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Monday, September 18, 2017

Bread Rasmalai Recipe-How To make Bread Rasmalai-Easy Dessert Recipes

It has been a long time since I published my last post. Those who follow me on Instagram and Facebook might know that I was not well. Now I have recovered fully from chicken pox and back to work. Thanks a lot for all the wishes for speedy recovery and for all your prayers. I am deeply touched by all your love. This bread dessert is especially dedicated to each and everyone who took the time to send some love my way. This is a very quick, easy and delicious dessert which takes just 15-20 minutes to prepare. If you have some guests coming, you can make this ahead of time and refrigerate it. Today we will learn how to make bread rasmalai following this easy recipe with step wise pictures. 

Bread Rasmalai

Easy Bread Rasmalai

Bread Rasmalai

 Prep Time : 5 mins (excluding chilling time)
 Cook Time : 10 mins 
 Serves: 3-4
 Recipe CategoryEasy Dessert
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Bread slices - 5-6
   Milk - 3 cups
   Fresh cream - 1/2 cup
   Condensed milk/milkmaid - 5-6 tbsp
   Saffron - 6-7 strands
   Cardamom powder - 1/4 tsp
   Almonds - 1 tbsp chopped
   Pistashio - 2 tbsp chopped


Preparation 

Boil 3 cups of milk. When it starts boiling, reduce the heat and cook stirring in between for 10 minutes.

Soak 6-7 strands of saffron in 2 tbsp of hot milk. Crush the strands slightly to release the color and flavor.

Method 

Reduce the heat and add fresh cream (you can use amul cream) and condensed milk (I used milkmaid) to the milk. Mix well and cook for another 2 minutes on low heat.

easy bread dessert

Add cardamom powder and saffron soaked milk. Leave it to cool.

easy bread rasmalai with milkmaid

Take 5-6 bread slices and using a cookie cutter or a lid or any cup, cut 2 round shapes (circle) from each slice. You will get 10-12 pieces.

Arrange all the bread pieces/rounds in a shallow bowl.

easy bread rasmalai recipe

When the milk is completely cool, pour little milk on the bread pieces (just enough to soak the bread).

Then refrigerate the bread and the remaining milk separately for 30-40 minutes.

how to make Bread Rasmalai

After 40 minutes, pour the remaining milk as needed on the bread pieces, garnish with chopped almonds, chopped pistachio and sprinkle a pinch of cardamom powder (you can set aside just little milk to add at the time of serving).

Refrigerate for another 3 hours and serve chilled. Enjoy!!

Note - Cream and condensed milk are added to give richness to the dessert. If you do not want to use it, you can avoid cream and use sugar in place of milkmaid but the results will not be the same.

Check more Easy Bread Recipes.

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Thursday, August 17, 2017

Samba Godhumai Rava Dosai-Broken Wheat Dosa Recipe-Dalia Dosa

Broken wheat/cracked wheat is known as samba godhumai in Tamil. This cracked wheat dosa is prepared with samba godhumai ravai, rice, fenugreek seeds and urad dal. Being a dosa lover, I prepare dosas with different food grains. This dosa is made often in my home. It is healthy, delicious and filling. Today we will learn how to made samba godhumai ravai dosa following this easy recipe. 

Samba Godhumai Dosai-Broken Wheat Dosa

Samba Godhumai Dosai

Broken Wheat Dosa Recipe-Dalia Dosa

 Prep Time : 20 mins (excluding soaking time)
 Cook Time : 5 mins (less than 5 min per dosa)
 Yields: 10-12 Dosas
 Recipe CategoryBreakfast-Healthy-Broken wheat
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Broken wheat rava/dalia - 1 cup
   Rice - 1/2 cup (any rice)
   Whole urad dal (skinned) - 1/2 cup
   Fenugreek seeds/vendhayam - 1/2 tsp
   Salt as needed
   Sesame seed oil for making dosas


Preparation 

Wash and soak rice, urad dal (I used whole urad dal without skin), fenugreek seeds together for 6-7 hours or overnight. Soak broken wheat rava for 4-5 hours.

