- Very healthy recipes from the kitchen to the table in minutes

Lime or Lemon rice is very popular in India. People who like it love it. When made with the right combination of ingredients this could to...

Lemon Rice

Lime or Lemon rice is very popular in India. People who like it love it. When made with the right combination of ingredients this could totally satisfy the palates. The pale yellow color of the rice makes it so appealing.Rice mixed with the juices of fresh limes and seasoning, though simple to prepare is great in flavor and taste. A very healthy rice to serve on the side with any kind of cuisine and most commonly prepared as a prasadam. A must try if you love citrus flavors.Lime lamps are also lit for goddess Durga on Tuesdays and Fridays to invoke her blessing. 




 The spice that I have picked is the most commonly used one in south Indian cuisine. Asafoetida. This strong pungent smelling spice is something I enjoy when added to seasonings, rasam(Indian soup) and murukku. The asafoetida comes from a species of plant belonging to ferula family. Apart from adding this spice to enhance flavor and aroma, it is used for medical purposes such as for aiding digestion and helping with asthma, bronchitis and cold. All these are well known facts, but what I found out from my friend Frank was something that gave me insight into why it was added to most cooking processes in India.



Frank on one of his visits to see parents in Germany wanted me to give him some asafoetida. He was curious about this spice and wanted to show his parents who owned a pharmacy. When he returned he told me something very interesting. Asafoetida, according to his mother was commonly used in keeping rodents from the farm, fields and home garden in Germany. Maybe that was one reason why they were added to food in those days to keep these pests away when refrigeration was absent.


Gadgets:


Rice Cooker
Wok
Spatula
Measuring cups and spoons
Bowl (stainless steel)
Cutting Board
Knife
Fork


Ingredients:

Uncooked Rice - 1 cup (Basmathi or Long Grain)
Water - 2 cups
Salt
Green Chilli - 2 (add more for spice)
Curry leaves - 6
Lime Juice - from a 1/2 a lime
Coconut - 2 tsp ( grated)
Channa Dhal - 1 tbsp
Udad Dhal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric - 1/2 tsp
Asafoetida - a few shakes
Oil- 1 Tbsp
Sugar - 1/4 tsp
Ghee - 1tsp


Preparation:

1. Add the required amount of water to the Ipot. Wash rice and add it to the water along with a tsp of ghee. Close and set it on steam mode for 3 minutes.

2. If using rice cooker. Soak the rice for 10 minutes. Add 1 cup of water into the rice cooker and place the bowl of rice with water in the rice cooker.(this helps the rice from not sticking to the bottom of the rice cooker and mess free)

3. Add a  few drops of ghee to the rice and allow it to cook. When the rice is done, transfer to a plate and allow it to cool down. Using a fork fluff it u  and remove any balls of rice.

4. Heat the wok with some oil. Add asafoetida and mustard seeds and allow for them to pop. Add channa dhal, udad dhal and allow them to turn golden. Add chopped green chillis, curry leaves, coconut, turmeric and lime juice along with a 1/4 tsp of sugar. Mix well.

5. Add the rice to the wok and mix well and serve.

6 Comments:

Crumpets are very popular in Britain. It resembles a miniature porous uthapum. They usually serve it with some butter, jelly, preserves ...

Crumpets for an Indian Breakfast.

Crumpets are very popular in Britain. It resembles a miniature porous uthapum. They usually serve it with some butter, jelly, preserves or jam. In the market you can find various varieties, some with blueberries, strawberries and plain. I got the plain variety at Trader Joe's. Instead of having it with preserves I loved it with Idli powder or molagapodi and it was the perfect breakfast that required no preparation on a laid back Sunday morning . Along with a good cup of south Indian coffee and a cup of melons I was all set for the morning. My entry to WBB: Combination Breakfasts hosted by Masala Magic.


Gadgets:

Toaster or stove top griddle
Spatula

Ingredients:


Crumpets: 4
Idli Powder - 2 tbsp
Oil - 2 tbsp


Preparation:

1. If using the toaster pop in 2 crumpets and allow it to toast. If using the stove top, add a little bit of oil to the griddle and toast the crumpet on both sides.

2. In a plate mix idli powder and oil and place the toasted crumpets on it.

3. Eat it hot. It is just what I enjoyed for breakfast.




5 Comments:

Peanuts are enjoyed by most people. I tend to add them to most dishes I prepare. Peanut Brittle or Chikki is a sweet treat that I always e...

