Masala rice recipe, Easy lunch box recipes

Masala rice | Vegetable pulao, is a simple and easy lunch box recipe. I made this for Sunday lunch and shared in Jeyashri's kitchen Instagram and mentioned that i will share the recipe of masala rice. Yesterday i made the masala rice  and made a video of it too. This is nothing but a simple Vegetable pulao recipe, with the addition of more Indian spices. It's very handy and a quick recipe and an easy one pot meal recipe. I have just given my style of making this and you can make your own variations to suit your taste buds.
Check out my

• Beetroot pulao
• Palak pulao

Keerai Vepudu recipe | Spinach stir fry

Keerai Vepudu | Keerai poriyal | Keerai thuvattal, is a dry curry made with spinach. Vepudu is basically Andhra style curry. I learnt this keerai vepudu from Chef. Venkatesh bhat's show few months back. I have tried this few times at home and recently made this during last weekend and shared in Jeyashri's kitchen Instagram too. I generally make keerai kootu and poriyal is a rare thing i make using round spinach. Generally keerai poriyal will be made using Murunga keerai | drumstick leaves. Both my kids will never fuss for keerai kootu and in fact they love to have spinach. But they won't prefer keerai in the form of poriyal. This keerai vepudu, they liked it, but since i made Sambar sadam along with that, they skipped eating the vepudu this time.

Margherita Pizza recipe, Pizza Margherita

Pizza Margherita | Margherita pizza is a classic cheesy pizza uses mainly cheese and tomatoes for topping. Generally we add veggies like capsicum ,sweet corn, baby corn, olives for pizza topping. I have posted Tandoori paneer pizza (with video)too which is again a classic pizza with Paneer toppings. This morning i planned to make pizza for kids when they are back from school. I asked them about the topping options and Varsha suggested Margherita pizza and Varun too agreed to that. Approval form both the kids for a dish is a bliss. Moms with 2 kids will vouch for this. Treat your family with this easy Margarita pizza recipe this weekend.

Sweet corn masala recipe, side dish for chapathi

Sweet corn masala, an onion tomato based gravy pairs well with roti and pulaos. I have tried a sweet corn masala gravy once for Aval vikatan supplement. This method is almost similar to my Paneer butter masala recipe. Yesterday i saw a pack of sweet corn lying in my refrigerator,generally i pressure cook that with salt and have it as is. But suddenly i thought i will make a masala gravy with that, to pair with roti. It turned out well and it was creamy and yum.

My kids who are fond of Sweet corn, loved this sweet corn masala. I made some kulchas for the kids and we both had with rotis.

Sweet corn masala recipe

  Preparation Time : 15 mins | Cooking Time : 10 Mins |Serves: 4

   Sweet corn kernels  1 cup
   Onion   3
   Tomato  2
   Capsicum  3 tblsp
   Garlic  5-6 cloves
   Yogurt   1 tblsp
   Oil  3 tblsp
   Red chili powder  1 tsp
   Cumin powder  1/2 tsp
   Coriander powder  1/2 tsp
   Garam masala   1 tsp
   Kasoori methi  2 pinches
   Cashew nuts  7-9
   Milk  1/3 cup
   Salt  as needed  
Method:

• If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one.
• Chop one onion into small cubes and the capsicum also into small cubes.
• Chop another onion finely.
• The remaining one onion chop roughly as we will grind this onion.
• Chop the tomato into two and grind this in a mixie.
• Soak the cashew nuts in warm water for 10 minutes. 
• Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.
• In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
• Saute this by adding little salt to this. 
• Let the capsicum be crunchy and ensure it should not become soft.
• Keep this aside.
• In the same pan add little oil and add the roughly chopped onions and the garlic.
• Cook this till it turns slightly golden brown colour.
• Keep this aside.
• Cool completely and grind into a fine paste. Add little water while grinding.
• In a pan add 1 tblsp of oil and add the finely chopped onions.
• Cook till it becomes translucent.
• Add the onion paste to this. Cook for a minute.
• Add the ground tomato puree to this.
• Add the red chili powder, cumin powder, coriander powder, salt and garam masala.
• Add the yogurt to this. 
• Cook this in a medium low flame for 10 minutes, till the raw smell disappears.
• The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
• Add the sweet corn now, and add 1/2 cup of water.
• Let this cook for 10 minutes.
• Add the cashew milk mixture now and simmer the flame.
• Add the sauted capsicum and onions.
• Crush the kasoori methi and add to this gravy.
• Mix well.
• Switch off the flame.
• Sweet corn masala is ready to serve.
• Serve with chapati, pulao, naan or even plain basmati rice too.

