Grilled Cheese Sandwich
Grilled Cheese Sandwich is a fancy and easy sandwich. This recipe is very easy to follow and the result is just awesome. This is one of my all time favorites. When I used to work in India Grilled Cheese Sandwich with a cup of tea had been a life safer during the night shifts. You can serve this sandwich as an evening snack with cup of tea or for breakfast or even for dinner. Sometimes I have this for lunch too. I know!! Though very delicious and tempting because of the calories in cheese and butter I restrict myself from making this very often. I have used Mozzarella cheese but you can substitute it with any cheese such as Cheddar or Italian blend, Provolone, etc… You can also avoid the green chilies if you don’t like it spicy. The...
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Coconut Burfi
Coconut Burfi or Nariyal Burfi is a simple and yummy treat which can be made in no time. My mom makes it for Diwali (an Indian festival) ans we all love it. I have used freshly grated coconut to make this burfi. But you can substitute it with frozen coconut or dry coconut. The good thing is you can make them ahead for a party or get-together which saves a lot of time. So enjoy this little sweet treat at home and let me know how it turns out. Ingredients: Freshly grated coconut – 2 cups Sugar – 2 cups All purpose flour or maida – 3 tbsp Whole cardamom – 4 Halved cashew nut – 3 tbsp Ghee/clarified butter – 3 tsp Method of Preparation: Add sugar to a pan with a little water and bring it to...
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Roti/Phulka – Indian Flat Bread
Phulka (Fulka) or Roti is an unleavened flat-bread from South Asia and a staple diet in many homes in India. Rotis are made from whole wheat flour dough which is rolled and cooked on a skillet and then over direct heat where it is puffed up. Roti is generally served with dal/pappu and with so many other curries (veg and non-veg). You can also spread some butter or ghee/clarified butter which is optional. When you cook on electric stove, a metal mesh is used since the coil is not suitable. If it is gas stove you can cook the rotis over direct heat. The metal mesh is generally available in the local Indian stores in the U.S. I do not use any oil for making rotis and it stays soft. You can roll up the remaining rotis in an aluminum foil...
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Ammini Kozhukkattai
Ammini Kozhukkattai is made from the left over kozhukkattai dough. I am not sure why it is called so, may be because they are mini or small…:) Whenever we make Kozhukkattai we end up with some leftover dough which is what is generally used for making Ammini Kozhukkattai and Paal Kozhukkattai. I have also used leftover kara puran (ulundhu puran) in this recipe which adds more taste. You can even add some idli podi to this dish which I learnt from Jeyashri’s Kitchen. This is a healthy dish and can be made quickly. So you can even make it on a regular day as a snack. Perfect for kids and adults. Ingredients: Kozhukkattai dough – 1 cup Oil – 1 tsp Mustard seeds – 3/4 tsp Urad dal – 1 tsp 2 to 3 curry leaves A pinch of asafoetida...
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Kara Kozhukkattai for Ganesh Chaturthi
Kara Kozhukkattai also known as Uppu Kozhukkattai or Ulundhu Kozhukkatai is another version of Indian rice dumpling filled with spicy puran. The filling consists of steamed and spiced urad dal along with coconut. I know!! it does sound a little different but belive me it tastes wonderful. For a long time being a sweet addict I have never touched the spicy version (kara kozhukkattai) inspite of my mom forcing me to eat. But after I started making these, I liked it so much (not as much as the sweet though…!) What a selfish act!!! Sorry mom.. Okay! Coming back to the dish… this is one of those dishes offered to Lord Ganesh on Ganesh Chaturthi or any regular day. The spicy filling is very easy to make. You can refer my Sweet Puran Kozhukkatai for making the dough. I have...
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Pacharisi Idli (Raw Rice Idli) – Step by Step Instructions
I have already shared the recipe for the regular idli here which is made using par boiled rice. This is another version of idli called Pacharisi Idli ( or Raw Rice Idli) which is made with raw rice and urad dal. This idli is prepared during Ganesh Chaturthi and Varalakshmi Vratham. For those who do not know about Idli, this is South Indian’s staple food served with chutney and sambar (lentil soup). It is soft, fluffy with no spice. Therefore it is also perfect for kids. Wet grinder is used for grinding rice and lentils. The batter is allowed to ferment overnight or 8 to 10 hours and then used for making idlis. Preparation time: 20 minutes + 12 hours for soaking and fermenting Yield: 30 idlis Ingredients: Raw rice (pacharisi) – 2 cups Whole urad dal – 1 cup Methi...
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Chayote and Carrot Stir Fry – Chow Chow and Carrot Poriyal
Chayote is know as Chow Chow or Bengaluru Kathirikkai in tamil language. This pear shaped vegetable is low in calories and rich in nutrition. We commonly use this vegetable in sambar and other curries. Today I have made a simple chayote and carrot stir fry which can be served with rice or roti. A simple low calorie dish for everyday meal with lots of nutrients. Ingredients: Chayote or chow chow – 1 (big) Medium size carrots – 3 Finely chopped shallots or onions – 1/2 cup A few curry leaves Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of turmeric powder Salt to taste Masala to grind: Oil – 1/2 tsp Channa dal – 1 tbsp Dried red chilies – 2 Fennel seeds – 1/4 tsp Method of Preparation: Heat 1/2...
