DUM ALOO

I have posted the recipe of Kashmiri Dum Aloo some time ago, which contains no onion. This recipe is little different but having very good aroma and awesome taste. It goes well with chappati, roti or even with rice. Please try this out.

DUM ALOO

WHAT YOU NEED :

Baby potatoes - 20 -25, boiled and peeled

Ginger +garlic paste - 1 tsp

Turmeric powder - 2 pinches

Red chilly powder - 2 pinches

Salt - 1/2 tsp

Lemon - 1/2

Onion - 1 small - finely chopped

FOR THE MASALA :

Tomato - 1 big or 2 small

Green chilly - 2 , chopped

Onion - 1/2 , chopped

Cardamom - 1 pod

Cloves - 2

Cinnamon stick - a small piece

Curd - 3/4 cup, thick

OTHER SPICES:

Garam masala powder - 1/2 tsp

Cumin seeds powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Salt - to taste 

Kasoori methi - 1/2 tsp, crushed

Coriander leaves - 2 tsp, finely chopped

DUM ALOO

DUMALOO...

HOW TO MAKE :

In a bowl, add baby potatoes and marinate with ginger garlic paste, turmeric powder, chilli powder, salt and lemon juice of half lemon. Shake well that to make sure that spices are coated well with potatoes. Keep this container in the fridge for 4-5 hours.

Take out the container.

Heat enough oil in kadahi, when hot put all the potatoes in the oil and fry them on a medium hot till brown all over. Remove and keep aside.

Now grind the ingredients, for the masala to smooth. 

Use same kadahi and remaining oil for making dum aloo.

Heat kadahi, when oil is hot add finely chopped onion, fry till they are little brownish.

Now add cumin powder, coriander powder, garam masala powder, turmeric powder and red chilly powder. Stir well.

Then add ground masala and stir well and cook for few minutes, stirring in between. Or till you get aroma. Add about half cup water and salt, cook again. Here you check the salt because you have already added salt to the potatoes.

Now add fried baby potatoes and mix well. If the masala is thick add some more water and cook again.

Add crushed kasoori methi and finally add coriander leaves.

Serve Dum Aloo along with chappatis or Rotis

CABBAGE PARANTHA

Very simple and easy recipe of cabbage parantha. Best way to make children eat all the type of vegetables, if you make vegetable paranthas, chidren will never know which vegetable is inside the parantha. You can prepare these paranthas for their lunch box also. It is very tasty, yummy too.. just check out the recipe below..

CABBAGE PARANTHA

WHAT YOU NEED :

Wheat flour - 2 cups

Cabbage - 1 cup, finely chopped

Coriander leaves - 1 small bunch, finely chopped

Garam masala powder - 1/2 tsp

Red chilli powder / green chillies - 1/2 tsp / 2-3 finely chopped

Salt - to taste

Ghee - for frying and also 2 tsp for the dough

INDIAN BREAD WITH CABBAGE/ CABBAGE PARANTHAS

HOW TO MAKE :

In a mixing bowl add chopped cabbage, coriander leaves, garam masala powder, chilli powder and salt. Mix well.

Add wheat flour and mix again.

Now add water little by little to make dough. The dough should be soft and firm.

Add ghee to it , knead well. Keep aside for 15 minutes.

Now make a big lemon size balls from the dough, dust little wheat flour over the ball and roll it to make a size of chappati. 

Heat chappati tava, when hot fry each chappatis with generous amount of ghee on both sides.

Serve hot Cabbage Paranaths with any north Indian curry or Tomato sauce or Curd.

BHINDI/ LADY'S FINGER MASALA

A very simple and easy recipe of Lady's fingers, goes well with roti, chappati, phulka and also with steaming rice. Try this one...

