“Seasoned everything with love”

Happy cooking!!!!!

Author: Sowmiya Ravikumar

 

 

Moong dal namkeen with step by step pictures. Each spoonful of this festive moong dal namkeen is generously seasoned with salt and pepper. It is the best along with piping hot tea or coffee at the snack time. Each and every piece of fried dal is incredibly crispy and crunchy. It’s simply Beyond perfect!!

“Do try it and leave your comments below”.

 

Soaking time: 4hrs

Cooking time: 30 mins

Serves: 1 cup

 

Ingredients:

1 cup of Moong dal/ passi parupu

½ tsp of chilli powder

½ tsp of chat masala

Required salt

Oil for deep fry

 

Instructions:

1. Soak the moong dal for 4 hrs, Drain the water and spread it on a clean cloth for 30 mins.
2. Heat oil for deep fry,
3. Take a steel colander which is perfect for kadai and scoop the moong dal and deep fry it in small batches, It takes around 4-5 mins. Drain it from oil.
4. Transfer it to a plate and remove the excess oil using paper towels and Transfer it to a mixing bowl.
5. Add salt, chilli powder and chat masala, mix well and make sure the spices are well mixed.
6. Now it’s done.

 

Notes:

1. When you mix the spices the moon dal should be little hot.
2. You can deep fry the moong dal without using colander.

 

Instructions:

Soak the moong dal for 4 hrs,  it is well soaked.

Drain the water and spread it on a clean cloth for 30 mins.

Take a steel colander which suits your kadai.

Scoop the moong dal.

Deep fry it in oil. It takes around 4-5 mins.

After its done, drain and take it off

Drain the excess oil using paper towel.

Transfer it to a mixing bowl.

Add all the spices.

Give a mix.

Now it’s done. Ready to Serve.

“Seasoned everything with love “

Happy cooking!!!!!!!

Author : Sowmiya Ravikumar

Chicken dry roast recipe with step by step pictures. It is simple roast that tastes yum with pulao, rotis and also with rasam sadam as well. It can be made with bone-in or bone less chicken. I suggest using tender chicken to yeild soft, juicy and flavour ful chicken. Today i served with Mint coconut milk pulao recipe. 

“Do try it and leave your comments below “

Preparation time: 20 mins         

Cooking time: 1hr

Servings: 5-6 heads

 

Ingredients:

1 kg of fresh and cleaned Chicken
½ tsp of mustard seeds
½ tsp of jeera
3-4 medium size onion finely sliced
1 cup of tomato puree
2 tbsp of ginger garlic paste
2 tsp of Kashmiri chilli powder (optional)
1 tsp of redchilli powder
1 tsp of coriander powder
1 tsp of garam masala
½ tsp of jeera powder
Pepper powder as per taste and flavour
Handful of curry leaves
Salt to taste
3-4 tbsp of oil
Few chopped Coriander leaves

Instructions:

1. Heat a kadai with oil. After it heats up add mustard seeds and Jeera, wait until it pops out.
2. Then add curry leaves, onion and salt, Saute For 4-5 mins.
3. After it’s done add ginger garlic paste, tomoto puree and mix well.
4. Add chicken and mix well.
5. Cover and cook it without adding any water for 25 -30 mins.
6. Then add all the spice powder and give a good mix.
7. Mix well and simmer and cook it for 5 mins until the oil separates.
8. Garnish with coriander leaves and pepper.
9. Ready to Serve.

Note:

1. You can vary the amount of pepper and chilli powder to suits your spice level.
2. For a twist add capsicum and spring onions.

Methods:

Heat a kadai with oil.

Add mustard seeds and Jeera, wait until it pops out.

Add curry leaves.

Add onions and salt.

Saute For 4-5 mins.

Add ginger garlic paste.

Tomato puree and mix well.

Add chicken and give a mix.

Cover and cook it for without adding any water for 25 -30 mins.

Now chicken is cooked well and leaves water.

Add all the spice powder.

Now give a good mix.

Simmer and cook it for 5 mins until the oil separates.

Garnish with coriander leaves.

Add some pepper powder for flavour.

It’s done.

Preparation time: 5 mins           Cooking time: 15 mins

Servings: 4

Chocolate ragi idiyappam recipe with step by step pictures. Its basically a ragi idiyappam, for different variation i have added cocoa powder to enrich the recipe.

