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Rak's Kitchen



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Last Build Date: Tue, 12 Dec 2017 13:19:04 PST

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Sattu paratha recipe, how to make sattu paratha

Mon, 11 Dec 2017 18:51:12 PST

Sattu flour is roasted chickpea flour and is different from besan. This flour is mostly made by brown skinned chickpea, roasted and powdered. It is really good for health. We can make paratha stuffing with sattu flour and it is very delicious too.I loved sattu ka sharbat very much and I was sure this sattu paratha also will be really good with the similar flavour and taste. I saw this simple recipe in Instagram and tried. It turned out really good and Aj too loved it and had. Sattu flour is different from the sathu maavu (multi grain mix).Sattu paratha recipe Recipe Cuisine: Indian |  Recipe Category: BreakfastPrep Time: 20 mins   |  Cook time: 15 mins |  Makes: 5 | Author: Raks anandClick here for cup measurementsSattu flour is roasted chickpea flour and is different from besan. This flour is mostly made by brown skinned chickpea, roasted and powdered. It is really good for health. We can make paratha stuffing with sattu flour and it is very delicious too. IngredientsSattu flour - 1/2 cupOnion - 1Green chilli - 2Lemon - 1Coriander leaves, chopped - 3 tbspGinger, finely chopped - 1 tspGarlic, finely chopped - 1 tspMango pickle or amchoor powder - 1/2 tspAjwain/ carom seeds - 1 tspWheat flour - 1 cupGhee - 2 tspSalt - As neededMethodFirst prepare dough. Mix wheat flour, ghee and salt.Add lukewarm water to make a soft but non sticky dough. Keep aside for 10 mins.Meanwhile you can prepare stuffing, In a mixing bowl, take sattu flour, chopped onion, coriander leaves, green chilli, ginger, garlic, ajwain, lemon juice and pickle/ amchoor powder.Add lemon juice and sprinkle one or two tsp of water to make the stuffing soft.Knead the dough again to make it smooth and divide into 5 equal sized balls.If you want, you can make the stuffing also as balls.Take one dough ball and spread to a thick disc and place the stuffing in half spread paratha.Gather the sides to cover and seal the stuffing. Pinch off excess if any. Dust well and roll into thick paratha gently.Heat tawa, once hot, cook the paratha both sides with oil or ghee drizzled. Cook in medium heat until golden spots appear.NotesI do not add salt in the stuffing as it will tend to leave out water. If you want you can add a little, but make sure to make immediately.How to make sattu paratha step by step pictures:First prepare dough. Mix wheat flour, ghee and salt. Add lukewarm water to make a soft but non sticky dough. Keep aside for 10 mins. After 10 mins, knead the dough again to make it smooth and divide into 5 equal sized balls.When the dough is resting, you can prepare stuffing, In a mixing bowl, take sattu flour, chopped onion, coriander leaves, green chilli, ginger, garlic, ajwain, lemon juice and pickle/ amchoor powder. Add lemon juice and sprinkle one or two tsp of water to make the stuffing soft.If you want, you can make the stuffing also as balls (easy way). Take one dough ball and spread to a thick disc and place the stuffing in half spread paratha.Gather the sides to cover and seal the stuffing. Pinch off excess if any. Dust well and roll into thick paratha gently.Heat tawa, once hot, cook the paratha both sides with oil or ghee drizzled. Cook in medium heat until golden spots appear. Serve with pickle and plain raita. [...]



Vengaya sambar recipe, chinna vengaya sambar

Fri, 08 Dec 2017 07:06:36 PST

Vengaya sambar is one of the most desirable dishes in Tamil cuisine. Made with just small onions (shallots/ chinna vengayam) and fresh ground sambar powder. Full video and step by step pictures recipe.Whenever I remember vengaya sambar, I remember the song my mom sings, but I could not find such song online. I don't even know if it's really there or made up my herself, still I keep singing those two lines... vengaya sambaru...vegadha soru...😁Though I make everyday sambar with small onions when I have stock or the tiffin sambar with potato and small onion, never thought of posting vengaya sambar in my blog. For people who make sambar without onion all the times, vengaya sambar is a big deal and its special like how arachuvitta sambar is in place of the  everyday sambar with mill ground sambar powder. But we always make sambar with onion, so only small onions is special, that too, I use small onions whenever I have stock as Vj likes his sambar with small onions.Only that I make with some vegetables along with small onions, so add just a hand full. Chinna vengaya sambar is made with lots of small onions and only that, no vegetables. Also freshly ground sambar powder is best for this sambar. Vengaya sambar and potato curry is a classic combo.So when S. S. Pandian & Sons, a leading manufacturer of asafoetida or hing/perungayam in India sent two of their asafoetida to try and if I liked, asked me for a honest review of their asafoetida.First thing as a south Indian I remembered was sambar. I love asafoetida flavour a lot. My mom uses generously in sambar and says perungayam is one of the key ingredients in sambar for being flavourful. Without even knowing the medicinal values in it, we consume everyday. Though I have a few recipes in my sambar collections, I decided to try in my vengaya sambar. It turned out really flavourful and I liked the flavour a lot. You will know the moment when you open the pack, how flavourful it is.The highlight of the product is, SSP hing does not have any gum arabic in it.  So the flavour is more strong comparatively. And hence the quality and price is above par in market and they have established themselves a strong trustable brand in Karnataka.They have a wide range of asafoetida available for sale, It's available online in Amazon. I was sent SSP Ultra powder Asafoetida (New launch on market) and SSP powder asafoetida. There are also other forms they sell such as SSP crystal asafoetida and semi paste form too. Below are the links to buy them online: (Available in both Amazon and in their website)SSP Powder AsafoetidaSSP Crystal asafoetidaSSP Ultra powder AsafoetidaFor Singapore friends, you can buy SSP asafoetida in little India Saravana stores. Do try it out to see the difference. allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/VIKjEQS_xYQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/VIKjEQS_xYQ?feature=player_embedded" width="320">Vengaya sambar recipe Recipe Cuisine: Indian |  Recipe Category: BreakfastPrep Time: 5 hrs   |  Cook time: 17 mins |  Makes: 20 | Author: Raks anandClick here for cup measurementsVengaya sambar is one of the most desirable dishes in Tamil cuisine. Made with just small onions (shallots/ chinna vengayam) and fresh ground sambar powder. Full video and step by step pictures recipe. IngredientsToor dal - 1/3 cupSmall onion - 1 cupTamarind - 1 tsp, packedRed chilli powder/ Sambar powder - 1/2 tspTurmeric - 1/4 tspJaggery - 1/2 tspSalt -as neededCoriander leaves, chopped - 2 tbspRoast & powderGhee/ oil - 1 tspRed chilli - 4Chana dal - 1 & 1/2 tspCoriander seeds - 1 & 1/2 tspUrad dal - 1 tspFenugreek seeds/ methi - 1/4 tspSSP Powder asafoetida - 1/8 tspTo temperGhee - 2 tspMustard - 1/2 tspSSP Powder asafoetida - a pinchCurry leaves - A sprigMethod:First pressure cook toor dal with a cup of water for 4 whistles in medium flame. Soak tamarind in hot water to extract pulp.Meanwhile, peel onion.Once dal is cooked, m[...]



