March 30, 2018
Friday, March 30, 2018
Idli Varieties /Collection of Idli Recipes | South Indian Idli Recipes
March 28, 2018
Wednesday, March 28, 2018
Aval Vadam /Poha-Riceflakes Fryums | Vadam and Vathal Recipes
Yet
another summer recipe for this season. Normally vadam is prepared using
javarisi/sago. In this recipe I use aval/poha/rice flakes instead. The vadagam
is a nice snack and you can give it to kids as Indian popcorn. You can take
advantage of the abundant sunlight of summer to prepare loads of vadagam and
store it for winter.
Click HERE to view more vadam and vathal Recipes.
Click HERE to view more vadam and vathal Recipes.
Recipe Cuisine : South
Indian | Recipe Category: Vadam and Vathal
Preparation Time: 10 mins |Drying Time: 2-3 days
Ingredients:
Aval / Poha / Riceflakes
|
1 cup (1 cup – 240 ml)
|
Curd
|
1 tbsp
|
Green Chilli
|
2
|
Cumin Seeds
|
1 tsp
|
Salt
|
As required
|
Hing
|
¼ tsp
|
For Frying:
|
|
Oil
|
Required
|
Procedure:
1. Wash
and soak the poha for 15 mins. Then strain the water using the strainer for 5
mins.
2.
Grind the chillies into fine paste or chop them into small pieces.
3. In a
wide bowl, add soaked poha, chopped chillies, cumin seeds, curd, salt and hing.
4. Now
mix the above mixture with your hand into fine paste.
5.
Place
a cloth or plastic sheet on the plate or floor where you get sun light. Wet
your fingers with water then take the dough. Now make small balls from the dough
and keep it over the sheet.
6. Keep the sheet under direct sunlight till
they become crisp. This will take 2-3 days or depends on the size of the balls
and the sun light.
7. Then remove them from the sheet and store
it in a air tight container.
8. Heat the oil in a pan, add Poha Fryums and
fry till they become crisp. Drain the oil and use.
Healthy and
yummy Poha Fryums / Aval vadagam / Rice Flakes Vadam is ready!
Note:
1. Adjust the chilli level and salt according
to your taste.
2. Reduce or increase the quantity according
to your preparation.
3. Suppose the mixture is watery, you can
powder the dry poha and add to it.
4. If the mixture is too thick, add little bit
water or curd and make the dough.
5. Use thick poha instead of thin one.
March 27, 2018
Tuesday, March 27, 2018
Yogurt and Fruit Parfait Recipe | International Recipes
Parfait
is a French style layered dessert. We have to use different fruits and creams
for creating different layers. In this recipe, I used fruits and yogurt for
creating the layers. Parfait is always very attractive and kids gonna love it.
Parfait is the nice way to make kids have even fruits they don’t like. Just put
them in a intermediate layer.
Recipe Cuisine :
International / France | Recipe Category: Dessert
Preparation Time: 10 mins | Serves: 2
Ingredients:
Thick Curd / Yogurt
|
½ cup
|
Honey
|
1 tbsp
|
Sugar
|
1 tbsp
|
Chopped Fruits (mango, banana, papaya, etc.,)
|
¼ cup
|
Chopped Badam
|
1 tsp
|
Procedure:
1. Add
curd, honey and sugar in a bowl. Mix them well and refrigerate for 2-3 hours.
2. Remove
the skin of the fruits and chop them into small pieces.
3. Take
a long glass jar, first add 2 tbsp curd and then add 2 tbsp fruits.
4.
Again add curd and fruits.
5.
Again add curd and fruits.
6.
Finally sprinkle chopped badam and serves it immediately.
Note:
1.
Fruits are your choice.
2. Add
2 tbsp of honey instead of sugar and vice versa.
Tuesday, March 27, 2018
Vendhaya Keerai Sadam / Methi Rice / Fenugreek Rice | Lunch Box Recipes
Variety Rice recipes have become ideal Lunch Box Recipes. I myself have posted more than 20+ variety rice recipes. But we should also consider seasonal factors like peak summer when selecting particular variety rice. Vendhaya keerai / Methi leaves is a coolant and therefore very good for summer. Try atleast once and I am sure you will like it.
Click HERE to view 20+ Lunch Box Recipes.
Recipe Cuisine : South Indian | Recipe Category: Rice / Lunch Box
Preparation Time: 10 mins | Cooking Time: 20 mins | Serves : 2-3
Ingredients:
Rice
|
1 cup (1 cup = 200 ml)
|
Chopped Keerai
|
1 cup
|
Chopped Onion
|
½ cup
|
Chopped Garlic
|
¼ cup
|
Tomato (small size)
|
1
|
Turmeric Powder
|
½ tsp
|
Sambar Powder (Recipe HERE)
|
1 – 1 ½ tsp
|
Salt
|
As required
|
To Temper:
| |
Oil
|
1 tsp
|
Ghee
|
2 tbsp
|
Mustard Seeds
|
½ tsp
|
Cumin Seeds
|
2 tsp
|
Procedure:
1. Clean and wash the methi greens / fendhaya keerai. Drain the water completely and cut them into small pieces.
2. Heat the oil and ghee in a pressure cooker.
3. Add mustard seeds and wait for popping.
4. Add cumin seeds and wait for splutter.
5. Add chopped garlic and sauté till they become soft.
6. Add chopped onion and sauté till the onions become translucent.
7. Add chopped tomatoes and fry till the tomatoes become mushy.
8. Add chopped greens (from 1) and fry for 2 mins.
9. Add turmeric powder, sambar powder and salt. Mix them wll.
10. Add enough water and rice. Mix them well and pressure cook for one whistle in high flame. Then bring the flame to medium. Then cook for 3 more whistles in medium flame.
