Rava idli

Rava Idli :
Rava Idli is an authentic South Indian breakfast. It is quick, easy and ready to make.
Unlike normal idli, we don't have to grind anything and let it ferment for overnight.
It also has a unique taste.U can have it as a special breakfast.

Ingredients  :
For the batter :
Rava - 1.5 cup coarse rava
Thick curd - 1.5 cup
Baking soda - 1/2 tsp
Salt to taste

For the seasoning :
onion -1 Tbsp
ginger - 1 tsp grated (Optional )
green chilli -1
Few curry leaves
Pepper - 3/4 tsp
Cumin seeds - 3/4 tsp
A pinch of Hing
Carrot - 1 Tbsp ( Optional)

Method :
1 . Dry roast rava until it is light golden brown. Let it cool. Always use Coarse rava for this.

2.Mix rava, curd , baking soda and salt and add water as required to make a idli batter consistency.

3. Let it rest for 20 minutes.

4. Chop Ginger, Green chilli, Onion, Carrot, curry leaves finely.

5.Add little Ghee or oil and fry cashews.
6.Add oil and when it is hot, add pepper, jeera, chopped curry leaves,chopped green chilli, chopped ginger, chopped onion and any vegetable of your choice. Sauté well. Let it cool.

7.Add it to the fermented batter and mix well. The consistency of the batter should be like a idli batter, as soon in the picture. Take some whole cashews for decoration and add the rest to the batter.

8.To get the cashews on the top, place the fried cashews in the idli plate and pour the batter on the top.
Cook it and when you take the idli, the cashew will on the top.
Yummy and easy rava idli is ready.

Enjoy the joy of cooking.

Note :
Seasoning is up to you. U can experiment it.

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Chicken Lettuce Wrap

Chicken lettuce wrap :
I had this first time in PF Chang restaurant and right from that I am a big fan of it.
My son also liked it very much. So been thinking of doing this at home.
At last did it and it came out very good. I tell you, it is such a simple recipe that is healthy and yummy.

Ingredients :
Chicken - 1/2 lb ( finely chopped or ground chicken)
Onion - 1/4 medium size
Mushroom - 5 finely chopped
Water chestnut - 1/4 cup
Ginger - 1 tsp
Garlic -  1 tsp finely chopped
Soy sauce - 1.5 tsp
Hoison sauce - 1.5  tsp
Chilli sauce - 1 tsp
White vinegar - 1/2 tsp
Green onion - 5 springs finely chopped
Salt to taste
Pepper - 1/2 tsp
Oil - 1 Tbsp
Iceberg lettuce - 4 to 5 leaves

Method :

1. In a saute pan. heat oil, add garlic and ginger. Sauté well.
2. Add onions and sauté well.
3. Add chicken. Wait till the chicken is almost cooked and free of any moisture and light brown.
4. Add mushroom and sauté well. Fry the vegetables in medium high flame and keep stiring.
5. Add water chestnut and sauté well.
6. Vegetables should be little crunchy.
7. Add salt and pepper and sauté.
8. Add Hoison sauce, soy sauce, chilli sauce, vinegar and mix well.
9. Add spring onions and mix.

Yummy filling is ready.
Put this on the lettuce, wrap it and have it.

Healthy tasty lettuce wrap is ready.

Enjoy the joy of cooking.

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Tomato pickle

Ingredients :
Tomato - 10 medium
Fenugreek seeds - 1/4 tsp crushed
Garlic - 1 tbsp
Curry leaves - few
Sesame seed oil - 4 Tbsp
Chilli powder - 3 tsp or to taste
Mustard seeds - 1tsp
Salt to taste

Method :

1. Chop the tomatoes, garlic.
2. In a pan,  add oil and when it is hot, add mustard seeds, fenugreek seeds, garlic, and curry leaves.
3. When the garlic is fried, add tomatoes, red chilli powder, salt and turmeric powder.
4. Close the lid and let it cook. No water is required as it leaves lot of moisture.
5. It will take little long time for the water to dry up . Mix it in between.
6. Let the water dry.
7. When the oil leaves the gravy, it is ready to go.
8. Switch of the flame.