Millet kanchipuram idli recipe, kanchipuram style idli

Tue, 05 Dec 2017 01:13:18 PST

Kanchipuram style idli with millets is made with millet, urad dal and spices like black pepper, cumin seeds, dry ginger and asafoetida fried in ghee and mixed with the batter.It's been awhile since I bought millets, though it is easily available nowadays in singapore. While browsing facebook, saw this millet kanchipuram idli in a delivery menu and thought as a great idea. This time, I followed Rakesh's show and made the idli, replacing rice with millets (I used varagu). It was really good and never could find any hint of using millet in the recipe.This batter need not be kept for long hours for fermentation as per the one I saw, so I kept just for 4 hours. 2 hours is enough under hot climatic conditions. If you want, you can also add curd for tanginess. Check out my other millet recipes.  Check this post for millets pictureMillet kanchipuram idli recipe Recipe Cuisine: Indian |  Recipe Category: BreakfastPrep Time: 5 hrs   |  Cook time: 17 mins |  Makes: 20 | Author: Raks anandClick here for cup measurementsKanchipuram style idli with millets is made with millet, urad dal and spices like black pepper, cumin seeds, dry ginger and asafoetida fried in ghee and mixed with the batter. IngredientsVaragu - 2 cupsUrad dal - 1/2 cupFenugreek seeds - 1/4 tspSalt - as neededTo temperGhee - 1 tbspBlack pepper - 2 tspCumin seeds - 1 tspAsafoetida - 1 pinchCurry leaves - a sprigMethodWash varagu, urad dal and fenugreek seeds well in water.Soak for minimum 3 hours.Drain water once done and grind to a slightly coarse batter.Mix salt and keep aside for 3 hours.Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves.Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.Steam cook for 15- 20 minutes or until a knife/ tooth pick inserted until bottom comes out clean.NotesUse a wire mesh to wash the millet as it is easy.I used varagu, but any white coloured millet will work like barnyard millet or little millet.Step by step picturesWash varagu, urad dal and fenugreek seeds well in water. Soak for minimum 3 hours.Drain water once done and grind to a slightly coarse batter.Mix salt and keep aside for 3 hours.Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves. Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.Steam cook for 15- 20 minutes. Time may vary depending on the height of container used for steaming idli.Cook until a knife/ toothpick inserted until bottom comes out clean. Leave aside for a minute before demoulding. Use a knife dipped in water to take out. Run along the sides of the idli in tumbler and take it out.  Serve with idli podi best, or with any chutney, sambar. [...]



Red capsicum chutney recipe, South Indian chutney for idli dosa

Fri, 01 Dec 2017 00:47:51 PST

Red capsicum chutney is full of flavours, attractive colour as we add tomatoes along with it. Garlic and the tempering adds aroma to the chutney perfect side dish for idli, dosa.Capsicum chutney is totally new to me, had no clue about this chutney. I always love the colourful capsicum and tempted to buy it whenever I see. Red is my favorite next to green. I feel the green capsicum is so crisp to cut, while red is soft to cut through (fresh one, promise✋) I use in veg makhani gravy or corn capsicum gravy.This time, thought of trying out capsicum chutney. I made similar to my onion tomato chutney, replacing onion in it. The flavour was just like a chilli chutney with its fiery red colour. It was delicious with idli and dosa.Red capsicum chutney recipe Recipe Cuisine: Indian |  Recipe Category: BreakfastPrep Time: 5 mins   |  Cook time: 15 mins |  Serves: 3| Author: Raks anandClick here for cup measurementsRed capsicum chutney is full of flavours, attractive colour as we add tomatoes along with it. Garlic and the tempering adds aroma to the chutney perfect side dish for idli, dosa. IngredientsCapsicum, red - 1Tomato, small - 2Garlic - 2 flakesRed chilli - 4Chana dal - 2 tspTo temperOil - 2 tspMustard - 1/2 tspUrad dal - 1 tspCurry leaves - 1 sprigAsafoetida - a pinchMethodFirst roast chana dal and red chilli in oil. Once chana dal is golden roasted, drain from oil, keep aside.In the same oil, splutter mustard, add urad dal, once golden, add asafoetida, curry leaves. Transfer to a bowl.In the same kadai, add capsicum, garlic, fry for a minute. Add tomato and fry further more for a minute or until the tomatoes turn soft.Remove in plate for cooling down. In a mixer, powder red chilli and chana dal with salt.Add the sauteed items and grind fairly smooth chutney. Mix into the tempered items.How to make red capsicum chutney step by step pictures: First roast chana dal and red chilli in oil. Once chana dal is golden roasted, drain from oil, keep aside.In the same oil, splutter mustard, add urad dal, once golden, add asafoetida, curry leaves. Transfer to a bowl. Continue by adding capsicum, garlic, fry for a minute. Add tomato and fry further more for a minute or until the tomatoes turn soft.Remove in plate for cooling down. In a mixer, powder red chilli and chana dal with salt.Powder coarsely and add the sauteed items.Grind fairly smooth chutney. Mix into the tempered items. Serve with idli or dosa. I had with dosa and it was really good. [...]



