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Latest Recipes


  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Onion Tomato Chutney Recipe
  • Prawn Gravy Recipe
  • Mysorepak Recipe

    October 16, 2009 By: admin Category: Festives & Sweets


    Ingredients:

    Besan/ gram flour – 1 cup

    Sugar – 2 cups

    Ghee – 2 cups

    Method:

    1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

    2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

    Note: Stir well continuously or else lumps will be formed.

    3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

    4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

    5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

    Note: Please do not cook in high flame.

    Mysorepak

    Mysorepak

    Garlic Pickle Recipe

    October 04, 2009 By: admin Category: Pickles


    Ingredients :
    Garlic – 1 kg
    Gingelly oil – 500 ml
    Lime fruits – 30 nos
    coriander seeds – 30 gms
    Fenugreek – 10 gms
    Jeera – 10 gms
    Asafoetida – a pinch
    Red chilli powder – 100 gms
    Salt powder – 100 gms
    Powdered jaggery – 100 gms
    Turmeric powder – 10 gms
    Mustard – 10 gms
    Method :
    1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
    2. Grind them to a fine powder and our Masala Powder is ready.
    3. Cut the lime fruits, extract the juice, filter and keep it.
    4. Add a pinch of salt to this so that it may not turn bitter.
    5. Heat the gingelly oil in a thick bottomed pan and add mustard.
    6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
    7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
    8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
    9. Allow it to cool and store in bottles.
    Tasty home made garlic pickle is ready.

    Ingredients :

    Garlic – 1 kg

    Gingelly oil – 500 ml

    Lime fruits – 30 nos

    coriander seeds – 30 gms

    Fenugreek – 10 gms

    Jeera – 10 gms

    Asafoetida – a pinch

    Red chilli powder – 100 gms

    Salt powder – 100 gms

    Powdered jaggery – 100 gms

    Turmeric powder – 10 gms

    Mustard – 10 gms

    Method :

    1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

    2. Grind them to a fine powder and our Masala Powder is ready.

    3. Cut the lime fruits, extract the juice, filter and keep it.

    4. Add a pinch of salt to this so that it may not turn bitter.

    5. Heat the gingelly oil in a thick bottomed pan and add mustard.

    6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

    7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

    8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

    9. Allow it to cool and store in bottles.

    Poondu Oorugai or Garlic pickle

    Poondu Oorugai or Garlic pickle

    Tasty home made garlic pickle is ready.

    Grape and Pineapple Pudding Recipe

    September 25, 2009 By: admin Category: Ice Creams & Desserts


    Ingredients:
    Grape gelly – 1/4 cup
    Finely chopped pineapple – 1/2 cup
    Water – 2 cup
    Powdered sugar – 1 cup
    Fresh Cream – 2  cup
    Orange essence – few drops
    Chilled milk – 1/4 cup
    Method:
    1. Boil the water, add the grape jelly and allow it to boil.
    2. Finely beat till it  lathers.
    3. To the fresh cream add the chilled milk and slowely add the sugar and mix well.
    4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essance and refregiate.
    Serve cool.

    Ingredients:

    Grape gelly – 1/4 cup

    Finely chopped pineapple – 1/2 cup

    Water – 2 cup

    Powdered sugar – 1 cup

    Fresh Cream – 2  cup

    Orange essence – few drops

    Chilled milk – 1/4 cup

    Method:

    1. Boil the water, add the grape jelly and allow it to boil.

    2. Finely beat till it  lathers.

    3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.

    4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.

    Serve cool.

    Paneer Butter Masala Recipe

    September 17, 2009 By: admin Category: Sidedish


    Ingredients:
    Paneer (cubed)-1/2
    Medium tomatoes-2
    Green chili-1
    Ginger-a small piece
    Green peas (optional)-1/2 cup
    Yogurt, whipped-1/2 cup
    Oil-2 table spoon
    Asafoetida – a pinch
    Cumin seeds (jeera)-1 tsp
    Coriander powder -1 table spoon
    Turmeric -1/2 tp
    Red chili powder -1/2 tsp
    Bay leaves -2
    Salt -to taste
    Garam masala-1/2 tsp
    corn flour – 1 tsp
    Chopped Green coriander-2 table spoon
    sugar (optional)-1 tsp
    Method:
    1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.
    2. Grind tomatoes, green chilly and ginger to make a puree.
    3. Heat the oil in a tawa  and add asafoetida and cumin seeds.
    5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
    6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
    7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
    8. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.
    9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
    10. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.
    Butter Paneer Masala is a rich dish made with Indian cheese and a creamy sauce. This dish is tasty when served with white rice or with Naan or Tandoori Roti.

