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Baby Dear has a low tolerance to spicy food. Well, almost all spicy food except maybe, Biryani. And Chicken Curry. And pizza. And kebabs. Okay, let me rephrase that – Baby Dear won’t tolerate spicy food except if it’s something that he likes. And I mean, really, really likes. Then his low tolerance just gets […]
For more, check out: MariasMenu
I’m not sure whether you’ve noticed… I’ve been updating some very old posts with new pictures and detailed recipes. That’s something I’ve wanted to do for a long time. This being the Tenth year (it’s 10 years of MM, if you’re wondering) and all, I was getting a bit nostalgic ;)
There are very good recipes, some of which need tender loving care in the form of new pictures or detailed instructions. The thing is, when I started blogging I didn’t have much idea about what I was doing (well, it’s more or less the same even now, still…), I didn’t think too much about the way I wrote the recipe or took the picture or sometimes even the absence of a picture.
That being said, it’s not something I look forward to. It’s like doing a revision before an exam. I don’t mind learning something new, there is a thrill in discovering, but going back and redoing it again, not so much of excitement. What I’m trying to say is… I miss the “newness” bit of it and that kinda pulled me back.
However, something that happened a few days back, gave me extra motivation to continue with the old recipes. One of my friends said, her sister wanted her to tell me that she had tried all the Mutton recipes on MM! I was super thrilled to hear that!
Later it got me thinking, that some of the Mutton recipes dates back to the initial days of blogging and it’s not detailed as I liked it to be. I’ve been meaning to make the changes, but as I said, the lack of “newness” held me back.
Being pumped up after hearing the feedback from my friend’s sister, I was more determined to update the old posts. So, the last time I bought Mutton, I cooked this dish again and took step by step pictures and also noted down the recipe in detail.
Btw, thanks a lot to my friend’s sister (you know who you are) for trying out all those recipes. I was really really happy to hear about it :)
That reminds me, have YOU done any such thing? Tried out all the recipes from here in any particular category? If so, please do share, I’d be more than thrilled to hear about it. If you share the photos with me of the same, you never know, you may even win something ;)
Now, coming to this recipe, I’d like to call this recipe a “universal side dish”. It goes well with almost anything. It has a well balanced flavour, with a hint of coriander standing out. It has a thick gravy and goes well with Jeera Rice, Plain Rice, Ghee Rice, Veg Pulao, Idiayappam, Roti, Parotta, Appam, you name it..
I do hope these step by step pictures and the detailed recipe tempts to you to give it a try.
Recipe for Udupi Hotel Tomato Omelette | Vegan Chickpea flour and tomato pancakes | Besanache Dhirde Note: This is not your classic hipster post that tries to make an omelette vegan. Not at all! It's just how this dish is called in most Udupi Hotels in Bombay. The Udupi Hotels in Bombay provided cheap meals on-the-run (still do) from their considerably extensive menu of quick eats comprising varieties of idlis, dosas, sandwiches, pizzas (these were completely Indianised, mind you) and some even serving Indo-Chinese food. I've eaten in many of them during my first few working years. They were prepared...
Broken wheat upma recipe, a simple, easy to make, healthy, filling and tasty breakfast or evening tiffin using minimal ingredientsbroken wheat upma with tomato pickle
Broken wheat upma is the simplest South Indian breakfast one can ever make. It is my go-to breakfast when I am rushed for time and need a healthy yet filling meal to see me through the day. This fibre rich dish makes for a great evening tiffin or light dinner option when my fridge is almost empty (one of those rare occasions) :).
In Andhra, we call finer version of broken wheat as godhuma nooka or samba rava and is popular among the Telugu speaking folks. It is called dalia in Hindi and godhumai ravai in Tamil. In our home, I usually use cracked wheat to make dalia khichdi, kheer, vegetable khara bath, godhuma rava tomato upma and other upma variations. Majority frown upon upma but I love it when served hot off the stove.godhuma rava upma recipe
Broken wheat upma is super simple to make using minimal ingredients. I dry roast the cracked wheat in a little ghee, use cinnamon and cloves to flavour the upma and use a combination of ghee and oil for the tempering. These three steps are essential to enhance the flavor of the humble upma. I sometimes throw in a few chopped carrots and beans for added nutrition. This diabetic friendly grain needs more water to cook than the normal semolina or upma rava. For one cup of finer version of broken wheat, you need to add two and quarter cups of water for the grain to cook well. The resultant upma has a loose, dry texture. For a sticky, gooey upma, add 2 1/2 to 2 3/4 cups of water for 1 cup of broken wheat.
You will find many Indian breakfast or tiffin varieties that are quick to make in the archives.
