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Tuesday, March 31, 2020

PUTTU KERALA STYLE

CREATOR : SRIYA   PREPARATION TIME : 5 MINUTES
COOKING TIME : 20 MINUTES
TOTAL TIME : 25 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  2 PUTTU
(1 CUP = 250 ML)
INGREDIENTS :
1 cup puttu flour OR Rice flour
1 cup water
1 1/2 teaspoon salt
1 cup fresh grated coconut
3 cups water for steaming
INSTRUCTIONS :
                           FLOUR MIXTURE :
Take 1 cup puttu flour in a mixing bowl add salt and add water and mixed it well and form lumps like texture.
Gather the lump flour mixture and  for checking consistency, when you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
If the mixture is too dry means add little water sprinkle to it and makes flour lumps.
                     MAKING PUTTU :
Pour 3 cups of  water in the base vessel of the puttu kudam. Keep on stove top and let it get heated.
Place the perforated disc inside the cylindrical vessel. Then add 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
Then gently add the puttu flour till it reaches half of the cylindrical vessel.
Again add 2 to 3 tablespoons of grated coconut and spread evenly. Then add the puttu flour again.
Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover with the top lid.
Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Then switch off the flame.
Remove the cylindrical part from base vessel and then using a wooden skewer remove the steamed puttu.
Serve puttu warm with kadala curry, pappadam and with nendaram pazham.

SOFT IDLI

CREATOR : SRIYA   PREPARATION TIME : 8 HOURS
COOKING TIME : 25 MINUTES
TOTAL TIME : 8 HOURS 25 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  25 IDLI'S
(1 CUP = 250 ML)
INGREDIENTS :
2 cups idli rice
        OR
2 cups parboiled rice
1/2  cup whole or split urad dal white
1 teaspoon fenugreek seeds
4 cups water for soaking rice
2 cup water for soaking urad dal
1/2 cup water for grinding urad dal or add as required
1 cup water for grinding rice or add as required
2 teaspoon rock salt
INSTRUCTIONS :
                                     SOAK RICE AND DAL :
Rinse both the rice and urad dal and  fenugreel seeds and soak it in a separate bowls for 5 hours.
                                       BATTER MAKING :
Drain the soaked rice, urud dal and fenugreek and reserved the water.
Grind the urad dal, methi seed with 1/2 cup of the reserved water grind till you get a smooth and fluffy batter.
Remove the urad dal batter in a bowl and keep aside.
Grind the rice in to make a smooth batter.
Mix both the batters together in a large bowl or pan. Add salt and mix well.
Cover and let the batter ferment for 9 hours.
After the fermentation the batter will becomes double the amount.
                                        IDLI MAKING :                             
Grease the idli moulds, pour the batter in the moulds and steam the idli in a steamer.
Steam for 10 minutes and serve the steaming hot idli with coconut chutney and sambar.

PANIYARAM SAVOUR FLAVOUR

CREATOR : SRIYA   PREPARATION TIME : 5 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 30 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  3
(1 CUP = 250 ML)
INGREDIENTS :
2 cups idli batter
1 medium size onion finely chopped
2 green chilies finely chopped
1 pinch asafoetida
2 tablespoon chopped curry leaves
1 teaspoon mustard seeds
1/2 teaspoon urad dhal
oil as required
salt as required
INSTRUCTIONS :
Take a pan keep on stove top and pour oil as required and add mustards seeds and urad dhaal and makes to tempered.
Add the chopped onions, green chilies and  mix well.
Add the tempered ingredients to the idli batter and add salt and mix it well.
                    MAKING PANIYARAM :
Heat the paniyaram pan. Add a few drops of oil. Pour spoonful of the batter 3/4 of the paniyaram mould and  cook for 3 minutes on a low or medium flame.
Turn paniyaram with the help of a wooden skewer.
Now allow the other side to get cooked and crisp.
After cooked take the paniyaram and store it in hotcase and serve hot with coconut chutney or with sambar.

