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May 30, 2018

HOMEMADE PANEER

by passion of cooking, in

Paneer is the star ingredient in some of the most Indian dishes. It's also one of the easiest cheeses to make at home. All you need is milk, lemon juice or vinegar.

INGREDIENTS:

Whole milk - 8 cup

Lemon - 1

METHOD:

1. Pour the milk into a large pot. Bring it to boil over medium heat.

2. As the milk begins to boil, pour the lemon juice into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.

3. Place a cheesecloth into a colander, and pour the milk mixture through it.

4. Squeeze off the water completely, be careful as the curdled milk will be very hot.

5. Now fold the cloth tight giving the good shape to paneer.

6. Place a heavy weight on the paneer for 30 minutes to set.

7. After 30 minutes, the paneer block will be ready.

8. Cut into cubes or desired shape.

9. Homemade panner stays fresh for a week or more when stored in water – refrigerated.

May 29, 2018

PUNUGULU

by passion of cooking, in Snack

Punugulu / Punukkulu is an Andra snack and common street food in Vijayawada and few coastal districts of Andra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices.

INGREDIENTS:

Dosa batter/ idli batter leftover - 1 cup

Rava/ Semolina - 1 tbsp

Rice flour - 1 tbsp

Onion - 1/2 cup finly chopped

Ginger - small piece

Green chili - 2
Coriander leaves

METHOD:

1. In a large mixing bowl take leftover dosa batter/idli batter.

2. Add the remaining ingredients and mix well.

3. Add more rice flour if required to get a thick batter.

4. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon of batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil).

5. Turn the punugulu as they change color and cook till golden brown.

6. Remove onto absorbent paper. Serve with chutney of your choice.

May 28, 2018

MARBLE CAKE

by passion of cooking, in Cake

Marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. This Chocolate Marble cake is so moist and flavorful that it really doesn't need a frosting.

INGREDIENTS:

Semisweet chocolate - 2/3 cup

water - 2 tbsp

Cake flour - 1&1/2 cup + 2 tbsp

Baking powder - 2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup

Sugar - 1 cup

Eggs - 2

Pure Vanilla Extract - 1 tsp

Yogurt - 1/2 cup

(All ingredients should be at room temperature)

METHOD:

1. Preheat your oven to 350 degrees F and Line the bottom of the pan with wax paper.

2. Melt the chocolate and water, in a bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.

3. In a separate bowl, whisk or sift the flour with the baking powder and salt.

4. In an electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract and eggs, one at a time, until well combined.

5. With the mixer on low speed, alternately add the flour mixture (in three addition) and yogurt (in two additions), beginning and ending with the flour.

6. Divide the mixture between 2 bowls. Stir the melted chocolate into the mixture in one of the bowls.

7. With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

8. Bake in preheated oven for about 50 - 60 minutes or until a toothpick inserted into the center just comes out clean.

9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

May 26, 2018

ALOO PHULKA

by passion of cooking, in Dinner

Phulkas also known as Roti or Chapati in some regions are a whole wheat soft and thin puffed flatbread. The phulka is a daily bread for many regional Indian cuisines. It is not only rich in the nutrients and fibers that whole wheat brings along with it, but also low in fat and very light on the stomach. Traditionally Roti’s are cooked on an iron skillet and later put on direct flame for it to rise and puff. Today I am sharing the recipe of aloo(potato) phulka.

INGREDIENTS:

Potato - 2

Wheat flour - 2 cup

Salt to taste

Olive oil - 1 tbsp

Water as required

Ghee

METHOD:

1. Peel off and mash the boiled potatoes.

2. In a bowl, take mashed potatoes, wheat flour, Salt, and oil.

3. Knead well and make a soft dough by adding water. Cover the dough and leave it for 20 to 30 minutes.

4. Make small rounds of the dough. Now roll the balls with the help of little dry flour into a 5-6 inch circle.

5. Heat griddle (tawa). Place the rolled circle on the griddle, roast the phulka until air pockets occur both sides (don't add oil this stage).

6. Transfer the roti directly to the flame, rotis will puff up immediately, turn the side to cook the other side. (takes about a minute)

7. Top with butter or ghee (just brushing).

Serve this with paneer butter masala or any preferred curry.

May 24, 2018

VEG CUTLET

by passion of cooking, in Snack

Vegetable Cutlet is a spicy, crunchy, delicious and healthy Indian fritter made with a mish-mash of potatoes, carrots, peas, and green beans. It makes a perfect snack for kids and adults. They were served up with ketchup.