Peanut Chikki/ Brittle For A Treat

Peanuts are enjoyed by most people. I tend to add them to most dishes I prepare. Peanut Brittle or Chikki is a sweet treat that I always enjoyed. At school they sold them in individual pieces wrapped in wax paper. Another one of my nostalgic treats that had a distinct taste and smell to it. Usually the peanuts are added as a whole in the preparation of most chikki's but the one sold at school had very tiny pieces and they were tasty. The golden color of the chikki was just the perfect treat to bite into and enjoy. I still look for these in Indian stores here, but hardly find any. So I decided to create my own version of the chikki and send it as my second entry to Paajaka's Chikki and Laddu event.





Gadgets:
Heavy bottom pan
Tray Flat bottom vessel
Spatula
Knife

Blender



Ingredients:Roasted Peanuts- 1 1/2 cup
Sugar - 1 cup
Oil- 2 tsp
Cardamon - 2 pods


Preparation:

1. Heat the sugar in a heavy bottom pan and allow it to melt to form a golden color.

2. Blend the peanuts so that they get broken down into tiny pieces but not into a powder.

3. Remove the sugar from flame and mix in the peanuts and cardamon powder.

4. Pour this mix into a oiled tray and spread it out fast.

5. Take a flat bottom bowl apply some oil in its flat base and try to even out the chikki mix into 1/4Th inch thickness.

6. Using a knife cut them into squares or rectangles and allow it to cool and help yourself to a chikki.



8 Comments:

The color of strawberry is very beautiful. It has this tone of red that is very fun and pleasing to the eye. With the intention to eat fr...

Strawberry Chutney is Red


The color of strawberry is very beautiful. It has this tone of red that is very fun and pleasing to the eye. With the intention to eat fresh produce as much as possible, I decided to use up the bag of frozen strawberries. Had no specific recipe in my mind, I decided to allow my creative juices to flow in preparing something interesting and fast. It was a very relaxing and exciting experience for me to start cooking without a plan. Well, after I tossed the strawberries in the pan, I worked like the rat in Ratatouille. The chutney was perfect for me, a little sweet, sour, salty and spicy. Great with stuffed roti's, bread toppings. Reminded me of something I tasted at farmers markets.




Gadgets:

Heavy bottom saucepan
Spatula
Cutting Board
Knife

Ingredients:

Strawberries - 15 ( I used frozen , I am sure fresh would be fine too)
Green Chillis - 1 (deseeded)
Peppercorns - 10
Cumin Powder - 2 tsp
Salt
Brown Sugar - 1/2 cup
Raisins - 1/4Th cup
Chilli Powder - 1/2 tsp
Orange Juice - 3 tbsp
Water - 3 tbsp




Preparation:

1. Heat the pan with frozen strawberries and all the above ingredients except the raisins and cook it on medium flame.

2. Using a potato smasher mix the ingredients and mash the strawberries.

3. When the liquid starts to disappear add raisins and remove from flame

4. Store in a bottle.

7 Comments:

Talk to any one from Tamil Nadu, India and they would know about Kamarkat. You would see their eyes light up and a smile cross their face...

Kamarkat, A Childhood Delight

Talk to any one from Tamil Nadu, India and they would know about Kamarkat. You would see their eyes light up and a smile cross their face. Yeah, it would have been the most desired treat in their childhood whether they lived in the city or in a village. As they say simple things make everyone happy, kamarkat has the power to make most kids happy. It is dark brown hard ball with coconut mixed in it. Though hard to bite into it had an everlasting effect as they dissolved slowly in the mouth. It was the cheapest treat and heavily stocked in stores near schools and sometimes in the school canteens. Kamarkat was one of my favorite treats at school. For all those who enjoyed kamarkat and who still do I post this recipe for you.

 Reported : The Hindu- A not a so sweet ending  on Dec 10th 2012.


Gadgets:

Candy thermometer
Heavy bottom pan
Tray
Measuring cups and spoons.



Ingredients

Coconut - 1 cup ( freshly grated)
Sugar - 1 cup
Elachi - 2 pod
Oil - 1 tsp



Preparation:

1. Heat the sugar in the pan. Allow it melt and change into dark golden color (260 degrees F).

2. Add the coconut and cook it until it comes together.

3. Remove from flame and spoon the mix on to a tray coated with some oil. Shape them into balls.

4. When it drys up pop one into your mouth and experience true delight.

9 Comments:

Ferrero Rocher is one chocolate that I can never resist. Originally it was marketed in England as an aspirational brand showing an English...

