Links

Ragi Wheat Bread :
http://cooks.ndtv.com/recipe/show/ragi-wheat-bread-165790

Starters

Crispy baby corn golden fry recipe

Crispy baby corn golden fries - Easy starter recipe

 

Cuisine: Indian

Category: Starter

Serves: Serves 4

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

 

INGREDIENTS

To pressure cook Baby corn - 6 nos Salt & water - as needed For the batter All purpose flour - 2 tbsp Corn flour - 2 tbsp Rice flour - 1 tbsp Red chilli powder - 1/2-1 tsp Garam masala powder - 1/2 tsp Fennel seeds powder – 1/4 tsp(optional) Ginger-Garlic paste - 1 tsp Kasuri methi - a pinch Fresh Curd – 1 tbsp Salt - as needed To coat Bread crumbs - 1/2 cup

METHOD

Peel the baby corn and pressure cook it adding required water and salt.cook in high flame for 3-4 whistles.Remove chop into roundels and set aside. In a bowl,take the chopped baby corn and add all the powders given above.Lastly add a tbsp of curd.Mix well.Add little water to coat the baby corn with masala like bajji batter.Make sure the coating is not too thin or thick.Let it marinate for an hour. After one hour,take the baby corn pieces,dip in bread crumbs well and deep fry in hot oil. While deep frying,do in medium flame and make sure u do not flip the baby corn as soon as u put in oil.Let it be in oil for a minute.Then flip the other side and cook for one more minute.After it turns golden brown,remove and drain in a tissue. Serve hot with tomato sauce !

Note

Instead of deep frying, u can shallow fry the pieces in dosa pan drizzling with oil.It will become a yummy low calorie snack. U can use lemon juice instead of curd. Bread crumbs are optional but it gives a crispy outer layer.

Bonda / Bajji

MANGALORE BONDA RECIPE

Instant mangalore bonda recipe -Yummy evening snacks recipe.Kids would love it!!

 

Cuisine: Indian

Category: Snacks

Serves: 10 nos

Prep time: 40 Minutes

Cook time: 10 Minutes

Total time: 50 Minutes

 

INGREDIENTS

Maida – 1/2 cup Rice flour – 2 tbsp Rawa/ sooji – 1/2 tbsp Big onion – 1 no (chop finely) Finely chopped green chillies – 1 no Finely chopped coriander leaves , curry leaves – 2 tbsp Thick sour curd – 1/2 cup Cooking soda – A pinch Salt – As needed Water – 1- 2 tbsp ( if needed) Cooking oil - To deep fry

METHOD

Mix all the ingredients given above except cooking soda. Keep it closed for 30 minutes to 1 hour.. ( actual recipe called for 5 to 6 hours of soaking).. Do not add water while making the dough. If needed add 1 tbsp maximum.. Use only the curd to hold the dough.. After an hour , add cooking soda & mix well..  Heat oil , take a medium sized ball  from the dough & deep fry them till golden brown..DO NOT OVER FRY, IT MAY CHANGE THE TASTE..

 

Serve hot with coconut chutney !

 

 

 

MYSORE BONDA / ULUNDHU BONDA

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..
INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!


MASALA VADA/MASAL VADAI RECIPE/PARUPPU VADAI

Masal vadai/Masala vada/Paruppu vadai is an yummy tea time snack recipe.My mom & mil make masal vadai without adding fennel seeds and mint leaves.We mostly make it for guest to serve in the afternoon lunch or for more kuzhambu.Sendhil likes that vada a lot.But i love masala vada only with spices.Before marriage,i used to buy masala vada from a tea shop.I would say it was the tastiest vada i’ve ever had in my life.She usually opens the shop at 11 am.All the vadas will fly in just 30 minutes.We have to rush before it sold out.She also makes urad dal vada,bonda and bajji.Once I asked her recipe secret and she told me roughly.Based on the ingredients she told and by referring vahchef’s site for some minute tips,finally i made a great flavoured crispy masala vada.I have mentioned the tips and variations in “Notes” section.Do try this crispy tea stall style masala vada.U’ll love it.

