SCHEZUAN FRIED RICE – TRIED AND TASTED

I took this recipe from poonam’s kitchen .I did some variations according to our tastebuds and tried.It came out very well.We liked it so much.I packed this for my hubby’s lunch.He called me after having this and told it was very good:)
I thank Poonam for sharing this wonderful recipe:)

U can find the actual recipe here.The following are the variations :

1. I used finely chopped carrots,beans,potato,cabbage & bell peppers.
2. I used finely chopped big onions instead of spring onions.
3. Then, i used crushed ginger and garlic pieces.
4. I made the sauce using chilly vinegar(instead of white vinegar) and 11 red chillies.
5. AIso i pressure cooked the rice by adding a drop of oil(rice & water – 1:2) and spreaded in a plate to cool down.Remaining i followed the same!!

Here is the picture of sauce and rice for u:

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Easy Maida Burfi - Maida Milk Powder Burfi Recipe - Easy Diwali Sweets Recipes

 

(MAIDA BURFI RECIPE UPDATED WITH STEP BY STEP PICTURES & VIDEO)

I adapted this recipe from an old magazine.Its a quick and easy to make burfi recipe.This burfi is made of milk powder and maida.I used Amul milk powder. Just a drop of ghee is used to grease the plate. As I tried this for the first time, I used minimum quantity of ingredients.It came out very well.It was so soft with nice flavor.I got 10 small pieces.Do try this easy burfi recipe for this Diwali and enjoy ! Soon I will share my MIL’s Maida burfi/Maida cake recipe.

Do check out my easy cashew badam burfi recipe if u try this sweet successfully. Both are done with very similar procedure and cashew burfi needs no sugar syrup consistency. Any beginner can try it:)

Maida Burfi recipe

Maida burfi recipe with milk powder!

Cuisine: Indian Category: Breakfast Yields: 8-9nos

Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes

INGREDIENTS
1 cup=250ml

For dough All purpose flour/Maida - 1/4 cup Milk powder - 1/4 cup Sugar - 1/2 cup Water - 1/4 cup Cardamom powder or vanilla essence - 1/2 tsp Orange food color - 2 pinches Ghee - few drops to grease the plate

METHOD

In a wide bowl,take the maida and milk powder,sieve & mix well. In a kadai, add 1/2 cup of sugar & 1/4 cup of water. Add 2 pinches of food color and vanilla essence. Mix well and melt the sugar. Boil till one string consistency.When you take the syrup and slide between your thumb and fore finger, it forms a single string. Lower the flame completely and add the maida+milk powder. Mix well till it gets blended with sugar syrup. SWITCH OFF THE FIRE and remove the kadai. Stir the mixture really well for few minutes. It will start to thicken and leave the sides of pan. At that time, remove the mixture to a greased burfi tray. I transferred them to a tray lined with butter paper.So I did not use ghee at all.  Level the mixture with the base of a bowl. Mark shapes once it turns warm. Serve & enjoy ! This burfi stays well for a week if stored in an air tight box.

POINTS TO NOTE

Do not mix the burfi mixture for long time after it starts to thicken. It will become crumbly.So remove it at the correct time. As we are using milk powder, it is not necessary to roast the maida in ghee. If you are using maida alone, then you have to roast the maida in half the quantity of ghee.

Melt in mouth burfi is ready !!
Once again thank u all for ur support and encouragement:) Have a happy diwali :)

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INSTANT RAGI DOSA WITH WHEAT FLOUR/ FINGER MILLET DOSA WITH TOMATO CHUTNEY

We do this instant ragi dosa at least once in a week for our Breakfast/dinner. This ragi dosa is prepared without rice flour and without curd or buttermilk. Instead I have used wheat flour/atta and water. So it comes out crispy in the corners and soft in the middle. So you can make this instant ragi dosa for your lunch box, breakfast and dinner. Very easy to make too. Ragi is rich in dietary fibre. So it is good for irregular bowel movements. This dosa tastes heaven with Tomato chutney. Tomato chutney or coconut chutney is the best side dish for ragi dosa. I personally like tomato chutney combination and they are made for each other:). I have also shared the tomato chutney recipe below. Check it out friends !

Ingredients:

• Ragi flour – 1/2 cup
• Wheat flour – 1/2 cup
• Salt – to taste
• Water – to make batter (I used 2 to 2.5 cups )

To mix with batter

• Big onion – 1 (finely chopped)
• Jeera/ cumin seeds - 1 tsp
• Green chilli – 1 (finely chopped)
• Curry leaves – a sprig
• Coriander leaves - 2 tbsp

Method:

• Mix ragi and wheat flour with salt and water.
• Add all the items given under “to mix with batter”. Mix with it.
• The batter should be watery and free-flowing. If the batter is thick, dosa comes out thick. To make crispy dosa, you should make the batter watery.
• Heat a dosa tawa and pour the batter in a circular manner starting from the sides and finishing in the middle. Drizzle some oil after the dosa ia half cooked. Cook for sometime.
• Flip it over and make a thin dosa. Fold and serve!