Ferrero Rocher Vanilla Ice Cream

Ferrero Rocher is one chocolate that I can never resist. Originally it was marketed in England as an aspirational brand showing an English ambassador's Butler offering a pile of Ferrero Rocher on a silver tray to the societies elite. Although it acquired such notoriety across the Atlantic, in America its fame is attributed solely to its taste. It is so amazingly crafted with layers of chopped hazelnut, milk chocolate, wafer, hazelnut cream and roasted hazelnut. It adds something to an ice cream that is so luxurious to taste. I had a big box of these chocolate sitting in my cupboard and I mixed this chocolate with Henry's cookie dough ice cream. Totally makes the ice cream so elite. 



Gadgets:

Bowl
Spoons




Ingredients:

Ferrero Rocher Chocolate - 1
Henry's Cookie Dough Ice Cream - 2 scoops
Strawberry Jam - 1 tsp
Water - 1/2 tsp
Bournvita crystals - 1 tsp
Anne's cookies - 2



Preparation:

1. Break the Ferrero Roche into smaller pieces and mix with the ice cream. Make into a ball.

2. Place one cookie on the plate, place the ice cream on top and sprinkle bournvita on top.

3. Insert another cookie on top and drizzle the strawberry jam.

4. Yum -O-

11 Comments:

This afternoon I was trying to make Madhuram's Raspberry Mango Smoothie for MBP event hosted by Aparna of My Diverse Kitchen . On ...

Experiment With Fruits By A 4 Year Old.

This afternoon I was trying to make Madhuram's Raspberry Mango Smoothie for MBP event hosted by Aparna of My Diverse Kitchen. On checking my fridge and fruit basket I found a mango, a packet of frozen strawberries, a box of blueberries and honeydew. Substituting strawberries for raspberries, I went about cutting the mango. That's when my 4 year old daughter entered the kitchen and said she wanted to help me. She was so excited about the whole thing and asked if she can do an experiment. So there I had to modify this into something more. I took a bottle and added mangoes, blueberries, frozen strawberries and honeydew which looked like a rainbow. Some soy milk was also added to the rainbow colored fruits and my entry to JFI: Soy event hosted by Sai of Monsoon Spice.We blended and she observed very carefully to see the change in colors. Though she wanted the smoothie to turn pink she was fascinated to see it turn purple. We decided not to add any sugar as all the fruits used were sweet and the taste was perfect. A very healthy drink indeed to sip over dinner.



Gadgets:

Blender
Bottle
Glass Cup
Cutting Board
Knife
Peeler



Ingredients:

Fresh Mango - 1 cup
Fresh Blueberries - 1 cup
Frozen Strawberry - 1/2 cup
Fresh Honeydew - 1 cup
Soy Milk/ Rice milk/Regular milk - 1 cup (I used Soy)
Salt - 1 pinch



Preparation:

1. Cut the fruits into cubes and blend them with some soy milk.

2. Red, yellow, blue, green fruits when blended became purple and tasted yummy.

8 Comments:

Ever since I saw Jai and Bee use the appam pan/ dutch oven it felt like the Pandora box filled with recipes and ideas for using the appam p...

Enna/Oil Kathrika/Eggplant Kozhambu/Gravy For Anonymous

Ever since I saw Jai and Bee use the appam pan/ dutch oven it felt like the Pandora box filled with recipes and ideas for using the appam pan got opened. A week or two ago an anonymous visitor to my site had requested for a easy enna kathirika recipe. In a way of answering his request I prepared enna kathrika using appam pan was and incorporated with the kozhambu. I loved this tasty and simple kozhambu with hot rice. This is a very simple version of the kozhambu without garlic and onion.I hope this recipe satisfies the person who had requested for it. My entry to Fresh Produce of the Month: Eggplant hosted by Simona of Briciole.





