Friday, 4 August 2017

ALMOND POWDER /BADAM POWDER

I was so happy when my cousin brought some dry fruits from Abu dhabi like almonds, pistachio, nuts etc... On the previous day only i was thinking of buying almonds to make powder and made a plan to go to market after my daughter's school. Is it telepathy? I could not understand , the next day it is in my hands. I felt so happy and immediately I prepared Almond powder. Since then My daughter is having milk with almond powder. 
ALMOND POWDER

WHAT YOU NEED :

Almonds - 75 numbers

Pistachio - 30 numbers

Sugar - 12 -15 tbsp 

Cardamom pods - 25

Saffron  strands - 3-4

Turmeric powder - 1/2 tsp
BADAM POWDER !

HOW TO MAKE :

Powder all the above in mixer jar to a smooth fine powder.

Transfer the powder in a clean, dry and airtight container.

TOMATO SAUCE / KETCHUP

How to make Tomato sauce? Why Not you follow these simple steps to make this yummy sauce? When the Tomatoes become cheaper and and really fresh please try this recipe. 
TOMATO SAUCE

WHAT YOU NEED :

Tomatoes - 8-10

Dry red chilly - 4-5

Vinegar - 1/4 cup

Onion - 1 small, chopped

Garlic - 6-7 cloves, chopped

Black salt - a pinch

Sugar - 2-3 tbsp

Crystal salt - 2-3 tsp 

Oregano - 1 tsp

Sodium benzoate - 1/4 tsp, dissolved in warm water
TOMATO SAUCE / KETCHUP


HOW TO MAKE :

Wash tomatoes and chop in pieces.

In a vessel put chopped tomatoes, chopped onion and chopped garlic, halved dry red chilly and cook over high flame for 5 minutes. Keep stirring in between.

Then reduce the heat and cook till all the water contents evaporates.

Next add black salt, vinegar, sugar, salt and oregano. Cook over low flame for another 10 to 15 minutes over low flame.

When all the water goes add sodium benzoate and mix mix well. Put off the flame.

Allow to cool it completely, then make a smooth paste in a mixer jar. Fill in a jar and refrigerate.  

Thursday, 6 July 2017

MILLET FLOUR / RAGI POWDER PROTEIN LADDU

Every one knows that Ragi / Millet is good for health. From Ragi we make Chappati, roti, biscuit, cookies, sweets .. so many things. Today I made Ragi flour laddu, adding protein powder. We had bought protein powder for my daughter some time back. She did not like its taste in milk and she stopped taking it. I did not want to waste this expensive powder, so  thought of making use of it in future and kept in fridge. I was sitting in front of TV watching some news, then suddenly felt making something with the protein. Got up and checked whether there is ragi in the container, everything was there which i wanted for making laddus. Making laddu is very simple procedure and not at all a messy affair. 

MILLET FLOUR AND PROTEIN BALLS

WHAT YOU NEED :

Millet powder / Ragi powder - 1 cup

Protein powder - 3 tbsp, heaped

Jaggery powder - half cup

Cardamom powder - 1/2 tsp

Cashew nut bits - 1 tbsp

Ghee
MILLET FLOUR PROTEIN LADDU


HOW TO MAKE :

Heat kadahi with 2-3 tsp ghee.

First add cashew bits and fry till it is little brown. Fry on low heat, otherwise it gets burnt. Remove.

Then add millet powder, roast on low heat till you get aroma. Put off the fire.

Now add protein powder, jaggery powder, cardamom powder and cashew nuts. Mix well.

Add a tbsp of ghee and mix again. 

Now make laddus taking some mixture in your hand. If the laddus are not forming add some more ghee and make laddus.

You can store Millet flour laddus in air tight container at least for 15 days.

Wednesday, 5 July 2017

BITTER GOURD CRISPY FRY / PAVAKA VATTAL

When I bought a bag full of bitter gourds from the market, I prepared almost all the GSB

Dishes. Still, I had many in the fridge. Once I saw a lovely dish in a food group, posted by my

dear friend Manju Rao who said this dish is prepared during Christian weddings, in Kerala.

Since then I was restless till I had prepared the dish. Here's the recipe.
BITTER-GOURD CRISPY FRY


WHAT YOU NEED:

Bittergourd - 2 , cut 3" length and sliced thin

Onion - 2, sliced thin

Green chilly - 5, slit

Ginger - 1/2 inch piece, chopped finely

Red chilly flakes / red chilly powder -

Curry leaves - 1 spring

Salt
PAVAKA VATTAL...


HOW TO MAKE  :


Apply salt to the sliced bittergourd and keep for an hour.

