Friday, 22 August 2014

Semiya Payasam/Semiya Kheer/Vermicelli Kheer Recipe

Semiya Payasam(Semiya Kheer or Vermicelli Kheer) is one of the easy to make payasam recipes. The best part is you will never fail with the recipe. It is very easy to make. Is it a festival day, special occasion or any auspicious day? Is it your family member's birthday? Semiya payasam is there to help us even if you do not have much time to allot for cooking. I choose semiya payasam as a dessert in case of unexpected arrival of guests. No cutting or sweating. It is very simple to make.



Mistakes to avoid:

1. Do not add more water and make it diluted. You will not get tasty semiya payasam.
2. Do not add a lot of sugar and you cannot eat it. Also, do not add very less sugar unless you are serving for a diabetic person.

Semiya Kheer


So, if you concentrate on the above points while making semiya payasam(vermicelli kheer), you can make a winning semiya payasam in few minutes. Every one can make semiya payasam very easily but it will be easy for you if you have the correct measurement with you. It will help you to save your time instead of going on trial and error method.


Vermicelli Kheer


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Tuesday, 19 August 2014

Pav Bhaji Masala Recipe - How to make Pav Bhaji Masala

Pav Bhaji Masala recipe I have given here is a no fail recipe. I have tried three times and it came out well. What to say about Pav Bhaji Masala? It is simply yummmmyyyyy.. Yes. It is absolutely a delicious dish.

Pav bhaji masala 

I thought Pav Bhaji Masala is a side dish only for Pav Bhaji. But my friend Amrutha broke my assumption by serving it with bread slices toasted with butter.  She made it really tasty and I had it as such in a plate. You can make it as a simple chat in the evening time in just 1 more step. Yes. Chop the big onions finely and mix it with the Pav Bhaji Masala. You are done. Squeeze lemon juice as much as you like. Make sure that you garnish with coriander leaves. Thats it. You also need to make sure that you do not prepare it so spicy. All set for a simple and easy chat. Believe me..

Serving Suggestion: Serve it as a chat as I explained before. Serve it as side dish for bread toast, plain bread, roti, poori.

Pav Bhaji Masala Chat

Okay, now let us see how to make Pav Bhaji Masala now.

Pav Bhaji Masala Recipe - How to make Pav Bhaji Masala:


Pav Bhaji Masala Recipe

Cooking Time:  30 mins    |  Serves: 2-3
Recipe Category : North Indian Gravies


Ingredients:


  • Big onion - 1 finely chopped
  • Tomato - 1 finely chopped
  • Ginger Garlic Paste - 1 tsp(or grind ginger -1/2 inch and garlic - 4 flakes)
  • Pav Bhaji Masala powder - 1 tbsp
  • Garam Masala Powder - 1/4 tsp
  • Red Chilli powder - 1/4 - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - As required
  • Sugar - 1 tsp
  • Water - As required
  • Coriander leaves - As required(Min 1 tbsp chopped)

  • Vegetables(Add at least 3 different vegetables. Potato and carrot are must for good taste)

  • Potato - 1
  • Carrot - 1 Medium size
  • Beans - 4 to 6
  • Capsicum - 1/4 cup finely chopped(optional)
  • Cauliflower - 1/2 cup(optional)
  • Peas - 1/4 cup(I did not add)

  • To Temper

  • Oil or Butter - 1 tbsp(Ghee also can be used for additional flavor)
  • Cumin seeds - 2 tsp

Instructions:

1. Pressure cook the vegetables and keep it ready. Mash the vegatables a little bit so that we will get the pav bhaji masala in gravy consistency. Do not mash it more. Just mash lightly. Heat oil or butter in a pan and saute cumin seeds till they crackle. Add big onion and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell goes off.

Pav bhaji masala recipe1

2. Add chopped tomato and saute till it turns mushy. Add mashed vegetables, turmeric powder, garam masala powder, pav bhaji masala powder, red chilli powder, salt, sugar and required water. Cover the pan and cook it for 10 minutes in low flame or till the spices blend with the gravy. The pav bhaji masala would give nice aroma and taste when it is completely cooked. There should not be any raw taste. Switch off the stove once done.

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Pav Bhaji Masala is ready to serve.

Pav bhaji masala

Notes:

1. Do not add more red chilli powder. Otherwise you can have it as chat. Also it will be more spicy.
2. Do not add more pav bhaji masala powder as the taste will become different.
3. Allow the masala to get completely cooked. Otherwise the taste will not be good.

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Wednesday, 13 August 2014

Poondu Rasam - Garlic Rasam Recipe

Poondu Rasam is how we call Garlic Rasam in Tamil. There is no need of instant rasam powder to make garlic rasam. At the same time, you can do it quickly in few minutes. It is an easy rasam recipe without rasam powder too.



Benefits of Garlic - Poondu Benefits:

Garlic(Poondu in Tamil) is a medicinal herb which is widely available everywhere. It prevents different types of cancers and it is good for people with high blood pressure, high cholesterol, coronary heart diseases, heart attack.

Adding garlic everyday in our daily food will be helpful to keep many diseases away.

Knowing the benefits of garlic, we should add garlic in our cooking daily at least in some dishes. Poondu kulambu and poondu rasam are easiest way to include more garlic in our diet. Most of the north indian gravies are also prepared with ginger garlic paste. It is not only for increasing flavor but also for their medicinal properties.

