Preparation time: 30 min

Cooking time: 40 min

Makes: 40 jamuns

Rava jamun with step by step pictures.

This is an interesting dessert with sooji or rava that is Rava jamuns. Usually, we used to think jamuns are very tough to make so we buy the readymade jamun mixture. The fact is jamuns are quiet easy to make. We can make it with few items which are common ingredients from our kitchen. Try this easy recipe at home and leave a comment below.

Ingredients:

For jamuns:

3 cup of Milk

1 cup of Sooji / Rava

¼ cup of sugar

For sugar Syrup:

3 ½  cup of sugar

3 cup of water

½ tsp Cardamom powder

5 threads saffron (optional)

1/2 tsp Lemon juice

Oil for frying

Instructions:

1. Heat a kadai and dry Roast the Sooji/Rava.
2. Add milk and stir till Sooji becomes soft.
3. Add sugar and mix well till it becomes dough.
4. Transfer to a bowl , knead for 5 mins and make small balls.
5. For sugar syrup, add sugar, cardamom powder, saffron and water in a pan, boil until the sugar dissolves.
6. Once the sugar syrup attains half string consistency, add lemon juice and switch off the heat.
7. Heat oil in a kadai, add jamun balls and deep fry it.
8. Then Drain the excess oil and add in the sugar syrup immediately.
9. Yummy jamun is ready to serve.

Notes:

1. You can replace the brown sugar with white sugar.
2. You can also add milk powder for rich taste.
3. Add ghee if you wish.

Methods:

Heat a kadai and add rava.

Roast the rava until it gets the good aroma.

After that add milk and stir continuously to avoid forming lumps.

After milk is absorbed add in sugar.

Stir until its becomes a dough.

Transfer it to bowl and cool it down.

Then Knead for 5 mins for a soft jamuns.

Make small balls with a ghee greased palms.

Now balls are ready to fry.

Take another bowl for sugar syrup. Add sugar and water.

Then add Cardamom powder and saffron.

Boil till sugar dissolves and achieves half string consistency.

Then add lemon juice.

Sugar syrup is ready now.

Heat the oil in a kadai and deep fry the jamuns in a medium flame.

Fry till the bubbles goes off and til it turns golden brown.

Remove the jamuns and drop it in sugar syrup and let it soak for upto 30 mins.

Now its done.

“Yummy!!! Jamuns are ready…. try it and leave your comment and suggestion below”

Preparation time: 15 min
Cooking time: 30 mins
Serves: 3-5 persons

white vegetable kurma with step by step pictures.

White kurma is made with veggies and grounded coconut. This tastes yum!!! … white vegetable kurma usually goes well with hot chapathi, idiyappam and appam.

If you try this recipe Like, share and Comment… follow me and get to know my new recipes..

Ingredients:

200 gms of carrot and beans
2 small potatoes
1 inch ofCinnamon/pattai
2-3 cloves/ krambu
1 bay leaf/ brinji illai
1 star anise/ Anachi po
1-2 kalpasi/ Black stone flower
¼ curd/Dhahi/thayir
1tsp of lemon juice
A few mint leaves/ puthina illai
Required Salt
2-3 tbsp of oil

For grinding onion paste:
2 medium size onion
6-7 garlic/ poondu
2 inch of ginger/ inji

For grinding coconut paste:
½ cup of grated coconut
4-5 green chilli
½ tsp of fennel/ Sombu
½ tsp of cumin/ Jeera
1 tsp of poppy seeds/ Kasa kasa
4-5 badam/ almond
4-5 cashew/ mundhiri

Notes:
1. Puthina is completely optional if you don’t like this flavour you can skip it.
2. Instead of curd you can add fresh cream also.
3. You can add other veggies like cauliflower, Green peas, Brocolli etc.,

Instructions:
1. Chop the veggies and Grind the onion, coconut paste.
2. In a pressure cooker, heat the oil and add the spices, saute well.
3. Then add onion paste and salt, saute until the raw smell goes.
4. Add the veggies in and mix well.
5. Add the coconut paste and water, mix well.
6. Add mint leaves, curd, lemon juice and Wait until it boils.
7. Then pressure cooks it for 3-4 whistle.
8. Serve it with hot chapathi, idiyappam and appam.

Methods:

Clean and cut the veggies.

Take a ingredients for onion paste.

Grind well.

Take a ingredients for coconut paste.

Blend well.

Heat a oil in a pressure cooker.

Add the spices and saute it.

Then add onion paste and salt.

Saute until the raw smell goes.

Add veggies.

Add grounded coconut paste.

Add required water and mix well.