   
     
     

Method with step wise pictures:

• If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one.
• Chop one onion into small cubes and the capsicum also into small cubes.
• Chop another onion finely.
• The remaining one onion chop roughly as we will grind this onion.
• Chop the tomato into two and grind this in a mixie.

• Soak the cashew nuts in warm water for 10 minutes. 
• Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.

• In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
• Saute this by adding little salt to this. 
• Let the capsicum be crunchy and ensure it should not become soft.
• Keep this aside.

• In the same pan add 1 tblsp oil and add the roughly chopped onions and the garlic.
• Cook this till it turns slightly golden brown colour.
• Keep this aside.
• Cool completely and grind into a fine paste. Add little water while grinding.

• In a pan add 1 tblsp of oil and add the finely chopped onions.

• Cook till it becomes translucent.
• Add the onion paste to this. Cook for a minute.

• Add the ground tomato puree to this.
• Add the red chili powder, cumin powder, coriander powder, salt and garam masala.

• Add the yogurt to this. 
• Cook this in a medium low flame for 10 minutes, till the raw smell disappears.

• The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
• Add the sweet corn now, and add 1/2 cup of water.

• Let this cook for 10 minutes.
• Add the cashew milk mixture now and simmer the flame.
• Add the sauted capsicum and onions.

• Crush the kasoori methi and add to this gravy.
• Mix well.

• Switch off the flame.
• Sweet corn masala is ready to serve.
• Serve with chapati, pulao, naan or even plain basmati rice too.

Notes:

1. You can add one green chili while adding the ground onion paste.
2. Few paneer cubes can be added too.
3. Instead of cashew milk paste, you can add fresh cream in the last too.
4. This  creamy Sweet corn masala is a perfect one for potluck parties too.

         

Tomato gotsu recipe| Thakkali kichidi |side dish for idli dosa

Thakkali kichidi | tomato gotsu, a simple side dish for idli| dosa, recipe with video. I recently heard about this recipe of Thakkali kichidi from my friend, during our morning walk. She was telling that her daughter loves this a lot and she make s this very often. I wanted to try this at home and made this today and served with dosa. It was tasty and quite different from our usual chutneys. She calls it as thakkali kichidi, you can name it as tomato gotsu, or tomato chutney.. Give your own name, but trust me, the gravy tasted so yummy with dosa. I am sure it will be tasty with idli, pongal and even chapathi poori too.
Later i had some left over gotsu with curd rice and it tasted very well. A simple side dish using tomato, goes well with everything. Try this simple recipe at home and let me know how it turns out.
Check out the complete collection of Side dish for idli |dosa from jeyashri's kitchen

Ajwain paratha | Easy paratha recipes

Ajwain paratha, is made with whole wheat flour and ajwain | omam in Tamil |carom seeds. It is a very simple North Indian paratha, can be made for breakfast or lunch or even dinner too. A perfect one to pack for Lunch box too. Last week, while i was busy with Diwali preparations, saw this ajwain paratha in Veggie wok's Instagram story. It was super tempting and i decided to make this soon. Finally today before making this ajwain paratha, cleared my silly doubts with anamika and made the parathas. Me being a huge fan of parathas, loved it and the ajwain flavor complimented the paratha well. Check out my