Crispy n healthy raagi dosa is ready to eat!!
Serve with tomato chutney/Idly milagaai podi!!

Note: Instead of onions, we can add crushed pepper and jeera. No onions, chillies are required.

TOMATO CHUTNEY

I do this chutney only for ragi dosa!! Very easy to prepare, at the same time very tasty too:)
Ingredients:
To grind:

• Ripe Tomato – 2 nos
• Small onions/Pearl onions – 10 nos
• Red chilly – 2-3 nos(add more depending on your taste)
• Garlic cloves - 2
• Salt – to taste

To temper:

• Mustard seeds – little
• Urad dal – 1/4 tsp
• Curry leaves – 1 sprig
• Cooking Oil – 2 tsp

Method:

• Grind all the items given under “to grind” and make it a smooth paste.
• Heat a kadai with oil and temper all the items given under “to temper” .
• Now add the chutney to it and bring it to boil.
• It should boil till the raw smell leaves and becomes thick. Remove and serve with ragi dosa or any instant dosa !

Serve with Raagi dosa!!

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WHEAT ADAI /GODHUMAI ADAI– SWEET & SPICE VERSION

SWEET ADAI

Ingredients:

1. Wheat flour / Atta – 1 cup
2. Powdered jaggery – 3/4 cup
3. Cardamom seeds – 2nos (powdered)
4. Coconut pieces – 1/4 cup
5. Water – 1.25 cups

Directions:

1. Heat a heavy bottomed kadai and put the jaggery with 1.25 cups of water.
2. Melt it and make a syrup.Strain the impurities in a metal strainer.Bring it to boil. 
3. Now add the cardamom powder and the wheat flour along with coconut pieces (If u feel the water is not sufficient ,add 1/4 cups more).
4. Mix it thoroughly so that no lumps are formed.
5. Make it a dough.The dough is very soft to touch as we knead it in direct fire.
6. Make balls of even size.
7. Take a small polythene sheet or Plantain leaf greased with oil.Spread the ball with hands .

    8.Heat a dosa tawa .Sprinkle some oil and put the adai into it.Cook on both sides till it becomes light golden brown.
Sweet n soft adai is ready to taste!!
SPICY ADAI
Ingredients:

1. Wheat flour – 2 cups
2. Sambhar powder or chilly powder – 1 tsp
3. Asafetida / hing – 1/4 tsp
4. Big onions – 2 nos ( finely chopped)
5. Curry leaves – 1 sprig (-do-)
6. Salt – to taste

Oil & Water – to knead the dough
Directions :

1. Take all the ingredients in a bowl  and mix it well by adding a tsp of oil and reqd water.
2. Knead a dough and keep it for half-an-hour by covering with a lid.
3. Then make even sized balls and spread the ball with the hands.

  4. Heat a dosa tawa by sprinkling oil and cook the adai till it becomes light golden brown on both the sides.
Tasty,Spicy adai is ready to serve hot with onion raita:)This is a mouth watering combination!!

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Paniyaram Varieties - Sweet Paniyaram, Kara Paniyaram, Dosa batter Paniyaram

We generally do this paniyaram varieties ( Sweet paniyaram and Kara paniyaram) in weekends for dinner. Its a favourite tiffin for all of us.Here I’ve mentioned the recipes of four different types of paniyaram. First variety is of  Tanjore special which my MIL used to do (Both sweet and spice versions) .Then comes the recipe of a paniyaram which we tried after eating in AAB restaurant. Finally the one with leftover idli dosa batter which is my mom’s special. Lets see them one by one below.

 Sweet Paniyaram(Vella Paniyaram)

Ingredients Par Boiled Rice / Idly Rice 1 cup Urad Dal 1 tbsp Fenugreek 1/2 tsp Jaggery 1 cup Salt a pinch Cardamom seeds 4 nos Oil To cook Method Wash and soak the rice, urad dal and fenugreek seeds for 2 hrs. Grind it together in mixie by adding little water in between( batter should be thick). Add the cardamom seeds while grinding. Take the batter in a bowl and add the powdered jaggery to it.Mix well.Make sure the jaggery is dissolved completely. Batter becomes slightly loose after adding jaggery.  Heat and grease the Paniyaram pan(skillet) with oil .Scoop with spoon and fill each hole! Keep in high flame and cook for a minute by closing with a lid. Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking. Again cook in low heat to make sure they cook all the way through. Serve hot!!