Gadgets:

Appam pan (if you dont have one use regular wok)

Lid or cover for the appam pan

Wok

Cooking pan

Mixing spoon

Table Spoon

Blender/Mixie

Cutting Board

Knife
Measuring spoon and cups

Ingredients:
Small Eggplant/ Kathrika - 10
Channa Dhal - 1/2 cup
Coriander Seeds - over 1/2 cup
Dry/Fresh Coconut - 1 tbsp
Asafoetida - a few shakes
Dry Red Chilis- 2 ( add more for spice)
Oil - 1 tbsp for kozhambu, 8 tsp's for Eggplant and 1 tsp for the powder.
Curry leaves - a few
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Salt
Water - 2 cups
Tamarind - small lime size






Preparation:

1. Soak the tamarind in hot water for 10 minutes.

2. Cut the stem of the eggplant and slit the eggplant in the middle and across without cutting them into pieces.

2. Heat the wok with 1 tsp of oil and roast channa dhal, coriander seeds, dry red chillis, salt and coconut, cool and blend them into a powder.

3. Stuff this powder inside the slit eggplant.

4. Place the appam pan on the stove and add 1/2 tsp of oil. Place the stuffed eggplant in the pan and cover with a lid. Cook this on medium high flame and keep turning them to get them all roasted.

5. In another cooking pan add 1 tbsp oil. When that warms up add asafoetida, mustard seeds (allow this to pop) and methi/fenugreek seeds, sambar powder, tamarind water, salt and allow it cook.

6. Add 2 tbsps of the prepared powder in the sambar and it would start to thicken.

7. When the Eggplants get cooked and roasted well remove and add to the kozhambu and cook it for 5 minutes covered on low flame so that the kozhambu will soak into the eggplant.

8. Garnish with some more curry leaves and serve it hot with rice.



Note: Store the excess power and use it to made your sambar extra special the next time.

10 Comments:

Happy Janmastami! Krishna Jayanthi! Gokulastami! The birth of Krishna is celebrated grandly everywhere. On this day I like to post on...

Home Made Butter and Butter Milk - Krishna's True Love

Happy Janmastami! Krishna Jayanthi! Gokulastami!

The birth of Krishna is celebrated grandly everywhere. On this day I like to post on what Krishna enjoyed and loved the most: Butter. In India churning to make home made butter is very common.They made buttermilk and butter from the malai, or cream, from yogurt. In America, we cannot make butter out of the normal 2% or whole milk available. However,with the yogurt made from the cream on top milk available at Trader Joe's, butter and buttermilk can be prepared. This is because the milk is pasteurized but not homogenized. Using one of the blender attachments that is like a saucer, butter can be churned. This butter is so fresh and delicious just like the way I believe Krishna would have loved.
So why is butter an offering to Krishna during Gokulastami? Myth has it that the offering of butter symbolizes the love of Radha and Krishna. Just like the butter does not wash off from your hands, Radha and Krishna's love for each other is everlasting. They are inseparable.

Gadgets:

Blender/Mixie
Attachment for making butter
Bowl


Ingredients:



Cream from the top of home made yogurt/yogurt - 1 cups cold
Water - 2 cups



Preparation:


1. Mix water and yogurt cream in the blender and keep buzzing.

2. Initially froth would form on top and then change to butter.

3. Transfer the butter and butter milk to a bowl and make a ball out of butter.

4. In another bowl add water and put the ball of butter in it. It will wash away all the buttermilk and only the clean butter would remain.

5. Help yourself to some butter. Its would be so fresh and so tasty.






5 Comments:

The birth of Kannan(a.k.a. Krishna) is popularly celebrated as Gokulastami in the south. Baby foot prints of rice flour are drawn from the...

Vella Cheedai & Uppu Cheedai - Kamsa's Crunch Kanna's Munch

The birth of Kannan(a.k.a. Krishna) is popularly celebrated as Gokulastami in the south. Baby foot prints of rice flour are drawn from the entrance into the homes. Crunchy snacks like cheedais and murukkus, and sweets like avil kesari or payasum and appam are prepared. Evening prayers are performed and prasadhums are offered to everyone in the household. Cheedais and murukkus are very delicious savories that kids and adults enjoy. In fact, most people look forward to this festival just to enjoy these munchies.

The last few days I have been surfing the Internet, trying to seek answer for a simple question. Why do we make cheedai and murukku for Gokulastami? The common answer was that Kannan liked it a lot.That had been the obvious response, but I was sure there was more to it then that. At last, with the help of my sister and our family vadhiyar's (priest) wife I found one reason. I am sure there are more explanations, so if anyone in your family has a clear answer, please do send me an e- mail. My entry to Indian Festive Food event: Ganesh and Krishna Chathurthi hosted by Purva's Daawat

Kamsa was a evil demon king of Mathura. He is known to have imprisoned his own father to become the ruler. He spread terror in his kingdom. Kamsa, was however very fond of his cousin Devaki who had married Vasudeva. Soon after their wedding a voice from the heaven informed Kamsa that the eighth child of Devaki and Vasudeva would kill him. With great anger he imprisoned the couple and demanded that every child that is born to them must be handed over to him in exchange for their life. Devika's six children met their end in Kamsa's hands. However, Devaki's seventh child Balarama and her eighth child Krishna escaped death from the hands of Kamsa.

