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I feel a sense of accomplishment, by posting this recipe. I’ve been getting requests for Pork recipes for so long, mostly during Christmas and Easter time. Every time, I replied to you with some excuse or the other.
The reason why I didnt post is… for starters I do NOT eat Pork. I’ve this habit, I dont want to attach any prefix to it like whether it’s a good or bad habit, let’s just say, I’ve a habit of shutting down my mind towards things which I don’t like or I don’t find interesting. Now that I’ve said it out loud here, it doesn’t sound like a good habit,hhmm… That reminds me, I should speak out my thoughts once in a while, to get a clear perspective on it. Most of the time all the ideas and thoughts sounds great and wonderful inside my head, but once I say it out loud, it sounds absurd at times. Does it happen to you also or am I just a weirdo?
Anyways, coming back to our recipe, I felt it was time for me to get over this thing with Pork and cook it. I got the recipe from my friend Priya. I’ve heard great reviews about her Pork recipe and she was very happy to share it with us.
I was kinda excited to cook it, the excitement to cook with something that’s completely new to me. Since I don’t eat it, I didnt do a taste test and I was anxiously waiting for feedback from Jose and some other friends. Well, the feedback was great! The pork was tender with right amount of masala and flavour. It seems the fat in the pork adds more flavour to the dish and that’s what differentiates it from Chicken and Beef.
Here is the recipe…
Marinate the cleaned pork pieces with salt, turmeric powder and 1.5 tsp chopped ginger for 10 mins. Add 1/2 cup water to this and pressure cook for 1 whistle on high flame…
Heat oil in a wide pan and add all the ingredients listed under “to roast and grind”. Fry it on low flame, till the coconut turns golden brown. Remove from fire and let it cool. Grind the roasted ingredients…
Heat oil in a deep and wide pan. Add sliced onion and cook. When onion becomes soft, add 1 tsp chopped ginger and curry leaves…
When onion becomes golden brown, add turmeric powder, chilli powder and coriander powder. Mix well and fry for 2-3 mins. Add chopped tomatoes and salt…
When tomatoes become soft, add cooked pork along with the water. Mix well…
Add powdered coconut mixture to the pork and mix well. Cook for 5-7 mins on low flame or longer of required…
|Carrot Halwa - காரட் அல்வா|
chalimidi recipe, how to make chalimidi – rice flour recipes
Chalimidi is a unique traditional sweet recipe of Andhra. Whenever there is a celebration like a baby shower (seemantham) or Sri Rama Navami festival, you can be sure that chalimidi will be a star player. There are 2 versions of chalimidi, one is uncooked or pachi chalimidi and the other is paakam chalimdi which involves making sugar syrup. Chalimidi recipe involving the preparation of sugar or jaggery syrup can be quite tricky for beginners. I will share that version too in a future post.chalimidi – andhra sweet dish for sri rama navami festival
Whatever version you make, its imperative you make fresh rice flour at home. It involves soaking rice overnight, drying it for half an hour and grinding it to a fine powder. I have already done a post on how to make rice flour at home and few recipes with rice flour.
I’m sharing the simplest process of making chalimidi which is popular as pachi chalimidi (raw or uncooked version). It is recommended to use fresh coconut while cardamom is essential for an aromatic and flavorful chalimidi. With Sri Rama Navami festival round the corner, get ready to serve Lord Rama his favorite sweet using rice flour, along with vadapappu panakam.
Follow the instructions below to learn how to make chalimdi recipe
Make ahead appetiser / starter recipes is something that I always look out for. It comes handy when you are in a mood for a quick snack but feel lazy to make it or when you have some unexpected guests. For me, make ahead starter is really appealing when I plan a party, I’ve one thing less to worry about.
I think I’ve told you before also, I look forward to the appetisers and desserts in any party. Main course, is not my thing ;) This is a simple and easy one to make, what I like most about this is, there isn’t much chopping involved. If you look at the ingredients list, you’ll understand that it’s just a great combo and you cant go wrong with it.
Also, can I say one more thing, without sounding preachy? If you are in the habit of buying frozen nuggets for your kids, this is a very good option instead of the frozen item. It wont take much time to make and you can store it in the freezer, just thaw the required portions and use it. I served it to kids for a party and they enjoyed it very much.
It’s my go to appetiser these days and I find it really hard to keep my hands off the mixture while rolling it ;) It’s a great dish for a potluck party too.