It is very easy and simple to make. it would be favorite recipe for kids and choclate lovers.

 

Ingredients:

1 cup of Ragi flour

1tsp of cocoa powder

¼ tsp of salt

Required hot water

Oil for greezing

 

Instructions:

1. Take a ragi flour and dry roast it for 4-5 mins.
2. After its done convert it into a bowl.
3. Then add all the ingredients and mix well and make a soft dough(consistency should be like chapathi dough).
4. Greeze the idiyappam mould and the idly place with oil.
5. Place a dough in the mould and press it in the idly plate.
6. Steam it for 5-7 mins and now its ready.

Notes:

1. Water should be in boiling temperature.
2. If you want extra chocolate flavour you can add cocoa powder.

 

Methods:

Heat a pan and dry roast the ragi flour.

Roast it for 4-5 mins.

Add salt.

Add cocoa powder.

Mix well.

Add hot water.

Make a soft dough.

Greeze the idiyappam mould.

Greeze the idli plate.

Place dough inside.

Press it in the idli plate.

Now its done.

Place it in the steamer.

Steam it for 5-7 mins.

Now its done.

Serve with grated coconut and some jaggery.

 

 

“Do try it and leave your comments and feedbacks below”

 

 

Cooking time: 30 min                Preparation time: 30 min

Servings: 4-5

Mint coconut milk pulao recipe with step by step pictures.Polao is also known as pilaf and pulav.

Mint coconut milk pulao is easy and simple pulao which tastes so yummy with raitas or gravies. Today i served with chicken dry curry. It tastes YUMM!!!

Pulao is the one pot recipe made with basmati rice and some particular flavours. It gives a flavour of mint and coconut. It is the best lunch box recipe too.

 

Ingredients:

2 cups of Basmathi rice

Hand full of mint leaves

2 cups of Coconut milk

1 ½ cups of water

1 tbsp of Ginger garlic coriander paste

3 sliced Green chilli

½ tsp of jeera

½ tsp of sombu/anise

Bay leaves – 1

Green Cardamom/ Yelakai – 1

Star anise / Anachipo- 1

Kalpasi / Black Stone Flower – 1

Cinnamon/Pattai – 1 inch

½ cup of curd

Half Lemon

Oil

Salt to taste

Instructions:

1. Prepare the Ginger garlic coriander paste.
2. Soak the basmathi rice for 30 min.
3. Take all the ingredients.(I forgot to take green chillies)
4. Heat oil in a Pressure cooker, add Bay leaves, Green Cardamom, Star anise, Cinnamon, onions and Saute well until it turns golden brown.
5. Add ginger garlic coriander paste, required salt and green chilli, saute it for 2 mins.
6. Add mint leaves and saute it for a minute.
7. Add 2 cups of coconut milk and 2 cups of water and leave it to boil.
8. Add basmathi rice, curd, mint leaves and lemon juice, pressure cook it for 2 whistles.
9. Toast the bread in a tawa and cut bread into pieces.
10. After the pressure releases mix gently, Ready to serve.

Methods:

In a mixer, add Ginger garlic and coriander gring it into a smooth paste.

Soak the basmathi rice for 30 min.

Take all the ingredients.(I forgot to take green chillies)

Heat oil in a Pressure cooker, add all the whole spices.

Add onion and saute until it turns golden brown.

Add required salt (This is himalayan pink salt).

Add ginger garlic coriander paste.

Add green chilli.

Add hand full of mint leaves and saute it for a minute.

Add coconut milk and water.

leave it to boil.

Add soaked basmathi rice.

Add curd.

Add some mint for extra flavour(if you want extra flavour of mint you can add or else you can skip this step).

Add lemon juice.

After it reaches it boiling point, pressure cook it for 2 whistles.

After the pressure releases, Mix gently and ready to serve.

“Try this recipe and leave your comments and feedbacks .”

Preparation time: 20 mins

Cooking time: 1 hr

Serves: 6-7 heads

Mushroom Dum biryani with step by step photos – Spicy and tasty mushroom biryani.