Vazhakkai vadai recipe, plantain vada

Tue, 28 Nov 2017 23:18:30 PST

Vadai with vazhakkai, a simple snack made with plantain or raw banana with some simple ingredients. This can be made as tikki too for a low fat snack.I had no idea making vazhakkai vadai, until I saw a tikki in my instagram stories from a restaurant as starter. I too thought I would make tikki, but then changed mind to make it as vada as I got tempted to make something in vada form.Vazhakkai vadai recipe Recipe Cuisine: Indian |  Recipe Category: SnackPrep Time: 15 mins   |  Cook time: 30 mins |  Makes: 12  | Author: Raks anandClick here for cup measurementsVadai with vazhakkai, a simple snack made with plantain or raw banana with some simple ingredients. This can be made as tikki too for a low fat snack. IngredientsVazhakkai/ plantain - 2Small onion/ shallots - 10Chickpea flour/ Besan - 2 tbspRice flour - 1 tbsp  (Optional)Flattened rice/ poha - 1 tbspRed chilli powder - 1 tspGaram masala - 1/2 tspTurmeric - 1/8 tspCurry leaves - 1 sprigCoriander leaves, chopped - 2 tbspSalt - as neededMethodPressure cook cut plantain with little water for three whistles. Soak poha for minimum 10 mins.Once done, peel off the skin. Remove any black parts and mash it well.Add the rest of the ingredients and mix to make a dough. (Poha should be squeezed and added)Make equal sized balls and patties out of it.Heat oil in kadai and deep fry few per batch. Flip in-between once while cooking. Once golden, drain in paper towel.NotesPoha is added for softness. You can add upto 2 tbsp.Do not overcook vazhakkai, it will retain water.Step by step picturesPressure cook cut plantain with little water for three whistles. Soak poha for minimum 10 mins.Once done, peel off the skin. Remove any black parts and mash it well.Add the rest of the ingredients and mix to make a dough.Make equal sized balls and patties out of it.Heat oil in kadai and deep fry few per batch. Flip in-between once while cooking. Once golden, drain in paper towel. Serve with chilli tomato sauce or any green chutney. [...]



Paruppu podi recipe with pottukadalai

Mon, 27 Nov 2017 02:46:36 PST

Paruppu podi with pottu kadalai and poondu (garlic). Easy way to make paruppu podi, full video, step by step pictures.I usually make paruppu podi like the one I have posted earlier, using toor dal. We always like paruppu podi made with toor dal, with some texture in it. I have always wondered how the podi at some restaurants (though have tasted only couple of times). Mom have told me it's using pottukadalai. Pottukadalai is also known as dalia/ chutney dal/ fried gram dal.Usually we don't like podi sticking to our hands while mixing. So mom always makes it with toor dal, grinding coarsely. So both my parents place and inlaws place never use pottukadalai for making paruppu podi. I always had wish to try and have tried once long time back, but it tasted terrible as I didn't knew the right way to prepare. Such a simple recipe with simple ingredients can go wrong if you don't prepare in the right way😯. allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sQy1Gh0Qqk0/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sQy1Gh0Qqk0?feature=player_embedded" width="320">Today I quickly checked with my friends and as usual my friend Sujithra was prompt sending me the recipe. It turned out well and for a while, I am going to dump my regular paruppu podi recipe and use this one😉Paruppu podi recipe with pottukadalai  Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 10 mins   |  Cook time: 10 mins |  Makes: 1 & 1/2 cups | Author: Raks anandClick here for cup measurementsParuppu podi with pottu kadalai and poondu (garlic). Easy way to make paruppu podi, full video, step by step pictures. IngredientsFried gram dal (pottukadalai) - 1 cupRed chilli - 8Garlic - 8 flakesPepper - 1 tspCumin seeds - 1/2 tspSalt - As neededOil - 2 tspMethodFirst dry roast fried gram dal just for a minute in a pan. Keep asideAdd oil, roast pepper and red chillies.Add garlic and roast until golden here and there.Lastly add cumin seeds and roast until it pops a little.Cool down all and grind together in a mixer to a fine powder.NotesYou can skip pepper and cumin. Do not add more cumin as it might over power.How to make paruppu podi step by step picturesFirst dry roast fried gram dal just for a minute in a pan. Keep asideAdd oil, roast pepper and red chillies. One roast, add garlic.Roast until golden here and there. Lastly add cumin seeds and roast until it pops a little.Cool down all and grind together in a mixer to a fine powder. Serve with steamed rice and sesame oil or ghee.Sprouts broccoli paratha recipe Recipe Cuisine: Indian |  Recipe Category: Main coursePrep Time: 20 mins   |  Cook time: 20 mins |  Makes: 5 | Author: Raks anandClick here for cup measurementsStuffed paratha with moong sprouts and broccoli cooked with spices to make it suitable for Indian tastebuds. The dough also is made spicy to make it extra delicious and tasty. IngredientsBroccoli – 1 (pulsed in mixie, 1 cup)Green moong Sprouts – 1/2 cupOnion – 1Ginger chopped – 1 tspRed chilli powder – 1/2 tspCoriander seeds powder- 1/2 tspGaram masala powder – 1/2 tspTurmeric – 1/4 tspOil – 2 tspCumin seeds – 1 tspasafoetida – 1/8 tspFor doughAtta / wheat flour – 1 cupOil/ ghee – 2 tspAjwain – 1/2 tspRed chilli powder – 1/2 tspTurmeric – 1/8 tspSalt , water as neededMethod:Take flour, salt, chilli powder, turmeric powder, ghee/ oil and ajwain in a mixing bowl. mix well.Add luke warm water little by little. Make smooth, soft dough. Keep aside for 10 mins. Divide into 5 equal sized balls.Wash and pat dry broccoli. In a mixer, pulse broccoli florets few times.In a pan, heat oil. Splutter cumin in low flame, add finely chopped ginger, asafoetida. Add finely chopped onion. Fry for a minute.Add broccoli and sprouts. Give it a fry. Add chilli powder, turmeric, coriander seeds powder, garam[...]