11. Allow it to cool down completely. After pressure has gone, open the cooer and mix the rice gently with fork. Again drizzle few drops of ghee if you want.
Yummy and helthy venthaya keerai sadam is ready to serve. erve it hot with Fryums.
Note:
1. As I am using normal rice, I have used Rice to water ratio as 1:3. You should change the ratio according to your rice variety.
2. You can also soak and use the rice. But ensure that you are using the water also instead of throwing it away.
3. I have mixed ghee with the rice for taste. You can use oil if you don’t prepare ghee.
4. You can also use the tender stem also.
5. You can chilli powder and coriander powder instead of sambar powder.
March 26, 2018
Monday, March 26, 2018
Afghan’s Sharbat-E-Rayhan / Basil Seed Shrub
Basil
seeds are very healthy as it has lot of fiber, pottasium, magnesium, etc.,
which helps in weight loss, diabetic, blood control.
This
Afghan recipe sharbat is the simplest with basil seeds. Afghans just add rose
essence along with basil seeds to sugar water for this recipe. Takes mins to
make but the taste lingers for hours together.
Click HERE to view 50+ Summer Recipes.
Recipe Cuisine : International
/ Afghan | Recipe Category: Beverage
Preparation Time: 15 mins | Yields: 3 cups
Sabja Seeds / Basil Seeds
|
1 tsp
|
Warm Water
|
½ cup
|
Sugar
|
¼ cup
|
Cold Water
|
2 cups
|
Rose Essence or Rosemilk Essence
|
1 tsp
|
Ice Cubes
|
As required
|
Procedure:
1. Soak
the basil seeds in warm water for 10-15 mins or the seeds become double in its
size and become translucent.
2.
Meanwhile, Add sugar, cold water and essence in a bowl. Mix them well till the
sugar dissolves completely.
3. Add
soaked basil seeds with the above mixture. Mix them well.
4. Pour
this mixture in tall glasses and add few ice cubes.
Quick, easy and delicious Afghan’s
Sharbat-E-Rayhan is ready to serve.
Note:
1.
Adjust the sugar level according to your taste.
2. Add
brown sugar or honey instead of white sugar.
3. Rose
essence is enough, but rosemilk essence gives attractive color to the shrub.
March 24, 2018
Saturday, March 24, 2018
Panakam Recipe for Rama Navami | Panagam Recipe
Usually
we prepare Panakm juice for Rama Navami. Even though it is lemon juice with
jaggery, it is surprising that we don’t prepare it on normal occasions. My
suggestion is that you should make this drink as a regular from this summer as
it has dry ginger powder for spiciness and makes panakm as very refreshing
drink.
Recipe Cuisine : South
Indian | Recipe Category: Beverage
Preparation Time: 10 mins | Yields: 2 ½ cups
Ingredients:
Grated Jaggery
|
½ cup (1 cup = 240 ml)
|
Dry Ginger Powder / Sukku Powder
|
½ tsp
|
Cardamom Powder
|
½ tsp
|
Lemon Juice
|
1 tbsp
|
Water
|
2 cups or required
|
For Garnish:
|
|
Basil Leaves (optional)
|
As Required
|
Procedure:
1.
Powder or grate the jaggery using the grater.
2. Mix
this grated jaggery with water and mix them well till the jaggery dissolves
completely.
3. Strain
the above jaggery juice using the strainer.
4. Now
add the dry ginger powder, cardamom powder and lemon juice with the jaggery
juice. Mix them well.
5. Serve
as it is or chill and serve. Before serve sprinkle the basil leaves over the
top of the juice.
Note:
1.
Adjust the jaggery level according to your taste.
2.
Color of the panakm depends on the color of the jaggery.
March 22, 2018
Thursday, March 22, 2018
Brinjal Chutney Recipe /Kathirikai Chutney | Chutney Varieties
Brinjal
is a very iron rich but unfortunately many people don’t like it. In brinjal
chutney we grind the Brinjals into fine paste such that no one can find out the
ingredients used. It makes the chutney have a different taste and all will like
it. It goes especially well with wheat dosa.
Click HERE to view 40+ Chutney Recipes.
Recipe Cuisine : South
Indian | Recipe Category: Chutney
Preparation Time: 5 mins | Cooking Time: 15 mins |
Yields: 1 ½ cups
Ingredients:
Brinjal (small size)
|
5
|
Onion
|
2
|
Tomato
|
3
|
Red Chilli
|
2
|
Chana Dal or Urad Dal
|
2 tbsp
|
Oil
|
2 tbsp
|
Salt
|
As required
|
Procedure:
1.
Remove the skin of the onion and chop them into small pieces.
2. Wash
and chop the tomatoes into small pieces.
3. Wash
and chop the brinjal into small pieces and put them in a water to avoid the
color changing.
4. Heat
the oil in a pan, add urad dal or chana dal. Sauté them for few seconds.
5. Add
red chilli and fry till they become crisp.
6. Add
onion (from1) and sauté them trill they become translucent.
7. Add
tomatoes (from 2) and sauté till they become mushy.
8. Add
brinjal (from 3) and fry for a min. Then add little water (1/4 cup) and salt.
Mix them well.
9. Cook
till the water absorbs completely. Switch off the flame and allow it to cool
down.
10.
Grind them into fine paste with little water.
Tasty and yummy brinjal chutney is ready to serve with Idli, dosa, adai
etc.,
Note:
1.
Adjust the red chilli level according to your spice level.
2.
Addition of little bit tamarind also gives very nice taste to the chutney.