Monday, May 29, 2017

Potato Butter Beans Curry | Potato with Butter Beans Masala

Potato Butter Beans Curry, a simple and delicious curry made from potato and butter beans. You can serve this as side dish for chapathi/roti or as accompaniment for rice. Potato and butter beans really blends very well and tastes amazing together.Amma makes this often as accompaniment for our lunch and she use mutton/chicken masala powder instead of garam masala powder and those flavors give great taste to this curry.So if you have those masala powder, you can use that too.Now let's see how to make this delicious curry.

Potato Butter Beans Curry

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Potato - 2(small)
Butter Beans - 1/4 cup
Onion - 1(small)
Tomato - 1(small)
Garlic -2 pods
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam masal powder - 1/2 tsp
Salt - to taste
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves -few
Coriander leaves - few

First remove the butter beans from its shells.Add into the pressure cooker along with potatoes and cook it for 3 whistles.In the mean time, chop the onions into thin slices, tomato & garlic into small pieces.Heat a kadai with oil, add the mustard and urad dal, let the mustard splutter, then add the onions,garlic and curry leaves.Saute till the onions becomes translucent.Then add the tomatoes and spices(turmeric,red chili powder) & salt and saute till the tomatoes becomes mushy.Peel the cooked potatoes and cut into cubes,add into onion masala along with butter beans,toss them well in the masala. Keep the flame in low and cook it for 3-4 mins.Finally add garam masala powder, coriander leaves & mix well and switch off the flame.That's it, Potato Butter Beans Curry is ready.

  • Depends on your liking, you may add more or less of butter beans.
  • Instead of chopped garlic, you can use 1 tsp of ginger garlic paste.
  • No need to add water, the water from the tomatoes is enough to cook the spices without burning. 

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Saturday, May 27, 2017

Homemade Strawberry Popsicle | Strawberry Popsicle

Strawberry popsicle, an easy & quick to make popsicle yet so delicious. Here in Texas, the temperature has been already around 90F, so i have been making lot of juices and popsicles these days to keep as cool and hydrated. This strawberry popsicle is our favorite, it's so healthy and can be made very easily,all you need to do is put everything in blender,puree them and freeze, Tada, your popsicle is ready. And also this popsicle is very customizable, you can add more or less of all ingredients as per your preference and it's the best way to make your kids eat fruits.So what are you waiting for? Try this popsicle for this summer and treat your kids.

Strawberry Popsicle

Preparation Time : 8 hrs | Cooking Time : 0 minsServes :
Recipe Category: Popsicle | Recipe Cuisine: General
Strawberries - 1/2 lb
Lemon - 1/2
Honey or sugar - as needed.
Water - 1/2 cup

Wash the strawberries well, take a strawberry,trim the leafy edge and cut into small pieces.Do the same for the remaining strawberries and add into the mixie/blender jar. Squeeze lemon juice into it.Then add honey and grind into thick pulp,then add water as needed and again grind till it becomes frothy.In a popsicle mold, pour the strawberry mixture till the top and close it with the lid.
Let it freeze for minimum 6 to 8 hrs and to remove the popsicle ,keep the popsicle mold under the running water for 2 mins, then remove it,it will easily come out.That's it, Delicious Strawberry Popsicle is ready.
  • Depends on the sweetness of the strawberries, adjust the honey
  • Based on tartness of the strawberries, add more or less lemon juice as per your liking.
  • If you don't have popsicle mold,then use any tall glass along with ice cream stick for freezing.
  • Or even if you don't have ice cream stick, just freeze it in tall glass and demold it and serve it in a bowl with spoon.  

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Friday, May 26, 2017

Home made Rose milk Popsicle | Rose Milk Popsicle

Rose milk popsicle, an another easy popsicle that you can make this on summer. In my childhood days, i was quite fond of rosemilk and in those days, we didn't have rose essence in home at all, we used to buy this from nearby sweet stalls,yeah, in sweet stalls, they sell rose milk & puffs on summer days. Still i remember that it would be available around 11 am every day and i would be sold out before 11.30 itself. So we were literally waiting for time to tick 11 and went there with thooku(silver utensil) to buy rosemilk. And this popsicle is just a frozen version of rose milk, so if you like rose milk, then surely you would love this.

Rose Milk Popsicle

Preparation Time : 8 hrs | Cooking Time : 10 minsMakes :
Recipe Category: Popsicle | Recipe Cuisine: Indian
Milk -1 & 1/2 cup
Sugar - 1/4 cup
Rose essence - few drops
Pink food color - few drops

In pan, add the milk & sugar and bring to boil, once it comes to boil, switch off the flame and let it cool completely.Once it completely cooled, add the essence & food color and mix it well.Pour the rose milk into popsicle mould and let it freeze for 6 to 8 hrs.That's it, Your home made Rose milk Popsicle is ready.
  • Cool it completely before adding essence & color.
  • Instead of freezing, you can keep it in refrigerator for few hours and have it as rose milk.
  • I keep it overnight to freeze.
  • To remove the popsicle ,keep the popsicle mold under the running water for 2 mins, then remove it,it will easily come out easily.
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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
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

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.

  • 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
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

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. 
  • 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
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

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.
  • 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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