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Rak's Kitchen



Come home for recipes with step wise picture for easy understanding!!



Last Build Date: Sat, 17 Feb 2018 15:59:36 PST

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Rumali roti recipe, soft thin roomali roti

Fri, 16 Feb 2018 02:14:07 PST

Rumali roti recipe with full video, step by step detailed instructions to make soft and thin roti at home in easy method.Rumali roti is super thin roti, meaning as thin as handkerchief and can be folded easily like a cloth. I love rumali roti, both taste wise and also the recipe has all simple ingredients unlike naan or kulcha which involves yeast or cooking soda to prepare. It is not heavy when had, as I make with major wheat flour ratio than maida. Also no butter.I made it with water, but you can use lukewarm milk too for more softer results. Some videos I saw had cooking soda too, but I don't think we really need it. So I adapted the recipe from Vah chef which is easy. I adapted an easier method though, for my convenience. I did tried cooking the rumali roti over an inverted kadai and saw, but the kadai I have is copper bottom and I could not get a softer result. So I did in tawa itself, so if you are also trying first time like me, can follow this same way. allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/aaAhljDIgrs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/aaAhljDIgrs?feature=player_embedded" width="320">Rumali roti recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 15 mins   |  Cook time: 15 mins |  Makes: 1/3 cup | Author: Raks anandClick here for cup measurementsRumali roti recipe with full video, step by step detailed instructions to make soft and thin roti at home in easy method. IngredientsWheat flour/ atta - 1 & 1/2 cupMaida/ all purpose flour - 1/2 cupOil - 2 tspWater - as neededSalt - as neededMethodTake wheat flour, maida and salt in a mixing bowl, mix well.Add water little by little to make a soft pliable dough. Refer notes for more tips.Knead for 5 mins, apply oil and keep aside for 10 mins minimum.After 20 mins, knead again for 5 mins. Divide into equal sized balls.Dust generously with maida and roll into thin roti.Sprinkle flour in between rolling well, so that rolling out thin is easy.Take out carefully and cook over hot tawa. It gets cooked really fast in few seconds.Flip and cook for few more seconds, until small brown spots appear here and there.NotesYou can make with half maida half atta too.You can use lukewarm milk in place of water.The dough should not be too tight, should be soft to handle, as well as not sticky.If too tight, sprinkle a tsp or two and knead for making it soft. If sticky, add more flour and knead.Resting the dough and kneading 5 mins before and after gives smooth and even roti.Dusting in between generously helps you to roll really thin. It should not stick to the rolling stone. Using maida is recommended for dusting than atta.Do not cook in lower heat as it might affect the texture of the roti. It tends to get crispy if you cook in low flame for longer time.How to make rumali roti step by step method: Take wheat flour, maida and salt in a mixing bowl, mix well. Add water little by little to make a soft pliable dough. Refer notes for more tips.Knead for 5 mins, apply oil and keep aside for 10 mins minimum.After 20 mins, knead again for 5 mins. Divide into equal sized balls.> Dust generously with maida and roll into thin roti. Dust in between rolling well, so that rolling out thin is easy.Take out carefully and cook over hot tawa. It gets cooked really fast in few seconds.Flip and cook for few more seconds, until small brown spots appear here and there. Fold and stack in hot pack, enjoy hot with any rich gravy or vegetable subji. We had with paneer butter masala. [...]



Mint thokku recipe, how to prepare mint thokku

Thu, 15 Feb 2018 06:54:38 PST

Mint thokku recipe - full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle.I picked a fresh bunch of mint leaves last weekend. This always happens, when I see fresh mint, I buy it with so much happiness, though it is too much for our family. Not a big fan of mint thogayal, I use it mostly in the chutney, biryani, kurma otherwise nothing in bulk. So I plant few stalks in pots and use few leaves as needed in my cooking.Last time when I got a bunch itself I wanted to pickle it and store for longer time than the usual thogayal I make. This time, finally made the same way as my gongura thogayal, except for sesame seeds as I saw in a video. allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/pc0Nlp2bufI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/pc0Nlp2bufI?feature=player_embedded" width="320">Mint thokku recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 15 mins   |  Cook time: 15 mins |  Makes: 1/3 cup | Author: Raks anandClick here for cup measurementsPudhina thokku in tamil click hereMint thokku recipe - full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle. IngredientsMint leaves - 2 cups, packedTamarind - 1 tbspRed chilli - 20Garlic -15 clovesCoriander seeds - 1 tspSesame seeds - 1 tspFenugreek seeds - 1/2 tspCumin - 1 tspSalt - As neededJaggery - 1 tspOil - 3 tbspMustard - 1/2 tspAsafoetida - 1/8 tspMethod:First heat a tsp of oil in a kadai, add fenugreek seeds, red chilli, coriander seeds, sesame seeds. Give it a roast. Add cumin seeds and roast until it pops. Remove in a plate to cool down.Add garlic, Tamarind and roast until garlic turns golden here and there. Remove in a plate.Add cleaned mint leaves and cook until it shrinks in volume. Remove in a plate.Once cooled, grind it with salt, jaggery. Do not add any water. Grind to a paste.Heat remaining oil and splutter mustard, add asafoetida. Add the ground paste and cook until the mixture turns shiny and non sticky.NotesClean and wash mint leaves and pat dry well so that no excess water is there.Chilli, tamarind, salt and oil are added more for longer shelf life.Use spoon and involve no water in the process of making thokku for longer shelf life.My chillies are medium spicy.How to make mint thokku step by step pictures:First heat a tsp of oil in a kadai, add fenugreek seeds, red chilli, coriander seeds, sesame seeds. Give it a roast.Add cumin seeds and roast until it pops. Remove in a plate to cool down.Add garlic, Tamarind and roast until garlic turns golden here and there. Remove in a plate.Add cleaned mint leaves and cook until it shrinks in volume. Remove in a plate.Once cooled, grind it with salt, jaggery. Do not add any water. Grind to a paste.Heat remaining oil and splutter mustard, add asafoetida. Add the ground paste and cook until the mixture turns shiny and non sticky. Can mix with rice and have, just use 1 tsp per cup of cooked rice. You can have it with curd rice. Serve as side dish for idli, dosa too. [...]



