Wednesday, August 29, 2018

Chia Seed Lemon Drink | Chia Seed Detox Water | Detox Water

Chia Seed Lemon Drink, a simple to make detox water at home with easily available ingredients from your pantry. When i saw the word "Detox water" for the first time, i wondered what is it ? Actually it's a infused water with fruits/vegetables and if you have it on empty stomach in the morning, it's said to help remove the toxins from the body and keep you energetic throughout the day. I'm not sure about all that claims about the detox water, but i wanna change my morning coffee routine to some what healthy drinks.So for the past couple of months, i have been drinking this lemon water with chia seed for twice or thrice in a week instead of my morning morning coffee and really like it, that means it deserves a post here. 

Chia Seed Lemon Drink | Chia Seed Detox Water

Preparation Time : 1 hr | Cooking Time : 0 minsServes :
Recipe Category: Drinks | Recipe Cuisine: Indian
Chia Seed - 1/2 tsp
Lemon Juice - 1 tsp
Honey - 1 tsp
Water - 1 cup

Take the chia seed in a bowl, add the water and set it aside for minimum 1 hr to bloom or until it becomes all gel like consistency.Pour the chia gel in a serving bowl, squeeze the lemon juice and add the honey.Mix it all well together and then add the water. Again mix it well and serve it with lemon wedges.Tada, Simple Chia seed Lemon Drink is ready to serve.
  • The given quantity of the ingredients are based on my liking, you can add more or less of any ingredients as per your liking.
  • You can soak the chia overnight in the refrigerator.  
Continue Reading »

Friday, August 24, 2018

Ambur Chicken Biryani | Biryani Recipe

Ambur Chicken Biryani, a delicious and flavorful biryani made from chicken and jeeraga samba rice. From the tv show "Sutralam Suvaikalam", i got to know about this Biryani, the ingredients are almost the same as we normally use for biryani, but the procedure and when to add what is somewhat interesting and unique in this biryani making and that's give wonderful aroma and taste to the biryani. I had tried this biryani with both mutton and chicken in the same process and both turned out so aromatic and yummy. The key ingredient to get the authentic taste of Ambur style biryani is the jeeraga samba rice, the flavorful of this rice is quite unique and makes the best biryani.
Traditionally the Ambur biryanis are cooked in "Dum" process, since that's a long process i have chosen the pressure cooking method of making this biryani and to my surprise it turned out amazingly well too. Making garlic & ginger paste separately and saute them till aromatic and using freshly grounded chili paste instead of red chili powder are the key things in this process of making biryani. So what are you waiting for, make this regional famous biryani on the weekend and enjoy with your family.

Ambur Chicken Biryani | Biryani Recipe

Preparation Time : 30 mins | Cooking Time : 25 minsServes :
Recipe Category: Biryani | Recipe Cuisine: Indian
Chicken - 200gms
Jeeraga Samba rice - 1/2 cup
Onion -1 
Tomato - 1 
Red Chili - 5
Garlic paste - 1 tsp
Ginger paste - 2 tsp 
Curd - 2  tbsp
Mint & coriander leaves - a handful each
Lemon juice - 2 tsp
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 5 
Cardamom - 2
Ghee - 1 & 1/2 tbsp
Oil - 1 tsp 
Water - 1 cup

First clean the chicken and soak the rice in the water for 30 secs. Soak the red chili in hot water for 30 and grind into smooth paste, keep curd and ginger & garlic ready. Cut the onions into thin slices and tomatoes into small pieces. Roughly chop the coriander and mint leaves and keep everything ready.Heat the pressure cooker with oil and ghee, add the cinnamon,cloves and cardamom, saute it in the oil-ghee mixture for 30 secs, then add few onion slices.Next add the garlic and saute till it becomes fragrant and then add the ginger paste.Saute till the raw smell leaves, then add the grounded chili paste and saute it for 2 mins. Then add the remaining onions and half of the mint and coriander leaves, saute till the onions becomes translucent, then add the tomatoes.Saute till the tomatoes are mushy and then add the curd, mix it well and add the chicken pieces, saute the chicken pieces in the masala for 5 mins.Next add the salt and squeeze the lemon juice into it. In a separate pan, bring the water into boil.Add the boiling water in to pressure cooker, drain the soaked water from the rice and add into the pressure cooker.Add the remaining mint and coriander leaves, give a good mix and cover the pressure with lid and put on weight. Cook it for 3 whistle.Tada, Super Ambur Chicken Biryani is ready.Serve it with your favorite curry and raita. We had it with Chicken curry and Onion Raita.
  • The ratio of rice to water is 1:2, make sure the rice is soaked for 30 mins.
  • For extra flavor, you can add 1 tsp of ghee when you open the pressure cooker and mix it gently.
  • Use good quality of ghee & jeeraga samba rice,that yields great flavor to the rice.
  • Make sure that the chili paste is smooth not coarse. 
  • Saute the ginger & garlic paste in the oil & mixture gives good flavor to the biryani.
Continue Reading »

