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September 30, 2016
Maladu Recipe(Roasted Gram Ladoo) – Pottukadalai Urundai
September 28, 2016
Bread Halwa Recipe – How To Make Bread Ka Halwa
For this recipe, I followed Tarla Dalal and used less milk & ghee when compared to other bread halwa recipes on net.It came out really well and satisfied my expectancy. Its process and making is so easy. I am sure its a rich, quick, Indian style dessert recipe made with easily available ingredients to serve your surprise guests and a good choice to use leftover dried bread slices. Kids would love it for sure. You should eat it hot or warm to enjoy its real taste.
If you want to make a super rich and tasty bread halwa, you can deep fry the bread pieces in ghee just like double ka meetha or add ground cashew+ badam paste to the halwa. For variations, you can try this halwa with rusk and bread crumbs too. But adjust the quantity of milk and sugar. Ok, Lets see how to make bread halwa recipe with step by step images and a video.
Check out my Shahi tukda recipe – Low calorie version !
Bread halwa - Video recipe
Bread halwa recipe
How to make bread halwa - Easy version !
Cuisine: Indian
Category: Dessert recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
1 cup - 250ml
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METHOD
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Note
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Do try this easy, yummy bread halwa and enjoy !
September 26, 2016
Cooking Tips For Working Women – Indian Cooking Ideas
Recent days I have been getting mails to share some simple lunch menu ideas for busy weekdays by spending less time in kitchen. Very soon I will start a lunch menu series suggesting some easy and healthy Indian lunch recipes for daily cooking. Before that, I wanted to make a post about useful cooking tips & pre preparations to make the job easier.
As I had worked for an year after marriage, I have seen and heard from my colleagues about the difficulties in managing home and career.Time management plays a major role here. For me, there was no problem at all as I was in a joint family. My in-laws did all the household chores and supported us very well.In this present day nuclear family setup, many people does not get the luxury of moral & physical support of elders to share cooking and other household responsibilities. So it would be really tiresome and stressful if we don’t plan things ahead.
As I had worked for an year after marriage, I have seen and heard from my colleagues about the difficulties in managing home and career.Time management plays a major role here. For me, there was no problem at all as I was in a joint family. My in-laws did all the household chores and supported us very well.In this present day nuclear family setup, many people does not get the luxury of moral & physical support of elders to share cooking and other household responsibilities. So it would be really tiresome and stressful if we don’t plan things ahead.
I hope these simple, handy tips and tricks would be helpful to make the kitchen chores easier and stress free. Don’t worry, these pre-preparations won’t eat your weekend’s relaxing hours. You may need to spend just 2-3 hours to finish all these works or you can get the help of your servant maid to finish this job quickly. This will save lot of time during busy weekdays.
Before going to this post, I must thank my friend Shalini for helping me to frame these points as she is regularly following these things. Love you lots dear !!. She also shared some pictures from her kitchen. I have made them as a collage and given below.
Before going to this post, I must thank my friend Shalini for helping me to frame these points as she is regularly following these things. Love you lots dear !!. She also shared some pictures from her kitchen. I have made them as a collage and given below.
Friends, I hope this post would be useful to plan & manage things easier. Working women and bachelors, please share your valuable tips you follow in your daily cooking in the comments section. It would be of great help for the people who read this post. Thanks in advance. Ok, now lets see some smart cooking tips and secrets to be a super wife and mom.This post is with more & more of stories and essays. Please bear with me.
DISCLAIMER : All the points I have shared below is based on the ideas I got from my working friends. I have also gone through some websites and magazines for more tips. Please modify or skip the suggestions as per your wish & need. You need to have a refrigerator, pressure cooker and some good air tight containers to make & store the dishes.
SOME USEFUL GADGETS
According to me a 2 burner gas stove, 3 small pressure cookers, few ladles, mixing bowl and a mixer grinder is enough to cook even for 10 people. Pressure cooker is my biggest strength. It helps to cook any food quickly and easily. I have shared the pictures of my cookers above for your reference.
DISCLAIMER : All the points I have shared below is based on the ideas I got from my working friends. I have also gone through some websites and magazines for more tips. Please modify or skip the suggestions as per your wish & need. You need to have a refrigerator, pressure cooker and some good air tight containers to make & store the dishes.
SOME USEFUL GADGETS
According to me a 2 burner gas stove, 3 small pressure cookers, few ladles, mixing bowl and a mixer grinder is enough to cook even for 10 people. Pressure cooker is my biggest strength. It helps to cook any food quickly and easily. I have shared the pictures of my cookers above for your reference.