Lemon idiyappam recipe

Tue, 14 Nov 2017 01:38:41 PST

Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.I make lemon idiyappam when ever I make idiyappam at home, along with sweet idiyappam, when I want to keep it simple. In my childhood days, mom makes lemon sevai, using the traditional way of making from scratch. It was delicious, never knew how much effort goes in. Now a days idiyappam itself have become luxury (special), with all these readymade idiyappam flour available in stores. I do not buy readymade sevai, only bought few times for past couple of years. Prefer making using idiyappam flour that is passed to me by my MIL. I recently got some readymade sample of ready to eat idiyappam. So clicked this lemon idiyappam finally😳 though I have made gazillion times so far.Lemon idiyappam recipe Recipe Cuisine: Indian |  Recipe Category: BreakfastPrep Time: 10 mins   |  Cook time: 20 mins |  Serves: 4 | Author: Raks anandClick here for cup measurementsLemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai. IngredientsIdiyappam flour or rice flour – 1/2 cupSesame oil – 1 tspLemon - 1Water – As neededSalt – As neededTo temperOil – 2 tspMustard – 1/2 tspUrad dal – 1 tspChana dal – 1 tspRed chilli / Green chilli - 3Cashew nuts/ peanuts – 1 tbspAsafoetida – 1/8 tspTurmeric – 1/4 tspCurry leaves – 1 sprigMethod:First prepare idiyappam dough by boiling enough water with salt, 1/2 tsp sesame oil. In a mixing bowl, take flour, add boiled water to it little by little and mix with a spoon roughly. When it is warm enough to handle, grease your hands and knead to a smooth, soft dough. Keep covered.Grease a steamer plate (or any perforated palte) with few drops of oil. Fill the idiyappam press (mould) with prepared dough. Squeeze over the greased plate. Do not overlay, just two layers, not more than that. Steam for 3 – 4 mins. Invert over a large bowl and repeat the process to finish all the dough.When it is warm enough to handle, separate roughly and add a tsp of sesame oil. Keep aside. In a kadai, heat oil and temper with the items given under to temper table in order.Switch off the stove, add lemon juice and salt.Add to prepared idiyappam and mix well to separate the idiyappam well.NotesDo not squeeze lemon with too much pressure to bring out the bitterness. Be gentle.You can add grated carrot and coriander leaves too, to make colourful.You can make it with instant sevai available in stores too. Step by step pictures preparation:First prepare idiyappam dough by boiling enough water with salt, 1/2 tsp sesame oil. IN a mixing bowl, take flour, add boiled water to it little by little and mix with a spoon roughly. When it is warm enough to handle, grease your hands and knead to a smooth, soft dough. Keep covered.Grease a steamer plate (or any perforated palte) with few drops of oil. Fill the idiyappam press (mould) with prepared dough. Squeeze over the greased plate. Do not overlay, just two layers, not more than that. Steam for 3 – 4 mins. Invert over a large bowl and repeat the process to finish all the dough.When it is warm enough to handle, separate roughly and add a tsp of sesame oil. Keep aside. In a kadai, heat oil and temper with the items given under to temper table in order.Switch off the stove, add lemon juice and salt. Add to prepared idiyappam and mix well to separate the idiyappam well. Can have as such. Check out my other idiyappam recipes Tamarind idiyappam, Lentils idiyappam, Pepper jeera idiyappam, Tomato sevai, Stuffed idiyappam. [...]



Cauliflower rasam recipe, South Indian rasam

Thu, 02 Nov 2017 22:01:59 PDT

  Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.I tasted cauliflower rasam in Komala vilas in Singapore few years back. It was flavourful and quite new flavour to me as they had used some spices which I regularly do not add in rasam. Infact I didn’t try as I know Vj would not like it. But when I got Indian cauliflower in Little India, I was so desperate to try this cauliflower rasam. Just the tempering is quite different from the regular ones I make, but that is the one which makes this rasam so different from others.Inspired after watching this video, though I was not comfortable in pressure cooking, made it my way.I loved it so much as soup, had twice as soup. The best part isCauliflower rasam recipe Recipe Cuisine: Indian |  Recipe Category: StartersPrep Time: 15 mins   |  Cook time: 20 mins |  Serves: 4 | Author: Raks anandClick here for cup measurementsCauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam. IngredientsCauliflower, cut into tiny florets – 1 cupToor dal, cooked – 1/4 cupTamarind – 1 tsp packedTomato – 1Green chilli – 2Garlic – 5 flakesSugar – 1/4 tspTurmeric – 1/4 tspCoriander  leaves – 2 tbspFor rasam powder Coriander seeds – 1 tspPepper – 1 tspCumin seeds – 1/2 tspRed chilli – 2To temper Oil – 2 tspCinnamon – 1 inch pieceFennel seeds/ soambu – 1/2 tspCurry leaves – 1 sprigMethodSoak tamarind in hot water for 30 mins and extract juice with a cup of water. Pressure cook toor dal mean while. I  usually soak cauliflower in hot water with salt. Gather and keep ready all the ingredients ready. In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and 1/2 the salt. Let it boil well while you temper with cinnamon and fennel, curry leaves. Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins. Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely. Add to the boiling rasam. Add cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly. Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.NotesIf you are not used to fennel and pattai smell, you can do the regular tadka too. If you like it but never tried in rasam, then you should go ahead as its really awesome. You can use store bough rasam powder (aachi) too.How to make cauliflower rasam step by step pictures: Soak tamarind in hot water for 30 mins and extract juice with a cup of water. Pressure cook toor dal mean while. I  usually soak cauliflower in hot water with salt. Gather and keep ready all the ingredients ready. In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and 1/2 the salt. Let it boil well while you temper with cinnamon and fennel, curry leaves. Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins. Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely. Add to the boiling rasam. Add cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly. Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.Be it with rice or as such, great when its hot! P.S. Please note that, pure copper, without any coating inside is not advisable for cooking or serving food. This is just for photography purpose.Flickr Tags: cauliflower rasam recipe,cauliflower rasam,how to make,prepare,preparation,instructions [...]



