July 28, 2016

Brinjal Spicy Kuzhambu / Katharikkai Kara Kuzhambu

     Are you in the mood for having a spicy kuzhambu? You can try Brinjal Spicy Kuzhambu which goes well with rice and even Dosa/Idli.



Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 1 cup

Ingredients:
Brinjal
4
Tamarind
Gooseberry size
Red Chilli Powder
2 tsp
Coriander Powder
1 ½ tbsp
Salt
To taste
Tomato
1
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
¼ tsp
Cumin Seeds
½ tsp
Fenugreek Seeds
¼ tsp
Curry Leaves
1 spring
Garlic Pods
4
Small Onion
6
To Grind:

Grated Coconut
2 tbsp
Fennel Seeds / Sombu
1 tsp

Procedure:
1. Wash and soak the tamarind in warm water for 5 mins. Then extract the juice from the tamarind using little water and keep it aside.
2. Wash and cut the Brinjals into 4 or 6 pieces and put them in the water.
3. Heat the oil in a pan, fry the brinjal pieces for few mins. Take them out from the oil and keep it aside.
4. In the same oil, add mustard seeds and wait for popping. Then add cumin seeds and fenugreek seeds.
5. Add curry leaves and fry till they become crisp.
6. Then add the chopped garlic pods and chopped onion. Fry till they become translucent.
7. Add chopped tomato and fry till they become mushy.
8. Add red chilli powder, coriander powder and salt. Mix them well.
9. Then add the tamarind water (from 1) and cook till the raw smell goes off and the gravy becomes thick.
10. Then add the fried brinjal pieces (from 3) and cook for 2 mins.
11. Meanwhile, grind the coconut and fennel seeds into a thick paste using little water.
12. Now add this paste into the gravy and cook for 2-3 mins or till the gravy becomes thick.
Yummy and mouthwatering kuzhambu is ready to serve.
Note:

1. Add sambar powder instead of red chilli powder and coriander powder.

July 23, 2016

My Blog’s 6th Anniversary – A memorable Milestone

     My blog has given me many happy moments and friends. Today is a good day to thank all those friends – readers, fellow bloggers, FB Community and sponsors.


     To mark this occasion I have tried Eggless Black Forest Cake and it came out well. I will post the recipe in my next post.


July 18, 2016

Idli Dhokla / Dhokla Idli / Khatta Dhokla

     Dhokla is a very popular North Indian dish using besan flour. My cousin taught me Dhokla Idli a North Indian – South Indian fusion dish by adding old Idli batter to besan flour. Dhokla Idli looks like Dhokla, taste like Idli. Don’t miss it!!!




Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 7 mins  | Cooking Time: 13 mins | Serves: 4

Ingredients:
Fermented Idli Batter or
Left over Idli Batter
1 cup
Besan Flour / Kadalai Maavu
½ cup
Red Chilli powder
1 tsp
Salt
¼ tsp
Eno Fruit Salt
1 packet
Sugar
2 tsp
To Temper:

Oil
2 tsp
Mustard Seeds
½ tsp
Black Sesame Seeds
1 tsp
Curry Leaves
1 spring
Asafoetida / Hing
¼ tsp
1 cup = 240 ml

Procedure:
1. In a wide pan, add idli batter, besan flour, red chilli powder and salt. Add little water and mix them well without lumps. Keep it aside for 5 mins.
2. Add Eno fruit salt before cooking and mix them well.
3. Grease the plate or pan with oil. Pour the batter in the plate.
4. Then steam cook them for 12-14 mins or until the inserted tooth pick comes out clean.
5. Meanwhile mix the sugar with ¼ cup of warm water and keep it aside.
6. If dhokla cooked, them take the plate from the steamer and allow it to cool down for 3-4 mins.
7. Using the knife, overturn the dhokla. Now pour this sugar water ( from 5) over the dhokla.
8. Heat the oil in a pan, add mustard seeds and wait for popping. Add sesame seeds, curry leaves and hing. Fry for few mins.
9. Now pour this temper over the dhokla and cut the dhokla into diamond shapes. Then serve it with chutney or have it as it is.

Note:
1. Use fermented idli batter only.

July 12, 2016

Spicy Egg Fry

     Wanted spicy side for rice? You should try this spicy egg fry which is easy and quick to make. It is really good and my family keeps asking to make this again and again.

Click here to view more EGG Recipes.



Recipe Cuisine : Indian | Recipe Category: Egg Recipes
Preparation Time: 2 mins  | Cooking Time: 5 mins | Yields: 3 eggs

Ingredients:
Hard Boiled Eggs
3
Sambar Powder or Red Chilli Powder
2 tsp
Pepper Powder
1 tsp
Turmeric Powder
¼ tsp
Salt
As required
Water
As required
Sesame Oil or Groundnut Oil
2 tbsp

* Click here for how to make hardboiled egg?
Procedure:
1. Cut the eggs into two halves vertically. 
2. Mix sambar powder, pepper powder, turmeric powder and salt in a small bowl.
3. Make it into a thick paste using little water.
4. Apply this paste on the eggs and keep it aside for 5 mins.
5. Heat the oil in a pan, add the left over paste and fry for few seconds.
6. Then add the eggs (from 4) and fry till the eggs become crispy.

       Yummy and mouthwatering egg fry is ready to serve.


July 6, 2016

Snake Gourd Seeds Chutney / Pudalai Vithai Chutney

     Snake Gourd / Pudalai is a healthy Vegetable. But we only use the pulp not the seeds. My grandma told about using the seeds for the chutney. I was very interested to try. It came out well and definitely worth a try.