When Kamsa heard that Devaki was about to have her eight child he was extremely anxious and paced up and down and ground his teeth. The myth is Krishna could hear this crunching sound  when he was about to be born and therefore to mark the birth of Krishna, people celebrated by preparing crunchy, salty, savory and sweet cheedai and murukku
.



Cheedai (Savory):

Gadgets

Wok for frying
Bowls
Ladle
Blender
Paper towel
Colander

Ingredients:

Rice flour- 2 cups
Udad flour- 1/4 cup
Butter - 2 tbsp
Cumin - 2 tsp
Pepper Powder - 1 tsp
Sesame seeds (white) - 2 tsp
Salt
Asafoetida ( L.G Block) - a small piece
Water - 2 cups

Preparation:

1. Soak asafoetida in warm water.


2. Roast udad dhal to golden color, cool and grind to a fine powder or roast store bought udad dhal powder.

3. Mix rice and udad flour, cumin and sesame seeds and pepper powder.

4. Mix salt in some water and add it to the above mixture.

5. Add the asafoetida water to make a medium textured dough.

6. Heat oil in medium high.Make small balls (do not press or make tight balls) and fry.

7. Taken them out when the cheedai reaches golden brown color.

NOTE: Watch out when you fry the cheedai. Stand far from the stove why cheedai is frying.They might burst if there are stones in the dough or air gets locked.



Vella Cheedai(Sweet)


This recipe was given to me by my Vanaja Athai, my fathers cousin. I am always nervous when it comes to making the vella cheedai. If the dough is not prepared right the cheedai when fried might disintegrate. This recipe was awesome. Cracks did form on the top of the cheedai but the taste and the texture was amazing. So please take your time and prepare this cheedai, it would be worth your time.

Gadgets

Cutting board
Serrated Knife
Bowl
Wok for making jaggery liquid
Wok for frying
Wok for roasting
Ladle
Paper Towel
Colander
Blender


Ingredients:

Rice Flour - 1 cup
Jaggery - 1 cup
Udad flour - 1 tsp
Butter - 1 tsp
Cardamon - 3 pods
Water - one fist full
Coconut (fresh) - 2 tbsp ( cut into small bits)
Oil for frying.


Note on Jaggery
: There are many types of Jaggery available in the market. For example they may be shaped like a ball, small squares or pyramids. In the south you would find round ball shaped jaggery which could be light colored or dark colored. The dark colored jaggery is what is used mostly. It is sweeter than the other kinds. In case you don't find the dark variety use the lighter colored ball jaggery but check for its sweetness because sometimes they have no sweetness and the recipe might need additional jaggery.


Preparation:


1. Roast the udad dhal to redish/ golden tone and grind into a fine powder.

2. Using a serrated knife slice into the jaggery and add it to a wok. Taken one hand full of water and sprinkle on the jaggery. This must cover the jaggery with enough water. Heat the wok and let the jaggery melt. Allow it to cool.

3. Transfer this liquid into another bowl and remove the sediments in the bottom.



4. Dry roast the rice flour until it changes color (reddish). Allow it to cool.

5. Mix udad flour and rice flour. Add coconut and cardamon to the jaggery.

6. Mix the flour mix to the jaggery and make a dough. Cover and set it aside for some time. For best results rest them for one day.



7. Make small balls the size of a quarter and fry them in very low flame oil. This is very important else the dough would disintegrate.

8. Fry them until they turn a dark brown. Cool and munch away.








7 Comments:

Everyone celebrates Janmastami with Krishna's favourites: butter, milk and curds, even if they cannot make all the yummy cheedai and m...