I use 3 Hawkins small sized pressure cookers ( 1.5 liters and 2 liters) and one 5 liter cooker. I use 2 of them for lunch preparation and 1 for cooking breakfast. I use the big sized cooker only for my guest. I will share how I use these cookers for quick cooking in my upcoming lunch menu series.
Make a weekly timetable for the menu according to your family's preferences. Keep a list of all the dishes you want to cook in the following week and write down all the required ingredients so that you can purchase all the groceries and vegetables as per the list.If you don’t like to spend time in grocery shopping, go for a monthly purchase.
Pic courtesy – My friend Shalini
PLAN AHEADMake a weekly timetable for the menu according to your family's preferences. Keep a list of all the dishes you want to cook in the following week and write down all the required ingredients so that you can purchase all the groceries and vegetables as per the list.If you don’t like to spend time in grocery shopping, go for a monthly purchase.
Refer my “Monthly Grocery list” post for the idea. You can buy vegetables once in 10 days and store them in refrigerator. I follow this every month to save my time spent in shopping.
Please check the links below for the grocery, fruits and vegetables pruchase from Amazon. I am completely dependent on Amazon during this pandemic lockdown. All the below are affiliate links. If you use this link to purchase the products, I would be getting a small percentage for sales. Thanks for your support.
Dal : https://amzn.to/2UymjQe
rice : https://amzn.to/38LTZSB
flours : https://amzn.to/38L3elU
spices : https://amzn.to/36yeSxK
Oils : https://amzn.to/3pxxVAZ
Nuts : https://amzn.to/2IGnhae
Pasta : https://amzn.to/3pxyjzr
Toiletries : https://amzn.to/38OcGVM
cleaning products : https://amzn.to/3f2baQS
pooja items : https://amzn.to/32MmQlU
ready mix : https://amzn.to/2UvQSpx
miscellanous : https://amzn.to/36GRJti
fruits : https://amzn.to/3kzIwI0
vegetables : https://amzn.to/2K7FyxP
Diary products : diary products
Spice powders : spice powders
GRIND THE BATTER
This point is especially for people who rely on Idli dosa recipes. Grind Idli dosa batter, Appam batter, Adai batter during weekend and store it for a week. You can even make millet idli, dosa batter and store it for one day. Idli, dosa batter is a real savior in Indian cooking. You can make idli, dosa, uthappam, Paniyaram for breakfast and dinner as well.
Similarly you can also grind and keep batter for dosa varieties like Set dosa, sponge dosa, poha dosa etc. It will help you for sure. My friend Shalini's maid helps her to grind varieties of idli and dosa batters during every Sunday for the whole week's use.
Even though I am a house wife, I too grind all the batters during weekends and use it mainly for the week's breakfast because I don't want to hit my head thinking about breakfast recipes during busy morning hours. Generally I make Instant dosa varieties, Instant idli varieties like oats idli, rava idli, upma recipes like wheat rava upma, vegetable rava kichdi, millet recipes, Ragi roti, Phulka or stuffed paratha varieties for my dinner. I try to avoid consuming rice at night.
Check out my Idli varieties post for varieties of idli,dosa batter. Check out my easy dosa batter recipe too ! For other options, you can make instant dosa varieties, upma varieties for breakfast or dinner.
MAKE ROTI DOUGH
Make roti dough well in advance and refrigerate it. The kneaded dough will remain fresh for at least 2-3 days. You can make use of this dough for making roti , poori and stuffed paratha. Remember to store in an air tight box. Take only the required quantity of dough from the box and immediately refrigerate the leftover dough. But try to use it within 3 days.
PREPARE THE SIDE DISHES
When we have idli, dosa batter in our hand, we start to hit our head for making side dishes. That’s quite natural. So prepare some side dishes like tomato thokku without onion, tomato thokku with onion, onion tomato chutney, garlic chutney, Raw onion chutney, Idli Podi/Gun powder, green chutney without coconut based on your preference and store in an air tight box. It will stay good for a week. You can use these chutneys as side dish for idli, dosa, appam and roti or use it as sandwich spread too.
I usually make onion tomato chutney and stock it for my daughter’s breakfast and lunch box. For roti, you can prepare side dishes like capsicum-tomato curry, tomato thokku, pickles and even jam for your kids. You can even cook Dal for making dal tadka or dal curry and refrigerate for 3 days. If you love to have pasta, you can make white sauce & pasta sauce ahead and store them.
