HARA BHARA KABAB| HARA BHARA KEBAB RECIPE

Hara bhara kabab is a potato, spinach and green peas patties usually made for starters or tea time snacks. Few months back during India trip my  brother in law was casually telling me that my co-sister is good in making this hara bhara kebabs. Though is a doctor by profession ,she is a very good cook too. I noted the recipe of Hara bhara Kebab from her and i tried it once after coming back home. But that time i had some problem with my camera, somehow couldn’t get the pictures of the kebab on that day. After that i thought of trying but some how, any one ingredient will be missing in my pantry.So finally today i have all ingredients to make this hara bhara kabab and most importantly have mood to make this too,i made today and   i am posting the recipe of how to make hara bhara kebab.

PINEAPPLE RAITA |PINEAPPLE RAITA RECIPE

Pineapple raita is an interesting rata which i happened to taste in a Indian restaurant in Bali, 3 years back. After that i totally forgot about this pineapple raita. Recently , i suddenly remembered this while seeing our trip album and that day to my luck i had fresh pineapple with me at home. So i asked  my friend about this recipe, who makes it at her place. Yes i have good friends around from all different parts of India, so they are always at my help whenever i have any queries.

So let us see how to make Pineapple raita.

INGREDIENTS:

PINEAPPLE(CUBED)	3/4 CUP
YOGURT | CURD	3/4 CUP
RED CHILLI POWDER	1/4 TSP
SUGAR	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
CHAAT MASALA	2 PINCHES
SALT	TO TASTE

METHOD:

• Hung the curd for 10 minutes to take out the extra water. this step is truly optional. I just kept the curd on a big filter.
• 
• Take the yogurt in a wide bowl.

• Add salt, sugar, red chilli powder,jeera powder and chaat masala.

• Mix well.

• Add the pineapple cubes and mix well. Serve chilled with any spicy biryani or you can have this as it is.

• Serve chilled with any spicy biryani or you can have this as it is.

       NOTE:

1. Hanging the curd will give a creamy raita.
2. The amount of spices can be altered according to your taste.

 

 

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CHOCOLATE BISCOTTI RECIPE |EGGLESS BISCOTTI RECIPE

Biscotti , is more like our Tea rusk , which are baked twice. Very recently i got a mail from a reader who is a teenage girl almost of Varsha’s age , requesting me to post some chocolate recipes as she is a big fan of chocolates. She tried few baking recipes from here too. Recently when we went out, in a cookie shop i saw chocolate biscotti but they were not eggless. So i wanted to try this at home  and it turned out perfect and tasted so well. I adapted the recipe from here.  so let me share the recipe of chocolate biscotti – without eggs and without butter too.

Actually the original recipe is Double chocolate Biscotti, since i didn’t have choco chips in hand i added almonds instead of chocolate chips
INGREDIENTS: [10 BISCOTTI]

ALL PURPOSE FLOUR	1 CUP
COCOA POWDER	1/4 CUP
BAKING POWDER	3/4 TSP
BAKING SODA	1/4 TSP
VANILLA ESSENCE	1/2 TSP
SUGAR	1/4 CUP
ALMONDS	1/4 CUP
OIL	1/4 CUP
WATER	4-5 TBLSP

METHOD:

• Sift the flour, cocoa powder,baking powder and baking soda.
• In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.

• In a bowl, add water, vanilla essence, sugar and oil.
• Mix well till the sugar dissolves. If u want u can powder the sugar and add.
• When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.

• Knead this into a dough.
• Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log.
• Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes.
• After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.

• Slice it diagonally for long biscotti or across for short one using a sharp knife.
• Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.

• Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.

• the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti.
• this can be stored in a air tight container for few weeks.

Note:

1. If you feel the dough dry and not coming to make a whole mass while kneading, sprinkle 1-2 tsp of water.
2. Never chop the biscotti loaf when it is hot.
3. Use sharp knife to cut the loaf.
4. You can add any nuts of your choice and add orange zest too and replace water with orange juice also.
5. While cutting the biscotti loaf it may crumble too. do it slowly and carefully.

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CHILLI PANEER DRY RECIPE| PANEER RECIPES

Chilli paneer is a  mouth-watering paneer delicacy which generally consumed as such ,as a starter. Generally indo- chinese  dishes are liked by all of us at home. Varsha used order Chilli paneer even for roti also when we go out for restaurants. She always insist me to make Chilli paneer at home but i somehow never avoid deep frying panner but then i thought once in a while making it is ok, and proceeded to make Chilli paneer (Dry) at home. It turned out pretty well and i never know Chilli paneer can be made very easy.

INGREDIENTS: SERVES 3-4

PANEER CUBES	2 CUPS
CORN FLOUR	2 TBLSP
ALL PURPOSE FLOUR | MAIDA	2 TBLSP
RED CHILLI POWDER	1/2 TSP +1 TSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING + 1 TBLSP
ONION	1
GARLIC	4-5 CLOVES
GINGER	A SMALL PIECE
PEPPER POWDER	1/2 TSP
SOYA SAUCE	1 TBLSP
CAPSICUM	1/2
SPRING ONION	FEW (FOR GARNISHING)

METHOD:

• In a wide bowl add the corn  flour, maida, salt , baking soda and 1/2 tsp of red chilli powder.
• Mix well into a thick batter.(not too thick and not too thin) like idli batter.
• Add the paneer cubes to this. I get the cubed paneer here. i didn’t thaw it. just added after taking out from freezer.

• Keep this aside for 10 minutes.
• Heat oil in a pan for deep frying. When the oil is hot add the paneer cubes. Do not over load the pan. Let it not stick together.
• When it becomes golden brown  take out and drain it in the kitchen towel.

