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April 29, 2018

ALOO POORI

Aloo puri is a cuisine of Gujarat. It is a complete meal in itself. It’s spicy, crispy and you don’t really need any extra sabzi with these aloo puris. You can serve these aloo puri hot or cold, They taste delicious either ways. They are crisp when hot and become soft and melt-in-mouth once cool down. Serve this tempting poori with mix veg curry.

INGREDIENTS:

Wheat flour - 1 cup Boiled potato - 1 Green coriander - 2 tbsp (finely chopped) Salt - to taste Coriander powder - 1/2 tsp Red chili powder - ¼ tsp Turmeric powder - ¼ tsp Carom seeds - ¼ tsp Oil - for frying

METHOD:

1. Peel the boiled potatoes and grate them in a mixing bowl. Add the wheat flour, Salt, oil, carom seeds, turmeric powder, red chili powder, coriander powder, green coriander and mix everything well.

2. Start adding water in small portions and knead the stiff dough. Cover and keep the dough aside for 15 to 20 mins.

3. Let us now divide the dough into small balls and roll it out into a poori with 3 to 4-inch diameter.

4. Heat oil in a pan and fry the pooris until it gets little golden brown. Similarly, fry the rest of the pooris.

5. Serve these tempting pooris with pickle, curd or mix veg curry.

April 29, 2018

MIX VEG CURRY

by passion of cooking, in Curry for chapathi

This is a simple recipe. It has roasted and ground cumin and coriander seeds in it for flavor.

INGREDIENTS:

Mixed vegetables (carrot, beans, cauliflower, broccoli, green peas, and potato)
Turmeric powder - 1/4 tsp
Cumin seeds - 2 tsp
coriander seeds - 2 tsp
Chili powder - 1 tsp
Onion - 1
Atta/ cornflour - 1 tbsp mixed with 1/4 cup water
salt as needed

METHOD:

1. Cut all the vegetables into similar sized pieces and pressure cook with turmeric powder.

2. Heat a pan and add jeera and saute for a minute.

3. Add coriander seeds to jeera. Saute until the seeds are a little brown.

4. Once its cool, grind them into a fine powder.

5. Heat oil in a pan and fry onion until brown. Add the cooked vegetables, ground powder, salt, red chili powder.

6. To thicken the gravy, add the atta/cornflour and water mix. Cook until the curry is little thick.

7. Garnish with coriander leaves.

Serve this curry as a side dish for poori/chapathi.

April 27, 2018

PEAR LASSI

by passion of cooking, in Lassi/Shake

Lassi is a popular traditional yogurt-based drink from the Indian subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruit. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis. This delicious take on the popular Indian yogurt drink mixes in fresh pear.

INGREDIENTS:

Green Pear - 1
Ginger - 1/2 inch Fresh mint sprigs + for garnishing - 3 Honey - 3 tbsp Yogurt - 2 cup Ice cubes as required

METHOD:

1. Deseed and roughly chop Pear and add to the blender.

2. Roughly chop ginger, add to blender jar along with mint sprigs and blend into a smooth mixture.

3. Add honey and blend. Add yogurt and few ice cubes and blend again.

4. Pour into individual glasses and serve chilled garnished with mint sprigs.

April 26, 2018

WHITE CUPCAKES

by passion of cooking, in Cake

Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. The classic sweet and buttery White Cupcake frosted with swirls of creamy smooth Confectioners Frosting remains a favorite. These cupcakes are best served the same day, but they can be covered and stored at room temperature for a few days.

INGREDIENTS:

Ingredients are all at room temperature.

Butter - 1/2 cup

Sugar - 1 cup

Egg - 2

Vanilla extract - 1 tsp

Cake flour - 1 1/2 cup

Baking powder - 1 1/2 tsp

Salt - 1/4 tsp

Milk - 1/2 cup

For Frosting:

Butter - 1/2 cup

Vanilla extract - 1 tsp

Sugar - 2 cup

Milk - 1 -2 tbsp

METHOD:

1. Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups in the cupcake tray.

2. With a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Also, add the vanilla extract and beat well.

3. In a separate bowl sift the cake flour with the baking powder and salt.

4. With the mixer on low speed, alternately add the flour mixture and milk. Scrape down the sides of the bowl as needed.

5. Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.

6. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake.

Frosting:

With a hand mixer, beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until mixed in. Then beat on high speed until frosting is light and fluffy (3-5 mins). Add a little milk if needed so the frosting is at spreading or piping consistency. If you like you can tint the frosting with food color.

April 25, 2018

JACKFRUIT GATTI

by passion of cooking, in Sweet

Jackfruit gatti/ Jackfruit idly is a sweet idli made from jackfruit. The authentic way of preparing this is with teak leaves however these idlis can be easily prepared in banana leaves or idli stand. The Gatti is lightly sweetened by adding jaggery and taste best when served with ghee.

