Prepation time : 10 mins

Cooking time: 30 min

Serves: 4-5

Schezwan Baby corn recipe with step by step pictures

Schezwan Baby corn is a snack or starter recipe which has crispy baby corn and spicy Homemade Schezwan Sauce in it. I tried schezwan sauce, it turned out very well and then made couple of dishes from this sauce. Today i have used Homemade Schezwan Sauce.

Ingredients:

5 Baby corns

2 tbsp of corn flour

½ tsp of pepper powder

½ tsp of jeera powder

4-5 cloves of garlic

1 inch of ginger

1 onion

2-3 green chillies

Little of Spring onion

1 tsp of soy sauce

I tsp of tomato sauce

2 tsp of Homemade Schezwan Sauce

or ready made schezwan sauce

½ tsp of brown sugar

Oil

Salt to taste

Instructions:

1. In a chopper, add garlic, ginger, onion, green chillies and chop it well.
2. Cut the baby corn into slices.
3. In a pan, add baby corn pieces, Salt and cover them in water, cook it for 3-4 mins.
4. After it is cooked, transfer into a mixing bowl and then add corn flour, pepper powder, jeera powder and salt, mix and marinate for 15 mins.
5. Then Deep fry the corn and keep it aside.
6. On the other side, heat a kadai with the oil, add chopped ingredients and spring onions , saute until it turns brown.
7. Then add soy sauce, tomato sauce, Homemade Schezwan Sauce, brown sugar, salt and required water, cook it for 2 mins.
8. Then add fried baby corns and toast until the water gets evaporates.
9. Garnish with spring onions and serve hot.

Methods to make:

In a pan, add baby corn pieces, Salt and cover them in water, cook it for 3-4 mins.

Drain and set aside.

Then add corn flour, pepper powder, jeera powder and salt.

Mix and marinate for 15 mins.

Deep fry the Baby corn.

Drain and set aside.

In a chopper, add garlic, ginger, onion, green chillies. (It is a prestige chopper it makes our chopping work easy )

Chop it well.

Heat a kadai with the oil, add chopped ingredients.

Add spring onions.

Add soy sauce.

Add Homemade Schezwan Sauce.

Add tomoto sauce and a cup of water .

Add required salt in it.

Add brown sugar (Instead of it, you can add sugar)

Let them cook for 2-3 mins.

Add fried baby corns until the water gets evaporate.

Ready to serve.

“I would love to hear from you.If you have made this recipe then leave your comment and suggestion it below.”

 

Preparation time: 5 min

Cooking time: 15 min

Makes: 10 – 12 burfies

Flax seed Dates Burfi recipe with step by step recipe with pictures

Flax seed Dates Burfi is a healthy snack and simple to make it. It is very much easier for beginners. I have used Dates and you can compensate with milkmade or honey. While you are using milkmade or honey reduce the quantity of it.

Ingredients:

¾ cup of Flax seeds

1 cup of dates

1 tsp of white sesame seeds

¼ tsp of cardamom powder

1 tsp of brown sugar

Instructions:

1. In a mixer, Coarsly blend Dates and Flax seeds separately.
2. Heat a kadai dry Roast the sesame seeds, blended Flax seeds and roast until it turns aromatic.
3. Then add blended Dates and mix.
4. Add Brown sugar and cardamom powder and mix well.
5. Transfer to the plate and press with the glass until it holds shape.
6. Cut into pieces and serve it.

Methods:

In a mixer, add Dates and blend it coarsely.

 

Add flax seeds and blend it coarsely.

 

Heat a kadai dry Roast the sesame seeds.

Add blended Flax seeds and roast until it turns aromatic.

Add blended dates and mix well.

Add Brown sugar.

Add cardamom powder.

Mix well.

Tranfer to the plate and press with the glass until it holds shape.

Cut into pieces and serve.

“Do try and let me know how it turns out for you and comment it below.”

It is very easy and simple dish to gulp. It has one pot nutrition and completes the diet. You can have this before going for your workout because it gives a energy.

