WELCOME TO MY BLOG. HERE YOU CAN FIND LOT OF RECIPES WHICH ARE SIMPLE TO MAKE, WITH LESS INGREDIENTS, WHICH ARE READILY AVAILABLE IN YOUR KITCHEN. EVERYDAY MAKE DIFFERENT RECIPES AND SURPRISE YOUR FAMILY AND FRIENDS.
Blend biscuit into
a fine powder and to it add all purpose flour, sugar, tuti fruiti, baking
powder, baking soda, vanilla essence and mix well. Add milk and make smooth
batter.
Take a baking pan, grease
it with oil. Pour the batter and tap it.
Sprinkle some more tuti fruiti on top.
Heat a pan on a
high flame, place a plate on it. Slow the flame and place this baking pan on
it. Cover and cook till done. Prick it with a knife. If it comes clean, it is
ready. When cool, cut into pieces.
Wash and peel raw mango. In a presuure cooker, add mango, 2 to 3 cup
of water, turmeric powder, cumin powder, chilli poweder, salt and jaggery.
Pressure cook till 4 to 5 whistle.
When cooked remove in a bowl.
For tempering
Heat oil in a pan, add mustard seed and
cumin seed, when it splutter, add red chilli cut into half and few curry
leaves. Pour on the raita and serve hot
with rice or roti.
Slice 6 onions
thinly and deep fry them in oil till crispy brown in color.
Wash and soak all
the dal together for half an hour.
Wash and soak lapsi
rava/broken wheat separately.
For marination
Make a puree of
three tomatoes and three green chillies
Half kg of mutton
cut into small pieces cleaned and washed, to this add tomato
Puree and all the powdered masala, half of the crispy fried onion, mix it well
and let it marinate for half to one hour.
Heat two tbl.sp of
oil in a pan and add to it cardamom 2, cloves 2 to 3 and cinnamon 1 small
stick.
Fry for a minute.
Add a tbl.sp of
ginger garlic paste and saute for few seconds till the raw smell goes.
Add the marianted
mutton to it and stir fry for 2 to 3 minutes on a low flame.
Add a glass of
water and pressure cook it till 4 to 5 whistles. When cooked remove in a pan.
Add cooked mutton
into the pan
Add freshly chopped
mint and corriander leaves and mix well.
In the same cooker,
add soaked dal and pressure cook till 4 to 5 whistles. When cool, remove in the
mutton pan and mix it well. Add water if needed.
Now pressure cook
broken wheat/lapsi rava till 2 to 3 whistle. Remove and add it to the mutton
mixture. Add salt and water if needed. It should not be too thick. Let it
simmer on a low flame for 4 to 5 mintues. When done, remove in a bowl, add
juice of half lemon, chopped coriander and mint leaves and fried onions. Serve
hot.
Heat 1 to 1 ½ cup
of water in a pan. To it add salt and oil and let it boil. When it starts
boiling, lower the flame and add flour to it. Mix it well. Off the flame and
let it cool down.
Knead it to a dough
and roll like chapatti. Heat a pan and put this chapatti on it. Sprinkle little
water on top. When it is cooked, turn it to the other side and cook till both
sides are done. Serve hot with chutney or curry.
Soak chana dal in
water for half an hour and then pressure cook till 4 to 5 whistle by adding
enough water and ¼ tsp of turmeric powder. Blend it coarsely.
Fry the ingredients
given in a tsp of oil and then make a paste of it and keep aside.
Heat 2 tbl.sp of
oil in a pan, add mustard seed and cumin seed and let it splutter.
Add chopped
tomatoes and cook tillit is completely mashed.
Add all the powder
masala and fry for a minute. Then add cooked chana dal, coconut paste and mix
well. Add little water if needed. Let it boil. When it starts boiling add
broken eggs one by one in three different places. Cook on a medium flame till
eggs are cooked. Garnish with coriander leaves and serve hot with rice, roti or
dosa.
