Showing posts with label Quick and Easy Recipes. Show all posts
Showing posts with label Quick and Easy Recipes. Show all posts

GREEN CAPSICUM CHUTNEY

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Tongue tickling spicy Capsicum chutney is totally different than the regular chutney varieties like Coconut Chutney, Onion Tomato Chutney, Peanut onion Red Chutney. To check other interesting chutney varieties click here. This spicy chutney that can be served as side dish to Dosa, Idli and it goes very well with steam rice. It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying comfort chutney that you can mix with steam rice and it tastes divine in lunch box.  It could ease your busy morning routine. 

Capsicum Chutney recipe

Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space.  I bet this chutney will undeniably instant hit in your family too. 

Capsicum Chutney recipe

Ingredients:

Green Capsicum (Medium)– 1 no.
Tamarind/ Imli/Puli – 1 inch piece
Hing / Asafoetida – a pinch
Salt to taste

Masala items:
Urud Dal/White Lentil – 3 tsp
Channa Dal / Split Bengal Gram – 2 tsp
Roasted Ground Nut – 1 tbsp
Dhaniya/Coriander Seeds – 2 tsp
Red Chili whole – 2 nos.

Seasoning:
Mustard Seeds - 1 tsp
Urud Dal/White lentil – 1 tsp
Curry Leaves – Few
Red chili – 1 no.

Method:

1   Step 01) Clean and chop the capsicum and shell out the inner part and cut them into small pieces. Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and transfer them into a plate. In same pan in low flame add above Masala items ingredients

Capsicum Chutney recipe step 01

     Step 02) Nicely roast all the Masala items till it turns to golden color and transfer it mixer jar and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum, tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off the flame and allow them to cool

Capsicum Chutney recipe step 02

      Step 03) Add the fried capsicum in to mixer jar and then grind it as paste adding little water and adjust the salt if any.

Capsicum Chutney recipe step 03

Serving: This chutney goes very well with Idli, dosa and other south Indian breakfast recipes. And most importantly it taste divine with steam rice.

Capsicum Chutney recipe

Note:
You can tweak this chutney into lots of variations as per your taste buds.  
Below are some variations:

01) To increase the volume of the chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.

02) Adding garlic makes it more flavorful. Use it as per your family preference and taste buds

03) You can also add coconut to enhance more richness to the chutney. But, the shelf time is less

04)The above chutney procedure gives nice shelf time.  Without any fear you can pack this chutney rice for lunch box.

05) You can also replace green capsicum with red or yellow. Or even combination of all 3 vegetable.

Capsicum Chutney recipe

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Thondekai | Tondli | Tindora | Kovakkai Chutney

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Kovakkai | Tindora | Ivy Gourd |Baby watermelon| Thondekai | Dondakaya | TondliWell , what's in a name ..Call what you want. 

Few months before, my Mom-in-law was here for summer vacation and she taught me so many chutney varieties and other super yummy dishes. I have noted down all that wonderful recipes from her. I have learned many recipes in kovakkai, today I am sharing one simple recipe from that collection.  Kovakkai chutney | Tindora Chutney taste different than the regular one. That is what we want for our taste bud isn’t?   I am sure you would love them! 

Kovakkai Chutney recipe

Ingredients:

Kovakkai/Tindora/ Ivy Gourd  -  15 to 20 nos
Green Chili – 1 no.
Red Chili – 1 no.
Tamarind / Imli – ½ inch
Curry Leaves – Few
Grated Coconut – 1 tbsp
Salt  to taste

Seasoning:
Mustuard Seeds – ½ tsp
Urad Dal – ½ tsp
Hing/Asafoetida – ¼ tsp
Red Chili – 1 split


Method:

Step 01) Wash and cut the edges in both the sides and chop them in to pieces

Tindora Chutney recipe step 01

Step 02) Heat a pan with 2 tbsp of oil, add all the ingredients except coconut and fry them nicely for about 5 to 7 minutes. Once the vegetable is shrikes, add grated coconut mix everything well and saute it for 2 more minutes. 

Tindora Chutney recipe step 02

Step 03) Allow them to cool and grind them semi coarse in a mixer. If you want smooth consistency then, add 2 tbsp of water and grind. Garnish with seasoning.

That’s it yummy Kovakkai chutney is ready to serve. 

Tindora Chutney recipe

Tindora | Thondekai chutney is excellent side dish for Chapatti, Idli and dosa and rotti. So easily you can tweak them as Kovakkai Thogayal and it will be awesome for steam rice and great with anything and everything. I will share next time!

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Kollu Rasam | Horse Gram Rasam

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Kollu Rasam /Hore gram Rasam –  Rasam  is a category of hot spicy soup in southern Indian style.  There are various recipes of Rasam can be prepared in so many different process of method using different seasonings, base ingredients and special rasam Masala powder and fresh grounded spices.

Kollu Rasam / Horse Gram Rasam

 However, among many varieties of rasam,  Kollu Rasam stands tall to its simple preparation and heavenly incomparable taste. This recipe does not require any special/specific rasam powder. We are using fresh grounded spices which are always available in our pantry like Garlic, black pepper, cumin seeds, curry leaves and tomatoes. The taste of horse gram/kollu simply makes it stand out from other Rasam recipes.

