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Kerala Parotta / Layered Bread

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Parotta-15-2It is a layered soft and flaky bread made out of plain flour and oil. It is a popular Indian street food.

It is popular in the southern states of India – Kerala, Karnataka and Tamilnadu. It is a best seller of thattu kada(road side eatery) and also called as malabar parathas. Usually the parottas include egg. But I am making the eggless one and it surely taste good.

When I was in Chennai, I always used to see the guys working in the roadside small eatery places waving dough around till it gets stretched into what resembles mini flying saucers :D. seriously! You would understand only if you have seen it, you can even browse in youtube, there are so many videos showing that. This requires a lot of practice to master. I tried few times and yet to master it. 😉

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Whenever I go near a parotta place in Chennai, the smell of making them is just so good. I have heard it taste best with the salna. But I have never tried them at a road side shop sadly. My dad always stops me from having them at a road side shop. But I always wanted to have it once there ;)! He feels it’s not healthy 😉 I agree 😉 But just once just to taste them. My Boyfriend always used to say , the road side shops taste really good 😉 but also mentions that I would not have them if I get to see the way they make it there peek. May be I will still like it.. May be not 😀

You can make this using wheat flour instead of all-purpose flour considering the health values, though the all-purpose version tastes and looks a lot better. Wheat version is simply the lacha paratha. And for lacha paratha you just need less oil. But the texture of this parotta is lot more different and even taste differs. Trust me, it looks complex but it is very easy to make once you start making it. The tip is to roll the dough as thin as possible and then the layers would come nicely.

If you think this is going to taste like the frozen ones, NOno, it is not! It tastes lots better than the frozen ones. 🙂

5.0 from 1 reviews
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Kerala Parotta / layered Bread
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • All purpose flour / Maida – 2 cups
  • Baking soda - ¼ tsp
  • Hot water – ½ cup
  • Milk – ½ cup
  • Sugar – 2 tsp
  • Salt – 1 tsp
  • Oil
Instructions
  1. In a bowl or a clean surface, add all-purpose flour, salt, baking soda and sugar and mix well. Make a well in the middle and slowly add the water and milk and make soft dough. Add a tbsp. of oil and mix into the dough.
  2. Cover the dough with a lid or a damp cloth and allow to rest for fifteen minutes.
  3. Apply some oil in your hand and also grease your work surface with oil and pinch dough to make smooth round tennis sized balls. Rest it again for ten minutes covered.
  4. Take each ball and roll it thin. Thin here means it should be so thin that it’s almost transparent. You can also use palms and fingers to stretch out into a thin sheet. Shape is not important here. Even if there are very few tears its fine at this step. (as you work with each portion of dough, be sure to keep the rest covered so it doesn’t dry out)
  5. Slowly lift up one end of the sheet using fingers. And make pleats (like saree) moving towards the other end. (It’s like folding each fold on another).
  6. When this step is done, hold one end of the long strip and roll it towards the other end to create spiral balls something like a rosette. Roll the other ones similar way and grease them and cover it again for ten minutes.
  7. On a greased surface, place each spiral balls and roll into a thick parotta. Grease them again.
  8. Heat a non-stick pan on medium-high heat. When the pan is hot, place the thick parotta on the pan and cook on both sides till golden brown. You can drizzle oil as you roast them on the hot pan.
  9. Prepare other parottas similar way. Now arrange all parottas placing each one on top of another on the work surface. Now using both your hands, crush them together similar to clapping action and pull back. This helps to open up the layers of the parotta.
  10. Serve it hot with nice gravy.
Notes
1. Allow to rest for at least ten minutes at each stage of the parotta making process.
2. Crushing clapping process of the parottas after taking off from the hot stove is the essential step. But be careful.
3. You can add egg to the flour which will make the parottas even more rich and soft. But I wanted to do eggless.
4. You can use one cup of all-purpose flour and one cup wheat flour also.
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Serve parotta with any vegetable curry or chicken salna or even simple raita.

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Pudina Chaas / Mint Spiced Buttermilk

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Pudinachaas-6A refreshing drink made with yogurt, bursting punch of mint leaves and roasted cumin seeds.