Cooking Time: 10 mins              Preparation Time: 5 mins

Servings: 2                                   Category: Smoothie

Ingredients required:

Dark chocolate – 3 squares

Banana – 3 medium size

Milk (boiled milk)- 1 cups

Dates and nuts (cashew, pista, Almond) – ¼ cup

Honey – 2 tsp

Instructions:

1. Soak nuts and dates in a hot water, soak it for 10 mins.
2. Slice banana into small pieces
3. In a mixer add 1 cup of milk, soaked nuts, sliced banana, dark chocolate, Honey until it reaches smooth consistency.
4. Ready to serve Chill !!!

Note:

1. You can add brown sugar/ sugar instead of honey.
2. You can use cocoa powder instead of chocolate bars.
3. You can add variety of nuts like walnut, raisins .
4. You can add ice cubes to serve chill.

Methods:

Gather the ingredients

 

Soak the nuts and dates

Take a blender. Add in sliced banana.

Add soaked nuts and dark chocolate.

Add 2 tsp of Honey.

Add 1 cup of milk.

Blend it until gets smooth consistency.

Ready to serve with grated chocolate sprinkled on top.

Yumm!!!! Please try and comment it below.

Preparation time: 10 mins

Cooking time: 40 mins

Servings: 3-4

Chichinda Kofta gravy / Snake gourd Kofta gravy with step by step wise pictures.

Ingredients for making kofta:

1 cup of grated Snake gourd/ Chichinda / Pudalangai

2tsp of corn flour

½ of turmeric

½ tsp of chilli powder

½ jeera powder

Required salt

Ingredients for blanching:

2 medium size oinion

4 small tomato

7 almond

7 garlic cloves

A small piece of ginger

Ingredients For gravy:

2 tbsp of oil

1 bay leaf/ brinji illai

1 green cardamom/ elaichi

1 star anise / annachi poo

1 cinnamon / pattai

1 annachi mokku

½ of turmeric powder

1 tsp of chilli powder

1 tsp of Kashmiri chilli powder

½ tsp of garam masala

½  tsp of fennel powder / sombu podi

¼ cup of curd

½ tsp of brown sugar

Coriander leaves

Salt to taste

 

Instructions to make:

1. Take all the blanching (boiling vegetables for a short time) vegetables and chop roughly, In a pan add all the vegetables and blanch it, Grind it in smooth paste.
2. Grate the snake gourd and squeeze the juice (it will be used in gravy later).
3. In a mixing bowl, add all the Kofta ingredients and mix well, make a ball and roll the balls in corn flour and deep fry it.
4. Heat a kadai with oil, add bay leaf, cinnamon, cardamom, star anise, annachi mokku and fry it well.
5. Then add grounded paste and cook it for 5 min.
6. After it is done, add turmeric powder, chilli powder, Kashmiri chilli powder, garam masala, fennel powder and salt, Cover with lid and cook for 10 mins.
7. Add snake gourd extract, curd, brown sugar and kofta cook for 2-3 mins.
8. Garnish with coriander leaves.

Notes:

1. Do not over cook the kofta after adding in gravy.
2. You can compensate cashews instead of almonds.

Methods:

Cut all the blanching ingredients.

Blanch it and blend it in a smooth paste.

Grate the snake gourd and squeeze the water in it.

Take all the kofta ingredients .

Mix well.

Make it in a ball.

Coat them in corn flour and here i have flatten it (if you want you can keep it in ball shape).

Deep fry it.

Take the fried balls and keep it aside.

Heat a kadai with oil, add bay leaf, cinnamon, cardamom, star anise, annachi mokku and fry it well.

 

Add the grounded paste and cook it for 5 mins.

Add turmeric powder, chilli powder, Kashmiri chilli powder, garam masala, fennel powder and salt.

Cover with lid and cook for 10 mins.

Add snake gourd water.

Add curd.

Add brown sugar.

Add fried kofta and it for 2-3 mins.

Garnish with coriander leaves and serve with rotis and chapathis.

“Try it and leave your comments and feedback below. If you want me to share any recipes leave it below”.

 

Cooking time: 20 min

Serves: 3-4

Wheat Rava Kesari bath with step by step pictures.

Kesari is a pretty common Indian dessert which is made as a quick fix dessert on many special occasions. And my mom used to prepare Kesari on many occasions. Today i used broken wheat instead of the regular semolina/ Rava. It is very easy and healthy sweet by adding wheat rava, Brown sugar, cashews etc., it tastes so divine and Yum !!! It is even better than the regular Kesari made from semolina/ Rava .