INGREDIENTS:

Jackfruit (ripen) - 1 cup

Raw rice - 1 cup

Jaggery - 1/2 to 3/4 cup as per your taste

Cardamom - 5

Grated coconut - 1/4 cup (optional)

METHOD:

1. Soak the rice for 2 hours.

2. Add the jackfruit pods, drained rice, jaggery, cardamom powder, grated coconut in a mixer jar and grind it by adding little water. Don't grind it finely.

3. Transfer the batter to a bowl and the consistency should be thick.

4. These idlis are usually prepared with fresh teak leaves. If you do not have teak leaves use banana leaf or normal idli stand.

5. clean the fresh banana leaves and add a ladleful of thick batter.

6. Fold the leaves as shown in the picture.

7. Cook it in a idli cooker/steamer on a medium flame for 30 minutes.

8. Serve the jackfruit gatti hot with ghee.

April 24, 2018

KANJI KOZHUKATTA

by passion of cooking, in Breakfast

Kanji kozhukattai is a popular Kerala dish. It's a very healthier breakfast. Kanji kozhukattai is nothing but, Kerala matta rice with coconut balls cooked in boiling water. This is usually served with the water in which it is cooked.The best combination for this kanji kozhukatta is Ulli chammanthy/onion chutney.

INGREDIENTS:

Kerala Matta Rice - 1& 1/2 cup

Raw rice - 1 handful

Grated Coconut - 4 tbsp

Salt to taste

For Chutney:

Grated coconut - 1/2 cup

Red Chilli - 3

Tamarind - small piece

Hing - pinch

Small onion/shallots - 4

Curry leaves

METHOD:

1. Soak matta rice and raw rice for 5 hours.

2. Drain the water and grind the rice, coconut, and salt in a mixer/grinder with little water.

3. The batter should be thick and not like idli or dosa batter. Just sprinkle water little by little and grind it to a coarse paste.

4. If you have added more water while grinding, heat a pan and add the coarsely ground rice with coconut paste and in low flame just keep stirring the mixture for a couple of minutes.

5. Now take the flour and make a small lemon sized ball out of the batter. Repeat this step and make small balls out of rest of batter.

6. In a heavy bottomed pan add the water and when the water starts to boil add the rice balls and let it cook for 25-30 minutes.

7. Serve the delicious kozhukattai with water in which it is cooked along with onion chutney.

Preparing chutney:

Grind grated coconut along with tamarind, salt, red chili and a pinch of Hing in a blender to a fine paste.

Now add the small onions and just blend it.

Yummy ulli chammanthy is ready!!!!!!

April 23, 2018

DAL MAKHANI

by passion of cooking, in Curry for chapathi

Dal makhani or dal makhani is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil (urad), red kidney beans (rajma), butter and cream. The dish gets its richness from the use of cream.Dal makhani’s popularity is due in part to its versatility in a meal: the rich vegetarian dish can be served as a main meal, included as part of a buffet (thali), or used as an accompaniment to a meal.

INGREDIENTS:

Black gram - 1 cup
Rajma (Red beans) - 1/8 cup
Salt
Water
Ghee - 2 tbsp
Onion - 1
Ginger garlic paste - 2 tsp
Tomato puree - 3
Red chili powder - 1/2 tsp
Coriander leaves
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Butter - 2 tbsp
Red chili powder - 1/2 tsp
Fresh cream - 2 tbsp

METHOD:

1. Soak the black gram and rajma for about 5 hours.

2. In a pressure cooker add black gram, red kidney beans, salt and water & keep it for 2-3 whistles.

3. In a pan add ghee and onions and cook it until the onions turn brown.

4. Add ginger garlic paste, tomato puree, salt, red chili powder and coriander leaves.

5. Check if the dal is cooked and add it to the tadka and cook it for 7-8 mins.

6. In other pan add butter, red chili powder and pour it over dal and add coriander and fresh cream.

Dal Makhani is ready to be served!!!!!!!!

April 22, 2018

ACHAPPAM/ ROSETTE COOKIES

by passion of cooking, in Snack

Achappam is a popular snack in Kerala which is crunchy and mildly sweet.It looks similar to Scandinavian rosette cookies. It is made using a special 'achu' or a round mould which is flower shaped.

