Rava Idli

 Idli is one of the most predominent South indian breakfast in everyone's house...it is not oily and has protein and carb...and an easy breakfast to make...rava idli is one kind of idli....the best thing about rava idli is no need to make batter in advance...if guest comes home want to give them evening snack...it is so easyto make and tasty.

Ingreditents

1cup - rava
1/2 tsp- mustard seeds
1 Tbsp - Uradh Dhal
1 Tbsp - Channa Dhal
2 Nos - Green chilies
1/2 cup - Curd
1 Tbsp - cashews broken into pieces
1 string - curry leaves(finely chopped)
1 strand - Cliantro(Finely chopped)
pinch of asofetida
salt to taste

Instructions
.
Step 1. Fry the rava until they change their color...but don't burn them....and let it cool down..
Step 2.In a wide pan add 1 tsp of oil and when it turns heat add mustard dhal when it pop out add the uradh dhal,channa dhal and pinch of asofetida along with the green chilies,curry leaves.. and roast the cashews....
Step3. Turn off the stove
Step 4. Now slowly add the roasted rava and mix well with the seasoning.
Step 5. In a wide bowl add cliantro,curd,salt,along with the batter...add little bit of water if batter is so thick...make sure there is no pulp in the batter.
Step6. Keep it aside for 30 minutes.
Step7. Then in idli maker....lightly add oil in the tray pour the batter and cook until the idli or done..(may be around 15-20 mins)
Step8. Serve immediately...

Caulilfower rice

A nice kind of variety rice shared  by saras....

Ingredients -1

1 Cup - Long Grain Rice/Basmathi rice/jasmine rice

Ingredients - 2

 1 No - Cauliflower(cut into florest)
1 No - Onion(Cut into lengthwise)
2 Nos - Tomato chopped in to pieces
2 Nos - Green chilies
1 Tsp - Mustard seed
1 Tsp - Urad dhal
1 Tsp - Fennel seed
1/2 Tsp - Red chili powder(Increase or decrease as per the taste)
salt to taste
Oil for cooking

Instructions

Step1 . First cook the cauliflower florest for 10 minutes with little bit of salt ...
Step2. In a wide pan add oil and when it turns heat ...add mustard seed when it splutters add  urad dhal and fennel seed...
Step3. Then add chopped onion and cook until they are soft and tender and add 2 pods of garlic...
Step4. Now add chopped tomatoes..let it cook for about 5 mins..

Step5. Now add the cooked cauliflower florests... with little bit of water..smash the florest along with the onion and tomato...

Step6. Now add 1/2 tsp of chili powder and salt as per the taste..

Step 7.cauliflower gravy is ready.

Step8. Now mix the gravy with uncooked rice...

Step9. For 1 cup of jasmine rice/long grain rice/basmathi add 11/2 cup of water.

Step10. Check for salt and spice and cook the rice.....

Step11.Delcious cauliflower rice is ready

Hash Brown

Later now-a-days am so fond of hash brown at M'c donalds...for no reason...So just a try at home for this new recipe...it came out pretty close and got thumbs up from my DH....

Ingredients

3 Tbsp  -  olive oil/butter/canola oil

1 lb -  baking potatoes, peeled and grated

Salt and pepper

Instruction

Step 1. Heat 3 Tbsp of butter  in a large frying pan on medium high heat.

Step 2. Meanwhile  when the pan is heating, grate the potato and sequeeze as much of  moisture from the potato using the papaer towel.

3 When the oil in the pan heats up make some patties of half inch thick and  deep fry until golden brown on the both sides...sprinkl with salt and pepper.

Step4. Hash Browns are ready to serve....

Chicken with Buffalo wing sauce

Taste as serve in resturant....one of the best recipe from my friend saras kitchen....easy to prepare and friends will really ask how you make it...each and every time...it is the best starter and goes well with ranch....
thanks saras for sharing this recipe with me...