IDIYAPPAM RECIPE

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 15 MINUTES
TOTAL TIME : 25 MINUTES BREAKFAST CUISINE  :  SOUTH INDIAN
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
1 cup rice flour
1 cups hot water for kneading
salt  as required
1/2 cup fresh grated coconut
2 cups water for steaming
INSTRUCTIONS :
                                              ROASTING RICE FLOUR :
Heat a pan. Keep the flame to a low and add rice flour still for 5 minutes.
When you see steam appearing from the rice flour, then switch off the flame. Remove the rice flour in a mixing bowl or pan.
Grease oil on an idli pan or a steamer pan and keep ready.
                               DOUGH KNEADING :
In the same pan add water and salt. Let the water come to a boil then switch off the flame.
Then add the hot water in the rice flour and  mix very well and  knead.
Knead to a smooth and soft dough.
                           IDIYAPPAM MAKING :
Heat 2 cups water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame.
Take the disc meant for making the idiyappam.
Prepare a log from one portion and place it in the idiyappam maker. Grease the idiyappam maker with some oil or water before you place the dough in it.
Cover the rest of the dough with a kitchen towel. Now press the idiyappam  maker directly on the idli moulds in a round circle.
Sprinkle some grated coconut on top of each idiappam.
Now place the idli stand in the pan. Cover pan with a lid, cook for 10 minutes.
Then remove the idli stand from the pan.
Serve idiyappam with veg korma, or sweetened coconut milk.

MASALA CHAI MAKING

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 5 MINUTES
TOTAL TIME : 15 MINUTES BEVERAGES AND DRINKS CUISINE  :  INDIAN
 SERVES :  2
(1 CUP = 250 ML)
INGREDIENTS :
2 cups water
5 teaspoon sugar
2 teaspoon tea powder
1/2 cup milk
MASALA MAKING :
½ inch cinnamon
3 green cardamoms
2 cloves
1 inch ginger
INSTRUCTIONS :
Take masala making ingredients and take it  in a mortar-pestle or grind it in a mixer grinder. Crush coarsely and keep aside.
                      MASALA CHAI MAKING :
Heat small pan with a handle, heat water come to a boil and then add the crushed spices. Boil the spices along with the water for 3 minutes.
Add sugar as per taste Now add 2 teaspoon tea powder. Boil for 5 minutes.
After add milk. After adding milk boil for 3 minutes  and then switch off the flame.
Pour the tea through a tea strainer directly in the cup. Serve masala chai hot.

VANILLA SPONGE CAKE MAKING IN PRESSURE COOKER

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 50 MINUTES
TOTAL TIME : 1 HOUR DESSERTS CUISINE  :  INDIAN
 SERVES :  1 SMALL CAKE
(1 CUP = 250 ML)
INGREDIENTS :
1 cup all purpose flour OR maida
1/2 teaspoon baking powder
1 teaspoon vanilla essence
1/4 cup salted butter
1/2 cup sweetened condensed milk
3 tablespoons sugar
1/4 teaspoon salt ( IF USING UNSALTED BUTTER )
1 cup water
1 cup sea salt
     OR
1 cup sand in pressure cooker
INSTRUCTIONS :            HOW TO MAKE CAKE IN COOKER :
Take a 5 litre pressure cooker. Remove the gasket (rubber ring) from the lid. Also remove the vent weight (whistle).
First grease a round pan very well with some butter. Keep aside.
Now place the cooker on a low flame on a stove top.
Keep the flame low sim. Also add 1 cup sea salt in the cooker. Spread the sea salt evenly in the cooker.
                                  CAKE BATTER :
Seive the flour and baking powder and add it to the bowl.  Add 1 cup all purpose flour (maida) and 1/2 teaspoon baking powder in the seive.
Sprinkle 1 teaspoon vanilla extract or 1/2 teaspoon vanilla essence all over the flour. You can also add vanilla extract later after mixing the batter.
In a pan, take salted butter, condensed milk, sugar and 1 cup water, heat this mixture on a low flame.
Let this mixture come to a boil on a low flame, then immediately add it in the flour mixture.
If the batter becomes thick, add some water to it and mix it well.
Now pour the batter in the pan. Gently shake the pan or tap the sides.
Keep a heat proof stand or rack in the cooker.
Place the cake pan in the cooker.
Bake sponge cake on a low flame, till the cake turns golden brown for 50 minutes.
The top should be golden and When you insert a tooth pick in the center of the cooker cake, it should come out clean.
Let the cake cool down at room temperature. Then remove the cake gently from the mould.
If you wish to frost the cake, with any icing of your choice.

