Channa dal,

Dosa-Idli Milagai Podi/Spicy Chutney Powder

11:05 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Urad dal - 1/2 cup
  • Channa dal - 1/2 cup
  • Red chillies - 10
  • Asafoetida - 3/4 tsp
  • Curry leaves - 10
  • Garlic pods - 4 or sesame seeds - 1 tsp (optional)
Method:
  • Dry roast channa dal, urad dal, and garlic pods. Take care not to burn the ingredients. Roast until you get nice aroma.
  • Heat 1 tsp oil in a pan and roast red chillies, asafoetida, and curry leaves.
  • Grind all the ingredients together into fine or coarse powder. 

0 comments:

Thanks for your wonderful comments

banana

Banana Halwa

2:19 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Over-ripe large bananas - 4
  • Sugar - 1/2 cup
  • Cardamon powder- little
  • Ghee- 2 tsp
Method:
  • Mash banana nicely. In a wide bottomed pan, cook mashed banana and sugar together, when the banana fully blends with the sugar, add ghee. Cook this in medium flame.
  • When the halwa starts thickening, add cardamon powder, mix it well and switch off the heat.
  • Let it cool for half an hour, serve this in dessert cups.

0 comments:

Thanks for your wonderful comments

indian flat bread,

Tofu Paratha / Paneer Paratha

11:25 PM Chandra Karthikeyan 0 Comments

I have used Tofu here, you can even try paneer instead of tofu.
Ingredients:
  • Tofu - 200 gms
  • Wheat flour - 2 cups
  • Green chilli - 1
  • Chilli powder -3/4 tsp
  • Coriander leaves - few
  • Salt as required
Method:
  • Scramble tofu, in a bowl mix wheat flour, tofu, chopped green chilli, chilli powder, coriander leaves, and salt. 
  • Knead it nicely into soft dough. Make small balls from the dough, roll it in circle.
  • Heat tawa and cook this paratha on both sides. Drizzle oil while cooking
  • Serve this paratha with curd or onion or any curry.

0 comments:

Thanks for your wonderful comments

cabbage,

Cabbage Paratha

10:04 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Finely chopped cabbage - 1 cup
  • Wheat flour - 2 cups
  • Chilli powder - 1 tsp
  • Green chilli - 1
  • Coriander leaves - 2 tsp
  • Ginger - small piece
  • Salt as required
  • Water for kneading
Method:
  • Chop coriander leaves, green chilli, and ginger finely. Mix cabbage and wheat flour, add chopped items, chilli powder, and salt. Knead it into soft dough with water.
  • Make small balls from the dough, roll thin parathas, cook it in hot tawa, flip and cook both sides, drizzle oil nicely while cooking.
  • Serve this paratha with curd, raitha, or any curry of your choice.

0 comments:

Thanks for your wonderful comments

green peas,

Peas Paratha

9:58 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Wheat flour - 2 cups
  • Besan flour - 2 tsp
  • Peas - 1/2 cup
  • Coriander leaves and Mint leaves- 1/2 cup
  • Green chilli - 1
  • Salt as required
  • Oil for making paratha
Method:
  • Cook peas for 5 minutes. Grind peas, coriander leaves, mint leaves, and green chilli into fine paste.
  • In a bowl, mix wheat flour, besan flour, ground paste, and salt. Sprinkle water and knead everything into soft dough.
  • Make small balls from the dough, roll it in circle using roller pin. Cook it in hot tawa, be generous with oil while cooking paratha. Flip, sprinkle oil, and cook on both sides.
  • Serve this with curd and any other curry of your choice.

0 comments:

Thanks for your wonderful comments

capsicum

Capsicum Masala Gravy

7:36 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Capsicum - 2
  • Onion - 1
  • Tomato - 1
  • Green chilli - 1
  • Peanuts - 1/2 cup
  • Fennel seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Ginger - small piece
  • Garlic pods - 2 (optional)
  • Sambar powder/Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Salt as required
Method:
  • Cut capsicum into small cubes and saute it with little oil. Keep this aside.
  • Heat oil in a pan, add chopped tomatoes, peanuts, green chilli, ginger, garlic, fennel seeds, and cumin seeds. Saute for few minutes. Grind all these ingredients into fine paste with little water.
  • Heat oil in a pan, add chopped onion, saute it for 2 minutes, add ground paste, saute this for one minute, add sambar powder, coriander powder, salt, and garam masala. Saute it for 3 to 4 minutes.
  • Now add sauted capsicum, mix it nicely with the masala and cook for 2 to 3 minutes until the gravy thickens.
  • Serve this with rice, chappati, or roti.

