Monday, May 22, 2017

Mango Sweet Pachadi | Mango Thokku | Mango Pachadi

Mango Sweet Pachadi/Thokku, a sweet,sour & spciy thokku made from the raw mangoes. When i was kid, i was so crazy about this mango pachadi and i kept on insisting Amma to make this whenever i saw raw mangoes in the kitchen. It tastes best with curd rice, but i like to have as it is just like jam 😄.Now i thought that it's kind of like jam,you can spread this on chapathi,roti or even on dosa and have it as rolls,it would be delicious for sure.
To get delicious thokku, you should balance the sourness from the raw mango, so depends on the sourness of the mango, you may need more or less of red chili powder and jaggery. The mangoes that i have used have mild sourness, if your mangoes have more sourness, increase the red chili powder than the quantity mentioned here or vice versa.So what you're waiting for?Try this delicious thokku when mangoes are in season.

Mango Sweet Pachadi

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Raw Mango(thinly sliced) - 2/3 cup
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste 
Jaggery powder - 2 tbsp
To Temper
Oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few

Procedure
Peel the mango and sliced into thinly.Heat a kadai with 1 cup of water and bring to boil, then add the sliced mangoes.Let it cook, once the mangoes becomes soft, add the turmeric,red chili powder and salt and cook till it becomes mushy.Once the mango becomes mushy and thick, add the jaggery powder and mix well.Finally temper the ingredients listed under "To Temper" and add into the mango pachadi.That's it,Sweet and Sour Mango Pachadi is ready.
Notes:

  • If you don't want to make it as more sweet, then reduce the amount of jaggery.
  • Depends on the sourness of the mango, you may need more or less of red chili powder.
  • It stays well for more than a weak in refrigerator.
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Friday, May 19, 2017

Garlic Toast | Garlic Toast with left over bread | Toast Recipe

Garlic toast, an quick to make toast with the left over bread and it taste great with some hot soup or as snack in the  evening. There were times that we used to buy garlic bread from the frozen section of grocery store whenever we went for shopping. We both like them a lot and we love to have them all time with soup, coffee/tea or as mid day snack.
Later when i started to bake, i tried few attempts on garlic bread from the scratch , but it didn't turned out well.Then i came to know that with store bought bread, we can make this garlic toast very easily and quickly too.Every time when i buy some bread, i reserve some for making this delicious toast. It's so crunchy and flavorful on every bite. Now let's move to the recipe.



Garlic Toast

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 to 3  
Recipe Category: Toast | Recipe Cuisine: Indian
Ingredients
Bread Slices - 5
Butter - 2 tbsp
Olive oil - 1 tsp
Garlic - 2 cloves
Parmesan Cheese - 2 tbsp
Italian seasoning - 1/2 tsp
Salt - 1/8 tsp

Procedure
Preheat the oven at 400 F.
Peel the garlic and put it in mixie/blender jar and grind into coarse paste. Take the butter in a bowl.Add the garlic paste and salt into it and mix it well.Add olive oil, italian seasoning and cheese one by one & mix it well.Now the garlic cheese spread is ready. Place the bread slices in the baking tray and apply this spread evenly on top of all the slices.Bake it in the preheated oven for 8-10 mins and turn the oven into broil mode for last one minute. Remove from the  oven, cut into stripes and serve.That's it, Crunchy and tasty Garlic Toast is ready. 
Notes:
  • Butter should be at room temperature.
  • Instead of grinding the garlic, you can minced them finely too.
  • Instead of italian seasoning, you can use fresh/dried parsley too.
  • If you're using salted butter, then skip the salt in the recipe.
  • I have use white bread for this toast.
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Thursday, May 18, 2017

Vegan French Toast | Eggless French Toast | Bread Toast

Vegan French Toast, Yep,you read it correct, french toast without egg and milk and it's absolutely delicious and as soft as pillow.While browsing in foodgawker, i came across this wonderful idea of making vegan french toast, instead of regular milk, coconut milk was used in this recipe.As i love anything with coconut, i tried it on the very next day. As expected, it turns out very delicious and soft.
In the last one month, i have made this toast for 3 times so far. Every time, i made few changes to suit our taste better , in the original recipe, almond milk and coconut milk was used in equal proportion, but we liked the toast more with only coconut milk. And also i reduced the amount of corn flour as suggested since i used home made thick coconut milk and i don't need more corn flour to thicken the batter.All i'm saying is get the idea, play with your ingredients and adjust as per your taste.Now let's move on to the recipe.


