Boondi Ladoo

BOONDI LADOO

Happy Diwali....... This is the second recipe I have tried for the first time for this diwali.

Ingredients:

For boondi :

besan powder - 2 cups

water - 2 cups

To fry:

oil 

For sugar syrup:

Sugar - 2 cups

water - 2 cups

pacha karpooram - 2 pinches

Nuts:

cashews, kismis - 2 tbsp each, fried in ghee

Method:

- add the besan powder and water and mix well

- ensure that there are no lumps ad they are free to flow like dosa batter.

- heat oil in a pan

- start making boondis by pouring on the boondi spoon.

- just fry for 2 mins and remove from the oil and keep it seperately. 

- it should not fry till crisp, it should be soft when pressed between fingers,.

- finish the entire batter by making soft boondi's this way

- to this add the fried nuts

- make a sugar syrup to one string consistancy.

- add the pachakatpuram

- mix well

- now add the sugar syrup, to the boondi and make balls

- ensure that you try to make the boondi's into ladoos while they are hot.

- also ensure that you were some gloves while you make the ladoos as its going to be really hot.

- if the boondis, become dry and if you are unable to do the ladoo's you can add a tsp or two of hot water and then try making the boondi' ladoos again.

Tis recipe  gave 25 ladoos.

Mysore Pak

MYSORE PAK

HAPPY DIWALI to ALL!!!!!!!

I have tried preparing mysore pak the first time in my life and that came out really  tasty and soft......... Wish you all to have a wonderful and colourful festival with exciting sweets and savouries.

Ingredients:

Besan powder - 1 cup

sugar - 1 cup

ghee - 1 cup

water - 1/2 cup

Method:

- add 2 - 3 tbsp of ghee and fry the besan till the raw smell goes off

- allow that to cool and seive it to remove the lumps

- then make sugar syrup to 1 string consistancy by adding water 

- now while the sugar boils add the ghee and make it to heat up. Allow that to stay in slow fire.

- meanwhile when the sugar syrup reaches one string constistancy add the fried besan little by little slowly and mix well without any lumps

- in between add a spoon ful of ghee and fry till both the besan and ghee are fully used

- when the mysore pak leaves the sides of the pan and forms a ball pour that on a greased plate

- allow that to cool for 3 - 4 mins

- now cut them into pieces and serve.

Note:

- The main thing to note here is the sugar syrup consistancy and the mysore pak consistancy

- the ghee should be piping hot while its being poured in the besan mixture

- This was my first trial and it came out too well. So have a close watch on the consistancy..

- 

Almond Cookies

ALMOND COOKIES

Ingredients:

Plain flour - 1 cup 

Sugar - 1/2 cup

unsalted butter - 75 gms - 100 gms butter

almond flakes - 100 gms

vanilla essense - 1 tsp

Method:

- melt the butter for 30 secs

- mix the powdered sugar and flour together

- add the almond flakes and essence 

- mix well

- add the melted butter and mix well until it forms a dough

- then make them into desired shapes

- bake then for 12 - 15  mins at 180 degrees.

Nan

NAN

Ingredients:

flour - 2 cups

milk - 1 cup (warm)

curd - 2 tbsp

yeast - 1 tsp

sugar - 1 tsp

butter - 2tbsp

salt to taste

Method:

- mix sugar, milk and yeast and mix well

- allow that to prove by leaving them to rest for 10 mins

- mix well

- now mix the curd, flour and salt and mix well

- add the yeast mixture and mix well

- and make a sticky dough

- now close the dough with a wet cloth and allow that to rest and prove for 2 hrs

- the dough will be double the size

- make balls out of the dough

- dust them with flour and roll them into 1/2" thick roti

- you will need a tava which has to be heated

- when the tava is warm, add the rolled nan and allow that to get bubbles

- now add that half cooked nan on the direct fire and allow that to cook for 10 - 15 seconds

- after removing the nan from fire, apply butter and serve.