0 comments:

Thanks for your wonderful comments

all purpose flour,

Batura/ Chola Batura/ Channa Batura/Chola poori

8:36 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • All purpose flour/Maida - 2 cups
  • Curd - 1 cup
  • Milk - 1/2 cup
  • Salt as required
  • Sugar - 1/2 tsp
  • Baking powder - a pinch
  • Oil for frying
Method:
  • Except oil, mix all the ingredients together.
  • Knead them into smooth dough and keep it aside for 2 hours
  • Make golf-ball size from the dough, roll the balls in the roller pin.
  • Fry it in oil just like pooris.
  • Serve this with channa masala.

0 comments:

Thanks for your wonderful comments

Cauliflower

Spicy Cauliflower Masala/Spicy Gobi Masala

7:55 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Cauliflower florets - 1 cup
  • Onion -1 
  • Tomato - 1
  • Green chilli - 1
  • Fennel seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander powder - 1 tsp
  • Sambar powder/Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Coconut milk - 1/2 cup
  • Salt as required
Method:
  • Immerse cauliflower florets in hot water for ten minutes.
  • Chop onion, tomato, and green chilli.
  • Heat oil in a pan, add fennel seeds, cumin seeds, onion, tomato, and chilli. Saute it nicely until raw smell disappear. Grind all these ingredients into fine paste.
  • Heat oil in a pan, add the ground paste, and add sambar powder, coriander powder, garam masala, turmeric powder, salt, coconut milk and 1/2 cup water.
  • When the water starts boiling, add cauliflower florets, and let it boil until gravy thickens.
  • Serve this gravy with chappati and roti.

0 comments:

Thanks for your wonderful comments

Beans,

Vegetable Jalfrezi

11:36 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Carrot - 1
  • Potato - 1
  • Cauliflower florets - 1 cup
  • Beans - 10
  • Paneer cubes - 1/2 cup
  • Onion - 1
  • Green chilli - 1
  • Tomato - 1
  • Fennel seeds - 1 tsp
  • Sambar powder/Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala - 1/4 tsp
  • Ginger-garlic paste - 1 tsp
  • Salt as required
Method:
  • Cut potato, beans, and carrot into large pieces. Steam cut vegetables and cauliflower in steamer or idli cooker.
  • Heat oil in a pan, add fennel seeds, add chopped onion,tomato, and green chilli, saute this for 2 minutes, add ginger-garlic paste, saute until raw smell disappear.
  • Add sambar powder, coriander powder, garam masala, turmeric powder, and salt. Saute for few minutes and add steamed vegetables, mix everything nicely. Sprinkle water and cook with lid closed for 4 to 5 minutes.
  • Finally before switching off the stove, add paneer cubes and serve hot.

0 comments:

Thanks for your wonderful comments

Carrot,

Carrot Rice

11:05 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Grated Carrot - 1 cup
  • Cooked rice - 1 cup
  • Onion - 1
  • Sambar powder/Chilli powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Channa dal - 1 tsp
  • Curry leaves - few
  • Mustard seeds - 1 tsp
  • Salt as required
Method:
  • Cut onion lengthwise. Keep this aside.
  • Heat oil in a pan, add mustard seeds, curry leaves, and channa dal. Saute this for 2 minutes.
  • Add onion and carrot, saute this for 2 minutes. Add coriander powder, sambar powder, and salt. Mix it nicely with the carrot. Cook this recipe in medium flame.
  • Sprinkle water and close the pan with a lid. Cook for 5 minutes and reduce the flame to low. Add rice to the carrot mixture, mix everything nicely, serve hot.

0 comments:

Thanks for your wonderful comments

Potato

Aloo Rasedar (Vrat)

8:34 PM Chandra Karthikeyan 0 Comments

This recipe can be taken during your Vrat.
Ingredients:
  • Boiled and peeled potatoes - 4
  • Ghee - 2 tsp
  • Yogurt/Curd - 1/2 curd
  • Salt as required
  • Sambar/Chilli powder - 1/2 tsp
  • Finely chopped ginger - 1/2 tsp
  • Carom seeds - 1/2 tsp
Method:
  • Chop potatoes into small pieces.
  • Heat ghee in a pan, add ginger and carom seeds, then add sambar powder and salt, finally add potatoes, curd, and 1/2 cup of water.
  • Simmer the heat and cook it for 10 minutes, until the gravy thickens.
  • Serve this with poori.

