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 !!

December 27, 2013

Easy Fruit Cake | No Alcohol No Soak Fruit Cake | Christmas Cake Recipes


Hope you all had a wonderful Christmas. Christmas is very special to us after coming to the US. We start the celebration during Thanksgiving by decorating our Christmas tree. Then we plan for the gifts we are going to share this year, cookies we are going to make and so on. This year was super special as we moved close to family. We had everyone at our place played games, cooked food, exchanged gifts and of course we enjoyed the fruit cake I had made for this Christmas. Fruit Cake or Plum Cake as we call it in India is a cake that is meant not only for Christmas it suits for any occasion.

This version of the fruit cake needs no soaking of the dry fruits or it has no alcohol, good news isn't it. It is perfect for the holiday times and especially kids will love it. It is a very simple and easy to make cake that needs no big planning. It is the best Christmas Cake for beginners and busy bees who have no time to soak the fruits well ahead of time. When you read the recipe you will be surprised to see it takes only 10 minutes or so to prepare the cake batter and there is no need for any special tools. What are you waiting for roll up your sleeves and bake this fruit cake and treat yourself with one of the best tasting cakes.


Preparation Time - 5 minutes

Cooking Time - 5 minutes

Baking Time - 50 - 60 minutes

Yields - One 9" X 2" round cake or One 9"X5"X3" Loaf

Recipe adapted from here

Ingredients

All Purpose Flour - 1 1/2 cups
Baking Soda - 1 tsp
Light Brown Sugar - 1 cup firmly packed
Black Raisins - 3/4 cup
Golden Raisins - 3/4 cup
Chopped Dates - 3/4 cup
Chopped Mixed Nuts - 3/4 cup (Almonds, Cashews, Walnuts)
Ground Ginger Powder - 1 tsp
Cinnamon Powder - 1 tsp
Nutmeg Powder - 1/4 tsp
Clove Powder - 1/4 tsp
Unsalted Butter - 1/4 cup (4 tbsp)
Water - 1 cup
Egg - 2 no
Vanilla Extract - 1 tsp

Preparation
  • Prepare cake pan by lining parchment paper in the bottom and spraying vegetable oil.
  • Dice the butter into small pieces and keep aside.
  • Lightly beat the eggs and keep aside.
  • Preheat oven to 350 F when the boiled fruit mixture is cooling down.
Method
  • In a large saucepan add the light brown sugar, diced butter, black raisins, golden raisins, chopped dates, chopped nuts, ground ginger, ground cinnamon, nutmeg powder, clove powder, 1 cup of water and boil in medium flame for 5 minutes.
  • Allow the fruit mixture to cool down.
  • Mix the flour and baking soda and keep aside.
  • To the lukewarm fruit mixture and the lightly beaten eggs and mix well  using a spatula.
  • Next add the vanilla extract and mix well.
  • Slowly add the flour mixture and mix everything until the flour is fully incorporated.
  • Transfer the batter to the already prepared pan and bake for 50 - 60 minutes.
  • When a tooth pick inserted in the center of the cake comes out clean the cake can be removed from oven.
  • Allow the cake to cool in the pans for about 10 minutes.
  • Remove cake from pan and allow it cool completely.
  • You can serve the cake immediately or wrap the cake in aluminium foil leave it overnight for best tasting cake.
Notes
  • You can use dry fruits and nuts of your choice. I made 2 cakes one with the above ingredients and another one with black and golden raisins, dried cherries, dried cranberries etc., Make sure you have 3 cups of fruits and nuts together.
  • If you are baking a 9X2 inch round cake check your cake after 45 minutes or so. My round cake took 50 minutes and the loaf took 60 minutes.
  • You can either serve the cake immediately after making or allow it to rest overnight to get the best tasting cake.
  • This cake can be made well ahead of time and served during Christmas time. This cake can also be frozen.
  • Traditional Fruit Cakes are needs soaking of the dry fruits well ahead and also uses alcohol. This recipe needs no soaking or has no alcohol.

December 24, 2013

Gingerbread Men Cookies | Christmas Cookies


Christmas is not complete without the Gingerbread men cookies. Normally we buy store bought cookies and relish them during the holiday times. Shweets likes it so much she even wrote it in Santa's letter last year. So this year When I was planning for the list of Christmas cookies I wanted to try Gingerbread men cookies and surprise her. Shweets was so excited to use the cookie cutter and cut the cute cookies. I did not have time to frost the entire batch so I gave it to shweets she made customized frosting for each of us and we had so much fun. This cookie is truly meant for the holiday times. Definitely I'm making this for every Christmas.

Gingerbread Men cookies are fragrant and a cookie which totally different from the regular cookies. The combination of the spices and the sweetness from the molasses gives it that unique taste. When you plan to make the cookies it is better to make the dough the previous night and refrigerate it overnight. Also you can adjust the baking time depending on texture of the cookie you prefer. Increase the baking time by few minutes to get crispy cookies. It is very important to get fresh and good quality spices to get the perfect cookies. You have to definitely try this cookie for this Christmas and I bet you will fall for it !!!


Preparation Time - 15 minutes

Chilling Time - 4 hours - Overnight

Baking Time - 8 - 14 minutes

Yields - 35 - 40 Cookies (depending on the size of your cookie cutter)

Recipe from here

Ingredients

All Purpose Flour - 3 cups
Salt - 1/2 tsp
Baking Soda - 3/4 tsp
Ground Ginger Powder - 2 tsp
Cinnamon Powder - 1 tsp
Nutmeg Powder - 1/4 tsp
Clove Powder - 1/4 tsp
Unsalted Butter - 1/2 cup (1 stick)
Sugar - 1/2 cup
Egg - 1 no
Unsulphured Molasses - 2/3 cup

