Tomato Rasam

Ingredients:

3 Medium Size Ripe Tomatoes

4-5 Garlic Pods

Small Lime Size Tamarind
2 Tbsp Rasam Powder
Fist Full Coriander
2 Sprigs Curry Leafs
1/4 Tsp Mustard seeds
1/4 Tsp Cumin seeds
2-3 Dried Red Chillies
1 Pinch Asafoetida
3 Tbsp Cooked dhal
2 Tbsp Oil
Salt to taste

Lets Prepare:

• Wash and cut the heads of the tomato cut into half add into a bowl along with tamarind and steam along with dhal in a pressure cooker for 2 to 3 whistles.
• Add extra water in the dhal before cooking we will use the dhal water for rasam.
• Once the tomatoes have cooked add the extra dhal water to the tomato and extract the pulp from the tomato using a strainer sieve add water if its to sour.
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• To the extracted tomato rasam add salt crushed garlic, curry leafs, coriander along with steam and place the rasam on medium flame bring to a boil add the rasam podi.
• Once the rasam starts to froth and boil stir and remove from flame cover and set aside.
• Heat a fry pan add oil  fry the mustard seeds, cumin seeds, dried red chillies, asafotida  and temper the rasam mix well and serve hot...Enjoy...:)

Lot of you have requested rasam recipe I've finally uploaded both the recipes  podi and rasam try the recipes out and post your comments...:)

Tomato Rasam...:)

Rasam Podi

Ingredients:
1/4 Cup Cumin
1/4 Cup Black Pepper Corns
Fist Full Curry leafs
1/4 Tsp Fenugreek Seeds
4 Dried Red Chillies
1 Tsp Asafoetida

Lets Prepare:

• Wash the curry leafs pat dry. spread the curry leafs on a plate allow to air dry till there is no moisture this process must be done well ahead of time before preparing rasam podi.
• Heat a heavy bottom pan and dry roast all the ingredients individually allow the ingredients to cool add all the ingredients to a mixer jar and grind to a fine powder. 
• Allow the podi to cool then store in airtight container it will remain fresh for a month.

Rasam Podi Demo Video

Cheese Paratha Recipe

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Ingredients:
100 Grams Cheddar Cheese
100 Grams Paneer/Cottage Cheese
1/4 Tsp Chat masala (optional)
4 Green Chillies (finely sliced)
Fist full coriander leafs finely chopped
1 Cup All purpose flour/Maida
1 Cup Whole Wheat flour
Salt  and Pepper to taste
Oil

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Prepare Dough:

• In a bowl mix maida and wheat flour add 1/4 tsp salt sprinkle water little by little and knead to soft dough add 1 tbsp oil knead cover and allow to rest for 15 minutes.

Prepare Filling:

• Grate both the cheese using a cheese grater add chat masala little bit salt chillies and coriander leafs mix well cover and allow to rest.

Prepare Paratha:

• Take medium and equal size roundels cheese mixture and the dough dip the dough into extra flour mixture using a rolling pin start flattening the edges of the dough place the cheese mixture in the middle and fold cover the filling inside.

• Dip filled dough ball into extra flour before rolling out roll out the paratha.
• Heat a skillet or tava start frying the paratha flip the paratha to either sides add oil while frying...serve hot with lime pickle and salad...Enjoy...:)

Do try this recipe and post your comments. please do not copy and recreate my recipe with out written permission.Thank you so much for visiting my blog. Any query contact me via vidyascooking@gmail.com

Seekh Kabab My Way

Ingredients:
1 kilo Lamb meat (the meat i bought was extra lean i added 20% fat)
1 Large Onion
4 Green Chillies
4-5 Tbsp Roasted Bengal Gram
2 Tbsp Ginger Garlic Paste
1 Tbsp Black Pepper powder
1/4 Tsp Pudina Masala (Optional) add fresh mint if you cant find pudina masala
1/4 Tsp Fennel powder, Turmeric powder, Chat masala
1Tbsp Red Chilly powder, Garam masala, Coriander/Dhania powder
1 Egg
1 Tbsp Ajinomoto or Raw Papaya grated
1/4 Tomato Red Food Color
Salt to taste
Oil for shallow frying

Thanks to Badshah sir our local butcher he gave me the best mince meat and extra fat as per my request...:)
Lets Prepare: 

• In a mixer jar add all the ingredients leaving the meat out grind to a smooth paste with out adding water. to the ground masala add the meat in batches and grind to a smooth paste reserve in a bowl.
• Mix the ground meat well check for salt add salt and chilly powder if needed mix well cover and allow to marinate in the fridge for 3 hours.
• After 3 hrs remove from fridge bring to room temp.

