Showing posts from November, 2011

Aloo tikki with fillings.

Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables. Ingredients: Potatoes - 4 nos Sweet corn - 1/2 cup Green Peas - 1/4 cup Red Chilly powder - 1/2 tsp Garam Masala Powder - 1/4 tsp Chat masala powder - 1/2 tsp Amchur Powder - 1 tsp Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Salt to taste Corn flour - 1/4 cup Bread Crumbs - 1 cup Lemon Juice - 1/2 tsp Oil for frying Method: Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled). In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix

Comprehensive Guide to Home Cooking and Kitchen Tips

How to make Chilly Oil at home  How to make brown stock at home How to make easy brown stock at home How to make soft chappatis How to make unsour curd at home How to make Tomato Sauce at home How to make bread crumbs at home How to make Khoya at home How to make caramalized onions How to make vegetable stock at home How to make basic tomato gravy How to make idly batter at home How to make processed rice flour at home How to make Tomato Puree How to extract coconut milk How to make Paneer at home How to make Instant Rawa mix How to make instant sambar How to instant idly mix How to develop healthy eating habits How to makeCinnamon Powder at home How to make Nannari Sherbet at home How to make fenu greek powder at home How to prepare Channa and Peas easily for cooking How to make Jaggery syrup at home How to make Pulikaichal at home How to make lowfat curd at home How to make white sauce at home How to cook Punarbagam for Pathiya samayal How to prepare peas and channa for cooking How t

Idly Milagai Podi types

Idly Milagai Podi, or Chutney podi can be made in different ways. * Idly/Dosai Milagai Podi  with sesame seeds * Easy Milagai Podi * Idly Milagai Podi without Sesame seeds * Garlic Chilly Powder * Black Urad Dal Idly Chilly Powder * Nalla Kaaram * Gujarathi Chilly Powder

Masoor Dal Soup

Ingredients: Masoor Dal - 1 cup Coriander leaves - 1/2 cup Mint Leaves - 1/2 cup Onion - 2 Tomato - 2 Ginger - 1/2 inch piece Green chillies - 2 nos Garlic - 8 pods Ghee - 2 tbsp Mustard seeds - 1 tsp Cumin seeds - 1 tbsp Saunf - 1/2 tsp Method: Cut onion and tomato into fine pieces. chop coriander leaves, mint leaves too finely. Heat ghee in a pressure pan add mustard seeds and when they splutter add cumin seeds, saunf and saute for a few mins. Slit the green chillies, crush the garlic, chop the ginger finely and add it to the pan. Add onions, tomato and saute well again. Add masoor dal and 2 cups of water to it and pressure cook it for about 3 to 4 whistles. When cool mash it thoroughly. If it is thick add another cup of water and serve hot. This is a wholesome soup for a cold evening.

Kitchen Utensils in Indian Cooking

We use different kind of utensils in our kitchen to cook different kinds of dishes. Here is a brief intro to such kind of utensils for the benefit of new weds, bachelors and also those who want to know about Indian cooking. * Anjari Petti or Masala Box *  Multi use Othappam Tawa * Tongs in Indian cooking * Rathna Stores for Kalyana Seervarisai and Utensils

Recipes that help in weight reduction diet

Many of us now plan to reduce weight. Here are a few recipes to begin with: Horse gram Porridge Horse gram powder Barley - Horse gram Porridge Raw Rice Rawa, Lemon and Ginger Porridge Dalia Porridge for weight reduction after delivery Healthy Snack Bag Tip to reduce weight

Instant Garam Masala paste

Ingredients: Ginger - 1 inch Black Pepper - 1 tbsp Cinnamon - 1 inch piece Cumin - 3 tsp Coriander seeds - 3 tsp Nutmeg powder - 1/2 tsp Cloves - 2 Method: Dry fry all the ingredients in a pan. Grind them together along with ginger and 2 tbsp of water to a fine paste. This can be used in Kormas and pulavs. Making it fresh and adding to the food will enhace the taste.

