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Kaju Burfi / Kaju Katli

posted Nov 23, 2015, 12:21 PM by Ramya Sadish Kannan


Kaju Katli / Kaju Barfi is a rich and splendid Indian dessert. This sweet is made using cashewnuts and sugar giving it a delicious taste.

Kaju Katli

 
Ingredients:
  • Cashew nut - 1 1/2 cup
  • Sugar - 3/4 cup
  • Water - 1/3 cup
  • Cardamom powder / Elachi powder - 1/4 tbsp
  • Butter / Ghee (for greasing)
 

Method:
    1. Powder the cashews in a dry grinder.
    2. In a pan mix sugar and water and bring to a boil.
    3. Add the cardamom powder and stir well until the sugar dissolves.
    4. Allow to boil until the syrup is sticky.
    5. In a low flame add the cashew nut powder and stir well.
    6. Keep on stirring until the mixture starts to thicken.
    7. When the entire mixture comes together like a dough, turn off the flame.
    8. When it is still warm knead the cashew dough.
    9. Take 2 pieces of butter paper, and grease it with butter or ghee.
    10. Add the cashew dough on one paper and cover with the other.
    11. Roll the dough using a rolling pin until you reach 4 -5 mm thickness.
    12. Cut the dough into diamond shape.
    13. Separate the pieces and store in air tight container.

        Gulab Jamun

        posted Nov 17, 2015, 12:23 PM by Ramya Sadish Kannan


        Gulab Jamun is a popular Indian dessert made during special occassions. It is a easy to prepare dessert and is loved by all.

        gulab jamun

         Ingredients:
        • Gulab Jamun Mix - 200 g (1 packet)
        • Sugar - 3 cups (for sugar syrup)
        • Water - 3 cups (for sugar syrup)
        • Cardamom (Elachi) powder /crushed - 3
        • Oil for deep frying
        		  

        Method to make sugar syrup:
        1. In a pan mix sugar and water and bring to a boil.
        2. Add the cardamom powder and stir well until the sugar dissolves.
        3. Allow to boil until the syrup is slightly sticky.
        4. Turn off the flame.
        Method to make gulab jamuns:
        1. Take Gulab Jamun mix in a mixing bowl, add water according to the instruction given in the pack and gather together to form a dough.
        2. Allow to sit for 5 minutes.
        3. Make small balls from the dough.
          jamun balls
        4. Heat oil in a pan. In a medium heat drop the jamuns in the oil. Keep stirring the jamuns so that they are evenly cooked. Fry until it is dark brown.
        5. Remove from oil and set aside.
        6. Once all the jamuns have been cooked, drop them into the hot sugar syrup.  (If the sugar syrup has cooled down, slightly heat the syrup before dropping the cooked jamuns).
        7. Allow to soak for 2 to 3 hours.
        8. Now tasty gulab jamun is ready.

        Pasta shell in fresh tomato sauce

        posted Nov 12, 2015, 12:02 PM by Ramya Sadish Kannan


        This is a easy pasta shell recipe where pasta is cooked in freshly prepared tomato sauce. Here fresh tomatoes and basil are simmered with garlic and Italian seasoning to make a delicious recipe.

        Pasta shell

          Ingredients:
        • Pasta shell - 1 cup
        • Onion - 1 (finely chopped)
        • Basil leaves - 3 leaves (chopped)
        • Garlic - 8 cloves (finely chopped)
        • Capsicum / Bell pepper - 1/2 (cubed)
        • Red chilli flakes - 1/2 tbsp
        • Oregano - 1/2 tbsp
        • Grated Cheese
        • Olive oil
        • Salt to taste.
        To Grind:
        • Tomatoes - 3
        Boil tomatoes in water. Allow the tomatoes to boil until the skin peels off.
        Let the tomatoes cool down. Now peel off the skin and grind it to a smooth puree.
        		  

        Method:
        1. Bring a pan of water to boil, add little salt, 1 table spoon of oil. Add the pasta to it and cook for 10 to 12 minutes until the pasta is soft.
        2. Heat oil in a pan, add one half of the chopped garlic and saute. 
        3. Once the garlic is browned add the tomato puree and boil for 5 minutes.
        4. Add one half of the chopped basil leaf, red chilli flakes, oregano, salt and mix well.
        5. Allow to boil until the oil oozes.
        6. Now pasta sauce is ready.
        7. Heat some oil in a pan, add the remaining garlic and saute. Add the onions and saute.
        8. Once the onions are transparent, add capsicum and saute for 2 minutes.
        9. Now add the remaining basil leaves, cooked pasta and saute.
        10. Pour the pasta sauce over the pasta and toss until the sauce gets well coated.
        11. Sprinkle grated cheese and serve hot.