Check out my 50 chutney recipes for more ideas.
For quick lunch, you can prepare and store Pulikachal paste/Puliyogare paste, Lemon rice paste, coriander thokku, thogayal varieties, Vathakuzhambu paste and podi/powder varieties like Dal powder/Paruppu podi, Dhania/coriander seeds powder, Angaya podi, Sundakkai podi, Poondu podi/Garlic powder, coconut podi etc.
Kuzhambu varieties like vatha kuzhambu, poondu kuzhambu, milagu kuzhambu, kara kuzhambu, tomato gravy, brinjal gravy stays good for even 2 -3 days with or without refrigeration. So you can make them once or twice in a week apart from sambar and rasam.
Check out my 30+ kuzhambu varieties post to get the links for the above recipes.
READYMADE BREAKFAST MIX
Roast rava and keep in bulk. It will help you to make upma quickly. You can also make Rava/sooji upma mix, Poha mix, pongal mix, rice upma mix in advance and store in the freezer. It helps you to make your breakfast or dinner quickly and easily. Always keep a packet of bread in stock for making quick sandwich or toast.
CHOP THE VEGETABLES AND FREEZE
Vegetables like carrot, beans, peas, cauliflower, sweet corn, cluster beans, spinach, broad beans can be diced or chopped & frozen for a week.If you want to use the vegetable for the next day morning, you can simply refrigerate the chopped veggies. Do not freeze them.
Even though I am a house wife, I too grind all the batters during weekends and use it mainly for the week's breakfast because I don't want to hit my head thinking about breakfast recipes during busy morning hours. Generally I make Instant dosa varieties, Instant idli varieties like oats idli, rava idli, upma recipes like wheat rava upma, vegetable rava kichdi, millet recipes, Ragi roti, Phulka or stuffed paratha varieties for my dinner. I try to avoid consuming rice at night.
Check out my Idli varieties post for varieties of idli,dosa batter. Check out my easy dosa batter recipe too ! For other options, you can make instant dosa varieties, upma varieties for breakfast or dinner.
MAKE ROTI DOUGH
Make roti dough well in advance and refrigerate it. The kneaded dough will remain fresh for at least 2-3 days. You can make use of this dough for making roti , poori and stuffed paratha. Remember to store in an air tight box. Take only the required quantity of dough from the box and immediately refrigerate the leftover dough. But try to use it within 3 days.
PREPARE THE SIDE DISHES
When we have idli, dosa batter in our hand, we start to hit our head for making side dishes. That’s quite natural. So prepare some side dishes like tomato thokku without onion, tomato thokku with onion, onion tomato chutney, garlic chutney, Raw onion chutney, Idli Podi/Gun powder, green chutney without coconut based on your preference and store in an air tight box. It will stay good for a week. You can use these chutneys as side dish for idli, dosa, appam and roti or use it as sandwich spread too.
I usually make onion tomato chutney and stock it for my daughter’s breakfast and lunch box. For roti, you can prepare side dishes like capsicum-tomato curry, tomato thokku, pickles and even jam for your kids. You can even cook Dal for making dal tadka or dal curry and refrigerate for 3 days. If you love to have pasta, you can make white sauce & pasta sauce ahead and store them.
Check out my 50 chutney recipes for more ideas.
For quick lunch, you can prepare and store Pulikachal paste/Puliyogare paste, Lemon rice paste, coriander thokku, thogayal varieties, Vathakuzhambu paste and podi/powder varieties like Dal powder/Paruppu podi, Dhania/coriander seeds powder, Angaya podi, Sundakkai podi, Poondu podi/Garlic powder, coconut podi etc.
Kuzhambu varieties like vatha kuzhambu, poondu kuzhambu, milagu kuzhambu, kara kuzhambu, tomato gravy, brinjal gravy stays good for even 2 -3 days with or without refrigeration. So you can make them once or twice in a week apart from sambar and rasam.
Check out my 30+ kuzhambu varieties post to get the links for the above recipes.
READYMADE BREAKFAST MIX
Roast rava and keep in bulk. It will help you to make upma quickly. You can also make Rava/sooji upma mix, Poha mix, pongal mix, rice upma mix in advance and store in the freezer. It helps you to make your breakfast or dinner quickly and easily. Always keep a packet of bread in stock for making quick sandwich or toast.