BHINDI MASALA

WHAT YOU NEED :

Lady's fingers / Bhindi - 20-25

Onion - 1 large, finely chopped

Dry Fenugreek leaves / Kasoori methi  - 1/2 tsp, crushed

Coriander leaves - for garnishing, finely chopped

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Jeera / cumin powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Salt - to taste

LADY'S FINGER /BHINDI MASALA

FOR THE MASALA:

Tomatoes - 3 normal size, roughly chopped

Green chillys - 1-2

Ginger - 1 inch piece

Garlic - 4-5 cloves

Thick Curd - 2-3 tbsp

Cloves - 2

Cinnamon stick- 1/2 inch piece

Cardamom - 1

Nutmeg - 1 thin strand

HOW TO MAKE:

Wash bhindis under the running water and wipe with kitchen towel or leave it to dry naturally.

Cut bhindi in 1 1/2 - 2 inches big pieces. Keep aside.

Grind all the ingredients from the tomatoes to nutmeg for the masala to a fine paste. Don't add water while grinding.

Heat 2 tbsp oil in kadahi, put bhindis and fry over a medium heat till they are little brown, little soggy, but should be crunchy. Transfer them in a plate.

Now in the same kadahi add little more oil if needed,  add onion. Fry till they are little brown.

Add cumin powder, coriander powder, turmeric powder, red chilli powder and give a quick stir.

Now add ground paste, stir well. You can add little water here and cover and cook for some time. 

Then add garam masala powder and salt, mix well. If you want thin gravy then add some water. Mix thoroughly.

Now add fried bhindis, stir well. Cook for just few seconds, because bhindis are already cooked otherwise the bhindis will loose the crunchiness.

Add kasoori methi. Mix well.

Finally garnish with coriander leaves.

Serve Bhindi Masala along with Chappatis/rotis/phulkas/rice.

PASSION FRUIT DRINK

Yesterday my daughter brought few passion fruits and she got them from her friend. The fruit was little sour and also little sweet, the aroma was very pleasant and inviting. When I smelled the fruit I could not wait till next day and I wanted to make juice immediately. Thanks to her friend Lakshmy for these lovely fruits. 

PASSION FRUIT JUICE

WHAT YOU NEED :

Passion fruits - 2

Sugar - about 5 tsp or to taste

Cold water - 3 cups

I FORGOT TO TAKE THE PIC OF PASSION FRUIT, GOT THIS PIC FROM GOOGLE 

PASSION FRUIT DRINK

HOW TO MAKE :

Cut Passion fruits half and scoop out the flesh along with seeds.

Put the flesh in blender along with sugar. Blend for few minutes.

Add cold water and again blend to smooth.

Strain the juice in a strainer. Discard the seeds.

Pour in glasses and Serve chilled along with ice cube.

GREEN APPLE/ POMEGRANATE SWEET SALAD

While cutting the apple it came in mind to make salad. I started cutting then I saw pomegranate in fruits basket, picked one and opened the seeds. I loved the color green and red together, lol kept on mixing the ingredients, which came in my mind, the out come was so pretty to look and tasted awesome.

GREEN APPLE AND POMEGRANATE SWEET SALAD

WHAT YOU NEED:

Green apple - 1, cubed

Pomegranate - 1

Salt - a pinch

Pepper powder - 1/4 tsp or to taste 

Honey - 1 tbsp

Ice cream - 2 tbsp ( I added butter scotch ice cream)

GREEN APPLE POMEGRANATE SWEET SALAD

SWEET SALAD WITH GHEE RICE

HOW TO MAKE:

Mix in apple cubes, pomegranate seeds, salt, pepper powder and honey well.

The add ice cream and mix thoroughly.

Refrigerate the salad. 

Serve Green apple Pomegranate sweet salad along with Ghee rice. 

GHEE RICE

Ghee Rice recipe is very simple and no much work of cutting the vegetables,  but in pulav we put plenty of vegetables of our choice. Normally I use kadahi for making pulav, fried rice or biryani, but this time I tried with cooker and it came out so well. I prepared this last week, here is the recipe that how I prepared. 