• Aloo paratha
• Pumpkin paratha

Ajwain paratha

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Makes: 5

     Whole wheat flour| atta  1 cup
     Salt as needed
     Oil  few drops
     Ajwain  1 and 1/2 tsp
     Red chili powder  1 and 1/2 tsp
     Ghee or Butter   as needed (to make parathas)
Method:

• In a wide bowl add the wheat flour and little salt. 
• Add water little by little and make a soft dough.
• Divide this into equal big lemon sized balls.
• In a bowl mix the red chili powder with 2 pinches of salt and mix well.
• Take one dough ball and dust it with dry flour.
• Spread this into a roti.
• Add few drops of ghee on this and spread it.
• Sprinkle red chili powder and spread it on the rolled roti.
• Sprinkle some ajwain on this and press it gently with your fingers.
• Fold this into a semi cirlce and then bring both the edges together.
• If you want to make it as a square paratha follow my masala square paratha recipe.
• Dust this with atta and roll it into a triangle roti. 
• Heat a pan and cook the rotis on both sides and drizzle with ghee or a dollop of butter.
• Cook till you see nice golden brown spots on both sides.
• Repeat this for the rest of the dough.
• Serve with plain yogurt or some pickle.
• You can have this ajwain paratha with tea /coffee too.

     
     

Method with step wise preparations:

• In a wide bowl add the wheat flour and little salt. 
• Add water little by little and make a soft dough.

• Divide this into equal big lemon sized balls.

• In a bowl mix the red chili powder with 2 pinches of salt and mix well.
• Take one dough ball and dust it with dry flour.
• Spread this into a roti.
• Add few drops of ghee on this and spread it.

• Sprinkle red chili powder and spread it on the rolled roti.
• Sprinkle some ajwain on this and press it gently with your fingers.

• Fold this into a semi cirlce and then bring both the edges together.
• If you want to make it as a square paratha follow my masala square paratha recipe.

• Dust this with atta and roll it into a triangle roti. 

• Heat a pan and cook the rotis on both sides and drizzle with ghee or a dollop of butter.
• Cook till you see nice golden brown spots on both sides.

• Repeat this for the rest of the dough.
• Serve with plain yogurt or some pickle.
• You can have this ajwain paratha with tea /coffee too.

Notes:

1. You can make this in any preferable shape of your choice.
2. To make it very simple, knead ajwain and red chili powder to the dough and make the parathas.
3. The parathas tasted very nice with plain yogurt. 

      

Gajar kalakand, Carrot kalakand recipe | Easy Diwali sweets

Gajar kalakand | carrot kalakand, is a quick and easy sweet made with paneer, condensed milk, milk powder and carrot. I have posted kalakand recipe from the scratch. Also i have posted chocolate Kalakand recipe using store bought paneer. This Gajar kalakand i planned to post during Janmashtami itself, but couldn't post. Finally this easy kalakand recipe i made yesterday for deepavali. If you are running out of time, in the last minute and want to try out any sweet, do try this Gajar kalakand recipe. Check out my carrot burfi recipe too.Check Full collection of diwali collection from jeyashri's kitchen.

Masala murukku recipe, Easy murukku recipes

Masala murukku | Poondu murukku, the idea i got after the Popular Grand sweets in chennai. I saw the packet of Grand sweets Garlic masala thattai and saw the ingredients in that. First i thought i will make this as mini thattais, just like the Krishna sweets one. Since i have posted thattai and milagu thattai recipe, thought i will post this as murukku. It turned out very crispy and flavourful. In fact, the murukku turned out more flavorful the next day. Try this easy masala murukku recipe for this diwali.

Badam Puri recipe | Diwali sweet recipes

Badam Puri | Badam poori recipe is a authentic Karnataka style sweet, made using maida, sugar and almonds as main ingredients. I have tasted this badam puri last year, when my friend sent to me.Last year itself i was thinking to try this out but it was last minute and couldn't post. Finally last week i met her, and asked her for the recipe. She  called me up yesterday after talking to her mom and gave me the detailed recipe. The sweet turned out so well and we all loved it.Thank you so much Nanda, for the detailed recipe. It was so crisp and juicy inside. The grated dry coconut and the flavour of saffron and cardamom complimented the badam puri.