Bachelor cooking

Though the title says Bachelor Cooking, this section caters to some easy recipes any one can cook at any time. Some basics that can be made and kept ready are also given in this section which will make cooking quite easy. Home made powders - Its significance To make a fine paste of Khus Khus to make kormas or gravies thick Tomato Rice without Garlic To make soft dough for chappatis Easy Veg Paneer Cutlet Milagu Kuzhambu Podi Instant Rawa Mix Rawa Idly using Rawa Mix Rawa Upma using home made Rawa Mix Hot and Sour Paste Idly Dosa Chilly Powder Curry Leaves Powder Garlic Chilly Powder Simple and Easy Vazhaippaza Pachadi Recipe for Multipurpose Powder Instant Idly Mix Wheat Halwa Paruppu thogayal using Bengal Gram Lady's finger Pachadi Goddu Rasam - No Dal Rasam Basic Tomato Gravy Instant Rasam Powder Simple and Tasty Rasam Rice Kheer in Microwave Hot and Sour Paste Lemon Dal

Lemon Dal Recipe

Ingredients: Thoor Dal - 1 cup Turmeric Powder - 1 pinch Mustard seeds - 1/4 tsp Urad Dal whole - 1 tbsp Red chillies - 2 nos Ghee - 1 tbsp Cumin seeds - 1/4 tsp Garlic - 3 cloves Asafodeita - 1 pinch Lemon - 1 no Curry Leaves - 1/4 cup Coriander Leaves - 1/4 cup Salt to taste Method: Pressure cook thoor dal with turmeric powder. When cooked, let it cool, mash thoroughly. Peel and chop the garlic pods. Heat ghee in a pan and add mustard seeds, when it splutters add urad dal, red chillies, garlic cloves and cumin seeds. Add the thoor dal, salt and 2 cups of water. Cook till the dal boils. Add finely chopped curry leaves and coriander leaves. Remove from flame and add lemon juice. Serve it with chappati or hot white rice.

Sabudhana Kheer

Ingredients: Sabudhana - 2 tbsp Milk - 2 cups Sugar - 1/4 cup Cardamom powder - 1 pinch Cashew nuts - 8 to 10 Ghee - 1 tbsp Water - 1/2 cup Method: Wash and soak the sago for about 15 minutes. Drain and loosen the grains. Heat water in a shallow vessel. Add the sago and bring it to a boil stirring constantly. Let the sago granules get cooked. Reduce the heat add sugar and stir well. Add the milk and bring it to boil again. In a seasoning pan heat ghee. Broke the cashew nut and fry it till they become golden brown. Add it to the kheer. This is one of the payasams/kheers that can be served during Vrat.

Priya's delicacies

Priya Guru, shares her easy to make dishes with us. Tomato Pudhina Chutney Vegetable Balls Aloo Parantha

Horse gram Dal - Kollu Pappu

Ingredients: Horse Gram - 1 cup Shallots - 8 nos Green Chilly - 1 no. Red Chilly - 1 no. Gingely Oil - 1 tbsp Water - 1 cup Salt to taste Mustard seeds - 1 tsp Asafodeita - 1 pinch Method: Soak Kollu over night or for about 8 hours. Pressure cook it for about 5 whistles. Remove and mash thoroughly (or even can grind coarsely). Add the required salt and 1 cup of water to the dal and cook it on a medium flame. Peel and cut shallots. In a pan heat oil. Add mustard seeds and when they splutter add the cut shallots, asafodeita, green chilly, red chilly and saute for a min. Pour it on to the dal. Mix well. Serve with hot rice or Chappati.

Recipes using Horse Gram

Horse Gram Porride  Horse Gram Powder Barley - Horsegram Porridge Horse Gram Idly Horse Gram Dal - Kollu Pappu Benefits of Horse Gram Nine Grains Dosa Horse Gram Thuvayal Kollu Kalathu Podi How to make Horse Gram Sprouts

Pistachio Milk Shake

Ingredients: Pistachio - 1/4 cup (unsalted) Sugar - 1/2 cup   or Honey - 4 tbsp Milk - 3 cups Ice - 1 cup Method: Grind pistachio and sugar or honey. Add 1/2 of the milk and crushed ice and blend together. Add this to the remaining milk and serve chilled.

