Mango Sweet Pachadi - Onam Sadya Recipe

Mango Sweet Pachadi - Onam Sadya Recipe

 It is an combination recipe with jaggery and mango. One the best mango sweet recipe.

Ingredients needed:

• Raw mangoes-1 1/4 cup (roughly chopped)
• Jaggery - 1 cup grated
• Turmeric powder - 1/4 tsp
• Salt -a pinch

For the seasoning

• Oil -1 tsp
• Mustard seeds -1/2 tsp 
• Green Chillies -2-3
• Hing - a pinch
• Salt -a pinch

Method:

• Wash and peel the skin of the mangoes. Roughly cut the magoes and keep aside.

• Heat jaggery in 1/4 cup of water and filter it to remove any impurities.

• Cook the mango pieces and green chillies in a little water in pressure cook it for 2 whistles, if you want a jam consistency mango pachadi.

• Boil the filtered jaggery water for a few minutes, then add the cooked mango, pinch of salt and boil on medium flame until it becomes slightly thick.

• Heat a tsp of oil, add mustard seeds, when it get splutters, add hing and pour it over the pachadi.

• Serve the sweet mango pachadi.

Mushroom pepper Fry

Mushroom pepper Fry - Dry Version

                   If you add fresh pepper powder to this recipe will give awesome aroma and flavourful recipe. Pepper and mushroom again the best combination recipe.Try it.

Ingredients needed:

• Button Mushrooms -150 grams
• Capsicum -1(Optional)
• Onions -2
• Ginger/garlic paste - 1 tsp
• Oil -1 tbsp
• Black pepper powder -adjust to taste
• Salt - as needed

Method:

• Clean mushroom and chop it into medium size pieces .You will find tips on how to clean mushrooms in my Mushroom biriyani recipe.

• Thinly slice onions lengthwise and cut capsicum into thin strips.

• Heat oil in a pan, add onion, ginger-garlic paste and saute until golden brown color.

• Then add capsicum and cook for a few more minutes.(Optional)

• Add chopped mushrooms and cook covered on low flames stirring now and then.(no need to add water as mushroom oozes out water)

• After it is slightly cooked, add required salt and pepper and cook till all the water evaporates.

• Enjoy with roti or any variety rice.

Masala Soya Chunks - version 2

Masala Soya chunks - Version-2(Without marination)

                            Soya chunks are a good alternative to meat for vegeterians. They are low calorie, rich in vitamin B and contain soya protein. It will be very tasty and crispy soya chunks. Whenever, I feel to eat meat in vegeterian days, that time i use to prepare soya chunks for my melting mouth to alternate the taste by eating soya chunks. I like dry and crispy soya chunks instead of gravy recipe. This will be much delicious than gravy. Try this recipe taste it and serve for your family.

Ingredients:

• Soya chunks - 1 cup
• Chilli Powder - 2 tsp
• Onion - 1 (Chopped)
• Tomato - 1/2 (Chopped)
• Turmeric powder - 1/4 tsp
• Gara masala - 1/4 tsp
• Black Pepper - 1 tsp
• Cumin powder - 1 tsp
• Ginger-garlic paste - 1 tsp
• Salt - as needed
• Coriander Leaves - few
• Curry Leaves - few
• Red chilly sauce - 1 tsp
• Tomato ketchup - 1 tsp
• Oil - 1 tbsp

Method:

• Soak the soya chunks in a bowl and fill it up with enough hot water until soya chunks immersed completely. Then, keep aside for 10 to 15 mins.

• After soaking in water soya chunks will be double in size . Then squeeze all the water from soya chunks and keep aside.

• Heat oil in pan , add onion and ginger-garlic paste saute it until golden brown color,then add tomatoes, curry leaves ,coriander leaves and saute it for 5min. Sprinkle some needed water to cook the tomatoes.

• Add all the above spices mentioned in ingredients and saute it for 2 mins and atlast, add soya chunks,saltred chilly sauce and tomato ketchup in a pan and saute it for 15 mins until it becomes dry.