Masala vada

Masala vada - yummy tea time snack

Cuisine: Indian Category: Snacks Yields: 15 nos

Prep Time: 60 Minutes Cook Time: 20 Minutes Total Time: 80 Minutes

INGREDIENTS

To soak Channa dal/Kadalai paruppu -1 cup To grind Green chillies or red chillies - 4-5 nos Cinnamon – 1 small piece(optional) Hing - 1/4 tsp or small garlic cloves – 5 nos Ginger – 1 inch piece Fennel -1 tsp Salt – as needed To mix in the batter Small onions/Big onions - 15 nos / 2 nos Curry leaves - few Coriander leaves – 1.5 tbsp Mint leaves - 2 tbsp Cooking oil – 1 tbsp

METHOD

Wash and soak the dal for 2 hours.Drain the water and set aside.In a mixie jar,take the chillies,cinnamon,salt,ginger,hing or garlic and fennel seeds.Grind it well.Then add half of the drained channa dal.Coarsely grind it to a paste(sprinkle 1-2 tsp of water if needed).Some dals would be visible.Remove in a bowl.Grind in two batches. Mix both the batches well and add the finely chopped onions,curry leaves,coriander leaves and mint leaves.Mix well. Heat oil in a kadai for deep frying.To the batter,add a tbsp of hot oil and mix well. Check the oil temperature by dropping a pinch of batter in the oil.If it rises immediately,oil temperature is just right.Simmer the flame and then make a small lemon sized ball from the batter.Pat it slightly. Drop into the oil.Make some more vadas and deep fry them in both the sides till onions & vada turn golden brown color.Remove, drain the oil in a tissue paper.Proceed the same for all the batter.Serve hot !

Note

These vadas will stay crispy even for one hour if u grind the batter perfectly.Also pat the vada little thin to maintain its crispness.Do not cover the vadas when it is hot.It makes the vada soft and soggy. Add jeera if u don’t like fennel seeds.Adding cinnamon is optional.Some people do not like the over powering masala smell.In that case,skip it. For variations,replace green chillies by red chillies.I mostly use red chillies.This time i made with green chillies. U can replace hing by garlic cloves.Add 5-6 cloves in this case. If u soak the dal for more than 3 hours,u can grind it without adding water.In that case add little rice flour or besan flour or corn flour for binding. U can also make this vada by soaking the dal for 45 minutes but u have to add little more water while grinding.But the result will be the same. Adding ginger is completely optional.But it helps for digestion of vada. Addition of oil helps for binding the batter as well as crispness. If u feel the batter is watery or wet,add little rice flour corn flour or besan flour.Mix well and make vada. Addition of fennel and mint leaves gives the taste like u get in tea shops.So never skip it.

Serve hot n crispy vada with tea !

Technorati Tags: masala vada recipe,masala vada preparation,masal vadai,masal vadai recipe,snacks

Fruit Custard

FRUIT CUSTARD RECIPE-CUSTARD POWDER RECIPES

 

Fruit Custard recipe

Mixed Fruit n nut custard recipe - Easiest dessert recipe !

Cuisine: Indian

Category: Dessert

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10M+2H

Total time: 20M+2H

INGREDIENTS

Milk - 500 ml (2.5 cups)  + 1/4 cup Vanilla custard powder - 2 tbsp Sugar - 4-5 tbsp Vanilla essence - 1/2 tsp Mixed fruits and nuts- Apple,Mango,banana,Cherries,tutti frutti,Cashews & Badam

METHOD

Boil 2.5 cups of milk and add sugar to it.Take 1/4 cup of milk and mix custard powder without lumps. Add this custard mixture to the boiled milk.Mix well in medium flame for few minutes till it thickens like dosa batter.Keep stirring else u will get a burnt layer at the bottom and it spoils the entire recipe. Switch off the flame and add vanilla essence.Refrigerate it for 2 hours. Just before serving,chop all the fruits and nuts into small pieces. Mix them with the  chilled custard.Serve immediately.

