BREAK!!!

Hi friends, 

       I am taking a break....going to india. Take care...bye bye friends.

with luv,

Rekha.

 

Mango Rice

Ingredients:

Raw mango (gratted)- 1 medium size

Boiled rice - 2 cups

Green chilly - 3nos

Ginger - small piece

Mustard seeds - 1 tsp

Urad dal - 1tsp

Tumeric powder - a pinch

Coriander leaves - few

Curry leaves - few

Salt - to taste

Oil - 2tsp

Preparation:

1) Heat oil in a pan, splutter mustard seeds and urad dal.
2)Add curry leaves, ginger and green chillies saute them for 5mins mins
3)Then add gratted mango, salt and turmeric powder fry till the raw smell goes
4)Then add boiled rice, salt and mix well. Garnish with coriander leaves.

Mango rice is ready to serve.

Garlic Chutney

Ingredients:

Garlic flakes- 8-10nos

Red chilly powder - 3-4tsp

Gingelly/Coconut oil - 3tsp

Salt - to taste

Preparation:

1)Crash the garlic flakes coarsly, add red chilly powder, oil and adjust salt

2)Mix them well 

Garlic chutney is ready to serve with idly/dosa.

Masala chapathi

Ingredients:

Wheat flour - 1/2cup

Plain flour/Maida -5tsp

Bengal gramdal Flour - 5tsp

Rice Flour - 5tsp

Coriander leaves - few(chopped finely)

Cumin seeds - 1/4 tsp

Hing - 1/4tsp

Chilly powder - 1/2tsp

Ghee/Oil - 1tsp

Salt - to taste

Preparation:

1)In a bowl, mix together all the flour, and other above ingredients and add water little by little , knead the dough and keep aside for 1/2hr

2)Take a small portion of dough, make small balls and roll them roundly & evenly

3)Heat a tawa, roast the chapathi using little oil for 1-2mins

Hot masala chapathi is ready to serve with pickle.

Babycorn Capsicum Masala

Ingredients:

Baby corn - 5-6nos(chopped thinly)

Capsicum - 1no 

Onion - 2nos

Tomato - 1no

Ginger & garlic - 1tsp

Cumin seeds -1/2tsp

Fennel seeds -1/2tsp

Cloves - 2nos

Chilly powder - 1tsp(as required)

Coriander powder - 1/2tsp

Tumeric powder - 1/2tsp

Oil - 2tsp

Salt - to taste

Coriander leaves - to garnish

Preparation:

1)Heat a kadai, add oil, cumin and fennel seeds, after it splutter, add onion saute for few mins, then add ginger & garlic paste fry till raw smell goes well

2)Then add tomato fry till oil separates

3)Add chopped baby corn,chilly,coriander,tumeric powder and salt, mix them well and close the lid and cook till it tuns soft

4)Finally add capsicum and cook for 3-4mins and add coriander leaves

Babycorn capsicum masala is ready to serve with chapathi and fried rice.

Paneer Baji

Ingredients:

Paneer cubes - 10-12nos

Bengalgram dal flour - 1/2cup

Chilly powder - 1tsp

Corn flour - 1/2tsp(optional)

Salt - to taste

Oil - to fry 

Preparation:

1)In a bowl, add bengal gramdal flour, chilly powder, corn flour, salt and add required water and make a thick batter (not too watery)

2)Heat a kadai, add oil, dip the paneer cubes in the batter and fry the paneer cubes 

3)Fry until it tuns golden brown

Hot paneer cubes is ready to serve.

Vegetable Pulao

Ingredients:

Basmati Rice - 1cup

Carrot - 1/2cup (chopped)

Beans - 1/2cup  (chopped)

Peas - 1/2cup

Green chilly - 2 nos

Cinamon - small piece

Cardamom - 2nos

Cloves - 2nos

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 2no (medium size)

Ginger&garlic - 1tsp

Oil - 2tsp

Ghee - 1tsp

Preparation:

1)Heat a cooker, add oil, ghee, fennel & cumin seeds, onion, and green chilly saute for few mins

2)Add ginger&garlic paste fry till raw smell goes and add all vegetables and salt, cook them for 3-4 mins 

3)Then add rice and 2cups of water, and adjust salt

4)Close the cooker with the lid and cook them till 1 whistle comes

Veg. pulao is ready to serve with raitha.

This veg.pulao goes to my thali-rice event by priya

Curry Leaves Powder

Ingredients:

Curry leaves - 1cup(without stem)

Urad dal - 1/2cup

Bengal gram dal - 1/4cup

Coriander seeds - 1tsp

Pepper corns - 1/2tsp

Red Chilly - 4-5nos

Hing - 1tsp

Salt - to taste

Oil - 1tsp

Preparation:

1)Wash the curry leaves and dry roast till it turns crispy and keep aside

2)In the same kadai, add 1tsp oil, urad dal, bengal gram dal, coriander seeds, pepper corns, red chilly and hing saute till it turns light brown. 