It goes well with rice, roti. This can stay upto 1 week.

Note :
1. If you want to have it for long time, add little more sesame oil and let it be in the stove for little more time.
2. If you don't like the skin, you can either put the tomatoes in hot water and peel off the skin and use that tomatoes.
3. You can also grind the tomatoes and use.

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Home style Chicken Soup

Chicken soup: 
Very good for cold weather. If your throat is infected or have cold, this is such a soothing thing to have. It has all good spices in it and is also good for newly delivered mom.
You can also substitute vegetables for chicken, but I personally like it with chicken.

Ingredients :
Chicken - 1 lb
Pepper - 2 tsp
Toor dhal - 2 tsp
Coriander seeds - 3 tsp
Fennel seeds - 1/4 tsp
Ginger garlic paste - 3 tsp
Onion - 1/2 medium size
Tomato - 3/4 medium size
Curry leaves - few

Method :
1. Dry fry pepper, fennel seeds, toor dhal, coriander seeds. Grind it to fine powder.

2. Cut onion and tomato.

3. In a pan add oil and fry onion and tomato and when it fried, add ginger garlic paste and fry until raw smell goes.

4. Grind it into a fine paste.

5. In a pan add oil and when it is hot, add curry leaves.

6. Add chicken and fry for few minutes.

7. Add onion tomato paste and the dry powder and a cup of water and let it boil.

8. Let it boil until chicken is cooked.

Switch  off the flame and nice hot soup is ready.

This can also be had with rice.

Enjoy the joy of cooking.

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Adai

Adai :
Adai is made of lentil and rice. It's rich in protein.

Ingredients : 

For Seasoning :
Onion - 1/2 medium size
Curry leaves  - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Hing a pinch

To grind :
Ginger -1 inch
Garlic - 2 pods
Red chilli - 5 or to taste

Batter :
Idli rice - 1.5 cup
Toor dhal -1/2 cup
Moon dhal - 1/2 cup
Channa dhal - 1/2 cup

Method :

1. Soak rice, dhal and red chili for 4 hours.
2. Take the red chilli and grind it with ginger garlic in a mixer.
3. Grind rice and dhal in a wet grinder. Grind it until you get a coarse batter.
4. Add the ginger garlic, red chili paste to the batter and give it a quick grind.
5. In a pan add 1 tsp oil. When it is hot, add mustard seeds, urad dhal, channa dhal, curry leaves
   and chopped onion and fry it .
6. Let it cool. Add it to the batter.
7. Make dosa in a dosa pan.

Healthy breakfast is ready. It's a change from usual dosa.
Doesn't need much of planing like dosa.

Enjoy the joy of cooking.

Note :
If you want thick adai, make the batter little thick in consistency.
I like it in dosa consistency.

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Heart cake- Red velvet cake with cream cheese frosting

Red velvet cake is an apt option for a valentine celebration.
Click here for Red velvet cake recipe.

To cut the cake to heart shape is easy.
Print in a paper heart shape of your desired size.
Cut it to that shape. Place it on the cake and run the knife around it to make heart shape.

I am using cream cheese frosting. I am not piping it and it worked great for me.

Recipe for Cream cheese frosting :
Ingredients :
Cream cheese - 8 oz
Mascorpone cheese - 8 oz
Heavy whipping cream - 1.5 cup
Vanilla extract - 1 tsp
Confectionary sugar - 1 cup

Method :
1. Put cream cheese and Mascorpone cheese in room temperature.
2. Beat cream cheese until creamy.
3. Add Mascorpone cheese and beat until creamy.
4. Add vanilla extract and confectionary sugar and beat nicely.
5. Add heavy whipping cream and beat well until required consistency is obtained.