Preparation
  • Prepare 2 cookie trays by lining it with parchment paper.
  • Preheat oven to 350 F when the cookies are cut and chilling in the refrigerator.
  • In a measuring cup spray vegetable oil and measure the molasses and keep aside this is done to avoid the molasses sticking to the cup.
Method
  • In a large bowl mix the flour, salt, baking soda, ground ginger, ground cinnamon, nutmeg powder, clove powder and keep aside.
  • Beat the butter until it is soft for about a minute or so in medium speed using a stand mixer or a electric mixer.
  • Add the sugar and beat well until the mixture is smooth and fluffy.
  • Next add the egg and beat until incorporated.
  • Add the molasses and beat well.
  • Slowly add the flour mixture and beat everything until the flour is fully incorporated.
  • Collect the dough and divide it two portions and flatten it into 2 disc shapes and wrap them separately with cling wrap.
  • Refrigerate the cookie dough for several hours or overnight. This is done to make the dough firm.
  • When the cookie dough is firm, remove from refrigerator and on a lightly floured surface roll the dough into 1/4 inch thick circle.
  • Using your gingerbread man cookie cutter cut the dough into shapes. Carefully place the cookies on the cookie trays with parchment paper.
  • Place the cookie tray in the refrigerator for about 15 minutes which will make the cookies firm.
  • Bake the cookies for about 8 - 14 minutes or until the edges of the cookies turn slightly brown.
  • Remove cookies from the oven and allow it to stay in the pan for a minute.
  • Cool completely on a cooling rack and then frost or decorate as you desire.
  • Serve with your favorite hot drink.
Gingerbread Men Cookies
Notes
  • The chilling of the cookies helps to retain the shape of the cookies while baking.
  • When you remove the dough from the refrigerator it will be hard but when you start to get easy to roll.
  • If your dough turns soft and the cookie is not holding shape. Again roll it to a disc and refrigerate for 15 - 20 minutes to make it firm. First make the cookie from one of the disc place them in the fridge and then take the next one.
  • Do not over bake but my oven took 14 minutes to get that browning in the sides.So check after 8 minutes and adjust the baking time according to your oven.
  • You can use currants or readily available cookie frosting to decorate. You can also prepare your own frosting and using your piping bag to pipe eyes and smiling face.
  • Cookies can be stored in room temperature for about 3 - 4 days.
  • If you do not have a electric mixer or a stand mixer you can just do it by using a balloon whisk and spatula.


December 21, 2013

Shortbread Cookies | Eggless Vanilla Cookies | Eggless Butter Cookies | Easy Christmas Cookies


Shortbread Cookies

School is closed yay I'm more happier than the kids. No alarm for the next 15 days that gives me so much relief. But one major problem is to keep the kids occupied during the holidays. They get bored very often. Even my 2 1/2 year old gets bored and demands for something new. To get that holiday mood kicked in we started to bake cookies. Shweets was so excited to help me in making the cookies. I had already decided to bake some of our favorite cookies. Shortbread Cookies is one of my favorite cookie. These butter cookies stand part from the crowd of crispy cookies. They are perfect for these holidays. Normally the kids prefer the chocolate filled ones but they liked this cookie so much.

As butter is the main ingredient make sure you select the best quality one. Also keep in mind the chilling time while starting to make these super yummy cookies. By the time I finished baking the cookies it was almost 5 in the evening and obviously no sunlight. I decided to take pictures in the morning but somehow felt like trying different lighting and went ahead. I'm glad I did it the entire batch got over in the evening.There are lot of variations that can be done like dipping them in melted chocolate etc.,I was so happy everyone liked it so much. It was a big hit in my family why don't you make this super easy cookie for this holiday season.


Preparation Time - 10 minutes

Baking Time - 8 - 10 minutes

Yields - 30 Cookies (depending on the size of your cookie cutter)

Recipe from here

Ingredients

All Purpose Flour - 2 cups
Salt - 1/4 tsp
Unsalted Butter - 1 cup (2 sticks)
Vannila Extract - 1 tsp
Powdered Sugar/ Confectioners Sugar - 1/2 cup

Preparation
  • Prepare 2 cookie trays by lining it with parchment paper.
  • Preheat oven to 350 F when the cookies are cut and chilling in the refrigerator.
Method
  • In a medium size bowl mix the flour, salt and keep aside.
  • Beat the butter until it is soft for about a minute or so in medium speed using a stand mixer or a electric mixer.
  • Add the confectioners sugar and beat well for about 2 minutes until the mixture is smooth.
  • Next add the vanilla extract and beat well.
  • Slowly add the flour mixture and beat everything until the flour is fully incorporated.
  • Collect the dough and flatten it into a disc shape and wrap it with cling wrap.
  • Refrigerate the cookie dough for about a hour or until it is firm.
  • When the cookie dough is firm, remove from refrigerator and on a lightly floured surface roll the dough into 1/4 inch thick circle.
  • Using your desired cookie cutter cut the dough into shapes. Carefully place the cookies on the cookie trays with parchment paper.
  • Place the cookie tray in the refrigerator for about 15 minutes which will make the cookies firm.
  • Bake the cookies for about 8 - 10 minutes or until the edges of the cookies turn slightly brown.
  • Remove cookies from the oven and cool completely on a cooling rack.
  • Serve with your favorite hot drink.


Notes
  • The chilling of the cookies helps to retain the shape of the cookies while baking.
  • If your dough turns soft and the cookie is not holding shape. Again roll it to a disc and refrigerate for 15 - 20 minutes to make it firm. I first made 15 cookies from the dough and chilled the remaining dough and then made the 2nd batch.
  • Do not over bake but my oven took 14 minutes to get that browing in the sides.So check after 8 minutes and adjust the baking time according to your oven.
  • Cookies can be stored in room temperature for about 3 - 4 days.
  • If you do not have a electric mixer or a stand mixer you can just do it by using a balloon whisk and spatula.

December 14, 2013

Instant Mango Pickle | Kadugu Manga | Manga Oorugai

Instant Mango Pickle

I'm not sure whether I have told enough about my love for mangoes. I have so many sweet memories with mangoes. All people who know me as a kid would talk about mangoes when they see me now. Now things have changed and I'm not a such a big fan of mangoes or should I say I do not get the same quality of mangoes I used to get in India. Coming to pickles I only like mango pickles. So when I find some good raw mangoes in the market I definitely pick one or two to prepare yummy pickles.

Mango Pickle can be made in so many ways. I have tasted so many varieties but I always love the instant one. When I'm planning for a South Indian meal type lunch then I make sure I include this pickle as a side. It goes so well with the seasoned curd rice. When I have some time I normally allow the mangoes to sit in the chilly powder mixture for about 30 minutes before seasoning it. But sometimes I do not have the time just get everything done in 10 minutes.If you are a mango lover you have to try for this sure. It just takes 10 minutes.