• Serve the crispy soya chunks and garnished with chopped onions.

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Curry leaves rice/ karuvepilai rice recipe

Curry Leaves Rice / Karuvepilai Rice

                   

                   Curry leaves is very flavorful, delicious and very simple to prepare. It can be had for lunch or packed for lunch or for travel (without coconut). 

Ingredients needed:

• Cooked Rice - as needed (any rice, I have used basmathi rice)
• Turmeric powder - 1/4 tsp
•  Salt as needed

Fry and grind 

• Oil - 2 tsp
• Curry leaves - 1 cup loosely packed
• Urad dal - 1 tbsp
• Red chillies - 4-5
• Tamarind - small pea sized ball or 1/4 tsp paste 
• Coconut - 3 tbsp grated (optional)

For the seasoning 

• Sesame seed oil - 4 tsp
• Bengal gram dal - 2 tsp
• Asafoetida/Hing - 1/4 tsp
• Roasted peanuts - 2 tbsp

Method:

• Heat 2 tsp of oil in a pan, add urad dal, red chillies and tamarind. When dal turns golden brown, add the curry leaves and saute for a few minutes. 

• Then add grated coconut and cook for a another 2-3 minutes. Remove from heat and allow it to cool.

• Grind it to a paste without adding water.

• Heat 4-5 tsp of sesame seed oil in a pan, add bengal gram, when dal turns golden brown, add hing, turmeric powder, roasted peanuts followed by the ground curry leaves mixture and salt.

• Saute the curry leaves mixture/paste for a few seconds and then add needed rice.

• Mix well and serve with chips or appalam. .

Kadala curry recipe

Kadala Curry recipe

                 Kadala curry is one of the best recipe from kerala with delicious aroma with cocunut oil. This is one of the best combinational recipe with puttu and kadala curry. Enjoy the taste of cocunut oil in kadala curry.

Ingredients needed: 

• Brown Kondaikadalai/Kala channa -2 cups (cooked)
• Ginger garlic paste - 1 tbsp
• Onion - 2 medium/1 cup chopped 
• Green chilli -1 slit    
• Tomato -1
• Grated coconut - 3/4 cup 
• Oil-1 tsp
• Red Chillies-2
• Curry leaves- few

Spice Powder:

• Turmeric powder -1/4 tsp 
• Chilli powder -3/4 -1 tbsp 
• Coriander powder -4 tsp 
• Garam masala powder-1 tsp 
• Salt - as needed

For the seasoning:

• Cocunut Oil - 2 tbsp 
• Mustard seeds -1 tsp 
• Hing -a pinch 

Method:

• Soak channa overnight or for 5-6 hours. Pressure cook for 3 whistles or until soft with a little salt and just enough water.

• Heat 1/2 tsp of oil and saute coconut on medium flame until it turns golden brown. Grind it to a smooth paste.

• Chop onions and tomatoes to medium size pieces. Keep everything ready.

• Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.

• Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.

• Add tomatoes and cook until tomatoes become mushy.

• Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.

• Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes. 

• Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu ,appam ,chapati or dosa.

Gobi Manchurian

Gobi Manchurian

               

                             Gobi Manchurian is a very popular Indo Chinese dish made with cauliflower. Gobi manchurian (gravy) is a fantastic side dish for vegetable fried rice and the dry version can be served as a snack. 

Ingredients needed:

• Cauliflower florets - 3 cups
• Ginger-garlic paste -1 tsp
• Salt - as needed
• Chilli powder - as needed
• Spring onions - few
• Oil - for deep frying

For the batter 

• All purpose flour/Maida -1 cup
• Cornflour -1/2 cup
• Rice flour -4 tbsp
• Salt - as needed
• Chilli powder - as needed

For the sauce

• Oil -1 tbsp
• Garlic - few (Chopped)
• Green chilli - 1 tbsp(Chopped)
• Onion -1(Finely chopped)
• Capcicum - 1 (cut into Strips)
• Chilli powder - 1 tsp
• Spring onion green -3 tbsp
• Tomato sauce - 1 tbsp
• Soya sauce - 1 tbsp

For the gravy 

• Cornflour - 1 tbsp
• Water - 1 cup

Method:

• Cut cauliflower into florets and put them in boiling salt water for a 3-4 minutes. Drain the water and pat it dry with a kitchen towel.

