Friday, September 4, 2015

Rava Laddu:


Sooji /Semolina - 1 cup
Sugar  - 1/2cup (Add 3/4cup if you want it sweeter)
Ghee (clarified butter)  - 1/4 cup
Cardomom powder  - 1/4 tsp
Cashew nuts - 10

  1. Roast the cashew nuts in a teaspoon of ghee and chop
  2. Roast the semolina in the same pan until a nice flavour comes
  3. Powder the semolina and the sugar in a mixer
  4. Add the cardamom powder & the cashew nuts and mix well
  5. Heat the ghee and mix it in the semolina mixture.
  6. While its still a bit warm, make small balls (laddus).

Friday, December 27, 2013

Sundal: A quick yummy snack

Ingredients :

  • Chickpeas can - 1 can (300g)
  • Dry red chilly - 2
  • Mustard seeds - 1/2 tsp
  • Coconut oil / Sunflower oil - 1tbsp
  • Grated coconut - 2 tbsp
  • Salt - as required

Method :

  1. If using dry chickpeas, soak it overnight and cook the next day.
  2. Heat oil in a pan and split the mustard seeds.
  3. Add the chilly to the oil and give it a stir
  4. Stir in the chickpeas, add salt and mix well.
  5. Garnish with grated coconut and serve

Thursday, November 15, 2012

Murukku / Chakli

Ingredients :

  • Rice flour - 1 cup
  • Roasted chickpea flour (Pottukadalai maavu) - 3/4 cup
  • Cumin seeds - 1/2 tsp
  • Chilli powder - 1/4tsp (or as required, i did not use it at all)
  • Soft Butter - 2 to 3 tbsp
  • Salt - as required
  • Warm water - Enough to make the dough
  • Oil - Enough to deep fry
  • Baking sheet - To make the murukku shapes
  • and the Murukku maker ofcourse!

Method :

  1. Mix the flours along with the other ingredients to form a dough (Not too hard or not too soft).
  2. Take a handful and fill the murukku maker.
  3. Keep a baking sheet ready to press the murukku's.
  4. Heat oil in a deep frying pan.
  5. Meanwhile make the murukku forms on the baking sheet.
  6. Once the oil is heat deep fry the forms until the sizzling bubbles disappear.
  7. Turn them around and let it fry for a couple of minutes.
  8. Place them on a paper towel to remove excess oil.
  9. Store them in an airtight container.

Thursday, July 19, 2012

Simple Bhindi fry

Okra or Bhindi is a good source of Vitamin A,B complex, C en E and Iron. It is rich in fiber, low in calories and Fat free.
You can buy these in Indian/Surinami tokos in the Netherlands.
It goes very well with Chapati's and Rice.
There are many ways to cook Okra.
You can fry it together with the Potatos or with peanut powder or with Tomato and grated fresh coconut.
Okra is a bit sticky but few minutes after frying it becomes dry and crispy.
Here is a yummy recipe for Okra's with potatoes.

  • Bhindi / Ladies finger / Okra - 300g 
  • Potatos - 2 medium sized
  • Mustard seeds - 1tsp
  • Curry leaves - 5-6
  • Turmeric powder - 1/4tsp
  • Chilli powder - 1/4tsp
  • Salt - 1/2tsp (or as reqd)
  • Vegetable oil - 2tbsp
  1. Cut the bhindi and potatoes in small cubes.
  2. Boil the potatoes for 10mins, strain the water and keep it aside.
  3. You can skip the potatoes if you want. (See the picture without potatoes)
  4. Heat oil in a broad nonstick pan and let the mustard seeds split.
  5. Add the curry leaves and let it sizzle.
  6. Add the potatoes and the Bhindi's now.
  7. Sprinkle the turmeric powder, chilly powder, Salt and mix well.
  8. Once the bhindi shrinks and becomes not so sticky, taste it and adjust the seasoning.
  9. Serve it with Chapathis.

