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Sunday, April 20, 2014

Karupatti Coffee Recipe - Palm Jaggery Coffee Recipe

Karupatti Coffee Recipe

Karupatti Coffee(கருப்பட்டி வெள்ளம் / Panai  Vellam) is black coffee without milk made with palm jaggery.If you prefer you can make this coffee with milk but traditionally it is made like this so wanted to post it the same way.Palm Jaggery is is natural and unrefined so sure a healthy alternate to sugar coffee.This coffee is very refreshing.

Few weeks back, my neighbor gave a pack of fresh karupatti which she got from her hometown, I wanted to try recipes with it so this is my first easy recipe with karupatti. As the one I got is fresh she insisted to break the whole karupatti into pieces and refrigerate it.But if you buy the packed ones which is a vailable at many supermarkets, then you can refrigerate it as whole itself.

Karupatti Coffee Recipe

Karupatti Coffee Recipe

Preparation Time:5 minutes | Cooking Time : 10 mins | Serves:2
Recipe Category: Drinks | Recipe Cuisine: South Indian

Water - 2 cups
Palm Jaggery - 1/4 cup
Instant Coffee powder - 1 tsp (OR) Coffee Decotion - 2 tsp

Method:

  1. Boil water till it bubbles up, add palm jaggery and let it boil for 3mins.
    How to make karupatti coffee - Step1
  2. Then add instant coffee powder OR coffee decotion and let it boil.
    How to make karupatti coffee - Step2
  3. Let it boil for a good 5-7mins.Strain and serve hot.
    How to make karupatti coffee - Step2
Serve hot with breakfast or with teatime snacks.
Karupatti Coffee Recipe

My Notes:

  • Adjust palm jaggery according to the sweetness you like but 1/4 cup for 2 cups of water is just right not too sweet.
  • You can add 1/4 tsp ginger chopped while boiling water.
  • If  you prefer, you can add 1 cup milk and 1 cup water but traditionally karupaati coffee is made without milk.
Karupatti Coffee Recipe
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Thursday, April 17, 2014

Side Dish for Chapathi - Chutney Recipe for Idli Dosa - Potato Chutney

Potato Chutney Recipe

I had been wanting to post this chettinad style chutney recipe since long and finally I am here with the chutney recipe which goes as a great sidedish for chapathi,idli and dosa.This is nothing with potato tomato chutney but addition of potatoes makes it all the more tasty and interesting recipe.
I am a bit busy here at Chennai so kindly bear with some simple recipes this week....will be sure back with some interesting recipes next week okay?! :) I haven't checked my mails yet, will be replying back soon.

Potato Chutney Recipe

Potato Chutney Recipe

Preparation Time:10 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: Indian

Potato - 1 big chopped into bite sized pieces
Big Onion - 1 finely chopped
Red Chilli Powder - 1 tsp
Water - 1/2 cup
Salt - to taste

To grind to a paste:

Big Onion - 1 chopped roughly
Tomatoes 2 roughly chopped
Garlic - 4 cloves
Red Chillies - 2

To temper:

Cooking Oil - 1/2 tbsp
Gingelly Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - a small sprig
Hing - a tiny pinch

Method:

  1. In a mixer add the ingredients listed under 'to grind' and grind it to a fine paste,Set aside.Heat oil in a a kadai - add onion and fry till transparent.
    How to make potato chutney - Step1
  2. Then add onion tomato paste and let it boil for few mins until raw smell of tomatoes leave.Then add potatoes.
    How to make potato chutney - Step2
  3. Add 1/2 cup water, Cover and cook for few mins until potatoes turn slightly soft yet crunchy enough to bite.Let it cook for 3more mins.Add required salt.
    How to make potato chutney - Step3
  4. Meanwhile heat a tadka pan - add the ingredients listed under 'to temper' let it splutter then add it to the chutney
    How to make potato chutney - Step4
Serve with chapathi / idli / dosa

My Notes:

  • Don't overcook potatoes, it shouldn't be mushy thats the speciality of this chutney.
  • You can even add 1/2 tsp sambar powder for extra flavour.
  • If you dont prefer gingelly oil, then add 1 tbsp cooking oil itself.
  • This is mildly spicy, adjust red chillies according to your taste.
Potato Chutney Recipe
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Tuesday, April 15, 2014

Jam Popsicle Recipe - Easy Popsicle Recipes

Jam Popsicle Recipe
Popsicles - Yayy!! Finally I made it too. Last summer Lavi gifted me this popsicle mould..As soon as I reached home I tried rosemilk popsicle for mittu and the popsicle broke but still mittu enjoyed it....After that I didnt get chance to experiment much so packed and kept it safe. This summer I want to make full use of it so dusted, took it out and tried chocolate popsicle and rose milk popsicles...Even after freezing it overnight then showing it in warm water the popsicle didnt come out clean both the times the popsicle broke, I was so disappointed and was kept worrying about it.The next day I just poured water and freezed it...voila it came out clean I was overjoyed seeing it..I had the same happiness when I first baked my cake and the cake came out clean from the tin.....:)
Jam Popsicle Recipe
I actually wanted to post fruit based popsicles like mango,orange popsicles etc...but I first wanted to try and post a simple popsicle so tried this jam popsicle based on my jam milkshake...It is so easy to make and am sure kids will love it too.I loved it too....:) Now that I bought another set of new popsicle mould just yesterday(I accidentally found it in a supermarket.....yayy!!)I have no more excuses this summer so am going to try more popsicle recipes once I return back from Chennai, cant wait :))
Jam Popsicle Recipe

Jam Popsicle Recipe

Preparation Time:7 hrs | Processing Time : 10 mins | Serves:2
Recipe Category: Popsicles | Recipe Cuisine: North Indian

Milk - 2 cups
Jam*(check my notes) - 2 tbsp or as required
Sugar - 3 tsp

Method:

  1. In a mixer/blender add milk, then jam,sugar blend it well.
    How to make jam popsicle - Step1
  2. Pour the mixture into popsicle moulds or any teacups till 3/4th of the rim,close the moulds with the lid.
    How to make jam popsicle - Step2
  3. Freeze it for atleast 6 hrs.Then take it out and carefully show the outer surface under tap running water.Carefully pull out the popsicles.
    How to make jam popsicle - Step3
Serve immediately!
Jam Popsicle Recipe

My Notes:

  • Dont have a popsicle mould?! dont worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us icecream sticks and freeze it.It demoulds easily or you can even cut the cups to get the popsicles out.
  • Add nuts of your choice while blending with milk.
  • Freezing for 4-5 hrs is enough but I kept it overnight.
  • *I used Kissan Mixed Fruit Jam, you can use any flavoured jam of your choice.
  • For easy demoulding - show the popsicle moulds in warm water, then pull the stick out slowly to get the ice pops clean.
  • For even more thicker and richer version boil and thicken milk and add 1/2 cup condensed milk while blending.
  • The variation is endless...you can replace jam with nutella,peanut butter etc.
Jam Popsicle Recipe
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Sunday, April 13, 2014

Thinai Payasam Recipe - Easy Payasam Recipes

Wishing you all a very happy tamil new year!!
Thinai Payasam Recipe

I wanted to try thinai payasam(foxtail millet kheer) since I started experiment with the millet and when I was thinking of some special post for april 14th tamil new year, also I was guilty that I hadnt posted millet recipes for a while now so this thinai payasam was apt. The payasam came out so good, it was creamy and tasty.....Why not try millet payasam for a change am sure you will love it too.