Poondu Rasam

Now, let us see how to make poondu rasam(garlic rasam) now.

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Friday, 8 August 2014

Milagu Kuzhambu - Milagu Kulambu Recipe- Pepper Kulambu

Milagu kuzhambu is not often prepared in every household. Pepper is called Milagu in Tamil. It is often ignored as it is hot. Milagu kuzhambu is used to prepare specially for the mothers post delivery at least for 15 days. We add more pepper in the milagu kulambu during that time. My mom gave me only milagu kulambu for 16 days after the delivery. It was a must to add lot of peppers during that time and my mom added gingelly oil in large quantity to make it edible.



Milagu kulambu tastes best with plain rice and curd rice. I like to have it with chapathi too. The best part is it stays good for so many days. So you can prepare it and keep it in fridge for later usage. It is travel friendly kulambu. You can keep it outside even for one day without refrigeration and use it on the next day.



Okay. Now let us see how to make milagu kuzhambu/Pepper kulambu at home. Please follow the same measurements to prepare it so that you do not over or under add pepper in the kulambu. It will be tasty and at the same time healthy. My hubby does not allow me to add pepper in rava dosa itself as it is hot. He was hesitating to try this kulambu. After my compulsion he had it. He liked it and had for both lunch and dinner:)


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Monday, 14 July 2014

Chana Chaat Recipe - How to make Chana Chaat - Beach Side Chana chat

Chana Chaat recipe I have shared here is one of the most healthy chat recipes. We are not adding any fried items like bhel, poori or papdi. Making chana chat is also quiet easy. Once you have the cooked chana in hand, you are 95 percent done and you have only 5 minutes task remaining to get a wonderful chana chat in hand. I would say it is definitely a healthy evening snack option for adults and kids.



Actually I had no plans to make this chana chaat. One day I soaked chana(white chicpeas, konda kadalai in tamil) overnight for making chana pulao for the next day lunch. I had a lot of chana leftover. So, I drained the excess water and kept in fridge for one more day for making chana masala for poori. But I was too busy to make it and I picked up this easy chana chaat recipe to use the leftover chana.



You must have tasted this chana chaat if you like eating chat items in beach. Now let us see how to make chana chaat.

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Tuesday, 1 July 2014

Beetroot Rice Recipe | Beetroot Pulao

Beetroot rice recipe is a very simple and healthy variety rice recipe. It is a good time saver since we do not need to cook any vegetables or kulambu separately. You can pack it in lunchbox too. The list of ingredients is also not quite big.

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Points to note:

Do not add more ghee as it will spoil the real flavor of beetroot rice. Do not add more chilli powder or ginger garlic paste too for the same reason.

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Side dish suggestion:

My favorite side dish for beetroot rice is plain curd. Onion raitha, Boondi raitha, pappad and fryums also act as great accompaniments.

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Now, let us see how to make beetroot rice/beetroot pulao.

Beetroot Rice Recipe - Beetroot Pulao

Prep Time: 25 mins    |  Serves: 2
Recipe Category : Main course - variety rice


Ingredients:


  • Plain Rice or Basmathi rice - 1 cup
  • Beetroot - 1 cup chopped into small cubes
  • Big onion - 1 chopped lengthwise
  • Tomato - 1 finely chopped
  • Coconut milk - 1 cup taken from 3 tbsp grated coconut
  • Coriander powder/Dhaniya powder - 1 tsp
  • Red Chilli powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - As required
  • Curry Leaves - few
  • Cinnamon - 1/2 inch stick
  • Cardamom/Elachi - 1
  • Bay leaf - 1
  • Oil - 1 tbsp
  • Ghee - 1-1.5 tsp to sprinkle and mix with cooked beetroot rice
  • Oil - 1 tbsp

Instructions:

1. Heat oil in the pressure cooker or a pan. You can either do it directly in pressure cooker. Or you can do it in a pan and transfer it into a cooker. Saute cinnamon, cardamom and bay leaf till nice aroma comes.
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2. Add ginger garlic paste and saute till nice aroma comes.

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3. Add chopped onions and saute till they turn translucent.

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4. Add chopped tomatoes and saute till till they turn mushy.

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5. Add chopped beetroot, coriander powder, turmeric powder and red chilli powder. Saute for 2 minutes.

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6. Add rice and saute for a minute. Add water and required salt.

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7. Pressure cook the rice for 2-3 whistles(based on your cooker) in high flame and 5 minutes in simmer. Once the rice is cooked and pressure gets released, sprinkle ghee and mix well with a fork. Do not mix too much since the beetroot rice will become mushy.

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Now, tasty and healthy beetroot rice is ready.


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Friday, 20 June 2014

Homemade Sambar podi Recipe - How to make Sambar powder at home

Homemade Sambar podi/Sambar powder is always better when compared to the store bought one. By making the sambar podi on our own, we can assure the quality and purity. There is no doubt about the hygiene and added preservatives too.



Also, you have the flexibility to adjust the quantity of the ingredients you add according to your preference and taste. For example, if you want it to be more spicy, you can add more red chillies than the mentioned quantity. I have not added pepper in this recipe. If you like, you can add.

And, I was too busy last week in setting up my online boutique - https://www.facebook.com/fashneeds last week. I kindly request you to check out the collection there and I am sure you will like them as much as I do. You buy salwar kameez, churidars, kurtis and lehengas in lowest price. I can give special discounts to my blog readers too especially.

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