Monday, March 30, 2020

NAANKATHAI BISCUITS

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 MINUTES COOKIES CUISINE  :  INDIAN
 SERVES :  12
(1 CUP = 250 ML)
INGREDIENTS :
1 cup all purpose flour or maida
1/2 cup gram flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cardamom powder
1/2cup ghee
1/2cup sugar
1/2 tablespoon curd
2 tablespoon milk
almonds for decorating on top
INSTRUCTIONS :
Firsrt pre heat the oven for 10 minutes for 180 degree Celsius.
Powder the sugar finely in a grinder. Mix the powder sugar and ghee makes into cream.
Sieve the dry ingredients and add curd to the cream mixture and mix everything.
                            MAKING :
Add milk to the mixture and knead it to a soft dough, pinch medium sized balls from the dough.
Roll them evenly in your palms. Slightly flatten them. Press almonds on the top.
                           BAKING :
Place the naankhatai in a baking tray.
Keep some space between them as they expand while baking.
Bake the naankhatai in a pre heated oven at 180 degrees Celsius for 25 mins till light golden.
Remove and place them on wire racks, so that they cool down.
Store it on airtight container.

MANGO PICKLE

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 MINUTES SIDE DISH & CONDIMENT CUISINE  :  INDIAN
 SERVES :  1 PICKLE JAR
(1 CUP = 250 ML)
INGREDIENTS :
7 small sized raw unripe mangoes
2 tablespoon split fenugreek seeds
2 tablespoon split yellow mustard seeds
2 tablespoon fennel seed powder
1 tablespoon turmeric powder
2 tablespoon red chili powder
salt as required
gingely oil as required   OR MUSTARD OIL
2 sprigs curry leaves
5 red chillies
INSTRUCTIONS :                  HOW TO MAKE :               
First take required water and rinse and wipe dry the mangoes.
Slice the mangoes into small pieces. Discard the seeds.
Take a bowl and add the small mango pieces and, mix all the ingredients and salt with the diced mangoes.
                                 PLACE THE PICKLE MIXTURE IN SUN :
Keep the spiced mango mixture bowl  in sunlight for 5 days.
Cover with a thin muslin or net cloth to protect from dust and from other things. After 5 days the spiced mango mixture turns to shrinks due to kept in sunlight. Now the mixture is ready for making pickle.
                                           MAKING PICKLE :
Take a pan and keep on stove top and switch on the stove and  pour oil add the mustard seeds and red chillies and makes splutter them.
The oils should covers the mango mixture and toss it well and mixed it well. Keep it in low flame for 10 minutes and switch off the flame.
Keep the mango pickle in room temperature after cooled down transfer to the jar.

KARA SEV

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 INUTES SNACKS CUISINE  :  INDIAN
 SERVES : 3 BOWLS
(1 CUP = 250 ML)
INGREDIENTS :
1 cup Gram flour
5 tablespoon water
3/4 cup Rice flour
1/4 tsp Asafoetida powder
1/8 tsp Turmeric powder
2 tsp Pepper powder
1 tsp Cumin seeds
5 tablespoon Butter softened
Oil For deep frying
Salt As needed
INSTRUCTIONS :
Sieve the all above given dry ingredients and keep it aside.
Take the sieved dry ingredients and take it in a bowl and mix the water and butter and mix it well and knead it to a soft dough.
Take the murukku press insert the murruku achu or design and fill the press with dough and press in hot oil in large circles.
Fry in medium flame on both sides still golden brown colour remains. Drain over paper towels to remove the excess oil.
Break roughly to get small pieces and store it in a airtight container its stays good for two weeks.

