Thengai Ragi Sevai ~ Steamed Finger Millet Noodles with Coconut

December 15, 2011

Coconut Ragi Sevai ~ Steamed Ragi Noodles with Fresh Coconut

Ingredients :

For the Dough:

Ragi Flour / Millet Flour : 1 cup
Oil : 1 tsp
Salt to taste

For Tempering :

Fresh Grated Coconut : 1cup
Peanuts : 1 tbsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Green Chillies : 3
Dried Red Chillies : 2
Curry Leaves : 1 sprig
Turmeric Powder : ¼ tsp
Hing : ⅛ tsp
Oil : 1 tbsp

Method:

1. Combine the ragi flour, salt and oil in a wide bowl.2. Add required boiling water to
make a soft dough. The dough
should be soft and smooth.

3.
Grease the idli plates with oil and set aside. Fill the sev press with
the ragi dough and press it onto greased idli plates. Steam it for 10 -
12 minutes.

4. Heat oil in pan for tempering. Add the mustard seeds, chana dal, peanuts and urad dal and let them splutter.
Add the broken red chillies, split green chillies, hing and curry leaves and fry for a minute.

5. Now add the finely grated coconut and turmeric to it and fry
for 2 minutes. Then add the steamed ragi sevai and mix well.

6. Adjust the
salt and switch off the flame. Serve as a breakfast or snack.

You can also check other Breakfast recipes here
Check out other recipes of Ragi / Finger Millet here
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How to Make Roasted Cumin Powder at Home | Homemade Jeera Powder {Video}

December 14, 2011

Cumin is a flavorful and healthy spice and it has a very important place in Indian, Mexican, Mediterranean and Middle Eastern cuisines. We use cumin seeds and roasted cumin powder in our everyday Indian cooking to enhance the flavor of the dish and improve digestion. This cumin powder or jeera powder can be made in bulk and store in an airtight container for about 6 months. You can use this spice powder to make lassi, curries, gravies, chaats, salads and raitas.

Few Recipes where you can use this Homemade Jeera Powder:

If you are looking for more homemade spice blend recipes then do check Pav Bhaji Masala, Homemade Dhaniya Powder, Sandwich Masala and Amchoor.

How to Make Roasted Cumin Powder or Jeera Powder Video:

Print Recipe

Homemade Roasted Cumin Powder or Jeera Powder

How to make Homemade Roasted Jeera Powder Recipe for curries, gravies and chaats.

Cook Time10

Total Time10

Course: Preserves

Cuisine: Indian

Author: Hari Chandana Ponnaluri

Ingredients

¼ cup Cumin Seeds

Instructions

Heat a pan over a medium-low flame and dry roast the cumin seeds until fragrant and golden brown color.
Keep stirring to avoid burning the seeds.
Remove from the flame and let them cool completely.
Grind them to a fine powder and store in an airtight container.

Video

How to Make Homemade Jeera Powder Recipe with Step by Step Photos:

Heat a pan over a medium-low flame and add ¼ cup of cumin seeds.

Keep roasting until they are evenly browned and fragrant. Do not burn them.

When they are fragrant and golden brown, transfer them to a plate and let them cool completely.

Transfer the cooled cumin seeds to a dry mixie jar or spice blender.

Grind them into a fine powder.

Transfer the ground cumin to a dry airtight container and store in a cool or dry place for about 6 months.
Always use a clean and dry spoon for longer shelf life.

Cumin Seeds, Roasted Cumin Seeds and Cumin Powder

Easy Eggless French Toast Recipe

December 13, 2011

Ingredients :

White / Brown Bread Slices : 8 to 10
Milk : ½ cup
Custard Powder ( Vanilla ) : 2 tbsp
Sugar : 1.5 to 2 tbsp
Ghee : As needed

Method :

1. Boil the milk and switch off the flame.

2. Combine the warm milk with custard powder and sugar and set aside.

3. Dip the bread slice quickly both sides in the custard milk and place the slice on the hot pan. Add ghee around the edges and roast it both sides on low heat till golden color.

4. Remove from the flame and serve warm with jam or honey.

Enjoy the delicious eggless french toast

Check out other recipes of Bread here
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Pesara Pappu Payasam ~ Moong Dal Kheer Recipe

December 12, 2011

Pesarapappu Payasam / Pasi Paruppu Payasam

Ingredients :

Moong Dal : 1 cup
Milk : 1 cup
Powdered Jaggery : 1 cup
Water : 2 cups
Cardamom Pods :4
Ghee : 2 tsp
Cashews : 8

Method :

1. Crush the cardamom seeds coarsely with a mortar and pestle and keep it aside.

2. Heat the ghee in a pan. Add and fry the cashew nuts. Set aside when the
nuts turn golden brown color.

3. In the same pan, add and fry the moong dal
until it turns light golden brown.

4. Pressure cook the roasted moong dal
with 2 cups of water for 3 whistles. Turn off the flame and wait until the pressure go off.

