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November 30, 2016

Easy Tomato Rice Recipe In Pressure Cooker – Thakkali Sadam Recipe

Tomato rice recipe - Thakkali sadam in cooker
I am a big big fan of  South Indian tomato rice (Thakkali sadam in Tamil). So I keep trying varieties of tomato rice recipes. Earlier I had posted my version of thakkali sadam in which the spicy tomato paste is mixed with cooked rice. Then I shared my friend Shalini’s tomato rice recipe using electric rice cooker. Today I have shared about how to make tomato rice directly in a pressure cooker. I learnt this recipe from my Thangam Athai ( My dad’s sister). Its a very simple, quick and easy to make rice variety that is ideal for lunch box preparation. Bachelors and working women would love this recipe. This tomato rice recipe is prepared with very less whole garam masala ingredients and had a slight spicy taste.So it has become our family favorite.I loved it very much and had the same for my lunch & dinner as well. Simple onion raita and a papad or vadagam would be the best side dish for this tomato rice. Friends, Do try this yummy South Indian style Tomato rice recipe for your lunch box. I am sure you will love its taste. Now lets see how to make Thakkali sadam using a pressure cooker easily with step by step photosHappy. I have updated this recipe with a full video,Please check it !
Check out my
1. Tomato biryani recipe

2. Tomato rice using rice cooker

3. Traditional tomato rice


Tomato rice in cooker

Tomato rice recipe / Thakkali sadam


Tomato rice recipe / Thakkali sadam How to make tomato rice / thakkali sadam in a pressure cooker - Easy method !
Cuisine: Indian
Category: Lunch box recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Steamed rice / Boiled rice - 1 cup
  • Ripe tomato - 4 nos ( Big)
  • Big onion - 2 nos
  • Green chilli - 1 no ( Long one, Finely chopped, use 3 slit chillies for spicy rice)
  • Turmeric powder – 1/8 tsp
  • Red chilli powder - 1 tsp ( add 1.5 tsp for spicy rice)
  • Cooking oil - 3 tbsp
  • Cinnamon - 2 inch piece
  • Cloves - 2 nos
  • Garlic cloves - 5 nos
  • Curry leaves - few
  • Coriander leaves - a fistful ( finely chopped)
  • Salt – as needed
  • Water – 2 cups
METHOD

  • Wash and chop the onion, tomato, green chilli, garlic cloves, curry leaves and coriander leaves very finely. Wash and soak the rice adding 2 cups of water for 30 minutes. ( If using basmati rice, add 1.75 cups of water)
    Tomato rice in cooker
  • Heat oil in a pressure cooker base, add cinnamon and cloves. Add finely chopped garlic cloves and saute for a second. Then add the chopped onion and sauté till transparent. Add finely chopped green chilli and curry leaves. Saute for few seconds.
    Tomato rice in cooker
    Tomato rice in cooker
  • Add finely chopped tomato pieces and the required salt for rice. Saute until tomato turns pulpy and mushy. Add turmeric powder, red chilli powder and mix well for few seconds. Lastly add the soaked rice along with water. Mix well and check for taste.Add more salt & red chilli powder based on it.Pressure cook in very low flame for one whistle. It takes 8 to 10 minutes. Remove the lid after the steam is released.
    Tomato rice in cooker
    Tomato rice in cooker
  • Mix the cooked rice with a fork. Garnish with finely chopped coriander leaves, mix well and serve hot with raita & papad.
    Thakkali sadam in pressure cooker
Enjoy !

Note
  • Add more chilli powder if you want spicy tomato rice.
  • Adding coriander leaves gives a nice flavor to this rice. So do not skip it
  • You can also add mint leaves along with curry leaves if you like the flavor of mint leaves.
  • I have used steamed rice/ puzhungal arisi. You can use basmati rice or raw rice. But soak the rice in water for minimum 30 minutes to get fluffy, soft and grainy rice.

Enjoy this delicious South Indian style tomato rice recipe and have a quick lunch !
Thakkali sadam in pressure cooker
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November 28, 2016

Easy Mooli Paratha Recipe – Radish Paratha

Easy mooli paratha
Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !
Easy mooli paratha

Easy Mooli paratha / Radish Paratha recipe


Easy Mooli paratha / Radish Paratha recipe Mooli paratha ./ Radish paratha in an easy way without stuffing !
Cuisine: North Indian
Category: Dinner / Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Wheat flour - 1 cup ( I used Aashirvad atta)
  • Besan flour - 1 tbsp
  • Cooking oil - 1 tbsp
  • Curd - 1 tbsp
  • Radish - 2 nos ( medium sized)
  • Carom seeds/ Ajwain - 1 tsp
  • Finely chopped green chilli – 1 no
  • Red chilli powder - 1 tsp
  • Dhania powder – 1.5 tsp
  • Garam masala powder - 1 tsp
  • Coriander leaves - a fistful ( finely chopped)
  • Salt – as needed
  • Water – few tbsp  ( Use very less water)
  • Cooking oil or ghee – to drizzle on paratha
METHOD

  • Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.
    Easy radish paratha 
  • In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture.
    Easy mooli paratha recipe
  • Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water.

