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July 22, 2014

Mullangi Perugu Pachadi Recipe - Radish Yougurt Chutney Recipe

Ingredients:
  • 1 cup Grated Radish
  • 1.5 cup Yogurt
  • 1 tsp Grated Ginger
  • 1 - 2 tsp Green Chillies, finely chopped
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Chana Dal
  • 1/4 tsp Urad Dal
  • 1/4 tsp Cumin Seeds
  • 1 Dried Red Chilli
  • 1 Sprig Curry Leaves
  • A big pinch of Turmeric Powder
  • Salt to taste
  • 1 tbsp Oil
Instructions:
  1. Heat a tablespoon of oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. 
  2. Then add the finely chopped green chillies and grated ginger and fry for a few seconds.
  3. Now add the curry leaves and broken red chilli and saute for another few seconds.
  4. Add the grated radish and turmeric powder and saute for 5 minutes or till the raw smell goes off.
  5. Cover the pan with a lid and let it cook for about 5 minutes or until soft. Sprinkle little water if required.
  6. Remove from the flame and let it cool completely.
  7. Combine the sauteed ingredients, yogurt and salt in a mixing bowl and mix everything until well combined.
  8. Serve with rice or roti.

Lemon Tea Recipe - How to make Lemon Tea - Nimbu Chai Recipe - Sulaimani Tea Recipe

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If you are looking for more beverage recipes then do check Iced Lemon Sabja Tea, Iced Tea, Ginger Tea, Watermelon Rooh Afza Juice, Shikanji, Mango Kesar Lassi, Papaya Milkshake and Sweet Lassi.  

Indian Lemon Tea Recipe  
Prep Time: 0 mins    |  Cook time: 5 mins    Serves: 3 - 4 

Author: 
Cuisine: Indian 
Recipe type: Beverage 

Ingredients:
  • 2 cups Water
  • 1 tbsp Tea Powder
  • 1 tbsp Lemon Juice
  • 2 tbsp Sugar or as needed
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Instructions:
  1. In a saucepan, bring water to a boil.
  2. Add the tea powder and let it simmer for a minute.
  3. Turn off the flame and add the sugar and lemon juice to it and mix it well until the sugar dissolves completely.
  4. Strain the tea through the strainer into a bowl.
  5. Pour the tea into cups and serve hot.
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July 17, 2014

Mullangi Palli Pachadi Recipe - Radish Peanut Chutney Recipe for Idli Dosa - Indian Chutney Recipes

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If you are looking for more chutney recipes then do check Carrot Chutney, Radish Chutney, Peanut Coriander Chutney, Sorakaya Pachadi, Mint Peanut Chutney, Onion Peanut Chutney, Tomato Onion Chutney and Mango Moong Dal Chutney.

Radish Peanut Chutney Recipe  
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 3 - 4 

Author: 
Cuisine: South Indian 
Recipe type: Side dish 

Ingredients:
  • 1 cup Grated Radish
  • 1/2 cup Peanuts
  • 1 inch piece of Tamarind
  • 2 - 3 Dried Red Chillies
  • Salt to taste
  • A pinch of Turmeric Powder
  • 2 - 3 tsp Oil
 To Temper:
  • 1.5 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 Chana Dal
  • 1/4 tsp Urad Dal
  • 1/4 tsp Cumin Seeds
  • A pinch of Hing
  • A few Curry Leaves
Instructions:
  1. Heat a pan on a low - medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
  2. Remove the skin of the peanuts completely and set aside.
  3. Heat oil in a pan, add the red chillies and fry for a few seconds. Remove from the pan and set aside.
  4. In the same pan, add the grated radish and turmeric.
  5. Saute on a low - medium flame for 5 minutes or till the raw smell goes off.
  6. Cover with a lid and cook for another 5 minutes or until soft. Sprinkle little water if needed.
  7. Turn off the flame. Add the tamarind to the cooked radish and keep it aside to cool.
  8. Grind the roasted chillies and peanuts to a powder.
  9. Add the sauteed radish and salt and grind everything.
  10. Add water and grind to a smooth paste.
  11. Transfer the chutney to a bowl.
  12. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
  13. When the seeds stop popping, add the hing and curry leaves and turn off the flame.
  14. Pour it over the chutney and combine well.
  15. Serve with idli, dosa, pongal or upma.
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June 23, 2014

