28 August 2017

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Quinoa idli recipe - How to make idli with quinoa

Quinoa idli in a serving plate
Quinoa idli recipe -  Quinoa idli is a healthy and tasty South Indian style idli. This idli is best for breakfast and can also be packed in the lunch box. This idli is prepared by using quinoa, rice and split black grams. I made this for my sons as quinoa is one of their favourite grains. I made the quinoa idli couple of times and the proportion of ingredients given below is perfect to make soft idlis. 

This idli tastes very nice with the unique flavour of quinoa. The method of preparation is similar to rice urad dal idli. Quinoa is a tiny grain and its health benefits are numerous. It is high in antioxidants, rich in protein and contains essential amino acids. Quinoa is an excellent source of magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and dietary fiber. Hence using quinoa in diet in any form is beneficial.

Recipes you may like

Quinoa Idli Recipe
quinoa idli is ready to serve
Prep time : 

 Cook time : 
 Total time : 
 Recipe type : Breakfast - Quinoa Recipes
 Cuisine : South Indian
 Yield : 25 Idlis
Author :

Ingredients 
  • 1 cup quinoa
  • 1/2 cup raw rice
  • 1 cup  urad dal / split black grams
  • Oil as required
  • Salt to taste
Method
  1. Handpick and rinse the quinoa  2 - 3 times. Handpick the raw rice and split black grams separately. Wash them with sufficient water till the clean water runs. 
  2. Then soak the quinoa, split balck grams and rice separately for 5 - 6 hours.
  3. Drain water and grind the split black grams till they become smooth paste. Use some water to grind.
  4. Transfer the urad dal batter to a large vessel. Keep it aside.
  5. Then drain water and grind the quinoa to a smooth paste by using some water.  
  6. Pour the quinoa batter on the urad dal batter and keep it aside
  7. Then drain water and grind the rice to a slightly coarse paste by using very little water. 
  8. Pour the rice batter into the above prepared quinoa and urad dal batter
  9. Mix well with a large spoon. Keep covered for 7-8 hours. 
  10. While making idlis, add the salt and mix well. 
  11. Grease the idli plates and pour the batter in the mould.  
  12. Steam the idlis in a idli cooker  for 20 - 25 minutes. 
  13. After 5 minutes, serve the quinoa idli hot. 
  14. It goes well with chutney and sambar.
Quinoa idli - step by step pictures

1.  Hand pick the quinoa and set aside.
quinoa image
2.  Handpick the raw rice and urad dal.
quinoa, rice and urad dal to make quinoa idli
3.  Rinse the quinoa, urad dal and rice separately till the clean water runs. Then soak them separately for 5 -6 hours.
soak the quinoa, rice and urad dal
4.  Drain water and grind the quinoa and urad dal separately till they become smooth and thick paste.Then drain water and grind the rice to a coarse paste. Mix all 3 batter and keep it aside for 7-8 hrs.
make batter with quinoa, rice and urad dal
5.  Add the salt to the idli batter. Grease the idli plates and pour the batter.
pour the batter in the idli mould
6.  Steam the idlis in a idli cooker for 20-25 minutes.
steam the quinoa idli
7.  After 5 minutes, serve the quinoa idli hot with chutney and sambar
quinoa idli is ready to serve

24 August 2017

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Ganesh Chaturthi recipes - Ukadiche Modak recipe - Steamed Modak - Fried Modak recipe

Ganesh Chaturthi recipes - As Ganesh Chaturthi is fast approaching, I have compiled few recipes which are usually done during Ganesh Chaturthi. During this festival, Lord Ganesha is offered with several traditional sweets and savory snacks. Among them very popular sweet and naivedyam is modak. 

There are several varieties of modak like ukadiche modak, fried modak, baked modak, khawa modak, chocolate modak, dry fruit modak etc. Besides this, variety of laddus, karanji, puran poli, varieties of kheer or payasa, savory snacks like chakli, kodubale etc. are also prepared to offer as naivedyam to Lord Ganesh. 