Wednesday, August 22, 2018

Brown Rice Noodles with Broccoli and Peanuts | Noodles Recipe

Brown Rice Noodles with Broccoli and Peanuts, it's my recent favorite to make with rice noodles. Recently i had bought this brown rice noodles from Costco and looking for some interesting and quick to make recipe with it, that's when i came across this recipe from pinterest while browsing. I liked the recipe instantly since it doesn't need any fancy ingredients or meat. All you need is some basic sauces and your favorite veggies to make this delicious and healthy noodles in no time. Adding peanuts give nice crunchiness to this noodles and also i highly recommend to use good quality of soy sauce and the sesame oil, that gives great flavor to this noodles. Now let's see how i made this yummy noodles. 

Brown Rice Noodles with Broccoli and Peanuts

Preparation Time : 1 hr | Cooking Time : 20 minsServes :
Recipe Category: Noodles | Recipe Cuisine: International
Brown Rice Noodles - 1 pack
Broccoli Florets - 1/2 cup
Bell pepper/Capsicum - 1/4 cup(roughly chopped)
Garlic - 1
Green onion - 2
Soy sauce - 1 tsp
Chili sauce - 1/2 tsp
Sugar - 1/2 tsp
Salt - as needed
Tomato Ketchup - 1 tsp
Roasted peanuts - 1 tbsp
Sesame oil - 2 tsp

First cut the green and white part of green onions finely, capsicum into small chunks. Cook the noodles as per package instructions and keep it ready. Add tomato ketchup, soy sauce,chili sauce,sugar,salt into bowl, mix it well and keep it ready.Heat the pan with oil, add the crushed garlic, then add the white part of green onions, saute for 30 secs, then add the broccoli and bell pepper,  saute it in the oil for 2 mins.Then add 1/4 cup of water in to the sauce mixture, mix it well and then add into the veggies, let it simmer for 3-4 mins in the low flame.Next add the cooked noodles, give a quick toss and switch off the flame. Just before serving, add the roasted peanuts and green onions. Tada, Delicious Noodles is ready to serve.
  • Add more or less of sauces as per your liking.
  • Once all the sauces become thick, add the noodles into the pan. 
  • Don't cook the noodles for long time, otherwise it turns mushy very easily.
  • Add the roasted peanut just before serving to retain its crunchiness.
  • I like more veggies in my noodles, but you can add more or less of veggies as per your preference.
Continue Reading »

Monday, August 20, 2018

Kale Chutney | Kale Thogayal | Chutney Recipe

Kale Chutney, a healthy and tasty chutney made the kale. In recent times, kale becomes so popular and i have seen lot of recipe with kale on the social media, it's considered as one of the nutritious greens by the nutritionist. It has so many vital vitamins, minerals and antioxidants, so it's highly recommended by nutritionist to include in our diet frequently. But kale is totally new to me, apart from making chips which we love to the core, i haven't had any idea on how to use it in our daily cooking. 
After knowing the nutritional value of kale, i thought of include them in our diet more frequently, but the recipes that i found online for kale were mostly salads, since we are not salad people, i bought them very rarely for chips only. Recently when i chat with my neighbor, she told me that she makes chutney with kale, instantly i love the idea, but i forget to ask her for the recipe, so i went with the my favorite coriander chutney recipe instead of coriander i used kale. To my surprise, it was so good and really liked it, ever since it's became one of the regular chutney in my home for the morning breakfast, sometime i made them as thick thogayal and had with rice too, either way it taste awesome.