Add mint leaves.

Add curd.

Add lemon juice.

Wait until it boils and pressure cooks it for 3-4 whistles.

Its done.

Serve.

Yumm!!! white Vegetable kurma is ready…. Try it and leave your comments and suggestions below….

Thaen mittai with step by step pictures.

Thaen mittai is a simple sweet/eatable very famous among kids in Tamilnadu. This sweet which makes everyone go drooling once you start eating it. I am making this mittai with brown sugar so it is quite healthy. Do try this at home and leave your comments below.

 

Soaking time: 4-6 hrs
Preparation time: 5 min
Cooking time: 30 mins
Makes : 40-50 mittai

Ingredients:
1 cup of Rice(Raw rice or idly rice)
1 cup of brown sugar
1cup of water
¼ cup of urad dal / ulunthu
¼ tsp of baking soda
¼ tsp of red or orange food color
Oil for frying
Instructions:
1. Soak the rice and urad dal for 4-5 hrs and blend well with little water.
2. Then add baking soda and food color in it , mix well.
3. For sugar syrup, add brown sugar and water in a pan, boil until the sugar dissolves.
4. Heat a oil in a kadai, with the wet hands make a small balls and deep fry the balls.
5. Then Drain the excess oil and add in the sugar syrup immediately.
6. Soak the balls for 5-10 mins and remove carefully.
7. Juicy mittai is ready to eat.

Notes:
1. You can replace the brown sugar with white sugar.

2. If you a real look of thaen mittai you should add white sugar.

3. Your batter should be thick, so add little amount of water.

4. You can store it in an air tight container for 2-3 days.

Methods:
Soak the rice and urad dal for 4 to 5 hrs.

Transfer it to a blender.

Blend well.

Add baking soda.

Add red food color.

Mix well.

In a pan add brown sugar.

Add water.

Boil until the sugar dissolves.

Filter it.

Heat a oil in a kadai and make a balls with wet hands..

Deep fry it and drain excess oil and add in the sugar syrup immediately.

Soak it for 5min.

Drain it from sugar syrup.

Juicy mittai is ready to enjoy!!!!

 

 

Egg curry recipe with step by step pictures.

Egg curry is a spicy, flavorful and delicious recipe which i made yesterday with chapathi. It tastes yummy!!!! This egg curry is very simple and easy to make when you are not in mood to cook something elaborate.This can also be served with fulka, roti, pulao, coconut rice etc,..

 

Preparation time: 25 mins

Cooking time: 40 mins

yields : 4 persons

Ingredients:

4 Eggs

1-2 bay leaves/ brinji ilia

2 cinnamon/ patai

2 cloves/ krambu

1 cardamom/elaichi

½ tsp of fennel seeds/ sombu

2 slited green chilli

2 medium size finely chopped onions

1 medium size finely chopped tomato

½ of turmeric powder/ manjal podi

1 tsp of coriander powder/ malli podi

½ tsp of chilli powder/ milagai podi

1 tsp of Kashmiri chilli powder

½ tsp of garam masala

½ tsp of cumin powder/ jeeraga podi

Required salt

Oil

For grinding:

5-6 cashews

! tsp of poppy seeds/ Kasa kasa

¼ grated coconut

1tsp of cumin seeds/ jeera

1 tsp of fennel seeds/ sombu

7-8 garlic cloves/ poondu

A small piece of ginger/ inji

Instructions:

1. Take a pan and Boil the eggs with water and salt for 15 mins. Shell the eggs gently and cut them into pieces, keep it aside.
2. Soak the cashews and poppy seeds.
3. Grind the soaked cashews and poppy seeds, coconut, cumin seeds, fennel seeds, ginger, garlic. Blend it in a smooth paste.
4. Heat a kadai with oil; add bay leaf, cloves, cinnamon, cardamom, fennel seeds and green chilli saute for a while.
5. Then add onions and salt saute until it turns transparent, then add tomato and saute for 2 mins.
6. Then add all the turmeric powder, coriander powder, chilli powder, Kashmiri chilli powder, garam masala, cumin powder and water, cook for a min.
7. Then add grounded paste and water, cook it for 10 mins until the raw smell leaves.
8. After it is done then add boiled eggs and cook for 5 mins until the oil gets separated.
9. Serve it with hot rotis and chapathi.

Notes:

1. You can also pour 3-4 tsp of fresh cream for rich flavor.

Methods:

Boil the eggs with water and salt for 15 mins.

shell the eggs gently and Cut them.

Soak the cashews and poppy seeds.

Grind the soaked cashews and poppy seeds, coconut, cumin seeds, fennel seeds, ginger, garlic.