CHOP THE VEGETABLES AND FREEZE
Vegetables like carrot, beans, peas, cauliflower, sweet corn, cluster beans, spinach, broad beans can be diced or chopped & frozen for a week.If you want to use the vegetable for the next day morning, you can simply refrigerate the chopped veggies. Do not freeze them.
Usually I keep frozen peas and frozen corn always in stock. Grate 2 coconuts and store 3/4th of the quantity in a zip lock cover.Deep freeze it. Store the remaining coconut in refrigerator. Just thaw it for few minutes before use or use warm water to grind the coconut.
Take the required quantity of coconut, refrigerate it and keep the remaining in freezer immediately.
Take the required quantity of coconut, refrigerate it and keep the remaining in freezer immediately.
De-stem coriander, curry leaves and mint leaves and store in an air tight box. Mostly I use palak leaves during weekdays as it is easy for cleaning, chopping and cooking. During weekends, I buy other greens/Keerai varieties, clean them and store in a ziplock cover.Do not chop onions and store. It attracts more bacteria when its cut.
Apart from chopping veggies, you can make some lemon juice and store in a glass bottle, peel garlic cloves, Peel &finely chop ginger, peel small onions and keep them ready for usage. But remember to store the chopped vegetables in a clean zip lock cover and refrigerate.
COOK PUREES, PASTE & LENTILS
Cook toor dal or moong dal in large quantity, refrigerate/freeze and store in a box for 2-3 days use. Take the required amount and make sambar instantly. Soak beans like rajma, dried peas and chana for 8 hours and refrigerate them for later use.
Apart from chopping veggies, you can make some lemon juice and store in a glass bottle, peel garlic cloves, Peel &finely chop ginger, peel small onions and keep them ready for usage. But remember to store the chopped vegetables in a clean zip lock cover and refrigerate.
COOK PUREES, PASTE & LENTILS
Cook toor dal or moong dal in large quantity, refrigerate/freeze and store in a box for 2-3 days use. Take the required amount and make sambar instantly. Soak beans like rajma, dried peas and chana for 8 hours and refrigerate them for later use.
You can easily cook a quick meal like pulao, biryani or gravies & even make a healthy salad with it. Sprout green gram and other legumes based on your liking and keep them in the freezer. So whenever you want to have some salad, you can semi cook and have them ready.
Grind and keep tomato puree, homemade tamarind paste, ginger-garlic paste, onion paste, sauce varieties ready in hand. You can also keep some readymade seasoning, green chilli paste. Some people keep some sauteed, browned onions too. I have seen some of my friends making onion-tomato puree adding masala powders and keep the base ready for making North Indian gravies. If you have enough time in hand, you can even make two to three varieties of curries and refrigerate them.
Grind and keep tomato puree, homemade tamarind paste, ginger-garlic paste, onion paste, sauce varieties ready in hand. You can also keep some readymade seasoning, green chilli paste. Some people keep some sauteed, browned onions too. I have seen some of my friends making onion-tomato puree adding masala powders and keep the base ready for making North Indian gravies. If you have enough time in hand, you can even make two to three varieties of curries and refrigerate them.
Vegetables like potato, cauliflower, sweet corn and peas can be boiled in advance and refrigerated for later use. You can even cook pasta and store them in the fridge.
Keep curd, buttermilk, paneer, cheese and other essential milk products ready in hand so that you can use it for raita, buttermilk/ Chaas, lassi, gravies and sandwich.
I have summarized the above points and shared a TO-DO list for weekend. Do this according to your preference and time in hand.
- Grind idli, dosa batter and other batters if grinding.
- Make chapathi/ roti dough.
- Soak pulses & lentils like rajma, chana/ kabuli, peas.
- Chop all the required vegetables. Make frozen peas and sweet corn.
- De stem green leaves/Spinach, coriander leaves, mint leaves and curry leaves.
- Cook toor dal and moong dal in large quantity for making sambar & dal for roti.
- Make Tamarind paste, Tomato puree, Puliyogare paste, Tomato thokku, homemade powders like dal powder, curry leaves powder, coriander leaves thokku, thogayal varieties, Lemon rice mix, Chutney varieties according to your choice. ( I have shared the links in the above sections. please check it)
- Make white sauce and pasta sauce for cooking pasta recipes.
- Prepare rava/sooji upma mix, poha mix, dosa mix, pongal mix.
- Make onion tomato base for North Indian gravies.
- Purchase week’s grocery and vegetables.
- House cleaning if needed.
