Thursday, March 15, 2018

Strawberry Sorbet | Home made Strawberry Sorbet | Sorbet Recipe

Strawberry Sorbet, an easy to make sorbet recipe with just 2 ingredients such as strawberries and any sweetener. Sorbet is different from ice creams. Sorbet is a frozen dessert made from the sweetened fruit puree or with any artificial flavored sweetened water.  It's very mild, refreshing and melt in your mouth texture. Whereas ice creams are rich and based on dairy or egg products. So generally sorbet are considered as low fat version of ice creams.
Now coming to today's recipe, it's the most easiest sorbet that you can make at your home and enjoy with your family. Since strawberries are in season now, i want to make something different other than the usual strawberry lemonade  & popsicle, so tried out this strawberry sorbet, as expected, it turned out so delicious, refreshing and melt in your mouth texture. 

Strawberry Sorbet

Preparation Time : 3 hrs | Cooking Time : 0 minsServes : 4 to 5  
Recipe Category: Sorbet | Recipe Cuisine: American
Strawberries - 1 lb
Honey or sugar - as needed

Take the strawberries, wash it well, remove the leaves and pat dry them with paper towels.Cut them roughly into small chunks and arrange it in single layer on the tray and keep it in the freezer for 1 hr or until the strawberry is hard around the edges.Put it in the blender along with required honey & blend into smooth.Transfer into the baking pan/tin and cover it with cling wrap and freeze it for 2-3 hrs or until it's firm to scoop up.Tada, Strawberry Sorbet  is ready.
  • Depends on the sweetness of the strawberries, add more or less honey
  • If the strawberries has more sweetness, add around 1 tsp of  lemon juice to balance out the taste.
  • Using heavy blender/mixie helps to grind them easily and smooth.
  • Serve as soon as it is scooped.
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Tuesday, March 13, 2018

How to make Papdi | Home made Papdi recipe

Papdi are nothing but small un puffed puris made from the all purpose flour. Papdi is a very crispy snack that can be used in many chaat items like dahi papdi, bhel puri and so on. Though it's easily available in any Indian stores, i always prepare on my own whenever needed. Home made papdis are the best, but to be honest, it takes quite a lot of time for rolling and pricking the puris and it's definitely a labor of love. Pricking the puris all over is the key to get flat,crispy puris, otherwise the puris would puff up and become soggy soon. I have prepared few chaat items with this papdi, so stay tuned for more chaat items coming soon.    

Homemade Papdi

Preparation Time : 20 mins | Cooking Time : 20 minsMakes : Around 40 
Recipe Category: Chaat | Recipe Cuisine: Indian
Maida/ All Purpose flour - 1 cup
Ajwain - 1/2 tsp
Oil - 1 tsp
Water - as needed
Salt - to taste
Oil - for frying

Take the flour and ajwain in a bowl, give a good mix, then add the oil and mix it well with the flour.  Add water slowly and make a stiff dough just like poori dough. Let it rest for 20 mins.Then make equal size balls from the dough and roll a ball into thin disc with the rolling pin. Using a round cookie cutter or any bowl, cut into small circles. Prick the cut out dough with the fork.The holes should be very near, it actually helps to prevent the papdi to puff up while frying.Do the same for the remaining dough.Heat the oil for frying, add few at a time and fry it on medium flame.Once it becomes golden brown, remove from the oil & place it on the tissue paper.Let it cool completely and store it in air tight container.
  • Don't discard the left out dough from the cutting, you can make balls from the same and use it again.
  • Prick the holes helps to prevent puff up and make it crispy.
  • Store it in air tight container to retain the crispiness of the papdi.  

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Wednesday, March 7, 2018

Baby Potatoes Pepper Fry | Potato Pepper Roast | Accompaniment

Baby Potatoes Pepper fry, an easy and quick to make accompaniment for your meal. Though i already had couple for potato fry recipes here & here , this potato roast is quite different from all the others, the flavor is quite unique and goes well with sambar and rasam rice. If you're looking for potato recipe that goes well with kara kuzhambu or any spicy curry, check out the delicious potato podimas recipe. 
Since ST has cold for past few days, i thought of making mysore rasam with potato curry today. But i don't want to use chili powder in the potato fry, so prepared this delicious potato pepper roast.  Pepper & cumin give great relief for cold, so i tried to include them in every dishes when any one of us get cold or flu. Now coming to the recipe, the key to get prefect potato roast is cooking on low flame and also make sure that the onions in it are caramelized well ,it adds great flavor and taste to this roast.