After an hour squeeze the bittergourd to take out the salty water.

Now in a vessel put the squeezed bittergourd, chopped ginger and slit green chilies. Heat it and cook over a low flame for 5 minutes.

Then heat enough oil in a kadahi.

When hot add Curry leaves and fry till they are crispy. Remove .

Then put sliced onions, fry till they are brown and crisp. Remove.

Then add bittergourd along with chilli and ginger. Fry them till they are brown and crisp. Remove.

Now add all the fried items in a big bowl and mix well.

Sprinkle little chilly flakes / chilli powder and salt if needed.

When it is cool store in a air tight container. It will last for 2-3 days.

JACKFRUIT CHIRCHIRAYILE/ HALWA

A very simple recipe, goes well with Dosa , chappati or poories. Chirchirayile means just mashing while frying with ghee, which makes aromatic dish. I have prepared this with ripe nendra baale, this time I used ripe jackfruit bulbs.
JACKFRUIT CHIRCHIRAYILE AND DOSA

WHAT YOU NEED:

Jackfruit bulbs - 2 cups, chopped

Sugar - to taste (according to the sweetness of the jackfruit.)

Ghee - 2-3 tbsp

Cardamom powder - 1/2 tsp (optional)
PONSA GHARO CHIRCHIRAYILE....


HOW TO MAKE :

In a thick bottomed vessel put chopped jackfruit and keep on the heat.

Allow to cook till the water contents evaporates.

Then add sugar and ghee. 

Fry the pieces in ghee on a medium heat. Mash the pieces with the back of  the spoon. Stir in between.

When it becomes little brown, put off the fire.

Add cardamom powder. Mix well

Serve Jackfruit chirchirayile along with Dosa/ Chappati.

Wednesday, 28 June 2017

JACK FRUIT SEED / BIKKAND SONG

Yesterday I got a big ripe jackfruit from a friend's place. I think this will be the last jack fruit of this season. Here I am the only person who eats jackfruit as well as its seeds. I always keep a few seeds and put remaining seeds in my kitchen dustbin. This time I thought not to waste and use each seed in a best way and my family make eat Bikkand. Here is the recipe which I prepared to day.
JACK FRUITS SEED SPICY CURRY

WHAT YOU NEED :

Jack fruit seeds - 1 cup, washed, peeled and cut

Onion - 1 big, chopped , diced

Cumin seeds - 1/2 tsp

Coriander seeds powder - 1 tsp

Red chilli powder - 1/2 tsp or as per taste

Tamarind - gooseberry size ball

Asafoetida - little , diluted in water

Salt - to taste
JACK FRUIT SEEDS

BIKKAND SONG

HOW TO MAKE :

Pressure cook the cut jackfruit seeds for 15 minutes or till they are soft.

Soak tamarind in 1/2 cup hot water for 5-10 minutes and squeeze to make juice of it. 

Mix red chilli powder, coriander powder and  tamarind juice well and keep aside.

Heat kadahi with a tbsp oil. 

Add cumin seeds, when it splutters add onion, fry them till they are translucent.

Now add red chilli tamarind mixture and stir well.

Allow to cook fro few minutes.

Then add jack fruit seed pieces, mix well.  

Add salt, asafoetida and some water. Let it boil for few more minutes.

Serve Jackfruit seed / Bikkand song with rice or Rotis




Tuesday, 27 June 2017

CUCUMBER/ MAGGE AND VAALI/MALABAR SPINACH SAARUPKARI

This is a simple GSB preparation. 

WHAT YOU NEED : 

Cucumber - 1 medium

Vaali leaves - about 15

For seasoning:

Mustard seeds or Garlic cloves - mustard seeds - 1tsp/ garlic cloves - 5-6, crushed

Dried red chilli - 3-4

Salt

HOW TO MAKE :

Wash and peel the cucumber and cut in cubes.

Same way wash Vaali leaves and chop.

Put both vegetables in a vessel with 2 cups of water.

Now heat 3-4 tsp oil in a small pan, add mustard when it splutters add broken dried red chilli. saute for seconds. Or instead of mustard add crushed garlic in hot oil, when it becomes brown color add broken dried red chilli. Saute for seconds. Pour this seasoning over the vegetables. 

Mix salt. Pressure cook this saarupkari for 10 to 15 minutes.

Serve hot with rice.

