Thursday, 18 December 2014

Cauliflower pepper fry / side dish for rice / gobi pepper fry

Cauliflower pepper fry - easy and tasty side dish for rice made with cauliflower and sauteed with pepper.  I love the peppery taste of this dish.  I made this quick dish yesterday and served it along with rice and sambar.  Cauliflower is one such vegetable which all of us like equally at home (other than potatoes).  So I try various recipes with cauliflower both from north and south.  Now to the recipe..


Ingredients required


cauliflower1 (medium)
oil2 tablespoon
mustard seeds1/2 teaspoon
dry red chilli1
ginger garlic paste1/2 teaspoon
onion1
fennel seeds 1/2 teaspoon
green chilli 1
black pepper powder1 teaspoon
saltto taste
turmeric powder 1/2 teaspoon
curry leaves few



Method

1.  Wash cauliflower, cut into florets.


2.  Boil water in a pan along with salt and turmeric powder.  Turn off the flame.

3.  Dunk the florets in water in such a way that they are completely immersed.


4.  Cover it and leave it for 2 minutes.

5.  After 2 minutes, drain water completely and dry the florets on a kitchen towel.


6.  Slice onion, keep it aside.

7.  In a pan heat oil, splutter mustard seeds.  Then add fennel seeds, dry red chilli and saute for 2 seconds.


8.  Next add ginger garlic paste, green chillies and saute nicely till the raw smell goes off.

9.  Add the sliced onions, and saute nicely till it becomes translucent.


10.  Next add cauliflower florets to this.  Mix well.  Next add pepper powder, salt and mix well.


11.  Sprinkle little water and cook covered till the florets become soft.


12.  Remove from flame, toss once again and serve hot with rice.


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below. This will keep me motivated.  

Enjoy cooking and serving
nandoo

Tuesday, 16 December 2014

Shikanji or Shikanjvi recipe - how to make shikanji - nimbu pani recipe - Indian lemonade

Shikanji or shikanjvi is a traditional lemonade of North India and Pakisthan.  It is a summer cooler. It can be made in bulk stored in the fridge.  Shikanji is made in the same manner as we prepare South Indian lime juice or narnaga vellam except that it contains cumin powder and makes use of black salt. Though, I had heard about shikanji, I tasted this for the first time at hotel Gramin in bangalore.  It tasted great.  Then I tried making it at home and makes it very often now a days.

If you are looking for more beverage recipes then do check watermelon mint juice, kesar lassi, apple milkshake, mango lassi, sweet lassi, sambharam, banana strawberry milkshake, choco banana milkshake, mango milkshake,  avocado milkshake , fig milkshake , masala paal

Method of preparing shikanji is very easy.  Take water in a bowl, add lemon juice, salt, sugar, cumin powder into it, mix well, pour it into glasses.  Add ice cubes and garnish with mint leaves.  Do try it, it tastes great.  Now to the recipe..

Ingredients required


lemon juice2 tablespoon
water2 glasses
cumin powder1 teaspoon
rock salt or black salt1/2 teaspoon
sugar3 tablespoon
mint leavesfor garnishing
ice cubes few




Method


1.  Take 2 cups of water in a jar.

2.  Squeeze lemon juice directly into water.  Next add salt, sugar, cumin powder and mix well till sugar dissolves.

3.  Pour shikanji into glasses.

4.  Add ice cubes and garnish with mint leaves.

5.  Serve immediately.  You can also make shikanji and chill in fridge and then serve.


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Monday, 15 December 2014

Potato roast / how to make potato roast / easy potato recipe / no onion no garlic recipe

Potato roast - is an easy to make side dish for rice made with potatoes and spices.  This is a recipe with no onion or garlic in it and a very easy recipe.  I usually prepare urula kizhangu mezhukkupuratti which is our favorite. But at times when I am very busy, I prepare this easy roast which goes well with curd rice or with rasam rice.

Method of preparing potato roast is very easy.  Pressure cook the potatoes, saute it with spices, isn't easy?  This is my mother in law's recipe and I have seen her preparing this many a times and it tastes great.   Now to the recipe..