Rasam vadai recipe, rasam vadai preparation

Wed, 14 Feb 2018 03:47:14 PST

How to make rasam vadai with full video and step by step pictures. Quick and easy rasam recipe, and an easy dal vada recipe to go with each other.I tasted rasam vadai once or twice in restaurants. Otherwise make rasam vadai with leftover ulundhu vadai medhu vadai and left over rasam. Once in a family function at home, the cook who came to our home forgot to add salt in paruppu vadai. So we added the vadas in rasam. It turned out really good. I have not made rasam and vadai exclusively for making rasam vadai. Couple of years back when I posted a rasam vadai picture in facebook, few readers asked for recipe, but I already have posted lot of vadai varieties like sambar vadai, thayir vadai, cabbage vadai, keerai vadai all with ulundu vadai.So when recently started seeing bonda rasam in instagram posts by friends, I really got tempted. A reader friend also suggested to post rasam vadai. But somehow I wanted to make it with paruppu vadai. What I saw in Instagram as bonda rasam is probably with urad dal bonda. I decided to do it with paruppu vadai as suggested by the reader friend. I was bit skeptical if I make bonda, it would get cooked inside or not. So made as vadai and dropped in.Rasam vadai video:  allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/X90gKl_Wi3o/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/X90gKl_Wi3o?feature=player_embedded" width="320">Rasam vadai recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 3 Hrs   |  Cook time: 25 mins |  Serves: 5 | Author: Raks anandClick here for cup measurementsClick here to read rasam vadai in tamilHow to make rasam vadai with full video and step by step pictures. Quick and easy rasam recipe, and an easy dal vada recipe to go with each other. IngredientsFor vadaiChana dal - 3/4 cupOnion - 1Red chilli - 3Cumin seeds - 3/4 tspCurry leaves - a sprigCoriander leaves, chopped - 3 tbspAsafoetida - 1/8 tspSalt - as neededFor RasamTamarind - 1 tspTomato - 1Turmeric - 1/4 tspAsafoetida - 1/8 tspCurry leaves - 1 sprigCoriander leaves, chopped - 2 tbspSalt - as neededFor rasam powderRed chilli - 3Coriander seeds - 1 tbspBlack pepper - 1 tspCumin seeds - 1/2 tspTo temperOil - 2 tspMustard - 1/2 tspCumin seeds - 1 tspRed chilli - 1Curry leaves - FewMethod:First soak chana dal for 3 hrs.In a blender, powder red chilli, cumin seeds, salt and asafoetida coarsely.Drain water completely from soaked dal. Add to the blender and grind coarsely without water.Transfer to a bowl. Add chopped onion, curry leaves and coriander leaves. Mix.Make equal sized balls and flatten slightly in between your palms.Heat oil in kadai, add the vadas 3-4 in a batch.Cook in medium flame both sides until onion turn deep golden in colour.Drain in paper towels and repeat to finish.To make rasam, soak tamarind in hot water.Extract tamarind juice with a cup of water.Prepare rasam powder by blending chilli, pepper, cumin, coriander to a coarse mixture.In a vessel, take tamarind extract, 3 cups water, turmeric, salt, tomato, asafoetida, rasam powder and few curry leaves.Mix and bring to boil. Add prepared vadai immediately switch off the stove. Keep covered.Temper by heating oil, splutter mustard, add red chilli, cumin and curry leaves.Add to rasam and garnish with coriander leaves. Leave it closed for 15 mins minimum.NotesSoaking chana dal as mentioned and grinding without water coarsely is important to get perfect texture.Cook vadai in medium flame after dropping the vadai in hot oil. Otherwise, it wont get cooked inside properly.You can use store bought rasam powder (2 tsp) in place of freshly ground in case you are lazy to grind powder.As soon as you finish making rasam, vadas should be dunked immediately for soft vadai in rasam.You can use leftover rasam or leftover vadai for preparing this. Just make sure either on of it is hot.Rasam vadai preparation step by step pictures:First soak chana dal for 3 hrs. In a blender, powder red chilli, cumi[...]



Onion tomato ginger chutney recipe

Tue, 06 Feb 2018 03:47:23 PST

Onion tomato chutney with ginger and dry coriander seeds flavour. I have added tamarind for extra tangy chutney that goes well with idli, dosa. Full video, step by step preparation.I somewhat do not like coriander seeds smell in certain recipes, like I have mentioned in capsicum rice and one more recipe is this chutney. But my recent visit to a restaurant changed my liking towards the combination of ginger and coriander in this onion tomato chutney. I have tasted this chutney several times when my mami made and used to not like much. I even request her not to add ginger in onion tomato chutney. Aj and Vj too not big fan of this ginger onion tomato chutney.But when I tasted this chutney at Hotel Arya Nivas (near Vizhuppuram NH45), what I could taste was a dominating tanginess from tamarind, yet spicy and subtle ginger, coriander seeds flavour.After coming back, I kept thinking about that chutney and wanted to make it for breakfast. Though my chutney didn't had that spike of tanginess and spice, I am sure we can alter the quantity to bring the exact taste. But it was really yummy for a change from the regular onion tomato chutney. Some dishes, if we prepare on our own, changes our taste towards it and makes us like even if we used to not like it.Onion tomato chutney with ginger and coriander seeds Video: allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/O1dDY2gWFYw/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/O1dDY2gWFYw?feature=player_embedded" width="320">Onion tomato ginger chutney recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 20 mins   |  Cook time: 15 mins |  Serves: 8 | Author: Raks anandClick here to read this recipe in tamilClick here for cup measurementsOnion tomato chutney with ginger and dry coriander seeds flavour. I have added tamarind for extra tangy chutney that goes well with idli, dosa. Full video, step by step preparation. IngredientsOnion - 1Tomato - 1Ginger, chopped - 1 tbspCoriander seeds - 1 tspRed chillies - 6Chana dal - 2 tspTamarind - 1/2 tspCoconut, grated - 2 tbspAsafoetida - 1/8 tspTo temperOil - 2 tspMustard - 1/2 tspUrad dal - 1 tspCurry leaves - a sprigMethodIn a kadai, add oil, roast chilli, chana dal first 30 seconds.Then add coriander seeds, continue roasting for 30 more seconds and then lastly add asafoetida.Add chopped ginger, cubed onion and fry for a minute.Add cubed tomatoes and fry until soft.Remove on a plate to cool down.Grind with coconut, salt and tamarind. Add little water while grinding.Transfer to serving bowl and temper heating adding oil, splutter mustard, urad dal and curry leaves. Mix to serve.NotesMake sure to add enough red chillies depending on the spiciness the red chilli has. Mine is a quite spicy one, so added 6.You can skip coconut and make the same way.Adding jaggery will give a lovely twist, but just add 1 tsp.How to prepare onion tomato chutney:In a kadai, add oil, roast chilli, chana dal first 30 seconds. Then add coriander seeds, continue roasting for 30 more seconds and then lastly add asafoetida.Add chopped ginger, cubed onion and fry for a minute. Add cubed tomatoes.Cook until tomatoes are soft. Remove on a plate to cool down. Grind with coconut, salt and tamarind. Add little water while grinding.Transfer to serving bowl and temper heating oil, splutter mustard, urad dal and curry leaves. Mix to serve. Serve with soft idli or crispy dosa. I had with onion uttapam. [...]