How to make broken wheat upma recipe
Muttai kulambu or egg kulambu, an aromatic, delicious, Tamil style egg curry that goes well with rice, chapati, roti or dosamuttai kulambu – tamil style egg curry
Muttai kulambu is a delicious Tamil style egg curry that makes for a great side dish with chapati and rice. Those who follow my food blog regularly are aware of our family’s love for eggs. It has been a while since I posted any Indian style egg recipes. Eggs are known as muttai in Tamil language while kulambu is a thin or thick consistency gravy or curry with well-balanced flavors made with or without tamarind. Coconut is often used in most kulambu recipes. There are numerous ways you can make an egg curry and I often cook a variety of traditional, Indian regional egg recipes. In fact, I have a notebook full of handwritten family recipes that I religiously note down from family members, relatives, and friends. Today, I am sharing a recipe from my notes which is a regional specialty egg curry that makes for wonderful accompaniment with tiffins like dosa, vada or steamed rice, and chapati. If you are a lover of egg curry be assured you are going to relish muttai kulambu.egg kulambu
Egg kulambu is similar to Andhra style egg pulusu, a tangy, soupy egg curry made with tamarind. Most kulambu dishes call for the use of tamarind but in today’s egg kulambu recipe, there is no tamarind as tomatoes provide the required tang. Exotic Indian spices like fennel seeds, black pepper, cardamom, cloves and cinnamon lend the dish an aroma that is enticing and an addictive flavor. Cashewnuts and coconut enhance the flavor and balance the heat from the red chilis and black pepper. This visually appealing, smooth textured egg dish can be categorized under the comfort food category especially on a rainy day when served with hot steamed rice. Soul food at its best!
Do give this classic egg specialty of Tamil Nadu a try. Muttai kulambu recipe takes less than 40 mins from stove to plate. Most often I like to serve this egg curry with roti or chapathi for brunch or dinner as it makes for an excellent combination.
You will find similar egg curry recipes like Mangalorean egg curry, Kerala style egg curry, Andhra style egg curry, egg kurma, egg masala curry, egg slice masala, fennel flavored egg curry and more in the blog.
How to make egg kulambu or muttai kulambu
Mango mastani, a delicious, very popular, chilled beverage of Pune made with mango puree, milk, ice cream and nutsmango mastani
Mango mastani! Sounds unique, right? It is a concoction of a chilled, thick mango milkshake, mango ice cream, fresh cream and chopped dry fruits. A special beverage of Pune and a popular one at that. The simple pleasures of life are sipping on chilled beverages and mango desserts during the hot summer season. Preparing juices, shakes, smoothies are high on the priority list during the summer months. So continuing on my mango masti series, I present to you mango mastani pune style.
I have tasted it many years ago on a trip to Shirdi en route Pune. Pune is well known for its street food and there are a number of ‘Mastani’ or cold drink houses that sell a variety of milkshakes and drinks. Interestingly, the name of this delicious mango based “ice cream cold drink” has a history to it. An age-old cold drink house served this chilled mango drink to its customers who praised its flavor and called it ‘mast’ which means ‘lovely’. So this popular milk based mango dessert was given a royal name, Mastani. It was named after the famous and beautiful wife of the Marathi Prime Minister, Peshwa Bajirao. An opulent treat meant for the kings and a perfect refreshing dessert to beat the heat.mango mastani recipe
Mango mastani recipe is the simplest of milkshake recipes you can ever make. Do keep in mind it is a thick milkshake with a rich mango flavor that’s enriched with thickened full-fat milk. There is more quantity of mango puree versus milk content with ice cream providing the extra oomph and richness. I wouldn’t want you to are miss out on this creamy tropical beverage. So do yourself a favor and make yourself this intense yellow colored, sinfully delicious mango mastani before the mango season ends.mango mastani pune style
Definitely one of the best mango dessert recipes out there.
How to make mango mastani
Mango falooda recipe, an easy, delicious, chilled layered dessert beverage made with mango puree, falooda noodles, basil seeds, mango ice cream & nutsmango falooda recipe
Mango falooda recipe is one of the easiest chilled Indian desserts one can whip up during the hot summer season when mangoes are available in abundance. It is a chilled dessert beverage with incredible flavor, texture and color. The authentic or traditional falooda which has its origins in Persia calls for the use of rose syrup, falooda sev or thin vermicelli noodles, basil or tukmaria seeds and chopped nuts. You can play around with the flavors by using mango, paan, banana, pineapple, saffron or kesar, strawberry, mixed fruits or chocolate. It’s the mango season and I have a lot fresh mango puree that I am putting to use in chilled desserts like eggless mango pudding and mango sago pudding Indian sweets like mango sandesh and mango phirni.