Preparation Time - 5 - 7 minutes

Cooking Time - 2 minutes

Serves - 4

Ingredients

Unripe Mango (large) - 1 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mustard - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Salt - as per taste

For Seasoning

Mustard - 1 tsp
Red Chilly - 2 no
Curry Leaves - 2 Sprigs
Oil - 1 tsp

Preparation
  • Wash and pat dry the mango. Cut into bite size small pieces.
  • Dry roast the 1/2 tsp mustard, fenugreek seeds in medium flame for a minute and allow it cool down. Grind it to a coarse powder.
Method
  • In a dry vessel add the chopped mango, chilly powder, turmeric powder, required salt, mustard fenugreek powder and mix well.
  • If you have the time let the mango mixture sit for about 15 - 30 minutes.
  • If you need the pickle instantly then skip the previous step.
  • Heat oil add the mustard mentioned under seasoning, when the mustard splutters reduce the flame and add the curry leaves and red chilly.
  • Next add the mango mixture and saute well so that the oil is coated onto the mango pieces.
  • Saute about a minute remove from stove. Do not cook more than a minute the mango pieces has to be crunchy.
  • Store is clean, dry airtight container and serve as side dish with your favorite foods.
Notes
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the spice level according to your taste.
  • After adding the mangoes cook only for a minute or so. If you over cook the mango will be cooked.
  • Use only a clean and dry spoon in the pickle else the pickle will be spoiled.

December 9, 2013

Mint Pulao | Mint Rice | Pudhina Rice | Lunchbox Recipe



It has been more than 2 weeks since I posted a recipe in the blog. I did make a lot f dishes that are not yet posted in the blog. I also clicked pictures,edited and uploaded them to the blog. But somehow I was very lazy to sit and write a post. I had this Mint Pulao in the draft and made it again yesterday for lunch. When I tasted the rice, I definitely wanted to post it here. As I always make sure to document all the recipe that come out well, I decided to post right away. This is one of the flavorful rice I have tasted. All the mint lovers will definitely like this rice.

Mint Pulao or Mint Rice or Pudhina Pulao is a one pot meal which can be prepared in a jiffy. I can assure that you can surely impress your guests with this simple yet yummy rice recipe. I always struggle to decide on a rice item for the vegetarians in a party. Mint Rice goes well with the naan, gravy kind of dinner. So I will make sure this rice gets a spot in my next party menu. When you see a bunch of fresh mint leaves in the market do not forget to grab it to prepare this flavorful rice.



Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Basmati Rice/Long Grain Rice - 1 cup
Mint Leaves - 1 cup lightly packed
Onion - 1 medium size
Ginger Garlic Paste - 1/2 tsp
Coriander Leaves - 1 handful
Green Chilly - 2 no
Cashews - 5 - 6 no
Cinnamon - 2 small pieces
Cardamom - 2 no
Bay Leaf - 2 - 3 leaves
Fennel Seeds/Sombu - 1/2 tsp
Oil - 1 tsp
Ghee - 1 tsp>br/> Salt - as per taste

Preparation
  • Wash and grind the Mint Leaves, Coriander Leaves and Green Chilly into a smooth paste.
  • Chop the onion lengthwise.
  • Break the cashews into halves.
  • Wash and Soak the basmati rice for about 15 minutes.
  • Place all the seasoning ingredients ready before you turn on the stove.
Method
  • Heat ghee and oil in a pressure cooker.
  • Add the cinnamon, cardamom, bay leaves, fennel seeds in medium flame.
  • Next add the cashews and saute until golden brown.
  • 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 paste made out of ground mint leaves, coriander leaves and green paste. Add required salt.
  • 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.
  • 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 according to your desired spice level.
  • I served the mint rice with carrot raitha and chips. You can also serve it any spicy potato or peas gravy.

November 20, 2013

Oats Upma | Indian Breakfast Recipe | Healthy Breakfast Recipe

Oats Upma

Hope everyone had a wonderful karthigai deepam. Ours was a quite one with Sweet Appam and Paruppu Payasam. Though we do not have the luxury of lighting lots of lamps here in the US, we still managed to get that festive mood. Back at home we used to light around 501 oil lamps all around our house. I will be super excited and make sure we light the lamps in our house before anyone in our street does. This year I wanted to make something different like pori urundai or something new so that I can post it here. But I so lazy to go shopping for the needed items. I made Instant Appam and Payasam and relished it to the core. Coming to the Oats Upma it is one of the easy and healthy recipe you can make in a jiffy.

Oats is considered to be a healthy breakfast ingredient. I do not make any special recipes for breakfast. We manage with the cereals, bread, wheat thins etc. But sometimes when I have the extra time I try to make something healthy and filling. Oats Upma is the Indian way of using the Oats. It has a different taste that our regular sooji upma. Only thing you should be careful is not to add too much water which makes the upma to become sticky and not taste good. So if you are looking for a healthy and easy breakfast recipe, here you go enjoy the Oats Upma!!



Preparation Time - 10 minutes

Cooking Time - 8 - 10 minutes

Serves 2

Ingredients

Oats - 1 cup
Onion - 1 no medium size
Carrot - 1 no
Beans - 6 - 8 no
Green Peas - 1/4 cup
Mustard - 1 tsp
Urad Dal(whole, white) - 1 tsp
Dry Red Chilly - 2 - 3 no
Curry Leaves - 2 sprigs
Turmeric Powder - 1/4 tsp
Oil - 2 tsp
Salt - as per taste

Preparation
  • Dry roast the oats in a kadai for about 5 minutes in medium flame until the aroma rises from the oats.
  • Wash and chop the carrots and beans into small pieces.
  • Chop the onions into thin slices.
Method
  • Heat oil in a kadai.
  • Add the mustard when oil is hot, when mustard splutters, reduce the flame add the urad dal and fry until golden brown.
  • Next add the onion and saute it turns translucent.
  • Add the red chilly, turmeric powder, curry leaves, and roast in medium flame.
  • Add the chopped carrot, beans and green peas and saute everything and cook until the vegetables are 1/2 cooked.
  • Now add 1 1/4 cups of water, salt and allow the water to boil.
  • When the water starts to boil add the roasted oats and mix well.
  • Oats will absorb the water and will get cooked. In medium flame saute until all water is evaporated and oats is no longer sticky.
  • Serve hot with chutney, pickle or as is like me.
Notes
  • Roasting the oats brings out the flavor and prevents oats from being sticky.
  • You can sprinkle some lemon juice when the upma is done to give a lemony twist.
  • Do not allow the temper items to be over roasted, it spoils the taste of the upma.
  • The vegetables should be slightly crunchy for this type of upma.