Zucchini carrot paratha recipe

Thu, 01 Feb 2018 17:02:03 PST

Zucchini carrot paratha is a healthy and filling lunch box idea you can pack for your kid or even your family, yourself. Easy to prepare as no stuffing business as we are adding grated vegetables in this.Zucchini is the only new favorite vegetable we all started liking after coming to Singapore. I add in pizza, make zucchini fritters, add in quesadillas etc. I wanted to try rice and paratha for long time and tried this few months back. It turned out good but I had it myself. So yet to try again and give Aj and Vj. But I am sure they both would like it as there's nothing to not like in this. Do try if you too like zucchini. I added carrots to make it colourful.Zucchini carrot paratha recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 20 mins   |  Cook time: 15 mins |  Serves: 8 | Author: Raks anandClick here for cup measurementsZucchini carrot paratha is a healthy and filling lunch box idea you can pack for your kid or even your family, yourself. Easy to prepare as no stuffing business as we are adding grated vegetables in this. IngredientsWheat flour - 1 & 1/2 cupsZucchini, grated - 1 cupCarrot, grated - 1/4 cupCurd - 2 tbspRed chilli powder - 1 tspGaram masala -  1 tspTurmeric - 1/4 tspOil - 1 tbsp + as neededAsafoetida - a pinchSalt - As neededMethod:Grate zucchini and carrot in a fine grater.In a mixing bowl, add flour, grated vegetables, and all other ingredients and mix.Add very little water and keep kneading so that the zucchini leaves out water.Let the dough be stiff as later also it will leave little water.Keep aside for 10 mins and knead again to smooth. Divide into 8 equal sized balls.Dust each ball with generous flour and spread into thick parathas.Heat tawa and dizzle oil or ghee over it. Place the rolled paratha.Cook in medium flame so that it gets cooked thoroughly.Flip and cook until you see golden spots appear in both sides.Notes:Use fine grater to make sure the veggies get cooked easily along the paratha.Zucchini leaves out water, so it is not recommended to prepare the dough and keep. only 10 mins resting time is allowed and add water accordingly too.Curd is optional, you can add amchoor powder in place of curd. Just use 1/2 tsp. Step by step preparation :Grate zucchini and carrot in a fine grater. In a mixing bowl, add flour, grated vegetables, and all other ingredients and mix.Add very little water and keep kneading so that the zucchini leaves out water. Let the dough be stiff as later also it will leave little water. Keep aside for 10 mins and knead again to smooth. Divide into 8 equal sized balls.Dust each ball with generous flour and spread into thick parathas.Heat tawa and dizzle oil or ghee over it. Place the rolled paratha. Cook in medium flame so that it gets cooked thoroughly. Flip and cook until you see golden spots appear in both sides. Serve with any raita and pickle simply. [...]



Murukku Kuzhambu recipe

Tue, 06 Feb 2018 03:48:39 PST

Murukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with murukku added to it. If you are familiar with appalam kuzhambu, then you should try this murukku kuzhambu.I had no idea in making such kuzhambu, so when one of my reader friend (Auxilia) sent me this idea, I wanted to try it out. I had murukku left over that I made using the murukku mavu mami gave. Usually murukku is never left over at my place as I totally love noruks. That too thenkuzhal murukku. I tried adding chilli powder to the murukku mavu and made spicy thenkuzhal murukku earlier. I had that in stock, so wanted to try before I finish it.You can try even with leftover murukku that turned soft or hard. I have added just murukku this time, but the friend suggested any vegetable can be added. I will sure try that next time. This was really good and flavourful. The murukku I made had ajwain (omam) so it added flavour to the kuzhambu. Do try it out sometime when you have leftover murukku.Murukku Khuzhambu recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 10 mins   |  Cook time: 15 mins |  Serves: 4 | Author: Raks anandClick here to read the recipe in tamilClick here for cup measurementsMurukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with murukku added to it. If you are familiar with appalam kuzhambu, then you should try this murukku kuzhambu. IngredientsMurukku, roughly broken - 2 cupsOnion, chopped - 1/2 cupTomato - 1Tamarind - 1 tbsp, tightly packedSambar powder -1 tbsp, heapedTurmeric - 1/4 tspJaggery - 1/2 tspBlack pepper powder - 1/2 tspSalt as neededTo temperOil - 2 tbspMustard - 1/2 tspFenugreek seeds - 1/4 tspCumin seeds - 1 tspCurry leaves - 1 sprigAsafoetida - A pinchMethod:Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups.In a kadai, temper with the items given under 'To temper' table. Add finely chopped onion.Once onion turns transparent, add finely chopped tomato. Let it become soft.Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.Add sauteed onion tomato to the boiling kuzhambu.I broke roughly two large murukku.Add the broken murukku to the kuzhambu and simmer for 10 mins.Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove.NotesYou can add vegetables like drumstick, brinjal or any country veggies.If kuzhambu is too thick, add more water to adjust in step 5.If you do not have sambar powder  you can add 1 & 1/2 tsp red chilli powder and 1 tsp coriander seeds powder.Step by step method:Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups. In a kadai, temper with the items given under 'To temper' table. Add finely chopped onion.Once onion turns transparent, add finely chopped tomato. Let it become soft.Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.Add sauteed onion tomato to the boiling kuzhambu.I broke roughly two large and one small murukku (2 cups).Add the broken murukku to the kuzhambu and simmer for 10 mins.Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove. We had with vazhaikai podimas :) Any kootu can also go well. Serve with rice. [...]