Chaas is nothing but buttermilk.  It is very popular thirst quencher in summer in India. It is mostly had during summers and also many times after meals. When I was younger I have seen in many Indian cities vendors selling this spiced buttermilk, especially in hot summers. It is not only summer, I always crave for thirst quenching drinks to keep my body hydrated and cool.

Both yogurt and mint are body coolants. Mint calms stomach when there is stomach pain and indigestion. It also helps headaches. And buttermilk is good to have if you have acidity problem. So, if you are having more junk oily spicy foods, always good to have buttermilk. My parents mostly make buttermilk for me thrice in a week as it is a great coolant and helps to glow the skin away staying away from heat acnes. Sometime I just make with coriander and no mint. If I have some leftover mint from biryani, I surely make buttermilk with mint. It is low in fat and high in calcium and probiotics.

When heat becomes unbearable in India, we always try to beat the heat by having this buttermilk, fresh lime soda and so on. There are lots of ways to prepare this, some don’t like to make it without mint and have it as masala chaas, some with sugar as sweet lassi and some add fruits or vegetables to make it tastier like mango lassi. I wanted to show the simple version.lookdown

I remember my Mom never fails to leave anyone from home without giving them something to eat when they come to visit us. Let it be anyone. She will do it. She says it is a custom in India. “Tamizhar panpadu!” to be more specific.  I try to follow that till now. Those days there won’t be food always or even snacks like these days. So, she will make sure to at least make some quick buttermilk and give. It’s great for all ages. 🙂

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Pudina Chaas / Mint Spiced Buttermilk
Author: 
Recipe type: Drinks
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2 glasses
 
Ingredients
  • Yogurt – 1 cup
  • Fresh mint leaves – 7-8, chopped
  • Cumin seeds – 1 tbsp
  • Coriander leaves – Few, chopped
  • Hing – 1 pinch
  • Water – 1.5 cups
  • Salt – as needed
Instructions
  1. Dry roast jeera until it turns slightly browned. It gives nice aroma. Then powder it using mortar and pestle or just grind it in a blender. I roasted more and saved them in a box.
  2. In a blender add all the ingredients including the mint leaves and blend till smooth.
  3. Serve mint chaas in glasses with some ice cubes. You can also chill and serve later.
Notes
1. You can double or triple easily.
2. You can add dry mint leaves instead of fresh mint leaves.
3. You can also add black salt instead of normal salt.( if you did not know 😉 black salt looks pink in color)
4. You can also add ginger when grinding.
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Key Lime Coconut Chocolate cookies

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KeylimecookiesIt has a sweet and citrusy twist with the addition of key lime zest and chocolate chips. They are bursting with flavor, delicious and refreshing. These aren’t super limey but they are soft and delicious with a hint of lime. Plenty of bold lime flavor in these cookies are a twist on these classic coconut cookies which everyone would love.

Where did I get these key lime craziness? I am seriously unsure. But I am sure I know where it started. My friend she gave me a spoon of key lime pie on her birthday last may. That was the very first time I tasted a key lime pie. I liked it. It was always on my mind, but never went to a bakery to get one or bake one. Then again I tasted one in florida when I went for my vacation. Then I decided that it is one of my favorite flavor. So, today I am bringing the classic coconut cookie with the citrus topping. Beautiful! 🙂

Adding lime, coconut and chocolate to this classic cookie just screams sunshine! These are citrus zested bliss I would say :). These can be made with regular lime too. And that glaze is optional, but it helps to elevate the lime flavor a little more.

