PATHIRI

Ingredients

Rice- 1 cup
Water-1 cup
Salt-to taste

Method
Boil one cup of water with enough salt.When it boils well, add rice flour little by little.Stir it continuously and switch off the flame.Close it tightly with a lid and leave it for 10 min. After 10 min knead it and make a soft dough.Make small balls and press it with wooden board. Spinkle little bit rice flour on wooden board to avoid sticking. Press it until you get thin round pathiri.

U can also roll it to form a perfect round shape.Heat tawa or non stick pan on medium flame and place pathiri on that. Cook both sides well. Pathiri is ready to be served with Vegetable stew.

VEGETABLE STEW

 Ingredients

Potato-2(boiled & cubed)
Carrot-1(cubed)
Beans-4
Onion-1
Ginger-1 inch piece(chopped)
Garlic cloves-3(chopped)
Green Chilly-2
Thin coconut milk-1 1/2 cup
Thick coconut milk-1 cup
Black pepper Powder-1 tsp
Salt- as desired

Method 
In a pan add potato, carrot, onion, green chilly, ginger,garlic and thin coconut milk. Let the vegetables get cooked in thin coconut milk. Cook on a medium flame. Now add the thick coconut milk, salt  and allow the vegetables to simmer for 5 more minutes. Now add the black pepper powder and stir it. Vegetable stew is ready to serve.

Tips:
U can also add some dry spices of ur choice wen boiling the vegetables.

BITTER GOURD CHILLY FRY

BITTER GOURD CHILLY FRY

This is one gud recipe that goes well as a starter and also as a wonderful side dish for ur meals.

Ingredients

Bitter Gourd-2

Chilly powder-2 teaspoons

Rice flour-1 teaspoon

Lime juice-1/2 teaspoon

Salt-for taste

Oil- For deep frying

Method

Slice the bitter gourd into thin slices. Add chilly powder, rice flour, lime juice, salt to the sliced bitter gourd and  mix well. Heat oil in a kadai and deep fry until u reach golden brown colour.

Fruit Custard

Fruit Custard

Ingredients

Milk-500 ml

Vanilla Custard Powder-5 tablespoons

Sugar-4 tablespoon

Apple-1

Banana-2

Strawberry- crushed 2 tablespoons

Cashewnuts,Badam- for garnishing

Method

From the 500 ml milk take about 3 tablespoons of milk in a bowl and mix with vanilla custard powder. Boil the remaining milk with sugar. Once the milk boils, add the custard mixture and stir well. Care should be taken, so that no lumps are formed. Take off the heat and allow it to cool. Add the fruit mixture to the custard mixture and refrigerate. Serve cool. U can also add fruits of ur choice.

KFC Style Coleslaw

KFC Style Coleslaw

Coleslaw is  a kind of salad made specially from shredderd raw cabbage. Actually I wasnt much familiar with coleslaw but after marriage its my hubby dear who made me taste this. He juz loved coleslaw to the extent tat he can eat it without any main meals. Coleslaw is usually served as a side dish for fried chicken, french fries, and it can also be used for sandwiches. So here am gonna present u with KFC style Coleslaw. Am sure u ll all fall in love with this.

Ingredients

Cabbage(shredded)- 2 cups

Carrot(shreeded)- 1 small size

Onion(minced)-1 small size

Mayonnaise- 4 tablespoons

Vinegar-2 teaspoon

Lime juice-1/2 teaspoon

Milk-1/4 cup

Butter milk- 3 tablespoon

Sugar-1 tablespoon

Salt- for taste

Pepper-1/4 teaspoon

Method

Mix  mayonnaise,vinegar,limejuice,milk,butter milk,sugar,salt,pepper in a bowl. Add shredded cabbage, carrot and onion to the already mixed mayonnaise mixture. Keep refrigerated for atleast 2 hours. Refrigeration makes the coleslaw very tasty. Serve along with fried chicken.

BACK TO ACTION

Hi Fellow bloggers,

Vanished for a long time!!!! Its all due to my little angel Izna sai who kept me running around her all these days. She is now gonna be a year old. So now am back in action with all new recipes from my kitchen. Expecting all ur support and comments. Happy Blogging !!!!