November 12, 2013

Vegetable Stew (Kerela Style) | Appam and Idiyappam Side dish



Vegetable Stew is one of my favorite dish with Idiyappam or Appam. My family prefers sugar and coconut with Idiyappam and coconut milk with Appam so I did not get a chance to try my favorite side dish. I was also lazy to do something just for myself. I always liked kerela style gravies with loads of coconut milk. When I brought a crate of coconut milk recently, I thought I have to make this atleast one time to relish and at the same time to post it here. The vegetables cooked in coconut milk with a little spice gives the wonderful taste for the gravy.

For the Vegetable Stew you can use fresh coconut milk or canned coconut milk. I used the canned coconut milk, just don't shake the tin collect the top layers for the thick coconut milk and then mix well and use the remaining for the thin coconut milk. This gravy tastes when consumed the same day. If try to refrigerate and then reheat it loses it's original taste. Also this goes best with only Appam and Idiyappam. Do try this and let me know how you like it.



Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients

Yellow/White Onion - 2 medium size
Carrot - 2 no
Beans - 6 - 10 no
Potato - 1 no
Cauliflower - 3 - 4 small florets
Green Peas - 1/2 cup
Green Chilly - 3 no
Pepper powder - 1/2 tsp
Thin Coconut milk - 1 1/4 cups
Thick Coconut Milk - 3/4 cup
Curry Leaves - 2 sprigs
Cardamom - 2 - 3 no
Bay leaves - 3 no
Cinnamon - 2 small pieces
Salt for taste
Oil - 2 tsp

Preparation
  • Cut the onions lengthwise(julienne).
  • Wash and cut the carrots, beans, potato, green chilly into medium size pieces.
Method
  • Heat 2 tsp oil in a kadai/wok, add the cinnamon, cardamom and bay leaves in medium flame.
  • Next add the onions, 1 sprig curry leaves, green chilly and salt. Saute until onion turns translucent.
  • Add the chopped vegetables, mix so that the oil is coated onto the vegetables.
  • Next add the pepper powder and saute the vegetables for a few minutes.
  • Keep the flame in medium and add the thin coconut milk and allow the vegetables to cook in the coconut milk.
  • Once the vegetables are 3/4th cooked reduce the flame to low and add the thick coconut milk.
  • Cook for additional 5 minutes. Garnish with curry leaves.
  • Serve hot with Appam and Idiyappam etc.,
Notes
  • You can skip any of the vegetables if you do not have it. But try to use the carrots, potatoes and peas.
  • For the coconut milk, I used 1 can of store product coconut milk. Do not shake the tin, open and collect the 3/4 cup of thick coconut milk. Then mix well and collect the thin coconut milk.
  • Add little extra water as per your required consistency if needed.
  • After adding the thick coconut milk do not boil the gravy, it will spoil the taste of the gravy.

November 3, 2013

Lemon Rice | Elumichai Sadham | Indian Variety Rice Recipe | Easy Lunch Box Recipe


Hope everyone had a fun filled Diwali. After enjoying the sweets and savories for a week long it is time to relax and get a break. I know most of you would be super tired and would want to make something simple and easy. Variety rice items come handy on lazy days. It is also a wonderful lunch box recipe which can be prepared ahead of time. When I think about lemon rice I was remember one of my friend's preparation. She used to make the best tasting lemon rice. MK always liked it. I tried to prepare it in the same way by trial and error and finally got the same taste. From then I always prepare it the same way to get that sour tasting yummy Lemon Rice.

Lemon Rice is usually prepared when we want to quickly prepare something quick. It tastes so good with some appalam or some spicy dry curry. We always have it with potato curry and pickle. The quality of the lemon and the amount of lemon juice makes the magic. You have to adjust according to your taste buds. Some of them add the lemon juice to the rice or add it when the seasoning cools down. I always add it at once the seasoning is done. It gives the great taste. You got to try this !!


Preparation Time - 10 minutes

Cooking Time - Time to Cook Plain Rice + 5 minutes

Serves - 4

Ingredients

Lemon - 1 large size
Basmati Rice/Long Grain Rice - 1 cup
Mustard - 1 tsp
Urad Dal(whole, white) - 1 tbsp
Channa Dal - 1 tbsp
Dry Red Chilly - 4 - 5 no
Curry Leaves - 2 sprigs
Turmeric Powder - 1/4 tsp
Oil - 1 tbsp
Salt - as per taste

Preparation
  • Cook the 1 cup rice with 1 1/2 cup of water.
  • When you cook add 2 - 3 drops of cooking oil so that the rice does not become sticky.
  • Cool down the rice and fluff with a fork.
  • Roll the lemon with your palm for a minute and extract the juice from the lemon.
  • Place all the required ingredients measured and ready before you turn on the stove.
Method
  • Heat oil in a kadai.
  • Add the mustard when oil is hot, when mustard splutters, reduce the flame add the urad dal, followed by the channa dal and fry until golden brown.
  • Next add the red chilly, turmeric powder, curry leaves, and roast in medium flame.
  • Now add the salt, switch off the flame and immediately add the lemon juice mix the contents well.
  • Add the lemon mixture to the cooked rice. Mix everything well until the rice gains the yellow color with a fork.
  • Serve Hot with pappad or any spicy curry.
Notes
  • There are other ways to make this rice, like you can add the lemon juice to the rice and then transfer the seasoning. But to me the method I have mentioned yields the best results and gives that sour taste of the lemon.
  • Adjust the lemon juice level according to you taste. We like our lemon rice sour.
  • Do not allow the temper items to be over roasted, it spoils the taste of the rice.
  • Adding 2 - 3 drops oil while cooking rice makes the rice cook perfect for dry rice items.
Lemon Rice

November 1, 2013

Rasmalai | Diwali Sweet Recipe | Indian Sweet Recipe


Happy Diwali to all my readers and friends. This is the most awaited day of the year for all those who celebrate this festival. Though we miss all the crackers and family fun Diwali is also celebrated in it's own way here in the US. I was surprised to see stands for Indian Sweets with all the Happy Diwali signs in the American chain stores. Everyone will be enjoying the sweets and savories prepared. Do not worry about gaining weight just enjoy the festival and then you can hit the gym. I managed to make some sweets and savories this year. I'm happy that all of them came out perfect and we enjoyed them to the core !!