Kollu Rasam / Horse Gram Rasam

Many people make rasam with only cooked kollu/horse gram drained water but, here pounded handful of cooked kollu and mixed it in rasam. This tastes good and filling. Rasam mandi is tastes divine with curd rice.

Kollu Rasam / Horse Gram Rasam


Ingredients:
Black Pepper corn – 2 tsp
Jeera/Cumin seeds – 2 tsp
Garlic flakes – 4 to 5
Tomato – 1 medium

Broth Ingredients:
Kollu/ Horse gram – 2 tbsp
Imli/Tamarind Juice – ½ cup
Water – 2 cups

Masala Powder:
Turmeric Powder – 1/ 4 tsp
Salt
Hing
Jaggary Powder – 1tsp

For Tempering:
Mustard Seeds – ½ tsp
Urad Dal/White Lentils – ¼ tsp
Cumin Seeds – ¼ tsp
Red chili  – 1 no.
Curry leaves – 2 to 3 no.
Oil – 1 tbsp

For Garnishing:
Fresh Coriander leaves – 1 tbsp


Method:

1   Step 01) Wash and soak the kollu/horesgram for 1 to 2 hrs and then cook them in a pressure cooker up to 3 whistles. Drain the water in a separate bowl. (Don’t discard the drained water from cooked kollu; this recipe specially calls the broth to use). Grind the cooked kollu into fine paste

Kollu Rasam Recipe Step 01

       Step 02) In a mortar and pastel crush the cumin seeds, pepper corns and garlic flakes

Kollu Rasam Recipe Step 02

     Step 03) Heat thick medium size bottom pan add oil for seasoning, add mustard allow them to crackle then add cumin seeds, urad dal, red chili and curry leaves and saute for 2 mins. and then add crushed cuminseeds-pepper-garlic mixture fry for 2 more minutes and then add tomato pieces and fry till tomatoes turns to mushy

Kollu Rasam Recipe Step 03

     Step 04) Add the tamarind juice, 2 cups of water, turmeric powder, hing, jaggary and salt cook them till it starts to bubble form at edge. Add drained kollu water and grounded kollu paste and cook them nicely and garnish with fresh coriander leaves.

Kollu Rasam Recipe Step 04

Serving: Serve with steam rice, or as hot soup or even with curd rice. It taste so good however you want to take them.


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Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding

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Javvarisi Payasam / Sabudana Kheer is another winner in desert! This is so easy to prepare and one of our favorite! This is light and creamy kheer and delicious. Instead of fat milk you also use half and half it tastes good too. This kheer requires very few ingredients and little bit of stirring.  Treat for any festival.

Sabudana Kheer Recipe

 Javvarisi payasam is ultimate comfort food. Whenever I'm sick, or fasting day, or its cold outside, or anytime feeling to have some sweet dish, I go to make this. This time, as Navratri festival is coming and so cold outside thought to share in my space one easy sweet recipe.
  
Javvarisi Payasam Recipe


Sabudana Kheer recipe - Ingredients:


Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup
Milk – 3 cup
Sugar  - ¾ cup
Cardamom Powder – 1 tsp
Cashews - few
Raisins - few
Clarified Butter / Ghee – 1tbsp
Water  - 1 cup (appox)

Method:
  
Javvarisi Payasam Recipe Step 01Wash the sabudana twice and add water,










Javvarisi Payasam Recipe Step 02the water level should be just the half inch above the sabudana pearls to get soak. More water ruins the pearls and it becomes sticky in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From your fingers loosen up nicely as separate pearls.



Javvarisi Payasam Recipe Step 03
In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate










Javvarisi Payasam Recipe Step 04In the same pan add milk and soaked sabudana pearls and cook them until milk bubbles form at edges. 








Javvarisi Payasam Recipe Step 05
Add sugar mix well and cook till sugar completely dissolves. Keep it low flame and then add cardamom powder.







Javvarisi Payasam Recipe Step 06
Cook and stir until mixture thickens enough to coat the spoon, switch off the flame.










Serve it hot, warm or cold as per your family preference. While serving add some more milk on top and garnish with roasted cashews and raisins.

Sago Kheer Recipe


Note: If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.

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Thuvaram Paruppu Thogayal / Toor Dal Chutney

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It has been quite a long time I am back to my blogging space. To start with, I have come up with very easy, quick, simple yet healthy recipe of Thuvaram Paruppu Thogayal i.e. Toor Dal Chutney. Unlike other regular chutney, which usually goes for breakfast dishes; this chutney has the goodness of toor dal ready source of proteins for a balanced diet and it is so flavorful and delicious perfect combo with hot rice and ghee, rasam rice and even it goes well with chapatti. This thogayal is one of the best bachelor’s recipe. I have survived many days with this in my hostel days. 

Thuvaram Paruppu Thogayal

Whenever you feel lazy to cook for the day, try this simple thogayal recipe then.  It could ease your busy morning routine or it serve as brunch in the lazy weekends. 