Ingredients required


oil1 1/2 tablespoon
mustard seeds1/2 teaspoon
asafoetida powdera pinch
turmeric powder1/4 teaspoon
red chilli powder1 teaspoon
curry leaves few
potatoes 3 (medium)
salt to taste



Method

1.  Cook potatoes in a pressure cooker for 3 whistles or until they are cooked.

2.  Peel the skin and cut them into cubes.  Keep them aside.

3.  In a pan, heat oil, splutter mustard seeds.  Then add curry leaves and saute for a few seconds.

4.  Next add the diced potatoes and stir well.

5.  Then add turmeric powder, red chilly powder, salt and asafoetida powder.  Mix well so that the masala coats the potatoes.

6.  Reduce the flame to low and simmer for 10 minutes until the potatoes turn light golden around the edges.

7.  Keep on turning at regular intervals to ensure even crisping and roasting of potatoes.

8.  Garnish with coriander leaves. Potato roast is ready.

9.  This can be served with curd rice, rasam rice or also with sambar rice.


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo

Friday, 12 December 2014

semiya kesari



Semiya kesari is a very easy to make recipe, and is also one of the tastiest snack which makes use of very less amount of ghee. At home kids love semiya kesari equally as rava kesari.  Now to the recipe. Check out for rava kesari recipe here. 




Ingredients required

vermicelli / semiya1 cup
water2 cups
ghee3 tablespoon
sugar1 cup
food colora pinch
cashews 10 - 15
cardamom powder1/4 teaspoon


Method

1.  In a pan add ghee, and roast the cashews till they change color. Transfer it to a plate. 


2.  If you are using vermicelli which is not roasted, then add 1 teaspoon of ghee in a pan and roast vermicelli on low flame, until it becomes golden brown.  


3.  Meanwhile add 2 cups of water in a pan and bring it to boil.  


4.  Add boiling water into the vermicelli.  As it boils, stir gently in medium flame and vermicelli gets cooked fast.  Once the entire moisture gets evaporated, add sugar and elaichi powder.  Sugar will start to melt and get loosened up.. 


5.  Now add food color, mix well.  Keep stirring continuously, until it starts thickening.  Then add 1 teaspoon of ghee, mix it well 



6.  Once it starts leaving the sides of the pan, add roasted cashews, mix well and turn off the stove. 

7.  Serve hot. 







linking to 

easy and simple foods

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

enjoy cooking and serving 
nandoo

Tuesday, 4 November 2014

Semiya upma / Vermicelli upma / easy breakfast recipe


Semiya upma - also called as vermicelli upma is an easy to make and tasty breakfast item. It is a very popular South Indian breakfast item with loads of vegetables.  It is very great for a breakfast or snack.

Semiya is very popular for semiya payasam and apart from that kesari, upma, idli and there many other items which are prepared from semiya.  I make semiya upma atleast twice a week either for breakfast or for snack.

In this semiya upma recipe, I have added coconut, but it is quite optional.  If you don't want coconut, you can add lemon juice and coriander leaves.  Now the recipe..


Ingredients required


semiya / vermicelli1/2 cup
carrot1 (small)
beans 2 - 3
potato1 (small)
onion1 (medium)
saltto taste
water1  cup 
coconut (optional)1 1/2 tablespoon

for tempering
oil2 tablespoon
mustard seeds1/2 teaspoon
channa dal1 teaspoon
urud dal1 teaspoon
green chilli (slit)1
dry red chilli1
hing / asafoetida powderone pinch
ginger (chopped)1 piece



Method

1.  In a pan, dry roast vermicelli till it becomes golden brown color.  Take care to roast in low medium heat so that it gets evenly roasted.  (If  you are using roasted vermicelli, you can use it directly.  ).  Transfer it to a bowl and keep it aside.


2.  In the same pan, heat oil.  When the oil is hot enough, splutter mustard seeds.  Then add the ingredients mentioned under the heading "for tempering".  Saute for a few seconds.


