Gajar Halwa [Carrot Halwa]

An easy yet delicious sweet dish, perfect for all occasions and best served warm but can be had cold too.Ingredients1 kg carrots, chopped into small pieces½ tin evaporated milk plus ½  cup milk¼ cup milk with a few strands saffron dissolved in it for boiling the carrots¾ cup sugarcardamom powder and some crushed almonds/pistas for garnishing3 heaped tbsp. butter or ghee1 tbsp. oil.InstructionsBoil the carrot pieces in the quarter cup of...

Read More

Pongal Recipe

 Ingredients1 cup short grain rice (substitute with basmati)½ cup split moong dal (mung beans)½ teaspoon oil4 tablespoons ghee (clarified butter) or butter½ teaspoon black mustard seeds½ teaspoon cumin seeds1 teaspoon peppercorns6oz fresh ginger, peeled1/8 teaspoon asafoetida4 curry leaves3 cups whole milk2 cups waterSalt2 tablespoons cashewnuts, lightly roasted in a few drops of oil or gheeMethod:Rinse and drain the rice and dal and set aside.You...

Read More

Pav Bhaji

Ingredients:12 Pav buns2 Onions3 tsp Dhania Powder5 Tomatoes 2 tsp Jeera Powder3 Potatoes2 tsp Chilli powder1 cup Peas4 tsp Pav Bhajji masala 1/2 cup CarrotSalt to taste1/2 cup Beans 1/2 cup Coriander for garnish 1/2 cup Cabbage 2 tsp Lemon Juice1/2 cup Capsicum 1 cup Cauliflower1' piece Ginger Garlic optional2 Green chillies finely chopped Preparation: Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the...

Read More

Chicken Biryani

What makes a good Biryani?Everyone has their own little list. My list is simple and in order of priority follows:1. Aroma. It must have both sweet fragrance and herbal warm aroma.2. It should be savory, but not spicy3. Finally, it should meet the age old test. Drop a handful of Biryani on a hard floor. No two grains of rice should be stuck to each other.  Ingredients •7-8 Onions (very thinly sliced and deep fried until light brown)•10-15 Cashews...

Read More

How to make Pani Puri

Ingredients:To make puri:1 cup Semolina (Suji)3 tblsp Fine Wheat Flour (Maida)1/4 tsp Baking SodaOil to deep fryTo make gravy:Dried green peas - 100 gmPotato - 1 noCloves(Grambu) - 1/4 tspCinnamon(Karugapatta) - 1/4 tspNutmeg(Jathikka) powder - 1/4 tspChilly powderTurmeric powderChat masala powderCornflour - 2 tspCurry leavesMint leaves(Pudhina)To make pani:1/2 cup Tamarind (Amilo/Imli) Pulp2 cups Water2 tblsp roasted Cumin Seed (Jeera) Powder2 tblsp...

Read More

Chapati

INGREDIENTS1 ½ cups all-purpose flour (you can mix half all purpose and half atta if you like)2 tbsp. ghee (plus a bit extra for rolling and cooking)1 tsp. saltwarm water or milk (about half to three-quarter cup)INSTRUCTIONSStep 1Add the salt to the flour. Rub in the 2tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be.Once it's kneaded,...

Read More

Rava Upma

Ingredients: 1/2 kg sooji1 large onion (sliced)1 large tomato (finely chopped)1/2 tsp turmeric powder15 black pepper corns4 to 5 red chillies10 to 12 curry leaves4 to 5 green chillies (chopped)8 to 10 tbsp oil1/4 tsp mustard seeds1/4 tsp cumin seeds (jeera)2 glass of boiled watersalt to tasteMethod:1. Roast sooji for 2 minutes on low flame and keep aside.2. Heat oil in a pan, add mustard seeds, cumin seeds, red chillies, black...

Read More

Chicken 65

Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking. There’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is...

Read More

Bisi Bele Bath

Ingredients :2 carrots cut into cubes1 potato cut into cubes5-6 beans cut into small pieces1/4 cup of peas (frozen or soaked or fresh peas can be used). I used to frozen ones.1cup of rice11/2 cup of tur dal1 cup of tamarind Juice. (medium lemon sized tamarind soak in cup of water and squeeze juice out of it.)Salt to taste2 tbsp of oilMasala :                1tbsp chana dal 1tbsp urad dal1tbsp...

Read More

How to make paneer

A versatile ingredient that lends itself to various dishes,ranging from simple to exotic.Ingredients2 1/2 cups (500 ml) full fat milk1 tsp lemon juiceMethod1. Put the milk to boil. When it starts boiling, switch off the gas and wait for a while.2. Add the lemon juice and when it curdles, strain using a muslin cloth.3. If you want solid paneer, put some weight on the drained paneer and leave it on for some time.4. Use as required.Tips1. You can also...

Read More