May 29, 2015

Jigarthanda Recipe-Madurai Jil Jil Jigarthanda Cool Drink

Jil Jil Jigarthanda –I still couldn’t believe I made this world famous Madurai special cool drink at home and that too from scratch. Jigarthanda is an yummy super cool drink packed with all the benefits of badam pisin,Nannari sarbath and milk.The term Jigarthanda refers to “a drink that cools the heart”.It is very popular among Muslim settlers in South India.I tasted this drink very recently once in Tirunelveli and twice in Salem at Madurai Vilakuthoon Hanifa’s Jigarthanda outlets.I made an instaclick and shared a picture of it in Instagram too. Last year when my fellow bloggers shared Jigarthanda recipe,I got tempted to try it at home. But I was not sure about the actual ingredients used in it.After tasting it once,I was able to guess the recipe and started browsing for the same.Few weeks back I got a request from a reader to try n share this recipe in my blog.So I decided to give this a shot and found this recipe from sharmi’s blog & this video very helpful to make the authentic Madurai Jigarthanda. So I followed them & made Jigarthanda from scratch except Nannari sarbath/Sarsaparilla syrup and Kadal paasi. Original Jigarthanda recipe may use Kadal paasi or badam pisin. But I used badam pisin as suggested in the recipe. First I bought badam pisin/almond gum(Almond resin in English) and Nannari sarbath from Salem Nattu Marundhu kadai. Then I collected all the other ingredients and made it in my own pace. It took nearly 1.5 days for me to make Bhai ice cream, for soaking Badam pisin and to make reduced milk. So I have suggested an easy method of making Bhai ice cream using store bought vanilla ice cream.Hope it would work.One thing I should admit here.I was not able to bring the orange color in ice cream and reduced milk following the original recipe.But somehow I wanted to recreate the shop ones.According to me,the color of milk turns orange only when we add caramelized sugar.So I added little caramelized sugar in reduced milk and a pinch of orange food color in ice cream.I am not sure whether food color is added in the authentic recipe,but I became very happy & satisfied when my Jigarthanda looked and tasted very similar to the ones I had. What do u say friends, Isn’t it looking similar to the Madurai ones ??

Udupi Sambar Recipe-Hotel Style-No Onion No Garlic Sambar

Last week I tried this Udupi hotel sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes I have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa Happy

.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.

Bisi Bele Bath Recipe-Karnataka Special-Sunday Lunch Recipes Series-17

This week’s Sunday lunch recipes is not a biryani post as u all expected.Instead I made Bisi bele bath as per a reader’s request.I posted Homemade bisi bele bath powder few months back and completely forgot about it.But one of my readers reminded me and asked to share bisi bele bath recipe using that powder.Though I have been making it very often,I have not shared this easy recipe here.So I made bisi bele bath and curd rice for our Sunday lunch yesterday just to make this post.It came out really well and tasted similar to the ones made using MTR bisibelebath powder.I referred this You tube video for the recipe,made some changes to make the cooking method even more easy.I have not tasted the authentic bisi bele bath recipe in MTR restaurant but I am a big fan of my (school moms) friend Megha’s bisibelebath.She uses store bought bisi bele bath powder mostly.I am glad this recipe turned out very similar to hers and most importantly I was able to bring the watery consistency.Generally bisi bele bath is served with kara boondi on top.It is one of the best side dish for bisi bele bath. But in my family, both Sendhil & Raksha loves to have it with ghee & raw onion topping. Do try this easy recipe and make this for your lunch box. Don’t forget to reheat it before you eat because bisi bele bath has to be eaten hot as its name suggests(bisi-hot,Bele-dal,Bath-Rice recipe)

Bisi bele bath Recipe - Karnataka Style

Karnataka style Bisi bele bath recipe using Homemade bisi bele bath powder

Cuisine: Indian

Category: Rice recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

Raw Rice or steamed rice - 3/4 cup
Toor dal - 1/2 cup
Turmeric powder - 1/4 tsp
Water- 6 cups for rice+dal ( Totally I used around 9 cups)
Salt - as needed
Cooking oil – 2 drops
Knol Khol/Kholrabi- 1/2 no
Brinjal - 1/2 no
Beans - 5 nos

To grind

Bisi bele bath powder - 4 tbsp
Grated coconut - 1/4 cup
Tamarind - Big gooseberry size
Jaggery - 1 tsp
Water - to grind

To temper

Cooking oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Hing - a pinch

Ghee – 1-2 tbsp

METHOD

Take rice,dal,chopped vegetables,salt,turmeric powder,2 drops of oil and 6 cups of water. Cook it for one whistle in very low flame.Remove the lid and mash the rice,dal mixture very well.Add 1 cup of water to it and set aside.