Garlic Kuzhambu - Chettinad Style

Ingredients: Tamarind paste - 3 tbsp Garlic - 2 nos Methi seeds - 1 tbsp Tomato - 4 nos Shallots - 8 nos Curry leaves - few Vatral Kuzhambu powder - 3 tbsp Turmeric powder - 1 tsp Sesame oil - 1/4 cup Salt to taste Water - 2 cups Method: Heat 1/2 of the oil in a pan. Add the methi seeds and garlic pods and shallots and fry till they become soft. Chop the curry leaves and tomatoes finely. Add both to the pan along with turmeric powder. Mix well and reduce the flame. Cover and cook till the tomatoes get half cooked. Mix the tamarind paste with 2 cups of water. Add vatral kuzhambu powder, salt remaining gingely oil and tamarind water and bring it to a boil. When the gravy is thick add 1 tbsp of sesame oil/gingely oil and turn off the heat. Variations: Grind 1/4 cup of coconut with a spoon of pepper and add it to the gravy. This can be substituted in the place of 2 tbsp of vatral kuzhambu powder. Add just 1 tbsp.

Cauliflower curry

Ingredients: Cauliflower - 1 medium Bengal gram flour - 1 cup All purpose flour - 1/2 cup Sat to taste Ginger garlic paste - 1 tsp Chilli Powder - 1/2 tsp Oil for frying Green chillies - 2 nos Oninon - 1 big Curry leaves Oil - for frying Mustard seeds - 1 tsp Cumin seeds - 1 tsp Method: Cut the cauliflower into small florets. Boil water for about 5 mins. Add salt to it and immerse the cauliflower in it for about 5 mins. Remove, drain and let them cool. Mix bengal gram flour, maida flour, salt, chili powder, garlic paste and make a fine batter using water. Immerse the cauliflower pieces in the batter and set aside. Let the florets be coated with the batter thoroughly. Heat oil in a shallow pan. When hot add the cauliflower pieces to it and fry till golden brown. Ensure that the florets dont stick to one another. Chop green chillies finely. Chop the onions to thin pieces. Heat 2 tbsp oil in a pan and add mustard seeds. When it splutters add cumin seeds, finely choppe

Recipes using Brinjal

Brinjal is a favourite dish for many. They are available in two different colours, white and violet. The violet ones comes in different sizes too. Lots of dishes both south Indian and north Indian can be made using Brinjals. Find here a list of dishes which use Brinjal as a main ingredient. Brinjal in tomato gravy Eggplants in spicy gravy Mohalai Brinjal கத்திரிக்காய் கொத்சு  கத்திரிக்காய் கொத்சு வேறு முறையில் பொடி அடைத்த எண்ணெய் கத்திரிக்காய்  Rasavaangi Sindhi Brinjal Sabji Brinjal Thayir Pachadi

Corn sundal - an evening snack

Corn is one grain that is loved by almost all the ages. It can be made in a variety of forms to make the kids eat and reap the benefits in store. Ingredients: Corn Kernels - 2 cups Onion - big 2 nos Green Chilly - 1 no Red Chilly - 1 no Sambar Powder  - 1 tbsp Curry leaves - a few Coriander leaves - a few Salt to taste Mustard seeds - 1/2 tsp Lemon Juice - from 1 lemon. Oil - 2 tbsp Broken Urad dal - 2 tbsp Grated coconut - 1/4 cup (optional) Method: Pressure cook corn kernels for about 3 whistles using a little salt. Cut onions into small pieces. Heat pan and add oil to it, when hot add mustard seeds. When they splutter add broken urad dal, slit green chillies, red chillies and saute will. Add the corn kernels and mix thoroughly. Taste the salt and add the desired amount. Add the sambar powder and mix well. Remove from flame add, curry leaves, finely chopped coriander leaves, grated coconut and mix well. Add the lemon juice and mix well. Makes a great evening snac

Health benefits of corn.

Corn is a very good source of nutrients. A low fat complex cabohydtrate. They are rich in fiber and also fight fat and helps fighting heart disease. Eating even a cup full satisfies the hunger. Though corn is hard to digest, the insoluble fiber in it tackles constipation and hemorrhoids very easily. Corn contains folic acid, niacin and Vitamin C. Corn provides the highest calorie intake needed for any one. The anti oxidants available in corn are great anti cancer agents and also prevents Alzheimer's. Prevents anemia.