        Chicken Masala Curry

        posted Nov 3, 2015, 12:27 PM by Ramya Sadish Kannan


        Chicken Masala curry is a perfect gravy for Roti /Chapathi/ Naan. Here chicken is simmered with Indian spices giving a spicy mouthwatering gravy.

        Chicken Masala Curry

         Ingredients:
        • Chicken - 500g / 1 lb
        • Onions - 2 (finely chopped)
        • Tomato - 2 (finely chopped)
        • Ginger garlic paste - 1 tbsp
        • Turmeric powder - 1/4 tbsp
        • Chilli powder - 1 tbsp
        • Coriander powder - 1 tbsp
        • Curd - 1/2 cup
        • Cinnamon - 1 inch stick
        • Cloves - 4
        • Bay leaf - 1 leaf
        • Oil
        • Salt to taste
        To Grind:
        • Whole pepper - 6
        • Cinnamon - 1 inch stick
        • Cloves -4
        • Jeera / Cumin seeds - 1/2 tbsp
        • Fennel seeds(Sombu) - 1/2 tbsp
        • Onions - 2  tbsp (use from the chopped onions)
        Heat a table spoon of oil in a pan. Roast the above ingredients (pepper, cinnamon, cloves, jeera, fennel seeds, onions) until the onions are browned. Allow to cool and grind the mixture.

        To Grind:
        • Grated Coconut - 1/2 cup
        Grind grated coconut to a fine paste.
        		  

        Method:
        1. Marinate chicken with curd, 1/2 tbsp red chilli powder, turmeric powder and salt for half an hour.
        2. Heat oil in a pan, add bay leaf, cinnamon, cloves.
        3. Add onions and saute till the onions become translucent.
        4. Add ginger garlic paste and saute until the raw smell goes off.
        5. Sprinkle little water and allow the onion to cook until the oil separates.
        6. Add tomatoes and saute until tomatoes are mushy.
        7. Add coriander powder, red chilli powder and saute.
        8. Now add the ground spice paste (paste containing pepper, cinnamon, onion) and saute for 2 minutes.
        9. Add marinated chicken, salt and saute.
        10. Add 1 cup water and cook with a closed lid for about 20 minutes, until the chicken is soft and tender.
        11. Once the chicken has cooked add the ground coconut paste and stir well.
        12. Allow to cook for 5 minutes.
        13. Now spicy chicken masala curry is ready. Serve hot with Roti.

        Paruppu Vadai / Masal Vadai / Masala Vada

        posted Oct 29, 2015, 1:57 PM by Ramya Sadish Kannan


        Paruppu Vadai / Masal Vadai is a famous snack in south India and is often made during special occasions. This vadai recipe is made with Channa dhal and spices. This fried snack is perfect for tea time. 

        Paruppu Vadai


         Ingredients:
        • Channa dhal (Kadala paruppu) - 1 cup
        • Green chilli - 1
        • Ginger -  1 inch piece
        • Fennel seeds(Sombu) - 1 tbsp
        • Curry leaves - 3 to 4 leaves
        • Onion - 1 big (finely chopped)
        • Coriander leaves - 1/4 cup (chopped)
        • Oil for deep frying
        • Salt to taste.
        		  

        Method:
        1. Soak Channa dhal in water for 2 to 3 hours. 
        2. Grind green chilli, ginger, fennel seeds, curry leaves , half of the chopped onions into coarse paste without adding water.
        3. Strain the water from the channa dhal and grind it with the above paste without adding water into a coarse paste.
        4. Transfer the contents to a mixing bowl. Add coriander leaves, remaining onions, salt and mix well.
        5. Heat oil (for deep frying) in a pan.
        6. Take the channa dhal paste . Make small balls of the paste and flatten them to form a circle. 
        7. Set the heat to medium flame and deep fry them until golden brown, flipping once in between.
        8. Crispy paruppu vadai is ready. Serve hot.


        Pudina Rice / Mint Rice

        posted Oct 24, 2015, 11:44 AM by Ramya Sadish Kannan


        Pudina (Mint) rice is a flavorful refreshing one pot meal made from fresh mint.