Last week, I made mango falooda on a hot sultry day. Relishing on this chilled dessert was like manna from heaven. There are two methods to prepare mango faluda. One method involves the use of mango jelly cubes and mango custard while the other method involves the use of fresh mango puree and reduced milk or rabri. I have followed the latter method which I found simpler. I am sharing the easy mango falooda recipe where everything is made from scratch except mango ice cream which is store bought. I have also blogged homemade mango ice cream recipe earlier. So if you are looking at making the ice cream at home, do follow that no fail recipe.mango faluda ingredients
Recipe of mango faluda is extremely easy to make from scratch at home. The falooda ingredients include chilled sweetened reduced milk, falooda sev, bloomed basil or sabja seeds, sweetened mango puree, mango ice cream and chopped nuts. I have already posted how to make falooda sev or falooda vermicelli at home as well as the authentic falooda recipe. You can use store bought falooda sev too. The process I follow to make falooda at home is to soak the basil seeds first and then put the milk to boil. While the milk is simmering away, I prepare falooda sev and refrigerate it. Then I make the sweetened mango puree, refrigerate it and chop the nuts. I bring the milk to room temperature by place it in a bowl of water before refrigerating it. I also refrigerate the falooda glasses before layering the mango falooda in them. The entire preparation work including refrigeration and layering the chilled mango faluda takes me nearly 90 minutes.mango falooda
Nothing to beat the flavor of homemade mango falooda. Refreshing, delicious and comforting mango dessert in a glass!
How to make mango falooda at home
Mango sandesh recipe, an easy to make, delicious, traditional Bengali sweet made with fresh chenna, sugar and mango pureemango sandesh
Mango sandesh recipe has been lying in my drafts since the past four weeks. I am back from my break with a delicious, melt in the mouth, classic Bengali dessert that has the infusion of two of my favorite ingredients, chenna and ripe mango pulp. I have used homegrown mango pulp that worked excellently for mango sandesh. Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar and cardamom. It is offered to Goddess Durga during navratri festival celebrations as well as other festive or special events. In fact, in most Bengali homes, no celebration is complete without sandesh. You can make a number of variations with the basic sandesh recipe by flavoring it with rose, strawberry, pineapple, saffron, cocoa powder (chocolate sandesh) and mango puree during the summer months. There are a variety of moulds with which one can shape the sandesh and decorate it with nuts like pistachios, almonds and cashew nuts.
Recipe of mango sandesh (also known as aam sondesh) is easy to make though slightly time-consuming but worth the effort. It has a beautiful yellow shade and a wonderful melt in the mouth texture and an addictive flavor.mango sandesh recipe
To make mango sandesh recipe, you need to make the basic sandesh. For that you need to make fresh chenna or moist paneer from scratch. I have already blogged how to make paneer. Please follow this paneer recipe post (till step 7) to make fresh chenna (moist paneer mixture). Once the whey is drained, take the residue chenna and tie it in a muslin cloth for the whey to drain completely. This could take at least 30 to 45 mins. You will have chenna ready to make sandesh.
Follow the below step by step procedure to make mango sandesh recipe. Take the moist chenna in a wide plate or vessel and knead it with your fingers and palm till smooth and soft. You should be able to form a smooth ball with the mixture. This could take at least 8-10 mins. To this kneaded mixture, add powdered sugar and cardamom powder and mix well.chenna kneaded smooth and addition of powdered sugar
Mix to combine well. It will be a messy mixture so do not panic. Heat a wide pan on low flame, add the chenna-sugar mixture along with mango puree and mix to combine well.chenna sugar mixture mixed and addition of mango puree
Cook the mixture on low flame stirring constantly. We are trying to remove the moisture in the chenna-mango mixture by cooking it on low flame. You have to be patient as this could take anywhere between 12-15 mins.mango chenna mixture on low flame stirring constantly
Once the mixture turns dry i.e it should have a very soft, dough-like consistency. Turn off heat and remove it onto a greased plate or thali.mango sandesh mixture ready
Allow the mixture to cool slightly so that you can shape the mango sandesh into smooth balls using your hand. Shape into small lemon sized balls and flatten lightly. Place chopped nuts of your choice or a whole pistachio in the center. Alternately, you can make a small dent in the center and place mango puree in it. You can serve it at room temperature or place in the fridge for a few minutes and serve chilled.mango sandesh sweet
How to make mango sandesh recipe
Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavorsmango rabri recipe
Mango rabri recipe is a simple dish with minimal ingredients yet high on flavor. A rich, creamy, fruity, tradtional Indian dessert with a soft pudding like texture. A heavenly combination of creamy rabri, fruity mango and aromatic saffron.
