I have not used any nuts & raisins but you can use some walnuts & sweet raisins if you like them. I made a cream cheese frosting with homemade cream cheese which I have shared below. You can also skip the frosting and serve it plain as it tastes delicious on its own. If you do not have a oven then you can also bake it in a cooker following this cooker cake recipe post....
Though lassi originated in Punjab, India, it is enjoyed all over the country & across the world as a refreshment. You will find lassi being made not only in the North Indian households but is also served in restaurants, dhabas, cafes, street stalls & pretty much everywhere in the Indian Subcontinent. What is Lassi? Lassi is a traditional yogurt drink that’s popular in North India. Made with yogurt, water or milk & various seasonings, it can be made to a either sweet or salty drink....
Since this is a vegetarian biryani it can be made following this simple one pot method. Mushrooms are called as putta godugulu in telugu, kalaan or kalan in tamil and khumb in hindi. It is not a common veggie in the Indian cuisine. Mushrooms are a powerhouse of nutrition, have high anti oxidants, many other nutrients and are said to increase immunity. They can be added to everyday vegetables to prepare curry, stir fry, fried rice, pulao and even in a flavorful biryani....
pala undrallu tastes like the paala thalikalu and is a good substitute to making thalikalu as there are no chances of these breaking up like the thalikalu. If you prefer to use jaggery syrup, make sure to cool it completely before adding to the payasam else it can curdle. To prepare the jaggery syrup, just add little water to grated jaggery , melt it and filter to remove the impurities....
This turns no less than the one we would enjoy in the restaurant here. This paneer amritsari just takes 10 minutes and surprisingly it makes one of the best paneer tikka that any one can make all without even using yogurt. The dish is mildly spiced and the besan gets roasted well which gives the dish a great aroma. It goes great as a starter, after school snack or inside wraps/ kati rolls with some additional veggies....
What is Pomegranate Molasses Pomegranate molasses is a traditional thick syrup made by boiling and reducing pomegranate juice with sugar and lemon juice. It is an ingredient used in the Middle Eastern cuisine. Pomegranate molasses is rather intense in flavor so has a number of applications, both sweet and savory. Much like you might reach for vinegar, such as balsamic, in a vinaigrette dressing or marinade, pomegranate molasses adds acidity with a bit of sweetness....
If you are new to Indian foods, you may be wondering About Soya Chunks Soya chunks are textured vegetable protein made from defatted soya flour, after extracting soya bean oil. Also known as nutri-nuggets, meal maker, soya nuggets, soya vadi, these are a kind of mock meat that is immensely popular in India. They are considered healthy, protein rich and a good alternate to those who want to refrain from eating meat....
That’s one of the easiest ways to include vegetables in our breakfast. I make capsicum chutney in different ways. Here in this post I have shared 2 recipes. Capsicums or bell peppers are rich in vitamin A, C and many other minerals. Apart from adding them to stir fry dishes & fried rice, I also make make many recipes where capsicum is the main ingredient like this capsicum chutney. Here are some capsicum recipes you may want to check capsicum rice, capsicum curry and Capsicum fry recipes....
Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method. In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice, saffron etc. Sealed & cooked on a slow dum process, trapping the steam inside for even cooking. You can find one such Kachi hyderabadi biryani here that I shared earlier....
About French Fries Some may say French fries are really nothing other than deep fried potatoes, but in order to truly appreciate French fries at their best, there are a number of factors to take into consideration. Beyond that, certain techniques will ensure that you are creating the optimal texture and flavor that will make your efforts worthwhile. After all, if you are going to go through the process of making French fries at home, you may as well make the best tasting fries possible....
What is fruit custard? Fruit custard is a dessert made by mixing chopped seasonal fruits with chilled cusard sauce. Custard is a saucy dish that was traditionally prepared with cream, milk and eggs. Today one can find so many ways of making a custard. The simplest way is to use a store bought custard powder like I have done for this post. I have used a eggless custard powder that has no artificial colors and flavors....
What is millet? For some folks, millet is just a treat for pet birds or livestock feed. For everyone else, millet is an edible seed that’s classified as a whole grain; it comes from the grass family Poaceae. Millet is popular in a variety of African and Asian cuisines, with many different kinds of millet from across the continents that bring all kinds of health benefits to diners’ tables. Humans’ relationship with millet began nearly 10,000 years ago, where it was first cultivated in Asia and later West Africa and Europe....
About Kheer Kheer is a popular dessert from the Indian sub-continent, made primarily with rice, milk and sugar. The word “Kheer” is derived from the Sanskrit word “Skheer” meaning milk. So milk being the main ingredient in a kheer recipe, many variations can be made by using vermicelli, sago (tapioca pearls), lentils or vegetables like pumpkin and carrots. What is Rice Kheer? Rice Kheer is a traditional North Indian rice pudding made with basmati rice, sugar, full fat milk and cardamoms....
Kozhukattai Many households make different kinds of kozhukkatai. These can be made with numerous fillings like dry fruit mixture, peanut jaggery stuffing, chana dal poornam and also with sesame jaggery stuffing. In this post I share the kozhukattai recipe with sesame stuffing and these are known as Ellu kozhukattai. If you want to make the traditional coconut filling, then you may refer to my modak recipe. To make the chana dal poornam , you may refer to this poornam kudumulu recipe....
Mint raita is one of the most healthiest one to enjoy with a biryani since mint or pudina helps in digestion and will neutralize the effect of eating spicy and oily food. The fresh mint leaves lend a unique flavor and taste apart from providing nutritional and health benefits as well. There are 2 kinds of mint raita made. One goes good with biryani, pulao and the other with kebabs or any snacks especially grilled....
About Mysore Pak While the traditional Mysore pak is made with a combination of pure ghee and oil for a unique porous texture, the commercial versions are made in numerous ways with just ghee or just oil or both and sometimes even with Vanaspati. The quantity and kind of fats used decides the texture of your Mysore pak. You can find rock hard to super mouth melting versions of in the South Indian sweet shops....
Each family has their own recipe and varies from region to region. I am sharing my mother’s recipe for thin crispy nippattu that are addictive & delicious. The use of peanuts, fried gram and sesame seeds in nippattu makes them aromatic and taste delicious. Usually maida and chiroti rava are used in nippattu. Maida helps the dough to bind well and also reduces cracks while spreading. Chiroti rava is used to give a light crunch....
Oreo Milkshake In the early 1910s, two important inventions came along that allowed for the invention of the Oreo milkshake. The Hamilton Beach Drink Mixer in 1911 and the Oreo, introduced by Nabisco as a crème-filled chocolate sandwich cookie in 1912. The Oreo quickly became one of the most popular cookies in the United States and worldwide, remains a top seller to this day. The Drink Mixer became a fixture at soda fountains, where it and similar machines helped blend drinks for customers....
When it comes to making a pappu for meal, I always prefer to make a smooth and creamy dal like sorakaya pappu, mamidikaya pappu or tomato pappu, where all the ingredients can be dumped to cook in the pressure cooker and later tempered. While making spinach or any leafy greens with dal like gongura pappu, I don’t prefer to overcook them which often happens by pressure cooking. So I just add them to the cooked dal to retain the nutrients and taste....
Usually most homes make pappu charu with toor dal or kandi pappu. However I use a combination of toor dal and moong dal (pesar pappu) to get a thicker texture. During summers my mom always would make pappu charu with moong dal as it is cooling to the body & helps to balance the body temperature. At home I make regularly some kind of soupy dish for dinner like sambar, pulusu or rasam....