Hope I’ve convinced you enough, to give it a try ;)
Here is the recipe…
Melt butter in a deep and wide pan. Add minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well…
Add chopped parsley and pepper powder. Stir well. Make sure there are no lumps.When the sauce thickens add grated cheese. Mix well…
Add minced / shredded chicken,mushroom and salt. Mix well. Cook on low flame for 5 mins. Remove from fire and let it cool to room temp…
Shape the mixture into small logs. Dip the shaped rolls in egg white and roll in bread crumbs…
Once the oil is hot, but not smoking hot, reduce the flame to low-medium. Start frying the rolls in batches…
vadapappu panakam recipe, how to make panakam for sri rama navami festival
Vadapappu panakam are offered to Lord Rama on his birthday i.e Sri Rama Navami festival celebrated by Hindus on March 28th, 2015. Vadapappu is nothing but soaked moong dal that is served with jaggery and chalimidi (rice flour based sweet) and panakam. There is savory version of vadapappu where grated raw mango, coconut and green chilies are added to soaked yellow moong dal.vadapappu panakam – sri rama navami prasadam
Panakam is a thirst quenching, palate pleasing, traditional, ayurvedic energy drink. It is a naturally sweetened summer cooler laced with a subtle hint of spice. Grated jaggery (gud), dry ginger (sonth or sonti), black pepper corns and cardamom go into the making panakam recipe. According to Indian ancient medicine, Ayurveda, panakam (also called panaka or panagam) balances the three doshas: vata, kapha and pitta during the hot summer days. Health benefits of panakam are not to be underated. It provides instant relief from the hot sweltering sun, cools the body, revives appetite and gives a rejuvenating feeling on consumption. Dry ginger has astringent properties and heals gastric related issues. Vadapappu panakam when consumed together help in digestion. I am sharing vadapappu recipe including how to make panakam.panakam – sri rama navami
Follow the instructions below to learn how to make vadapappu panakam recipe
My friend P celebrated her 40th birthday last month. Although I had all plans of baking a birthday cake, it did not happen. I knew she likes my cakes, so I promised her I will bake one for her soon. She said she loves carrot cakes. She also mentioned that she likes her cakes without any […]
jal jeera or jaljira and jaljeera powder recipe – refreshing ayurvedic energy drink, summer drinks of india.jal jeera, ayurvedic energy drink
On a hot summer day, all you need is a tall glass of chilled jal jeera. Jal jeera or jaljira is a refreshing, traditional Indian summer drink with health benefits. Jaljira not only quenches your thirst but also increases your appetite and aids in digestion. Jal jeera literally translates to ‘cumin water’ but there is more to this drink than just roasted cumin seeds. According to Ayurveda, ingredients like cumin and tamarind aid in digestion and cumin seeds are known to balance all the three doshas: vata, pita, kapha. This refreshing ayurvedic energy drink has herbs and spices that go into its making that have a cooling effect on the body and revive one’s appetite.
This spiced minty summer cooler is served as an appetizer drink as part of a North Indian style thali (lunch). During the summer months, its a common sight to find street vendors selling jaljeera in earthen pots (matka) which help to keep it cool. The unique flavor of this summer drink is the jaljeera powder where spices like roasted cumin, black peppercorns, cloves, black cardamom and black salt are ground to a fine powder and added to a paste of fresh mint and coriander leaves. Fresh mint and coriander leaves impart a refreshing fragrance and flavor. Traditionally, tamarind is used to make jaljira but one can use lemon juice too. Unsweetened boondi (made with chickpea flour) makes for a beautiful and tasty garnish.
With summmer upon us, do stock on jaljeera powder and make jal jeera, one the best summer drinks of India.
Follow the instructions below to learn how to make jaljeera drink with homemade jaljeera powder
|Pic source: Google search|
|Pic source: Google search|
If you’ve seen the Malayalam movie, Thanmatra – one of Mohanlal’s hits – you might remember the particular scene where Nedumudi Venu (acting as Mohanlal’s father) and Mohanlal are in the kitchen, where he tries to recreate a dish which Mohanlal’s deceased mother character used to make.
In that scene, there’s a dialogue, that strikes a chord with me. When they talk about her cooking, Nedumudi says “ruchiyum manavum onnum aarum koode kondu pokunnilalo” (nobody takes along their tastes and smell when they leave this earth).
The above sentence is really true in the case of this recipe. This is Jose’s paternal grandmother’s recipe. Ammachi passed away when Jose was a kid. Though I’ve never met her, I feel like I know what she was like because every time, we have Ethakkappam, Jose says his Ammachi used to make the best ever Pazham Boli (that’s what he calls Ethakkappam) and that conversation leads to other stories of her and so on. From what I’ve heard she was a very active person, an amazing cook and she liked to chat a lot :) Even after so many years since she left this place, she is very much remembered through the wonderful tastes that she left behind.
For that matter, I’ve never met my paternal grandmother, she passed away even before I was born. I consider it as one of my life’s misfortunes. More than her food, I’ve heard from Appa about my resemblance to her! I still remember, Appa holding one of my wedding photos and kinda looking lost. I asked him what happened and he said that photo of mine reminded him so much of his mother!
Different things can remind us of our dear ones, it can be a song, a painting, a film, book etc; But I think the one that strikes the most emotion is food. I often receive mails, saying how the taste of a particular dish or a food pic brought back the memories of their loved ones. Food has the power to open up our carefully bottled emotions in a whiff, what do you think?
So here is the recipe for this absolutely delicious Roasted Cashew and Coconut Chammanthi of Jose’s Ammachi (God bless her soul). I’ve a soft corner for any kind of Thenga chammanthi and this one takes it to another level. Whether you are on lent or not, this Chammanthi is a good option for your lunch menu. Just try it with rice and some plain yoghurt. I also like it with Dosa and Idli.
Hubby Dear and me are huge fans of kebabs, the chicken kebab being our favourite. These bite-sized succulent chunks of meat, delicately spiced and dunked into some chutney or even simply ketchup, can make us swoon and forgo a 6-course meal altogether. Hence, it comes as no surprise that while I was pregnant with Baby […]
|Pakodi prepared in Appam pan|
Hi guys! Here is a recipe video for my very own Andhra Chicken Curry. It’s a fairly quick and simple curry to make and is absolutely delicious with some plain rice or rotis on the side. Please subscribe to my YouTube cooking channel to get new recipe videos every week. Also, don’t forget to like […]
I baked this cake during Christmas time, as an alternative for the traditional fruit cake. Though I bake fruit cake religiously every year, it’s not much in demand here because of the raisins. I’ve seen that many people enjoy the taste of fruit cake but don’t like the raisins in it. I think, year before last, I baked this Rum cake, it doesn’t have fruits in it, but it was too boozy. Surprisingly, I enjoyed that cake but Jose and most of our other friends were saying it’s a bit too much “rum” for them. Since, it wasn’t very popular (except for me), I didnt post it here.
I kept on looking for some sort of fruit and nut cake, to bake during Xmas season and landed up on this. Though I love citrus flavours, I tend to lean towards lemon all the time. I was a bit skeptical whether I’ll love Orange scent and flavour. It was a good change from the usual and I loved the rich buttery and nutty dense texture of this cake. Not to forget that slight golden hue of the cake. It’s ideal, if you are having people over for tea. I mostly had it for breakfast, I love to have cakes for breakfast ;)
Well, if you are wondering why I didn’t post it during Xmas time… I had already posted some Xmas recipes and I didnt want to over do it. Somehow, I feel like, I’m spamming your mailbox, if I post too many recipes ;) Looks like, now is the time for this cake. I loved everything about this cake, colour, texture, flavour and I’m sure you will not be disappointed with this. Btw, you dont have to wait till next Christmas to bake this one, it’s good anytime. Make sure you’ve a huge slice while it’s still warm, that taste is kinda special!
Here is the recipe:
Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, orange zest and sugar until the mixture is soft and fluffy. Add the eggs one at a time, whisking well after each addition…
In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Tip the dry ingredients into the creamed mixture in two batches and whisk together on a low speed until just incorporated…
then mix in the yoghurt and vanilla essence…
Pour the batter into the prepared loaf tin and sprinkle the flaked almonds on top. Place in the oven and bake for 50-60 mins or until the sponge is firm on top and a skewer inserted into the centre of the cake comes out clean…
|SUNDAL RASAM - சுண்டல் ரசம்|
Dinner Diary is a series of posts I write that include quick, simple, everyday recipes that I whip up on most days for my family. In most cases, they can hardly be called recipes since I just go with the flow and dump things into a hot pan. Through this series I’ve tried to show […]
shikanji – indian lemonade with a twist – summer drinks of IndiaShikanji
I have many friends from the Marwari Jain community. Whenever I visit their homes, I am offered a glass of chilled shikanji aka shikanjvi, a flavorful summer cooler that is rich in Vit C. It is popular in Northern and Central India as well as Pakistan. What is the basic difference between normal nimbu pani (lemonade) and shikanji? Lemonade is a mixture of normal water, lemon juice and sugar with a pinch of salt. When spices like black salt, roasted cumin powder, black pepper powder and ginger are added to the basic lemonade drink, it is called shikanji. Infact jain shikanji masala is a very popular ready made spice mix that is added to the basic lemonade.
Shikanji recipe is one of the easiest summer drinks of India that you can put together in a jiffy. It is light, refreshing, with citrus flavoring and fragrant due to the spices and mint. Simple spices like roasted cumin and black salt shine through to make a perfectly balanced flavored lemonade.Shikanji – Indian Lemonade
Usually I make a bottle of simple sugar syrup during the summer months and refrigerate it. During the summer months, it is a good idea to refrigerate a large jug of this spiced nimbu pani to fight off the Indian summer heat. Do give it a try because I’m sure you will love this Indian lemonade with a twist.
Follow the instructions below to learn how to make shikanji
Every Thursday night, after I’ve tucked Baby Dear into bed and cleared up the kitchen, I sit down at my desk and meal plan for the coming week. I try and come up with a dinner idea for each day of the week, allowing one day off for either take-out or a meal at a […]
After a long break posting this delicious Seppankizhangu roast..It is very simple to make with very less ingredients. I got this recipe from one of my friends Pari..Recently had it at her home and I wanted to make this fry. It goes very well with any rice dishes.
Time of Preparation : 30 to 40 minutes
Spice level : 3 out of 5
No of servings : 2 to 3
Method of Preparation:
mushroom pepper fry – a quick appetizer, learn how to make mushroom pepper frymushroom pepper fry
My son, Nehal, is extremely fond of mushrooms. I usually make a restaurant style appetizer mushroom dish for him. One of his favorite restaurant dish is mushroom pepper fry. The earthy flavor of the mushrooms pairs beautifully with the sweet green peppers while black pepper adds a hint of spice. It can be served as a starter or a side with roti, either way it makes for a comforting stir fry. Not only is it filling but light on the stomach. Do not over cook the mushrooms, lightly saute them till soft. And you’d want to cook them just before serving as the dish tastes best, hot off the stove. Coriander leaves make for a great garnish. And I must tell you that this stir fry is addictive.restaurant style mushroom pepper fry
Antioxident rich mushrooms are low fat, gluten free and full of nutrition. Mushrooms cook very quickly, absorb flavors wonderfully and its meaty texture makes it a great vegetarian alternative to meat.
Follow the instructions below to learn how to make mushroom pepper fry
shahi paneer recipe – restaurant style recipe of shahi paneershahi paneer
Yesterday, I made Shahi paneer to go with homemade kulcha for dinner. I usually make a large batch of paneer and freeze the cubed paneer in ziplock bags. As and when I require, I thaw a batch of paneer, place the paneer cubes in warm water and am good to go. To learn how to make paneer from scratch, follow the paneer recipe I have blogged earlier. After I posted the homemade paneer recipe, I have been receiving emails to post easy paneer recipes and special dishes to serve for get togethers and parties.
A rich paneer dish that is apt to serve on special occasions is shahi paneer. It is a rich, onion-cashew nut paneer gravy dish that makes for a flavorful side with roti, naan, kulcha, paratha or pulao. The key to this fragrant curry is to use blanched onions and freshly ground spices. Usually tomato and turmeric powder are avoided to lend the dish a white shade.shahi paneer restaurant style
I did not saute the paneer in ghee/butter before adding to the simmering gravy. I soaked the paneer cubes in luke warm water for a few minutes and added them to the simmering curry. The paneer is cooked to perfection in the spiced gravy and attains a melt in the mouth texture. If you are throwing a party, do add this dish to your menu. This restaurant style shahi paneer will please your guests.
Follow the instructions below to learn how to make shahi paneer
How to blanch onions