3.  Now add chopped onion and saute till it turns translucent.


4.  Next add the vegetables and little salt and saute well.


5.  Now add water, salt and bring it to boil.  Add roasted vermicelli, stir it well.



6.  Reduce the flame, cover the pan and cook till all the moisture is absorbed and veggies are cooked well.


7.  Next add grated coconut, mix well and smear coconut oil on top.  Mix well.  Turn off the stove.


8.  Serve it hot.




Tips:

1.  It is very important to roast vermicelli in low flame so that it gets roasted evenly.  This is a very important step to get nice upma. 

2.  Instead of coconut, you can try lemon juice and sprinkle some coriander leaves on top.  It tastes great.  

Check here for other upma varieties:

1.  rava upma
2.  aval upma
5.  oats upma

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo

Monday, 3 November 2014

Masala paal recipe - masala milk

Masala paal -is a famous beverage in many of the restaurants in Chennai.  The first time I tasted this was in Saravana Bhavan.  I saw many people drinking hot yellow color milk.  Then my husband told me that it is masala paal.  I tried it and it was awesome.  I was planning to make this for a long time and today, I made this after referring to subbus kitchen, Chitras food book.  Now to the recipe..


Ingredients required

almonds / badam10 - 15
milk2 cups
cloves2
cardamom / elaichi1
cinnamon1 small piece
sugar2 1/2 tablespoon
nutmeg powdera pinch (optional)
pista2 -3 (for garnishing)
saffron strandsfew



Method

1.  Soak almonds in hot water for 30 minutes.  After 30 minutes, take it out, and peel off the skin.



2.  Take 2 tablespoons of warm milk, add saffron strands to it and keep it aside.


3.  Grind almonds together and make a paste.  Keep it aside.


4.  In a pan, add milk, cardamom, cloves and cinnamon.  Boil in medium flame till the entire quantity gets reduced to 3/4.  Now add ground badam paste and saffron milk.  Boil it for another 5 - 6 minutes.


5.  Finally garnish with pistachios.  Mix well and remove from flame.


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook and twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Sunday, 2 November 2014

Travancore sambar /Thiruvithamkoor sambar

Sambar -is a side dish which is made with lentils, vegetables and tamarind and is very popular in South India.  Sambar is made with vegetables like okra, ash gourd, brinjal, drumstick, radish, carrot, pumpkin, and potatoes.  It is served as a side dish for rice.  It is also served as a sidedish for breakfast items like idli and dosa.  

There are various kinds of sambar available and from state to state and region to region this variation can be found.  I always prepare traditional palakkadan sambar with roasted coconut and other spices. Today, I have tried another variation of sambar called as Travancore sambar / Thiruvithamkoor sambar. 

The method of making sambar is very easy.  Cook the lentils, mix it with the cut vegetables, cook them, add tamarind paste and sambar powder and finally tempering them.  Very easy isn't it. Now to the recipe..


Ingredients required


toor dal / thuvaraparippu1/2 cup
turmeric powder1/4 teaspoon
drumstic1
cucumber1/4 (or around 1 1/4 cup pieces)
potato1 (medium)
tomato1
tamarind extractone small gooseberry sizd ball
sambar powder3/4 tablespoon (I used everest smabar powder)
salt to taste
asafoetida powder / kayam1/4 teaspoon

for seasoning
coconut oil1 tablespoon
mustard seeds1/2 teaspoon
curry leavesfew
shallots (sliced)10 - 12
dry red chilli2



Method

1.  Wash toor dal, add it to the pressure cooker with 1 cup of water and turmeric powder and cook for 3 - 4 whistles.


2.  Transfer the dal to a bowl, add cut vegetables to it.  Add 3 cups of water, mix it well.  Bring it to a boil and then cook on medium flame till the veggies get cooked well.


3.  Now add tamarind extract and salt.  Let it boil for some more time or till the raw smell goes off.


4.  Now add sambar powder and asafoetida powder / hing.  Mix it well and let it boil for another 5 - 6 minutes.  Turn off the stove.


5.  In another pan, heat coconut oil, add mustard seeds, shallots, dry red chilly, curry leaves and saute for a few seconds. Saute till sambar onion turns light brownish in color.

6.  Pour this mix over boiling sambar.



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo