How to cook Mutton Paya perfectly

Mutton Paya (Lamb Legs)

For cooking mutton paya (meat legs) perfectly pressure cook the Mutton paya in a big pressure cook till 1 whistle. Then lower the flame and allow the mutton paya to cook for an hour on a slow flame. If you feel that the water must have reduced or you think you added very less water, then no problem, just remove pressure cooker from heat and allow it to cool. Open and check the water and add more and continue cooking. The paya takes time to cook on open flame but pressure cooking allows Paya to cook in an hour or so.

Follow this Mutton Paya Masala Recipe

Mutton Paya Masala Recipe

Mutton Paya Masala is an authentic Indian Recipe, very popular and delicious. Though everyone consider that Mutton Paya Masala is very difficult to make, I would definitely say that no, its not! Follow this simple steps which include simple ingredients and make delicious Paya Masala.

Mutton Paya Masala

Ingredients for Mutton Paya Masala Recipe:

Mutton Paya - 6 no. (cut into long pieces)
Onion - 2 big, finely chopped
Tomato - 2 big, finely chopped
Green chillies - 1, chopped
Red Chili Powder - 1 - 2 tsp
Meat Masala - 1 tsp
Cardamom - 2 nos.
Cinnamon Stick - 1"
Cloves - 2 no
Coriander Powder - 2 tsp
Coriander - 1 cup chopped
Ginger garlic paste - 2 tsp
Curry Leaves - 20 no
Bay leaves - 2 nos
Salt, as per taste

Method for Mutton Paya Masala Recipe:

Clean Mutton Paya properly and pressure cook with salt ad water. For cooking instructions, read How to cook Mutton Paya Perfectly. Set aside.

Heat a big deep bottom pan and add bay leaves. Add cinnamon sticks, cardomom, cloves and saute.

Now add to this curry leaves, chopped onions, green chillies and continue to fry. Add the red chilli powder, meat masala, Coriander powder and keep stirring.

Add to this the cooked paya along with the water in which the paya was cooked. Cook till it boils and cook further for 5 - 7 minutes.

Garnish with coriander and serve hot.

Tip: Mutton Paya means Mutton Legs. Mutton Paya is considered to be very healthy and is usually the Mutton Paya Masala is cooked during winters or when someone catches cold. Serve Mutton Paya Masala with bread slice, sliced onions, lemon wedges and salad.

Citrus Papaya Salad Recipe

Citrus Papaya Salad is very healthy and delicious salad which is served with Orange flavored salad dressing. Try it out.

Ingredients for Citrus Papaya Salad Recipe:

Papaya: 1, diced
Oranges - 2, peel, deseed and sliced
Romaine Lettuce - 2 cups, roughly chopped
Almonds - 5 / 6
Red colored Lettuce - 1 cup, roughly chopped
Bell peppers - 2, minced

Ingredients for the Orange Salad Dressing:

Orange peel - 1 tsp, finely shredded
Orange juice - 2 tbsp
Salad oil - 1 tbsp
Parsley - 1 tbsp, chopped

Method to prepare the Orange Salad Dressing:

Combine all the ingredients meant for the orange dressing. Cover and shake well. Chill for at least an hour.

Method for the Citrus Papaya Salad Recipe:

Place all the ingredients for salad in a bowl. Toss with the Orange Salad Dressing gently. Garish with minced bell peppers. Serve chilled.

Tip: Very healthy option and tastes good too. The above measurement serves four.

Orange Sauce Recipe

Ingredients for making the Orange Sauce:

Orange Juice - 100 ml (preferably fresh)
Sugar - 3 gm
Corn flour - 2 tsp

Method for making Orange Sauce:

Pour orange juice in a double-bottom pan and heat. Mix cornflour with tsp of orange juice and add to the pan. Add the sugar and keep cooking. Continuously stir till it gets thick. Remove from the heat and let it cool. Refrigerate. 

Tip: Orange Sauce Recipe is required while making various desserts like Alaskan Cakes.

The Manor Salad Recipe

The Manor Salad is a salad with a difference. Try it out.

Ingredients for The Manor Salad Recipe:

Avocados -  250 gm, sliced
Lettuce Leaves - 8 / 10
Rose apples - 5 / 6, sliced into rings
Gherkins - 50 gm, preferably small
Carrot - 50 gm, finely chopped
Red Cabbage - 40 gm, julienned
Olives - 6 / 7
Black Olives - 6 / 7
Tomato - 1, for garnishing
Lime - 1, sliced

Method for The Manor Salad Recipe:

To start off, arrange the lettuce leaves in the serving plate. Place the sliced avocados on them.

Arrange the rose rings and gherkins on the lettuce leaves. Sprinkle red cabbage julienne, carrot over it.

Decorate with olives and garnish with tomato slices. Place a lime wedge at the side. Serve.

Tip: People who include salad in their everyday meal, try to look out for varieties. The Manor Salad is such one recipe which is healthy and good for a change.

Try out other salad varieties:

Mixed Pulses and Vegetable Salad

Bird's Nest Salad

Party Salad

Alaskan Cakes Recipe

Alaskan Cakes is an exotic dessert which resemble to a Sandwich made with Black Currant Ice cream and Meringues. Here's how one can make Alaskan Cakes.

Ingredients for Alaskan Cakes Recipe:

Black Currant Ice-cream - 4 scoops
Cherries - 4/5
Fresh Cream - 6 tbsp, well beaten
Cocoa powder - 1 tbsp

Ingredients for making the Orange Sauce:

Orange Juice - 100 ml (preferably fresh)
Sugar - 3 gm
Corn flour - 2 tsp

Method for making Orange Sauce:

Pour orange juice in a double-bottom pan and heat. Mix cornflour with tsp of orange juice and add to the pan. Add the sugar and keep cooking. Continuously stir till it gets thick. Remove from the heat and let it cool. Refrigerate. 

Ingredients for Meringue:

Egg whites - 4
Sugar - 2 tsp

Method for making Meringue:

Beat the egg whites till they get stiff. Add the sugar and continue beating. Pipe out eight round meringue on a greased tray and bake them till cooked.

Final Touch to assemble the Alaskan Cakes:

Place the two meringues on a serving plate. Spread the black currant scoop over each meringue. Cover with the other meringue.

Sprinkle a spoonful orange sauce.

Garnish with beaten cream florets.

Press cherries on each cream florets. Sprinkle cocoa powder on each Alaskan Cake.

Tip: Alaskan Cakes should be chilled and served. Pour the Orange sauce over the Alaskan Cakes and chill. The above recipe serves four. Though it seem that there are many steps and looks complicated, still the recipe is put into steps for easy understanding and actually is very very simple and delicious. Try it out.

Vietnamese Special Sauce Recipe

This Vietnamese Special Sauce Recipe goes well with any spring rolls especially the Vietnamese Spring Rolls.

Vietnamese Sauce

Ingredients for Vietnamese Special Sauce Recipe:

White Wine Vinegar - 4 tbsp
Green Chili - 1, chopped
Garlic - 4 flakes, chopped
Lemon juice - 1 tbsp
Sugar Syrup - 1 tsp
Fish Sauce - 1 tsp (Optional)
Thai Soya Sauce - 2 tbsp

Method for Vietnamese Special Sauce Recipe:

To make the Vietnamese Special Sauce Recipe mix all the ingredients and serve.

Tip: Fish sauce is optional in the above recipe and can be added only if one wishes to. This sauce goes well as dip with many starters. Serve with Vietnamese Spring Rolls

Vietnamese Spring Rolls Recipe

Vietnamese Spring Rolls is a healthier option and can be served as a breakfast or a any-time snack. Very wholesome and tasty. Follow the simple recipe below to make the best Vietnamese Spring Rolls ever.