ALOO PARATHA

Add caption

Aloo Paratha

Ingredients

Wheat flour-1 1/2 cup

Potatoes-2

Onion-1

Cumin seeds-1 tspn

Green chillies-2

Garam masala-1/2 tspn

Salt- as required

Oil-as required

Water-as required

Coriander leaves-1/4 cup

Method

Chop the onions, green chillies, and coriander leaves finely. Boil, peel and mash the potatoes.

To the mashed potatoes add a little salt, chopped onions, green chillies, coriander leaves, garam masala and cumin seeds. Make small balls and keep aside

Mix wheat flour, salt and required amount of water to make a soft dough. Rub a teaspoon of oil over the dough at last and let it rest for sometime.

Take a lemon size dough, roll it into a small circle. Keep one potato ball and cover all the sides and again roll it into a round shape.

Heat a flat tawa , when it is hot add the paratha and let it cook for a minute. When it starts to get small bubbles turn around and add a small teaspoon of ghee or oil around the paratha. When the brown spots appear take it out and serve hot with onion yogurt salad.

SIMPLE WHITE CAKE

Simple White Cake

Simple White Cake

Ingredients

White Sugar- 1 cup

All purpose flour-1 1/2 cup

Milk-1/2 cup

Eggs-2

Baking powder-1 3/4 tspn

Vanilla Extract-2 tspn

Butter-1/2 cup

Method
In a medium bowl cream together sugar and butter. Beat in the eggs one at a time, and add vanilla extract. In a separate bowl combine flour and baking powder and add to the creamed mixture(butter,sugar,eggs and vanilla).Finally stir in the milk until the batter is smooth.

Preheat the oven to 175 degrees C. Grease and flour a baking tray. Pour the batter into the prepared pan. Bake for 40 to 45 minutes in the preheated oven. Cake is done when a knife inserted comes out clean.

POTATO MASALA FRY

Potato Masala Fry

Ingredients

Potato-2

Onion-1

Garlic pods- 3

Sambar powder-2 tspn

Chilli powder-1/2 tspn

Mustard seeds-1 tspn

Fennel seeds-1/2 tspn
Curry leaves- as desired

Salt-as required

Oil-2 tspn

Method

Boil the potatoes, peel the skin and make small pieces. Add chilli powder, sambar powder and marinate it.Heat oil in a pan add mustard seeds and fennel seeds. Now add chopped onions, garlic and curry leaves. When onions turns transparent add the marinated potatoes,salt and fry for some time. Serve with curd rice or sambar rice.

EASY DAL FRY

Dal Fry

Ingredients

Moong Dal- 1 cup

Onions-1

Tomatoes-1

Ginger garlic paste-1 tspn

Green chillies-2

Chilli powder-1/2 tspn

Turmeric powder-1/4 tspn

Cumin seeds-1 tspn

Ghee-1 tbspn

Salt-as required

Method

Chop the tomatoes and onions finely. Slit the green chillies. Now heat ghee in a cooker, add the cumin seeds,as it turns brown add onions to it. When onion turns golden brown add ginger garlic paste, green chillies and saute well. Now add the tomatoes and all the spice powder. When tomatoes turns soft add dal to it. Add water to it, say 1 1/2 or 2 cup of water. Add salt and close the lid of the cooker. After 3 to 4 whistles switch off the stove. When the steam gets relased open the lid. If the consistency of the dal is too thin juz keep it sometime in slow flame and add coriander leaves.

Serve hot with rice or roti.

CRISPY FLOUR BISCUIT

Crispy Flour Biscuit

Ingredients

All purpose flour-1 cup

Egg-1

Sugar-1/4 cup

Salt-a pinch

Baking powder-1/2 tspn

Ghee-1/4 cup

Oil- for deep frying

Method

Mix all the ingredients except oil into a soft dough. U can add some water while kneading the dough. Just keep it aside for 15 minutes. Then roll the dough into a thick round, say 1 or 1.5 inch thickness. Then cut it into desired pieces. Now heat the oil in a pan, and deep fry the pieces in medium flame till golden brown. Crispy flour biscuits are ready to serve with tea.

Tips

U can add some 1 tbsp of sooji while kneading the dough to make it more crispier.