• Repeat this for the rest of the paneer.
• Chop the onion, garlic and ginger very finely.
• Cube the capsicum
• In a pan, add oil and add the chopped garlic, ginger and onions one by one.
• When the onion turns brown, add the red chilli powder and pepper powder and little salt.
• Add soya sauce to this.

• Add the cubed capsicum to this and saute for few minutes.
• Now add the deep fried paneer.

• Mix well and serve hot.
• Garnish with spring onion.

I will post the recipe of Chilli paneer gravy  version soon which is little few steps extra from the chilli paneer dry recipe.

Note:

1. While deep frying the paneer, ensure that it is not over loaded, else it may be join together and will become soggy.
2. always the oil should be hot.
3. If you want you can add 1/4 tsp of pepper powder and ginger garlic paste to the batter before frying the paneer.

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PAANAGAM | PANAKAM | SRI RAMA NAVAMI RECIPES

Panakam | pakagam is normally prepared during Sri rama navami along with Neer Mor and Vadaparuppu . During my child hood days i never drink panagam as my mom will forcefully tell me drink . But some how after marriage , few years later i started liking  panakam. Apart from making panakam for rama navami my we make this during the time we make lakshmi pooja at home and on the days when we read Sundara kanda Parayanam. During the days when were in Chennai, me and my mil will visit to the west mamabalam ayodaya mandapam and relish the neer mor, panagam and vada paruppu they give there as prasadams.

INGREDIENTS:

JAGGERY(POWDERED)	1/2 CUP
WATER	3 CUPS
DRY GINGER POWDER(SUKKU)	1/8 TSP
CARDAMOM POWDER	A PINCH
LEMON JUICE	1 TBLSP

METHOD:

• Soak the jaggery in water for 15 minutes.
• Filter the jaggery to take out the impurities.
• add dry ginger powder,cardamom powder and lemon juice.
• Mix well. Panakam is ready for neivedhyam.

Note:

• apart from making this for rama navami, this is a best summer cooler.
• Panakam is very healthy too and best when serve chilled.
• Edible camphor(pachakalpuram) can be used.

 

 

 

 

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TOMATO BIRYANI | TOMATO BIRYANI RECIPE

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we don’t get Mint leaves , so whenever we demand aunty to make , aunty will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my mom’s place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani – Jamuna aunty’s version.

VENDAYAKEERAI SAMBAR| METHI LEAVES SAMBAR

Vendayakeerai | Methi leaves , i generally add in pulaos and theplas, but for the first time i  made sambar with vendayakeerai. It turned pretty well, and i personally loved it very much. In my in laws place though they used to make it regular , i somehow like the keerai kootu without tamarind. When i saw a bunch of fresh Methi leaves in the market i grabbed bunches and made many dishes with methi including the Methi pulao and Methi thepla. So today let me share the recipe of how to make Vendayakeerai Sambar. This is a no onion no garlic recipe.

INGREDIENTS: {SERVES 3}

METHI LEAVES | VENGAYA KEERAI	1 CUP(loosely packed)
SAMBAR POWDER	2 TSP
TOMATO	1 (SMALL)
TURMERIC POWDER	1/4 TSP
TAMARIND EXTRACT	1CUP
SALT	AS NEEDED
TOOR DAL	1/2 CUP
MUSTARD SEEDS	1/4 TSP
RED CHILLI	1
ASAFOETIDA	A PINCH
OIL	1 TSP

METHOD:

• Pressure Cook the toor dal with enough water and little turmeric powder.
• Heat a pan, add the mustard seeds and red chilli.
• Chop the tomatoes finely and add to this and saute it for a while.
• Wash and chop the methi leaves and addsaute for a minute.

• Add the tamarind water( soak a small gooseberry size of tamarind in hot water and take extract)
• When it starts boiling add sambar powder, turmeric powder, asafoetida and salt.
• Let this boil in a low flame for 5-7 minutes.
• when the raw smell of the sambar powder goes off add the cooked toor dal and mix well.

• Let it boil and add water to get the right consistency.
• Serve hot with rice and any curry of your choice.

Note:

1. Adding tomato enhances the flavor and do not skip this.
2. Do not chop the methi leaves before hand , else it will give a bitter taste.
3. If you get the Tiny small methi leaves in your place just wash it nicely and cut down the root part and add it to the sambar in the last and cover it with a lid. It will cook in that heat. No need to cut too. My mom makes like this.

 

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AVAL PAYASAM RECIPE | POHA PAYASAM|TAMIL NEW YEAR RECIPES

Generally aval payasam is made for Gokulashtami |Krishnajayanthi, but few days back i made for Ugadi and wanted to share the recipe of aval payasam for Tamil New year . Wishing all my readers a very Happy Tamil New Year - இனிய புத்தாண்டு நல்வாழ்த்துக்கள். To View all the Tamil new year recipes click HERE.

AVAL (POHA)	1/4 CUP
MILK	3 CUPS
CONDENSED MILK*	1/4 CUP
GHEE	1/2 TBLSP
CASHEWNUTS	2 TSP
CARDAMOM POWDER	A PINCH

*If adding condensed milk don’t add sugar. Else add4-5 tblsp of sugar.

Method:

• Add ghee in a pan and add in the broken cashews, when it turns brown take it out and keep aside.
• In the same pan add poha and fry for few minutes tillit turns slightly brown.

• Switch off the flame and let it cool. Pulse it once in a mixer (do not over do).
• Add it to the pan and add milk. Let it boil for 15 minutes in a medium low flame and add the condensed milk to it at the beginning stage.

• Let the milk reduces to 2 cups.
• Switch off the flame and add the roasted cashews.

• Serve hot or serve chilled.
• If adding sugar instead of condensed milk add in the last.

 

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