Tuesday, April 23, 2013

Instant Bonda from Idly Batter


I make the deep fried snacks rarely and if it is a rainy evening my Hubby always wants some crispy snack with cardamom tea.One such thing I make is this bonda instantly with idly/dosa batter for a rainy evening.This can be made without onions also but sometimes I add onion  along with some shredded cabbage.Now on to the recipe.....................

Ingredients

IngredientQuantity
Idly/dosa batter2cups
Rice flour1/4cup
Gram flour/kadalamaavu1/4cup
Green chilly(chopped) 4-5nos.
Ginger(grated) 1tsp
Onion(thinly sliced)1no.(medium size)
Cabbage(finely shredded)1cup
Curry leaves(chopped)2 sprigs
Coriander leaves(finely chopped)3tbs
Salt1/2tsp
Oilas needed for frying



Method

  • In a bowl take everything except oil and mix it well without adding any water and keep it aside.
  • Heat oil in a frying pan in a medium flame once it becomes hot,wet the hands with water and drop a gooseberry size batter in the oil.
  • Fry it till it becomes golden and crisp.
  • Drain it on a paper towel.
  • Serve it hot along with tea.
Enjoy........................................................

  • Fry it in a medium flame to get evenly cooked.
  • Finely chopped coconut bits can also be added for extra crunchiness and taste.

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Sumber http://www.naliniscooking.com

Monday, April 22, 2013

Sweet Lassi

Today's recipe is a simple yet healthy drink with yogurt perfect for hot summer to cool the body and a filling thirst quencher too.
We include yogurt in our everyday diet atleast once and our meal won't be satisfied without yogurt.But in summer to prevent dehydration we drink buttermilk and sweet lassi a lot,as my kiddo loves this lassi a lot I make this lassi quiet often.Now off to the recipe..................



Ingredients

IngredientQuantity
Yogurt/curd2cups
Sugar3tbs
Milk1/4cup
Crushed ice as needed
Saffron 2 strands
Pistachios(chopped)for garnishing



Method

  • In a blender jar put the  yogurt,sugar,milk and ice and whip it well.
  • Pour it in a serving glass and top it with saffron and pistachios.
  • Serve it.
Enjoy...................................................


  • Do not add too much of ice cubes it will change the consistency.
  • Use the fresh thick curd to get a nice sweet taste.
  • Rose water or cardamom powder can be added for extra taste.
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Sumber http://www.naliniscooking.com

Saturday, April 20, 2013

Green Peas Curry/Green peas Masala- Restaurant Style


Green peas is a seasonal vegetable and it was available only in winter 10 -12 years back in India but these days it is available around the year in the frozen form.
But nothing can beat the taste and the flavor of fresh peas from the pods and love those cuties in my curries and rice.
I buy the green peas in winter in a bulk and freeze it but today I made this curry from the fresh peas.This is a flavorful curry which is available in Annapurna restaurant to serve it along with naans and parathas.This is my close friend's recipe and now on to the recipe........................

Ingredients

IngredientQuantity
Green Peas11/2cups
Onion(finely chopped)1no.
Tomato(finely chopped)1no.
Green chilly(slit lengthy)3nos.
Coriander powder/dhania podi2tsp
Turmeric powder/manjal podi1/4tsp

Garam masala powder
1/4tsp
Oil4tbs
Coriander leaves(chopped)2tbs
Curry leaves(chopped)2 sprigs
Saltto taste

To saute and grind

IngredientQuantity
Onion(roughly chopped)2nos.(medium size)
Tomato(roughly chopped)2nos.
Garlic/poondu(roughly chopped)4 cloves
Ginger/inji(roughly chopped)1 inch piece
Coriander leaves(rougly chopped)1 handful
Mint leavesone handful
Cashews2tsp
Cloves/lavangam6nos.
Cinnamon/pattai1 inch piece
Green cardamom/ellakai1no.
Green chilly3-4nos.



Method

Cook the green peas in the microwave for 5-6 minutes with a pinch of salt and keep it aside.
Heat a tbs oil, add cloves, cinnamon, cardamom, followed by onions and green chillies.When onion turns brown add tomatoes and fry until it turns mushy.Finally add cashews and fry a while then add coriander and mint and fry until it shrinks.Once it is cooled grind into fine paste.
Heat around 4 tbs of oil add onion and fry until it turns golden then add tomato and green chillies and fry for a minute.Add cooked green peas follows turmeric powder, coriander powder, garam masala powder and fry it.
Then add the ground paste and add 1/2-3/4 cup of water(At this point if you feel oil is less add little more)Allow  it to boil,till the oil separates and become thick.Can garnish it with fresh green chillies and coriander leaves.
Serve it with roti or naan.

Enjoy............................................ 