Blend it in a smooth paste.

Heat a kadai with oil; add bay leaf, cloves, cinnamon, cardamom, fennel seeds.

Add green chilli and saute it.

Add onions and salt saute until it gets transparent.

Add tomato.

Add all the spice powders.

Add a cup of water and cook for a min.

Add grounded paste and adjust the consistency with water.

Cook it for 10 mins until the raw smell leaves.

Add boiled eggs.

Cook for 5 mins until the oil gets separated.

Serve.

“Spicy egg curry is ready. Chapathi is the best combination for tis egg curry.Try it and let me know your comments”.

Preparation time: 15 mins

Cooking time: 30-40 mins

Serves: 5-6

Home style fish curry with step by step pictures.

This fish curry is little watery consistency. It is the best combination with hot white rice and with brown rice(Mattai arisi).

Ingredients:

Fish – ½ kg (I have used sankara fish you may use any kind of fish)

Turmeric powder/ Manjal podi – 1 tsp

Red chilli powder/ Milagai podi – 2tsp

Coriander powder/  Malli podi – 3tsp

Green chilli sliced – 2

Tamarind/ pulli- a lemon size

Salt

For blending:

Tomato – 2 medium size

Onion – 2 small size

Coconut grated – ½ cup

Cumin seeds/ jeera – 1tsp

Garlic/ poondu- 4-5 cloves

Curry leaves

For tempering:

Mustard seeds/ Kadugu- 1tsp

Shallots/ small onions- 2-4 chopped

Curry leaves

oil

Instructions:

1. Clean the fish with salt and keep it aside
2. Make a tomato puree.
3. Blend the Onion and coconut smoothly.
4. Blend Curry leaves, cumin and Garlic roughly.
5. Soak the tamarind in water.
6. Heat mud pot, Add tamarind water, turmeric powder, chilli powder, coriander powder and 3 cups of water and splited green chillies.
7. Then add tomato puree, onion coconut paste and salt, cook it for 15 mins.
8. Then add fish and cook it for 10 mins (Do not stir, Because the fish may break).
9. Finally, add the Roughly blended Curry leaves, cumin and Garlic.
10. For tempering, in a kadai add oil, shallots wait until it turns pink then add mustard, curry leaves and Pour it to the kulambu.
11. Fish kulambu is ready it is served with hot rice.

Methods:

Clean the fish with salt.

Soak the Tamarind and make a juice.

Blend the tomato.

Blend the Onion and coconut smooth.

Blend Curry leaves, cumin and Garlic roughly.

Heat mud pot, add tamarind water, turmeric powder, chilli powder, coriander powder.

Add 3 cups of water and green chillies.

Add tomato purie.

Add onion coconut paste and cook it for 15 mins.

Add fish.

Add required salt and cook it for 10 mins.

Finally add Roughly blended Curry leaves, cumin and Garlic.

For tempering, heat a kadai add oil and shallots wait until it turns pink.

Then add mustard seeds wait until it poops.

Add curry leaves.

Pour it in the kulambu and serve.

“Try it and let me know your comments below.”

Preparation time : 6 hrs
Cooking time : 20 mins
Makes: 8-10 dosas

Green gram dosa with step by step pictures.

Green gram dosa is served as a breakfast with kara chutney or coconut chutney. 

Ingredients:
Green gram/ pachai payiru – 1 cup
Jeera/ cumin – 1tsp
Green chilli- 4 medium size
Curry leaves
Salt
Sesame oil

Instructions:
1. Take a cup of green gram and soak it for 6 hrs or overnight.
2. In a mixer, add Soaked green gram, Jeera, Green chilli, Curry leaves and Salt, Blend it in a smooth paste.
3. Then transfer it in a mixing bowl and adjust the consistency with water
4. The consistency should like dosa batter.
5. Make a dosa and drizzle some sesame oil and serve.

Notes:
1. You can do toppings with onions, tomato, cheese,etc..

2. If you want you can add 2-3 tbsp of rice flour to make dosa crispy.

3.For this dosa you need not ferment the batter.

 

Methods:

Soak the green gram for 6 hrs.

In a mixer, add Soaked green gram, Jeera, Green chilli, Curry leaves and Salt.

Blend it smooth.

Make the batter in dosa consistency.

Make a dosa and drizzle some sesame oil.

Serve.

“Enjoy the yummy breakfast!!! It goes well with kara chutney. Do try it and let me know your comments”

Preparation time: 20 mins
Cooking time: 55-60 mins
Serves: 4-5 persons

Aloo mutton curry with step by step pictures.

