Tomato Thokku

Ingredients 

1/4 kg chopped tomatoes
1 tbsp red chillie powder
1/8 tsp mustard
1/8 tsp  asafoetida
1/8 tsp turmeric powder
2 tbsp oil
1/4 tsp jaggery
1 tbsp grated beetroot (optional - just for the bright colour)
Few curry leaves
Salt to taste


Method

Heat a tbsp of oil in pan, add tomatoes, beetroot, red chillie powder, turmeric powder and salt mix well.
Cook for 5 to 6 minutes, stir in between .
Cook until all water evaporates.
Cool it completely add jaggery and blend to a fine paste without adding any water.
Heat oil in pan add mustard, asafoetida and curry leaves and add this to the above thokku.
Serve this with idly or dosa.

Masala Papad

Ingredients

2 Deep fried papad
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander leaves
A pinch red chillie powder
A pinch jeera powder
A pinch chaat masala powder
A pinch salt

Method

place a deep fried papad on a serving plate.
Sprinkle some onions, tomatoes, chilli powder,
jeera powder, chaat masala powder,coriander leaves
and salt evenly over it.

Repeat other papad also in the same way.
Serve immediately.

Sweet corn soup / sweet corn soup recipe

Ingredients

1/2 cup sweet corn
2 tbsp chopped carrot
1 tbsp chopped beans
1/2 cup milk (boiled)
1 cup water
1 tsp butter
1/4 tsp garlic powder
1/4  tsp onion powder
1 tsp corn flour ( with 2 tbsp water mixed )
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a pan, add sweet corn, carrot, beans and saute for a minute.

Add garlic powder, onion powder, salt and saute.

Add water cover and cook for 3 to 4 minutes.

Add corn flour mix well, add milk and bring to a boil.

Switch off the flame, add white pepper powder mix well and serve hot.

Yellow pumpkin soup

Ingredients

1 cup yellow pumpkin
2 tbsp carrot
2 tbsp spring onion
1 cup milk (boiled)
1 cup water
1 tsp butter
1 tsp chopped garlic
1 bay leaf
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a cooker, add garlic,  bay leaf and spring onion and saute for a minute.

Add other vegetables, salt and saute for a minute.

Add water and cook for 2 whistles.

After opening cooker, mash some yellow pumpkin for thickness.

Now add milk and allow to boil and switch off the flame.

Add pepper powder mix well and garnish with spring onions.

Masala butter milk

Beetroot paratha/ how to make beetroot paratha / beetroot recipe / paratha varieties

Ingredients

1 cup peeled and grated beetroot
2  cups wheat flour
2 tbsp green peas (optional)
1 green chillie
1 tbsp chopped parsley / coriander leaves
1 tsp oil for dough
1/4 tsp ajwain / jeera
1/4 tsp masala powder
Ghee or oil as needed
Salt to taste

Method

Blend grated beetroot with little water.
Blend green peas and chillie to coarse paste.

In a wide bowl add beetroot puree, green peas, ajwain, parsley, masala powder and salt mix well.

Add wheat flour to the above make smooth and non stick dough by adding water and a tsp of oil, cover and let it rest for 20 minutes.

Divide the into equal portions, make a round balls

and flatten  it as thin or thick you want.

Heat a pan, place the above paratha cook it apply ghee, flip it other side, apply ghee and cook well  both sides.

Serve these healthy beetroot paratha with curd / any pickle.

Karadaiyan nombu uppu adai / karadaiyan nombu savoury verision / uppu adai / nombu adai / how to make karadaiyan nomubu uppu adai / uppu adai recipe

Ingredients


1 cup rice flour
2 cups water
2 tbsp karamani / black eyed beans
2 tbsp chopped coconut
1 chopped green chillie
1 tsp chopped ginger
Few curry & coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
2 tsp coconut oil
Salt to taste

Method

Heat oil in a pan, add mustard when it starts spluttring add ginger, green chillie, curry leaves, asafoetida, coconut and karamani.

Add 2 cups of water,  salt to taste and allow to boil.

Add rice flour slowly ( keep the flame in low) mix well and switch off the flame.

After 15 minutes when it cools mix it well again.

Make small balls out of it and flatten it.

Heat cooker, grease the idly plates with oil, steam these adai for 10 - 12 minutes.

Serve with butter.

Beetroot soup/ beetroot soup recipe/ how to make beetroot soup

Ingredients

1 cup grated beetroot
1/2 cup chopped tomato
1/4 cup chopped onion
1 tsp ginger & garlic each
1 bay leaf
1 tsp butter / oil
1/8 tsp pepper powder
A pinch sugar (optional)
Coriander leaves for garnishing
Salt to taste

Method

Blend beetroot with little water and set aside.