0 comments:

Thanks for your wonderful comments

mushroom

Oyster Mushroom Kulambu

11:45 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Oyster mushroom - 250 gm
  • Pearl onion - 10
  • Tomato - 1
  • Sambar powder/Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as required
  • Coconut milk- 1 cup
  • Garam masala - 1/2 tsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cardamon - 1
  • Fennel seeds - 1/2 tsp
  • Ginger-garlic- green chilli paste - 1 tsp
Method:
  • Clean and cut oyster mushroom. Cut pearl onion and tomato, keep this aside.
  • Heat oil in a pan, add fennel seeds, cardamon, cinnamon, and bay leaf, saute this for few minutes and add pearl onion, tomato, and ginger-garlic-green chilli paste, saute this for few minutes.
  • Add sambar powder, coriander powder, turmeric powder, garam masala, and salt. Add one cup of water and let it boil. 
  • When it starts boiling, add coconut milk and boil it for few more minutes.
  • Serve this kulambu with rice.

0 comments:

Thanks for your wonderful comments

karthigai deepam recipes

Karthigal Recipes/ Karthigai Deepam Recipes

12:08 PM Chandra Karthikeyan 0 Comments

Karthigai deepam is all about wonderful earthen lamps, sweets, new clothes, and firecrackers. Here are a collection of recipes to celebrate deepam with taste.
Nei appam
Kadalai Urundai
Pori Urundai
Adai
Pidi Kozhukattai
Paruppu Payasam
Vella Seedai

0 comments:

Thanks for your wonderful comments

kadalai urundai,

kadalai urundai/ Peanut Balls/ Verkadalai Urundai

12:44 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Peanuts - 1 cup
  • Jaggery - 1/2 cup
  • Rice flour - 2 tsp
Method:
  • Dry roast peanuts, remove the skin, and slightly crush it into small pieces.
  • Heat jaggery with enough water. Test the consistency of jaggery syrup by simply adding a drop of syrup in water, if it rotates into ball, then your syrup is ready.
  • Filter and add the jaggery syrup to peanuts and mix it well.
  • Dust your hands with rice flour and make small peanuts balls. 

0 comments:

Thanks for your wonderful comments

Raw Rice

Nei Appam

10:53 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Raw rice - 1 cup
  • Jaggery - 3/4 cup
  • Banana - 1
  • Grated coconut - 1/4 cup
  • Ghee as required
Method:
  • Soak raw rice for at least 3 hours. Grind it along with jaggery.
  • To the batter add mashed banana and coconut. Mix this nicely and let it ferment for 2 to 3 hours.
  • Add ghee in paniyaram pan, and add batter in each hole.
  • Flip and cook on both sides. Serve hot.

0 comments:

Thanks for your wonderful comments

besan flour,

Mohan Dal

7:23 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Besan flour- 1 cup
  • Milk powder - 1 cup
  • Ghee - 1 cup
  • Sugar - 1 1/2 cup
  • Vanilla essence - little
  • Chopped nuts(Almonds, pista, walnuts, cashew) - 1/4 cup
Method:
  • Heat ghee in a pan and roast besan flour until nice smell comes out. Then mix milk powder with the roasted besan flour without any lumps.
  • In another pan add sugar and water(enough water to cover sugar) and heat it until you get one-string consistency.Finally add vanilla essence  to it. 
  • Immediately add besan-milk powder mix to the sugar syrup and mix it well in low heat. 
  • Coat a plate with ghee and pour the above mixture, top it with nuts. Cut the mohan dal into your desired shape after 5 minutes. Let it cool further. After an hour separate the sweet pieces, store it in airtight container. 

0 comments:

Thanks for your wonderful comments

deepavali recipes,

Deepavali Recipes / Diwali Recipes

11:09 PM Chandra Karthikeyan 0 Comments

                      தீபாவளி நல்வாà®´்த்துக்கள்

 Deepavali or diwali is the festival of lights. Exchanging sweets among neighbors and relations increase happiness. Here i have listed few sweets and savories to make your diwali day even brighter.
Murukku 
Rava Laddu
Carrot/Beetroot Vadai
Rava Kesari
Javvarisi Semiya Payasam
Oma Podi
Thattai
Pista Burfi
Check out other sweet and savories recipes from "Desserts & Snacks" Section in "Other Delicacies".

