Latest Posts

Rava Dosa

I Could not take better picture, my boys were in hungry mode, this is the best i could manage :)
Ingredients:
  • Semolina/ Rava - 1/2 cup
  • Thick buttermilk - 1/2 cup
  • Rice flour -  1 cup
  • Maida/All purpose flour - 2 tbsp
  • Finely chopped onion - 1/2 cup
  • Green chillies - 2
  • Finely chopped coriander leaves - 1/4 cup
  • Cumin seed - 1 tsp
  • Pepper - 1/2 tsp
  • Salt as required
  • Water and oil for drizzle
Method:
  • Mix rava with buttermilk and keep it aside for 15 minutes. Then add rice flour and maida little-by-little with water. Mix it nicely without any lumps. The batter should be watery, i added 2 cups of water.
  • Then add onion, chopped chillies, coriander leaves, cumin seeds, pepper, and salt to the above batter. 
  • Heat a flat pan(non-stick preferably), drizzle oil first and then drizzle water, take a ladleful of batter, pour it from the edges and let it run to the centre.
  • Flip and cook on both sides.
  • Serve hot with your favorite chutney or sambar. 

Aval Upma

Ingredients:
  • Aval/Flattened rice - 1 cup
  • Chopped cabbage - 1/4 cup
  • Chopped carrot - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Soaked and cooked green gram - 1/4 cup
  • Onion - 1 
  • Tomato - 1
  • Green chilli - 1 or 2
  • Salt as required
  • Turmeric powder - 1 tsp
Method:
  • Wash rice flakes in cold running water for 2 minutes and let it rest for 15 minutes.
  • Chop onion and tomato. 
  • Heat oil in a pan, add cumin seeds, onion, green chilli and tomato. Saute for a minute and add vegetables, saute everything for 2 minutes, finally add turmeric powder.
  • Drizzle water while cooking, too much of water will ruin the recipe.
  • When the vegetables are almost cooked, add rice flakes, give a nice stir and cook for 2 more minutes in low heat.
  • Finally add cooked green gram and give a quick stir. 
  • Serve hot.

Crispy Fried Coconut Chicken

Ingredients:
For Marinating:
  • Chicken breast piece - 2
  • Soy sauce - 2 tsp
  • Flour - 2 tsp
  • Coriander leaves - 1 tsp
  • Mint leaves - 1 tsp

For dipping:
  • Maida/ Flour - 1 tbsp
  • Pepper - 1 tsp
  • Salt - 1/2 tsp
  • Dried coconut flakes - 1 cup
Method:
  • Clean chicken, slice each piece into strips and marinate it with soy sauce first, refrigerate it for 1/2 hour. Then again marinate it coriander leaves, mint leaves, and flour. Keep it aside.
  • Prepare dipping with flour and little water. Add pepper and salt to this dipping and keep it ready.
  • Heat oil in a wide pan, reduce the flame from low to medium, coconut tends to burn immediately, if you are not sure then cook in low flame.
  • Take a piece of marinated chicken, dip it in flour dipping, roll it in coconut flakes and fry it brown in hot oil. Repeat the process with the rest.
  • Serve hot with sauce of your choice.

Badhusha

Ingredients:
  • Maida - 1 cup
  • Butter at room temperature - 60 gm
  • Baking soda - pinch
  • Baking powder - pinch
  • Sugar - 1 cup
  • Lemon juice - 1/8 tsp
  • Sliced pistachio - for garnishing
  • Saffron stands - little
  • Oil for frying.
Method:
  • Prepare sugar syrup with sugar covered with enough water, lemon juice and saffron strands. This syrup should be one-string consistency.
  • Mix butter, baking soda and baking powder in a bowl nicely. Add maida little-by-little to butter and mix it. Maida will be crumbled, now add water and knead it for atleast 10 minutes (this is very important as kneading helps to prevent cracks in badhusha). 
  • The dough will be very soft. Make small balls, flatten it and make small dents in the middle. You can make simple folds around the  corner of the flatten balls.
  • Deep fry this badhusha in hot oil over medium heat. Dip this fried badhusha immediately in sugar syrup.
  • Once all the bashushas are finished, spread it in a plate for 10 minutes and then store it.