Vietnamese Spring Rolls

Ingredients for Vietnamese Spring Rolls Recipe:

Carrot - 2, grated
Bean Sprouts - 2 tbsp
Red Radish - 1, grated
Vinegar - 2 tsp
Sugar - 1 tsp
Spring Onions - 5 to 6 stalks cut lengthwise
Mint leaves - 2 tbsp
Glass Noodles - 50 gm
Iceburg Lettuce - 2 tbsp, chopped roughly
Vietnamese Rice Paper  - 1 large
Salt, as required

Method for Vietnamese Spring Rolls Recipe:

In a bowl, take all the vegetables and mix them with salt, sugar and vinegar.

Add warm water to a large flat plate and soak the rice paper in it until it gets a little slippery texture.

Place the rice place now on a clean, wet cloth and place all the vegetables in a row over it. When done, roll the rice paper and tuck the ends inside the roll to make it resemble a big sausage.

Cut equal pieces of this roll and place in a serving dish in a upright position. Serve with Vietnamese Sauce.

Tip: Vietnamese Spring Rolls is a healthier option and can be served as a breakfast. Always serve with the Vietnamese Special Sauce. The above quantity makes around 6 rolls.

Try Vietnamese Special Sauce Recipe

Celery Egg Salad

 (A mixed salad with egg and vegetables)

Ingredients for Celery Egg Salad:

Celery - 2 stalks, sliced
Eggs - 4, hard boiled
Onions - 2, finely chopped
Cucumbers - 1, cubed
Tomato - 4,cubed
Milk - 4 tbsp
Vinegar - 2 tbsp
Salt, as required
Pepper, as required
Mustard powder, as required

Method for Celery Egg Salad:

In a bowl, mix the celery and the onions.

Discard the egg yellows. Cube the egg whites and mix with  mustard powder, vinegar and milk.

Add salt and pepper and mix well.

Pour this dressing in the bowl containing the onions and celery. Toss well.

Mix the tomatoes and cucumber cubes.

Chill and serve.

Tip: Celery Egg Salad tastes good and is healthy too, as it contains only egg white and a dash of vegetables.

Mixed Pulses and Vegetable Salad - Healthy and Simple Salad

(Mixed Lentils and Vegetables tossed with simple salad dressing)

Ingredients for Mixed Pulses and Vegetable Salad:

Kidney Beans - 1 cup, cooked
Kabuli Chana (Chick Pea) - 1 cup, cooked
Potato - 2 medium,  boiled and cubed
Cucumber - 1, cubed
Onions - 2 small, chopped
Coriander Leaves - 2 tbsp, chopped
Green Chillies - 1/2, chopped fine
Lettuce - 5 / 6 leaves, chopped roughly

Ingredients for the Salad Dressing:

Lemon juice - 2 tbsp
Salt, as required
Pepper powder, as required

Method for Mixed Pulses and Vegetable Salad:

Mix all the above mentioned ingredients and toss well. Add the salad dressing and mix well.

Serve garnished with chopped coriander.

Tip: The Mixed Pulses and Vegetable Salad is a healthy and simple salad which can be cooked in no time. Very good protein source as it contains pulses and very tasty. Serves 4.

Try other healthy and simple salad varieties:

Tofu Salad
Bird's Nest Salad

Tofu Salad - Healthy and Simple Salad

Ingredients for Tofu Salad:

Tofu - 200 gm, dice and saute lightly
Cabbage - 1 cup, diced
Capsicum - 1 cup, diced
Pineapple - 1 cup, diced
Black Grapes - few handfuls, halved
Lettuce - 3 separated leaves. 
salt, as required
pepper, as required

Method for Tofu Salad:

In a bowl mix all the ingredients mentioned above except the lettuce leaves.

In a serving plate, place the lettuce leaves at the sides, and arrange the Tofu Salad in the center. Serve.

Tip: Tofu is known for its healthy benefits. The above salad is an healthy options for people who wish to avoid Cottage Cheese. But for people who don't wish to add Tofu can add Cottage Cheese.

Try out other healthy and simple salads:

Bird's Nest Salad

Bird's Nest Salad - High Protien Salad

Ingredients for Bird's Nest Salad:

Chickpeas - 1 cup, cooked
Kidney Beans - 1 cup, cooked
Corn - 1 cup, cooked
Beansprouts - 1 cup, cooked
Red pepper - 1/4th cup, diced
Onion - 1, chopped
Lettuce - 1, separate the leaves and set aside
Jalapeno Pepper - 1, finely chopped
Lemon juice - 3 tbsp
Coriander leaves - 2 tbsp, chopped
Cumin powder - 1/4th tsp
Garlic - 1 flake, minced
Black pepper powder, as required
salt, as required

Method for Bird's Nest Salad:

In a large bowl, mix the jalapeno pepper, lemon juice, minced garlic, cumin powder, salt and pepper. Mix well.

Add to it the cooked kidney beans, cooked chick peas, corn, red peppers and onion. Mix well.

In a large serving bowl, arrange the separated lettuce leaves in a shape of a nest. Gently remove the salad in to the leaves. Serve.

Tip: This salad is undoubtedly healthy and very easy to make. The Bird's Nest Salad is rich in protein and fibre. The above measurement serves four.

How to set quick Curd?

Curd

Want to set perfect curd that too quickly!! Don't you worry when that is defintely possible with the help of a single gadget.. MICROWAVE!! Well, Microwave helps you to set the perfect curd that too quickly...

All you need to do is follow simple steps and get set the curd..

1. To set the curd, take 1 tbsp curd and place it to a a microwave safe bowl. Place the curd right at one side of the bowl.

2. Now slowly pour the warm milk from the other side of the bowl. Remember!! Don't pour the milk directly on the curd.

3. Now, mix the milk slowly with the curd gently for atleast 5 minutes.

4. Preheat the microwave for around 5 seconds.

5. Keep the bowl which contains the curd-milk mixture inside the microwave and close the door.

6. Now let the bowl be inside the microwave for 2 hours.

Since the microwave is preheated, the temperature is set inside the microwave. Allow the curd to be inside the microwave for 2 hours and get perfect set curd within no time.

Pineapple Punch

Ingredients for Pineapple Punch:

Vanilla Ice Cream - 1 family pack
Pineapple juice - 1 tin
Pineapple slices - 1 tin, cubed
Cherries - few handful
Mint leaves - 1 cup, chopped
Ice - 1 cup, crushed

Method for Pineapple Punch:

In a mixer, blend the Pineapple juice, Vanilla Ice cream and crushed ice together. Pour in tall glasses.

To a stirrer fix the pineapple cubes alternatively with cherries and place over the glasses.

Garnish the punch with mint leaves and chill.

Tip: Pineapple Punch is to be served chilled. The above measurements make around 6 - 7 glasses of Pineapple Punch.

To remove curry stains from clothes

To remove food and curry stains from your clothes, apply a little tooth paste on the affected area. Rub gently and keep it aside for at least 2 hours. Wash it later on.

To prevent food from the tiffin from getting spoiled

This usually happens during summers, that many complain about the food in the tiffin getting spoiled. To avoid this, dry the tiffin box and heat it with its lid on until hot. Pack the lunch in the tiffin box only after the tiffin cools down. This will prevent the food from getting spoiled.

To check the effectiveness of baking powder

If you plan to use baking powder which was removed from the packet a long time ago, its better to check the effectiveness before using. To do so add 1 tsp of baking powder from this packet to a 1/4th cup of hot water. If the water bubbles then consider the baking powder to be effective and use it in the recipe.

To preserve the freshness of leafy vegetables

To preserve the freshness of leafy vegetables, clean the vegetables and wrap them in a paper before refrigerating.

To remove bitterness from Bittergourd

If you wish to remove bitterness from a bitter gourd, wash the bitter gourd with water in which rice had been soaked. What you can do is wash bitter gourd with the water which was used for soaking rice meant for grinding for idlis.

Grass Hopper

Ingredients for Grass Hopper:

Creme de Menthe - 25 ml
Creme de Cacao - 25 ml
Coconut Cream - 10 ml

Method for Grass Hopper:

Mix all the ingredients and shake well. Serve in a Champagne Glass or a Champagne Saucer.

Tip: Due to mint, this drink gets an original tanginess and is green in color. Something unusual yet amazing..