0 comments:

Thanks for your wonderful comments

deepavali recipes,

Murukku

11:16 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Rice flour - 2 cups
  • Urad dal flour - 1/4 cup (used store bought flour)
  • Sesame seeds - 1 tsp (i have used white seeds)
  • Oil - 3 tbsp
  • Hing - 1/2 tsp
  • Salt as required
  • Oil for frying
Method: 
  • Knead rice flour, urad dal flour, sesame seeds, oil, and hing with water into soft dough without cracks.
  • Heat oil in a pan, fill dough in murukku maker with murukku hole plate.
  • Make murukku in greased laddle and then drop it in hot oil. 
  • Turn heat to medium flame, cook murukku till it turns golden color.
  • Store this murukku in airtight container and it taste wonderful for weeks.

0 comments:

Thanks for your wonderful comments

appalam,

Appala Kulambu

10:56 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Appalams -6
  • Onion -1 
  • Tomato - 1
  • Garlic - 4 pods
  • Ginger - small piece
  • Cumin seeds - 1 tsp
  • Urad dal - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Sambar powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Salt as required
Method:
  • Heat 1 tsp oil in a pan and roast chopped onion, tomato, ginger, garlic, cumin seeds, and turmeric powder. Grind all the roasted items into paste.
  • Heat oil in a pan and add urad dal, mustard seeds, and curry leaves, then add ground paste, saute this for few minutes, add sambar powder, salt, and coriander powder along with 1 cup of water.
  • Break appalams into 4 pieces and add this to gravy, cook this in medium flame for 3 to 4 minutes. 
  • Switch off the stove and serve this kulambu with cooked rice.

0 comments:

Thanks for your wonderful comments

cabbage,

Stuffed Cabbage Roll

4:59 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Cabbage leaves - 10
  • Tooth picks - 10
  • Maida/All purpose flour - 5 tbsp
  • Salt as required
  • Oil for frying
For stuffing:
  • Paneer - 100gm
  • Big potato - 1
  • Onion- 1
  • Green chilli - 2
  • Salt as required
Method:
Stuffing:
  • Boil potatoes, peel off skin,mash it nicely. Chop onion and saute it in oil for few minutes until it becomes transparent.
  • Scramble paneer and mix it with potato in a bowl, then add sauted onion, chopped chilli, and salt. Mix everything nicely. Stuffing is ready.
Cabbage Roll:
  • Clean cabbage leaves and immerse it in large pan of boiling water, cook this for 5 minutes in medium flame.
  • Drain water from cabbage, place 1/3rd of stuffing in the cabbage leaves and roll it upwards and secure it with toothpicks.
  • Mix maida with water (running consistency) and salt. Dip the rolled cabbage in this maida mix and fry it in hot oil.
  • Serve this cabbage roll with tomato sauce.

0 comments:

Thanks for your wonderful comments

raba laddu,

Instant Payasam - Rava Laddu Payasam

7:16 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Rava laddu - 4
  • Milk - 1 cup
  • Coconut milk - 1/2 cup
  • Sugar - 2 tsp
  • Cardamon powder - pinch
Method:
  • Powder rava laddu, boil milk and add scrambled laddu pieces, and cardamon powder. 
  • Cook it for 2 minutes, check sugar before adding because already laddu is very sweet. Add sugar only if required.
  • Finally add coconut milk and switch off, serve hot or cold.
  • If the payasam is very thick add little milk while serving. 

0 comments:

Thanks for your wonderful comments

Beetroot,

Beetroot Rasam/ Carrot Rasam

2:18 PM Chandra Karthikeyan 0 Comments


Here i have used beetroot.
Ingredients:
  • Grated beetroot - 1 cup
  • Tamarind - lemon size
  • Pepper - 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Red chilli - 1
  • Garlic pods - 2
  • Tomato - 1
  • Turmeric powder - 1 tsp
  • Salt as required
  • Coriander leaves for garnishing
  • Mustard seeds - 1 tsp
  • Curry leaves - little
Method:
  • Boil beetroot in 1 tumbler water for 5 minutes or less. Keep this aside.
  • Extract juice from tamarind. Grind pepper, tomato, cumin seeds, red chilli, coriander seeds, and garlic pods Coarsely.
  • In a pan, add oil and mustard seeds, when it start spluttering add curry leaves, then tamarind juice, now add ground paste, boiled beetroot along with cooked water, turmeric powder and salt.
  • When the rasam start boiling, garnish with coriander leaves and serve hot with rice and curry of your choice.