Sweet Potato Kuzhambu Recipe - Sakkaravalli Kizhangu Kulambu Recipe - Tamil Recipes

If you are looking for similar recipes then do check Keerai Sambar, Dondakaya Pulusu, Ash Gourd Pindi Miriyam, Mango Pulusu, Kathirikai Rasavangi, Ponnaganti Majjiga Pulusu, Kakarakaya Pulusu and Vellarikka Pulissery and Gongura Pulusu Kura.  

Sweet Potato Kulambu / Tamilnadu Style Sweet Potato Tamarind Gravy  
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 4 

Author: 
Cuisine: South Indian 
Recipe type: Side dish 

Ingredients:
  • 1 cup Sweet Potato, peeled & chopped
  • 1/2 cup Onion, chopped
  • 4 tsp Sambar Powder
  • 1 - 2 tsp jaggery
  • Small lemon sized Tamarind (approx. 1 tbsp)
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp Chana Dal
  • 1/8 tsp Hing
  • A few Curry Leaves
  • A pinch Turmeric Powder
  • Salt to taste
  • 1 tbsp Oil
Instructions:
  1. Soak the tamarind in water for 10 -15 minutes. Squeeze the extract from tamarind and set aside. Discard the pulp.
  2. Heat oil in a vessel and add the mustard seeds and chana dal. Once they start to splutter, add the fenugreek seeds, curry leaves and hing and saute for a couple of seconds.
  3. Add the chopped onions and fry until they are transparent.
  4. Add the chopped sweet potatoes and turmeric to it and saute for a minute.
  5. Add the sambar powder, 2 cups of tamarind extract, jaggery and salt.
  6. Dilute the rice flour in little water and add it to the sweet potato mixture.
  7. Cover it with a lid and let it cook on a medium flame until the pieces are soft.
  8. When the gravy thickens, remove it from the flame.
  9. Serve hot with rice.
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June 18, 2014

Falooda Recipe - How to make Falooda at home - Falooda Ice Cream Recipe

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If you are looking for similar recipes then do check Mango Kesar Lassi, Gulkand Lassi, Vanilla Cinnamon Ice Cream, Mango Kulfi, Rooh afza lemonade, Banana Rooh afza milkshake and Sweet Lassi.  

Falooda Recipe with Ice Cream  
Prep Time: 25 mins    |  Cook time: 5 mins    Serves: 2 - 3 
Author:  
Cuisine: Indian 
Recipe type: Dessert 

Ingredients:
  • 2 cups Milk, boiled
  • 4.5 tbsp Rose Syrup / Rooh Afza
  • 3 - 4 tbsp Vermicelli / Falooda Sev
  • 1 tsp Tukmaria Seeds / Falooda Seeds / Sabja Seeds / Sweet Basil Seeds
  • 1.5 tbsp Sugar
  • 3 Scoops of Vanilla Ice Cream
  • Almonds for garnish
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Instructions:
  • Add sugar to the milk and mix until the sugar dissolves completely. Place it in the refrigerator and leave it there until chilled.
  • Soak the basil seeds in one cup of water for 15 minutes.
  • Once they swell, drain any excess water and keep it aside.
  • Cook the vermicelli with enough water until soft and cooked.
  • Switch off the flame and drain. Rinse the cooked vermicelli with cold water and drain.
  • Let it cool completely.
  • If you are using falooda sev, prepare it according to package directions.
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  • Place 1.5 tbsp of rose syrup in a glass.
  • Then add 1.5 or 2 tbsp of soaked basil seeds.
  • Then add 1.5 tbsp of cooked vermicelli.
  • Now pour 3/4 cup of chilled milk slowly over it.
  • Then top with a scoop of ice cream.
  • Garnish with chopped almonds and cherries.

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