Baby Potato Pepper Roast

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Baby Potato - 15
Garlic - 2 
Onion -1 (small)
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Cumin Powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - to taste 

Take the baby potatoes and prick with fork on all sides evenly. 
Add the baby potatoes into the pressure cooker along with required salt. Cover the pressure cooker with lid and cook it for 3 whistles. Let the pressure released from the pressure cooker automatically and open the cooker and let the potatoes cool a bit.Peel the skin of the potatoes and keep it ready. Slice the onions thinly and crush the garlic. Heat the pan with oil, add the mustard and urad dal, let the mustard splutters.Add the onions, garlic and curry leaves. Sauté the onions till it becomes translucent and then add the potatoes.Then add the cumin powder & salt. Mix it well. Finally add the pepper powder and mix it well. Let it roast for few mis in the low flame until it gets golden brown color on the surface. Switch off the flame.Tada, Potato Pepper fry is ready to serve.
  • Adjust the pepper powder as per the spice level you needed. The given quantity has very mild spice level.
  • Instead of cumin powder, you can use sambar powder or garam masala powder as per your liking.
  • Pricking the potatoes helps to absorb the seasoning well.
  • After added the spices, keep the flame in low to avoid burning.
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Monday, March 5, 2018

How to Cook Millets in Open Pot | Millet Cooking | Cooking Basics

Millets are the gluten free grains and can be used in the place of rice in almost all rice based dishes. Compare to the rice, millets have high nutrients, so it's advisable to include the millets in your diet regularly. When it comes to indian cooking, especially south indian,  you can include the millets(kodo,little or barnyard) easily in the place of rice based dishes like pongal, khichadi, upma or even as plain cooked millet along with curries. The options are nearly endless and it tastes good too.
Few years back, in tamilnadu, i literally noticed the arrival of all the new millets in the markets like never ever before. At that time,even all the cooking shows & cook books were all about the millets and its benefits. Initially as usual i was hesitant to try those millets, later i had taken my own time and included those millet one by one and tried various dishes with it and now it became the part of our regular cooking. When it comes to pongal or khichadi, i cook the millet in pressure cooker since i won't mind if it became too mushy for pongal or khihadi. But if i'm making the millet instead of rice for our meal along with kuzhambu and poriyal, then i prefer to cook them in open pot. After many attempts of cooking in pressure cooker, still i don't get it correct either it's too mushy or under cooked. But this way of cooking in open pot always yield fluffy cooked millets.I have cooked kodo,little and barnyard millets in this way and it all turned so fluffy and each grains separated!!

How to cook millet

Preparation Time : 20 mins | Cooking Time : 8 minsServes :
Recipe Category: Basics | Recipe Cuisine: Indian
Millet(samai) -1/2  cup
Water - 1 cup

Soak the rice for 1/2 hr. Heat the water in a pan and add salt(if you're using) and bring the water into boil.Drain the water from the soaked rice and add into the boiling water.Bring the rice to boil and then keep the flame in low and close the pan with lid.Cook until all the water is absorbed and switch off the flame.Let the pan closed for 10 more mins and then open the lid ,gently fluff the rice with spatula.Tada, perfectly cooked millet is ready.
  • Make sure that the flame is low while cooking the millet.
  • Pot/pan with glass lid is helpful to look into the pan while cooking the millet and switch off the flame when all water is absorbed
  • It takes approximately 6-8 mins to absorb all the water, by that time, the millet also well cooked.
  • If you don't have pan with glass lid, then use whatever you have, check in between to make sure that all the water is absorbed before switch off the flame.
  • Don't stir the millet frequently, it will become mushy.
  • After switch off the flame, let the pan covered for at least10 mins, before opening and serving.
  • If you want , you can add salt while cooking the millet.
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Thursday, March 1, 2018

