Sunday, 31 August 2014

Mango payasam/ Mango kheer


Ingredients
3 ½ cup milk
1 ½ cup water
¼ cup rice (I used kaima rice/ or try to use any small grain rice)
1 ½ cup mango pulp
Cardamom powder
Almond

Preparation
1)    Wash and cook the rice in ½ cup milk plus 1 ½ cup water
2)   One it half cooked, add remaining milk and sugar (sugar, you can adjust according to sweetness of the mango)
3)   Let it boil, then switch off the flame and allow to cool
4)   Once it cooled, add the mango pulp and mix well
5)   Switch on the flame and cook for few minutes
6)   Add cardamom powder and finally almond pieces
7)   Serve hot or cold


Note: I used 3 mangoes for a 1 ½ cup pulp. Peel and cut the mangoes into small pieces, then make puree in blender (without water).


Saturday, 30 August 2014

Vendakka kichadi/ Okra kichadi- with stepwise picture



1 ½ cup of small pieces of Okra
2 green chili
½ cup grated coconut
¼ tsp cumin seed
1/3 cup curd
½ tsp mustard seed
Curry leaves
Salt to taste
2 tbsp coconut oil

Preparation
1)    Heat 1 tbsp oil in a pan, then fry fine pieces of okra and green chili
2)   Grind the coconut and cumin seed with some water
3)   Add this coconut paste in okra. Mix well and add some salt
4)   Switch off the flame and add curd
5)   In a separate pan add remaining oil and keep in medium flame. When the oil becomes hot, add mustard seeds and curry leaves

6)   Once mustard sputtered add this to okra mixture. Okra kichadi ready..







Pineapple pachadi - with stepwise picture


1 cup pineapple pieces
Small piece of jaggery (optional)
¼ tsp turmeric powder
3 green chilli
1/3 cup grated coconut
¼ tsp cumin seed
¼ tsp crushed mustard
¼ cup curd
Salt to taste
1 tbsp coconut oil
½ tsp mustard
4 dried red chilli
Curry leaves

Preparation

Cook the pineapple with turmeric powder, salt and some water. Add jaggery (depends on sweetness of pineapple you can skip this. my pineapple was less sweet) and allow to melt. (I forgot to add turmeric powder while cooking so added later when jaggery melted) Grind the coconut with green chilli and cumin seed. Add this paste and crushed mustard into cooked pineapple stir well. After 2 minutes switch off the flame and add curd mix well. In a separate pan heat coconut oil,  then add mustard, dried red chilies and curry leaves. Once spluttered add this in pachadi. 






Beetroot Date Pachadi - stepwise picture


1 cup grated beetroot
3 green chili
½ cup pitted date pieces
½ cup water
½ cup + 1 tbsp grated coconut
¼ tsp cumin seed
¼ tsp crushed mustard
Salt to taste
1/3 cup curd
1 ½ tbsp coconut oil
½ tsp mustard
4 dried red chili
Curry leaves

Preparation

Add beet-root and green chili in a pan and cook (stir occasionally). Add salt.  Once its cooked, add dates then ½ cup water. Mix and let it in medium flame for 3 minutes. Grind coconut and cumin seed with some water and add this paste in above cooked mixture. Then add the crushed mustard mix well and keep on low flame for 1 minute. Switch off the flame and add curd. Mix and keep aside. In a separate pan, heat oil, then add mustard seed, dried red chilies and curry leaves. Once its spluttered add this into Pachadi mix. 







Friday, 29 August 2014

Kunafa baklava / Burma baklava


Imperfectly perfect Baklava, yes I know this is not a perfect baklava but in sense of taste it is great....I tasted perfect shaped baklava from my office....I wonder how they make perfectly. I tried to make the same, but failed...but I can guarantee the  taste... its so crispy and yummy same as store bought one...yes I failed in shape...

I prepared another Baklava for recipe pleases click here


Ingredients
100g shredded phyllo dough
50 g unsalted butter
3 tbsp oil
Some crushed nuts (Pistachios, almond, cashews, walnut or hazelnut)
¾ cup sugar 1/3 cup water
1 tsp lemon juice

Preparation
Prepare sugar syrup- mix sugar and water, boil it, then add lemon juice keep for a few minutes more, then switch off the flame and let it cool. 