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Key Lime Coconut Chocolate cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozens
 
Ingredients
  • Unsalted butter – ¾ cup
  • Vegetable shortening – 1 tbsp
  • Granulated sugar – ½ cup
  • Brown sugar – ½ cup
  • Salt – ¼ tsp
  • Baking soda – ½ tsp
  • Baking powder – 1 tsp
  • All purpose flour – 1 ½ cup
  • Vanila extract – 1 tsp
  • Semisweet chocolate chips – ¾ cup
  • Sweetened shredded coconut – 1 cup
  • Lime zest – 1 lime
  • Lime juice – 1 lime
    Frosting:
  • Powdered sugar – 1 cup
  • Lime zest – 2 tsp
  • Lime juice – 3 tbsp
  • Sprinkles – to sprinkle some finally ( totally optional)
Instructions
  1. Preheat the oven to 375 degrees. Line a few baking shheets with parchment paper if you don’t want to scrub your baking sheet hard. And set aside.
  2. In a bowl, cream together the butter,shortening, sugar, egg, vanilla and mix until combined.
  3. In a small bowl, mix together the flour, baking soda and baking powder. Add this to the butter mixture and mix everything just until combined.
  4. Add the coconut, chocolate chips, lime zest, lime juice and mix them until evenly distributed.
  5. Try to use a small ice cream scoop which Is almost 1 tbsp measure and scoop out the cookie dough onto your baking sheets. Do make sure to place them a few inches apart from each other.
  6. Bake the cookies for 10 to 12 minutes. Edges with a golden color are the sign I would say. Allow cooling completely.
  7. When they are baking, mix the ingredients for frosting nicely. After they are baked and cooled slightly, just drizzle or apply these frosting on top of the cookies. Sprinkle some sprinkles on top.
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Sweet and Spicy Garlic chicken Drumsticks

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Sweetandspicychicken-13It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.

Tomorrow is Halloween day and I wanted to do something dark, bloody and scary. I can imagine that you already started to plan menu for the party. But wait a minute, I can do it 😉 but I don’t think I will eat them. So I wanted to do something nice and change the name of it rather than the boring name! For instance devilishly hot chicken, bloody bad chicken, spooky spicy chicken, toasted witch skin 😉 and so on!

Sweetandspicychicken-12

This taste loads better than it looks. This one is so easy to prepare and you can prepare in bunches and they are so inexpensive to buy. There are so many recipes with chicken drumsticks. You can make sticky lime chicken drumsticks, orange chicken drumsticks, tandoori chicken and so on…Na na! Not on a Halloween day. So, I planned to do this.

The secret to super moist and tasty tender chicken is to brine the meat first with buttermilk and I have heard even whey is a very good option.  I did not brine this time, and still it is good.  Truly finger licking chicken, and also one of those dishes that don’t require too much standing nor spending time in the kitchen.

5.0 from 1 reviews
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Sweet and Spicy Garlic chicken Drumsticks
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 drumsticks
 
Ingredients
  • Chicken Drumsticks – 4
  • Buttermilk – ½ cup
  • Breadcrumbs – ½ cup
  • Cornmeal – 2 tsp
  • Olive oil – 2 tsp
  • Flour – ¼ cup
  • Dried oregano – 1 tbsp
  • Salt – 1tbsp
  • Black pepper – 1 tsp
  • Paprika – 1 tsp
    Sauce:
  • Garlic cloves – 2, crushed
  • Ginger – 1 inch, crushed
  • Soy sauce – ½ cup
  • Lemon juice – 2 tbsp
  • Lemon zest – 1 tsp
  • Brown sugar – 1 tbsp
  • Honey – 2 tbsp
  • salt - 1 tsp
  • Chilli sauce – 2 tbsp
  • Chilli flakes - 2 tsp
  • Coriander leaves to garnish
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with foil and place a metal cooling rack on top if you have one, it can work without, too.
  2. Take a drumstick and make few deep cuts in each drumstick.Keep buttermilk in one bowl. Soak the chicken in the buttermilk.
  3. Take another bowl and mix the breadcrumbs, cornmeal, olive oil, paprika, oregano, salt and pepper. Remove the chicken one piece at a time, let the buttermilk drip off and gently press into this breadcrumb mixture.
  4. Place the chicken on the baking sheet and bake for ten minutes. After ten minutes, flip it to the other side and bake for 10 minutes.
  5. Meanwhile when the chicken bakes, mix all the ingredients nicely. Put the sauce in a skillet over medium low heat and let it simmer for a while.
  6. When the chicken is done, dip each piece in the sauce and return to the baking sheet. And bake for 5 minutes.
  7. Finally re-dip in that sauce and rest for two minutes and serve straight away with the garnish.
Notes
If you do not have buttermilk, you can use milk with spoonful of vinegar
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Saag Aloo Capsicum / Spinach Potato Pepper

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Indian spiced potatoes with spinach and capsicum — a perfect side dish.