Recipes you may like
Ukadiche Modak recipe - Ukadiche modak is one of the most popular modaks and can be prepared either by using mould or by hand. This is a steamed rice flour dumpling stuffed with coconut and jaggery mixture or coconut and sugar mixture. This mixture is flavoured with cardamom powder. There can be several varieties of fillings according to individual taste such as dry fruit mixture, khawa sugar mixture, chocolate mixture, mango khawa or mawa mixture etc. 

Hand made Ukadiche Modak recipe - When modak mould is not available, ukadiche modak can be prepared by hand. The method of preparation is similar to modak made by mould.

Fried Modak recipe - Fried modak is a very popular naivedyam to Lord Ganesha and prepared in almost every house hold during the Ganesh Chaturthi festival in Maharashtra. This is usually made by using refined flour or maida. However it can also be prepared by using wheat flour. The  filling is usually made out of coconut and jaggery mixture. 

23 August 2017

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Baked spicy sweet potato - Baked genasu - Kananga recipe

Baked spicy sweet potato in a serving plate
Baked spicy sweet potato recipe - This is a simple, tasty and easy to prepare oven baked dish. This is a perfect snack for us when we do not like to eat steamed sweet potatoes or any other dish made out of it. Keeping in view the taste in mind, I have used very little spice powder which goes very well in this dish. As the outer skin is nutritious and it gives crunch to the dish after baking,  

I have not peeled the outer skin of the sweet potato. If you do not like it you can peel the skin very easily with the help of peeler and then bake it after applying spice powder as per your liking. I have just sprinkled small amount of spice powder to make it less spicy. 

When we like to have spicy slices, I apply more spice powder along with some oil, so that a uniform coating of spice powder is on the sweet potato slices. If you like potatoes, sweet potato can be replaced by potato and the dish can be prepared in a similar manner. 

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Roasted Raw Banana
Mushroom Phodi
Roasted Potatoes
Baby Corn Pakoda
Cauliflower Pakoda

Baked Spicy Sweet Potato Recipe
Baked spicy sweet potato in a serving plate
Prep time : 
Cook time : 
Total time : 
Recipe type : Snacks
Cuisine : Indian
Yield : 6 - 7 slices
Author : Vidya Chandrahas

Ingredients 
  • 1/2 kilogram sweet potato
  • Oil as required
For the Spice Powder
  • 1/2 tsp chilli powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp asafoetida powder / hing
  • 1/4 tsp cumin seeds powder / jeera powder
  • A generous pinch of amchur powder
  • 3/4 tsp salt
  • Oil as required
Method
  1. Preheat the oven at 180 degree Celsius for 10 minutes. 
  2. Combine all the ingredients mentioned under "for the spice powder" and mix well
  3. You can add some oil to make a thick paste to coat on the slices.
  4. Clean and wash the sweet potato. Pat to dry with a kitchen towel. 
  5. Peel the skin if you like it. Cut it into thin slices and set aside
  6. Brush the oil on both sides of the sweet potato slices. 
  7. Sprinkle above prepared spice powder on the slices and pat with the fingers. 
  8. Grease the oven tray with oil. Place the above prepared slices on it.
  9. Bake them at 180 degree Celsius for 20 minutes.
  10. When it is done, rest in the oven for 5 minutes.
  11. Serve the baked spicy sweet potato with tea or coffee.
Baked spicy sweet potato - step by step pictures

1.  Clean and wash the sweet potato. Pat to dry with a kitchen towel.
 sweet potato
2.  Put chilli powder, cumin powder, asafoetida, amchur powder and black pepper powder in a bowl.
ingredients to make masala powder
3.  Mix till all the ingredients combine well.
mix ingredients to make masala powder
4.  Cut the sweet potato into medium thick slices.
cut the sweet potato into slices
5.  Grease the tray and sweet potato slices with oil.
place the sweet potato on greased tray
6.  Sprinkle spice powder on the slices.  Flip and sprinkle spice powder on the other side of the slices.
sprinkle masala powder on the sweet potato slices
7.  Preheat the oven at 180 degree Celsius for 10 minutes. Then bake the slices at 180 degree Celsius for 20 minutes.
baka the sweet potato
8.  Rest in the oven for 5 minutes. Then Serve the baked spicy sweet potato slices with tea or coffee.
spicy sweet potato is ready to serve


