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June 6, 2019

Instant Rava Toast / Suji Toast Recipe Without Curd

suji toast without curd
Instant rava toast also known as sooji / suji toast is one of the easy breakfast recipes I make regularly in my kitchen. Usually I prepare this rava toast without curd. This recipe may be new to some of you. So today I have shared my version of instant rava bread toast recipe without curd. I don’t say this rava toast comes out crispy and stays long. But it tastes really good when served hot. Kids would enjoy this toast with tomato ketchup. Its a very easy and quick, Indian style breakfast recipe with bread made with easily available ingredients at home. Semolina, onion, tomato and spice powders are the major ones. Bachelors and working women can make this recipe easily under minutes. You can even make it as kids snacks. Friends, do check out this easy, instant rava toast recipe. Try and share your feedback with me.



rava toast


Instant rava toast / sooji toast recipe


Instant rava toast / sooji toast recipe

Instant rava toast without curd in Indian style !



Cuisine: Indian
Category: Bread recipes
Serves: 6
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup = 250ml
  • Bread - 6 to 8 slices ( I used milk bread)
  • Semolina / Sooji / Bombay Rava - 1 cup (unroasted, coarse ones)
  • Big onion - 1 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Capsicum - 1/4 (finely chopped)
  • Carrot - 1 (Grated)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Hing / Asafetida - a pinch (optional)
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Butter and cooking oil - to grease the pan and bread
HOW TO MAKE SUJI TOAST WITHOUT CURD
  1. Wash and chop all the vegetables finely.
  2. In a wide bowl, take the semolina and mix all the ingredients.
  3. Add water to make a smooth batter without lumps.
  4. Batter should be slightly thick and pourable.
  5. Take a bread slice and spread the batter.
  6. Heat a dosa pan with butter. Toast the bread both sides.
  7. Remove once it turns golden brown.
  8. Serve rava toast with tomato ketchup !
RAVA TOAST / SUJI TOAST RECIPE - STEP BY STEP PICTURES
  • Wash and chop onion, capsicum, tomato, coriander leaves. In a wide bowl, take the semolina (no need to roast it), chopped vegetables, salt and spice powders.

  • Mix everything well. Add water to make a smooth paste without lumps. Make sure batter is slightly thick but pourable. You should be able to spread a thin layer on the bread.
  • rava toast
  • Take a bread slice and spread the batter over the slice on one side. Heat a dosa pan and add a tbsp of butter. Let it melt.

  • Now keep the bread slice smeared with rava batter and roast in medium flame till it turns golden brown. Grease the other side of bread slice with butter or cooking oil.
    • rava toast
  • After the rava part turns golden brown, flip the other side. Cook till golden brown. Remove and enjoy hot with tomato sauce. Enjoy !
rava toast

Note

  • Adjust the quantity of chilli powder and garam masala powder as per your taste buds.
  • You can skip chilli powder and use finely chopped green chilli.
  • If you wish to add curd, you can add 1/2 cup curd to the above mixture and adjust water accordingly.

Try this easy, instant rava toast / suji toast and enjoy !
rava toast recipe
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June 3, 2019

Drumstick Leaves Poriyal / Murungai Keerai Poriyal Recipe

drumstick leaves poriyal
Drumstick poriyal / Murungai keerai poriyal is an healthy, yummy stir fry recipe that goes well for sambar rice. Recently when I went to Salem, my in-laws got me a bunch of drumstick leaves (Murungai keerai in Tamil, Nugge soppu in Kannada). I always make sambar adding drumstick leaves. But this time for a change, I tried drumstick leaves poriyal with toor dal. I learnt this recipe from my friend Shalini. Usually this poriyal is prepared by tempering, sautéing and cooking drumstick leaves along with onion, red chilli and spices. But I pressure cooked toor dal, drumstick leaves and then did the above said procedure. So it helped to get a nice color of leaves. Friends, do try this yummy drumstick leaves poriyal with toor dal and share your feedback with me.