How to take care of your non-stick Cookware?

Non-stick Cookware

Non-stick cookware need special attentions to ensure them a long life. If we follow simple guidelines than I am sure our non-stick cookwares can work with us for a long long time. Here are few handy tips about what to do to take care your non-stick cookware:

1. Before using your non-stick cookware for the first time, wash it with a mild soap and rinse and dry thoroughly.

2. Always heat the non-stick cookware on a medium heat other than a high flame.

3. Avoid use of abrasive scrubbers, sharp objects for cleaning.

4. Always use wooden spoons or spatulas for mixing or sauteing foods in your non-stick cookware.

5. Never ever pour cold water in a non-stick cookware when it is hot. Let the non-stick cookware cool down naturally and then pour water.

6. Before putting the non-stick pan on heat, add cooking oil or the cooking item that you want to add in the pan. Never put empty non-stick pans or cookware on fire.

7. Always wipe dry with a paper tissue after every use to avoid any stains. Only after that continue with washing.

       Since you are using a non-stick cookware, always remember that the food can cook with less oil. And hence always add less oil or fat for cooking. That's what is the basic purpose of cooking in a non-stick cookware, isn't it!! I know many people who use non-stick cookwares but the quantity of oil used is just the same, the way it use to be before..

Learn more about Non-stick Cookware:

How to remove greasy stains from Non-stick cookware?

How to remove stains and dry residue from the Non-stick cookware?

Non-stick Cookware

What ever care you take to keep you non-stick cookware clean and residue free, it does happen that after using for quite some time, the non-stick cookware does have grease residue and burnt food residue stuck over them. Especially at the sides, you may see that the burnt food gets stuck when the non-stick cookware is used for a period of time. So here are few tip to help remove the stains:

1. Add 1 cup water to the non-stick pan. Pour 1 tsp liquid soap and 2 tbsp baking soda. Boil for 5 minutes. Later mop the pan and rinse well. Dry. Re-season with cooking oil before use.

2. Add lemon juice to the spots where the residue is stuck. Keep aside for 5 minutes. Pour water, heat and then mop with a sponge.

3. Add vinegar to the spots where the residue is stuck and do the same as mentioned in no. 2 point above.

Try other How to Series:

How to bake light biscuits
How to make fried noodles

Fat free Dosa Recipe

Fat Free Dosa

Ingredients for Fat Free Dosa Recipe:

Urad Dal - 1 cup
Rice - 2 cups
Oil, 1 tbsp
Salt, as per taste

Method for Fat Free Dosa Recipe:

Soak urad dal and rice separately for at least 8 - 9 hours. Grind each of them separately till smooth.

In a large bowl, mix the urad dal and rice paste together and add salt. Mix well and allow to ferment overnight.

Heat a non-stick pan. Spread the batter fast in a circular motion. Cook on both sides until the edges are crisp.

Serve hot

Tip: No oil is needed if you cook the dosas in a non-stick pan. Dosas are South Indian Breakfast variety and taste good with chutney and sambhar.

Try other Healthy Dosa Varieties:

Ragi Dosa

Lachha Parantha Recipe

Lachha Parantha

Ingredients for Lachha Parantha Recipe:

Maida (Refined Flour) - 2 cups
Milk -  3 tbsp
Sugar - 1 tbsp
Baking Powder - 1/4th tsp
Soda Bi-carb - 1 tsp
Butter, as required
Salt, as required

Method for Lachha Parantha Recipe:

Sieve the refined flour and the salt in a mixing bowl. Warm the milk and add sugar to it, dissolve. Add Soda bi-carb and baking powder to this and leave it to ferment for 10 minutes.

Add this mixture to the sieved refined flour and mix well. With water knead lightly to make a soft dough. Divide into 4 equal portions. Roll out one portion into a flat disc. Place this on a well greased plate and stretch evenly from all sides. Brush the disc with melted butter and dist with flour.

Roll up the dough ensuring that there are several folds. Compress with your palm and set aside for 5 minutes. Later roll out lightly into a flat but thick parantha.

Cook on a fry pan with butter brushed on both sides. Cook as you do for paranthas and shallow fry from both sides until the parantha is golden brown.

Repeat the same with other paranthas.

Tip: Serve immediately with any gravy, vegetarian or non-vegetarian. Lachha Paranthas taste really good, but can be fatty. You can use Margarine in place of butter for that guilty free eating.

Party Salad Recipe

Party Salad

Ingredients for Party Salad Recipe:

Macaroni Pasta - 2 cups
Mayonnaise - 2 tbsp
Milk - 2 tbsp
White Wine Vinegar - 2 tbsp
Garlic - 2 - 3 flakes, finely chopped
Pistachios (Pista) - 2 tbsp
Basil - 1 cup, finely chopped
Green Capsicum -  1
Red Capsicum - 1
Yellow Capsicum - 1

Method for Party Salad Recipe:

Cook the pasta as usual by adding in boiling water and cooking till done. Drain, wash in cold water, brush with oil and set aside.

Roast the Capsicum on a grill and place them in pastic bag to stem for 15 minutes. Peel them and slice into thick slices.

In a bowl, mix the mayonnaise with milk, chopped garlic, white wine vinegar and salt. Mix well. Add the pasta  and toss gently to combine well. Chill for some time.

Before serving,mix the pistachios and basil to the chilled salad. Mix well. Remove in a serving dish. Surround with capsicum slices from all over. Garnish with basil sprigs and chopped pistachios. Serve immediately.

Tip: Capsicum / Bell Peppers can be used as per availability. Don't overcook the pasta.

Pistachios - An Healthy Option

Till date we were known with health benefits related to dry fruits like Almonds, figs, Dates and Raisins. Pistachios are generally consumed as a tasty dry fruit more or less. But very few know about the health benefits of Pistachios.

Pistachios are rich in Vitamin B - 6, Thiamin and Magnesium. But above all, Pistachios / Pista are low in saturated fats and hence can be consumed as a Cholesterol Free Snack. One Serving of Pistachios should include at least 20 - 25 kernels of pistas, of which only 1.5 gm is Saturated fats. But more than that, this serving would give you daily dose of fibers, magnesium, B -6, Thiamin, Copper and Protien.

Pistas can also be used in cooking as it gives an distinct taste to the food. In this blog, I plan to add few recipes which would include Pista/Pistachios to give an distinct flavor and also to turn out more healthier than ever.

Try some Recipes with Pistachios :

Party Salad 

Apple Cinnamon Mojito

Ingredients for Apple Cinnamon Mojito:

Apple Rum - 4 tbsp
Club Soda - 100 ml
Sugar - 2 tsp
Lime Wedges - 2
Mint Sprigs - handful
Cinnamon Stick - 2, small
Apple - 2 - 3 thin Slices
Ice - 5-6 cubes crushed

Method for Apple Cinnamon Mojito:

To prepare Apple Cinnamon Mojito, in a Large Rock Glass, place lime wedges, cinnamon sticks, sugar and mint sprigs. Press them with a wooden pestle.

Add crushed ice and rum. Top with the Club Soda and Stir well.

Garnish with apple slices and mint sprigs. Chill and serve.

Try other Mojito Recipe:

Orange Mint Mojito

Mojito?

Mojito / Mohito as it is pronounced is a Traditional Cuban Cocktail which is made by combining Citrus Fruits with mint leaves along with Rum. Mojito is one of the Classiest Cocktails which is popular due to its strong fragrances and falvors. No more just a Business Cocktail, Mojito is now a happening thing at City Pubs and Lounge Bars.

You also get to experiment a lot with Mojito by adding or mixing some or the other flavors, as the basic intention of Mojito is to add flavors which masks the potent kick of Rum.

Try some of the Mojito Cocktails:

Orange Mint Mojito
                           Apple Cinnamon Mojito

Orange Mint Mojito

Ingredients for Orange Mint Mojito:

Orange Wedges -3, diced
Lime Wedges - 3
Sugar - 2 tsp
White Rum - 70 ml
Mint leaves - 2 sprigs, fresh
Ice - 100 gm crushed

Method for Orange Mint Mojito:

Use a big rock glass for this mocktail. To make Orange Mint Mojito, place the orange wedges, lime wedges and mint sprigs in the glass. Use a pestle or wooden spoon to slightly press or crush them until it becomes juicy and leaves aroma.