There are many ways of making aloo palak or potato spinach recipe and here is my favourite version from my kitchen. This is a dry version and this curry ought not be too soupy, as you want the potatoes to absorb all the flavors in the dish. The potatoes should be juicy from the spinach flavors but not mushy. Saag means spinach and aloo means potato. Saag is a term also used to describe other greens, such as mustard leaves. Capsicum is optional here and I just wanted to add it for more flavors.

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This will take some time but you don’t have any job in the kitchen, just simmer the spinach to the point where there is moisture left in the pan for the consistency that you find is signature to this dish. The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. For instance, spinach goes really well with potato. And potato goes great with bell pepper. Saag aloo isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the sofa.

vegan Note: replace Milk with coconut milk.

4.7 from 3 reviews
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Saag Aloo Capsicum / Spinach Potato Pepper
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 3
  • Cumin seeds (jeera) – 2 tsp
  • Garlic – 3, chopped finely
  • Onion – 1, chopped finely
  • Green chilli – 1, chopped finely
  • Capsicum/ Pepper – 1 chopped into cubes
  • Spinach – 1 cup, chopped or whole
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Milk – 2 tbsp
  • Oil – 2 tbsp
  • Salt – as needed
  • Lime- for garnishing
  • Corainder leaves – For garnish
Instructions
  1. Remove the skin from the potatoes and cut into small wedges,
  2. Heat oil in a large heavy bottomed non-stick skillet over medium heat, add jeera, garlic and add the onions and chillies and fry until they are golden brown.
  3. Now add the potatoes, capsicum. Salt and turmeric and fry until golden brown.
  4. Now add the chilli powder, coriander powder and cumin powder. Add 2 tbsp of water and simmer it for few minutes.
  5. Now stir in the chopped spinach to this, and add two tbsp. of milk and close it.
  6. Stir in the mixture a few handfuls at a time, until each potato is coated with the spinach.
  7. The potatoes should be little roasted and coated with spinach and have the flavors of capsicum in it.
  8. Garnish with coriander leaves and squeeze in some lime.
Notes
1. Don’t add more water, it may make the potatoes mushy.
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Perfect side dish for with rasam and rice or roti or plain rice.

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Matar Paneer/ Paneer Peas Masala

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PaneerMatarMasalafinal1

Pan fried paneer with peas and spices in rich cashewnut gravy.

This healthy and delicious vegetarian curry can be on your plate in less than half an hour. Popular recipe amongst the north Indian recipes prepared with paneer and peas. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. I used the frozen peas instead of boiling some. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

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I am getting busy these days at work, so when I am back home, I am so tired that I just cook something quick and I could not click any pictures. And also I have to tell you, its getting dark so I don’t feel like clicking pictures without natural light. So, this whole week it was more like quick cooking after diwali. I just made simple very comforting home food.

Yesterday the weekend started and I finally got some chance to click pictures with natural light. So, here it is. I made matar paneer and butter naan. I will post the recipe of butter naan soon. I have similar paneer recipes like malai methi paneer and paneer makhanwala.

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Matar Paneer/ Paneer Peas Masala
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the gravy:
  • Onion – 1 cup, Chopped
  • Tomato – 1 cup, Chopped
  • Green Chilli – 1 , chopped finely
  • Ginger Garlic Paste – 1 tbsp
  • Cashews - 7 whole
  • Turmeric – 1 tsp
  • Oil – 1tbsp
  • Salt - As needed
    [other]
  • Unsalted Butter - 2 Tbsp
  • Paneer - 250gms
  • Chilli Powder - 1 Tbsp
  • Coriander powder – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Kasturi Methi - 1 tbsp
  • Sugar - ½ tsp
  • Water – ½ cup
  • Cream - 2 Tbsp