Gopal's Pal Sweet/ Milk sweet

Everyone celebrates Janmastami with Krishna's favourites: butter, milk and curds, even if they cannot make all the yummy cheedai and murukku. Milk based sweets like pedas, shrikand and kheer are most commonly prepared in the north. With the availability of condensed non-fat milk in the grocery stores, it makes it possible to indulge in some milk sweets. Using a wok or the microwave these sweets can be easily prepared. The recipe I post here is something that my sisters and I have been using for years and is a fool-proof recipe. It takes about 25 minutes to prepare and is extremely easy. Kalakand is a milk-based sweet.There are many Krishna stories that involve milk.




Krishna (a.k.a. Gopal) was well known for his pranks. Gopikas would constantly complain to Yashodha, his mother, about his mischief. As a (time-out) punishment, Yashodha would tie her son to the grinding stone with a rope. Gopal's pranks were no normal child's play. Through his mischievous behavior he tried to teach something more profound to one and all.

One such incident was when a Gopika approached Yashodha crying that there was no milk left in her household and her children and family were hungry for milk. She accused Gopal of un tying all the calves in her dairy farm. Consequently, the calves fed on their mothers milk and so there was no cows milk left for family. However, Gopal, tried to teach people not to be greedy and feed the calves before milking the cow. He wanted people to realize that the cow was a jeevan(a living thing)with feelings. Even though the cow could not talk it still experienced the same feeling as the humans did to see their babies go hungry.

( info source http://www.moralstories/wordpress.com/)
My entry to Indian Festive Food Event: Krishna and Ganesh Chathurthi hosted by Purva's Daawat
Gadgets:
Microwave
Microwave safe glass bowl
Bowl
Tray
Knife
Saran wrap
Parchment/wax paper


Ingredients:
( Makes 30 pieces)
Condensed Milk (Non Fat)- 1 tin
Milk Powder (Non- Fat)- 1 cup
Mixed Nuts (almond, cashew, Pistachio)- 1 cup finely chopped
Rava/Cream of Wheat/Semolina- 1/4 cup
Sugar - 1/4 cup
Butter - 1/4 cup
Saffron - a few strands
Cardamon - 4 pods powdered


Preparation:
1. Mix milk powder, condensed milk, rava, butter and nuts in a bowl and then transfer it to a square or rectangle microwaveable glass bowl and cover with saran wrap.
2. Cook it for 5 minutes. Remove and mix well and place it back. Cook for 15 more minutes removing every 5 minutes to mix.Must add that please check your microwave power levels. If you are not sure try 2 minute intervals.

3. The mix will come together. Add saffron and cardamon and mix well.Transfer into a greased tray lined with wax or parchment paper for easy removal.

4. Cut into squares and place in the fridge to set.

10 Comments:

Its a week to Krishna Jayanthi and I thought it would be appropriate to start posting about the goodies Krishna enjoyed. There is a whole ...

Avil Kesari

Its a week to Krishna Jayanthi and I thought it would be appropriate to start posting about the goodies Krishna enjoyed. There is a whole spectrum of things that he relished. To name a few: Avil (Poha or Beaten Rice), Butter, Milk, Yogurt, everything in the Murukku family, and sweets. I decided to post on each of these dishes for the rest of the week and kind of build up to the birthday bash. 


Gadgets:

Heavy Bottom Pan
Mixing Spoon
Plates
Colander
Bowl
Measuring Cup



Ingredients:

South Indian Avil/Poha/Beaten Rice - 2.5 cups
NOTE: Avil does not expand in quantity in this recipe like Rava or semolina.
Sugar- 1.25 cups
Saffron - a few strands
Cardamon - 4 pods powdered
Edible Camphor - a pinch ( optional)
Kesari Color(yellow food coloring) - 1/4 tsp
Butter - 1/4 cup 
Cashew nuts - 1/2 cup



Preparation:

1. Take 2.5 cups of thick Avil and wash it to remove all dirt from surface.

2. Drain the excess water using the colander.

3. Heat the pan and add butter and allow it to turn to ghee (brown butter). Add cashews and roast them.Add the Avil and mix well for 5 minutes.

4. Add 1 1/4 cups of sugar, saffron, kesari powder(optional), a pinch of camphor, cardamon powder and mix well.

5. Allow it to cook for 5 minutes and serve it hot. Tastes great with puri.





17 Comments:

The sound of white paneer curry is very interesting to me. Paneer (Indian cheese) is a very sophisticated ingredient and can make any di...