10 August 2017

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Green apple chutney recipe

green apple chutney in a serving bowl
Green apple chutney - Chutney is a common side dish in Indian meal. There are several varieties of chutneys which is served as a side dish or a  spread for bread sandwich. Green apple chutney is a slightly sweet chutney. I made it with fresh raw green apples along with its skin. This chutney can be relished with roti, paratha, dosa, idli, uttappam, samosa, dhokla and sandwiches. The method of preparation is so simple and it takes only few minutes as it doesn't require any cooking. It is very tasty, healthy and needs only few ingredients.

Recipes you may like
Green Apple Chutney Recipe
 green apple chutney in a serving bowl
Prep time : 
Cook time : 1
Total time : 
Recipe type : Chutney
Cuisine : Indian
Yield : Serves 4 - 5
Author : Vidya Chandrahas

Ingredients 
  • 2 green apples, chopped
  • 2 green chillies, chopped
  • 1/2 tsp cumin seeds / jeera
  • 1/2 tsp sugar
  • Fistful of coriander leaves
  • Salt to taste
For the Tempering
  • 2 tsp oil
  • 1/4 tsp asafoetida
Method
  1. Wash the green apples, coriander leaves and green chillies. 
  2. Pat to dry the apples and cut them into pieces. 
  3. Put the chopped apples, coriander leaves, green chillies and cumin seeds (jeera) in a mixer jar. 
  4. Grind it to a fine paste by whipping several times. Do not use any water. In the last round, add the sugar and whip it once or twice. 
  5. Transfer the chutney to a bowl. Add salt and mix well.
  6. Heat 2 tsp of oil in a small pan. Add the asafoetida powder. Saute for a while
  7. When the fragrance releases, switch off the flame. 
  8. Pour this tempering on the chutney and mix well.
  9. Serve the green apple chutney with roti, chapati, paratha, dosa, idli, samosa, sandwich, dhokla etc.
Green apple chutney - step by step pictures

1.  Wash the green apples under running water and wipe them with clean kitchen towel.
green apples
2.  Wash the coriander leaves and green chillies. Chop the apples, coriander leaves and green chillies.
chopped green apples
3.  Put them in a mixer jar and grind it by whipping several times to a fine paste. Do not add water. Add sugar and whip it for a while. Transfer the chutney to a bowl and add salt. Mix well.
green apple chutney paste
4.  Make tempering with the ingredients mentioned under  "for the tempering" and pour it on the chutney. Mix well.
tempering mixed
5.  Serve the green apple chutney with roti, paratha, idli, dosa, samosa, dhokla etc.
green apple chutney ready to serve

06 August 2017

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Narali bhath recipe - Sweet coconut rice

Narali bhath is a traditional sweet coconut rice of Maharashtra usually prepared during the occasion of Narali purnima festival. This festival falls on full moon day of Shravan month, the fifth month of Hindu calendar. Celebration of Raksha Bandhan and wearing holy thread called Janivar (Janva) also falls  on this day. 

Narali bhath is usually made with basmati rice, coconut, ghee and jaggery. Any other rice can also be used in place of basmati rice but basmati rice enriches the flavour. The flavour of this dish can also be enhanced by adding spices such as cloves (lavang) and green cardamom powder. To make it more rich you can also add dry fruits such as cashew nuts, raisins and almonds.

Narali Bhath Recipe - Sweet Coconut Rice Recipe
Prep time :  
Cook time : 
Total time : 
Recipe type : Sweet Dish
Cuisine : Maharashtrian
Yield : Serves 5 - 6
Author : Vidya Chandrahas