Chocolate Burfi

Ingredients:
  • Maida - 1 cup
  • Ghee - 1/4 cup
  • Sugar - 1 cup
  • Warm milk - 1/4 cup
  • Choco powder - 1 tsp
  • Sliced cashew - for garnishing
Method:
  • Heat ghee in a pan, add maida and roast it till you get nice aroma.
  • Meanwhile, heat sugar with enough water to cover it, boil this sugar syrup for one-string consistency.
  • Mix choco powder and warm milk, keep this aside.
  • Add roasted maida to the sugar syrup slowly without forming any lumps. Then add milk+choco mixture. Cook this burfi in low heat till it leave the sides of the pan.
  • Pour this burfi in a greased tray, garnish it with cashew, leave it for 30 minutes, cut it into desired shape.

Doodh Peda

Ingredients:
  • Milk powder - 1 1/2 cups or 175 gm
  • Condensed milk - 400 ml
  • Ghee - 1/4 cup
  • Cardamon powder-  pinch
  • Sliced pistachio - for garnishing
Method:
  • This is one of the easiest sweet recipe that can be done under 20 minutes.
  • In a heavy bottomed pan, mix milk powder, condensed milk, and ghee without any lumps, now heat the mixture.
  • Cook in medium heat, don't let it burn, the mixture thickens immediately, but you have to continue stirring the peda mix till it leave the sides. Now add cardamon powder and give a final stir.
  • Let it cool, grease your palm with ghee and make small from the peda mix, flatten it and make a dent. Similarly make pedas from the remaining mixture. garnish it with pistachios.

Baingan Bharta



Ingredients:
  • Large eggplant - 1
  • Finely chopped onions - 1/2 cup
  • Ginger-garlic paste - 1 tsp
  • Finely chopped tomatoes - 1/2 cup
  • Red chilli powder- 1 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Ghee - 1 tsp
  • Cumin seeds - 1 tsp
  • Salt as required
  • Coriander leaves for garnishing
Method:


  • Grease eggplant/brinjal and make slits all around it. Cook it over open flame until it becomes black and soft. The eggplant skin starts peeling when it is nicely done. This takes around 15 minutes.



  • Let the brinjal cool down, peel the skin and mash it completely.
  • Heat ghee in a pan, add cumin seeds and onion, saute it for 2 minutes, add ginger-garlic paste and tomatoes, saute till tomatoes juices out. 
  • Add red chilli powder, turmeric powder, coriander powder and salt, give a nice stir. Cook for 2 minutes. Mix the mashed brinjal and cook on medium flame for 3 minutes until everything mix well.
  • Finally garnish with coriander leaves.
  • Serve hot with roti.

Pachai Payuru Sundal/ Green Gram Sundal

Got this recipe from my friend Vidya.
Ingredients:
  • Green gram - 1 cup
  • Grated carrot - 1/4 cup
  • Grated raw mango - 1/4 cup
  • Urad dal - 1 tsp
  • Green chilli -1
To Powder:
  • Urad dal - 1/2 tsp
  • Dhania/coriander seeds - 1/2 tsp
  • Channa dal  - 1/2  tsp
  • Red chilli - 3
Method:
  • Soak green gram in water overnight, cook with enough water and salt, try not to overcook.
  • Dry roast and powder everything given under " To Powder". Don't burn the ingredients while roasting. 
  • Heat 1 tsp oil in a pan, lightly saute urad dal, carrot, and mango for 2 minutes, add cooked green gram, 1 tsp of powdered masala, give a nice stir until everything mix very well.
  • Serve hot, this tastes very good, similarly you can prepare other sundal just by substituting the main ingredient green gram.
If you have excess of powdered masala, store it in airtight container, you can use this powder in any gravy, sambar, etc.
Subscribe to: Posts (Atom)