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Coconut Sevai ~ Thengai Idiyappam – Easy Tiffin RecipesCoconut Sevai
I love the simplicity of today’s South Indian style breakfast or tiffin item – coconut sevai. If you have home made sevai or store bought sevai on hand, it is the quickest, easiest and tastiest dish you can ever make. I have already done a post on how to make idiyappam at home using an idiyappam maker/chakli press. Idiyappam is nothing but rice noodles/string hoppers/sevai where rice flour dough is hand pressed using an idiyappam maker and steamed.
Whenever I make idiyappam, I usually make a large batch so that I can make at least 2 varieties of flavored sevai like lemon sevai, tomato sevai, milagu sevai, vegetable sevai, puli sevai and the likes. Coconut sevai aka thengai sevai is a light tiffin that is high on flavor. Do use roasted cashew nuts as they go very well with this utterly delicious coconut sevai which I consider a gem among easy tiffin recipes.Thengai Sevai
The post Coconut Sevai appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
This July marks a step change in my existence. I, people, am no longer a corporate superbitch. I am now a three-days a week corporate superbitch.
In what has been an exciting moment in my world of work and career, I have spent four days of every week this month relishing that rarest of rare commodities: spare time.
I didn’t hold out for too long. By the end of week one, yours truly was the newly christened Head of Corporate Marketing for mini Basu’s School Parent Teacher Association. Since then, I have:
The plan, of course, is to focus on being the best mother and wife, ever, while making money doing all the things I love with passion. Cooking and Corporate PR take centre stage here.
What better place to start on the cookery plan, that a long overdue attempt at mastering rotis? So, an eager friend/guinea pig agreed to a quiet, girly evening, and we drank wine while I stewed tender chunks of lamb with chickpeas – Mangshor Ghugni – and rolled out the rotis.
The rotis are improving every time age. And the one-pot Mangshor Ghugni is a winner’s dinner. Can women have it all? I’m not sure, but I will happily die trying!
Chop the lamb into large chunks and slice the onions. In a large saucepan, bring the oil to heat on high. When it is hot, drop in the cinnamon, cardamoms and bay leaves. As they sizzle up, toss in the sliced onions and saute for five minutes until they take on a pale golden colour. Adding a sprinkle of salt to the onions will speed this up.
Keep stirring the onions from time to time, and meanwhile dry roast and powder the whole cumin and coriander seeds. When the onions are ready, add all the spice powders, and keep stirring for another two minutes. If the mixture starts sticking to the bottom of the pan, add a little hot water and gently scrape off.
Next, chop roughly and mix in the tomatoes, along with the chunks of lamb. Brown the meat evenly for five minutes and then lower the heat to medium, cover and cook, stirring regularly for half an hour. You should not need to add water as the lamb will just cook in its own juices and this is a moist dish with no curry.
Cook uncovered for another 15 minutes, and in the last 15 minutes, rinse drain and mix in the chick peas. Stir in the garam masala and salt to taste, garnish with ripped fresh coriander and enjoy with warm rotis or pitta bread.
I started this blog what seems like a lifetime ago and over the years, it's been with me through so many events - being single, being engaged then married, celebrating 5 years of marriage and now 6, two international relocations and a potential third coming up soon, and so much more. During this time, I have felt an intense desire to stop blogging many times, due to many reasons. I've continued mainly because of the notes I get from many of you because they are always so nice and seem like I made a real difference to your lives in the kitchen. It touches me to think that a small corner of the Internet, this space right here, one among many (many MANY) food blogs out there has touched your lives. And so I pick myself up, go back to my stash of food pictures, dust out a set, edit them, and continue on.
Recipe for mango milkshake with homemade mango ice cream, chilled milk, and some vanilla to enhance the flavour. A perfect and easy summer drink for your family and guests.
|Vinayaka Chaturthi 2014 Recipes|
Savory Muffins – Fast and easy breakfast recipes for kidsSavory Muffins ~ Easy breakfast recipe for kids
I don’t know what took me so long to post these savory muffins that I make so often for my son as they are his favorite breakfast or mid morning snack. I am always on the look out for fast and easy breakfast recipes for kids and corn savory muffins recipe fits the bill. They work great for breakfast, school snack and picnic food as well.
Today’s savory muffins recipe uses plain flour but since I make them often for my son, I use half a cup each of plain flour and whole wheat flour and 1/4 cup groud oats. I stock on corn and you will find a packet in my freezer at any given time and I also had some green peas to use up. So sweet corn kernels, green peas, green chili paste, coriander leaves and loads of cheese gave the muffins a lot of flavor. Soft, moist, cheesy and addictive. The variations are endless and few flavorful combinations that I usually make are spinach & corn/roasted bell peppers & corn/ sausages & eggs.Savoury Muffins for Breakfast
The post Savory Muffins appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Until recently the vegan blueberry muffins was my favorite muffin recipe ever. God knows how many times I have baked it with so many variations! But all that changed one day when I baked these banana Nutella muffins. I don’t know if I’m being bias because I’m a chocoholic. The love for Nutella doesn’t help either! So I think I have to push the blueberry muffins recipe down, give that the second place and these absolutely decadent beauties move to the sweet first spot. My kids loved these muffins so much that they are deliberately avoiding eating bananas so that it would ripen very much and I can make these banana Nutella muffins again.