PALAK PANEER

Palak Paneer

Ingredients

Spinach- 1 bunch

Paneeer-1oo gms( cut into cubes)

Onions-1

Tomato-1

Green chillies-2

Cumin seeds-1/2 tspn

Ginger garlic paste-1 tspn

Chilli powder-1/2 tspn

Garam masala-1/4 tspn

Turmeric powder-1/4 tspn

Lemon juice-2 tspn

Ghee-2 tbspn

Salt-as required

Method

Wash the spinach, boil the spinach for 3 minutes in high flame by adding little water and pinch of salt. Drain the water, add green chillies to the boiled spinach and grind it coarsely, not very smooth.

Heat the ghee in a pan, fry the paneer till golden brown. Drain the paneer and keep aside. Now in the same ghee add cumin seeds, chopped onions and fry for 3 minutes. Add the ginger garlic paste, once the raw smell goes off add tomatoes and fry for 2 minutes.

Add the chilli powder, garam masala, turmeric powder and saute it. Now add the spinach and paneer. When it starts boiling add some lemon juice. Juz before serving u can add some melted butter to it and serve with naan or roti.

MEAL MAKER RICE

Meal Maker Rice

Ingredients

Basmati rice-1 cup

Onions-2

Tomato-2

Green chillies-3

Ginger Garlic paste- 2 tspn

Soya Chunks-1 cup

Cinnamon-1 " piece

Cardamom-2

Cloves-2

Bay leaves-1

Chilli powder-1/2 tspn

Curd-2 tbsp

Ghee-2 tbsp

Method

Chop the onions, tomatoes. Slit the green chillies. Wash and soak the rice for 15 minutes. Soak the soya chunks in boiling water for 10 minutes. Wash it twice and squeeze out the water completely. Heat ghee in a pressure pan, add Cinnamon, cloves, bay leaves, cardamon. Now add onions, ginger garlic paste and fry till the onions change golden brown. Add the tomatoes, curd, green chillies, chilli powder and saute it for 5 minutes. Add the soya chunks and fry it for sometime.Drain the water from the rice and add it. Fry the rice for sometime. Now add 1 1/2 cups of water and pressure cook it for one whistle. Simmer it for 5 minutes after the first whistle and serve hot with onion raita after the steam gets released.

ENHANCING MY BLOG TITLE

Dear fellow bloggers,

I wish to inform u all that am enhancing my blog title to "LUSCIOUS INDIAN RECIPES", to show my support and respect to Mrs. Usha, who has the same title "sizzling indian recipes" as her blog URL. So I would like to respect her efforts she has put forth in building her blog.

I hope all my fellow bloggers would continue to support me inspite of the change I ve made.

Thank you

PARUPPU URUNDAI KUZHAMBU

Paruppu urundai kuzhambu

Ingredients

To Make Urundai
Channa dal-1/2 cup
Toor dal-1/2 cup
Fennel seeds-1/2 tspn
Garlic pods-5
Onion-1
Green chillis-2
Coriander leaves- chopped finely (as desired)
Salt-as required

For Gravy

Onion-1
Tomato-1
Tamarid- lemon size
Fennel seeds-1/2 tspn
Cinnamon-1"inch piece
Coconut paste- 1/4 cup
Sambar powder- 2 tspn
Chilli powder-1/2 tspn
Coriander leaves- to garnish
Oil-as required
Salt-as required

Method

Soak the dals for 1 hour, drain the water. Coarsely grind it with fennel seeds, green chillies, and garlic pods. Do not add water while grinding the mixture. Now add chopped onions,salt and coriander leaves to the mixture. Make small ball out of it and keep it aside.

Soak the tamarind in two cups of water for 15 minutes and extract the juice. Chop the onions and tomatoes. Now heat oil in a pan, add fennel seeds, cinnamon, curryleaves. Add onions, let it fry for some time. Now add the chopped tomatoes and cook it for 3 minutes. Add the sambar powder, chilli powder and saute it well. U can sprinkle some water at this stage. Now add the extracted tamarind juice, and add salt.

When the gravy boils a little, simmer the stove and add the dal balls u ve made. Dont add all balls into the gravy in one move, add in shifts and wait for 2 minutes before u add the next shift of balls. Add the coconut paste at last. Let it cook for 5 to 8 minutes. Add the chopped coriander and serve hot with rice.