Thaw your phyllo dough and separate some strands and roll. Arrange this in baking dish. Make a hole with your finger and place the mixed nuts in the hole. Melt the butter with oil,  then add on top of the rolled baklava. Bake this in a preheated oven at 1700C for 20 minutes. Once it's baked, let it cool for 10 minutes, then add sugar syrup on top. Your crispy Burma baklava is ready.







Thursday, 28 August 2014

Thenga varutharacha Sambar- with stepwise picture



I usually prepare sambar with store bought sambar powder but my younger sister ‘Khansa’ gave this recipe and I wonder when she has grown up, she was a kid for me always....she never known how to prepare a cup of tea but now she is an expert in cooking. Now she even prepares Biriyani too...
Ingredients
1 Drumstick/ Muringakka (cut in to 6cm pieces)
1 Carrot (cut into square pieces)
1/ 2 cup square pieces of Yellow cucumber/ vellarikka
¼- ½  cup square pieces  Yam/ elephant foot yam/ chena
1 Raw plantain/ Pachakkaya (First cut vertically then make 5mm pieces)
2 Okra/ vendakka (cut into 4or 5cm pieces)
1 small size onion (cut into square pieces)
1 Tomato (cut into square pieces)
2 green chili
½ cup toor dal
1 cup grated coconut
Tamarind (size of a small lime)
2 ½ tbsp coriander powder
½ tbsp chili powder
½ tsp turmeric powder
½ tsp asafetida
Pinch of cumin seed powder
2 tbsp coconut oil
½ tsp mustard
4or 5 dried red chili
Curry leaves

Preparation
1)    Soak tamarind in ¼ cup water and take tamarind pulp. Keep aside
2)   In a pan, add grated coconut and saute well till it turn brown and spread nice smell. Add coriander powder, chilli powder and turmeric powder. Fry till the raw taste goes and turn slightly brown. Add asafetida and cumin powder. Stir for a few seconds, then switch off the flame. Once it cooled completely add ½ cup water, grind well. Keep this aside
3)   Put all veggies except tomato and okra in a pot. Add some water to cover veggies slightly. Add salt and green chili. Close the lid and cook
4)   In a pressure cooker cook the toor dal with some water
5)   Once the veggies cooked well add cooked toor dal
6)   Mix well and keep for a few minutes, then add the tamarind pulp
7)   Add coconut paste and mix. Keep on low flame for 4 minutes
8)   In a separate pan, add ½ tbsp coconut oil. Add tomato, then okra, fry this for 3-5 minute and add this in above sambar. Keep in low flame for few minutes, then switch off the flame
9)   Heat coconut oil in a pan and add mustard. Once it splutters add dried red chili and curry leaves. Fry then adds this (along with coconut oil) into prepared sambar.



















Wednesday, 27 August 2014

Palmier/Elephant ear- with stepwise picture

I prepared a simple Palmier/ Elephant ear, you can make it more interesting by adding cinnamon powder in sugar or by using vanilla sugar. This is the easiest pastry recipe I ever prepared.  

Ingredients
200g puff pastry dough
Sugar


Preparation
Roll the puff pastry dough to make a square shape (1 mm or less thickness). You can cut the edges to make perfect shape. Cover some fine granulated sugar on both sides. Fold twice from both sides toward center, then brush some water (or you can brush some egg) and fold one half over the other. Cut the edges to get the perfect shape. Keep this in the freezer for 10 minutes, then cut 8 mm pieces. Coat sugar on both sides and arrange in baking dish (2 cm apart) with butter paper. Fold sides as shown and then press with your finger (lightly flatten it) Bake in a preheated oven at 1800C for 20 minutes (temperature settings may vary depends on oven). In-between opens the oven and check, if one side become golden brown, turn the other side and keep until it turn golden brown. After baking keep this in cooling rack. Once it cooled completely enjoy your Palmier... 









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