Ingredients:

1 cup of Wheat rava

1cup of Brown sugar

4 cups of water

8- 10 Cashews

10- 12 Raisins

¼ tsp of cardamom powder

5-6 tbsp of Ghee

Instructions:

1. Heat a kadai with 2 tbsp of ghee and fry cashews and raisins and keep it aside.
2. On the same kadai add Wheat rava with the remaining ghee fry for 2-3 mins until it gets a good aroma.
3. Then add 3 cups of water and let it cook until the water gets absorbed.
4. On the other side, take a pan add 1 cup of water and brown sugar and boil until the brown sugar melts.
5. After the rava gets cooked, add cardamom powder.
6. Then strain the melted brown sugar and add in it.
7. Leave it to cook for 3-4 min.
8. Then add remaining ghee and fried nuts.

Notes:

1. Stir continuously to avoid forming lumps.
2. If you don’t like the flavour of brown sugar, you can add sugar or jaggery or palm sugar, But it changes the flavour.
3. If you want it to be colourful you can add food colour in it.
4. Adding of more ghee gives the nice aroma and flavour.
5. After adding sugar and cook for a minute, If kesari is at right consistency, you can switch off the stove immediately. If it is still watery, then you can keep it for few more minutes, until you get the correct consistency.

Direction to make:

Heat a kadai with 2 tbsp of ghee and fry cashews and raisins and keep it aside.

On the same kadai, add wheat rava (stir well to avoid forming lumps) and fry it for 2-3 mins.

Add 3 cups of water.

Cook until the water gets absorbed.

Then add cardamom powder.

Take a pan add 1 cup of water and brown sugar and boil until the brown sugar melts.

Strain the brown sugar and add in it.

Cook until it attains a right consistency.

Add the remaining ghee.

Add roasted nuts.

Stir well and serve hot.

“This wheat rava kesari bath turned out really good. Hope you can try it and leave your feedbacks and comments”.

Preparation time: 40 mins

Cooking time: 10 mins

Makes: 2 cups

Schezwan sauce with step by step photos – a fusion of indo chinese recipe of a spicy and hot red chilli sauce.

Schezwan sauce can be used for variety of recipes like Schezwan noodles, Schezwan chicken, Schezwan Paneer, Schezwan fried rice etc. Schezwan sauce is served with potato wedges, cutlets, french fries, Spring roles and momos, Even with the Indian snacks it goes amazingly well. 

Ingredients:

15 Kashmiri red chillies

3-4 tbsp of Sesame oil

¼ cup onions, finely chopped

¼ cup Garlic, finely chopped

2tbsp Ginger, finely chopped

2tbsp of lemon juice

1tbsp of Soy sauce

2 tbsp Tomato sauce

1 tbsp Brown sugar

Salt to taste

Instructions:

1. Soak the Kashmiri red chillies in warm water for ½ an hour and grind in a smooth paste with required water.
2. Finely chop ginger, garlic and onions
3. Heat a kadai. Add sesame oil. After it gets heated, add chopped ginger, garlic and onions until it turns golden brown.
4. Add chilli paste and saute for a minute.
5. Then add soy sauce, lemon juice, tomato sauce, brown sugar, salt and ¼ cup of water.
6. Cook for 3-4 mins until oil starts to appears on side.
7. After it cools down store it in an air tight container and refrigerate for upto 3-4 weeks.

Notes:

1. Add more oil for longer shelf life, oil should be floating on top of the sauce container.
2. You can replace lemon juice with vinegar also.
3. If you want spicy, use normal red chillies by removing seeds.
4. You can substitute brown sugar with sugar.
5. You can add Sichuan pepper for authentic Schezwan sauce.

Directions:

Soak the Kashmiri red chillies in warm water for ½ an hour and grind in a smooth paste with required water.

Take all the ingredients.

Heat a oil in a kadai.

Add ginger and garlic and saute for a minute.

Add onion saute until it turns golden brown.

Add Kashmiri redchilli paste and cook a minute.

Cook for a minute.

Add tomato sauce, soy sauce and lemon juice and mix well.

Add brown sugar, salt and 1/4 cup of water.

Cook it for 4-5 min until oil get separated.

“Do try it and leave your comments below”

 

 

Cooking time: 20 min                   

Preparation time: 10 min

Yield:  3-4 members

Peanut capsicum rice is simple and delicious recipe to make with regular ingredients . This recipe can be made with leftover rice. This is awesome unique recipe. surely give a try. comment and give your feedback.  