  • Easy mooli paratha recipe
    • Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If  you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid. 
    • Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours.
    Easy mooli paratha recipe
    Enjoy !

Note
  • Adjust the quantity of spice powders as per your taste.
  • Usually I make this paratha thin as per my family’s likings. Make it thick if you wish.
  • You can replace carom seeds with cumin seeds.
  • Adding besan flour is optional. You can skip it too.
  • Adding curd and oil helps to make the paratha soft.
  • Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.

Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !
Easy radish paratha recipe
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November 25, 2016

Eggless Honey Cake Recipe – Indian Bakery Style

Eggless honey cake recipe
Honey cake reminds our childhood days for most of us. Yes, when we were kids many of us would have tasted this cake from our local Indian bakery. The taste of this soft, juicy, moist, honey drenched sponge cake is still lingering in our tongue. Whenever I visit Iyengar bakery here in Bangalore, I never forget to buy their popular stuffs like Khara bun, Benne biscuit, Baked Nippattu etc. Recent days I started buying few pieces honey cake as well. Raksha is not a big fan of this cake due to the extra sweetness from honey and fruit jam. But myself and Sendhil enjoy & love this cake a lot. Recently many of our fellow bloggers are sharing their versions of eggless honey cake which  tempted me very badly to try at home.Yesterday morning I got determined to try this honey cake without eggs and followed THIS RECIPE which I had bookmarked already. Actually I wanted to follow my eggless, butter less tutti frutti cake recipe for the base of this cake. But then I thought of trying the sponge cake base using condensed milk and butter so that I can learn another eggless, moist sponge cake recipe. Cake came out porous, pillow soft, fluffy with spongy texture as I wished. I could really feel the taste of Iyengar bakery honey cake when I tasted a piece of this cake. I am completely happy with this recipe. Even Raksha liked it very much and taken for her snack box today. You can try this cake in pressure cooker as well. I will try to share a detailed recipe for eggless pressure cooker cake. Friends, do try this easy, delicious cake for special occasions like birthday and anniversary. I am sure you will get perfect result and enjoy with your family. Now lets see how to make Indian bakery style eggless honey cake recipe with step by step pictures and VIDEO !
If you are looking for an eggless sponge cake recipe without condensed milk and butter, do check out this recipe. For eggless orange cake recipe using cooking oil, please check this link.
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November 23, 2016

Masala Peanuts Recipe – Masala Kadalai (Microwave & Deep fried Versions)

masala peanuts recipe
When I was young, my dad to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time Happy . Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond ofTongue.So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave onesWinking . For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home Happy.
microwave masala peanuts recipe



Masala Peanuts Recipe - Microwave & Deep Fried Versions


Masala Peanuts Recipe - Microwave & Deep Fried Versions How to make besan coated masala peanuts - Deep fried version & microwave versions !
Cuisine: Indian
Category: Snacks
Serves: Serves 2-3
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw peanuts - 1/2 cup
  • Besan flour / Kadalai maavu - 3 tbsp
  • Rice flour - 1.5 tbsp
  • Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy taste)
  • Garam masala powder - 1 tsp
  • Ginger & Garlic Paste - 1/2 tsp
  • Salt & water - as needed
  • Asafetida/ Hing – 2 pinches
  • Cooking oil - 1 tsp ( to mix in the batter)
  • Cooking oil - to deep fry
METHOD

  • Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely.
    masala peanuts recipe
  • Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside.
    masala peanuts recipe
    masala peanuts recipe
  • For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper.
    masala peanuts recipe
  • For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave.  Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea !
    Microwave masala peanuts recipe
Enjoy !

Note
  • Adjust the quantity of spice powders as per your taste buds.
  • If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above.
  • Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.
Microwave masala peanuts recipe
Enjoy this crunchy masala peanuts for your teatime !
Masala peanuts recipe
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November 21, 2016

Kakarakaya Pulusu Recipe – Andhra Style Bitter Gourd Gravy

Andhra Kakarakaya pulusu recipe
Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week.Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. Kakarakaya Pulusu is made by frying bitter gourd pieces in oil and its added to a spicy gravy.But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy) in a You tube video. I tried it for lunch along with brinjal masala poriyal. This gravy tasted very well without much bitterness. Bitter gourd lovers like me must try this recipe. Addition of jaggery(Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it Happy Now lets see how to make it with step by step photos !
Check out my other ANDHRA RECIPES as well.

