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June 13, 2015

Roasted Phool Makhana Recipe-Easy Evening Snacks Recipe

Roasted phool makhana recipe

I started using Phool makhana (lotus seeds/Foxnut seeds in English) very recently. Nowadays I am making recipes like phool makhana curry, phool makhana kheer and masala roasted phool makhana very often in my kitchen. I will share the kheer recipe very soon. This roasted phool makhana is a very simple, quick, healthy and guilt free evening snack recipe which you can do in the next 10 minutes. Phool makhana has amazing health benefits and nutritional values. It helps in cardiac protection, good for digestion, helps to improve appetite and much more. Even though it is bit costlier, we can buy and consume it at least once or twice in a month to enjoy its health benefits. In Bangalore, you can find phool makhana in Nilgiris, Total, D- mart and Metro. Now lets see how to make this quick phool makhani recipe for evening teatime snacks.

Phool makhana recipe

Phool Makhani

Roasted phool makhana recipe


Roasted phool makhana recipe Roasted phool makhana recipe- Easy,healthy,guilt free evening snack
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 2 Minutes
Cook time: 8 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 240ml
  • Oil  or ghee- 2 tsp + 1 tbsp
  • Lotus seeds/Phool makhani -2 cups
  • Red chilli powder or sambar powder - 1 tsp
  • Chaat masala - 1/2 tsp
  • Salt - as needed
  • Curry leaves & curshed garlic - few(optional)
  • Black salt- a pinch ( optional)
METHOD

  • In a pan, heat oil and roast the phool makhana in medium flame for 4-5 minutes. Make sure you don’t burn them. To check whether it is roasted well, take one in your finger and try to crush it or gobble a few. If it crushes well, it is roasted properly. If you feel it is soggy to press, you have to roast more. Similarly if you eat, it should be crunchy else roast for few more minutes. 

  • After it is roasted well, transfer to a plate. Heat 1 tbsp oil or ghee in the same kadai. Lower the flame completely. Add red chilli powder,  salt and chaat masala or garam masala powder. Keep the flame low else spice powders would burn.
  • Add the roasted makhana and coat the masala well in low flame.. Switch off the flame and let it cool in the kadai for 3-4 minutes. Now serve them in a bowl with hot tea. Tastes yummy and crunchy !
.
NOTE
  • You can replace chaat masala powder with garam masala powder. You can also add a pinch of aamchur powder for tangy taste.
  • Adding curry leaves or garlic is optional.
  • Ghee gives a nice flavor. So don’t skip it. You can add some crushed garlic cloves along with spice powders to get a nice garlic flavor.

Easy, healthy roasted masala phool makhana is ready to munch with hot tea !
Masala roasted phool makhana recipe



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June 11, 2015

Aloo Paneer Bonda Recipe - Potato Paneer bonda - Snacks Recipes

Aloo paneer bonda recipe
I usually make aloo bonda/potato bonda at home. Recently when I was looking for some snacks recipes in my hand written cook book, I came across this aloo paneer bonda recipe shared by Mrs. Revathy Shanmugam mam in a cookery show. I made some changes in the actual recipe and tried this for my guests. They loved it a lot. Does any kid say no to a snacks with paneer and potato combo??.

Yeah, this potato paneer bonda recipe was a super hit among the kids and elders as well. Try this recipe for your kids in this evening when they are back from school.They would ask you more. It’s a good tea time snack. It can be relished with tomato sauce. You can make many variations in this recipe as per your wish. So let me share my recipe of making aloo paneer bonda recipe.

Don’t forget to check out my daughter’s favorite Instant mangalore bonda recipe, besan flour bonda & Onion bajji recipe.