Now take the bisi bele bath powder,grated coconut and soaked tamarind along with little water in a mixie jar. Grind it to a smooth paste.

Take the ground paste,add 2 cups of water and some salt to it. Mix well and boil the mixture in a kadai.Add some jaggery.Let the mixture roll boil for 5 minutes.You will get a nice smell.

Now add the masala to the rice+dal mixture. Mix well and add 1 more cup of water.Check for taste and add more salt & bisi bele bath powder if needed.
Let it boil nicely for 2-3 minutes. Lastly add 1 tbsp of ghee.Mix well.Adjust the consistency of rice by adding more water.It should be pourable.So add more water based on that and check for salt.Temper mustard,curry leaves and hing in a kadai and add to the rice.Mix well and serve hot !!

Yummy,hot bisi bele bath is ready.Serve with kara boondi or raw onions as I did !

Note

Add more bisi bele bath powder based on the spice level.
You can add more jaggery if u like sweet taste.
No need to use carrot or raddish .But u can use peas,chow chow/chayote if u wish.Skip Kholrabi if u don’t like it.
Taste the bisi bele bath and adjust the salt whenever needed
Addition of ghee at the end gives a great taste.So don’t skip it.

Enjoy eating hot,hot bisi bele bath with kara boondi or Raw onions.Tastes great !!

Technorati Tags: Bisibelebath recipe,Bisi bele bath recipe,How to make bisi bele bath,Karnataka bisi bele bath,Cook bisi bele bath,Bisibelebath,Bisi bele bath powder,Rice recipes,Variety rice,rice varieties

May 21, 2015

Paneer Tikka Recipe in Tawa &Green Chutney With Curd - Stove Top Version

Last week,I made paneer tikka for the first time using gas stove.Even though i have an oven with microwave,convection and grill options,i din’t want to make use of it as it was my first attempt.So i tried in my new non-stick tawa.It came out very well.Paneer was perfectly browned & soft.I watched Sanjeev kapoor channel’s youtube video hosted by my favourite Chef Harpal singh.I had already tried Corn cheese balls following his recipe and it was a super hit among my family and friends.So i tried this recipe without any hesitation.He demonstrated the recipe using gas tandoor but i made the same in tawa.Sendhil loved it and relished the tikka with green chutney adding curd. I became very happy and confident enough to try this recipe for my guests too.Soon i must try the same using my oven’s grill option and make a post here.Now lets see how to make paneer tikka using gas stove in Tawa Happy

Paneer tikka recipe-Stove top version & Green chutney

Paneer tikka recipe using Tawa in Gas stove and its most popular side dish - Green chutney

Cuisine: Indian

Category: Side dish

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Paneer - 100 gms
Tomato - 1 no ( deseeded,optional,i dint use)
Green capsicum - 1/2 no (u can use colourful bell peppers too)
Big onion - 2 nos
Cooking oil – 2 tbsp

For marination

Hung curd or thick curd - 1/2 cup
Kashmiri Red chilli powder - 1/2 tsp
Tandoori masala powder - 1.5 tsp
Ginger&garlic paste - 1/2 tsp
Chat masala powder -1/2tsp
Kasoori methi - 2 pinches
Lemon juice - few drops
Salt - as needed

To roast

Butter – 1.5 tbsp
Besan flour - 1.5 tsp
Ajwain - 1/8 tsp

Mustard oil or cooking oil – 2 tbsp + 2 pinch of turmeric powder

Green Chutney with curd

Mint+coriander leaves – 1/2 cup
Green chillies – 1or 2 no
Thick fresh Curd – 1/4 cup
Roasted cumin powder – 1/8 tsp
Chat masala – a pinch
Garlic cloves – 2 nos
Ginger – 1/2 inch piece
Black salt – 2 pinches
Sugar - 1/4 tsp
Salt – as needed

METHOD

Heat butter in a kadai and roast the ajwain & besan flour.Roast well in medium flame for 2-3 minutes till u get a nice aroma.It will turn like a thick paste.Set aside and let it cool.
Soak the skewer in water for 30 minutes to avoid getting burnt.