Add the White Rum and crushed ice to it. Cover the glass with a cocktail shaker and shake vigorously. Garnish with lemon wedge and top it few mint sprigs. Chill and Serve.

Tip: If you don't have a Cocktail shaker, stir the contents vigorously until they combine well. Chill the cocktail for at least 1 minute before serving.

Visit more for  Mojito

Kokam

Kokam can be referred as a fruit found in the coastal areas of India. Kokam is used in most of the staple diet all over India, especially in Konkan. Kokam is not only used for spicing the food but also due to its medicinal properties. Kokam is considered as an antiseptic, a coolant, an anti-allergic and anthelmintic in nature. Kokam is useful as a medicine for various ailments like dysentery, Cardiac disorders, Digestion and many more. In Konkan, kokam is referred as Sol and is used in cooking fish. Sol Kadhi is one dish that is made with Kokams and known as good for digestion.

Botanical Name of Kokam - Garcinia Indica Choicy
Local Name - Kokam / Sol / Ratambi / Amsul / Murgal

Sol Kadhi

Ingredients for Sol Kadhi:

Kokam - 10 nos.
Coconut - 1 cup, grated
Garlic - 4-5 flakes
Green Chilies - 1
Coriander - 1 tsp, chopped
Cumin powder - 1 pinch

Method for Sol Kadhi:

To prepare Sol Kadhi, soak the kokam in boiling water. Cover and let it soak for at least 30 minutes. Squeeze the kokam into the water and discard them. Set the water aside.

Grind garlic, green chillies and coconut into smooth paste. Extract coconut milk from this paste and mix with the kokam water.

Add the chopped coriander, cumin powder, salt and sugar to it.

Refrigerate for a while and serve.

Tip: Sol Kadhi is made from Kokams and is considered good for digestion. Sol Kadhi goes well with a fish fry and rice. Taste best when chilled.

Fried Pomfret - II

Fried Pomfret with Semolina and Rice flour

Ingredients for Fried Pomfret Recipe:

Pomfret - 1 big size, around 500 gm
Ginger - 1"
Garlic - 10 - 12 flakes
Coriander - half cup
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Semolina - 1 tbsp
Rice flour - 1 tbsp
Salt, as required

Method for Fried Pomfret Recipe:

Finely grind garlic, ginger and coriander to a fine paste. Wash the pomfret and cut into thin slices. Apply the ground masala to the pomfret, along with the red chili powder, salt,  garam masala powder and turmeric powder. Marinate the pomfret  for at least half an hour. ,mix semolina with rice flour in a plate.

Coat the pomfret with this semolina - rice flour mixture and shallow fry in a non-stick pan until done from both sides. Serve hot.

Tip: The same masala can be applied to any fish like Surmai (King Fish), Ravas (Indian Salmon) or any other white flesh fish and shallow fried in the similar manner. Goes well with Sol Kadhi and hot rice.

Fried Pomfret Recipe - 1

Fried Pomfret

Ingredients for Fried Pomfret Recipe:

Pomfret - 1, big size weighing around 500 gms
Lemon juice - 1 tbsp
Salt, as required
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Garam Masala Powder - 1 tsp
Black pepper powder - 1 pinch
Oil, for frying

Method for Fried Pomfret Recipe:

Wash the pomfret and cut into thin slices. Rub gently salt, lemon juice, turmeric powder, red chili powder, garam masala powder and set aside. Heat oil in a deep fry pan. Fry the pomfret slices golden brown. Sprinkle black pepper powder over it and serve hot.

Tip: Pomfret can be fried in many styles, as there are different Indian styles for frying fish. You can either fry them directly as done above or coat with semolina, Rice flour, bread crumbs, eggs and many more other items. This above mentioned style is a simple way of frying fish. Serve hot as a starter with sliced onions and lemon wedges.

Mushroom Pancakes Recipe

Mushroom Pancake

Ingredients for Mushroom Pancakes Recipe:

Ingredients for the filling:
Mushroom - 100 gm
Onion - 1 large, finely chopped
Turmeric - 1 pinch
Green Chili powder - 1, chopped finely
Pepper, as required
Salt, as required
Oil, as required


Ingredients for Pan Cakes:

Milk - 150 ml
Flour - 125 gms
Eggs - 2
Ghee - 10 gm/2 tsp
Salt, as required

Method for Mushroom Pancakes Recipe:

In a large bowl mix all the ingredients meant for pan cakes, except ghee. Mix the batter well into a pouring consistency.

Heat a non-stick pan, add little ghee and pour 1 tbsp of batter. Tilt the pan for the batter to  coat evenly. Cook well on both sides and remove from pan. Do the same with the rest of the pan cakes. Set aside.


For the filling, heat oil in a pan. Add the finely chopped onions, chopped mushrooms and turmeric powder. Saute. Sprinkle pepper, salt and continue to stir. Cook for 5 more minutes until mushrooms are done.


In a serving plate, place a pancake, place one tbsp of filling. Roll the pancake and serve immediately.


Tip: You can also add tomato sauce to it before rolling. Serves as a good breakfast or tea-time snack. Ideal for kids and adults. Healthy option.

To set the perfect curd

To set the perfect curd, add a spoonful of curd in lukewarm milk, not very hot. Leave it to set.

For setting curds faster during winters

To set curd/yogurt faster during winters, just sprinkle some dried red chili seeds right after adding curds to milk.

To clean Carpet from bad odors

To clean or rid your carpets from bad odors of vomit or others, rub the area with bad odor with some Club Soda gently.

Savory Corn Waffles Recipe

Savory Corn Waffles

Ingredients for Savory Corn Waffles Recipe:

Corn meal - 175 gm
All - purpose flour - 75 gm
Baking Powder - 1 tbsp
Egg - 1
Milk - 150 ml
Cream-style Corn - 100 gm
Green Chillies - 1 - 2, finely chopped
Capsicum - 2 tbsp, chopped
Salt, as required
Sugar - 1 tbsp (optional)

Method for Savory Corn Waffles Recipe:

For making savory corn waffles, in abowl mix corn meal with the baking powder, salt and sugar. Mix well.

In other bowl, add eggs to the milk and whisk. Further add cream style corn, green chili and chopped capsicum.Whisk gently.

Add the corn meal mixture to the egg-milk mixture and stir well until blended.

Take a waffle iron, pre-heat and grease. Pour the above prepared mixture and cook for 5 minutes until the waffles look golden and crisp.

Serve immediately.

Tip: Sugar is optional in this recipe. The preparation time is hardly 20-25 minutes and they taste very good. The waffles made with above said mixture serves around 5-6 people.

Dahi Wada Recipe

Dahi wada

Ingredients for Dahi Wada Recipe:

For Wada you will need:
Urad Dal - 100 gm
Green Chillies - 1, chopped
Ginger - 1", chopped
Salt, as required
Oil, for deep frying

For the Dahi you will need:
Dahi (Curd/Yogurt) - 1 kg
Ginger - 1/2 tsp, finely chopped
Green chillies - 1 - 2 finely chopped (optional)
Salt, as required
Sugar, as required

For the baghar (seasoning):
Curry leaves - handful
Red chillies - 4 - 5
Mustard Seeds - 1 tsp

For garnishing you will need:
Red chili powder - 1/2 tsp
Coriander leaves - handful, chopped
Roasted Cumin powder - 2 tsp

Method for Dahi Wadas Recipe:

For preparing wadas. soak the urad dal overnight and grind to a smooth paste. Add salt, chopped green chillies and ginger. Mix well and drop spoonful of the batter in hot oil and deep fry until golden brown.

Out of the 1 kg Dahi, Mix 2 tbsp Dahi (yogurt) in  l glassful of water to make diluted buttermilk. Immerse the golden fried hot wadas in this buttermilk and keep for two minutes. Squeeze the gently and keep aside.