0 comments:

Thanks for your wonderful comments

chick pea,

Thaniya Kurma

10:52 AM Chandra Karthikeyan 0 Comments

Here i have used only few grains, you can also add other grains of your choice.
Ingredients:
  • Red kidney beans, peas, chickpea, peanut  - 1 cup
  • Onion - 1
  • Tomato - 1
  • Cinnamon - 1
  • Bay leaf - 1
  • Star anise - 1
  • Salt as required
To grind:
  • Grated coconut - 1/4 cup
  • Green chilli - 4
  • Ginger - small piece 
  • Shallot onion - 5
  • Cumin seeds - 1 tsp
  • Fennel seeds - 1 tsp
Method:
  • Soak grains(Thaniyam) in water for 6 hours or more. Pressure cook grains, take care not to mash it.
  • Heat oil in a pan, add cinnamon, bay leaf, star anise, chopped onion and chopped tomato, saute this for few minutes. Meanwhile grind everything under "To Grind" section into paste. Add this paste to the onion-tomato mixture. Saute it nicely and add 1 cup water.
  • When the water reduces to half, add salt and pressure-cooked grains, mix it nicely, and cook until you get gravy consistency.

0 comments:

Thanks for your wonderful comments

double beans

Double Beans Masala

10:43 AM Chandra Karthikeyan 0 Comments

Ingredients:

  • Double beans- 100 gm
  • Onion - 1
  • Tomato - 1
  • Salt as required

To Grind:

  • Bay leaf -1
  • Star anise - 1
  • Cardamon - 1
  • Ginger - small piece
  • Cinnamon - 1
  • Coconut - 2 tsp
  • Green chilli - 3
  • Garlic pod - 1 (optional)
  • Fennel seeds - 1tsp
  • Cumin seeds - 1 tsp

Method:

  • Soak double beans overnight. Grind all the substance listed under "To Grind". Pressure cook double beans (don't overcook it).
  • Heat 1 tsp oil in a pan, add finely chopped onion and tomato, saute this for few minutes, add ground masala and salt, mix it nicely, then add one cup of water.
  • When the water starts boiling add double beans and mix nicely with the masala, when the gravy thickens switch off the stove.
  • Serve this with roti, naan, or fried rice.

0 comments:

Thanks for your wonderful comments

cucumber,

Cucumber Raita

8:55 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Plain yogurt - 1 cup
  • Grated cucumber - 1/2 cup
  • Pepper - 1/4 tsp
  • Cumin powder- 1/8 tsp
  • Salt as required
  • Coriander leaves - little
  • Chilli powder - 1/8 tsp
  • Saffron strands - little
Method:
  • Beat yogurt nicely and add grated cucumber, pepper, salt, coriander leaves, and chilli powder.
  • Mix everything nicely. Garnish with saffron strands and serve with biryani or any mixed rice varieties.

0 comments:

Thanks for your wonderful comments

Beetroot,

Carrot Vadai/Beetroot Vadai

4:28 PM Chandra Karthikeyan 0 Comments

Here i have used carrot.
Ingredients:
  • Grated carrot - 1/2 cup
  • Channa dal - 1 cup
  • Green chilli - 2
  • Ginger - small piece
  • Hing - little
  • Salt as required
  • Oil for frying
Method:
  • Soak channa dal for 2 hours. Grind it coarsely along with salt and hing.
  • Add carrot, finely chopped ginger and chilli to the ground channa dal. Mix this vadai batter nicely.
  • Heat oil in a wide pan, take golf size vadai batter and flat it in your palm, fry this vadai in oil until it turns light brown.
  • Serve hot with tea or coffee.