• Marinate the cauliflower (gobi) with ginger garlic paste, little salt and chilli powder. Let it sit for 15 minutes.

• Finely chop onion, chilli, garlic and spring onions.

• Mix maida, cornflour, rice flour, salt and chilli powder with little water to make a paste first.Then add more water and make a thin batter. The batter should coat the cauliflower, so it should not be too thin.

• Dip the Gobi florets in the batter completely and deep fry them until golden brown. Drain the oil and spread them on a paper towel.

• Heat oil, fry garlic, followed by chilli, ginger and onions in high heat. Add spring onion greens, capsicum, chilli powder, tomato sauce, soya sauce and need salt.

• Then add the fried gobi and mix well. This is dry version of manchurian.

• If u want to make gravy version proceed to last step ,mix 1 tbsp of cornflour in 1 cup of water without lumps. Now add this to the above and cook till you get your desired consistency. Garnish with spring onions.

• Serve hot with fried rice or noodles.

Idiyappam with cocunut milk

Idiyappam with cocunut milk

                   Idiyappam is a common breakfast dish in Kerala and Tamilnadu. It is made of rice flour and is a very healthy breakfast as it is steamed cooked.

Ingredients:

• Rice flour - 1 cup (Idiyappam flour)
• Water - 3/4 cup (adjust as needed)
• Salt - to taste

Extract cocunut milk:

• Sugar - 2 to 3 tbsp (adjust according to your preference)
• Coconut - 1/2 cup grated
• Warm water - as needed
• Coconut Milk - as needed
• Cardamom powder - 2 pinch

Method:

How to make idiyappam flour:

• Wash and soak equal quantities of raw rice (pacharisi) and par boiled rice (puzhungal arisi) together for 1 hour. 

• After 1 hour, drain the water completely, spread the rice on a cloth and dry it completely in shade (inside the house).

• Then get it ground in the flour mill/rice mill to a fine powder. 

• Homemade Idiyappam flour is ready. Sieve it and store it in an air tight container or stainless steel box at room temperature.

How to extract cocunut milk:

• Break a medium sized coconut and grate it.

• First take grated coconut in a mixer and grind it for a few seconds. Then add 1 cup of warm water and grind it nicely.

• Strain the ground coconut using a strainer. You can even use tea strainer or a juice filter. Press it with a ladle or squeeze to extract as much milk as possible.add sugar and cardamom powder and mix well. cocunut milk is ready.

How to make Idiyappam using idiyappam flour

• Boil water well, add salt and oil to it.Add the boiling water little by little to the rice flour and make a soft dough. Knead it well.

• Grease the inside of an idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings.

• Steam it for 5 minutes. I used my idli pot for steaming.

• The basic idiyappam is ready. It can be served as such with sweetened coconut milk, coconut chutney, Kurma or any gravy of your choice.

kritikakitchen.blogspot.com

Crab with cocunut masala

CrabWith Cocunut masala

                       I'm a crab lover. One of my very favorite non veg cusine is crab. My all time favourite recipe, this is another version of crab curry which i'm going to posted today. Crab cocunut masala gives delicious taste and awesome with steamed hot rice or bread.

Ingredients:

• Crab - 500 g
• Onion - 3(Chopped)
• Tomato - 1(Chopped)
• Ginger-garlic paste - 1 tsp
• Pepper power - 2 tsp
• Cocunut - 1/2 fresh cocunut grated

To marinate crab:

• Chilly Powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt - as needed

For seasoning:

• Fennel seeds - 1/2 tsp
• Cinnamon stick - 1 inch
• Oil - as needed
• Curry leaaves - few
• Coriander leaves - few

Method:

• For preparing crab pepper masala dry.  Cut the center part and legs seperately and clean well. Add the marinated ingredients and and keep aside.