3)Then off the flame and after it cools, grind them into smooth powder

Serve hot with white streamed rice and ghee.

Vendaka( okra) Pachadi

Ingredients:

Vendaka (okra) - 250 grams

Shallots - 4-5nos

Cumin seeds - 1/2tsp

Red chilly - 2 nos

Curd - 1/2 cup

Curry leaves - few 

Oil - 2tsp

Mustard seeds - 1tsp

Salt - to taste

Preparation:

1)Heat a kadai, add oil, cumin seeds, and chopped onion saute them for few mins

2)Add finely chopped Vendaka with salt fry till becomes soft and off the flame 

3)Whisk the curd with salt and add it to the vendaka and mix them well

4)Again heat a kadai, add oil, splutter mustard seeds,curryleaves and red chilly,add it to the vendaka

vendaka pachadi is ready to serve..Goes well with sambar rice and rasam rice.

Peerkangai Chammandhi/Ridge gourd chutney

                     Last week i went to my friend  saraswathy's house (Saras corner), there i had this yummy chutney it was very taste and delicious. Chutney is really new and interesting for me. Thanks u saras for sharing this yummy dish.

Ingredients:

Peerkangai/Ridge gourd chutney - 1 medium

Urad dal - 1/2cup

Red chilly - 2nos

Hing - 1/2 tsp

Oil - 1tsp

Salt - to taste

Preparation:

1)Heat a kadai, add oil, urad dal, red chilly and hing saute till it turns light brown, drain oil and keep aside

2)In the same kadai, add the chopped peerkangai (without skin) saute till raw smell goes 

3)After it cools, grind all the ingredients into fine paste 

Goes well with rice, kanji and dosa

Sambar podi/Powder

Ingredients:

Coriander Seeds - 1cup

Red chilly - 6-7nos

Bengalgram dal -1/4cup

Urad dal - 1/4 cup

Fenugreek(venthayam) - 2tsp

Black pepper - 1tsp

Hing - 1tsp

Preparation:

1)Dry Roast all the above the ingredients and after it cools, grind them into fine powder

2)Store it in an air tight container

Simple Sweet Appam

Ingredients:

Idly batter - 1cup

Jaggery(gratted) - 1/2cup

Gratted coconut - 3-4tsp

Cardamom powder - 1tsp

Oil - to fry

Preparation:

1)In a bowl, add batter, jaggery, coconut and cardamom powder, mix them well and keep aside

2)Heat a unni appam kadai, and add 1/2tsp of oil in each holes. when it is hot, pour the batter into the holes and fry both the sides till brown.

Manga chammanthi/Mango Chutney

Ingredients:

Raw Mango - 1no

Coconut - 1/2 cup (gratted)

Green chilly - 2 -3nos

Salt - to taste

Preparation:

1)Cut the mango into small pieces, add coconut ,green chillies and salt and grind all the ingredients in the mixer into fine paste 

Serve with kanji, dosa and rice.

Carrot Smoothie

Ingredients:

Carrot - 1 no

Sugar - 3 tsp

Milk - 1/2 glass

Water - 1/2 cup

Preparation:

1)Cut the carrot into small piece and add 1/2 cup of water and cook them for 5-10mins

2)After it cools, blend the cooked carrot, sugar and milk  into smooth paste

Carrot smoothie is ready to serve.

Banana /pazha appam

Ingredients:

Maida - 1 cup

Sugar - 1/2cup (as required)

Banana - 2 nos(small size)

Cardamom powder - 1/2 tsp

B. soda - a pinch

Salt - a pinch

Oil - to deep fry

Preparation:

1)In a bowl, mash the banana into paste and add maida, sugar, cardamom powder, soda and add required water and mix them into thick batter(idli batter consistency)

2)Heat a kadai, add oil and take the batter in a deep hole spoon and pour them into the hot oil

3)Fry both the sides till golden brown colour

Banana appam is ready to serve with a cup of tea.

Sugar Cookies

Ingredients:

All purpose flour/Plain flour - 1 1/2cup

Sugar - 1/2cup (powdered)

Butter - 1/2cup

B.powder - 1tsp

B.soda - 1/2tsp

Vanilla essence - 1 tsp

Milk - 5-6tsp

Preparation:

1)Preheat oven at 160'C

2)In a bowl, add butter,milk, vanilla essence mix well and then flour, b.pwd, b.soda, and sugar combine together

3)Grease cookies sheets, make small balls of dough and flatten with t.spoon and place 2 inches apart onto the cookies sheet

4)Bake them for 10-12mins at 160'c..till it turns golden brown colour.

