Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

April 13, 2014

Cauliflower Dry Curry | Cauliflower Poriyal


Cauliflower Poriyal

I really can't believe that it has been 4 years I started the blog. Last month I had celebrated the blog birthday. I'm happy that I was able to keep the blog going on midst of all the things going on in my life. Coming to the recipe normally we make dry curry when have our regular meals. Cauliflower has been one of our favorite vegetable. I make the cauliflower masala or the dry curry. Kids prefer the dry version and enjoy it with sambar rice or rasam rice.

Cauliflower dry curry is a simple and comfort dish which makes our regular lunch interesting. I love to make this dry curry not only because of the taste also because it is easy to chop this vegetable. I normally cook the vegetable with little salt before adding to the masala. This helps in faster cooking. You can also add garam masala to the curry if you like the flavor. This will give enhance the taste. Do try to make this dry curry and let me know how it tasted !!



Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Cauliflower - 1 no
Onion - 1 no
Ginger Garlic paste - 1/2 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Mustard - 1 tsp
Cumin Seeds - 1/2 tsp
Oil - 1 tbsp
Salt - as per taste

Preparation
  • Wash and cut the cauliflower into medium size florets.
  • Add florets to a vessel and add water enough to immerse the florets add little salt. Cook for five minutes and drain the florets from water and keep aside.
  • Chop the onion lengthwise.
Method
  • Heat oil in a kadai/wok.
  • Add the mustard and allow it to splutter and then add the cumin seeds.
  • Add the chopped onions and saute for a few minutes.
  • Add the ginger garlic paste and saute in low flame
  • Next add the chilly powder, turmeric powder in low flame. Do not allow the powders to get burnt.
  • Next add the half cooked florets and little salt. Mix well until the powders are coated onto the cauliflower.
  • In medium flame cook the cauliflower until it is fully cooked.
  • When it is fully cooked, increase the heat and cook in high flame to make it dry.
  • Serve hot as side dish with rice.
Notes
  • Do not allow the chilly and turmeric powders to get burnt. Reduce the flame before adding the powders.
  • Adjust the chilly powder according to your desired spice level.
  • Increasing the heat in the end to make the stir fry dry.

March 10, 2014

From My Home Kitchen turns 4 !! - Chocolate Cake with Chocolate Frosting


From My Home Kitchen turns 4 today !! Such a good feeling to have managed to run the blog for 4 years. I have enjoyed every moment and I have so many good memories of the blog. I have learnt so many new recipes, developed an interest in food photography and the list goes on. As I have mentioned in my earlier posts I still have the same excitement that I had when I posted my first post. Life has become very hectic nowadays with a new job I'm finding it difficult to update the blog regularly. I try my best to keep the blog running. I should definitely talk about the number of friends I have got through the virtual blog world. I feel proud to be part of the food blog community and glad to have so many talented bloggers as my buddies. I want to thank each one of you who have supported me in this journey. Especially my loved ones who stand by me in all my ventures.

All regular readers would know that my blog was started on MK's birthday so it's dual celebration. I made a yummy chocolate cake with chocolate frosting and used store bought coconut pecan frosting for the filling. The cake came out so good. My family enjoyed the cake so much. It was super moist, rich and chocolaty. You can use frosting of your choice and decorate the cake according to your wish. . I wanted to make the German Chocolate Cake but ran out of time and settled with the one bowl chocolate cake. The cake tastes even better the second day. A must try cake !!



Ingredients for the Cake

All-purpose flour - 1 3/4 cup
Sugar - 2 cups
Cocoa powder - 3/4 cup
Baking powder - 1 1/2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Eggs - 2 no
Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 2 tsp
Water - 1 cup
Coffee Powder - 1 tsp
Coconut pecan frosting - 1 tin

Preparation
  • Preheat oven to 350°F.
  • Grease and flour two 9-inch round baking pans.
  • Boil the 1 cup water and add coffee powder.
Method for Cake
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add eggs, milk, oil and vanilla beat on medium speed for 2 minutes.
  • Stir in boiling coffee water. The batter will be thin.
  • Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool for about 10 minutes and then remove from pans to wire racks.
  • Cool completely.
Ingredients for Chocolate Frosting