Blend the remaining Dahi with little water until its smooth enough. Add chopped ginger, green chillies, salt and sugar to it and mix well.

Heat oil in a pan, add mustard seeds and as they splutter add red chillies and curry leaves. Pour the baghar on the dahi. Mix well.

In a serving bowl, place the wadas  at the bottom and pour the dahi over it. Garnish with roasted cumin powder, red chili powder and chopped coriander.

Refrigerate for a while and serve chilled.

Tip: This recipe of dahi wada tastes amazing. Try it out. You can also use dahi without the baghar, but baghar adds flavor to it. Dahi / Yogurt can be made sour or sweet. I prefer sweet, so I add sugar. Remember the Dahi should be fresh and not very sour.

Hungarian Cabbage Rolls Recipe

Hungarian Cabbage Rolls

Ingredients for Hungarian Cabbage Rolls Recipe:

Pork Mince - 130 gm
Onions - 100 gm
Oil, as required
Cabbage Leaves - 200 gms
Canned Tomato Soup -  200 ml
Rice - 100 gm, soaked
Salt, as required
Pepper, as required

Method for Hungarian Cabbage Rolls Recipe:

Heat oil in a pan. Add onions and cook until soft. Add salt and pepper.

In a bowl, mix pork mince with salt, pepper and rice. Add to this the sauted onions. Mix well.

Take the Cabbage leaves and steam them until soft. Separate leaves from one another.

Wrap the meat mix in each cabbage leaf and roll over to make role. Place each roll in a pot. Pour tomato soup over the rolls and add enough water to cook. Cover and cook for around 10 minutes.

Serve once done.

Tip: Minced pork is what Hungarian Cabbage Rolls originally has. Minced pork can be replaced with minced lamb. One can also make it with minced chicken for a change. Since minced chicken cooks easily, don't add too much water. Could make a good breakfast dish.

Ragi Dosa Recipe

Ragi Dosa

Ingredients for Ragi Dosa Recipe:

Ragi Flour - 500 gm
Onions - 25 gm, finely chopped
Green chillies - 10 gm, finely chopped
Curd - 250 gm
Urad Dal - 100 gm
Salt, as per taste
Oil

Method for Ragi Dosa Recipe:

In a large bowl, mix all the ingredients mentioned above to make a batter of pouring consistency.

Heat a no-stick pan and add a little oil. Pour a ladleful of batter in the pan and tilt the pan all over to evenly spread the batter.

Cover and cook till done. Serve hot.

Tip: Ragi Dosa is a specialty of Karnataka, India and is very wholesome food. Adding oil is your wish. If you wish to avoid oil completely, then on a non-stick pan it is absolutely possible. Serve the Ragi Dosas with chutney and Sambhar. If you wish, you can eat it with jaggery for a change. In that case add a little ghee to the dosa and then eat it with jaggery. This preparation serves 5 - 6 people so in case you want cook for less people just take only half of the measurements mentioned above. Are easy to cook and preparation time is just 20 minutes.

String Hoppers Recipe

String Hoppers

Ingredients for String Hoppers Recipe:

Raw rice - 50 gm
Salt, as required
Water - 100 ml

Method for String Hoppers Recipe:

Wash the raw rice and grind it. Cook this ground rice paste with the 100 ml water and allow it to cook, till it forms a white mass. Add the salt.

Knead the dough and make small balls. Put the balls in a regular Sev Press and press them directly into a muslin cloth or a steel plate. Steam it for around 3 - 4 minutes.

Serve immediately.

Tip: For pressing the string hoppers, you can use the regular sev press that you use in Diwali for making sev. But you also get a String Hopper Press in the market. However you may be making it once in a while, I suggest you use the Sev Presser, specially the disc meant for fine sev and remove the hoppers by it. Serve it with the Seeni Sambhol or any other curry. For Kids you can just sprinkle a little sugar and grated coconut and serve as a tasty snack.

Also try:

Hoppers

Seeni Sambhol Recipe

Seeni Sambhol

Ingredients for Seeni Sambhol Recipe:

Shallots (smaill onions/Madrasi Onions) - 500 gm, chopped
Coconut - 250 gm, grated
Dried Red chilli - 150 gms
Lemon juice - 1 tbsp
Salt, as required

Method for Seeni Sambhol Recipe:

Grind shallots, dried red chilli and salt to a fine paste.

Mix the paste with coconut milk and lemon juice. Mix well.

Serve.

Tip: Seeni Sambhol doesn't require cooking and hence is very easy and instant. Seeni Sambhol goes well with rice, Nir Dosas and even with Hoppers. This preparation serves four and is easily prepared in just 20 minutes.

Hoppers Recipe

Hopper topped with egg

Ingredients for Hoppers Recipe:

Rice flour - 500 gms
Coconut milk - 200 ml
Salt, as required
Yeast - 10 gm

Method for Hoppers Recipe:

In a bowl, mix the rice flour with salt as required by you. To this mixture add the coconut milk and yeast. Mix well, it makes a fine batter.

Keep this batter aside for around 45 minutes.

Heat a pan, add oil and when heated, add a ladleful of batter. Tilt the pan for the batter to spread all over the pan. Cover the pan with a lid and continue to cook till done. The hoppers are to be cooked only from one side which is touching the pan. Don't try and turn them.

Serve hot.

Tip: Hoppers could be cooked in around 10 minutes, once the batter is done after adding yeast. You can serve hoppers with any curry, gravy or even Seeni Sambhol. Alternatively eggs can be added to the hopper, for a change. Now to do this, as soon as you spread the hopper on the pan by tilting it, allow a minute and then break an egg on it. Cover and cook. This measurement given cans serve 4 for breakfast.

Lasagne

Lasagne

Ingredients for Lasagne:

Onions - 1, chopped
Minced Beef - 450 gm
Dried Mixed Herbs - 1 tbsp
Boiling Stock - 250 ml
Lasagne Sheets - 4 large, no pre-cook
Tomato Puree - 15 ml
Butter - 25 gm
Wheat Flour - 25 gm
Milk - 125 ml
Curd - 125 ml
Parmesan Cheese, as in required grated
Oil - 15 ml
Salt, as required
Pepper, as required

Method for Lasagne:

Heat Oil in a microwave safe bowl on HIGH and drop in the onions. Continue to cook on HIGH for 3 more minutes. Do stir in once.

Drop in the minced beef and mix. Cook for 5 more minutes, by stirring at least once.
Add to this the dried herbs, tomato puree and the stock. Cook on HIGH for further 8 minutes. Stir in middle and add salt and pepper.

Layer the cooked sauce with lasagne sheets in a serving dish. See that the finishing sheet has to be lasagne.

In a large microwave bowl, add butter and microwave HIGH for 30 seconds. Add to this the wheat flour and then the milk. Cook for 3 more minutes by stirring after every minute without fail. Add the curd, and the seasoning. Mix well.

Spoon this sauce over the lasagne and finally sprinkle the Parmesan cheese.  Finally cook on a low rack on Combination (180 Degrees C + Microwave 20%) for around 35 minutes, till done.

Tip: Though the recipe looks big and full of lots of steps, it isn't complicated at all. For the first timers may find it easy with the step by step description of how Lasagne has to made. Minced beef can be substituted with minced lamb or minced chicken. Serve immediately, as piping hot lasagne taste delicious..

Tuna and Sweet Corn Crumble

Ingredients for Tuna and Sweet Corn Crumble:

Margarine - 50 gm
Flour - 50 gm
Tuna - 198 gm, canned
Sweet Corn - 340 gm, Canned
Milk - 500 ml
Butter - 50 gm
Cheddar Cheese - 50 gm
Mustard powder - 1 pinch
Salt, as per taste
Pepper, as required
Flour - 225 gm
Margarine - 50 gm

Method for Tuna and Sweet Corn Crumble:

Take a large microwave proof Bowl and melt the top most mentioned margarine on a low rack for around 1 minute. Add the 50 gm flour and mix well.