 Check out my drumstick leaves sambar recipe too !

murungai keerai poriyal


Drumstick leaves poriyal / Murungai keerai poriyal recipe


Drumstick leaves poriyal / Murungai keerai poriyal recipe

Drumstick leaves stir fry / Murungai keerai poriyal recipe with step by step pictures.



Cuisine: Tamil nadu
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Drumstick leaves / Murungai keerai - 3 cups
  • Toor dal - 2 tbsp
  • Big onion - 1 ( finely chopped)
  • Red chilli - 1 to 2
  • Grated coconut - 1/4 cup
  • Salt & water - as needed
  • Sugar and turmeric powder - 2 pinch (to get bright green color)
To Temper
  • Cooking oil or coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
  • Asafetida / Hing - a pinch
HOW TO MAKE DRUMSTICK LEAVES PORIYAL
  1. Clean the drumstick leaves and wash it well to remove the sticks.
  2. In a pressure cooker, take the murungai keerai, toor dal, turmeric powder. sugar and required water.
  3. Pressure cook in low flame for one whistle. Drain the excess water and keep the keerai aside.
  4. In a kadai, heat oil temper mustard seeds, urad dal, cumin seeds and red chilli.
  5. Saute onion. Add cooked drumstick leaves with toor dal. Add required salt and toss well.
  6. Lastly add grated coconut, mix gently and switch off the flame. Serve with sambar rice !
DRUMSTICK LEAVES PORIYAL - STEP BY STEP PICTURES
  • Clean the drumstick leaves by removing it from the stem. Discard all the stem and stalk part. Wash it thrice to remove the dirt and small sticks. It will settle down in the water. Remove the leaves and set aside.
  • drumstick leaves poriyal
  • In a pressure cooker base, take the washed toor dal,, drumstick leaves, sugar. Add required water and pressure cook for 2 whistles in very low flame. Drain the cooked water and consume as soup adding salt and pepper powder. (Don't worry toor dal won't turn mushy. It will stay firm  but cooked soft).
  • drumstick leaves poriyal
  • Heat oil in a kadai. Splutter mustard seeds, cumin seeds, urad dal, curry leaves, hing, red chilli and finely chopped onion. Add the cooked toor dal and drumstick leaves. Add required salt and toss well.
drumstick leaves poriyal

  • Add grated coconut and switch off the flame. Mix well and serve with sambar rice.

  • Enjoy !
    drumstick leaves poriyal

    Note

    • You can skip toor dal and make this poriyal.
    • You can also use moong dal instead of toor dal.
    • For variations you can saute the drumstick leaves instead of pressure cooking it.

    Try this healthy drumstick leaves poriyal n enjoy with sambar rice !
    If you like, you can mix with plain rice adding few drops of ghee.
    drumstick leaves poriyal recipe

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    May 27, 2019

    Barbeque Nation Style Cajun Potatoes Recipe

    cajun potato recipe
    Cajun potatoes was in my try list since I tasted in Barbeque nation hotel. Cajun fried potato with mayonnaise was served as starter. It was so tasty. We all loved it very much and had 2 servings extra. Raksha and Sendhil told me to try at home. When I was searching for Barbeque nation style Cajun potato recipe, I found one in my Instagram page feed. I tried it for a weekend lunch. It came out so well just like the ones in Barbeque nation. The recipe I followed was given from scratch with homemade Cajun spice mix recipe. So it was so easy and convenient . For variations, you can deep fry the potatoes. I shallow fried it. Also you can adjust the quantity of mayonnaise as per the taste. Lets see how to make Barbeque nation hotel style Cajun spice potato with step by step pictures.