sakkaraivalli kizhangu poriyal, sweet potato poriyal

Tue, 30 Jan 2018 06:53:32 PST

Sakkaravalli kizhangu poriyal is a simple accompaniment for rice, or even you can have as such. This sweet potato poriyal is made with fresh ground spices to make it tasty, flavourful.I make sweet potato poriyal just like i make vazhakkai poriyal. This time for pongal when we bought sweet potato to make seven veg kootu and pongal kuzhambu, I had some leftovers. First I thought I would make sweet potato fries. But the sweet potatoes were tiny, so I thought I will make poriyal with it. Vj likes sweet potato. So I made it as poriyal last week.I used fresh ground spices for this as I made vazhakkai poriyal and avarakkai poriyal with this same spice powder on pongal day.Sakkaravalli kizhangu poriyal Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 5 mins   |  Cook time: 15 mins |  Serves: 2 | Author: Raks anandClick here for cup measurementsSakkaravalli kizhangu poriyal is a simple accompaniment for rice, or even you can have as such. This sweet potato poriyal is made with fresh ground spices to make it tasty, flavourful. IngredientsSweet potato, sliced - 1& 1/2 cupsCoconut, grated - 3 tbspSalt - As neededTo roast & powderOil - 1 tspRed chilli - 3Coriander seeds -1 tspChana dal - 1 tspUrad dal - 1/2 tspAsafoetida - 1/8 tspTo temperOil - 1 tspMustard - 1/2 tspCurry leaves - 1 sprigMethodPeel the skin off sweet potato, slice into thick pieces. Boil it with salt until cooked. Drain and set aside once done.In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida. Cool down the roasted items and powder it.Temper with oil, mustard and curry leaves. Add boiled sweet potato.Give it a stir and add powdered spice. Lastly add coconut and roast for a minute.NotesKeep the cut sweet potato immersed in water, otherwise it turns dull in colour. Make sure to cook the sweet potato just right. It takes very less time. Mine was little overcooked.You can boil with a pinch of turmeric and sambar powder too, instead of adding fresh ground spice powder.How to make sakkaravalli kizhangu poriyal:Peel the skin off sweet potato, slice into thick pieces. Divide into two or three if its big. Mine was small, so I just divided into two. Boil it with salt until cooked. Drain and set aside once done.In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida.Cool down the roasted items and powder it. Temper with oil, mustard and curry leaves. Add boiled sweet potato.Give it a stir and add powdered spice.Lastly add coconut and roast for a minute.Serve as accompaniment for rice. [...]



Capsicum rice recipe, capsicum chitranna

Wed, 24 Jan 2018 03:51:56 PST

Capsicum rice with colourful capsicums without any grinding part, similar to chitranna with capsicum.I have tried capsicum with the spice powder, also known as masala capsicum rice. I am not a big fan of it. I thought initially I didn't do it right and tried again couple of times, but then I realized I don't like that flavour together. The capsicum and the roasted coriander seeds flavour. So never make it. When I had stock of the tri coloured capsicum, wanted to try something with it and something simple too. So found this simple capsicum chitranna. I loved this simple recipe and the flaovur, taste too.Capsicum rice recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 5 mins   |  Cook time: 20 mins |  Serves: 3 | Author: Raks anandClick here for cup measurementsCapsicum rice with colourful capsicums without any grinding part, similar to chitranna with capsicum. IngredientsCapsicum, finely chopped - 1 cupCooked rice - 3 cupsLemon - 1/2Coconut, grated - 2 tbspSalt - As neededTo temperOil - 2 tspGhee - 2 tspMustard -1/2 tspUrad dal - 1 tspChana dal - 1/2 tbspRed chilli - 3Asafoetida - 1/8 tspCurry leaves - a sprigGinger, finely chopped - 1 tspCoriander leaves, chopped - 3 tbspMethodIn a heavy bottomed pan, temper with items under 'To temper' in order.Add capsicum and fry for two minutes in medium heat.Switch off flame, squeeze the lemon.Add everything to cooked rice and mix with salt and garnish with grated coconut.NotesYou can add peanuts as well. Either whole or crushed (roasted).Ginger, coriander adds flavour to this dish, so don't skip it.Chop capsicum finely as it will look and taste homogenous. Step by step picturesIn a heavy bottomed pan, temper with items under 'To temper' in order.Add capsicum and fry for two minutes in medium heat.Switch off flame, squeeze the lemon.Add everything to cooked rice and mix with salt and garnish with grated coconut.  Serve with any spicy curry and fryums/vadams. [...]



how to make sugarcane juice at home, Karumbu juice

Tue, 23 Jan 2018 02:55:31 PST

Sugarcane can be made into juice freshly at home. All you need is a mighty knife and blender. You can make sugarcane juice with lemon or ginger for a refreshing drink.At India, sugarcane juice is very common, but mostly the vending machines those days kept in roadsides will be flooded with flies, which stops us from having the drink. Whenever there is a chance to see hygienic sugarcane juice shop, we have had this refreshing drink and always loved it. There are two kinds the purple one and the green one. South India mostly has purple ones and mom says it is the best, sweet and have a sweet flavour too.We buy sugarcane for pongal, apart from that, never buy it. Sugarcane and pongal brings lots of childhood memories. A couple of whole sugarcanes will be bought by my dad or grandpa during pongal. After pongal celebrations, in the evening, using iron arival (The aruval (Tamil: அரிவாள்) is a type of billhook from India, Source: Wikipedia), dad cuts into smaller logs. We see neighbourhood kids eating as such by peeling the skin using their teeth itself, but we were totally lazy kids, so mom or dad slices off the skin and cut into small pieces. Both myself and my brother will sit in the backyard, with a newspaper spread before us, over which we will be asked to chew and spit the fibrous remain. Next day, it will be dry and will be either disposed or burnt. We develop small mouth ulcers too after eating sugarcane. My mom dad used to say we should have strong enough teeths to use our teeths to peel and chew the sugar cane as such.But now, I hardly buy sugarcane for pongal though we get sugarcane at little India. This year, for pongal celebration, my entire family (in-laws) came here to Singapore to celebrate pongal together as I have not been there in India for the celebration after my marriage.I hope by now you would have guessed the reason for not posting anything off late, yes, I was super busy with house full of guests. So I could not spend time at all for my blog with everyone at home. I just concentrated with my work wholeheartedly there 😊.So after they all went back to India, here I am with a simple post with the leftover sugarcane (Karumbu). Don't be afraid like I was, just cut into small pieces and use blender to make fresh karumbu juice.sugarcane juice recipe Recipe Cuisine: Indian |  Recipe Category: DrinkPrep Time: 20 mins   |  Cook time: 0 mins |  Serves: 3 | Author: Raks anandClick here for cup measurementsSugarcane can be made into juice freshly at home. All you need is a mighty knife and blender. You can make sugarcane juice with lemon or ginger for a refreshing drink. IngredientsSugarcane, cut into strips - 3 cupsWater - 1 cup or as neededSugar - 2 tbspLemon (optional) - 1/2MethodCut the sugarcane into roughly 5 inch pieces.Peel off the skin by inserting the knife along the edge holding vertically.Further, cut down into thin strips and cut into smaller sticks.Place these strips in blender in small batches with little water and blend well.Transfer to a large metal strainer over a bowl. Squeeze off the juice with hands.Filter and mix sugar as needed. Enjoy.NotesRefrigerate sugarcane for cold juice. You can also keep the juice in fridge to have it cold.Eliminate any black or red parts in the sugarcane.Avoid the nodes in the sugarcane as it will be very hard to cut with knife.As we are using water, we need to add sugar, no other choice. So amount of sugar varies on how much water you use.How to make sugarcane juice:Cut the sugarcane into roughly 5 inch pieces. Peel off the skin by inserting the knife along the edge holding vertically.Further, cut down into thin strips and cut into smaller sticks. Place these strips in blender in small batches with little water.Blend well. Transfer to a large metal strainer over a bowl.Squeeze off the juice w[...]



