October 31, 2016
October 30, 2016
White Soya Bean Gravy (Without Garlic & Ginger paste)
October 29, 2016
Tip #26: Marvel Tips to use Curd in Daily Cooking
Curd or Dahi is an inevitable item of our daily food and it is consumed in any form in the course of our food. This nourishing curd is a rich source of Calcium and Protein. It also boosts up immune power. It is easily digestible and has more of Vitamin B Complex.Here are some recipes from Smart Samayal Tips that can be made out of Curd...
October 28, 2016
October 27, 2016
Khaja (Pastry Wafers)
October 26, 2016
Okkarai (A Diwali sweet with lentils and jaggery)
Okkarai is the traditional sweet made in Kanyakumari and Tirunelveli Tamil Brahmin families. Whether we do other sweets and savories or not, this Okkarai and Inji leghiyam are mandatory for Diwali. It is a healthy, simple and delicious sweet since it is steamed and less ghee is used. Usually and traditionally we make this out of Chana dhal (kadalai paruppu). Now we are making this combining Moongh dhal and Chana dhal which is more healthy...
October 25, 2016
October 24, 2016
Malli Thogayal / Coriander seeds Chutney
A very refreshing and flavourful chutney for lunch with welcoming taste. When you have hectic schedule for upcoming Diwali, make this simple chutney and relish its wonderful taste by mixing this with hot steaming rice with a dollop of ghee or gingelly oil. This chutney is also a wonderful combination to have with curd rice...
October 23, 2016
Posting the authentic recipe for Tirunelveli Halwa is a long time pending for me. Its not only the Iconic sweet of Tirunelveli it also earned me a good fame after I made this in the popular Tamil Satellite Channel Sun T.V. I should thank my hubby who got the permission from the traditional halwa makers of my town and took me there to watch their halwa making. It helped me a lot to become an expert in making this delectable and inviting sweet. The only secret ingredient needed is Patience. If it is made by following the steps perfectly you will be amazed to see that Just 250 gms of Wheat yields 1 k.g of halwa.
October 22, 2016
Dry Jamuns with Instant Jamun Mix
The most favourite dessert and the sumptuous sweet of my family is Gulab Jamun which is also an easy to make dessert. The best companion to have ice creams is with this dry Jamuns. When it is made by garnishing or stuffing with dry fruits and cardamom the flavour and taste of this dessert simply turns out to be divine. With the help of few ingredients you can make this Diwali very grand and festive with this fascinating and tempting sweet....
October 21, 2016
Must try Burfis for Diwali
October 20, 2016
Crispy Diamond Chips (Thukkada)
October 19, 2016
Vangara dosai is the Prasadham offered in Azhwar Thirunagari Perumal Temple. Azhwarthirunagari is one of the Nine Perumal shrines (Nava Tirupati) located in Tirunelveli-Tirunchendur route. This is a spicy dosa made with ginger, pepper and jeera and coated with ghee and jaggery syrup. Last month I was invited as the judge for a cookery contest and out of the seventy fives items displayed, this dosa was the centre of attraction and very new to me. The taste was very different and immediately I got the recipe from the contestant too. Just one dosa is enough to fill your tummy...
October 17, 2016
Dry Fruits Burfi
October 16, 2016
Asoka Halwa (Moongh dhal Halwa with Marie Biscuits)
Asoka Halwa is popular and authentic sweet of Thanjavur district which has become the most served dessert in all marriages and feast. The mouthwatering heavenly taste tempts all to become its addict. Traditionally roasted wheat flour is added and for a change I added powdered Marie biscuit and to my surprise it came out extremely well and rich. Enjoy this scrumptious sweet for this Diwali....
October 15, 2016
Hot and Sweet Corn Mixture
Hot and Sweet Corn Mixture is a very easy to make Diwali Snack and could be made in large quantity in no time. No work of making batter with Besan flour and doing Boondhi and Omapodi. It gives a blending taste of Sweetness and Spiciness with the Crunchy Nuts and Dry Fruits. Rich Savory and at the same time no complicated procedure. Try this Sweet and Spicy Corn Mixture and enjoy every Crunchy Bite...
October 14, 2016
Stuffed Bhindi / Lady's Finger Fry
October 13, 2016
Narkel Naru / Coconut and Milk Ladoo
October 12, 2016
Ulli Venthasaar (Onion Tangy Gravy)
October 11, 2016
Sweet Corn Spicy Dosa / Adai
October 09, 2016
October 08, 2016
Mustard Rice (Kadugu Sadham)
October 07, 2016
Wheat Flour Kheer (Gothumai Maavu Payasam)
October 06, 2016
No Fry Sabudana / Jevarisi Vadai
Shallow fried Crispy Sabudana vadas can be had as breakfast or evening snack. They can be made very easily in short time. Deep fried Sabudana Vada is a popular Maharashtra snack that tastes yummy. Usually it is made adding peanuts. I added some Poha / Aval with Sabudana to increase the crunchiness and the taste was lovely and amazing...
October 05, 2016
October 04, 2016
Milagu jeeraga Rasam (Pepper and cumin seed Soup)
Milagu jeeraga Rasam is the most comfort one for a rainy or cold winter day. The steaming rasam with the fine aroma gives soothing feel to throat. Boiled dal is not added to this rasam and hence it is very easy to make and can be prepared very quickly. Any vegetable stir fry or pappad suits well with this Rasam Rice. Not only with rice, it can also be had as a soup or appetiser in a cup.
- Pre time: 05 mins
- Cooking time: 15 mins
- Serves: 4
Ingredients for making Milagu jeeraga Rasam:
- Tamarind juice 3 cups from a small lemon size tamarind
- Salt 1/2 tea spoon
- Black pepper corns 2 tea spoons
- Cumin seeds / jeeragam 2 tea spoons
- Asafoetida / Hing 1/4 tea spoon
- Thur dhal 2 tea spoons
- Red chillies 2
- Ghee 2 tea spoons
- Curry leaves 10
- Mustard seeds 1/2 tea spoon
How to make Milagu Jeeraga Rasam:
- Heat a pan with one teaspoon of ghee.
- Fry the thur dhal, pepper, red chillies chillies till the dal color changes.
- Switch off the stove and add the cumin seeds / jeeragam.
- After it gets cooled grind it with water and keep aside.
- Boil the tamarind water with salt and turmeric powder till the raw smell goes.
- Add a tea spoon of sugar or jagerry and asafoetida.
- Now pour the ground mix to it with little water.
- Add some tomato pieces but it is optional. In traditional pepper rasam tomato is not added.
- Allow it to boil till it starts to give bubbles and foam.
- Saute it with mustard seeds with a tea spoon of ghee. Add coriander leaves.
Banana / Nendra Pazham Sweet Pachadi
October 03, 2016
Chewy Nutty Energy Balls
October 02, 2016
Gujarati Dal Vada / Green gram fritters
An authentic Gujarati recipe that tastes scrumptious and crispy. I happened to see the photo of this vada in the food group Hunger Hop posted by Saumil Raval ji. Impressed by the photo and the description given by him I asked him the recipe too. He was so nice to send me immediately the recipe and I am posting the very same recipe given by him in his own writings. In no way it is inferior to South Indian Dal Vada. Since it is made of Green gram it has sepcial aroma and flavour too. Enjoy this festive season with this Gujarati Dal Vada..
October 01, 2016
Kerala Paal Payasam with Jaggery
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