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Thursday, September 3, 2015

Rasam using 'Spizly' Rasam powder



PREPARATION METHOD:

  • Soak tamarind (a goozeberry size) in 2 cup of water for few minutes.
  • Extract the tamarind juice and keep aside. 
  • Heat 1 tbsp gingely oil in a pan 
  • Add mustard seeds and red chilly into it and allow to splutter.
  • Add 1 large tomato (chopped) and curry leaves into the oil and saute well.
  • When the tomato is cooked well (like a paste), add 1 tbsp “Spizly" rasam powder and tamarind juice  into it.
  • Let it boil for 2 minutes, add coriander leaves to the rasam and remove from the fire.

Sambar using "Spizly" Sambar powder



PREPARATION METHOD:

  • Cook 1/ 4 cup red gram / toor daal along with Shallot and Green Chillies in water.
  • When the dal is cooked well, mash it.
  • Add 1 cup sambar vegetables along withTurmeric powder, salt and water and cook well.
  • Once vegtables cooked well, add 1½ tbsp “spizly" sambar powder and Tamarind syrup and allow to boil.
  • Add Tomato into it.
  • Boil the Sambar for another 2 minutes and then remove from the fire.
  • Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
  • Add Shallot and curry leaves into the oil and fry it.
  • Add this seasoning into sambar.

Sunday, May 24, 2015

Mushroom Pepper Stir Fry



INGREDIENTS:
  • Onion (diced) - 1 small
  • Capsicum (diced) -1 no
  • Baby bella mushroom - 2 cup
  • Garlic (crushed) - 3 pod
  • Pepper powder - 1 tsp
  • Gingely oil - 2 tbsp
  • Soy Sauce - 1 tbsp
  • Salt to taste


PREPARATION METHOD:
  • Clean and cut each mushroom into half and keep aside.
  • Heat oil in a pan.
  • Add onion and garlic into it and saute for a minute.
  • Add mushroom and salt into it and mix well.
  • Let it cook for 5 minutes in medium heat.
  • Add bell pepper into it and mix well.
  • Cook all the ingredients together  for another 2 minutes (until soft and cooked, do not over cook the bell pepper).
  • Add pepper powder and soy sauce and stir well.
  • Cook for a minute and remove from fire and serve.


Recommended Combination: Serve hot with rice / chappathi.

Saturday, May 23, 2015

Mango Halwa



This is a simple, tasty and easy recipe of mango halwa.

INGREDIENTS:
  • Mango pulp - 2 cup (from 4 ripe alphonso mango)
  • Sugar - 1- 1¼  cup (according to your taste)
  • Corn starch - ½ cup
  • Ghee - 3 tsbp
  • Cashew nuts - 10 nos
  • Almonds - 10 nos
  • Cardamom Powder - 2 pinch


PREPARATION METHOD:
  • Dilute the corn starch with ½ cup of water and keep aside.
  • Heat a heavy bottomed pan and add little ghee and lightly roast cashew nut and almond.
  • Remove the roasted nuts from ghee and let it cool.
  • Crush the nuts and keep it aside.
  • Add the remaining ghee into the pan.
  • Add mango pulp into it and stir continuously.
  • Let it boil in medium heat.
  • Add sugar into it and stir continuously for 2 minutes.
  • Gradually add corn starch mix into it and stir continuosly (to avoid making lumps).
  • Add cardamon powder and chopped nuts and stir well.
  • Stir continuously for 40-45 minutes, the mixture will change the colour and reduce in quantity.
  • When the mixture begin to come from the side of the pan, transfer it into a greased plate.
  • Let it cool for about 2 hours and cut them into desired shape and  serve.

Sunday, March 1, 2015

Capsicum Masala Rice / Bell pepper Rice




This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:
  • Cooked basmati rice - 2 cup
  • Chopped onion - 1 small
  • Capsicum / Bell pepper (chopped) - 2 nos
  • Peanut - 3 tsp
  • Cumin seed - ½ tsp
  • Urad daal - 1 tsp
  • Chana daal (optional) - 1 tsp
  • Coriander seeds - 2 tsp
  • Red chilly - 1 no
  • Fennel seed - ½ tsp
  • Black pepper - ½ tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Turmeric powder - 2 pinch
  • Ghee - 2 tbsp
  • Cashew nut - 1 tsp
  • Mustard seed - 1 tsp
  • Red chilly - 2 nos
  • Salt to taste

PREPARATION METHOD:
  • Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
  • Grind all the roasted ingredients together.
  • Heat ghee in a heavy bottomed pan.
  • Add mustard seeds and red chilly, let it splutter.
  • Add 1 tsp peanut and cashew nut into it and fry them.
  • Add chopped onion and saute for 2 minutes.
  • Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
  • Add cooked rice, ground masala and salt into it and mix well.
  • Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.



