Thursday, September 21, 2017

Peanut Chutney | Verkadalai Chutney | Chutney Recipe

Peanut Chutney, an easy accompaniment for idli,dosai or any south indian breakfast made from peanuts and coconut. If you have roasted peanuts in hand, then literally within few minutes, your chutney would be ready. Here the proportion of peanut to coconut is really up to you, usually i have used nearly equal amount of both just because we like that way. But you can add more or less of peanut as per your liking. I have seen people making this chutney even without coconut too, so it's really your choice.

Peanut Chutney

Preparation Time : 5 mins | Cooking Time : 2 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Peanut(roasted,unskinned) - 1/4 cup
Coconut(bits) - 3 tbsp
Red chili - 2
Garlic - 1
Tamarind - 1 pea size
Salt - to taste
To Temper
Oil- 1 tsp
Mustard & Urad dal - 1/4 tsp
Curry leaves - few 

Procedure
Take all the ingredients, add peanut,garlic, chili,tamarind into the mixie jar and grind into coarse mixture.Then add the coconut,salt & required water to grind smooth.Grind into smooth paste, transfer into bowl. Temper the ingredients listed under "To Temper" and add into the chutney.Tada, your peanut chutney is ready. Taste great with idli,dosa or upma.
Notes:
  • If you have raw peanut, then dry roast it in medium flame until nice aroma comes, let it cool and then use.
  • Adjust the chili quantity as per your liking.
  • As i'm ran out of grated coconut,i used coconut bits, if you have grated coconut,use it for easy grinding.


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Tuesday, September 19, 2017

Idly Upma | Idli Upma with leftover idlies | Breakfast recipe

Idli Upma, a quick fix for breakfast with the leftover idlies under 10 mins. ST is a big fan of idly upma, for his sake, i make them often for our morning breakfast. Usually there won't be any leftover idlies in our home, so if i had planned to make this upma then i made extra batch of idlies and kept it aside. Fresh idlies are not easy to crumble, so if i had planned to make for breakfast, then previous night itself,  i made the idlies and kept it refrigerator. That way,it's very easy to crumble the idlies and there won't be any big lumps in the upma.
Now a days, i hardly seen people making this upma at home, in my school days and all, if there was any function in the family, then definitely the next morning breakfast would be this idli upma from the previous day left over idlies. Though i didn't like this upma back then, the memory associated with it is so refreshing and nostalgic!!!. And the next thing comes to mind is the "idli upma" scene from the movie "Surya Vamsam". Ok, enough with the stories,will check the recipe now!!!

Idli Upma

Preparation Time : 10 mins | Cooking Time : 10 minsServes : 1 or 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Idli - 5
Onion(small) - 1
Green Chili -1
Red chili - 1
Grated Coconut - 1 & 1/2 tbsp
Sesame Oil - 2 tsp
Mustard -1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1 tsp
Curry leaves - few
Salt- to taste

Procedure
First take the idli and crumble gently with your fingers.Finely chop the onions into small pieces and slit the green chili, keep the grated coconut as ready.Heat the non-stick pan with oil.Add mustard, let it splutters,then add the urad dal & curry leaves.Then add the chana dal and roast till it becomes golden brown,then add the onions and green chili & red chili.Add salt(just enough for the onions,remember that the idly has already salt in it) and saute till the onions becomes translucent, then add the crumbled idly.Mix gently with the tempering and finally add the grated coconut, give a good mix and switch off the flame.Tada, your idli upma is ready.Serve it with chutney and/or Sugar.
Notes:
  • Sesame oil gives great flavor to the upma, so highly recommend to use it.
  • Don't keep the idli in flame for long time, it would became dry. So give a quick stir with the tempering and switch off the flame.
  • Using non stick helps to avoid sticking at the bottom.
  • If you wish, you can add few chopped coriander leaves on the top while serving.
  • Sometimes,i like to sprinkle few tsps of idli podi just before switch off the flame and mix it well.It tastes awesome.
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Friday, September 15, 2017

Ragi Kuzhi Paniyaram with left over Dosa Batter | Kezhvaragu Paniyaram

Ragi Kuzhi Paniyaram, an another easy paniyaram recipe made from ragi flour and left over dosa batter. If you have followed my blog for a while,you would have known by this time, that we both loved ragi a lot and i already have quite a handful of ragi recipes in my blog,if interested do check out here.
Whenever i have small quantity of dosa batter and it doesn't enough for two, usually i soak few tbsp of rava, add into the dosa batter and do the basic tempering and make rava dosa out of it and it's my favorite recipe with the leftover dosa batter and it's one of the popular recipe in my blog too 😋
And this ragi kuzhi paniyaram also born on one such occasion. Few months ago, for dinner,i had very little dosa batter and also ran out of rava in my pantry, so as a trial added some ragi flour into it and did the basic tempering and made this paniyaram. To my surprise it turned out so delicious. From that day onwards, this paniyaram was added to our regular menu, i make them often for breakfast or dinner. 

