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June 30, 2018

PANEER CAPSICUM

by passion of cooking, in Curry for chapathi

Paneer and capsicum is a wonderful combination and they together make a great side dish for all Indian flatbreads and pulaos. The sabzi can be made with or without a gravy.

INGREDIENTS:

Homemade paneer

Capsicum - 1

Cumin seed - 1 tsp

Ginger garlic paste - 1 tsp

Onion - 1

Tomato purée - 1

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Kasoori methi - 1/2 tsp

Cream - 1/4 cup

Salt to taste

Coriander leaves

METHOD:

1.Heat oil in a pan/kadai, add cumin seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process.

2. Add ginger garlic paste and saute for a few more minutes until the raw smell goes.

3. Then add turmeric powder, coriander powder, chili powder and cumin powder. Fry till the raw smell goes. (Stove should be in low flame).

4. Add tomato puree, salt and cook till the oil leaves the side.

5. Add the capsicum pieces. Let the capsicum get cooked a little.

6. Add water as per your consistency and cook it for 2 to 3 min.

7. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the masala.

8. Add garam masala powder, kauri methi, and heavy whipping cream. Let it boil well. Let the masala and the flavors get incorporated with the paneer well.

9. Switch off the flame and garnish with finely chopped coriander leaves. Serve this delicious paneer capsicum gravy hot with roti, paratha, naan or pulao.

June 29, 2018

VANILLA ICE CREAM (EGGLESS)

by passion of cooking, in Desserts

Homemade ice cream is delicious and surprisingly easy to make. Vanilla is the king of ice cream flavors and the classic vanilla flavored ice cream is sure to make you nostalgic. Go creative with toppings of your choice and create a perfect dessert.

INGREDIENTS:

Heavy Cream - 1 cup Milk - 1 cup Vanilla essence - 1/2 tsp Corn flour - 1 tbsp Powdered Sugar - 1/2 cup

METHOD:

1. Mix cornflour in quarter cup of milk.

2. Boil the remaining milk in a pan. When you see gentle boil in the milk, add cornflour mix to it and keep stirring.

3. Let it simmer for another 5 to 6 minutes or till it gets thick and dense in consistency. Keep stirring constantly to prevent the milk from browning at the base.

4. Now that the milk has turned thick, turn off the flame and let it cool down.

5. In a bowl, whip the cream with an electric beater for 2 minutes.

6. Add vanilla essence to the whipped cream and whip for one minute.

7. Now add powdered sugar and whip again for 1 to 2 minute. Then add boiled milk to the mix and stir everything really well.

8. Let the ice cream set for 2 hours in the freezer. After 2 hours, take out the bowl and whip it for another 3 to 4 minutes.

9. Pour the mixture in a plastic container and deep freeze for 5 to 6 hours or overnight.

10. Your soft, creamy, melt in the mouth ice cream is ready to be scooped and served.

June 28, 2018

GREEN PEAS CURRY

by passion of cooking, in Side dish for idiyappam

Green peas curry is a tasty side dish which can be served with Idiyappam, Appam, porotta, dosa, chapati. Dried green peas is best for making this Kerala style green peas curry. The addition of coconut milk gives a nice flavor to this curry.

INGREDIENTS:

Green peas - 1 cup

Potato - 1

Onion - 1

Tomato - 1

Green chili - 3 to 4 (slit)

Ginger - 1-inch piece

Curry leaves

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Coriander powder - 1 tbsp

Garam masala powder - 1 tsp

Coconut milk - 1/2 cup

Bay leaves - 1

Salt to taste

Oil - 1 tbsp

Mustard seeds - 1 tsp

METHOD:

