Water/Milk - 3/4 cup
For Frosting
Mandrin Oranges - 1 tinCream - 200gms (7 oz)Jam - 2tbsp (optional)Powdered sugar - 4 tblspAlmonds - 1 cup (sliced)
Method1. Beat the egg whites until it is stiff.2. Beat the butter and the sugar together.3. Sift the flour and baking powder in a seperate bowl.4. Mix the dry and the wet ingredients.(butter, sugar, flour and baking soda).5. Add the soda/water/milk and vanilla essence and mix everything well.6. Fold in the beaten egg whites gently with the above batter.7. Grease a cake pan and add the batter to it.8. Bake it in a 350 degree F oven for 30 minutes.9. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean.10. If done take it out of the oven and cool it nicely before applying the frosting.(I made 2 cakes to layer and apply frosting)
For frosting
1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed.2. Mix the icing sugar and vanilla essence to this to make the frosting.3. Place one cake on a cae stand or a tray.4. Sprinkle few drops of the liquid from the mandrin orange tin.5. Apply some frosting all over the cake then sprinkle some orange pieces and almond pieces.6. Now place the second cake on top.7. Optionally, apply some jam on the outer section of the whole cake.8. Apply rest of the frosting on the top and sides of the cake. 9. Decorate the sides of the cake with sliced almonds and the top of the cake with fruits.
All Purpose Flour(Maida) or Cake Flour - 1 1/2 cupButter(room temp) - 1/2 stick (1/4 cup)Sugar - 1 cupEgg Whites - 2
Baking Powder - 1/2 tblspVanilla Essence - 1/2 tspCold Soda/Water/Milk - 3/4 cup
For Frosting
Mandrin Oranges - 1 tinCream - 200gms (7 oz)Jam - 2tbsp (optional)Powdered sugar - 4 tblspAlmonds - 1 cup (sliced)
Method1. Beat the egg whites until it is stiff.2. Beat the butter and the sugar together.3. Sift the flour and baking powder in a seperate bowl.4. Mix the dry and the wet ingredients.(butter, sugar, flour and baking soda).5. Add the soda/water/milk and vanilla essence and mix everything well.6. Fold in the beaten egg whites gently with the above batter.7. Grease a cake pan and add the batter to it.8. Bake it in a 350 degree F oven for 30 minutes.9. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean.10. If done take it out of the oven and cool it nicely before applying the frosting.(I made 2 cakes to layer and apply frosting)
For frosting
1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed.2. Mix the icing sugar and vanilla essence to this to make the frosting.3. Place one cake on a cae stand or a tray.4. Sprinkle few drops of the liquid from the mandrin orange tin.5. Apply some frosting all over the cake then sprinkle some orange pieces and almond pieces.6. Now place the second cake on top.7. Optionally, apply some jam on the outer section of the whole cake.8. Apply rest of the frosting on the top and sides of the cake. 9. Decorate the sides of the cake with sliced almonds and the top of the cake with fruits.
Red Velvet Cake
IngredientsFor the cakeAll purpose flour - 2 1/2 cupsVanilla extract - 1 tspBaking soda - 1 tspCocoa powder - 2 tspButter/Oil - 1/2 cupRed food colouring - 3 tblspSalt - 1/2 tspSugar - 1 1/2 cupEggs - 2Buttermilk - 1 cupFor the frostingCream cheese/Butter - 16 oz (should be at room temperature)Sugar - as needed (app. 1 lb)Vanilla extract - 1 tsp
Yummy red velvet cake
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/redvelvet1.JPG\' , \'Bake the cake\', \'http://simpleindianrecipes.com/images/redvelvetcake2.JPG\' , \'Apply the icing\', \'http://simpleindianrecipes.com/images/redvelvetcakeM.JPG\' , \'Yummy red velvet cake\');', 150);
Bake the cake
Apply the icing
Yummy red velvet cake
MethodFor The Cake1. Beat the eggs with a fork or mixer. Add oil and blend again. 2. Mix together the dry ingredients i.e flour, cocoa powder, baking soda, sugar and salt in a mixing bowl.3. Add this to the beaten egg. Add the buttermilk little by little until the mixture is nicely bleended.4. Finally blend in the red food colour and vanilla extract.5. Divide and spread the batter uniformly in 2 9 "cake pans or 3 8"cake pans.6. Bake for 20 -30 minutes in the oven preheated to 350 degree F. Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out clean.7. Switch off the oven and cool the cake before applying the frosting. Cut the top to make it flat before applying the frosting.
For The Frosting1. In a large bowl beat the cream cheese/ butter or a combination of both.2. Beat the sugar and vanilla extract too until a fluffy frosting is ready.3. Spread the frosting around and in between the layers of cake.
Yummy red velvet cake
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/redvelvet1.JPG\' , \'Bake the cake\', \'http://simpleindianrecipes.com/images/redvelvetcake2.JPG\' , \'Apply the icing\', \'http://simpleindianrecipes.com/images/redvelvetcakeM.JPG\' , \'Yummy red velvet cake\');', 150);
Bake the cake
Apply the icing
Yummy red velvet cake
MethodFor The Cake1. Beat the eggs with a fork or mixer. Add oil and blend again. 2. Mix together the dry ingredients i.e flour, cocoa powder, baking soda, sugar and salt in a mixing bowl.3. Add this to the beaten egg. Add the buttermilk little by little until the mixture is nicely bleended.4. Finally blend in the red food colour and vanilla extract.5. Divide and spread the batter uniformly in 2 9 "cake pans or 3 8"cake pans.6. Bake for 20 -30 minutes in the oven preheated to 350 degree F. Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out clean.7. Switch off the oven and cool the cake before applying the frosting. Cut the top to make it flat before applying the frosting.
For The Frosting1. In a large bowl beat the cream cheese/ butter or a combination of both.2. Beat the sugar and vanilla extract too until a fluffy frosting is ready.3. Spread the frosting around and in between the layers of cake.
Eggless Peach Cake (Eggless Sponge Cake)
The recipe is a simple eggless sponge cake recipe flavoured with peaches. Even other fruits like pineapple, pear, plum, strawberries, mandrin orange, almonds etc can be used instead of peaches. The same recipe can be used to make eggless chocolate cake by adding 1/4-1/2 cup of cocoa powder to the cake batter. Different types of froastings can be applied for different flavours.
Ingredients
Condensed milk/Evaporated milk/ Milkmaid - 1/2 tinAll purpose flour - 2 cupButter - 1 cup (2 sticks, unsalted)Baking powder - 1 tspSodium Bicarbonate(Baking Soda) - 1/2tspVanilla Essence - 1tspWater /Soda - 1/2 cup
For Frosting
Peach - 1 tinCream - 200gms (7 oz)Jam - 2tbsp (optional)Icing sugar -4 tbspCashewnut - 1 cup (roasted, unsalted)
Peach Cake Slice
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/egglesspeachcakeM.JPG\' , \'Peach Cake Slice\', \'http://simpleindianrecipes.com/images/egglesspeachcake1.JPG\' , \'Yummy and delicious\', \'http://simpleindianrecipes.com/images/egglesspineapplecakeM.JPG\' , \'Pineapple Cake\');', 150);
Peach Cake Slice
Yummy and delicious
Pineapple Cake
Preparation Steps
1. Seperate the liquid and peaches from the can. Except for 4-5 chop the rest of the peaches into small pieces.2. Dice the cashew in small pieces.
3. Bring the butter to room temperature by keeping it in a warm place for an hour.
Method
For Cake
1. In a big mixing bowl, mix the butter and condensed milk(wet ingredients).2. Mix the maida(all purpose flour) with baking pwd seperately (dry ingredients).3. Now mix the wet and dry ingredients together until it is mixed nicely without any lumps. You can mix by hand or use a hand mixer to do this.4. Next add the vanilla essence and 1/2 cup of water/soda and whisk nicely.5. Pour this cake mixture into a buttered and floured baking dish.6. Bake it for 30 min in 400(200 C) degree oven.7. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean.
8. If done take it out of the oven and cool it nicely before applying the frosting.
For frosting 1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed.
2. Mix the icing sugar and vanilla essence to this to make the frosting.3. When the cake cools down nicely, pour some of the liquid from the peach tin.4. When it absorbs all the liquid, add some more to make it soft.5. Now cut the cake laterally from the center into 2 halves.6. On the lower half apply frosting then sprinkle some cut peach pieces and cashew pieces.7. Now place the other half on top of this.8. Apply jam on the outer section of the whole cake.9. Apply rest of the frosting on the top and sides of the cake.
10.Sprinkle the rest of the cashew and peach pieces.
11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.
Ingredients
Condensed milk/Evaporated milk/ Milkmaid - 1/2 tinAll purpose flour - 2 cupButter - 1 cup (2 sticks, unsalted)Baking powder - 1 tspSodium Bicarbonate(Baking Soda) - 1/2tspVanilla Essence - 1tspWater /Soda - 1/2 cup
For Frosting
Peach - 1 tinCream - 200gms (7 oz)Jam - 2tbsp (optional)Icing sugar -4 tbspCashewnut - 1 cup (roasted, unsalted)
Peach Cake Slice
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'http://simpleindianrecipes.com/images/egglesspeachcakeM.JPG\' , \'Peach Cake Slice\', \'http://simpleindianrecipes.com/images/egglesspeachcake1.JPG\' , \'Yummy and delicious\', \'http://simpleindianrecipes.com/images/egglesspineapplecakeM.JPG\' , \'Pineapple Cake\');', 150);
Peach Cake Slice
Yummy and delicious
Pineapple Cake
Preparation Steps
1. Seperate the liquid and peaches from the can. Except for 4-5 chop the rest of the peaches into small pieces.2. Dice the cashew in small pieces.
3. Bring the butter to room temperature by keeping it in a warm place for an hour.
Method
For Cake
1. In a big mixing bowl, mix the butter and condensed milk(wet ingredients).2. Mix the maida(all purpose flour) with baking pwd seperately (dry ingredients).3. Now mix the wet and dry ingredients together until it is mixed nicely without any lumps. You can mix by hand or use a hand mixer to do this.4. Next add the vanilla essence and 1/2 cup of water/soda and whisk nicely.5. Pour this cake mixture into a buttered and floured baking dish.6. Bake it for 30 min in 400(200 C) degree oven.7. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean.
8. If done take it out of the oven and cool it nicely before applying the frosting.
For frosting 1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed.
2. Mix the icing sugar and vanilla essence to this to make the frosting.3. When the cake cools down nicely, pour some of the liquid from the peach tin.4. When it absorbs all the liquid, add some more to make it soft.5. Now cut the cake laterally from the center into 2 halves.6. On the lower half apply frosting then sprinkle some cut peach pieces and cashew pieces.7. Now place the other half on top of this.8. Apply jam on the outer section of the whole cake.9. Apply rest of the frosting on the top and sides of the cake.
10.Sprinkle the rest of the cashew and peach pieces.
11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.