Blend tomato, ginger and garlic and set aside.

In a cooker, add butter, bay leaf and onion saute for a minute.

Add beetroot and tomato puree, salt and 1 cup water

cook for 2 whistles.

After opening, add some more hot waret to the requried consistency of the soup.

Finally add a pinch of sugar and pepper powder.

Garnish with coriander leaves and serve hot.

Note

Filter the above soup, add a tsp of corn flour and bring to boil for smooth and silky consistency.

Paneer kheer / paneer kheer recipe/ how to make paneer kheer / paneer payasam

 Ingredients


1/2 liter full fat milk

1/4 cup chopped paneer / cottage cheese

1/4 cup sugar

2 tbsp badam /cashew paste  (optional ) 5 badam soaked in hot water for 15 minutes and make a fine paste.

2 tbsp each  badam & pistachios sliced / chopped

Few saffron soaked in little hot milk

1/4 tsp cardamom/nutmeg powder


Method


Boil milk for 5 to 6 minutes on medium flame stir in between.
Add sugar , badam paste and cook for 3 - 4 minutes.
Add panner, saffron and nutmeg powder mix well and cook for 2 - 3  minutes.

Switch off gas and finally garniah with badam and pistachios.

Server this hot or cold.

Note - You can add condensed milk also in this.

Another variation of the same kheer

Same method and ingredients as above

Just add crumbled paneer instead of chopped

Avoid saffron.

Used only badams

Remaing procedure all same as method 1.

Mixed vegetable soup / how to make mixed vegetable soup / mixed vegetable soup recipe

Mixed vegetable soup

Ingredients

2 cups mixed vegetables
( onion, cauliflower, carrot, yellow pumpkin, potato )
1 cup milk (boiled)
1 cup water
1 tsp crushed ginger
1 tsp crushed garlic (4 or 5)
1/2 tsp corn flour ( mixed with 1 tbsp water )
1 bay leaf
coriander leaves or stem
1/8 tsp pepper powder
1/2 tsp oil / butter
Salt to taste

Method

Heat oil in a cooker, add garlic, ginger, bay leaf and coriander stem.

Add onion and saute for a minute.

Add other vegetables and saute for a minute.

Add salt and water, cover the cooker and cook for 2 whistles.

After opening cooker, add corn flour paste and boil for a minute.

Now add milk, pepper powder mix well and switch off the flame.

Mixed vegetable soup is ready to serve.

Note

You can add other vegetables also.

Tomato& garlic rasam/ tomato & garlic rasam recipe/ how to make tomato & garlic rasam

Tomato & garlic rasam

Ingredients

1 big chopped tomato
1 small gooseberry size tamarind
1 tbsp crushed garlic
1/4 tsp crushed ginger ( optional)
1 tsp jeera
1/4 tsp pepper
1 tsp ghee/oil
1/4 tsp mustard
Half green chillie
1/4 tsp turmeric powder
Few curry and coriander leaves
Salt to taste

Method

Heat oil in a pan, add ginger, garlic pepper and jeera saute.

Add tomato, tamarind and salt saute for 2 minutes allow to cool and blend it.

Heat a pan add mustard, green chillie and curry leaves.

Add above tomato paste, turmeric powder and allow to boil for 3 minutes.

Add water according to the requried consistency.

Cook till frothy, add curry and coriander leaves and switch off the flame.

Ready to serve tomato and garlic rasam 

Gooseberry chutney/nellikka chutney/amla chutney/nellikkai Chutney recipe

Ingredients

1/4 kg gooseberry
4 red chillies
3 or 4 green chillies
A bunch fresh coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp gingelly oil
Salt to taste

Method

Steam gooseberry in a cooker without water for 4 whistles.

Heat oil on a pan add red and green chilli saute for few seconds.

Add coriander leaves saute for a minute.

Remove seeds from gooseberry.

Now in a blender add roasted chillies, coriander leaves and salt blend it to a coarse paste.

Add gooseberry to the above paste blend again to a coarse paste.

Heat oil in a pan, add mustard when it starts sputtering add asafoetida and above gooseberry paste saute for 2 minutes and switch off the flame.

Gooseberry Chutney is ready to serve.

This can be served with hot rice idly or dosa.

You can keep this for a month in the fridge.

