Sunday, August 30, 2015

SEMIYA IDLI/ VERMICELLI IDLI

I learnt this recipe from my sister, It is different recipe comparing to upma. Kids like this so.. much and you can make for breakfast,







INGREDIENTS

Vermicelli - 3 cups
Curd  - 1/2 cup
Salt to taste
Green chili - 2 to 3
Oil , mustard seeds, channa dhal, urad dhal green chili,
curry leaves for tempering.



METHOD


In a pan heat oil add ingredients given for tempering. 

Add vermicelli and saute for 2 minutes.Let it cool.

In a bowl take curd and whisk it add the vermicelli mix. Adjust water to make it to thick consistency.

Grease the idli mold and steam the idlis.

Serve hot with your choice of chutney.

This recipe is taking part in Valli's CCC.



Sunday, July 26, 2015

CHILI CHEESE TOAST

I am a big fan of Chef Sanjeev Kapoor. I tried this recipe from his cook book. It tasted yum and all liked it. Good evening snack.




INGREDIENTS

Bread    - 8 slices
Cheese grated -  11/2 cups
Green Chilies   -  4 to 6
Onion   -  1 medium size
Capsicum   -   1 medium
pepper corns crushed - 1 tsp
coriander leaves    -- 1/2 cup


METHOD

Clean and chop green chilies, Capsicum , onion and coriander leaves. 


In a bowl combine grated cheese, chopped onions, green chilies,capsicum, crushed pepper corns and coriander leaves.

Toast bread slices on one side on a tawa.


Apply cheese mixture on non toasted side of the bread.



Grill it on a oven until the cheese melts. 

Serve hot with sauce of your choice.



NOTE:

You can make this tawa also.

Apply butter on one side of the bread and apply cheese mixture on the other side.

Toast the bread on tawa with lid to close the bread, Toast in a low flame until the cheese melts.

This is taking part in Valli's Cooking from cook book challenge.








Friday, July 3, 2015

BISCUIT CAKE / NO BAKING / NO OVEN


I  have not made cake since I don't have an oven, This cake is a simple one , made in jiffy and yummy. In my Tupperware assembly they used to make recipes,I  learnt in that. It's so soft and spongy. Kids loved it.   





INGREDIENTS

Bourbon biscuits - 6 nos or Rs. 10 packet

Milk bikies - 14 nos or Rs. 10 packet

Milk powder - 20 gms (Rs. 10 )

Milk 200 ml

Plain Eno - 5 gms (Rs. 7 packet )

Sugar - 2 tbsp

Gems to decorate


METHOD

Combine the 2 type of biscuits and sugar in a mixer and powder them.

Add milk powder , sugar and blend.

Add milk and blend.

Add eno  to this mix.






Grease a bowl with butter and pour this mixture. 

Pour 3/4 of the bowl and leave some space to raise.

Pressure cook for 10 minutes without the whistle like idli.

Insert a tooth pick or a knife to see whether it has cooked well.

Let it cool. Take it from the mold  and decorate with gems.






This is taking part in 







Sunday, June 28, 2015

SAMAI KOZHUKATTAI / LITTLE MILLET DUMPING


This is my moms recipe, She used do with raw rice  I tried wit little millet, An easy way to take millet in your diet and light snack for the evening or light dinner.





INGREDIENTS

Little millet - 1 cup
water - 3 cups
Toor dhal - 1 tbsp 
salt to taste
oil mustard seeds urad dhall for tempering
hing - 1 pinch

METHOD


Dry roast toor dhall and coarsely ground it.

In a pan heat oil and mustard seeds and urad dhal,

When it splutters add water , salt and hing,

When the water boils add little millet and toor dhal. 

Cook well and make rice dumplings and steam it in  idli maker.

Serve with coriander chutney.

This is taking part in Cooking from cookbook  challege.



Saturday, June 20, 2015

GREEN VEGETABLE STEW

I usually make Appam with stew like my mom makes. This stew was made by a chef in a TV show. It was little different using milk and coconut milk. I served with appam  and kids liked it. 






INGREDIENTS

Onion - 1
Potato - 1
Carrot - 1
Sow sow ( Chayote) - 1/ 2
Peas - 1 fist full
Ginger - 1 inch piece
Green chili - 2 to 3
Pepper corns - 1 tbsp
Salt to taste
Coconut milk - 1 cup
Milk - 1 cup
Oil - 2 tsp
curry leaves 



METHOD

Peel carrot, potato and sow sow and cut into cubes.



Chop the onion , cut green chili and ginger in to thin strips.






Heat oil in a pan and add pepper and ginger.





Add green chili , curry leaves , Add onions and saute them,  Add all the vegetables and saute.

Add coconut milk and cook well.




When the vegetables are cooked add salt and boil. 

Add milk and switch off the stove.




Note.


Add thin coconut milk and cook, 

Add thick coconut milk after the vegetables are cooked,

Switch off the gas after you add milk, Otherwise milk will curdle.

This is taking part in CC Challenge.



Saturday, May 9, 2015

MANGO PICKLE (PUNJABI STYLE)

I love North  Indian style pickle, This recipe is adopted from Tarala Dalal's cookbook. I have noted down long back . My kids love this pickle. 







INGREDIENTS

Mango (cut into cubes)   -  6 cups

Turmeric powder   - 2 tsp

Fennel seeds -  1/2 cup  (coarsely grounded)

Fenugreek seeds  - 1 tbsp

Mustard seeds   -   2 tbsp

Onion seeds (kalonji)  - 1 tbsp

Hing -   1/2 tsp

Chili powder -  4 tbsp

Mustard   oil  -  1 to 1 1/2 cups

Salt - 8 tbsp


METHOD

Combine Mangoes, turmeric  powder and salt and toss well.

Cover it with muslin cloth and keep it in the sun for 2 days.

Combine fennel seed powder, fenu greek , kalonji,  hing, chili powder in a bowl and mix well.

Add the mangoes and toss well.  

Heat the mustard oil until it smokes.

Let it cool nicely.

Add the oil to the mangoes and mix well.




Cover with  cloth and keep under the sun for 3 to4 days.

Transfer in to a sterilized container.


Note

Adjust spices according to your mangoes measure.

Always use a dry and clean spoon .

Goes well with parota or curd rice. 

This is taking part in valli's CC challenge.














Saturday, May 2, 2015

ADAI

I am very happy to join Valli's cook from cook book challenge. I am a big fan of Chef Venkatesh Bhat. I had made a note of this recipe from his TV show. Adai is a common recipe which everyone makes in home. This recipe was different from what we make in our family. 





INGREDIENTS

Table  - 1


Raw rice   -  1 cup
Urad dhal -- 1/2 cup
Channa dhal - 1/2 cup
Toor dhal   -- 1/2 cup
Red chili - 8 to 10
Cumin seeds  -- 2 tsp

Table -- 2

Onion  -1 
Green chili -2
Coriander leaves - 1/4 cup


Salt , hing and sugar  as needed.


METHOD

Soak all the ingredients given under table - 1 for one hour.

Grind coarsely.

Add  Salt , sugar and hing to the batter.

Chop green chili , onion and coriander leaves and add to the batter and make adai.



You can serve with Avial , vellam or tomato chutney.



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