I have not used a grill or a tandoor. I felt this way was too good and easy.

Gram Flour Chappathi

GRAMFLOUR CHAPPATHI

Ingredients:

Gram Flour - 1/2 cup

wheat flour - 1 cup

ajwain seeds - 1/2 tsp

garam masala - 1/2 tsp

salt to taste

ghee - 2 tbsp

Mango powder - 1/2 tsp

oil - to fry

Method:

- mix all the ingredients except for the oil well

- add some water and make into a tight dough

- leave it to rest for 1 hr

- then make them into small balls

- roll them as chappathis 

- heat a tava till they are hot

- place the rolled chappathis and cook on one side 

- when the colour changes add some ghee and turn it to the other side

- cook on both the sides till they are golden brown 

Serve them hot.

Potato Chops

POTATO CHOPS

Ingredients:

Potato - 4 (sliced thin as for chips)

onion - (finely chopped)

tomato  - 1 (finely chopped)

salt to taste

ginger garlic paste - 1 tsp

turmeric powder - 1/4 tsp

garam masala powder - 1/4 tsp

corriander leaves - chopped - 2 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

saunf - 1/2 tsp

oil to fry

Method:

- add a pinch of salt to the potatoes

- deep fry them in oil (like preparing chips) until crisp

- leave it aside

- dry roast saunf and powder it

- in a pan add oil

- add the onions and fry till they are transparent

- add the tomatoes and fry

- add the ginger garlic paste and fry.

- add salt, turmeric powder, red chilli powder, corriander powder and garam masala powder

- fry till the raw smell is gone

- add the corriander leaves and give it one good stir

- now add the fried potatoes and fry for a min

- add the saunf powder and fry for another min

- serve hot.

Pasta Cooked In White Sauce

PASTA COOKED IN WHITE SAUCE

Hello. I prepared this recipe for the first time. I invented this recipe today. When ever I prepared cream of any soup the basic is to fry garlic , maida, salt  in butter and milk is a must. I did the same here. But, didnt have any herbs to add. So, I added the Domino's pizza topping here and that came out really well. 

I have used Britannia Masala Mania Cheese cube here. You can also use plain cheese.

Ingredients:

pasta - 1 cup

cheese - 1 cube 

salt to taste

Oragano powder - 2 pacs

Red chillie flakes - 2 pacs

butter - 4 tbsp

maida - 2 tbsp

oil - 1 tsp

garlic - 2 tbsp (finely chopped)

milk - 1 cup

Method:

- bring water to boil. Add the pasta

- add 1 tsp of oil to it.

- cook for 3 - 4 mins

- drain. 

- again add cold water to the cooked pasta and allow that to stand for 5 mins. By doing this the pasta wouldn't stick to each other

- to prepare the sauce add butter in a pan

- add the garlic flakes and fry

- add the maida and salt and fry till the maida forms a nice paste

- add milk and mix well

- add the oragano powder and chili flakes

- add the cheese cubes

- drain the pasta and add  them to this mixture

- give it one good stir. serve.

Egg Appam

EGG APPAM

Ingredients:

Appam batter - 2 cups

Egg - 3

Method:

- heat a appam kadai

- pour  the batter and swirl like an appam

- immediately break open an egg

- close the kadai with an lid

- cook and then then remove.

- Serve Hot.

5 Min Microwave Cake

5 MINUTES MICROWAVE CHOCOLATE CAKE

Ingredients:

4 tbsp flour
4 tbsp sugar
2 tbsp unsweetened cocoa
2 tbsp whisked egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips
a drop of vanilla essence.

Method:

- mix flour, sugar,cocoa powder and mix well

- Add the egg and combine well. It gets pretty pasty at the point.

- Stir in milk and oil.

- Add chocolate chips and splash of vanilla. Stir well.

- Microwave for 3 - 4 mins at high. 

My microwave high is at 800W . SO I baked this cake for 4 mins at high.