Spicy Paniyaram(Kara Paniyaram)

Ingredients  1cup - 240ml Par Boiled rice/Idly rice – 2 cups Chana dal –  1/3 cup Toor dal & urad dal – 2 tbsp each Red chilly – 6-8 nos Asafetida – 1 tsp Salt – to taste Curry leaves – 1 – 2 sprig (chopped) Method

• Wash and soak the rice separately in a bowl and dal varieties in another bowl for 2 hrs.
• Coarse grind the rice along with red chilly,salt and hing in a mixie by adding little water in between(should be like semolina/rava).
• Then coarse grind the dal by adding little water.
• Mix the ground rice & dhal well.
• Heat and grease the Paniyaram pan with oil .Pour the batter in each mould till half – full.
• Keep in high flame and cook for 2 mins by closing the lid.
• Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
• Again cook in low heat to make sure they cook all the way through.

Tastes great!! No side dish is required!!

KARA APPAM(Restaurant style)

My MIL tried this after we had it in a restaurant.It came out well.Very easy to make and simple ingredients!!

Ingredients 1 cup - 240ml

• parboiled Rice / idly rice  - 2 cups
• Toor Dal – 2 tbsp
• Fenugreek Seeds – 1 tsp
• Salt – To taste
• Water – To grind
• Pepper – 1 tsp
• Jeera / cumin seeds – 1 tsp
• Small pieces of coconut – 1 tbsp

Method

• Wash and soak rice,dal with methi seeds for 2 hrs and grind it like a dosa batter.
• We made the batter in the morning and kept for 7-8 hrs to ferment.
• Add the pepper,jeera and coconut pieces into it and mix well.
• As usual, grease the paniyaram pan with oil and Scoop with Spoon off way each hole .
• Cover and cook for 2 mins.Flip it and again cover cook for 2 mins.
• It consumes very less oil ,at the same time it is very crispy.

Serve hot with fried gram dal and tomato chutney!!

LEFT OVER DOSA BATTER PANIYARAM

This is my mom‘s paniyaram recipe. I just love this.I like this more than all the above said ones.Last week when i was with my mom, she made this just for me :)I know this one has been blogged many times by different people in the blogosphere. I decided to post it anyway . The recipe is pretty straight forward.

To the leftover dosa batter add chopped onions, green chillies, curry leaves and grated ginger. Add the seasoning of mustard seeds and urad dal.Heat Paniyaram chatti (skillet). Fill the moulds with oil. I usually add little oil / ghee and add more if required. Cover the skillet. Cook the paniyarams on both sides.
Serve hot with fried gram dal /Pottu kadalai chutney .

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Tomato Sambar Recipe For Idli - Thakkali Sambar With Coconut

(Updated)
I am back from my mom’s home.I had a great time with my parents and sister:). I learnt some side dish recipes from my mom.Let me start with this sambar. Yesterday I prepared this sambar for idli. It tasted great!! I was very happy because my FIL and Hubby dear ate well!! I thank my mom for teaching me this yummy side dish for idli:) This tomato sambar is without dal.

Coconut and tomato gives the base for this sambar.If you are bored of making moong dal or toor dal sambar recipes for idli dosa,do give this a shot. You may like it. If you are looking for tomato sambar recipes without coconut and dal, please check this & this link. Lets see how to make this yummy thakkali sambar for idli.

Tomato sambar for idli

Tomato sambar - Thakkali sambar with coconut - Side dish for idli

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 4 nos (I used bangalore tomato) Asafetida/Hing – a pinch Salt – To taste To grind Grated Coconut – 1 tbsp Fried gram – 2 tsp Green chilli – 3 nos ( use 4 for spicy sambar) Water – To grind To temper Oil – 1 tbsp Mustard seeds- 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tsp Big onions – 2 (slice cut) Green chilli – 1 to 2(slit cut) Curry leaves – a sprig Coriander leaves – To garnish

METHOD

Wash and chop the tomatoes. Boil it in a bowl of water till it cooks well. Remove and let it cool. Drain the excess water and keep in a bowl. Do not discard it. Now mash the tomato using a ladle or whisk. You can also grind it in mixie to a paste if you want a clear sambar without tomato pieces. The point is tomato should be pulpy and mashed well. Slice onions. Slit green chillies and chop coriander leaves. Grind all the ingredients given under “to grind” to a smooth paste.Set aside. Heat oil in a kadai and splutter mustard seeds,urad dal and chana dal. Add sliced onions, slitted green chillies, curry leaves and hing. Saute for a minute. Add salt and the tomato cooked water to this and cook the onions. After the onions are cooked well, add the mashed tomato and ground coconut paste. Let it boil well for few minutes. Add some water if needed. Adjust the consistency of sambar as per your wish. Garnish with lots of coriander leaves and serve hot with idli. Drizzle a tsp of sesame oil while serving. Enjoy !

Try this easy tomato sambar for a change. Tastes good with hot idli !

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