ACHARI CHICKEN


This is a finger licking tangy dish, which could be tried out with any meat,seafood,or

vegetarian dishes too.

Can be served with any rice or rotis .Well,I made..as a side dish for biriyani.

Let me share the recipe right away!

INGREDIENTS

500 gm boneless chicken

Few whole small onions

4-5 slit green chillies

Few thin strips of ginger

1 tblsp chilli powder

1 tsp kashmiri chilli powder

1 tsp.garam masala

4 tomatoes pureed

3 tblsp oil

1 tblsp gram dal flour

1 tsp sugar

1/2 tsp.mustard

1/2 tsp cummin seeds

1.5 tblsp amchur (  dry mango powder)

1 tblsp kasuri methi leaves ( dried fenugreek leaves)

Salt to taste

METHOD

Heat oil in a wok/ kadai ,add the mustard and cummin seeds.

Add the chicken,ginger,green chillies and when the chicken changes color,add the

powders with the besan flour and mix well.

Next add the tomato puree and onions with the sugar and cook on a low flame till the

raw smell is gone and the oil separates.

Add kasuri methi leaves and cook till you need the required gravy.I made it a little dry as

i served as a side dish for biriyani.

Note: You could also fry/ roast the meat to add to this masala.

DATE ‘N’ CHOCOLATE JAGGERY CAKE


This cake was made without sugar.Even the icing was sugarless.Tasted good.

I used  powdered jaggery for the cake,and for the icing I used coconut sugar .This can be

made eggless too .I will be giving a follow up recipe below, for eggless.

This cake tastes still  better ,after 1-2 days.So, do try and send in your suggestions

So let’s get into the recipe.

INGREDIENTS

2 cups seedless dates soaked overnight in 1 cup boiling water.

1 cup jaggery powder or brown sugar

1/2 cup oil (olive oil/vegetable oil)

2 cups flour

2 eggs

3/4 tsp. baking soda

1 tsp.baking powder

1 tsp allspice powder

1/2 cup baking powder

1 tblsp yoghurt/curd

few walnuts

METHOD

I  used the mixer for mixing all ingredients except flour and nuts.

First blend the dates to a coarse paste,add the chocolate powder,yoghurt,oil, allspice

powder and eggs and  blend for 5 minutes.

Mix the flour,baking powder,baking soda,together and fold into the date mixture till well

corporated.

Pour the batter into a  greased tray and bake in a moderate oven for 30 minutes or untill

done.

For the icing

100 gm chocolate

1/4 cup cream

1/2 -3/4 cup jaggery/coconut sugar.(treacle can be used too)

Melt all in a double boiler and when the mix is silky ,poke holes with a skewer on the

cake and pour over the cake.

No refridgeration required to store.

For eggless cake

The same ingredients as above.Add 1/2 cup curd or yoghurt substituting egg.

 

 

SPINACH/PALAK RAWA DOSAI


Today’s dinner yummy dosa.Iwas planning to make the basic rawa dosa for dinner.

Before starting to make dinner, I have a habit of checking my terrace garden.

The lush spinach leaves, glistening more due to rains attracted me.

So….there you go to the create of this healthy, tasty and beautiful recipe.

I have tried both porous dosai and normal crisp dosa( see photo below)

So do try and let me know your comments.

For the recipe now

INGREDIENTS

2 cups roasted rawa/semolina

1 cup palak leaves/ spinach

3-4 dry chillies

2 pips of garlic

1-2 tsp cummin seeds

2 tblsp rice flour

1 tblsp flour/ wheat flour

1/4 tsp.baking soda

Salt to taste.

METHOD

Blend all ingredients fine except the ingredients in bold .Mix in the flour without any lumps .

The batter should not be thick or thin.

Pour in a griddle add a little oil or butter and cook on both sides .

img_20190923_1917387878149587732894814131.jpg

For porous dosa : Add more water to make a thin batter.Pour all over the griddle to

create the porous look.Add oil and cook till crisp .Serve with coconut chutney

img_20190923_1929189273586631564681746044.jpg

Variations :You could add grated cheese or paneer after it is cooked on one side.

PINEAPPLE PACHADI


This dish is from the Kerala cuisine. The Onam Sadya is the vegetarian banquet of the

Keralites and there are more than 25 dishes served as a single course,on a banana leaf.

I have relished this Sadya meal in an authentic Kerala restaurant.The flavours and the

way it is served is unique.This dish is just a pick from the menu .You can serve with non-

vegan courses too.

