Ingredients
Basmati rice : 1 1/2cups
Saffron : 1/4 tsp
Ghee : 2 tbsps
Cashewnuts : 2 tbsps
Raisins : 2 tbsps
Milk : 1/4 cup
Chopped onion : 1/4 cup
Bay leaves
Salt
Method
Soak saffron in lukewarm milk.
Wash and soak basmati rice for 1/2 an hour.
Heat ghee in a kadai ,fry cashewnuts and raisins and keep aside.
Fry onions and keep aside.
Add bay leaves and rice to the remaining ghee and fry.
Add 2 cups water, safron milk ,salt and mix well.
Cover with lid and cook on low flame till done.
Add fried cashews,raisins and onion and mix everything well.
Serve with any side dish of your choice...
Ingredients
Maida : 1 1/2 cups
Homemade Condensed milk : 1 cup ( recipe here)
Sugar : 1/2 cup
Baking powder : 1 tsp
Baking soda : 1/2 tsp
Salt : a pinch
Oil : 1/4 cup
Milk : 1/4 cup
Cinnamon powder : 1/2 tsp
Vanilla essence : 1 tsp
Method
Preheat the oven to 200 C.
Sieve maida,Baking powder,Baking soda ,salt together 3 times and keep aside.
Mix condensed milk,plain milk,oil well.
Add sugar to it and mix well till sugar dissolves completely.
Add vanilla essence ,cinnamon powder and mix.
Now add the sieved flour little by little to the milk mixture and blend gently.
Reduce the heat to 180C.
Pour the batter into a greased pan and bake for 25 minutes.
Once done cool it on a wire rack .
Enjoy..
Ingredients
Sweet Potatoes : 3 nos
Jaggery : 1 cup
Ghee : 2 tbsps
Salt : a pinch
Cardamom powder
Method
Wash the sweet potatoes well.
In a heavy bottomed pan, add chopped sweet potatoes, ghee, salt and grated jaggery.
Add 1/4 cup water & let it cook on low flame.
When kizhangu is fully cooked ,add cardamom powder, mix well and switch off the flame.
Serve hot or cold.
Ingredients
Milk powder : 1 cup
Sugar : 3/4 cup
Water : 1/2 cup
Butter : 1 tbsp
Method
Add sugar, butter,Water in a pan and boil on low flame .
When it comes to a boil,remove it from heat.
Add milk powder and mix.
Use a whisk to stir it smooth.
Allow it to cool slightly and blend until smooth.
Store it in an airtight container in the refrigerator...
Easy to make condensed milk is ready..
Ingredients
Raw rice : 1 cup
Water : 2 cups
Grated coconut : 1/4 cup
Red chilly : 2
Green chilly : 2
Curry leaves
Mustard seeds
Asafoetida
Oil
Salt
Method
Grind raw rice to a fine rava consistency.
Heat oil in a pan, add mustard seeds ,then broken red chillies,green chillies,curry leaves,asafoetida one by one.
Add water,salt and let it boil.
When water just comes to a boil,put rice and coconut ,mix well ,lower the flame and let it cook.
Once the rice cooked ,switch off the flame.
Spread the mixture on a plate and let it cool.
Take about 2 tbsps of the rice mixture,roll it into a cylindrical shape and steam it for 10 minutes.
Serve with Kathirikai/Brinjal Kothsu...
Ingredients
Cauliflower : 1
Besan flour : 1 tbsp
Corn flour : 2 tbsps
Thick curd : `1 1/2 tbsps
Ginger-Garlic paste : 1/2 tsp
Red chilly powder : 1 tsp
Salt
Oil
Method
Separate the cauliflower into big pieces,immerse in the boiling water for few minutes.
Drain it and keep aside.
In a large bowl mix all the ingredients together ( except oil) and add cauliflower pieces to it and mix well.
Heat oil in a kadai, fry the florets till golden brown colour.
Serve hot..
Ingredients
Milk : 1 litre
Lemon juice : 1 tsp
Method
Boil milk & simmer for few minutes.
Add lemon juice to it and keep stirring until the whey completely separates.
Switch off the fire.
Place a fine cloth over a container and strain it.
Tie the cloth & hang it to a sink tap for 2 hours to let the whey completely drain out.
Flatten it and place it on a flat tawa and keep any heavy weight over it and allow it to set for 2 to 3 hours.
Remove the cloth and cur into shapes.
Store in a air tight container.
Ingredients
Cooked & mashed toor dal : 2 tbsps
Dal water : 1/2 cup
Tomatoes : 3
Tamarind water : 1/2 cup
Rasam powder : 1 tbsp ( recipe Here )
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Ghee : 1 tsp
Curry leaves
Coriander leaves
Asafoetida
Salt
Method
Boil tamarind water with salt,asafoetida,chopped toamtoes,turmeric powder and rasam powder,allow it to boil till the tomatoes gets mushy.
Add dal water,mashed dal and some more water to it.
Let the rasam boil for few minutes
Heat ghee in a pan, add mustard seeds,cumin seeds,curry leaves one by one,whey they splutter pour it over the rasam.
Garnish with coriander leaves and serve with hot rice.