I will be in Chennai next week, have the pics ready for next weeks posts but have to find time and mood to post it...Lets see :)
Thinai Payasam Recipe

Thinai Payasam Recipe

Preparation Time:10 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Payasam / Kheer | Recipe Cuisine: South Indian

Thinai (Foxtail Millet) - 1/2 cup
Jaggery - 3/4 cup(crushed)
Boiled & Cooled Milk - 1/2 cup
Ghee - 1.5 tsp
Cashews - 1 tbsp broken
Elachi powder - a tiny pinch

Method:

  1. In a tsp of ghee roast thinai till nice aroma wafts and the color changes slightly.Now add water and let it cook till it turns soft.While thinai cooks roast the cashews 1/2 tsp ghee and set aside.
    How to make thinai payasam - Step1
  2. Powder jaggery....I used my hand mortar and pestle for this.Measure 1 cup and transfer it to a mixing bowl.Add water to it.Mash it up well, I used my potato masher for this.Strain to remove impurities.
    How to make thinai payasam - Step2
  3. Heat it up to melt it and boil in medium flame for 3mins until frothy and slightly thick.In low medium flame,add cooked thinai and stir well to avoid lumps.Cook for 3mins, Keep stirring.Now add elachi powder.
    How to make thinai payasam - Step3
  4. Add milk and keep stirring continuously.One it all combines together, add roasted cashews give a quick mix and switch off.
    How to make thinai payasam - Step4
Serve hot / warm.I love it chilled :)
Thinai Payasam Recipe

My Notes:

  • Use milk at room temperature.Take care while adding milk, keep stirring continuosly to avoid milk from curdling.
  • Thinai cooks faster so I cooked it in tawa itself.You can even pressure cook it with 1:2.5 cups ratio for 2 whistles.While cooking thinai dont mash it up, you should be able to feel the texture while eating.
  • If you want a more richer version then cook thinai itself in milk instead of water.
  • You can even add 1/4 cup coconut milk for extra flavour.Add it after adding milk.
  • Make sure you make the jaggery syrup slightly thick before adding thinai so that payasam is creamy and not watery.
  • I used normal vellam(jaggery) , you can even use paagu vellam.
Thinai Payasam Recipe
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Friday, April 11, 2014

Murungakkai Masala Recipe - Drumstick Curry Recipe

Murungakkai Masala Recipe
Murungakkai Masala is my all time favorite...even when I was a fuzzy eater I like drumstick and potato very much.This recipe is mostly the same as how I made cabbage curry but I wanted to post it as many of you'all asked me for the recipe when I posted mango sambar where the drumstick curry was at the side :) Being this veggie lover, I am surprised to see that this is the 2nd drumstick recipe I am posting...have to look out for more drumstick recipes to post here :)

Murungakkai Masala Recipe

Drumstick Curry Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: Indian

Drumstick - 5
Garlic - 5 halved
Big Onion - 1 finely chopped
Red Chilli Powder - 1 tsp
Water - as required
Salt - to taste

To grind to a paste:

Coconut - 1/3 cup
Fennel Seeds - 1/2 tsp

To temper:

Oil - 2 tsp
Cinnamon - 1/2 inch piece two
Cloves - 2
Cardamom - 2
Curry leaves - few

Method:

  1. Wash drumstick and trim the ends. Cut it into1.5 inches long,Set aside.Heat oil - add the items listed under 'to temper' let it splutter then add garlic and onions, fry till golden brown.
    How to make murungakkai masala - Step1
  2. Add drumstick,red chilli powder, required water and let it boil.
    How to make murungakkai masala - Step2
  3. Cover and cook for few mins until the drumstick turns tender.Meanwhile grind coconut,fennel seeds along with little water to a semi fine paste.
    How to make murungakkai masala - Step3
  4. Once the color of the veggie changes and is cooked to soft, add required salt,coconut paste.Add 1/2 cup water
    How to make murungakkai masala - Step4
  5. Let it cook till it becomes semi dry.Switch it off.
    How to make murungakkai masala - Step5
Serve with rice and sambar/rasam.