I have a lot of ripe mangoes waiting to be finished. I spent early hours in the morning making mango puree to prepare summer desserts including mango lassi, milkshake, and smoothie. While preparing the puree, the milk was simmering away for rabri preparation. It is a time-consuming mango dish but worth the effort since its a royal dessert in the making.
An easy, summertime dessert that puts the season’s best fruit to good use. The traditional way of making rabri does take time as milk has to cook on slow fire till it reduces to one-third of its original quantity and becomes a thick mixture. The mango puree once blended into the reduced milk gives an impressive texture. Rabri is versatile as you can add a variety of fruity flavors as add-ins. Mango rabri has the right amount of sweetness, creamy with fragrant mango tones providing a comforting goodness that only the king of fruits can. It makes for a top class mango dessert garnished with flaked almonds, chopped pistachios and chopped mangoes. A perfect party dessert too.aam ki rabri
You can follow the quicker route to make aam ki rabri by using condensed milk which is equally delicious. Use good quality sweet mangoes and not the ones which have a sweet-tart flavor. Since mangoes are sweet, use of sugar is minimal. I wouldn’t advise using canned mango pulp. Use freshly pureed mangoes. I like it chilled, so the longer it sits in the fridge, the better the flavor.mango rabdi
A vibrant, tropical refreshing mango dessert that brings a smile on your face. Do give mango rabri recipe a try this summer and share your feedback here.
How to make mango rabri or aam ki rabri
Mango pudding recipe, an easy to make, delicious, eggless mango dessert made with agar agar, milk, mango puree and sugarmango pudding
Mango pudding is one of the easiest mango dessert recipes that even a 10-year-old can make. I am yet to met someone who doesn’t relish the king of fruits. I can eat it in any form, any time of the day and I like to make a lot of mangolicious recipes before the season ends. In continuation with my mango mania series, I present to you a wonderful mango based dessert. Quick to make, minimal ingredients and super yummy. There is nothing more pleasurable than digging into a bowl of chilled pudding especially a fruit based one like mango pudding. Heavenly on hot summer day!
I am going the eggless way with the mango pudding recipe. Agar agar or china grass is the vegan option instead of eggs or gelatin. You can use the strips or powder form of agar agar. You will find agar agar aka china grass in any major departmental store in your city or an online grocery store. Ripe mangoes with a soft flesh with less fibre works best for this pudding. Suvarnarekha, rasalu, banganapalli, alphonso, kesar varieties are ideal for most mango desserts recipes.eggless mango pudding
I have followed a very simple mango pudding recipe that uses skimmed milk and minimal sugar. It is not a rich or overly sweet pudding. There is minimal use of sugar or honey since mango provides the aroma and natural sweetness to this dessert. The texture is more of a cross between a thick pudding and a runny sauce. A very soft pudding with melt in the mouth texture. Soft, creamy, tropical and decadent dessert for those who love mangoes and have a sweet tooth. I like to garnish the pudding with chopped mango for that intense mango flavor. You can add soaked sabja (basil seeds) or chopped nuts for some crunch. Mango pudding made with agar agar is gluten free and can be easily made vegan by using coconut milk instead of milk. Mango pudding with coconut milk is delicious too.mango pudding with agar agar
A perfect go-to dessert during the summer season when mangoes are available abundantly. Serve the mango pudding in shot glasses for your parties or get together and it is sure to be a hit.
How to make mango pudding recipe
Amrakhand or mango shrikhand recipe is a tasty, Marathi sweet dish prepared with ripe mango puree and hung curd or yogurtamrakhand
Amrakhand or mango shrikhand is one of the best tasting, fruit-based, traditional Indian desserts. Shrikhand is basically a Maharashtrian sweet made with strained yogurt or hung curd, powdered sugar and flavored with cardamom and saffron. Amrakhand aka mango shrikhand is made by adding ground mango puree to the basic shrikhand recipe. One of the easiest mango dessert recipes that can be made with minimal effort. The only time-consuming part of amrakhand preparation is making hung yogurt.amrakhand recipe
With summer at its peak, coolers and chilled fruit based desserts have become a part of our regular diet. During the hot months, I tend to make more yogurt than I normally do since we gulp down copious amount of spiced buttermilk or chaas. My son, Nehal, wanted me to make a mango based dessert other than the normal smoothie and lassi. Yesterday, I made two vegetarian desserts, eggless mango pudding, and mango shrikhand.amrakhand preparation, mango puree and hung yogurt or curd
The amarakhand was fluffy, creamy, soft and melt in the mouth, in other words, it was simply out of the world, delicious. Mango shrikhand recipe is a very simple and straightforward recipe using minimal ingredients. The quality of ripe mangoes used for making mango shrikhand recipe is crucial. Use sweet, pulpy, ripe mangoes. The curd or yogurt should not be too sour. For a more pronounced or intense mango flavor, you can add more mango puree and fold in some chopped ripe mango pieces. You can sweeten the dessert with honey or powdered sugar. The amount of sugar used will depend on the sweetness of mangoes and the tartness of yogurt. Amrakhand recipe calls two flavoring agents, cardamom, and saffron.
