Hi
I am very happy to inform everyone that, I am going to spend few days with my mother and sisters and I will be back by 15 days or so.I am flying tomorrow from Dubai to Bhubaneswar.I might not get internet connection there but once I am back I will update about my holidays.
Writing blog and waiting for everyone's comment and new recipes have become my routine.I was busy with my packing so did not update my blog today.Since I am going to my mother's place I am really very happy but somewhere I am upsate too.I am going to miss all of you.I hope same feelings are in other side too
.So Keep blooging and I will be back with lots of new recipe.
Love
Subhashini
Search This Blog
SMOKY CAPSICUM IN RED GREAVY
I have decided that I will cook any one veggie dish, from any of my blogger friend’s blog. So today I have selected Pari's blog and tried her very recent popular recipe of capsicum in red greavy.The detail recipe is here flambéed capsicum in red gravy .I would say, my other blogger friends who have not checked her this recipe or not tried then, please please try this. It is perfect one.
Since Padhu suggested me write down the recipe, I am putting my pen down for how I have prepared this:-
SMOKY CAPSICUM IN RED GRAVY
Preparation time: 15 minutes (Approximately)
Cooking time: 20 minutes (Approximately)
Serves-4 persons
INGREDIENTS
Capsicum (Green bell pepper) - 4 cut in cubes
Onions-2 (Grind to a fine paste)
Ginger garlic paste-2 tsp
Tomatoes-3 (Grind to fine paste)
Unsalted Butter-2 tabs
Bay Leaves-2
Coriander powder-3 tsp
Cumin powder-1 tsp (I did not put because I was not having)
Turmeric powder- ½ tsp
Red Chilli Powder-3 tsp (the original recipe is with 2 tsp but I like bit spicy)
Garam Masala-1/2 tsp
Oil-3 tabs
Salt- to taste
METHOD
• Heat 2 tabs oil in a pan and add bay leaves in this.
• Now add onion and ginger garlic paste in this and keep frying in low heat till masala starts leaving oil and the raw smell of masala goes off.
• Now add tomato paste in this and also add all dry masalas along with salt.
• Mix well and cook till it gets mixed up nicely.
• Keep aside.
• Now sprinkle some water on cubed capsicum.
• Heat a flat bottom pan which you can easily toss with capsicum.
• Add one tabs oil in this and keep flame high.
• Heat oil till smokes start coming from it.
• Now carefully add cubes capsicum in this hot oil (Do not reduce or switch off flame)
• Capsicum will catch fire immediately now toss them for few minutes.
• Remove and keep aside.
• In the same pan, heat butter till smoky point and then add cooked masala in this.
• Add cooked capsicum and cook for a min.
• Serve immediately.
ONION CHUTNEY
Today I thought of mixing Tamil Nadu (My in laws place) and Orissa (My mother place) in one place. Do not worry I am not going to put India Map here. It is only 2 recipes I am talking about.
Every day, I am posting only one recipe so thought of making some changes in my rule. Today, I will post two recipes, from two different states. One is Onion chutney which is from Tamilnadu (my in laws place) and other one is Dates and tomato chutney is from Orissa (My Native place). Onion chutney is know by everyone, because it is served in all hotels and restaurant, in Tamil Nadu, for all Tiffin items but dates and tomato chutney is prepared, in Orissa, on some special days (When people do not eat onion garlic and traditional weddings).This chutney also a part of Orissa’s temple food but they do not eat Tomato inside the temple, because it is restricted in temples, and there tamarind pulp is used instead of tomatoes.
So here are both recipes:-
ONION CHUTNEY
Preparation time: 5 minutes (Approximately)
Cooking time: 10-15 minutes (Approximately)
Serves-4-5 persons
INGREDIENTS
Onions- 2 if big and 4 if medium in size. (Cut in cubes)
Tomatoes-2 medium in size (Cut in cubes)
Salt-to taste
Chilli Pwder-3 tsp or more as per your taste.
Oil-1 tabs
METHOD
• Heat oil in a pan.
• Add cut onions in this and cook in low flame till it is half done.
• Now add tomatoes and chilli powder and cook till tomatoes are cooked.
• Allow it to get cool.
• Now in a blender jar add fried onion tomatoes along with salt.
• Grind it to fine paste without adding water.
• Serve with any south Indian breakfast or Tiffin.
MY TIPS
• This chutney does not require any seasoning.
• Since, no coconut, chutney can be used for BP or diabetic people also.
Every day, I am posting only one recipe so thought of making some changes in my rule. Today, I will post two recipes, from two different states. One is Onion chutney which is from Tamilnadu (my in laws place) and other one is Dates and tomato chutney is from Orissa (My Native place). Onion chutney is know by everyone, because it is served in all hotels and restaurant, in Tamil Nadu, for all Tiffin items but dates and tomato chutney is prepared, in Orissa, on some special days (When people do not eat onion garlic and traditional weddings).This chutney also a part of Orissa’s temple food but they do not eat Tomato inside the temple, because it is restricted in temples, and there tamarind pulp is used instead of tomatoes.