Ingredients

1lb - Chicken Wings/thigh
1 packet -of McCormick Original Buffalo Seasoning mix
1 tbsp - ginger garlic paste
1 tbsp - chillie powder(increase or decrease as per ur taste)
1 tsp -  gram masala

3 tbsp - hot buffalo sauce/hot sauce

4tbsp - lemon juice

1 tsp - grounded pepper

2 tbsp - olive oil

Salt to taste

Instructions

Step 1. In a large bowl add all the spice ingredient, mix well.
Step 2. Then rub the mixture evenly over the chicken.
Step 3. Let the chicken marinate for a least two days in the fridge.
Step 4. Grilled the chicken for 1 h 30 minutes at 350°C.

Thai Red curry fried rice

Thai red curry taste so yummy...the color of the paste looks so rich and hot...it give good texture to the food...

Ingredient-1

1 cup - Jasmine rice/basmathi rice/long grain rice(uncooked)

Ingredients -2

2 Nos - Egg
6 Pieces - chicken(Boneless)
1/2 No - Onion(Cut in to length wise)
1 No - Carrot(Cut in to length wise)
1 No - Capsicum(Cut in to cubes)
10 Florets - Broccoli

1/4 Cup  -Peas
1 Tbs - Red Curry paste(increase or decrease as per the need)
1 Tsp  - Soy sauce(or fish sauce)
1 pinch - Chili flakes
1 Pinch  - salt
Oil to cook

Method

Step1. Cook the Rice and keep aside let it cool down completely.
Step 2. Scrambled the eggs and keep it separately.
Step 3. In a wide pan add oil(may be around 3 tsp)
Step 4. Fry onion until golden brown
Step 5. Add 1 Tbs of red curry paste..and saute it for 1 to 2 mins...
Step 6. Now add the chicken pieces and cook ...add little bit of water so that it red curry paste doesn't burn or stick with the pan.
Step 7. Now add  pinch of salt and red pepper and 1 Tsp of soy sauce/fish sauce.
Step 8. Wait until the chicken is cooked..then slowly add the vegetables and cook for another couple of mintues..
Step 9. Don't over cook the vegetables...at this stage add the cooked rice and make sure it mix well.
Step 10. Red curry should be evenly spread in the white rice add little more oil..so that it won't stick to the pan or look dry.
Step 11. At this stage add the scrambled eggs..

Step12.. Garnish with green onion..

Note.

For my vegetarian friends u can also make red curry paste from scratch .Red curry paste has dried shrimp and  fish sauce..so avoid using store brought curry paste..
And rest making fried rice the procedure is same..avoid egg and chicken just add all the veggies..

Veggieball Manchurian

I had some frozen veggie ball in my freezer for long time..so bored of eating it keeping it in oven....suddenly a bulb flashed ....why can't we try manchurian out of it....i tried and it taste awesome...

Ingredients

6 Nos - Veggie Balls

1/2 No - Onion(Cut it in to big pieces)

1/2 No - Capsicum(Green bell pepper cut in to big cubes)
1/2 tsp - Gingergarlic paste

1/2 tsp - Dark soya sauce

1/4 tsp - Vinegar

1/2 tsp - Ketcup

1/4 tsp - chilli flakes
salt to taste
cliantro to garnish

Method

Step1. Cook the veggie ball as per the instruction.(May be keep in the microwave for 1 minute.) and keep aside
Step2. In a wide pan heat oil and add gingergarlic paste and cook for 1 minute

Step3. Then slowly add the onion and bell pepper and fry for 4 mins...

Step5. Then add soyasauce,ketup and vinegar and little bit of salt..and chili flakes.
Step6. After 1 min of mixing it well add the veggie ball.
Step7. Add 2-3 tsp of oil...to avoid stickiness...

Step8. Check for the salt and spice if need add more..

Step9. Yummy yummy manchurian is ready.
Step10. Before ready to serve garnish it with cliantro and serve with smile...

Vanilla Sweet

This is one of my mom's recipe and i love to taste it...but she use to do once in a year only for Diwali...i still remember after Diwali i use to take sweets to every of my friends in school and even in college they really enjoy eating it..there will be a big fight for my mom's sweet and savories...those are the days....