GHEE RICE WITH APPLE POMEGRANATE SWEET SALAD 

WHAT YOU NEED :

Basumati    rice or Biryani rice - 1 cup, I used small grains biryani rice. 

Ghee - 2.5 tbsp

Onion - 1 sliced thinly

Cinnamon leaf - 1 

Cinnamom stick - 1 small piece

Pepper corns - 6-8

Green chilly - 2 slit

Cardamoms - 2

Cloves -2

Salt - to taste

GHEE RICE

HOW TO MAKE :

Wash rice grains and soak in enough water for 30 to 45 minutes, it is to remove starch.

Drain and keep aside.

Heat cooker with 1.5 tbsp ghee. When hot add cardamom, pepper, cinnamon stick, cinnamon leaf, cloves and green chilly and fry well till you get the aroma.

Then add sliced onion. fry again till it becomes translucent. 

Now add drained rice, fry again for few minutes on medium heat.

Now add 2 cups water and salt. stir well.

When it starts bubbling add remaining ghee. Stir well.

Close the lid, put the weight.

After first whistle reduce the heat and cook for just 7 minutes. 

Allow to cool it down. Open the lid. 

You can garnish ghee rice with fried cashews and kishmis.

Serve warm Ghee rice with any salad.

GREEN APPLE POMEGRANATE SWEET SALAD 

QUINCE /SAFARJAL MARMALADE

 I am very happy to present this special Quince /Safarjal fruit marmalade. The fruit is not very sweet but watery fruit, a little sweet and sour and there is a limit to eat this fruit as it is. So many ideas came to my mind to try milk shake, jam, payasam etc... Today I just tried marmalade and it came out so good and tastes awesome. I tried with only 2 fruits because i had no idea how it would turn. Now I feel it is worth trying. Do try this simple and tasty recipe.

QUINCE / SAFARJAL MARMALADE

WHAT YOU NEED :

Quince / Safarjal fruit - 2

Sugar - 1/2 cup, can make it less

Water - half cup

Cardamom powder - 1/4 tsp

Cinnamon powder - 2 pinches

QUINCE / SAFARJAL FRUITS

 SAFARJAL MARMALADE

HOW TO MAKE :

Wash quince fruit, peel and scrape, then you get one cup scraped flesh.

Mix water and quince scrapes in a vessel and boil on a low heat till it is soft. It may take 10-15 minutes.

After that strain the water. Keep the cooked fruit aside.

Put the strained water and sugar in vessel and heat. When the sugar syrup comes to 2 strings then add cooked fruit. Give a quick stir, otherwise it may burn. Then the fruit start releasing its water, so naturally the sugar syrup becomes thin again. Remove from the heat.

Strain again through a strainer, Keep the cooked fruits separate. Put the thin syrup back to vessel, allow to boil.

Then the syrup will become thick and starts changing the color to brown.

Now add the strained fruit and stir well. 

Add cardamom powder and cinnamon powder, mix well.

Serve Quince marmalade in bowls or can be served with chappati or pooris.

CAULIFLOWER LEAVES AMBODO

I am the only person here who eats cauliflower leaves or stem curry. Making any dish only for me is boring job for me, so I always throw away the leaves and stems. Today, when i saw the fresh leaves I could not throw it away, thought of making sanna polo with these leaves. But later changed my idea and made ambodos. Never thought this ambodo will be so tasty. I kept eating continuously one after another.... check the recipe below...

CAULIFLOWER LEAVES AMBODO

WHAT YOU NEED:

Raw rice - 1/2 cup

Tur dal - 1 handful

Dried red chilly - 7-8

Tamarind - small gooseberry size

Salt to taste

Cauliflower leaves with tender stems - 1 cup, chopped

Onion - 1/2, chopped ( optional. I like onion in fried ambodos so i add and it tastes better too)

MASALA

LEAVES AND ITS TENDER STEMS

HOW TO MAKE :

Wash raw rice and turdal and soak in enough water for about one hour. Drain.