Phulka | Home made Phulka | How to make Phulka

Phulka is one of the most popular indian flat bread made from wheat flour. Making phukla is almost similar as making of chapathi expect the final cooking in direct flame. When we were in India, i often prepare this phulka for our dinner/lunch, but after coming to US, i hardly make them because here in our apartment, i'm having the electric stove top only and i don't have the provision of cooking in direct flame. 
So on our last trip to India, i brought this wire roaster especially to make the phulka and it works very well on electric stove and i'm glad that again phulka became the part of our regular menu. To get soft phulkas
  • Make sure that the dough should be soft & pilable
  • Don't roll the dough into thin disc, the rolled dough should be little thick like how we prepare for pooris.
  • Cook on the tava for only few secs, just when it started to bubble.
  • When you place it on direct flame/roaster, be gentle, sometimes if you hold it with your tongs tightly, it will create holes and the phulka doesn't puff up in the end.
  • Apply ghee when it's hot, it makes the phulka soft for longer hours.


Preparation Time : 15 mins | Cooking Time : 15 minsMakes : 10 
Recipe Category: Roti | Recipe Cuisine: Indian
Wheat Flour - 1 & 1/2 cup cup
Water - 3/4 cup (approx)
Salt - to taste( 3/4 tsp approx )
Ghee - as neaded

Take the flour in a bowl, add salt & oil and mix it with flour well. Then add water to the flour.Mix it with your hand and gather it together as a single mass , now knead the dough well until the surface looks smooth.Cover it with lid and set aside for minimum 15 mins.Pinch medium lemon sized balls from the dough and roll it as smooth. Flour the rolling pin & surface well, take one ball and roll into thick disc with rolling bin.Heat the tawa , add the rolled dough and cokk till the top slightly started to bubble up, flip it over and cook on other side too. Both sides hardly take 30 to 40 secs Heat the wire roaster on another stove top and plac the tava cooked phukla and cook till it puffs up.
 Flip it over using tong and cook it on other side too. Remove it from the stove top and apply ghee generously on the top. Serve it with your favorite side dish. We had it with veg kurma, cauliflower 65 & onion raita.
  • The dough should be pliable and smooth.
  • I used ashirvad wheat flour, it requires 1 cup of water for 2 cup of flour. The water quantity varies among the brands and home made flour.
  • Try to add all water at once, it helps to make soft dough.
  • If you're planning to cook on direct flame, then after 30 secs of tava cooking, place the phulka directly on the flame and cook till it puffs up and then flip it over and cook for few more secs.

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Monday, February 26, 2018

Instant Ragi Dosa | Ragi Dosai | Breakfast recipe

Instant Ragi dosa, a quick, healthy & tasty breakfast crepes made from the finger millet flour. When i had shared the recipe of ragi dosa made with fermented batter on fb, one of the reader shared the recipe for this instant version of ragi dosa that she used to prepare for years in her home, within the next few days, i tried this dosa for breakfast and we really like it and it became the regular menu for our morning routine.I love the crispy texture of this dosa and it's definitely a quick & healthy breakfast for your busy mornings. 
To get the crispy & lacey texture, unlike the regular dosa where the batter is poured into the tava and spread with laddle, here the batter should be pour over the hot tava just like rava dosa

Instant Ragi Dosa

Preparation Time : 5 mins | Cooking Time : 15 minsMakes : 6 dosa 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ragi flour - 1/2 cup
Wheat flour - 1/4 cup
Salt - to taste
Onion(chopped) - 1(small)
Water - as needed
Oil - for drizzling on dosa 

Take the ragi flour, wheat flour & salt in a bowl, mix it well. Then add the onions and mix together with the flour.Add water slowly into the flour and mix it well without any lumps.The batter should be thin like the rava dosa batter.Heat the dosa tava, grease it with oil and pour the batter evenly on the tava, drizzle some oil on the sides and cook on both sides.Healthy & tasty Ragi Dosa is ready.Serve it with sambar and/or chutney & podi.
  • Depends on the quality of the flour, you may need more or less water.
  • Instead of mixing onions with the batter, you can spread the onions evenly on tava before pouring the batter for each dosa just like onion rava dosa.
  • Here i have added only onions, but you can add any or all of the ingredients like chopped green chili, curry leaves, coriander leaves and cumin seed for extra flavoring.
 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85
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