Creamy frosting is ready. If you want to pipe it beat it really well.

Cut the cake into layers. Frost in between and add each layer.
Frost all over. It needed not be perfect as we are going to add crumbled cake on top.

Crumble the left out cake piece. Have soft crumble.

Spread it all over the cake to get a bright red attractive decoration.
Be sure to spread the cake when the cream is fresh so that the cake crumble sticks to it.
For the sides, you can take some and press it gently.
Clean the leftover cake crumble.

Beautiful valentines cake is ready.

Enjoy the joy of cooking.

Note :
Put a wax paper in the bottom of the pan. I found it difficult to take the cake out as the cake was too soft.

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Red velvet cake

Red velvet cake :
Celebrate this valentines day with this attractive cake. Looks apt for the celebration.
It is very different in taste.

Ingredients :
1. All purpose flour - 2.5 cup
2. Butter - 1/2 cup at room temperature
3. Egg - 2 at room temperature
4. Buttermilk - 1 cup
5. Sugar - 1.5 cup
6. Baking soda - 1 tsp
7. Vinegar - 1 tsp
8. Unsweetened coco powder - 2 Tbsp
9. Vanilla extract - 1 tsp
10. Red color - 2 tsp or as required
Salt - 1/2 tsp

Method :

1. Preheat oven to 350 degree C.
2. Sift All purpose flour, coco powder to remove any lumps.
3. Mix them together and add salt.
4.  Beat butter with mixer until creamy.
5. Add sugar and beat for 3 to 4 minutes.
6. Add eggs one by one and beat until creamy.
7. Add vanilla extract and beat it.
8. Add color in buttermilk.
9. Add buttermilk mixture and dry flour alternatively little by little and beat in between.
10. Do this until all the flour and buttermilk is done.
11.  Grease the pan and have it ready.
12. Now mix vinegar and baking soda separately. It will start foaming.
13. Add this quickly to the cake dough and stir it and pour it the cake pan.
14. This batter makes 2 - 9 inch cake. Make sure to pour it in two separate pan.
15. Two cakes are made to make layered frosting later. If you just want the cake, just adjust your measurements as required.
16. Place it in oven and bake it for 25 to 30 or until toothpick inserted comes out clean.

Beautiful red velvet cake is ready.

Enjoy the joy of cooking

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Idiyappam

Idiyappam :
It's a traditional  South Indian  breakfast. In chennai its  like a  special breakfast. My mom just makes it in seconds. I have always wonder how could she cook so fast.  Next to idli, idiyappam is an all time safe food as it is made of rice and steamed. Good for kids too.

Now making idiyappam is very easier with store bought idiyappam mix.
I am making it from home made Idiyappam flour. To check how to make Idiyappam flour click here. This will be helpfull for those who dont get Idiyappam flour.
Either you get it in store or make it home, the procedure is same to follow.


Ingredients :
Idiyappam flour - 2 cup ( makes 4 plate as shown in the picture )
Salt to taste

Method :

1.  Take flour in a bowl. Add salt to it.
2. Boil water. Water should be really boiling.
3. Add water to the flour while mixing it. Add water just to make a soft dough as shown.
4. As you add water the flour will increase in quantity.
5. Try to use idiyappam maker with thin holes as it tastes better as shown in picture.
6. Grease idli or idiyappam plate.
6. Press it on idli plate or idiyappam plate.
7. Steam it for 10 minutes.

Home made idiyappam is ready.

Have it with cocunut milk or kurma.
Or just add sugar, grated cocunut, Cardomom and scramble it and have it.
This can also be made as different sevai like lemon sevai or cocunut sevai.
Choice is yours.

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Bitter gourd fry

Bitter gourd fry:

This is one of my favorite right from my childhood. I somehow like the bitterness in it.

Bitter gourd as most of us know is good for diabetics. 

Adding it on a regular basics is definitely good for your health. 