Dulce de leche payasam recipe with semiya

Thu, 18 Jan 2018 23:30:19 PST

Semiya payasam with dulce de leche. Rich, creamy and caramel flavoured payasam. Simple and easy to prepare but very delicious payasam.Dulce de leche is made by cooking sweetened condensed milk for long time which ends in caramel flavoured thicker creamy end product. I have tried this before, once and loved it. had as such. Wanted to try payasam with it and thought of making it for New year post too. So got two cans of condensed milk. Tried a method of making dulce de leche in microwave oven. But somehow could not get the same even effect of the dulce de leche made in the pressure cooker method. So made in pressure cooker method itself referring Divya Kudua's Easycooking blog. Payasam made with Dulce de leche was really rich and delicious.Wishing all my readers a very Happy New Year! 😊Dulce de leche payasam recipe Recipe Cuisine: Indian |  Recipe Category: DessertPrep Time: 10 mins   |  Cook time: 25 mins |  Serves: 6 | Author: Raks anandClick here for cup measurementsSemiya payasam with dulce de leche. Rich, creamy and caramel flavoured payasam. Simple and easy to prepare but very delicious payasam. IngredientsSemiya (vermicelli) - 1/2 cupCondensed milk - 1 tinSugar - 3 tbspMilk - 1 cupWater - 1 & 1/2 cupGhee - 1/2 tspMethodPlace condensed milk tin in a pressure cooked filled with half cooker water.When first whistle comes, keep the flame in low and continue cooking for 40 mins. Let it cool down and open the tin for dulce de leche.In a heavy bottomed vessel, heat ghee and roast vermicelli in low flame until golden.Add water and cook until soft. Add milk.Add 1/2 cup of prepared dulce de leche. Mix well to dissolve it.Add sugar and adjust water if needed and bring to boil. Once simmered for 2 mins, switch off the flame.NotesYou can add powdered cardamom and cashew nut fried in ghee too.Once cooled, it gets slightly thicker, so adjust milk or water as needed.How to make dulce de leche semiya payasam: Place condensed milk tin in a pressure cooked filled with half cooker water.When first whistle comes, keep the flame in low and continue cooking for 40 mins. Let it cool down and open the tin for dulce de leche.In a heavy bottomed vessel, heat ghee and roast vermicelli in low flame until golden.Add water and cook until soft.Add milk. Add 1/2 cup of prepared dulce de leche. Mix well to dissolve it.Add sugar and adjust water if needed and bring to boil.Once simmered for 2 mins, switch off the flame.Serve cold or warm as needed. [...]



Rasawala aloo recipe, How to make rasawala aloo

Sun, 21 Jan 2018 03:31:49 PST

Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures.Making potato masala for puri is routine, but at times, I crave for tangy gravy. Mostly chana masala will be my choice if I plan prior. This rasawala aloo is a great quick fix for poori. I make a no onion no garlic aloo bhaji with methi flavour as we temper with methi seeds. This one is totally different flavour from my other aloo bhaji.Rasawala aloo recipe Recipe Cuisine: Indian |  Recipe Category: Lunch, sidePrep Time: 10 mins   |  Cook time: 25 mins |  Serves: 3| Author: Raks anandClick here for cup measurementsRasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures. IngredientsPotato - 3, Boiled, cubedTomato - 3, cubedGreen chilli - 3Chopped ginger - 3/4 tbspKashmiri chilli powder - 1 tspCoriander seeds powder - 3/4 tspCumin seeds powder - 1/2 tspTurmeric - 1/4 tspSugar - 1 tspSalt - As neededCoriander leaves, chopped - 2 tbspOil - 2 tbspCumin seeds - 1 tspAsafoetida - 2 pinchesMethod:First grind chopped tomato, green chilli, ginger to a smooth paste.Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.Cook till oil oozes out. Add cubed potato.Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.NotesSugar is added to balance acidity in tomatoes.Adding kashmiri red chilli powder gives nice colour.First grind chopped tomato, green chilli, ginger to a smooth paste.Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.Cook till oil oozes out. Add cubed potato.Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander. Serve with hot fluffy pooris. I served with Masala poori 👌👌 [...]



Garlic ribbon murukku recipe, South Indian snack

Thu, 18 Jan 2018 23:29:56 PST

Ribbon murukku is a crispy South Indian snack made with rice flour, besan (chickpea flour). This is special with garlic flavour and add red chillies to spice up. Perfect tea time snack.Wishing all my readers a 🎄Merry Christmas🎄 I thought I will post something like last year, but couldn't. So posting at least a snack today that I made for snack. I have been always making ribbon murukku with pepper. But few months back when someone reminded me exactly how my mom makes the ribbon murukku. Red chillies ground and added, you can see tiny flakes here and there that while eating adds a nice flavour and spicy spike. She doesn't add garlic, but lots of asafoetida (perungayam) and with lots of besan than rice flour.I added equal proportions of rice flour and besan (kadalai mavu) but FIL suggested to add more of besan than rice flour. I am going to try that next time, though pressing would be bit difficult.I am not using internet much, so bear with me, I will sure answer your queries.Garlic ribbon murukku recipe Recipe Cuisine: Indian |  Recipe Category: SnackPrep Time: 10 mins   |  Cook time: 25 mins |  Makes: 10 cups| Author: Raks anandClick here for cup measurementsRibbon murukku is a crispy snack made with rice flour, besan (chickpea flour). This is special with garlic flavour and add red chillies to spice up. Perfect tea time snack. IngredientsChickpea flour / Kadalai mavu - 1 & 1/2 cupRice flour - 1 & 1/2 cupRed chilli - 8Garlic - 10 cloves (small variety)Sesame seeds - 1&1/2 tbspAsafoetida - 1/4 tspMelted butter - 1 & 1/2 tbspSalt - As neededMethodGrind peeled garlic and red chilli in a mixer, add little water later, along with salt, asafoetida and grind until garlic gets ground smooth.In a mixing bowl, take kadalai mavu (besan), rice flour, melt butter, ground paste and sesame seeds. Mix well.Make a dough without any cracks. Fit the murukku press with ribbon murukku plate. Fill with prepared dough.Heat oil in kadai. When hot, press as a single layer without overcrowding the oil. When the bubble sound reduces, flip and cook in medium or low flame until the sound reduces and bubbles also ceases.Drain in paper towel, repeat to finish the dough.NotesYou can skip garlic and make.If ribbon murukku breaks while squeezing, try sprinkling more water, knead and try again.Do not add more butter than mentioned, if added, it will dissolve in oil. You can add hot oil in place of melt butter like I did.Rice flour and besan should be fine flour. To check if oil is heated at right temperature, if you add a small pinch, then it should rise immediately. Oil should not smoke , so regulate the flame now and then.If making in large quantity, prepare dough in batches, otherwise, it will affect texture of the ribbon murukkuStep by step picturesGrind peeled garlic and red chilli in a mixer, add little water later, along with salt, asafoetida and grind until garlic gets ground smooth.In a mixing bowl, take kadalai mavu (besan), rice flour, melt butter, ground paste. Mix well.Make a dough without any cracks. Fit the murukku press with ribbon murukku plate. Fill with prepared dough.Heat oil in kadai. When hot, press as a single layer without overcrowding the oil. When the bubble sound reduces, flip and cook in medium or low flame until the sound reduces and bubbles also ceases.Drain in paper towel, repeat to finish the dough. Once cooled down, keep in an airtight container. [...]