INGREDIENTS:

Potato - 1(large)

Carrot - 1

Beans - 5 to 6

Beetroot - 1/8 cup chopped

Green peas - handful

Cabbage - 1/8 cup grated

Onion - 1

Ginger - small piece

Green chili - 2

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Garam masala - 3/4 tsp

Salt to taste

Breadcrumbs

Maida - 3 tbsp

METHOD:

1. Pressure cook carrot, beans, beetroot and green peas for 1 whistle. Drain the excess water and mash it. Keep it aside.

2. Boil potato separately and mash well.

3. Heat oil in a pan and add onion, green chili, and ginger. Fry it until brown.

4. Add turmeric powder, red chili powder, salt and garam masala. Saute for few seconds.

5. Then add cooked vegetables and cook this mix till dry. Switch off the flame.

6. Add the mashed potato and breadcrumbs. Mix well.

7. Shape it into small balls and lightly flatten it using your fingertips. Keep aside.

8. In a small bowl mix together all purpose flour and water to form a smooth paste.

9. Dip each cutlets in the prepared batter and roll in breadcrumbs to form an even coating.

10. Heat oil in a pan and deep fry the cutlets, turning once in between. Serve with tomato ketchup.

May 23, 2018

ORANGE LEMONADE

by passion of cooking, in Drinks

Fresh Oranges and lemons combined with simple syrup create a delicious way to sip your way through summer.

INGREDIENTS:

Fresh lemon juice - 1 cup
Fresh orange juice - 2 cup
Sugar - 1/2 cup
Water - 3 to 4 cup
Lemon zest - 1 tbsp
Orange zest - 1 tbsp

METHOD:

1. In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Cool slightly.

2. Stir in citrus zest and juices. Refrigerate until cold.

3. To serve, fill glasses or pitcher with orange lemonade. Add ice and serve.

May 22, 2018

SUKHIYAN

by passion of cooking, in Snack

Sukhiyan is a delicious tea time snack extremely popular in Kerala. You may find them in almost all tea shops there. The sweet filling inside the all purpose flour coating is made with green gram, jaggery and coconut.

INGREDIENTS:

Green gram - 1cup

Jaggery - 1/2 to 3/4 cup

Water, as required

Cardamom powder - 1/4 tsp

Maida - 1 cup

Rice flour - 1 tbsp

Turmeric powder - pinch

Salt - pinch

Coconut, grated - 1/4 cup

Oil

METHOD:

1. Cook the green gram in a pressure cooker or a vessel (do not overcook it) with enough water, until done and keep aside.

2. Heat a pan add the cooked green gram along with water and jaggery. Stir until it becomes somewhat dry.

3. Add grated coconut and cardamom powder. Cook it for 2 mins.

4. Mix maida, turmeric powder, rice flour and a pinch of salt in water to make a thick batter.

5. When the green gram-jaggery- coconut mixture is cold enough for touch, make small balls out of it.

6. Dip them in the maida batter and deep fry.

May 19, 2018

GRAPE JUICE

by passion of cooking, in Lassi/Shake

An ideal summer drink which can be served as a refreshing drink and provides the immediate cooling effect.

INGREDIENTS:

Grapes - 1 kg
Sugar - 3/4 to 1 cup
Water - 7 to 8 cup
Ice cubes

METHOD:

1. In a large pan add grapes and water.

2. Get the grapes to boil for 5 mins or till grapes turn soft.

3. Mash the grapes slightly, and check if the grapes are cooked well.

4. Cool the mixture completely.

5. Squeeze the pulp with your hand, filter the mixture and extract the grape juice.

6. Transfer the extracted grape juice to the large vessel also add sugar and mix well.

7. Boil the syrup for 2 minutes and further turn off the flame.

8. Once cooled, transfer to the large glass jar and can store in the refrigerator.

9. To prepare the grape juice, take ice cubes in a glass add prepared grape juice.

10. Adjust the concentration by adding water if needed.

May 18, 2018

NEER DOSA

by passion of cooking, in Breakfast

Neer dosa literally meaning water dosa in Tulu language is a crepe prepared from rice batter. The Mangalorean Neer Dosa Recipe, is a simple, quick recipe to make. This dosa unlike other dosa batter, the neer dosa is made purely from rice and combined along with coconut. The coconut not only gives the batter a good taste, but also gives it a soft texture. Also it doesn't require any fermentation process like other dosas.

INGREDIENTS:

Raw rice - 1 cup
Coconut - 5 tbsp
Salt to taste
Water as needed

METHOD:

1. Soak the rice in water for at least 3 hours.

2. Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter. It is important to add a little water at a time to grind the rice into a smooth batter. When you feel the batter between your fingers it should be smooth and not coarse.

