April 20, 2017

Homemade Sambar Powder | Sambar Powder Recipe


Homemade Sambar Power Recipe varies from region to region. This is a variant from my Kongu region. The good thing about this recipe is that it can be used for multiple recipes such as sambar and vathakozhambu. There is another very important differentiator about this Homemade Sambar Power. As It uses Gingely oil, it will last long for more than a year also.

Click here to view Homemade Powders and Basics Recipe.



Recipe Cuisine : South Indian | Recipe Category: Homemade
Preparation Time: 1 hr |  Yields: 2 kg

Ingredients:
Red Chilli / Vara Milagai
1 kg
Coriander Seeds / Malli
½ kg
Cumin Seeds / Seeragam
¼ kg
Chana Dal / Kadalai Paruppu
200 gm
Toor Dal / Thuvaram Paruppu
200 gm
Urad Dal / Uluntham Paruppu
200 gm
Fenugreek Seeds / Venthayam
100 gm
Pepper / Milagu
1oo gm
Rice / Arisi
150 gm
Mustard Seeds / Kadugu
50 gm
Curry Leaves
As required
Gingelly Oil
200 – 300 ml

Procedure:
1. Dry roast all the ingredients except gingelly oil separately till the nice aroma comes out from the ingredients.
2. Immediately allow them to cool down completely.
3. Then grind them into a fine powder using the flour mill.
4. Immediately spread the power over the news paper and allow it to cool down completely.
5. Then pour gingelly oil little by little and mix them well with ladle.
6. You can able to make balls from the powder and also break it into powder is the right consistency. At this stage you can stop add oil to the powder.
       Multi Purpose home made sambar powder is ready to use.

Note:
1. You can store little amount in a small jar for daily use.
2. Keep the remaining powder in a air tight and clean jar for later use.

April 19, 2017

Homemade Powders and Pickles




April 18, 2017

Spicy Aloo Paratha | Easy Paratha Recipes


There was some leftover Aloo masala one day when I had prepared vada-pav. I tried that as the ingredient for a Paratha. This came out very well and everyone relished it. Try this also next time when you are preparing Vada Pav.

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Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 parathas



Ingredients:
For Dough:

Wheat Flour
2 cups
Water
As required
Oil
1 tbsp
Salt
As required
For Stuffing

Medium Size Potato
4
Green Chillies
2
Ginger
1 inch
Oil
2 tsp
Cumin Seeds
¼ tsp
Curry Leaves
1 spring
Asafoedita
¼ tsp
Turmeric Powder
½ tsp
Salt
As required
Finely Chopped Coriander Leaves
1 tbsp (optional)
For Making Parathas:

Oil / Butter / Ghee
As required

Procedure:
Making dough:
1. In a bowl, add wheat flour, salt and oil. Mix them well.
2. Then add water little by little and knead it into a soft dough. Keep it aside for 10 mins.
Making Stuffing:
3. Wash and cut the potatoes into 3-4 pieces. Pressure cook the potatoes with ½ cup of water for 4-5 whistles in a medium flame.
4. After pressure has gone, take the potatoes from the cooker. Allow them to cool down completely.
5. Then remove the skin of the potatoes and mash them into a paste using the potato masher or with your hands.
6. Grind the green chillies and ginger together into a coarse paste using the dry mixie jar.
7. Heat the oil in a pan, add cumin seeds and wait for splutter.
8. Then add the curry leaves and sauté till they become crispy.
9. Add asafoedita and ground green chilli paste (from 3). Fry them well till the raw smell goes off.
10. Now add the mashed potatoes (from 5), turmeric powder and salt.
11. Mix them well and cook till the water content from the potatoes evaporate completely.
12.  Finally add the chopped coriander leaves (if used) and mix them well. Then switch off the flame.
13. Allow it to cool down completely and make lemon size balls. Keep it aside.

14aking Parathas:
14. Now divide the dough (from 2) into a lemon size balls.
15. Now dust the dough ball and roll it into a small circle. Keep one potato ball (from 13) in its center. Then bring the edges to the center.
16. Again dust the stuffed balls and roll it carefully.
 17. Heat the tawa and transfer the aloo paratha, sprinkle the oil and cook both sides till the black spots starts.
       Really healthy and tasty spicy aloo paratha ready to serve. Serve it with pickle or raitha.

Note:
1.  Adjust the green chilly according to your taste.
2. Adding of the coriander is your choice.

April 12, 2017

Button Cookies


Shapes play an important role in tempting people to have a food item. Button Cookies induce a curiosity in kids and adults alike as its shape is somewhat odd for a food item. Taste will be like normal cookie only.

Click here to view 30+ Cookies Recipes.

