Slide Title 1

Aenean quis facilisis massa. Cras justo odio, scelerisque nec dignissim quis, cursus a odio. Duis ut dui vel purus aliquet tristique.

Slide Title 2

Morbi quis tellus eu turpis lacinia pharetra non eget lectus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Donec.

Slide Title 3

In ornare lacus sit amet est aliquet ac tincidunt tellus semper. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.

Tuesday, July 5, 2016

Nilgiri Style Chicken curry

Nilgiri style Chicken curry is a delicious curry bursting with flavors.It  is cooked in typical south indian style.I got this amazing recipe from FoodFood TV channel  has featured on cook smart. I saved this post in the draft for a rainy day.These kind of foods will help us enjoy the monsoon in the best possible way. ... The chill which the rain brings is best complemented with hot, tangy, spicy curry.


Ingredients

For main dish;
  1. 1kg-Chicken on Bone cut into medium sized pieces on bone  


  2. 3-Onions Finely chopped

  3. 6 tablespoons-Yogurt 

  4. 2 tablespoons-Oil

  5.  4-5-Cloves

  6. 1 tablespoon-Ginger-garlic paste 

  7. 1/4 teaspoon-Turmeric powder 

  8. 1 teaspoon-Coriander powder 

  9. Salt to taste

  10. A few thin strips of red capsicum for garnishing

  11. A few thin strips of ginger for garnishing

For paste;
  1. Spinach blanched 1 medium bunch

  2. 1/2 bunch-Fresh mint leaves roughly chopped

  3. 1/2 bunch-Fresh coriander leaves roughly chopped 

  4. 10-Green chillies roughly chopped

  5.  1 teaspoon-Fennel seeds (saunf)

  6. 1 cup-Scraped fresh coconut 



Method :
  • For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.


  • Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

  • Add the ground paste and mix well.

  • Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

  • Transfer into a serving bowl and serve hot garnished with red capsicum(here i have used fresh red chillies) and ginger strips.


Monday, July 4, 2016

Sweet jackfruit dosa/ponsa polo

 



It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.


Ingredients :

  1. 2 Cups Dosa rice 
  2. 1 cup jaggeey
  3. 1 cup de-seeded jackfruit bulbs
  4. 1 cup Freshly grated coconut
  5. 11/2 tsp salt 
  6. Baking soda 1/2 tsp  
  7. Ghee for preparing dosa
Metod :










  • Wash the rice and ,then soak it in water for at least 2 hours.
  • Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.
  • Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.
  •  Remove  and serve hot with a dollop of homemade butter .



  • Friday, July 1, 2016

    Healthy Oats-horse gram doddak/dosa


    Doddak is a GSB style thick pancake/dosa made with fermented batter usually
    made of lentil and rice. have used the same recipe and made it more healthy by adding oats. Eating a healthy diet is getting more popular these days specially with the rise in obesity. One of the best ways to get fiber into our diet is to eat whole grains.
           Horse gram is a reddish brown legume with many health benefits. it's not only filling, eating horse gram will make you feel fuller for longer. Along with horsegram ,i have also used oats. I use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, masala oats and different types of soups . Most of these easy oats recipes are a good alternate to an elaborate meal. 

    Ingredients :

    1. Horse gram-1 cup
    2. Rice(dosa)-2 cups
    3. Urad dal-1/4 cup
    4. 0ats-3 cups (i've used Quaker Oats)
    5. Salt to taste
    Method ;
    • Wash & Soak urad dal and Horse gram for 5-6 hours in 4-5 cups of water.
    • Soak rice separately  for an hour. 
    • First grind urad-Horse gram with the 2 cups of water(use the same water in which you have soaked urad and Horse gram ).You can add more water if needed.The batter should be light and fluffy.
    • Next in the same jar add soaked rice and Oats  and grind to smooth paste.
    • Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
    • Next day add salt to taste and adjust the batter with little water if it is too thick.
    • Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect doddak/dosas. Cover it with a lid and let cook till one side is done. Now turn the dosa and cook again till both the sides are golden brown.
    • Remove it on a plate and serve hot with chutney of your choice.

    Saturday, June 25, 2016

    Rajasthani Jungli Maas

    This time I have a fiery recipe for mutton lovers from"Rajasthan - The Land of Kings" .. Rajasthani food is usually spicy and makes use of loads of ghee .As the name suggests this recipe is  it has a burst of spicy flavors with a blend of aromatic spices. Hope you'll like this .
    Jungli Maas is a fiery hot lamb curry cooked with lots n lots of dry red chillies along with some whole spices. Its tasty and smells heavenly. So, without wasting any time lets start with the simple recipe.