Click here to visit 30+ Chutney Recipes.



Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: ¾ cup

Ingredients:
Snake Gourd Seeds ( fresh seeds)
¼ cup
Oil
1 tbsp
Split gram dal / Chana dal / kadalai paruppu
1 tbsp
Red Chilli
1 or 2
Curry Leaves
1 spring
Tamarind
Turkey berry size
Grated Coconut or Equivalent
2 tbsp
Salt
To taste

Procedure:
1. Remove the flesh from the snake gourd seeds. Then wash them thoroughly for 2-3 times.
2. Then drain the water completely using the kitchen towel.
3. Heat 1 tbsp of oil in a pan, add the snake gourd seeds (from 2) and fry them in medium flame till they turn into golden color.
4. Now remove the seeds from the oil and allow them to cool down completely.
5. Now heat the same oil in the same pan, add chana dal, red chilli and fry for few seconds.
6. Then add the curry leaves and fry till they become crisp.
7. Now switch off the flame and then add the tamarind. Mix them well and allow it to cool down.
8. Powder this mixture (from 7) using the dry mixie jar. Then add the roasted snake gourd seeds (from 4), grated coconut and salt.
9. Grind them into a fine paste using the little water. Tasty and healthy snake gourd seeds / pudalai vithai chutney is ready to serve.
      Serve this chutney with white rice or Idli and Dosai.
Note:
1. Adjust the red chilly level according to your taste.

2. Add urad dal instead of chana dal.

June 25, 2016

Wheat Rava Carrot Idli / Gothumai Ravai Idli

     Wheat rava upma is a easy to make, healthy recipe. Unfortunately many people do not like it. Wheat Rava Idli is a good mix of Rava Idli and Wheat Rava Upma recipes.

Checkout my 12 different Idli recipes here.


 

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 15 mins  | Cooking Time: 15 mins | Yields: 8 Idlies

Ingredients:
Wheat Rava / Gothumai Ravai
1 cup (1 cup = 250 ml)
Thick Curd
1 ½  cup
Salt
1 tsp
Oil
For grease the idly pate
Eno Fruit Salt
1 tsp
Grated Carrot
½ cup
To Temper:

Oil
1 tbsp
Mustard Seeds
¼ tsp
Channa Dal / Kadalai Paruppu
1 tsp
Curry Leaves
1 spring
Green Chilly
2
To Garnish:

Chopped Coriander Leaves
1 tbsp
Ghee
1 tsp
Cashew Nuts
8

Procedure:
1. Dry roast the wheat rava till it becomes hot and allow it to cool down.
2. Mix curd and salt with whisk.
3. After the wheat rava cold, mix the wheat rava with curd mixture and keep it aside for 15-30 mins.
4. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Then add the channa dal and curry leaves. Sauté for few seconds.
5. Then add the finely chopped green chillies and fry till they become crisp.
6. Pour this temper to the wheat rava-curd mixture, mix them well. Now mix the chopped coriander leaves and grated carrot with this batter.
7. Add the eno fruit salt 5 mins before you make idly. Mix them well and just keep it aside for 5 mins. Now the batter becomes frothy and ready to make idli.
8. Now heat the ghee in a pan and fry the cashews till they become golden in color. Keep it aside.
9. Grease the idli plate with oil, either place the cashews on the greased plate and pour ladle full of wheat rava idli batter, or pour the batter and place the cashews then steam cook for 13-15 mins.
10. After 15 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.
11. Using the spoon, scoop out the idlies from the plate.
      Serve it hot with coriander-coconut chutney and Hotel Idli Sambar.
Note:
1. The batter will be little bit thicker than the normal idli batter.
2. Add little water if the batter is too thick.
3. Cashews and carrots are optional.



June 22, 2016

Eggless Rainbow ( Multi Color) Muffin

Muffins are very tasty and liked by kids; but they are monotonous – single colored. Rainbow multi color muffins look visually attractive as well. This is a good choice for Parties.

Click here for more cake recipes.


 
Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 8 Muffins

Ingredients:
Maida
1 cup
Icing Sugar (Click here for the recipe)
¾ cup
Baking Powder
1 tsp
Baking Soda
¼ tsp
Salt
¼ tsp
Boiled Cold Milk
¾ cup
Oil
¼ cup (odorless cooking oil)
Vanilla Essence
1 tsp
Liquid Food Colors
(Blue, Pink, Yellow and Green)
¼ tsp (each)


Procedure:
1. Sieve maida, baking powder, baking soda and salt for 3 times. Keep it aside.
2. Add milk, vanilla essence and oil in a wide bowl. Mix them well with wire whisk.
3. Then add the icing sugar and mix them well till you can get a creamy consistency.
4. Now add 1 tbsp of the flour mixture (from 1) at a time and mix them well. Again add 1 tbsp of the flour and mix them well. Do this step for all the flour you have taken. Now the muffin batter is ready.
5. Divide the muffin batter  (from 4) into 4 equal parts and pour them in 4 different bowls.  Add different food colors to each of the four parts. Mix them well with 4 spoons.
6. Meanwhile, preheat the oven for 200 degree Celsius.
7. Line the muffin tray with muffin paper cups.
8. Now add one 2 tsp of each colored batter one by one (as per your choice) in the muffin tray.
9. Bake them for 20-22 mins at 180 degree Celsius until a tooth pick when inserted comes out clean.

10.  Allow them to cool down completely and then take them out from the tray and then serve.


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