        Pudina Rice

         Ingredients:
        • Basmathi Rice - 1 1/2 cup
        • Turmeric powder - 1/4 tbsp
        • Mustard seeds - 1 tbsp
        • Urad dhal - 1 tbsp
        • Red Chilli - 1
        • Oil
        • Salt to taste
        To Grind:
        • Pudina leaves (Mint ) - 1 cup 
        • Coriander leaves - 1/2 cup
        • Garlic - 4 cloves
        • Ginger - 1 inch piece
        • Green chilli - 2 or 3
        • Fennel seeds / Sombu - 1 tbsp
        • Tomato - 1
        Grind the above ingredients to a smooth paste.

        		  

         Method:
        1. Wash and soak rice in 1 cup rice  : 1 and a half cup water ratio for 30 minutes.
        2. Cook rice by adding salt and set aside.
        3. Heat oil in a pan add mustard seeds, after they splutter add urad dhal, red chillies 
        4. Once urad dhal turns slightly brown, add curry leaves.
        5. Now add the ground paste, turmeric powder and allow to boil.
        6. When the mixture starts boiling add salt and saute until oil oozes.
        7. Add the cooked rice and mix well.
        8. Remove from heat, and serve hot.

        Ennai Kathirikai Kulambu

        posted Oct 12, 2015, 12:53 PM by Ramya Sadish Kannan


        Ennai Kathirikai Kulambu is a traditional south Indian dish prepared with brinjals. In this recipe brinjals are cooked in a spicy tangy sauce giving a delicious flavour. 

        Ennai Kathirikai Kulambu

        Ingredients:
        • Brinjal - 7 small 
        • Red Chilly - 1
        • Tamarind - lemon sized ball (Soak tamarind in hot water and extract tamarind juice and discard the pulp)
        • Curry leaves - 5 or 6 leaves
        • Urad dhal - 1/4 tbsp
        • Fenugreek / Vendhayam - 1/4 tbsp
        • Mustard seeds - 1/2 tbsp
        • Oil 
        • Salt to taste 
         To Grind:
        • Pearl onions /Shallots - 8
        • Curry leaves - 4 or 5 leaves
        • Red chillies - 4
        • Tomato - 1 (chopped)
        • Coriander powder - 1 tbsp
        • Grated Coconut - 1/3 cup
        Pour Oil in a pan, roast red chillies,curry leaves,onions. Saute till onions are translucent , add tomatoes and saute until the tomatoes are soft. Turn off flame, add coriander powder and mix well. Cool the above roasted ingredients and grind them with grated coconut.

        Method:
        1. Cut the brinjals as shown in the below picture and stuff the grounded paste into them. 
          Brinjal slit
        2. Heat 1 table spoon oil in a pan, add the brinjals and saute until the brinjal slightly shrinks and turn slight brown.
        3. Transfer to a plate.
        4. In the same pan heat some oil, add mustard seeds. Once the mustard seeds splutter, add fenugreek seeds, red chilly and urad dhal and saute for a minute.
        5. Add curry leaves and saute.
        6. Add the ground paste and saute well.
        7. Allow to cook with a closed lid for 5 minutes with frequent stirring.
        8. Now add brinjal, 1/2 cup water,salt and allow to boil until the brinjal is tender.
        9. Add the tamarind juice and mix. Allow to boil for 5 minutes.
        10. Turn off flame and serve hot with rice.

        Mushroom Munchurian

        posted Oct 7, 2015, 11:42 AM by Ramya Sadish Kannan   [ updated Oct 7, 2015, 12:41 PM ]


        Mushroom Munchurian dish posted here is a Indo Chinese recipe. Mushroom munchurian is a popular starter and also tastes good when served with fried rice.

        mushroom munchurian

         Ingredients:

        • Mushroom - 1 cup (chopped)
        • Corn flour - 1/2 cup
        • All purpose flour - 1/2 cup
        • Garlic - 5 cloves (finely chopped)
        • Ginger - 1 inch stick (finely chopped)
        • Onion - 1 (finely chopped)
        • Green chilli - 1 (slit)
        • Spring onion - 3 tbsp (finely chopped)
        • Chilli powder - 1/2 tbsp
        • Soya sauce - 1/4 tbsp
        • Tomato sauce - 1 tbsp
        • Sugar - 1/2 tbsp
        • Coriander leaves - 1/4 cup
        • Oil
        • Salt to taste
        		  

        Method:
        1.  Mix corn flour and all purpose flour with a little water to form a smooth paste.
        2. Add little salt to taste and mix well.
        3. Dip mushroom in the paste and deep fry them in oil until crispy and golden brown.
        4. Set the mushrooms aside.
        5. In a pan heat a table spoon of oil. Add chopped ginger and garlic.
        6. When ginger garlic sizzles, add onions, salt and saute.
        7. Once the onions turns transparent add green chilly, 2 table spoon of spring onions and saute for a minute.
        8. Add chilli powder and saute.
        9. Now add soya sauce and saute.
        10. Add tomato sauce, sugar and mix well. 
        11. Add chopped coriander leaves, mushrooms and toss until the sauce gets well coated.
        12. Sprinkle spring onions, turn off flame and serve hot.

