AJWAIN LEAVES KA KADHI

On my previous post, it was pakodas made from Ajwain leaves. Now I have come out with another healthy interesting recipe Ajwain leaves ka kadhi  which goes well with simple steamed rice. The flavour is soo yum and lip smacking. Lets dig into the recipe now😊😊

INGREDIENTS FOR FRYING IN OIL

15 to 20 Ajwain leaves

11/2 tsp Jeera

1 tsp Black pepper

1 Green chilly

2 tsp Oil

METHOD

In a pan heat oil and add jeera, black pepper, green chilly and chopped ajwain leaves and fry until the raw smell disappers. Keep it aside.

REST OF THE INGREDIENTS

1/4 Cup plus 2 tbsp Grated Coconut

1 tsp Mustard seeds

1/2 tsp Jeera

Curry leaves. 

1/4 cup curd

Pinch of Hing

1/2 Cup Water as per needed

Salt to taste

2 tsp Oil

METHOD

Grind the above fryed ingredients along with coconut adding water into a fine smooth paste. Beat the curd with water and mix well to form a smooth mixture. Keep aside. Heat oil in a kadai, add mustard seeds. Allow them to splutter. Then add jeera, curry leaves, hing and the grinded paste. Mix well. Under low flame, add the beaten curd mixture and immedietly remove after a min.

Serve with hot steamed rice.

NOTE: Though we are not adding the besan in curd, therez a chance to curdle while cooking. So always low the flame and then add the curd mixture. At the same time make sure not to boil the kadhi.

ENJOY!!!

FLAVOURED YOGURT

This is a Supa Quick Fatak Dessert to have soon after your yummy lunch. I make this whenever I feel lazy😁when I can't go into the kitchen again to make something sweet😐. So I feel this is the best delight to satisfy your tastebuds. Even the kids can make this in jiffy. Only thing you should have your fav Fruit crush and some yogurt in your fridge. 

NOTE: U can also add fresh chopped Fruits matching with ur crush as well to get a nice bite :) Even roasted dry fruits goes well.

INGREDIENTS

2 Tbsp Fruit Crush ( I used Black Currant and Pineapple crush) add more or less

1 Cup Thick Yogurt.

METHOD

Mix these 2 ingredients together and serve them cold in a serving bowl.

ENJOY!!

BHAPA DOI

Bhapa doi is one of the popular Bengali steamed pudding using thick yogurt blended with milk and condensed milk. This is ideal for summer. This can be also baked but as per I tried, we preferred the steam med one both taste wise and look wise. Its best when served chill and is a great choice when you need to make a dessert in jiffy :)

INGREDIENTS

1 Cup Milk

400 grams Condensed milk

1 Cup Thick Yogurt

Handful of Dry fruits (i used almonds)

Saffron (OPTIONAL)

METHOD

In a big bowl, mix milk, condensed milk and yogurt and whisk together till well blended. Put it in a small steel bowls. Add some dry fruits on top and steam them in a steamer for half an hour or till its cooked.When its done, set aside to cool to room temperature. Chill them in refrigerator.
Take a serving plate, loose out the ends with the help of knife and flip them.
Serve chill.

Enjoy!!

400th POST - SWIRLED CAKE

I am so excited to tell everyone that its my 400th post. Phew!! Still I could not believe that I am stepping on my 400th post ;) It has been a long journey. Blogging has given me something to look forward to every day, which is such a blessing :) I would like to thank my family, my relatives,each and everyone whose on my facebook specially, Thank u so much for your faithful viewership, likes and encouraging comments over the past few years. I hope you all will stay with me for the next upcoming years too:)
Now coming back with my recipe, as a treat and also as a celebration of my 400th post, here i am presenting to you all a small delight ie Swirled cake :) Swrils on a cake looks really spectacular isn't? Such cakes always catches my eyes since it has a chocolate ribbon going through it. This is one of my classic cake, very simple and easy to make. Also you can satisfy your carving anytime.

INGREDIENTS

1 Cup plus 2 tbsp Maida

1/2 Cup Thick Curd

1/3 Cup Oil

1 Cup Sugar

2 tbsp Milk.