  • This curry needs little more oil to get a nice taste,so do not compromise on the amount of oil.
  • Here I  didn't use red chilly powder only the green chillies but if you want you can add 1/2 tsp but the color will be different.
  • Cook the green peas in the microwave oven or a open pot.
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Sumber http://www.naliniscooking.com

Friday, April 19, 2013

Fresh Fruit Salad

Today's recipe is a simple yet colorful salad with fruits which is perfect for summer,I love the fruit salad with custard.But whenever I have a sudden cravings to eat fruit I make this salad mixed with the sweetened yogurt.
There is no specific recipe or ingredient to make this,whatever fruit is available just chop and mix it with the yogurt,top it with some nuts or cornflakes.Now off to the recipe..................

Ingredients

IngredientQuantity
Banana(chopped)1no.
Apple(chopped)1/2no.
Strawberry(chopped)4-5nos.
Sweet Mango?(diced) 1/2cup
Orange/Tangerine1no.
Yogurt1/3cuptd>
Sugar1tbs
Cornflakes/nutsfor topping

Method 
  • Take the chopped fruit in a bowl and mix it well,keep it in the refrigerator for 10 minutes.
  • Meanwhile whisk the yogurt along with the sugar and set it aside.
  • Take a serving bowl put a layer of fruits then add a scoop of yogurt again one more layer.
  • Top it with  yogurt and corn flakes and serve it immediately.

Enjoy.........................................................

  1. Chop the banana and apple at the time of mixing to prevent the color change.
  2. To make it more richer version use whipped cream instead of yogurt.
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Sumber http://www.naliniscooking.com

Thursday, April 18, 2013

Instant Mango Pickle


Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week.
Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe..................

Ingredients

IngredientQuantity
Raw Mango(finely chopped)11/2cups
Chilly powder/milagai podi11/4tsp
Salt1tsp
Mustard seeds/kadugu 1/4tsp
Fenugreek seeds/vendayam 1/8tsp
Oil1tbs
For the tempering

IngredientQuantity
Mustard seeds1/2tsp
Curry leaves1 sprig
Asafoetida/perungayama pinch

Method 

  • Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside.
  • Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida.
  • Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well.
  • Add the ground powder and put off the flame,mix it well till everything gets blended.
  • Serve it with curd rice.
Enjoy.......................................................................

  • Instead of red chilly powder,dry roast 5-6 red chillies and powder it.
  • This pickle stays good for a week in room temperature and 2 weeks in the refrigerator.
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Sumber http://www.naliniscooking.com

Wednesday, April 17, 2013

Strawberry Lemonade

My son loves strawberry and his favorite fruit is strawberry and color is red,so anything with red is his favorite.Mostly in summer days I give him some fresh fruit juice after he comes back from school.
The theme third week of Blogging Marathon #27 is Seasonal recipes and for the day 1 I made this refreshing lemonade.
Strawberry lemonade is a quick and easy to make which tastes divine and it is a perfect thirst quencher for scorching summer.Here is the recipe for colorful thirst quencher.....


 Basic Information




Ingredients

IngredientQuantity
Strawberry7-8nos.
Lemon juice1tbs
Sugar2tbs
Water 3cups
Ice cubesas needed
 



Method

  • Chop the strawberry and grind it to a smooth paste along with the sugar.
  • Pass it through a strainer and collect the juice.
  • To this add the lemon juice and water.
  • Serve it with ice cubes.

Enjoy......................................................


  • The amount of sugar and the lemon juice can be adjusted to personal preference. 
  • Use well ripe strawberries to get a deep color and nice taste.
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Sumber http://www.naliniscooking.com

Tuesday, April 16, 2013

Zarda -Sweet Saffron Rice - Kashmiri Special / Indian Cooking Challenge -March

For this month of Indian Cooking Challenge- ICC,Srivalli has chosen a traditional sweet rice from Kashmiri Cuisine suggested by Vaishali.
This is a flavorful sweet rice with a mild sweet with the richness of nuts and saffron.The original recipe calls for murabha or tutty fruty.As I ran out of tutty frutty,ddidn't use it but the taste and the flavor was awesome.Here goes the recipe....................
  
Ingredients
IngredientQuantity
Basmathi rice2cups
Sugar1cup
Ghee3tbs
Almonds/badam 8-10nos.
Pistachios 8-10nos.
Milk1/4cup
Candied fruits/tutty frutty/murabhahandful
Cinnamon/pattai2 inch piece
Clove/lavangam2nos.
Cardamom2nos.
Yellow food color2-3 drops
Saffron4-5 strands



Method

  • Soak the basmathi rice in water for 15 minutes,dissolve the sugar in a cup of water and make a sugar syrup,fry the nuts in a tsp of ghee,keep it aside.
  • Heat a pan with ghee,add the clove,cinnamon and cardamom.Once it starts smell add the drained rice and fry it for a minute,add a cup of water.Cook it in a medium flame.
  • When the water is almost dried add the milk and then food color,cook it covered.Now add the sugar syrup,saffron and half of the fried nuts,cook it till the rice gets cooked and separated.Put off the fire.
  • Remove it and garnish with the rest of the nuts and murabha/candied fruits.

Enjoy...........................................................

  • Cook the rice in a sow to medium flame to get the rice evenly cooked.
  • The amount of sugar given is for a mild seet taste,if you want it make it more sweeter increase the quantity.


Sumber http://www.naliniscooking.com