Powder digestive
biscuits and to it add cocoa powder, vanilla essence and condensed milk. Mix it
well and make balls. Refrigerate it for some time.
Melt white
chocolate in a pan and add cream and
walnut powder to it. Mix it well. Dip this balls in the white chocolate mixture
and coat it with choco strands. Refrigerate this for some time before serving.
Ingredients
All purpose flour/maida - 250 gm
Butter - 200 gm
Salt - 1/2 tsp
For the stuffing For marination
Chicken keema - 1/2 kg
Fresh green peas - 1/4 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder -2 tsp
Roasted cumin powder - 1 tsp
Garam masala - 1/2 tsp
Juice of hlf lemon
Few chopped corriander and mint leaves
Salt as per taste
Onion - 2 medium size
Ginger and garlic paste - 1 tsp
Tomatoes - 2 make a puree of it
Method
Marinate chicken with the ingredients given and keep aside for half an hour.
Knead flour by adding a tbl.sp of butter and little ice cold waterto which juice of half lemon is added. to make it a soft dough. Leave it to rest for half an hour. Remove and roll it , Spread enough of butter and sprinkle some flour, again fold it, one from left side and then right and then cover and refrigerate it for half an hour. Repeat the same procedure 3 to 4 times.
For the stuffing
Heat oil in a pan Add oniion and cook till golden brown in color. and add ginger garlic paste and saute till the raw smell goes. Add puree of tomato and cook for 2 to 3 minutes. .Add the marinated chicken masala and cook on a slow flame for 2 minutes and then add little water and cover and cook till it is done .
Roll the pastry sheet, cut into square. Place a tbl.sp of keema stuffing and cover it in a samosa shape. Brush it with little oil and bake it in an oven till golden brown on both the sides.
INGREDIENTS
Rice - Half kg washed and soaked in water for half an hour
Cumin seed - 1 tsp
Cinnamon - 1 small stick
Cloves - 3 to 4
Cardamom - 2
Bay leaf - 1
Onion - 1 medium sliced
Handful of chopped mint leaves
METHOD
Heat oil in a pan along with one tsp of ghee/butter. When hot add all the whole masala and fry for a minute, then add onion and cook till it becomes translucent.
Add chopped mint leaves and fry for few seconds. Add water, double the quantity of rice and enough salt to make it salty. Cover and let it boil.
When it starts boiling, add rice and cook on a medium flame till half done. Stir it and slow the flame and cover and cook till the rice is fully cooked. Serve hot with veg or non veg curry.
Ingredients
Mix usal/mix lentil - 200 gm
Onion - 1 medium slice
Mustard seed - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder - 1 tsp
Malvani Masala - 1 tsp
Puree of two medium size tomato
Salt as per taste
Few choppped corriander leaves for garnishing
Lemon slices
Make a masala of
Garlic - 3 to 4
Ginger - 1 small piece
Onion - 1 small
Freshly grated coconut - 2 tbl.sp Method
Wash and soak mix usal/lentil in water for about 3 to 4 hours.
Heat a tsp of oil in a pan and fry the ingredeints given for the masala for 2 to 3 minutes on a medium flame and then blend it to a fine paste.
Heat oil in a pan and add mustard seeds, when it splutter, Add curry leaves and then add onions sliced and cook till it becomes translucent. Then add blended masala and puree of tomato,
turmeric powder,corriander powder, red chilli powder, malvani masala and salt. Stir fry this masala on a slow flame for 2 to 3 mintuerrs till oil seprates from the masala. Add soaked lentils along with water . Mix it well and pressure cook 4 to 5 whistles till it becomes soft and gravy is thick. Garnish with corriander leaves and sliced lemon.Serve hot with rice or roti.
Soak dal in water for half an hour and then
pressure cook it by adding little turmeric powder.
When cooked, mash it. Add tamarind pulp and
salt.