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Vanilla essence

INGREDIENTS FOR CHOCOLATE MIXTURE

1 Tbsp Icing sugar

2 tbsp Coco powder

2 tbsp Water

METHOD

Sieve maida, baking powder and baking soda 2 to 3 times and keep aside.
In another bowl, add oil, thick curd and blend with a hand mixer till it becomes light. Gradually add sugar and vanilla essence to it and mix well. Now add the flour mixture little by little and blend to a smooth batter. Add milk if the batter is too thick.
In another bowl, add icing sugar, coco pd , water and mix well without forming any lumps. Keep aside.
Preheat the oven for 180 degree. Grease 7 inch loaf mould and dust some maida all over so that the cake does not get sticked to the mould. Now the fun part comes ;) Pour half of the batter in the mould. Tap gently to spread batter evenly. After that pour 1/2 spoonful of chocolate mixture by making droplets evenly across the batter. With the help of a toothpick, make swrils in the batter. With a gently touch, make uneven deep patterns. Pour remaining white batter and end up repeating the same swril process adding chcocolate mixture on the top. Bake in a preheated oven for 180 degree for 35 to 40 min. When its baked, cooled and sliced you will see a nice evenly patterns :)

Enjoy!!

DAHI IDLY

Simple and innovative recipe I learnt from my dear amma when I was on my vacation in Mumbai. Dahi idlies reminds me of dahi vadas where the flavours are also nearly same to same. Leftover idlies can be transformed into delicious dahi idly within no time. Kids would really love it though its light and filling. To look even more attractive, you can end up garnishing with grated carrots, grated coconut and boondi as well.

INGREDIENTS

5 to 6 Leftover Idlies

3/4 cup Thick Dahi

1/4 cup Water

1 tsp Grated Ginger

2 Green chilly

Few Curry leaves.

Pinch of Hing.

1 tsp Mustard seeds

1 tsp Jeera

2 tbsp Coriander leaves.

1 tsp Oil

Salt to taste.

1/2 tsp Sugar (optional)

METHOD

Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well.  Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.

ENJOY!

STRAWBERRY BANANA LASSI

Strawberry banana lassi is an ultra creamy based Indian lassi. Its yummy and delicious cold fruity sensational drink which is just perfect during summer. If the yogurt is sour, then balance the taste adding more sugar or splash of honey. A dash of adding grated nutmeg gives a unique flavour to balance things out.

INGREDIENTS

1 Cup Yogurt

1/2 Cup Milk

6 to 8 Fresh Strawberries

1 Ripe small Banana.

Pinch of grated Nutmeg (optional)

Sugar or Honey as required

1 tsp Butter.

METHOD
Blend all the ingredients into the mixer. Pour it into a serving glass and garnish with a slice of strawberry. Chill and serve :)

Enjoy!!

DAHI CHAAT

Dahi chaat is my little ones favourite chaat and this is somthing that I have enjoyed having alot. Its delicious and addictive ;). On one bite, you get different flavours like tangy, sweet, salty and spicy. Its cooling at the same time.

INGREDIENTS.

10 Readymade Puris or hommade the best :)

1 Big Boiled Potatoes.

1/4 Cup Moong sprouts.

1 tsp Chilly powder.

1 tsp Jeera pd.

Few Coriander leaves.

Sweet chutney as required

Green chutney (optional)

Chaat Masala.

Sev for garnishing

Black Salt to taste.

INGREDIENTS FOR DAHI MIXTURE.

2 Cups Dahi

3 tbsp Sugar.

Jeera pd to sprinkle

Chaat pd to sprinkle

Pinch of black salt.

METHOD.

Mash potatoes and add sprouted green moong, coriander leaves, chilli pd, jeera pd and salt. Place them aside.

In a blender, add all the ingredients given above for making dahi mixture. Transfer them into small cup or glasses and keep aside.

Now the fun part comes. Crack the top part of the puris with our fingers or spoon. Add the 1 to 2 tsp of  boiled potato mixture in the puris. Then add sweet chutney, green chutney according to ur taste and finally sprinkle sev on top. Place them on a plate. Sidly place the dahi filled cup.

At the time of serving pour dahi into the puris and if u like chaat on top, sprinkle a bit and put it into your mouth immediately ;)

ENJOY!!

RED SPINACH CURRY [ AMBATTI ]

This is one my favourite and authentic traditional konkani item known as 'AMBATTI'. This is prepared only when therez red spinach available. I feel the taste of red one is much more tastier than green. hehehe. This dish enhance the flavour of curd along with the grounded coconut mixture with mild spice. I am sure ur all gonna love this.



INGREDIENTS.

1 Bunch Red spinach.

1/2 Cup Grated coconut.

1 Dried Red chilli.

1/2 tsp Turmeric Pd.

1/2 Cup Curd.

1 tsp Mustard seeds.

1/2 tsp Jeera.

1 tsp Oil.

Few Curry leaf.

Salt to taste.


METHOD.


Clean the spinach Chop them finely.

Heat oil in a pan. Season them with mustard seeds, jeera, curry leaf and add spinach with salt and let it cook for a min. Meanwhile grind the coconut with turmeric pd and red chilli adding enough water.

When the spinach is cooked, add the coconut mixture and bring them to boil. Remove from flame and lastly add curd and stir.