Simple and tasty!

INGREDIENTS

1 cup chopped pineapple

1 -2 tsp chilli powder

1/2 tsp.turmeric powder

1/2-3/4 cup curd

For grinding

1/4 cup coconut

1-2 green chillies

1/4 tsp mustard

1/2 tsp cummin seeds

For tempering

1 tblsp coconut oil

Few mustard seeds

Curry leaves

1-2 dry chillies.

Salt to taste

METHOD

First cook the pineapple,( preferably in a pressure pan) with chilli powder,turmeric

powder and salt till soft.Lightly mash the pineapple and set aside.

Grind the ingredients listed for grinding.

Heat oil in a pan and temper with the listed ingredients .

Add pineapple and the ground mix and cook for few minutes.

Next add the curd and cook on a low flame till thick.

Remove from fire .

BLUEBERRY,BASIL,LEMON PANNACOTTA


Easiest dessert with different combination of basil and blueberries .

Made a trifle impression with blueberry sauce ,and few snips of basil leaves and lemon

rind gratings only for the lemon flavour.

The outcome was tooo good .Basil has become my obsession so trying out new recipes.

Simple dessert with simple ingredients!

INGREDIENTS

3 cups milk

3/4 cup fresh cream

3 tsp.gelatine

3/4 cup sugar

1/2 tsp.vanilla essence

1/2 cup blueberries (pitted )

Few fresh basil leaves chopped

1/2 tsp.lemon peel gratings

1/2 tsp.lemon juice

METHOD

Cook the berries in 1-2 tblsp of sugar till sugar dissolves.Blend it fine.

Add lemon juice,and press through a sieve,or strainer to get a thick sauce.Set aside.

Soak the gelatine in 1/4 cup water till it blooms (2-3 minutes)

Boil the milk and cream till it reaches hot point only not boiling.

Add the gelatine and cook on a very low flame for 2-3 minutes  or untill gelatine has

corporated well and dissolved.Add the rest of the ingredients.

Pour the blueberry sauce into the prepared ramekins.

Pour the  prepared cream over the blueberry sauce slowly .

Refridgerate to set.

 

 

 

 

COCO-NUTTY ROAT BISCUITS


These are cookie type traditional biscuits of Hyderabad.

Crunchy on the top,and soft inside.Decked with nuts, it is a flavor filled cookie.

Some make it even bigger than a cookie,and it is a famous Hyderabadi roat.

So let’s get into the recipe now

INGREDIENTS

1 cup grated/dessicated coconut

1.5 cups flour (maida/wheat)

1+3/4 cups powdered sugar

7 tblsp semolina/rawa

7 tblsp.gram dal flour

1/2 tsp.cardamon powder

Saffron strands mixed in little milk(optional)

1 tblsp ghee( for roasting )

Nuts for topping ( any nuts of your choice)

1 tsp white poppy seeds/khus khus

1 tsp til/ sesame seeds

A few raisins

1 tsp fennel seeds

1/2 tsp baking soda

1 tsp.baking powder

1 tsp vanilla essence

150 gm ghee

METHOD

Heat I tblsp ghee ,and fry the coconut and nuts,and raisins lightly.

Reserve a handful for topping.

Mix in the rest of the ingredients and make a dough.

Allow the dough to rest for 25 minutes.

Divide into portions you like,and press each down to make your desired shape.

You can use biscuits cutters too.(The rustic shape looks good).

Press the remaining nuts with poppy seeds and sesame.

Bake in a moderate oven ( 180 degrees) for 20-25 minutes.

JOWAR IDDLI ‘N’ DOSAI


Jowar know as sorghum is an ancient millet,now growing familiar. It is a high protein

nutritious grain,(do check for it’s benefits). Recommended mostly for diabetic patients

due to its glycemic index levels.This millet can be used in making rotis,kanji,iddli,sweets

and many more dishes.

This is the first time I tried this millet in making iddli .The iddlis were soft.( I couldn’t

take photos of the iddli )but, I have posted iddli like uthapam ) Well,the recipe is the

same for both so go ahead try,and post in your comments.

INGREDIENTS

1 cup urad dal(ulundhu)

3 cups jowar rawa

1 tsp salt.

METHOD

Wash and soak the urad dal for 3-4 hours and grind to a fine paste.

Before starting to grind the urad dal,soak the jowar rawa in water .

Now wash and strain off the water from the rawa,and add to the ground urad dal

mixture.

Add salt,mix well and allow to ferment overnight.