1. Soak green peas overnight, pressure cook for 3 whistles with 2 cups of water.

2. In a pan, heat oil, splutter mustard seeds and add bay leaves.

3. Add onion, crushed ginger, green chili and curry leaves. Saute until onion turns light brown.

4. Add turmeric powder, coriander powder and saute till the raw smell goes.

5. Add red chili powder and garam masala powder. Saute well.

6. Add chopped tomato. Let it cook for few mins and don't make tomatoes mushy.

7. Add the cooked peas, chopped potato, and salt.

8. Cook for 15 mins or until potato cooks.

9. Add coconut milk and bring it to a boil in low flame. Switch off the flame.

10. Garnish with coriander leaves and serve it with Idiyappam/Appam/Chapathi.

Idiyappam & Peas curry

June 27, 2018

Onion Samosa is a mini samosa made using spring roll pastry or spring roll sheets and is a very popular Hyderabadi mini samosa which is usually accompanied with tea in Hyderabad. It is also popularly known as Irani samosa because it is sold in Irani tea shops and Irani cafe's.

INGREDIENTS:

Wheat flour - 1/2 cup

Maida - 1/2 cup

Sugar - pinch

Salt to taste

Ghee - 2 tsp

Water as required

For Onion Filling:

Onion - 2 (small) chopped

Thin poha - 1/2 cup

Red chili powder - 1 tsp

Garam masala - 1/4 tsp

Chat masala - 1/2 tsp

Salt to taste

Green chili - 2

Coriander leaves

METHOD:

Prepare sheets:

1. In a bowl, add wheat flour, maida, sugar, salt, and ghee.

2. crumble the dough.

3. Add water as required and knead to smooth dough and keep it aside for 20 - 30 mins.

4. Divide the dough into equal sized balls and roll it out very thinly in an oval or round shape.

5. Cut the sides and get to a perfect rectangle shape.

6. Put the sheet on hot tawa and roast for just 10 sec on both sides.

Prepare Stuffing:

1. In a large mixing bowl take chopped onions and poha.

2. Add red chili powder, garam masala, chat masala and salt.

3. Then add green chili and coriander leaves.

4. Mix well and keep aside.

Making samosa:

1. Start folding the samosa sheet into triangle and stuff the stuffing.

2. Seal with maida paste (mix maida and water to make a paste).

3. Fold the sheet to form a triangle.

4. Deep fry to golden brown.

June 26, 2018

SEMIYA PAYASAM

by passion of cooking, in Desserts

Semiya payasam or vermicelli payasam is a delicious payasam recipe made using vermicelli in milk. This recipe is quite a popular recipe in south India as a sweet dish and often made during festivals or during certain occasions.

INGREDIENTS:

Semiya - 1 cup

Water - 5 cup and 3 cup

Milk - 6 cup

Sugar - 1 &1/2 cup

Ghee - 1 tbsp

Cashews - 10

Raisins - 10

Cardamom powder - 1 tsp

METHOD:

1. Heat 1 tsp ghee in a pan and roast Vermicelli/semiya until light golden brown. Remove and keep it aside.

2. In the same pan, heat some more ghee and fry cashew nuts and raisins. Keep it aside.

3. In a vessel, boil 5 cup water. Then add semiya and cook it until soft.

4. Drain the cooked semiya and keep it aside.

5. Boil milk and 3 cup water in a heavy bottomed pan/uruli, stir on medium heat so that the milk and water mixture reduced to half.

6. Add cooked semiya and sugar.

7. Cook for another 10 mins. Then add cardamom powder.

8. Garnish the payasam with roasted cashews and raisins.

June 25, 2018

CURD RICE

by passion of cooking, in Rice recipe

Curd Rice is a delicious easy south Indian recipe where cooked rice is mixed with curd and a tempering is done to it. It is a full meal in itself and can be had any time of the day. You can cook the rice for this in a pressure cooker and let it cool before mixing it with curd or best is to use leftover rice. It can be served with potato fry.