• Heat a wide and heavy bottom pan with 3 tbsp oil wet your hands with water take a small portion of the meat and form sausages place in hot oil cover and gently keep turning till all sides turn brown you can use squers and grill them in the oven or brabacue...serve hot with mint or mango chutney...Enjoy...:)

Minty Mango Chutney:

Ingredients:

1 Medium Size Tomato
Fist Full Mint & Coriander leafs
3 Green Chillies
1/4 Cup Raw Mango
1 Tsp Lime Juice
1/4 Cup Yogurt
1/4 Tsp Cumin Powder
3 Pods Garlic
Salt to taste.

Add all the ingredients to a mixer jar and grind to a smooth paste do not add water while grinding instead of water add yogurt serve with any grill meat its super...:)

Try Preparing this recipe with 500 grams of meat and half amount of ingredients listed above your family will appreciate your efforts...best recipe for summer party.... my dad loves seekh kababs so much  I have to prepare a batch once every month...1 kilo of seekh kababs will last only for couple of days at my house we love this with roti and onion salad...:)

Video Recipe on Youtube...watch n Enjoy...:) 

Sweet and Spicy Idiyappam

Spicy Lime Idiyappam:

1 1/2 Cup Idiappam

2 1/2 Tbsp Lime Juice

1/4 Tsp Mustard seeds, Split Chick peas, Split Black Gram,Turmeric powder.

2 Green Chillies

2 Sprigs Curry leafs

3 Dry Red Chillies

1 Pinch Asafoetida

2 1/2 Tbsp Oil

Salt to taste.

Sweet Coconut Idiyappam:

1 Cup Cooked Idiyappam

1/4 Cup Fresh Grated Coconut

2 Tbsp Sugar

1/4 Tsp Cardamom powder

2 Tbsp Clarified Butter/Ghee (Optional)

Method For Spicy Idiyappam:

• Separate the Idiappam using hands or fork before preparation.
• Heat oil in a wok add mustard seeds to splutter add split chick peas and black gram fry a bit add dry red chillies and green chillies fry a bit add curry leafs and turmeric powder along with asafoetida and fry add salt and 1 tbsp of lime juice and remove from fire.
• Add the idiappam and mix well check for salt and sour taste if needed add salt and lime juice. Mix well and serve with pickle...Enjoy..:)

Method for Sweet Idiappam:

•  Separate the Idiappam using hands or fork before preparation.
• Add freshly grated coconut sugar and cardamom powder mix well and serve add clarified butter before serving...Enjoy...:)

Video Recipe in English...:)

Nool puttu/Idiappam/String Hoppers (Product Review)

 

I'm doing a product review for ready to use idiappam flour its easy to use no fuss but i have my own pros and cons with the product. today i will review 2 very popular brands available in Bangalore Product A(Double Horse) Product B(Nirapara). I must say these products are a boon for any working women, college student or a bachelor as we do not have time these days to research and select the rice then wash it soak it sun dry grind it...gosh... its lot of work...if you have the time then go for it...all that work...i call it waste of time...but this is a product which can make things super simple and easy to use all of us choose easy to use products right. then give these products a chance and try it out its exactly like olden days and the flour quality is super we love it at home its instant and super fun to involve the entire family into cooking.

Product A (Double Horse)

Pros

• Great hygienic packaging.
• Good product and moneys worth best quality rice used for flour.
• We can use the product for many recipe other than string hoppers.
• Now available international all major Indian food stores carry it  good for any Indian staying abroad.

Cons

• Precise recipe information not provided.
• Being a international brand if proper recipe information is not given its tough for a first timer.
• Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet. 

Product B (Nirapara)

Pros

• Excellent  product and moneys worth best quality rice used for flour.
• We can use the product for many recipe other than string hoppers.
• Now available internationally all major Indian stores carry it . good for any Indian staying abroad.

Cons

• Not satisfied with the packaging has tiny holes in them when ever i purchase from store.
• Being a international brand if proper recipe information is not given its tough for a first timer.
• Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet. 

Utensils Used:

This is nool puttu/ Idiappam maker you can even use murrukku maker with fine mesh plate...

I tend to loose the fine mesh plate in the murrukku maker....

Idilly Stand or mesh steam plate:

Ingredients:

• Ready To Use Rice Powder -2 Cups
• Water - 3 Cups
• Oil - 2 Tbsp
• Salt to taste

Lets Prepare:

• Boil 3 Cups of water in a heavy bottom pan.
• Add 1/2 Tsp Salt to the boiling water.
• Measure 2 cups of ready to use idiappam flour.
• Remove 1 cup of boiling water reserve for later.
• Add the flour to boiling water and stir well with out lumps the flour should form into a smooth dough remove from flame and allow to cool.
• Add 2 Tbsp of oil to the prepared dough and knead well sprinkle the reserve lukewarm water if needed and knead to soft dough.
• Oil the contraption and idilly plate well.
• place water in the steamer to steam the idiappam.
• Take a small portion of dough and add into the contraption place the press the noddle in the idilly stand and steam for 10 minutes remove from flame de-mould and serve hot...Enjoy..:)

Excellent recipe for breakfast or dinner good for people who are on diet...can be served in different ways with curry or just boiled veg but in my next recipe i will show how i prepare 2 simple varieties using idiappam...