Next day mix the batter well,pour into iddli moulds and steam for 10 minutes or until

done.

FOR UTHAPAM/ DOSA

Use the same batter for Dosa .I added 1 egg,onions,green chillies,carrot,ginger garlic

paste,curry leaves and poured into tiny pancake moulds.

Served with capsicum ‘n’tomato chutney.

Note: The batter is slightly grainy,so to prevent breaks,I added egg to make dosas/uthapam.

CARROT ‘N’COCONUT HALWA


 

This combination of coconut and carrot is really awesome! I’m not going to summarize

on this…as carrot halwa is not new to Indian homes.It’s the quickest dessert anyone

could make.Send in your comments after trying this combination.Now…right away to the

recipe.

INGREDIENTS

2 cups grated carrot

1 cup grated coconut

1 cup sugar

A pinch of salt

Handful of crushed or sliced almonds/cashewnuts

few raisins

1/2 tsp cardamon powder

1 cup milk

100 gm ghee

Orange coloring ( optional)

A pinch of grated nutmeg

A pinch of edible camphor(optional)

METHOD

Heat half of the ghee,and add the grated carrots and coconut. Stir till raw smell is gone.

Next add the milk,salt and cook covered till the liquid is lightly absorbed.

Add sugar and the rest of the ingredients and cook till all is well corporated.Add the rest

of the ghee and remove from fire. Serve warm.

 

DAL MAKHANI(KIDNEY BEANS)


Dal makhani an authentic dish belonging to the Punjabi cuisine,is a healthy and super

dish.

Protein packed nutritious dish is made with kidney beans and black lentils.

Can be served with any type of rotis or rice.

The beans and lentil have to be soaked overnight and cooked well ( preferably pressure

cooked).

It should be soft enough to be mashed.You can drain the water and give a stir in your

mixer too.

Now let’s get into the recipe

INGREDIENTS

3/4 cup rajma ( kidney beans)

1/4 cup black lentil ( whole ulundhu with skin on)

1 onion

1 tblsp.ginger-garlic paste

2 green chillies

4 tomatoes pureed

2 tsp chillie powder

1 tsp coriander powder

1 tsp.garam masala powder

2-3 tblsp.ghee/butter

1 bay leaf

1 black cardamon

1 staranise

2 green cardamons

1 small piece cinammon

2-3 cloves

1/2 tsp cummin seeds

METHOD

Wash and cook rajma and lentils together in a pressure cooker for 4-5 whistles.Allow the

steam to release on its own and mash well and set aside.

Heat ghee,add the whole spices with chopped onion and saute till onion is translucent.

Add ginger garlic paste,and tomatoes with chilli powder,coriander powder,salt and cook

for another 5-10 minutes .

Add the mashed dal, with the green chillies and garam masala powder,and simmer for 5

minutes.You can add water to your requirements ,not more than 1/2-1 cup water

You can add 1tblsp heated ghee after removing from fire.

If you prefer you can top it with a little fresh cream .Serve hot.

KASHMIRI FISH ‘N’LOTUS STEM CURRY


I love lotus stem prepared in any way.This time when I bought lotus stem I thought to

make a hot curry with fish.So…searched for similar curries and found this awesome

recipe.

As I habitually share only,tried good recipes with you all ,this is an addition to an

amazing fish curry.

INGREDIENTS

500 -750 gm fish (any good fish)

2 onions ( large)

6 pips of garlic

2 onions ( chopped roughly)

7-10 red chillies

1 piece cinammon

2-3 black cardamon

4-5 cardamon

2 tblsp dry ginger powder

2 tblsp.black cummin seeds

2 tblsp.ghee

oil forfrying fish.

few pieces kokum or goraka

1 lotus stem (peeled and cut )

1 tsp.turmeric powder

2-3 cinammon sticks

3-4 green cardamons

4-5 cloves

1 black cardamon

1tsp.red chilli powder (kashmiri )

1 tblsp garlic paste

1 tsp.dry ginger powder

salt to taste

METHOD

Apply little salt on the pieces of fish and set aside.

Heat oil ,and fry the fish to a golden brown color and set aside.

Slice the large onions,fry till golden brown and grind to a fine paste.

Add hot water to kokum pieces ,and extract kokum water and discard the pieces.

Grind all the ingredients listed in bold italics to a paste with little water.

This masala paste is called ‘Kashmiri Vadi’.

Heat 1 tblsp.oil and add the whole spices.Next add the garlic paste.