INGREDIENTS:

Raw rice - 1/2 cup

Curd - 1/2 cup

Coriander leaves

Green chili - 2 to 3

Ginger - 1inch piece

Salt - as needed

Onion - 1

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Cashew nuts, broken - 1 tbsp

Curry leaves
Peanuts - 10 Asafoetida

METHOD:

1. Wash the rice and pressure cook with 1cup of water for 3 whistles.

2. Bring the rice to room temperature.

3. Heat oil in a pan.

4. Once the oil is hot, add mustard seeds, urad dal, and channa dal and let them crackle for a few seconds.

5. Add cashews, peanuts, green chili, curry leaves and asafoetida. Fry until cashews and peanuts turn a little brown.

6. Pour 1/4 to 1/2 cup water and add salt.

7. Add the rice and curd. Cook it in a low flame for 5 mins.

8. Add water or curd if required.

9. Switch off the flame and add finely chopped onion and coriander leaves.

10. Serve the curd rice with potato fry and pickle.

June 25, 2018

POTATO FRY

by passion of cooking, in Stir fry/ mezhukuvarati

Basically, a spicy and crunchy potato dish which is served as a side dish for rice. A simple, easy and quick fried potato recipe.

INGREDIENTS:

Potato - 2

Coconut oil - 3 tbsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Salt to taste

Curry leaves

Mustard seeds

METHOD:

1. Peel the potatoes and cut into cubes.

2. Coat the potatoes with turmeric powder, red chili powder, salt and 1 tsp oil.

3. Heat a nonstick pan or a thick bottomed pan with remaining oil.

4. Add mustard seeds and curry leaves.

5. Once the mustards flutters, add the coated potatoes into it.

6. Stir and spread the potatoes gently making sure to coat it with oil.

7. Fry the potatoes till it turns golden brown in color from all the sides.

8. Stir occasionally for even cooking of potatoes. Make sure to fry on medium flame else potatoes will not cook from inside and turn crispy.

9. Switch off the flame and serve this with curd rice or with hot steamed rice with rasam.

June 22, 2018

GOBI PARATTA

by passion of cooking, in Dinner

Gobi Paratha is a type of paratha that is stuffed with flavored cauliflower. It is a bread with North Indian origin and is predominantly popular in the Indian subcontinent. It is made especially by Punjabi’s and is served with curd and pickle.

INGREDIENTS:

For Chapathi Dough:
Wheat flour - 1&1/2 cup
Salt to taste
Butter - 1/2 tbsp
Water as required

For Stuffing:
Oil - 2 tsp
Cumin seeds - 1/4 tsp
Ginger - 1-inch piece
Green Chili - 2
Cauliflower grated - 2 cup
Turmeric powder- 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Dry mango powder - 1/4 tsp
Salt to taste
Coriander finely chopped

METHOD:

In a bowl add wheat flour, butter and salt. Mix them well and knead the flour with water to make a smooth dough. Cover the dough and leave it for half an hour.

Gobi stuffing:

1. Heat oil and add cumin seeds. Let it splutter.

2. Add green chili, crushed ginger, coriander powder, grated cauliflower. Mix well.

3. Then add turmeric powder, red chili powder, dry mango powder, garam masala, and salt. Saute well and cook for 5 to 8 mins.

4. Finally, add coriander leaves and keep aside.

Rolling and making paratha:

1. Take a medium sized ball from the chapathi dough, roll about 5 inches in diameter.

2. Place 1tbsp gobi mixture in the centre and close it from the edges.

3. Now press this dough ball with hands and flatten it so that the stuff settles down.

4. Sprinkle some flour and roll to of a chapati size.

5. On a hot tava place the rolled paratha and cook both sides.

6. Apply Ghee on the both the sides and pour some on the corners. Keep on turning the sides until it turns brown from both the sides.

7. Serve hot gobi parathas with curd and pickle.

June 21, 2018

KATTU SAARU / LEMON RASAM

by passion of cooking, in Curry

Kaattu saaru/ Lemon rasam is one of the most popular rasam in Udupi,South India. Kattu refers to daal in Kannada. It is easy to prepare and tastes delicious. It goes well with hot steamed rice.