Heat oil in a pan and add mustard seed and
cumin seed. When it splutter add garlic crushed and chopped onion and cook till it changes its color. Add few curry
leaves and green chilli and cook for few seconds. Add tomato and cook till it is totally mashed. Add cooked dal and cook till dal
starts boiling. Garnish with coriander leaves and serve hot with plain white
rice.
For the peanut chutney
Peanut - 100 gm
Urad dal/black gram dal - 1 tbl.sp
Chana dal/ split chickpeas - 1 tbl.sp
Ginger - 1 small piece
Green chili and salt as per taste
For tempering
Mustard seed - 1 tsp
Red chilli - 1
Few curry leaves
Method
Heat little water in a pan, add half tsp of salt and a tsp of oil and let it boil.
When it starts boiling, add rice flour and mix well. Let it cool down.
Knead it to a dough. Put it in the sevai mould to give a sevai shape. Take idli cooker , grease idli mould with oil and steam this rice sevai for 10 to 15 minutes. For making chutney
Dry roast peanuts and let it cool down. Dry roast urad dal and chana dal. Remove skin of peanuts. In a blender, add peanuts, urad dal, chana dal, green chilli and salt. Add little water and blend it to make a fine paste.
Temper it with mustard seed, red chilli and curry leaves. Serve with idiyappam.
Method
Put leftover rice in a pan and cover it with a lid. Take idli maker, add little water and place a plate on it. Put this rice vessel, cover it and steam it for 10 to 15 minutes. It will become as fresh as freshly cooked rice.
Ingredients
Moong dal/green gram dal - 2 tbl.sp
Spinach leaves - 1 bunch
Green chilli - 1
Onion - 1 medium size sliced
Garlic - 3 to 4 cloves crushed
Salt as per taste
Method
Soak moong dal in water for half an hour.
Clean and wash spinach leaves and chop it finely.
Heat oil in a pan and add crushed garlic and green chilli and saute till the raw smell goes.
Add onion and cook till onion becomes translucent.
Add soaked moong dal along with little water and cook till it becomes soft.
Add chopped spinach leaves and cook for a minute along with salt,
Serve hot with rice or roti.
Ingredients
Thick Poha/flattened rice - 1 cup
onion - 1 medium
green chilli -1
ginger grated - 1 tsp
peanuts - 1 tbl.sp
red chilli - 1
few curry leaves
mustard seed - 1 tsp
urad dal/black gram dal - 1 tsp
chana dal - 1 tsp
urad dal/black gram dal - 1 tsp
asafoetida/hing - 1/4 tsp
turmeric powder - 1/4 tsp
few chopped corriander leaves
juice of half lemon
salt as per taste
Method
Take thick poha/flattened rice. Wash it and drain the water. Keep aside.
Heat oil in a pan, add mustard seed and let it splutter. Add chana dal and urad dal and fry for a minute. Add red chilli, green chilli, grated ginger, few curry leaves, peanuts and fry till peanuts are cooked. Add hing. Add onion and cook till translucent. Add poha, turmeric powder, salt as per taste, corriander leaves and juice of half lemon. Mix it well. Top it with little ghee/butter and serve hot.
Ingredients
chicken - 200 gm
pasta - 200 gm
onion - 2 big
ginger garlic paste - 2 tsp
turmeric powder - 1/2 tsp
corriander powder - 2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
red chilli powder as per taste
few chopped corriander and mint leaves.
salt as per taste
make a puree of two tomato and a green chilli
Method
Boil pasta in water by adding one small cinnamon stick, one tsp of cumin seed, 2 to 3 cloves and salt.
Heat oil in a pan and add onion and cook till it turns golden brown in color.
Add ginger garlic paste and cook till the raw smell goes.
Add puree of tomato and cook for a minute.
Add chicken pieces and mix well. Add powdered masala, mix well and cook till chicken is cooked well. Add chopped corriander leaves.
When the pasta is cooked, drain the water and mix with chicken masala. Cook for a minute and off the flame. Serve hot.