Ingredients :
 Bitter gourd - 3 or 4
Onion - 1/4 medium size
Curry leaves - few
Channa dhal - 2 tsp
Urad dhal - 2 tsp
Chilli powder - 2 tsp
Coriander  powder - 2 tsp
Salt to taste
Oil - 3 tbsp

Method :

1. Cut bitter gourd into slices.
2. In a pan, add oil.
3. When it is hot, add mustard seeds and when it is splutters, add urad dhal and channa dhal.
4. Add onion and curry leaves. When it is golden brown, add sliced bitter gourd.
5. Add chilli powder and coriander powder. Add salt.
6. Add water and let it boil.
7. When it is cooked, simmer the flame . Add some oil and let it fry until it is nice brown.

Bitter gourd fry is ready to have.

 Note :
You can boil bitter guard in tamarind juice, if you want to take off some bitterness.

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Idiyappam flour

Ingredients : 

Raw rice - 2 cup

(Makes almost 2 cup rice flour)

Method :

1. Soak the rice for 2 hours.
2. Strain the rice and spread it on a cotton cloth.
3. Let it dry in a such a way that it shouldn't be watery but when you touch it you should feel the wetness. I have showed it in 3rd picture. I hope it helps.
4. Now grind the flour in mixie to fine powder.
5. Sieve it.

This wet flour is used for making Athirsam.

6. Dry roast the flour until it looks like beach sand.
7. Again sieve it.
8. This can be stored for further use.

This can be used for making  idiyappam, pottu, kozhukatai.
Enjoy the joy of cooking.

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Channa masala

Channa masala :

     Punjabi dish, now popular all over India for its taste.

 It's my older sons favorite. Every time he goes to a restaurant, his first order is this.

He accepted me as a good cook when I made it at home. Glad could impress him.

Ingredients :
Channa dhal - 1 cup
Onion - 1 medium size
Tomato - 1 big size
Ginger garlic paste - 1 tbsp
Channa masala powder - 3/4 tbsp
Chilli powder - 1 tsp or to taste
Green chill - 1
Coriander powder - 3/4 tbsp
Garam masala powder - 1 tsp
Oil - 2 Tbsp

Method :

1. Soak channa dhal and pressure cook it for 3 whistle.
2. In a pan add oil. When it is hot add chopped onion.
3. Fry until it is golden brown. Add ginger garlic paste and sauté well.
4. Add tomatoes. Add salt and sauté nicely.
5. Then add all the dry ingredients and fry for few minutes.
6. Take a hand full of  cooked channa dhal and grind it.
7. Add the rest to the pan and add water and let it boil.
8. When it is boiling, add the grind channa dhal.
9. Once it becomes thick, switch off the flame.
Garnish it with chopped coriander leaves.

It goes well with roti, poori, rice.

Enjoy the joy of cooking.

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Fish fry / Meen varuval

Fish fry is one of the tastiest form of fish. Most of the kids like eating this.
Its also very easy and quick to make.
I had to also write how important is fish for our health.
Fish is low-fat high quality protein. It is filled with omega 3 fatty acids which is very good for heart and brain. It helps lower blood pressure and reduce the risk of heart attack.
So take care of your health.

Ingredients :
Fish - 10 pieces (around 1 lb)
Pearl onion - 3
Pepper - 1 tsp
Fennel seeds - 1/4 tsp
Ginger - 1 inch
Garlic - 2 pods
Chilli Powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Lemon - 1 tsp of lemon juice
Salt to taste.
Oil to Shallow fry

Method :
1. Clean the fish and slice them into medium size slices ( around 1/4 inch size)

2. Grind Pearl onion, pepper, Ginger, garlic and fennel seeds into a fine paste.
3. Add turmeric, chilli powder, coriander powder, lemon juice, salt and the ground paste to the fish.
4. Mix them well with hand. Let it sit for sometime. Making it sit for over night tastes better.
    Otherwise few hours is also good enough.