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September 23, 2016
Chola Poori Recipe – How To Make Chola Puri
For making bhatura yeast, baking powder or soda water is used whereas chola puri is made without yeast or any raising agent. Only curd/yogurt is used. Bhatura dough needs a resting time of 3-4 hours whereas this one needs just 30 minutes. The method of preparation of chola poori is quite similar to our plain wheat flour poori. All the tips and tricks we follow for wheat flour poori is applicable to this as well.I got this awesome recipe from this blog. I have tried it thrice during weekends. It comes out very well with a puffy looking, soft texture.
We all know the best, popular side dish for chola poori is chana masala or chole masala. So I prepared Punjabi chole following this recipe from my Punjabi thali post and served with chola poori. It was a yummy combo.We loved it to the core. Friends, do try this easy chola poori recipe. Don’t mind about calories, just enjoy with chana masala. Serve it for weekend breakfast or dinner.
Ok, Lets see how to make Chola poori recipe with stepwise pictures. I will try to make a detailed video post soon.
Check out my beetroot poori and Palak poori recipes if interested !
How to make Chola poori recipe - Delicious breakfast recipe for weekends
Note
Check out my beetroot poori and Palak poori recipes if interested !
Chola poori recipe
How to make Chola poori recipe - Delicious breakfast recipe for weekends
Cuisine: Indian
Category: Breakfast/Dinner recipe
Serves: 12-14
Prep time: 30 Minutes
Cook time: 2 Minutes
Total time: 32 Minutes
1 cup - 240ml
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METHOD
Check out my beetroot poori and Palak poori recipes if interested ! |
Note
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Enjoy this white, puffy chola poori at home with chana/chole masala !!
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September 21, 2016
Soya Chunks Manchurian – Soya Chunks Recipes
Soya chunks also known as meal maker & soya nuggets is a good source of protein for vegetarians. Usually I add them in biryani. Recently I bought a pack of mini soya chunks(Soya chunks nano) to try some curry or gravy with it. But I got tempted to make soya chunks Manchurian after watching Vahrevah Youtube video. Soya chunks fry came out very crispy like Gobi 65 and tasted great when hot.I made a dry Manchurian sauce and it stayed crispy for sometime even after adding in gravy. But It became slightly chewy and soft after its cooled down. So make and serve it hot to enjoy its actual taste because the moisture content inside the soya chunks makes it soft soon. Use mini soya chunks for best results.If you use big sized soya chunks, chop it after soaking in water to make a crispy fry. Do try this for your kids. I am sure they will love it. Lets see how to prepare Soya chunks Manchurian also known as meal maker Manchurian with step by step photos !
Check out my other Manchurian recipes
Gobi manchurian
Baby corn manchurian
Idli manchurian
Mixed vegetable manchurian
September 19, 2016
How To Cook Millet In A Pressure Cooker, Rice Cooker, Pan - Indian Style
As we all know, Millets are a super healthy grain with loads of fiber, calcium, minerals & iron. People have started switching to millets and include it in their regular cooking as a replacement of rice for breakfast, dinner and lunch as well. Millet rice can be cooked on stove top( In a open pan), in a rice cooker, pressure cooker and even in microwave just like normal rice.
But most of us are not sure about how to cook millets perfectly in a fluffy way like pulao, biryani or for making Indian style recipes like Pongal, upma, porridge, koozh with a mushy texture. Its always confusing about the water ratio for different types of millet like Varagu arisi (Kodo millet), Samai (Little millet), Kuthiraivali (Barnyard millet), Thinai rice (Foxtail millet) and Kambu (Pearl millet).
I have not discussed about Quinoa in this post. Quinoa and thinai are different millets. I will make a post on that separately.
So in this post, I have shared how to cook Indian millets in 3 different ways i.e Open pan method, In a pressure cooker and in an electric rice cooker. Water quantity may vary based on the quality of millet. Some millet may need less water and some may need more. So please keep this post as a reference and do the trial and error.
So in this post, I have shared how to cook Indian millets in 3 different ways i.e Open pan method, In a pressure cooker and in an electric rice cooker. Water quantity may vary based on the quality of millet. Some millet may need less water and some may need more. So please keep this post as a reference and do the trial and error.
Warning about millets
I would like to emphasize this point before going to this post. Even though, Millet is a super healthy food, one should consume it moderately based on their body. Over consumption may lead to indigestion, stomach bloating, loss of appetite, imbalanced thyroid levels. So please include different types of millet in your diet thrice or 4 times in a week.