Ingredients required:

Boiled rice – 2 cup

Boiled peanut – ½ cup

Capsicum – 1

Onion – 1 medium size

Tomato – 1 small size

Garlic – 3-4 cloves

Carrot – 1 medium size

Black pepper powder – ¼ tsp

Red chilli flakes – ¼ tsp

Jeera powder – ½ tsp

Coriander leaves

Salt to taste

oil

Instructions:

1. Chop onions, Garlic, tomato, capsicum and grate the carrot.
2. Heat oil in a kadai and saute all the vegetables, then add salt and boiled peanuts.
3. Saute it for 2 mins, add jeera powder and chilli flakes.
4. Then add Boiled rice and mix well.
5. Finally add pepper powder and garnish with coriander leaves.

Notes:

1. You can replace chilli flakes with chilli powder, if chilli flakes is not available.
2. If you want less spicy you can reduce chilli flakes and pepper.

Directions to make:

1. Heat 3-4 tablespoons of oil over medium flame. Add garlic.

2. Add onions and salt.

3. Add tomato, capsicum and carrot.

4. Saute for a minute until raw smell goes off.

5. Then add boiled peanuts.

6. Add jeera powder.

7. Add redchilli flakes.

8. Add boiled rice and mix well until the masala gets coated.

9. Add pepper powder.

10. Garnish with coriander leaves.

11. Spicy and flavored peanut capsicum rice is ready to serve.

 

Cooking Time: 20 mins                     Preparation Time: 5 mins

Makes:  10-12 laddu                   

Laddus are a popular sweet across India and is a common feature during all festivals or special occasions. This variation is made with millet flours and is equally delicious as the regular laddus. Infact you can make this with any flour, they taste yum..This one is made with millet flour and it is so healthy. I hope you will love this and let me know how it turned out..

Ingredients required:

Cholam mavvu / sorghum flour / Jowar – ¼ cup

Kambu mavvu / pear millet flour/ Bajra – ¼ cup

Kezhvaragu mavvu/ finger millet flour / Nachni – ¼ cup

Gothumai mavvu / Wheat flour / Atta – ¼ cup

Vellam / Jaggery – ¾ cup

Cashews – 5-6

Pistachios – 5-6

Raisins – 10-12

Ghee – 3 tbsp

Instructions:

1. Heat ghee in a kadai and Roast the cashews, Pistachios, Raisins and keep it aside.
2. On the same kadai roast the millet flours until it gets good aroma(It takes around 6-7 mins).
3. Take a pan add jaggery and ½ cup of water and place it over a medium flame and, Stir continuously until jaggery has fully dissolved. Strain to remove impurities.
4. Add the jaggery syrup and roasted nuts in the roasted millet flours.
5. Mix well and make laddus when it hot. Healthy snack is ready to eat.

Notes:

1. The mixture should be like forming ladoos. If it is too dry you can add more ghee.
2. Instead of jaggery you can compensate with sugar or palm sugar or brown sugar.
3. You can store this ladoo for a week or even more in a air tight container.

Methods:

1. Heat ghee in a kadai, Roast the nuts and keep it aside.

2. Take a pan, add jaggery.

3. Add ½ cup of water.

4. Boil the jaggery until it dissolves.

5. On the same kadai roast the millet flours until it gets good aroma(It takes around 6-7 mins).

6. After it gets toasted, transfer it to a bowl.

7. Add the Strained jaggery syrup.

8. Add roasted nuts.

9. Mix well.

10. Make tight laddus when it is little hot. Millet laddus is ready.

“Healthy and delicious millet laddu is ready to eat. Try it and share your  comment and suggestions in the comment box”.

 

Cooking time: 30 min                Preparation time: 30 min

Servings: 4-5

Pulao is the basic indian recipe with some added flavour. To make it Different and crunchy, I added toasted breads in it. This detailed step by step recipe post will teach you how to make pulao at home with basic pantry ingredients.serve with hot gravies and curries.