Note

Adjust the quantity of custard powder as per the thickness u need. I always like the custard little thinner.Its ur personal choice of making it. Adjust sugar as per ur taste buds. Adding cherries,tutti frutti,cashews and badam gives a nice crunchy taste while eating.So never skip it.

 

Enjoy this all time favourite fruit custard with ur loved ones .It tastes yummy !!

 

 

 

 

CUSTARD POWDER ICE CREAM RECIPE–CUSTARD POWDER RECIPES

 

 

Custard powder ice cream without ice cream machine was in my try list for long time.Last week when i posted mango ice cream,Raksha told me to prepare vanilla ice cream for her.When i was thinking about it,i reminded about this ice cream recipe which i had bookmarked from jeyashri’s kitchen long back.First time i halved her recipe and tried.But i din’t get it right.There were ice crystals and the ice cream was not soft as i expected.I couldn’t find out the proper reason too .Then i mailed jey and asked her for improvements.She is very sweet that she replied immediately and suggested me to add more custard powder as its quality may differ as per the brand.So this time i added little more custard powder & tried adding more fresh cream too.It came out very well.I was very happy with the result.We all loved it.More than us Raksha thoroughly enjoyed this ice cream and finished half the quantity i made .Do try this recipe for ur kids.I am sure they will enjoy this summer .This recipe makes a good base for any ice cream.Just run ur imaginations,add nuts or chocolate powder,make different flavours with it.Enjoy !

Custard powder ice cream recipe

Custard powder ice cream recipe - Basic ice cream recipe with vanilla flavour.

Cuisine: Indian

Category: Ice cream

Serves: Serves 4

Prep time: 6h

Cook time: 6h

Total time: 12hrs

INGREDIENTS

Milk - 2 cups Sugar - 5 tbsp Vanilla essence - 1/2 tsp Custard powder - 2 tbsp (i used pillsburry,golden vanilla flavor) Fresh cream - 4 tbsp ( i used Amul)

METHOD

Reserve 4 tbsp from 2 cups of milk.Mix custard powder without lumps and set aside. Boil milk adding sugar and add the custard powder mixture.Boil for sometime till the milk thickens like dosa batter. Switch off the flame and cool it completely.Now add fresh cream and mix well. Whip it using a hand blender or mixie for few seconds till it becomes frothy. Transfer it to an air tight box and freeze it for one hour. After an hour,beat the mixture in mixie or blender for a minute.Again freeze it for 1 hour. Repeat this procedure for 5 times.Totally u have to beat this ice cream for 5 times.This helps to avoid ice crystal formation.( Add chopped nuts at this stage if u are using) Finally freeze it over night or 6 hours.Remove and keep outside for few minutes.Then scoop it. Custard powder ice cream is ready. Enjoy !

Note

U can add more fresh cream to get a creamier,rich ice cream. Do not add more custard powder as it may harden the ice cream. I used low fat milk.U can use full fat milk too. Adjust sugar and vanilla essence as per ur need.

 

 

 

http://www.tarladalal.com/Crunchy-Apple-Custard-4832r 

 

http://www.feastie.com/recipe/chitras-food-book/custard-powder-ice-cream-recipe%E2%80%93custard-powder-recipes 

Beverages

Radiant Juice

Ingredients

• 1 orange
  
  1 apple, chopped
  
  2-3 slices of water melon
  
  1 carrot, chopped
  
  1 small piece of chopped ginger
  
  Some water

Method

Put all the fruits and ginger in a blender.

Add a dash of water to adjust the consistency and blend well.



Banana & Strawberry Smoothie

Ingredients

• 1 glass of milk
  
  1 banana, chopped
  
  1 tsp honey
  
  1 cup strawberries, sliced into halves

Method

In a blender add milk, bananas, honey, a handful of strawberries.

Give this a good blend.

Garnish with a some mint leaves.

 

CAPPUCCINO

Ingredients

• 2 cups milk
  
  1 cinnamon stick
  
  2 cups strong coffee
  
  Sugar - to taste
  
  Ground cinnamon

Method

In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil.

Turn heat down and let milk simmer for 10 minutes.

Remove the cinnamon stick from the heated milk.