Do not consume the same millet repeatedly. Try to include varieties of millet in your cooking. I have heard people consuming millet for all the 3 times in their daily food just for weight loss by completely avoiding rice. Recently I read in an article that Millets would slow down the thyroid activity. So moderate consumption is advised for people with thyroid problems.
In general ” Too much of anything is good for nothing”. So please consume it in moderate quantity and reap all it benefits. Maintain a healthy life style. This is my kind advice based on my own experience.
For people who are new to millet, please check my “All about millets” post for a better understanding.
ENGLISH – Finger millet, Kodo millet, Pearl millet, Barnyard millet, Little millet, Foxtail millet
HINDI - Nachani /mundua, Koden/Kodra, Bajra, Jhangora, Kutki, Kangni/Rala
TAMIL – Ragi, Varagu, Kambu, Kuthiraivali, Samai, Thinai
KANNADA – Ragi, Harka, Sajje, Oodalu, Saame, Navane
TELUGU – Ragula, Arikelu, Sajjalu, Odalu, Sama, Korra
MALAYALAM – Panjipullu, Koovaragu, Kambam, Kavada pullul, Chama, Thina
How to cook Millet
How to cook different types of millet - Thinai rice, varagu rice,samai, kuthiravali and kambu
Cuisine: Indian
Category: Millet Recipes
Serves: Serves 2
Prep time: 5-30 Minutes
Cook time: 10 Minutes
Total time: 15-40 Minutes
1 cup - 240ml
For making pulao, biryani : use 1:2 or 1: 2.5 ratio of millet and water. It is better to cook in open pan to get fluffy rice. |
METHOD
( 1:3 ratio). Cook it till the lights turn to warm mode. Open the cooker & check if its cooked well. If not, add 1/2 cup more water and cook for some more time.
How to cook in Pressure cooker : For cooking in pressure cooker, wash the millet and drain the excess water. Heat a cooker base with 3 cups of water. In a cooker vessel, take 1/2 cup of varagu/ kodo millet, Kuthiravali/ barnyard millet and add 1.25 cups of water (1:2.5 ratio). For Samai/ Little millet, add 1 cup of water ( 1:2 ratio). Add few drops of cooking oil if you need fluffy rice. Cover with the lid and pressure cook in very low flame for 2 whistles. Make sure flame should be the minimum. It takes nearly 5-7 minutes to cook. If not, cook for 5 minutes in low flame and switch off the flame.
DO NOT COOK the millet directly in a cooker base. It may lead to burnt bottom layer. So its better and safe to cook millets by placing them inside a vessel.
If you are making pulao or biryani, you can directly cook it with spices and vegetables. In that case, add 1:2.5 water and keep an eye. Switch off after cooking for 6-7 minutes in very low flame. Open the cooker after the steam is released.
HOW TO COOK THINAI/ FOXTAIL MILLET
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MILLET RECIPES
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September 15, 2016
Ulli Theeyal Recipe Kerala Style - Small Onion Theeyal /Shallot Curry
Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu. I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !
Check out other Kerala recipes too.
Ulli theeyal recipe - Kerala style Shallot curry for rice
Ulli theeyal recipe - Kerala special spicy, tangy gravy made with small onion/Shallots
Cuisine: Indian
Category: Side dish for rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup - 240 ml
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METHOD
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Note
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Yummy, finger licking Kerala ulli theeyal is ready to serve ! I served with Chena Erissery, Nendran chips and rice !!
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September 13, 2016
Kerala Semiya Payasam Recipe – Vermicelli Kheer – Kerala Payasam Recipes
I modified the recipe and prepared in pressure cooker without adding condensed milk to make it quickly. Even though the ingredients of Kerala semiya payasam is very similar to Tamil nadu semiya payasam, its preparation is slightly different from ours. It comes out very rich, tasty and creamy. Do try it for special occasions in your family. I am sure everybody will love it. Lets see how to make Kerala style semiya payasam with step by step photos !
Check out my Kerala Onam sadya feast in this link
How to make Kerala Special semiya payasam using pressure cooker
Note
Check out my Kerala Onam sadya feast in this link
Semiya Payasam - Vermicelli Payasam ( Kerala style)
How to make Kerala Special semiya payasam using pressure cooker
Cuisine: Kerala
Category: Sweet
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes
1 cup - 250ml
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HOW TO MAKE KERALA STYLE SEMIYA PAYASAM - METHOD
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Creamy, delicious Kerala special Vermicelli Payasam is ready to relish !!
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