Aloo paneer bonda recipe

Aloo paneer bonda recipe


Aloo paneer bonda recipe Aloo Paneer Bonda Recipe - Kids friendly evening snacks
Cuisine: Indian
Category: Snacks
Serves: 12
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
For masala 1 cup = 250 ml
  • Grated paneer - 1 cup
  • Boiled potato - 2 nos ( medium size)
  • Cooking oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Ginger&garlic paste - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Garam masala powder - 1 tsp
  • Coriander leaves - to garnish
  • Lemon juice - few drops
  • Salt - as needed
For bonda batter
  • Besan flour - 1/2 cup
  • Rice flour - 3 tbsp
  • Cooking soda - 1/8 tsp
  • Red chilli powder - 1/2 tsp
  • Ginger & Garlic paste - 1/2 tsp
  • Salt - as needed
  • Water - 1/2 cup + 2 tbsp more if needed 
  • Cooking oil - to deep fry
HOW TO MAKE ALOO PANEER BONDA - METHOD
  • Pressure cook the potatoes and peel the skin. Mash it well. Set aside. Grate paneer. Chop the onions finely.
Aloo paneer bonda recipe

  • Heat oil in a pan and splutter cumin seeds. Add the onions and saute till transparent. Add g&g paste and saute till raw smell goes off. Now add the red chilli powder, turmeric powder, garam masala powder.
Aloo paneer bonda recipe
  • Add the grated paneer, mashed potato and mix well. No need to add water. Mix well so that masala is coated well. Lastly add the lemon juice and coriander leaves.
Aloo paneer bonda recipe
  • Now allow the masala to cool down and make balls of small lemon size.
Aloo paneer bonda recipe
  • For making bonda batter take the besan, rice flour, red chilli powder, g&g paste, salt, cooking soda and mix well. Add water to make a thick batter. The consistency of batter should not be too thick or too thin. It should fall like a thick ribbon. I used 1/2 cup + 2 tbsp water. Take this as an approx measure.
Aloo paneer bonda recipe
  • Heat oil to deep fry. Check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil temperature is right.
  • Now take a dough ball and dip in the bonda batter. Drop it in the oil immediately. Drop 3-4 balls in one batch. Cook until golden brown by turning the bonda whenever needed. Keep the flame medium. Drain the bonda in a tissue paper.
Aloo paneer bonda recipe
Serve with coconut chutney or tomato sauce ! Enjoy !
Note
  • Do not add more rice flour. Usually besan and rice flour should be added in the ratio of 3:1 to get a thick coating. But here I used little more rice flour to maintain crispiness.
  • You can follow the same batter recipe for making bajii too.
  • Replace ginger&garlic paste with hing.
  • Potato is used as a binding agent for the dough. You can skip adding potatoes and use little corn flour and maida to make the tight dough.
Try this kids friendly evening snack for your daughter and son after they are back from school. Enjoy your tea time !
Aloo paneer bonda recipe


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June 9, 2015

Kabuli Biryani Recipe-Hyderabadi Chana Dal(Qabooli) biryani-Sunday Lunch Recipes Series - 18

Kabooli biryani recipe
Sorry for this week's delayed post.My younger sister Radha was here for the past week.We had a great time together after years by spending most of the time in chatting,shopping etcDancing.So i gave a small break to my blog postsWinking.Today’s Sunday biryani recipe is Hyderabad’s most popular qabooli biryani made using chana dal.I made this for my sister and she loved it a lot.When I heard about the title of this biryani,I wondered how come a biryani can be made just by using chana dal.But when I prepared it,I was really amazed with the flavor and taste.For any biryani,it’s the whole garam masala and spice powders that matters the taste.Even if u add vegetables,meat or make plain biryani,the right amount of spices is the key.For this biryani,Curd chutney is the best side dish that is served in Hyderabad,Andhra.So I made perugu pachadi/Curd chutney(Dahi chutney) by referring Preeti’s blog.For this biryani recipe,I watched Vahchef’s video and referred preeti’s recipe too.Friends,do try this kabuli chana biryani with curd chutney for your Sunday Lunch.Relish it with your family.
Curd chutney for biryani

Kabuli biryani recipe


Kabuli biryani recipe Hyderabad popular qabooli biryani recipe using chana dal
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS

  • Basmati rice - 1 cup( India Gate)
  • Water - 6 cups
  • Salt - as needed
  • Whole garam masala - 1 each (cinnamon,cloves,cardamom,bayleaf)
For masala
  • Chana dal - 1/4 cup
  • Cooking oil – 2 tbsp
  • Ghee – 1 tbsp
  • Whole garam masala( Cinnamon,cloves,cardamom,kalpasi and bayleaf) – 1 each
  • g&g paste - 1 tsp
  • Big onion – 1 no ( sliced)
  • Green chilli – 1 no (slit)
  • Mint leaves – a handful
  • Red chilli powder – 1 tsp
  • Dhania powder – 1.5 tsp
  • Curd – 1/2 cup
  • Lemon juice – few drops
Big onion – 1 no to caramelize
CURD CHUTNEY FOR BIRYANI
  • Fresh thick curd – 1 cup
  • Finely chopped green chilli – 1-2 nos
  • Mint+coriander leaves – 2-3 tbsp
  • Big onion – 1 no ( finely chopped)
  • cumin powder- 1/8 tsp
  • Salt – as needed
METHOD
  • Wash and soak the basmati rice and chana dal for 30 minutes. Slice the big onion and deep fry till it turns golden brown.Set aside.

  • Boil 6 cups of water and some salt.Add the whole garam masala.Drain the excess water from the soaked rice.When the water comes to roll boil,add the rice and boil for 5-7 minutes in medium flame.Remove the rice when it is cooked till 90%.Let it cool.Do not drain the boiled water.
  • In the same water,add the soaked chana dal and cook till its firm and soft.Drain the excess water and keep the cooked chana aside.
  • Heat oil+ghee in a kadai and saute the whole garam masala.Now add the sliced onions,g&g paste and green chilli.Saute till onion turns transparent.Add mint leaves and mix well.


  • Add the spice powders and salt one by one and mix well.Lastly add the curd and mix well.Add the cooked chana dal and give a nice boil till the gravy thickens a bit. Make sure there is little water and the gravy is not too dry.
  • Once the gravy is done,layer the cooked rice and sprinkle some chopped mint leaves.
  • Garnish with caramalized onions and add some lemon juice.Cover the kadai tightly with a lid and keep the flame low.Put in DUM for 15 minutes.Nice aroma will waft through.It shows your biryani is done.Remove and fluff it with a fork.Serve with curd chutney or mirchi ka salan.These two are meant to be the best side dish for this biryani.
HOW TO MAKE CURD CHUTNEY
  • Finely chop the green chilli,mint leaves,coriander leaves and onions.Take them in a bowl.Mix thick curd and salt.Beat well and serve.
    Enjoy !
Note
  • I saw some kabuli biryani using black chana. If you are using that,soak the chana overnight and then cook them in pressure cooker till done.
  • Increase the quantity of green chilli for more spicy biryani.

Enjoy kabuli biryani with this simple curd chutney.It’s the best side dish !
Qabooli biryani recipe



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June 6, 2015

Ginger Cardamom Tea Recipe - Inji Elakkai Tea

Ginger cardamom tea
Ginger Cardamom tea / Inji elakkai tea must be the favorite tea of many. The day of Indians never complete without a chai. Be it morning or evening, drinking a tea/chai makes us refreshing and energetic. Not just that, drinking tea has some health benefits too. In my family, my dad and FIL loves to have tea both in morning and evening. My mom always makes tea with cardamom. Whereas my MIL adds ginger with cardamom ( Inji, elakkai tea) to improve digestion. By watching my mom and MIL, I learnt how to make a good, flavorful tea. I love to attempt varieties of tea and shared Masala chai, Assam tea and ginger tea recipes already. In this post, I have shared a basic tea recipe adding ginger and cardamom for beginners. Hope it would be useful. Ok, Lets see how to make inji, elaichi tea now.
Ginger cardamom tea recipe

Indian Tea Recipe-Ginger Cardamom tea


Indian Tea Recipe-Ginger Cardamom tea How to make ginger,cardamom tea at home
Cuisine: Indian
Category: Cooking Basics
Serves: 1
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup = 250 ml
  • Boiled Milk - 3/4 cup ( Thick milk)
  • Water - 4 tbsp
  • Sugar - 1.25-1.5 tsp
  • Tea powder - 1 tsp ( I use 3 roses brand)
  • Ginger - 2 inch piece
  • Cardamom - 1 no
HOW TO MAKE GINGER CARDAMOM TEA - METHOD
  • Wash and peel the skin of ginger. Crush it along with cardamom using a mortar & pestle. Keep aside.
Ginger Cardamom Tea Recipe

  • Take the boiled milk in a milk pan or bowl. Add little water. If you use thick full cream milk add 1/4 cup of water for 3/4 cup of milk. If using thin milk, add just 2 tbsp of water.
  • To this add sugar and tea powder. Add the crushed ginger & cardamom seed. Keep the flame medium and boil the tea for 2 minutes. The essence of ginger and cardamom would be absorbed well.
Ginger Cardamom Tea Recipe

  • Remove the pan and strain the tea using a tea strainer or cloth filter. Serve in a glass or cup. Enjoy !
Ginger Cardamom Tea Recipe

Note

  • Add more sugar based on your taste. My mom always adds less sugar because the sugar should not supress the taste and flavor of tea.
  • You can make this tea by adding ginger or cardamom alone.
  • Tea tastes good only if water is added to the milk. So a tea should not be thick.
  • If you want strong and nice colored tea, add more tea powder and allow it to boil for more time.

Try this easy and flavorful tea. Enjoy your evening time !




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June 4, 2015

Manathakkali Keerai Kootu Recipe-Black Night Shade Recipes

Manathakkali keerai kootu

Manathakkali Keerai kootu is a healthy side dish for rice.I think about manathakkali keerai(Black night shade in English) only when we get mouth ulcers and inflammations .It gives a good cure for liver & other stomach related problems.Apart from these,there are many more health benefits.So I treat this keerai as a medicine mostly.I usually make Manathakkali thanni saaru using fresh leaves and Vatha kuzhambu with dried berries.Its been my long time wish to try kootu recipe with it.But I was afraid of its bitter taste.My MIL told me to add more dal and coconut to suppress its bitterness.I followed the same and the kootu came out very well.This time I followed an easy method and cooked it directly in the pressure cooker just like paruppu keerai.Its taste was very close to hotel ones.Here I have used moong dal.You can replace it with toor dal or chana dal too.Friends,do try this easy,healthy kootu.It’s a good side dish for Vatral kulambu rice.Lets see how to make this South Indian style manathakkali kootu recipe.

Manathakkali keerai kootu


Manathakkali keerai kootu recipe


Manathakkali keerai kootu recipe Manathakkali keerai kootu recipe-Healthy,easy one pot keerai kootu recipe
Cuisine: Indian
Category: Side dish for rice
Yields: 3
Prep time: 15 Min
Cook time: 15 Min
Total time: 30Min


INGREDIENTS
1 cup = 200ml

  • Manathakkali keerai/Black night shade – 2 cups
  • Mooong dal - 3 tbsp
  • Salt & Water – as needed
    • To Grind
  • Grated coconut - 1/2 cup
  • Rice flour - 1 tsp
    • To Temper
  • Cooking oil or coconut oil - 1.5 tbsp
  • Mustard seeds -1 tsp
  • Cumin seeds - 1/2 tsp
  • Small onion - 15 nos or Big onion - 1 no
  • Tomato – 1 no
  • Turmeric powder – 1/8 tsp
  • Sambar powder - 1.5 tsp
METHOD


  • Remove the leaves from stalk and wash it twice.Chop them roughly and set aside.Chop the onions,tomato.Keep aside.
  • Grind the coconut and rice flour to a smooth paste.Set aside.
Manathakkali keerai kootu

  • Heat oil in a pressure cooker base and splutter mustard seeds,jeera.curry leaves. Add onions, tomato and saute till transparent & mushy.Add the moong dal,saute for a minute.Now add the chopped keerai and saute until they shrink.
Manathakkali keerai kootu


Manathakkali keerai kootu

  • Add 1 cup of water,sambar powder,turmeric powder and required salt. Cook it for one whistle in very low flame.
Manathakkali keerai kootu

  • After the pressure is released,add the ground coconut paste and boil the kootu for 5 minutes.Add some water if it thickens.Lastly add the coconut oil and switch off the flame.
    Transfer the kootu to a bowl aned close with a lid.
Manathakkali keerai kootu

Note

  • For variations u can cook the leaves &dal separately and mix them as given in my keerai kootu recipe.
  • Replace manathakkali with arai keerai,mulai keerai or palak and proceed as given above.


Healthy,One pot Manathakkali Keerai kootu is ready to eat with Kara kuzhambu & rice !!



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June 1, 2015

Spinach Biryani Recipe/Palak Biryani(Keerai Biryani)-Sunday Lunch Recipes-17

Spinach biryani recipe
I tried this Chettinad style Keerai biryani recipe adding palak leaves after watching Captain TV Cookery show. It came out really well. We loved it. My daughter Raksha had a plateful of this biryani happily. As this was my first attempt of making a biryani adding greens/keerai, I was doubtful about its taste. So I made Drumstick poricha kuzhambu and Rasam along with it. But biryani bowl got emptied first. I am sure this would be a healthy choice for fussy kids who don’t eat green leaves.

Here I have used spinach/Palak as it is easy to clean & chop. You can use Arai keerai, Mulai keerai(Amaranth leaves), siru keerai, methi leaves/ vendhaya keerai as suggested in the TV show. Try this healthy biryani recipe for your kids and Husband’ lunch box. This recipe gets thumbs up from everyone in the family.

Ok, Lets see how to make this Indian Palak biryani recipe in detail.

Please check my other biryani & pulao recipes here :)

Spinach biryani recipe

Palak biryani/Spinach biryani recipe


Palak biryani/Spinach biryani recipe Healthy,easy spinach biryani recipe - Sunday Lunch Recipes series -17
Cuisine: Indian
Category: Lunch menu
Serves:3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Spinach/Palak leaves/Keerai - 1 cup ( 1/2 bunch)
  • Basmati rice - 1 cup ( I use India Gate)
  • Salt - as needed
  • Water - 1.75 cups
To saute
  • Cooking oil + ghee - 1 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2 no
  • Cardamom - 1 no
  • Black stone flower/Kalpasi - 1 no
  • Bayleaf - 1 no
  • Big onion -1 no
  • Small onion -5 nos
  • Green chilli - 1 no
  • Mint leaves – 2 tbsp
  • Tomato – 1 no
  • Curd – 1 tbsp
  • Lemon juice – few drops
To grind
  • Red chillies - 3 nos
  • Ginger - 1 inch piece
  • Garlic cloves - 5 nos
  • Pepper corns - 1/4 tsp
HOW TO MAKE KEERAI BIRYANI - METHOD
  • Grind all the ingredients given under “to grind” to a smooth paste. Set aside. Wash & soak the basmati rice for 30 minutes.

  • Wash and chop the palak leaves. Chop the onions, mint leaves and tomato into fine pieces. Slit the green chilli.
Spinach biryani recipe
  • Heat oil+ghee in a cooker base. Saute the whole spices and add the slitted green chilli and onions. Saute till transparent. Add the ground paste and saute till raw smell goes off. Add tomatoes and saute till it becomes mushy.
Spinach biryani recipe
Spinach biryani recipe
  • Lastly add the mint leaves. Mix well and add the finely chopped palak leaves. Add rice, salt, curd, water and lemon juice. Give a boil. Mix well and close the cooker. Cook in very low flame for one whistle. After the steam is released, remove the lid and fluff the rice with fork. Enjoy !
Spinach biryani recipe
Spinach biryani recipe
Note
  • You can replace palak with Arai keerai, mulai keerai or vendhaya keerai/Methi leaves.
  • Add more number of red chillies for spicy biryani.
  • You can also powder the whole spices and add to this biryani for variation.
  • Adding ghee gives a nice flavor. So don’t skip it.


Try this healthy, kids friendly Keerai biryani. You will enjoy it !
Spinach biryani recipe
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