1234 Coconut Cake
This cake is called the 1234 cake because it uses 1 cup butter, 2 cups sugar, 3 cups maida and 4 eggs. You can make a simple 1234 cake by using 1 cup of milk along with the above ingredients. To bring in the coconut flavour, we use coconut milk instead. The cake is then finished with any frosting of your choice and lots of sweetened shredded coconut flakes.
Ingredients
All Purpose Flour(Maida) - 3 cups(If you want more coconut flavour, use 2.5 cups of maida and 1/2 cup of shredded coconut)Unsalted Butter - 1 cup (at room temperature)Sugar - 2 cupsEggs - 4 (yellow and whites seperated)Vanilla Extract - 1 tspBaking Soda - 1 tspSalt - a pinchMilk/Coconut Milk - 1 cup
Method
1. Beat the butter with a hand mixer until it is fluffy.2. Add sugar and egg yolks to this and continue to mix it.3. Mix all the dry ingredients (flour, salt and baking soda) seperately in a bowl.4. Add the dry ingredients and milk alternately to the butter mixture and continue to mix it.5. Add the vanilla extract to the batter.6. Beat the egg whites seperately till stiff peaks are formed.7. Fold in the egg whites gently with the cake batter.8. Transfer the batter to 2-3 cake pans (depending on the size of the pan) and bake it for 25-30 minutes in a oven preheated to 350 degee F.9. Check if the cakes are done by inserting a toothpick. The cake is cooked if the toothpick comes out clean.10. Cool the cakes completely before applying the frosting.11. For the frosting, I've done a simple whipped cream icing with sweetened shredded coconut flakes all over.
Ingredients
All Purpose Flour(Maida) - 3 cups(If you want more coconut flavour, use 2.5 cups of maida and 1/2 cup of shredded coconut)Unsalted Butter - 1 cup (at room temperature)Sugar - 2 cupsEggs - 4 (yellow and whites seperated)Vanilla Extract - 1 tspBaking Soda - 1 tspSalt - a pinchMilk/Coconut Milk - 1 cup
Method
1. Beat the butter with a hand mixer until it is fluffy.2. Add sugar and egg yolks to this and continue to mix it.3. Mix all the dry ingredients (flour, salt and baking soda) seperately in a bowl.4. Add the dry ingredients and milk alternately to the butter mixture and continue to mix it.5. Add the vanilla extract to the batter.6. Beat the egg whites seperately till stiff peaks are formed.7. Fold in the egg whites gently with the cake batter.8. Transfer the batter to 2-3 cake pans (depending on the size of the pan) and bake it for 25-30 minutes in a oven preheated to 350 degee F.9. Check if the cakes are done by inserting a toothpick. The cake is cooked if the toothpick comes out clean.10. Cool the cakes completely before applying the frosting.11. For the frosting, I've done a simple whipped cream icing with sweetened shredded coconut flakes all over.
Chocolate Cake
IngredientsAll purpose flour - 1 1/4 cupCocoa powder(Unsweetened) - 3 tblspBaking powder - 2 tspSugar - 1 cupVanila Extract - 2 tspMilk/Water - 1/2 cupVegetable oil/butter - 1/2 cup*Eggs - 2
Method1. Mix flour, cocoa powder, baking powder and sugar in a mixing bowl.2. Beat the eggs and mix the vegetable oil/butter and milk/water with it.3. Mix the dry and wet ingredients together using an electric mixer or by hand.4. Transfer the contents to a baking pan and bake for 30- 45 minutes in a oven preheated to 350 degrees F. (Every oven differs. So the temperature and time also may change accordingly. If the cake starts browning too fast reduce the temperature. Insert a toothpick in the center. If it comes out clean, the cake is done.)5. Cool the cake completely before frosting. Cut the cake through the middle to get 2 cake layers to apply frosting in between.Frosting 1IngredientsHeavy cream - 2/3 cupSemi sweet chocolate - 9 ozSugar - as needed (app. 1/2 cup)Method1. Heat the heavy cream and sugar in a small pan.2. Remove from the stove and add the semisweet chocolate and stir until the chocolate melts. Smooth and creamy icing is ready.3. Spread the frosting with a spatula on top and between the two layers of the cake.Frosting 2IngredientsSugar - 1 cupCocoa - 1/4 cupButter - 1/4 cupVanilla - 1/2 tspMilk - 1/4 cupMethod1. Mix all the ingredients together and heat until everything blends.2. Apply the creamy chocolaty frosting on top and in between the layers of the cake.1/2 cup = 1 stick of butter
Method1. Mix flour, cocoa powder, baking powder and sugar in a mixing bowl.2. Beat the eggs and mix the vegetable oil/butter and milk/water with it.3. Mix the dry and wet ingredients together using an electric mixer or by hand.4. Transfer the contents to a baking pan and bake for 30- 45 minutes in a oven preheated to 350 degrees F. (Every oven differs. So the temperature and time also may change accordingly. If the cake starts browning too fast reduce the temperature. Insert a toothpick in the center. If it comes out clean, the cake is done.)5. Cool the cake completely before frosting. Cut the cake through the middle to get 2 cake layers to apply frosting in between.Frosting 1IngredientsHeavy cream - 2/3 cupSemi sweet chocolate - 9 ozSugar - as needed (app. 1/2 cup)Method1. Heat the heavy cream and sugar in a small pan.2. Remove from the stove and add the semisweet chocolate and stir until the chocolate melts. Smooth and creamy icing is ready.3. Spread the frosting with a spatula on top and between the two layers of the cake.Frosting 2IngredientsSugar - 1 cupCocoa - 1/4 cupButter - 1/4 cupVanilla - 1/2 tspMilk - 1/4 cupMethod1. Mix all the ingredients together and heat until everything blends.2. Apply the creamy chocolaty frosting on top and in between the layers of the cake.1/2 cup = 1 stick of butter
Banana Cake
IngredientsBananas - 2-3All purpose flour - 1 1/2 cupButter/Vegetable oil - 1/2 cupSugar - 1 cupEgg - 1Vanilla extract - 1 tspBaking soda - 1 tspSalt - a pinchNuts (Cashews/Almonds) - 1/4 cupRaisins - 1/4 cup
Method1. Mash the bananas nicely and mix the butter and sugar with it.2. Beat the egg separately and add it to the above mixture.3. Add the salt and baking soda to the flour.4. Add this flour mixture to the wet ingredients mixing continuously by hand or using a hand mixer until everything is incorporated nicely. 5. Mix the raisins with little dry flour. This will prevent it from sinking to the bottom.6. Finally add the nuts, raisins and vanilla extract and fold together using a patula.7. Pour the mixture into a greased pan and bake for 25- 35 minutes in a oven preheated to 350 degree F.8. Check if the cake is done by inserting a toothpick in the center of the cake. It should come out clean.
Method1. Mash the bananas nicely and mix the butter and sugar with it.2. Beat the egg separately and add it to the above mixture.3. Add the salt and baking soda to the flour.4. Add this flour mixture to the wet ingredients mixing continuously by hand or using a hand mixer until everything is incorporated nicely. 5. Mix the raisins with little dry flour. This will prevent it from sinking to the bottom.6. Finally add the nuts, raisins and vanilla extract and fold together using a patula.7. Pour the mixture into a greased pan and bake for 25- 35 minutes in a oven preheated to 350 degree F.8. Check if the cake is done by inserting a toothpick in the center of the cake. It should come out clean.
Rava Kichadi
Ingredients Grits / Rava - 1cupOnion - 1 (chopped)Green Chilly - 2(minced)Tomato - 1(chopped)Carrot - 1(grated)Green Peas - 1/4 cupTurmeric powder - 1/4 tspMustard seeds - 1/4 tspCurry leaves - 5Cilantro - handful(chopped)Oil - 1 tblspGhee - 1 tspSalt - to tasteWater - 3 cups
Grits Kichadi
Method1. Heat oil in a pan and splutter mustard seeds and fry the curry leaves.2. Saute the onions and green chillies until the onions become transparent.3. Next add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and let the veggies cook for few minutes.4. Now add the water and bring it to a boil.5. Next add the grits/ rava slowly little by little stirring continuously to avoid the formation of lumps.6. Cover and let it cook for 5 minutes. Keep stirring occasionally until the grits/rava is completely cooked and absorbs all the water.7. Garnish with cilantro and serve with any chutney or sambhar.
Grits Kichadi
Method1. Heat oil in a pan and splutter mustard seeds and fry the curry leaves.2. Saute the onions and green chillies until the onions become transparent.3. Next add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and let the veggies cook for few minutes.4. Now add the water and bring it to a boil.5. Next add the grits/ rava slowly little by little stirring continuously to avoid the formation of lumps.6. Cover and let it cook for 5 minutes. Keep stirring occasionally until the grits/rava is completely cooked and absorbs all the water.7. Garnish with cilantro and serve with any chutney or sambhar.
Puli Pongal
Ingredients
Raw rice - 1 cupGreen gram (Moong) dal - 3/4 cupAsaefoetida - a pinchSalt - to tasteGinger - 1" piece (grated)Tamarind - a little piece (marble sized, soaked in water)Water - 5 cups
For temperingMustard seeds - 1 tspCumin seeds - 1 tspWhole black pepper - 1 tspCurry leaves - 6-7Ghee/ Sesame oil - 2-3 tblsp Cashew nuts - 6-7
To PowderDry red Chillies - 2-3Corriander Seeds - 1 tsp
Method
1. In a pressure cooker, take the rice, moong dal, water, required salt, grated ginger, asaefoetida and cook for 3-4 whistles.2. Wait till the pressure is released. The rice should be little overdone.3. Heat ghee in a small pan, splutter the mustard seeds, cumin seeds, black pepper, curry leaves.4. Add this to the cooked rice dal mixture after the pressure is released.5. Fry the cashews in some ghee and add that too.6. In the mean time, make a powder of the ingredients under 'to powder' and add that to the pongal too.7. Add the tamarind juice also to the pongal.8. Mix everything together and cook the rice for another 5-7 minutes for the tamarind to get cooked.9. Add a spoon of sesame oil/ ghee and Serve piping hot with sambhar, coconut thuvayal and vadai.
Raw rice - 1 cupGreen gram (Moong) dal - 3/4 cupAsaefoetida - a pinchSalt - to tasteGinger - 1" piece (grated)Tamarind - a little piece (marble sized, soaked in water)Water - 5 cups
For temperingMustard seeds - 1 tspCumin seeds - 1 tspWhole black pepper - 1 tspCurry leaves - 6-7Ghee/ Sesame oil - 2-3 tblsp Cashew nuts - 6-7
To PowderDry red Chillies - 2-3Corriander Seeds - 1 tsp
Method
1. In a pressure cooker, take the rice, moong dal, water, required salt, grated ginger, asaefoetida and cook for 3-4 whistles.2. Wait till the pressure is released. The rice should be little overdone.3. Heat ghee in a small pan, splutter the mustard seeds, cumin seeds, black pepper, curry leaves.4. Add this to the cooked rice dal mixture after the pressure is released.5. Fry the cashews in some ghee and add that too.6. In the mean time, make a powder of the ingredients under 'to powder' and add that to the pongal too.7. Add the tamarind juice also to the pongal.8. Mix everything together and cook the rice for another 5-7 minutes for the tamarind to get cooked.9. Add a spoon of sesame oil/ ghee and Serve piping hot with sambhar, coconut thuvayal and vadai.