Protein-Packed Horse Gram Idli Recipe: A Nutritious and Delicious Breakfast

This idli recipe featuring horse gram, urad dal, and boiled rice is a protein-rich and wholesome dish. Perfect for a nutritious breakfast, these idlis are packed with flavor and goodness. Follow this step-by-step guide to make delicious horse gram idlis. Ingredients: 1 cup urad dal 1 cup horse gram 2 cups boiled rice Salt to taste Gingelly oil (for greasing idli plates) Instructions: Soak the Ingredients : Soak the boiled rice overnight in enough water. In a separate bowl, combine the urad dal and horse gram. Wash well and soak them in water for about an hour. Grind the Batter : Drain the urad dal and horse gram mixture. Blend to a smooth consistency in a grinder, adding water as needed. Grind the soaked boiled rice to a coarse paste. Combine both the batters in a large mixing bowl. Add salt to taste and mix well until you achieve a smooth batter. Ferment the Batter : Cover the batter and let it ferment in a warm place for about 6 hours or overnight. This allows the batter to rise and

Horse gram - Its health benefits

Horse gram, (Kollu, Kulith, galath, kulath, kulthi, gahat) is a legume that is normally known as fodder for horses. But this legume which is reddish brown in colour helps in reducing the unwanted fats and also help in weight reduction diets. It also helps in reduction of pain in dry piles, helps in purifying mensuration. Horsegram is also said to cure arthritis. It is rich in protein and dietary fibre that helps to regulate blood pressure and blood glucose levels. Horse gram is rich in proteins, vitamin c and iron too. Horse gram powder with a little of water helps in controlling boils and skin rashes. The liquid that is used to boil horse gram helps in regulating fever. Horse gram helps in lowering cholestrol level and also reduces flatulence. Women with menstural problem like heavy bleeding, and irregular periods can benefit by taking horse gram water or intaking horse gram soups or horse gram sprouts to daily diet. Taking horse gram after delivery will stop the heavy bleeding.

Vegetable Kebab

Ingredients: Potatoes - 2 nos. Cauliflower florets - 1 cup Cabbage - 1 cup Green chilly - 2 nos Coriander leaves - 1/4 cup Paneer - 1 cup (100 gms) Ajinomotto powder - 1/4 tsp All purpose flour - 1 cup Red Chilly powder - 1/2 tbsp Coriander powder - 1/2 tbsp Cumin seeds powder - 1/2 tbsp Ghee - 1 tbsp Oil for frying Salt to taste Method: Boil peel and grate or mash potoatoes. Cut cauliflower to small florets. Chop cabbage to very fine pieces. Chop green chillies and coriander leaves very finely. Grate paneer. Mix ajinomotto to the cauliflower florets and cabbage pieces. Heat 1 tbsp of oil in a pan and fry both of the separately. Remove from flame mix well. Mix grated paneer and potato together (care shoud be taken not to mash them).  Heat another 1 tbsp oil and add the fried cauliflower, cabbage and then the mixed potato and paneer. Add green chilly, coriander powder, cumin powder and 1/2 tsp salt and mix well, till all the ingredients blends together and the water

Jeera Chutney - Recipe to enhance the taste of Tikkas and Kebabs

Ingredients: Jeeragam (Cumin seeds) - 1 tbsn Garlic - 3 to 4 pods Red Chilly - 1 or 2 depending upon the size Lemon - 1 no Salt to taste Method: Grind cumin seeds, garlic, red chilly and salt to a coarse texture. Add lemon juice to it and blend it thoroughly. Serve it chilled.

Channa Dal Soup for the rainy day evenings

During rainy season, every one prefers something hot to drink. One such is soups. Here is a simple and easy to make soup. Ingredients: Channa Dal - 1 cup Tomato - 2 nos Gren chillies - 3 nos Red Chilly - 1 no. Pepper Powder - 1/2 tsp Cumin seeds - 1 tsp Ghee - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - a few Coriander leaves - 1/4 cup finely chopped Salt to taste Method: Pressure cook channa dal with about 2 cups of water. Remove and drain the water. Mash 1/2 of the channa dal to a fine paste. To the channadal water add finely chopped (better pureed) tomatoes, green chillies, finely chopped coriander leaves and cook well. If using chopped tomatoes wait till they get soft. When it comes to a boil add the mashed channa dal remove from flame add salt and pepper powder and mix well. Garnish with finely chopped curry leaves. In a seasoning laddle add ghee, mustard seeds. When they splutter, add cumin seeds, asafodeita, red chilly and pour it on top of the curry leaves.