My Notes:

  • If you dont like the spices flavour then here is an alternate : for tempering add mustard seeds and urad dal and for grinding grind coconut with jeera.You can replace red chilli powder with sambar powder.
  • The consistency is purely your choice.You can even cook for few more mins to make it nicely roasted till dry or switch off earlier with gravy.I made it semi dry for mixing with rice.
  • Choose tender drumstick.
  • You can even add 1 tomato while sauteing onion.
Drumstick Curry Recipe
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Thursday, April 10, 2014

Lemon Rice,Paruppu Vadai,Coriander Thogayal & Vadam - Travel Food Idea 2

Lemon Rice,Coriander Thogayal,Masal Vadai & Vadam
We are travelling next week to Chennai and am already in the holiday mood and as a bonus we are attending a reception so am waiting to have a gala time .So am here to post a quick travel food idea. Lemon Rice(Elumichai Sadham) always reminds me of train journeys as I always see people having them. I wanted to post this travel menu with lemon rice,vadai, thogayal and papad...am sure most of us will be tempted to buy vadais in train / in stations instead pack homemade vadais...Isnt that good?!
Lemon Rice,Coriander Thogayal,Masal Vadai & Vadam

Travel Food Idea2 - Lemon Rice,Coriander Thogayal,Masal Vadai and Vadam

Preparation Time : 2 hrs | Cooking Time : 1 hr | Standing Time : 7 hrs in room temperature
Recipe Category: Travel Food | Recipe Cuisine: Indian

Click the links below to get the full recipe with stepwise pictures

Here is the travel idea menu 2:

Lemon Rice
Masala Vadai
Coriander Thogayal
Vadam

Lemon Rice,Coriander Thogayal,Masal Vadai & Vadam

My Notes:

  • For Masala Vada - Soak dal, grind it and mix all the required ingredients and refrigerate it the previous night itself or before as per your travel plans. When you are making lemon rice just shape the vadas and fry it.
  • If you are packing everything hot hot then the best choice for packing is eversilver containers.And you can use plastic / thonai plates for serving.Or you can even pack it in banana leaf wrapped in newspaper.
  • For thogayal - you can fry all the ingredients before hand, while packing just add salt and grind it.Saute coconut till nicely browned thats the important note.
  • Use vada paruppu for making masala vadai which gives even more crispier vadas as in shops.If you dont get vada paruppu, then go ahead with chana dal as in my recipe.
  • You can even pressure cook rice, fluff it up and make it ready before hand itself.
Lemon Rice,Coriander Thogayal,Masal Vadai & Vadam
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Tuesday, April 8, 2014

Masala Chaas Recipe - Chaas Recipe - North Indian Spiced Buttermilk

Masala Chaas Recipe
Mittu was in her Prekg and it was the first parents teachers meeting for her. After meeting the class teacher I was waiting at the corridor that's when I saw another kids mother standing near me.I usually dont have the courage to first step ahead to lead for an intro....But surprisingly I did go to her and introduced myself and asked her whereabouts...we hardly spoke for 5mins then exchanged phone numbers and waved bye....thats how our friendship started.Since then we had been in constant touch though not regular we catch up every now and then.Days passed by and we had the chance to meet again in person only on the last day of school to hear that both the kids were put up in different sections.Nothing changed since then, we still connected with each other, all our chats surrounded the kids,school activities,homeworks and sometimes food, recipes too.We never had chance to meet after that...all our chats were through phone and at times through whats app.The best thing is we have the same wavelength and thoughts that made us even more attached.

One fine day, she called me to tell that they are planning to shift to US next year,I was really happy for her.Days passed by and last month when she said she is leaving to Chennai for Visa interview I was taken back for a while as it pricked me about the separation.

She is flying to US with her family on this 24th....Thank you so much for visiting us home amidst your tight schedule and for the lovely barbie gift for mittu, it was so thoughtful! Last weekend we were there at her place and I felt really hard to wave bye...I never thought I would feel for a new friends separation this badly....that too we had not been that close to talk often or shared that intimacy but I feel the bonding had always been there inside and only now I am feeling it.She was in the same state too when she waved bye....Miss you Keerthi! Have a safe, enjoyable journey and have loads of fun...! Waiting to catch up once you settle down :)

Ahh thats again 3 paras of intro...Now without any further delay lets get on to masala chaas recipe.
Masala Chaas Recipe