So here are both recipes:-
ONION CHUTNEY
Preparation time: 5 minutes (Approximately)
Cooking time: 10-15 minutes (Approximately)
Serves-4-5 persons
INGREDIENTS
Onions- 2 if big and 4 if medium in size. (Cut in cubes)
Tomatoes-2 medium in size (Cut in cubes)
Salt-to taste
Chilli Pwder-3 tsp or more as per your taste.
Oil-1 tabs
METHOD
• Heat oil in a pan.
• Add cut onions in this and cook in low flame till it is half done.
• Now add tomatoes and chilli powder and cook till tomatoes are cooked.
• Allow it to get cool.
• Now in a blender jar add fried onion tomatoes along with salt.
• Grind it to fine paste without adding water.
• Serve with any south Indian breakfast or Tiffin.
MY TIPS
• This chutney does not require any seasoning.
• Since, no coconut, chutney can be used for BP or diabetic people also.
DATES & TOMATO CHUTNEY
Here is my recipe from my Mom’s place and this one, I am sending for Nithu's event.
DATES & TOMATO CHUTNEY
Preparation time:10 minutes (Approximately)
Cooking time: 15-20 minutes (Approximately)
Serves-4-5 persons
INGREDIENTS
Tomatoes- 4 medium in size (chopped)
Dates- ½ to ¾ cups (Seedless)
Oil-2 tsp
Panch Phoran-1 tsp
Curry Leaves-few
Green Chillies-2 (Finely chopped)
Dry Red Chilli-1
Asafoetida- ½ tsp
Grated Ginger-1 tsp
Salt-to taste
Turmeric Powder- ½ tsp
Jaggery or sugar-2 tabs
METHOD
• Heat oil in a pan.
• Add panchphoran, dry red chilli, grated ginger, curry leaves, asafoetida and green chillies.
• Once mustard splutter then add chopped tomatoes along with turmeric and salt.
• Cook till tomatoes are done half then add dates.
• Once the tomatoes cooked completely add jaggery or sugar.
• Cook till it is semi solid.
• Serve with rice, roti or parathas.
MY TIPS
• Panch phoran can be made from equal quantity of mustered, cumin, fennel. Onion seeds (Kalonji) and red chilli seeds.
• The chutney will have all taste in it, so you can serve this for kid.
• Instead of tomatoes, even you can also give a try with tamarind pulp.
DATES & TOMATO CHUTNEY
Preparation time:10 minutes (Approximately)
Cooking time: 15-20 minutes (Approximately)
Serves-4-5 persons
INGREDIENTS
Tomatoes- 4 medium in size (chopped)
Dates- ½ to ¾ cups (Seedless)
Oil-2 tsp
Panch Phoran-1 tsp
Curry Leaves-few
Green Chillies-2 (Finely chopped)
Dry Red Chilli-1
Asafoetida- ½ tsp
Grated Ginger-1 tsp
Salt-to taste
Turmeric Powder- ½ tsp
Jaggery or sugar-2 tabs
METHOD
• Heat oil in a pan.
• Add panchphoran, dry red chilli, grated ginger, curry leaves, asafoetida and green chillies.
• Once mustard splutter then add chopped tomatoes along with turmeric and salt.
• Cook till tomatoes are done half then add dates.
• Once the tomatoes cooked completely add jaggery or sugar.
• Cook till it is semi solid.
• Serve with rice, roti or parathas.
MY TIPS
• Panch phoran can be made from equal quantity of mustered, cumin, fennel. Onion seeds (Kalonji) and red chilli seeds.
• The chutney will have all taste in it, so you can serve this for kid.
• Instead of tomatoes, even you can also give a try with tamarind pulp.
KALA JAMUN
When we talk about the Indian sweet, the first name comes in mind is Gulab Jamun and, now a day it has become very common at every house, hotel, wedding party or birthday party.
I am not going to give you the recipe of gulab jamun today but something related to it. When I was watching some cooking videos in YouTube then I came across one video about how to make gulab jamun dough. Traditionally, gulab jamun is made from rasa khoya (a kind of khoya used for preparing some particular sweets) but the video was all together different, It was with milk powder, and the chef is very well know as Vah chef.Even you can check his video in www.vahrevah.com if, you have any doubt from my recipe.
I didn’t not make gulab jamun with his recipe but he has shown in his later video about the Kala Jamun so I decided to make, another family member of gulab jamun, is kala jamun.Being honest, I will not say that there was not a single crack in kala jamun but very negligible, those will be not visible at all but believe me taste is awasome.Try this recipe you will love it. If you don’t have khoya at home then this is the best option to make your guests happy. Have a look:-
KALA JAMUN
Preparation time: 20 minutes (Approximately)
Cooking time: 30-40 minutes (Approximately)
Makes-16 Kala Jamuns
INGREDIENTS FOR MAKING KALA JAMUN BALLS
Low Fat Milk Powder-2 cups
Veg Shortening or Dalada-2 tsp
Baking powder-1 tsp
All purpose Flour (Maida)-2 tsp
Rava-2 tsp (soaked in warm water for 5 minutes)
Milk-little for sprinkling and making dough (at room temperature)
Oil or ghee-For deep frying
For Making Sugar Syrup
Sugar-2 cups
Water-2 cups
Cardamom Powder-1/2 tsp
Saffron-a pinch (Optional)
Lemon Juice-1/2 tsp
METHOD FOR MAKING SUGAR SYRUP
• Take a thick bottom pan and add 2 cups of water along with 2 cups of sugar.