Pesarattu
Pesarattu (Moong dosa/ Green Gram Dosa) is a famous Andhra tiffen item. It can be made either with moong dal(split green gram) or whole green gram lentil. It is usually had with upma and some chutney.
Ingredients
For BatterGreen Gram (Split/ Whole) - 2 cups
Rice - 4 tblsp (optional)Green chillies - 5-7 Ginger - 2" pieceCumin seeds - 2 tspOil - for making pesarattusalt - as needed (app. 2 tblsp)
For Topping (you could use any of the following toppings, i prefer to use only onion toppings)Onions - finely choppedGreen Chillies - finely choppedGrated Coconut Chopped Cilantro
Method1. Soak the green gram and rice for atleast 1 hour and drain the water. Longer soaking would be good.2. Add this soaked lentil to a mixie/blender along with the ginger piece and green chillies.3. Add enough water and required salt and grind to a smooth paste.4. Remove the batter and mix the cumin seeds with it.5. Heat a griddle/ dosa pan. Check if it is hot enough by sprinkling few drops of water. The water will sizzle right away.6. Pour a laddlefull of batter in the center and spread it into a nice round shape using the back of the spoon.7. Sprinkle few chopped onions and few drops of oil on top.8. After it turns golden brown at the bottom, flip it over.9. After it gets cooked on both sides, remove from the griddle.10. Serve piping hot with upma and chutney (peanut chutney or ginger chutney or coconut chutney).
Ingredients
For BatterGreen Gram (Split/ Whole) - 2 cups
Rice - 4 tblsp (optional)Green chillies - 5-7 Ginger - 2" pieceCumin seeds - 2 tspOil - for making pesarattusalt - as needed (app. 2 tblsp)
For Topping (you could use any of the following toppings, i prefer to use only onion toppings)Onions - finely choppedGreen Chillies - finely choppedGrated Coconut Chopped Cilantro
Method1. Soak the green gram and rice for atleast 1 hour and drain the water. Longer soaking would be good.2. Add this soaked lentil to a mixie/blender along with the ginger piece and green chillies.3. Add enough water and required salt and grind to a smooth paste.4. Remove the batter and mix the cumin seeds with it.5. Heat a griddle/ dosa pan. Check if it is hot enough by sprinkling few drops of water. The water will sizzle right away.6. Pour a laddlefull of batter in the center and spread it into a nice round shape using the back of the spoon.7. Sprinkle few chopped onions and few drops of oil on top.8. After it turns golden brown at the bottom, flip it over.9. After it gets cooked on both sides, remove from the griddle.10. Serve piping hot with upma and chutney (peanut chutney or ginger chutney or coconut chutney).
Rava Dosai
Ingredients
Semolina (Rava) - 1 cupRice Flour - 1/2 cupAll Purpose Flour - 2 tblspYogurt/ Buttermilk - 1 cupOnion - 1 (finely chopped)Cumin seeds - 1/4 tspCrushed peppercorns - 1/4 tspGreen Chilly - 1 (finely chopped)Ginger - 1 " (grated)Cilantro - 2-3 strands (finely chopped)Curry leaves - 1 strand (finely chopped)Salt - as neededOil - for making dosas
Optional Ingredients
CashewsMustard seeds
Method1. Mix the rava, rice flour, maida and required salt.2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.4. Heat a non stick dosa pan on medium high heat. 5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 7. Gently flip the dosa and cook until both the sides are golden brown.8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.
Tips - To make the dosa more crispier, increase the amount of rice flour.
Semolina (Rava) - 1 cupRice Flour - 1/2 cupAll Purpose Flour - 2 tblspYogurt/ Buttermilk - 1 cupOnion - 1 (finely chopped)Cumin seeds - 1/4 tspCrushed peppercorns - 1/4 tspGreen Chilly - 1 (finely chopped)Ginger - 1 " (grated)Cilantro - 2-3 strands (finely chopped)Curry leaves - 1 strand (finely chopped)Salt - as neededOil - for making dosas
Optional Ingredients
CashewsMustard seeds
Method1. Mix the rava, rice flour, maida and required salt.2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.4. Heat a non stick dosa pan on medium high heat. 5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 7. Gently flip the dosa and cook until both the sides are golden brown.8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.
Tips - To make the dosa more crispier, increase the amount of rice flour.
Cornmeal Idli/ Dosa
Ingredients
Cornmeal - 2 cupsSour Yogurt - 2 cupsCarrot - 1 (grated)Cilantro - handful (finely chopped)Curry Leaves - 1 strand (finely chopped)Water - as needed for batterOil- 2 tblspCumin seeds - 1 tspMustard seeds- 1 tspChanna dal- 1 tsp
Method1. Heat oil in a pan and splutter the mustard seeds, cumin seeds and channa dal. 2. Add the corn meal to this and roast it for few minutes. This step is optional but gives a nice nutty flavour. If you are in a hurry, skip this step.3. Swith off and add grated carrot, chopped curry leaves, cilantro, yogurt and required salt. 4. Mix well and let this rest for 10-15 minutes.5. Add water to bring it to the right consistency for making idlis or dosas.6. For Idlis - Add a pinch of baking soda to the above batter and mix nicely. Steam them in idli plates for 15 minutes. For Dosa - Add little more water to bring the water to the right consistency (similar to rava dosa batter). Spread from the outside like rava dosa.7. Serve with coconut chutney or pudhina chutney or any other curry.
Cornmeal - 2 cupsSour Yogurt - 2 cupsCarrot - 1 (grated)Cilantro - handful (finely chopped)Curry Leaves - 1 strand (finely chopped)Water - as needed for batterOil- 2 tblspCumin seeds - 1 tspMustard seeds- 1 tspChanna dal- 1 tsp
Method1. Heat oil in a pan and splutter the mustard seeds, cumin seeds and channa dal. 2. Add the corn meal to this and roast it for few minutes. This step is optional but gives a nice nutty flavour. If you are in a hurry, skip this step.3. Swith off and add grated carrot, chopped curry leaves, cilantro, yogurt and required salt. 4. Mix well and let this rest for 10-15 minutes.5. Add water to bring it to the right consistency for making idlis or dosas.6. For Idlis - Add a pinch of baking soda to the above batter and mix nicely. Steam them in idli plates for 15 minutes. For Dosa - Add little more water to bring the water to the right consistency (similar to rava dosa batter). Spread from the outside like rava dosa.7. Serve with coconut chutney or pudhina chutney or any other curry.
Oats Idli/ Dosa
IngredientsOats (Quick/ Rolled) - 1 cup Rice - 1 cupCooked rice(optional) - handfulurad dhal - ½ cup fenugreek seeds - 1 tsp salt - 2 tsp oil - to grease the idli tray/ to make dosas
Method
1. Soak urad dal and rice separately for minimum 3 hours or overnight. Add the fenugreek seeds to the rice while soaking.2. Soak the oats for just 5 minutes before grinding.3. Grind the urad dal separately till it become fluffy. 4. Grind the rice, oats, fenugreek seeds together with a handful of cooked rice. Adding cooked rice makes the idlis very fluffy.5. Finally mix everything together with required salt to make a nice batter.6. Let it ferment overnight or until it doubles in volume.
7. Make idlis or dasas and serve with chutney and sambhar.
Method
1. Soak urad dal and rice separately for minimum 3 hours or overnight. Add the fenugreek seeds to the rice while soaking.2. Soak the oats for just 5 minutes before grinding.3. Grind the urad dal separately till it become fluffy. 4. Grind the rice, oats, fenugreek seeds together with a handful of cooked rice. Adding cooked rice makes the idlis very fluffy.5. Finally mix everything together with required salt to make a nice batter.6. Let it ferment overnight or until it doubles in volume.
7. Make idlis or dasas and serve with chutney and sambhar.
Adai
Ingredients
Rice - 1 cup (Idli Rice/ Raw rice / Combination of both)Toor dal - 1/2 cupChanna dal - 1/2 cupMoong dal - 1/4 cup (optional)Urad dal - 2 tblspSalt - as neededDry red chillies - 4Asafoetida - 1/4 tspGinger - 1 " pieceCumin seeds - 1 tspOil - for making adai
Ingredients to be mixed with batter according to your tasteOnion - 1 (chopped)Grated coconut - 2 tblspCilantro - handful (finely chopped)
Method1.Wash and soak the rice and lentils for 1 hour.2.Grind them together to a coarse texture along with dry red chillies, ginger, cumin seeds, asafoetida, salt and required water.3.You could make the batter as thick or thin as you want. Do not make it very runny.4.To the batter add your choice of ingredients under "additional ingredients" and mix together.
Note :- You can add some more chilly powder if you like more spice and some turmeric powder if you prefer a dark yellow colour.5.Take a spoonfull of the batter and pour on a dosa kal or griddle.6.Spread the batter using circular motion with the back of the spoon.7.Pour some oil in the center of the adai and also in the sides.8.Cook until both the sides are done. Usually takes 2 minutes on each side. Leave the adai little longer on the tava if you prefer crispy adais.9.Serve hot with coconut chutney, corriander chuteny, almond chutney, idli podi or aviyal.
Variations
Healthy Whole Grain Adai
We can make the adai more healthy by using whole grains. Use the same recipe as above with the following changes.
1. Use whole green gram instead of moong dal2. Use whole black gram instead of urad dal.3. You could also use 2 tblsp of other lentils like masoor dal etc.
Vegetable Adai
You could also increase the nutritional value of adai by adding any vegetables of your choice to the adai batter. One way to add the vegetables is to add finely chopped/grated vegetables to the adai batter (like spinach, grated carrot, chopped beans, zucchini, bottlegourd etc).
Another way is to grind the vegetable along with the rice and lentils while preparing the batter. You can prepare different types of adai like spinach adai, carrot adai, tomato (thakkali) adai, zucchini adai, bottlegourd (surakkai) adai etc using this method.
Rice - 1 cup (Idli Rice/ Raw rice / Combination of both)Toor dal - 1/2 cupChanna dal - 1/2 cupMoong dal - 1/4 cup (optional)Urad dal - 2 tblspSalt - as neededDry red chillies - 4Asafoetida - 1/4 tspGinger - 1 " pieceCumin seeds - 1 tspOil - for making adai
Ingredients to be mixed with batter according to your tasteOnion - 1 (chopped)Grated coconut - 2 tblspCilantro - handful (finely chopped)
Method1.Wash and soak the rice and lentils for 1 hour.2.Grind them together to a coarse texture along with dry red chillies, ginger, cumin seeds, asafoetida, salt and required water.3.You could make the batter as thick or thin as you want. Do not make it very runny.4.To the batter add your choice of ingredients under "additional ingredients" and mix together.