KAJU KATLI OR CASHEW CAKE

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 INUTES SWEETS CUISINE  :  INDIAN
 SERVES : 10 PIECES OF KAJU KATLI
(1 CUP = 250 ML)
INGREDIENTS :                       
1 cup cashews
1 cup sugar
7 tablespoon water
1 tablespoon ghee
Butter sheet or butter paper for pressing
silver foil for decorating
INSTRUCTIONS :                      CASHEWS PASTE MAKING :
First powder the cashew in a mixer grinder.
                              KAJU MIXTURE MAKING :
On a low flame heat sugar and water in a thick bottomed kadai.
At that time grease a plate or a tray and keep aside.
When  the sugar dissolved in the water, add the cashew powder.
Stir and keep on stirring the cashew mixture on a low flame.
The cashew mixture would start thickening.
Cook the kaju mixture for approx 10 minutes till the whole mixture starts to come together.
            HOW TO MAKE KAJU KATLI SWEET :
Remove the kaju mixture from the kadai and place it on plate.
Add the ghee  to the cashew mixture and  the mixture is hot enough , then knead the cashew mixture.
Flatten the dough and place it on a greased plate.
Place a butter paper on top and then using a rolling pin, roll gently to a  thickness of 5 mm in the dough and removed the butter paper.
Placed the silver foil on top of the kaju katli mixture and press on it and take away the siver foil paper the silver will stick to the kaju katli mixture due to heat and it will give a rich look on top of the kaju katli.
When completely cooled, using a sharp knife cut the cashew dough giving  diamond shapes.

Friday, March 27, 2020

GULAB JAMUN

CREATOR : SRIYA   PREPARATION TIME : 25 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 50 MINUTES SWEETS CUISINE  :  INDIAN
 SERVES :  18
(1 CUP = 250 ML)
INGREDIENTS : 
1 cup khoya OR kova OR mawa
1 cup paneer cheese
3 tablespoon all purpose flour or maida
4 green cardamom powder
1 tablespoon milk
¼ teaspoon baking powder
oil for deep frying
SUGAR SYRUP :
2 cup sugar
1 cup water
1 tablespoon rose water OR rose essence
INSTRUCTIONS :   JAMUN BALLS
Take khoya in a bowl. Mash it very well and add paneer by grating,  all purpose flour, baking powder and cardamom powder to it.
Add milk to it and gather together to form a dough with milk. Don't knead. Cover the dough and keep aside for 30 mins.
Make small balls from the dough. Cover the balls and keep aside.
SUGAR SYRUP :
Add sugar in water. Heat the sugar solution till it become  one string consistency. Add rose water and stir. Keep the sugar solution aside.
FRYING :
Heat oil till its medium hot. Lower the flame and wait for a minute. Then gently place the gulab jamun in the oil.
Fry them still it reaches golden brown.
Then place the hot gulab jamun in the sugar syrup.
Keep the whole pan with the sugar syrup and gulab jamun, on a low flame for 3 minutes till the jamun become soft.
Serve gulab jamun when its warm.

GOBI 65

CREATOR : SRIYA   PREPARATION TIME : 45 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 1 HOUR 10 MINUTES SNACKS CUISINE  :  INDIAN
 SERVES :  3
(1 CUP = 250 ML)
INGREDIENTS :
4 cups small cauliflower florets
1 Cup Hot water for covering gobi florets
PASTE :
5 dry red chilies - soaked in hot water
5 garlic cloves chopped
1 inch chopped ginger
2 tablespoon water for grinding to paste
BATTER :
5 tablespoon besan flour
3 tablespoon rice flour
3 tablespoon corn starch
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala powder
½ teaspoon coriander powder
½ teaspoon lemon juice
1/3 cup water
salt as required
oil as required
INSTRUCTIONS :
In a bowl add the cauliflower cuts  into  small pieces. Rinse them very well and keep in a bowl, add enough hot water so that all the florets are covered. Cover it for 10 to 20 minutes.
In a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes
Grind the ginger and garlic soaked red chillies  into a fine paste.
Drain the cauliflower florets well and take them in a mixing bowl or pan.
Add the red paste. Mix very well and the dry ingredients and mixed well and add the lime juice and add salt and mix well by adding water to it.
Cover and allow to marinate for 30 minutes.
Heat oil in a kadai. When the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
Fry them till they turn to golden and crisp.
With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towel.
Serve gobi 65 tomato ketchup. 