    Ingredients:

    Paneer (cubes) – 1/2

    Medium tomatoes – 2

    Green chili – 1

    Ginger – a small piece

    Green peas (optional) – 1/2 cup

    Yogurt, whipped – 1/2 cup

    Oil – 2 table spoon

    Asafoetida – a pinch

    Cumin seeds (jeera) – 1 tsp

    Coriander powder – 1 table spoon

    Turmeric – 1/2 tp

    Red chilli powder – 1/2 tsp

    Bay leaves – 2

    Salt – to taste

    Garam masala- 1/2 tsp

    Corn flour – 1 tsp

    Chopped fresh coriander – 2 table spoon

    Sugar (optional)-1 tsp

    Method:

    1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

    2. Grind tomatoes, green chilly and ginger to make a puree.

    3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

    4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

    5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

    6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

    7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

    8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

    Paneer Butter Masala (without peas)

    Paneer Butter Masala (without peas)

    9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

    Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

    Paneer Butter Masala ready to be served

    Paneer Butter Masala ready to be served

    Peas Cheese Balls Malai Recipe

    September 06, 2009 By: admin Category: Sambar/Gravy, Snacks


    Ingredients:
    For Peas cheese Balls:
    Green Peas – 2 cup
    Cooked Potato – 2
    Capsicum – 2
    Onion – 2
    Ginger garlic paste – 1 tsp
    Green chilli -4
    Grated cheese – 1 cup
    Coriander leaves – little
    Rice flour or corn flour – 1/2 cup
    Salt – to taste
    Oil – for frying
    For Malai:
    Fresh cream – 1 cup
    Cashew – 10
    Oil – little
    To be Soaked in milk for 10 mins:
    cinnamom, clove and elachi – little
    Red Chilli – 4
    Milk – 1 cup
    Small onion – 4
    For Garnishing:
    Spring Onions – 2 tsp
    Grated cheese – little
    Coriander leaves – little
    Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.
    Method:
    For Peas Cheese Balls:
    1. Grind Peas, 1 onion, green chilli and coriander leaves.(Do not grind it finely)
    2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.
    3. Now add mashed potato, cheese, rice flour or corn flour along with salt.
    4. Mix well and prepare a dough like consistency.
    5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.
    For Malai:
    1. Grind the milk soaked ingredients to a fine paste.
    2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.
    3. Now add little milk and allow it to boil.
    4. Add salt and prepare this gravy.
    5. Remove from stove and add fresh cream and mix well.
    6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

    Ingredients:

    For Peas cheese Balls:

    Green Peas – 2 cup

    Cooked Potato – 2

    Capsicum – 2

    Onion – 2

    Ginger garlic paste – 1 tsp

    Green chilli -4

    Grated cheese – 1 cup

    Coriander leaves – little

    Rice flour or corn flour – 1/2 cup

    Salt – to taste

    Oil – for frying

    For Malai:

    Fresh cream – 1 cup

    Cashew – 10

    Oil – little

    To be Soaked in milk for 10 mins:

    Cinnamom, Clove and Cardamom or elachi – little

    Red Chilli – 4

    Milk – 1 cup

    Small onion – 4

    For Garnishing:

    Spring Onions – 2 tsp

    Grated cheese – little

    Coriander leaves – little

    Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

    Method:

    For Peas Cheese Balls:

    1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

    2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

    3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

    4. Mix well and prepare a dough like consistency.

    5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

    Peas Cheese ball

    Peas Cheese ball

    For Malai:

    1. Grind the milk soaked ingredients to a fine paste.

    2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

    3. Now add little milk and allow it to boil.

    4. Add salt and prepare this gravy.

    5. Remove from stove and add fresh cream and mix well.

    6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

    Peas Cheese Malai Kofta

    Peas Cheese Balls Malai Kofta

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