Note :- You can add some more chilly powder if you like more spice and some turmeric powder if you prefer a dark yellow colour.5.Take a spoonfull of the batter and pour on a dosa kal or griddle.6.Spread the batter using circular motion with the back of the spoon.7.Pour some oil in the center of the adai and also in the sides.8.Cook until both the sides are done. Usually takes 2 minutes on each side. Leave the adai little longer on the tava if you prefer crispy adais.9.Serve hot with coconut chutney, corriander chuteny, almond chutney, idli podi or aviyal.
Variations
Healthy Whole Grain Adai
We can make the adai more healthy by using whole grains. Use the same recipe as above with the following changes.
1. Use whole green gram instead of moong dal2. Use whole black gram instead of urad dal.3. You could also use 2 tblsp of other lentils like masoor dal etc.
Vegetable Adai
You could also increase the nutritional value of adai by adding any vegetables of your choice to the adai batter. One way to add the vegetables is to add finely chopped/grated vegetables to the adai batter (like spinach, grated carrot, chopped beans, zucchini, bottlegourd etc).
Another way is to grind the vegetable along with the rice and lentils while preparing the batter. You can prepare different types of adai like spinach adai, carrot adai, tomato (thakkali) adai, zucchini adai, bottlegourd (surakkai) adai etc using this method.
Appam/Aapam
IngredientsRaw Rice - 2 cupsShredded coconut - handfulCooked rice - Handful (You could also use pressed rice/poha/aval instead)yeast - 1/2 spoonsugar - 2-3 tspnSalt - as needed
Method1.Soak the rice for 2 hours. 2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.5.Serve it with sweetened coconut milk or with kala chana curry or with any kurma.Tips - If you do not like the smell of yeast, add a pinch of baking soda 30 minutes before making the appams.
Method1.Soak the rice for 2 hours. 2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.5.Serve it with sweetened coconut milk or with kala chana curry or with any kurma.Tips - If you do not like the smell of yeast, add a pinch of baking soda 30 minutes before making the appams.
Ven Pongal
IngredientsRaw rice - 1 cupGreen gram dal - 3/4 cupAsaefoetida - a pinchSalt - to tasteGinger - 1" piece (grated)Water - 5 cupsFor temperingCumin seeds - 1 tspWhole black pepper - 1 tspCurry leaves - 6-7Ghee - 2-3 tblsp Cashew nuts - 6-7
Method1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes.2. Add required salt, grated ginger and asaefoetida to this mixture and pressure cook for 3-4 whistles. (1-2 whistles more than making regular rice)3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.4. Add this to the cooked rice dal mixture after the pressure is released.5. Fry the cashews in some ghee and add that too.6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up.7. Serve piping hot with sambhar, coconut chutney and vadai.
Method1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes.2. Add required salt, grated ginger and asaefoetida to this mixture and pressure cook for 3-4 whistles. (1-2 whistles more than making regular rice)3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.4. Add this to the cooked rice dal mixture after the pressure is released.5. Fry the cashews in some ghee and add that too.6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up.7. Serve piping hot with sambhar, coconut chutney and vadai.
Poori/ Puri
IngredientsWheat flour/Atta - 2 cupsSalt - 1 tspSemolina - 2 tblspWater - 1 cupOil - for deep frying
Method1. Mix the wheat flour, semolina, salt and water together to make a dough.2. Knead nicely and let it rest for 15-20 minutes.3. Divide the dough into equal sized round balls.4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.8. Serve with potato masala or chole masala.Tips - Semolina helps the pooris to stay puffed up for a longer time. It is optional and can be omitted too.
- The same recipe can be followed to make baturas and pani pooris(golgappa). For baturas, make the dough using all purpose flour(maida) and make the pooris bigger in size. For pani pooris (golgappas), make the dough using semolina(rava) and make the pooris smaller in size.
Method1. Mix the wheat flour, semolina, salt and water together to make a dough.2. Knead nicely and let it rest for 15-20 minutes.3. Divide the dough into equal sized round balls.4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.8. Serve with potato masala or chole masala.Tips - Semolina helps the pooris to stay puffed up for a longer time. It is optional and can be omitted too.
- The same recipe can be followed to make baturas and pani pooris(golgappa). For baturas, make the dough using all purpose flour(maida) and make the pooris bigger in size. For pani pooris (golgappas), make the dough using semolina(rava) and make the pooris smaller in size.
Kuzhi Paniyaram
IngredientsIdli batter -2 cupOnion -1/2 cup ChoppedGreen Chili- 3-4 choppedCurry Leaves-1 stringUrad Dal-1 spoonChana Dal-1 spoonMustard Seeds-1/2 spoonOil-For tempering
Method1. Add oil to a kadai and temper mustard seeds,chana dal,Urad dal.2. Add the remaining ingredients except for the idly batter and sauté it .3. Add the sautéed mixture to the batter.4. Heat the kuzhi paniyaram griddle (puffed pancake griddle)5. Pour the batter, let it cook for couple minutes and flip it ,so that it will cook on the other side.6. Serve it with chutney.7. Kuzhi paniyaram ready. Tips Remove the chili pieces after sautéing, if you are making for kids. You can add grated carrot to the batter to make it colorful and a healthy.
Method1. Add oil to a kadai and temper mustard seeds,chana dal,Urad dal.2. Add the remaining ingredients except for the idly batter and sauté it .3. Add the sautéed mixture to the batter.4. Heat the kuzhi paniyaram griddle (puffed pancake griddle)5. Pour the batter, let it cook for couple minutes and flip it ,so that it will cook on the other side.6. Serve it with chutney.7. Kuzhi paniyaram ready. Tips Remove the chili pieces after sautéing, if you are making for kids. You can add grated carrot to the batter to make it colorful and a healthy.
Ragi Idli/ Dosa
IngredientsWhole ragi/raikon -1 cup Rice - 2 cupsCooked rice(optional) - handfulurad dhal - 1/2 cup fenugreek seeds - 1 tsp salt - 2 tsp oil - to grease the idli tray/ to make dosas
Method1. Soak urad dal, rice and ragi separately for minimum 3 hours or overnight. Add the fenugreek seeds to the rice while soaking.2. Grind the urad dal separately till it become fluffy. 3. Grind the rice, oats, fenugreek seeds together with a handful of cooked rice.
4. Finally mix everything together with required salt to make a nice batter.5. Let it ferment overnight or until it doubles in volume.6. Make idlis or dasas in non stick tawa and serve with chutney and sambhar.
Method1. Soak urad dal, rice and ragi separately for minimum 3 hours or overnight. Add the fenugreek seeds to the rice while soaking.2. Grind the urad dal separately till it become fluffy. 3. Grind the rice, oats, fenugreek seeds together with a handful of cooked rice.
4. Finally mix everything together with required salt to make a nice batter.5. Let it ferment overnight or until it doubles in volume.6. Make idlis or dasas in non stick tawa and serve with chutney and sambhar.
Rava Coconut Upma (Semolina Upma)
IngredientsRava(semolina) - 1 cup(serves 2)musturd seeds - 1/2 tspurad dhal - 1 tspchana dhal - 1 tspred chillies -2 cntcurry leaves - a bunchOnion - 1 (small)green chillies - 2 or 3 cntcoconut - 2tblsp(grated)Ghee - 2 tspoil - 2 tspWater - 1 1/2 cup
Method1. Roast the rava with few drops of ghee, till is the color starts changing.2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated coconut(don't use water to grind).3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight brown color.4. Add Red Chillies and curry leaves.5.Then add the onion and Green Chillies and fry it till it's cooked.6.Then to the coconut add the water and just give a slight squeeze to the coconut , so the milk comes out of it.7. Now add this coconut and water combo to the pan and add salt as per taste.8. Allow it to boil, then reduce the flame to simmer. Quickly add rava with constant stirring.9. Add ghee and close the pan tightly.10. keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rawa is cooked. 11. Gently fluff up with the spoon and serve with coconut chutney or sugar.
Tips
- Health consious people can use plain water without adding the coconut to cook the rava
Method1. Roast the rava with few drops of ghee, till is the color starts changing.2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated coconut(don't use water to grind).3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight brown color.4. Add Red Chillies and curry leaves.5.Then add the onion and Green Chillies and fry it till it's cooked.6.Then to the coconut add the water and just give a slight squeeze to the coconut , so the milk comes out of it.7. Now add this coconut and water combo to the pan and add salt as per taste.8. Allow it to boil, then reduce the flame to simmer. Quickly add rava with constant stirring.9. Add ghee and close the pan tightly.10. keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rawa is cooked. 11. Gently fluff up with the spoon and serve with coconut chutney or sugar.
Tips
- Health consious people can use plain water without adding the coconut to cook the rava
Rava Dosai
Ingredients
Semolina (Rava) - 1 cupRice Flour - 1/2 cupAll Purpose Flour - 2 tblspYogurt/ Buttermilk - 1 cupOnion - 1 (finely chopped)Cumin seeds - 1/4 tspCrushed peppercorns - 1/4 tspGreen Chilly - 1 (finely chopped)Ginger - 1 " (grated)Cilantro - 2-3 strands (finely chopped)Curry leaves - 1 strand (finely chopped)Salt - as neededOil - for making dosas
Optional Ingredients
CashewsMustard seeds
Method1. Mix the rava, rice flour, maida and required salt.2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.4. Heat a non stick dosa pan on medium high heat. 5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 7. Gently flip the dosa and cook until both the sides are golden brown.8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.
Tips - To make the dosa more crispier, increase the amount of rice flour.
Semolina (Rava) - 1 cupRice Flour - 1/2 cupAll Purpose Flour - 2 tblspYogurt/ Buttermilk - 1 cupOnion - 1 (finely chopped)Cumin seeds - 1/4 tspCrushed peppercorns - 1/4 tspGreen Chilly - 1 (finely chopped)Ginger - 1 " (grated)Cilantro - 2-3 strands (finely chopped)Curry leaves - 1 strand (finely chopped)Salt - as neededOil - for making dosas
Optional Ingredients
CashewsMustard seeds
Method1. Mix the rava, rice flour, maida and required salt.2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.4. Heat a non stick dosa pan on medium high heat. 5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 7. Gently flip the dosa and cook until both the sides are golden brown.8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.
Tips - To make the dosa more crispier, increase the amount of rice flour.
Idiyappam
Idiyappam is a kerala dish which is also called noolappam. It is also famous in Tamil nadu. It is basically rice noodles served with sweetened coconut milk. Traditionally it is a time consuming process wherein the rice is soaked, ground , sieved and then idiyappam is made. Nowadays idiyappam flour is readily available in the market which has made this one of the easiest recipe for a hearty breakfast or a quick dinner. It is also special enough for any parties. You can also make other variations of idiyappam like ragi idiyappam, millet idiyappam, atta idiyappam etc.
Ingredients
Rice flour/ Idiyappam flour - 1 cup (You can also use the same recipe with ragi flour, millet flour etc)Water - 1 cup app.