Drain the juice from the tuna and measure the juice.Repeat the same step with sweet corn. Mix the juices together and add milk to it. Add this liquid in the butter and flour mixture and whisk gently.

Microwave this mixture for around 6 minutes on HIGH and keep stirring in the middle. This liquid would thicken and boil. Remove from the microwave.

Drop in the Tuna and Sweet corn to it. Mix well. Add salt and pepper. After mixing, pour the entire content in a casserole dish.

Take the remaining 225 gm flour in a bowl, rub the 50 gm margarine to it. Rub well, until the flour resembles bread crumbs. Add the cheese, salt and pepper along with the mustard powder. Mix well and spoon it into the casserole.

Cook the casserole on the low rack on Combination (180 degrees C + Microwave 20%) for around 45 minutes till done.

Tip: This recipe can be served as a salad or a side dish. You can replace margarine with butter, if you don't like one. Wholesome recipe, preferably for Tuna Lovers. Should be served immediately after cooked.

Gulab Gazak - Sweet Shop for Generations

Gajak Rolls

Started out in 1912, Gulab Gazak still seems to rule the market with its mouth-melting sweets and savories. Gulab Gazak is a prime Sweet and Savory Shop located at Rohtak, Pitampur in Delhi. Known for its amazing Gazak, Gulab Gazak is crowded most of the time, with people savoring over the various eatable option including Gur Patti, Kasta Gajak, Pista Khoya Ghajak, Gajak Gur Shalimar, and Gajak Gur Samosa. The shop gets more crowded during Winters, as people flock in for enjoying the festive seasons with amzing gajak served here at Gulab Gajak. As they say when you visit Delhi, ke 'Gazak nahi Khaya toh kya khaya'!!

You must be wondering what Gajak is actually?? Well Gajak is kind of a dry sweet cooked by using Sesame Seeds with either sugar or jaggery.

Well the next time you visit Delhi, make it a point to taste this amazing dish for at least once in your life time..

Address: Gulab Gajak
                Rohtak
                Pitampur

Kohinoor Range of Masalas

I came across a new Masala range that day while I was shopping for groceries in the super market. The new masala range is from Kohinoor Foods, which promises use of authentic Indian spices in its whole new masala range. For example, the red chilly is said to have been picked from Guntur, the Turmeric is said to have picked from Tamil Nadu and Coriander on the other hand is said to be from Indore.

The New Masala Range comprises of Chicken Curry Masala, Kadhai Masala, Garam Masala, Sambhaar Masala, Chaat Masala, Pav Bhaji Masala, Meat Masala, Rajma Masala and many more. The price range is similar to that of the other spice range somewhere around Rs. 30 for a 100 gm pack approx. Lets see how well Kohinoor Masalas spice up our food...

Sugar Free Natura Diet Sugar

Sugar Free Natura Diet Sugar is what people talk about these days. Product of Cadila HealthCare Ltd. Sugar Free Natura Diet Sugar contains Sucralose, a product which diabetics can use as a substitute for sugar in tea, coffee or even as a substitute while making sweets. In fact that day I visited a Sweet Shop and found variety of sweets and pastries made from Sugar Free Natura Diet Sugar. Wonder how it tastes!! But mind it theses sweets are really expensive.

But considering the health benefits, as it is been promised, I am sure they are worth buying.. Even many recipe books recommend using Sugar Free Natura Diet Sugar in place of regular sugar. I saw Sanjeev Kapoor's Ad in which he suggests Sugar Free Natura for desserts. All I heard is Sugar Free Natura Diet Sugar doesn't loose its sweetness on cooking, heating or baking. All I will say right now is I am planning to make some dessert using it for my in-laws. Lets see how it turns out.. Try Calorie Conscious Out there.. and lemme know..

Preventing zari of saris from turning black

To prevent zaris of expensive saris from turning black, place small bag of ajwain in your wardrobe. This will help a lot.

To maintain youthful energy

To maintain youthful energy try the following :

Extract juice from Asparagus root (20 gms) in half a cup of water. Add a tsp of sugar and drink everyday on an empty stomach.

Silver fish Protection for clothes

To protect clothes from Silver fish keep 2 red chillies (dried) in the cupboard. For protecting documents from Silver fish, keep dried red chillies in the desk.

Karavaipilai Podi

Karavaipilai Podi is one type of South Indian Curry Leaf Powder, which is made from dry and roasted curry leaves. These roasted curry leaves are powdered and mixed with various spices and condiments to give you Karavaipilai Podi. This powder is usually eaten with dosas, idlis and other South Indian Breakfast items. Generally you mix this powder with little ghee before eating for an enhanced flavor. Nowadays you easily get this as a packed food in Manglorean or South Indian Stores. You can use this as a garnish for Dahi wadas or raitas.

Karavaipilai Podi is considered medicinal as the curry leaves used in it are rich source of Vitamin A.

Quick Relief from Heart Stroke

For quick relief from Heart Stroke, boil a raw mango in water. Allow it to cool and once done, apply the pulp on your feet sole.

To reduce your Cholesterol

To reduce your Cholesterol levels, blend peeled papaya with a glassful of coconut water and drink this concoction every morning on an empty stomach.

How to keep Coriander Fresh for a long time

To keep Coriander leaves fresh for a long time, cut their roots and place the stems of coriander in a polythene bag, lined with a thick newspaper. The coriander leaves will remain long for quite sometime.

Handy Hints Section

The handy hints section was what I always planned to post. Everyone of us need those handy tips for instant escape. So I wish I could help everyone with my Handy Hints. As soon as I come out with a solution or experience one helping out, I plan to post it then and there. Let's see how it works out.

If you have any tips do post in the Comment Section. Finally even that may come handy to me. Don't keep it to yourself. Share with all of us. This handy tip is for all the HOMEMAKERS out there..Let your expertise come out in light.

Happy posting.

How to Bake Light Biscuits

Very often, we bake biscuits just the way they are been told to. But yet something goes wrong. I planned to post this in the Handy Hints. But then I though maybe it should be a How to Question as there are many points to cover. Once you go through all of the following mentioned points you know where you went wrong. For Baking Light Biscuits,  I can go on and on. If you have some don't forget to add them. Add your tip as a comment, let me know if there's something I missed out. Here I go:

- For baking light biscuits ensure that the butter that you use in the biscuit mixture has been beaten well. The butter or ghee that you use should get fluffy enough to make the biscuits light.

- Even the flour that would be used for the cake mixture should be sieved at least thrice for that lightness.

- Don't over knead the dough that you would use for the biscuits. And don't try and fiddle with the mixture. Avoid minimum handling. Just stick to the steps.

- For baking biscuits see that the baking tray to choose is shallow. Shallow trays ensure  sharp baking, which is very important for baking light biscuits.

- The most important point which always is the one that affects good baking, your baking powder! For people who aren't into baking regularly and think of it once in a Blue Moon, use the same baking powder which they had used some six months ago. Now if you fit in this category, you know what went wrong. Old baking powder which hasn't been used  for ages can be the culprit for destroying your biscuits. For those who regularly bake, its okay to use the same baking powder. But for guys, who bake once in 6 months do remember to use Fresh packet of Baking powder for desired results. Now don't think of wasting that money on this packet. What is more important, damn good biscuits or the stale baking powder!!

- Many suggest use of 2 tsp of Butter for 100 gm flour. This use of butter is while kneading dough. I haven't tried that but someone suggested. So think and do it if you feel it can be useful..

- Use of Beaten margarine, cornflour and icing sugar is said to help the biscuits get lighter. I am sure that can be really helpful..

Common guys come out with some good tips. We all need them in every stage of our lives. And friends in need are friends indeed! isn't it...

Oil less Mendu Wadas

Usually Mendu Wadas get a bit oily while frying. To avoid that add 2 tbsp of curd to the mixture and then carry on frying. This way Mendu Wadas won't soak too much oil.

Removing Baby Odours

To remove Baby Odours from your infant's clothes, soak them for at least 15 - 20 minutes in salt water after washing. Then remove them and rinse. Dry them off, the bad odours would be gone.