Pour 1/2 cup of coffee in the cup and add sugar to taste.

Now pour the hot milk, raising it high.

Sprinkle ground cinnamon and serve hot.

Rice

Jeera Rice

• Basmati ice - 2 cups
• Cashewnuts – 10 nos
• Cumin seeds(Jeerakam) - 2 tbsp
• Bay leafs(Karuva ela) – 3 nos
• Cloves(Grambu) – 4 nos
• Cinnamon stick(Karugapatta) - 1 inch piece
• Pepper powder - 1 tsp
• Onions – 2 nos(sliced)
• Ghee – 4 tbsp
• Boiled water - 4 cups
• Salt – As reqd

Preparation Method of Cumin/Jeera Rice Recipe

1)For preparing jeera rice, first wash and soak basmati rice for 15 minutes.

2)Drain the rice in a strainer and keep aside.
3)Heat ghee in a thick bottomed pan. Fry cashews to a golden brown and keep aside.
4)Add onions, bay leaves, cloves, cinnamon stick, cumin seeds, pepper and fry for a few minutes.
5)Stir in rice and fry for 2 minutes. Pour boiling water into the rice.
6)Cover the pan and stir occasionally. Cook rice in a low flame until water has evaporated fully and rice is done.
7)Garnish jeera rice with fried cashews. Cumin/jeera/jeerakam/jeerage rice is ready and serve hot with raita, pappad or pickle. 

 

Peas Pulav

INGREDIENTS

• 2 cups basmati rice-washed and soaked for at least 1 hour
• 2 tbsp ghee
• 1 tbsp cumin seeds
• 1 tbsp shredded ginger
• 2 cups shelled peas
• 2 tsp coriander powder
• 1 tsp garam masala
• salt to taste
• 1 tsp turmeric
• water  

  

METHOD:

1. In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.
2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric.
3. Stir-fry well. Leave uncovered.
4. Add 4 cups water and bring to a boil. Lower heat and cover.
5. The rice should be done in about ten minutes. Serve hot. 

Easy Channa pulao recipe

 

Ingredients

Basmati rice	1 cup, heaped
Channa (white)	1/2 cup
Onion	1
Ginger garlic paste	1 tsp
Green chilli	3
Channa masala powder	1 tsp, heaped
Lemon juice (Optional)	from 1/2 of lemon
Coriander leaves, chopped	2 tblsp
Salt	As needed

To temper

Oil/ ghee	2 tblsp
Cinnamon	1 small piece
Cloves	2
Cardamom	2
Bay leaf	1
Star anise	1

Method

1. Soak channa over night. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ table. Add onion, green chillies and fry till transparent. Add ginger garlic paste.
2. Fry until raw smell goes away, but make sure not to over fry/ burn it. Add channa masala powder and give a quick stir. Add soaked rice drained from water, soaked channa and add salt. Mix well.
3. Add 1 & 1/2 cups of water and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and lemon juice if desired and mix gently.

JEERA CASHEW PULAO

Ingredient

Rice	1 cup
Onion	1
Ginger garlic paste	1 tsp
Salt	As needed
Ghee	1 tblsp
Cahewnuts	12

 

To temper

Oil	2 tsp
Cinnamon	1
Cardamom	1
Cloves	1
Shah jeera	1 & 1/2 tsp

1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.

2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.

3. Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.

4.Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Vegetable biryani recipeRaks anand Indian Lunch

Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients





Onion	1
Mixed vegetables*	As needed
Sambar powder/red chilli powder	1/2 tsp
Salt	As needed
Coriander leaves	2 stems
Ghee	1 tblsp
Basmati Rice	1 cup

 




To grind

Mint leaves	10
Green chillies	3 – 4
Garlic (big variety)	4
Fennel seeds	3/4 – 1 tsp
Cardamom	2
cloves	1
Star anise	1/2

To Temper

Oil or ghee	2 – 3 tblsp
Jeera	1 tsp
Bay leaves	1


 

Raitha

Radish Raitha

Ingredients:Mullangi/Mooli/Radish-1 medium,finely gratedCarrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.