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Cooking Recipes curd receipes Easy recipe healthy recipes. North Indian preparation with curd, curd recipe

KARAPOONDI RAITHA

There are different types of raitha. This poondi raitha goes well with both rice varieties as well as poori,roti and chappathi.Very easy to prepare.This is a North Indian raitha. Thisis prepared from crisp fried gram flour balls.Plain boondi is used for sweet like laddu this is salted ones.

Ingredients:

  • Salted boondi…….1/2 cup
  • Curd…..1 cup
  • Salt as required
  • Red chilli powder….1/4 tsp
  • Cumin powder……1/2 tsp
  • Chopped coriander leaves

Method:

  • Keep water on stove and when it is warm switch off the stove.
  • Soak boondi in warm water for 10 to 15 mts.
  • Then press the boondi to squeeze out water but do not mash it.
  • Whisk curd.
  • Add salt
  • Add cumin seeds powder and red chilli powder to curd.
  • Finally add whisked curd and chopped coriander leaves.
  • Option:Can add chat masala too.
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cooking Cooking Recipes healthy recipes. kerala recipes lunch box recipe Neivedyam

LEMON RICE/LUNCH BOX RECIPE

Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.

Ingredients:

Cooked rice…..1 cup

Cashews few

Oil…..1/4 tsp

Urad dhal….1/2 tsp

Peanuts….12 to 14 nos

Red chillies…..2 Nos

Green chillies…4 nos

Bengal gram…2 tbs

Curry leaves….few

Ginger grated…..1 tbs

Hing….1/4 tsp

Turmeric powder…1/2 tsp

Lemon juice….juice of 1 to 2 limes

Cooked rice should not be sticky.

Method.

1.In a kadai put oil.

2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.

Now add curry leaves and chopped green chillies and cashews.

Fry till it gets toasted.

Add cooked rice with salt to it

Finally add lemon juice to it.

Serve with papads or any vegetable fry.

Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.

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Cooking Recipes diabetic recipe healthy recipes. tomato recipes traditional cooking

POONDU RASAM/GARLIC RASAM

Garlic is closely related to onion family.Each segment of a garlic ball is called a clove.There are about 15 to 20 cloves.It is popular ingredient in cooking cos of it’s smell and taste.We have health benefits once when it chopped or crushed.It contains sulphur componds.It is very nutritious and has few calories.It is rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure. It also improves cholesterol levels.It is delicious and can add to savoury dishes,soups, sauces dressings and more.

Ingredients:

  • Pepper…..1 tsp
  • Cumin seeds…1 tsp
  • Garlic cloves…3 or 4
  • Dry chilles….2

Have to powder these ingredientsGarlic cloves to be crushed.

For rasam

  • Red chillies…. 2
  • Tomato…1
  • Turneric powder…1/4 tsp
  • Hing a pinch.
  • Mustard seeds…1/4 tsp
  • Urad dhal split….1/2 tsp
  • Curry leaves few
  • Oil…..1 tbs
  • Tamarind small lime size and extract pulp

Method

  • In a pan add oil and seasonings to it with red chillies.
  • Add crushed garlic to it
  • Fry a little and add tomatoes to it.
  • Now add the rasam powder to it.
  • Add asafoetida and then tamarind extract.
  • When it starts to boil add Coriander leaves and switch it off.
  • Serve with rice.

Suggestion:

I have used red chillies for the powder with seeds but can deseed and use it.

Can filter and have it as soup.

Categories
Bengali cuisine Cooking Recipes healthy recipes. North Indian

CHOLAR DHAL AND RADHABALLAVI POORI

Cholar dhal us a festival dhal that is often made for celebrations in Bengal.This is made with Channa dhal which is high in protein.Unlike other dal this is thick. Coconut bits are added in this dish.

  • Ingredients
  • Bengal gram dhal…….1 cup

For dry spice powder.

  • Cinnamon……1 ” piece
  • Cloves……..3
  • Cardomom…..3

Can crush in a mortar but I powdered it coarsely inthe mixie.Tempering:

  • Tej patta…1 no.
  • Cumin seeds…1/2 TSP
  • Asafoetida.. …1/4 TSP
  • Red chillies….2 to 3
  • Grated ginger….1 TSP
  • Chopped coconut….2 TBS
  • Ghee or oil….1 to 2 TSP
  • Turmeric powder..1/2 tsp
  • Sugar …2 TSP
  • Cumin seed powder…..1 TSP.

METHOD

  • Soak dal for few hours.
  • Pressure cooker the Channa dhal with turmeric powder and cook for 3 to 4 whistles it should be cooked but not mushy.
  • Add salt.
  • Heat ghee add 1 bay leaf,1/2tsp cumin seeds add grated ginger,then red chillies,1 pinch asafoetida and then powdered spices.
  • Fry till u get the aroma .
  • Now add this to the dal.
  • Add cumin powder, sugar ,red chilli powder and dinner for 1 to 2 mts.
  • Finally add chopped coconut pieces fried in ghee.
  • This is a sweet dish.
  • Serve with poori.

RADHABALLAVI POORI/BENGALI DAL POORI.This poori is also called as radhaballabhi poori too. TraditionalBengali recipe.This is made during festival as there is no onion or garlic.Especially made during Durga Pooja. Some use chana dhal but today I used urad dhal.It is just a stuffed poori variety.Needs preparation time.