Palak peas pulao recipe, palak pulao

Wed, 01 Nov 2017 02:20:49 PDT

Palak peas pulao is a quick and healthy pulao perfect for lunch boxes, that your kids and your family would love to have it. Full video, step by step picture recipe.I can’t believe I haven’t tried palak pulao before. Aj is a big fan of palak/ spinach. I should have tried this one before. I wanted to try it out just like my palak vegetables, but adapted partially from Tarla Dalal’s and made another version where there is no grinding of the leaves involved.I have added peas to this pulao, you can even add your choice of vegetables, or even sweet corn. Really tasty pulao that can be prepared in a jiffy if you have palak ready. I have used baby spinach that is available here in Fairprice Singapore, but you can very well make it with Indian palak just by following the same recipe. allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/2pTMDM91JnI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/2pTMDM91JnI?feature=player_embedded" width="320">Palak peas pulao recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 15 mins   |  Cook time: 20 mins |  Serves: 3 | Author: Raks anandClick here for cup measurementsPalak peas pulao is a quick and healthy pulao perfect for lunch boxes, that your kids and your family would love to have it. Full video, step by step picture recipe. Palak peas pulav in tamilIngredientsBasmati rice – 1 cupPalak, finely chopped – 1 & 1/2 cupsOnion – 1Green chilli – 3Green peas – 1/2 cupGinger garlic paste – 1 tspSugar – 1/4 tspTurmeric – 1/4 tspSalt – As neededTo temperGhee – 1 tbspBiryani leaf – 1Cinnamon – 1/2 inch pieceCloves – 2Cardamom – 1Shahi jeera – 3/4 tspMethod:Soak basmati rice for 10 minutes minimum. Clean and finely chop spinach (remove thick stem if any).Heat a small pressure cooker with ghee and temper with biryani leaf, cinnamon, cardamom and cloves in order. Lastly add shahi jeera. Add sliced onion and slit green chillies.After a minute, add ginger garlic paste and peas. Fry for 2 mins in medium flame.Add finely chopped palak/ spinach (remove thick stem if any). Add sugar and fry until it shrinks.Add salt, turmeric, rice, 1 & 3/4 cup water and bring to boil. Stir well.Pressure cook for 2 whistles in medium flame. Once pressure goes off itself, carefully fluff.NotesI soaked basmati for 30 mins.I have used frozen peas, so added as such. If using dried peas, soak overnight and add to the pulao.Palak peas pulao step by step preparation:Soak basmati rice for 10 minutes minimum. Clean and finely chop spinach (remove thick stem if any). Heat a small pressure cooker with ghee and temper with biryani leaf, cinnamon, cardamom and cloves in order. Lastly add shahi jeera. Add sliced onion and slit green chillies.After a minute, add ginger garlic paste and peas. Fry for 2 mins in medium flame. Add finely chopped palak/ spinach (remove thick stem if any). Add sugar and fry until it shirnks.Add salt, turmeric, rice, 1 & 3/4 cup water and bring to boil. Stir well. Pressure cook for 2 whistles in medium flame. Once pressure goes off itself, carefully fluff. Serve hot with any raita. Check this vegetable raita recipe to go with this. [...]



Green apple detox juice, Green apple juice

Fri, 27 Oct 2017 03:50:45 PDT

Green apple detox juice with cucumber, spinach, ginger, lemon and coriander leaves. No added sweetener, still tastes good.I wanted to try some detox juice with green apple for sometime now. Since I haven’t bought green apple before, it took a while for me to buy and try. I know green apple is good as a part of detox drink after I came to know through Jeyashri. Although it’s all about healthy lifestyle too, I wanted to try this as some healthy ingredients goes in. So adapted this recipe and replaced celery with the coriander and Persian cucumber with organic cucumber. Also I made it as juice than smoothie as this is the first time.I don’t even like to watch spinach being used in juice/ smoothies. I was always scared it is not a good idea for tumme if spinach is consumed raw.Wondered if it wouldn’t taste bitter. Even in salads. Still haven’t tried any salads with raw spinach. And this is my first ever juice I made/ had with spinach. To my surprise this juice was not even bitter or smelling weird. Not sure if lemon and ginger helped along with salt. But it was not bad. I liked it better than green tea actually. Though I am not into any diet or trying to loose weight, I thought this is a healthy one that I should start drinking.Green apple detox juice recipe Recipe Cuisine: Indian |  Recipe Category: DrinksPrep Time: 5 mins   |  Cook time: 0 mins |  Serves: 1 | Author: Raks anandClick here for cup measurementsGreen apple detox juice with cucumber, spinach, ginger, lemon and coriander leaves. No added sweetener, still tastes good. IngredientsGreen apple – 1Cucumber – 1Baby spinach – 20Coriander leaves – 3 sprigsGinger – 1 inch pieceLemon – 1Salt (optional) – A pinchMethodCube green apples without seeds, chop cucumber and place in blender along with cleaned spinach, coriander, ginger, salt and lemon juice. Add 2 cups ice cold water and blend well. I used my juicer attachment in my mixer (Preethi) so it strains itself. if not, you can pour over metal strainer. If you can, you can have it as such without filtering too. I am going to try this next time.Enjoy cold. [...]



Cauliflower masala milagu curry recipe

Sat, 28 Oct 2017 01:23:16 PDT

Cauliflower milagu curry is made with flavourful fresh ground masala, spices like black pepper, coriander seeds, red chilli, fennel seeds.I love cauliflower a lot, as in my childhood, have never eaten this vegetable. Only after marriage I started eating and love it. Aj eats very selective veggies as side dish for his lunch and cauliflower is one of them. So after I started making for him, my weekly menu has cauliflower curry for sure. He likes it without coconut. But I really got bored of cauliflower these days, just by cooking it these many times. I just pick the cauliflower if it comes in my plate of biryani or Kurma and pass it to Aj. One of the reason is bored of cooking it, but there’s another reason too. The cauliflower we get here is too soft when it gets cooked. It becomes mushy. The texture is so different which is why I hate. I always feel it’s so artificial. So these days I have switched to organic cauliflower or if I get, Australian cauliflower. These taste so much better and real, has texture in it. Though it costs a bomb.Few days back, when me and Jeyashri went to Little India, I could get Indian cauliflower, so wanted to try this masala curry which I tasted once in Nalan restaurant. It was so flavourful with lots of onion, masalas I could see was clove, fennel and black pepper. but the curry was yellowish. I thought I should try it at home as I do my vazhakkai curry. After few tries, this is the close I could get to the curry I tasted, though not exactly the same. Cauliflower milagu curry recipe Recipe Cuisine: Indian |  Recipe Category: SidesPrep Time: 15 mins   |  Cook time: 20 mins |  Serves: 3 | Author: Raks anandClick here for cup measurementsCauliflower milagu curry is made with flavourful fresh ground masala, spices like black pepper, coriander seeds, red chilli, fennel seeds. Click here to read cauliflower milagu curry in tamilIngredientsCauliflower – 1 mediumOnion – 1Tomato – 2Turmeric – 1/4 tspSalt – As neededOil – 1 tbspTo grindRed chilli – 3Black pepper – 3/4 tspCoriander seeds – 1 tspFennel seeds – 1/2 tspGarlic – 2 flakesTo temper Oil – 1 tbspMustard – 1/2 tspCinnamon – 1/2 inch pieceCloves - 2Fennel – 1/2 tspCurry leaves – 1 sprigMethod:Boil water and dunk cauliflower florets cut into bite size pieces (2 cups). Add salt and 1/8 tsp turmeric to it. Keep aside.Grind the masalas first without water and then add 1/4 cup water to grind it coarsely.Heat a heavy bottomed pan/ kadai and add the tempering items in order. Add sliced onion.Fry until transparent and add finely chopped tomato. Add required salt, remaining turmeric.Cook until mushy.Add the cauliflower strained from water. Add ground masala.Cook covered for 3 minutes or until the water evaporates.Oil will start ooze out and the curry becomes shiny. Cook further more adding oil, to reduce the cauliflower and masala becomes fragrant.NotesIf you are cooking the cauliflower that cooks quickly and mashed easily, do not add much water. You can reduce tomato to one.If you do not own a mixer to grind masalas, feel free to use red chilli powder, coriander seeds powder, black pepper powder and crushed garlic, fennel.How to cook Cauliflower milagu curry step by step preparation:Boil water and dunk cauliflower florets cut into bite size pieces (2 cups). Add salt and 1/8 tsp turmeric to it. Keep aside.Grind the masalas first without water and then add 1/4 cup water to grind it coarsely.Heat a heavy bottomed pan/ kadai and add the tempering items in order. Add sliced onion.Fry until transparent and add finely chopped tomato. Add required salt, remaining turmeric.Cook until mushy.Add the cauliflower strained from water. Add ground masala.Cook covered for 3 minutes or until the water evaporates. Oil will start ooze o[...]