Let the garlic paste brown,add the lotus stems,turmeric,and chilli powder.

Now add the ‘vadi masala’ and saute for few minutes.

Add kokum water.Next add the brown onion paste and saute for further 5-10 minutes.

Now add the fried fish pieces,and sprinkle ginger powder.Check  salt.

Simmer for few minutes and serve hot.

Can be served with rotis or rice.

 

 

 

 

CARAMELISED APPLE MUFFINS (EGGLESS)


Muffins are usually a one bowl stir and bake.But this time I decided to caramelise the

apple and add to the mixture.Made this with a combination of wheat and white flour,and

coconut sugar.You could use any sugar ,instead of coconut sugar .

The result was  good.Soft, moist and tasty.

Do try,and post in your suggestions and comments.

So, let’s get to the recipe …

INGREDIENTS

1 cup wheat flour

1 cup white flour

3/4 cup coconut sugar

1/4 cup oil/50 gm melted butter

1/2 cup milk

1/2 cup buttermilk

1/4 tsp.baking soda

For the caramelised apples

2-3 tblsp sugar ( brown preferably)

1 tsp butter

1/2 tsp cornflour

3 tblsp water

2-3 apples mixed in tsp lemon juice (peeled,cored and cut)

METHOD

First to caramelise the apples ,add sugar and allow to brown lightly

Add water,and apples and cook for 2-3 minutes.

Next add cornflour and cook for a minute.Remove from fire and set aside.

Mix all the dry ingredients together,and then add the rest of the ingredients,along with

the stewed apples.

Mix well and pour into moulds you like and bake in 180 degrees oven for thirty minutes.

CASHEW ‘N’ CUSTARD BISCUITS


Biscuits are an anytime snack,and can be made in the comfort of your home.

The smell and taste of cashew and custard was great!

You could substitute any flavor of custard powder for vanilla.

Once your baking is done leave the biscuits in the oven (after it’s switched off) for

10 minutes.

Open the oven door slightly, and allow to cool in the oven .

Do try and post in your comments!

Now for the recipe.

INGREDIENTS

1.5 gms flour

3/4 cup powdered sugar (sulphur free)

1/2 cup chopped cashewnuts

100 gm butter

5-6 tblsp milk

1/2 tsp.rose essence

1 tsp.baking powder

a pinch of salt

METHOD

Mix the butter and sugar in a bowl with a spatula.(no need to beat well).

Mix the flour,custard powder,baking powder together ,and add to the beaten butter

mixture.

Add in the rest of the ingredients and lightly knead to soft dough.

Split the dough into two portions ,make each into cylidrical shapes and wrap in cling film

Keep in fridge for minimum half an hour,or maximum 1 hour.Before you keep in the

fridge mould the dough to a square or round roll,so when you cut it you get your desired

shape.No need to roll out again.

Bake for 30-35 minutes (180 degrees).Don’t overbake when you feel the biscuit soft to

touch.It will be crunchy when cool.

 

 

 

 

SEMOLINA MA -LADOO


This semolina or rawa ladoo is made in another method different from the basic ladoo

recipe.

I have posted recipes of rawa ladoo  before.

Do check to know the variations.

In this recipe I have ground the roasted semolina,and mixed with roasted gramdal .

The authentic humble maavu ladoo known as maa-ladoo is made only with ground

roasted gram dal.

As I have created a fusion with 2 recipes I have titled it as Semolina maa-ladoo.

The taste was awesome.Easy to make,melt in mouth recipe .

INGREDIENTS

1 cup rawa/ semolina

1/2-3/4 cup roasted gram dal powdered (pottukadalai)

3/4 cup powdered sugar

a pinch of salt

1/2 tsp elaichi/cardamon powder

a pinch of edible camphor ( optional)

2-3 tblsp watermelon seeds (you can use cashew nuts too)

1/2 cup ghee

METHOD

Roast the rawa in a little ghee lightly,and powder .

Mix in the roasted gram dal powder and the rest of the ingredients.

Heat the ghee and add to the mixture and make ladoos whilst hot.

If you find the mix crumbling add a little hot milk and bind.

If you are adding milk ,it is best to store in the refridgerator for longer storage.

SPINACH /PALAK ROTI


This is a soft and healthy roti made with wheat flour and few vegetables.

Attracts the eye with it’s green color from the ground spinach.

As some spices are added to the dough,you can serve with  raita.