Wednesday, 21 June 2017

TOMATO CHUTNEY

We get tomatoes in all the seasons and it is very cheap vegetable also. Some times i buy in bulk and prepare Tomato Sauce, It lasts for more than a month if you store in the fridge. I have already posted a chutney recipe in my blog. Today I prepared chutney with Tomatoes in a different version, the recipe I got from internet, thanks to the blogger. Very easy and tasty recipe. 
TOMATO CHUTNEY

WHAT YOU NEED :

Ripe tomatoes - 5-6

Cumin seeds - 1 tsp

Dry red chilli - 4

Garlic cloves - 4, crushed and peeled

Coconut gratings - 2 tabsp , it is optional, But I added coconut, it gives thickness and taste.

Jaggery - 1 tsp

Salt - to taste

FOR SEASONING : 

Mustard seeds - 1 tsp

Udad dal - 1 tsp

Curry leaves - 1 sprig
TOMATO CHUTNEY AND METHI PARANTHA !

HOW TO MAKE:

Wash and chop the tomatoes in cubes.

Heat kadahi with 1 tbsp oil.

When hot add cumin seeds. when it flutters add dry red chilli and crushed garlic, fry for few seconds.

Now add tomatoes, fry them on high flame for for 5 minutes. By the time all the water goes off.

Reduce the heat, then add jaggery and salt. Mix well. 

Cook on low flame till tomatoes are mushy. Put off the fire.

When it is cool grind to a fine paste along with coconut gratings.

Now heat 2-3 tsp oil.

Add mustard seeds, udad dal and and curry leaves. Fry for few seconds.

Then immediately pour the tomato paste in, and add 1/2 cup water. Mix well.

Cook again for 5 minutes on low flame.

Transfer Tomato chutney in a serving bowl.

Serve Tomato chutney with chappati, Paranthas , pulkas or even Dosa.


METHI PARATA / PARANTHA

METHI PARANTHA WITH TOMATO CHUTNEY


WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Fenugreek leaves / Methi leaves - 1 cup, finely chopped

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin seed powder - 1/2 tsp

Coriander seed powder - 1/2 tsp

Salt to taste
FENUGREEK LEAVES  WITH TOMATO CHUTNEY

Ghee - for frying

HOW TO MAKE :

In a mixing bowl add salt, red chilli powder, garam masala powder, cumin powder, coriander powder and red chilli powder. Put a little water and mix all the powders.

Now add wheat flour, fenugreek leaves and little water to make chappati dough. 

Knead well, then add little ghee, again knead and keep aside for 15 minutes.

Now make balls from the dough and roll it as chappati,

Fry on tava on both sides, adding enough ghee.

Serve Methi Parantha along with Tomato chutney.

Thursday, 25 May 2017

ANDHRA STYLE PUMPKIN UPKARI

ANDHRA STYLE PUMPKIN UPKARI

WHAT YOU NEED:

Pumpkin pieces - 2 cups

Mustard seeds - 1/2 tsp

Udad dal - 1 tsp

Asafoetida powder - 1/4 tsp

Cummin seeds - 1/2 tsp

Dry red cilly - 2 broken

Ginger - 1/2 tsp, finely chopped

Curry leaves - 1 spring

Salt - to taste

ANDHRA STYLE PUMPKIN UPKARI


HOW TO MAKE:

Wash pumpkin, cut in pieces and keep aside.


Heat a tbsp oil in kadahi, when hot add mustard seeds and cummin seeds. When it splutters add udad dal, ginger and saute.


Add dry red chilly, asafoetida and Curry leaves. Stir well.


Now add pumpkin pieces, mix well. 

Reduce the heat to minimum, add salt and mix well.

Cover and cook slowly on low heat. I cooked it till crunchy and it tasted better.

Serve Pumpkin upkari as side dish.




Friday, 28 April 2017

TOMATO CHUTNEY

A simple recipe of condiment/ chutney, I made it today. It goes well with poori and also as side dish with steaming rice.
TOMATO CHUTNEY

WHAT YOU NEED:

Tomatoes - 3, chopped

Onion - 1, chopped

Coriander seeds - 1 tbsp

Tamarind piece - a small piece

Turmeric powder - 1/4 tsp

Asafoetida / Hing - a small piece

Dry red chilly - 2 or to taste

Sugar - 1 tsp

Salt - to taste

FOR SEASONING:

Mustard seeds- 1 tsp

Curry leaves - 1 spring

Oil - 2 tsp
POORI WITH TOMATO CHUTNEY

HOW TO MAKE:

Heat a small pan with a tsp oil. Roast red chilli, remove.

Then roast coriander seeds, remove.

Roast Hing . Remove from the pan.

Now add a tsp oil in the pan, add chopped onion and fry till just change the color. Remove from the pan.

Add chopped tomatoes and fry till its raw smell disappears and becomes soft. Add turmeric powder to it , stir well, then remove.

When cool grind roasted ingredients along with tamarind and salt.
Transfer it to a bowl.