Ingredients:

Basmathi rice : 2 cups

Bread – 4-6

Coconut milk – 2 cups

Carrot – 2 medium with

Beans – 9-10

Onion – 1 medium

Ginger garlic paste – 1 tbsp

Green chilli – 3

Bay leaves – 1

Green Cardamom/ Yelakai – 1

Star anise / Anachipo- 1

Kalpasi / Black Stone Flower – 1

Cinnamon/Pattai – 1 inch

Garam masala – ½ tsp

Half Lemon

Mint/ pothina

Oil

Salt to taste

Instructions:

1. Soak the basmathi rice for 30 min.
2. Heat oil in a Pressure cooker, add Bay leaves, Green Cardamom, Star anise, Cinnamon, onions and Saute well until it turns golden brown.
3. Add ginger garlic paste, required salt, mint leaves, green chilli, carrot and beans and saute it for 2 mins.
4. Add 2 cups of coconut milk, 2 cups of water, garam masala, lime juice and basmathi rice, leave it to boil.
5. Then add Chopped coriander and mint leaves pressure cook it for 2 whistles.
6. Toast the bread in a tawa and cut bread into pieces.
7. After the pressure releases convert into another bowl and add the toasted breads and mix well, Ready to serve.

Methods:

1. Soak the basmathi rice for 30 min.

2. Heat oil in a Pressure cooker, add Bay leaves, Green Cardamom, Star anise, Cinnamon.

3. Add onion and saute until it turns golden brown.

 

4. Add ginger garlic paste and required salt.

5. Add hand full of mint leaves.

6. Add carrot, Beans and green chilli.

7. Saute it for 2 mins.

8. Add 2 cups of coconut milk and 2 cups of water.

9. Add Garam masala.

10. Add lime juice and leave it to boil.

11. Add soaked basmathi rice.

12. Garnish with Chopped coriander and mint leaves.

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

14. Toast the bread in a tawa and cut bread into pieces.

15. After the pressure releases convert into another bowl and add the toasted breads.

16. Mix well and ready to serve.

“Vegetable Bread puloa is ready to serve with hot gravy. Do try it comment it below. “

 

Preparation time : 10 mins                Cooking time: 30 mins

Servings : 3-4

Ingredients:        

Mushroom – 2 cups

Green Capsicum – 1

Onion – 1 large

Tomato – 1 medium

Ginger garlic paste – 1 tbsp

Turmeric powder / manjal podi – ¼ tsp

Red chilli powder / millagai podi –  ½ tsp

Kashmiri red chilli powder – 1 tsp (Optional)

Coriander powder / malli podi – 1 tsp

Cumin powder/ Jeera powder – ½ tsp

Bay leaves – 1

Green Cardamom/ Yelakai – 1

Star anise / Anachipo- 1

Kalpasi / Black Stone Flower – 1

Cinnamon/Pattai – 1 inch

Grated coconut – ½ cup

Poppy seeds / Kasa kasa  – 1 tsp

Cashew nuts – 4 -5

Oil

Salt to taste

Instructions:

1. Soak poppy seeds and cashew for 15 min, In a mixer add coconut, soaked poppy seeds and cashew, grind it in a smooth paste.
2. Heat oil in a Pressure cooker, add Bay leaves, Green Cardamom, Star anise, Kalpasi, Cinnamon, onions and required to salt, Saute well.
3. When onion turns golden brown add ginger garlic paste, tomato and capsicum.
4. Then add turmeric powder, coriander powder, Kashmiri chilli powder, chilli powder, Garam masala and add cup of water, Cook until the raw smell leaves.
5. Then add mushroom, grounded paste and adjust the consistency with water. Pressure cook it for 3-4 whistles.
6. Ready to serve.

Methods:

1. Soak poppy seeds and cashew for 15 min.

2. In a mixer add coconut, soaked poppy seeds and cashew, grind it in a smooth paste.

3. Heat oil in a Pressure cooker, add Bay leaves, Green Cardamom, Star anise, Kalpasi.

4. Add onion and required salt.

5. Add ginger garlic paste.

6. Add tomato and saute until it turns mushy.

7. Add capsicum.

8. Then add turmeric powder, coriander powder, Kashmiri chilli powder, chilli powder, Garam masala.

9. Add required water and Cook until raw smell leaves.

10. Add mushroom.

11. Add grounded paste.

12. Pressure cook it for 3-4 whistles.

13. Ready to serve.

“Spicy mushroom capsicum gravy ia ready to serve with pulaos, roti, chapathi, idly or dosa. Do try it and comment it below”