Masala poori recipe, masala puri breakfast

Wed, 20 Dec 2017 03:37:50 PST

Masala poori is a breakfast with twist to our regular poori, by adding the spice powders and making it special.During childhood, poori used to be my favorite food and till now have never got bored of poori for breakfast. While regular poori itself is a special breakfast treat these days, When I was browsing twitter, I saw this poori here in this amazing food thread and inspired to try this one. So, here's my version of masala poori which was tasting very good with aloo gravy. You can check my aloo subji and pair it.Masala poori recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 20 mins   |  Cook time: 15 mins |  Makes: 12 | Author: Raks anandClick here for cup measurementsMasala poori is a breakfast with twist to our regular poori, by adding the spice powders and making it special. Perfect for a special breakfast or dinner. Step by step pictures recipe. IngredientsWheat flour/ Atta - 2 cupsRed chilli powder -  1 tspCoriander seeds powder - 1 tspAmchoor powder - 1/2 tspKasoori methi - 1 tspTurmeric - 1/4 tspSalt - As neededOil - 2 tspWater as neededMethodTake wheat flour and all the other ingredients except water in a mixing bowl.Mix well to incorporate all the ingredients.Sprinkle water to make a stiff, yet a dough without cracks.Rest the dough for 10 mins. Knead well for 5 mins.Divide the dough into 12 equal sized balls.If needed dust with very little flour (maida/ atta) and spread flat round disc.Heat oil in a kadai (heavy bottomed deep dish). Fry the pooris both sides until puffs well and golden in colour. Drain in paper towel.NotesAdding less water is the key for crispy, poori that stays puffed for long time. If water is more, still the poori puffs, and turns out soft. It's up to our preference.Do not use kashmiri red chilli powder. Use other varieties which is spicy to save your oil without turning red.How to make masala poori step by step pictures:Take wheat flour and all the other ingredients except water in a mixing bowl.Mix well to incorporate all the ingredients.Sprinkle water to make a stiff, yet a dough without cracks. Rest the dough for 10 mins. Knead well for 5 mins.Divide the dough into 12 equal sized balls. If needed dust with very little flour (maida/ atta) and spread flat round disc.Heat oil in a kadai (heavy bottomed deep dish). Fry the pooris both sides until puffs well and golden in colour. Drain in paper towel.Serve hot with any aloo based tangy gravy like aloo subji or aloo tamatar. [...]



avarakkai kootu recipe, broad beans kootu

Sun, 17 Dec 2017 21:51:47 PST

Avarakkai kootu is a simple south Indian vegetable side dish for rice. Made with moong dal, broad beans and a hint of tanginess with tomato. Step by step pictures recipe.I make broad beans kootu rarely but still was surprised to realize I have not posted avarakkai kootu and avarakkai poriyal in my blog. So thought of posting avarakkai kootu. I usually do not add tomato in kootu. But since I am posting similar kootu recipes always, thought of trying with tomato and post it. It was really good with tomato.Avarakkai kootu recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 15 mins   |  Cook time: 15 mins |  Serves: 3 | Author: Raks anandClick here for cup measurementsAvarakkai kootu is a simple south Indian vegetable side dish for rice. Made with moong dal, broad beans and a hint of tanginess with tomato. Step by step pictures recipe. IngredientsBroad beans/ Avarakkai, chopped - 3 cups, approx.Moong dal - 1/4 cupTomato - 1Sambar powder - 1 & 1/2 tspTurmeric - 1/8 tspSugar - 1/4 tspSalt - As neededTo grindCoconut, grated - 1/2 cupCumin seeds - 1/2 tspRice flour - 1/2 tspTo temperOil - 2 tspMustard - 1/2 tspUrad dal - 1 tspCurry leaves - 1 sprigMethodEliminate the end of the broad beans using a paring knife by cutting a little part and you can also eliminate the excess thick fibre in the sides. Clean and cut into thin strips.Add moong dal in small pressure cooker. Add 1 cup water, broad beans, tomato, turmeric, salt, sugar and sambar powder. Pressure cook for 3 whistles in medium flame.Meanwhile grind coconut, rice flour and cumin seeds with little water to slightly coarse paste.Once the pressure cooking part is done, add the ground coconut mixture.Mix well and bring to boil. Temper with mustard, urad dal and curry leaves in oil. Mix into the kootu.NotesIf you do not have sambar powder, you can use red chilli powder too. Or skip and grind green chilli with coconut and add to the kootu.I have used 2 litre cooker for this.How to make avarakkai kootu step by step pictures:Eliminate the tips of the broad beans using a paring knife by cutting a little part and you can also eliminate the excess thick fibre in the sides along. Clean and cut into thin strips.Add moong dal in small pressure cooker. Add 1 cup water, broad beans, tomato, turmeric, salt, sugar and sambar powder. Pressure cook for 3 whistles in medium flame. Meanwhile grind coconut, rice flour and cumin seeds with little water to slightly coarse paste. Once the pressure cooking part is done, add the ground coconut mixture.Mix well and bring to boil. Temper with mustard, urad dal and curry leaves in oil. Mix into the kootu. Serve as accompaniment for rice. [...]