To Reshape a Garment

If your garment has shrunk, soak the garment in warm water for an hour. Don't forget to add some mild shampoo to the water. You will find that the garment has actually reshaped the way it was earlier as the fabric softens. Try it.

Carrot Pickle Recipe

Carrot Pickle

Ingredients for Carrot pickle Recipe:

Carrots - 500 gms, cut into long strip
salt, as required
Cumin Seeds - 1 tsp
Mustard Seeds - 2 tsp
Turmeric - 1", whole
Fenugreek Seeds - 1 tsp
Sugar - 2 tbsp
Garlic - 1 whole pod, peeled
Oil - 2 tbsp
Ginger - 1"
Vinegar - 1 cup

Method for Carrot Pickle Recipe:

Apply salt to the carrot strips. Keep aside.

Boil the vinegar along with sugar. As soon as the sugar melts, add all the ingredients except for the carrots and oil and cook for a while.

Now add the carrots and keep cooking for a while.

In another pan, heat oil and add the above mixture. Cook for few more minutes.

Add 4 tbsp sugar to it. Mix well. Take out from heat and allow it to cool.

Once done fill in a air-tight bottle.

Tip: This recipe of carrot pickle is a typical East India Pickle. Hence the addition of vinegar. East Indian Pickles are very popular and tried by many. They are available for sale in many shops selling East Indian masalas and products. Try making it at home and let me know how it turned out to be.

Chicken Mayonnaise Rolls

Ingredients for Chicken Mayonnaise Rolls:

Whole wheat Hot Dog Rolls - 2
Butter - 1 tsp

Ingredients for  the filling:

Mixed Vegetable - 2 tbsp, boiled and cubed
Boiled Chicken - 1 tbsp, cubed
Lettuce - 2 tbsp, shredded
Sweet Corn - 2 tbsp, boiled
Celery - 2 tsp, chopped (optional)
Walnuts - 1 tsp, chopped
Mayonnaise - 2 tbsp
Salt, for taste
Pepper, for taste

Method for Chicken Mayonnaise Rolls:

Cut the Whole Wheat Hot Dog Rolls into half. Scoop the soft bread from the center and discard the scooped bread.

Heat fry pan and add little butter to it. Slightly roast the halved Hot Dog Rolls and set aside.

In a bowl, mix chicken, vegetable cubes,  shredded lettuce, celery and sweet corn with mayonnaise and mix well. Add salt and pepper and mix gently.

Now fill the Hot Dog Rolls with the prepared filling and serve instantly.

Tips: Boiled vegetables may include green peas, french beans, potato and carrots. This dish is specially for kids who come home hungry from school. The kids are going to love it as it is very health and delicious too..

Pinnie

Ingredients for Pinnie:

Wheat Flour - 250 gms
Ghee - 250 gms
Sugar - 250 gm, ground
Milk - 60 ml
Cardamom powder - 1 tsp

Method for Pinnie:

Melt the ghee in a deep non-stick pan on slow fire. Add wheat flour and stir. Keep cooking by stirring continuously on a medium flame. Let it cook till the flour gets slight brownish in colour.

Remove from flame and allow it to cool at room temperature. Do this by spreading the flour on a large plate.

Sprinkle cardamom powder and ground sugar to it and mix well. Add milk and mix again. With your hands roll them in shape of laddoos.

Tip: A typical Punjabi sweet, Pinnie is prepared during festive occasions like Lohri, i.e Makar Sankranti in Punjab. Pinnie made with above measurements serve 4 and can be cooked in just about 40 minutes.


Try out other Makar Sankranti Sweets:

Atta Laddoos (Uttar Pradesh)

Pongal (Tamil Nadu)

Til Poli (Maharashtra) 

Atta Laddoo

Ingredients for Atta Laddoo:

Whole wheat flour - 250 gms
Jaggery - 200 gms, grated
Ghee - 30 gms

Method for Atta Laddoo:

Roast whole wheat flour on atawa on slow fire. Keep stirring continously until it sends out a tempting aroma.

Add the grated jaggery to the roast whole wheat flour and mix well. Add melted ghee to it and mix further.

Now with hands make small laddoos out of it.

Tip: Isn't that easy enough to make. Very healthy and good for eating during winters. Specially for kids. Try it out. One of my favorites, mostly because its not really complicated.

Try out other Makar Sankranti Sweets:

Til Poli (Maharashtra)

Pinnie (Punjab)

Pongal (Tamil Nadu)

Til Poli

Ingredients for Til Poli:

White Sesame Seeds - 480 gms (the polished til)
Jaggery - 480 gm, grated well
Dry Ginger powder (Soonth) - 1/4th tsp
Cardamom Powder - 1/2 tsp
Nutmeg Powder - 1/4th tsp
Refined Flour (maida) - 360 gm
Oil, as required

Method for Til Poli:

Rub around 1 and half tbsp oil in the refined flour along with a pinch of salt. Knead the dough, little soft. Cover it with a wet cloth. Keep aside for around 10 - 15 minutes. Divide the dough into equal portions.

Broil the sesame seeds on low heat. See that you keep stirring them or they could splutter. Once cooked, pound the sesame seeds coarsely.

Now add grated jaggery to the sesame seeds and continue pounding. Pound till the mixture gets smooth enough. Stir in dry ginger powder, cardamom powder and nutmeg powder to the sesame seeds - jaggery mixture and mix well. Make small balls, equal portions as of the dough.

Now roll on the dough balls separately as you would for a paratha. Fill in the sesame seeds - jaggery ball and seal the ends of the dough ball. Roll it further into thin rounds as you would do it for paratha.

Shallow fry on a hot pan until they turn golden brown.

Store them in air-tight containers. Serve hot or cold as preferred.

Tip: Once the sesame seeds - jaggery balls are ready, then the further procedure is as same as a making a regular paratha. You just need to stuff in the filling and roll it into a fine paratha. But carefully, as due to jaggery it may stick to you rolling pin. But that is the reason we use maida, as maida holds it better.

By listening to these Festive specialty names, we wonder how difficult they may be. Once tried we know its not at all difficult. You just need to know how it is to be done. And you know it now..

Try other Makar Sankranti Sweets:

Pinnie (Punjab) 

Atta Laddoo (Uttar Pradesh)

Pongal (Tamil Nadu)

Pongal

Ingredients for Pongal:

Raw rice - 250 gms
Green gram dal - 150 gms
Jaggery  - 700 gms, powdered
Milk - 400 ml
Ghee - 4 tbsp
Cashew nuts - 2 tbsp, coarsely crushed
Raisins - 3 tbsp
Cardamom - 3 pods, coursely crushed
Nutmeg - half, powder finely

Method for Pongal:

Clean the rice and wash it thoroughly. Clean the green gram dal and broil it. Wash and pressure cook both rice and dal together in  around 1 liter water with pinch of salt. Pressure cook for around 10 minutes.

Meanwhile mix the jaggery with 250 ml of water and cook on a low fire only till the jaggery dissolves completely. Now strain the mixture. Add this jaggery-water mixture to the cooked dal and rice mixture and mix well. Ensure that the final mixture is in a big sauce pan.

Now add milk to it and cook further till the milk completely dissolves in the mixture. Check that the mixture is nor too dry neither too liquidish.

Heat ghee in a small pan. Add the broken cashew nuts and raisins. Add this in the cooked Pongal. Stir in the cardamom and nutmeg powder. Stir well.

Serve Hot.

Tip:  Pongal cooked with above measurement serves 4 people. The whole preparation time is around 40-45 minutes maximum. As you see, Pongal is a very easy dish and try it out, very tasty too.

Try other Makar Sankranti Sweets:

Til Poli (Maharashtra)

Pinnie (Punjab)

Atta Laddoo (Uttar Pradesh)

Makar Sankranti in India

Happy Makar Sankranti

Makar Sankranti is celebrated with great spirits and harmony every where in India, though it is known with different names in different parts of India. A Festival of HARVEST, Makar Sankranti is the only festival which follows the Solar Calendar. This festival is celebrated on 14th of January every year and is one of the most auspicious days in the lives of Hindus.