    Ingredients :

    For the marination:

    1. 1 Kg mutton
    2. 1 cup Yogurt
    3. 3-4 tablespoons red chilli paste ( soak and grind about 20 chillies to smooth paste with little water)
    4. 1 tablespoon Giger-garlic paste
    5. Salt to taste
    For the main dish:

    1. 2 Bay leaves
    2. 3 Black cardamoms
    3. 5 Green cardamoms
    4. 10 cloves
    5. 2 one inch cinnamon sticks
    6. 1/2 cup desi ghee
    7. 2tsp Cumin powder
    8. 2 tablespoons coriander powder
    9. 3-4 whole red chillies,broken
    10. 4 medium onions sliced
    11. 5-6 cloves of garlic crushed
    12. 1inch ginger crushed
    Cooking method:
    • Put mutton pieces in a bowl. Add yogurt, red chilli paste, ginger-garlic and
    • salt. Marinate it for almost 2-4 hours.
    • Heat ghee in a heavy pan, add all the whole spices.when they change colour add emit that warm flavour add the onions,ginger and garlic chopped and cook slowly till dark brown color.
    • Now, put the marinated mutton in the masala that we have just made.Increase the heat to seal. once the marinade begins to dry out.Put crushed red chillies cumin powder,coriander powder and stir it ,let the masala coat all the pieces well.cover pan and cook slowly over low heat for 30-40 minutes.
    • Stir it every now and then till it turns a nice dark colour and is almost dry. You may need to sprinkle water now and then during entire cooking process.
    • Garnish with some fresh coriander leaves before serving.

    Tuesday, April 19, 2016

    Healthy Ekpani/Brahmi/Ondelaga Thambuli


    Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
    This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.


     Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.

    Ingredients:

    1. 1/4 cup Brahmi leaves
    2. 1/4 cup Grated coconut
    3. 1 Cup Sour butter milk
    4. 3-4 Green chillies
    5. 1/2 tsp Jeera
    6. 1 inch piece Ginger
    7. Salt to taste


    Method:


    • Wash brahmi leaves under running water and drain well.
    • Now grind all the ingredients to smooth paste using little buttermilk at a time.
    • Serve chilled along with rice right in the beginning of lunch.
    • If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.



    Friday, April 15, 2016

    Labang Lathika/Lavang Lathika

    Lavang Lathika

    Happy RamNavami to all my Dear Friends and Readers !

    Labang Lathika

    Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
    So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

    Lavang Lathika

    Ingredients:
    1. Refined flour (maida) 1/2 cup

    2. Whole Wheat flour/Atta-1/2 cup
    3. 12-Cloves
    4. Ghee 3 tablespoons 
    5. Ghee or oil to fry
    For the Filling:
    1. Khoya/mawa 3 tablespoons

    2. Nuts cashew nuts and almonds 2 tablespoons

    3. Powdered sugar 1 tablespoon

    4.  1/4 teaspoon

    5. 1/4 tsp Green cardamom powder
    For the syrup:
    1. Sugar 1 cup

    2. Milk 2 teaspoons

    3. A big pinch of Green cardamom powder

    4. Few saffron strands threads

    Method:
    • For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
    • For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
    • Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
    • Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
    • Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
    • Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
    • Soak the latika in the warm sugar syrup for three to four minutes.
    • Drain and serve warm.






    Tuesday, March 29, 2016

    Chunky Yam/Suran/Jimikand ki Chaat!

    Suran Chaat


    Easy and quick tongue tickling Suran chaat is one of the popular street food of North India. This recipe is so simple to make,which you can just relish it any time of the day!
              Suran is a vegetable widely found in India, also known as Yam, Elephant foot yam (as it resembles elephant foot), Jimikand and etc. It is a tuberous vegetable widely cultivated in the tropical countries of the world.


    Jimikand ki chaat
    Ingredients :
    1. 2 cups- Thick juliennes of Yam/Suran
    2. 1/2 tsp Chaat Masala
    3. 1/2 tsp Chilly Powder
    4. A small pinch of hing ( optional)
    5. Salt to taste
    6. Oil for deep frying
     Method:
    • Apply some salt to the yam pieces and keep aside for 5-10 minutes.
    • Heat oil in a shallow pan.Squeeze the yam pieces and fry till its golden brown
    • Lift out the fried yam and drain on paper towels.
    • Now take a mixing bowl and add fried pieces and all the powder and give it a nice toss and serve immediately with lemon wedges. 