This dish is specially made by my sister. she is the expert in making biryani. Biryani is special dish in India which is loved by everyone. There no festival without biryani. Everybody loves biryani and my sister used to go crazy for biryani. The rice is fluffy and non-sticky while using Dum. Give a try you will definitely going to love it.

Ingredients:

400 gms of sliced mushrooms

2 ½ cups of Biryani rice / Seeraga samba rice

4 cups of water

2 medium size thinly sliced onions

4 medium size chopped tomatoes

2 sliced green chillies

3 tsp of ginger garlic paste

½ tsp of garam masala

2 ½  tsp of redchilli powder

1 bayleaf

4-5 cashews/ mundhiri

3 green cardamoms

2 cinnamon

3 cloves/ krambu

1 kapok buds /marathi mooku

1 star anise/ annachi poo

2 Kalpasi / Black Stone Flower

½ cup of curd

½ lemon juice

Handful of mint leaves

Salt

2 tsp of ghee

3 tbsp of oil

Coconut shell for Dum

Instructions:

1. Heat a pressure cooker with oil, add all the whole spices, onions and green chillies, saute until it becomes golden brown.
2. Then add ginger garlic paste stir untill it leaves the raw smell, then add tomatoes saute till it becomes mushy and oil gets seperated.
3. Then add garam masala and red chilli powder, then add mushroom saute until it leaves the water.
4. Add water and rice wait until it reaches its boiling point, after that add curd, lemon juice, mint leaves and ghee.
5. When the rice cooked 75% ( i.e. there should be no water floating above the rice level) , remove from heat.
6. Prepare a charcoal for dum.
7. Place a plate, make sure that there is no space between the plate and cooker. Spread  the coconut shell charcoal in the plate.Leave it for 45 mins.
8. Now the mushroom dum biryani is ready.
9. Serve with onion or cucumber raita.

 

Tips:

1. Normally, we used to add 2 cups of water for 1 cup of rice in the ratio 2:1. For biryani you have to take the same ratio but you need to reduce one cup of water in whole. For eg: here we are taking 2 ½ cups of rice. We have to add 5 cups of water as per ratio but you need to reduce 1 cup of water in whole i.e only 4 cups you need to add.
2. If you want a good biryani then here is another tip take one part of onion and 2 part of tomatoes(i.e: 1 medium size onion and 2 medium size tomatoes).
3. Oil should separate when sautéing onion and tomatoes.
4. Get ready with charcoal for Dum, while starting the biryani preparation.
5. You can make a biryani in a a heavy bottom pan instead of using pressure cooker.

Methods:

Heat a pressure cooker with oil.

Add all the whole spices.

Add onions and green chillies.

Saute until it becomes golden brown.

Add ginger garlic paste and stir till it leaves the raw smell.

Add tomatoes.

Saute till it becomes mushy.

Once oil seperates, Add garam masala and red chilli powder.

Mix well.

Add mushrooms.

Saute until it leaves the water.

Add water that needed for cooking rice.

Once the water is boiled, Add rice.

Add curd.

Add lemon juice. Taste its sour, spice and salt(it should be little high so that it will be ok when it is done)

Add mint leaves.

Add ghee.

Once the rice is cooked 75% ( i.e. there should be no water floating above the rice level) , remove from heat.

Preparation for Dum:

Fire the coconut shell by breaking the shell into small pieces (you can also use coal instead of coconut shell).

charcoal for dum is ready.

Place a plate, make sure that there is no space between the plate and cooker. Spread  the coconut shell charcoal in the plate.Leave it for 45 mins.

Dum mushroom biryani is ready.

“Give a try and leave Your comments and feedbacks”

Preparation time: 20 mins
Cooking time: 40 mins
Serves: 4-5 persons

Mixed veg curry with step by step pictures.

Mixed veg curry is served with hot rotis and pulaos.