Makar Sankranti in Tamil Nadu
Makar Sankranti is known as Pongal in Tamil Nadu. The day is celebrated as a Day of Triumph and the first harvest, (also known as Pongal) is offered to the deity on this day. In Tamil Nadu, a pot filled with cooked rice and adorned with turmeric leaves is considered to be a Symbol of Auspiciousness. Pongal is cooked in each house in Tamil Nadu during this day to offer the deity the first harvest during the Solar Month. Here's a recipe for Pongal.

Til-gul laddoos and flowers to be given to ladies during haldi-kumkum

Makar Sankranti in Maharashtra
Makar Sankranti in Maharashtra is in for a special treat.On this day, til gul laddoos are exchanged and everyone wishes each other, 'Til gul ghyaa and god god bolaa". What this greetings means is 'Accept these til guls and speak sweet words'. During Makar Sankranti Maharashtrians have haldi-kumkum festivity in their house. Flowers and til-gul laddoos are given to married ladies who are invited for the festivity. Some also serve snacks and masala milk on this occasion.  Til Polis are the specialty of Makar Sankranti.  Here's how to cook Til Poli.

Makar Sankranti in Gujarat
In Gujarat, Makar Sankranti is celebrated by a special Kite Flying event. During this period, the skies of Gujarat are adorned with beautiful and colorful kites of various shapes.

Makar Sankranti in Uttar Pradesh
Makar Sankranti in Uttar Pradesh is known as Khichri. People in Uttar Pradesh foolo a ritual of taking dip in holy rivers, which is considered to be auspicious. Atta Laddoo is one sweet that is cooked during this occasion. Click here to learn how to make Atta Laddoos.

Makar Sankranti in Punjab
Makar sankranti In Punjab is known as Lohri. A big bon fire is seen outside every household, and people offer sugarcane, sweets and rice to the bon fire as par to of the ritual. People gather together in groups and spend festive time. Pinnie is one of the sweets that is been cooked during this occasion. Let me show you how to cook Pinnie.

Makar Sankranti in Kerala
Makar Sankranti in Kerala forms an big occasion. Devotees who observe 40 days anusthana (fast) end it on this day in Sabarimala.

Prawns Crispy Recipe

Prawns Crispy

Ingredients for Prawns Crispy Recipe:

Prawns - 1 cup, cleaned and de-veined
Egg - 1
Cornflour - 1 tbsp
Maida (refined flour) - 1/2 tbsp
Sesame seeds (til) - 1 cup
Garlic - 1 tsp, chopped
Ginger - 1 tsp, chopped
Green chili - 1 tsp, chopped
Chaat masala, as required
Oil, for deep frying

Method for Prawns Crispy Recipe:

In a bowl, mix the cleaned prawns with chopped garlic, chopped ginger, chopped green chili, egg, cornflour, maida and chaat masala. Mix well. Marinate the prawns in this mixture for around 20 minutes.

Coat each prawn with sesame seeds. Deep fry in hot oil.

 Serve hot.

Tip: For coating the prawns with sesame seeds, take sesame seeds in a plate, roll each prawns over the seeds and they get coated well. Now for people who don't prefer sesame seeds, can try using bread crumbs. Breadcrumbs is an good substitute for sesame seeds in this recipe. Serve hot with nice dip or sauce.

How to make Fried Noodles?

To make fried noodles all you need to do is cook noodles in enough water. Add 1 tsp oil to prevent sticking. Wash the noodles in cold water and sieve. Dry the noodles for a while. Deep fry them in hot oil. Crsuh. Fried Noodles are ready. You can use them with soups, Noodle Chaat,  American Chopsuey or any recipe which calls for fried noodles.

Noodle Chaat

Ingredients for Noodle Chaat:

Potato - 1 cup, boiled and cubed
Fried Noodles - 1 cup
Green Chatni - 2 tsp
Sweet Chatni - 2 tsp
Onion - 2 tbsp, chopped finely
Tomatoes - 2 tbsp, chopped
Papdi - 5-6
Lemon juice - 1 tsp
Chopped coriander - 2 tbsp
Sev, as required
Salt, as required
Chaat Masala, as required

Method for Noodle Chaat:

For making Fried Noodles visit How to make fried noodles?

In a plate, remove fried noodles. Top them with chopped onions and tomatoes.

Add to them potato cubes, green chutney, sweet chutney, crushed papdi, salt and chat masala. Sprinkle lemon juice over it.  Sprinkle sev and chopped coriander. Serve immediately.

Tips: Now when it says sweet chutney, always remember sweet chutney is a combination of tamarind, jaggery and dates along with some red chili powder. you can check the sweetness as per taste and accordingly take the measurements.  Curd can be used instead of lemon juice. Good alternative for the regular chaat and also a favorite dish among kids.

Chili Garlic Crabs Recipe

Chili Garlic Crabs

Ingredients for Chili Garlic Crabs Recipe:

Crabs - 2, big and live
Garlic - 16 cloves, chopped fine
Tomato Ketchup - 2 tbsp
Red Chili powder - 2 tsp
Chicken Stock - 1 and half cup
Sugar - 1 tsp
Vinegar - 1 tsp
Salt, as required
Egg - 1
Spring onions - 2, chopped fine
Cornstarch - 2 tbsp, mixed in little water
Oil, for frying

Method for Chili Garlic Crabs Recipe:

For preparing Chili Garlic Crabs, heat oil in a deep pan. Deep fry the live crabs for a minute and remove on an absorbent paper. Set aside.

In an other wok, heat oil (you can use same oil though) add chopped garlic and saute. Add the tomato ketchup and red chili paste. Mix well.

Add the chicken stock and salt to it. Later on continue adding cornstarch. Boil till the gravy thickens. Do keep stirring continuously. Add sugar and stir.

Whip the egg in a bowl. Add vinegar and spring onion to it. Slowly pour the beaten egg in the wok. Keep stirring.

Serving Tips: Place the fried crabs each in a separate serving plate. Pour the hot sauce over it. Garnish with some spring onion twigs.  Serve Hot.

Crunchy Bar - A healthy snack cooked with peanut butter and cereals

Ingredients for Crunchy Bar:

Peanut Butter - 1/2 cup
Sugar - 1/2 cup
Honey - 1/2 cup
Cereal - 3 cups (preferably crunchy muesli or oats)
Salted Peanuts - handful

Method for Crunchy Bar:

This recipe comprises simple steps. Bring sugar and honey to boil in a saucepan. Remove from the heat as soon as it starts boiling. Stir in the peanut butter and mix until it blends well.

Pour in cereals and the salted peanuts. Mix thoroughly until well coated. Spread on a butter paper or a buttered plate. Allow the mixture to cool.

Cut them in squares.

Tip: Crunchy Bar could be used as an off-time snack. Good alternative for a chocolate or fat-ladden bars. Healthy food. Perfect for those who love Peanut Butter. Alternatively Chocolate lovers can add chocolate chips instead of cereals for that hmmmmmm taste.

East Indian Bottle Masala

East Indian Bottle Masala forms an important ingredient for most of all East Indian dishes. So if you wish to prepare an East Indian Dish, you need to have Bottle Masala with you for completion. What can happen otherwise is you may not gain the same flavors. How to make East Indian Bottle Masala is little different from our regular garam masala. So try and check on the ingredients again before carrying on with it. Also once prepared you can store the masala for as long as years and hence its better to prepare and store them.


These bottles are usually available at most of the East Indian Stores. If you do walk down the narrow lanes of Bandra or Amboli, where majority of East Indians reside, you can easily grab one bottle here. But its always good to know how to make it, in case you don't get it anywhere, or want to experience the fresh high end masala made by you. Traditionally the masala was pounded in Okhali for hours which gave it that amazing, scented aroma. But now that we don't see and use such okhalis anymore, how about using our electronic okhali (Mixer - Grinder) for that purpose.


So here's how to make authentic East Indian Bottle Masala