Peas soup recipe | Green peas soup

Thu, 14 Dec 2017 00:03:13 PST

Peas soup, green peas soup with simple ingredients available. Easy and comforting soup, filling for dinner with toast. Step by step pictures recipe.Winter is here and green peas is in season. Though fresh green peas is bit costly here, I never miss to buy whenever I visit Little India. I freeze and use it for kurma, pulao, biryani, curry etc. This year too got some fresh peas and been using it. Thought of trying a soup with it and tried the usual way I make soup. I found peas soup should be strained as the skin remains coarse after blending.I have used potato in the soup to make it thick, creamy and tasty. Though peas by itself is starchy, potato is a good add. Also added coriander leaves for flavour andPeas soup recipe Recipe Cuisine: Indian |  Recipe Category: DinnerPrep Time: 10 mins   |  Cook time: 15 mins |  Serves: 2 | Author: Raks anandClick here for cup measurementsPeas soup, green peas soup with simple ingredients available. Easy and comforting soup, filling for dinner with toast. Step by step pictures recipe. IngredientsGreen peas - 3/4 cupPotato, cubed - 1/4 cupOnion - 1/2, cubedGarlic - 4 flakesSugar - a pinchSalt - as neededButter - 1 tspBlack pepper - as neededBiryani leaf - 1MethodIn a small pressure cooker, heat butter, add biryani leaf, sautee peeled garlic, onion for a minute.Add green peas, potato.Fry for one more minute. Add coriander leaves.Give it a fry until the leaves shrink. Add 1 & 1/2 cups water.Pressure cook for 2 whistles in medium flame.Once done, take out biryani leaf. Using a hand blender, blend smoothly.Filter through a metal strainer and if you want, again heat to boil.NotesYou can add mint leaves too but add very few.Sugar is added for taste and retaining green.How to make peas soup step by step pictures :In a small pressure cooker, heat butter, Add biryani leaf, sautee peeled garlic, onion for a minute. Add peas, potato. Fry for one more minute. Add coriander leaves. Give it a fry until the leaves shrink. Add 1 & 1/2 cups water.Pressure cook for 2 whistles in medium flame. Once done, using a hand blender, blend smoothly.Filter through a metal strainer.Add salt and bring it to boil to serve. Season with salt and pepper generously and serve hot! [...]



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 chill[...]



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. [...]



Pakoda kuzhambu recipe, with coconut milk

Fri, 24 Nov 2017 01:56:49 PST

Pakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy.I saw this pakoda kuzhambu in a Tv show and really it was tempting. Only the ingredients in the recipe was known and not the exact measurements. Still went ahead and tried which turned out fingerlicking good.I was first now sure about the pakoda itself as it needed only 1/2 hour soaking as per the recipe. I thought it would turn out too hard and crispy. But it turned out really soft and flavourful. I understood it's all in how smooth we grind and the amount of water that goes in.I know the gravy is a winner since it's coconut milk base. The first time when I tried, I had a helping hand from Vj, So made it with fresh coconut milk. This time, I made with store bought UHT coconut cream. So the texture was bit different. I found fresh coconut milk, the best 😊.pakoda kuzhambu recipe Recipe Cuisine: Indian |  Recipe Category: LunchPrep Time: 10 mins   |  Cook time: 20 mins |  Serves: 3 | Author: Raks anandClick here for cup measurementsPakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy. IngredientsFor pakodaChana dal - 1/2 cupSmall onions (shallots) - 6Green chilli - 1, finely choppedGarlic - 4 flakesCoriander leaves, finely chopped - 2 tbspCurry leaves - fewoil - to deep fryCooking soda (optional) - small pinchFor kuzhambuTo temperOil - 1 tbspCumin seeds/ fennel seeds - 1/2 tspCashew nuts 5Curry leaves - 1 sprigGravyPotato, cooked - 1Small onion - 8Red chilli powder - 3/4 tspCoriander seeds powder - 1 tspCoconut milk, thick - 1 cupCoriander leaves, chopped - 2 tbspLemon juice - 1 tspGhee - 1 tspSalt - as neededGrind to pasteGarlic - 6 flakesGinger - 1 inch pieceCashew - 4Fried gram dal (pottu kadalai) - 1 tspGreen chilli - 2MethodSoak chana dal for just 1/2 hour. Meanwhile, finish all the prep work.Grind ginger garlic paste with cashew, fried gram dal and chilli (add little water if needed).Once chana dal is soaked, drain and grind to smooth paste with little water. The batter should be soft.Add finely chopped onion, garlic, green chili, coriander leaves, curry leaves and salt (cooking soda if adding) to the ground dal and mix.Heat oil and make small pakodas out of the batter. Cook in medium flame well.Turn in between once, to ensure even cooking. Drain in paper towels. Repeat to finish the batter.Now to the gravy. Heat a heavy bottomed kadai and add oil. Temper with cumin/ fennel, cashew nuts and curry leaves. Add finely chopped onion.Give it a fry and add the prepared ginger garlic paste. Fry for a minute in medium flame or until oil oozes out and raw smell turns to be aromatic.Add red chilli powder, coriander seeds powder and give it a fry. Add coconut milk, salt and mix well.Bring to boil, add cubed cooked potato.Add the fried pakodas (you may not need all, just 1/2) and 1 & 1/4 cup more water.Simmer for 5 minutes or until the pakodas get soft.Switch off the flame, garnish with coriander leaves, ghee and lemon juice.NotesOriginally, the ginger garlic paste is ground with khasa kasa in place of pottukadalai. Grinding ginger garlic paste with cashew, pottukadalai/ kasakasa not only gives enough volume to grind ginger garlic in a mixer, but also helps in preventing the coconut milk from splitting.Since I used store bought coconut cream, I used 1/4 cup of the coconut cream and diluted with water to make total 1 cup.Step by step pictur[...]



Butternut pumpkin soup recipe

Wed, 22 Nov 2017 02:56:38 PST

Butternut pumpkin is found often in Fairprice and it resembles more like the round regular yellow pumpkin, only that, butternut pumpkin looks really smooth and the shape is also very different. It is said that this is a fruit rather vegetable. Very nutritious and the texture when cooked as soup is really smooth. No wonder they named it butternut pumpkin. This is also known as butternut squash.  I got this in Fairprice during my last weekly visit and was thinking to try soup. I have few pieces saved to try in sambar as well. These are from Australia and I am thinking to replace china round pumpkin with this, if it's good in Sambar. I like our Indian yellow pumpkin more than the China pumpkin texture, taste and flavour wise. But not all the time I buy from little India.I saw a pumpkin soup in Coles Magazine that co sis brought from her Australia trip, from then, wanted to try this out. Just adapted and made in my usual way of making soup. It turned out rich and smooth without anything like cornflour or cream.Butternut pumpkin soup recipe Recipe Cuisine: Indian |  Recipe Category: DinnerPrep Time: 10 mins   |  Cook time: 20 mins |  Serves: 2 | Author: Raks anandClick here for cup measurementsButternut pumpkin or butternut squash soup recipe with carrot. Easy pressure cooker method without any complicated steps or ingredients. IngredientsButternut pumpkin, cubed - 1 & 1/2 cupCarrot, sliced - 1/2 cupOnion - 1/4, cubedGarlic - 2 clovesCumin, ground - 1 tspButter/ olive oil - 2 tspBlack pepper - as neededSalt - as neededMethodPeel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute. Add cumin powder. Fry for a minute in medium heat.Add the chopped veggies and continue cooking for 2 mins.Add 1 cup water and pressure cook for 2-3 whistles.Once, done, add salt. Use an immersion blender and grind smoothly.NotesYou can add extra 1/4 cup water if you want it on thinner side.You can add a sprig of coriander leaves.Step by step pictures :Peel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute. Add cumin powder. Fry for a minute in medium heat.Add the chopped veggies and continue cooking for 2 mins.Add 1 cup water and pressure cook for 2-3 whistles.Once, done, add salt. Use an immersion blender and grind smoothly. Serve hot topped with fresh cream or yoghurt. Generously season with black pepper. Have it with toast. [...]