If you use the achappam mould for the first time (new one) take the oil in the pan that you intend to fry the achappam, dip the mould inside and heat the oil till smoking hot; turn off the flame and keep the mould to temper inside the oil overnight (as then the achappam easily comes off from the mould)

INGREDIENTS:

Raw rice - 1 1/2 cup

Thick coconut milk - 1 1/2 cup

Egg - 1 or Maida - 1/4 cup+2tbsp

Sugar - 5 tbsp

Sesame seeds - 1tsp

Salt - pinch

Oil for frying

Achappam mould

METHOD:

1. Soak the rice for 3 to 4 hours.

2. Grind the rice and egg(or maida) together to a fine paste by slowly adding the coconut milk.

3. Consistency should be similar to that of dosa batter.

4. Add sugar, a pinch of salt and sesame seeds.

5. Keep it aside for 30 mins.

6. Heat oil in a pan/ kadhai. Place an achappam mould in the oil. { Note: The mould must be dipped in hot oil before immersing in the batter. Else, the achappam may not come out of the mould.}

7. When the mould is hot, remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould. Don't dip it completely.

8. Take the mould from the batter and dip into hot oil. When the batter is cooked it will detach itself from the mould and fall into the oil or just shake it a little bit or use a fork.

9. Flip it in between so that all the sides are cooked.

10. Drain well on kitchen tissues.

11. Repeat until the batter is finished.

Yummy Achappams are ready!!!!!!!!!!

April 21, 2018

NURUKKU GOTHAMBU PAYASAM/ BROKEN WHEAT PAYASAM

by passion of cooking, in Onam sadya recipe

Broken wheat payasa/Cracked wheat/ godhi payasa is another mouth-watering payasa we will prepare during festival season.

INGREDIENTS:

Broken Wheat - 1 cup

Ghee - 1 tsp

Jaggery - 300 gm

Medium thick coconut milk (randampaal) - 2 cup

Jeera powder - 1 tsp

Cardamom powder - 1 tsp

Thick coconut milk - 3/4 cup

Pinch of salt

Cashews - 8

Coconut slices - 1/8 cup

Raisins - 8

METHOD:

1. Cook the broken wheat until soft and drain the extra water.

2. In a heavy bottom pan/uruli add ghee and fry the cooked broken wheat for few mins.

3. Now add jaggery powder and stir till it gets thickens in medium-low flame.

4. Add medium thick coconut milk, jeera powder, and cardamom powder. Stir until it becomes thick.

5. Add thick coconut milk and a pinch of salt.Cook for a minute and switch off the flame.

6. Garnish payasam with fried cashews, coconut pieces, and raisins.

Enjoy!!!!!!!!

April 20, 2018

PAKKAVADA/ RIBBON PAKODA

by passion of cooking, in Snack

This is a simple and tasty snacks recipe which is typically prepared as festival snacks especially for Ganesh Chaturthi and Diwali / Deepavali. Generally, ribbon murukku is prepared with rice flour and besan flour dough which is later shaped with ribbon pakkoda shaper and deep fried till crisp.

INGREDIENTS:

Rice flour - 2 &1/2 cup
Besan flour - 1 cup
Red chili powder - 2 tbsp
Turmeric powder - 1/4 tsp
Fennel seeds powder - 1 tsp
Hing - 1 tsp
Oil - 2 tbsp
Salt to taste
Curry leaves

METHOD:

1. In a bowl, add rice flour, besan flour, red chili powder, turmeric powder, fennel seeds powder, hing, salt and mix well.

2. Knead this into a smooth dough by adding water little by little.

3. Pour the oil and knead well.

4. Meanwhile, heat oil in a deep frying pan. When hot check by adding a piece of the dough, if it comes to the surface promptly, oil is hot enough.

5. Fill the seva/idiyappam mould with the dough after putting the narrow slit disc/ pakkavada/ribbon pakoda disc in it.(picture is shown below)

6. Press the dough into hot oil in a circular motion, Fry until, it gets a golden color and drain the excess oil onto a colander or paper towel and let cool completely.

7. Just before switching off the heat, slowly slide in some curry leaves into the hot oil, drain them too and mix with the pakkavada.

Serve and enjoy with a hot cup of tea in the evening !!!!!!!!

April 19, 2018

JEERA RICE

by passion of cooking, in Rice recipe

Jeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India as an everyday rice dish. It is easy to prepare. According to the wiki, Jeera rice recipe is not found in ancient books and scripts of Indian recipes and culinary art. Text about this recipe can be found in books and travelogues since the Mughal Empire. Mughals were fond of rice recipes, because of which cooks worked to invent new rice recipes as well as did experiments with traditional old recipes. Jeera rice recipe is one of those rice recipes. Later on, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family.

INGREDIENTS:

Basmati rice - 1cup

Water - 2 cup

Olive oil - 1/2 tsp

Cumin seeds - 1 tsp

Bay leaf - 1

Cardamom - 1

Cashews - 7

Black pepper - 4

Ghee - 1 tbsp

METHOD:

1. Soak the basmati rice for 30 minutes and drain off the water. Keep it aside.

2. In a pressure cooker, add rice, salt, water, bay leaf, olive oil, cardamom. Cook it for 2 whistles.

3. In a pan, add ghee, cumin seeds, and black pepper. Saute till they splutter.

4. Also, fry cashews in the same pan.

5. Add all these to the rice and gently fluff the rice with a fork.

6. Garnish the rice with coriander leaves.

Serve the jeera rice with dal !!!!!!!!