The consistency of hung curd which is also called ‘chakka’ is important for a smooth textured amrakhand. The water or whey has to drain completely which could take a couple of hours. So it makes sense to allow the yogurt to strain in the refrigerator since it might turn sour if left to strain at room temperature due to the heat. The hung curd should be whisked till smooth and fluffy with a consistency like cream cheese. The strained whey can be used to make chapati dough.mango shrikhand recipe
Usually, mango shrikhand is served as part of a meal with either roti or puri. Amrakhand is also served as a dessert. In fact, in most Marathi and Gujarati homes, mango shrikhand is a regular dessert during the summer season as it makes for a fresh, flavorful summer dessert. You can make a large batch and freeze mango shrikhand. Kids love it and its gluten free dessert too.
How to make mango shrikhand or amrakhand
Mavinakayi chitranna recipe, a Karnataka style raw mango based rice dish with spicy, sweet and sour flavors that is lip-smackingly goodmavinakayi chitranna
Our mid day meal – steamed rice, ridge gourd fry, charu, raw plantain pulusu, mavinakayi chitranna, pacha avakai, telaga pindi vadiyam and yogurt
Mavinakayi chitranna is flavorful raw mango rice preparation that is prepared on the same lines as chitranna, pulihora or puliyogare. Here the souring agent is raw green mango instead of tamarind pulp. This is a treasured South Indian rice recipe that you cannot go wrong with. A dear friend visited us over the weekend and I prepared lunch using home grown ridge gourd, raw plantain, and raw mangoes. It definitely feels very good to prepare dishes using home-grown produce. The lunch menu included beerakaya vepudu (ridge gourd fry), charu, aratikaya pulusu (raw plantain stew), mavinakaya chitranna with steamed rice, pacha avakai (yellow chili mango pickle), telagapindi vadiyam and yogurt.
My blog is buzzing with a lot of mango recipes as it is literally raining mangoes in my backyard garden. I am done with my mango pickling this year. Yes, I have just finished making Avakai, Andhra mango pickle. In spite of giving away boxes of mangoes to family and friends, I still have a lot of raw mangoes that are being allowed to ripen.
I have been wanting to share mavinakayi chitranna recipe with you since quite a while as its a favorite in our home. The spices that going into its making lend the dish a lovely aroma and flavor. It is definitely a time-consuming rice dish as we need to dry roast the spices individually. But it is definitely worth the effort.mavinakayi chitranna gojju roasted spices – ground spice powder
Let me tell at the outset that you should not skimp or skip any ingredient that calls for the making of chitranna masala powder. Also, you need to patiently dry roast each spice or ingredient on low-medium heat till the aroma emanates the kitchen. Slow dry roasting is essential. Do not burn the spices as it will ruin the masala powder flavor. Do attempt this recipe only if you have access to all the ingredients mentioned in the mavinkayi chiranna recipe. If you want to savor the authentic flavor of this traditional mango rice dish, please follow the recipe to the T.
Raw mango works best but a mango that is just beginning to turn a very pale yellow will also work fine. The mango should have a tart flavor.mavinakayi chitranna gojju – raw mango rice karnataka style
The steamed rice should be soft on touch yet hold shape, i.e each grain should be separate. Grated mango is cooked in a tempering of spices like mustard seeds and chana dal and the chitranna masala powder, jaggery, and salt. The chitranna gojju (gojju is a term used for thick gravy) should be cooked till the oil separates. Sesame oil works best though you can use any cooking oil. The below recipe will yield enough gojju or puliyogare mix for 450 to 500 gms uncooked rice. If using 250 gms uncooked rice, use only half of the prepared gojju. The remaining gojju can be refrigeted and used as and when required.mavinakayi chitranna recipe
The flavors meld well after a couple of hours of sitting, so this Karnataka’s special rice dish makes for a perfect travelling food or lunch box recipe. Packed with nutrition from the mangoes, and spices, mavinakayi chitranna is sure to brighten up your meal. It makes for a simple, warming, nourishing meal along with a bowl of yogurt, crisps like papad or appadam. Absolute comforting food for the body and soul.
How to make mavinakayi chitranna recipe or raw mango rice Karnataka style
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Mamidikaya perugu pachadi is a raw mango chutney, an Andhra style preparation that is yogurt based and tempered with Indian spices makes for a great side with ricemamidikaya perugu pachadi
Mamidikaya perugu pachadi is a traditional, Andhra style, spiced raw mango yogurt chutney or raita. A regular everyday summer recipe that is prepared as part of a typical South Indian or Andhra thali that includes, dal, rasam, stir fry and a vegetable curry.