Ingredients
rice cooked or leftover - 1 bowl
yogurt
salt as per taste for tempering
mustard seed - 1 tsp
urad dal/ black gram dal - 1 tbl.sp
red chilli chopped - 1 or 2
ginger grated - 1 1/2 tsp
few curry leaves
Method
In a bowl take cooked rice and to it add yogurt. If it is too thick add water.Mix it well.
Heat oil in another pan, add mustard seed, urad dal/black gram dal, ginger grated, few curry leaves, red chilli and pour on the yogurt rice. Mix well and serve with pickle.
boiled potato - 4 to 5
ginger grated - 1 tsp
green chilli - 1 chopped
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
chaat masala - 1 tsp
red chilli powder and salt as per taste
few chopped corriander leaves
Method
Boil and peel the potato.Mash it. Add all the ingredients given and mix well.
Roll wheat flour dough and put a spoonful of this stuffing into it. Cover it properly and again roll it. Heat a pan and cook this paratha by putting little oil or ghee. Serve hot with pickle or yogurt.
Ingredients
Shell fish - 250 gm
onion - 1 medium
tomato - 1 medium
ginger garlic paste - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste Roast this by adding little oil
freshly grated coconut - 1 cup
onion - 1 medium
red chilli - 3
cumin seed - 1 tsp
corriander seed - 1 tbl.sp
whole pepper - 1 tsp
cinnamon stick - 1 small piece
cloves - 2
Blend it to a fine paste
soak 2 to 3 kokam (mangosteen) or tamarind in water for half an hour
Method
Clean and wash shellfish and keep aside.
Heat oil in a pan and add onion and cook till translucent. Then add tomato chopped and cook till it is totally mashed up. Add the blended masala and mix well. Add turmeric powder and salt. Add little water if needed. Add shell fish, soak kokam or tamarind pulp, corriander leaves. Cook till it becomes thick. Remove from fire and serve hot with rice or roti.
Ingredients for the puff pastry dough
all purpose flour - 250 gm
a pinch of salt
butter - 250 gm
cold water to which juice of half lemon is added for the stuffing
Mix vegetables boiled - potato, carrot, green peas, french beans
onion - 1 medium
green chilli - 1 chopped
ginger grated - 1 tsp
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
chaat masala - 1 tsp
few chopped corriander leaves
salt as per taste
Method for making the dough
Knead dough by uisng ice cold water and cover and refrigerate it for half an hour. Remove and again roll it with the help of a rolling pin. Spread butter on it. Sprinkle some flour and fold it first on one side and then on the other side overlapping each other. Refrigerate this for 20 minutes. Repeat this 3 to 4 times.
for the stuffing
Boil vegetables and cook aside.
Heat oil in a pan, add cumin seed and let it sputter. Add green chilli and crushed or grated ginger and saute till raw smell goes. Add sliced onions and cook till translucent.. Add boiled vegetables and all the powdered masala and corriander leaves and mix well. Cook for 2 minutes. Mash all the vegetables.
Take the pastry dough, roll it and cut into small squares. Place this stuffing and cover it properly.
Bake it in an oven till it is cooked golden brown in color on both the side .
You can put any stuffing of your choice.
Ingredients
Boneless chicken - 200 gm
Garlic cloves crush - 8 to 10
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp\
Crushed whole pepper - 2 to 3 tsp
Juice of half lemon
Salt as per taste
Grated processed cheese and cheddar cheese
Finely chopped red yellow and green pepper and spring onion
Tortilla or chapati
Method
Take boneless chicken and marinate it with red chilli powder, cumin powder, pepper powder, juice of half lemon and salt as per taste. Leave it aside for half to one hour.
Heat a pan, add little oil to it and add crushed garlic cloves. Saute for few seconds and then add this marinated chicken pieces. Cook till they are done. Add chopped vegetables and cook for 2 minutes and off the flame.