  • [Garnish]
  • Coriander – 1 tbsp, chopped finely
Instructions
  1. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp of oil in a pan, add the cashews and fry till it is golden brown. Add the chopped onions and green chillies and sauté till they become transculent. Now add the tomatoes, garlic ginger paste and salt.
  3. Cook for about 10 minutes on a medium flame till everything gets cooked. Allow this to cool.
  4. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  5. Heat butter in the same pan. Add the jeera, blended paste and stir well.
  6. Add chilli powder, coriander powder and cumin powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)
  7. Stir well &sauté the masala on a medium flame till and add the water and mix well. It has to be sauted really well till butter ooze out.
  8. Add washed boiled peas, dry methi leaves, cream,sugar, water and boil for five minutes and switch off.
  9. Garnish with chopped coriander or paneer, ginger or cream.
Notes
1. Frying the paneer is an optional step.
2. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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Mutton Sukka / Goat Curry

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MuttonSukkaRelishthebiteNameIt is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.

I am sure all meat lovers would love this recipe.  It’s been a while since I posted a non-veg recipe. There were a lot of festivals going on, so whenever I go to kitchen, I tend to make some festival snacks or sweets. I finally got some time to make some yesterday. Mutton is rich in fat and carbohydrates and is a great source of protein. I made this with chicken curry and it took me just an hour to make both. It’s that easy to make. You can even serve it as starter or even as sides. Unlike chicken and prawn, mutton or beef must be cooked first and then fried or pan fried. I always like to cook anything with pepper. It makes the whole home with the pepper aroma. It is so good. When I made them and saw it in the plate, I just complimented myself saying “Beautiful”! 😀





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I made this and chicken curry after coming home from work yesterday. It was already late. It just took an hour as I have made this many times. But it is fall here, so it was dark when I thought I can click some pictures. So I just clicked three pictures exactly. And here it is. I am really learning each day on how to click picture and I should say I am very amateur in photography. I should take up a course :D!




4.7 from 3 reviews
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Mutton Sukka / Dry Goat Curry
Author: 
Recipe type: Appetizer, Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Mutton – 200 gms
  • Turmeric powder – ½ tsp
  • Salt – to taste
    To crush:
  • Garlic – 5 pearls
  • Pepper – 5
  • Fennel seeds – ½ tsp
    To temper
  • Small onion – ¼ cup, chopped roughly
  • Curry leaves - Few
  • Green chilli – 4, slit
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Salt – little
  • Oil – 2 tsp
  • Lime juice & coriander – to Garnish
Instructions
  1. In a pressure cooker add the mutton pieces with turmeric powder, salt and water to a line below it covers the mutton. More water can make it boil more. Cook for 5 to 6 whistles in medium low flame. You can also boil it without pressure cooker for 20-30 minutes.
  2. Once mutton is cooked, keep it aside with the water.
  3. Meanwhile crush the ingredients under “to crush” using mortar and pestle or a blender. Keep it aside.
  4. In a pan, add the onions, green chillies and curry leaves. Sauté for few seconds. Then the crushed pepper garlic, red chilli powder, coriander powder and cumin powder. Sauté well.
  5. Now add the mutton pieces with water and let it get cooked till it gets dried.
  6. Drizzle some lime juice and garnish with coriander leaves. Serve with onion slices.
Notes
1. If it starts getting thicker, it will stick so stir it well or add little more at this stage.
2. Do not add more water when you boil the mutton. It may spoil the whole dish.
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Serve it as an appetizer or with rice or any kind of bread you fancy!

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Milagu Kuzhambu / Pepper Curry

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MilaguKuzhambuRelishthebiteTraditional south Indian kuzhambu – A blend of black pepper corns with other spices and ingredients.

Pepper has lots of medicinal values, its helps us when we have cold and cough. It helps in getting rid of congestion, and also helps in digestion. Curry leaves is also rich in iron. So, this curry is very healthy and tasty. After all the festival snacks and sweets, wanted some healthy and comfort food from home. Easy pepper kuzhambu, traditional spicy and flavorful kuzhambu with just whole pepper corns. It is very good for cold and is comforting to have during winter days. This just took 20 minutes for me to make. It’s good to eat with rice or idli or dosa. I had a bad cold last week, and I got bored having pepper rasam or soup. So, that is when I wanted to try this after a long tiem as it had pepper. Really, it helped me a lot to treat me from cold. I felt lots better. You will feel itt when you start having two spoons. You would feel the nose blocked to release. Great? Right!?