Kale Chutney | Kale Thogayal

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 - 4 
Recipe Category: Chutney | Recipe Cuisine: Indian
Kale - 1/4 bunch
Coconut - 1/4 cup
Chana dal - 1 tsp
Urad dal - 1 tsp
Red Chili - 2
Garlic - 1 pod
Tamarind - a small piece
Oil - 1/2 tsp
Salt - to taste
To Temper
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

First heat the pan with 1/2 tsp of oil, add the chana dal, urad dal and red chili, roast them till the dals are golden brown,remove from the pan and keep it aside.Next remove the thick stalk from the kale, chop them roughly and add into the same pan along with garlic and tamarind. Add enough water and cover cook them till the kale becomes soft. Let it cool completely. In a mixie jar, add the roasted dals,chili and coconut.Grind them into coarse mixture, then add the cooked kale, enough water (you can use the cooked water from the kale if you have) and salt into it and grind them again into smooth chutney.Temper the ingredients listed under "To Temper " and add into the chutney. Tasty and healthy Kale chutney is ready. Serve it with tiffin or you can have it as thogayal with rice also.
  • It takes 8-10 mins to cook the kale soft in the medium flame.
  • Even the 1/4 bunch of kale gives chutney enough for minimum 3 person.
  • Adjust the chili as per your taste and also you can use the green chili too.
Continue Reading »

Thursday, August 16, 2018

Apple Jalebi | Sweet Recipe

Apple Jalebi, a quick and easy to make sweet recipe with apples. I had seen this recipe long back on manjula's kitchen, even since i wondered how would it taste and also wanted to give a try. At last, a year back i tried this sweet for the first time and we really enjoyed it. The sourness from the apple while eating this jalebi exactly reminded me about the slight sourness from the traditional jalebi(do check out the traditional jalebi recipe also, one of the popular post in my blog and turned out so good each time.), guess that's why they named this dish as "Apple Jalebi". If you're looking for some indian flavored sweet recipe with apples, then do give it a try, you won't be disappointed for sure. This jalebi becomes little bit soggy when it's cooled down, so I recommend to fry as many apple slices as you want at a time and refrigerate the remaining(apples, batter and sugar syrup). Fry them whenever needed,slightly reheat the syrup and then dip the apples in it, that's give you crispy and tasty Apple jalebis every time!!! Now let's check out the recipe for this yummy Apple Jalebis.

Apple Jalebi | Sweet Recipe

Preparation Time : 30 mins | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Sweet | Recipe Cuisine: Indian
Green Apple - 1
Maida/All purpose flour - 1/3 cup
Instant yeast -1/4 tsp
Salt - a pinch
Sugar - 1/2 tsp
Oil - for deep frying
Water - as needed for batter
For Sugar Syrup
Sugar - 1/2 cup
Water - 1/2 cup
Lemon Juice - 1 tsp
Saffron Strands - few
Orange food color - a pinch(Optional)

Take all the required ingredients, in a bowl, add the maida & yeast, mix it well.Then add the sugar and salt, mix it well and then pour the needed water to make the batter.The batter should be free flowing but not too thin. Cover it with lid and let it rest for 30 mins.In the mean time, let's make the sugar syrup, heat the pan with water and sugar, add few strands of saffron.Let it comes to boil, reduce the flame and cook till the syrup becomes sticky. Switch off the flame. If you're using food color, add it now and then add the lemon juice. Mix it well and your sugar syrup is ready.Next, peel the apple and cut them into thin circles, remove the seeds from the centre and keep it ready.After 30 mins, the batter should be all bubbly and became thick.Heat the oil in the pan for frying.Deep the apple slice into the batter and coat them on both sides well.Gently drop them into oil and cook on both side till it becomes golden in color. Drain from the oil and add it into the sugar syrup, let it soak for 2 mins and then remove from the syrup and arrange it on the plate.Tasty Apple Jalebi is ready.

  • Sugar syrup should be warm while adding the fried apples, it helps to absorb the syrup easily.
  • If the sugar syrup becomes cold & not absorbed by apples well in between then slightly warm them.
  • Instead of saffron flavor, you can cardamom flavor too.

Continue Reading »