Take the hung or thick curd in a wide bowl.Add 1 tbsp of roasted besan mix.Mix the spice powders,g&g paste,salt ,kasoori methi and few drops of lemon juice. Check for taste and set aside.
- Heat 2 tbsp of mustard oil & when it starts to smoke,add turmeric powder.Switch off the flame immediately & add the oil to the marinated masala.

Cut the paneer,tomato,capsicum and onion into square shared pieces as shown in the pic.Now add all the veggies to the masala and allow it to marinate for minimum 2 hours or over night in refrigerator.

Arrange the marinated pieces in a skewer or tooth pick.I placed paneer,then onion,capsicum and i repeated the same order.I finished it with a paneer piece.You can order them as per your wish.Heat 2 tbsp of oil in a non-stick tawa.After the oil is heated,turn the flame to low.Keep the skewer and cover the tawa with a lid.Let it cook for 2-3 minutes.

Then turn the skewer and cook the other side till it turns golden brown.Keep turning every now and then till u achieve the color.Onions,capsicum,paneer would be roasted well and will give a nice smell.Remove in a plate and serve it really hot with green chutney to enjoy its best taste.

Alternate method : Instead of skewing all the veggies,u can saute each vegetable separately in oil and then arrange them in toothpick or skewer.
For green chutney : Wash and take mint+coriander leaves in a mixie jar.To this, add all the other ingredients.Grind it to a smooth paste adding curd.Do not add water.Remove the chutney & serve with tikka.

Note

Adjust the spices as per your taste.
If u don’t have tandoori masala,add garam masala instead.But tandoor masala works the best.

Paneer tikka is ready to relish with green chutney & garam garam Chai Happy

Enjoy !!

Technorati Tags: Paneer tikka recipe,Paneer tikka using tawa,Paneer tikka in gas stove,Paneer tikka recipe stove top version,PAneer tikka sanjeev kapoor

Very good recipes Tags: Paneer tikka recipe, Paneer tikka using tawa, Paneer tikka in gas stove, Paneer tikka recipe stove top version, PAneer tikka sanjeev kapoor

May 20, 2015

South Indian Full Meals-Lunch Menu For Guests-Thalai Vazhai Ilai Virundhu

Last week I made this full meals for my guests.Its been years since I posted a South Indian full meal lunch menu here.So i thought of sharing this yummy platter with you all.After Onam Sadya, I din’t get any chance to make an elaborate lunch menu and serve in Thalai Vazha Ilai/Banana leaf.Generally South Indians especially Tamil people make this kind of lunch menu for marriage feast,guests,newly wedded couple/Maapilai virundhu or for festivals and occasions.According to Tamil people,serving food in Thalai Vazhai ilai is considered to be the way of showing love and respect towards our guests.Not just that,there is a traditional serving order that has to be maintained while keeping the dishes in banana leaf.In Tirunelveli,our people give more importance to the serving order.Before i served this platter,i called my mom and asked her about the serving order but still I got confused on where to keep the pickle and kept it wrong I think. So I asked my mom again and wrote this post with corrections. There may be slight variations from the write up and picture.So please don’t get confused. I have divided this post into sections for easier understanding. Hope it would help beginners especially newly wedded girls who are new to cooking.In the above platter,u can find (from left)Salt,Poriyal/Curry,Kootu,Thayir pachadi,Pickle,Rasam,Payasam,Curd,Banana,Vada,Rice,Dal,Sambar and Appalam.I have shared all these points based on my own understanding and cooking style.Pardon me for mistakes :)

