March 30, 2018

Idli Varieties /Collection of Idli Recipes | South Indian Idli Recipes



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.


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

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.



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

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

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

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.



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