5. Add the powdered jaggery to cooked dal and allow the jaggery to melt.

6.Now add the milk, ghee roasted cashews and cardamom powder and cook for another 5 minutes.

7. Serve as a dessert.

You can also check other Kheer recipes here
Check out other Recipes of Moong Dal here
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Ragi Ammini Kozhukattai Recipe

December 12, 2011

Ingredients :

For the Dough :

Ragi Flour / Finger Millet Flour : 1 cup
Oil : 1 tsp
Salt to taste

For Tempering :

Grated Fresh Coconut : 4 to 6 tbsp
Dried Red Chillies : 3 or 4
Mustard Seeds : 1 tsp
Urad Dal : 1 tsp
Turmeric Powder : ¼ tsp
Hing : ⅛ tsp
Curry Leaves : 1 sprig
Oil : 1 tbsp

Method :

1. Combine the ragi flour, salt and oil in a wide bowl.

2. Add required boiling water to
make a soft dough. The dough
should be soft and smooth.

3. Grease your hands with oil and divide the
dough into small balls. Steam cook the balls for 10 - 12 minutes.

4. Heat
oil in pan. Add the mustard seeds and urad dal and let them splutter.
Add the broken red chillies, hing and curry leaves and fry for a couple
of seconds.

5. Now add the finely grated coconut and turmeric to it and fry
for a minute. Then add the steamed dough balls and mix well.

6. Adjust the
salt and switch off the flame. Serve immediately.

Check out other recipes of Ragi / Finger Millet here
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Andhra Panasa Pottu Koora ~ Jackfruit Husk Curry Recipe

December 9, 2011

Ingredients :

Recipe Reference : Rama Bommaraju

Panasa Pottu / Finely Chopped Jack Fruit Husk: 1 cup
Green Chillies : 3 or4
Dried Red Chillies : 3
Thick Tamarind Extract : 1 tbsp
Powdered Jaggery : ½ tsp
Peanuts : 1 tbsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Cumin Seeds : ½ tsp
Turmeric Powder : ¼ tsp
Hing : ⅛ tsp
Curry Leaves : 1 sprig
Oil : 2 tbsp
Salt to taste

Panasa Pottu Kura and Radish Sambar ~ Our Simple Meal Today

Method :

1. Wash the chopped jackfruit with lots of water and drain.

2. Bring
two cups of water to boil, add the rinsed jack fruit, turmeric powder
and salt.

3. Close with a lid and cook till the jackfruit is tender. Switch
off the flame and allow it to cool.

4. Drain and squeeze out any remaining
water and set aside.

5. Heat oil in a frying pan. Add the peanuts, mustard
seeds, chana dal, urad dal and cumin seeds and let them splutter.

6. Add
add the split green chillies, broken red chillies, curry leaves and hing
and fry for a minute.

7. Now add the tamarind extract and powdered jaggery
to it and fry for a couple of minutes.

8. Finely add the cooked jackfruit
and mix well. Adjust the salt levels and fry for a few minutes.

9. Switch
off the heat and serve with hot steamed rice and a dash of ghee.

You can also check other Curry recipes here
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Easy Pomegranate Ice Pops Recipe

December 7, 2011

Ingredients :

Pomegranate seeds : 1 cup
Lemon Juice : 1 tsp
Powdered Sugar to taste

Method:

Pulse
the pomegranate seeds in the mixie. Filter the juice to remove seed
particles. Combine the pomegranate juice, lemon juice and powdered sugar
and mix very well. Pour the mixture into pop molds or cups and freeze until frozen.

Check out other recipes of Pomegranate here
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Kobbari Korra Biyyam Payasam ~ Millet and Coconut Kheer

December 6, 2011

Foxtail Millet and Coconut Payash

Ingredients :

Millet / Foxtail Millet : 1 cup
Grated fresh coconut : 1 cup
Powdered Jaggery : 1.5 cups
Milk : 2 to 2.5 cups
Water : 3 cups
Cardamom Pods : 4
Chopped Almonds : 1 tbsp
Chopped Cashews : 1 tbsp
Raisins : 1 tsp
Ghee : 1 tbsp

~ Kobbari Korrala Payasamu ~

Method :

1. Crush the cardamom seeds coarsely with a mortar and pestle and keep it aside.

2. Heat the ghee in a sauce pan. Add and fry the chopped nuts. Set aside when the nuts turn golden brown color.

3. In the same pan, add 3 cups of water and boil for a few minutes. Reduce the flame to low.

4. Add the rinsed millet and mix well.

5. Cover with a lid and cook for about 15 to 20 minutes, stirring in between.

6. When it's done, add the powdered jaggery and grated coconut and allow the jaggery to melt.

7. Add the milk and freshly ground cardamom powder and cook for another 5 minutes.

8. Switch off the flame and garnish with roasted nuts and raisins.

9. Serve as a dessert.

You can also check other Kheer recipes here
Check out other recipes of Millet here
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Kalchina Vankaya Pachadi ~ Roasted Eggplant Chutney Recipe