Now grind rice+ turdal, red chilly, tamarind and salt with little water. The paste should be very thick paste. 

Add chopped leaves and onion and mix well.

Heat enough oil in kadahi.

Take a small portion of the mixture, make a ball and flatten it. Put in oil, reduce the heat and fry well on both sides till crisp. You can fry in batches.

Serve Cauliflower leaves ambodo as side dish or snack.

CAULIFLOWER LEAVES AMBODO

APPLE MILK SHAKE

APPLE MILK SHAKE

WHAT YOU NEED :

Apples - 2

Milk - 2 cups, chilled

Sugar - to taste

APPLE MILK SHAKE

HOW TO MAKE :

Peel and remove the core of apples, chop.

Put chopped apples in a blender, sugar and half cup milk. 

Blend it to smooth.

Add remaining milk and blend again.

Serve chilled Apple Milk Shake in glasses.

MOOGA GHASHI/SPROUTED GREEN GRAM CURRY

It is a GSB recipe, prepare at the time of festivals and also a very important and must preparation for Varshik function. Always i forget to take the pic of this curry, but when i made recently on a festival, i took these pics before i forget.

SPROUTED GREEN GRAM CURRY

WHAT YOU NEED:

Green gram - 1/2 cup

Yam / Sooran - 1 cup, small cubes

Dry red chillies - 6-7, roasted in little oil

Coconut gratings - 1/2 to 3/4 cup

Tamarind - 2-3 small pieces / 1 tsp thick paste

Salt - to taste

BEFORE SEASONING...

FOR SEASONING:

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Methi seeds - 1/4 tsp

SPROUTED MOOGU / GREEN GRAM

READY TO EAT.....

HOW TO MAKE:

For germination green gram, soak green gram in enough water over night or 10 hours

Then drain the water and put drained green gram in wet cloth. Tie tightly for another 10 hours or more. There you can see the sprouts.

Pressure cook sprouted green gram / Moog along with yam cubes.

Grind coconut gratings, roasted chillies, tamarind along with little water to a fine paste.

Now transfer ground masala to a vessel, add cooked green gram, salt and add some water.

Allow to boil on a medium heat for few minutes.

Add more water if you like to have thin gravy.

Now heat a small pan with a tsp oil.

When it is hot add mustard seeds. Then add methi seeds and curry leaves. Stir. Then pour this seasoning over the curry.

Serve Mooga ghashi/ sprouted green gram ghashi along with steaming rice.

TINGALAVRE SARUPKARI WITH RED CHILLI POWDER /WHITE BEANS SARUPKARI WITH RED CHILLI POWDER

Here, in Kerala, we do not get white beans called Tingalavro. When ever we go to Mangalore we bring, because we love this type of white beans a lot. This time I adapted my sister-in-law, Roopa Bhat's recipe, she herself is a great cook and her each recipe is finger licking recipes, that I must acknowledge here. I know that my cooking is not up to her level, still I am trying to be one. My dear husband always praises my cooking, that is a great inspiration for me to try different, new dishes. Here the recipe goes ..

WHITE BEANS SPICY CURRY

WHAT YOU NEED :

Tingal avre - 1/2 cup

Tomatoes - 2

Garlic pods - 10-12, slightly crushed 

Red chilli powder -2 tsp

Salt to taste.

Coconut oil - 1 tbs

TINGALAVRE SAARUPKARI

TINGALVRE SARUPKARI WITH RED CHILLI POWDER

HOW TO MAKE:

Wash tingalavre/ white beans and soak in enough water for 4-5 hours.

Pressure cook tingalavre with enough water for 15 minutes after the first whistle.

Chop tomatoes and keep aside.

Once the tingalvre is cooked, add chopped tomatoes and salt. Keep on a medium heat.

Now heat a small pan with a tbsp oil.

When it is hot add crushed garlics, fry them till they become dark brown.