Serve hot with rice.


Enjoy!!

GINGER CHUTNEY

''Alay'' is what we call for ginger chutney in konkani langauge. This is one of our traditional recipe that I prepared on 'sutham punnav'. We usually prepare them as a side dish with rice but some people like to have with dosa combination.Thesdays I prepare them offen for lunch as the main ingredient being ginger is my favourite and its very good for digestion , heartburn etc. You can make it any time within no minute.



INGREDIENTS.

1" Piece Ginger.

1/2 cup Grated Coconut.

2 Green chilli.

2 tbsp Curd.

Drop of Tamarind extract.

Salt to taste.

FOR SEASONING.

1 tsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera.

4 to 5 Curry leaves.

METHOD.

Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Transfer them to one bowl. Add curd and mix.

Heat oil and add mustard seeds. When they start popping, add jeera and curry leaves. Fry for a little while. Pour this seasoning over chutney.

Another close up pic of my 'sutham punnav's' lunch served on banana leaf.

Enjoy!!

SPICY CHICKEN BIRIYANI.

This is my first non veg rice item ''CHICKEN BIRIYANI'' that I adopted ''SRIVALLI'' who is expert in cooking and a wonderful lovable person. Her all recipes makes me tempt. I must appreciate her at the time of round up. She present the post soo neatly and also in order. Hats off to u dear. Am really glad to say I tired ur recipe and the taste was soo perfect and delicious with boondi raita. Thank u soo much srivalli for sharing us such a wonderful recipe.

The variation I have done is added garam masala powder. While cooking rice separetly in cooker I added a pinch of saffron. Thus it gives colour and a nice saffron flavour to the rice and finally garnished with fried onions. And for the plating, credit goes to my hubby. He shaped tomato and its a great idea filling inside with boondi raita. Have a look :)



INGREDIENTS FOR MARINATING CHICKEN.

250 gms Boneless Chicken.

1/2 cup Curd.

1 tsp Chilli powder.

1 tsp Coriander powder.

Turmeric powder a pinch.

1 tsp Ginger Garlic paste.

1/2 cup Mint Leaves.

1/2 cup Coriander leaves.

FOR RICE.

3 cups Cooked Basmati Rice.

2 Onions .

2 Green chillies.

1 tsp Chilli powder.

1 tsp Coriander powder.

1 tsp Ginger Garlic paste.

1 tsp Garam masala.

2"Cinnamon.

1 Bay leaf.

3 Cloves.

2 Cardamom.

Salt to taste.

2 tbsp Oil.

INGREDIENTS FOR MAKING FRIED ONIONS FOR GARNISH.

1 Onion.

2 tbsp gram flour.

Salt to taste.

Oil for deep frying.

Coriander leaves.

METHOD.

Clean and chop chicken to required size. Mix curd, chilli pd, coriander pd ,turmeric pd , Mint and coriander leaves to the chicken. Let it marinate for half an hour.

Heat oil in a pan, add all the whole spices followed by the onions and ginger garlic paste. Fry them till it turns brown. Add chilli pd , coriander pd , turmeric pd , garam masala and salt and fry them for 1 min. Then add the chicken marinadea and cook on high flame for 5 mins and simmer till the oil comes out.

Add the cooked basmati rice and stir.

In a bowl cut the onions as julienne. Mix it with gramflour and salt. Deep fry them in oil till its brown and crispy. Garnish them on the top of chicken biriyani also with coriander leaves.

Serve hot with ''Boondi raita''.

Am soo happy to send my entry to ''RICE MELA'' HOSTED BY SRIVALLI.

Also this has been bookmarked and sent to RUTH'S ''BOOKMARKED RECIPES POSTED EVERY MONDAY.

Also sending to ''CHICKEN EVENT'' HOSTING BY SRILEKHA

Enjoy!!

BOONDI RAITA

Raitas are the salad with the combination of yogurt and raw vegetables. Boondies are the tiny little gram flour fried dumplings which is served as snack as well as in raitas. This is the excellent side dish that goes well with spicy biriyani or pulao or any flavoured rice item and also with the chappaties too. Readymade boondies are available in super markets but I always prefer fresh homemade boodies. To make the boondi raita even more healthier, these fried boodies are soaked in water and hence the excess oil is drained off. But here I just added the boondies just before serving because I love them to have crispy.




INGREDIENTS FOR BOONDI.

1/2 Cup Gram flour.

Water as per required.

Pinch of baking soda.

Salt to taste.

Oil for deep frying.

METHOD.

Mix gramflour, salt, baking soda in a bowl with required amount of water. The consistency of the batter should be light enough.


