29146 items (32 unread) in 168 feeds
As soon as Nupur went back home she wrote this note to me. A testimonial of the wonderful time we had together.
Thanks for a fantastic time Anjali! Your Dad is wonderful n Gauri was superb company. Will write again from the US.
|Heirloom Tomatoes from the neighborhood farmers market|
|Sourdough Bread From Beckmanns Bakery|
Ingredients makes for 1
1 slice of Sourdough toasted1/2 Onion sliced thinly1/2 cup tomatoes diced2 tbsp of Goat cheesetbsp of balsamic vinegarsalt and pepper according to taste
dry fruits milkshake ~ navratri fasting fooddry fruits milkshake
Dry fruits milkshake – a healthy, nourishing and calming milkshake packed with the goodness of super foods that include nuts and dried fruits like almonds, walnuts, dates and figs. Not only is packed with nutritional goodness, this dry fruits milkshake is filling enough to be served for breakfast, low on fat and high on flavor. Makes for perfect fasting food for festivals like Navratri.Dry fruits ~ cashewnuts, pista, almonds, dates, raisins, walnuts
I cannot emphasise enough the importance of dry fruits in our daily diet. The health benefits of dry fruits are tremendous as they are a rich source of minerals and proteins and the best way to incorporate them into your child’s diet is by way of dry fruits milkshake. To this milkshake add a banana for a fruity kick and you have a super tasty, super creamy banana milkshake. You can add any nut or dry fruits of your choice based on availability and taste.dry fruit milkshake
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Rajma Sundal – Sundal Varieites for Navarathri (Dasara festival)Rajma Sundal
Navratri is round the corner and its time for Sundal. Rajma Sundal recipe is an easy to make and tasty neivedhyam among the sundal varieties for Navarathri. It can be eaten as a light meal anytime be it breakfast or an evening snack. Rajma or black beans need to be soaked in lots of water overnight, washed thoroughly in fresh water before being pressure cooked till soft. Ensure you use good quality rajma.
Sundal is a South Indian savory snack prepared with legume and dal varieties like kabuli chana (white chickpeas), kala chana (black chickpeas), black eyed peas (lobia), rajma (black beans), peanuts, battani (dried peas), chana dal, green gram and sweet corn. Soaked and cooked legumes are tempered with spices, curry leaves, green chilies and garnished with fresh coconut. There is another version of sundal where a spiced powder (masala/kura podi)) of roasted chana dal, cumin seeds, coriander seeds, fennel seeds and red chilis is sprinkled over the tempered sundal. Sprinkle this masala powder over the prepared Rajma sundal and your Rajma Masala Sundal is ready.
The post Rajma Sundal appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Beetroot halwa recipe (Chukandar ka halwa) – Halwa recipes for festivals like Navrati (Dusshera) & DiwaliBeetroot Halwa
Beetroot halwa recipe is the easiest sweet dish you can make for Indian festivals like Navratri (Dusshera) and Diwali. The vibrant humble beetroot merges well with ghee (clarified butter), milk, sugar and cardamom to transform into an extravangant mithai. It is prepared in the same manner as gajar halwa and tastes as good. If you have difficulty in serving beets to your kids, beetroot halwa is the best way to entice them.
This beautiful mangenta hued dessert with warm and indulgent flavors makes for a perfect halwa recipe to offer Goddess Durga this Navratri.Chukandar ka Halwa
The post Beetroot Halwa Recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
|Making Palm Sugar Syrup|
|Palm Sugar Syrup|
|Making Moh Let Saung|
Where I cook: Mallika in London, England
How I cook: Mallika Basu’s top Ten Tips for quicker weeknight Indian cooking
Recipe: Pudla (Indian chickpea pancakes)
Learn how to make vegetarian mushroom pulao at home using fresh mushrooms, some basic spices from your pantry, and cooked (or even leftover) rice.
|Avarekaalu Huli Preparation time : 10 mins Total Time Taken : 30~40 mins Serves : 5 people|
|Ingredients: Avarekaalu (Hyacinth Beans): 150g Brinjal : 1 Potato: 1 Small Onions: 5 To GrindCoconut: 3TbspCoriander Seeds: 2tspJeera: 1tspChanadal+Uriddal: 1tbspRedChili: 6Fenugreek Seeds: 8 seedsMustard seeds: few grainsBlack Pepper: 5 seeds Raw Onion – 1 Tbsp Other IngredientsTamarind Paste: 2TbspJaggery: a big pieceSaltMethod : 1. Wash avarekaalu. Cut brinjal, and potato and wash 2 times. 2. Cook avarekaalu, brinjal and potato with a pinch of turmeric in pressure cooker for 3 whistles. 3. Fry all items under “to grind” except for coconut and onions. Let it cool down. Grind it with coconut and onions to smooth paste.4. Add the ground paste with avarekaalu, tamarind, jaggery and salt. Add more water to thin down the sambar. Bring to boil. Taste and adjust the flavors. 5. Serve with ragi mudde or hot rice.|
Quinoa is a healthy grain rich in protein, fiber, antioxidants and vitamins. It is essential to incorporate whole grains and seeds in your daily diet. There are lot of Indian dishes you can make using quinoa. Idli is one of the staple Indian breakfast dish. It will be a great start for your day after having these super healthy Quinoa Idlis.
Preparation time: 12 hours
Cooking time: 15 minutes
Yield: 25 to 30 idlis
Method of Preparation:
Wash and soak rice, quinoa for 4 hours. Wash and soak urad dal for 1.5 hours. Soak everything separately.