Ragi Kuzhi Paniyaram

Preparation Time : 1 hr | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Ingredients
Dosa Batter - 1 1/2 cup
Ragi Flour- 3/4 cup
Onion(small) - 1
Oil - 1 tsp + for greasing
Mustard & Urad dal - 1/4 tsp
Chana dal - 1 tsp
Curry leaves - few
Coriander leaves - few
Salt - to taste

Procedure
Chop the onions into small pieces. Heat a kadai with oil, add mustard, let the mustard splutters,then add urad dal & chana dal & saute till the dal slightly changes its color.Add the onions & curry leaves and saute till the onions becomes translucent,remove from heat and let it cool a bit.In the mean time, take the dosa batter, add the ragi flour & mix well. Then add the onions,coriander leaves and salt, mix it well. If needed add water and make it as pourable batter neither too thick nor too thin.Heat the paniyaram pan, add few drops of oil in each hole.Pour the batter into 3/4 of the each hole and let it cook for few mins, then gently flip the paniyaram with the wooden stick and cook on other side for few more mins,then remove it from the pan, do the same for the remaining batter.Tada, Your healthy & tasty paniyaram is ready.Serve with chutney and/or sambar.
Notes:
  • If the dosa batter is already watery,then you wouldn't need extra water to make the batter.
  • Dosa batter already have salt in it, so while adding salt be careful, it may not be needed much.
  • If you wish,you can roast cashews pieces and add it along with onions.
  • Sour dosa batter works well for this paniyaram.
  • If the dosa batter doesn't have much sourness, add few tsp of sour curd.
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Wednesday, September 13, 2017

Salmon Fish Pepper Fry | Meen Milagu Varuval | Fish Pepper Fry

Fish Pepper Fry, a delicious fish fry recipe flavored with peppercorns and some aromatic indian spices. Last week,while browsing youtube,i came across this recipe from healthy food kitchen channel and i loved the making process and by knowing the ingredients list,i'm sure that it would be delicious.So immediately i bookmarked it to try. When we had brought salmon fish today, the first thing came to mind is this pepper fry and i tried it for our lunch along with rice and rasam.I have changed few things from the original recipe to suit our taste and as expected it turned out super delicious and i'm sure from now onwards i will make this often. Now let's see the recipe.

Fish Pepper Fry

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Fry | Recipe Cuisine: Indian
Ingredients
Boneless Fish - 250 gms(I have used salmon fish)
Onion(small) - 1
Green chili -2
Curry leaves - few
Ghee - 2 tsp
Oil - 2 tsp
Salt - to taste
To roast & grind
Cumin - 1/2 tsp
Fennel seed - 1/2 tsp
Kashmiri chili - 2 
Pepper corns - 1 tsp
Coriander seed - 1 tsp

Procedure
First clean the fish and cut into thin strips, add a pinch of turmeric powder and enough salt of fish and mix well. Place the fish pieces in the steamer plate and steam it for 10 mins.In the mean time, dry roast the ingredients listed under "To roast & grind" till it becomes aromatic,remove from the flame and let it cool.In the mean time, chop the onions into small pieces and slit the green chilies and keep it ready.Now put all the roasted ingredients into the mixie/blender jar and grind into fine powder.Heat the pan, add 1 tsp of ghee along with oil.Add the onions,chilies and curry leaves, saute till the onions becomes translucent.Then add the grounded masala powder and salt(just enough for masala) and give a good mix.Add the cooked fish pieces and the remaining ghee. Gently mix the fish pieces with the masala.Let the fish be in the medium flame for 3-5 mins and by the time, you can also see the oil around the edges of the pan,at this stage,remove from the heat.Tada, your tasty Fish Pepper masala is ready.
Notes:
  • The mentioned quantity of masala gives medium spice. You can add more or less as per your liking.
  • Once the fish is added into the masala, gently mix, otherwise the fish pieces would be broken.
  • You can use any boneless fish for this recipe.
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Monday, September 11, 2017

Ice cream Cake | Coffee Cake | Coffee Ice cream Cake

Ice cream Cake/bread, an quick way of making cake with just 2 ingredients such as ice cream & self rising flour. As i don't have self rising flour, here in the recipe i have used all purpose flour and it turned out very tasty.The texture of this cake is quite in between cake and bread,so you can call them as either cake or bread.
So far i have tried this cake with vanilla ice cream and coffee ice cream and i like the cake made with coffee ice cream more than vanilla. First time, when i had tried with vanilla ice cream, i used 2 cups of ice cream for 1 & 1/2 cup of flour & the cake turned out soft but it didn't rise much, later when i tried with coffee ice cream, i have increased the ice cream quantity to 2 & 1/4 cups and it turned out as i expected and rise well.Also depends on your flour quantity,it may absorb more or less liquid, start with 2 cups of ice cream, if the batter is too thick,add the extra 1/4 cup of ice cream.  



Ice cream Cake

Preparation Time : 10 mins | Cooking Time : 45 minsMakes : 1 loaf 
Recipe Category: Cake | Recipe Cuisine: American
Ingredients
Ice cream(coffee flavored) - 2 &1/4 cup
All purpose flour -  1 &1/2 cup
Baking powder - 2 tsp
Salt - 1/2 tsp
Chocolate Chips - as needed

Procedure
Preheat the oven at 350F.
First measure the flour, baking powder and salt and sieve it once to make sure that all mix together well. Take the ice cream out of freezer and let it soften.Mix the ice cream with spatula well and make sure it's creamy and smooth,pour into the flour mixture & mix it well with spatula.Add chocolate chips and mix it well and then pour into the buttered baking pan.On the top, add some more chocolate chips and bake it in the preheated oven for 30-45 mins or until the tooth pick inserted in the center comes out clean. Let it cool for few mins in the pan.Run the knife around the edges and flip the pan on the wire rack. Tada, your cake is ready, let it cool completely and then slice & serve.Tasty Coffee Cake is ready.


Notes:
  • I kept the ice cream out of freezer for an hour before starting the process or you can microwave it for 30 secs to make it smooth & creamy.
  • Chocolate chips gives great taste to this bread.
  • You can make this with any of your favorite ice cream flavor.
  • Mine got ready in 45 mins, but after 30 mins, you keep an eye on the oven since every oven is different and it might takes different time.
  • If you have self rising flour, you can use 1 & 1/2 cup of self rising flour instead of flour,baking powder and salt.
  • Always use full fat ice cream for better taste.


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