This cake is still good half an hour out of the oven. In fact, I think it gets better the longer it sits, but I can't speak to how it does after that, since there's never any left!

Source:

http://www.instructables.com/id/5-minute-Chocolate-Cake/

Lemon Drizzle Cake

LEMON DRIZZLE CAKE

Ingredients:

Butter - 100 gms

all purpose flour - 100 gms

sugar - 100 gms

baking powder - 1/2 cup

grated lemon skin - 1/2 tsp

Lemon juice - 3 tbsp

Icing sugar - 3 tbsp

salt - 1 pinch

Eggs - 3

Method:

- seive all purpose flour, salt and baking powder together thrice

- grind sugar to a fine powder

- add the sugar powder and butter and mix well until its creamy

- add the grated lemon and the eggs and beat until they are creamy 

- add the flour little by little and mix in one direction

- mix well 

- grease a baking tray with little butter

- pour the cake mixture and bake for 180 degress for 30 mins or until the tooth pick entered comes out clean.

- Allow that to cool down 

- mix the lemon juice and castor sugar until its well blended

- pour the lemon juice mixture on top of the cake and serve.

Tastes awesome when its warm and served with Coffee / tea..

Karnataka Mutton Curry

KARNATAKA MUTTON CURRY

Ingredients:

Mutton - 250 gm

coconut milk - 1st extract and 2nd extract - 1 cup each

salt to taste

shallots - roughly chopped - 1 cup

green chillies - 8 - 10 (chopped)

curry leaves - 10 - 15

corriander powder - 1 tsp

pepper powder - 1tsp

Method:

- add all the ingredients in a pressure pan and cook for 8 - 10 whistles.

- or cook till the meat is tender

- serve with rice, appam, idiyappam and dosa.

Source:

Curryleaf 2008

Note:

One good thing in this recipe is it needs no oil and no tadka work to be done. Its simple but tastes awesome.

Radish Chutney

RADISH CHUTNEY

Ingredients:

radish - 1 

red chillies - 6 - 7

garlic flakes - 5 

onion -1 (small)

salt to taste

coconut - 1 tbsp (grated)

tamarind - 2 pinches

oil - 3 tsp

curry leaves - 6 - 10

mustard seeds - 1/2 tsp

Method:

- peel and chop the radish finely

- in a pan add 1 tsp of oil

- add the radish, garlic, choppped onion, coconut, tamarind, salt and red chillies 

- fry till they cooked and transparent

- this will remove the radish smell

- grind the contents in a mixer  grinder to a fine paste

- in a pan add oil 

- add mustard seeds and curry leaves when the oil is hot

- add the mustard seeds tadka to the chutney and give it one good mix

- serve with rice/ idli / dosa.

Kaju Potatoes

KAJU POTATOES

Ingredients:

potatoes - 3 (cooked, peeled and mashed)

cashew nuts - 5 - 7 (soaked in water)

salt to taste

pepper powder - 1 tsp

egg - 1

corriander leaves - 2 tbsp (finely chopped)

oil - to fry

Method:

- mix potatoes, egg, salt, corriander leaves, pepper powder 

- coarsely grind cashew nuts in a mixer grinder and add that to the potato mixture

- mix well and allow that to rest in the fridge for 1 hr

- after one hour, make equal sized balls from the potato mixture and pat them to even even sized patties

- in a pan add oil, add the patties and cook in slow fire on one side

- then turn them to the other side and cook till they are golden brown

- serve them as a side dish.

This is a Srilankan Dish. My most favourite one. This is very easy to make. I have done shallow fry here, you can also deep fry these patties. The egg will make the mixture bind well.

Goes well with burgers as well.