Salt - as neededOil - to grease the idli platesGrated Coconut - 1/2 cup
Method
1. Bring the water to a boil.2. Add the boiling water to the rice flour with required salt and knead it to form a smooth dough.3. Add little of the dough to the idiyappam presser.4. Grease idli plates with few drops of oil and press some of the dough onto the idli plates/ idiyappam stand. You will get noodles out of the dough.5. Add some grated coconut on top.6. Steam for 5-10 minutes. Serve with sweetened coconut milk, coconut milk chutney, kurma or any other gravy.
Healthy Tip
- Use ragi flour to make ragi idiyappam.
Ingredients
Rice flour/ Idiyappam flour - 1 cup (You can also use the same recipe with ragi flour, millet flour etc)Water - 1 cup app.
Salt - as neededOil - to grease the idli platesGrated Coconut - 1/2 cup
Method
1. Bring the water to a boil.2. Add the boiling water to the rice flour with required salt and knead it to form a smooth dough.3. Add little of the dough to the idiyappam presser.4. Grease idli plates with few drops of oil and press some of the dough onto the idli plates/ idiyappam stand. You will get noodles out of the dough.5. Add some grated coconut on top.6. Steam for 5-10 minutes. Serve with sweetened coconut milk, coconut milk chutney, kurma or any other gravy.
Healthy Tip
- Use ragi flour to make ragi idiyappam.
Chappatti
Ingredients
Whole wheat flour / Atta - 2 cupssalt - 1 tsoil - 1 Tblsp (Vegetable oil)warm water - 1/2 cup (app.)
Method
1.Mix the flour, salt and warm water and knead the dough. (You can add little warm milk/yogurt along with water to get softer chappattis.)2. Apply few drops of oil to the vessel and the dough and knead once again. Knead the dough nicely to make it soft and pliable. This will ensure final soft chappattis.
3. Cover it with moist kitchen towel and let it rest for atleast 15 minutes.
4. Knead the dough again and make lemon sized balls.
5. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it. 7. While light brown spots appear, flip the chappatti. Drizzle/Spray few drops of oil on this side.
8. After 30 seconds, flip once again and spray little oil. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
9. Remove when both sides are cooked, i.e brown spots appear on both sides.10. Transfer the chappttis immedietely after making them to a hot pack to maintain its softness. Serve with some spicy curry.
Tips
- A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis. - Chappattis can be made in bulk and frozen by placing each chappatti between wax papers and storing them in an air tight box or zip lock bags. Before serving, thaw them and heat in the microwave for 20 seconds.
Whole wheat flour / Atta - 2 cupssalt - 1 tsoil - 1 Tblsp (Vegetable oil)warm water - 1/2 cup (app.)
Method
1.Mix the flour, salt and warm water and knead the dough. (You can add little warm milk/yogurt along with water to get softer chappattis.)2. Apply few drops of oil to the vessel and the dough and knead once again. Knead the dough nicely to make it soft and pliable. This will ensure final soft chappattis.
3. Cover it with moist kitchen towel and let it rest for atleast 15 minutes.
4. Knead the dough again and make lemon sized balls.
5. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it. 7. While light brown spots appear, flip the chappatti. Drizzle/Spray few drops of oil on this side.
8. After 30 seconds, flip once again and spray little oil. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
9. Remove when both sides are cooked, i.e brown spots appear on both sides.10. Transfer the chappttis immedietely after making them to a hot pack to maintain its softness. Serve with some spicy curry.
Tips
- A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis. - Chappattis can be made in bulk and frozen by placing each chappatti between wax papers and storing them in an air tight box or zip lock bags. Before serving, thaw them and heat in the microwave for 20 seconds.
Oats Soup
IngredientsOats - 1 cupOnion - 1/2 (finely chopped)Green Chilly - 1 (finely chopped)Garlic - 1 clove (minced)Salt - to tastePepper powder - a pinchWater- 1 cupMilk - 1 cupOil - 2 tspCilantro - for garnish
Method1. Heat oil in a pan and sauté onions, green chilly and garlic till they begin to sweat. 2. Now add the oats and fry along with it for few 2 minutes.3. Add salt and water and let it come to a boil. 4. Now add the milk and pepper powder to it and bring to a boil. 5. Garnish the rich and creamy oats soup with cilantro and serve hot.
Method1. Heat oil in a pan and sauté onions, green chilly and garlic till they begin to sweat. 2. Now add the oats and fry along with it for few 2 minutes.3. Add salt and water and let it come to a boil. 4. Now add the milk and pepper powder to it and bring to a boil. 5. Garnish the rich and creamy oats soup with cilantro and serve hot.
Idli
Ingredients Idli rice - 1 3/4 cupBlack gram - 1/2 cupFennugreek seeds - 1 tspSalt - 1 tblsp
Tumbler Idli
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'/images/idli1M.JPG\' , \'Idli with chutney\', \'/images/idliM.JPG\' , \'Idli stand ready for steaming\', \'http://simpleindianrecipes.com/images/idli2M.jpg\' , \'\', \'http://simpleindianrecipes.com/images/tumbleridli1.JPG\' , \'Tumbler Idli\', \'http://simpleindianrecipes.com/images/tumbleridli2.JPG\' , \'Tumbler Idli\');', 150);
Idli with chutney
Idli stand ready for steaming
Tumbler Idli
Tumbler IdliMethod 1. Soak rice and black gram separately in water for atleast 1 hour. Soaking overnight can be done too. Add fenugreek seeds to black gram.2. Drain the water and grind the black gram to a silky soft texture.3. Next grind the rice coarsely. Mix it with black gram batter along with salt.4. Now leave the batter to rest and ferment for atleast 6 hours till the batter rises to almost double the size.5. Grease the idli plates with few drops of oil and fill with idli batter.
6. Steam them for about 10 minutes till they rise and become firm. (If you do not have idli stand, grease stainless steel tumblers, fill it with batter and steam it as shown in the picture.)
7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon to remove the idlis from the idli plate.
8. Serve them with sambhar or chutney.
Tips- During winters, if the batter does not puff up, pre-heat the oven to 250 F , switch it off and put the batter inside.- 1 Tblsp of cooked rice can be added to the rice while grinding to get fluffy idlis.
Tumbler Idli
var ctl00_IWS_WH_CPH_Content_SlideshowControl1;setTimeout('ctl00_IWS_WH_CPH_Content_SlideshowControl1 = new iws.SlideShowControl(\'ctl00_IWS_WH_CPH_Content_SlideshowControl1\', \'en-US\', \'\', 5, 1, 0, \'/images/idli1M.JPG\' , \'Idli with chutney\', \'/images/idliM.JPG\' , \'Idli stand ready for steaming\', \'http://simpleindianrecipes.com/images/idli2M.jpg\' , \'\', \'http://simpleindianrecipes.com/images/tumbleridli1.JPG\' , \'Tumbler Idli\', \'http://simpleindianrecipes.com/images/tumbleridli2.JPG\' , \'Tumbler Idli\');', 150);
Idli with chutney
Idli stand ready for steaming
Tumbler Idli
Tumbler IdliMethod 1. Soak rice and black gram separately in water for atleast 1 hour. Soaking overnight can be done too. Add fenugreek seeds to black gram.2. Drain the water and grind the black gram to a silky soft texture.3. Next grind the rice coarsely. Mix it with black gram batter along with salt.4. Now leave the batter to rest and ferment for atleast 6 hours till the batter rises to almost double the size.5. Grease the idli plates with few drops of oil and fill with idli batter.
6. Steam them for about 10 minutes till they rise and become firm. (If you do not have idli stand, grease stainless steel tumblers, fill it with batter and steam it as shown in the picture.)
7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon to remove the idlis from the idli plate.
8. Serve them with sambhar or chutney.
Tips- During winters, if the batter does not puff up, pre-heat the oven to 250 F , switch it off and put the batter inside.- 1 Tblsp of cooked rice can be added to the rice while grinding to get fluffy idlis.
Onion Uthappam
Ingredients Idli Batter - 2 cups (see recipe for idli)Onions - 4 (finely chopped)Green Chilly - 4 (minced)Oil – ¼ cup
Method 1. Heat 1 tsp of oil in a frying pan.2. Pour1 big spoonful of the idli batter in the center of a heated frying pan. Let it spread on its own to take a round shape.3. Sprinkle few chopped onions and green chilly on top of the batter.4. When the base is golden brown i.e approximately 2 minutes, turn the side and cook well.Tips - For crispier uthapam, pierce a hole in the middle and pour little oil while cooking.
- Similarlly, you can make tomato uthappam, carrot uthappam etc.
Method 1. Heat 1 tsp of oil in a frying pan.2. Pour1 big spoonful of the idli batter in the center of a heated frying pan. Let it spread on its own to take a round shape.3. Sprinkle few chopped onions and green chilly on top of the batter.4. When the base is golden brown i.e approximately 2 minutes, turn the side and cook well.Tips - For crispier uthapam, pierce a hole in the middle and pour little oil while cooking.
- Similarlly, you can make tomato uthappam, carrot uthappam etc.
Grits Khichdi/ Rava Kichadi
Ingredients Grits / Rava - 1cupOnion - 1 (chopped)Green Chilly - 2(minced)Tomato - 1(chopped)Carrot - 1(grated)Green Peas - 1/4 cupTurmeric powder - 1/4 tspMustard seeds - 1/4 tspCurry leaves - 5Cilantro - handful(chopped)Oil - 1 tblspGhee - 1 tspSalt - to tasteWater - 3 cups
Grits Kichadi
Method1. Heat oil in a pan and splutter mustard seeds and fry the curry leaves.2. Saute the onions and green chillies until the onions become transparent.3. Next add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and let the veggies cook for few minutes.4. Now add the water and bring it to a boil.5. Next add the grits/ rava slowly little by little stirring continuously to avoid the formation of lumps.6. Cover and let it cook for 5 minutes. Keep stirring occasionally until the grits/rava is completely cooked and absorbs all the water.7. Garnish with cilantro and serve with any chutney or sambhar.
Grits Kichadi
Method1. Heat oil in a pan and splutter mustard seeds and fry the curry leaves.2. Saute the onions and green chillies until the onions become transparent.3. Next add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and let the veggies cook for few minutes.4. Now add the water and bring it to a boil.5. Next add the grits/ rava slowly little by little stirring continuously to avoid the formation of lumps.6. Cover and let it cook for 5 minutes. Keep stirring occasionally until the grits/rava is completely cooked and absorbs all the water.7. Garnish with cilantro and serve with any chutney or sambhar.
Sabudhana Kichadi (Javarisi Upma)
ngrediantsSabudhana (Javarisi, sago) - 1 cup Peanuts - 1/2 cup (coarsely chopped)Salt - to tasteOil/Ghee - 1 tblspCumin seeds - 1/2 tspMustard seeds - 1/2 tspCurry leaves - 6Green chillies - 2-3 (finely chopped)
Method1. Wash the sago and soak it overnight. By next morning it will become translucent.2. Heat oil in a pan, temper mustard seeds and cumin seeds. Add chopped green chillies and curry leaves and toss them for a few seconds.3. Next add the sago and peanuts. Add required salt and mix everything together.4. Cook on low heat for 10 minutes uncovered tossing continuously. Add few drops of water if needed.5. (optional) Add grated coconut at the end and switch off.Tips- Boiled potatoes can also be chopped and added to enhance the taste.
