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When grapes in season prepare this milkshake, we literally need three ingredients for this milkshake. Every year from december till march we get the best grapes in market. I like to use seedless and sweet grapes in my recipes.
Grapes Milkshake Recipe Video is posted on Youtube.
Ingredients:
1 Cup Seedless Grapes
3 Tbsp Sugar
2 Cups Chilled Milk
Prep:
Boil the milk. Bring the milk to room temperature and place it in the fridge until chilled.
Separate the grapes from stem. Rinse in water twice and reserve.
Method:
In a mixerjar add grapes and sugar first, grind to form a smooth puree.
Add milk and blend once more till well combined.
Pour the milkshake in a tall tumbler and serve...Enjoy!
Southindian version of baby potatoes roast is an excellent starter and can also be served as a side dish . This baby potatoes roast pairs well with curd rice, southindian meals or chapathi.
Baby Potatoes Roast Recipe Video on Youtube Channel
Baby Potatoes Roast Recipe Ingredients:
200 Grams Baby Potatoes
1/2 Cup Finely Chopped Onion
2 Finely Chopped Green Chilies
5 Sprigs Finely Chopped Coriander
2 Sprigs Curry Leaves
1/4 Tsp Asafetida
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala
1 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1 Dry Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tbsp Ginger and Garlic Paste
3 Tbsp Oil
Salt as per taste.
Prep:
Wash the potatoes with skin twice or thrice until the water is clear.
In a heavy bottom large pot bring 8 cups water to boil. Add the cleaned potatoes to the boiling water and cook it until the potatoes are soft. It took 15 minutes for me to cook the potatoes.
Remove the potatoes from flame and rinse in cold water. Allow the potatoes to cool down a bit then peel. Larger potatoes can be chopped in half.
Peel, wash and finely chop onions.
Wash the coriander and finely chop.
Peel, wash and grind equal amount for ginger and garlic, add it to a mixer jar and grind to form a smooth paste.
Remove the stem from chilly, rinse and finely chop.
Separate the curryleaves from stem. Rinse twice and reserve.
Method:
Heat a wok on Medium flame. Add oil once the oil starts to smoke place on low flame.
Add mustard seeds allow it to splutter, next add black gram dal and allow it to fry for few seconds.
Add cumin seeds, break and add 1 dried red chilly allow it to fry for few seconds.
Add finely chopped onion, curry leaves and finely chopped chilly fry till the onion turns transparent.
Add the chilly powder, turmeric powder, garam masala, coriander powder and pepper powder fry with onions for few seconds.
Next add the boiled potatoes and fry till the masala is well coated on the potatoes.
Add 1/4 cup of water stir, add 1 tsp salt stir well cover and cook till moisture has evaporated.
Stir and fry the potatoes in the masala till well coated and the edges of the potatoes turn crispy.
Remove from flame and dish out into a serving plate
Garnish with coriander and serve hot...Enjoy!
Other Potatoes and Roast Recipes on This Blog and Youtube Videos
Creamy, gooey and crunchy paneer toast is a very scrumptious and wholesome meal. I prepared this for sunday breakfast, but this delicious toast can be served anytime of the day.
Paneer Toast Recipe Video Uploaded on Youtube.
Paneer Toast Recipe Ingredients:
6 Bread Slices
1/2 Cup Grated Paneer
1/4 Cup Grated Cheddar Cheese
1 Finely Chopped Chilli
5 Sprigs Finely Chopped Coriander
2 Sprigs Finely Chopped Curryleaves
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder
1/4 Tsp Salt
Oil as required
Prep:
Grate the paneer and cheddar cheese and reserve in a mixing bowl.
Wash the coriander, curry leaves and chilly. Finely chop and it to the paneer and cheese.
Combine the paneer and chopped veggies. Add chilly powder, pepper powder and salt to the paneer, mix well and reserve.
Method:
Place the bread slice on a flat surface.
Spread the paneer filling in a even layer on the slice.