Heat 2 tsp oil in a small pan.
When hot add mustard seeds and Curry leaves. Pour it over Tomato chutney.
Serve Tomato chutney along with Poori.

Wednesday, 19 April 2017

AAM SAAT

Aam saat is my childhood memory, my grandmother used to prepare this when we were small children. I loved it eating like candy. Since it is mango season we started getting lots of mangoes from our backyard mango tree. The mangoes are very big and juicy and also sweet. We need not to add sugar in this Aam saat. But I added very little sugar to it when i put it for drying under the sun. Here the recipe goes..
AAM SAAT

WHAT YOU NEED :

Ripe mangoes - 2 +2

Sugar - to taste

Cardamom powder (optional)

HOW TO MAKE:

 Take the pulp from 2 mangoes , squeeze well or you can make its puree.

Heat mango puree and keep stirring till it becomes little hard about 10-15 minutes on medium heat.

when cold spread thin over a plastic sheet or tray and keep under the sun for 2 days. If the sunlight is very strong then i think one day is enough.

Again make the same procedure of other two mangoes. 

sprinkle sugar and cardamom powder over the first spread.

When the mango pulp is cooled spread thin over the first spread. Keep under the sun. 

When Aam saat is dried remove from the sheet and cut with sharp knife.



BANANA SHAKE WITH MINT FLAVOR AND CORNFLAKES

Today I made my breakfast very simple and healthy, actually I was very lazy to make any of my normal breakfast. so wanted to be more lazy.  Here is the recipe for lazy people...
BANANA SHAKE WITH CORNFLAKES.. OF-COURSE MINT FLAVOURED  

WHAT YOU NEED : 

Bananas - 2 small size

Green but dried mint leaves - a few

Lemon juice - 1 tsp

Chilled milk - 1 cup

Sugar - to taste

Cornflakes - 1/4 cup
BANANA SHAKE WITH DRIED MINT

SIMPLE AND HEALTHY - MILKSHAKE WITH CORNFLAKES ON THE TOP..

HOW TO MAKE :

Chop bananas and put chopped bananas, dried green mint leaves, lemon juice, chilled milk and sugar in a blender and blend till smooth.

Pour in a glass and put cornflakes over the top and serve.




Friday, 7 April 2017

BANANA MILK SHAKE

Milk shake is prepared in different ways, everything is depending on one's taste. It is very simple and if you have vanilla ice cream simply lying in your freezer, simply throw it in your milk shake. 
BANANA MILK SHAKE

WHAT YOU NEED :

Banana - 2 

Ice cream (vanilla) - 2 scoops

Milk - 2 cups

Sugar - to taste
BANANA MILK SHAKE

HOW TO MAKE :

Blend all the above till it is smooth and frothy.

chill it.

Serve chilled banana milk shake in tall glasses along with 1-2 ice cubes.

CUCUMBER JUICE

Cucumber is available through out the year here. It has got high water contents. Cucumber juice is one of the best drinks on summer heat. Also it contains vitamin K, best for skin.
CUCUMBER JUICE

WHAT YOU NEED :

Cucumber - 2

Mint leaves - 4-5

Sugar - as per taste
CUCUMBER JUICE

HOW TO MAKE :

Blend all the above in a blender to smooth.

Chill the cucumber juice and Serve in glasses.

Friday, 31 March 2017

GARDUDDE HALVA / ASH GOURD HALVA

I have already posted gardudde halva recipe, sometime back. Gardudde is a slim variety of ash gourd, good for making halva. This recipe is a little different from the previous one. Please do check it and try.
GARDUDDE HALVO


WHAT YOU NEED:

Gardudde /Ash gourd -1

Jaggery - 5 cubes

Cardamom powder - 1 tsp

Raisins - 1 tbsp

Ghee - 1 tbsp
GARDUDDE HALVA

HOW TO MAKE:

Wash Ash gourd, remove it's skin and grate.

Crush jaggery to powder.

Heat a thick bottomed kadahi, put grated Ash gourd and cook on medium heat till all the water content goes.

Now add jaggery, mix well. Then again it becomes watery. Allow to cook till the water disappears. Then it will become thick mass and it will have glossy looks.

Then add ghee and raisins, and cardamom powder., mix well. Put off the stove.

Serve gardudde halvo as dessert.