Spinach loaded with,proteins,iron and many other nutrients is a super food to be

included always like salads juices, with dal,palak paneer and many more dishes…….It’s a

long list if I have to name it all .

Well,I shall move to the recipe now.

I will give you rough measurements for 3 cups flour.

You can make according to your requirements.

img_20190912_1858092494078863905583295773.jpgINGREDIENTS ( makes 10)

3 cups wheat flour

2 cups chopped spinach/ palak leaves( ground roughly)

1 grated carrot

1-2 parboiled potatoes (mashed lightly)

1 tsp amchur ( dry mango powder)

5-6 pips of garlic chopped roughly

1 tsp ajwain seeds (omum)

1-2 tsp cummin powder

1tsp chilli powder

Salt to taste

2 tblsp ghee/butter/oil

METHOD

Put all the ingredients into a bowl except the flour .

Add a little water ,as spinach has lot of moisture in it.( You can add later if needed).

I always add flour to the liquid,not liquid to flour.

This method you get soft chappathis without using much muscle power.

Now add the flour gradually to the rest of the ingredients to make a soft dough.

Roll on a lightly floured board and cook on a griddle like for chappathis adding a tsp.of

ghee or oil .

Cook on both sides.

Smear ghee if you like.

EGGLESS DARK CHOCOLATE TRUFFLE CAKE


This is a very very easy recipe,no beater required.

Very soft and tasty.A try on one of my lazy days.Just a sprinkle of crushed hazelnuts on

the top was a ‘ wow’ dessert.

For the recipe right away!

INGREDIENTS

75 gm unsalted butter ( room temperature)

3/4 cup sugar ( I used brown )

1 tsp instant coffee powder

1/4 cup cocoa powder

1/2 cup milk

5 tblsp.curd / yoghurt

1.5 cups flour

1 tsp.vanilla essence

1/2 tsp.baking soda

1/2 tsp.baking powder.

a pinch of salt

METHOD

Sift the flour,cocoa powder,baking powder,and baking soda together.

Mix the coffee powder with the sugar and milk,and stir till sugar is dissolved.

Lightly cream the butter ,add the yoghurt or curd,and mix further with a spatula  or

spoon for a minute.Fold in the rest of the ingredients and mix lightly till corporated

Transfer to baking tray and bake in a moderated oven for 30 minutes.

For the truffle cream

100 gm dark chocolate

1 cup fresh cream

10 gm butter

METHOD

Heat the cream and pour over crushed chocolate with butter and mix well till creamy.

Pour over cake and add crushed hazelnuts.

Note: As I don’t use much cream or icing I made cream enough to coat only the top

of the cake.

BOILED RICE THATTAI


This is a melt in mouth recipe.This same recipe I used to make ribbon pakoda,and

murukku.Light on your teeth, especially those who find it difficult to crunch on snacks

like these,this southern savoury biscuit is worth the try.

The rice has to be soaked for 4-5 hours.Samba rice or any good quality rice can be used.

The rice has to be ground very fine with less water(like for ulundhu vada).

You could make 3 varieties of snacks from the same dough.

I will be giving the variations after the recipe.

Let’s get into the recipe now

INGREDIENTS

2 cups boiled rice ( soaked for 4-5 hours)

1 cup roasted gram dal( pottukadalai)

1-2 tsp.chilli powder / pepper powder

1/4 tsp asafoetida powder.

2 tblsp.channa dal( kadala parippu)

A handful of crushed raw peanuts

Salt to taste

2-3 tblsp heated butter or coconut oil

Oil for frying

METHOD

Grind the rice very fine and thick in a mixer or grinder .

Powder the pottukadalai and sift to get a fine powder.

Mix the rest of the ingredients with the rice and pottukadalai mixture and knead to get a

fine dough.

Make tiny balls out of the dough and press between two oiled sheets.Remove slowly drop

in oil ( medium flame) and fry on both sides till light golden.( When the bubbles in the oil

mellows down it is ready to remove from fire)

Note:If peanuts are opted out ,you could add sesame seeds.

For ribbon pakoda

Same recipe omitting peanuts and channa dal.

Add till/ sesame seeds

2 pips garlic crushed

This can be made substituting gram dal flour for roasted gram dal

Whenever I make this I divide the ground rice into two portions and make 2 variations.

(Do excuse as I’m not able to make and post photos now .Will update once my hand is

healed fully)

Thaen kulal murukku ( the thin murukku)

Same as ribbon pakoda mix.

So I have given you all  a 3 in 1 recipe.

Do try and comment.