Vegan French Toast | Eggless French Toast

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Toast | Recipe Cuisine: Genereal
Ingredients
Bread - 6 slices
Coconut Milk - 1 cup
Corn flour - 2 tsp
Cinnamon powder - 1/4 tsp
Honey/Maple Syrup - 1 to 2 tbsp
Coconut Flakes - 2 tbsp(optional)
Vegetable oil - as needed

Procedure
Take the coconut milk in a bowl, add the corn flour and mix well without any lumps.Then add the honey and cinnamon powder and mix it well. That's it, you batter for the toast is ready.Heat the pan and grease with oil, dip the bread in the coconut milk mixture and place it on the pan,sprinkle some coconut flakes on top and cook on both sides until both sides becomes golden brown.That's it, Your Vegan French Toast is ready. Drizzle with some honey and serve along with fresh fruits and juice.
Notes:
  • A day old bread is idle for this toast, so that it doesn't absorb coconut milk more and make it as soggy.
  • If you're making with fresh bread, then instead of dip it in the coconut milk, spoon the coconut milk evenly on the both sides of the bread and toast. That way, you get soft but not soggy toast.
  • Adding coconut flakes on top is optional.As i like coconut flavor a lot, i have used it.
  • Instead of cinnamon, you can use vanilla extract also.
  • I have used homemade coconut milk.
  • Depends on the sweetness of the coconut milk,adjust the amount of honey.
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Wednesday, May 17, 2017

Chili Cheese Toast | Bread Toast | Toast Recipe

Chili Cheese toast, an quick and easy to make make bread toast that you can serve this as breakfast or as snack in the evening. I have seen lot of recipe for chili cheese toast using chopped chili and i too tried that way,but i'm not big fan of those toast as i couldn't bear the hotness of chilies while biting. I need whole glass of water to reduce the heat in my mouth even if i accidentally bite little bit of chilies in any dishes.So mostly i tried to avoid adding chopped chilies in my  dishes and even if i have added for flavor, cautiously remove them before having.
This recipe for chili cheese toast recipe is from the book "Love,Loss and What we ate" by Padma Lakshmi. I love the idea of grinding the chili and use as spread instead of adding chopped chili,that way you can reduce the hotness as per your like. But I find it difficult to grind chili alone in my mixie jar, so added little amount of coriander leaves, that's my little addition to the original recipe. But if you have hand motor & pestle, then omit the coriander leaves and make the chili paste in it. 

Chili Cheese Toast

Preparation Time : 10 mins | Cooking Time : 10 minsServes : 1 or 2 
Recipe Category: Toast | Recipe Cuisine: Indian
Ingredients
Bread - 4 slices
Chili - 3
Mozzarella Cheese - 1/4 to 1/3 cup
Lemon juice - 1 tsp
Capsicum(chopped) - 1/4 cup
Salt - to taste
Coriander leaves(chopped) - 2 tsp
Butter - to toast

Procedure
In a blender/mixie jar, add chilies, lemon juice and salt.And finally add the coriander leaves and grind into coarse mixture. Keep all the other ingredients ready for toast.Take a bread slice, spread the chili mixture evenly and then add the capsicum and cheese as needed.Heat a pan with butter and keep the flame in low for entire cooking, place the bread slice and cover it with lid.Toast the bread till the cheese starts to melt, remove from the plan and cut diagonally into two and it's ready to serve.Serve warm along with your favorite juice.
Notes:
  • Keep the flame in low while toasting the bread, otherwise the bottom will get burnt before the cheese melts.
  • Cover the pan with lid helps to melt the cheese quickly.
  • You can use any kind of cheese you like.
  • I have used green and red capsicum,you can use any color you like.
  • Capsicum is optional, you can skip it. 
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Monday, May 15, 2017

Murungakkai Kara Kuzhambu | Drumstick Kara Kulambu

Murungakkai Kara Kuzhambu,  the spicy and tangy curry made from drumstick. There are quite a different variation of kara kuzhambu across the country, here i have shared the way we used to make at home for years. ST likes kara kuzhambu a lot compared to sambar,so i often make them at home for our lunch along with rice and any simple kootu. 
Here, in this recipe, i have used only drumstick, but you can use other vegetables like brinjal,raw banana or combination of all of this.Out of all combination, with drumstick alone is our favorite. Now let's see how to make this finger licking delicious curry.

