GARAM MASALA POWDER RECIPE (HOMEMADE GARAM MASALA POWDER)

I have never thought before on making my own garam masala. But things changed when I saw this recipe in a library book I borrowed, it was so simple to try. And I tried. I am glad that I tried. Because now a days a lot more aroma in my dishes. I am not sure about the recipe if it is authentic, but I can assure you, this smells great and if added in place of store bought masala, it does a magic.  From a home where they say No to  garam masala, to making my own garam masala powder at home now 

Garam masala powder recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time: 10 mins    |  Cook time: 10 mins    |  Makes: 1 cup approx

Ingredients

Coriander seeds	1/4 cup
Elachi/ cardamom	2 tblsp
pepper	2 tblsp
Cloves	2 tblsp
Fennel seeds	1 tblsp
Star anise	3 - 4
Cinnamon	4 sticks (1 inch)
Nutmeg	a quarter or half
Bay leaves	2

Method

1. Gather all the ingredients. Dry roast over medium flame with constant stirring to ensure even roasting.
2. Cool down and powder it well in a mixer.
3. Sieve it through a big metal strainer to make sure to eliminate any big pieces.

Notes

• The colour depends upon the ingredients colour you use. But since we do not use red chilli in this, the colour will be on brown shade.
• Since the flavours are string, we may need only less in places where we use the store bought ones.

                   Store in an airtight container and use it for all your garam masala needs in your kitchen.

 Tags: Homemade garam masala powder,garam masala powder recipe

MOR RASAM RECIPE (BUTTERMILK RASAM) | RASAM RECIPES

     
     Mor Rasam is completely new to me until a reader asked me to post the recipe. Then I saw a TV show in which they showed this recipe. It was simple enough to give it a try. I tried it for lunch and it tasted good with rice. Its similar to mor kuzhambu preparation, but no veggies and more simple ingredients. You can mix with rice or even you can drink this as such. Its perfect if you plan for a quick lunch, when paired it with spicy curry.

Mor rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Sour curd	1 cup
Turmeric	1/4 tsp
Salt	As needed

 

To roast and grind

Toor dal	1 tblsp
Pepper (black, whole)	1/2 tblsp
Jeera	1 tsp

 

To temper

Oil	2 tsp
Mustard	1 tsp
Red chillies	2-3
Curry leaves	1 sprig
Asafoetida	1/4 tsp

Method

1. Dry roast toor dal, pepper and jeera in a pan until golden brown.

2. Powder the roasted ingredients. You can add water and grind. Beat curd well until smooth and add one more cup of water. Mix the ground ingredients with the curd.

3. Start heating the mixed butter milk and meanwhile temper with the items given under ‘To temper’ table.

4. When the rasam just start to boil, switch off the flame and transfer the tempered items to it. Mix well.

Notes

• I think we can try this with rasam powder as well. I still have to experiment this.
• Beat curd well until smooth, otherwise, the rasam will get curdled effect.

Serve with rice. We had with rice,vazhakkai curry and cauliflower curry

NEI APPAM RECIPE - KARTHIGAI DEEPAM RECIPES

     This is the first time I am trying the Nei appam / Neyyappam. Mom always used to make appam with wheat flour and banana. Its a deep fried one. Or we make sweet paniyaram. This recipe for nei appam sounded interesting with only rice,jaggery and coconut. Thought this would be helpful for many of you as Karthigai deepam is nearing! I have beautiful memories about karthigai deepam. It is the most beautiful festivals according to me those days. Two eyes wont be enough to see all the lamps lit all over. Mom had a few collections of lamps with her. Few pithalai vilakku of different shapes, few special lamps made out of  ‘maa-kall’ and a lot other clay lamps. Every year, she buys few new lamps to add in the collections and its a must for her. My MIL also have similar collections and she lights tea light candles too to decorate.I have only some with me now and I too use tea light candles to fill the spots.
     Me and my bro always save few crackers ,flower pots and sparkles that dad buys for Diwali and light it on the day of karthigai deepam. So we will be excited. One of my aunt told and teached about a rare and unique karthigai fire works especially done for this festival. Its made with the dried palm flowers. Its a bit dangerous but my bro once bravely did that. Not to forget the pori urundai made. I used to ignore it those days, but craving for those now :) Now to the recipe, I got an idea about the recipe from Shanthi’s Thaligai. But adapted the recipe to suit my taste.