Aloo mutton curry is easy and simple to make . It needs only basic ingredients that are easily available at home. It can be served with hot rice, puloas, Rotis etc..,

Ingredients:

Potato /Aloo – 2 medium sizes
Mustard seeds – ½ tsp
Hand full of Curry leaves
Sliced Small onions/ shallots – 1 cup
Salt to taste
For marination:
Mutton – ½ kg
Turmeric powder – 1tsp
Ginger garlic paste – 2 tbsp
Salt
For roasted Masala:
Coriander seeds/ Dhaniya – 2 tbsp
Fresh grated Coconut – ½ cup
Red chillies – 2
Kashmiri Red chillies – 5
Cashews 5-6
Cloves /Krambu – 2
Green Cardamom/ Yelakai – 2
Star anise / Anachipo- 1
Kalpasi / Black Stone Flower – 2
Cinnamon/Pattai – 1 inch
Fennel seeds / Sombu – 1 tsp
Poppy seeds/ Kasa kasa – 1 ½ tsp

Instructions:

1. Marinate the mutton with Turmeric powder, Ginger garlic paste and salt, marinate for 15 – 30 mins.
2. Dry roast all the listed ingredients and grind it in a smooth paste and keep it aside.
3. Heatnoil in a pressure cooker, add mustard and curry leaves after it poops add shallots and salt. Saute well.
4. Then add potato saute it for a min and add grounded masala and cook until the oil releases.
5. Add marinated mutton and 2 cups of water, pressure cook it for 5-7 whistles.
6. Serve with hot rice, rotis etc…

Methods to make:

Take mutton with washed and cleaned.

Add Turmeric powder, Ginger garlic paste and salt.

Mix well and marinate for 15 – 30 mins.

Take all the Dry masala ingredients.

Dry roast it.

Grind it in a smooth paste by adding required water.

Heat a pressure cooker with oil, add mustard seeds wait until poops.

Then add curry leaves.

Add small onions ans salt.

Saute until it turns brown.

Add potato.

Add grounded paste.

Add a cup of water.

Cook until the oil releases.

Add marinated mutton.

Add 2 cups of water.

Pressure cooks it for 5-7 whistles.

Make sure the mutton is well cooked.

Ready to serve.

“Make a try and let me know your comments below.” 

Preparation time: 5 mins

Cooking time: 15-20 mins

Makes: 1 cup of spice powder

Homemade Garam Masala with step by step pictures.

Garam masala is a mixture of ground spices which is used often for our Indian cuisine.This is my version of garam masala. This Garam Masala is very flavourful. It can be used for both veg and non veg recipes.

Ingredients:

Coriander seeds/ Moolu malli – 3 tsp

Fennel seeds/ Sombu – 3 tsp

Black pepper/Milagu – 1 tsp

Cumin seeds/ Jeera – 1 tsp

Nutmeg/ Jathikai – 1

Bay leaves/ brinji ellai- 2-3

Cloves /Krambu – 1 tbsp

Green Cardamom/ Yelakai – 1tbsp

Star anise / Anachipo- 5-6

Kalpasi / Black Stone Flower – 2 tbsp

Cinnamon/ Pattai – 2 tbsp

Kapok buds/ Marati mokku- 3-4

Instructions:

1. Heat a kadai, dry roast all the ingredients until it gets good aroma, it takes hardly 10-15 mins.
2. Transfer it to a plate and cool it down.
3. Blend it in a smooth powder.
4. Store it in an air tight container.

Notes:

1. You can keep in sunlight instead of dry roasting it.
2. For long shelf life you can store it in a refrigerator.
3. Garam masala is very strong masala because it is made with fresh ingredients.
4. Use only dry hands to take it.

Methods:

Heat a kadai, add Coriander seeds, Fennel seeds, Black pepper, Cumin seeds.

Dry roast until it gets good aroma and transfer it to a plate.

Add Cumin seeds, Nutmeg, Bay leaves, Cloves, Green Cardamom, Star anise, Kalpasi, Cinnamon, Kapok buds.Dry roast until it gets good aroma and transfer it to a plate.

Cool it for a while.

Transfer it to mixer.

Blend it smooth.

Garam masala is Ready to use.

“Avoid buying packed masala powder. Try this homemade Garam masala. It gives Good flavour and aroma. Do try it and leave your comments below.”

Preparation time: 10 mins

Cooking time: 40- 50 mins

Servings: 3-4 persons

Home style pav bhaji recipe with step by step wise pictures.