When I made the Rasgulla I defintely had Rasmalai in mind. I prepared it the next day and reserved it for the Diwali post. I simply loved it !! The rasgullas soaked in the rabri was out of the world. I have never tried these kind of sweets before somehow I did not feel like. But when I made it myself I wanted try it and I loved it. If you have not prepared for Diwali, just grab a tin of Rasgullas from the store and try making Rasmalai, you will be happy that you did it ! Have a Safe and Fun Filled Diwali !!


Preparation Time - 5 minutes

Cooking Time - 30 - 40 minutes

Serves - 4

Ingredients

Rasgulla - 10 - 12 pieces
Milk - 3 cups
Sugar - 1/2 cup
Condensed Milk - 3 - 4 tbsps
Almonds - 8 - 10 no
Pistachios - 6 - 8 no
Saffron - 3 - 5 strands
Ghee/Clarified Butter - 1 tsp
Cardamom powder - 1 pinch

Preparation
  • Soak the saffron in 1 tbsp of warm milk.
  • Add 1 tsp of ghee and roast the Almonds, Pistachios for 1 minute or so and keep aside.
Method
  • Grease a nonstick vessel or a deep heavy bottomed vessel with little ghee.
  • Boil the milk in the vessel. Once it starts to boil lower the flame to medium and cook until the milk reduces to half. Stir at regular intervals to avoid burning at the bottom. It took about 25 minutes to reduce into half.
  • At this stage add the condensed milk and saffron soaked milk and stir.
  • Next add the fried nuts, cardamom powder and milk well. This milk mixture is called rabri/rabdi
  • After 2 - 3 minutes, remove the rasgullas from the sugar syrup slightly squeeze them and carefully drop them into the rabri.
  • Allow it to cook for 5 - 6 minutes so that rasgullas will be soaked in the rabri.
  • Cool down the rasmalai and refrigerate atleast 1 hour before serving to get the original taste.
Notes
  • You can use homemade rasgullas or store bought ones.
  • You can also add other nuts of your preference, but my suggestion would be the ones mentioned in the ingredient list.
  • The sugar level was correct for us you can adjust according to your taste.
  • I would suggest to consume the rasmalai within a day or 2 to get that fresh taste.

October 30, 2013

Gulab Jamun | Gulab Jamun made with Khoya | Diwali Sweets

Gulab Jamun

Gulab Jamun is one of the most loved Indian Dessert. Almost all the Indian restaurants in the US serve this sweet in their buffet. I have seen so many people enjoy this dessert and inquire about how it is prepared. My Mom used to prepare amazing gulab jamuns so I never bothered to try this. After marriage MK used to prepare equally good jamuns so I never tried to make it till now. But I always thought of making the jamuns the authentic way for a long time. When I made a list of sweets for this Diwali I surely made up my mind to try out this sweet.

Gulab Jamun is made with khoya or milk powder. But using khoya is the authentic method. You can either use the store bought khoya or make the khoya at home. It is easy to make the khoya at home but it is time consuming so I skipped that part and used store bought khoya. I was so satisfied with the results and it tasted like my Mom's preparation. If you still thinking on what to prepare for this Diwali you can surely try this. You will never regret !!



Preparation Time - 15 minutes

Cooking Time - 20 - 25 minutes

Soaking Time - 1 - 2 hours

Yields - 50 small sized Jamuns

Ingredients

Khoya/Mawa - 1 cup
All Purpose Flour/Maida - 1/3 cup
Cooking Soda - 1/8 tsp
Water - 8 - 9 tsps
Oil - for deep frying
Ghee - 3 tbsps

Ingredients for Sugar Syrup

Sugar - 1 1/2 cups
Water - 2 cups
Cardamom - 3 - 4 no
Saffron - 3 - 4 strands(optional)
Rose Water - 1/2 tsp (optional)

Preparation
  • The khoya should be placed in room temperature if you are using store bought khoya.
  • Crush the cardamom with little sugar into a powder.
Method
  • Crumble the khoya into fine pieces.
  • Add the all purpose flour, cooking soda to the khoya.
  • Knead the mixture by adding slowly adding water in tsps. I used 8 teaspoons of water. Using your fingers slowly knead until it turns to a smooth dough. Do not give too much pressure to make the dough that will result in hard jamuns.
  • Start making small/medium size balls. The balls must be smooth to get perfect jamuns. I made 50 small balls from the dough.
  • While you are making the balls, boil the water and sugar together. When it starts to boil add the cardamom powder, saffron and continue to boil in medium flame for about 10 minutes. Swtich off and allow it to cool.
  • Heat oil, ghee in a kadai in high flame, when the oil is hot enough reduce the flame to medium-low and drop the 4 - 5 jamuns at a time. Fry carefully until the jamuns turns brown on all sides.
  • Drain the jamuns in a kitchen tissue and immediately drop the jamuns in the warm sugar syrup.
  • Repeat process with all the balls. 
  • Add the rose water if you are using it.
  • Let the jamuns soak in sugar syrup for about 1 - 2 hours.
  • Serve the jamun warm or cold.

Notes
  • If you are using homemade khoya then the amount of water needed to make the dough will be very less as the homemade khoya will already be moist.
  • Kneading the dough smooth and making the balls smooth is very important to get perfect jamuns. If the balls have cracks on the surface they will disintegrate in the hot oil.
  • Do not apply pressure while making the dough or the balls.
  • You can also use oil and ghee in 50:50 ratio or cook the jamuns entirely in ghee.
  • Fry the jamuns in low to medium flame so that the jamuns are fully cooked. If you do it high flame the jamuns will quickly turn brown but will not be cooked in the inside.
  • The sugar syrup should be warm when you drop the jamuns.
  • I made the jamuns very small and got 50 jamuns out of the dough if you wish you can slightly bigger jamuns. 
  • As I made it small they got soaked in 1 hour so I drained the jamuns and stored the jamuns and sugar syrup separately and poured the syrup on top of the jamuns while serving.
  • I prefer to store the jamuns in refrigerator and microwave for about 10 seconds while serving.