Serve after it cools.

I tried this cookies from Eggless drop cookies...thanks for sharing.

Sundal

Ingredients:

Chickpeas - 1cup
Coconut - 1/2cup
Hing - 1/2tsp
Mustard seeds - 1tsp
Oil - 2tsp
Red chilly - 2nos
Curry leaves - few
 Salt - to taste


Preparation:
1)Soak the chickpeas overnight and next day boil them with water and salt,cook till it becomes soft and keep aside
2)Heat a kadai, add oil, mustard seeds, curry leaves,hing, red chilly, and chickpeas saute them for few mins
3)Finally add coconut and saute them for 2-3mins
Sundal is ready to serve.
This recipecgoes to nithu'skitchen's -  CWF-LB : Chickpeas

Chicken Roast

Ingredients:

Chicken - 1/2kg

Onion - 3nos

Green chilly - 2nos

Mustard seeds - 1tsp

Ginger & garlic - 1tsp

Red chilly powder - 1tsp

Coriander powder - 1tsp

Tumeric powder - 1tsp

Soya sauce - 1/2 tsp

Chilly sauce - 1/2tsp

Curd - 1/2tsp

Salt - to taste

Curry & Coriander leaves - to garnish

To powder

Cloves - 2nos

Cardamom - 1no

Cinnamon - small piece

Fennel seeds - 1tsp

 

Preparation:

1)Marinate the chicken with chilly pwd,coriander pwd, tumeric pwd, ginger & garlic,soya & chilly sauce, curd, salt and powdered ingredients for 1-2hrs.

2)Heat a kadai, add oil, mustard seeds, onion, green chilly saute them for 3-4mins

3)Then add the chicken and fry till oil separates

4)Finally garnish with curry and coriander leaves

Chicken roast is ready to serve with rice and chapathi.

Rava Urunda

Ingredients:

Rava - 1 cup

Sugar - 1 1/2cup

Milk - 3/4cup

Coconut gratted - 1/2cup

Cardamon powder - 1tsp

Cashwnets - 6-7nos

Ghee - 2tsp

Preparation:

1)Heat a kadai (better non-stick kadai), add rawa & fry them till it turns light brown and nice aroma starts, then transfer them to another bowl and keep aside

2)In the same kadai, add 1-2tsp ghee, gratted coconut fry till it turns light brown 

3) Add rawa to it and mix well

4)Then add sugar,(adjust to ur taste) fry for 3-4mins, cashwnets, cardamon powder and then add warm milk to the rava

5)Off the flame, when the mixture is warm, press them into small balls

Rava urunda is ready to serve.

Chocolate Cake

Ingredients:
All purpose flour - 3/4cup
Coco Powder - 1/4 cup
Butter - 3tsp
Sugar - 1cup
Baking soda - 1tsp
Baking powder - 1tsp
Salt - a pinch
Boiled water - 1/2cup
Egg - 1no
Vanilla essence - 1tsp
For topping:
Chocolate - 1/2cup(choco chips)
Iceing sugar - 2-3tsp
Cream - 2 tsp
Butter - 1tsp
Vinalla essence - 1/2tsp

Preparation:

1)Preheat oven at 180'C

2) In a bowl, put APF, baking soda,baking pwd, salt and powdered sugar, mix them well

3)Then add butter, egg, boiled water and vanilla essence mix them slowly

4)Pour them into 8 inch tray, heat for 30 -35mins at 180'C

5)Insert a stick into the baked cake in order to check if the inner portion has been cooked else, bake for few more mins.
For Topping:

1)Melt the cholocate with butter, then off the flame and add cream, icing sugar, vanilla essence mix them well and spread over the cake

This Chocolate cake goes to Virtual Party- Chocolaty Dreams by shabitha





Recipe courtesy:  Nithya 4th sense cooking

Tomato Chutney - II

Ingredients:

Shallots - 4-5nos

Tomato - 2nos(medium)

Fennel seeds - 1/2tsp

Red chilly - 2-3nos

Garlic - 2 flakes

Curry leaves - few nos

For seasoning:

Oil - 1 1/2tsp

Mustard seeds - 1tsp

Urad dal - 1/2tsp

Preparation:

1)Heat a kadai, add 1/2tsp oil, add fennel seeds, then onion, garlic, curry leaves and tomato fry till raw smell goes.

2) After it cools, add salt grind them into paste

3)Then for seasoning,heat a kadai, add oil, mustard seeds after it spultters, add urad dal, curry leaves and mix them into the paste

Tomato chutney is ready to serve with idly and dosa.