Pav bhaji  is famous street food in mumbai. Pav bhaji is the delicious blend of mix veggies, Butter and spices, served with Butter toasted pav buns and chopped onions. This post will guide you to make the pav bhaji at home. It is very  easy  simple to make.

Ingredients:

¼ cup of carrot

¼ cup of beans

¼ cup of potato

¼ cup of peas (I have used soaked peas. You can use fresh or frozen peas)

¼ cup of Capsicum

2 medium size finely chopped onions

3 medium size finely chopped tomatoes

2 tsp of ginger garlic paste

½ tsp of turmeric powder

2 tsp of Kashmiri chilli powder

1 tsp of red chilli powder

½ tsp of garam masala

½ tsp of cumin powder

¾ tsp of chat masala (optional)

2 tsp of pav bhaji masala

1 tbsp of lemon juice

Butter

Salt

Instructions:

1. Soak the peas for 8 hrs or overnight and chop all the veggies.
2. Pressure cooks the veggies for 3-4 whistles by adding a cup of water, turmeric powder, Kashmiri chilli powder and salt.
3. After it is done mash it with the masher.
4. Heat a kadai, add 1tsbp of butter, onions, tomatoes, ginger garlic paste and cook until the raw smell goes.
5. Then add cooked veggies, water and spice powders. Cook it for 10 mins.
6. On the other side, slit the wheat pav bun and toast it in the tawa with butter on the two sides.
7. After it cooks mash it with the masher and add lemon juice, turn off the flame.
8. Put some butter and serve with wheat pav bun toasted in butter.

Notes:

1. Butter is main ingredient of pav bhaji and gives the good flavour, So put lots of butter in it.
2. Add brocolli, cauliflower, sweet Corn, beet root etc as per your preference for variation and texture.
3. you can saute capsicum along with the onion also, But i have cooked along with veggies.
4. Mash the veggies until it has the texture that you prefer.
5. If you want attractive color of bhaji you can add beet root juice also.

Preparation Methods:

Chop all the veggies and soak the peas overnight.

In a pressure cooker add chopped veggies, Turmeric powder, Kashmiri chilli powder, salt and cover with water.

Pressure cooks it with 3-4 whistles.

Mash them well.

Heat a kadai, add 1 tbsp of butter.

Add finely chopped onions and saute it for a min.

Add finely chopped tomatoes.

Add ginger garlic paste.

Add 1 tsp of salt and saute it for 2-3 mins.

Then add boiled mashed veggies.

Add a cup of water.

In this I have used Everest pav bhaji masala but you use any other brands.

Add red chilli powder, garam masala, ½ tsp of cumin powder, chat masala, pav bhaji masala.

Cook it for 10 mins.

On the other side, slit the wheat pav bun and toast it in the tawa with butter on the two sides.

After it is done mash it slightly.

Then add lemon juice.

Put some block of butter and ready to serve.

“Yummy and delicious Home style Pav bhaji is ready Serve hot with butter toasted pav bun and with onions. Hope you like this recipe and make a try, Let me know How it turns. If you have any queries comment it below.”

Happy cooking !!!

 

Prepation time: 5 min

Cooking time: 15 min

Mades: 1-15 jamuns

Banana (Nenthira pazham) jamun recipe with step by step pictures.It is easy to understand for beginners.

Jamun is all time favourite in all occasions, they are like super cute and super tasty one. Banana(Nenthira pazham)jamun is different from other jamun. It is easy and Yummy too. Fried Nenthira pazham, cardamom and saffron is a unique flavour for jamuns. Make a Try and give your comments and feedbacks. 

Ingredients:

2 ripe Banana (Nenthira pazham)

1 cup of sugar

1 cup of water

½ tsp of Cardamom powder

Pinch of Saffron

Oil or Ghee

Instructions:

1. In a pan add water, sugar, cardamom powder and saffron, leave it to boil until the sugar get dissolves.
2. Take ripe bananas and cut them into round slices.
3. Then deep fry it in hot oil, Drain and put it in the sugar syrup.
4. Soak for 2-3 hrs and serve.

Notes:

1. Use only well ripe banana, then only the banana becomes soft after deep frying.
2. Instead of oil you can deep fry it in ghee, It gives the good flavour and aroma.
3. You can replace the sugar with brown sugar.

Methods:

In a pan add water, sugar, cardamom powder and saffron.

 

Boil until the sugar get dissolves.

Make sure bananas are ripe .

Cut them into round slices.

Prick the banana with folk.

Deep fry it in hot oil.

Flip over the banana .

Fry until it turns golden brown.

Drain and soak 2-3 hrs in the sugar syrup and Serve.

serve with joy!!!