    cajun potato

    Cajun potatoes recipe


    Cajun potatoes recipe

    Cajun spices potatoes recipe with mayonnaise



    Cuisine: Indian
    Category: Starter recipes
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Baby potato - 12 no
    • Corn flour – 2 tbsp
    • All purpose flour / maida – 2 tbsp
    • Mayonnaise - 4 to 5 tbsp ( I used eggless mayo, Veeba brand)
    • Tomato ketchup - 1 to 2 tbsp
    • Cooking oil - to shallow fry potatoes.
    Cajun spice mix recipe
    • Garlic powder or garlic paste - 1 tsp
    • Dried oregano - 1/2 tsp
    • Dried thyme - 1/2 tsp OR pizza seasoning – 1 tsp
    • Pepper powder - 1 tsp
    • Red chilli powder - 1 tsp
    • Big onion - 1 (finely grated or paste)
    • Salt - as needed
    HOW TO MAKE CAJUN POTATO
    1. Wash and pressure cook baby potato with skin adding salt and water in pressure cooker.
    2. Take the cooked potato and press with fork gently.
    3. Add corn flour, maida and coat well. Shallow fry them till golden brown on both the sides.
    4. Remove in a plate. To make Cajun spice mix, mix all the ingredients given under “Cajun spice mix recipe” in a bowl.
    5. Add mayonnaise, tomato ketchup. Mix well.
    6. Just before serving, add the mayo mix over the potato and serve !
    CAJUN POTATO RECIPE - STEP BY STEP PICTURES
    • Wash and pressure cook baby potato with skin adding required water and salt in a pressure cooker base. Cook in high flame for one whistle. Switch off the flame and . Potato should not be over cooked. It should be soft but retain its shape.
    • cajun potato recipe
    • Take the potato and press it with a spoon gently to flatten it. Coat it with maida and corn flour. Heat oil in a kadai. Shallow fry the potato both sides. Cook in medium flame to make the outer layer crispy. Flip it whenever needed and fry it.
    • cajun potato recipe  cajun potato recipe
    • In a bowl, mix all the ingredients given under “ Cajun spice mix recipe “. Add mayonnaise, tomato ketchup. Add little hot water to dilute the mix if needed.
    • cajun potato recipe  cajun potato recipe
    • Add the mayo, cajun mix to the potato and serve hot immediately.cajun potato recipe

    Note

    • You can use regular potato instead of baby potato. Just pressure cook whole potatoes.
    • For variations, you can deep fry the cooked potato instead of shallow frying it.
    • Adjust the quantity of mayonnaise and tomato ketchup based on your taste.

    Enjoy this yummy, kids friendly cajun potatoes at home ! Share your feedback with me.
    barbeque nation style cajun potato recipe

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    May 22, 2019

    Onion Garlic Chutney For Idli Dosa – Poondu Vengaya Chutney Recipe

    Onion garlic chutney
    Garlic chutney / poondu chutney for idli dosa with step by step pictures and video. My search for chutney varieties is endless. Whenever I come across an interesting and easy chutney recipe, I try it immediately. Recently I tried this easy onion garlic chutney without tomato, coconut (chinna vengayam poondu chutney in Tamil) from Madras samayal YouTube channel. It was so easy to make under 10 minutes. We all loved it with dosa. I am sure it tastes great with idli and chapathi as well. You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too.  Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Lets see how to make onion garlic chutney with step by step pictures and video recipe.

    Check out my 70+ chutney recipes too !

    Easy tomato garlic chutney

    Garlic chutney

    Tomato raw garlic chutney for roti



    Garlic chutney recipe


    Onion garlic chutney recipe


    Onion garlic chutney recipe

    Small Onion, garlic chutney for idli, dosa - Chinna vengayam poondu chutney !



    Cuisine: Tamil nadu
    Category: Chutney recipe
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    INGREDIENTS