Method1. Wash the sago and soak it overnight. By next morning it will become translucent.2. Heat oil in a pan, temper mustard seeds and cumin seeds. Add chopped green chillies and curry leaves and toss them for a few seconds.3. Next add the sago and peanuts. Add required salt and mix everything together.4. Cook on low heat for 10 minutes uncovered tossing continuously. Add few drops of water if needed.5. (optional) Add grated coconut at the end and switch off.Tips- Boiled potatoes can also be chopped and added to enhance the taste.
Banana Dosai
IngrediantsRipe bananas - 2Rice flour - 1/4 cupAll purpose flour (Maida) - 1 tblspCardoman powder - 1 pinchSugar - to tasteRaisins - 1/2 cupGhee - to fryMilk - 1/2 cup
Method1. Mash the bananas nicely with a masher or with hands.2. Add rice flour, maida, sugar, cardomon powder and milk. 3. Mix everything together to get a thick batter using a blender or with hand. Add some water if needed.4. Mix the raisins with the batter.5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa.6. Pour feww drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides.7. Serve as a dessert with whipped topping or as breakfast.
Method1. Mash the bananas nicely with a masher or with hands.2. Add rice flour, maida, sugar, cardomon powder and milk. 3. Mix everything together to get a thick batter using a blender or with hand. Add some water if needed.4. Mix the raisins with the batter.5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa.6. Pour feww drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides.7. Serve as a dessert with whipped topping or as breakfast.
Rava Idli (Semolina Idli)
IngrediantsRava – 2 cupsGreen chillies – 2 (minced)Sour curd – 2 cupsOnion -1/2 (finely chopped)Oil – 2 tblspCilantro - 3 stalks (finely chopped)Curry leaves - 6 leavesSalt - to tasteCooking/Baking soda - 1/4 tspUrad dal - 2 tspBengal gram dal - 1/2 tspMustard seeds - 1/4 tspCashew nuts - 1 tblspGhee - 2 tblsp
Method1. Roast the rava and cashews in the ghee. Mix it with sour curd and keep aside.2. Heat oil in a small pan, temper mustard seeds, chopped curry leaves, urad dal and bengal gram dal.3. Once the dals are nicely cooked add the onions and green chillies and saute for 2 minutes.4. Pour this over the rava-curd mixture.5. Add cooking soda, salt and chopped cilantro to the above mixture and mix everything well. Add little water if the batter is too thick.6. Grease the idli plates with few drops of oil and pour the batter.7. Steam it for 15 minutes like idlis. Serve with spicy pudhina chutney and/or sambhar.
Tips
- Add a pinch of baking soda to get spongey idlis.
- You can also make grits idli using the same procedure.
Method1. Roast the rava and cashews in the ghee. Mix it with sour curd and keep aside.2. Heat oil in a small pan, temper mustard seeds, chopped curry leaves, urad dal and bengal gram dal.3. Once the dals are nicely cooked add the onions and green chillies and saute for 2 minutes.4. Pour this over the rava-curd mixture.5. Add cooking soda, salt and chopped cilantro to the above mixture and mix everything well. Add little water if the batter is too thick.6. Grease the idli plates with few drops of oil and pour the batter.7. Steam it for 15 minutes like idlis. Serve with spicy pudhina chutney and/or sambhar.
Tips
- Add a pinch of baking soda to get spongey idlis.
- You can also make grits idli using the same procedure.
Dosa
IngredientsRice - 3 cupsUrad dal - 1 cupFenugreek seeds - 2 tblspBengalgram dal - 2tblsp (optional)Oil - to fry dosasSalt - to taste
Method1. Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself.2. Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders.3. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later. 4. Let this batter ferment overnight till it raises to double its size.5. Grease a non stick dosa pan and pour a spoonful of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.6. Add few drops of oil on top. 7. Once it turns slightly brown, flip and brown the other side too.8. Serve hot with sambhar, chutney or any non veg gravy.Tips - You can use the idli batter itself for making dosas adding little water to make it thinner. - The above proportion will give nice crispy dosas. If you want softer dosas, reduce the rice quantity to 2 cups.
Method1. Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself.2. Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders.3. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later. 4. Let this batter ferment overnight till it raises to double its size.5. Grease a non stick dosa pan and pour a spoonful of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.6. Add few drops of oil on top. 7. Once it turns slightly brown, flip and brown the other side too.8. Serve hot with sambhar, chutney or any non veg gravy.Tips - You can use the idli batter itself for making dosas adding little water to make it thinner. - The above proportion will give nice crispy dosas. If you want softer dosas, reduce the rice quantity to 2 cups.
Masala Dosa (Masala Dosa Varieties)
Masala Dosa is originally from Udipi and is geneally made by stuffing dosa with potato masala. The thin paper dosa forms a wrap around the masala which is then had with chutney and sambhar.
There are many variations of masala dosa in different places like Mushroom dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken masala dosa, Onion masala dosa (with fried onions), Soya masala dosa, Mysore masala dosa (red chutney is applied in the inner surface of the dosa) etc. Whatever be the case, a thick masala is prepared with the respective ingredient and is stuffed inside the dosa.
Ingredients
For the dosaDosa batter - as needed
Oil - as needed
For the masalaPotatoes - 3 Onion - 1Green chilies - 3 or 4 Curry Leaves - 1 strandcilantro - handfulMustard seeds - 1/4 tspChana dal - 1/2 tspTurmeric powder - 1/4 spoon
Green Peas - 1/4 cup (optional)
Method
Making the potato masala1. Boil the potatoes and mash them coarsly.2. In a kadai heat little oil, temper the mustard seeds and chana Dal.3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2 mintutes, Spinkle soome chopped cilatro on top.
Making the masala dosa1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.2. Add few drops of oil/ghee/butter on top.3. Once the first side is cooked, you can flip the dosa or let it cook as it is.4. Once the dosa is completely cooked add the masala in the center as shown.5. Cover the masala with the dosa as shown in the picture.6. Serve with hot sambhar and chutney varieties.7. Serve it with chutney and udipi sambhar.
There are many variations of masala dosa in different places like Mushroom dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken masala dosa, Onion masala dosa (with fried onions), Soya masala dosa, Mysore masala dosa (red chutney is applied in the inner surface of the dosa) etc. Whatever be the case, a thick masala is prepared with the respective ingredient and is stuffed inside the dosa.
Ingredients
For the dosaDosa batter - as needed
Oil - as needed
For the masalaPotatoes - 3 Onion - 1Green chilies - 3 or 4 Curry Leaves - 1 strandcilantro - handfulMustard seeds - 1/4 tspChana dal - 1/2 tspTurmeric powder - 1/4 spoon
Green Peas - 1/4 cup (optional)
Method
Making the potato masala1. Boil the potatoes and mash them coarsly.2. In a kadai heat little oil, temper the mustard seeds and chana Dal.3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2 mintutes, Spinkle soome chopped cilatro on top.
Making the masala dosa1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.2. Add few drops of oil/ghee/butter on top.3. Once the first side is cooked, you can flip the dosa or let it cook as it is.4. Once the dosa is completely cooked add the masala in the center as shown.5. Cover the masala with the dosa as shown in the picture.6. Serve with hot sambhar and chutney varieties.7. Serve it with chutney and udipi sambhar.
Variety Dosa (Uthappam Varieties)
IngredientsIdli/Dosa batter - as neededcarrot - 1 (grated)Idli chutney powder - 1 tspOnion - 1 (finely chopped)oil - for making dosas/ uthappams
Method1. Pour and spread the dosa batter when the pan is warm .2. Sprinkle onion to cover the dosa,spray little cooking oil so that the dosa can be flipped easily.3. Let it cook for 1/2 a min or so before flipping.4. Repeat the same process with carrot topping and chutney powder topping.
5. You can try the same with chopped frozen spinach, grated beetroot, chopped tomatoes, choppes cilantro also. It is very colorful, attractive and healthy for the kids. You can make this as a simple breakfast or dinner. You could also make varieties of mini uthappams for parties.
Method1. Pour and spread the dosa batter when the pan is warm .2. Sprinkle onion to cover the dosa,spray little cooking oil so that the dosa can be flipped easily.3. Let it cook for 1/2 a min or so before flipping.4. Repeat the same process with carrot topping and chutney powder topping.
5. You can try the same with chopped frozen spinach, grated beetroot, chopped tomatoes, choppes cilantro also. It is very colorful, attractive and healthy for the kids. You can make this as a simple breakfast or dinner. You could also make varieties of mini uthappams for parties.
Kotthu Barotta (Kothu Parotta/Chilly Parotta)
'Kotthu Barotta' is a very very famous dish in Tamil Nadu especially in Kanyakumari district. It is usually made with left over barottas. Left over barottas are shredded and mixed up with lots of sauteed onions, shredded chicken, eggs etc to create a new delicasy. What i have given below is the recipe for egg parotta. If you do not get barotta, you could use other ingredients like chappatti or bread and follow the same method.Chicken Kothu Barotta - Add shredded chicken along with barotta pieces
Chilly(Kothu) Paratha - Substitute paratha for barottaChilly(Kothu) Chappatti - substitute chappatti instaed of barotta
Chilly(Kothu) Bread - substitute sandwitch bread instaed of barotta
IngredientsBarotta - 4Onion - 2 big(sliced lengthwise)Tomato - 1 big/2 small (finely chopped)Green chilly - 4Garam masala/ Chicken Masala - 2 tspEggs - 2-3Mustard seeds - 1/4 tspCurry leaves - 5Cilantro - handfulMint leaves - 5-6 leaves
Method1. Shread the borattas into small pieces and keep aside.2. Heat oil in a pan, splutter the mustard seeds and curry leaves.3. Fry onions and green chillies till they become golden brown.4. Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and very few mint leaves.5. Add the shredded barotta and mix everything together. Let it cook for 5 minutes.6. Add the eggs and keep mixing till the egg gets cooked.7. Garnish with cilantro and split green chillies. Serve with raita as a wonderful snack or as a meal.Tips- If you want a spicier version, add little chilly powder too.
Chilly(Kothu) Paratha - Substitute paratha for barottaChilly(Kothu) Chappatti - substitute chappatti instaed of barotta
Chilly(Kothu) Bread - substitute sandwitch bread instaed of barotta
IngredientsBarotta - 4Onion - 2 big(sliced lengthwise)Tomato - 1 big/2 small (finely chopped)Green chilly - 4Garam masala/ Chicken Masala - 2 tspEggs - 2-3Mustard seeds - 1/4 tspCurry leaves - 5Cilantro - handfulMint leaves - 5-6 leaves
Method1. Shread the borattas into small pieces and keep aside.2. Heat oil in a pan, splutter the mustard seeds and curry leaves.3. Fry onions and green chillies till they become golden brown.4. Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and very few mint leaves.5. Add the shredded barotta and mix everything together. Let it cook for 5 minutes.6. Add the eggs and keep mixing till the egg gets cooked.7. Garnish with cilantro and split green chillies. Serve with raita as a wonderful snack or as a meal.Tips- If you want a spicier version, add little chilly powder too.