Quick Recap for How to make Button Cookies:





Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 13 mins | Yields: 15 cookies

Ingredients:
Dry Ingredients:

All purpose flour / Maida
1 cup
Icing Sugar
½ cup
Corn Flour
2 tbsp
Salt
A pinch
Wet Ingredients:

Butter / Fat
6 tbsp
Boiled Cold Milk
2 tbsp
Food Colors (pink and blue)
½ tsp in each color
Vanilla Essence
½ tsp

Procedure:
1. In a wide bowl, add butter or fat or margarine. Beat them well with electric beater or wire whisk.
2. Add icing sugar and vanilla essence; mix them well. Then beat them till they become fluffy.
3. Sieve maida, salt and corn flour together. Then put this mixture into the butter mixture.
4. Mix them slowly and add milk. Now knead it into soft dough.
5. Divide the dough into 3 equal parts.
6. Add pink and blue color in two parts of the dough separately.
7. Now mix the colors with the dough thoroughly.
8. Roll the dough into ¼ inch thickness sheets.
9. Then cut the sheet with 2 inch inch diameter round cutter or bottle cap.
10. Now give the impression (should not cut) above 2 inch cookie with ½ inch round cookie cutter at its center.
11. Then using backside of the tooth pick, you can make 4 holes at the center of the cookie.
12. You can make all the dough into button shape cookies (from 8 – 11). Take the cookies carefully with spatula.
13. Then arrange cookies on the ungreased cookie tray. Leave ½ inch space between the cookies.
14. Pre heat the oven for 200 degree Celsius.
15. Bake the cookies for 11-12 mins at 170 degree Celsius. Allow it to cool down completely and serve.
       Enjoy the Easter with this Button Shape Cookies.

Note:
1. You can use wheat flour also. But adjust the milk level.
2. Colors of the buttons are your choice.


April 10, 2017

Iced Lemon Tea



Beat the heat with this healthy and tasty Iced Lemon Tea. Easy to make within 6 mins. Don’t miss it.

Click here to view Summer Recipes.


Recipe Cuisine : International | Recipe Category: Beverages
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:
Tea Powder
1 tsp
Water
2 cup
Sugar
1 tbsp
Lemon Juice
1 tbsp
Ice Cubes
As required

Procedure:
1. Add water in a vessel, bring it into boil.
2. When it starts boiling, add tea powder and keep the flame at simmer.
3. Allow it to boil for 2-3 mins. Then switch off the flame and leave it for a min.
4. Then strain the tea using the tea strainer.
5. Add sugar and lemon juice with the tea extract. Mix them well.
6. Add ice cubes and serve it chill.
        Delicious and coooollllll Iced Lemon Tea is ready within 6 mins.

Note:

1. Adjust the sugar level according to your taste.
2. Add Honey instead of sugar.


April 7, 2017

Neapolitan Yogurt Popsicle | Easy Popsicle Recipes


           The three color combination of strawberry, White and Brown is called Neapolitan and this color combination is used in Neapolitan Cake Recipes. This
Neapolitan Yogurt Popsicle which uses the Neapolitan color sequence is multi-color yogurt Popsicle stacked one over another. The Strawberry and Coco combination is not only good for sight, but also in taste as well.

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How to make Neapolitan Yogurt Popsicle Full Video:




Recipe Cuisine : International | Recipe Category: Popsicle
Preparation Time: 10 mins  | Freezing Time: 6-8 hrs | Yields: 6 popsicles

Ingredients:
Curd / Yogurt
1 ½ cup (1 cup = 240ml)
Sugar
1 or ¾ cup
Strawberry Essence
¼ tsp
Coco Powder
1 tsp
Vanilla Essence
¼ tsp

Procedure:
1. In a bowl, add curd and sugar. Mix them well with wire whisk.
2. Divide the mixture into 3 equal parts.
3. Add strawberry essence in one part and mix them well.
4. Add vanilla essence in the second part and mix them well.
5. Add coco powder and mix them well with third part.
6. Now pour 2 tbsp of strawberry yogurt mix (from 3) in you popsicle moulds. Close the moulds with cling wrap or cap. Then keep the popsicle mould in freezer for 2 hours or till the mixture becomes frozen.
7. Now pour 2 tbsp of vanilla yogurt mixture above the frozen strawberry popsicle.
8. Close the moulds with cling wrap or cap. Then keep the popsicle mould in freezer for 2 hours or till the vanilla yogurt mixture becomes frozen.
9. Finally pour coco yogurt mixture over the vanilla yogurt popsicle. Insert the popsicle sticks and close the moulds with cling wrap or cap.
10. Then keep the popsicle mould in freezer for 2 hours or till the mixture becomes frozen.
11. Now show the backside of the popsicle mould over the running water.
12. Then carefully remove the popsicle from the mould using the popsicle stick.
           Wow wow yummy and delicious Neapolitan Yogurt Popsicles are ready!

Note:
1. Use fresh strawberry pulp instead of essence.
2. Use freezer safe moulds instead of Popsicle mould.
3. You can use, use and throw cups also.
4. Adjust the sugar level according to your taste.




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