INGREDIENTS:

Toor dal - 1/2 cup

Tomato - 1

Green chili - 2

Ginger - 2inch piece

Coriander leaves - handful

Lemon - 1/2

Turmeric powder- 1/2 tsp

Ghee- 2 tsp

Asafoetida - pinch

Salt

For Seasoning:
Ghee - 1 tbsp
Cumin seeds - 1 tsp
Red chilly - 2
Curry leaves

METHOD:

1. Pressure cook toor dal till mushy and mash well.

2. Heat a pan/vessel, add ghee, cumin seeds, broken red chilly and curry leaves.

3. when cumin seeds splutter add chopped tomatoes, crushed ginger, green chilies and turmeric powder.

4. Add water and let it boil for 5 mins.

5. Add mashed toor dal, salt, and asafoetida. Add more water as per the consistency required. Bring it to boil and switch off the flame.

6. Finally, add some chopped coriander leaves and squeeze some lemon juice.

7. Serve Kattu saaru/ lemon rasam with hot steamed rice.

June 20, 2018

GHEE ROAST DOSA / NEY ROAST DOSA

by passion of cooking, in Breakfast

Everyone has seen and tasted cone-shaped ghee roast dosa in restaurants. Kids like this very much and they call as cone dosa. We make this delicious dosa in our home. This is very easy to prepare and you can please your kids as well.

INGREDIENTS:

Idly rice - 3 cup
Urad dal - 3/4 cup
Fenugreek seeds - 1 tsp
Salt to taste
Ghee

METHOD:

Prepare Dosa Batter:

1. Soak rice, urad dal and fenugreek seeds in a bowl for 4-6 hours. Strain.

2. Grind the rice, fenugreek seeds and urad dal mixture in a grinder.

3. Add salt to taste.

4. Cover mixture and let sit overnight.

Preparing Ghee Roast:

1. Heat the pan in a medium flame. Grease the pan with the oil.

2. Pour one ladleful of batter in the center of the pan. Spread it using a spiral motion from the center to the edges as a round shape with the ladle itself.

3. Drizzle a spoon full of melted ghee over dosa.

4. Now, you could see another side of dosa turns to golden color. Wait for few more seconds till dosa becomes light brown and crispy.

5. No need to turn or flip dosa to another side.

6. Cut the dosa from the middle to outside Roll dosa from the cut end to the other end till reaches a corn shape(in the picture).

7. Serve hot with chutney or Sambar.

June 18, 2018

VENPONGAL & SAMBAR

by passion of cooking, in Rice recipe

Ven Pongal (also called as Khara Pongal) is a traditional South Indian breakfast dish. Rice and Dals are cooked together and further seasoned by ghee, pepper, cumin and curry leaves. It is very easy and quick. The flavor of ghee with pepper is the unique taste of Pongal. The shine and smell of ghee in Pongal will tempt everyone to have more. It’s a comfort food and goes very well with coconut chutney or sambar. Also, it is a traditional neivedhyam (offering to God) in most of the temple in Tamil Nadu. Today I am sharing another sambar recipe which also goes well with Ven Pongal. They both are made for each other.

INGREDIENTS:

For Ven Pongal:

Raw rice - 1 cup

Moong dal - 1/2 cup

Water - 5 cup

Ghee - 4 tbsp

Asafeotida - pinch

Ginger - 1inch piece

Green chili - 2 to3

Salt to taste

Cashews - 10 to 15

Pepper - 1 tsp

Cumin seeds - 1 tsp

For Sambar:

Moong dal - 1/4 cup
Brinjal - 1
Potato - 1
Carrot - 1
Onion -2
Tomato -2
Sambar powder - 1 tsp
Salt as required
Oil - 2 tsp
Asafoetida - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal -1/2 tsp
Curry leaves

METHOD:

Preparing Pongal:

1. Dry roast rice and dal over medium heat for a couple of minutes. Dal should not change its color. Once you feel the nice aroma of the dal turn off the heat and rinse it in water for a couple of times.

2. Melt Ghee in a cooker and add asafoetida, ginger and green chilies. Give it a stir and add the rice and dal. Mix it well with the ghee and then add water.