Vazhakkai roast recipe, vazhakkai tawa fry

Mon, 23 Oct 2017 09:01:33 PDT

Vazhakkai roast, plantain tawa fry recipe with full video, step by step pictures. This is a simple accompaniment for lunch or even can have as such.I make vazhakkai tawa fry very often whenever I want to cook something quick as side dish for lunch. Both Vj and Aj loves this. I make this usually with my sambar powder as masala for coating. But after I made this idli podi with rice, started using it in different roasts. It turns out crispy because of rice and flavourful because of the spices that have been added in the podi. So I have given the recipe with idli podi, you can replace this with sambar powder and rice flour. How to make vazhakkai roast video: allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/0esb0bnGGp0/default.jpg?sqp=CKi-ts8F&rs=AOn4CLBQuVdMuCUZ2yr3-p3pp8lOQENSuA" frameborder="0" height="266" src="https://www.youtube.com/embed/0esb0bnGGp0?feature=player_embedded" width="320">Vazhakkai roast recipe Recipe Cuisine: Indian |  Recipe Category: SidesPrep Time: 15 mins   |  Cook time: 20 mins |  Serves: 2 | Author: Raks anandClick here for cup measurementsVazhakkai roast, plantain tawa fry recipe with full video, step by step pictures. This is a simple accompaniment for lunch or even can have as such.Click here to read vazhakkai roast in tamil IngredientsVazhakkai/ Plantain – 1 Red chilli powder – 1 tspTurmeric – 1/8 tspIdli podi (or rice flour) – 2 tspSalt – As neededOil – As neededMethod:Peel the skin of plantain, wash well and slice thickly than we do for chips. You can slice into rounds or lengthwise too. Add red chilli powder, turmeric and salt. Mix with a tbsp of water to coat the plantain. (If using sambar powder, skip red chilli powder). Set for 10 mins. Add idli podi or rice flour to it and again mix gently to coat. Heat tawa, place the plantain over it and cook in medium flame. Just 1/2 to 1 minute. Drizzle a tsp of oil. Flip and cook the other side too until golden. Repeat to finish.NotesIf not using my idli podi with rice, you can use 1 tsp of sambar powder and 2 tsp of rice flour. If you even don’t have/ don’t want to use sambar powder, use red chilli powder, 1/2 tsp coriander seeds powder. You can also add a pinch of cumin seeds powder and pepper powder. Do not slice too thin. Prepare vazhakkai roast Step by step:Peel the skin of plantain, wash well and slice thickly than we do for chips. You can slice into rounds or lengthwise too.Add red chilli powder, turmeric and salt. Mix with a tbsp of water to coat the plantain. (If using sambar powder, skip red chilli powder). Set for 10 mins.Add idli podi or rice flour to it and again mix gently to coat.Heat tawa, place the plantain over it and cook in medium flame. Just 1/2 to 1 minute. Drizzle a tsp of oil.Flip and cook the other side too until golden. Repeat to finish. Serve as an accompaniment or can even have as such. Tags: vazhakkai tawa fry,vazhakkai roast,how to make,prepare [...]



Inji thogayal recipe, how to make ginger thogayal

Mon, 23 Oct 2017 00:56:29 PDT

Inji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.In childhood we all hate ginger and it’s same with me. But after I started cooking, I found it is really flavourful and appetizing. Be it in a simple ginger tea or in upma, poha, vadai etc. I add in all possible while tempering. I chop it really fine, that it doesn’t comes in mouth and just lends its flavour. I have not tasted ginger thogayal right from my childhood. But after marriage, Have seen MIL make ginger thogayal few times. She makes a quick and simpler version, just by grinding ginger, green chilli, tamarind and salt. Yes that’s it and no cooking involved. Vj loves this a lot. After coming here to Singapore, I tried a ginger thogayal with coconut and involves cooking. But he told the one my MIL makes is best.So after that, I never tried the process of cooking ginger, just grind the same way my MIL does. This year when I went, my MIL did the same thogayal but with coconut, so that it gives volume. But I always felt I should try again making the way I do other thogayals, so that the ginger is not too raw and harsh. Today tried it, just that replaced red chilli with green chillies. It turned out really good. After all the hogging we did these many days in the name of Diwali, this is a much needed one. Inji thogayal recipe Recipe Cuisine: Indian |  Recipe Category: SidesPrep Time: 5 mins   |  Cook time: 15 mins |  Serves: 4| Author: Raks anand Click here for cup measurementsInji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.Click here to read inji thogayal in tamil IngredientsGinger, chopped – 1/2 cupGreen chilli – 5Tamarind – 1 tsp, packedUrad dal – 1 & 1/2 tbspasafoetida – 1/4 tspJaggery – 1/2 tspOil – 1 tspSalt – As neededPreparationScrape the skin of ginger with a pairing knife and chop roughly. Gather other ingredients needed. Heat a kadai, add oil, roast urad dal and asafoetida, until urad dal turns light golden. Add green chilli, chopped ginger and cook for 1/2 minute in medium flame. Cool down in a plate and grind it with jagger, first without water. Add little water later and grind little coarsely.NotesKey is to balance spice and salt along with tamarind. How to make inji thogayal step by step pictures:Scrape the skin of ginger with a pairing knife and chop roughly. Gather other ingredients needed.Heat a kadai, add oil, roast urad dal and asafoetida, until urad dal turns light golden. Add green chilli, chopped ginger.Cook for 1/2 minute in medium flame. Co.ol down in a plateGrind it with jaggery, first without water. Add little water later and grind little coarsely. Mix with rice, lots of sesame oil and have it.Flickr Tags: inji thogayal recipe,ginger thogayal,how to make,how to prepare,preparation [...]