With no dearth of mangoes, the mango mania continues at my home. Almost every other day I am making a mango based dish, either savory or sweet.sauteed raw mango pieces for chutney
Mamidikaya perugu pachadi is a simple, straightforward vegetarian recipe where peeled, raw mango pieces are sauteed in a tempering of spices before being combined in smoothly beaten yogurt or curd. Usually, herbs, spinach, vegetables like tomato, okra, eggplant, raw plantain, beetroot, carrot and the likes are used to make perugu pachadi or tempered spiced yogurt based chutney. The vegetable is pre-cooked before combining it with creamed yogurt. Today, we are using raw mango that is not too sour and few shallots in place of vegetables. A tempering of mustard seeds, split gram dal, dry red chilies, asafoetida and curry leaves lend a perfect flavor and aromatic touch to the pachadi. You will find the chutney is high on ‘tartness’ with a subtle touch of spice. Ensure you use fresh thick yogurt that is not sour.
It makes for a quick and easy chutney on days you are rushed for time and want to make the most of the seasonal raw green mangoes. Like most Andhra pachadi varieties this easy mango pachadi is sure to appeal to all age groups and makes for a great side with plain rice or roti.
There is another version of the mamidikaya perugu pachadi where fresh coconut and green chili are ground to a paste and added to the beaten yogurt.raw mango chutney andhra style
How to make mamdikaya perugu pachadi
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For more, check out: MariasMenu
Are you a breakfast person? I am. Even when I was a school kid, I never skipped breakfast. I remember all my friends coming to school with just a glass of milk, not me. I used to have proper breakfast and I didnt mind getting up early to accommodate that.
One of the reasons I want a decent breakfast is, I usually have a light dinner. So I kinda get up hungry ;)
Now that we’ve established that we need a good breakfast, the next or the most important question is – what to make? Btw, you know something, my absolute fav thing about holidays is, I dont have to deal with that question! I’m sure many of you are nodding your heads in agreement with me, right?
Anyways, here is something quick and simple that you can make for breakfast. “Variety” is a key word when it comes to everyday cooking. I’ll not say this is a must try recipe or fabulous or any such thing. This is just something that you can make – quick and easy, with readily available ingredients and something different from the regular stuff.
So thank you Saee, the proportions and the descriptions helped.
At the slightest hint of rebellion, stir in the rice flour. Don’t worry about the dryness yet. Remove pan from heat and stir continuously. Cover and place back on heat for a minute or two, until the mixture doesn’t smell powdery.
Here’s what I’ve put together this week for our dinners. Lunches are generally leftovers, and snacks are mainly fruits, cheese & crackers, veggies & dips or any baked goods and other treats we may have on hand for that given week. I’d love to hear about how you meal plan and what you’ll be having, […]
Recipe for Cucumber Kichadi | Onam Sadhya Recipes | Kerala style cucumber raita This recipe reminds me why Indian cuisine is pretty damn amazing. Straight off the bat, I can give you 3 traditional Indian ways to make a cucumber raita... -Kheere ka raita from the North with plain yogurt, tempering and a sprinkling of roasted cumin powder, chaat masala and red chili powder -Khamang Kakdi from Maharashtra, which is more of a salad than a raita, but it has yogurt so I don't mind putting it in the latter category
Recipe for quick South Indian breakfast / tiffin of Puli Semia / Tamarind Semia Upma / Tamarind Vermicelli This is not a traditional semia preparation, at least not in my home. This is inspired by my great grandmother's Puli Aval, a tamarind poha preparation that used to be my hot favourite for tiffin as a kid. If you love Puliyodharai, then you will love this Tamarind twist on a plain semia upma. The peanuts, chana dal and udad dal give it a nice crunch, making it a very satisfying breakfast, all ready in under 15 minutes. The method for preparing...
Onam Recipes | recipe for Pumpkin Erissery | Pumpkin and Cowpeas stew with coconut Erissery is a unique dish from Kerala vegetarian cuisine that combines a vegetable with beans, to make it a hearty side dish to rice. The freshly ground spice paste is the standard for most Keralite vegetable dishes and it comprises coconut, cumin and green chillies. The stand out in this recipe is the garnish of aromatic golden brown coconut, that adds a wonderful depth of flavour. Prepare this Pumpkin Erissery with my step by step instructions, as a part of a simple Onam Sadya.