• Add lemon juice in this.
• Bring it to boil in high flame.
• Once syrup starts boiling then reduce flame.
• Add cardamom powder and saffron in this.
• Make a one wire consistency.
• Take it off from flame.
• Keep aside.
METHOD FOR MAKING KALA JAMUN
• In a mixing bowl, put milk powder and vegetable shortening (Dalada),mix it with your finger tips.
• It should turn like bread crumbs.
• Now add all purpose flour, baking powder and rava (drain water completely).
• Mix very nicely so that rava should not appear separately.
• Now sprinkle little milk and make smooth dough from it. Do not add too much milk at a time.
• Now take a ¼ part of dough and mix any food colour you desire in it. Mix well.
• Now make very small balls from it (for me it came around 16 balls).
• Now the other part of dough, Make 16 equal size of ball from it also (it should be bigger than coloured one).
• Now take a ball from the non colour dough and give a small bowl shape to it.
• Put one coloured ball inside of this and close the edges of it with the help of your finger tips and again give a shape like ball (how we do for making stuffed chapatti).
• Then slowly keeping inside your palm give a cylinder shape to this and keep aside.
• Make other balls also in same method.
• Now in frying pan heat oil/ghee.
• Be careful about the temperature of oil here. It should not be very high or low.
• The very good method of checking the temperature is take a very small ball of dough and drop inside oil, it should go and set in the bottom then slowly come on the top. This is the perfect temprature.If oil has become too hot then switch off flame and wait till oil come to required temperature.
• Now once oil set as per required temperature then put the prepared ball in this.
• Keep rotating oil but never never touch the jamun with your spoon or ladle if you touch it by spoon then cracks will form in it.
• You need to make them float in oil only by rotating oil through spoon.
• Once it is turn to little brown in colour then remove it on kitchen towel and keep aside for 10 minutes.
• Don’t turn off flame.
• After 10 minutes put again this kala jamun balls to oil and fry till it turn to black brown colour or can be said as dark chocolate colour.
• Then remove it on kitchen tissue.
• Now before adding it to syrup you need to check the temperature of syrup. The syrup should be warm. If not then warm it.
• Now add all fried balls in this warm syrup.
• Let it soak for about 3-4 hours.
• Serve warm or in room temperature.
MY TIPS
• Why I have added lemon juice to sugar syrup is because it helps sugar, not to crystallise again.
• I have added coloured balls in side kala jamun for bringing interest of my daughter to it but if you do not want then you can avoid this and make plain one.
• Never touch jamun by spoon while frying it in oil.
• Remember to add fried kala jamun only in warm syrup or else the syrup will not go completely inside of balls.
• You can keep some dry fruits also inside the balls.
I am not going to give you the recipe of gulab jamun today but something related to it. When I was watching some cooking videos in YouTube then I came across one video about how to make gulab jamun dough. Traditionally, gulab jamun is made from rasa khoya (a kind of khoya used for preparing some particular sweets) but the video was all together different, It was with milk powder, and the chef is very well know as Vah chef.Even you can check his video in www.vahrevah.com if, you have any doubt from my recipe.
I didn’t not make gulab jamun with his recipe but he has shown in his later video about the Kala Jamun so I decided to make, another family member of gulab jamun, is kala jamun.Being honest, I will not say that there was not a single crack in kala jamun but very negligible, those will be not visible at all but believe me taste is awasome.Try this recipe you will love it. If you don’t have khoya at home then this is the best option to make your guests happy. Have a look:-
KALA JAMUN
Preparation time: 20 minutes (Approximately)
Cooking time: 30-40 minutes (Approximately)
Makes-16 Kala Jamuns
INGREDIENTS FOR MAKING KALA JAMUN BALLS
Low Fat Milk Powder-2 cups
Veg Shortening or Dalada-2 tsp
Baking powder-1 tsp
All purpose Flour (Maida)-2 tsp
Rava-2 tsp (soaked in warm water for 5 minutes)
Milk-little for sprinkling and making dough (at room temperature)
Oil or ghee-For deep frying
For Making Sugar Syrup
Sugar-2 cups
Water-2 cups
Cardamom Powder-1/2 tsp
Saffron-a pinch (Optional)
Lemon Juice-1/2 tsp
METHOD FOR MAKING SUGAR SYRUP
• Take a thick bottom pan and add 2 cups of water along with 2 cups of sugar.
• Add lemon juice in this.