Grind everything together to a smooth batter in a wet grinder adding water from time to time. If using mixie, grind rice, fenugreek seeds and dal separately and samba godhumai ravai separately and mix together both the batter.

Add needed salt, mix the batter well with your hands and leave it to ferment for another 6 hours.

Method

Heat a tawa, once it is hot, pour a ladle of batter and spread it in a circular motion.

Drizzle a tsp of oil around the dosa.

Once the corners starts to lift up, flip over the dosa to the other side.

Drizzle another 1/4 tsp of oil. Once the dosa is cooked, remove from tawa and serve immediately.

Broken Wheat Dosa Recipe-Dalia Dosa

Repeat the same process for the rest of the batter.

Serve with sambar or any chutney of your choice. I love it with hotel sambar.

Note - Leftover batter can be refrigerated for a day or two. Use the batter within 2 days.

You might like my

Samba Godhumai Rava Recipes 

Dosa lovers can check more than 43 dosas varieties.

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Wednesday, August 9, 2017

Aval Dosai-Poha Dosa Recipe

Beaten rice/Aval dosa is easy to prepare, very soft and spongy and tastes great with any spicy chutney, sambar or any spicy gravy. It can be had for breakfast or for dinner. I have not added baking powder or cooking soda as the urad dal and fenugreek seed gives softness to the dosas. Today we will learn how to make poha dosa/atukula dosa/set dosai following this easy recipe with step wise pictures.

Aval Dosai-Poha Dosa

Aval Dosai-Poha Dosa

 Prep Time : 15 mins (excluding soaking time)
 Cook Time : 5 mins (less than 5 mins per dosa) 
 Yieldss: 8 dosas
 Recipe CategoryBreakfast-Dinner-Aval
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Rice -1 cup (any rice variety)
   Flattened rice/Aval/poha - 1/2 cup
   Urad dal - 3 tbsp
   Fenugreek seeds - 1/2 tsp
   Buttermilk - 1/2 cup (preferably sour)
   Salt as needed

   Oil for making dosas


Preparations 

Wash and soak rice, urad dal and fenugreek seeds together in enough water for 5-6 hours.

Soak beaten rice/aval in buttermilk for 1 hour. Add enough buttermilk to soak/cover the aval. (dilute that 1/2 cup buttermilk with more water if required).

Grind rice, urad dal and fenugreek seeds together to a smooth paste adding water little at a time.

After 1 hour, the aval/poha would have absorbed the buttermilk. Grind aval with a little water to a smooth paste.

Mix both the ground aval and the ground rice mixture. Add needed salt and mix well preferably with your hands.The batter should neither be thick nor too thin.

Leave it to ferment overnight or for 7-8 hours.

Next day or after 8 hours, mix the batter well. If it is too thick, you may add a little water and mix well.

Method 

Grease and heat a tawa and pour a ladle of batter in the center of the tawa. The batter will spread itself.  You do not have to spread it.

Drizzle a tsp of oil around the dosa. Cook covered on low heat.

poha dosa/atukula dosa/

Once almost cooked, flip it over it other to the other side. Cook for another few seconds and remove from tawa.

Aval dosai recipe

Repeat the same process for the rest of the batter. Avoid stacking the dosa one on top of another when hot to prevent sticking.

Serve hot aval dosa with sambar or chutney or any spicy gravy of your choice.

Note - The aval dosa will be soft and spongy, only if it is well fermented. Fermentation time will depend on climatic conditions. If you are living in a cold place, it may take more than 8 hours for the batter to ferment.

Storage - You can refrigerate the fermented batter or leftover batter but use it within 2 days.

You will love my Kal dosa or sponge dosa recipe.

Refer more than 40 Dosa Varieties and 15 Delicious Chutney Varieties

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Tuesday, August 1, 2017

Egg Paniyaram-Muttai Paniyaram Recipe

Egg Paniyaram/Chettinad Egg Paniyaram is a quick and easy dish prepared with eggs and dosa batter. It can be had as a light breakfast or as a snack. You can make egg paniyaram even without dosa batter. Today we will learn how to make egg paniyaram with and without dosa batter following this easy recipe with step wise pictures.