I have tried a couple of baking recipes using very ripe bananas but this muffin recipe beats them all. I also wanted to include peanut butter in these muffins and then only realized that if I do so my son can’t take it for lunch because of the nut allergies prevalent in school. Sunflower seed butter is a very good replacement for those who can’t eat peanut butter. It has a similar flavor. So I included that too, but that flavor did not show up in the muffins. Adding chopped walnuts or pecans to the muffin batter would have tasted good too but again because I wanted to send it to school I didn’t add it. All I could smell and taste was the bananas and Nutella and I’m not complaining about that at all! Thanks to Jessica for this amazing recipe. I just tweaked it a little to make it egg free.
|Banana Nutella Muffins Recipe||#ratingval# from #reviews# reviews|
Banarasi Aloo Matar Sabji ~ Simple Sabji RecipesBanarasi Aloo Matar Sabji
Even though I have already posted aloo matar recipe earlier, I’m going ahead and sharing a homestyle Banarasi style aloo matar that is not only the simplest recipe with minimalistic ingredients but also the tastiest. I have lost count of the number of times I have prepared Banarasi aloo matar ever since I had bookmarked this recipe.
Less is more holds true for this incredible vegan potato curry where the star player is tomato. Blanched and ground tomatoes add oodles of flavor and the only three spices that go into the dish are cumin seeds, turmeric powder and red chili powder. The original recipe calls for a very watery gravy dish which is highly recommended. The first few times I prepared aloo matar like a runny gravy. For a change, I reduced the quantity of water so you will find that the dish appears like a thick gravy. I served it with Masala parantha and I cannot explain in words how flavorful and comforting our meal was.Aloo Matar Sabji with Masala Paratha
The post Banarasi Aloo Matar Sabji appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Mangalorean chicken curry with coconut ~ Kori GassiMangalorean Chicken Curry
Mangalorean chicken curry, popularly known as ‘Kori Gassi’, is a speciality chicken dish among the Tulu speaking Bunt community. It is an extremely flavorful chicken gravy that has a quite a few spices going into its making. The ingredient list might appear daunting but don’t let it deter you from giving this authentic Mangalore chicken curry a try. Absolutely heartwarming flavors that is sure to please your palate.
Coconut is an integral part of Mangalorean cuisine and it also happens to be the main ingredient for Kori Gassi along with spices like fiery red chilies, black pepper corns, coriander seeds, cumin, fenugreek seeds, cloves and cinnamon. Traditionally, Mangalorean chicken curry is spicy. The sweetness of coconut offsets the heat of the red chilies to some extent. This spicy chicken gravy is served with pundi (rice balls), rotti, neer dosa and rice.
The post Mangalorean Chicken Curry appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Do you remember, last week when I told you about buying large qty of ingredients and binning most of it? Well, it happens in the case of this particular recipe. I rarely make chaat at home. Coming to think of it, we don’t eat it from outside also often, hhmm… Surprising, since both of us like chaat. I think the reason is somehow our minds fail to recall it and because of that we dont crave for it. As they say, out of sight, out of mind. I think it’s very true in today’s scenario, where you are constantly fed with tons of information in the form of pics, videos, articles etc; knowingly or unknowingly. Sometime ago, I read an article about “leading a life without internet for 25 days”. You can read it here.
I was really surprised to find out how much my life depended on the internet. We had a blackout recently and I was completely lost for a min! Blackouts are a very rare occurrence here. I was hoping for the power to be back on soon, but it felt like ages. I grew restless and to add salt to the wound, my mobile battery drained out! After a few mins of panicking, I decided to face the “powerless” situation. I made myself a cup of coffee and sat near the window, just watching the world go by. It took me sometime to stop being restless and calm myself. “Being in present moment” is something I find very difficult, say if I’m going for a head massage, rather than enjoying the massage, I’ll be worrying about it getting over soon or if I’m listening to a playlist, rather than enjoying the current song, I’ll think about the next song to come, ggrrr :(( Have you ever felt like that?
Anyways, where were we… yep, chaat. So like I said, even though I make this very rarely, I buy and keep the small puris like it’s going out of stock! If you make and keep the sweet chutney ready, you can make this in no time, if you’ve all the ingredients available. This is my fav chaat item. When I say it’s my fav, I mean it.