• Bring it to boil in high flame.
• Once syrup starts boiling then reduce flame.
• Add cardamom powder and saffron in this.
• Make a one wire consistency.
• Take it off from flame.
• Keep aside.
METHOD FOR MAKING KALA JAMUN
• In a mixing bowl, put milk powder and vegetable shortening (Dalada),mix it with your finger tips.
• It should turn like bread crumbs.
• Now add all purpose flour, baking powder and rava (drain water completely).
• Mix very nicely so that rava should not appear separately.
• Now sprinkle little milk and make smooth dough from it. Do not add too much milk at a time.
• Now take a ¼ part of dough and mix any food colour you desire in it. Mix well.
• Now make very small balls from it (for me it came around 16 balls).
• Now the other part of dough, Make 16 equal size of ball from it also (it should be bigger than coloured one).
• Now take a ball from the non colour dough and give a small bowl shape to it.
• Put one coloured ball inside of this and close the edges of it with the help of your finger tips and again give a shape like ball (how we do for making stuffed chapatti).
• Then slowly keeping inside your palm give a cylinder shape to this and keep aside.
• Make other balls also in same method.
• Now in frying pan heat oil/ghee.
• Be careful about the temperature of oil here. It should not be very high or low.
• The very good method of checking the temperature is take a very small ball of dough and drop inside oil, it should go and set in the bottom then slowly come on the top. This is the perfect temprature.If oil has become too hot then switch off flame and wait till oil come to required temperature.
• Now once oil set as per required temperature then put the prepared ball in this.
• Keep rotating oil but never never touch the jamun with your spoon or ladle if you touch it by spoon then cracks will form in it.
• You need to make them float in oil only by rotating oil through spoon.
• Once it is turn to little brown in colour then remove it on kitchen towel and keep aside for 10 minutes.
• Don’t turn off flame.
• After 10 minutes put again this kala jamun balls to oil and fry till it turn to black brown colour or can be said as dark chocolate colour.
• Then remove it on kitchen tissue.
• Now before adding it to syrup you need to check the temperature of syrup. The syrup should be warm. If not then warm it.
• Now add all fried balls in this warm syrup.
• Let it soak for about 3-4 hours.
• Serve warm or in room temperature.
MY TIPS
• Why I have added lemon juice to sugar syrup is because it helps sugar, not to crystallise again.
• I have added coloured balls in side kala jamun for bringing interest of my daughter to it but if you do not want then you can avoid this and make plain one.
• Never touch jamun by spoon while frying it in oil.
• Remember to add fried kala jamun only in warm syrup or else the syrup will not go completely inside of balls.
• You can keep some dry fruits also inside the balls.
PINEAPPLE RASAM
The people, who are from south India, must be knowing that, the best rasam is prepared by Tamalians and that to Iyengar Rasam is very famous. At my home samber can be replaced with anything but nothing in place of rasam.My grandmother in law (who has just turn her 80th year) and my mother in law use to prepare variety of rasam with different ingredients. Even the powder (Podi), use in our rasam, is to be prepared, at home and very soon I will post the recipe of it. The method of preparing Iyengar rasam is very important. We need to be very careful for all the ingredients use in this along with cooking timings. Today I am sharing one of very popular rasam, which is prepared very commonly, in Iyengar’s wedding.
I am posting this for NITHU''S ongoing event
PINEAPPLE RASAM
Preparation time: 10-15 minutes (Approximately)
Cooking time: 20 minutes (Approximately)
Serve – 4 persons
INGREDIENTS
Tomatoes-2 in medium
Cubed Pineapple-1 cup
Cooked Red Gram (Toor) Dal-1/4 cup
Salt-to taste
For making rasam powder
Bengal gram (channa) dal-2 tabs
Coriander seeds-4 tabs
Dry Red Chilli-4-5 (or as spicy as you need)
Cumin seeds-1 tsp
Pepper corn-1tsp
For seasoning the rasam you need
Ghee-1 tsp
Cumin seeds-1 tsp
Asafetida-1/2 tsp
Broken green Chillies-2
Curry leaves-few
For Garnishing
Coriander leaves
METHOD
• Dry roast all the ingredients, I have mentioned for rasam powder, in low flame, till it turn to light golden brown colour.
• Grind this to a fine powder.
• Take tomatoes and grind it to puree.
• Now in the cooking vessels put this tomato puree along with ½ cup water and salt.
• Bring this tomato puree to boil in low flame.
• Once tomatoes leaves its raw smell then add 4 tabs of the rasam powder, what you have prepared in first two steps, if some powder left out then you can use this for making some other rasam also. Boil it for 2-3 minutes (not more than this)
• Now crushed the pineapple cubes by hand.
• Mashed the cook red gram dal nicely with ½ cup water.
• Now add crushed pineapple and mashed dal together to boiling tomato water.
• Keep the flame very low.
• You will see the rasam will start making forth on the top.
• Allow only one or two boils to come. Take it off from flame.
• Now heat another pan and add all seasoning ingredients.
