okra

Stuffed Okra

9:20 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Okra - 250 gm
  • Oil - 2tsp
  • Salt as required
  • Chilli powder - 1 tsp
  • Lemon juice - 1 tsp
  • Amchur powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala - 1/4 tsp
  • Hing/Asafoetida - little
  • Onion - 1 (optional)
Method:
  • Wash okra and trim its head. Slit okra in the middle without breaking the ends. Chop onion finely.
  • Make a paste of chilli powder, amchur powder, turmeric powder, garam masala, salt, lemon juice, chopped onion, and hing.
  • If the paste is thick add little water. Apply this paste inside and outside of okra.
  • Heat oil in a pan, add okra and all the remaining paste, cook it in medium flame until its done.
  • Serve hot with rice and dal.

0 comments:

Thanks for your wonderful comments

Raw Rice,

Venn Pongal

10:55 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Raw rice - 1 cup
  • Moong dal - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Ghee - 1/4 cup
  • Water - 3 cups + milk - 1 cup or Water - 4 cups
  • Broken cashew - 15
  • peppercorns - 1 tsp
  • Asafoetida - little
  • Salt as required
Method:
  • Dry roast moong dal in pressure cooker, add washed rice, cumin seeds, salt, milk and water. 
  • Let it overcook for 5 to 6 whistles.
  • Heat ghee in a pan, fry cashews and peppercorns, add asafoetida lastly. Mix it with the cooked pongal.
  • Serve pongal hot with sambar or chutney. 
  • Notes: If the pongal is watery, let it cool for few minutes, it will harden.
  • If the pongal is thick, add some more milk.

0 comments:

Thanks for your wonderful comments

Mango,

Mango Urugai/ Mango Pickle/ Instant Mango Pickle

10:26 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Raw mango - 1
  • Fenugreek seeds - 1 tsp
  • Red chillies - 2
  • Salt as required
  • Red chilli powder - 1 tsp
  • Mustaard seeds - 1 tsp
  • Asafoetida/ Hing - 1 tsp
  • Seasame oil - 3 tsp
Method:
  • Cut mango into small pieces. Dry roast fenugreek seeds and red cillies and grind it coarsely.
  • Heat oil, splutter mustard seeds, add ground powder, saute it for a minute, add chilli powder, asafoetida, salt. Saute everything nicely for 2 to 3 minutes. 
  • Pour everything on cut mangoes, mix it nicely and store it in airtight container.
  • This pickle goes very well with curd rice. 

0 comments:

Thanks for your wonderful comments

appalam,

Arisi Appalam/ Rice Papad/ Vathal

9:16 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Cooked rice/ left over rice - 2 cups
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Salt if required
  • Oil for frying
Method:
  • Mix rice, turmeric powder and chilli powder( i did not add salt as i cook rice with salt).
  • Grind it into paste. Fill the press with this rice paste and squeeze into desired shape.
This artwork is done by my two little boys with lots of discussion, confusion and conclusion.

  • Let it dry, it took 24 hours for me to dry, once you break the dried appalam, it will break without any difficulty.

  • Fry this papad in oil and serve with rice, sambar and curry. or else you can eat like a snack with hot coffee or tea.

0 comments:

Thanks for your wonderful comments

briyani,

Vegetable Briyani

9:51 PM Chandra Karthikeyan 0 Comments

This is a cooker briyani, quick and easy, no compromise in taste.
Ingredients:
  • Briyani Rice - 1 cup
  • Chopped carrot - 1/2 cup
  • Chopped potato - 1/2 cup
  • Peas - 1/8 cup
  • Curd - 3 tsp or coconut milk - 1/2 cup
  • Onion - 2
  • Tomato - 1
  • Bay leaf - 1
  • Cinnamon - 1
  • Salt as required
  • Chilli powder - 3/4 tsp or less
  • Ghee - 2 tsp
  • Oil - 2 tsp
  • Water - 1 1/2 cups 
To grind:
  • Coriander leaves - 1/4 cup
  • Mint leaves - 1/4 cup
  • Garlic pods - 3
  • Ginger - little
  • Green chilli - 1
  • Cashew - 5
Method:
  • Soak briyani rice for 15 to 30 minutes before cooking.
  • Grind everything given under "To grind". Chop onion lengthwise, chop tomato.
  • Heat cooker , add ghee and oil, then bay leaf and cinnamon. Add chopped onions and tomatoes, when the tomato juice oozes out, add the ground paste. Saute for 2 minutes, add the vegetables.
  • Add curd or coconut milk, add soaked rice, salt, chilli powder, mix everything nicely, add just enough water to cover the briyani, i added  1 1/2 cups. 
  • Close the cooker lid and cook for 1 whistle. Switch off the heat and let it stay for 15 minutes.
  • Serve briyani with raita or briyani serva.