Check out my other state and some more Tamil nadu lunch recipes here

Donne Biryani Recipe-Sunday Lunch Recipes-16

Donne biryani-I don’t need to introduce this biryani for Bangaloreans Happy

.For people who are new to this biryani,let me tell you what it is.Donne biryani is the most popular biryani recipe in and around Bangalore.You can find many hotels serving this biryani in areas like Banashankari,Chickpet,Rt nagar,Rajaji nagar etc.As far as i know,the most popular one is “Shivaji Military hotel”-Jayanagar.This biryani is usually served in a big,hand pressed bowls made of plantain leaf( as shown in the pic).It is called as “Donne” in Kannada.So this biryani is fondly called as donne biryani.Being a Bangalore resident for ten years,it would be unfair if i don’t post this recipe in my Sunday biryani series Happy

.I was introduced to this biryani by my friend Megha.Once when i went to her house,she showed me a parcel of donne chicken biryani and told about its popularity.Even though i couldn’t taste it,the smell and its green color was attractive and unique to me.At that time,i told Megha i will try this biryani in my vegetarian way.Finally,it happened yesterday.I referred the recipe from here & here and made it.I used potato instead of chicken.I did not marinate as per the original recipe and i did not use the vegetable stock for cooking.So this recipe has some deviations from the authentic one but still the taste was great.The flavor of jeera rice( jeeraga samba arisi) along with ground mint+coriander leaves masala paste while cooking was simply awesome.It would make anyone feel hungry Drooling

.Sendhil,Myself and Raksha loved this biryani a lottt.Friends,do try this recipe in a weekend and let me know your feedback :).

Donne biryani recipe

Donne biryani recipe - Vegetarian version - Sunday lunch menu - 16

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml

Jeera rice - 1 cup ( A big NOOOO to basmati rice)
Potato – 2 nos ( optional)
Salt - as needed
Water - 1.75 cups
Curd -2 tbsp
Lemon juice - few drops
Biryani masala - 1/2 tsp ( optional.i dint use)
Kasoori methi - 2 pinches

To grind

Cooking oil - 1 tbsp
Big onion - 1 no
Green chilli - 4 nos( add more for extra spiciness)
Pepper corns - 3 nos
Cinnamon - 1 inch
Cloves -2 nos
Cardamom - 1 no
Ginger - 2 inch piece
Garlic cloves - 8 nos
Mint + coriander leaves - 3/4 cup
Turmeric powder - a pinch

To saute

Cooking oil - 2 tbsp
Ghee - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 1 no
Black stone flower – 1 no
Big onion – 1 no (finely chopped)
Ginger-garlic paste – 1/2 tsp

METHOD

Heat a kadai with oil and saute all the ingredients given under”to grind”.Grind them to a smooth paste.Set aside.

Heat a pressure cooker base adding oil+ghee.Saute the whole spices and big onions till transparent.Add g&g paste and saute till raw smell goes off.Now add the ground masala paste and saute for 2-3 minutes till oil starts to leave.Add biryani masala powder (if using) and saute well for few seconds.

Now add the required water,salt,curd and cubed potato.When the water comes to a roll boil,add the rice, few drops of lemon juice and kasoori methi.Mix well and pressure cook for 1 whistle in low flame.Remove the lid after steam is released.Fluff the rice with fork and serve hot with raita.

Enjoy !

Note

As i mentioned in the ingredients list,a big nooooo to basmati rice.U should use only jeera rice for the best taste.
To increase the spiciness of biryani,u can add more green chillies while sauting masala.Do not use red chilli powder.

Try this easy,yummy,flavourful biryani recipe and enjoy the weekend Happy

Technorati Tags: Donne biryani recipe,Donne biryani,Donne biryani bangalore,Green rice,Mint biryani,biryani recipes,How to make biryani,Sunday biryani recipes

Very good recipes Tags: Donne biryani recipe, Donne biryani, Donne biryani bangalore, Green rice, Mint biryani, biryani recipes, How to make biryani, Sunday biryani recipes

May 15, 2015

Sweet Potato Curry|Sakkaravalli Kizhangu Poriyal Recipe

Sakkaravalli Kizhangu/Sweet potato in English is one of the most important vegetables every South Indian would buy during Pongal festival.Actually i should have made this post immediately after Pongal.But sorry,i am posting this recipe in sweet potato off season.Actually i had scheduled to share Paneer tikka recipe today.But i couldn’t do it as i had an important personal work.Due to time constraint,i am posting this recipe which was lying in my drafts for months Thinking

.This poriyal recipe is very easy to make as it has no grinding job.Bachelors and working women can make it easily during busy morning hours.I learnt recipe this from my MIL.Usually we make sweet potato poriyal in two ways.One using freshly ground masala like this recipe.Another one is this easy version by just using sambar powder.The combination of sweet and spicy taste goes very well with Sambar and more kuzhambu sadam.So lets check how to make this yummy Indian sweet potato curry recipe using few ingredients.Check out my brahmin’s style easy potato curry recipe too !