Thuvaram Paruppu - Toor Dal

Ingredients:

Split Yellow Gram / Toor Dal/ Thuvaram Paruppu – 3 tbsp
Garlic flakes – 2 to 3 nos.
Tamarind/Imli –1/4 inch piece
Red Chilies  – 2 nos.
Pepper Corn – 2 to 3 nos.
Hing/Asafoetida – a pinch
Grated Coconut – 1 tbsp
Oil – 1 tsp
Salt to Taste

Method:

Thuvaram Paruppu Thogayal Recipe - Step 01
       In a pan heat oil, add toor dal/ thuvaram parruppu and fry them till golden brown and transfer dal/paruppu into a plate







Thuvaram Paruppu Thogayal Recipe - Step 02

In the same pan, add  tamarind piece, garlic flakes, red chilies, hing, pepper corn and  grated coconut saute them till coconut turns slightly golden color





Thuvaram Paruppu Thogayal  Recipe - Step 03


Once it is cool enough grind it in blender adding little water to a semi coarse paste. Add little more water if you want it in chutney consistency







     That’s it easy healthy simple and quick thogayal is ready to enjoy with Rasam rice, steam rice and even with chapatti too.

Thuvaram Paruppu Thogayal Recipe

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RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!

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This is yet another stunning recipe from Finger millet/ Ragi. As you all aware,  
We can prepare from Ragi all kinds of dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies. Here is one such super healthy breakfast - Ragi Sevai/ Ragi semiya upma which you can prepare quick and easy and comforting. Apt for diabetic and calcium deficient people. This dish can be served as breakfast or light dinner. I have used brand - Anil semiya/Instant vermicelli. 

Ragi Semiya
Add caption

Ingredients:
Ragi semiya  - 2 cup
Onion – 1 Medium
Green Chili – 1 no.
Oil – 1 tbsp
Salt to Taste

Seasoning:
Mustard Seeds – ½ tsp
Urud Dal/ White lentils – ½ tsp
Curry Leaves –Few

For Garnish:
Grated coconut – 1 tbsp
Fresh coriander leaves – 1 tbsp

Method:

Add one cup of water in a pan and bring water to boil









Add the ragi semiya and cook for just one minute. And switch off the gas. Don’t cook more than one minute. It will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. 






Strain the semiya and wash with cold water once. Leave them in strainer for 3 to 4 minutes, to ensure complete drying.









Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds and allow them to crack then add onions, green chili, curry leaves, salt and fry till onion turns to slight pink







Add cooked ragi semia and mix it gently and make sure evenly coated with onion mixture and turn off the gas








Garnish with coconut grated and coriander leaves.

Ragi Semiya

Check out our other recipes on Ragi/ Finger millet/ Nachini.


You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.

Lemon Semiya

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Rava Kesari | Semolina Pudding | Indian Dessert

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This is one of the easy, quick and simplest Indian dessert made with rava or sooji i.e. semolina. In southern part of India, it is called as Kesari and in northern part of India called as Sheera or Sooji ka Halwa. This Rava Kesari is irresistible when it’s homemade; there are no artificial flavors and colors used in this recipe. To learn this amazing drooling and delightful sweet dish check out our step by step photo recipe.

Rava Kesari

In south Indian languages the color orange called as "Kesari" and this dish mostly looks like orange tone due to food coloring. I hope, that is the reason kesari name stuck to this dish!. 

As I remember, this sweet dish is a must in special occasions like, the very first function in the wedding i.e. after the horoscopes matches, the bride groom visit the bride house, and the girl family serves this wonderful remarkable sweet dish to the guests. In Tamil this function called as “Ponnu Pakkura Function”. 

Here is the recipe!!

Ingredients:

Semolina/ Rava – 1 cup
Sugar – 1 ¼ cups
Water – 1 ½ cups
Milk – ½ cups
Condensed Milk – ¼ cup (Optional)
Almond/ Badam – 1 tbsp
Cashews Nuts / Kaju – 1 tbsp
Raisins/ Kismis – 1 tbsp
Salt – a Pinch
Clarified Butter/ Ghee – 2 tbsp

Method:

Put a heavy bottom pan on the range and heat clarified butter. Fry the cashews, almond and raisins.







once they are start turning slight dark color; add the rava/semolina and roast them nicely till you get nice aroma or till rava turns to faint pink color. Stir it continuously or else rava stick to the bottom of the pan very quickly and it will burn.






 
Add the sugar and mix it nicely









Add the water, milk, pinch of salt and stir continuously and cook the rava mixture. This will take 3 to 4 minutes. 








Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of clarified butter and mix it nicely. This improves taste and also helps to leave the mixture from the pan fast.

When the mixture starts to leave and not sticking to sides of the pan means it is done. Switch off the gas.





Notes:

If you are using condensed milk then reduce the quantity of sugar
Water is very much necessary otherwise the kesari will be hardens on cooing  
If you like to give color to the kesari, then add the food color in 4th step


Rava Kesari


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