Sago murukku recipe, javvarisi murkku

Mon, 16 Oct 2017 06:54:05 PDT

Sago murukku, javvarisi murukku with full video, step by step pictures. Rice flour and sago (Tapioca pearls) makes the murukku so crispy.I came to know about sago murukku only after I saw the recipes in blogging world. Sago in murukku makes the murukku not only crispy, but also it looks beautiful. I thought sago murkku is bit complicated, thinking sago might get stuck in the murkku press holes and also it might pop while getting fried. I had mini sago pearls (javvarisi) in stock as Vj is big fan of sago payasam.This time wanted to try sago murkku, adapted the recipe from Prathiba’s blog. I just used the regular murkku recipe and added sago to it. It turned out really crispy and tasty. So I think you can adapt any murukku recipe and add soaked sago in this way, it will turn out good. Was really surprised to see the murukku didn’t change in colour too because of the curd. It made it more crispy and flavorful. Sago murukku video:  allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/SANVjxWVpxs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/SANVjxWVpxs?feature=player_embedded" width="320">Sago murukku recipe Recipe Cuisine: Indian |  Recipe Category: SnacksPrep Time: 3 hrs soaking time + 15 mins   |  Cook time: 20 mins |  Makes: 5 cups| Author: Raks anand Click here for cup measurementsSago murukku, javvarisi murukku with full video, step by step pictures. Rice flour and sago (Tapioca pearls) makes the murukku so crispy. IngredientsRice flour – 1 cupSago/ Tapoica pearls – 1/4 cupCurd / Plain yogurt – 1/4 cupUrad dal flour – 2 tbsp (Optional)Sesame seeds – 1 tspRed chilli powder – 1/2 tspAsafoetida – 1 pinchOil – As neededSalt – As needed MethodFirst soak sago in curd for minimum 3 hrs. It should get soaked fully and become soft.Check by pressing it with your fingers, it should be completely soft.In a mixing bowl, take rice flour, urad dal flour, red chilli powder, sesame seeds, asafoetida, salt and soaked sago. Add 2 tsp of hot oil to this and mix well.Add required water to make a smooth dough without cracks.I took murukku press with the plate with slightly small holes (Bigger than the one we use for oma podi, smaller than murukku plate). Fill the murukku press with the prepared douhg.Heat oil in a kadai and squeeze just a layer of sago murukku in the oil, do not over crowd.Once cooked for a minute, flip and cook in medium flame until the bubbles ceases completely.Drain from oil over paper towel.NotesChoose small variety of sago. It gets soaked easily. If using bigger sized sago, soaking time will also vary. Sago if not soaked, it might pop during deep fried.I used idiyappam four in place of rice flour.How to make sago murkku step by step pictures:First soak sago in curd for minimum 3 hrs. It should get soaked fully and become soft.Check by pressing it with your fingers, it should be completely soft.In a mixing bowl, take rice flour, urad dal flour, red chilli powder, sesame seeds, asafoetida, salt and soaked sago. Add 2 tsp of hot oil to this and mix well.Add required water to make a smooth dough without cracks.I took murukku press with the plate with slightly small holes (Bigger than the one we use for oma podi, smaller than murukku plate). Fill the murukku press with the prepared dough.Heat oil in a kadai and squeeze just a layer of sago murukku in the oil, do not over crowd.Once cooked for a minute, flip and cook in medium flame until the bubbles ceases completely.Drain from oil over paper towel. Enjoy with hot tea/ coffee. Super crisp and light murukku.Flickr Tags: Sago murukku,javvarisi murukku,how to prepare,how to make,tapioca peal murukku,sabuda[...]



Paal paniyaram recipe, how to prepare paal paniyaram

Sun, 15 Oct 2017 06:16:04 PDT

Learn how to prepare paal paniyaram recipe with full video and step by step pictures. Cute little paniyarams dunked in coconut milk. We make paal kozhukattai, but chettinad paal paniyaram is totally new to me. I don’t remember I have tasted paal paniyaram before. I started to know about it only when I started blogging. I never thought to attempt it mainly because of the coconut milk factor. I make coconut milk atleast once in a month while making aapam, it is not a big deal for me to make coconut milk for breakfast. But somehow, I become lazy to make coconut milk when it is needed in any other sweet dishes like this. The wet market here in Singapore sells whole coconut without shell if we want. Also we can request them to remove the brown skin and get it whole white coconut. It is really big one, I guess the Malaysian variety coconut. So whenever I make aapam, I get one and prepare coconut milk for aapam easily just by chopping it and grinding it. allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/l3VFgsbLHKY/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/l3VFgsbLHKY?feature=player_embedded" width="320">Likewise I thought I should buy one and prepare coconut milk murukku for my blogpost. But changed my mind and thought I should prepare paal paniyaram, which is in my to try list for a long time now. I mainly wanted to know how it tastes. I was sure Vj would love it as it has coconut milk. It turned out really tasty as I guessed. Paal paniyaram recipe Recipe Cuisine: Indian |  Recipe Category: SnacksPrep Time: 3 hrs soaking time + 15 mins   |  Cook time: 20 mins |  Serves: 5| Author: Raks anand Click here for cup measurementsLearn how to prepare paal paniyaram recipe with full video and step by step pictures. Cute little paniyarams dunked in coconut milk.  IngredientsUrad dal – 1/2 cupRaw rice – 1/2 cupCoconut, large – 1Milk – 1/2 cup Sugar – 1/2 cupCardamom – 1Salt – 1/4 tspMethodFirst extract coconut milk by grinding coconut with water. You can do in two batches. Use 1/2 cup water at a time. Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside. Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth, fluffy batter using ice cold water. Mix salt to the batter and beat well. The batter should be light, not water or too heavy thick paste. Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the prepared batter. Cook it well from all sides by stirring now and then. Once its pale golden in colour and cooked well inside, drain in paper towel. Add to the milk and serve.NotesThe amount of coconut milk depends on the nature of coconut, so adjust the milk quantity accordingly. Adjust sugar quantity according to your preference. 1/2 cup was just right for us. If you are using wet grinder for grinding, you can reduce urad dal quantity (minus 1 tbsp) Using ice water is to give fluffy batter. If the batter is thick, heavy paste, then there is chances of bursting, so make sure it is fluffy and light. Also do not cook in high flame. Do not change the colour of paniyaram while frying. You can add saffron or even add ghee fried chopped nuts.How to prepare paal paniyaram: First extract coconut milk by grinding coconut with water. You can do in two batches. Use 1/2 cup water at a time. So you will get appox 1 & 3/4 cup – 2 cups coconut milk(depending on the coconut).Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside.Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a s[...]