Place another slice and gently press the bread.
Heat a tawa or pan on medium flame. Brush the surface with oil.
Place the bread slice on the tawa and allow it to toast on low flame for 2minutes.
Brush the other side of the bread with oil. Gently flip the bread on the other side and toast if for few more minutes.
Flip and toast the bread on both sides till golden and serve hot with ketchup...Enjoy!
Other Bread Toast Recipes on Blog and Youtube Videos
Vendakkai, okra, ladies finger or bhindi is a very popular and staple vegetable consumed across India. There are many versions of this okra stir fry but, this one is my go to recipe, it's very simple and easy to prepare and packed with flavors.
Recipe Video Posted on Youtube
Vendakkai Poriyal Recipe Ingredients:
1/4 Cup Chopped Bhindi/ Okra / Vendakkai/ Ladies Finger
1/4 Cup Finely Chopped Onion
1 Slit Green Chili
1/4 Tsp Mustard Seeds
1/4 Tsp Split Black Gram Dal
1/4 Tsp Split Chickpeas
1 Dried Red Chilli
2 Tbsp Grated Coconut
5 Sprigs Finely Chopped Coriander
2 Sprigs Curry leaves
2 Tsp Oil
1/4 Tsp Asafoetida
Salt as per taste
Prep:
Wash the okra well, spread it on a towel allow to air dry, once the moisture has dried, pat dry once more. Start to chop the okra into half inch pieces and reserve.
Peel and wash the onion. finely chop and reserve.
Remove the stem from the green chilly rinse well, slit and reserve.
Rinse the coriander and curry leaves finely chop and reserve.
Rinse 2 sprigs of curry leaves and reserve.
Grate 2 tbsp of coconut and reserve.
Method:
Heat a wok on medium flame. Add 2 tbsp of oil.
Once the oil is hot first add split chickpeas and fry it for few seconds, next add split blackgram dal and fry it for few seconds.
Next add mustard and cumin allow it to splutter. Break the dried chilly in half and add it to the oil fry it for few seconds.
Add finely chopped onion, curry leaves, bhindi/ okra, slit green chilly and asafetida fry all the ingredients for few minutes.
Add coarse salt and stir well. Once the slime has reduced, add 1/2 cup of water cover and place on low flame.
Once the veggies have cooked place on medium flame, add grated coconut and stir well.
Allow excess moisture to evaporate and stir fry for few minutes.
Garnish with finely chopped coriander and curryleaves and serve hot with chapathi or southindian meals and enjoy!
Please use only seedless and very sweet grapes for this recipe. No we can't use milk for this recipe the taste will vary and milk will tend to curdle.
Seedless means no seeds🙏
Grapes Kesari Recipe Uploaded on Youtube
Grapes Kesari / Grapes Sooji Halwa Recipe
Ingredients :
3/4th Cup Grapes
1/4 Cup Sugar
1/4 Cup Sooji / Rawa/ Semolina
2 Cardamoms
10 Cashews
10 Raisins
4 Tbsp Ghee
1/2 Cup Water
15 Grapes for garnish
Prep: Separate grapes from stem. Rinse the grapes well thrice and drain in a colander.
Chop few grapes for garnish and reserve.
Add the grapes along with sugar in a mixerjar, grind to form a smooth puree.
Break the cashew in halves and reserve.
In a pot add 1/2 cup of water and boil it, remove the pot from flame and reserve.
Method:
Heat a wok on medium flame. Add 2 tbsp ghee, once the ghee has melted add cashews , raisins and cardamoms fry it for few seconds.
Once the cashews start to turn golden lower the flame and add semolina stir constantly and fry till semolina has fried well and a good aroma starts form .
Next add the warm water and cook the semolina, once the semolina has cooked transfer the grapes puree stir well and allow the semolina to absorb most of the moisture keep stirring.
Once the moisture in the semolina has observed stir well remove from flame. Dish out the grapes kesari to a serving plate, garnish with chopped grapes and serve hot...enjoy!