Murungakkai Kara Kuzhambu

Preparation Time : 30 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Drumstick- 7 
Pearl onion - 4(or 1/4 of red onion)
Tomato -1
Garlic - 2 pods
Tamarind - small gooseberry size
Mustard & urad dal- 1/4 tsp
Curry leaves - few
Salt - to taste
Red chili powder -1/2 tsp
Sambar powder - 11/2 tsp 
Turmeric powder -1/4 tsp
Oil - 1 tbsp
To grind
Grated coconut - 3 tbsp
Peal onion - 2 
Garlic pods - 2
Cumin seed- 1 tsp

Procedure
Soak tamarind for 1/2 hr, wash and cut the drumstick into 1 & 1/2 inch pieces and tomato  & garlic into small pieces. Peel the onion & chop them into half. Heat the kadai with oil & add mustard & urad dal, let the mustard splutter.Add onions & curry leaves and saute till the onions becomes translucent.Then add the tomatoes & saute till it becomes mushy and then add the drumstick.Add the spices (turmeric, red chili & sambar powder) & salt and saute it in the oil for 30 secs. Then extract the tamarind juice from the soaked tamarind and add into the kadai.Let it comes to boil,in the mean time,Put all the ingredients listed under "To grind" into mixie jar and grind into smooth paste. Add the coconut paste into the kuzhambu and let it comes to boil. Keep the flame in medium till the oil floats on top.Tangy and tasty Drumstick Kara Kuzhambu is ready to serve.
Notes:
  • Instead of sambar powder, you can use the coriander powder too.
  • Here i have used frozen drumsticks.
  • Use good quality of red chili powder and well ripen tomatoes to red the bright color in the gravy.


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Thursday, May 11, 2017

Celery Soup | Celery Soup without Cream | Soup Recipe

Celery Soup, creamy and delicious soup made from celery stalk. Last week, after prepared the Fasolada soup, i left out with lot of celery stalk. As i don't use celery in my day to day cooking, i don't know what to do,later while searching online, i landed at martha stewart's celery soup recipe. It looks quite simple yet so creamy,so thought of give it a try. Yesterday i prepared celery soup with few changes to suit our taste,as expected,it turned out so creamy and delicious. If you love celery flavor, then definitely give a try on this soup, you won't be disappointed for sure.

Celery Soup

Preparation Time : 10 mins | Cooking Time : 20 minsServes : 2 to 3  
Recipe Category: Soup | Recipe Cuisine: Indian
Ingredients
Celery - 5 to 6  stalk
Potato - 1
Onion(small) - 1
Butter - 1 tbsp
Dill leaves - 1 tbsp(optional)
Water - 2 cup
Salt - as needed
Pepper - as needed

Procedure
First chop the celery into 1/2 inch pieces, peel the potato and cut into cubes, cut the onion roughly into cubes.Heat the sauce pan with butter, add the onions and saute till it becomes translucent.Then add the celery & potato and saute in the butter for 2 mins.Add the water and bring into boil.Keep the flame in medium and cover the sauce pan with lid and cook till celery and potato becomes tender.Let it cool completely and then add into mixie/blender jar along with dill leaves and grind into smooth paste.Transfer into sauce pan,add the seasoning(salt & pepper powder) & heat the soup till it becomes warm.That's it,Creamy and delicious Celery Soup is ready.
Notes:
  • If you don't like dill flavor, you can skip that.
  • Instead of water,you can use equal amount of veg or chicken stock.
  • Adjust the water as per the consistency you like.
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