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Showing posts from August, 2017

Chocolate stuffed gulab jamun | Gulab Jamoon | Stuffed gulab jamun

Taro Root Tawa Fry

Taro root is one such vegetable not liked by everyone. It helps in brain development and most sought after vegetable during my childhood days. My mom makes in a very nicer way, so that there is no fuzz in eating that vegetable. It is usally accompanied with white rice and spinach curry. Taro root fry goes well with spinach and dhal. You can prepare this taro root fry either using a tawa/skillet or a heavy bottomed kadai. I have used a kadai today. Ingredients: 500 gms taro root 1/2 tsp turmeric powder 1 tsp chilli powder salt to taste 3 tbsp olive oil or any vegetable oil 1 tbsp chopped coriander leaves How to make taro root tawa fry: 1. Wash taro root in running water. Then add it to a pressure cooker along with a cup of water and cook for 1 whistle on high flame. Let the pressure release by itself. Tip: You can also cook taro root in a pan for 10 minutes on high flame. Make sure it is parboiled and need not cook thoroughly. Otherwise it gets mashes when we try to

Pineapple kesari

Pineapple kesari is a variation of the regular kesari or kesari bath, a popular sweet dish in southern parts of India. Pineapple kesari is part of the south Indian marriage tiffin along with poori, pongal, vada, idly, sambar and chutney. OMG! while I list these marriage menu items, my heart pounds to have one wedding meal. Quickly wishing for someone in my family or friends circle to get married ! This dish takes quite few ingredients and it turns out really well. Always wanted to make pineapple kesari but would not have pineapple in hand or the yellow food color. This time i did not have the yellow food color but pineapple and the organic brown sugar gave some suttle brownish color to the dish. The taste was amazing and you would drool for it :) Ingredients: 1 cup semolina/rava/sooji 2 cups of sugar 3/4 cup of chopped pineapple 1 cup of clarified butter/ghee 1 tsp cardamom powder 12-15 cashews 8 raisins 3 cups of water a pinch of yellow food color (optional) 3 almond

Sambar Powder

It is a traditional method to make sambar powder at our home instead of the store bought ones. As far as i know from my circle of friends and relatives, the store bought ones are adultered with brick powder, red food color and the like when they are being processed in the flour mill itself. Then imagine the rest of the ingredients while they do the packing. One can't even imagine what else goes into our tummy along with the store bought tasty masala powders. Yes - they taste so damn good at times, but it comes with a price for our stomach. So why not make our own powder and be at peace while making food out of these amazing homemade powders. Let's try our hands at making the wonderful south indian sambar powder. Ingredients: 5 tbsp coriander seeds 20 red chillies 2 tsp channa dhal/bengal gram 1 tsp toor dhal 1 tsp turmeric powder 1 tsp asafoetida 1 tsp black pepper corns 1 tsp cumin seeds 1 tsp fenugreek seeds 1 tsp mustard seeds 3 sprig of curry leaves (opti

Channa Masala

Poori is the most sought after food in hotels or even at homes. But due to the oily content in poori, generally the house wives does not make it often. We tend to have it marraige parties or restaurants whenever we go out. While potato sago is the best match for poori, channa masala is equally good for poori. Not just that, channa masala can go well with chapati or rotis too. Here we gonna see how to prepare restaurant style channa masala at home. Let's take a quick look at the ingredient list: Ingredients: 1 cup soaked channa dhal / chick peas 1 large onion, finely chopped 2 medium tomatoes, finely chopped 1 tsp red chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tbsp chopped coriander leaves salt to taste 2 tbsp butter 1 tsp ginger garlic paste 1 medium sized bay leaf 1-inch cinnamon stick 1 tsp cumin seeds How to make channa masala: 1. Wash and soak the channa dhal/chick peas overnight or atleast 7 hours. 2. In a pressure cooker, heat a tbsp o

Mango Lassi

Mango lassi is rich in cream, taste, sweetness and it's consistency is too thick for someone to resist drinking it. This is another yummy drink made out of mangoes during manog season. Since we add curd/yogurt to this drink, it is a rich probiotic source too. Let's see the simple steps to follow to make this delicious drink. Ingredients: 1 ripe mango 1/2 cup full fat cream 2 tbsp sugar 1 tbsp chopped almonds or pistachios few saffron strands 1 cup thick yogurt or greek yoghurt How to make mango lassi: 1. Clean and peel off the mango skin. Chop it into small cubes. 2. In a mixer, add chopped mango pieces, full fat cream, sugar and yogurt. Blend it to a smooth paste. Tip: If the mango you are using is too sweet, you can lessen the sugar a bit to adjust the sweetness. I have used organic brown sugar, you can use the regular white sugar also. 3. Tranfer the contents of the mixer/blender to a tall serving glass. The blended mango lassi is way too frothy as