Masala Chaas Recipe

Preparation Time:5 minutes | Cooking Time : 5 mins | Serves:2
Recipe Category: Drinks | Recipe Cuisine: North Indian

Curd - 1 cup
Roasted Jeera powder - 1/2 tsp
Black Salt - a tiny pinch
Green Chilli - 1 small slitted
Coriander Leaves - few
Salt - to taste

Method:

  1. Dry roast jeera for few mins or until it turns slightly browned and nice aroma wafts. Then powder it using hand mortar and pestle or just grind it in the mixer. I used 1 tsp jeera to roast.
    How to make masala chaas - Step1
  2. I just wanted to show how black salt(yes black salt is pink in color:)) looks as it was new to me when my sis gave it.In a mixer add curd,mint leaves,coriander leaves,salt,roasted jeera powder(reserve 1/2 tsp jeera powder to sprinkle while serving) and blend it to smooth mixture.
    How to make masala chaas - Step2
Serve chilled with roasted jeera powder sprinkled.Garnish with coriander leaves.
Masala Chaas Recipe

My Notes:

  • Other variations are : You can add hing,ginger and any flavour you like and blend it to get your favorite chaas recipe.
  • Chaas makes a great accompaniment for any parathas.
  • I didnt add water but if you want to make it thin then add 1/4 cup water.
  • Use chilled curd or chill the chaas before serving.
  • Dont add more black salt as it will spoil the taste of the chaas.
  • You can even add a pinch of chat masala powder for the extra zing :)
Masala Chaas Recipe
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Monday, April 7, 2014

Channa Pulao Recipe - Easy Pulao Recipe

Channa Pulao Recipe
Channa Pulao is always my favorite....I have made it 2-3 times in pressure cooker but this time I wanted to try it in tawa and it came so good...easy to make too.Though I make chana biryani often this chana pulao is always my quick fix whenever I am pressed for time. This is a perfect lunchbox recipe too, do try this easy pulao recipe. We had it vegetable kurma and sweet lassi...it was a satisfying lunch.
Channa Pulao Recipe

Channa Pulao Recipe

Preparation Time:8 hrs | Cooking Time : 20 mins | Serves:2
Recipe Category: Lunch | Recipe Cuisine: Indian

Basmati Rice - 1 cup
Water - 2 cups
Black Channa - 1/2 cup
Big Onion - 1 small sized chopped finely
Ginger Garlic paste - 1 tsp
Chana Masala powder - 1 tsp
Coriander powder - 1/2 tsp
Ghee - 1 tbsp
Coriander leaves - 2 tsp chopped finely
Salt - to taste

To temper:

Oil - 2 tsp
Ghee - 1 tsp
Cinnamon - 1/2 inch piece two
Cloves - 2
Cardamom - 1
Star Anise - 1

Method:

  1. Soak channa the previous night or atleast for 8 hrs.Pressure cook channa  for 5-6 whistles with salt and required water,Set aside.Soak rice in water for 30mins,Set aside.Heat oil+ghee in a pan - add the items listed under 'to temper' table.
    How to make channa pulao - Step1
  2. Add onions,ginger garlic paste and saute till golden brown,then add channa masala powder and coriander powder.Now add cooked channa give a quick mix and let it cook for 2mins for the masalas to blend well.
    How to make channa pulao - Step2
  3. Add soaked rice and 2 cups of water,required salt.Keep covered and cook till the rice is done.
    How to make channa pulao - Step3
  4. Once rice is cooked - add ghee, fluff it up, garnish with coriander leaves .Finally garnish with coriander leaves.Switch off.
    How to make channa pulao - Step4
Serve hot / warm!
Channa Pulao Recipe

My Notes:

  • You can even add mint leaves for extra flavour.
  • You can make in pressure cooker too giving 3 whistles in low medium flame.Water is 1.5 cups if you have pre-soaked the rice for 30mins.
  • You can even use white channa instead of black channa.
  • You can even add 1/2 cup coconut milk and add 1 and 1/2 cups water in total.
Channa Pulao Recipe
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