Butter - 1 stick
Cocoa powder - 2/3 cup
Icing sugar - 3 cups
Milk - 1/3 cup
Vanilla extract - 1 tsp

Method for Chocolate Frosting
  • Melt butter and cool it.
  • Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla extract.
  • Makes bout 2 cups of chocolate frosting.
Method for Assembling the Cake
  • Place the first cake layer on a cake plate (flat side up) and slowly spread half of the coconut pecan frosting with a knife on the top surface.
  • Place the 2nd layer (flat side up) on top of it and spread the chocolate frosting on all sides and smooth the surface.
  • Spread the remaining coconut pecan frosting on the top of the second layer.
  • Decorate according to your wish.
My Notes
  • I used store bought coconut pecan frosting as a filling.
  • I used the chocolate frosting for decorating the cake.
  • Refrigerate remaining cake. It tastes even better the 2nd day.


February 27, 2014

Brown Rice Dosa | Healthy Indian Breakfast/Dinner

Brown Rice Dosa

I always look for healthy options when I plan my family menu. I reduce the oil as much as possible and try to use healthier choices. Brown Rice Dosa was one such healthy choice I made. I grind the normal Idly/Dosa batter for the kids and MK and I use the brown rice batter for making dosa. Initially I started to grind it only for me and when MK accidentally tasted it he started to like it and always has his dosa with this batter. The dosa made from this batter is really tasty I should say. I tried to make Idlies with the batter but they turned out to be hard and did not rise so I make only dosa with this batter.

Brown Rice Dosa is definitely a keeper recipe for breakfast or dinner. I grind this batter along with the regular dosa batter and store it in the refrigerator for more than a week. the dosa is so tasty and goes well with any chutney, sambar or even your Idly milagai podi. I normally serve it with spicy chutney and everyone likes it so much. I buy organic short grain brown rice from Costco. You can try any variety of brown rice. You need to soak the rice a bit longer as brown rice is more harder. Do try this healthy breakfast and let me know how you liked it.

Healthy Indian Breakfast

Ingredients

Brown Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1 tsp

Soaking Time
  • Brown Rice - 10 - 12 hours or overnight
  • Fenugreek Seeds - 6 - 8 hours
  • Urad Dal - 1 - 1 1/2 hours
Grinding Time
  • Brown Rice - 20 - 25 minutes
  • Urad Dal, Fenugreek Seeds - 20 - 25 minutes
Fermenting Time: 8 - 15 hours (depends on the climatic conditions)