Wednesday, March 25, 2020

ONION POKODA

CREATOR : SRIYA   PREPARATION TIME : 5 MINUTES
COOKING TIME : 20 MINUTES
TOTAL TIME : 30 MINUTES SNACKS CUISINE  :  INDIAN
 SERVES :  3
(1 CUP = 250 ML)
INGREDIENTS :
3 large onions
1 cup gram flour
2 teaspoon green chillies finely chopped
1 teaspoon red chilli powder
1 tablespoon chopped coriander leaves
1 teaspoon garam masala powder
¼ teaspoon turmeric powder
1 teaspoon carom seeds
1 generous pinch asafoetida
oil as required
water as required half cup
salt as required
INSTRUCTIONS :             
Take a bowl and slice the onions add chopped green chillies, coriander leaves and add all spice powders in a bowl and mixed well with salt and other dry ingredients mixed well and cover for 20 minutes.
The onions would release water and then you can add water as required in the batter. Add gram flour, add the required amount of water to make thick batter.
Switch on the stove and placed a pan on top of it and add oil and makes  to heat it and take 1 tablespoon of hot oil add to it the batter and mixed well.
When the oil becomes hot and sprinkle the pakoda mix into the oil and turn the pakoda little a bit cooked, turn over with a slotted spoon and continue to fry.
Fry them till they look crisp and golden.
Take the fried pokoda and keep it on the paper towel.

FILTER COFFEE

CREATOR : SRIYA   PREPARATION TIME : 15 MINUTES
COOKING TIME : 10 MINUTES
TOTAL TIME : 25 MINUTES BEVERAGES AND DRINKS  CUISINE  : SOUTH  INDIAN
 SERVES :  2
(1 CUP = 250 ML)
INGREDIENTS :
4 teaspoons ground coffee powder
1 cup water
1 cup whole milk
4 teaspoons sugar
2 davara set for serving
INSTRUCTIONS :         DECOCTION MAKING :
Take the coffee filter. Now take 4 teaspoons ground coffee powder.
Place the pressing disc in the filter. Heat 1 cup water in a sauce pan and let it come to a boil and  gently pour the hot water in the top vessel, till 3/4 th level.
Cover with the lid and wait for 15minutes still all the decoction comes down and settled down vessel.
Heat 1 cup whole milk till it becomes boils.
Now take a tumbler and add 2 teaspoons sugar in 1 davara set tumbler.  Add 1/3 cup hot boiling milk directly in the tumbler while straining it.
Now pour 1/4 cup of the brewed coffee.
Now take a davara set. The coffee is poured back and forth from the tumbler to the davara and so on. Thus the sugar dissolves and a top layer of foam forms on the coffee.
Reapeat the same process as shown above for the 2nd davara set filter coffee.
Serve filter coffee hot with onion pokoda its the nice combination guys i am posting the next post onion pokoda.

SAFFRON FALOODA

CREATOR : SRIYA   PREPARATION TIME : 25 MINUTES
COOKING TIME : 20 MINUTES
TOTAL TIME : 45 MINUTES BEVERAGES AND DRINKS  CUISINE DESSERTS :  INDIAN
 SERVES :  2
(1 CUP = 250 ML)
INGREDIENTS :
1 cup  milk
 4 tablespoon sugar
1 tablespoon pistachios - chopped coarsely
10 strands of saffron (CRUSHED)
2 teaspoon sabja seeds - soaked in 1/2 cup water
4 tablespoon falooda sev (UNCOOKED)
Substitute for falooda sev  is wheat vermicelli.
TOPPING :
6 scoops of vanilla ice cream
1 tablespoon pistachios - sliced
6 cashews  - sliced
6 almonds - sliced
3 glazed cherries
4 ice cubes
INSTRUCTIONS :
First soak 2 tsp sabja seeds  1/2 cup water for about 20 to 30 minutes. Later strain them  and keep aside.
Cook them, then do boil them in water till they are softened. Strain them and keep aside till they are cooled.
Take 1 cup milk in a small pan. Add 4 tbsp sugar. Then add the chopped pistachios then add crushed saffron.
Heat the milk. Simmer on a low flame,  just to heat the milk and not boil it. Keep the kesar pista flavored milk aside and allow to cool it completely.
                                    MAKING ASSEMBLING :
Once the milk has cooled, add 2 tbsp sabja seeds in a glass. Then add 1 to 2 tbsp of the falooda sev OR wheat vermicelli.
Add 2 to 3 ice cubes. Then add  1/2 of the kesar pista milk. Again add 1 to 2 tbsp of the sabja seeds and the falooda sev.
Top up with 2 scoops of vanilla ice cream. Top with some sliced or chopped pistachios and cashews and almonds. Serve immediately.