Ingredients 
  • 1½ cups basmati rice
  • 2 cups jaggery powder
  • 2 cups grated fresh coconut (1 coconut)
  • 4 cloves / lavang
  • 10 cardamoms, powdered
  • Fistful of cashew nuts and raisins, fried
  • 1/4 cup ghee
Method
  1. In a heavy bottomed vessel, heat 2 tbsp of ghee and add 4 cloves / lavang to it. 
  2. Add 1½ cup of washed basmati rice and saute nicely for 2 minutes. Add 3 cups of water to it. 
  3. Pour some water in the pressure cooker. Place this vessel in the pressure cooker. Take 2 whistles and switch off the flame. 
  4. When the pressure releases remove the rice container and keep it aside.
  5. In the meantime, mix together the jaggery and grated fresh coconut in a pan.
  6. Place this pan on a low flame and stir continuously till the jaggery melts.
  7. When the jaggery melts, immediately add the cooked rice. Stir continuously till the rice and jaggery mixture thickens. 
  8. When the rice mixture thickens, add the remaining ghee and  mix well. Stir for a minute and switch off the flame.
  9. Add the cardamom powder and mix well.
  10. While serving garnish the narali bhath with some fried cashew nuts and raisins. 
  11. Serve hot or cold. Either way it tastes great.

02 August 2017

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Fried peanuts recipe - Fried groundnuts recipe

fried peanuts
Fried peanuts or groundnuts recipe - As the name suggests, fried peanut is an Indian deep fried snack which can be served with tea, coffee or cold drink at any time of the day. It is rainy season. Kids stay at home after school. To meet the increased demand from kids for crunchy snacks, busy moms are looking forward for some easy snack recipes. One such snack is fried peanuts. 

This is a munching snack for kids while watching television or reading books. If you are a busy mother and want to make some easy and tasty snacks to munch, this is an ideal snack. The whole process of preparation and frying takes very less time. The reuse of oil used for deep frying is not recommended. Hence, it is better to use limited oil for frying and  fry the peanuts in batches. 

Fried Peanuts Recipe - Fried Ground nuts Recipe
fried peanuts in a serving plate
Prep time :  
Cook time : 
Total time : 
Recipe type : Snacks
Cuisine : Indian
Yield : Serves 3
Author : Vidya Chandrahas

Ingredients 
  • 1 cup peanuts / groundnuts / shenga
  • 1/4 cup gram flour / besan 
  • 1/4 tsp carom seeds / ajwain
  • 1 ½ tsp chilli powder
  • A generous pinch of amchur powder
  • 1/4 tsp + a generous pinch of salt
  • 4 tbsp water
  • 2 cups oil
Method
  1. Handpick the peanuts, clean them and set aside.
  2. Put the gram flour in a large bowl. Add the chilli powder, amchur powder, ajwain and salt. Mix well.
  3. Add the peanuts and mix. 
  4. Gradually add 4 tbsp of water to the besan and peanut mixture. 
  5. Make sure that all the peanuts have a good coating.
  6. Heat 2 cups of oil in a frying pan. When the oil become hot, take out 2 tsp of oil and mix with the peanut mixture.
  7. Slowly slide the peanuts one by one. Fry them for 5-6 minutes on medium flame by rotating from all sides. 
  8. When the peanuts become golden brown in colour remove them with a slotted spoon and transfer on an absorbent paper. Fry all the peanuts in 4-5 batches. 
  9. When the fried peanuts come to room temperature, store them in an airtight container.
  10. Serve with tea, coffee or choice of your drink.
Fried peanuts - step by step pictures

1. Handpick the peanuts and set aside.
raw ground nuts
2. Put the besan in a large bowl.
besan in a bowl
3. Add the ajwain, besan, chilli powder and salt.
chilli powder added
4. Mix till all the ingredients combine well.
ingredients mixed to make fried peanuts
5. Add the peanuts and mix.
peanuts added
6. Gradually add 4 tbsp of water and mix. All the peanuts have a good coating.
besan peanuts mixed
7. Heat oil in a small frying pan. Let the oil get well heated.  Take 2 tsp of hot oil and mix with the peanuts mixture. Slide the peanuts one by one and deep fry until they are golden brown and crisp. I fried in 4 batches by taking 5 -6 minutes for each batch.
frying the peanuts
8. Remove the fried peanuts on an absorbent paper. When cools, store in an airtight container.
Drain on absorbent paper
9. Serve fried peanuts with hot tea, coffee or choice of your drink.
fried peanuts ready to serve