December 2, 2011

Vankaya Kalchina Pachadi ~ Smoky Eggplant / Brinjal Chutney

Ingredients :

Large Eggplant : 1
Coriander Seeds : 1 tbsp
Urad Dal : 1 tbsp
A pinch of Fenugreek Seeds
Dried Red Chillies : 8
Tamarind : Small lemon sized
Oil : 2 tsp
Salt to taste

For Seasoning :

Mustard Seeds : ¼ tsp
Urad Dal : ¼ tsp
Chana Dal : ¼ tsp
Curry Leaves : 1 small sprig
A pinch of hing
Oil : 1 tsp

~ Large Eggplant ~

Method :

1. Soak the tamarind in water and set aside.

2. Coat the eggplant with oil. Place the eggplant directly on the stove
flame and roast until the eggplant black and soft.

3. Remove eggplant to a
plate and let it cool completely.

4. Meanwhile, heat two teaspoons of oil
in a pan. Add the coriander seeds, urad dal and fenugreek seeds and fry
until golden brown color. Then add the red chillies and fry for a
minute. Switch off the flame and allow it to cool.

5. Gently peel the
eggplant with your hands and discard the stem.

6. Grind the roasted spices
and tamarind into a fine mixture. Then add the eggplant and salt to it
and pulse a couple of times.

7. Transfer to a bowl and set aside. Heat oil in pan
for seasoning.

8. Add the mustard seeds, urad dal and chana dal and let them
splutter. When the seeds stop popping, add the curry leaves and hing.
Stir for a few seconds and turn off the flame.

9. Add this popu /
tadka to the chutney and mix well.

10. Serve with dosa, roti or rice.

You can also check other Chutney recipes here
Check out other recipes of Eggplant here
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How to Make Apple Jam at home | Homemade Apple Jam Recipe

November 30, 2011

Ingredients :

Apple Pulp : 2.5 cups (approx. 3 apples)
Sugar : 1 cup
Lemon Juice : 1 tsp

Method :

1. Wash, peel, core and dice the apples.

2. Grind them in a mixer grinder to make the pulp.

3.
In a heavy bottomed pan, combine the apple pulp and sugar and cook
until a thick consistency. This could take 30 to 40 minutes.

4. Stir occasionally to prevent scorching.

5. The jam should be thick and easily spreadable. When it's done, add the lemon juice and mix very well.

6. Switch off the flame and let it cool completely.

7. Store in a sterilized jar in the refrigerator. It will store for a few weeks.

You can also check other Jam recipes here
Check out other recipes of Apple here
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Mixed Vegetable Corn Pakoda Recipe

November 29, 2011

Ingredients :

Sweet Corn : 1
Potatoes : 2 small sized
Carrots : 2 small sized
Onion : 1 large, chopped lengthwise
Handful of chopped beans
Besan / Gram Flour : 3 tbsp
Rice Flour : 1 tbsp
Garam Masala : 1 tsp
Amchoor Powder : ¾ tsp
Red Chilli Powder : 1.5 tsp
Curry Leaves : 2 sprigs
Salt to taste
Oil for deep frying

Method :

Grind the sweet corn into a smooth or coarse paste. In a mixing bowl, combine the flours, spices, onions, beans, grated carrots, grated potatoes, chopped curry leaves and ground corn paste. Mix very well and set aside. Heat oil for deep frying. Take a small portion of corn mixture
and drop them into the hot oil. Deep fry the fritters until golden
brown and crispy and remove from the oil. Serve on a cloudy day with a cup of hot tea.

You can also check other Snack recipes here
Check out other recipes of Corn here
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Palak Paratha ~ Indian Spinach Flat Bread Recipe

November 28, 2011

Ingredients :

Chopped Spinach : 1 cup
Wheat Flour : 1 cup, heaped
Red Chilli Powder : ½ tsp
Garlic Cloves : 2 - 3
Jeera / Cumin Powder : ¼ tsp
Turmeric Powder : ⅛ tsp
Salt to taste
Oil

Method :

1. Blanch the spinach in boiling water
for a few minutes and drain the excess water. Transfer to a bowl and cool down.

2. Grind
the blanched spinach
and garlic to a puree and set aside. Mix the wheat flour, salt, cumin
powder, red chilli powder, turmeric and one tablespoon of oil in a wide
bowl.

3. Add the ground spinach paste and mix well. Add required water to
make a soft dough. The dough should be soft and smooth.

4. Set the dough
aside and cover. let it rest for 10 minutes.

5. Divide the dough into small balls. Then roll each ball into a circle, using wheat flour for
dusting.

6. Put the roti on a hot pan, cook for a minute. Add a little oil
around the edges, turn and fry the other side.

7. Take it out and serve
hot with fresh yogurt or raita.

You can also check other Roti / Paratha recipes here
Check out other recipes of Spinach here
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