    Thursday, March 17, 2016

    Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

    Chapala pulusu

    I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, pomfret...you name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )

    Ingredients


    • For the marinade:

    1. 10-12 Pieces of Rawas fish or about 500 grams 
    2. 1/2 tsp Turmeric powder
    3. 1tsp Salt
    4. 1tsp lemon juice

    • For the gravy/pulusu:
    1. 1/4 tsp Methi seeds
    2. 1/4 tsp mustard seeds
    3. 3 tsp Red chilly powder
    4. 1/2 tsp Turmeric powder
    5. 1/2tsp Pepper powder
    6. 2tsp Coriander powder
    7. 1 Spring Curry leaf
    8. 3-4 Green chilly,chopped
    9. 1tbsp Ginger Garlic paste
    10. 1 big onion finely chopped
    11. 3 Tomatoes Pureed
    12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
    13. 1/2 cup Gingelly oil or any vegetable oil
    14. Salt to taste

    Method:
    • Marinate the fish pieces with little salt,turmeric powder and lemon juice
    • Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
    • Puree 3 tomatoes with 2tbsp of water and set aside.
    • Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
    • Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
    • Add in all the dry spices one by one and fry for couple of seconds.
    • Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
    • Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.

    Chunky n Easy Egg salad For Sandwiches and crackers


    Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
    I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
    Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

     A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


    Ingredients:

    1. 1/4 cup Mayonnaise 
    2. 1/2 teaspoon salt
    3. 1/4 cup onion, minced
    4. 1/4 teaspoon Worcestershire sauce
    5. 1 teaspoon Dijon mustard
    6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
    7. 2 tsp Tomato ketchup 
    8. 6 hard-cooked eggs
    9. 2 tablespoons green pepper, minced 
    10. 1 tomato,thinly sliced.
    • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
    • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
    • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

    Tuesday, March 8, 2016

    Ginger Biscuit Pudding

    • After trying this Ginger biscuit Pudding Dessert, you will most likely have a new favorite pudding recipe. This smooth and decadent pudding is made with just a handful of ingredients and topped with a sweetened strawberry flavoured  whipped cream, making it a wonderfully sweet dessert. Instant coffee is added to enhance the chocolate flavor in this decadent pudding. This recipe is definitely a ginger lover’s comfort food!

    • Ginger Biscuit pudding
    • Ingredients:
    1. Ginger biscuits 15
    2. Coco powder-1 tsp
    3. Instant coffee powder 1 tsp

    4. Orange juice-1/4 cup

    5. Icing sugar 1tbsp

    6. 1/2 cup wipped cream
    7. Whipped cream for icing

    8. Cherries for garnish

    • Add coffee powder and coco powder to to 2tsp lukewarm water to make a decoction.
    • Crush all the biscuits and keep aside
    • Add chilled orange juice to the coco-coffee decoction .
    • add all the crushed ginger biscuits in the decoction  and blend it in a blender till smooth.
    • Now beat the whipped cream along with the icing sugar till light.Add in ginger biscuit puree and whisk together, until it is smooth and free of clumps 
    • In mini jars/ glasses layer the biscuit pudding and fill whipped cream in a piping bag fitted with a star nozzle and pipe over the pudding and decorate it with cherries ,place in the refrigerator to chill before serving.

    serving suggestions:

    Instead of cherries sprinkle some chocolate vermicelli or candied ginger over the cream portion and walnuts elsewhere and serve immediately.

    Wednesday, January 6, 2016

    Mysorean Style Avarekalu Kuma/saru


    Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.



    Ingredients:

    For the main dish:

    1. 2 cups - Avarekalu
    2. 1/2 cup- carrots,cut into cubes
    3. 1 big sized Potato,cubes
    4. 1/2tsp Turmeric powder
    5. 2 Tomatoes,chopped
    6. Salt to taste

    For the masala paste:

    1. 1 cup Freshly grated coconut
    2. 1tsp Khus khus/poppy seeds
    3. 2-1inch pieces of cinnamon
    4. 10 cloves
    5. 10 Garlic coves
    6. 1 inch piece Ginger
    7. 1/2tsp Cumin/jeera
    8. 1tsp Coriander seeds/daniya
    9. 3tsp Chilly powder
    For the Tempering:
    1/2tsp Mustard Seeds
    2 Spring curry leaves
    2tbsp Ghee or oil

    Method:



    • Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
    • Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
    • Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
    • Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
    • Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
    • Pour this over the kurma and its ready!
    • Serve hot with rice,idli or puri.



    Tuesday, January 5, 2016

    Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice


      Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 



        This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.

              Ingredients:


      1. 3 cups Purple cabbage,chopped
      2. 2 sweet red peppers - cut into thin strips or cubes
      3. 2 spring onion greens - diced
      4. 1 tsp resh ginger chopped finely
      5. 1 tbsp Fresh garlic chopped
      6. 1 small red onion chopped
      7. 1 Tbsp peanut or any vegetable oil
      8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)





       For the stir fry sauce

      1. 2tbsp. Low sodium soy sauce
      2. 2tbsp chilly sauce 
      3. 2tsp palm sugar or jaggery
      4. 1tsp Garam masala
      5. 1tsp tomato puree or sauce
      6. 1tsp Fish sauce


      Directions

      • In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

      • Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
      •  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
      • Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
      • cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
      •  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
      • Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
      • Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.