Ingredients:

For frying and grinding:
2 medium sized roughly sliced onions
3 medium sized roughly sliced tomatoes
8-10 soaked and peeled badams/ almonds
15-20 garlic cloves
A piece of chopped ginger
For boiling veggies:
½ cup of chopped carrot
½ cup of chopped beans
¼ cup of chopped potato
2 cups of water
Salt
For marinating and frying:
½ cup of sliced cauliflower
2 tsp of corn flour
½ tsp of pepper powder
Oil for deep fry
Salt to taste
Spice powders:
1 tsp of redchilli powder
2 tsp of Kashmiri chilli powder
½ of coriander powder
¼ of jeera powder
½ tsp of garam masala
Whole spices:
½ tsp of fennel seeds/ Sombu
1 bay leaf
2 star anise/ anachi poo
1 cardamom/ elaichi
1 cinnamon/ pattai
Others:
2 sliced Green chillies
½ cup of curd/ dhahi/ yogurt
Few coriander leaves
Salt to taste
Oil

Instructions:

1. Blanch the cauliflower with turmeric powder and salt, then add all the marinating ingredients and marinating for about 15 mins and deep fry it.
2. In a pressure cooker add all the boiling ingredients and pressure cook it for 3 whistles.
3. Chop all the ingredients, Heat a kadai with a oil add chopped onions,Tomatoes, ginger, garlic and salt, saute until it becomes mushy.
4. Then grind it by adding soaked and peeled badams.
5. Heat a kadai with oil, add whole spices saute it for a while then add grounded paste.
6. Then add all the spice powders and green chilli and cook it for a while.
7. Then add boiled veggies and cook for 15 mins.
8. Then add fried cauliflower, curd and garnish with some coriander leaves.
9. Serve with hot rotis and pulaos.

Notes:

1. You can skip the cauliflower marinating and frying instead of that you can boil with the veggies.
2. Any vegetables  can added of your choice.
3. For rich taste, replace the curd with Fresh cream.

Methods:

Blanch the cauliflower with turmeric powder and salt, then add all the marinating ingredients (corn flour, salt, pepper).

Mix well and marinate for about 15 mins.

In a pressure cooker add all the veggies, water and salt.

Pressure cooks it for 3 whistles.

Heat a kadai with a oil add chopped onions and saute well.

Then add Tomatoes, ginger, garlic and salt.Saute until it becomes mushy.After it cools down , Transfer it to a mixer and add soaked & peeled badams.

Grind it in a smooth paste.

Deep fry the cauliflower.

It’s done.

Heat a kadai with oil, add whole spices saute it for a while.

Add grounded paste.

Add all the spice powders and green chilli and cook it for a while.

Add boiled veggies and fried cauliflower, then this for 15 mins.

Add curd.

Garnish with some coriander leaves.

Serve hot.

 

 

Please try and comment it below. If you want me to post any recipes comment it below!! 

Preparation time: 5 min
Cooking time: 15-20 min
Serves: 4-5 persons

Garlic onion chutney with step by step pictures.It can be served with idly or dosa.

Ingredients:

10-15 garlic cloves
2 medium size onion roughly chopped
½ cup of grated coconut/ thengai
2 tsp of chana dal/ kadalai parupu
3 redchillies
A small piece of tamarind
Salt to taste
A few curry leaves
Required oil

Instructions:

1. Get ready with all the ingredients.
2. Heat oil in a kadai, add garlic,curry leaves, chana dal, tamarind, red chilli and saute for a minute.
3. Then add onions and salt, saute until its turns golden brown.
4. Add coconut and turn off the flame.
5. Cool down it completely and grind well.
6. Ready to serve with hot idlies.

Methods:

Take all the ingredients.

Heat oil in a kadai, add garlic,curry leaves, chana dal, tamarind, red chilli.
Saute for a minute.

Add onions and salt.

Saute until its turns golden brown.

Add coconut.

Its done.

Transfer it in mixer.

Blend well.

Serve with hot idlies or dosa.

“Do try it and comment it below”

Preparation time: 20 min
Serves: 5 persons
Recipe source: My Mom

Pulli thanni with step by step pictures. It is done without using flame.It is a  flameless cooking.

Pulli thani is prepared with common ingredients but the taste is wonderful. It is very easy and fast to prepare when the vegetables are out of stock. This rasam is characteristic feature of tirunelveli region.It is the best combination with hot rice, thengai thovayal and spicy chilli.

 

 

Ingredients:

A lemon size of tamarind/puli
Salt to taste
For blending:
7-8 shallots/ small onions
8-10 garlic cloves/pundu pallu
1 tsp of cumin/jeera
3 green chillies
A few curry leaves

Instructions:

1. Soak the tamarind and squeeze the tamarind and make the extract and take away the pulp.
2. Blend all the ingredients roughly.
3. Add blended ingredients and salt in the tamarind water.
4. Now it’s done this is the best combination with hot rice, thengai thovayal and spicy chilli.