0 comments:

Thanks for your wonderful comments

cabbage,

Cabbage Thoran/Beans Thoran/Carrot Thoran

12:08 PM Chandra Karthikeyan 0 Comments

Here i have used cabbage.
Ingredients:

  • Finely cut cabbage - 1 cup
  • Grated coconut - 1/2 cup
  • Green chilli - 1
  • Red chilli - 1
  • Cumin seeds - 1 tsp
  • Turmeric powder - 1 tsp
  • Salt as required
  • Mustard seeds - 1 tsp
  • Oil - 1 tsp
  • Curry leaves

Method:

  • Heat oil in a pan, add mustard seeds, when it start spluttering add curry leaves and then cabbage pieces.
  • Meanwhile grind coconut, green chilli, red chilli, cumin seeds, turmeric powder into fine paste.
  • Add this ground paste to cabbage, then add salt, drizzle water over the cabbage mixture and close the pan with a lid.
  • Cook this thoran in medium flame.
  • Serve this thoran with rice and sambar.

0 comments:

Thanks for your wonderful comments

rasam,

Sambar with Left-over Rasam

11:13 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Left-over rasam - 1 cup
  • Cooked toor dal - 1 cup
  • Tomato - 1
  • Hing - little
  • Pearl onion - 15
  • Sambar powder - 1 tsp
  • Salt as required
  • Coriander leaves - few
For Tempering
  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few
Method:
  • In a pan, add chopped pearl onion and tomato, saute this for few minutes, then add cooked toor dal, hing, salt, sambar powder, and one tumbler water. 
  • When it start boiling add rasam, cook this in medium flame for 5 minutes, finally add coriander leaves and switch off the stove.
  • Now season this sambar with the items in the "tempering" section.
  • Serve sambar with rice and curry of your choice.
  • Note: Here i have not used any vegetables, you can even include any vegetables along with onion and tomato.

0 comments:

Thanks for your wonderful comments

chappati,

Chappati Noodles

10:38 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Chappati or roti - 3
  • Capsicum - 1
  • Carrot - 1
  • Cabbage - 50 gms
  • Green chilli - 1
  • Garlic pods - 2
  • Cubed paneer - 1/4 cup
  • Olive oil - 1 tsp
  • Tomato/ tomato-chilli sauce - 1 tsp
  • Salt as required
Method:
  • Bend  a chappati into half(look like semicircle). Cut it along the bend side, now you will have two semi-circle looking chappati pieces. Again bend the two pieces, you will have triangle shape, cut along the bend side. Finally you will have four triangle pieces.
  • Similarly cut all other chappatis, now cut the pieces lengthwise. Cut capsicum, carrot, and cabbage lengthwise. Chop garlic pods into pieces.
  • Heat a pan, add olive oil, chopped green chilli, garlic pods, vegetables, saute this for few minutes, now add paneer, saute it for two minutes, then add sauce and salt, mix it nicely with all the ingredients. Finally add the chappati pieces, toss it nicely so that it mix with all the ingredients.
  • Serve hot.

0 comments:

Thanks for your wonderful comments

banana,

Banana Dosa

10:23 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Dosa batter- 2 cups
  • Mashed banana - 1 cup
  • Sugar or Jaggery - 2 tsp
  • Oil or ghee - for making dosa
Method:
  • In a large bowl, mix all the ingredients except oil. Keep this aside for 10 minutes.
  • Heat dosa pan, drizzle oil, take a ladleful of dosa batter and pour it over pan. Spread batter into 1cm thick circle. Sprinkle oil over the edges. Flip dosa and cook both sides.
  • Serve this hot banana dosa with your favorite chutney.

0 comments:

Thanks for your wonderful comments

Drumstick leaves

Murungai Keerai Soup/Drumstick Leaves Soup

1:01 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Drumstick leaves - 1 cup
  • Onion - 1 
  • Garlic - 2
  • Tomato - 1
  • Salt as required
  • Pepper powder - 1 tsp
  • Water - 5 cups
Method:
  • In a pan add drumstick leaves, chopped onion, chopped garlic, chopped tomato and let it boil for 15 minutes in medium flame.
  • Now add salt and pepper, boil this for 2 more minutes.
  • Strain soup and serve hot with bread sticks.

0 comments:

Thanks for your wonderful comments

Orange,

Sunset

3:03 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Orange juice - 1 cup
  • Pomegranate juice - 1 cup
  • Lemon juice - 1/4 cup
  • Sugar - 10 tbsp
  • Ice cubes as required
Method:

  • Mix all the ingredients and grind it in the juicer,
  • Serve this sunset immediately.