Take tortilla or chapati and spread one spoon of this mixture on one side and sprinkle cheese on it.
Fold it. Heat a pan and shallow fry it on both the sides till cheese melts. Serve hot.
for marination
boneless chicken - 150 gm
whole pepper crushed - 2 to 3 tsp
red chilli powder - as per taste
roasted cumin powder - 1 tsp
salt as per taste
juice of half lemon
crushed garlic - 4 to 5
mix yogurt , salt and pepper
red, yellow and green pepper - sliced it
onion - 1 sliced
Method
Marinate chicken with the ingredients given.
Mix together yogurt, salt and pepper and keep aside.
Heat oil in a pan and add crushed garlic. Saute for few seconds and then add marinated chicken and cook till done.
Add sliced vegetables and cook for few minutes.
Off the flame.
Take tortilla and put a spoonful of this chicken mixture and put yogurt on top. Fold it and serve hot.
Ingredients
Eggs - 2
Mushroom - 4 to 5 chopped
Onion - 1 medium size
Garlic flakes - 2 to 3
Red chilli flakes - as per taste
Salt as per taste
Bread slices Method
Heat oil in a pan. Add crushed garlic flakes and saue for few seconds. Then add onion sliced and cook till onion becomes translucent.
Then add chopped mushroom and cook till it becomes dry. Off the flame and let it cool down.
In a bowl beat two eggs and to it add chilllli flakes and salt as per taste. Mix it well. Add mushroom mixture to it and mix well.
Heat a flat pan and pour this egg mushroom batter. Cook till done. Serve hot with toasted bread slices.
Ingredients
Wheat flour - 1 cup
All purpose flour/maida - 1 cup
Salt - 1/4 tsp
Little oil Method
In a bowl add wheat flour, maida flour, salt . Mix well and using little water make a dough. Add little oil to it and again knead it for some time. Cover and keep aside for half an hour.
With the help of a rolling pin, roll it as thin as you can. Take a flat pan and turn it upside down. Heat it on a stove and put this roti on it. When it is done, remove and fold it like handkerchief/roomal.
Serve it hot immediately.
Ingredients
Peanuts - a handful
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Garlic - 3 to 4 crushed
Green chillies - 2
Few curry leaves
Onion - 1 medium
Leftover cooked rice - 1 cup
Turmeric powder - 1/4 tsp
Chilli powder - as per taste
Few chopped corriander leaves
Juice of half lemon
Salt as per taste
Method
Heat oil in a pan and fry peanuts. Remove and keep aside.
In the same oil, add mustard and cumin seed. When they splutter add green chillies, curry leaves and crushed garlic. Saute for few seconds. Add sliced onion and cook till it becomes soft.
Add rice to it and also add turmeric powder, chilli powder and salt. Mix well and let it cook for a minute.
Add chopped corriander leaves and juice of half lemon. Serve hot.
Ingredients
Idli rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Rice flakes/poha - 1 cup
Fenugreek seed /methi- 1/2 tsp
Salt as per taste For making chutney
Peanut - 1 cup
Onion/shallot - 1 medium
Garlic flakes - 2
Red chilli - as per taste
A small piece of turmeric
Salt as per taste For tempering
Mustard seed - 1 tsp
Few curry leaves
Red chilli - 1 broken
Method
Wash and soak rice, urad dal, methi seed and poha together for at least 3 to 4 hours.
Blend it to a fine paste and cover and keep it in a warm place for 8 to 10 hours.
Next day check, if it is not fermented properly, add half tsp of baking soda to it or else just add salt and mix well.
Grease idli mould with oil and pour the batter. Steam it for 8 to 10 minutes.
For making the chutney
Dry roast peanuts and remove them in a blender.
Put little oil in a pan and saute onion, garlic, red chilli till onions become little soft.
Remove and put in a blender along with tamarind and salt. Add little water and blend it to a fine paste.
Temper it with the given ingredients and serve hot with soft and fluffy idli.