Then add chilli powder, give a quick stir, then it changes the color. put off the heat.

By the time the tomatoes become mushy, at that point pour garlic chilli powder seasoning over tingalavre. Mix well.

Serve Tingalavre Sarupkari with steaming rice.

CORN PIZZA -2

Made this pizza a few days ago. 

CORN PIZZA

WHAT YOU NEED:

Pizza base - 1 ( I have already posted how to make pizza base. Please check the recipe in the Labels - Pizza 1.)

Pizza sauce - please do refer my Pizza 1 recipe for the sauce recipe. or You can also use tomato sauce.

Capsicum - 1/4 cup, cubed

Onion - 1/2 cup, cubed

Sweet Corn - 1/2 cup, Boiled 

Tomato - 1, cubed

Red chilly Powder - 1/4 tsp

Salt - to taste

Oregano - about 1/2 tsp

Mozzarella cheese 

CORN PIZZA

HOW TO MAKE:

Heat a pan with little oil, add onion, capsicum, tomato and boiled sweet corn and fry for few minutes. 

Then add red chilly powder and salt. Stir well. Do not overcook, It should be crunchy.

Spread Pizza sauce or tomato sauce on the pizza base evenly.

Then spread vegetables over the sauce.

Grate Mozzarella cheese over the vegetables.

Sprinkle oregano (dried).

Bake Corn pizza in the Micro oven on high power for about 6 to 8 minutes or till it is done and cheese melts and spreads well.

Used different cam to click the pic.....

CORN PIZZA

RAVA LADDU

After a long time i am making some sweets in my kitchen. When ever my friend makes rava laddu she used to give me. So never tried making rava laddu. Actually i am missing her laddus as she is staying in another town so getting from her is impossible.Today my daughter requested me to make these laddus. This is my first attempt and it is my own recipe.

RAVA LADDU

WHAT YOU NEED:

Semolina / Rava - 1 1/4 cups

Grated coconut - 1/4 cup ( together makes 1 1/2 cups)

Sugar - 1 cup

Cardamom pods 7-8

Ghee - 1/2 cup

Kismis - 1 TBS

Cashew nuts - 1 tbsp, broken

SEMOLINA BALLS

RAVA LADDU

HOW TO MAKE:

Dry roast rava over a low heat till you get aroma. Transfer it on a paper.

Then dry roast grated coconut till you get aroma. Do not burn. 

Allow to cool them.

Powder the sugar. Remove.

Powder roasted rava, roasted coconut and cardamom to a little fine powder.

Heat kadahi, put 1/4 cup ghee.

Fry kismis till they get puffed. Remove.

Add cashew bits, fry.

Now put powdered rava in the kadahi and mix well in the ghee. Stir fry for few minutes and put off the gas. Also add kismis, sugar and remaining ghee to it.  Mix well.

When it is warm start making laddus.

Now Rava laddu is ready to eat.

RADISH BAJIYA

Best pakoda/ bajiya recipe on a rainy day. Enjoy the rains with these bajiyas.

RADISH BAJIYA

WHAT YOU NEED:

Radish - 2 medium, grated

Onion - 1 big, chopped (equal amount of radish)

Green chilly - 3, finely chopped

Ginger - small piece, finely chopped

Chana powder/ besan - 3-4 tbsp

Semolina / Rava - 2 tsp

Maida - 1 tbsp , optional

Salt - to taste

oil - for deep frying

MOOLANGI BAJO

RADISH BAJO

HOW TO MAKE:

In a mixing bowl, mix radish, onion, green chilly and salt.

Add besan and rava, mix well.

If the mixture is watery then add little maida to make thick mixture.

Now heat kadahi with enough oil.

When it is hot take a small quantity of the mixture, flatten well and slid in hot oil. Fry well on both sides on medium heat, till crispy. Fry 3-4 at a time.

Serve Radish bajiyas along with tomato sauce.