Friday, December 5, 2014

Avocado Salad



INGREDIENTS:
  • Ripe avocados - 1 big
  • Chopped Tomato -1 no
  • Lemon juice - 1 tsp
  • Chopped Corriander leaves / Cilantro - 1tsp
  • Pepper powder - ¼ tsp
  • Salt - to taste
PREPARATION METHOD:

  • Cut avocados in half.
  • Remove seed and scoop out avacado from the skin.
  • Cut it into small cubes.
  • Add tomato, lemon juice, corriander leaves, pepper powder and salt and mix it well. 
  • Refrigerate before serving.

Tuesday, November 25, 2014

Green peas Masala




    INGREDIENTS:
    • Green peas - 1 cup
    • Onion(sliced) – 1 no
    • Tomato (chopped) – 1 no
    • Green chilly(slit) – 2 nos
    • Ginger garlic paste - 1 tsp
    • Coriander powder – 1 tsp
    • Turmeric Powder - ¼ tsp
    • Chilly powder – 1 tsp
    • Fennel seed Powder - ½ tsp
    • Garam Masala Powder - ¼ tsp
    • Red Chilly -2 nos
    • Mustard seeds - 1 tsp
    • Curry leaves - 1 stem
    • Salt to taste
    • Oil - 2 tsp

    PREPARATION METHOD:
    • Soak Green Peas in water for 4 hours .
    • Cook soaked Green Peas with turmeric powder and water in a pressure cooker for 5-6 whistle.
    • Heat oil in a pan.
    • Add mustard seeds and red chilli and let it splutter.
    • Add sliced onion, gingergarlic paste, green chillies and curry leaves.
    • Sauté till onion turns translucent.
    • Add chilly powder, corriander powder, garam masala,fennelseed powder and saute for a minute. 
    • Add chopped tomato and salt, saute well and cook very well in medium heat.
    • Add cooked greanpeas and mix well.
    • Let it cook for 3- 5 minutes, then remove from fire and serve.

    Sunday, August 24, 2014

    Cabbage Carrot Thoran



    INGREDIENTS:
    • Finely chopped Cabbage – 1 cup
    • Grated carrot - 1 cup
    • Finely chopped Onion – 1 no
    • Roundly cut Green Chillies - 6 nos
    • Grated Coconut –  1 cup
    • Turmeric powder - 1/2 tsp
    • Coconut oil - 1 tsp
    • Mustard seeds - 1 tsp
    • Red chillies - 2 nos
    • Curry leaves - A few
    • Salt-to taste

    PREPARATION METHOD:
    • Heat oil in a pan.
    • Add mustard seeds and red Chillies, allow to splutter.
    • Add onions and green chillies , sauté until transparent.
    • Add curry leaves.
    • Add cabbage and carrot into it.
    • Add turmeric powder and salt.
    • Mix well, cover the pan with a lid and let it cook for 5 minutes.
    • Add grated coconut in to it.
    • Slow down the flame and let it cook for 2mins .
    Recommended Combination: Serve hot with Rice.

    Sunday, August 3, 2014

    Paniyaram



    INGREDIENTS:
    • Dosa / Idli batter - 1 cup
    • Chopped onion - 1 tbsp
    • Chopped ginger - 1 tsp
    • Chopped green chili - 1 tsp
    • Chopped curry leaves - 1 tsp
    • Oil 
    • Unniyappam or Paniyaram pan

    PREPARATION METHOD:
    • Add onion, ginger, green chili and curry leaves into the batter and mix well.
    • Heat the paniyaram pan. 
    • Add little oil in each mould of the pan.
    • Pour batter in each mould. (3/4 portion of the mould).
    • Cook in medium heat. 
    • When one side is cooked and turns golden brown, turn and cook the other side till it turns brown colour.
    • Remove from the mould and serve.



    Sunday, July 20, 2014

    Kumbalanga / Winter Melon Pachadi



    INGREDIENTS:
    • Chopped Winter melon / Kumbalanga- 1 cup
    • Grated coconut - ½ cup
    • Green chillies - 4 nos
    • Cumin seeds - ¼ tsp
    • Curd - 2 cup
    • Mustard seeds - 1 tsp
    • Red chilly - 2 nos
    • Water - ¼ cup
    • Fenugreek Powder- a pinch
    • Curry leaves - A few
    • Salt - to taste
    • Coconut Oil -1 tsp

    PREPARATION METHOD:
    • Cook chopped winter melon / kumbalanga and green chilly in water along with salt.
    • Grind the coconut and cumin seeds to a fine paste and crush ½ tsp mustard.
    • Add this paste and crushed mustard to the cooked winter melon / kumbalanga and allow to boil.
    • When it starts boil,turn off the stove and allow to cool.
    • Add curd to the mixture and stir well.
    • Heat oil in a pan.
    • Add mustrard seeds and red chillies into it, allow to splutter.
    • Pour the seasoning over the pachadi and add Curry leaves.
    • Sprinkle fenugreek powder, add curry leaves and mix well.

    Recommended Combination: Serve with Rice.