• When cumin seeds change colour then add it to rasam.
• Garnish with fresh chopped coriander leaves.
• Serve hot with hot rice.
MY TIPS
• Before preparing, this rasam you need to balance the quantity of tomatoes and Pineapple.If the pineapple you are going to use, is sweet in taste then add 2 tomatoes for the rasam but if pineapple is sour then reduce the quantity of pineapple or tomatoes according to you taste or else the rasam will turn very sour.
• Instead of making rasam powder what I have mentioned above you can also use readymade rasam powder.
• Remember to season only with cumin seeds and ghee, no mustard seeds and oil should be used in this.
I am posting this for NITHU''S ongoing event
PINEAPPLE RASAM
Cooking time: 20 minutes (Approximately)
Serve – 4 persons
INGREDIENTS
Tomatoes-2 in medium
Cubed Pineapple-1 cup
Cooked Red Gram (Toor) Dal-1/4 cup
Salt-to taste
For making rasam powder
Bengal gram (channa) dal-2 tabs
Coriander seeds-4 tabs
Dry Red Chilli-4-5 (or as spicy as you need)
Cumin seeds-1 tsp
Pepper corn-1tsp
For seasoning the rasam you need
Ghee-1 tsp
Cumin seeds-1 tsp
Asafetida-1/2 tsp
Broken green Chillies-2
Curry leaves-few
For Garnishing
Coriander leaves
METHOD
• Dry roast all the ingredients, I have mentioned for rasam powder, in low flame, till it turn to light golden brown colour.
• Grind this to a fine powder.
• Take tomatoes and grind it to puree.
• Now in the cooking vessels put this tomato puree along with ½ cup water and salt.
• Bring this tomato puree to boil in low flame.
• Once tomatoes leaves its raw smell then add 4 tabs of the rasam powder, what you have prepared in first two steps, if some powder left out then you can use this for making some other rasam also. Boil it for 2-3 minutes (not more than this)
• Now crushed the pineapple cubes by hand.
• Mashed the cook red gram dal nicely with ½ cup water.
• Now add crushed pineapple and mashed dal together to boiling tomato water.
• Keep the flame very low.
• You will see the rasam will start making forth on the top.
• Allow only one or two boils to come. Take it off from flame.
• Now heat another pan and add all seasoning ingredients.
• When cumin seeds change colour then add it to rasam.
• Garnish with fresh chopped coriander leaves.
• Serve hot with hot rice.
MY TIPS
• Before preparing, this rasam you need to balance the quantity of tomatoes and Pineapple.If the pineapple you are going to use, is sweet in taste then add 2 tomatoes for the rasam but if pineapple is sour then reduce the quantity of pineapple or tomatoes according to you taste or else the rasam will turn very sour.
• Instead of making rasam powder what I have mentioned above you can also use readymade rasam powder.
• Remember to season only with cumin seeds and ghee, no mustard seeds and oil should be used in this.
SAKKARA PONGAL
Sakkara Pongal!!!!! Very delicious and famous dish of Tamil Nadu. Celebration of pongal is over but I still prepare this, at least once in a month, for my princess because she loves it.Histroy shows, that Iyengars prepare the best sakkara pongal, since Akkarvadhsal and sakkar pongal is their traditional dish. Being an iyengar daughter in law, I got the chance to learn this in the first year of my wedding. All first year festivals, after wedding, are called as Thalai festivals and my Tahali pongal was in Chennai, in my in laws house. It is a tradition that, the pongal should be prepared by new vadhu (Daughter in Law) for the festival since I was new to the dish, my mother in law was just standing next to me, and guiding me what to do and only because of her guidance now I can prepare hundred of south Indian food. I made this again for my daughter and thought of sharing the Iyengar recipe with everyone. Try this recipe, I guarantee this will give you excellent taste of south Indian Iyengar Pongal.
SAKKARA PONGAL
Preparation time: 10 minutes (Approximately)
Cooking time: 45-50 minutes (Approximately)
Serve – 6 persons
INGREDIENTS
Whole Milk-11/2 litre
Rice-1cup (you can also use jeera rice (Dubraj) or Basmati)
Jaggery-2 cup
Ghee-1/2 cup
Broken Cashew nut-4-5 tabs
Raisine-4-5 tabs
Cardamom powder-1 tsp
Mace (Javitri) powder or Nutmeg (Jaifal)-a pinch
METHOD
• Wash rice and keep aside.
• Take a heavy bottom pan (I don’t have here so I used pressure cooker without its lid)
• Add milk in this and put it on high flame.
• Once milk comes to boil then reduce flame and add washed rice in this.
• Keep steering till rice gets cooked.
• Meanwhile heat another pan and put 1 cup water along with jaggery in this.
• Keep steering till jaggery gets melted.
• Once jaggery melted then filters it and keep aside.
• Now come to milk and rice. Once rice is cooked completely (it should beome like soft cotton when you touch it) then add jaggery water in this and keep steering.
• Once pongal is thick enough then add ghee, cardamom powder and javitri powder.