Egg Paniyaram-Muttai Paniyaram

Egg Paniyaram-Muttai Paniyaram

Egg Paniyaram-Muttai Paniyaram

 Prep Time : 5 mins
 Cook Time : 10 mins 
 Yields:14 Paniyarams
 Recipe CategorySnacks-Breakfast-Eggs
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Eggs - 2
   Dosa Batter - 1/2 cup
   Onion - 1 medium size
   Tomato - 1 small deseeded
   Green Chillies - 1 finely chopped
   Curry leaves (tender) - a sprig
   Coriander leaves - 1 tbsp finely chopped
   Turmeric powder - 1/8 tsp
   Salt as needed
   Pepper powder as needed
   Oil - 5-6 tsp
   Water - 2 tsp


Preparations

Finely chop onions, green chillies and tomato (remove the seeds).

In a bowl, break 2 eggs, add salt, turmeric powder, pepper powder,  2 tsp water and beat with a fork until foamy. Mix it with dosa batter.

Add finely chopped onion, tomatoes, green chilli, coriander leaves and curry leaves. Mix well.

Egg Paniyaram recipe

Method

Egg paniyaram batter is ready.  Heat paniyaram/appe pan, add 1/2 tsp of oil in each hole/cavity.

Muttai Paniyaram recipe

Fill each cavity with the egg paniyaram batter. Cook covered on low heat for few minutes.

How to make egg paniyaram

Flip it over and cook uncovered on low heat for another 2-3 minutes. Flip over 2-3 times if required until both the sides are browned.

Chettinad egg paniyaram

Remove from pan and serve immediately with tomato chutney or spicy kara chutney.

Egg Paniyaram without idli/dosa batter

I have tried egg paniyaram without dosa batter also which is also very delicious.

Follow the same recipe above omitting the dosa batter. Add 2 tbsp of grated cheese to the egg mixture and make paniyarams following the same method as above.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

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Tuesday, July 25, 2017

Peanut Chutney without Coconut-Groundnut Chutney with Onion Garlic

Peanut chutney or groundnut chutney is easy to prepare and goes well as an accompaniment with idli, dosa, uthappam, ven pongal and upma. It needs very less ingredients and can be made in a jiffy. I have already posted peanut chutney with coconut, this is a different version with roasted garlic and onion. Today we will learn how to make peanut (verkadalai in Tamil) chutney following this easy recipe.

Peanut Chutney-Peanut Chutney without Coconut
Peanut Chutney without Coconut

Peanut Chutney without Coconut

Peanut Chutney without Coconut

 Prep Time : 10 mins
 Cook Time : 5 mins 
 Serves: 4-5
 Recipe CategoryChutney
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Peanuts - 1/2 cup
   Oil - 1/2 tsp
   Garlic - 3 cloves
   Pearl onion/shallots - 3- 4
   Dry red chillies - 4
   Tamarind - a small piece/ 1/4 tsp paste
   Salt to taste

   For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal (split) - 1/4 tsp (optional)
   Red Chillies - 1
   Curry leaves- a sprig


Preparation

Roast peanut on medium heat. Once it cools. Remove the skin and keep it aside.

Method

Heat 1/2 tsp of oil, roast onion and garlic until light golden brown and remove. Saute red chillies also in the same oil.

Grind roasted peanuts along with garlic, onion, red chillies, tamarind and salt needed. Add needed water and grind it to a smooth paste.

Heat a tsp of oil in a pan, add mustard seeds, when it splutters add red chilli, curry leaves and pour it over the chutney.

Enjoy it with idli, dosa, pongal or upma.

You might like my

Easy Groundnut peanut chutney with coconut and more than 100 Breakfast Recipes.