Poha chivda/ poha mixture/rice flakes chivda/rice flakes mixture/rice flakes chivda recipe

Ingredients

1/2 kg Thin rice flakes
1/4 cup peanuts
1/4 cup roasted gram dhal
1/4 cup thin sliced copra (dried coconut) pieces
2 tbsp chopped green chillie / 1/4 tsp chillie powder
2 tbsp crushed garlic (optional)
Few curry leaves
Oil as needed
1/4 tsp turmeric powder
1/4 tsp powdered sugar ( optional)
Salt to taste

Method

Dry rice flakes under sun for 2 to 3 hours.

Take a heavy bottomed pan, heat 2 tbsp of oil add rice flakes saute in low flame until crisp and set aside.

Heat oil roast peanuts and set aside.

In the same way fry copra, roasted gram dhal separately.

Now again heat oil add crushed garlic fry them well and add curry leaves fry them.

Finally  heat oil add turmeric power, salt and sugar.

Now coimbine all together and mix gently.

Rice flakes chivda is ready to serve.

Note

You can add fried cashewnuts & raisins also.

Frozen tamato

Tip of the day


Blend tomatoes without water and pour them in mold or ice try.

Store them in freezer, use it when ever you requried.

Can use this for sambar, rasam, sabzi and many more.

Rava coriander upma/sooji upma /rava upma /how to make masala upma/Indian breakfast recipe/upma variety

Ingredients

1 cup roasted rava / suji/semolina

2 tbsp boiled green Peas

2 1/2 cups water

1/2 tsp ghee ( optional)

Salt to taste

For blending

1 bunch fresh coriander leaves ( avoid stems)

1  green chillie

1 tbsp chopped ginger

1 tbsp lemon juice

In a blender add above all with little water make fine paste and set aside.


For seasoning

 2 tbsp oil

1/4 tsp mustard

1/4 tsp urad dhal

Method

Heat oil in a pan, add mustard when it starts spluttering add urad dhal.

Add water to it and allow to boil.

Add green peas, coriander paste salt mix well and boil for a minute.

Now keep the flame in low, add rava slowly and mix well.

Cover and cook in low flame for  4 to 5 minutes.

Add ghee mix well and switch off the flame.

Serve hot this coriander upma with coconut chutney/lemon pickle/ curd

Instant oats adai/oats adai recipe/oats adai dosa recipe/how to make oats adai

#Instantoatsadai
#oatsadairecipe
#oatsadaidosa recipe

Ingredients

1 cup oats ( slightly roasted and blend to a coarse powder)

2 tbsp roasted rava (suji)

2 tbsp rice flour

A pinch asafoetida

1 chopped green chilli

1 tsp chopped ginger

1 tbsp chopped curry leaves

Lots of chopped coriander leaves

Oil as needed

Salt to taste

Method

In a bowl add oats, rice flour, rava, salt and water mix well. ( batter should be like dosa batter consistency )

Add other ingredients  also (except oil)  mix well, set aside for 10 - 15 minutes.

Heat tawa, pour ladle of batter and spred.

Pour a tsp of oil over it and cook in medium flame.

Flip it to other side, pour some oil and cook in low flame  until it's cooked well.

 Serve hot with curd/pickle/any Chutney.

 Note

You can add onions in this.

Instead of rice flour you can add ragi flour also.

Beetroot raitha

Ingredients

1/2 cup steamed beetroot
1 cup curd
1/4 tsp roasted jeera powder
1 tsp oil
1/4 tsp mustard
1/4 tsp urad dhal
1 red chillie
Few curry leaves
Salt to taste

Method

Steam the beetroot in a cooker, without any water for 3 whistles.

Blend beetroot with little water to make puree and set aside.

Whisk the curd smoothly.

In a bowl add beetroot puree, curd, jeera powder, salt and mix well.

Heat oil in a pan, add mustard, urad dhal, red chillie and curry leaves. Pour this tempering over raitha.

Simple beetroot raitha is ready. Serve with hot rice / roti.

Fried onions / how to cook fried onions / fried onion recipe

Fried Onions

Fried onion recipe is a simple recipe.

It's an essential ingredient for many recipes..

It can be used in many dishes like...

Hyderabadi dum biriyani, other biriyanies, all types rice like tomato rice, pudina rice, kurma, dhal tadka, topping for soups and so on......

Ingredients

I kg or 1/2 kg Thinly sliced onions.

Oil to deep fry.

Method

Heat oil in a pan, deep fry the onions.

Fry them in batches in the oil.

Stir in between so that all onions are fried well and evenly and attain. golden brown.

Drain on a paper towel. Store it in an airtight container.

 Use it when ever you requried fried onions in your recipe.

It can storied in freezer for 2 to 3 months also.