Grind urad dal separately. Sprinkle water in between. Batter should be light and fluffy. Remove from grinder and transfer it to a closed container.
Grind rice and quinoa separately until you get a smooth batter. Add salt and let it ferment overnight or for 8 hours.
Prepare the idli plates. Use can spray for greasing the idli plates or grease with oil. Add a ladle full of batter in each hole.
Steam cook idlis for 10 to 12 minutes. Turn off the stove. After 10 minutes, remove the lid and let the idlis cool. Remove the idlis from plate and serve hot.
It was around 3 years back, we had arranged a baby shower for a friend. I decided to make ragda pattis and when I started to cook, I realized it would take me forever to pan fry all those pattis. So I baked them. Everyone enjoyed it and they did not know it was baked […]
Learn how to make frangipane cake, the cake version of the popular frangipane tart, which is made with almond flour, eggs, butter, sugar, and pretty much any other ingredients you want to add on to customise it. I used fresh strawberries to make this strawberry frangipane cake adaptation.
|Hannumenasinakayi Chutney ~ Chili Chutney Preparation time : 10 mins Total Time Taken : 20mins Serves : Several servings Recipe Source – Chikkamma (aunt)|
|Ingredients: Hannumenasinakyi: 200g Coriander Seeds : 1 TbspMenthe (Fenugreek seeds): 1tspCoriander leaves : 1 small bunchTamarind Paste – 4 TbspJaggery/Palm Sugar – 1 lemon sized ballSalt for tasteOil: 1TbspMustard, curry leaves and asafoetida for seasoning Method : 1. Use naturally ripened green chilies (which have turned red) for this preparation to get good taste. This preparation is not for dried red chilies. 2. Separate stem from chili. Rinse them with water. Pat dry. Cut them into half and fry it for a minute in a drop of oil. Take this in mixer grinder. 3. Add rest of the ingredients listed above and grind to smooth paste. Use as little water as possible. 4. Heat remaining oil in the pan and add mustard. When mustard stops popping, add curry leaves and asafoetida followed by ground chutney. 5. Fry for 2 minutes and switch it off. Taste and adjust flavors as needed. 6. Serve it with hot rice n ghee or dosa or chapathi or curd rice or any dish of your choice. 7. Stays good for a week or two if stored outside. I usually store it in refrigerator.|
|Shenga Chutney ~ Peanut Chutney Preparation time : 10 mins Total Time Taken : 15mins Serves : 5 people|
|Ingredients: Shenga/Peanuts: 3 fistfuls Coconut : 2 TbspRed Chilies : 5 (3 spicy + 2 byadgi chili) Garlic : 1 clove Tamarind Paste – 1 TspJaggery/Palm Sugar – little Salt for tasteOil: 1TbspMustard, uriddal, curry leaves, Asafoetida for seasoning Method : 1. Fry peanuts and red chili in a tsp of oil . 2. Take fried peanuts, coconut, tamarind, jiggery, salt and chili in a mixer grinder. Grind to coarse paste. 3. Add a clove of garlic and continue to grind by adding little water at a time. If you want thick chutney, use as little water as possible. 4. Heat remaining oil in the pan and add mustard. When mustard stops popping, add urid dal and fry till it turns red. Add curry leaves and asafetida. Pour this seasoning on ground chutney. 5. Serve it with idli or dosa.|
Ever since I started making eggless pancakes and eggless waffles, these have become staple breakfast items every weekend. The colorful rainbow tofu scramble is also a regular in place of the usual egg scramble.
The one other classic American breakfast dish which was missing, was the French toast. For some reason I never was interested in trying it. But I started receiving requests for it from some of the visitors to the blog. So started browsing for recipes and tried 2 variations. Most of the recipes either used bananas instead of the eggs, or cornstarch or custard powder. I tried bananas and felt that the flavor of bananas was dominant in the toast. Wanted to try it with silken tofu, but didn’t have it in hand. So thought of using unsweetened applesauce instead of banana. Also there needed to be some binding agent for the mix to stick to the bread. I did not want to use cornstarch, so used flax seed meal.
I blended everything together and set it aside for a couple of minutes. Prepared the toasts as usual and we all loved it. The fact is I really don’t know if it’s a good substitute for the usual French toast because I haven’t tasted one. So you guys have to try it and tell me if it’s a good one.
|Eggless French Toast Recipe||#ratingval# from #reviews# reviews|
|Menthesoppu Chutney Preparation time : 10 mins Total Time Taken : 30mins Serves : 5 people Recipe Source – Mother-in-law|
| Ingredients: Menthesoppu: Leaves only from a big bunch. About 3 fist full when loosely held. Coriander Seeds : 1 TbspRed Chilies : 7 Onion : 1 big or 2 medium sized onions Ginger: 1” piece |
Garlic: 2 clovesFresh grated coconut-2 TbspTamarind Paste – 2 ~3 TbspJaggery/Palm Sugar – 1 lime sizedSalt for tasteOil: 1TbspMustard, Asafoetida for seasoning Method : 1. Separate leaves from stem. Wash thoroughly with water. 2. Heat a tsp of oil in a non-stick pan and fry fenugreek leaves and fry till the leaves wilt. 3. Add rest of the ingredients listed above and grind to smooth paste. Use as little water as possible. 4. Heat remaining oil in the pan and add mustard. When mustard stops popping, add asafoetida followed by ground chutney. 5. Fry till the bitterness of chutney reduces. Taste and adjust flavors as needed.
6. Serve with hot rice n ghee / Mosaranna(yogurt rice)/ Chapathi/Dosa