Tuesday, March 24, 2020

CHOCOLATE CHIP COOKIES

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES SNACKS CUISINE:  WORLD
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS : 
5 tablespoon sunflower oil
2 tablespoon curd
 7 tablespoon  milk
½ teaspoon regular vinegar
½ teaspoon vanilla essence
1 cup whole wheat flour
6 tablespoon  sugar
2 tablespoon chocolate chips
¼ teaspoon baking soda
a pinch of salt
INSTRUCTIONS :
Preheat your oven to 200 degrees celsius about 10 minutes before you bake the cookies,  convection mode and preheat at 180 degrees celsius.
In a bowl take all the wet ingredients - milk, curd, oil, vinegar and vanilla extract. Add sugar and whisk the mixture till the sugar is dissolved.
Seive the dry ingredients and add to the wet mixture and add chocolate chips and mix everything with a spatula make the dough and knead it.
Make small or medium sized balls of the dough and flatten them a bit.
Spread  the cookies in a greased tray.
Bake the cookies  for 15 to 25 minutes or till the cookies are golden.
For a microwave oven in the convection mode, use 180 degrees celsius for 15 minutes.
Remove the tray and placed in a wired rack and cooled it completely.

CHEESE BALLS

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES SNACKS CUISINE:  WORLD
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
100 grams potatoes
60 grams cheese
¼ teaspoon crushed black pepper powder
1 pinch garam masala
2 tablespoon chopped coriander leaves
4 tablespoon besan flour
2 tablespoon corn starch
2 Teaspoon salt
Oil for frying
INSTRUCTIONS :
Boil the potatoes till they are completely cooked, peel them and mash very well in a mixing bowl. Add the remaining ingredients. Grate 60 grams cheese and keep aside.
HOW TO MAKE :
In a bowl add potatoes, add black pepper powder, a pinch of garam masala and chopped coriander leaves. Add gram flour and add  corn flour and mix very well and add grated cheese and required salt and mix them very well.
Make small balls from the mixture and keep it aside.
FRYING :
Heat oil for deep frying in a pan add the tiny cheese ball. Fry them till they are evenly golden all over and crisp.
Serve hot with tomato ketchup.

BOONDHI LADOO

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES SWEETS CUISINE:  INDIAN
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
                                       

SUGAR SYRUP
1.5 cups sugar
¾ cup water
BOONDHI LADOO BATTER
2 cups besan
1 cup  water
5 teaspoon cardamom powder
1 pinch edible camphor
oil as required
INSTRUCTIONS :               SUGAR SYRUP
PMix sugar and water in a pan, and keep the on stove top on a low heat.Cook the sugar syrup, till you get a one thread consistency. Switch off the flame.
The sugar syrup should be hot when you add the boondis.
MAKING BOONDHI :
Take all the dry ingredients for the boondi batter in a mixing bowl. Add water to make a smooth batter.
TO CHECK THE BOONDHI BATTER :
Tap the handle of a spoon which has a bit of batter in to the hot oil. The boondis should have a round shape.
If they become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondis.
Take a dry perforated ladle and place it above the hot oil. With a spoon add some batter on the perforated spoon ladle. Spread the batter lightly with a spoon.
Fry the boondis till they are cooked. When the oil stops sizzling, remove the boondis. After each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.
MAKING LADOO :
Add the fried boondi to the sugar syrup, cardamom powder, black cardamon seeds, ghee and a pinch of edible camphor.
Mix well and shape the boondi mixture into ladoos. You can also garnish the boondi ladoo with raisins or cashews. 