        Guntur Chicken gravy

        posted Sep 16, 2015, 12:52 PM by Ramya Sadish Kannan   [ updated Sep 16, 2015, 12:54 PM ]


        Guntur Chicken gravy is a Andhra style chicken gravy. This is a spicy chicken gravy cooked with coconut and ground spices. This gravy can be done by roasting the chicken and then adding to the curry. I have tried the simpler version without roasting.

        Guntur Chicken gravy

        Ingredients:
        • Chicken - 500g / 1 lb
        • Onions - 1 (chopped)
        • Ginger garlic paste - 1 tbsp
        • Red chilli powder - 1 tbsp
        • Garam masala - 1 tbsp
        • Curry leaves - 3 or 4 leaves
        • Green chillies - 1 (chopped)
        • Turmeric powder - 1/4 tbsp
        • Oil
        • Salt to taste
        To Grind:
        • Grated Coconut - 1/2 cup
        • Poppy seeds - 2 tbsp
        • Cinnamon - 1 inch stick
        • Cloves - 3 or 4
        • Garlic - 3 cloves
        Dry roast the above ingredients and grind them to a fine paste.

        Method:
        1. Heat oil in a pan, add curry leaves, onions and saute till the onions become translucent.
        2. Add ginger garlic paste and saute until the raw smell goes off.
        3. Add the chicken followed by turmeric powder, chilly powder, green chilli, salt and allow to cook for 5 minutes with frequent stirring.
        4. Now add 2 cups of water and allow the chicken to cook for about 20 minutes with a closed lid.
        5. Once the chicken has cooked add the above ground coconut paste and stir well.
        6. Allow to cook for 7 minutes.
        7. Add garam masala and stir well. Allow to cook for 3 more minutes.
        8. Now spicy guntur chicken gravy is ready. Serve hot with rice or roti.

        Palak Paneer

        posted Sep 11, 2015, 10:27 AM by Ramya Sadish Kannan


        Palak paneer is a prominent North Indian dish. The blend of paneer with spinach gives the dish a rich taste. It is a easy and simple dish which goes well with roti/ chapathi and jeera rice.

        Palak Paneer

          Ingredients:
        • Spinach (Palak) - 3 cups
        • Paneer - 1 cup (cubed)
        • Onions - 1 (medium sized) (finely chopped)
        • Garlic - 5 cloves (finely chopped)
        • Green chillies - 1 (chopped)
        • Tomato - 1 (finely chopped)
        • Ginger garlic paste - 1 tbsp
        • Red chilli powder - 1/2 tbsp
        • Turmeric powder - 1/4 tbsp
        • Coriander powder - 1 tbsp
        • Cumin seeds / Jeera - 1/2 tbsp
        • Cinnamon - 1 inch stick
        • Cloves- 3 or 4 
        • Bay leaf - 1
        • Oil
        • Butter - 2 tbsp
        • Salt to taste
        		  

        Method:
        1. Add spinach to boiling water and allow to cook for 2 minutes.
        2. Drain the water after its cooked and allow to cool by running it in cold water.
        3. Puree the cooked spinach using a blender.
        4. Heat 2 spoons of oil in a pan. Add bay leaves, cinnamon , cloves and saute for 2 minutes.
        5. Add cumin seeds and saute.
        6. Now add chopped garlic, onions, green chilli and saute.
        7. Add ginger garlic paste and saute until the raw smell goes off.
        8. Add turmeric powder and saute. Now add the tomatoes and saute.
        9. Once the tomatoes are soft and tender add coriander powder, chilli powder and mix well for 2 minutes.
        10. Now add the pureed spinach, salt and mix well.
        11. Add 1/2 cup water and simmer for 5 to 6 minutes.
        12. Now add the paneer cubes and gently stir.
        13. Allow to cook for 2 to 3 minutes.
        14. Finally add butter and allow the butter to melt.
        15. Switch off flame and serve hot with rotis or jeera rice.


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