Kothu Parotta Recipe-Vegetarian|Easy Dinner Recipes

கொத்து பரோட்டா/Kothu Parotta is one of the most popular street foods of Tamil nadu that makes you drool Happy

.I know many fans are out there like me.Before my marriage, dad buy this once in a month but completely a vegetarian version only with vegetables (not even with eggs).Few months back when I shared Malabar parotta recipe,i thought of trying this recipe immediately and share here.But lazy me,din’t do it Rolling Eyes

.Yesterday I got a sudden craving to eat kothu parotta and bought ID brand mini parotta from a store nearby my house. I watched some videos in you tube like Madurai egg/Mutta parotta in Kairali channel and chicken, mutton kothu parotta recipes too.I prepared Vegetable Parotta Salna, the most important ingredient for making kothu parotta using my own recipe and made this Tamil nadu’s most popular street food successfully. You can also use leftover mixed veg kurma in place of salna. A glass of tea with this hot n spicy kothu parotta was my dinner yesterday. It was absolutely delicious and I enjoyed eating every spoon of it.Friends,try this recipe immediately if you have left over salna or vegetable kurma with few store bought parotta in hand.You can try the same with left over chapathi too.Tastes simply great !!Ok, Lets see how to make kothu parotta at home easily.
Check out my Chilli parotta recipe here.

Kothu parotta recipe

Kothu parotta recipe - Vegetarian version

Cuisine: Indian

Category: Dinner

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Parotta - 2 nos ( If big) I used 4 mini parotta
Parotta salna - as needed ( I used 1/2 cup)
Big onion- 1 no (finely chopped)
Tomato - 1 no( small,finely chopped)
Green chilli - 1 no (-do-)
Curry leaves - few
Mint+coriander leaves - 2 tbsp (finely chopped)
Red chilli powder - 1/2-1tsp ( adjust)
Pepper powder - 1/4 tsp
Ginger&garlic paste- 1/2 tsp ( Optional,I din't add)
Salt - as needed
Cooking oil - 2 tbsp

METHOD

Heat a dosa pan.Iron griddle works the best.Cook the parotta by adding a tsp of oil.Stack the cooked parotta and pat it sideward to get the layers.Chop them into small pieces roughly using your hands or a knife.I feel hands can do a better job.Set aside.

In the same hot dosa pan,put the finely chopped onions and saute for few seconds.No need to add oil.Keep the flame medium and saute well.

When it turns slightly transparent,add the finely chopped green chillies and tomato pieces.Mix well.Add curry leaves and cooking oil.Saute till tomato turns mushy.

Add salt,turmeric powder,red chilli powder and pepper powder.Mix well and add salna.Stir for a second and put the chopped parotta pieces.Mix it really well.(If u don't find time to make salna,just replace it with a powder of i inch cinnamon,1 cardamom,2 cloves and 1/2 tsp of garam masala powder along with other spice powders.Add little water and make it wet.Then add parotta pieces)

Now take a dosa flipper & another ladle similar to dosa flipper OR u can use a tumbler and turn it upside down.Do the pounding with a rhyming sound(:))until everything blends well and make a semi dry mixture.Add extra salna if u wish.Garnish with finely chopped coriander+mint leaves and if needed drizzle some lemon juice.Serve hot immediately to enjoy its best taste.Keep Onion raita as side dish if desired.

Enjoy !

Note

For variations,you can add finely chopped vegetables in Salna and make the same.I made plain salna.
Non-vegetarians can add scrambled eggs and mutton/chicken salna instead of veg salna to make mutta parotta and chicken kothu parotta.