Peas Rice
IngredientsBasmati rice – 2 cupsGreen peas - 1 cupOnion - 1 big/ 2 small (cut lengthwise)Ginger- Garlic paste – 1 tspGreen chilli -3 (finely chopped)Bay leaf - 1Cloves - 3Cinnamon stick - 2Cardamon - 2Cumin seeds - ¼ tspWater - 2 cupsCoconut milk – 1 cupSalt - to tasteOil - 2 tblspGhee - 2 tblspFried curry leaves – 8-10 (for ganish)Corriander leaves( Cilantro) – for garnish
Method 1. Soak the basmati rice in water for 10 minutes and drain the water completely. Heat 1 tblsp of ghee in a pan and fry the rice till it releases a nice aroma. Remove and keep aside.3. Now heat oil and the remaining ghee in the pan and add bay leaf, cinnamon, cloves, cardamom and cumin seeds.4. Add the green chillies, onions and ginger-garlic paste and fry everything for 5 minutes until the everything becomes tender.5. Now add this mixture along with salt, green peas, fried rice, coconut milk and water in a rice cooker.6. Once the rice is done, garnish with cilantro. Serve with spicy chicken curry.
Method 1. Soak the basmati rice in water for 10 minutes and drain the water completely. Heat 1 tblsp of ghee in a pan and fry the rice till it releases a nice aroma. Remove and keep aside.3. Now heat oil and the remaining ghee in the pan and add bay leaf, cinnamon, cloves, cardamom and cumin seeds.4. Add the green chillies, onions and ginger-garlic paste and fry everything for 5 minutes until the everything becomes tender.5. Now add this mixture along with salt, green peas, fried rice, coconut milk and water in a rice cooker.6. Once the rice is done, garnish with cilantro. Serve with spicy chicken curry.
Zafrani Pulav
Ingredients
Basmati Rice - 2 cupSaffron - 1 tsp Nuts (Cashews, Almonds, Pistachios, Walnuts etc) - 1 cupDried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) - 1 cupFresh fruits (Pomogranate, Grapes, Apple ) - 1 cupWhole Garam Masala - (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)Black Cumin - 1/2 tspFried Onions - 1/2 cupGinger garlic paste - 1 tspCilantro - handfulMint - handfulSugar - 1 tblspCorriander- Cumin Powder - 1 tblspMilk - 1/4 cupOil - 2 tblspGhee - 1 tblsp
Preparation Steps1. Wash and soak the rice for atleast 10 minutes.2. Slice the onion lengthwise and fry it.3. Soak the saffron strands in the milk.
Method1. Heat oil in a pan and splutter the cumin seeds and whole garam masala.2. Add the nuts and dried fruits and saute for a minute on very low flame to prevent them from getting burnt.3. Add the ginger garlic paste, sugar and corriander-cumin powder.4. (After this you can cook in a rice cooker or stove top.) Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped corriander and mint leaves.5. Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.6. Add the fresh fruits and mix gently with a fork without breaking the rice.7. Add few drops of ghee on top.8. Garnish with additional nuts, fruits, cilantro and fresh saffron strands. Tips - You can remove the whole garam masala before serving. - You can also add fresh vegetables like carrots, sweet peas, sweet corn etc.
Basmati Rice - 2 cupSaffron - 1 tsp Nuts (Cashews, Almonds, Pistachios, Walnuts etc) - 1 cupDried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) - 1 cupFresh fruits (Pomogranate, Grapes, Apple ) - 1 cupWhole Garam Masala - (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)Black Cumin - 1/2 tspFried Onions - 1/2 cupGinger garlic paste - 1 tspCilantro - handfulMint - handfulSugar - 1 tblspCorriander- Cumin Powder - 1 tblspMilk - 1/4 cupOil - 2 tblspGhee - 1 tblsp
Preparation Steps1. Wash and soak the rice for atleast 10 minutes.2. Slice the onion lengthwise and fry it.3. Soak the saffron strands in the milk.
Method1. Heat oil in a pan and splutter the cumin seeds and whole garam masala.2. Add the nuts and dried fruits and saute for a minute on very low flame to prevent them from getting burnt.3. Add the ginger garlic paste, sugar and corriander-cumin powder.4. (After this you can cook in a rice cooker or stove top.) Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped corriander and mint leaves.5. Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.6. Add the fresh fruits and mix gently with a fork without breaking the rice.7. Add few drops of ghee on top.8. Garnish with additional nuts, fruits, cilantro and fresh saffron strands. Tips - You can remove the whole garam masala before serving. - You can also add fresh vegetables like carrots, sweet peas, sweet corn etc.
Egg Pulav
IngredientsBasmati rice - 2 cups Eggs - 2 or 3Ghee/ Butter/ Oil - 2 tblsp Cilantro – for garnish Onion - 1/4 (Sliced) Green Chillies - 5 (Slitted)Tomato -1 small size (chopped)Ginger Garlic Paste - (1 1/2 spoon) Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise) Salt - to taste Water - 3 cups
Method 1. Heat the ghee in a pan and splutter the whole garam masala. 2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.3. Break the eggs and sauté it along with the above mixture.4. Scramble the eggs until it is cooked and now add the water.5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker. 5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes. Tips- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .
Method 1. Heat the ghee in a pan and splutter the whole garam masala. 2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.3. Break the eggs and sauté it along with the above mixture.4. Scramble the eggs until it is cooked and now add the water.5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker. 5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes. Tips- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .
Jeera Rice
Jeera rice is a rice dish with the wonderful flavour of cumin seeds. I love to make this dish for parties because it goes along with any kind of sidedish. It is a simple and elegant dish.
IngrediantsBasmathi rice - 2 cupsGhee/ Butter/ Oil - 2 tblspCilantro - handfulOnion - 1/4 (chopped)Green Chillies - 2 (minced)Cumin seeds (Jeera) - 1 tblspWhole garam masala - (1 bayleaf, 3 cloves, 1 cinnamon, 1 star anise)Salt - to tasteWater - 3 cups
Method1. Wash and soak the rice for atleast half an hour.2. Heat the ghee in a pan and splutter the whole garam masala and cumin seeds.3. Saute the onions (optional). Onions might change the colour of the rice.4. Add the above tempering along with green chillies, part of the cilantro, drained rice, water and required salt and cook in a rice cooker.5. Garnish with cilantro and serve with any curry. It is a very versatile diah and goes along with any sidedish.Tips- If you use whole garam masala instead of garam masala powder and skip the onions, the rice will remain nice white in colour.
IngrediantsBasmathi rice - 2 cupsGhee/ Butter/ Oil - 2 tblspCilantro - handfulOnion - 1/4 (chopped)Green Chillies - 2 (minced)Cumin seeds (Jeera) - 1 tblspWhole garam masala - (1 bayleaf, 3 cloves, 1 cinnamon, 1 star anise)Salt - to tasteWater - 3 cups
Method1. Wash and soak the rice for atleast half an hour.2. Heat the ghee in a pan and splutter the whole garam masala and cumin seeds.3. Saute the onions (optional). Onions might change the colour of the rice.4. Add the above tempering along with green chillies, part of the cilantro, drained rice, water and required salt and cook in a rice cooker.5. Garnish with cilantro and serve with any curry. It is a very versatile diah and goes along with any sidedish.Tips- If you use whole garam masala instead of garam masala powder and skip the onions, the rice will remain nice white in colour.
Chicken/Turkey Fried Rice
Fried rice is a rice recipe that originated in china but its indo chinese version has become one of the favorites all indians. Rice sauteed with veggies and soy sauce makes a wonderful delicacy. It can be had just by itself without any sidedish. The following is the recipe for chicken fried rice. The recipe can be modified to get turkey fried rice, mutton fried rice, pork fried rice, beef fried rice or even shrimp fried rice using the appropiate meat. The meatless versions are egg fried rice and vegetable fried rice. For egg fried rice, just skip the meat and increase the number of eggs by 6. For vegetable fried rice, just skip the eggs and meat.
IngredientsBasmati Rice - 2 cupsCarrot - 1Celery sticks - 2Egg scrambled - 2
Ground Pepper- 2 tblspSoy sauce - as neededBoneless skinless chicken- as needed (canned chicken breast can be used)Salt - to tasteChicken boulion cubes(optional)Ginger Garlic paste - 2 tspscallions(green onion) - 1 bunch
Tips
- You can also add other vegetables like red cabbage, white caggage, leeks, fennel, green peas, corn etc. Just finely chop them like thin match sticks or grate them.
IngredientsBasmati Rice - 2 cupsCarrot - 1Celery sticks - 2Egg scrambled - 2
Ground Pepper- 2 tblspSoy sauce - as neededBoneless skinless chicken- as needed (canned chicken breast can be used)Salt - to tasteChicken boulion cubes(optional)Ginger Garlic paste - 2 tspscallions(green onion) - 1 bunch
Tips
- You can also add other vegetables like red cabbage, white caggage, leeks, fennel, green peas, corn etc. Just finely chop them like thin match sticks or grate them.
Asparagus Peas Pulao
This is a quick and simple meal which is very flavourful. When had with a nice spicy gravy, it becomes a rich meal. Here I have used a combination of asparagus, capsicum and green peas. You can add just a single veggie and make quick asparagus pulao, capsicum pulao or peas pulao. I prefer these veggies to stay crunchy in my pulav and hence i saute it seperately and add to the rice. You can make the whole recipe even simpler by cooking the veggies along with the rice too.
IngredientsBasmati Rice - 2 cupsAsparagus (cut into 1" sclices)/ Capsicum - 1 cupGreen Peas - 1 cupOnion - 1Ginger garlic paste - 1 tblspCumin seeds - 1/2 tspOil - 1 tblspWater - 2 cupsCoconut milk - 1 cupBay leaf - 1Salt - to taste
Ingredients1. Wash and soak the basmati rice for minimum 15 minutes. Drain and keep aside.2. Heat oil in a pan and splutter the cumin seeds.3. Saute the sliced onions till it becomes translucent. 4. Next add the ginger garlic paste and saute till the raw smell vanishes.5. Add this to the soaked and drained rice along with bay leaf, coconut milk, water and required salt and cook it.6. Heat some oil in another pan, add the peas, asparagus and/or capsicum and saute for 2 minutes.7. Once the rice is done, gently mix the asparagus and peas with it using a fork. 8. Garnish with cilantro and serve with some spicy gravy.Tips- You can saute the asparagus and peas along with the onions and cook it with the rice too. But the veggies will get overcooked and loose its crunchiness.- Adding coconut milk is to make the rice richer and more flavourful. It is optional and you can substitute that with water too.