  • Soak urad dhal for atleast 1 to 2 hrs.
  • Grind it semi coarsely with a piece of Ginger
  • Keep aside
  • To powder:
  • Fennel seeds…..1 TSP
  • Cumin seeds…1 TSP
  • Red chillies 2 or 3
  • Mace ……2 strands.
  • In a kadai add 1/2 TSP ghee and fry all the ingredients except for mace.
  • Switch off the stove and mace to it.
  • When cool powder it.
  • Now in a kadai.Add 1/2 TSP ghee.add hingand dhal and 1 TSP sugar mix well
  • Now add the ground powder.
  • It will become thick
  • Remove from fire.
  • Make balls out of dhal

Now mix 1 cup of atta and 1 cup of maida with salt and 1 TSP of ghee.Add required water and make this as a dough.Now cover and keep for 1 hr.Take a small amount of dough and press a little.Keep a ball of urad dhal in itMake it as a katchori.Again press it gently as a poori.Fry it in hot oil as other positions and serve with side dish.I have served with choler dal but you can serve with curry of your choice.

Categories
Cooking Recipes kerala recipes sweet recipe as a side dish traditional cooking

BEETROOT JAM

BEETROOT can be used for making jam.An easy recipe.

Ingredients:

  • BEETROOT……..1
  • Cashews ……a few
  • Milk…….1 to 1 /2 cup
  • Ghee……2 tbs
  • Sugar…4 to 5 tbs
  • Method
  • Boil and grate beetroot.
  • Put it in a blender for few mts.
  • In a thick bottom vessel add 2 tbs of ghee
  • Then add mashed beetroot then milk allow it to cook
  • When the raw smell goes add sugar.
  • When it becomes thickerremove from fire.
  • Fry cashews and add to it.

Can use for bread.

Also can serve as a sweetside dish for rice.

Feast recipe.

Categories
Cooking Recipes healthy recipes. indian soup traditional cooking

GARLIC RASAM/POONDU RASAM

Garlic is closely related to onion family. Each segment of a garlic ball is called a clove.There are about 20 to 15 cloves.It is popular ingredient in cooking cos. Of its smell and taste.The health benefits comes when it is chewed or chopped or crushed due to presence of sulphur compounds. It is very nutritious an has few calories.Rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like the flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure.Garlic improve s cholesterol level.Garlic is delicious and easy to add to your diet.You can use it in savoury dishes,soups,sausages dressings and more.Ingredients:

  • For rasam powder:
  • Pepper……1 tsp
  • Cumin seeds…1 tsp
  • Garlic cloves…2 to 3
  • Red chillies…..2

For crushingGarlic cloves……8 to 10

For Rasam

  • Oil……1 tbs
  • Mustard seeds….1/4 tsp
  • Urad dhal…..1/2 tsp
  • Curry leaves…a few
  • Tomato….1
  • Turmeric powder….1/4 tsp
  • Tamarind .. little
  • Red Chillies…2
  • Chop tomato
  • Extract pulp from tamarind

Method:

  • In a kadai put oil add mustard seeds and when it splutters add urad dhal
  • Add curry leaves and red chillies then crushed garlic when it turns brown add turmeric and tomatoes.
  • Add rasam powder and fry for few mts
  • Now add tamarind extract to it
  • When it starts boiling add chopped coriander leaves.
  • Serve with rice and porial.
  • Can also drink as soup.
Categories
Cooking Recipes healthy recipes. vegetable cooking

VEGETABLE SALNA

Salna as it is pronounced is a side dish for parotta, chappathi,roti and even dosa.Parota is served with spicy and tangy Salna.

Masala to grind:

  • Cinnamon…2 ” piece 2
  • Cloves… 4
  • Saunf….2 TSP
  • Cardomom….3 nos
  • Jeera……1 TSP
  • Onion….2
  • Tomato…2
  • Ginger…1 ” a piece
  • Garlic few pods.
  • Coconut scrapings…1/3 cup
  • Oil…..2 tsp

  • Redchillies powder….1 TSP
  • Coriander powder….2 TSP
  • Fry all the ingredients first the dry spice then onion,tomato,garlic,ginger then add chilly powder and coriander powder.
  • Finally add coconut scrapings
  • When cool grind it into a fine paste.

Ingredients for curry

  • Oil..2 TBS
  • Bay leaves..2
  • Cinnamon….. 2″1 piece
  • Saunf……1 TSP
  • Green chillies…3
  • Tomato….1
  • Onion….1
  • Carrot,peas,potato……2 cup
  • Salt as required
  • Coriander leaves

In a pressure add 2 TBS add bay leaf, cinnamon and saunf.

Now add chopped onion, tomato and chillies

Now add chopped vegetables to it

Now add the grinded paste and salt

Add required amount of water cover and keep for 2 whistles.

Finally add chopped coriander leaves.

Categories
Cooking Recipes desert indian traditional cooking

SEMIYA KESARI/VERMICELLI KESARI

Vermicelli Kesari is very easy to make.Thought of making some sweet today and ended up with semiya Kesari.

Ingredients:

  • Vermicelli………1 cup
  • Sugar……3/4 to 1 cup
  • Ghee.. …3 TBS
  • Cashews….few
  • Kismis….few
  • Cardomom. .. 4 pods
  • Yellow colour….. A pinch

Method:

  • In a kadai add 1 Tbs ghee and roast vermicelli and keep aside.
  • Now add 1 Tbs ghee add cashews and kismis and fry.
  • In the pan add 1 1/2 to 2 cups of water to boil.(you can decrease or increase water accdg to the vermicelli I have used non roasted vermicelli).
  • When the water boils add vermicelli to it
  • When it gets cooked add sugar to it and mix well.
  • When it starts getting thick add cardomom powder, yellow colour powder and fried cashews and kismis.
  • When it starts to leave the sides of the pan remove from fire
  • If you want to have in pieces. Put it in a greased tray and cut when cool.

Remember to add vermicelli only after water boils.

Add sugar only when vermicelli is cooked.

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