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Simple Mutton Biryani
I have heard a lot about how difficult it is to cook a perfect mutton biryani. They say the hardest part is to cook the mutton perfectly. Here is a flavorful recipe for all the Mutton Biryani lovers. This recipe was given to me by my good friend Victor. He is an enthusiastic cook. Though I do not eat non-vegetarian food I have heard all my friends praising about this biryani. So I thought I will share the recipe with you. Victor took all the effort by taking step by step pictures of the making and the presentation. My job is to share this recipe to you. Hope you all enjoy this lovely biryani and don’t forget to write your comments. Preparation time: 30 minutes Cooking time: 1 hr and 30 minutes No. of servings: 6 Spice level: 3.5...
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Filter Coffee
Filter Coffee, a traditional South Indian Coffee made from dark roasted coffee beans is aromatic, milky with right amount of sweetness. In South India, coffee is served in a traditional steel cup and saucer topped with froth. Though I am not a coffee lover or addict, I would love to drink filter coffee once in a while. It is so refreshing. My husband is a coffee lover so I always filter coffee for him. For brewing coffee (also called decoction), we use a metal filter which has four parts, the top container has a lid and a perforated base, the bottom container is to collect the coffee and a stemmed disc for pressing. The metal filter keeps the coffee fresh and tasty for a longer period of time. For those who live outside India, you can check with your...
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Mango Pickle – Mango Thokku
Mango Pickle is the most common Indian pickle. There are varieties of mango pickle available commercially which are prepared from different types of mangoes. Today I am sharing the recipe for Mango Thokku which is from South India. For this recipe you need mangoes that are raw and hard which gives a tangy taste to the pickle.It is very easy to make this pickle. It is fresh and contains less sodium compared to the store bought ones. Enjoy this homemade pickle with rice or roti. Ingredients: Raw green mango – 2 (grated or thinly sliced) Vegetable oil(or any cooking oil) – 2 tbsp Gingelly or sesame oil – 1/4 cup Fenugreek seeds or methi seeds – 1 tsp Dried red chilies – 13 Turmeric powder – 1/2 tsp Salt to taste’ Method of Preparation: Peel the skin and grate...
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Kulfi
Kulfi is a popular frozen Indian dessert (like frozen custard) which is made of dairy products and sugar and filled with nutty goodness and flavored with cardamom and saffron. This is a rich dessert and perfect for summer times and parties. It is simple procedure. I have used all the readily available ingredients which makes it easy. You can also make it the traditional way by churning the milk till it reduces to one third of the amount and then add sugar, cardamom and nuts. But trust me this recipe makes your life simple. The coolest thing is you do not need an ice cream maker to make this dessert. All you need is pop sickle molds or aluminum molds which is prefect for making kulfis. When I talk about Kulfi, it reminds me of my childhood days when we...
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Egg Thokku – Spicy Egg Pickle
Egg Thokku or Muttai Thokku is a spicy dish where boiled egg is browned and cooked in a spicy onion tomato curry. Muttai means egg, thokku means pickle in Tamil. There are various methods to make this dish and this one is my favorite. Watch out for the spicy goodness and reduce the chili powder if you want it to be mild. You can serve this dish with rice or roti (Indian bread). I would say Paratha with egg thokku is the best combination. Enjoy this spicy egg dish at home. Preparation time: 30 minutes Cooking time: 45 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Boiled eggs – 10 Chopped onion – 2 cups (250 to 300 grams) Big tomatoes – 3 Ginger garlic paste – 1 and 1/2 tbsp A few curry leaves Mustard...
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Medhu Vadai
Medhu Vadai or Vada is a traditional South Indian food. They are crispy outside, soft and airy inside. Generally served with sambar and chutney as a side or dunked in a yogurt sauce or sambar or rasam and served as dahi vada (curd vada), sambar vada and rasam vada respectively . Vada is generally served with Ven Pongal and idli which completes a typical South Indian breakfast. The main ingredient of this dish is whole urad dal, black gram without skin which is very nutritious. Vadas are preferably eaten freshly fried. It is one of the common food you can find in street carts as well as in restaurants. It makes me nostalgic when I think about those days when we used to buy vada and bajji from street vendors. I still continue to enjoy it whenever I visit India. Nothing can beat that taste....
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Plantain and Eggplant Curry (From Sri Lankan Kitchen)
Plantain and Eggplant is a wonderful combination for making curries which I learnt recently. I learnt this tasty curry from one of my friend called Shalini, from Sri Lanka. She is my neighbor and a good cook. This is a simple dish with lots of flavors. Coconut milk plays an important part and I would prefer homemade coconut milk for making this dish since it is fresh and lighter than the store bought ones. Check out my recipe for homemade coconut milk. If you are unable to make fresh coconut milk, try substituting canned coconut milk. Enjoy this dish and let me know your comments. Ingredients: Indian or Chinese eggplant or brinjal – 3 Plantain – 1 (medium size, about 5″) Chopped green chilies – 2 tbsp Sliced onions – 1/3 cup Curry leaves – 7 to 8 leaves...