Spinach murukku recipe, palak murukku

Fri, 13 Oct 2017 08:24:35 PDT

Palak murukku is a simple easy snack made with Indian spinach,rice flour and chickpea flour (Besan) as main ingredient. With step by step pictures.There is always a fascination when you see colourful and mini things right. I have seen such cute little green coloured murukku in Mustafa here in Singapore. From that time, I wanted to give it a try. It was very new to me and thought I should try it out. Today tried this simple and easy spinach murukku adapting from here. It turned out crunchy with pleasant flavour from spinach and the other ingredients we add. Do try these cute spinach murukku for your kids this Diwali. Check out my other murukku recipes allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/_lMUaXIifEY/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/_lMUaXIifEY?feature=player_embedded" width="320">Spinach murukku recipe Recipe Cuisine: Indian |  Recipe Category: SnacksPrep Time: 15 mins   |  Cook time: 25 mins |  Makes: 40 mini murukku| Author: Raks anand Click here for cup measurementsClick here to read this recipe in TamilPalak murukku is a simple easy snack made with Indian spinach, rice flour and chickpea flour (Besan) as main ingredient. With step by step pictures. IngredientsRice flour – 1 cupBesan/ Chickpea flour – 1/4 cupSpinach – 3/4 cupGreen chilli – 2 Butter – 2 tspAjwain/ Omam – 1/2 tspAsafoetida – A generous pinchSalt – as neededMethodFirst remove the thick vine in the spinach, chop roughly and measure 3/4 cup. Grind it with green chilli, little water to a smooth paste. Take rice flour, besan, butter, ajwain, asafoetida and salt in a mixing bowl, add. Mix well. Add the ground puree and add required water to make a smooth dough without cracks. Fill murukku press with prepared dough. I used the star shaped hole plate. Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash. Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s  colour. Drain in paper towels. Repeat to finish the dough.NotesSince I make mini murukku, I greased a plate and did over it, inverted into the oil. It was pretty easy to do. While dropping the murukku in oil, it should be hot. Cook in medium and low flames to get crispy result without changing the colour of the chakli. If you do not have patience to cook in medium and low heat, then the colour might not be green. Also if you do not cook properly, the  murukku will be soft inside and later become too hard to bite. Cook thoroughly to get crispy texture.Spinach murukku/ Palak murukku recipe step by step pictures:Remove the thick vine in the spinach, chop roughly and measure 3/4 cup.Grind it with green chilli, little water to a smooth paste.In a mixing bowl, add rice flour, besan, butter, ajwain, asafoetida and salt. Mix well.Add the ground puree and add required water to make a smooth dough without cracks.Fill murukku press with prepared dough. I used the star shaped hole plate.Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash.Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s  colour.Drain in paper towels. Repeat to finish the dough. Cool completely before storing in ai[...]



Sweet potato halwa recipe, sakkaraivalli kizhangu halwa

Wed, 11 Oct 2017 20:04:05 PDT

Sweet potato can be made use in many ways in out cooking. As a south Indian, I make curry or just steam and have it as an evening snack. Was thinking to try this halwa for a long time and thought I will share for this Diwali recipes.I simply love the flavour of steamed sweet potato known sakkaraivalli kizhangu in tamil. I have few times roasted in fire and had too, it will be best. But when I saw few recipes using sweet potato, I thought I should first try halwa. In India, we get purple skin and yellow inside sweet potato which I like the best. Here I saw these bright orangish sweet potato and thought it would be nice to make sweet with it. It turned out so delicious as well as attractive. So if you get this, you can use, otherwise do try it with the sweet potato you could get you lay your hands on.Sweet potato halwa recipe Recipe Cuisine: Indian |  Recipe Category: SweetsPrep Time: 10 mins   |  Cook time: 25 mins |  Serves: 4| Author: Raks anand Click here for cup measurementsSweet potato halwa recipe with step by step pictures. Sweet potato is very healthy and can be used in many ways for cooking. Halwa turns out really delicious and very easy to prepare. IngredientsSweet potato – 2Sugar – 1/2 cupGhee – 1/4 cupBadam – 5Cashew – 8Cardamom – 2MethodPressure cook sweet potato with very little water for 3 whistles and peel the skin off when its cooled. Using a potato masher, mash the sweet potato well.Add 2 tbsp of ghee to this mashed sweet potato and fry until fragrant.Soak and peel the skin off of badam and grind it with cashew nuts and very little water, to a smooth paste.Add it to the sweet potato and cook for just 2 minutes.Add remaining ghee and cook until ghee oozes out. It will take around 6 mins approx, in medium flame. Garnish with ghee fried cashew nuts.NotesI used the orange variety of sweet potato so got beautiful colour as such. If using our Indian sweet potato, you can use safforn or any natural food colour.Do not add more ghee than required, do not over cook halwa after it starts oozing ghee (Becomes shiny and non sticky). Step by step picturesPressure cook sweet potato with very little water for 3 whistles and peel the skin off when its cooled. Using a potato masher, mash the sweet potato well. Add 2 tbsp of ghee to this mashed sweet potato and fry until fragrant (8 mins).Add sugar and stir until it melts.Soak and peel the skin off badam and grind it with cashew nuts, very little water, to a smooth paste.Add it to the sweet potato and cook for just 2 minutes.Add remaining ghee and cook until gets thick, leaves the sides of the pan. Cook until ghee oozes out. It will take around 6 mins approx, in medium flame. Add powdered cardmaom and mix. Garnish with ghee fried cashew nuts.Serve warm the best. [...]