Preparation
  • Wash Brown Rice until water runs clear and soak together for about 10 - 12 hours or overnight.
  • Wash and soak the fenugreek seeds for about 6 - 8 hours.
  • Wash the Urad Dal until water runs clear and soak for about 1 - 1 1/2 hours.
  • Wash and clean the stone grinder.
  • Wash and keep a container large enough to collect the batter and mix.
Method for Brown Rice Dosa Batter
  • To the clean stone grinder add the fenugreek seeds and handful of urad dal and grind with little water for about 3 - 4 minutes. The fenugreek seeds are slightly harder than the urad dal so doing this helps grinding the seeds well.
  • Next add the remaining soaked urad dal and grind by adding water at regular intervals. Need to add water enough to keep the batter soft. This is important.
  • Grind the batter until it is smooth. This takes about 20 - 25 minutes depending on your grinder.
  • Collect the ground batter to the large container and keep aside.
  • To the grinder next add the soaked brown rice.No need to clean the grinder.
  • Grind the rice for about 20 - 25 minutes depending on your grinder. It need not be very smooth like the urad dal batter.
  • Transfer the ground rice batter into the same container with the ground urad dal.
  • Add required salt and mix with bare hands until everything is mixed well.
  • The batter should be only 3/4 th in vessel if it is more then keep it 2 vessels.
  • Close the container and allow it to ferment in a warm place for about 8 - 15 hours. Do not use a airtight container.
  • When it is fermented the batter will have slightly risen and will be porous.
  • Mix well with a laddle and store it in an air tight container in a refrigerator.
  • You can start using the batter for Dosa as and when needed.
Method for making Brown Rice Dosa
  • Remove the batter from refrigerator and place at room temperature for about 10 minutes.
  • Heat the dosa pan/kallu in medium high flame add few drops of oil and spread it over the kallu with a half onion or kitchen tissue.
  • When a drop of water sprinkled over the dosa kallu sizzles it is heated enough.
  • Pour about 1 big laddle of batter in the center of the dosa kallu.
  • Quickly spread the batter in concentric circles depending on how thin you want the dosa.
  • Drizzle gingely oil around the dosa and allow it to cook for about a minute or so until the bottom side becomes golden brown.
  • Using a flat spatule turn over the dosa and allow it cook the other side.
  • Turn the heat to medium low.
  • Remove the dosa from the pan and sprinkle water to reduce the heat.
  • Add few drops of oil and spread it over the kallu before making the next dosa.
  • Serve hot with Chutney/Sambar.
Notes
  • Normally if I try make Idly with batter it turns out be slightly hard so I use this only for dosa.
  • Quality of urad dal plays an important role to get perfect dosa so buy a recognized brand.
  • You can also use you mixer for grinding the batter but to my knowledge you do not get the same results.
  • In the US due to climatic conditions it takes a longer time for the batter to ferment than in India. Normally I place the batter inside the conventional oven with the lights on or on the stove top with the surface lights on which helps to give the warm environment.
  • Make sure to use a large vessel as the batter will rise else you will end up cleaning your counter or oven.
  • The batter can be stored in refrigerator for about 8 - 10 days in the US and 4 - 7 days in India.
  • Using cast iron kallu is the best option than non stick pans for making dosa.
  • Do not over heat the dosa kallu sprinkle water and spread oil after every dosa else it will be difficult to remove the dosa.

February 20, 2014

Bitter Gourd Roast | Karela Roast | Pavakkai Varuval | Easy Vegetarian Side dish

Pavakkai Fry

Days are as usual kids are busy at school and I'm busy with work. On the cooking front we are staying below average. We did not make anything new and stuck to the normal stuff. Coming to recipe I don't know how many people like bitter gourd. I don't love it but like it a lot. If cooked in the proper way you will love it too. It is also important to buy good quality and less bitter ones. The dark green bitter gourds are very bitter. So look out for light green and firm ones. I do not prefer the deep fried version due to health reasons. But this one is very close in taste.

Bitter Gourd roast is one of my favorite side dish. We had it with puli kuzhambu and the combination is too good. It also goes well with bland sambar or even rasam. You have to be careful while adding powders and care not to burn them. Also to get that blackened effect increase the heat to high and saute continuously. It enhances the taste and removes the bitter taste. I prefer to cook small quantities as it will take time to slowly cook the vegetable.If you are big fan of bitter gourd or if you are the opposite you got to try this recipe. Either you will love it more or start liking it.

Bitter Gourd Fry

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Bitter Gourd - 4 - 5 no
Onion - 1 no
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Mustard - 1 tsp
Oil - 1 tbsp
Salt - as per taste

Preparation
  • Wash and slice the bitter gourd into thin circles.
  • Chop the onion lengthwise.
Method
  • Heat oil in a kadai/wok.
  • Add the mustard and allow it to splutter.
  • Add the chopped onions and saute for a few minuites.
  • Next add the chilly powder, turmeric powder in low flame. Do not allow the powders to get burnt.
  • Next add the sliced bitter gourd and salt. Mix well until the powders are coated onto the bitter gourd.
  • In medium flame cook the bitter gourd until it is fully cooked.
  • When it is fully cooked, increase the heat and cook in high flame to get that blackened effect.
  • Serve hot as side dish with rice.
Notes
  • Do not allow the chilly and turmeric powders to get burnt. Reduce the flame before adding the powders.
  • Adjust the chilly powder according to your desired spice level.
  • Increasing the heat in the end gives that blackened effect. Skip step if you do not want it.