Sunday, June 10, 2012

Cabbage fry

 Cabbage is a rich source of Vitamin C. It is low in calorie and therefore best for diet menu's. This is a recipe of cabbage together fried with Lentils (channa dhal). This is yummy to eat as it is but tastier with Chapathi's. This is one of my favorite way of eating Cabbage and its best suited for lunch boxes.

  • Cabbage - 2 cups chopped
  • Lentils (Bengal gram) - 3/4 cup
  • Chilli powder - 1/2tsp
  • Turmeric powder - 1/4tsp
  • Mustard seeds - 1tsp
  • Curry leaves - 5 - 8 leaves
  • Vegetable oil - 1tbsp
  • Water - little bit to sprinkle
  • Salt - as required
  1. Cook the lentils (channa dhal) in salter water until they turn slightly soft but remain in shape (a bit crunchy). Keep aside.
  2. In a broad heavy pan heat oil and let the mustard seeds splutter in it.
  3. Add the curry leaves and let it sizzle.
  4. Add the cabbage and give it a stir.
  5. Mix in the turmeric and chilli powders.
  6. Add salt and sprinkle some water.
  7. Stir in-between and cook for 7-8minutes.
  8. Stir in the lentils and serve hot with Chapathis or Rice.

Thursday, January 26, 2012

Simple Chicken Biryani

Biryani's can be made with Vegetables, Chicken, Lamb/Mutton and Egg. Raitha combines it nicely. It can also be accompanied with chicken curry.
Ingredients :
  • Chicken - 500g
  • Rice - 250g
  • Onion - 4 thinly sliced
  • Tomato - 2 chopped (medium)
  • Green chilies - 2 (deseeded)
  • Coriander leaves - 1 bunch
  • Mint leaves (Pudina) - 1 bunch
  • Cardamom - 2 pods
  • Cloves - 4
  • Cinnamon - 1/2 inch
  • Meat Masala powder - 1tsp
  • Ginger - 1 tsp
  • Garlic - 1 tsp
  • Salt - 3/4tsp
  • Vegetable oil - 3tbsp
  • Yoghurt, Red Onion slices, Cucumber, etc for the accompanying Raitha.
Method :
  1. Grind 2 onions, garlic, ginger, 2 cloves,cinnamon, coriander leaves, mint leaves, green chillies to a fine paste.
  2. Heat the oil in a cooking pan and add the cardamom pods, 2 cloves and the 2 onions and the tomatoes.
  3. Fry for 2mins and mix in the grinded paste.
  4. Fry until the paste begins to separate the oil.
  5. Now add the rice and mix well.
  6. Add the chicken and let it change in color.
  7. A couple of mins later add enough water (e.g.:1cup rice = 2 cups water and add an extra cup for the chicken).
  8. Add salt and the meat masala powder.
  9. Close the pan and let it cook for 15mins checking in between.
  10. Serve it with Raitha (Yoghurt with red onion slices or Yoghurt with carrot and cucumber).

Sunday, December 18, 2011

Channa Masala

Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics.
  • Chickpeas - 500g (soaked overnight and cooked for an hour or  canned chickpeas)
  • Tomato - 3 medium finely chopped
  • Onion - 2 finely chopped
  • Ginger - 1 inch chopped with skin
  • garlic - 2 pods chopped
  • Chilli powder - 1/4tsp
  • Turmeric powder - 1/2tsp
  • Dry Mango powder - 1/2tsp
  • Cumin powder - 1/2tsp
  • Coriander powder - 1/2tsp
  • Salt - 1/2tsp
  • Vegetable oil - 3tbsp
  • Water - 150ml
  • Coriander leaves - 1bunch in leaves (garnishing)
  • Red onion - 1 thinly sliced (garnishing)
  • Lemon - thinly sliced for garnishing
  1. In a heavy pan heat the oil
  2. Add the onions,ginger and garlic and let them brown.
  3. Add the tomato's and the spice powders and mix well.
  4. Once the tomato becomes softer and the spices leave an aroma add the chickpeas.
  5. Add water and salt.
  6. Close the pan and let it cook.
  7. Once the gravy is thick, garnish with the red onions and the coriander leaves.
  8. Serve Channa masala with lemon slices to go with Pooris or Chapathis.