Badam Halwa | Badam Halwa recipe | Halwa recipe
February 10, 2009 By: admin Category: Festives & Sweets
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Ingredients:
Badam seeds – 100 gms
Sugar – 200 gms
Saffron/Kesari color – a pinch
Ghee – 150 gms
cardamom powder- a pinch
Milk – 1 tumbler
cashew, pista, badam – to garnish
Method:
1. Soak the badam seeds in hot water and peel off the skin.
2. Now grind the badam into a fine paste by adding milk.
3. Keep a pan, and prepare thick sugar syrup.
4. Add the grinded paste with the sugar syrup and keep on stirring.
5. Now add the color, ghee and cardamom powder and keep stirring until you obtain a halwa consistency.
6. After transferring to serving bowl, garnish with pista and badam.
Badam halwa
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Soya Manchurian | Soya Recipe
February 10, 2009 By: admin Category: Sambar/Gravy
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Ingredients:
Soya balls- 1cup
Maida-1/2 table spoon
Corn flour-1/2 table spoon
Pepper power- 2 tsp
Garlic- 10 pods
Green chilli-3
Soya sauce-1 tsp
Capsicum-1
Salt -to taste
Oil
Spring onion-to garnish
Method:
1. Soak the soya balls in hot water for 10 min and squeeze the excess water.
2. Take a bowl add the maida, corn flour and pepper powder and mix well.
3. Now dip the soya balls in the maida mixture and deep fry in oil.
4. Take another pan add oil, chopped garlic, green chilli, capsicum and soya sauce and mix well by adding water to obtain a gravy.
5. Allow it to boil for some time.
6. Now add the roasted soya ball to the gravy and garnish with spring onion.
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February 09, 2009 By: admin Category: Sambar/Gravy
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Snakeguard kootu
Snake Guard- 2 cups (chopped available as dwarf or long snake guard)
Channa dhal- 2 tsp
moong dhal- 1/4 cup
coconut scrapping-2 tsp
jeera-1/2 tsp
green chilli- 2 nos
salt – to taste
oil-2 tsp
mustard-1/2 tsp
urad dhal- 1/2 tsp
curry leaves to garnish
Method:
1. Cook channa and moong dhal by adding water.When it is half cooked add the snake guard and cook well.
2. Grind coconut,jeera and chillies into a fine paste.
3. Once the dhal and snake guard is cooked add the grinded paste, salt and stir well.
4. Take a pan,add oil,mustard and urad dhal. Once mustard pops add it to the kootu and garnish with curry leaves.
A tasty dish ready to be served with rice and chappaties.
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Aviyal recipe | Kerala recipe | Vegetable aviyal
February 09, 2009 By: admin Category: Sambar/Gravy
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Ingredients:
Sliced: carrot, beans, chow-chow, plaintain, yam, potato, snake guard, drumstick – 4 cups
Grated coconut – 3 tsp
green chillies – 5
fresh curd -1 cup
Aviyal
jeera – 1/2 tsp
coconut oil – 2 tsp
mustard – 1 tsp
Salt -to taste
Curry leaves – to garnish
Method:
1. Cook all the sliced vegetables by adding little water.
2. Grind coconut, jeera and green chillies into fine paste by adding little water.
3. Now take a bowl, add all the cooked vegetables along with ground paste and salt and stir well(make sure you dont mash the vegetables while stirring)
4. After few mins, add fresh curd and turn off the stove.
5. Add one tsp coconut oil over the aviyal and mix well.
6. Take another pan, add oil and mustard and garnish over the aviyal along with curry leaves.
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February 08, 2009 By: admin Category: Chutney/Thokku & podi
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Coconut Chutney
Coconut scraped – 4 tsp
Fried gram – 3 tsp
Green chilli – 2-4 nos
oil – 1 tsp
mustard – 1/2 tsp
salt – to taste
urad dhal -1/2 tsp
curry leaves – to garnish
asfoetida – a pinch.
water
Method:
1. Take a mixie jar, add coconut, fried gram, green chilli, salt and make it into a thin paste by adding little water.
2. Now keep a pan, add oil, mustard, urad and curry leaves.
3. Add asafoetida after taking the pan from the flame and immediately garnish over the coconut chutney.
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