White Paneer Curry


The sound of white paneer curry is very interesting to me. Paneer (Indian cheese) is a very sophisticated ingredient and can make any dinner look special. I love to work with paneer as some of the best dishes that I have ever made are with paneer. This one is made with coconut milk. I don't hate coconut but I prefer not to prepare dishes with coconut a lot because they are high in saturated fat. But its ok to indulge in them once in a while. If you enjoy the taste of coconut you would like this side dish.Wanted to make something special for the Curry Mela hosted by Cooking 4 All Seasons Srivalli for the month of August.




Gadgets:

Heavy bottom pan
Mixing spoon
Blender
Cutting Board
Knife

Ingredients:

Wet Ingredients:

Paneer - 450 gms
Fresh Cream - 3 Tbsp
Coconut Milk - 1 tin
Yogurt - 3 Tbsp (not sour)
Water - 1/2 cup
Butter - 1 Tbsp



Vegetables:

Onion- 1 cut into small pieces
Green Chillis - 1
Ginger Garlic paste - 1 tsp /or freshly grated 1 tsp


Dry Ingredients:

Cashew and Kas Kas (poppy seeds) powder - 2 Tbsp
Kasthuri Methi - 1 tsp
Garam Masala - 1 tsp
Chilli Powder - 1/2 tsp
Jeera Powder- 1 tsp



Preparation:
1. Dry roast kas kas and blend it with cashews.

2. Heat the pan allow the butter to melt and add onions and cook them well with a pinch of salt until the color changes and becomes pale. Add ginger, garlic and green chillis(please remove seeds if you want to go low on the spice) and cook for 3 minutes.

3.Add (chilli, cumin, garam masala, cashew& kas kas) powder and kasthuri methi (dried fenugreek leaves) and cook for 3 miutes.

4. Add curd and allow it to disappear.

5. Mix 1/4Th cup coconut milk with water and add it to the pan and allow it to boil for a few minutes on low flame and test for salt.The sauce will start to thicken.

6. Add the rest of the coconut milk and fresh cream and cook.

7. Garnish with cilantro and serve it hot with roti, naan or rice.



3 Comments:

Today is Independence day, the day India said goodbye to the Englishmen. The English left behind their influence on India in several aspec...

American Treat For English Retreat



Today is Independence day, the day India said goodbye to the Englishmen. The English left behind their influence on India in several aspects of Indian culture example in language, sports, transport and so on. Cooking is no different. English introduced cakes, tea and vegetables such as cauliflower into Indian Cooking.

As an Indian living in America, I wanted to celebrate the Indian independence with an American Classic, the Popsicle. In this picture, I have used orange and green Popsicles on a white plate to represent the Indian tricolor. For the Ashok Chakra, I have used a slice of lime dipped in blue food coloring. Happy Independence Day Everyone!

My entry to Food Parade Independence Day hosted by Indra of Mahanandhi and The Theme Of The Week Event hosted by Pooja of My Creative Ideas to celebrate (August 15th) Indian Independence Day.




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Last winter I was walking the streets of San Francisco near China town area and dined at an Italian restaurant which(I don't remembe...

Grilled Potato On Skewers Indian Style

Last winter I was walking the streets of San Francisco near China town area and dined at an Italian restaurant which(I don't remember the name now) served potatoes that were amazing. Inspired by that I prepared my version of grilled potato on skewers. I spiced it up because I think they taste great with some spice on them and a cooling side dip. This looks so elegant on the plate with any kind of food. A must try for all those potato lovers out there. An entry to Monthly Mingle:Grill it for the month of August hosted by Live to Eat for Meeta of Whats for Lunch Honey .




Gadgets:


Grill of any kind
Bowl
Cutting board
Skewers
Knife
Brush



Ingredients:

Oil and Ghee/Butter Mixed - 3 Tbsp
Salt
Pepper

Chilli Powder- 1 tsp Sambar Powder/Curry Powder- 1 tsp
Garlic Powder
Potatos - 6
Turmeric - 1 tsp
Asafoedita - a few shakes






Preparation:


1. Cut the potatoes into 1/2 inch thick slices and coat with oil mix.

2. Mix all the powders and season the potatoes with it.

3. Place it on the grill that is slightly oiled.

4. Grill on both sides until you see dark brown grill marks on the potato.

5. Put it on the skewer and serve it hot with a cooling yogurt based dip on the side.




If you liked this recipe you might like these too:

10 Minutes U.K (Urulai-Kizhangu)/ Potato Roast

Valaikai Moru Moru / Raw Banana Salad

Seppankizhangu/Taro Root Roast Revisited

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