October 26, 2013

Ribbon Pakoda | Ola Pakoda | Easy Diwali Snacks Recipe

Ribbon Pakoda

After making an array of sweets I decided to make one of my favorite Diwali Snack. My Mom would make this crunchy Ribbon Pakoda without fail for every Diwali. It has been ages since I ate this. So when I made my list of snacks to prepare for this Diwali I put this on top. The excitement of Diwali starts when Mom starts with her batches of murukku one week ahead. She will store them in big stainless containers. When we come back from school and see those containers on the counter we jump in joy and enjoy them as a evening snack.

Ribbon Pakoda is a crispy and ribbon like murukku variety made for Diwali. I do not know why it is called a pakoda as it falls in the murukku family. Normally the ribbon pakoda plate would have two slots. My kitchen press had a single thin slot and the pakoda came out exactly like ribbons. My family enjoyed it so much. I asked my kids not to enter the kitchen while I was making it so my 2 year old stood out of the kitchen and was asking Mom one more, It was very cute. I had this after a long time and enjoyed it with my cup of tea !!

Ola Pakoda


Preparation Time - 10 minutes

Cooking Time - 15 minutes

Serves - 4

Ingredients

Rice Flour - 3 cups
Besan Flour/Kadala Maavu - 1 1/2 cups
Butter - 4 tbsp
Chilly Powder - 2 tsp
Sesame Seeds - 1 tbsp
Hing/Asafoetida - 1/4 tsp
Water - 1 1/2 cups (approximate)
Salt - as required
Oil - for deep frying

Preparation
  • Melt the butter for 30 seconds or so.
  • Sieve the flours together.
  • Keep the kitchen press ready with the ribbon pakoda plate.
Method
  • In a wide mouthed vessel add the flours, salt, sesame seeds, hing, chilly powder and melted butter.
  • Slowly add the water to the flour mixture and mix everything together to make a smooth dough. I used 1 1/2 cups of water.
  • Take a big ball the dough and place inside the kitchen press with the ribbon pakoda plate.
  • Heat oil in a deep kadai. The hot should be very hot but not smoking hot.
  • Carefully press the dough starting from center to form a single layer. Do not make more layers as the pakoda will not get evenly cooked.
  • When the bubbles and bubbling sound ceases turn to other side cook until bubbling sound stops.
  • When both sides are cooked, remove the cooked pakoda with a slotted spoon and place it in a kitchen tissue to drain excess oil.
  • Repeat same process until all of the dough is done.
  • You can store as circles and break them into medium size pieces.
  • When it is cooled down, store in airtight container and enjoy your snack with a cup of tea.
My Notes
  • You can keep the pakoda in room temperature for about 1 week or so.
  • Cook the pakoda in hot oil, if you reduce the flame the pakoda will start to absorb oil.
  • Do not use seeds other than sesame as they will not pass through the ribbon pakoda plate.

October 22, 2013

Maaladoo | Pottukadalai Ladoo | Easy Diwali Sweets

Maaladoo

It is the time of the year when you sweets everywhere. Not only in India, even in the US all Indian Stores and even the American chains are selling all kind of Indian sweets. It was fun explaining the others about our sweets. When they see the calories per piece they go for a big ahhh. This year I had decided to make many sweets so that kids could enjoy eating them. One of them in my list was Roasted Gram Ladoo. This is a simple yet mouth watering recipe. I'm not a big fan of sweets but somehow like these kind of flour based ladoos.

Roasted Gram Ladoo hardly takes 20 minutes or so to prepare. I have seen some recipes with lots of ghee but I prefer to have the ladoo on the dry side. We do not like the Ladoo to be glossy with lots of ghee. The Ladoo tasted even better the second day when all the flavors were infused. The roasting of the pottukadalai brings in a nice nutty flavor to the ladoo. Make sure you include this quick and easy ladoo recipe in your list sweets for this Diwali and give your family the best and tasty Diwali !.


Preparation Time - 10 minutes

Cooking Time - 5 minutes

Yields - 12 - 15 ladoo

Ingredients

Pottukadalai/Roasted Gram - 1 cup
Sugar - 1/2 cup
Ghee - 5 - 6 tbsp
Cashew - 10 - 15 no
Cardamom powder - 1/4 tsp

Preparation
  • Dry roast the pottukadalai/roasted gram for 3 - 4 minutes and keep aside.
  • Grind the pottukadalai/roasted gram into a fine powder.
  • Powder the sugar in a mixer until it turns into a very fine powder.
  • Fry the cashew in 1/2 tsp ghee until it turns golden brown.
  • Melt the remaining ghee.
Method
  • In a medium size bowl add the pottukadalai/roasted gram flour, sugar, cardamom powder and cashew nuts. Reserve few pieces to place on top of ladoo if you prefer.
  • Slowly add the melted ghee to the flour mixture and mix everything together.
  • Apply very little ghee onto to your hands and shape the mixture into small balls. I got about 14 ladoos.
  • Place a cashew on top when you are making the balls if you have reserved them.
  • Quick and Easy Maaladoo is ready to be served.
My Notes
  • You can keep the ladoo in room temperature for about 3 - 4 days.
  • The sugar level was perfect for us. If you prefer more sweetness increase the sugar level.
  • If you want your ladoo to be glossy then add slightly more melted ghee to the mixture.

October 19, 2013

Rasgulla | Diwali Sweet Recipe | Indian Sweet Recipe


As Diwali the Indian Festival of lights is around the corner I planned to share some sweet recipes. Rasgulla is a Bengali sweet that is loved by everyone who have tasted it. It is not like the other Indian sweets which are loaded with ghee. They are soft, spongy balls made out of Indian Cottage Cheese and soaked in sugar syrup. I'm not a big fan of sweets but really enjoy making them. This one in particular I enjoyed making it and was more excited to click pictures. Rasgulla is a famous sweet from India. When I saw rasgulla tins stocked in costco I was super excited and thought of making it at home.