3. Also add required salt, Cover and let it cook for 4 whistles on a medium heat.

4. Melt ghee in a pan and roast cashews, once the cashews turn golden add peppercorns. Also add in cumin seeds, curry leaves. Mix it once and turn off the heat.

5. Add the tempering to the Pongal and mix well. If you wish you can add more ghee at the end to get nice aroma and taste.

Preparing Sambar:

1. Chop all the vegetables including onion and tomato finely. Wash and peel the skin of carrot and potato and then chop finely.

2. In a pressure cooker, add chopped carrots, potato, brinjal, moong dal and required water. Cook for 3 whistles. Keep it aside.

3. Heat oil in a pan, add asafoetida and mustard seeds. When mustard seeds sizzle, add urad dal and curry leaves.

4. Add finely chopped onion and saute till it becomes transparent.

5. Add tomatoes and cook till tomatoes become mushy.

6. Add sambar powder, pressure cooked vegetables + dal mix, needed salt, 1 cup of water and boil on medium heat for 5-10 minutes. This sambar should be watery, so adjust water accordingly.

7. Garnish with coriander leaves.

Serve Ven Pongal hot with piping hot sambar!!!!!

June 16, 2018

CHAKKA PRATHAMAN

by passion of cooking, in Desserts

Chakka Pradhaman is a traditional payasam or pudding of Kerala made with jackfruit. Usually this chakka pradhaman is prepared using chakra varatti.

INGREDIENTS:

Chakka varati - 1 cup

Jaggery - 1/8 cup

Thin Coconut Milk - 1.5 cup

Thick Coconut Milk - 1/2 cup

Cardamom powder - 1/2 tsp

Coconut Slices - 2 tbsp

Ghee - 1 tbsp
Cashew nuts - 10

METHOD:

1. Dissolve the jaggery in 1/2 cup of water and strain for impurities.

2. Add the chakka varatti to this jaggery syrup and let mix it well, until the varatti dissolves and mixes well with the syrup.

3. Now add the thin coconut milk and let everything boil for 6 to 7 minutes.

4. Remove from heat and add the thick coconut milk. Mix well.

5. Add cardamom powder and mix well.

6. Heat a small frying pan with ghee and fry the coconut pieces till they turn brown.

7. Also, add cashew nuts and fry.

8. Add this to the pradhaman.

9. Delicious Pradhaman /Payasam is ready to serve. Serve hot or chilled as you wish and Enjoy!!

Paneer and capsicum is a wonderful combination and they together make a great side dish for all Indian flatbreads and pulaos. The sabzi can be made with or without a gravy.

INGREDIENTS:

METHOD:

Homemade ice cream is delicious and surprisingly easy to make. Vanilla is the king of ice cream flavors and the classic vanilla flavored ice cream is sure to make you nostalgic. Go creative with toppings of your choice and create a perfect dessert.

INGREDIENTS:

METHOD:

Green peas curry is a tasty side dish which can be served with Idiyappam, Appam, porotta, dosa, chapati. Dried green peas is best for making this Kerala style green peas curry. The addition of coconut milk gives a nice flavor to this curry.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Semiya payasam or vermicelli payasam is a delicious payasam recipe made using vermicelli in milk. This recipe is quite a popular recipe in south India as a sweet dish and often made during festivals or during certain occasions.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Basically, a spicy and crunchy potato dish which is served as a side dish for rice. A simple, easy and quick fried potato recipe.

INGREDIENTS:

METHOD:

Gobi Paratha is a type of paratha that is stuffed with flavored cauliflower. It is a bread with North Indian origin and is predominantly popular in the Indian subcontinent. It is made especially by Punjabi’s and is served with curd and pickle.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Everyone has seen and tasted cone-shaped ghee roast dosa in restaurants. Kids like this very much and they call as cone dosa. We make this delicious dosa in our home. This is very easy to prepare and you can please your kids as well.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

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