Heat oil in a pan. Holding the large slotted spoon above the pan, pour the batter at the time into the oil carefully. They will froth in the hot oil, then rise to the surface. Fry till its done and place them on tissue to absorb excess oil.

Boondies are ready to serve.

INGREDIENTS FOR RAITA.

Boondi as per required.

1 Cup Yogurt.

1/4 Cup Milk.

1/4 tsp Red chilli powder.

Salt to taste.

GARNISH.

1 tbsp Chopped Coriander leaves.

2 tbsp Boodies.

METHOD.

Beat the yogurt and milk to get smooth consistency. Add salt, and chilli powder. Mix well.

Add boondi and mix well jsut before the serving.

Finally garnish with coriander leaves and some more boondies.

AWARDS TIME.

CURRY LEAF AND SIREESHA has honoured my blog presenting me a new ''BUTTERFLY AWARD''. Isn't that pretty? Thanks a lot to both of you.





The rules of the blog:


Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs. Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I would love to nominate:

RANJI , ASHA , UMA , BHARATHY , YASMEEN , LAVANYA ,

SIG , JAISHREE , ANUDIVYA , SUKANYA RAMKUMAR.

Congratulation.

Enjoy !!

MAIDA PAKODAS

Maida pakoda is a simple quick snack that can be had along with a cup of tea. The flavour of onions, coriander leaves with a mix of spices makes pakodas delicious. Its been long since I've prepared this snack and was craving for this. So heres goes my recipe-

INGREDIENTS.

1 cup Maida.

3/4 cup yoghurt.

1 tbs Rice flour.

1 tbs Chilli powder.

1 tsp Soda powder.

1/2 cup Chopped Onions.

1/4 cup Coriander leaves.

Few Curry leaves.

Oil for deep frying.

Salt to taste.

METHOD.

In a bowl mix maida,yoghurt,soda,chilli powder,rice flour and salt. Add more or less yoghurt as needed to become a thick paste.

Add the rest of the ingredients ie chopped onions,curry leaves and coriander leaves. Adjust salt as per needed. Mix well.

Heat oil in a kadai. Form a small shaped balls of the made paste and drop them carefully into the oil and fry till golden brown.

Place them on tissue paper so the excess oil gets absorbed while repeat the same process with the rest of the batter.

Serve hot as it is or with ketchup ,green chutney anything u like.

Sending this off to SIRI'S FROZEN YOGHURT EVENT.

Enjoy..

AWARD TIME.

PRITI has passed me 'A GIANT BEAR HUG AWARD'. Happy to receive it for the first time dear. Thanks a lot.

I would like to pass on this award to

MADHAVI

DIVYA

ROOPA

VANDANA RAJESH

Congrates

CURD RICE

Curd rice is one of the popular recipe of South India. Some people don't complete their meals without having curd rice at the end meals. In some temples the curd rice is served as a prasadam too. Woo i can't just imagine because it has very special taste when it served in banana leaves. There are lots of various preparation for curd rice. This is one of them that i learnt from my mom when she used to fill my lunch box during school and collage days. I just luv it...

INGREDIENTS.

1 cup Rice.

2 1/2 cup water.

6 tbs Curd. (Add if more curd required)

2 tbs Milk.

1 tsp Mustard seeds.

1 tsp Chopped Ginger

1 Chopped Green chillies.

1/2 tsp Jeera.

Curry leaves few.

Salt to taste.

GARNISH.

Garted carrots.

Chopped coriander.

METHOD.

Pressure cook rice until its soft and mushy. Let the rice be cool.

Heat oil in a pan and add mustard seeds and jeera. Let them pop. Later add ginger, green chillies , curry leaves and fry for few seconds. Add cooked rice and salt in to it and mix it . Add curd and milk and remove from the flame.

Once done u can see rice absorbing curd and milk and lastly it becomes creamy and delicious.

Garnish with grated carrots and coriander leaves.

My granny used to add green grapes for a sweet taste. Thats too is awesome.

SHRIKHAND

Shrikhand is the traditional gujarati dessert served chilled in most of the gujarati thali. It is actually served with garama garam puries. One day v had a visit to our friend's place where v tasted shrikhand and from that day it has become our favorite dish. My hubby often does this at home. So enjoy chilled shrikhand and try it by your own.



Ingredients:


200ml yogurt.

220gm powdered sugar.

1tsp saffron strands.

1/2tsp cardamom powder.


For garnish:

Dry fruits as per ur choice. (If Badam is used, it is always better to soak into water for few min)


Method:


Tie yogurt in a clean muslin cloth overnight. Discard the whey.

Soak saffron in the milk approximately for 15 min or until it dissolves.

Place the yogurt in bowl and add sugar and beat until blended. Add saffron too.

Last but not the least add cardamom powder and garnish with ur favorite shredded dry fruits.