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How to Extract Milk From a Coconut
Coconut milk is extracted from grated meat of coconut. It is a common ingredient in many tropical cuisines. There are two grades of coconut milk, thick and thin. Thicker milk is used in making desserts and rich sauces while thinner milk is used in gravies, curries, soups, etc. South Indian cooking involves a lot of coconut milk, especially Kerala cuisine. Coconut milk is extracted by grinding coconut meat with warm water and pressing it. I always feel that fresh coconut milk is lighter than the canned ones. But I know it’s a little time consuming but totally worth it. Due to its high calorie level (specially fat calorie level) it is used occasionally. But it is said to have good cholesterol which helps in raising the levels of HDL. So enjoy this homemade coconut milk in your cooking. You will need:...
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Paneer Tikka Masala
Paneer Tikka Masala is one of the popular dishes you can find in most of the Indian restaurant menu. This is one of those dishes that I always prefer to order when I go out. This is a restaurant style recipe which will definitely satisfy all the paneer lovers. Part of this recipe is adapted from Chef Harpal Sokhi and I tweaked it a bit with my style of cooking. In this dish paneer is marinated in a yogurt mixture and then cooked in a spicy and creamy sauce. It is a big hit in my house and I am sure you will enjoy this dish. Make it for a party or a family get together and win everyone’s heart. Preparation and resting time: 1 hr and 20 mins Cooking time: 60 minutes No. of servings: 5 Spice level: 3.5...
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Grilled Paneer Sandwich
This is a simple paneer sandwich in which the marinated paneer is either grilled or pan fried and then lined up with vegetables and served with your choice of bread. I used thin multi grain sandwich bread (from Sam’s club) which is rich in fiber. You can serve it for a lite dinner or as a healthy breakfast with a cup of milk or juice. Preparation time: 20 minutes Cooking and serving: 10 minutes No. of serving: 4 Ingredients: Multigrain sandwich bread – 4 Fresh paneer – 200 gram (7 oz) Half onion, thinly sliced One tomato, thinly sliced Half cucumber, thinly sliced Fresh spinach – 1 cup Salt and pepper Sandwich spread (homemade or store bought) For marination: Ginger garlic paste – 1/2 tsp Olive oil – 1 tbsp Vinegar – 1 tbsp Soy sauce – 1/2 tsp...
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Chettinad Kosumalli
Kosumalli or Kathirikkai Kosumalli is served as a side with idly or dosa. This is a popular Chettinad dish. For those who are not aware of Chettinad, it is a region in the state of Tamilnadu, India. This place is popular for its cuisine, culture and architecture. Coming back to the dish…when I was in school my friend’s mom used to make this dish often and I love it that I don’t have a count on the number of dosas I eat. Dosa just melts in your mouth when it is soaked in the Kosumalli. Kosumalli is a watery dish with brinjal (Indian eggplant) being its main ingredient. It is easy to prepare and one of the interesting Chettinad dishes that you should try. Preparation time: 15 Cooking time: 40 minutes No. of servings: 6 Spice level: 2.5 out of...
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Karela Fry – Bitter Gourd Fry
This is a simple South Indian dish in which bitter gourd is marinated with salt and spices and then fried. It is served with rice and sambar/rasam. Because of its bitter taste many of us don’t cook this vegetable often. But when you soak it in tamarind water or salt and turmeric, you can reduce the bitterness to a certain extent. It is good have it once in a while because of its nutrition and medicinal values. Preparation time: 45 minutes Cooking time: 20 minutes No. of servings: 2 to 3 Ingredients: Bitter gourd – 4 (medium size) Sambar powder – 1 tsp Chili powder – 1/4 tsp Turmeric powder – 1/4 tsp Salt to taste Oil – 2 tbsp Method of Preparation: Wash bitter gourd and slit it. Remove the seeds and pith. Cut into thin slices...
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Spinach Mushroom and Cheese Puff Pastry Pinwheels
These Puff Pastry Pinwheels are simple treats for an evening tea or a party appetizer. Spinach, mushroom and cheese are rolled in the puff pastry sheets and cut into small slices and baked in the oven. You can substitute the mozzarella and fontina cheese with any of your favorite cheese. I got the idea of making this dish when I was watching Paula Deen’s show. They are colorful and bite size so kids will definitely like it. You can serve it with ketchup or hot and sweet sauce or by itself. Here you go… Preparation time: 60 minutes Cooking time: 20 minutes No. of servings: 12 to 14 Ingredients: One package puff pastry sheet, thawed (I used Pepperidge Farm) Frozen chopped spinach (thawed)- 8 oz (225 gram) Finely chopped mushroom – 1 cup Mozzarella cheese – 1/3 cup Fontina...
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