Curry leaves mint coriander chutney recipe

Mon, 20 Nov 2017 02:35:18 PST

A chutney with all three most loved green curry leaves, mint and coriander that we all have in stock. You can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut.I always love the chutneys they serve in Murugan idli kadai. Have tried a lot of times to crack the recipe for one of their chutneys but always never get the same taste and texture. Even their coriander or curry leaves/ mint chutney is so delicious and balanced in taste, that we can eat their chutneys as such. No taste will be too much dominating. I haven't attempted to make their green chutneys, so thought of giving it a try. I have tried this chutney with small variations, but my result is not always the same. But every time, it turns tasty, that's enough right😉.This has been lying in my drafts since September. I was about to post last friday, but lost my draft and posted my kashayam recipe. So posting it now.Curry leaves mint coriander chutney recipe Recipe Cuisine: Indian |  Recipe Category: Breakfast - sidesPrep Time: 10 mins   |  Cook time: 10 mins |  Serves: 4 | Author: Raks anandClick here for cup measurementsA chutney with all three most loved green curry leaves, mint and coriander that we all have in stock. You can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut. IngredientsCurry leaves - 1/3 cupMint leaves - 1/3 cupCoriander leaves - 1/3 cupRed chilli - 8Chana dal - 2 tspUrad dal - 1 tspTamarind - 1/2 tspJaggery - 1 tspAsafoetida - 1/8 tspMustard (Large variety) - 1/2 tspCoconut (optional) - 2 tbspOil - 2 tspMethod:Clean the leaves, wash it well by soaking for 10 mins. In a kadai, dry roast mustard till it cracks. Set aside.Add oil to the kadai, roast in medium flame, urad dal, chana dal and red chillies with asafoetida until dal turns golden. Remove in a plate to cool down.Take out the leaves and squeeze excess water, add to the kadai and sautee until it gets shrunken in volume.In a mixer, first grind roasted chilli, dal + asafoetida along with tamarind, salt, jaggery and coconut (if adding). Just to a coarse powder.Add sauteed leaves, mustard and little water. Grind coarsely.NotesYou can use just curry leaves and mint combo or curry leaves and coriander combo.Jaggery is added to balance the taste, it wont be sweet, so no worries. How to make curry leaves mint coriander chutney step by step pictures:Clean the leaves, wash it well by soaking for 10 mins. In a kadai, dry roast mustard till it cracks. Set aside.Add oil to the kadai, roast in medium flame, urad dal, chana dal and red chillies with asafoetida until dal turns golden. Remove in a plate to cool down.Take out the leaves and squeeze excess water, add to the kadai and sautee until it gets shrunken in volume.In a mixer, first grind roasted chilli, dal + asafoetida along with tamarind, salt, jaggery and coconut (if adding). Just to a coarse powder.Add sauteed leaves, mustard and little water. Grind coarsely. Serve with soft idli or dosa. I had with uthappam made in kadai. [...]



Milagu kashayam recipe home remedy

Fri, 17 Nov 2017 02:47:53 PST

Milagu kashayam is a perfect home remedy for common cold and it's symptoms like fever, body pain, cough etc. With full video and step by step pictures.Mom calls it milagu karukku kashayam. Sugar is caramelized (lmost burnt) and used in this kashayam. May be that's why the name karukku. Black pepper and cumin seeds are roasted until it crackles. Later powdered and boiled to make kashayam. I remember having this as a child, but always been forced to have this. Even though it's not that bad, when it's called as 'marundhu' (medicine) or kashayam, it's really allergic as a kid, right 😜And for the fact that it's spicy as hell. Never able to handle it. Even if you are trying it out, keep a glass of water with you for emergency. I have seen mom adding betel leaves in it at times. I have given honey for sweetening, you can also replace it with palm sugar (panakarkandu) or jaggery. width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Rc-FJOnznM8/0.jpg" src="https://www.youtube.com/embed/Rc-FJOnznM8?feature=player_embedded" frameborder="0" allowfullscreen>Milagu kashayam recipe Recipe Cuisine: Indian |  Recipe Category: DrinksPrep Time: 10 mins   |  Cook time: 15 mins |  Makes: 1 cup | Author: Raks anandClick here for cup measurementsMilagu kashayam is a perfect home remedy for common cold and it's symptoms like fever, body pain, cough etc. With full video and step by step pictures. IngredientsBlack pepper - 1 tbspCumin seeds - 2 tspSugar - 1 tbspHoney - 1 tbspMethodDry roast black pepper until it pops, lower the flame and add cumin seeds. Wait for it to crackle too.Remove in a plate to cool down, meanwhile, in low flame, add sugar to the same pan, let it melt and start turning deep in colour.Carefully add 2 cups water. Let it boil. Powder the pepper and cumin.Add to the boiling water. Let it boil for 5 mins in medium flame or until the water reduces to half.Filter and let it become warm. Mix honey (or jaggery/ palm sugar).NotesWhile roasting pepper, cover with a lid as it pops.Add cumin after the pepper pops as cumin seeds tend to get roasted soon.While caramelizing sugar, do it in medium flame. Be careful while adding water.The filtered residue can be again boiled with water to get a lighter dose of kashayam.As this is strong, just take one dose per day. How to make milagu kashayam: Dry roast black pepper until it pops, lower the flame and add cumin seeds.Keep roasting until cumin seeds crackles too. Set aside.Meanwhile, in low flame, add sugar to the same pan, let it melt and start turning deep in colour.Carefully add 2 cups water. Let it boil. Powder the pepper and cumin.Add to the boiling water. Mix well.Let it boil for 5 mins in medium flame or until the water reduces to half.Filter and let it become warm. Mix honey (or jaggery/ palm sugar). Sip slowly as it is spicy. [...]