I've done the product review on youtube in english do watch and enjoy...:)

Aam Ka Panna (Raw Mango Juice)

Ingredients:

1 Raw Mango

Fist full Mint leafs

1/2 Cup Jaggery or Sugar

1/4 Tsp Jaljira Powder or Cumin Powder

1 1/2 Tbsp Lime Juice

1 Pinch Salt

3 Cups Water

Method: 

• Wash the mango and mint leafs throughly pat dry.
• Finely chop the mint leafs.
• Chop the mango into large chunks.

• In a heavy bottom pot boil the water add the mango to the boiling water and cook till well done.
• Once the mango has cooked the skin will discolor the pulp will cook to a soft constance.

• Remove the cooked mango and reserve in a plate.
• After removing the mango to the same water add sugar or jaggery  stir and allow the sugar to melt remove from flame and allow to cool.
• Once the cooked mango has cooled a bit remove the pulp using a spoon or knife.
• In a mixer jar add few mint leafs along with mango pulp and grind to a puree add water to grind if needed.
• Mix a pinch of salt to the jaggery water add the mango puree and mint leafs stir well add lime juice, jaljira powder and stir well.
• Chill the prepared mixture just before serving add chill water and sugar if needed stir well serve chilled...Enjoy...:)

Requested video: Musicbox, kavinair, loveguru100, suji , shiludeep, Kumar, radhamani & doradoll...love you guys... keep watching...Enjoy...♥♥♥ 

Mushroom Chops Masala

Ingredients:
2 Cups Button Mushrooms (cleaned and quartered)
1 Large Bell Pepper/Capsicum (cubed)
1 Large Onion (finely chopped)
1/2 Cup Spring Onions
1 Tbsp Ginger Garlic Paste
2 Green Chillies
1 Tbsp Chinese 5 Spice Powder 
1/2 Tsp Pepper Powder
2 1/2 Tbsp Oil
Salt to taste
Mint and Lime juice for garnish.

Lets Prepare:
Heat a wok with oil add the onion and ginger garlic paste fry till the onion turns transparent add the 5spice powder and chillies till onion turns transparent.

Add the mushroom and capsicum fry place a cover and allow the mushroom to wilt down a bit in 5 minutes you can see the amount of moisture the mushroom has oozed depending on the moisture add very little water for the bell peppers to cook place the cover back and allow the moisture to evaporate at the same time mushroom and the pepper should have cooked in add the spring onion and pepper powder and fry for 3 more minutes.

Garnish with lime juice and mint leafs serve hot with any rice dishes best served with south Indian meals...Enjoy...:)

Cheese Stuffed Shami Kabab Recipe

 

These melt in your mouth gooey, cheese stuffed shami kababs are perfect for winter or monsoon season 😉

Ingredients:
250 Grams Lamb Mince
1/2 Cup Split Chickpeas/Channa dhal
1 Tbsp Ginger & Garlic Paste
2 Green Chillies
4 Dried Red Chillies
1 Tbsp Coriander Powder
1/2 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1/4 Tsp Black Pepper Corns
1 Tbsp Fennel Seeds
2 Tbsp Fresh Coriander Leafs
1 Cup Water
Oil for frying
Salt as per taste.

Stuffing:
2 Cubes Cheddar Cheese
1/2 Medium Onion 
2 Green Chillies
Fist Full Coriander Leafs
1/4 Tsp Salt
1 Pinch Chat Masala (Optional)

First Step:

1. Wash the chickpeas thrice and soak for 1/2 hour, the dhal should double in size.
2. Drain the water and reserve in a bowl.

Second Step:

3. Grate the Cheese add the onion finely chopped chillies and coriander leafs and salt mix well cover and refrigerate.

Third Step:

4.Heat a heavy bottom pan or wok add the meat, soaked and drained dhal, 2 chillies, dried chillies, turmeric powder, coriander powder, chilly powder, fennel seeds, pepper corns, ginger garlic paste, coriander leaves and salt add water stir well cover and cook till the meat and dhal is well done.

5. Once the meat and dhal has cooked allow the moisture to evaporate remove from flame allow the mixture to cool down.

Fourth Step:
6. Add the meat mixture to a blender and grind to a paste with out adding water check for salt add if needed.

6.Remove the cheese from the fridge mix once.
Take a portion of the ground meat mixture create a ball and form a well in the center of the mixture take 1/2 tsp of filling and place it in the middle now cover all the edges and seal the filling create a patty shape.

7. Heat a tava or skillet on low flame add 2 Tbsp of oil start frying the patty gently turn the patty to the other side once its brown fry till both sides of the patty turn to light golden brown color..serve hot with mint or radish chutney...Enjoy...:)