It has a consistency of chutney but when u mix it with rice it taste perfect. Sometimes you get bored of the usual kuzhambu, rasam and sambhar, and then you need to try this! Freshly ground pepper will enhance the flavor the any dishes. My mom used to make this for me. Those days I do not love this much. But now when I made this, I really loved it. Even when it was all finished, I took some rice and added it to the pan, tossed it and had it! Beautiful!

5.0 from 1 reviews
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Milagu Kuzhambu / Pepper Curry
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Small onions (shallots) – 10
  • Tomato - ¼ cup (chopped)
  • Garlic cloves - 5
  • Asafetida (hing)_ - 2 pinches
  • Turmeric powder – 1 /2 tsp
  • Jaggery, powdered – ½ tsp
  • Salt – to taste
  • Sesame oil – 3 tbsp
  • Tamarind – 1 small lemon size
    To roast & Grind:
  • Black Whole Pepper Corns (milagu) – 1 tbsp
  • Garlic cloves – 5
  • Urad dal – 1 tsp
  • Coriander seeds – 3 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1tsp
  • Whole dry red chillies – 4
  • Curry leaves - 5
Instructions
  1. Soak tamarind in 1 cup of water
  2. Heat a pan and add black pepper corn, dry red chillies, urad dal, coriander seeds, channa dal, cumin seeds and sauté over very low flame to a golden brown color.
  3. Turn off the stove and add curry leaves and mix well. Let it cool completely and transfer the contents to a blender jar and blend it smooth paste.
  4. Heat the same pan with the remaining oil. Add mustard seeds, when they splutter and add asafetida.
  5. Add onions, curry leaves, garlic and Keep sautéing them for two minutes. Then add tomato and turmeric powder and and saute for 2 minutes. Transfer the ground paste and salt. Sauté them for a minute and now add the tamarind water plus extra water, the gravy should be on thicker side, so don’t add more water. Allow to boil.
  6. Once it starts boiling and the raw small leaves, add powdered jaggery and mix well. Garnish with some chopped coriander and switch off the flame.
Notes
1. If you would like have it in watery consistency, add more water.
2. If you would want it more thicker version, let it boil for few more minutes.
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Serve this with rice and papads, carrot stir fry

Or

With idli, dosai , paniyaram

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Kara Sev / Pepper Chickpea Snack

by 2 Comments

KarasevRelishthebiteA popular Indian festive snack made with gram flour, rice flour and a slight hint of crushed pepper. It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. Simple, right? If you use more rice flour, Kara sev would be in a lighter side.  So, if you want a lighter shade, you can use more rice flour. Traditionally this kara sev made using kara sev ladle but I used murukku press for making this kara sev with the wide holes achu/plate.

Tomorrow is Diwali and I still did not get into the mood of Diwali. It is no fun when you are outside of India. And when people wish me “Happy Diwali”, I will be like…”Where is happiness for Diwali when you get to stay outside India and In India , they get holidays  🙂 and I get to go to work. :(. No excitement! I say”.  True? Right! I tried making it an happening event by making some sweets and snacks, but it could not even stand near to India’s fun! 😀  I am planning to just go to work and later go for Dinner. Sometimes you need some rest from kitchen as well 😉 even though you love to cook 😉

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Kara Sev
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
 
Ingredients
  • Rice flour – 1 cups
  • Besan (Benjal Gram Flour) – 2 cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – 1 tbsp (coarsely grounded/ crushed)
  • Asafetida – 2 pinches
  • Ajwain – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. In a wide bowl, add all the ingredients. Add water little by little to form soft stiff dough.
    ]
  3. Fix the Kara sev achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.
  4. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.{br]
  5. When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
Make sure you fry them in hot oil. If you make it in low flame, the pakodas will drink up lot of oil.
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KarasevRelishthebite2

Rava Ladoo / Semolina Sweet

by 3 Comments

ravaladoo-8nameSimple exotic dessert made with semolina and cashew nuts. Great five-ingredient recipe for last minute preparation.