Onion Dosa

ONION DOSA

Ingredients:

Dosa batter - 2 cups

salt to taste

onions - 3 (finely chopped)

green chillies - 4 (finely chopped)

oil - as needed

Method:

- On a dosa tava, grease them with oil

- pour a laddle of dosa batter and spread them until they are 1/2" thick

- add the onion and green chillies on the batter and press them to the dosa

- add some oil on the sides and allow them to cook slowly

- when 3/4th cooked, turn the dosa on the other side and cook until they are crisp and  ready to eat.

Serve them with sambar and chutney.

Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES

Hello everyone.. I am glad to try this wonderful and easy recipe. These cookies were easy to make and less time consuming.. with an awesome taste.

I have substituted chocolate chips with grated chocolate as I didnt have them and I could make 26 cookies with this measurement.

Ingredients:

butter - 100 gms

sugar - 1/3 cup

brown sugar - 1/3 cup

vanilla essence - 1 tsp

refined flour - 1 cup

soda - 1/2 tsp 

salt a pinch

choco gratings - 1/4 cup

egg - 1

Method:

- Grind the sugar and brown sugar to a fine powder

- add sugar, butter, essence and egg and beat until its creamy

- seive salt, refined flour and soda thrice

- add the flour to the butter mixture slowly and mix well until its well blended

- when the mixture is well blended, mix the chocolate grating, then place the bowl in the fridge for 1 hr

- preheat the oven at 190 degrees 

- remove the cookies mixture from the fridge and scoop out a tsp of it 

- arrange the scooped mixture in a baking tray and bake for 10 - 13 mins

- then remove from the oven.

- the cookies might be a bit soft, but, after leaving them in room temperature they would become firm. 

- Best as an evening snack.

Source:

Priti's website - Indiankhanna.blogspot.com

Baby Corn Briyani

BABY CORN BRIYANI

Ingredients:

Rice - 2 cups

baby corn - 2 cups (chopped in rounds)

oil - to fry

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

corriander leaves - 2 -3 tbsp (finely chopped)

salt to taste

ginger garlic paste - 1tbsp

cloves - 2

cardamon - 2 

cinnamon - 1"

bay leaf - 1

To grind:

small onions - 1/2 cup

tomato - 2 

green chillies - 4

pudina - a handful

coconut - 1/4 cup (grated)

Method:

- in a pan add oil

- add cinnamon, cardamom, bay leaf, cloves and fry for a minute

- grind the "to grind" to a fine paste

- add salt and turmeric powder and fry till the  oil oozes out

- add the red chilli powder and corriander powder

- add ginger garlic paste and fry

- meanwhile add little water to the baby corn and cook for 3 whistles

- add the cooked baby corn to the briyani mixture, add the washed rice and water

- add corriander leaves and close the pan

- cook for 2 whistles

- serve with raita.

Capsicum Paneer Masala

CAPSICUM PANEER MASALA

Ingredients:

Capsicum - 1 (chopped into fine cubes)

paneer - 1 cup (crumbled)

salt to taste

onion - 1 (finely chopped)

tomato - 1(finely chopped)

ginger garlic paste - 1 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

garam masala - 1/4 tsp

corriander leaves - 2 tsp (chopped)

oil - 2 tsp

Method:

- add oil in a pan

- add onion and tomato 

- fry till they are cooked and mushy

- add ginger garlic paste, salt, red chilli powder, corriander powder and garam masala

- mix well and fry til the oil oozes out

- add the capsicum and paneer and fry for 2 mins

- add corriander leaves and fry for 2 mins

- add some water and cook them to the required consistancy.

Vallakkai Milagu Roast

VALLAKKAI MILAGU ROAST

Ingredients:

Green Plaintain (vallakkai) - steamed and peeled. cut into rounds

Milagu (pepper powder) thul - 1 tsp

salt to taste

oil - 2 tbsp

crushed garlic - 1 tbsp

curry leaves - 5 - 6

Method:

- add oil in a pan

- add the garlic and curry leaves and fry

- add the plaintain, salt and pepper powder

- fry for 2 - 3 mins and simmer to roast

- serve as a side dish

Lauki Kofta Curry

LAUKI KOFTA CURRY

I have taken this recipe from Show me the Curry website. This recipe has come out really well and tasted awesome when served with hot rice.