When mangoes in season prepare these delicious mango paniyaram. Paniyaram or paddu is a southindian popular tea time tiffin/snack. We prepare this dish with leftover idly and dosa batter. It is very easy and healthy snack to prepare in a jiffy.
Mango Paniyaram Recipe Video Uploaded on Youtube Channel
Ingredients:
2 Cups Idly or Dosa Batter
3 Tbsp Maida
2 Cups Chopped Mangoes (Alphonso, Mallika or Malgova)
2 to 4 Tbsp Sugar
1/2 Tsp Cardamom Powder
1/4 Tsp Salt
1 Pinch Cooking Soda
Oil and Ghee as required
Prep:
We can use ready to use store bought idly dosa batter or home made batter for this recipe.
Wash, peel and chop the mangoes into chunks.
Add the mangoes in a mixerjar along with sugar, grind to form a smooth puree.
Method:
Sometimes if the idly/dosa batter is fermented a lot and tasting sour then it's better to add maida to the batter.
Maida or all purpose flour will reduce the sour content.
Combine maida, pureed mango, cardamom powder, cooking soda and tiny amount of salt to the batter. Beat the batter with a whisk or fork and reserve.
Heat a paddu pan / paniyaram pan on medium flame.
Apply oil and generous ghee to the pan. Ladle the batter in the paniyaram mould cover and cook on low flame for 3 minutes.
Next uncover and flip the paniyaram to fry and cook on the other side add extra ghee or oil if needed, fry for another 3 more minutes.
Keep flipping the paniyaram for another 3 more times until the edges turn crispy and golden.
Dishout the mango paniyaram on a serving plate...serve hot along with honey and extra mango puree...enjoy!
Lotus stem uppukari is a self experimented recipe. I really enjoyed the crunch and flavorful stir fried lotus stem. This dish can be served as a starter or can be served as a sidedish with southindian meals, pulao or rice porridge.
Recipe Update on Youtube
Ingredients:
300 Grams Lotus stem
10 Garlic Pearls
10 Small Shallots (Sambar Onion)
4 Sprigs Curry leaves
2 Green Chilies
1/2 Tea Spoon Fennel Seeds
1/2 Tea Spoon Ginger and Garlic Paste
1 Tea Spoon Chilli Flakes
1/4 Tea Spoon Asafoetida
2 Table Spoon Coconut Oil
1/4 Cup Vegetable Oil For Frying
1/2 Tea Spoon Salt
Prep:
Peel the lotus stem using a peeler. Chop into thin coins.
Place the chopped vegetable in water allow it to soak for 10 minutes. Rinse the vegetable twice.
Place 3 cups of water
in a pot on medium flame . Add 1/2 tsp Salt bring to rapid boil.
Strain and add the chopped lotus stem to boiling water. Stir occasionally and allow the Lotus stem to cook for 5 minutes. Strain the cooked lotus stem and reserve.
Peel and rinse the shallots. Chop into half.
Peel and rinse the garlic. Chop the garlic into half
Rinse and reserve curry leaves
Remove the stem from chilies. Slit the chillies and reserve
Method:
Heat a wok with 1/4 vegetable oil for frying on medium flame. Once the oil reaches smoking point lower the flame gently drop a small batch of lotus stem in hot Oil stir and fry till light golden brown in color.
Using a slotted Spoon drain and reserve the lotus stem on plate. Follow the same step and fry the entire batch of lotus stem
Heat a pan on medium flame. Add 2 Tbsp coconut oil.
Once the oil reaches smoking, add fennel Seeds allow to splutter.
Next add 10 garlic pearls, shallots, curry leaves and slit green chilies fry all the ingredients on high flame.
Add asafoetida, ginger and garlic paste stir and fry for few seconds.
Add the fried lotus stem a cilli flakes stir and fry for 2minutes on medium flame. Remove from flame, dish out into a serving plate and enjoy.