Monday, March 23, 2020

EGG LESS CHOCOLATE CAKE

 CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
 COOKING TIME : 40 MINUTES
 TOTAL TIME : 50 MINUTES DESSERTS CUISINE:  WORLD
 SERVES :  10 PIECES                     
(1 CUP = 250 ML)
INGREDIENTS :             FOR CAKE :
1 cup whole wheat flour  or all purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
1 pinch salt
¾ cup sugar or 150 grams sugar
1 cup cold water
¼ cup oil or melted butter
1 tablespoon lemon juice
½ teaspoon  vanilla essence
CHOCOLATE FROSTING :
2 tablespoons unsalted butter
4 tablespoons cocoa powder
2 tablespoons milk
4 tablespoons sugar
1 Teaspoon vanilla essence
INSTRUCTIONS :
First grease a round baking pan with oil.
Preheat your oven to 200 degrees Celsius for 10 minutes.
First seive the all dry ingredients and keep it aside.
In another bowl, take ¾ cup sugar add the water to it to make the sugar dissolves.  Add ¼ cup oil or melted butter , add 1 tbsp lime juice and  add ½ tsp vanilla essence and mixed well.
Add the sieved dry ingredients to the wet mixture and  mix everything well.There should be no lumps in the cake batter.
Pour the chocolate cake batter in the prepared cake pan.Tap the sides of the cake pan so that the extra air bubbles are let out.
Bake the chocolate cake in a preheated oven for 200 degrees Celsius for 35 to 40 mins.
For baking in a convection mode of microwave oven, preheat the oven at 180 degrees Celsius for 10 minutes and bake it for 30 to 35 minutes.
For checking the cake is baked insert the cake with a toothpick. The toothpick should come out clean. Once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack.
If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.
CHOCOLATE FROSTING :
Take 2 tbsp butter and 4 tbsp sugar in a saucepan.
Heat and melt the butter. Also the sugar should dissolve. Once the sugar has dissolved switch off the stove top and  add 4 tbsp cocoa powder and add vanilla essence and add without any lumps and add 2 tbsp milk. Stir very well. The chocolate frosting is ready.
HOW TO ICING :
Spread the frosting on the chocolate cake as well as the sides with a spatula. You can also slice the chocolate cake in halve and spread frosting in the center and then on the top.
The frosting will set after some hours. Slice and serve the egg less chocolate cake.

BESAN LADOO

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES SWEETS CUISINE:  INDIAN
 SERVES :  10
(1 CUP = 250 ML)                               
INGREDIENTS :
2 cups besan  flour or chickpea flour
⅔ cup ghee
1 1/2 cup powdered sugar
4 green cardamoms powdered
2 tablespoon raisins
HOW TO MAKE :
First dry roast the besan in a  pan on slow flame for about 15 mins.
Keep on stirring continuously the besan is should not burned and in another pan add the ghee and melt it and keep aside.
After roasting the besan flour add the melted ghee and continue roasting the besan for some 5  minutes stirring continuously, after the roasted aroma comes from the besan and ghee mix then switch off the fire.
Remove the pan from the stove and keep down. Add powdered sugar.
Stir well so that no lumps are formed. Add the powdered cardamom and raisins.  Let it cool down to room temperature. Mix it all together.
Make small or medium-sized besan ladoo and store them in an airtight container.

ALOO PARATHA

 CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES BREAKFAST CUISINE:  INDIAN
 SERVES :  7
(1 CUP = 250 ML)
INGREDIENTS :
STUFFING :

                                                                 
 4 medium potatoes ,boiled & mashed
 2 green chilies, chopped
 ½ teaspoon kashmiri red chilli powder
 ½ teaspoon  garam masala powder
1 teaspoon amchur (dry mango powder)
3 teaspoons chopped coriander leaves
Salt as required
oil or ghee, as required
For Making Dough
2 cups whole wheat flour
Salt as required
2 tablespoon oil or ghee
Water  for kneading
HOW TO MAKE :      STUFFING :

First boil the potatoes and peel them and mashed them.
Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
Mix the spice powders and green chilies with the mashed potatoes very well.
KNEADING DOUGH :
In another bowl  take whole wheat flour. Add salt, oil and about half of the water.Bring the mixture together and knead into a smooth soft dough.
Cover and keep the dough aside for 20 to 30 minutes.
PREPARATIONS :
Take a small size ball dough. Roll and flatten it. Dust with some flour and roll it in a circle.Place the potato stuffing in the center.
Close the dough and round and flatten to circle paratha, sprinkle some flour and roll it to a chappati.
Place the tawa on top of the stove and put on the flame and  place the rolled paratha on the tawa.Cooking parathas at a low flame, flip the paratha.
Spread some ghee on the top of the paratha.Flip again once or twice till both the sides of aloo paratha are cooked properly.
Make all aloo  paratha,  serve with some butter placed on top and with some thick curd.