• Add the grated cocunut in mixee jar, and grind it in a ground paste and keep aside

• Heat oil in a pan. add the fennel seeds and cinnamon stick , when it gets splutters add the ginger.garlic paste and onion saute it until onion become golden brown.

• After few mins , add tomato and curry leaves saute it for 5 mins.

• Now add the marinated crabs and saute it for 5mins. add ground cocunut paste and needed water for crabs to be cooked well. 

• Close it with lid. Once the crabs are cooked well , add the pepper powder (You can add pepper as per your taste).

• Saute it until the crabs become dry and sprinkle some coriander leaves on top.

• Serve the crab cocunut masala.

kritikakitchen.blogspot.com

Paneer Butter Masala

Paneer Butter Masala - Restaurant style

                  Paneer butter masala is an delicious punjabi dish. Awesome combination with butter naan, roti or chapathi. I love paneer with this delicious masala.

Ingredients:

• Onion - 2
• Tomato puree - 1 cup
• Paneer - 200 grams
• Ginger.garlic paste - 2 tsp
• Cashew nuts - 1 tbsp
• Kashuri methi - 3/4 tsp (dry fenugreek leaves)
• Fresh cream - 3 tsp
• Coriander leaves - 1 tbsp
• Salt - as needed

Spices:

• Kasmiri Red chilly powder - 1 tsp
• Coriander Powder - 2 tsp 
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp

For seasoning:

• Butter - 2 tbsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1/2 inch

Preparation

• Cut the paneer into cubes and keep aside.
• Onion paste: Cut the onions roughly, boil them in water for 10mins. Drain the water completely and grind it in a paste.
• Tomato Puree: Blanch the tomatoes(ie,add the tomatoes in water and bring them to boil for 10 mins). Drain the water completely. remove the skin and puree the tomatoes and keep aside.
• Cashew paste: Soak the cashew nuts in warm water for 15 mins and grind into an paste and keep aside.
• Make the ginger / garlic paste ready to make it easy for masala.

Method:

• Heat buter in a kadai, add the seasoning ingredients, when it get splutters, add the onion paste and saute it until golden brown color(raw smell should goes off completely).then add ginger garlic paste and saute it for another 2 mins.

• Then, add the cashew paste and saute it until raw smell goes off.

• Now add the tomato puree, red chilly powder, turmeric powder, coriander powder, garam masala powder and cook until raw smell goes off. butter should leaves on top.

• Add needed water, kasthuri methi, salt and close the lid and cook for nearly 20 mins in a low flame.

• Atlast ,shallow fry the paneer and add the panner into tomato paste and cook for another 5 mins.(after adding paneer in paste it should not be over cooked then paneer will become very hard).

• Garnish with fresh cream and coriander leaves.

• Serve hot with butter naan, roti or chapathi.

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Crispy fried Onion pakoda

Crispy Fried onion pakoda

                         It is an tea time snack, In mumbai it is also known as 'kanda bhaji'.This is very simple and easy pakoda recipe. let us learn how to make it crispy.

Ingredients:

• Onion - 3 (Finely sliced)
• Gram flour(Besan flour) - 1/2 cup
• Rice flour - 1/4 cup
• Grated ginger - 1 tsp
• Red chilli powder - 1 tsp
• Curry leaves and coriander leaves - few (Chopped)
• Hing - 1 pinch
• Baking soda - 1 pinch
• Salt - as needed
• Water - to sprinkle
• Oil - for deep frying.

Method:

• Slice the onions and keep aside.

• In a wide bowl, add all the above ingredients and mix well and keep aside for 15 mins.

• After that sprinkle water little by little and mix well. Onions should coated well with batter (If you add more water then, you won't get an crispy pakoda.).

• Heat oil in a kadai, drop a little batter into oil , if the batter raises to the surface immediately, the oil is ready for frying pakoda.