Read More »

Friday, July 21, 2017

Broken Wheat Rava Pongal-Samba Godhumai Rava Khara Pongal-Dalia Pongal

Broken wheat pongal or samba godhumai (known as dalia in Hindi) pongal is the same as ven pongal except that we replace rice with wheat rava. It is easy to make and tastes very delicious . I make this once in a week and my whole family loves it. Today we will learn how to make Broken wheat khara pongal following this easy recipe with step wise pictures.

Broken Wheat Rava Pongal-Wheat rava pongal

Samba Godhumai Rava Khara Pongal

Wheat Rava Pongal

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 2
 Recipe CategoryBreakfast-Dinner
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Oil - 4 tsp
   Cracked wheat/godhumai ravai - 3/4 cup
   Moong dal/pasi paruppu - 1/4 cup
   Salt needed
   Hing - a pinch
   Water - 2 1/2 cup

   For the Seasoning

   Oil - 2 tsp
   Ghee/clarified butter - 3 tsp
   Whole black pepper - 1 tsp
   Cumin seeds - 1 tsp
   Hing - a pinch
   Ginger - 1 inch piece
   Curry leaves - a sprig
   Cashew nuts - 5-6


Preparation

Soak moong dal/pasi paruppu for 1/2 an hour. Pressure cook moong dal for 2 whistles with 3/4 cup of water. Once the pressure subsides, open the cooker and keep it aside. (You can also cook in a pan. It does not have to be too mushy).

Peel the skin of ginger and chop it finely.

Method

Heat oil and fry the wheat rava on medium heat stirring continuously until you get a nice aroma.

godhumai rava pongal

Now add the fried wheat rava to the cooked dal.

dalia pongal

Add 2 1/2 cups of water, salt needed and hing. (Taste the water, if it is slightly salty, it will be perfect once it is cooked).

Close the cooker and pressure cook on medium heat for 2-3 whistles. While cooking directly in the cooker, take care not to burn the pongal. (Alternatively, you can transfer the contents to another vessel and pressure cook for 3 whistles to be on the safer side).

Once the pressure subsides, open the cooker and mash the contents when it is hot.

Samba Godhumai Rava Khara Pongal

Heat oil + ghee, add cumin seeds, whole black peppercorn, saute for a few seconds, then add finely chopped ginger, curry leaves and cashew nuts.

Saute for a few seconds and then add the broken wheat + dal mixture and mix well.

Cook on low heat for a few seconds and remove from heat.

broken wheat khara pongal

Hotel sambar, arachuvitta sambar and coconut chutney are great side dishes for wheat rava pongal. Do try this and I am sure you will love this healthy wheat rava pongal.

Check out more that 150 Breakfast-Dinner Recipes.

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Friday, July 14, 2017

Eggless Whole Wheat Pancake-Easy Eggless Pancake Recipe

Eggless whole wheat pancakes are great for breakfast or as snacks and can be made in a jiffy. These pancakes are very delicious, soft and fluffy. It tastes great with maple syrup/honey and butter.  I adapted the recipe from here but replaced all purpose flour with whole wheat flour and sugar with maple syrup. Today we will learn how to make Eggless whole wheat pancakes following this easy recipe with step wise pictures.

Eggless Whole Wheat Pancake

Eggless Whole Wheat Pancake

Eggless Whole Wheat Pancake

 Prep Time : 5 mins
 Cook Time : 10 mins 
 Yields: 3
 Recipe CategoryBreakfast
 Recipe CuisineInternational
 Author:

   Ingredients needed

   Dry Ingredients

   Whole wheat flour - 1/2 cup
   Baking Powder - 1 tsp
   Salt - a pinch

   Wet Ingredients

   Milk - 1/2 cup + 1 tbsp
   Melted butter - 1 tbsp
   Oil - 1/2 tbsp
   Maple syrup or powdered sugar - 2 tsp
   Vanilla extract - 1/2 tsp
   Water - 1 1/2 tbsp


Preparation

In a bowl, combine together wheat flour, baking powder, salt and mix well. If using powdered sugar instead of maple syrup, add that also with the dry ingredients.

wheat pancake Indian

In another bowl, combine together milk (should be at room temperature), oil, melted butter, maple syrup, water and vanilla essence.