3. Transfer it to a large bowl. Add enough water such that the dosa batter has a smooth flowing consistency.

4. To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa. We pour the dosa batter on the hot pan and it will spread itself creating holes.

5. Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and flow to spread itself. There is no need to sprinkle oil to cook the Neer Dosa.

6. Close the lid and let it cook for few minutes. Do not flip and cook the other sides.

7. Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle. Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way.

8. Neer Dosa can be served with grated coconut and jaggery mixture. It is the best side dish for neer dosa.

May 17, 2018

MULAKU BHAJI

by passion of cooking, in Snack

Mulaku Bajji / Chilli Baji is yet another snack which is tasty and easy to prepare. It makes for an excellent tea time snack with a cup of hot chai.

INGREDIENTS:

Besan/ Gram flour - 1 cup

Bajji mulaku/ Banana peppers - 5 to 6

Rice flour - 2 tbsp

Red chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Asafeotida - pinch

Salt to taste

Baking soda - pinch

Water as needed

Oil for frying

METHOD:

1. Make a thick batter using besan flour, rice flour, and baking soda with water as needed.

2. Add chili powder, turmeric powder, asafoetida and salt to the above batter and mix well using hand.

3. Cut the peppers into two equal parts (lengthwise).

4. Heat oil in a frying pan and allow it to boil.

5. Dip/ Roll each bajji mulaku into the batter and coat it evenly with the thick batter.

6. Drop it carefully into the hot oil and flip both sides in between.

7. Fry till both sides become golden brown and transfer to a plate with kitchen tissue paper.

Enjoy the hot bhajji with a cup of tea !!!!!!!

May 16, 2018

MUGHLAI VEGETABLE BIRIYANI

by passion of cooking, in Rice recipe

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India and the Indian city of Hyderabad. The tastes of Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive aroma and the taste of ground and whole spices. Authentic Mughal biryani recipe is made with chicken or mutton. But here I have tried it with mixed vegetables.

INGREDIENTS:

For Rice:

1 cup Basmati rice

Salt

1/2 tsp Lemon juice

For Vegetables:

1/4 cup Beans

1/4 cup green peas

1/2 cup carrot, chopped into small cubes

1/4 cup cauliflower cut into small orets

For Masala:

1 tsp cashew nuts

1 tsp khus khus (white poppy seeds)

1 tsp fresh grated coconut

3-4 tbsp Olive oil

1 onion grated

1 bay leaf

1 thin piece of cinnamon

3 cloves

1 cardamom pods

1 tsp ginger garlic paste

1 tomato, pureed in a blender

1/4 cup yogurt

1/2 tsp garam masala

1 tsp chili powder

1/4 tsp cumin powder

For layering:

Cilantro

Mintleaves

1/4 tsp saffron dissolved in warm milk

1 tbsp ghee

METHOD:

1. Wash and drain the rice. Bring 4 cups of water to a boil in a large pan. When the water boils, add the rice, salt, and lemon juice. Stir gently and cook until the rice is about 3/4th cooked.

2. Drain the rice in a colander. Gently wash it in cold water. Let it drain well.

3. Boil plenty of water in a large pan. Add the beans, peas and carrots. Boil for 2 minutes. Add the cauliflower, and boil 2 more minutes. All the vegetables must be half cooked.

4. Drain the vegetables well, and wash in cold water to stop the cooking process. Drain again and set aside.

5. Grind the cashew, khus khus and, coconut into a smooth paste, using as little water as possible. Set aside.

6. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown.

7. To the onions, add the bay leaf, cinnamon, cloves, and cardamom.

8. Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.

9. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.

10. Add pureed tomatoes and cook for about 2 to 3 mins.

11. Add yogurt and mix well. And add garam masala, chili powder, and cumin powder. Stir for 1 minute.

12. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetable is almost done. Add water, and simmer another 3-5 minutes.

13. Take a large baking dish. Lightly oil the inside. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.

14. Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked through but not much. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.

15. When the biryani is done, top with the fried onions and cashew nuts.

16. Serve biriyani hot with raita or curd.

May 15, 2018

BADUSHA

by passion of cooking, in Sweet

Balushahi / Badushah / Badusha is a traditional and popular Indian sweet recipe. It is pretty popular all over India. It is popularly known as Balushahi in North India whereas in South it is called as Badushah or Badusha. It is also called as the Indian Doughnut. It’s a soft and flaky sweet prepared with Maida or all-purpose flour and deep fried in clarified butter/oil and coated with sugar syrup.