Ingredients
Moong dal : 1/2 cup
Chana dal : 1 tbsp
Jaggery : 1/4 cup
Milk : 3/4 cup
Ghee : 1 tbsp
Cashew nuts : 1 tbsp
Cardamom powder : 1/2 tsp
Chopped coconut pieces : 1 tbsp
Method
Roast moong dal & chana dal with 1/2 tsp ghee until little brown.
In a pressure cooker add milk, 1/2 cup water and the roasted moong dal and cook upto 3 to 4 whistles.
After done mix well and add powdered jaggery,cardamom powder and let it boil on low flame for few minutes.
Remove from flame , fry cashewnuts and coconut pieces in the remaining ghee and add it to the payasam.
Mix well and serve hot.
Ingredients
Cooked & cooled rice : 1 cup
Lemon juice : 2 1/2 tbsps
Green chillies broken : 2
Red chilly broken : 1
Roasted peanuts : 2 tbsps
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves
Gingelly oil
Salt
Method
Heat oil in a kadai,add mustard seeds, urad dal,red chilly,green chillies,peanuts,curry leaves and saute till dal turns golden brown and the mustard splutters.
Switch off the flame, add turmeric powder,lemon juice,salt and mix well.
Add the cooked rice and mix thoroughly.
Serve with potato dry curry and vadagam or with papad.
Ingredients
Coriander seeds : 3 cups
Toor dal : 1/4 cup
Pepper corns : 1/4 cup
Jeera : 1 /4 cup
Fenugreek seeds : 1/2 tsp
Curry leaves : 1 cup
Method
Dry roast all the ingredients one by one.
Let it cool.
Powder it coarsely.
Store it in an air tight container.
Ingredients
Raw rice : 1 cup
Toor dal : 3/4 cup
Tamarind water : 3 cups
Water : 1 1/2 to 2 cups
Chopped tomatoes : 1/4 cup
Chopped carrot : 1/2 cup
Chopped potato : 1/4 cup
Green peas : 1/2 cup
Shallots/ Small onions : 1/2 cup
Sambar powder : 1 1/2 tbsps
Turmeric powder : 1/2 tsp
Salt
Oil + ghee : 2 tbsp
Coriander leaves
Curry leaves
Method
Wash rice & dal together,add tamarind water,plain water,sambar powder,salt,turmeric powder to it and mix well.
Pressure cook it for 5 to 6 whistles.
Heat oil + ghee in pan,add onions and fry.
Add tomatoes,little salt and veggies to it and let it cook for few minutes.
Add the cooked & mashed rice mixture and mix well.
Switch off the flame ,add curry leaves and coriander leaves.
Serve hot with papad.
Make this Christmas more Merry & sweet with this creamy and Rich Eggless Chocolate Pudding..
Ingredients
Corn flour : 3 tbsps
Cocoa powder : 3 tbsps
Sugar : 5 tbsps
Butter : 1 tbsp
Milk : 1 1/2 cups
Vanilla essence
Method
Mix milk,corn flour,cocoa powder,sugar together.
Heat the milk mixture, let simmer stirring continuously until thick and creamy for about 15 minutes.
Remove from fire, add butter,vanilla essence and mix.
Pour the mixture into individual serving bowls and let it cool to room temperature.
Refrigerate for 2 hours and serve chilled.
Sending this to
Jaleela's Bachelor's Feast
Ingredients
Green peas ( soaked overnight & cooked ) : 1 cup
Tomatoes : 3
Redchilly powder : 1 tsp
Coriander powder : 1 tsp
Garam masala powder : 3/4 tsp
Chopped ginger : 1/2 tsp
Cumin seeds : 1/4 tsp
Cinnamon stick : 1
Cloves : 2
Salt
Oil
Coriander leaves
Method
Puree tomatoes in a blender.
Heat oil in a pan, add cumin seeds,cinnamon ,cloves and chopped ginger .
Add pureed tomato now and mix.
Add red chilly powder, coriander powder, turmeric powder and salt.
Let it simmer for a minute and add the cooked green peas.
Let it boil for few minutes and slightly mash them.
Finally add garam masala powder and mix.
Add coriander leaves and switch off the flame.
Serve with rice,rotis or with pooris.
Ingredients
Coriander leaves : 1 cup
Grated coconut : 2 tbsps
Fried gram : 1 tsp
Green chillies : 3 nos
Lemon juice : 1 tsp
Salt
Method
Grind all the ingredients together into a fine paste.
Serve with idly or with dosa..
Ingredients
Citron leaves/Narthai Ilai : 1 1/2 cups
Ajwain : 1/4 tsp
Red chillies : 8 nos
Tamarind : a small piece
Salt
Method
Wash the leaves..
Remove the stem & pat dry it.
In a blender dry grind the leaves first.
Then add tamarind,red chillies, ajwain,salt and blend again till moist.
Store it in a air tight container.
Serve with Curd Rice.
Enjoy.
Ingredients
Baby potatoes : 1/2 kg
Red chilly powder : 1 tbsp
Turmeric powder : 1/2 tsp
Oil : 2 tbsps
Salt
Asafoetida
Curry leaves
Method
Pressure cook the potatoes for 2 whistles and peel the skin.
Heat oil in a pan add asafoetida,curry leaves and turmeric powder.
Add cooked potatoes,salt and fry.
Add red chilly powder now and fry.
Cover & cook on low flame for 10 minutes.
Simple potato fry is now ready.