I prepared this wheat halwa on the occasion of Radhasapthami which is a festival for Sun God. Here's my recipe for Wheat or gothumai halwa.
Radha Sabthami is another name for the Hindu festival Ratha Saptami, which is celebrated in the month of February or March. It is also known as Surya Jayanti, which means the birthday of the sun god Surya.
In Vedic astrology, the Sun is associated with vitality, energy, and leadership, and offering wheat is believed to appease the Sun planet and bring positive energy to the devotee.
Wheat Halwa Recipe Video Uploaded on Youtube
Wheat Halwa Ingredients:
1/4 Cup Wheat Flour
1/4 Cup Sugar
10 Cashews
3 Pods Cardamom
10 Raisins
4 Tbsp Ghee
1 Tbsp Oil
1 Pinch Edible Camphor (Pachai Karpooram)
1 Cup Warm Water
Prep:
Split the cashews in half and reserve.
In a pot a 1 cup water bring to a boil on medium flame and reserve.
Crush the cardamom pods and reserve.
Method:
Heat a heavy bottom wok on medium flame.
Add 2 tbsp ghee and 1 tbsp oil. Once the oil is hot reduce the flame on low setting. Add cardamom, cashews and raisins fry till golden.
Add wheat flour and fry on low flame for 2 minutes constantly keep stirring.
Once a good aroma start to form in the wheat add sugar and stir well.
Add warm water in small batches and stir till no lumps are formed. Add a pinch of edible camphor and stir well.
Cook the halwa for a minutes time on each side.
Top the halwa with 2 more tbsp ghee and stir well and cook it till the ghee starts to separate from the halwa.
Dish out the halwa on a serving dish and offer to payer and then to family...Enjoy!
I'm very fond of beaches and enjoyed spending my time at besant nagar beach, marina beach, thoraipakkam rto beach and pallavakkam beach. The snacks at these shacks are affordable and tasty. Must try on these beaches are pattani sundal there are two versions of this. This is the spicy version or gravy style Sundal which is preferred during winters or monsoon.
Gravy Style Pattani Sundal Recipe Uploaded on Youtube.
Ingredients:
150 Grams Dried Yellowpeas
1/2 Cup Roughly Chopped Tomato
1/2 Cup Roughly Chopped Onion
2 Chilies
1/4 Tsp Garam Masala
1/4 Tsp Chaat Masala
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafetida
1 Tsp Coriander Powder
2 Tsp Ginger and Garlic Paste
2 Sprigs Curry Leaves
Salt as per taste
2 Tbsp Oil
Garnish: 1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Raw Mango
1/2 Cup Finely Chopped Tomato
3 to 4 Tbsp Finely Chopped Coriander and Mint
1/2 Lime
Corn Flakes Mixture
Prep:
Wash the yellow peas twice and soak in water for 6 to 8 hours.
Wash and peel equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste. Reserve the ginger and garlic paste.
In the same mixer jar add 1/2 cup roughly chopped tomato, onion and green chilies. Grind to form a smooth paste.
Wash and finely chop all the ingredients mentioned for garnish.
Few Fun Videos Caught at Beach
Method:
Add the soaked peas to the pressure cooker along with 2 cups water cover, place a whistle and cook for 5 to 6 whistles on high flame or cook until the peas and soft.
Heat a wok on medium flame with 2 tbsp oil. Once the oil is hot, add the ground onion and tomato paste.
Next add the chilly powder, coriander powder, chaat masala, turmeric powder, asafetida, garam masala, ginger and garlic paste, stir and fry all the ingredients till raw flavor reduces and the oil starts to separate from the masala.
Add the cooked peas to the masala along with 1/2 cup water stir well and add salt as per taste cover and cook until the peas have observed most of the masala and the moisture content has reduced.
Stir and fry the peas till the masala has coated for 2 minutes. Remove from flame and plate the peas, garnish with finely chopped onion, tomato, mango, coriander, lime juice and chaat masala. Serve hot and Enjoy !