Once when we went to Sanjeev Kapoor’s restaurant here, we went for buffet instead of al a carte. I’m not a buffet person at all, but that day since the rest of the gang were in a mood for a buffet, I joined them. At the risk of sounding like a weird kinda person.. let me tell you.. all I had that day was dahi puri from the whole spread, that too under the death glares shooting from a particular pair of eyes ;) Sometimes it drives Jose crazy when I put on an unusual show… so now I’m confused! Did I have dahi puri that day out of love for puri or simply to irk him ;) Well, one thing for sure, I didnt even bother to taste anything else, so let’s assume it must be because of my love for dahi puri.
To enjoy the dahi puri to the maximum, you need to get the whole flavour in one bite. The sweetness and tanginess of Tamarind sauce, spiciness from the green chutney, softness from the potato, the coolness from the yogurt and the crunch of the puri. It’s like a flavour explosion inside your mouth!
So here you go…
Recipe from herePrint Dahi Sev Batata Puri Author: Maria Jose Martin Recipe type: Appetiser, Snack, starter Cuisine: Indian, North Indian Ingredients For Sweet Chutney
A stack of pancakes served with a dollop of butter and maple syrup will make your picky toddler run into the kitchen and begging you for more. Fortunately dear daughter has never been a picky eater but one of her favorite foods has always remained pancakes and this version of mini colorful pancakes served on a stick is always a hit with her! Here’s how I make them:
Note: If you are on a time crunch you can skip using the lollipop sticks, just make pancakes omitting the sticks on it and serve them as a colorful stack.
It is important to adjust the heat between medium to low so the pancakes do not burn and lose the lovely color. Remember you want rainbow pancakes not brown!
Tip: You can use your favorite cookie cutters or just a round one to make funny shapes
Your favorite pancake mix (I used whole wheat pancake mix)
Food Colors of your choice (I used Red, Blue, Green and Yellow)
1. Prepare your pancake mix according to the directions on the box or you can use your favorite homemade recipe.
2. Divide the pancake mix equally in 4 different bowls
3. Drop in few drops (about 6 to 7) of color in each bowl and blend well
How to :
Neer Dosa Recipe with Chicken Curry (Mangalore style)Neer Dosa with Mangalore Chicken Curry
Ever since I posted Mangalorean egg curry that I served with Neer Dosa, I have been bombarded with requests to post Neer Dosa recipe. Last weekend, I prepared Neer Dosa and served it with Mangalore chicken curry. Neer dosa, a Karnataka breakfast fare, literally means ‘water crepe’ since the batter is of flowing watery consistency. Neer in Kannada and Tulu language means water.
These white, light, lacy paper thin crepes are popular not only for the flavor but for the simple preparation and lack of fermentation. My Konkani friends gave me some tips on how to prepare neer dosa (called panpole in Konkani) that does not stick to the pan which I have listed in the ‘Tips’ section below the Neer dosa recipe. The vegetarians enjoy Neer dosa with spicy tomato chutney or coconut chutney, saagu, sambar, rasayana (mango with coconut milk) and a sweet mixture of jaggery and fresh coconut. The non-vegetarians enjoy it with chicken/mutton/fish/egg curry, egg roast or chicken/mutton/prawn sukka. One can enjoy these dosas even after they turn cold.
The post Neer Dosa Recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
|click on the image to read the full article|
|Monday||Andhra Pesarattu||Red Masoor Dal and Brown Rice|
Khichadi with Twist
|Tuesday||Urad dal dosa||Carrot Savory Salad, Bharli Wangi with Roti||Parath Masala with Curds|
|Wednesday||Leftover rice & poha|
Bisi bele bhat
|Cheese Jalapeno Paratha|
|Thursday||Instant Bulgur Idli with Carrot Chutney||Kakarakaya Kurma|
Pineapple Rasam with Rice
|Friday||Bottle Gourd Dosa||Arachuvitta Sambhar with rice||Foxtail Millet & Wheat Rava Pongal|
Onion Tomato Toast
|Milagu Sadham, Raita||Virudhunagar Ennai Parotta, Vegetable Chalna|
|Sunday||Bermi Parathas||Aloo Potoler Rasa with Lucchi||Ginger Lemon Soup|
|Monday||Rava Idli||Paneer Matar||Keshi Yena|
|Tuesday||Chinese Bok Choy Congee|
Aloo Palak with Rotis
|Wednesday||French Toast||Bihari Kichidi||Thai Mango Salmon|
|Thursday||Johnny Cakes||Roasted Habanero Pineapple Wrap||Paneer Makhanwala|
|Friday||Misal Pav||Kali Dal with Phulka||Triple Schezwan|
|Saturday||Onion Paneer Frankie||Beetroot RasamAvarakkai Paruppu Usili|
|Atta Dal Kachori, Dhaniya Chutney, Aloo ki Jhol|
|Sunday||Sandwich Cutlet Chips||Sindhi Kadhi Chaawara||Tomato Soup|