• Mix well.
• Now in a pan heat 1 tsp ghee and fry all dry fruits till it is golden brown colour.
• Add this to pongal.
• Serve hot or cold.
MY TIPS
• Remember to add jaggery water only when rice is cooked completely.
• While cooking pongal keep steering it or else it might get burn.
• For flavour you can also add eatable krapoor or saffron.
SAKKARA PONGAL
Preparation time: 10 minutes (Approximately)
Cooking time: 45-50 minutes (Approximately)
Serve – 6 persons
INGREDIENTS
Whole Milk-11/2 litre
Rice-1cup (you can also use jeera rice (Dubraj) or Basmati)
Jaggery-2 cup
Ghee-1/2 cup
Broken Cashew nut-4-5 tabs
Raisine-4-5 tabs
Cardamom powder-1 tsp
Mace (Javitri) powder or Nutmeg (Jaifal)-a pinch
METHOD
• Wash rice and keep aside.
• Take a heavy bottom pan (I don’t have here so I used pressure cooker without its lid)
• Add milk in this and put it on high flame.
• Once milk comes to boil then reduce flame and add washed rice in this.
• Keep steering till rice gets cooked.
• Meanwhile heat another pan and put 1 cup water along with jaggery in this.
• Keep steering till jaggery gets melted.
• Once jaggery melted then filters it and keep aside.
• Now come to milk and rice. Once rice is cooked completely (it should beome like soft cotton when you touch it) then add jaggery water in this and keep steering.
• Once pongal is thick enough then add ghee, cardamom powder and javitri powder.
• Mix well.
• Now in a pan heat 1 tsp ghee and fry all dry fruits till it is golden brown colour.
• Add this to pongal.
• Serve hot or cold.
MY TIPS
• Remember to add jaggery water only when rice is cooked completely.
• While cooking pongal keep steering it or else it might get burn.
• For flavour you can also add eatable krapoor or saffron.
Home Remedy
I AM REPOSTING IT FOR ruchikacook AND a2zvegetariancuisine
Today’s home remedy is for common cold and cough. There are no cure for this and also very rarely fatal to others. Home remedy and some known pills only can give some relief to the sufferers. It is most common illness in kids under the age 5 yrs.
Read this http://en.wikipedia.org/wiki/Common_cold for more detail about common cold and cough
I would suggest all mothers not to use any home remedy or medication for kids under the age 5 year without doctor consultation.
So here is one remedy for kids older than 5 year.
Preparation time-5 minutes
Cooking time-5 minutes
Ingredients
Grated ginger-1 tbs
Pepper corn seed-1/2 tbs
Basil (Tulasi) leaves-4
Honey -1 tbs
Water-1 cup
Method
• Boil all the above mentioned ingredients with a cup of water except honey.
• Boil till water reduced to half
• Filter it.
• Mix honey with this water.
• Give it to you kid when it is warm.
TIPS
• Adult also can try this remedy ,it gives lots of relief, but only remember that the quantity should be doubled, for adults.
• Along with this remedy, drink lots of fluid, it will save you or your kids to get dehydrate.
• Drink fluid which contain Vitamin C and zinc since these two elements increase you immunity.
• Don’t eat and drink anything which is cold.
• Take at least 8 hrs of sleep every day.
• Avoid going to public places if you have cold and flu to save other people from infection.
• If you feel that your illness increasing then please visit doctor without any dely.
Today’s home remedy is for common cold and cough. There are no cure for this and also very rarely fatal to others. Home remedy and some known pills only can give some relief to the sufferers. It is most common illness in kids under the age 5 yrs.
Read this http://en.wikipedia.org/wiki/Common_cold for more detail about common cold and cough
I would suggest all mothers not to use any home remedy or medication for kids under the age 5 year without doctor consultation.
So here is one remedy for kids older than 5 year.
Preparation time-5 minutes
Cooking time-5 minutes
Ingredients
Grated ginger-1 tbs
Pepper corn seed-1/2 tbs
Basil (Tulasi) leaves-4
Honey -1 tbs
Water-1 cup
Method
• Boil all the above mentioned ingredients with a cup of water except honey.
• Boil till water reduced to half
• Filter it.
• Mix honey with this water.
• Give it to you kid when it is warm.
TIPS
• Adult also can try this remedy ,it gives lots of relief, but only remember that the quantity should be doubled, for adults.
• Along with this remedy, drink lots of fluid, it will save you or your kids to get dehydrate.
• Drink fluid which contain Vitamin C and zinc since these two elements increase you immunity.
• Don’t eat and drink anything which is cold.
• Take at least 8 hrs of sleep every day.
• Avoid going to public places if you have cold and flu to save other people from infection.
• If you feel that your illness increasing then please visit doctor without any dely.