Ingredients:

For Kofta:

grated lauki (bottle gourd) - 2 cups

besan powder - 3/4 cup

roasted and then coarsely ground peanuts - 1/4 cup

onion - 1 (grated)

salt to taste

corriander powder - 1/4 tsp

red chilli powder - 1/4 tsp

amchur powder - 1/4 tsp 

cumin powder - 1/4 tsp

garam masala - 1/4 tsp

corriander leaves (chopped) - 2 tbsp

For Gravy:

Onions - 2 (finely chopped)

tomatoes - 2 (made to puree)

salt to taste

ginger garlic paste - 1 tbsp

green chillies - 3 (finely chopped)

corriander powder - 1 tsp

red chilli powder -1 tsp

garam masala - 1/2 tsp

cumin powder - 1/4 tsp

Curd - 1 cup 

oil - 2 tbsp

Method:

- mix all the ingredients "for kofta" and make a tight dough. Leave it aside

- add oil in a pan . Add green chillies and chopped onions

- fry well

- add the ginger garlic paste and tomato puree

- fry for 2 - 3 mins

- add the salt, corriander powder, red chilli powder, cumin powder and garam masala and fry

- keep cooking until the oil oozes out

- add the whisked curd to the mixture and keep stiring it

- add some water and fry.

- allow that to cook for 5 mins

- then add the kofta balls slowly into the curry one by one and allow that to cook for 10 mins covered.

- after 10 mins serve with rice / roti.

Source:

Show me the curry website

Brinjal Crisps

BRINJAL CRISPS

Ingredients:

Green long brinjals - 1/4 kg

ginger garlic paste -1 tbsp

salt to taste

curry leaves

lemon juice - 1 tsp

red chilli powder - 1 tsp

oil to fry

Method:

- cut the brinjal in rounds

- marinate the brinjal with lemon juice, salt, ginger garlic paste and red chilli powder

- allow that to rest for 1/2 an hr

- now add oil in a pan

- add the curry leaves and fry

- arrange the marinated brinjals and cook in slow fire until its roasted on one side

- toss it over on the other side and roast until done

- serve.

Vegetable Puli Kootu

MIXED VEGETABLES PULI KOOTU

This recipe gets the tangy taste from the tamarind thats used with vegetables, kind of different recipe. This goes well with rice and as a side dish. Its usually prepared in a semi gravy consistancy, but, I made this as a dry side dish for my roti rolls for dinner.

Ingredients:

Mixed vegetables - 2 cups

salt to taste

oil - 1tbsp

urad dal - 1 tsp

mustard seeds - 1/2 tsp

curry leaves - 10 - 15

red chillies - 4

corriander seeds - 1 tsp

cumin seeds - 1 tsp

grated coconut - 4 tsp

tamarind - 1 lemon size (made into a paste)

Method:

- add 1 tsp of oil in a pan and roast red chillies, corriander seeds and cumin seeds

- add some coconut and grind to a fine paste

- add the mixed vegetables in a pressure pan and add some tamarind water 

- pressure cook for 1 whistle. 

- now add oil in a pan

- add the urad dal and mustard seeds,, fry for a min.

- add curry leaves and fry for a min 

- pour that to the vegetables and serve them hot.

Red Chillies Chutney

RED CHILLIES CHUTNEY

Ingredients: 

Red chilles - 25 (soaked in water overnight)

corriander seeds - 1/2 tsp

salt to taste

cumin seeds - 1/4 tsp

garlic - 5 - 6 flakes

tamarind paste - 1/2 tsp

dry coconut powder - 2 tbsp

curry leaves - a handful

Method:

- drain the red chillies and add along with the rest of the ingredients and grind to a fine paste

- Goes with with idli and dosa

- while serving add some good amount of gingelly oil and serve. It would taste awesome.