Nei appam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet/ Snack
Prep Time: 3 Hours soak time    |  Cook time: 10 mins    |  Makes: 15

Ingredients

Raw rice	1 cup
Jaggery	3/4 - 1 cup
Coconut grated	4 tblsp
Elachi	1
Cooking soda	3 pinches
Salt	1/8 tsp
Ghee	As needed

Method

1. Soak rice for 3 hours.  Grind it with less water to a thick paste.
2. Melt the jaggery with very little water and strain to remove any impurities. Add it to the ground rice batter and mix well. Keep aside.
3. At the time of preparing, add salt, powdered elachi, cooking soda, coconut and mix well. Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed  batter to fill eachone.
4. Cook covered for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
5. Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.

Notes

• I leave the sides of the mixer which has rava like batter stuck to it without wiping. I like the texture it gives to the paniyaram. Though we grind the batter smooth the rava like rice add a nice texture to the paniyarams.
• If you add more water while making jaggery syrup, then the batter may get watery, so be careful while melting the jaggery. In emergencies if your batter gets too watery, then add wheat flour to balance it.
• You can also add the jaggery as such to the batter without melting, but make sure it has no impurities.
• If you don't have paniyaram pan, heat about one or two inch of oil/ ghee in a kadai and use one laddle to spoon the batter. You can make only one at a time. 
• Grated coconut also is an important ingredient to get a soft paniyaram.
• You can add a mashed banana in this to get pillow soft paniyarams.
• Cooking soda helps in cooking the inside of the paniyarams and also helps in  softness.
• Be generous in adding ghee otherwise it may not get even browned. If you are guilty in adding a lot of ghee, then you can mix sesame oil and use generously.
• Stays as such even after cooled down.
• Use indolium or iron paniyaram pans for even and perfect browning.
• This needs no fermentation, still making the batter an hour or more prior is better.

Cripsy outside and soft inside paniyarams! Enjoy!

Technorati Tags: nei appam recipe,nei appam,appam,sweet appam recipe,sweet appam,karthigai deepam recipes,deepam recipe,festival recipes

KEERAI VADAI RECIPE (WITH URAD DAL)

Keerai Vadai is one of most fascinating snacks for me. The name itself makes me crave for the snack. Some make it like masal vadai and I make always this way. I should try the masala vadai method too as Vj likes that way. I always make variations in medhu vada batter only, like mysore bonda or cabbage vadai. Its because I am comfortable with medhu vada :) Its raining here in Singapore with a series of non-stop thunder shots   and can there be any better reason for me making these vada for snack?  Enjoy this with tea/ coffee. You would love this crispy snack.

Keerai vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 hrs soaking time    |  Cook time: 25 mins    |  Makes: 15

Ingredients

Urad dal/ white Ulundhu	1/2 cup heaped
Keerai / amaranth leaves	1/2 cup tightly packed
Green chillies	2
Onion	1
Asafoetida	3 pinches
Salt	As needed

Method

1. Soak dal for 2-3 hours and grind to a thick and smooth batter along with green chillies. Use very less water while grinding.

2. Wash and separate the leaves from the stem of the keerai and chop it finely. Add the chopped greens, chopped onion, asafoetida, salt to the ground batter and mix well.

3. Heat enough oil to deep fry vadas and flatten a big lemon sized ball in a greased(with water) ziploc cover. You can use a piece of banana leaf too. Grease you hands well with water before taking the ball of batter. Again after flattening, grease you hands well in water, make hole in the centre and transfer the flattened vada to your greased hand and drop it to the hot oil. Refer this post to see how it can be done in hands itself.

4. Cook in medium flame both sides until golden brown in colour. Heat oil while you flatten the vada again and lower the flame while you cook. Repeat the process to finish the batter. You can cook upto 3-4 vadas at a time.

Notes

• You can add balck pepper powder instead of grinding green chillies in the batter.
• I grind chillies as we could not differentiate it and take out while eating as the vada has lots of greens
• This vada comes out really crispy. If you want more crispy, add a tsp of rice flour.
• Refer my medhu vadai post for more tips and videos to learn how to shape vada.
• Since we add washed, chopped greens, make sure you drain water completely before chopping. Otherwise, after you add it to the batter, the batter may get watery – gooey.

Enjoy the vadai + any spicy chutney with hot tea or coffee . Perfect for your kids too as an evening snack!