IngredientsBasmati Rice - 2 cupsAsparagus (cut into 1" sclices)/ Capsicum - 1 cupGreen Peas - 1 cupOnion - 1Ginger garlic paste - 1 tblspCumin seeds - 1/2 tspOil - 1 tblspWater - 2 cupsCoconut milk - 1 cupBay leaf - 1Salt - to taste
Ingredients1. Wash and soak the basmati rice for minimum 15 minutes. Drain and keep aside.2. Heat oil in a pan and splutter the cumin seeds.3. Saute the sliced onions till it becomes translucent. 4. Next add the ginger garlic paste and saute till the raw smell vanishes.5. Add this to the soaked and drained rice along with bay leaf, coconut milk, water and required salt and cook it.6. Heat some oil in another pan, add the peas, asparagus and/or capsicum and saute for 2 minutes.7. Once the rice is done, gently mix the asparagus and peas with it using a fork. 8. Garnish with cilantro and serve with some spicy gravy.Tips- You can saute the asparagus and peas along with the onions and cook it with the rice too. But the veggies will get overcooked and loose its crunchiness.- Adding coconut milk is to make the rice richer and more flavourful. It is optional and you can substitute that with water too.
Chicken/Turkey Biriyani
Biriyani is a dish made with rice, lots of spices and some meat/vegetables. It is a favorite and famous dish among indians and even other parts of the world. The recipe given below is that of chicken biriyani. Using the same recipe but changing the ingredients instaed of chicken , you can make different biriyanis like turkey (van kozhi) biriyani, mutton biriyani, quail (kada) biriyani, duck biriyani, mutton biriyani, pork biriyani, mushroom biriyani, soya biriyani, corn biriyani or vegetable biriyani ( with mixed vegetables).
Ingredients-1
Basmati rice - 3 cups
Chicken- 1 lb (1/2 kg) (cut into small pieces)Onion -1 large/2 small ( cut lengthwise)Tomato - 2 ( finely chopped or crushed)Ginger garlic paste -1 tspCorrainder leaves - ¼ cup (finely chopped)Mint leaves - ¼ cup (finely chopped)Green chillies - 5 nos (finely chopped)Oil -3 tblspGhee - 3 tblspYogurt -1/4 cupWater Coconut milk mixture - 4.5 cups ( 1 cup coconut milk diluted with remaining water)
Salt - to tasteChilly powder - 2 tsp ( or as needed)
Fennel Powder - 2 tblspTurmeric powder - ¼ tspIngredients-2 ( For Marination)Salt - ¼ tspLemon juice /Yogurt - 2 tblsp
Turmeric powder - ¼ tspCorriander powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Pepper powder - ½ tsp
Chilly Powder - 1 tspGinger garlic paste -1 tsp
Garam Masala
Bay leaf - 2Cinnamon - 4
Star Anise - 2Cloves -5Cardamon -3
Preparation Steps1. Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for atleast half an hour . 2. Rinse 2 cups of Basmati rice, soak it for atleast 15 minutes, drain all water from it and keep aside.
3. Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biriyani even more flavourful and prevent the rice from sticking to each other. You can omit this step if you dont have time.
Method1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.2. Slowly add onions along with chopped green chillies.3. When onions turn slightly brown and crispy add ginger garlic paste, chopped corriander and mint leaves.4. Next add tomatoes and saute for a while till the oil seperates. 5. Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yogurt and salt. Saute everything for 5-10 minutes until it thickens to a gravy consistency.
( If you are making biriyani with mutton or pork, you have to cook it completely before adding the rice.)
After this step, you can proceed in any of the following ways :-
Using a pressure cooker
6. Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again.
7. Cover the pressure cooker and put the whistle, reduce the flame to the simmer and let it cook for 20-30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the biriyani will be done. If you increase the flame, there are chances that the bottom might get burned.)
Using a rice cooker
6. Add the gravy and soaked rice to the rice cooker along with water and coconut milk mixture and mix well.
7. Check for salt and cook them in a rice cooker.
Using a heavy bottomed pan
6. Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again.
7. Cover the pan with a tight lid to prevent the steam from escaping. Reduce the flame to the lowest possible setting and leave it for half an hour. (You can use a aluminium foil to cover the top of the pan and then put the lid if the lid is not very tight. That way no steam will escape.)
Cooking in convectional oven
6. Add the gravy and soaked rice to a oven safe dish along with water and coconut milk mixture and mix well.
7. Check for salt, cover the dish with an aluminium foil to prevent the steam from escaping and cook it for 45 minutes in a 350 degree oven.
Cooking in Microwave Oven
6. Add the gravy and soaked rice to a microwave safe dish/ microcoo along with water and coconut milk mixture and mix well.
7. Check for salt, cover the dish and cook it on micropower high for 20 minutes.
8. Finally watever method you use, the outcome is a flavourful, nouth watering biriyani. Garnish with coriander leaves, toasted cashewnuts and raisins and serve hot with boiled eggs and raita.
Ingredients-1
Basmati rice - 3 cups
Chicken- 1 lb (1/2 kg) (cut into small pieces)Onion -1 large/2 small ( cut lengthwise)Tomato - 2 ( finely chopped or crushed)Ginger garlic paste -1 tspCorrainder leaves - ¼ cup (finely chopped)Mint leaves - ¼ cup (finely chopped)Green chillies - 5 nos (finely chopped)Oil -3 tblspGhee - 3 tblspYogurt -1/4 cupWater Coconut milk mixture - 4.5 cups ( 1 cup coconut milk diluted with remaining water)
Salt - to tasteChilly powder - 2 tsp ( or as needed)
Fennel Powder - 2 tblspTurmeric powder - ¼ tspIngredients-2 ( For Marination)Salt - ¼ tspLemon juice /Yogurt - 2 tblsp
Turmeric powder - ¼ tspCorriander powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Pepper powder - ½ tsp
Chilly Powder - 1 tspGinger garlic paste -1 tsp
Garam Masala
Bay leaf - 2Cinnamon - 4
Star Anise - 2Cloves -5Cardamon -3
Preparation Steps1. Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for atleast half an hour . 2. Rinse 2 cups of Basmati rice, soak it for atleast 15 minutes, drain all water from it and keep aside.
3. Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biriyani even more flavourful and prevent the rice from sticking to each other. You can omit this step if you dont have time.
Method1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.2. Slowly add onions along with chopped green chillies.3. When onions turn slightly brown and crispy add ginger garlic paste, chopped corriander and mint leaves.4. Next add tomatoes and saute for a while till the oil seperates. 5. Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yogurt and salt. Saute everything for 5-10 minutes until it thickens to a gravy consistency.
( If you are making biriyani with mutton or pork, you have to cook it completely before adding the rice.)
After this step, you can proceed in any of the following ways :-
Using a pressure cooker
6. Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again.
7. Cover the pressure cooker and put the whistle, reduce the flame to the simmer and let it cook for 20-30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the biriyani will be done. If you increase the flame, there are chances that the bottom might get burned.)
Using a rice cooker
6. Add the gravy and soaked rice to the rice cooker along with water and coconut milk mixture and mix well.
7. Check for salt and cook them in a rice cooker.
Using a heavy bottomed pan
6. Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again.
7. Cover the pan with a tight lid to prevent the steam from escaping. Reduce the flame to the lowest possible setting and leave it for half an hour. (You can use a aluminium foil to cover the top of the pan and then put the lid if the lid is not very tight. That way no steam will escape.)
Cooking in convectional oven
6. Add the gravy and soaked rice to a oven safe dish along with water and coconut milk mixture and mix well.
7. Check for salt, cover the dish with an aluminium foil to prevent the steam from escaping and cook it for 45 minutes in a 350 degree oven.
Cooking in Microwave Oven
6. Add the gravy and soaked rice to a microwave safe dish/ microcoo along with water and coconut milk mixture and mix well.
7. Check for salt, cover the dish and cook it on micropower high for 20 minutes.
8. Finally watever method you use, the outcome is a flavourful, nouth watering biriyani. Garnish with coriander leaves, toasted cashewnuts and raisins and serve hot with boiled eggs and raita.
Cooked Meat Biriyani (Chicken Biriyani)
Ingredients
Rice - 2 1/2 cups soaked in water for an hourOnions - 4 medium (sliced lengthwise)Tomatoes - 2 (chopped)Green Corriander - chopped for garnishingBirista (golden fried onion) - for garnishingSalt - to tasteOil - as needed
Marination
Chicken - 2 lbsyogurt - 2 cups Turmeric powder - 2 tsp Red chilli powder - 2 tblsp Garam masala powder - 2 tblsp Ginger-garlic paste - 3 tblspLemon juice - 2 tspPotato - 1 (cut into four pieces)cumin seeds - 2 tspCoriander powder - 1 tblspWhole garam masala - 2 tblsp (a mix of bay leaf/ cinnamon/ black pepper/ green elaichi/ black elaichi)Butter - 2 tblsp
Method1. Marinate all the above ingredients under 'Marination' for 3-4 hours and refrigerate.2. Take oil in a vessel. Add onions and let it turn pink. Add tomatoes and fry until the oil separates.3. Add the marinated chicken and cook well.4. In the meantime, take a big vessel with water, add salt & 1 tblsp ghee. bring the water to a boil. 5. Then add the soaked rice and let it cook. once cooked, drain all the water.6. Now in a vessel or a container, arrange the biryani as shown in the picture with rice layer at the bottom. 7. Put some birista (golden fried onions) over the rice layer, then add chicken and finally another rice layer.
8. Top it up with birista and chopped green coriander leaves.
Rice - 2 1/2 cups soaked in water for an hourOnions - 4 medium (sliced lengthwise)Tomatoes - 2 (chopped)Green Corriander - chopped for garnishingBirista (golden fried onion) - for garnishingSalt - to tasteOil - as needed
Marination
Chicken - 2 lbsyogurt - 2 cups Turmeric powder - 2 tsp Red chilli powder - 2 tblsp Garam masala powder - 2 tblsp Ginger-garlic paste - 3 tblspLemon juice - 2 tspPotato - 1 (cut into four pieces)cumin seeds - 2 tspCoriander powder - 1 tblspWhole garam masala - 2 tblsp (a mix of bay leaf/ cinnamon/ black pepper/ green elaichi/ black elaichi)Butter - 2 tblsp
Method1. Marinate all the above ingredients under 'Marination' for 3-4 hours and refrigerate.2. Take oil in a vessel. Add onions and let it turn pink. Add tomatoes and fry until the oil separates.3. Add the marinated chicken and cook well.4. In the meantime, take a big vessel with water, add salt & 1 tblsp ghee. bring the water to a boil. 5. Then add the soaked rice and let it cook. once cooked, drain all the water.6. Now in a vessel or a container, arrange the biryani as shown in the picture with rice layer at the bottom. 7. Put some birista (golden fried onions) over the rice layer, then add chicken and finally another rice layer.
8. Top it up with birista and chopped green coriander leaves.
Subscribe to:
Posts (Atom)