In my native, it is commonly known as badusha has a thick sugar coating on the bottom side. The top layer has a thin layer of sugar coating with a smooth surface. in the inside it has rough flaky texture with some random sweet contents.

INGREDIENTS:

For Dough:

Maida - 1 1/2 cup

Sugar - 1/2 tsp

Baking powder - 1/2 tsp
Water - 1/4 cup (approx)

Ghee - 1/4 cup

Curd - 1/4 cup
Oil for deep frying

For Sugar Syrup:

Sugar - 1 cup
Water - 1/2 cup
Cardamom powder - 1/4 tsp

METHOD:

1. In a bowl add maida, sugar, baking powder and combine well.

2. Now add ghee and crumble the mixture.

3. Further, add curd and combine well.

4. Add water and start to make the dough without kneading.

5. Cover with moist cloth and rest for 15 minutes.

6. In a large vessel prepare sugar syrup by dissolving sugar in water. Boil for 5 minutes or till sugar syrup turns slightly sticky. If you are looking for more sweet badusha then get to 1 string consistency sugar syrup.

7. Add cardamom powder and lemon juice to this and switch off. Adding lemon juice is to prevent crystallization of the sugar syrup.

8. After the dough has rested for 15 minutes, pinch a small ball sized dough and make balls.

9. Make a dent at the center with the help of thumb.

10. Deep fry in medium hot oil on low flame till the balls turn golden brown and crisp.

11. Drop them into warm sugar syrup immediately.

12. Coat the badhusha with sugar syrup both the sides and soak for 5 minutes.

13. Finally, serve the badusha !!!!!!!

May 14, 2018

JHANGORE KI KHEER

by passion of cooking, in Desserts

Jhangora or barnyard millet is the Indian name for millet, a grain. A specialty of Uttaranchal, it is typically served as a dessert.

Kheer is one of the most common desserts in India because most of the kheers are so easy-to-make and taste delicious. Here’s a new variety of kheer which is Jhangore ki Kheer which is the delicacy of Uttaranchal. The lip-smacking kheer can be made with, barnyard millets, raisins, milk, sugar, kewra essence, and nuts. Serve the kheer chilled during potlucks, game nights, and festivals. Kheer can be made with various variations including Chawal Kheer, Sabudana Kheer, Vermicelli Kheer and the list goes on.

INGREDIENTS:

Jhangora / Barnyard Millet - 1/2 cup

Jhangora/ barnyard millet

Sugar - 1/2 to 3/4 cup

Milk - 8 cup

Almonds, chopped

Raisin - 1 tbsp

Kewra essence or Rose essence (optional) - 2 drops

METHOD:

1. Take a deep bottomed pan and add milk to it. Let the milk boil over medium flame.

2. Once the milk is boiled, add millets to the pan. Cook this mixture and keep stirring to avoid lumps.

3. Add sugar and cook till it thickens.

4. Switch off the flame and garnish with almonds and raisins.

5. Serve Jhangore ki kheer warm or chilled.

Paneer is the star ingredient in some of the most Indian dishes. It's also one of the easiest cheeses to make at home. All you need is milk, lemon juice or vinegar.

INGREDIENTS:

METHOD:

Punugulu / Punukkulu is an Andra snack and common street food in Vijayawada and few coastal districts of Andra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Vegetable Cutlet is a spicy, crunchy, delicious and healthy Indian fritter made with a mish-mash of potatoes, carrots, peas, and green beans. It makes a perfect snack for kids and adults. They were served up with ketchup.

INGREDIENTS:

METHOD:

Fresh Oranges and lemons combined with simple syrup create a delicious way to sip your way through summer.

Sukhiyan is a delicious tea time snack extremely popular in Kerala. You may find them in almost all tea shops there. The sweet filling inside the all purpose flour coating is made with green gram, jaggery and coconut.

Sukhiyan is a delicious tea time snack extremely popular in Kerala. You may find them in almost all tea shops there. The sweet filling inside the all purpose flour coating is made with green gram, jaggery and coconut.

INGREDIENTS:

METHOD:

An ideal summer drink which can be served as a refreshing drink and provides the immediate cooling effect.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Mulaku Bajji / Chilli Baji is yet another snack which is tasty and easy to prepare. It makes for an excellent tea time snack with a cup of hot chai.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

In my native, it is commonly known as badusha has a thick sugar coating on the bottom side. The top layer has a thin layer of sugar coating with a smooth surface. in the inside it has rough flaky texture with some random sweet contents.

INGREDIENTS:

METHOD:

Jhangora or barnyard millet is the Indian name for millet, a grain. A specialty of Uttaranchal, it is typically served as a dessert.

INGREDIENTS:

METHOD:

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