Methods:

Soak the tamarind.

Squeeze the tamarind and take away the pulp.

Adjust the consistency with water.

Take the blending ingredients.

Blend roughly.

Then add blended ingredients and salt in the tamarind water.

Now its done.

It is the best combination with green chilli and thengai thuvayal.

 

Pulli thanni is ready with hot rice with thengai thovayal.It is yummy and delicious rasam and it is done without using a flame.

“Do try it and give your comment and feedbacks.”

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 4 persons

Kara chutney with step by step photos.

Ingredients:

For tempering:

3-4 tsp of Sesame oil

½ tsp of mustard seeds

¼ tsp of asafoetida/ perungayam

¼ tsp of turmeric powder

A few curry leaves

For grinding:

3 medium size Onions

4 medium size tomatoes

2 red chillies

3 kashmiri red chillies

7-8 Garlic pods

Salt to taste

Instructions:

1. Chop and get ready with all the needed ingredients.
2. In a mixer, add all the ingredients and salt blend it in a coarse paste without adding any water.
3. Heat oil in a kadai, add mustard and asafoetida after it poops add curry leaves.
4. Then add grounded paste and cook it for 15 mins until the water gets evaporated.
5. Serve with idly or dosa.

Methods:

Chop the required ingredients.

Add all the ingredients in a mixer and add required salt.

Blend coarsely.

Heat sesame oil in a kadai, then add mustard and asafoetida wait until it poops.

Add curry leaves wait until it tempers.

Then add the grounded paste.

Add turmeric powder and cook it for 15 mins until the water gets evaporated.

Hot and spicy kara chutney is done.

Serve it with hot dosa or idlies.

“Spicy and hot kara chutney is to serve with dosa or idly… do try it give your suggestions and comment.”

Preparation time: 30 min

Soaking time: 8hrs or overnight

Cooking time: 40 mins

Serves: 5-6

Dal makhani with step by step photos.

Dal makhani is one the most famous dish in a Punjab cuisine. It is a healthy recipe because it contains urad dal. It is served with naan, parathas, chapathi, kulchas and hot steamed rice.

Ingredients:

Whole Black urad dal- 1cup

Rajma – ¼ cup

Butter- 3-4 tsp

Cloves /Krambu – 2

Star anise / Anachipo- 1

Cinnamon/Pattai  – 1 inch

2 finely chopped onions

2 finely chopped tomatoes

2 tsp of ginger garlic paste

2 sliced green chillies

½ tsp of turmeric powder/ manjal podi

1 ½ tsp of coriander powder/ malli podi

1 tsp of red chilli powder/ milagai podi

½ tsp of garam masala

½ tsp of cumin powder/ jeera podi

A few coriander leaves/ malli thalai

Required salt

Instructions:

1. Soak the black urad dal and rajma for 8hrs or overnight and pressure the cook it with water and salt for 3-4 whistles.
2. Chop onions and tomatoes finely and keep it aside.
3. In a kadai add butter and saute the spices, then add onion, tomato, green chilli and ginger garlic paste, saute it well.
4. Then add all the masala powder and water, cook until the raw smell of the masala leaves.
5. After that add cooked dal with water and cook it for 5 -10 min.
6. Add some chopped coriander leaves.
7. Serve.

Notes:

1. For richness add ¼ cup of fresh cream.
2. Instead of adding chopped tomato you can add tomato puree.

 

Methods:

Soak the black urad dal and rajma for 8hrs or overnight.

Pressure the cook it with water and salt for 3-4 whistles.

Now it’s done.

Heat butter in a kadai.

Add spices and saute well.

 

Add onions and saute it for 2-3 mins.

Then add tomato.

Add Green chillies.

Add spice powders.

Add a cup of water.

Cook until the raw smell leaves.

Add in cooked dal and water.

Cook it for 5-10 min.

Add some chopped coriander leaves .

Serve hot.

Dal makhani is raedy to serve with hot Indian breads and steamed rice.

I hope you will love this and let me know how it turned out.. leave your comments and feedbacks .. follow me for interesting recipes.