    • Garlic cloves - 15
    • Small onion /Shallots - 5 / Big onion - 1
    • Long red chilli - 8 + Kashmiri chilli - 3 (Use 15 chilli for spicy chutney)
    • Tamarind - Berry size
    • Salt - as needed
    • Gingely oil / Sesame oil - 1 tbsp
    To Temper
    • Gingely oil / Sesame oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - Few
    • Asafetida / Hing - a pinch
    HOW TO MAKE ONION GARLIC CHUTNEY
    1. Wash and peel onion, garlic.
    2. Heat oil and saute onion, garlic, red chilli.
    3. Once transparent add salt, tamarind and switch off the flame.
    4. Grind to a smooth paste. Temper mustard, urad dal, hing and curry leaves.
    5. Switch off the flame and add the chutney. Mix well and serve with idli, dosa !
    ONION GARLIC CHUTNEY - STEP BY STEP PICTURES
    • Wash and peel small onion, garlic cloves and set aside. Heat 1 tbsp gingely oil in a kadai. Add chopped onion, garlic cloves, red chilli.
    • Vengayam poondu chutney
    • Saute in medium flame till onion, garlic becomes golden brown. Add required salt, tamarind. Mix well and switch off the flame. Let it cool down.
    • onion garlic chutney
    • Grind to a smooth paste adding required water. Set aside.
    • onion garlic chutney
    • Heat 1 tbsp gingely oil in the same kadai. Splutter mustard seeds, urad dal, hing and curry leaves. After the mustard splutters, switch off the flame. Add the ground chutney.
    • onion garlic chutney
    • Mix well and remove to a bowl. Serve with idli, dosa and chapathi. This poondu chutney stays good for a week if stored in refrigerator.

    Note

    • To make spicy chutney, use 15 red chillies. I used 5 chilli + 3 kashmiri chilli as I wanted less spicy taste.
    • You can skip Kashmiri chillies and use long red chilli or guntur chilli.
    • You can use 1 big sized onion instead of small onion.
    • Do not skip tamarind. It helps to balance the pungent taste of garlic.
    • Do not add more tamarind. Chutney tastes tangy.

    Try this easy, yummy garlic chutney for idli, dosa and enjoy !
    Onion garlic chutney


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    May 17, 2019

    Ven Pongal Mix – Homemade Pongal Mix Recipe

    After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my rava upma and aval upma mix, it came out very well in my first attempt. In fact I loved this pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad and for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.



    Ven Pongal mix - Homemade Pongal mix recipe


    Ven Pongal mix - Homemade Pongal mix recipe

    Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.



    Cuisine: Tamil nadu
    Category: Main course
    Serves: 600gms
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Raw rice / Pacharisi - 2 cups
    • Yellow moong dal - 1/4 cup
    • Salt - as needed (I used 1.5 tbsp)
    • Pepper corns - 1.5 tsp
    • Cumin seeds - 1 tbsp
    • Asafetida / Hing - 1/2 tsp
    • Cashew nuts - 10 (Break into pieces)
    • Ginger - 1 inch (Chopped finely)
    • Curry leaves - Few
    • Ghee - 3 tbsp
    • Cooking oil - 1 tbsp
    To make ven pongal with mix
    • Ven pongal mix - 1 cup
    • Water - 4 to 4.5 cups (Depends on rice)
    • Ghee - 1 tbsp
    HOW TO MAKE INSTANT PONGAL MIX
    1. Heat oil + ghee in a kadai. Splutter pepper corns.
    2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
    3. Remove in a plate.
    4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
    5. Add salt, mix well. Switch off the flame and let it cool down.
    6. Add the roasted cumin + pepper to the rice mixture.
    7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.
    PONGAL MIX RECIPE - STEP BY STEP PICTURES
    • Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it.

    • Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate.

    • Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame.

    • Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.  

                            
    • It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like.

    • To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy ! 

    Note

    • For variations, you can use steamed rice / boiled rice instead of raw rice.
    • You can also powder pepper + cumin seeds instead of whole ones.

    Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !
    pongal mix recipe
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    May 14, 2019

    Mango Mastani Recipe Pune Style – Mango Recipes

    mango mastani
    Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

    Do check out my other MANGO RECIPES too !

    mango mastani pune style

    Mango mastani recipe in Pune style


    Mango mastani recipe in Pune style

    Pune style mango mastani recipe



    Cuisine: North Indian
    Category: Drink
    Serves: Serves 1 to 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Ripe mango - 1
    • Sugar -  1 to 2 tbsp (adjust as per the taste of mango)
    • Boiled, chilled Milk - 1/2 cup
    • Mango ice cream - 2 scoops
    • Chopped Almond, Pista, Cashews, tutti frutti - a handful
    • Glazed cherries - 2 (to decorate)
    • Chopped mango – 2 to 3 tbsp
    HOW TO MAKE MANGO MASTANI RECIPE
    1. Wash and slice mango skin. Chop it.
    2. Grind to a thick, pourable milkshake adding milk and sugar.
    3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
    4. Garnish with nuts, tutti frutti chopped mango and a cherry !
    5. Serve immediately !
    MANGO MASTANI RECIPE - STEP BY STEP PICTURES
    • Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down.