Sakkarai pongal/ sweet pongal / sakkarai pongal recipe/ how to make sakkarai pongal

Sakkarai pongal

Ingredients

1 cup raw rice
1/2 cup moong dhal
1 1/2 cups powdered jaggery
3 or 4 tbsp ghee
Few cashewnuts & raisins
1/4 tsp cardamom powder

Method

Heat a pan dry roast moong dhal for 2 minutes and set aside.

Heat 1 tbsp of ghee in the same pan fry cashewnuts and raisins till golden brown and set aside.

In the same pan add half cup water and jaggery and allow to boil well.

Strain this to remove impurity from the jaggery .

Cook this in low flame for 5 minutes.

Mix rice and roasted moong dhal wash well, add 5 cups of water pressure cook for 5 whistles.

After 15 minutes, open the cooker mash and mix well.
Now add this to the jaggery syrup mix well cook for 5 minutes in low flame.

Add cardamom powder, fried cashewnuts, raisins and remaining ghee mix well and serve hot.

Nellikai rasam/nellikai rasam recipe/how to make nellikai rasam/nellikai saaru/gooseberry rasam/amla rasam

#Nellikairasam #Nellikairasamrecipe #Nellikaisaaru #Gooseberryrasam #Amlarasam #Gooseberrysoup

Nellikai rasam

3 Boiled nellikai ( gooseberry )
3 tbsp cooked toor dhal
1 or 2 Green chillie
Ginger small piece
1 tsp jeera
1/4 tsp pepper
1/8 tsp turmeric powder
Few curry  & coriander leaves
Salt to taste

Method

Blend nellikai, pepper, jeera, green chilli and ginger, coriander & curry leaves with water.

In bowl add little water, above nellikai paste, turmeric powder, curry leaves, few coriander leaves and salt.

Boil for for 3 to 4 minutes.( until raw smell goes)

Add cooked dhal and water to the requried consistency.

Cook for 2 minutes in low flame and switch off the gas.

 Garnish with coriander & curry leaves.

Nellikai rasam is ready. Seasoning is not necessary.

 You can serve this as soup too.

Karanji/karanji recipe/kajjikayalu/sweet samosa/diwali Sweet

Ingredients


For outer covering

1 cup maida
1/4 cup hot oil
2 tbsp rava
A pinch salt

Method for outer dough

Mix maida, salt hot oil with spoon.

Add water little by little and make a stiff dough.
The dough should be like poori dough consistency.
Cover it with a wet cloth and set aside for half an hour.
Outer dough is ready.


Ingredients for filling

1 cup fried gram dhal powder
1/2 cup sugar powder
2 tbsp grated dry coconut
2 tbsp well roasted rava ( optional)
1 tbsp poppy seeds
1/4 tsp cardamom powder

Method for filling

In bowl add above all and mix well.
Filling is ready.


Method

Heat oil in pan for deep fry.

Maka small size balls with dough, by using the rolling pin, roll out each ball of the dough like poori.

Place a tbsp of filling on one sideof the dough, and wet the edges with water press gently and close it.

Repeat the same process for remaining dough also.

Fry them in hot oil, till crisp and golden colour.

Ready to serve hot karanji

Store it in an air tight container.

Maida biscuits/dimond biscuits/maida biscuit recipe/ how to do maida biscuit/ diwali sweet recipe

Ingredients

1 cup maida/ all purpose flour
1/2 cup powdered sugar
Hot oil 6 tbsp
A pinch salt ( optional)
Oil for deep fry

Method

In a bowl add maida, sugar powder and salt mix well.

Heat oil in a pan, add it to the above maida, mix with spoon or fork.

Slowly, add water little by little and knead the dough well and let it rest for half an hour.

Now take the dough, make a round balls.

By using the rolling pin, roll out each ball like chapathi.

By using knife or pizza cutter, cut the dough in to small diamonds.

Repeat with remaining dough also in the same maner.

Heat enough oil for deep fry.

Fry them well on both sides, until it turns light brown and crisp.

Crispy fried brinjal/baingan bhaja/kathrikai varuval/brinjal recipe

Ingredients

2 brinjals
1 tbsp corn flour or rice flour
1/4 tsp red chillie powder
1/4 tsp turmeric powder
Oil for deep fry
Salt to taste

Method

Wash brinja and wipe without water.

Cut brinjals into slices.

Add brinjals,corn flour, red chillie powder and turmeric powder mix well and set aside for 10 minutes.

Heat the oil in a pan, add salt to the above brinjal and deep fry them.

Ready to serve brinjal fry. Serve them hot.

Note

Add salt just before the deep fry, otherwise it will become watery.