0 comments:

Thanks for your wonderful comments

chappati,

Chappati Chips/ Wheat Chips

7:31 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Left over chappati Dough 
  • Garam masala - 1/2 tsp
  • Salt - 1/2 tsp
  • Olive oil - 2 tsp
If you don't have dough...
Dough Ingredients:
  • Wheat flour - 1 cup
  • Water to knead 
  • Salt as required.
Method:
  • Knead wheat flour along with required water and salt, make small balls.
  • If you already have left-over dough, ignore previous step, make small balls from dough.
  • Roll the balls thinly, toast it on hot tawa on both sides for 30 seconds. 
  • Cut the toasted roti into desired shape. In a zip-lock bag, add cut roti's, salt, olive oil and garam masala, shake it nicely.
  • Now, its upto you to decide to either fry or bake the chips.
  • For frying, heat oil, drop the cut roti's one by one, fry it and serve it with sauce.
  • For baking, arrange the cut roti's in baking tray/sheet and bake high for 10 minutes, serve this crispy chips with sauce.

0 comments:

Thanks for your wonderful comments

lemon,

Iced Mint lemon Tea - Beat the Heat

9:47 PM Chandra Karthikeyan 0 Comments

Ingredients listed here are for one serving
Ingredients:
  • Tea bag - 1 (i used white tea)
  • Lemon juice - 2 tsp
  • hot water in glass
  • Mint leaves - few
  • Sugar - 1 tsp
  • Ice cubes
Method:
  • Immerse tea bag in glass filled with hot water, add lemon juice, sugar, and mint leaves, just give a stir. Leave it rest for about half an hour. 
  • Now remove your tea bag, add some ice cubes and enjoy your summer with this iced tea.

0 comments:

Thanks for your wonderful comments

banana,

Banana Cake

10:51 PM Chandra Karthikeyan 0 Comments

Measure all the ingredients properly before starting the process for the spongy, tasty cake.
Ingredients:
  • All purpose flour/Maida - 150 g
  • Baking powder - 2 tsp
  • Baking soda - 1 tsp
  • Eggs  - 3
  • Vegetable oil - 100 ml
  • Milk - 60 ml
  • Fully ripen Banana - 280 g
  • Sugar - 120 or 150 g (your taste)
  • Vanilla essence - 1 tsp
Method:
  • Sieve flour with baking powder and soda. Keep this aside.
  • Mix vegetable oil, milk and vanilla extract in a bowl. Separate egg yolk and white (you can do it easily when the eggs are cold). Powder sugar.
  • Beat (with electric beater) egg whites nicely till peaks are formed and without stopping the beating process, add 2 tsp of powdered sugar and beat for 30 seconds more.
  • Chop bananas nicely. Beat yolk, sugar and bananas till it becomes creamy.  Add Oil-essence-milk mix and beat for a minute. Start adding flour little-by-little and beat till everything blend nicely.
  • Pour the beaten egg white to the flour mixture and mix it with the hand blender.
  • Grease baking pan and pour the mixture and bake the cake for 200 °C for 35 minutes. Use toothpicks to check whether the cake is baked else bake for few more minutes till it is done.
  • Decorate the cake with butter icing, some sprinklers or anything you like to have. 
  • Enjoy your spongy banana cake with ice cream.
  • Note: Start the icing part only when the cake is fully cooled. 

0 comments:

Thanks for your wonderful comments

Subscribe to: Posts (Atom)