Strawberry Crush with Cream

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Enjoy the summer with cool strawberry crush! You can follow the same recipe with Raspberry, blackberry, peaches even with banana.

Ingredients:

  • ½ cup whipped cream
  • 2 cups fresh strawberries
  • ½ cup ice cubes
  • ¼ cup sugar
  • Fresh strawberries halved for garnish (optional)

 Time Required: 15 mins

Method:

Step 01) Place strawberries in an airtight container and leave in the freezer for 30- 45 minutes

Step 02) Remove strawberries from freezer. Combine strawberries, sugar, and ice cubes in a blender jar and churn for 30 seconds.

Step 03) Blend until smooth. Adjust the sugar to your liking.

Serve:  Pour into individual tall glasses and garnish with whipped cream and halved strawberries

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Capsicum Besan Sabzi

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It is pretty easy to make and it will ease your busy morning routine.

Ingredients:
  • Capsicum (chopped)  - 1 no. (Big)
  • Onion(chopped) – 1 no. (small)

> For seasoning:
  • Mustard Seeds – 2 tsp
  • Hing/Asafetida -1/4 tsp
  • Oil – 3 tsp

>Masala Powders:
  • Besan/Chickpea Flour – 2 tbsp
  • Dhaniya/Coriander seeds Powder – 1 tsp
  • Jeera/Cumin seed powder- 1 tsp
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – 2 tsp
  • Salt to taste

Time Required:  20 mins.

Method:
Step 01) Heat oil in a pan in medium heat, add mustard seeds and hing/asafetida and allow them to splutter

Step 02) Add the chopped onion and fry till it turns to pink (not brown) followed by chopped capsicum mix it nicely and reduce the heat to low and cook for about 3 mins.

Step 03) Take small bowl mix besan / chickpea flour, red chili powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt.

Step 04 ) When the capsicum have softened add the spiced mixture spoon by spoon and mix nicely until all the capsicums coated with masalas. Cook till the raw masala smell disappears. Stir at intervals to make sure it doesn't stick to the pan.

Serve: Serve hot with chapati.

Tip: To reduce the cook time fry the spiced masala in low heat without oil about 2 to 3 mins.

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Restaurant Style Fried Rice

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Is your family is fan of restaurant fried rice? Now, no need to take out after you try this one!  It's a quick and easy way to use left over rice and you really can make fried-rice with whatever you have on hand. Keep ingredients all chopped and ready to go and then just had to stir-fry everything. DH loved this & asked me to make again with egg in it :)

Ingredients:
  • 1 cup Uncooked Rice
  • Spring onion - 1 bunch
  • String Beans - 10 to 15 no.
  • Carrot - 1 no. 
  • Capsicum - 1 no.
  • Green Chilies - 2 to 3 nos.
  • Garlic  - 2 flakes crushed/chopped

> Other Spices:
  • Salt to taste
  • Black Pepper Powder - 2 tsp
  • Chili Sauce - 1 tsp
  • Soya Sauce - 2 tbsp
  • Vinegar - 1 tsp (Optional)
  • Sesame seeds Oil - 2 tbsp

Cutting Method of vegetables:

The Chinese style of cutting vegetable is based on the principle of exposing maximum surface area so that food gets cooked quickly, retaining the natural flavor and color.

How to Boil Rice:
1. Clean, wash 1 cup of rice. Soak for 10 minutes
2. Boil 4 cups of water with 2 tsp of salt. Add rice
3. Cook, uncovered, over medium flame, stirring occasionally, until the rice is tender but not over cooked
4. Drain out the water from the rice and let it stand in the strainer until absolutely cold. Then transfer the rice into big plate for 20 mins.

Method:
Step 01) Heat a oil in a big pan in medium flame splutter green chilies, garlic. Stir fry spring onions, leaving the green part

 

Step 02) Add string beans, then carrots, stir fry for about 3 to 4 mins. Add capsicum and stir fry for 2 more mins.

 

Step 03) Add salt, black pepper powder then add rice. Add soya sauce, vinegar and chili sauce and mix well.

 

Step 04) Add the green onions and stir fry the rice for 3 more minutes and serve hot.

 


Serve with extra soya sauce :)

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Kathirikkai Curry / Brinjal/Baingan ki Sabzi

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Simple preparations are always gives tasty and comforting! Roasted methi /fenugreek  powder & garlic is the highlight in this sabzi/side dish, the flavor enhance the taste!

Ingredients:

  • Onion  - 1 no.
  • Tomato  - 1 no.
  • Brinjal/ Eggplant - 4 nos.
(Cut the vegetables lengthwise for this sabzi)

> Seasoning:

  • Mustard Seeds - 1 tsp
  • Urud Dal/White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Garlic - 3 flakes (crushed or chopped)
  • Curry Leaves - few

> Masala Powder:
  • Sambar Powder - 2 tsp (Blend of many Indian spices -Available in Indian store)
  • Red Chili Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Roasted Methi/ Roasted fenugreek powder - 3 tsp
  • Hing / Asafoetida  pinch
  • Salt to taste

Time Required: 15 mins.