EGGLESS BLUE BERRY MUFFINS
In past, I have never used blue berries in my food was used to hear about so many recipes with this. Blue Berry Muffin was one of them. When I started browsing about the dish, I got the recipe but with egg, and my family is vegetarian. Even we don’t eat any bakery items from outside. I wanted to make these muffins in healthy way but without egg, so thinking process was for a week, to give a try for this recipe and at last I got courage to prepare this. I did not get fresh blue berry so I used the caned one. I am sending this recipe for announcing kids delight wholesome So here is recipe for it.
BLUE BERRY MUFFINS
Preparation time: 30 minutes (Approximately)
Cooking time: 25 minutes (Approximately)
Makes-12 Large muffins
INGREDIENTS
All purpose Flour-1 cup
Whole Wheat Flour-1/4 cup
Oats Flour-1/4 cup
Condensed Milk-250 ml
Powdered Sugar-5-6 tabs
Butter-1/4 cup (At room temperature)
Milk-1/2- 1 cup
Canned Blue Muffins-1/2 cup
Baking Powder-1 tsp
Baking Soda-1/4 tsp
Vanilla essence-1 tsp
Salt- a pinch
METHOD
• Pre heat oven in 200 degree C.
• Grease the arrange muffin cups in tray and keep aside.
• Mix baking soda, baking powder, powdered sugar, salt and and all three flours together.
• Sieve this Flour and keep aside.
• Now in a mixing bowl, put butter and condensed milk.
• Beat this mixture, by hand beater or electrical hand mixer, till it becomes puffy and light.
• Now in the same bowl, start adding the flour, one by one spoon, and mix well
• If the mixture starts getting very thick then add little milk.
• Prepare the cake batter. Add Vanilla powder or extract with batter.
• Now add ¼ cup of blue berry in this.
• Mix well.
• Now in muffin cup, put 2 tabs of prepared batter and then put one tsp of blue berry on the top.
• Do repeat this for the rest batter.
• Bake this in pre heated oven in 200 degree C for 15 minutes and then 150 degree C for 10 minutes.
• Serve your kid for breakfast or have as evening snacks.
BLUE BERRY MUFFINS
Preparation time: 30 minutes (Approximately)
Cooking time: 25 minutes (Approximately)
Makes-12 Large muffins
INGREDIENTS
All purpose Flour-1 cup
Whole Wheat Flour-1/4 cup
Oats Flour-1/4 cup
Condensed Milk-250 ml
Powdered Sugar-5-6 tabs
Butter-1/4 cup (At room temperature)
Milk-1/2- 1 cup
Canned Blue Muffins-1/2 cup
Baking Powder-1 tsp
Baking Soda-1/4 tsp
Vanilla essence-1 tsp
Salt- a pinch
METHOD
• Pre heat oven in 200 degree C.
• Grease the arrange muffin cups in tray and keep aside.
• Mix baking soda, baking powder, powdered sugar, salt and and all three flours together.
• Sieve this Flour and keep aside.
• Now in a mixing bowl, put butter and condensed milk.
• Beat this mixture, by hand beater or electrical hand mixer, till it becomes puffy and light.
• Now in the same bowl, start adding the flour, one by one spoon, and mix well
• If the mixture starts getting very thick then add little milk.
• Prepare the cake batter. Add Vanilla powder or extract with batter.
• Now add ¼ cup of blue berry in this.
• Mix well.
• Now in muffin cup, put 2 tabs of prepared batter and then put one tsp of blue berry on the top.
• Do repeat this for the rest batter.
• Bake this in pre heated oven in 200 degree C for 15 minutes and then 150 degree C for 10 minutes.
• Serve your kid for breakfast or have as evening snacks.
RAJASTHANI BHINDI
I have heard about the Rajasthan bhindi but never got chance to eat it. Last month we went to a Rajasthan restaurant, in Bur Dubai, called as Rajadhani.I would really recommend my all blogger friends and my blog readers that if they get a chance, to visit Dubai, then please make sure that you visit this place. Believe me you will have awesome and very delicious Rajasthan food.
One more thing, I should tell about the restaurant, that you will have feeling of having food, like having at home. The way, they treat you in restaurant, you will never feel, that you have come to a hotel.
In the restaurant, I had Rajasthani Lady Finger (Okra) curry and immediately, I have decided that I will surely make this at home. Then, I asked manager about the recipe of curry, you will not believe that he was so generous that, without hesitation, he took me to chef and told him about what I have requested for. Without any further questions, the chef gave me the recipe and tips about it.
I made this at home recently and I was so happy that it came out perfect. I am sending this to Bhagyashri and Sunita So here is recipe for it:-
RAJASTHANI BHINDI (OKRA)
Preparation time: 45 minutes (Approximately)
Cooking time: 25 minutes (Approximately)
Serving-4 persons
INGREDIENTS
Lady Finger (Okra)-500 grams.
Oil-2 tabs
Onion seeds (Kalonji)-1 tsp
Salt-to taste
Turmeric powder-1 tsp
FOR FILLING
Bengal Gram Flour (Besan)-4-5 tabs
Coriander Powder-2 tabs
Salt-to taste
Chilli Powder-2 tsp (or as required)
Gram Masala powder-1 tsp
Cumin powder-1 tsp
Onion seeds (Kalonji)-2 tsp
Fennel seeds-2 tsp (I did not use because no one like fennel seeds at my home)
Dry Mango Powder-1 tsp
Oil-3-4 tabs
METHOD
• Wash okra and wipe with a clean cloth or kitchen towel.