ADAI RECIPE

 CREATOR : SRIYA   PREPARATION TIME : 15 MINUTES
 COOKING TIME  : 30 MINUTES RESTING TIME : 5 HOURS
 TOTAL TIME : 5 HOURS 45 MINUTES SNACKS CUISINE:  INDIAN
 SERVES : 12

                                               
INGREDIENTS :
1 cup Raw rice
1 cup Idli rice/ parboiled rice
1/2 cup Chana dal/ Kadalai paruppu
1/4 cup Toor dal/ thuvaram paruppu
1/8 cup Urad dal/ uluntham paruppu
1/8 cup Moong dal/ paasi paruppu -
1 cup Small onions/shallots chopped
4 tbsp Coriander leaves chopped optional
2 springs curry leaves
1/4 tsp Asafoetida
10 Red chillies
Salt to taste
HOW TO MAKE :
First soak rice and dal separately for 3 hrs minimum. First grind the red chillies with salt, asafoetida and then add rice.
Grind it to a coarse paste, you can keep upto 3-4 hours.
Just before making adai, add the onions, coriander, curry leaves and mix well. The batter should be thicker than our idly dosa batter. Heat the tawa and spread little oil and spread one laddle full of batter as thick adais, and pour little oil around.
Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown.

            Serve with Coconut Chutney and with Tomato Chutney.  In Next Post i am posting Coconut Chutney and Tomato Chutney Guys....

Saturday, March 21, 2020

ABOUT ME

   
                               



         Hello Friends  my name is SRIYA VINOTH KUMAR.  I am a COIMBATORE Resident. First of all i am a House wife, i am having a Baby Girl name is LAKSHANA SRI.Before having a baby iam a working Professional in Building And Constrution  Sector Administrator . After baby formed i quit my job and become full time house wife. Because of my cooking  interest i wish to open an blog. Lots of interest on Baking i went for Baking classes and i get an oppurtunity to works as a Baking Trainer in Avinashilingam University Jan Siksha Sansthan in Coimbatore, i took Baking Classes there. Now i am quit my baking classes and now i am in home only.
     Please visit my blog and encourage me to post lots of things in my blog. Thank you guys for showing interest to know about myself.
 
   

SWEET MODAK

CREATOR : SRIYA   PREPARATION TIME : 1 HOUR
COOKING TIME:10 MINUTES
TOTAL TIME :  1 HOUR 10 MINUTES DESSERTS CUISINE:  INDIAN
SERVES :  12
TOTAL MAKES : 12 MODAK                   
(1 CUP = 250 ML)
INGREDIENTS :
OUTER COVERING :
1 cup rice flour
2 cups water
1 teaspoon ghee
2 pinch salt
INNER FILLING :
2 cups fresh grated coconut
1 cup powdered or grated jaggery
1 teaspoon cardamom powder
1 pinch nutmeg powder
1 teaspoon ghee
INSTRUCTIONS :
Heat ghee in a pan.  Add dry ingredients fry it on low flame.
Add grated fresh coconut and powdered jaggery or grated jaggery.
Mix well and cook this coconut-jaggery mixture on a low flame.
Stir till the moisture from the jaggery begins to dry.
Add rice flour to this mixture.
Keep the filling side to cool.
Making outer layer :
In a pan add the water, oil or ghee and salt, Keep it on the stove top switch on and boil.
Add the rice flour gradually, stir the rice flour is mixed with the water.
Switch off the flame then cover this pan with a lid for 5 minutes.
Take the dough in a bowl and knead it.
Knead the dough very well by adding little water.
Make small balls from the dough. Roll the balls till smooth in your palms.
Making Modak :
Take a idli pan and add water for steaming grease a steamer pan with oil
Take a ball and flatten it with your fingers to a round shape and apply oil in your palms while flattening.
Place the sweet filling in the center, press the edges and bring together all the edges and join them. Shape and taper the top of the modak with your fingers.
Cooking Modak :
Then place the steamer pan with modak on it.
Cover the pan with a lid and steam for 15 minutes.
Once the modak are steamed, drizzle a few teaspoons of ghee on them.

MEDHU VADAI OR UZHUNTHU VADAI

CREATOR : SRIYA   PREPARATION TIME : 5 HOURS COOKING TIME  : 1 HOUR TOTAL TIME : 6 HOURS BREAK FAST CUISINE:  SOUTH INDIAN SERVES : 7 I...