Thursday, 30 March 2017

BATATE VAAGU /POTATO SPICY CURRY

Batate vaagu is a GSB preparation, mainly prepared at the time of temple festivals and weddings, because it contains no onion and garlic. Last week my sister-in-law gave this recipe to me, since then i was waiting for the right time. I remember, had tasted this curry when I was a little girl and that too at a wedding. The curry is really yummy, goes well with rice or chappatis. The recipe goes like this.....
BATATE VAAGU

WHAT YOU NEED:

Potatoes - 2 medium

Tomato - 1 big

Tamarind - a small piece

Dry red chilly - 4-5

Coconut - 1 big handful, grated

Coriander seeds - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Salt - to taste
POTATO SPICY CURRY / BATATE VAAGU


HOW TO MAKE :

Wash potatoes and cut in cubes.

Also cut tomato. If tomato is very sour then no need of adding tamarind. Here i have added tamarind because the tomato was sweet.

Heat a tsp of oil in a small pan. Roast dry red chillies carefully, see that not to burn.

Remove the chillies

Now roast coriander seeds till you get the aroma.

Now grind coconut gratings roasted chillies, roasted, coriander seeds and tamarind along with little water to make a smooth paste.

Then heat a tbsp oil in kadahi, splutter mustard seeds, then add curry leaves.

Add cubed potatoes, fry for few minutes.

Now add tomato pieces, fry again.

Add ground masala and 1 cup of water to it. 

Add salt, cover and cook till potatoes are cooked.

The curry should be thick, having very little gravy.

Serve Batate vaagu as side dish./ chappati/Rotis.




CAULIFLOWER MANCHURIAN WITH GRAVY

CAULIFLOWER MANCHURIAN

WHAT YOU NEED:

Cauliflower -1 medium, about 20-25 florets

Maida - 1 cup

Corn flour - 1 tbsp + 1 tbsp

Ginger - 4tsp , finely chopped

Garlic - 4 tsp, finely chopped

Red chilli powder - 1/2 tsp

Green chilli - 2, chopped

Tomato sauce - 2 tsp

Soya sauce - 1 + 1 tsps

Vinegar - 1 tsp

Onion - 1/2, chopped

Spring onion - 3 with greens, finely chopped

Salt - to taste

GOBI MANCHURIAN


HOW TO MAKE:

Soak florets in salt water for at least 15 minutes, drain and keep aside.

Now in a mixing bowl, add maida, 1 tbsp cornflour, salt, 2 tsp each ginger and garlic, red chilli 
powder, soya sauce and mix well adding little water to make a very thick batter.

Then dip cauliflower florets in the batter and deep fry them on a medium heat. Keep fried florets aside.

Now mix 1 tbsp cornflour in a cup of water in a small bowl.

Heat 1 tbsp oil in kadahi.

When hot add chopped ginger garlic and chopped green chilli, fry till aroma comes. Then add chopped onion, fry till translucent.

Now add spring onion,fry again for a minute.

Add 1 tsp soya sauce, tomato sauce, vinegar and salt. Mix well.

Then add cornflour mix, stir well till it gets shiny and thick. If it is too thick add half cup water, to get the gravy, stir well.

Finally add fried florets, stir and cook for few minutes more.

Garnish with spring onions greens over it.

Serve Cauliflower Manchurian along with chappati/ phulkas/ rotis.

Monday, 27 March 2017

UKDO TANDLA BHAKRI / BOILED RICE BHAKRI

BOILED RICE BHAKRI

WHAT YOU NEED:

Boiled rice/ red rice/ ukdo tandulu - 2 cups

Finely grated coconut - 1 cup

Green chilli - 3-4, chopped finely

Ginger - 2 inch piece , chopped finely

Coriander leaves - 1/4 cup, finely chopped

Mint leaves - 1/4 cup, finely chopped

Salt - to taste
UKDO TANDLA BHAKRI


HOW TO MAKE:

Wash rice and soak for 5-6 hours.

Then grind to a fine but thick batter.

Now mix finely grated coconut, green chilli, ginger, coriander and mint leaves.

Also add salt and mix well.

(You can grind rice along with coconut gratings. )

Now heat dosa tava, put a tsp oil, take a ladleful batter and spread thick on the heated tava. Again put a tsp oil around the dosa.

Reduce the heat to medium. Cover and cook till the down portion is brown.

If the dosa is not cooked and fried well, do not flip. Otherwise it may break. So allow to fry well.

Remove the cover and flip the dosa, put oil again and allow to fry till brown and crisp.

Serve Ukdo tandla bhakti with butter for breakfast.


WATERMELON DRINK

One more drink for refreshing your energy on summer heat!
WATERMELON DRINK

WHAT YOU NEED :

Water melon - 1

sugar - to taste

HOW TO MAKE:

Cut watermelon in to cubes.

Then blend along with sugar till it is fine texture.

Chill it before serving.

Serve Watermelon drink in tall glasses along with 1-2 ice cubes.


WATERMELON DRINK

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