The entire process of making rava ladoo took me no longer than 20 minutes. These rava ladoos are a traditional sweet that is also made during many festivals like Diwali, ganesh Chaturthi, weddings or small pujas at home. It makes an excellent gift during festival season or a light dessert. It is a delicious soft and sweet balls. This can be prepared without any difficulties. There are various versions followed to prepare this ladoo. Some like to add milk and some like to add ghee/clarified butter. Only thing is if you add milk, it reduces its shell life. Some like to add coconut but I like it with no coconut. Its not that I don’t like coconut, I love coconut 😀 I have two desserts with just coconut. But I mad ethis for Diwali, so we start celebrating Diwali atleast a week before. So, I made them in the weekend and can have till Diwali. 😀 what a plan 😀 To know more about Diwali, you can visit my “Spicy murukku” post.

5.0 from 1 reviews
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Rava Ladoo / Semolina Sweet
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 13
 
Ingredients
  • Rava – 1 cup
  • Sugar – ¾ cup
  • Meted ghee – ¼ cup
  • Cashew nuts – 8-9
  • Cardamom powder – a pinch
  • Milk - 1 tbsp
Instructions
  1. In a pan, add 1 tsp of ghee and roast the cashews and keep it aside.
  2. In the same pan, roast the rava in medium flame for 5 to 10 minutes. Do not get it burnt or change it colour. Don’t move away .
  3. My rava was very soft, so I did not grind. But grind them if not after cooling it down.
  4. Take a wide bowl, Add sugar and cardamom powder to the mixture. Add the melted ghee and cashews to rava sugar mixture.[br
  5. Mix well and start making round balls. Sprinkle milk as u make it, if you find it hard to form balls.
Notes
1. Do not roast rava on high flame as it will get burnt easily.

2. If you want to make it with less ghee, ad dhalf of ghe and half of milk.

3. You can fry raisins with cashews and add them
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Store in an airtight container for 4-5 days in room temperature.

ravaladoo-7name

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Spicy Curry Leaves Murukku

by 4 Comments

MurukkuNameCrispy curry leaves flavoured murukku/chakli – A perfect snack to have while sipping a cup of hot chai.

A crispy, crunchy, mouth melting murukku made with chickpea flour and spices. Of all the murukku recipes that I make, this spicy curry leaves murukku is the most loved by all when I make them for Deepavali. I already have a murukku press, but it was not that good 🙂 and one of my friend gave me new one last week 🙂 I was so eager to make it with that 😀

Murukku-3-2

I miss India more when I think about diwali or any festival for that matter. I used to enjoy the whole month when I was a kid 🙂 I don’t burst much crackers 😀 I was scared :D, but my mom used to make sweets and snacks the whole month. I used to help her a lot 😀 by eating them. ;). I used to give true comments of what she makes, so she used to give it to me first always 😉 and I always love snacks. 😀 My mom would take me and my sister to shopping J for diwali J. She used to get us special dresses, matching ornaments and we finish the day by going to dinner and coming back home. I loved it! Those days that dresses means a lot to us. Now, I buy my dress whenever I want. It’s no more special even on my birthday. That was the real fun birthdays or any occasions. Diwali night we used to clean home and some renovate homes too. We used to exchange gifts 😉 that’s the best part I say 😀

5.0 from 1 reviews
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Spicy Curry Leaves Murukku
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • Rice flour – 2 cups
  • Besan (Benjal Gram Flour) - 1cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – ½ tsp
  • Asafetida – 2 pinches
  • Sesame seeds – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
    To grind:
  • Curry Leaves - 15
  • Red chilli - 4
  • Garlic - 3
  • Ginger - 1 inch
Instructions
  1. Blend everything under to grind. And keep aside.
  2. Heat oil for deep-frying in a pan.
  3. In a wide bowl, add all the ingredients and add the blended mixture. Add water little by little to form soft stiff dough.
  4. Fix the murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it. Press it and make a circular shape. I always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
  5. When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.
  6. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
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MurukkuName2

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