Gavvalu recipe , Diwali recipes| Sweet version

Gavvalu| kulkuls| Sweet shells| Seedakaai| Kalkals, is a Andhra style sweet, made with maida and sugar as main ingredients. Generally sweet version of Gavvalu is more popular but they make Karam gavvalus too. Traditionally they use a wooden Gavvalu maker but if not available you can use fork or new comb too. I got this recipe and the gavvalu maker from my friend Anuradha, who also shared with me some sweet gavvalu she made. I wanted to post this recipe for last year diwali itself, but finally posting for Diwali 2017. I have tried both sweet gavvalu and Karam gavvalu too.
The same one Goans also make for Christmas and call this as Kulkuls. Check out my full collection of Diwali recipes.
Karam Gavvalu recipe will be coming soon.

Gavvalu recipe(Sweet version)

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2

    Maida | all purpose flour 1/2 cup
    Sooji | rava  1 tblsp
    Hot oil 2 tsp
    Melted ghee  1 tsp
    Sugar *  1/3 cup
    Salt  a pinch
    Baking soda a pinch
    Water  to knead the dough
    Oil   for deep frying
* I used raw sugar, you can use jaggery or white sugar too. 
Method:

• In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
• Mix it well.
• Add water little by little to make it into a dough.
• Let this be like a chapathi dough and not too hard.
• If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
• Make the dough into small balls, like how we make for vella seedai.
• Roll this over the gavvalu maker and make the shells.
• Alternatively, you can use a big fork or a big new comb.
• Grease the comb before you start making.
• Make this for the rest of the dough.
• Heat oil and once it is hot, keep the flame low.
• Gently drop the shells into the oil.
• Fry this in low flame till it becomes golden brown and crisp. 
• Take out from oil and drain excess oil in a kitchen towel.
• Let's make the sugar syrup.
• Add sugar in a saucepan and add 2 tblsp of water.
• Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
• When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
• Switch off the flame.
• Add the fried gavvalus into the sugar syrup and mix it up nicely.
• Take it out from the syrup and allow this to cool completely by spreading it into a plate.
• Once done, separate them and store this in an airtight container. 
• Sweet gavvalus are ready. 

Picture of gavvalu maker

                                 Video of How to make Gavvalu

     
     

Method with step wise pictures:

• In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
• Mix it well.
• Add water little by little to make it into a dough.
• Let this be like a chapathi dough and not too hard.

• If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
• Make the dough into small balls, like how we make for vella seedai.
• Roll this over the gavvalu maker and make the shells.

• Alternatively, you can use a big fork or a big new comb.

• Grease the comb before you start making.

• Make this for the rest of the dough.
• Heat oil and once it is hot, keep the flame low.
• Gently drop the shells into the oil.

• Fry this in low flame till it becomes golden brown and crisp. 
• Take out from oil and drain excess oil in a kitchen towel.

• Let's make the sugar syrup.
• Add sugar in a saucepan and add 2 tblsp of water.

• Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
• When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
• Switch off the flame.
• Add the fried gavvalus into the sugar syrup and mix it up nicely.

• Take it out from the syrup and allow this to cool completely by spreading it into a plate.
• Once done, separate them and store this in an airtight container. 

• Sweet gavvalus are ready. 

Notes:

1. If using jaggery, boil the syrup until you get a soft ball consistency. 
2. When you put few drops of jaggery syrup into the water and gather it, it should form a soft ball.
3. If you want, you can add a pinch of cardamom powder to the syrup to enhance the flavour.
4. Always fry them in a low flame. Else it will not come out crisp.
5. You can try this with wheat flour too, but make a thick dough and cook for a long time in low flame.
6. This sweet gavvalus stay crisp for more than 15 days.