GARLIC BREAD RECIPE

 
   I always wanted to bake garlic bread at home just like we get in Pizza hut. I love only the garlic bread we get there than the other versions. So today I tried it. Its great snack for kids. Aj likes this as well.You can also make a simpler version of this by spreading a store bought garlic cheese spread over baguette slices or even with our white bread slices. Great finger food for the evenings and play times. This recipe is adapted from Suhaina’s blog.
   Now after 2-3 weeks, Aj will get holidays and he will be at home for a month. All mom’s out there will know how it would be when the kids are at home. They wants us to play with them all the time. Aj also not exception. We play few board games, carom and his most favourite – playing cards. When it is weekends, me Aj and vj all three will be playing cards and both of them will even forget their meals if they are into the game.

Ingredients

Bread flour	1 & 1/2 cup
Instant yeast	3/4 tblsp
Milk	1/4 cup
water	1/4 cup
Olive oil/ melted butter	3 tblsp
Sesame seeds	2 tsp
Sugar	1 & 1/2 tblsp
Salt	1 tsp

 

For spread

Butter(salted)	2-3 tblsp
Parmesan cheese, grated	2 tblsp
Garlic, grated or chopped	1 tsp
chopped fresh cilantro	1-2 tblsp

 

Method

Mix flour, yeast, sugar and salt in a big mixing bowl. Mix water and milk and heat it to lukewarm. Add it to the flour along with oil/butter and mix well. Knead the dough well for atleast 10 minutes until it is elastic and smooth. Keep aside covered with a cling wrap for an hour or until it rises double the size. Punch down and again knead for 2 minutes and flatten it to fit it to a 8.5 inch loaf pan. Let it rise for 10 minutes or until you preheat the oven. Preheat the oven to 180 deg. Once the dough is risen, brush it with milk and sprinkle sesame seeds(white) over the top. Bake the bread for 20 minutes. Or until the base of the bread when tapped is crisp. Mean while prepare the garlic,butter,parmesan spread by mixing everything under ‘For spread’,  with a fork. Cool down the bread for minimum 30 minutes covered in a clean kitchen towel and using a knife, slice halfway through the bread. Before the time of serving, preheat the oven to 200 deg.  Apply the butter generously in between the sliced bread.Bake for 5-8 minutes. Take care not to let the bread get burnt at the top.

Enjoy it while it is warm, as a tea time snack!

Notes

This gives a medium sized bread loaf. You can bake the bread in advance. Do not use garlic more as it will give strong garlic smell. Also do not skip the herb. Use butter, cheese as mentioned. You can use garlic powder available in stores. If you want spiciness, use red chilli flakes in the spread. I used dried herbs, so used less. Use sharp knife for cutting the bread. Also make sure to cool down completely before cutting. You can also slice out separately and grill for 5-8 minutes to get a crispy garlic toast.

GODHUMA DOSA RECIPE (INSTANT VERSION) | EASY BREAKFAST RECIPES

 
    Godhuma dosa / Godumai dosai is one easy breakfast, made within 20 minutes. I hope all of you are tired of making Diwali sweets and savouries and tired of eating too. Preferring to spend less time at kitchen? This one is an instant version and more over healthy too with wheat flour. I used to have this a lot of times before marriage. My mom makes this even for dinner. Mom makes few instant versions of dosas (karacha maavu dosa) for dinner. This is one among them. I make this usually for breakfast though. Vj is not a big fan of this. He prefers Maida dosa over wheat dosa. If I am making dosa for me alone, then my options will be first oats dosa or my next option will be this one.

Godhuma dosa Recipe/ wheat dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 15 mins    |  Makes: 6

Ingredients

Wheat flour - 1/2 cup

---

Rice flour - 1/4 cup

---

Onion - 1

---

Green chilli - 1

---

Ginger, grated - 1 tsp

---

Salt - 1 tsp

---

Water or buttermilk - as needed

---

Jeera/ Cumin seeds - 1 tsp

---

curry leaves - few

Method

1. Chop finely onion, green chilli. Take both the flour, onion,chilli, ginger and salt in a mixing bowl. Use a whisk and add water gradually and mix well. The batter should be watery, not too watery, but thin than the usual dosa batter. You can use butter milk instead of water as well.
2. Heat a dosa pan and grease with oil. Pour the batter first outer to form a ring and then in the middle to fill it. The dosa is supposed to be thin, so adjust the consistency of batter and also do not pour over and over. Drizzle some more oil and cook in medium flame. Flip if you want to cook both sides. I usually do not flip as it gets cooked easily.