Method:

Step 01) Heat a pan in medium flame add methi/ fenugreek seeds roast them nicely. Transfer it mortar and pestle and crush it nicely and keep it aside.

Step 02) In the same pan add 2 tsp of oil and add the seasoning seeds and allow them to splutter then add garlic and fry for 1 min. Add onions fry till transparent

 

Step 03) Add brinjal/eggplant and stir fry for 3 mins. Add tomatoes, when it becomes mushy add all the masala powders (sambar powder, red chili powder, turmeric powder, roasted methi powder, asafoetida/hing and salt)

  

Step 04) Mix well and cook them until oil separates from the curry. Serve hot with chapati or as a side dish with rice. Even you can mix this with steamed rice!

 


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Bitter Gourd Curry / Pavakkai Puli Kuzhambu

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Because of the bitterness in bitter gourd/pavakkai /Karela many people (including me) used to avoid. It is an excellent source of nutrition many eat it out of force. This time I have tried in Chettinad style and used a trick to reduce bitterness. As this veggie is nicely fried and cooked in tamarind juice with touch of grinded masala you will enjoy this with the little feel of bitterness.

Ingredients:


  • Karela/ Bitter Gourd/ Pavakkai - 3 nos.
  • Imli Juice/ Tamarind juice - 1 cup
  • Jaggery - small piece (Sweetener just like sugar)
  • Water - 2 cups

> For Grinding:


  • Saunf / Fennel Seeds- 1 tsp
  • Garlic - 2 flakes
  • Onion (chopped) - 1 no. (Big)
  • Tomato(chopped) - 1 no.
  • Curry leaves - few
  • Coconut grated - 1/4 cup
  • Oil - 1 tbsp

> Masala Powders:


  • Sambar Powder - 2 tsp (Many grounded Indian spices- available in Indian Store)
  • Red Chili Powder - 2 tsp
  • Turmeric Powder - 1/4 tsp
  • Dhaniya Powder / Coriander Seeds Powder - 1 tsp
  • Salt to Taste

Method:

Step 01) Heat a pan and add saunf and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

 

Step 02) When tomato turns mushy add grated coconut and mix well. Then add all masala powders and cook till raw masala smell disappears

 

Step 03) Let it cool and then grind it.

 

Step 04) Cut the bitter gourd in round shape and soak them in salt and turmeric water for a 10 mins then wash thoroughly 2 to 3 times in plain water. This helps to reduce bitterness. Take slightly big pan and fry the veggie nicely and then add tamarind juice and few jaggery pieces

 

Step 05) Add the blended paste and water mix them nicely and cook for 5 mins.


Yummy pavakkai puli kuzhambu is ready. This time we tried with chapati and it was awesome.



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Beetroot Curry / Sabzi

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We can use this wonderful veggie in many ways like in salads, chutney, pickle, beetroot kootu and in the form of Beetroot Laddu also. Here is one simple and easy method, have this curry in your monthly recipe list to get lots of health benefits.

Ingredients:

  • Beetroot – 2 nos.
  • Turmeric Powder /Haldi - 1 tsp
  • Salt to taste
  • Pinch of Hing/asafoetida

>For Grinding:
  • Green Chilies – 2 nos.
  • Grated coconut – ¼ cup

>For Seasoning:
  • Mustard Seeds -2 tsp
  • Urud Dal /White Lentils –1 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Curry leaves –few
  • Oil


Method:

Step 01) As raw beetroot is very hard to cut with knife, it is better to cook this vegetable in a pressure cooker with 3 whistles. Let it cool and it becomes very easy to remove the outer skin, simply squeeze  from your finger it will peel the skin then chop them  into smaller pieces.

 

Step 02) Take a frying pan and heat oil. Add mustard seeds and urad dal. Let the seeds crackle.  Add the curry leaves this enhance the fragrance and taste too. Then add the chopped beetroot, salt, turmeric powder &  hing/Asafetida
 
 

Step 03) Grind the green chilies and grated coconut in a blender. Add the grounded mixture and mix nicely and cook for 2 mins

 


That’s it yummy healthy tasty curry/sabzi is ready. :)

Serve:  This is great side dish with curd rice.

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Capsicum Tomato Stir fry sabzi

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Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.

Ingredients:

  • Capsicum (diced)  - 2 nos. (big)
  • Onion (diced) - 1 no (big)
  • Tomato (diced) - 1 nos (medium)

> for Masala Powders:

  • Red Chili Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
  • Cumin seeds powder - 1/2 tsp
  • Coriander seeds Powder - 1/2 tsp
  • Salt to taste

> For Seasoning:

  • Mustard Seeds - 1 tsp
  • Urud Dal /White Lentils - 1 tsp
  • Garlic & Ginger paste - 1 tsp (optional)
  • Oil - 3 tsp

Time Required: 20 mins.


Method:

Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent

 

Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes

 

Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears

 

Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's


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