In fact, you don’t need really need a holiday excuse to make and gobble up some halwa. This is a great dish to serve hungry kids as an anytime snack. You can whip up a ragi halwa when unexpected guests stop by. Barfi-style halwas sit pretty on the buffet table at get-togethers and intimate parties. Don’t be surprised if people mistake it for fudgy or vegan brownies (given the color and texture)!...
This recipe of rava burfi is from my Mum. But I have slightly modified it to cut down the milk, ghee and sugar without compromising on the taste. The mixture will take very long if more milk is used but lends a delicious and rich kova or mawa taste to the burfi. To cut short the cook time I have reduced the quantity of milk. The original recipe uses maida....
For an elaborate and complete meal extend your menu to make the complete combo of Tiffin sambar, Coconut Chutney and Peanut Podi. About Uttapam Uttapam also known as oothapam or uttappa is a savory pancake that may have originated in the Tamil Cuisine. It is a staple in all the States of Southern India & most homes and restaurants make these. Traditionally uttapam is made by soaking rice and lentils for several hours, later ground to a thick batter and fermented until light and airy....
Acacia tree is known by different names in India – babul or babool or kikar. The dried sap (acacia gum) of this tree is widely used due to its medicinal values. I usually make different kinds of ladoos for the kids’ school box. I had made these antina unde a few months ago and thought of sharing the recipe here as they tasted super delicious. If you do not have the edible gum you can still make these ladoos just skip it along with ghee from the recipe....
About Brinjal Fry Brinjal Fry is a dish made by simply stir frying chopped eggplants in a tempering made of oil, mustard seeds, cumin seeds, ginger garlic, chilies and curry leaves. Later the eggplants are spiced with red chilli powder & other spices. Indian cuisine being diverse, a Brinjal Fry aka eggplant stir fry is made in numerous ways. North Indian Aloo Baingan, Stuffed Eggplant Stir Fry and Eggplant Potato Fry are other different ways of stir frying brinjals....
There are also different chicken masala recipes that are served in restaurants like Butter chicken, chicken tikka masala, chicken butter masala, malai chicken etc. All the restaurant style dishes do take some time to prepare and cream or yogurt is mostly used. But the recipe I am sharing today is a very simple one, needs no blending, no overnight marination, no yogurt or cream etc. Yet this tastes delicious, moderately spicy and flavorful....
Chicken soup can be made in so many ways. For years I never followed any particular recipe. I would just prepare it in whatever way I feel like and is easy for me. But when a lot of people asked me to share a good recipe. I decided to follow this particular recipe & it turned out unbelievably yummy every time I made it. When my kids have cold I make this very often....
This can be made with idli rava too but the taste of the one made with homemade rava is special. Dibba rotti gets the best crust when made with homemade rice rava. It is considered to be a healthy dish as it is protein packed. What is Dibba Rotti? Dibba rotti is a crusty breakfast & snack made with urad dal, rice rava & spices. The term Dibba in telugu translates to thick or fat....
About Dum Aloo Dum aloo is a North Indian curried dish where baby potatoes are steam cooked in a delicious gravy. The word Dum means “cooked with steam” and aloo means “potato” in Hindi. So dum aloo is a slow cooked potato curry, which basically uses the dum style of cooking. In Indian cuisine there are a lot of dishes made by dum cooking. Dum biryani, dum aloo, dum baingan are some of the popular dishes....
Jeera Aloo I often make Jeera aloo for the office & school lunch box as there is no preparation work involved for this recipe. Like most other kids, mine too love potatoes. They enjoy this just with any thing, rice or roti as a side. Sometimes I also use it as a filling in the Kathi rolls and sandwiches along with some julienned veggies. This is a dry dish, so it is good to serve along with a gravy, dal or atleast a raita....
Millet Khichdi I have made this khichdi with foxtail millet which is known as Thinai arisi in Tamil and Korra Biyyam in Telugu. However you can use any other kind of millets like kodo millet (varagu), barnyard millet or little millet (sama). Foxtail millet is available in 2 forms – hulled and unhulled. Use the hulled foxtail millet for this recipe. This particular kind of millets are considered very heaty to the body so a lot of people avoid consuming them during summer....
Ganesha, the son of Lord Shiva & Goddess Parvathi is the Hindu deity of Wisdom & intellect. He is revered as the remover of obstacles in life. So a lot of Hindus offer their prayers to Lord Ganesha round the year, before their daily routine begins. Ganesh Chaturthi also known as Vinayaka chaturthi is a festival celebrating the birth of Bhagwan Ganesha. Hindus believe that Ganesha loves modak hence he is also called as modakapriya, one of the 108 names mentioned in the Ganesha Ashtothram....
Moong Dal Pakoda These moong dal pakoda are one of those delicious and addictive snacks that you will love. These are extremely flavorful, crunchy and tasty. A generous sprinkle of chaat masala over these is what makes these taste the best. Moong dal pakoda go well with a cup of Masala tea or coffee. But Coriander chutney, Green chutney or Schezwan sauce will be a great side. Making these moong dal pakoda is very simple, just soak the Moong dal and then blend them....
It can be a great wholesome breakfast to those who do not have enough time to cook and it will keep you going till the mid day. This is similar to the milk poha we usually make at home. The recipe shared here is a very simple one and can be experimented with different toppings to suit your taste. Overnight oats is usually made in air tight mason jars as it is convenient to carry to work as well....
About Pumpkin Curry This pumpkin curry is made in Indian style, where diced pumpkin is simmered in a curry base made with chopped onions, tomatoes, garam masala, cumin and other pantry staples. Various whole and ground spices compliment the earthy sweet flavor of pumpkin. Coconut milk or almond milk is optionally used to enhance the nutty flavor and sweet notes of the dish. This is a South & North Indian fusion recipe, so you will find ingredients from both South & North Indian cuisines....
Ingredients like ginger, garlic, soya sauce, vinegar, red chilli paste & sichuan pepper corn are used to make the spicy sauce. The store bought sauce usually has loads of other additives, artificial taste enhancers and preservatives. Many restaurants usually make these without much veggies. Some onions and bell peppers is all that is used. So you can skip veggies like carrots. To make schezwan noodles, you can use any kind of noodles you prefer....
Omelette is a dish that has connections to many different cuisines around the world. There are many versions that feature slightly different cooking methods and a number of preparations that vary a bit from culture to culture. The one thing that rings true about the omelette is that it is made from beaten eggs that are cooked in a skillet or frying pan until firm. They are usually served folded over with some sort of filling....
I had a few requests to share some soup recipes, So sharing this one which I make it often for the family for a weekend breakfast. I have used moth bean known as matki, it can be replaced with sprouted green gram, chana or even mixed sprouts can be used. Spices or other ingredients for flavoring can be used to suit the season or your body condition. During winter fresh ginger or dry ginger powder and black pepper powder are a good choice....
There are so many different kinds of vegetarian biryanis but this one is rich in taste with a great aroma of spices. The potatoes absorb all the flavors of the marinade and taste much delicious than the regular mixed veggies like carrot, beans and peas. Traditionally dum biryani was made in clay pots and sealed with dough. Then the biryani was dum cooked on a low flame trapping the steam....
The right creamy melt in the mouth texture comes from pounding the mix in an appropriate stone pestle. Though there are many cut short methods to make these, they don’t yield good results. This is a recipe I got from my elders in the family which has been followed for more than 2 decades and are prepared during weddings and other auspicious occasions. If you follow the recipe exactly, you will have Bandar laddus that just melt up in the mouth, with the best smooth creamy texture and a great aroma of ghee and cardamom powder....