Notes

• If dosa doesnt gets cooked while you cook one side, better to flip the dosa.
• I think without flipping, cooking the dosa in medium flame one side gives a crispy result.
• You can season the batter with mustard, urad dal, curry leaves, green chillies and then sauté the onions and then add it to the batter. My mom does that way.
• If you have sour leftover idli dosa batter, then you can skip adding rice flour and add the wheat flour to that batter and mix and make dosa same way as above. Idli dosa batter can be upto 3-4 laddles.
• You can just add Jeera and make this dosa skipping chilli, ginger and onion.

Repeat the process to finish the batter. Eat hot with sambar or chutney.

Tags: goduma dosa,godumai dosai,gothumai dosai,godumai dosa recipe,recipe,breakfast recipes,instant godhuma dosai

DIWALI GREETINGS

Wishing you all a very Happy and Prosperous Diwali! Meet you all after Diwali with interesting recipes.... :)

SWEET BOONDI RECIPE | EASY DIWALI SWEETS RECIPES

Sweet boondi is my favorite since childhood. The juicy inside and grainy outside boondhis really takes me to another world. I have seen my mom making this so many times. But never tried so far on my own. So today, suddenly thought, since I tried Kara boondi, I was confident, this will also come out good. So quickly checked with mom for sugar syrup consistency. And started making straight away. It came out good successfully and here I am with the post!

   Rather making it plain yellow or orange, I wanted to make it colourful. I vaguely remember I ate this way in a marriage long long ago. So I wanted to make it colourful that way. Treat to eyes as well!

This is very easy sweet. You can try this for your Diwali!

Sweet Boondi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 15 mins    |  Cook time: 35 mins    |  Makes: 5 cups

Ingredients

Gram flour/ Kadala mavu	1 & 1/2 cup
Rice flour	1/4 cup
Cooking soda(sodium bi carbonate)	1 small pinch
Sugar	1 & 1/2 cup to 2 cups(adjust as per ur taste)
Rose essence(optional)	3 drops
Cardamom	1, powdered
Cloves	2
Cashew nuts	8
Ghee	1 tsp
Edible camphor(optional)	1 mustard size
Salt	a pinch
Food colours(optional)	orange and green

Method

1. First make sugar syrup ready. In a broad vessel, boil sugar with water just to immerse it. Boil until 2 string consistency. If you swipe the back of ladle and check between ur thumb and forefinger, there will be two strings forming in-between the fingers. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve and you can move the syrup and gather it. Switch off the stove.

2. In a mixing bow, mix both flours, salt, cooking soda with water to a thick batter. Like bajji batter. Save a big laddle full for orange colour and another ladle full of batter for green colour in separate small bowls.

3. Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.

4. Wipe the ladle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter.

5. Mix orange food colour and green food colour to the reserved batter. Make boondis in the same way as above.

6. Finish both orange and green similarly and drain in the paper towel.

7. After finishing, just give a heat(no need to boil) to the syrup we prepared and switch off the flame. Put the prepared colourful boondhis to the sugar syrup. Fry cashews, cloves in ghee separately and add it to this. Also add powdered cardamom, essence and edible camphor and mix well with a ladle.

8. Keep mixing. As it cools down, the sugar syrup will be absorbed by boondi and starts crystalizing and becomes dry. Store in airtight container.

Notes

• Hold the ladle up from oil well, otherwise you will get tails in the boondi.
• Adding colours is optional, you can make it plain.
• Adding cloves, edible camphor and essence is optional. Smells great even simply with elachi. But I like it with all these :)
• If you want, you can add more sugar upto 2 cups of sugar for the given recipe. But 1 & 1/2 cup is just perfect for this.
• Adding rice flour is also optional, but I recommend adding it as it gives a nice texture.
• If the batter is too thick, you will get boondis with tail. So add more water and try.
• If the batter is too watery then the boondis may fall flat. So add more gram flour and try.
• You can also add raisins fried in ghee.

Enjoy the juicy yet textured boondhis! Smells divinely as we add cloves and edible camphor. Boondhi by itself with sugar syrup gives a great flavour!

Tags: sweet boondi recipe,sweet boondhi recipe,boondhi,colourful boondhi recipe,easy diwali sweets recipes,diwali sweets,recipes