Mix the wet ingredients with the dry ingredients without lumps. Avoid over mixing.

Easy Eggless Pancake Recipe

The consistency of the batter should be that of idli batter. You may add a little more milk or water to get the right consistency. (Batter should not be too thick nor too watery). Let the batter rest for 10 minutes.

Method

Heat a non stick pan over medium low heat. Grease it lightly with butter.

When the pan is hot, reduce the heat to low and pour a ladle of batter in the center of the tawa. It will spread itself otherwise spread it very lightly as the pancake has to be thick.

atta pancake recipe

Cook on low heat until bubbles form on the surface. Then flip it over to the other side and cook on low heat until done. Remove from heat. Repeat the same process for the rest of the batter.

easy pancake recipe-eggless

Serve hot with honey, butter or maple syrup.

Note - You can add sugar instead of maple syrup.  You may adjust sweetness according to your preference.  

You can flavor it with 1/4 tsp cinnamon powder, if preferred.

Chocolate chips, fresh berries can be added to the batter. You can use all purpose flour or multigrain flour to make this pancake.

Check out South Indian Style whole wheat pancake (vella dosai)

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Wednesday, July 5, 2017

Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu with Garlic

Jeeraga Kuzhambu is a very flavorful kuzhambu prepared with cumin seeds and garlic. It is more or less similar to the regular South Indian kuzhambu but with a nice aroma and flavor of cumin seeds. This kuzhambu goes well as an accompaniment with rice and even with idli, dosa and ven pongal. It can be stored for more than 10 days in the refrigerator. It needs very less ingredients and is very easy to prepare. Today we will learn how to make Jeeraga kuzhambu following this easy recipe with step wise pictures.

Jeeraga Kuzhambu

Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu

Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Serves:6-7
 Recipe CategoryKuzhambu
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Cumin Seeds/jeera seeds - 2 tbsp
   Sesame seed/gingelly oil - 5 tbsp
   Garlic - 1/2 cup peeled
   Sambar Powder - 4 tbsp
   Turmeric powder - 1/4 tsp
   Salt - 1 tbsp or needed
   Tamarind - 35 grams


Preparation

Peel garlic and keep it ready. Check out How to peel garlic easily.

Soak tamarind in 1 cup of  hot water for 15-20 minutes. Extract the juice, add another cup of water and extract more tamarind juice. Discard the pulp. Now we have 2 cups of tamarind extract. Keep this ready. 

Dry roast cumin seeds until you get a nice aroma. Once it cools, powder it and keep it aside.

How to make Cumin Seeds Kulambu

Method 

Heat oil in a kadai, add garlic and saute for 2-3 minutes.

Cumin Seeds Kulambu

Add tamarind extract, sambar powder, turmeric powder and salt needed. Mix well.

Jeeraga kuzhambu recipe

Boil on medium heat until the kuzhambu thickens. Stir in between. (you can see the difference between both the pictures below - in the first picture - tamarind extract has just been added, in the second it has thickened).

how to make jeeraga kulambu

Once the kuzhambu thickens, add cumin seed powder, mix well and boil for another 2-3 seconds. Add a tbsp of sesame seed oil and switch it off.

seeraga kuzhambu

Enjoy it with hot rice topped with sesame seed oil.

Note - I used my homemade sambar powder (which is less spicy) for making this jeeraka kulambu. If using store bought sambar powder, add less or according to the spice level. Some store bought sambar powder are too spicy and hot.

I used rock salt. If using table salt, add a little less or as required.

Use old tamarind and sesame seed oil (nallennai) for all kuzhambu recipes for best results. 

Shelf life and Storage - This kulambu stays good for 2-3 days at room temperature and for nearly 10-15 days in the refrigerator. If you are not going to store for a longer period, you can skip that 1 tbsp gingelly/sesame seed oil which is added at the end. Store it in any stainless steel dabba with lid.

Check out more

South Indian Kuzhambu Varieties 

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