• Reduce the heat to medium , little by little sprinkle pakoda in oil. It should be shapeless.

• Fry until golden brown color,stirring in between and remove it from the oil.

• Drain the excess oil from pakoda using tissue papper.

• Serve, hot with tea time snack.

kritikakitchen.blogspot.com

Matar Paneer kadai rice

Matar Paneer kadai rice

                         Matar paneer kadai is an best combinational recipe. Paneer and Matar is an made for each other recipe. It is an special recipe with awesome ground kada masala. Mix this masala with cooked basmathi rice to get an flavourful pulao or rice.

Ingredients:

• Basmathi rice - 1 cup
• Water - 3/4 cup
• Paneer - 200g
• Green peas - 1/2 cup
• Onion - 2 (Chopped)
• Tomato - 1 (Chopped)
• Green Chillies - 2 (chopped)
• Ginger/Garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Sugar - 1/2 tsp
• Butter - 1 tbsp
• Salt - as needed.

How to make kadai masala Powder:

Dry roast and make ground powder:

• Coriander seeds - 2 tsp
• Pepper - 1 tsp
• Red chillies - 4
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green Cardamom - 4
• Cloves - 4
• Cinnamon stick - 1 inch

How to pressure cook Basmathi rice :

• Soak the basmathi rice in water for 20 mins. Heat 1 tbsp of butter in a pressure cook, add the drained rice and suate it for 2 mins.

• Add 3/4 cup of water. let them boil and close the pressure cook and leave it for 3 whistle.

• Apply 1 tsp butter and transfer it into an plate to avoid sticking together and keep aside.

Method:

• Cut the paneer into cubes and keep aside.

• Cook the green peas in water, drain the water and keep aside.

• Dry roast all the kada masala ingredients and grind it in a mixer into ground powder and keep aside. 

• Heat oil in a pan, add the chopped onions and saute, it until golden brown color.

• Now, add the ginger/garlic paste saute it for another few mins.Then, add the tomatoes, turmeric powder, salt and mix well. Add Water to cook the tomatoes.

• After tomatoes get cooked well and mushy,now add salt, sugar, chopped paneer, green chillies , cooked green peas and mix well.

• Atlast add the needed kadai masala powder and toss it well for few mins.

• Now ,mix the cooked basmathi rice with matar paneer kadai masala ans serve this spicy and hot pulao.

kritikakitchen.blogspot.com

Matar Paneer Kadai

Matar Paneer Kadai

                         Matar paneer kadai is an best combinational recipe. Paneer and Matar is an made for each other recipe. It is an special recipe with awesome ground kada masala. I love this recipe with chapathi.

Ingredients:

• Paneer - 200g
• Green peas - 1/2 cup
• Onion - 2 (Chopped)
• Tomato - 1 (Chopped)
• Green Chillies - 2 (chopped)
• Ginger/Garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Sugar - 1/2 tsp
• Salt - as needed.

How to make kadai masala Powder:

Dry roast and make ground powder:

• Coriander seeds - 2 tsp
• Pepper - 1 tsp
• Red chillies - 4
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green Cardamom - 4
• Cloves - 4
• Cinnamon stick - 1 inch

Method:

• Cut the paneer into cubes and keep aside.

• Cook the green peas in water, drain the water and keep aside.

• Dry roast all the kada masala ingredients and grind it in a mixer into ground powder and keep aside. 

• Heat oil in a pan, add the chopped onions and saute, it until golden brown color.

• Now, add the ginger/garlic paste saute it for another few mins.Then, add the tomatoes, turmeric powder, salt and mix well. Add Water to cook the tomatoes.

• After tomatoes get cooked well and mushy,now add salt, sugar, chopped paneer, green chillies , cooked green peas and mix well.

• Atlast add the needed kadai masala powder and toss it well for few mins.

• Serve hot with basmathi rice or chapathi.(You can even use this masala for stuffed chapathi too).

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