Recipe for Kerala Beetroot Pachadi | Onam recipe for Beet Pachadi | Beets with coconut and yogurt March 2010. We were in a houseboat in the Alleppey backwaters. I had imagined this to be a romantic getaway surrounded by lush coconut palms and stunning skies. While the greenery and the skies didn't disappoint, it turned out a little less romantic than what I had imagined. End of March meant it was hot and humid and with not enough fuel to keep the air conditioner running, it was a double whammy. My husband and me were trying our best to restrict...
Recipe for Ash gourd pulissery - Onam Sadya recipe | Moru Curry | White pumpkin and yogurt curry There is quite a bit of overlap between the vegetarian recipes from Kerala and parts of Tamil Nadu along the border. In Tamil cuisine, there is Moar Kuzhambu, which is prepared using slightly soured yogurt or buttermilk, combined with a spice paste to thicken and flavour the curry. Vegetables like colocassia, okra, brinjal or pumpkin are used in this curry. Pulissery is Kerala's answer to the Tamil mor kuzhambu - a similar stew made using yogurt and spice-coconut paste. The Onam Sadya...
Recipe for Kerala Parippu Curry | Yellow moong dal with coconut | Onam Parippu recipe Thinking of cooking up an Onam Sadya? Whether it is a mini-sadya for your small family or a mega one for a large group, this is one recipe you cannot ignore. A spoonful of this dal / parippu along with ghee and red rice gives the auspicious start to the banana leaf feast. You can easily double or triple the recipe to cook for a larger crowd. The number of chillies used here give it a mildly spicy flavour, you can use as many as...
Onam Recipes : Kerala Sambar / Mixed vegetable sambar As soon as you hear of Kerala sambar, the first question that pops up in your head is that how is it different from a Tamil Sambar? While I'm no expert in this matter, there do seem to be a few differences. Kerala sambar is always made using a mix of vegetables, while traditionally Tamil sambar has just one vegetable. The use of coconut oil in preparation of Kerala sambar gives it the distinct Kerala cuisine aroma. The sliced and browned shallots used as a tempering is another differentiating factor from...
Recipe for Kerala Style Plantain Stir Fry | Raw Banana Stir Fry | Kaya Mezhukkupuratti | Vazhakka Mezhukkupuratti Don't bother pronouncing the name of this recipe if you can't get your tongue around it. But be sure to give it a try, because it is a most delicious preparation using raw bananas / green bananas / plantains. Plantains are one of my favourite 'vegetables' in Tamil cooking - be it the simple sliced roasted until crisp vazhakka (dry) curry, or the softer diced stir fry garnished with coconut. The latter is somewhat similar to this very popular Kerala preparation. In...
Hope you all had a happy Ganesh chaturthi. We had a small pooja at home, kids had a lovely time. After all that heavy eating for the festival, we craved for something simple. I prepared these Kale parathas last week and they came out really good. People are going crazy about Kale or leafy cabbage …
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I’m very excited to share this post with you. The reasons are twofold – one, I never thought, I could make banana chips at home. I always thought it’s too complicated and time consuming. Well,I admit, it’s a bit time consuming and complicated – no way! But the excitement is mainly because of the second reason.
It all started last week, when I was thinking about the Onam special post for MM. I, initially thought of making Payasam. After going through the site, I realised I’ve covered the basic Payasam recipes. I agree, there are a lot more variety Payasam recipes which I could try. But, as I’ve told you before, when it comes to food for Onam,Christmas etc; I like to keep it traditional. I didn’t want to try some Payasam for the sake of variety.
That’s how I even considered the option of Banana Chips. Honestly, I thought it will end up in my never ending “to try” list. I dont know whether Universe conspired or anybody else conspired, out of all odds, I decided to give it a try. Usually, when I’m about to try something of which I’ve no idea whatsoever, I google or ask somebody who has tried it. This time, I decided to go with the second option and get expert help.
I called Mummy (Jose’s mom) since she often makes it. I asked her all the details, how, when and why. After talking to her, I felt a bit more enthusiastic about the whole idea. But after two days, the sweetest thing happened! When I checked my mail, I had three mails from Daddy (Jose’s dad). All three mails were detailed step by step pictures of making chips :) Having seen me taking photos, Daddy made sure that I had different angles of each photo, that too well lit pictures! I was really touched!
I decided that I’ll use their pictures and make this as Mummy’s guest post. After all, that’s the least I could do for the strongest ever cheerleaders of MariasMenu! A big “Thank You” to both Daddy & Mummy, for taking time and effort for us :)
Now, about the recipe – as I’ve said, it’s a bit time consuming, but a simple and easy recipe. Dont worry about the length of the recipe, I’ve just tried to explain the procedure in detail. I really do hope that you give this a try. IT’S REALLY WORTH IT!