Though making rasgulla sounds like a lengthy and difficult process, it is very straight forward. If you follow the recipe you are sure to get good results. Normally they use lemon juice to curdle the milk to make the chenna. I researched a lot and decided to use curd. As lemon leaves a slight trace of smell it is better to use curd. Also there is another step which involves using ice cubes to stop curdling of the milk. This is an important step to get softer rasgullas. You can also use a pressure cooker to cook the rasgulla. But I liked the method used here and wanted to try it. It came out perfect. Why wait try this super yummy sweet at home and impress everyone at home.



Preparation Time for Chenna/Paneer - 15 minutes

Sitting Time for Chenna/Paneer - 30 minutes

Cooking Time - 15 minutes

Chilling Time - 2 - 3 hours

Yields - 20 medium sized rasgullas

Ingredients

Milk - 1 litre (approximately 4 cups)
Curd - 1/2 cup
Ice cubes - 8 - 10 no
Sugar - 1 1/4 cup
Water - 3 1/2 cup
Cardamom powder - 1 generous pinch
Saffron - 3 - 4 strands or Pistachios for garnish (optional)

Preparation of Chenna/Paneer
  • In a heavy bottomed vessel heat the milk.
  • When the milk starts to boil add the curd.
  • The milk will start to curdle. Stir continuously until all of the milk fat separates and the whey is clear. It takes about 6 - 8 minutes for the whey to become clear.
  • Switch off the flame and add the ice cubes. This is done to stop the curdling of the milk to retain the softness of the paneer. Wait until the ice cubes completely melts.
  • Using a cheese cloth/muslin cloth strain the paneer. bring the four corners of the cloth together and wash the paneer under running cold water. Squeeze out the excess water from the paneer.
  • Hang the cloth with the paneer for about 30 minutes. This drains remaining water.
Method for making the paneer balls
  • After 30 minutes remove the paneer from the cloth. Paneer would be crumbly in texture.
  • Knead the paneer using your palm for about 10 - 12 minutes until it turns to a smooth dough.
  • Start making small/medium size balls from the paneer. I made 20 small balls.
Vessel method for cooking Rasgullas
  • While you are making the balls, heat the water in a heavy bottomed, wide mouthed vessel.
  • When the water starts boiling add the sugar and cardamom powder and stir until the sugar dissolves.
  • When the water is boiling slowly add the paneer balls one by one.
  • Simmer down for about 4 minutes. Simmering is bringing the temperature below boiling point. Still you see bubbles but they are smaller in size.
  • Reduce the flame to medium and close the vessel with a lid and cook for 10 minutes. Open every 3 minutes to let the steam out.
  • After 10 minutes the rasgullas will be doubled in size. Switch off flame and allow it to cool down.
  • Once they are cooled down refrigerate for about 2 - 3 hours with the rasgullas soaked in the sugar syrup.
  • Garnish with pistachios or saffrons and serve chilled.
Pressure Cooker method for cooking Rasgullas
  • While you are making the balls, heat the water in the pressure cooker.
  • When the water starts boiling add the sugar and cardamom powder and stir until the sugar dissolves.
  • When the water is boiling slowly add the paneer balls one by one.
  • Pressure cook for one whistle.
  • Then reduce the flame and simmer for 4 minutes.
  • When the pressure releases the rasgullas will be doubled in size. Allow it to cool down.
  • Once they are cooled down refrigerate for about 2 - 3 hours with the rasgullas soaked in the sugar syrup.
  • Garnish with pistachios or saffrons and serve chilled.


Notes
  • The texture of the rasgullas depends on the method of cooking so follow steps. Both methods works fine.
  • Kneading the dough smooth helps to get the smooth and soft rasgullas.
  • Using a vessel large enough to hld the rasgullas as they double in size when cooked.
  • You can also use lemon juice to curdle the milk but as per others comments curd works best as lemon leaves a very slight trace of smell.
  • The whey collected can be used to make chappati dough which makes it softer.

October 16, 2013

Fried Vegetable Idly | Kids Lunch Box Recipe | Easy Breakfast Dinner Recipe


Fried Vegetable Idly

I think I have talked a lot about making lunch for kids. It is really a stressful job. You need to be extra cautious when you make them. It has to be healthy, kids should like it and it should look good and especially no masala. With all that being said, one can imagine how difficult is a mother's job. In the US normally we pack sandwiches, burgers, salad, fruits for kids lunch or better order from the school. Kids prefer that. But there are sometimes when they get bored of the breads and ask for something different. I normally prepare fried rice with french fries or something like that but this time I tried a recipe that my kid loved and came back with an empty tiffin box.

Idly or Rice cakes can be made in the night and left in the fridge. You can also chop all the vegetables in night. This saves a lot of your morning time. Just takes 5 minutes to saute things together. As it is colorful and different kids will surely love it. I normally do not add turmeric powder in the dishes I prepare for school as it gives a masala smell. Instead of adding chilly powder you can also add green chilly but remember to remove it before packing the lunch. If you need the recipe on how to make Idly, please refer to my earlier post How to make Idly. Do try and let me know how you liked it !!



Preparation Time - 5 - 8 minutes

Cooking Time - 5 - 7 minutes

Serves - 2

Ingredients

Idly - 3 - 4 no
Onion - 1 small
Carrot - 1 no (medium size)
Green Beans - 5 - 6 no
Green Peas - 1/4 cup
Mustard - 1/2 tsp
Urad Dhal - 1/2 tsp
Chilly Powder - 1/2 tsp
Curry leaves - 4 or 5 no
Oil - 1 tsp
Salt as needed

Preparation
  • Wash and chop the carrot, green beans and onions into fine pieces.
  • Cut the Idlies into bite size pieces.
Method
  • Heat oil and add the mustard and allow it to splutter.
  • Next add the onions, curry leaves, saute until onion is slightly cooked.
  • Add the chopped carrots, green beans, green peas and saute well.
  • Add required salt, chilly powder.
  • When the vegetables are 1/2 cooked add the Idly pieces.
  • Saute everything together in medium flame for about 2 - 3 minutes.
  • Transfer to a hot pack and wait for an empty lunch box.
Notes
  • You can use vegetables of your choice but the ones mentioned are the best suited.
  • Don't cook the vegetables too soft. It has to be slightly crunchy.
  • You can add turmeric powder if you wish. I have avoided as my kid does not prefer that.