0 comments:

Thanks for your wonderful comments

Drumstick leaves

Murungai Keerai/Drumstick leaves Sambar

10:22 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Murungai keerai/Drumstick leaves - 1 cup
  • Toor dal - 50 gms
  • Shallot onion - 10 
  • Tomato - 1
  • Tamarind - lemon size
  • Cumin seeds - 1 tsp
  • Asafoetida/Hing- little
  • Sambar powder - 1 tsp
  • Salt as required
  • Mustard seeds - 1 tsp
  • Curry leaves - few
Method:
  • Soak tamarind in 1 cup of water in 10 minutes and extract tamarind juice, keep this aside.
  • Cook toor dal along with cumin seeds and hing till dal is well-cooked(mashed).
  • Now add chopped onion, chopped tomato, drumstick leaves, salt, and sambar powder. 
  • Cook this under medium flame for 10 minutes. 
  • Now in a small pan, heat oil and add mustard seeds, when it start spluttering, add curry leaves.
  • Finally add this tempered items to the sambar.
  • Serve this with rice and curry.

0 comments:

Thanks for your wonderful comments

Paneer,

Simply Spaghetti

10:51 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Spaghetti - 200 gms
  • Paneer - 100 gms
  • Salt as required
  • Butter - 1 tsp
  • Onion - 1
  • Garlic pods - 2
  • Olive oil - 1 tsp
  • Oregano and chilli flakes - little
Method:
  • Boil 6 cups of water in a pan and add spaghetti, salt and olive oil. Cook spaghetti for 15 minutes(It actually took 15 minutes to cook, don't mash it). Sieve spaghetti and keep this aside.
  • Chop onion vertically and chop garlic pods into very small pieces. Cut paneer into 1 cm cubes. 
  • Heat butter in a pan and add onion and garlic, saute this for 2 minutes and add paneer, saute it again for 2 more minutes, finally add spaghetti, toss it well so that it mix with all other ingredients.
  • Sprinkle chilli flakes and oregano mix. Serve hot. 

0 comments:

Thanks for your wonderful comments

pista

Pista Burfi

11:29 AM Chandra Karthikeyan 0 Comments

Ingredients:

  • Pista - 1 cup
  • Sugar - 1 cup
  • Cardamon powder - 1/2 tsp
  • Saffron strands- few
  • Ghee - 1 tsp

Method:

  • Powder pista, keep this aside.
  • Add sugar in a pan and enough water to cover it. Boil until you get one-string consistency.
  • Now add cardamon powder and saffron, reduce the flame to low, now add pista powder, mix it nicely until it thickens.
  • Grease a plate with ghee and pour this mixture. Let it cool for 10 minutes and cut it into desired shape. Let it rest for one hour. Your pista burfi is ready to eat.

0 comments:

Thanks for your wonderful comments

homemade pizza,

Homemade Pizza without Oven

11:25 AM Chandra Karthikeyan 0 Comments

Ingredients:
For Dough:
  • Maida/All purpose flour - 1 cup
  • Dry Yeast - 1 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Milk - 1/4 cup
  • Olive oil - 1 tbsp
For Toppings:
  • Any kind of cheese - 1 cup
  • Cubed paneer- 15
  • Chopped babycorn- 1/2 cup
  • Capsicum - 1/2
  • Pizza sauce/pasta sauce/Tomato sauce - 2 tsp
  • Oregano and chilli flakes - 1/2 tsp
Method:
Dough Preparation:
  • Take warm water in small cup and add salt, sugar, and yeast. Keep this aside for ten minutes, you will notice frost in warm water.
  • In a separate bowl, add maida, olive oil, milk, and finally yeast water. Knead it into smooth dough. Cover the dough with wet cloth and keep it aside for 2 to 3 hours.
  • After 3 hours your dough will be double the size.
  • Now roll the dough into 1 cm thick circle, heat tawa and add olive oil, then cook this pizza base in low-medium flame for 7 minutes. (Cover tawa with lid while cooking, take care not to burn the pizza base).
Pizza:
  • Now our pizza base is ready. Cook chopped baby corn for 2 minutes in hot water. Chop capsicum into big pieces and shallow fry it in oil.
  • Apply tomato sauce or any other pizza sauce all over the pizza on one side, then add some grated cheese all over, arrange baby corn, paneer, and capsicum all over the pizza. Finally top it with lots of cheese. (You can even add olives and any other toppings). Sprinkle oregano and chilli flakes.
  • Now heat tawa and add olive oil and cook this pizza in medium flame for 7 minutes with lids covered. 
  • Your pizza is ready to serve.

0 comments:

Thanks for your wonderful comments

Subscribe to: Posts (Atom)