April 18, 2018

LADOO

by passion of cooking, in Sweet

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent. Laddus are made of flour, ghee/oil and sugar with other ingredients that vary by recipes like chopped nuts or dried raisins. They are often served at the festive or religious occasion.

This post is about the boondi laddu which is commonly known as laddu in Kerala. The name boondi ladoo is because the batter is poured through a perforated ladle and will get in the form of droplets while frying. These fried droplets are called boondies.

INGREDIENTS:

For Boondi:

Gram flour/ Besan flour - 1&1/4 cup

Baking soda - pinch

Water as needed

Yellow food color - pinch

For sugar syrup:

Sugar - 1 & 1/4 cup

Water - 3/4 cup

Cashews - 8
Raisins - 10
Cloves - 2
Cardamom - 2

METHOD:

1. Heat 1 tbsp ghee, when it's hot, fry the cashews on medium heat until they golden brown and add raisins and fry until they puff up. Keep it aside.

2. Mix together gram flour or besan, baking soda with the required amount of water and make a thick liquid to the consistency of dosa batter.

3. Heat oil in a frying pan. Holding the boondi plate (a plate with a lot of holes) above the oil, spread the batter, so that very small pieces are dropped into the oil. Stir the boondis, until fully cooked. Drain off the excess oil.

4. Just crush the boondis in a blender.

5. Melt sugar and water in a pan and keep stirring on medium flame till it reaches one thread consistency. Remove from fire and add cloves, cardamom powder, fried cashews, and raisins.

6. Drop the crushed boondis into the sugar syrup and mix well.

7. Allow the mixture to cool to a temperature, which your hand can withstand. Make into even balls by pressing lightly with hand.

April 17, 2018

VEG PULAV

by passion of cooking, in Rice recipe

Vegetable pulav is a spicy rice dish prepared by cooking rice with various vegetables and spices. The ancient Hindu text Mahabharata from India, mentions rice and meat cooked together, and the word "pulao" is used to refer to the dish in ancient Sanskrit works, such as Yajnavalkya smrti. A pulao is a dish consisting of rice and a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. A pulao is often complemented with either spiced yogurt or raita. Biriyani is another rice dish in the Indian cuisine, similar to pulao, albeit with a different cooking method. The main distinction is that a biryani comprises layers of rice with meat or vegetables and it has more spices, the pulao is not layered and is cooked with light spices.

INGREDIENTS:

Basmati Rice - 1 cup

Onion - 1

Green peas - 1/8 cup

Carrot - 1

Beans - 4

Potato - 1

Ginger - 1 piece

Garlic - 2 or 3 slices

Green chili - 3

Coriander leaves - 2 strands

Mint leaves - 2 leaves

Fennel seeds - 1/4 tsp

Bay leaves - 1

Garam masala powder - 1 tsp

Turmeric powder - 1/4 tsp

Ghee - 1 tbsp

Water - 2 cup

Salt to taste

METHOD:

1. Wash rice and soak it in water for 15-20 mins. Drain and keep aside until needed.

2. Grind green chili, ginger, garlic, coriander leaves and mint leaves to a fine paste.

3. Heat ghee in a pressure cooker on low flame. Add cinnamon, cloves, bay leaves and saute for 30 seconds.

4. Add onion and saute until it turns light brown.

5. Add chopped vegetables and fry for few mins.

6. Add the drained rice and saute for few mins.

7. Add garam masala, turmeric powder, finely grounded paste, salt and water.

8. Close the lid and cook for 2 whistles. Turn off the flame.

9. Once the pressure settles down, open the lid and fluff the rice with a fork.

10. Garnish the pulav with roasted cashews, raisins, and fried onions.

Serve the pulav with raita & Papad !!!!!!!!!!

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Frosting:

INGREDIENTS:

METHOD:

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Achappam is a popular snack in Kerala which is crunchy and mildly sweet.It looks similar to Scandinavian rosette cookies. It is made using a special 'achu' or a round mould which is flower shaped.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent. Laddus are made of flour, ghee/oil and sugar with other ingredients that vary by recipes like chopped nuts or dried raisins. They are often served at the festive or religious occasion.

This post is about the boondi laddu which is commonly known as laddu in Kerala. The name boondi ladoo is because the batter is poured through a perforated ladle and will get in the form of droplets while frying. These fried droplets are called boondies.

INGREDIENTS:

METHOD:

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