October 13, 2013

Badam Halwa | Almond Halwa | Easy Diwali Sweets


This is a long weekend for us. School is closed for Columbus Day and I'm the one who is super excited. Getting them ready for school, helping her with homework makes school days hectic. We are kind of relaxed now and planned to make something to treat the kids. Badam Halwa has been in my to do list for a long time now. I wanted to make something easy and tasty and went through my drafts and selected this one. All of them at home are sweet lovers except me. The end result was perfect and everyone enjoyed it to the core.

Badam halwa is an Almond based Indian dessert made with sugar and ghee. Of course it is a high calorie sweet but it is really good once in a while. As Diwali is almost there I thought of sharing a sweet recipe that would be perfect for the occasion. It is very important to get the texture right and you get that by adding the right amount of ghee and continuously mixing the contents. It is also important to grind the almond into a smooth paste to get that smooth texture. Normally I soak the Almond for 2 - 3 hours, alternatively you can drop them in boiling water and soak for 30 minutes or so. You got to try this rich and yummy sweet for this Diwali !!


Preparation Time - 15 minutes + Soaking Time for Almonds - 2 - 3 hours

Cooking Time - 15 minutes

Serves - 2 - 4

Ingredients

Almonds - 1/2 cup
Sugar - 1/2 cup
Milk - 1/4 cup
Ghee/Clarified Butter - 1/4 cup
Water - 1/2 cup
Cardamom powder - 1 pinch
Yellow food color - 1 pinch/ Saffron - 3 - 4 strands

Preparation
  • Wash and soak the Almonds for 2 - 3 hours.
  • Peel the skin of the Almonds.
  • Mix one pinch of the yellow food color in 1 tsp of water and keep aside or soak the saffron strands in 1 tsp of warm milk.
Method
  • Grind the peeled almonds with 1/4 cup milk into a smooth paste.
  • To a nonstick pan or a deep kadai add the sugar and 1/2 cup water and allow it to boil until the sugar dissolves.
  • Reduce the flame to medium and slowly add the almond paste and using a ladle break the lumps.
  • Add the food color mixed water or the saffron soaked milk, cardamom powder and mix well .
  • Start adding the ghee 1 tsp at regular intervals and mix well.
  • After few minutes the halwa will start leaving the sides.
  • Cook for 3 - 4 additional minutes after adding the remaining ghee until you see bubbles at the bottom.
  • Remove from heat and serve warm.
Notes
  • Make sure you grind the almond into a smooth paste to get the texture right.
  • Do not reduce the amount of ghee this amount is perfect and not too overpowering.
  • Yellow food color is the most used color for this dessert. You can also use orange color or any color of your preference.

Badam Halwa

October 10, 2013

Vendakkai Puli Kuzhambu | How to make Puli Kuzhambu | South Indian Gravy

Vendakkai Puli Kuzhambu

Climate is starting to change and it rains now and then. It is that time of the year we have to take all our jackets out of the closets. This city is very cold than I expected so we need all the extra gears. We love to make our specialty South Indian tangy gravies for this kind of climate. Simple gravies with some spicy vegetable is a awesome combination. I made this for lunch only for us and enjoyed it so much. When I had it with dosa in the night, Shweets wanted to try it and surprisingly she loved it. Normally she does not show interest in these type of tangy gravies. It was finger licking good with rice and even Idly/Dosa.

Puli Kuzhambu is a tamarind based gravy. What is the difference between Kara Kuzhambu and Puli Kuzhambu? This is a common question from newbie's. In Kara Kuzhambu we add tomatoes and considerable amount of coconut. In Puli Kuzhambu both of these are generally avoided. I added little amount of coconut paste to bring down the tangy flavor in the gravy. Using pearl onions is the highlight of this gravy. You can always substitute pearl onions with normal onions but to me it is just comprising on the taste. Okra or Brinjal and best options for this gravy.Do try this authentic gravy and let me know how it turned out.


Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves : 4 people

Ingredients

Red Pearl Onions - 10 - 15 no
Garlic flakes - 6 - 8 no
Okra/Ladies Finger/Vendakkai - 6 - 8 no
Tamarind - Lemon size
Dry red Chilly - 1 - 2 no
Chilly Powder - 1 tsp
Coriander Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coconut Pieces - 1 medium size piece
Fenugreek - 1/4 tsp
Mustard - 1 tsp
Asafoetida/Hing - 1 pinch
Curry Leaves - 2 Sprigs
Sesame Oil - 2 tsp
Salt to taste

Preparation
  • Peel and cut the onion and garlic into fine pieces.
  • Wash and pat dry the okra/vendakkai and cut into medium size pieces.
  • Soak the tamarind for 15 minutes or microwave for 1 min and extract thick tamarind juice.
  • Grind the coconut into a smooth paste.
Method
  • Heat sesame oil in a kadai and add the mustard, fenugreek seeds and asafoetida.
  • Next add the chopped garlic, 1 sprig curry leaves, followed by the onions.
  • When the onion turns translucent add the dry red chilly and the okra/vendakkai.
  • Saute the okra/vendakkai until the oil is well coated onto the okra/vendakkai pieces.
  • Reduce the flame to low, add the chilly powder, coriander powder, turmeric powder and saute. Do not burn the powders.
  • Next add the tamarind juice, salt and mix everything well.
  • Close the kadai with a lid and cook in medium flame for about 10 minutes checking in between.
  • When the raw smell of the tamarind is gone add the coconut paste and mix well.
  • Reduce to the flame to low and cook for additional 5 minutes or so.
  • Once the oil separates, garnish with curry leaves and serve with hot rice.
Notes
  • If you do not have pearl onions you can replace it with 1 red onion but pearl onions gives the original taste.
  • Do not burn or allow the contents to be browned it spoils the taste of the gravy.
  • Adding coconut paste is a optional step if you wish you can omit it and gravy would be tangy.
  • You can also use brinjal for this gravy.


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