• Now cut okra very carefully. Cut off the top and end of okra.
• Now make a long slit in the middle of okra without separating it from head to tail.
• Now mix the all ingredients for filling in one bowl.
• Fill this masala inside the okras.
• Now heat oil in a pan.
• Put kalonji in this along with filled okra.
• Add turmeric powder and salt to taste.
• Cook till okras are cooked.
• Serve with rice or roti.
MY TIPS
• If you don’t have dry mango powder then you can add chat masala in this.
• Try to use fresh and small okras for this dish.
• Head and tail for okra can be used for making dosa batter.
One more thing, I should tell about the restaurant, that you will have feeling of having food, like having at home. The way, they treat you in restaurant, you will never feel, that you have come to a hotel.
In the restaurant, I had Rajasthani Lady Finger (Okra) curry and immediately, I have decided that I will surely make this at home. Then, I asked manager about the recipe of curry, you will not believe that he was so generous that, without hesitation, he took me to chef and told him about what I have requested for. Without any further questions, the chef gave me the recipe and tips about it.
I made this at home recently and I was so happy that it came out perfect. I am sending this to Bhagyashri and Sunita So here is recipe for it:-
RAJASTHANI BHINDI (OKRA)
Preparation time: 45 minutes (Approximately)
Cooking time: 25 minutes (Approximately)
Serving-4 persons
INGREDIENTS
Lady Finger (Okra)-500 grams.
Oil-2 tabs
Onion seeds (Kalonji)-1 tsp
Salt-to taste
Turmeric powder-1 tsp
FOR FILLING
Bengal Gram Flour (Besan)-4-5 tabs
Coriander Powder-2 tabs
Salt-to taste
Chilli Powder-2 tsp (or as required)
Gram Masala powder-1 tsp
Cumin powder-1 tsp
Onion seeds (Kalonji)-2 tsp
Fennel seeds-2 tsp (I did not use because no one like fennel seeds at my home)
Dry Mango Powder-1 tsp
Oil-3-4 tabs
METHOD
• Wash okra and wipe with a clean cloth or kitchen towel.
• Now cut okra very carefully. Cut off the top and end of okra.
• Now make a long slit in the middle of okra without separating it from head to tail.
• Now mix the all ingredients for filling in one bowl.
• Fill this masala inside the okras.
• Now heat oil in a pan.
• Put kalonji in this along with filled okra.
• Add turmeric powder and salt to taste.
• Cook till okras are cooked.
• Serve with rice or roti.
MY TIPS
• If you don’t have dry mango powder then you can add chat masala in this.
• Try to use fresh and small okras for this dish.
• Head and tail for okra can be used for making dosa batter.
Home Remedy
Now a day’s our life has become so stressful, that we are surviving on medicine more than food. If you ask old age people, at home, what they were doing for their cold and cough or stomach ache, and then you will get a simple answer, that they were doing nothing. Their food itself was giving them good power and energy to fight all common disease. Study shows that on those days everything was organic, fresh and with no chemical which was all enough to give them energy and immunity. Perhaps nowadays it’s exactly opposite.
Today’s home remedy is about your stomach ache due to gas problem which I have learnt from my grandmother in law Smt R Vathsala.I am reposting it for ruchikacooks.com and a2zvegetariancuisine
Cumin (Jeera) Water
Preparation time: 1 minute
Cooking time: 10 minutes
What you need
Cumin (Jeera) seeds-2 tbs
Water -2 cups
Ghee-1/4 tsp
Sugr-1 tsp
Method:
• Heat a pan and dry roast the cumin seeds till it changes it color.
• Then add water in this and allow it boil in high flame.
• Boil this till water reduces to ½ cup.
• Filter this water in a cup.
• Allow it to get cool down for some time.
• Add sugar and ghee in this when it is warm.
• Drink this.
• You will get relief in 5-10 minutes from pain.
Today’s home remedy is about your stomach ache due to gas problem which I have learnt from my grandmother in law Smt R Vathsala.I am reposting it for ruchikacooks.com and a2zvegetariancuisine
Cumin (Jeera) Water
Preparation time: 1 minute
Cooking time: 10 minutes
What you need
Cumin (Jeera) seeds-2 tbs
Water -2 cups
Ghee-1/4 tsp
Sugr-1 tsp
Method:
• Heat a pan and dry roast the cumin seeds till it changes it color.
• Then add water in this and allow it boil in high flame.
• Boil this till water reduces to ½ cup.
• Filter this water in a cup.
• Allow it to get cool down for some time.
• Add sugar and ghee in this when it is warm.
• Drink this.
• You will get relief in 5-10 minutes from pain.
Subscribe to:
Posts (Atom)