PALAK PULAO

Palak Pulao

Ingredients

Palak- 1 bunch

Basmati rice-1 cup

onion-2

Green chillies- 2

Ginger garlic paste-1 tspn

Bay leaves-1

Cumin seeds-1/2 tspn

Cloves-2

Cinnamon-1" piece

Chilli powder-1/2 tspn

Curd-1 tbsp

Ghee-1 tbsp

Salt-as required

Method

Chop the onions and spinach. Slit the green chillies.Heat oil in a cooker, add the cinnamon, cloves, bay leaves, cumin seeds. Now add the onions, ginger garlic paste, green chillies and saute it till the onion turns golden brown. Add the spinach and fry it well. Now add the curd, chilli powder,salt and saute it. Add the rice now and fry for 2 minutes. Now add water required to cook the rice and pressure cook it. Simmer it for 5 minutes after the first whistle if u r using basmati rice. Serve hot with any raitha.

BADUSHA

Badusha

Ingredients

For Dough

Plain flour-2 cups

Curd-1/2 cup

Ghee-1/4 cup

Baking powder-1/2 tspn

Salt-a pinch

Oil- for frying

For Sugar Syrup

Sugar-2 cups

Water-1/2 cup

Method

Melt the ghee in a bowl, add baking powder and beat well. Next add the curd, a pinch of salt to i and mix off well. Add the maida little by little and make a dough, the dough should be soft.

Keep the mix covered with a cloth for 2 hours.

Prepare sugar syrup to one string consistency and keep it aside.

Now take the mix, make small round balls. Flatten it a little and make depression in the centre with thumb. Heat oil in a pan, then fry the badushahs in low heat till golden brown. Remove from the oil and drop into the sugar syrup. Allow it to soak for 5 to 10 minutes.

After tat place them in a plate and garnish.

DAL DOSA (ADAI)

Dal Dosa

Ingredients

Rice-1 Cup

Channa Dal-1/3 cup

Urad Dal-1/3 cup

Tuvar Dal-1/3 cup

Moong Dal-1/3 cup

Fennel seeds-1 tspn

Garlic pods-5

Onions-2 (medium sized)

Cumin seeds-1 tspn

Chilli powder- 1 1/2 tspn

Turmeric powder- a pinch

Salt-as required

Oil-as required

Method

Mix rice, channa dal, urad dal, tuvar dal,moong dal in a large vessel.Soak in water for about 2 hours. Grind the soaked mixture coarsely with garlic pods,fennel seeds and salt.

Chop the onions finely. Add the onions, chilli powder, turmeric powder, cumin seeds to the mixture and make dosa batter consistency. U can also add grated coconut to it.

Heat the tawa pour some batter and spread in circular motion. Spread one spoon of oil around the dosa and cook on both sides till golden brown. Serve hot.

ONION PAKORA

Onion Pakora

Ingredients
Onions-2
Besan flour-2 cups
Green chilly-2
Coriander leaves-finely chopped
Hing-1/2 tspn
Bread slice-1
Salt-as required
Oil- to deep fry

Method

Slice the onions finely. Chop the green chillies. Add all the ingredients together. Mix well and make a thick batter, such that the onion should be well coated.Heat the oil in a pan. Take out a lump of the onion pieces and drop it loosely in the oil. Fry till it becomes golden brown.Serve hot with ketchup or chutney.

RASGULLA

Rasgulla

Ingredients

Milk-5oo ml
Lime juice or vineagar-1/4 cup

Sugar-1 1/2 cups

Water-3 cups

Method

Mix the lime juice or vinegar with 2 tspn of water. In a pan boil the milk. When it starts boiling add the lime juice or vinegar and stir continuously until the milk curdles continuously. Now take the pan and strain the whey water using a muslin cloth. Wash the paneer in cold water so as to remove the smell or sourness of lime juice and drain the water completely by squeezing the muslin cloth. Now take the panner, place it in a clean place and knead for 5 minutes, make a soft smooth dough out of it. The better u knead, the tastier will be the rasgullas.

Now make small smooth balls from the paneer. In the meantime, mix the sugar and water in the pressure cooker and bring it to a boil. When it starts boiling add the panner balls and close the lid. If u have many panner balls cook in two shifts as the panner balls would expand double their size while cooking in sugar syrup.

Cook in medium flame, after the first whistle simmer it and cook for another 5 minutes. When the pressure gets released open the cooker and take out the rasgullas. If u feel like making the consistency of the sugar syrup thick, add some more sugar to the sugar syrup and boil. When u get the desired consistency take the sugar syrup and add the rasgullas to it. Refrigerate the rasgullas and serve chilled.

Tips

U can add elachi powder or saffron in the sugar syrup.