5. In a pan add 3 Tbsp or as needed oil and place the fish pieces spreading it on the pan.
    Non stick pan works better. Cook in medium flame.

6. After few minutes turn it over. Fry until it is dark brown on both sides.
7. Never cook in high flame. This might burn the sides leaving it uncooked inside.

Note :
1. U can also use normal onion instead of pearl onion.
2. U can adjust the spice level according to you.
3. Kids might not like it very spicy , so reduce it accordingly or dust the spice on the top before you serve them.

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Gobi paratha

Gobi paratha :

Gobi paratha :

Gobi paratha is a stuffed indian bread. It's origin is North India. It's stuffed with flavored cauliflower.

Coming to the benefits of cauliflower, cauliflower  has anti-oxidants and anti-inflammatory benefits.

It's also good for heart and digestive system. 

I like taking cauliflower in paratha because it's not over cooked. So we are eating it in a healthy way.

For kids it's easy way to have veggies. 

Ingredients :
Jeera - 1/4 tsp
Chilli powder - 1/2 tsp or to taste
Corainder  powder - 3/4 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chilli - 1
Ginger garlic paste - 1 tsp
Cauliflower - 1 grated

Method :

For the filling :
1. Wash cauliflower and dry them for few hours.
2. Grate it when it is dry as shown in the picture.
3. Let it dry or try to take away the moisture using a tissue.
4. In a pan, add oil and when it hot, add cumin seeds and green chilli.
5. Add ginger garlic paste and salt and fry it until raw smell goes off.
6. Add grated cauliflower, chilli powder, corainder powder, turmeric, jeera powder and garam masala.
7. Mix everything well and let it cook. It will take around 5 minutes.
8. Switch off the flame and transfer it to a plate and spread.
9. The point it there shouldn't be any moisture at any stage, otherwise you can't make paratha.
10. Spread it in between.

For making paratha :
1. Make chapathi dough.
2. Take a ball  and roll it into a small chapathi.
3. Stuff it with 2 tsp of the filling and close it and seal it.
4. Roll it again like a chapathi.
5. Put it on tawa and cook it both sides.

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Rasamalai

Rasamalai
A very tasty dessert. It is little time consuming, but worth every single effort you put.

Ingredients :
 Milk for paneer - 2 cups
 Milk for rabadi - 2 cups ( I prefer half and half milk )
Sugar  -  1 cup or to taste.
Sliced almonds and pistachios - 3 Tbsp
Vinegar - 1 Tbsp
Kesar - few
Ice cubes - 10 cubes

Method :
1. For rabadi, add half and half milk and kesar and let it boil.
    Once it is boiling, simmer the flame and let it thicken.
     Add sugar to taste
2. For paneer,
-  mix vinegar in a glass of water.
- have ice cubes, strainer, muslin cloth handy.
- boil milk in a pot. When it starts boiling pour vinegar - water mixture and stir as you pour.
- when you see the milk curdling, spot the flame and put the ice cubes.
- this is done because we don't want the paneer to be hard.
- put muslin cloth in strainer and clip it.
- pour the curdled milk and run cool water in it so that the paneer is cooled and the vinegar is washed off.
- tie the muslin cloth and hang it for few hours so that all the water is gone.
3. Making the flat disk - rasagullas
- knead the paneer into soft dough.
- take a small ball and rotate it into ball. Press it between your palm to make disk shaped as shown in the picture.
- add 1 cup of sugar to 6 cups of water and let it boil. Put these disks in it and close the lid and cook it for 10 minutes. This will increase in size when it is boiling, so give enough room for it.
- take some syrup in a bowl and gently take these disks and put it the bowl.
- let it cool. Press it in between the fingers to remove the sugar syrup and put it in rabadi.

4. Garnish it with nuts.

It's such a yummy sweet to have.

Enjoy the joy of cooking.

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