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November 17, 2016

Carrot Kheer Recipe – Easy Carrot Payasam Recipe

Carrot kheer recipe
Every Thursday and Friday I do Guru Pooja and Vaibhava Lakshmi Pooja at home. So every week I make one or the other neivedyam recipes like Sweet pongal/ Sakkarai pongal, Payasam varieties or sweet appam to offer God. Sometimes I make Rava Kesari or other sweets as well. This week, I prepared carrot Kheer ( Carrot Payasam in Tamil, Gajar Ka Kheer in Hindi) for a change. Long back I had tasted carrot kheer in my Aunty’s house( Chithi). She served it chilled after lunch. I just loved its color and creamy texture. I asked her for the recipe and noted down in my diary. As I had more carrots in my pantry, I tried this today for my pooja. It came out very tasty and rich. We all loved it a lot. My daughter Raksha became a big fan of this dessert recipe and asked me to make it often. Carrot kheer is one of the best ways to include carrots in our kids diet. To made this kheer rich and creamy, I added cashews and condensed milk. But you can skip them if you don’t have it.To make Kerala style carrot payasam, add coconut milk instead of condensed milk. Carrot, Sugar, Milk and cardamom powder are the most important ingredients to make this yummy, easy Indian style dessert recipe in minutes. Its a crowd pleaser as well. So you can prepare this for small family functions or birthday parties. I am sure everyone will enjoy it.  Lets see how to make this simple and yummy carrot kheer / carrot payasam recipe with step by step pictures and a video !


Carrot kheer recipe

Carrot Kheer / Carrot Payasam Recipe


Carrot Kheer / Carrot Payasam Recipe How to make carrot kheer - Easy Indian Dessert Recipe
Cuisine: Indian
Category: Dessert Recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Grated carrot - 1 cup OR Small sized carrot - 2 nos
  • Boiled milk - 2.5 cups ( Use full fat milk for best taste)
  • Sugar - 4 tbsp
  • Condensed milk - 2 tbsp
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 5 nos + 2 nos to roast
  • Ghee - 1 tbsp
METHOD

  • Wash and Peel the skin of carrot. Grate it using a fine grater and set aside.
    Carrot kheer recipe
  • In a kadai, melt ghee and roast broken cashews. Remove in a plate when its golden brown. Now add the grated carrot and saute till its raw smell goes off and its color changes to pale orange.
    Carrot kheer recipe
    Carrot kheer recipe
  • Add milk in the kadai and let it boil for few minutes. In the mean time, grind carrot along with cashews. Grind to a smooth thick paste adding enough water. I used 1/2 cup of milk to grind the carrot.So my paste became pale yellow after grinding. If you want orange shade for your kheer, use water instead of milk.
    Carrot kheer recipe
  • Add this paste to the boiling milk.Mix well and boil for 2-3 minutes in medium flame. Add sugar and condensed milk, Mix well and boil till sugar dissolves.Check for taste and add more sugar if needed. Lastly add the cardamom powder/ cardamom essence and switch off the flame. Add the roasted cashews. Mix well. If you like it thin, add more boiled milk, some sugar. Mix well, Refrigerate for an hour to serve chilled. Serve warm or chilled as you like.
    Carrot kheer recipe
    Carrot kheer
Enjoy !

Note
  • You can skip condensed milk in this recipe. In that case, you have to add more sugar.
  • You can also use de skinned almonds instead of cashew nuts.
  • Do not forget to add cardamom powder.It helps to suppress the raw smell of carrot.
  • Sauting carrot in ghee helps to remove its raw smell.
  • This kheer will thicken over time. So add more boiled milk if you like it watery.
  • If you add jaggery, kheer may curdle because of milk. So use water and coconut milk if using jaggery.

Enjoy this easy, creamy, rich carrot kheer at home for special occasions !
Carrot payasam recipe
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November 15, 2016

Kerala Appam Recipe |Palappam Recipe With Yeast

Kerala appam recipe
Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam. Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala appam recipe

Kerala Appam Recipe with Yeast - Palappam Recipe


Kerala Appam Recipe with Yeast - Palappam Recipe How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe
Cuisine: Kerala
Category: Breakfast
Serves: 15nos
Prep time: 12 Hours
Cook time: 3 Minutes
Total time: 12H 3Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice - 2 cups ( I used Dosa rice)
  • Grated coconut - 3/4 cup
  • Cooked rice - 3/4 cup ( loosely packed)
  • Active dry yeast - 1/2 tsp 
  • Sugar - 1 tbsp
  • Salt & water - as needed (You can use coconut water for grinding the batter)
  • Cooking oil - to drizzle appam
METHOD

  • Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery.
    Kerala appam recipe
    Kerala appam recipe
  • Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place.
  • After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter.
    Kerala appam recipe
  • Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium.I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew.
    Kerala appam recipe
    Kerala appam recipe
Enjoy !

Note
  • Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it.
  • If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water,1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast.
  • Cooking appam is medium flame patiently is more important else appam will burn in the bottom.
  • To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam. 

Enjoy this traditional Kerala Appam With sweetened coconut milk and Vegetable stew for a delicious breakfast !
Palappam recipe
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