    • In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree.
    • mango mastani recipe
    • Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy ! mango mastani recipe

    Note

    • For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake.
    • Tutti frutti is optional.
    Try this easy, yummy mango mastani and enjoy !

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    May 7, 2019

    Easy Vanilla Popsicle Recipe – Milk Popsicle Without Condensed milk, Heavy Cream

    vanilla popsicle recipe
    Yesterday Raksha and her friend wanted to make some easy popsicle recipe for holiday activity. She was looking for vanilla popsicle recipe with milk and sugar. I told her to make it without condensed milk or heavy cream as I didn’t have both in my hand. She googled and found this recipe in cookclickndevour. Its a very simple and easy recipe with just 3 major ingredients milk, sugar and corn flour. Raksha and her friend made it under my supervision. I was not sure of the output as this popsicle is without any creamy ingredient like condensed milk or fresh cream. But to our surprise, it came out very well. Kids became super happy to see the popsicle demolding beautifully. Only negative point is that this popsicle melts quickly and there may be few ice crystals while you eat. You should consume it immediately after taking out from the freezer. But this recipe wins your heart for sure. Friends do try this easy, yummy vanilla popsicle recipe along with your kids and enjoy ! Lets see how to make vanilla popsicle recipe with step by step pictures.

    Do check out my other ice cream recipes !

    Easy vanilla popsicle recipe

    Easy vanilla popsicle recipe


    Easy vanilla popsicle recipe

    Easy vanilla popsicle recipe for kids. Its a yummy milk popsicle recipe without using heavy cream and condensed milk.



    Cuisine: Indian
    Category: Popsicle recipes
    Serves: 5
    Prep time: 5 Minutes
    Cook time: 10 Hours Minutes
    Total time: 10H 5Minutes



    INGREDIENTS
    1 cup = 250ml
    • Boiled milk - 1 cup + 2 tbsp extra
    • Corn flour - 1 tsp
    • Sugar - 3 to 4 tbsp ( I used 3 tbsp)
    • Vanilla essence - 1/2 tsp
    • Popsicle mould - 5
    HOW TO MAKE VANILLA MILK POPSICLE
    1. To make vanilla popsicle, mix 2 tbsp milk with corn flour without any lumps.
    2. Add 1 cup of milk, sugar and vanilla essence. Mix to dissolve sugar.
    3. Boil in medium flame for 5 minutes by stirring constantly.
    4. Cool down the milk and pour in popsicle mould.
    5. Freeze it for 12 hours. Take the mould and dip in cold water for a minute.
    6. Demold the popsicle and consume immediately !
    VANILLA POPSICLE RECIPE - STEP BY STEP PICTURES
    • In a wide bowl, take 2 tbsp of milk (Boiled milk at room temperature). Mix corn flour without lumps.

    • Add this milk to 1 cup of boiled milk at room temperature. Add sugar and vanilla essence. Mix till sugar dissolves completely.

    • Now boil the milk in low to medium flame for 5 minutes. Keep mixing the milk to avoid burnt bottom. Switch off the flame and cool down the milk completely. 
    • Easy vanilla popsicle recipe

      Easy vanilla popsicle recipe
    • Pour in the mould. Cover it with the lid. Freeze it overnight or minimum 12 hours. The next day remove the popsicle mold. Dip in water or shown it under tap water for a minute. Remove the lid and demold it carefully. Consume it immediately because this popsicle melts quickly. Enjoy !  Easy vanilla popsicle recipe

    Note

    • For variations you can use 1/4 cup of condensed milk instead of sugar.
    • For more creamy popsicle, you can use heavy cream or fresh cream. But you should beat the cream until stiff peaks form and then mix the milk and sugar to it.

    Try this easy vanilla popsicle recipe and enjoy with your kids !
    Easy vanilla popsicle recipe

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