Recipe for Puli Inji - a condiment prepared using ginger and tamarind as the main ingredients, a mainstay of Onam Sadya | Ginger and Tamarind Chutney If you've tasted Puli Inji once, I bet you cannot type or read these words without salivating. Such is the reaction of the senses to this simple condiment, which is anything but simple in its flavours. It's one of the dishes that is served as a part of Onam Sadya. It also occupies place of pride on a banana leaf in quite a few Tamil Brahmin wedding lunches. Don't reserve this condiment for Onam...
Recipe for Kerala style Cabbage Thoran - a dry curry prepared with a coconut-cumin-chilli paste While I have always loved to cook regional Indian meals from different parts of the country, I must admit I have only discovered the joy of cooking dishes from Kerala in my kitchen. There are a few similarities with our style of Tamil vegetarian cooking from the Tirunelveli side of Tamil Nadu which has its own versions of Avial, Kootaan, Olan, Pulissery, Thoran and the likes. And so I never bothered to cook the Kerala versions of the same. A couple of incidents made me...
The Onam Sadya, that is a veritable spread of dishes from Kerala, is one of the MUST HAVE culinary experiences in your lifetime. While the spread is vegetarian in many parts of Kerala, some also include non-vegetarian items. The simple Onam Sadya menu listed here is by no means as exhaustive as a traditional sadya, but it is more manageable and easier to cook for a small group of family and friends. My friend, Meeta, a Punjabi married to a Malayali, painstakingly prepares a large spread for Onam Sadya every year and I've been lucky to be invited to her...
Recipe for a simple curry made using dried green peas | Hara Vatana curry The thing about an Indian kitchen is no matter if the fridge is empty, a well stocked pantry with its grains and pulses will have enough to sustain you for a week, at least. I end up buying way too much grocery for the small family that we are, and am constantly reminded by my housekeeper to finish off what's already languishing in the kitchen cabinets before ordering more. I usually stock up on dried peas -both the green and the white varieties (also called hara...
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Pasta is something I tend to make often. What attracts me to Pasta is mainly the convenience factor. It’s easy to make and a minimum guarantee is there. After all, how can you go wrong with a pasta, there is nothing that you cant fix with a little butter and cheese, right ;)?
When I make it often, I dont go overboard with cheese and cream. I try my best to make it healthy without skimping on the flavour quotient. However I was feeling a bit indulgent and made this Chicken Alfredo Pasta. It’s basically a very rich sauce made with cream and cheese. I’ve tried to tone down a bit by using milk and lesser quantity of cheese. If you love creamy rich pasta, then I’m sure this is for you.
Also, I thinks kids will love this. It’s creamy buttery and not too spicy. Hope you get to try this soon.
Skin the chicken, make three parallel sideways slits – two on the thigh and on the leg – and place in a rectangular dish.
Peel the ginger, garlic and finely grate into a small mixing bowl. Add the spice powders, the yoghurt, half the lime juice and stir into a smooth paste. Mix salt in to your taste now.
Next, smother the chicken leg portions with this marinade making sure they are well coated. Then seal the dish with cling film and chill until you’re ready to eat. I would recommend a marinade time of at least four hours.
Take the marinating chicken out of the fridge and bring it to room temperature before you’re ready to eat. Mix together the remaining lime juice and oil, using this to baste the chicken every ten minutes as it cooks on a charcoal BBQ. They will take 10 minutes first in the hottest part of the BBQ, then a good half an hour to get charred and cooked through on the cooler edges. But make sure you open one up and check that the chicken juices run clear (not pink) before feeding people!
Alternatively, you can oven roast these. Preheat the oven to 200 degrees C and line a shallow baking tray with foil placing an oven shelf on top. Place the chicken directly on the shelf, positioning the lined tray underneath to catch the dripping juices. Cook for 10 minutes, flip and cook for another 10. Then turn them over again, basting with the lime and oil mixture. Cook for ten minutes, then turn over, baste and finish off with another 15 minutes of cooking. You can use the juices that have dripped onto the tray to baste the chicken too as it is full of flavour.
Leave the chicken in the oven for another five minutes, with the heat turned off while you prepare your serving platter. Brush with a little butter or ghee to serve these. Tandoori chicken is also lovely the next day as the spices get to work their magic for a bit longer.
Recipe for simple steamed green beans with yellow mung - Green beans nutrition - Cooking tips While beans usili is a staple in our household, it is a bit of a tedious recipe and sits quite heavily in the stomach if you are having a sedentary day. Since I had soaked some yellow mung for making breakfast chilas, that I did not get around to making, the idea struck. Why not use this lighter, easier to cook yellow mung dal with the green beans to give it some more body and flavour. It worked out beautifully and it is going...