February 9, 2014

Beetroot Stir fry | Beetroot Poriyal| Beetroot Thoran


Last week was a busy week with so many celebrations at school. They celebrated Catholic week at school and the kids had to dress up each day. Though it took so much time to plan everything, the happiness in the face of a kid makes you forget all the pain. Next week is going to be equally busy due to Valentine's Day. I have offered to help at school and I'm super excited about it. It is very cute to watch the kids dressed in red and exchange gifts. I have become so lazy to click pictures nowadays. I make new dishes but lack of sunlight takes away the whole mood of taking pictures. So this Beetroot Stir Fry is from the draft. I love this stir fry so much and it is definitely a keeper.

Beetroot always gets mixed votes. Some people like it and some prefer not to have it. I was not a big fan of this vegetable until I saw this recipe in a Tamil magazine. It is the same way like the normal stir fries but the addition of channa dal and lots of curry leaves takes it to a new level. Everyone at my place like it when I make it this way. The addition of coconut always enhances the taste. But if you are health conscious and do not prefer to add it you can always omit it. You can also coarsely grind some roasted gram and add it to get that crunchy texture. Do give it a try and let me know how you liked it.



Preparation Time - 10 minutes

Cooking Time - 8 - 10 minutes

Serves 4

Ingredients

Beetroot - 3 - 4 no (medium size)
Onion - 1 no medium size
Mustard - 1 tsp
Channa Dal/Kadala Paruppu - 1 1/2 tbsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coconut pieces - 4 - 5 (medium size pieces)
Curry Leaves - 2 sprigs
Oil - 2 tsp
Salt - as per taste

Preparation
  • Wash and chop the beetroot into small pieces.
  • Chop the onions into small pieces.
  • Grate the coconut and keep aside. 2 - 3 tbsp of coconut will give good taste.
Method
  • Heat oil in a kadai.
  • Add the mustard when oil is hot, when mustard splutters, reduce the flame add the channa dal and fry until golden brown.
  • Next add the onion and saute it turns translucent.
  • Add the red chilly powder, turmeric powder, curry leaves, salt and roast in medium flame.
  • Add the chopped beetroot and saute until the seasoning coats the vegetable.
  • Sprinkle little water cook until the vegetable is fully cooked.
  • Add the grated coconut and mix well.
  • Serve hot with rice, sambar, rasam etc.
Notes
  • Do not allow the temper items to be over roasted, it spoils the taste of the stir fry.
  • Adjust the chilly powder according to your spice level.
  • Adjust the coconut or omit it if you prefer so. You can add coarsely ground roasted gram to get that crunchy texture.

January 26, 2014

Poori Masala | Potato Masala | Poori Kizhangu

Poori Masala

Days are moving very slowly nowadays. When the kids are out to school I feel so lonely and do not have the mood to cook anything. Working from home is good and bad in it is own ways. I get to spend a lot of time with kids and it is kind of relaxed as there is no morning rush. But at times I miss all the office fun. As the kids are at home on Sundays they are always special. We are relaxed and do not make any outside plans. Get together, grocery shopping everything is done on Saturday and we are all set to enjoy the Sunday to the fullest. Back in India we always make Poori on Sunday and enjoy them with the simple and easy Poori Masala.

Poori Masala is the most easiest gravy you can think of. If you are a potato fan then you will definitely like this gravy. It is the best combo for Poori which is a deep fried Indian bread. There is another way way of making this gravy with tomato and chilly powder I have shared it earlier here. You can also add carrot or peas in the gravy to enhance the taste. I prefer to use only Potato for this gravy as I feel the carrot and peas give a slight sweet taste. The spiciness for the gravy is from the green chilly so add according to your taste. When you are planning to enjoy some South Indian breakfast like Poori on a relaxed Sunday definitely make this gravy.


Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Potato - 4 - 5 no
Onion - 2 no
Ginger - a small piece
Green Chilly - 3 no
Turmeric Powder - 1/2 tsp
Curry Leaves - 1 sprigs
Mustard - 1 tsp
Urad Dal - 1 tbsp
Channa Dal - 1 tbsp
Oil - 1 tbsp
Salt - as per taste

Preparation
  • Wash and cut the potatoes into 4 pieces and boil the potatoes. You can also pressure cook for 1 whistle.
  • Peel and chop the boiled potatoes into medium size pieces.
  • Chop the onion lengthwise and cut the end of the green chillies.
  • Grate the ginger and keep aside.
  • Place all the seasoning ingredients ready before you turn on the stove.
Method
  • Heat oil in a kadai/wok.
  • Add the mustard and allow it to splutter. Next add the Urad Dal, Channa Dal and saute until they turn golden brown.
  • Next add the grated ginger, green chilly and curry leaves.
  • Add the chopped onions, turmeric powder, salt and saute until they turn soft. Do not allow the onions to turn brown.
  • Next add the chopped potatoes and stir so that the everything is mixed well.
  • Add required water and mash some of the potatoes so that the gravy has some potato pieces and mashed potatoes will make the gravy thick.
  • Allow the gravy the to boil 5 - 8 minutes in medium flame.
  • Serve hot with Poori/ Dosa.
Notes
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the green chilly according to your desired spice level.
  • Do not mash all the potatoes mash only some of them.
  • Do not add too much water the water has to be semi thick.

January 11, 2014

Tomato Pulao | Tomatar Pulao | Easy Lunch Box recipe


Tomato Pulao

Happy New Year to all readers and friends. I know it's been 10 days since 2014 has started but I always have valid reasons for the late wishes. I have so many recipes in draft and I had the time. But I wanted to spend all my free time with my kids. Now kids are back to school and now I decided to post a good family favorite recipe. I hope everyone had a wonderful New year. We had so much fun this year watched so many good movies, had fun time with kids. Kids enjoyed all the events we had planned and are super charged to attend school. I wanted to start the New Year with a sweet recipe but I did not have any in the draft so thought of sharing one of my favorite recipe Tomato Pulao.

Tomato Pulao is a one pot meal that can be made in jiffy. When you are in need of quick and tasty lunch or dinner and do not wish to spend a lot of time in the kitchen then this is your recipe. It goes well with just ready made chips or pappad. Unlike the Tomato Rice we cook this rice in a pressure cooker and the rice gets well infused with the flavor of the tomato. Make sure you select good quality ripe tomatoes for making this rice. Also we use mild spices in this pulao which is not used in the tomato rice. This is one family favorite recipe and I'm sure your family would like it to. Try it !!


Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Basmati Rice/Long Grain Rice - 1 cup
Tomato - 2 no
Onion - 1 no
Ginger Garlic Paste - 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - for garnish
Cinnamon - 2 small pieces
Cardamom - 2 no
Bay Leaf - 2 - 3 leaves
Fennel Seeds/Sombu - 1/2 tsp
Oil - 1 tbsp
Salt - as per taste

Preparation
  • Chop the onion lengthwise and cut the end of the green chillies
  • Chop the tomato into small pieces.
  • Wash and Soak the basmati rice for about 15 minutes.
  • Place all the seasoning ingredients ready before you turn on the stove.
Method
  • Heat oil in a pressure cooker.
  • Add the cinnamon, cardamom, bay leaves, fennel seeds in medium flame.
  • Add the chopped onions and saute until they turn soft. Do not allow the onions to turn brown.
  • Add the ginger garlic paste and saute until raw smell is gone.
  • Next add the chopped tomatoes, green chilly and cook until tomatoes turn mushy. Add required salt.
  • Add the chilly powder, turmeric powder and saute until the raw smell is gone say 3 - 4 minutes.
  • Next add the soaked rice and give a gentle stir to mix the mixture with the rice. Care not to break the rice.
  • Add 1 1/2 cups of water to the rice mixture and pressure for 2 whistles in medium flame.
  • When the pressure is released fluff the rice with a fork.
  • Serve hot with raitha, chips or any spicy gravy.
Notes
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the green chilly and chilly powder according to your desired spice level.
  • Selecting good quality and ripe tomatoes is very important to get tasty pulao.
  • I served the tomato pulao with raitha and pappad. You can also serve it any spicy potato or peas gravy.

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