Mysore Pak

Ingredients:

Bengal gram flour - 1cup
Sugar - 2cups
Ghee - 1 cup
Water - 1/2cup
Cardamom powder - 1tsp


Preparation:

1)Heat a kadai, add 1tsp Ghee and flour, fry till raw smell goes and turns light brown & keep aside
2)Heat the Ghee in a low flame continously.(dont off the flame)
3)In another flame, heat heavy bottomed vessel, add water and sugar heat till it becomes thick (string consistancy)
4)Add the flour slowly into the sugar syrup mix well continously so that no lumps are formed
5) Add the ghee little by little, stir well..when it becomes thick
6)Grease the plate with ghee and pour into it the mix, when it cools cut them into desired shapes.

Kozhukatta/Steamed Rice Ball

Ingredients:

Rice flour - 1cup

Hot water - 1cup

Salt - to taste

For stuffing :

Gratted Coconut - 1/2cup

Sugar - 6-7tsp

Cardomom powder - 1/2tsp

Preparation:

1) In a bowl, add coconout, sugar and cardomom powder mix them well and keep aside

2) In another bowl, put rice flour, salt and add hot water little by little and make a soft dough

3) Make small balls with a hole and keep the coconut stuffing inside the balls and close it

4) Steam them in idli plates for 10-15mins. Hot kozhukatta is ready to serve.

Im back!!!.... with Urad dal chutney

Hi friends, i am back!!....Hope all of u doing well.

Ingredients:

Urad dal - 4-5tsp

Red chilly - 2nos

Curry leaves - few

Ginger - 1 tsp(chopped)

Hing - 1/2tsp

Gratted coconut - 1/2cup

Salt - to taste

Preparation:

1)Heat a kadai, dry roast the urad dal, red chilly, curry leaves, hing and salt

2)After it cools, add the roasted ingredients with coconut and grind them into fine paste

Serve with idly and dosa.

Break!!!!

Hi friends, Im take a small break...going to india.

Take care friends. Bye!!

with love

Rekha

Mango-Berry Smoothie

Ingredients:

Mangao - 1no

Stawberry - 5-6nos

Sugar - 4-5tsp(as required)

Condensed milk - 3tsp

Vanilla essence - 1tsp

Milk - 1/2cup

Preparation:

1)Peel off the mango skin and put all the above ingredients into the blender 

2)Blend them into fine paste and serve with ice cream

Recipe Courtesy: Asianet Cookery show

This Mango-berry smoothie goes to Show me your smoothie Event.

Carrot Sandwich

Ingredients:

Bread - 4-6 slices

Gratted carrot - 1 cup

Onion - 1no

Tomato - 1no

Green chilly - 2nos

Ginger & garlic - 1tsp(chopped)

Mustard seeds - 1tsp

Tumeric powder - a pinch

Salt - to taste

Oil - 1tsp

Coriander leaves - few

Preparation:

1)Heat a kadai add oil, mustard, onion, green chilly, ginger&garlic saute them for few mins

2)Add tomato saute for a while, then add tumeric powder, salt, carrot and coriander leaves mix well & cook for 2-3mins and off the flame

3)Spread butter on the bread slices and fill the carrot mixture

4)Heat a tawa or toaster, tost the bread both sides and serve hot

Milk/Pal Kova

Ingredients:

Milk - 1 litre

Sugar - 1 1/2 cups (as reqiured)

Cardamom powder - 1tsp

Ghee - 5-6tsp

Preparation:

1)Heat a heavy bottom vessel or pressure cooker, add milk bring to boil and cook till it reduce thick & half (stir inbetween)

2)Add ghee, cardamom powder and sugar, stir continuously...when it comes to very thick consistency, off the flame. Serve after it cool.

Pal kova is ready to serve. 

My 100th Post - Jeera Rice

Ingredients:

Basmati rice - 1cup

Cumin seeds - 2tsp

Onion - 1no

Green chilly - 2nos (slice two halves)

Bay leaves - 1leaf

Ghee - 1tsp

Oil - 1tsp

Ginger & garlic paste - 1tsp

Salt - to taste

Coriander leaves - for garnishing

Preparation:

1)Heat a pressure cooker, add ghee, oil, cumin seeds and onion saute them till light brown

2)Add green chilly,bay leaves and ginger&garlic paste fry till raw smell goes well

3))Then add basmati rice, 2 cups of water & salt and close the pressure cooker with whistle...let it cook for 1 whistles.

Jeera rice is ready to serve with onion raitha.

This jeer rice recipe goes to CWS - CUMIN SEEDS/JEER Event