Ingredients

1 Cup -Maida
11/2 Cup - Sugar
100 gm - Dalda
50 gm - Oil
1 No - Elachi(Cardamom)

Instructions

Step 1. First in a big wok or kadai heat the dalda along with oil..once it turns heat slowly add the maida to it..and mix it well and keep it aside.
Step2. Then have to make Sugar Syrup...in a wide thick pan add 11/2 cup of sugar and dissolve it will little water along with the elachi .. to get syrup(may be it will take 10 -15 minutes)
Step3. Check the syrup the syrup should come like string consistent.
Step4. Then add the sugar syrup to the fried madia...make sure the maida is little bit hot...
(it is better to fry maida in a thick pan so it will remain heat so sometime)
Step5. Then stir the mixture for around 5-10 minutes..untill it is thick and hard you to stir further.


Step6. In a wide plate apply some oil and pour the batter to it.
Step7. Cool down completely and cut in to piece and ready to serve.

Source

My Mom

I tried this recipe from spiceindiaonline on my girl's 4th birthday came out well.



Ingredients-1

6 nos -Dry red chili
2 tbsp -Coriander seeds
1 tsp -Raw rice
1 tsp -Black pepper corns
1 tsp -Cumin seeds
½ tsp -Fennel seeds
1 tsp -Poppy seeds
1 tsp -Split roasted grams(pottukadalai)
1 no -Cinnamon (1/2 " stick)
2 nos -Cloves
1 no -Cardamon
1 tsp -Dry coconut flakes


Ingredients-2

2 nos -Onions (finely chopped)
1 no -Tomato (chopped)
1 no -Green chili (finely chopped)
4 clove -Garlic (crushed)
1 inch -Ginger (crushed)
1 no -Cornish hen (or use 1 pound regular chicken)
½ tsp -Turmeric powder
1 tbsp -Fresh ground coconut paste (diluted with water)
2 no -Bay leaf (small)
2 no -Dry red chili (for tempering)
½ tsp -Mustard seeds
4 tbsp -Oil (sesame oil preferred)
1½ tsp -Salt (or to taste)
2 stks -Coriander leaves (chopped for garnishing)
10 nos -Curry leaves

Instructions

Step1. Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown.
Step2. Switch off and cool completely.
Step3. Grind to powder and keep aside.
Step4. Heat sesame oil and toast bay leaf, curry leaves and splutter mustard.
Step5. Now add chopped onions, green chilies, crushed ginger and garlic.



Step6. Fry them for 5 minutes or until slightly browned.
Step6. Now add the tomatoes and cook for a minute
Step7. add the cut chicken pieces, cover with a lid and cook further for 3 minutes.
Step8. When the meat turns all white, add the turmeric powder, our ground masala powder and saute.
Step9. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point).
Step10. Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low.
Step11. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils.
Step12. Garnish with coriander and finish the dish.

Note
For Color, flavor and gravy use 2 red chilies as that adds a lot for the taste
if you prefer extra spicy throw in a couple of chilies which also adds color.
Rice and Split roasted gram adds body to the dish, its literally thicken the gravy.
Dry coconut or copra gives that oily flavor to the gravy.
adjust with water if you prefer thin gravy.
Tempering dry red chili and mustard seeds in sesame oil adds traditional touch to the dish...its also OK to use regular oil.

Source
Mullai Madhavan-Spiceindiaonline

Khoozh

Koozh is a traditional southindian dish/drink on a hot, hot day. Only in the village side people are having it as a food..in city it is just for an occassion.. i like the way my grandma and my mom make..and my neighbour grandma, she use to make all the time the delicious khoozh and share it with us...so adorable memories..those are the days.

The thing is making of Khoozh takes minimum of 3 days.


Day1. First mix the raagi.
Day2. Cook it.
Day3. Eat it.
The day old khoozh is yummmy to drink/eat.

Ingredients-1

1 Cup - Raagi


Ingredient-2

1/4 cup - Rice
1/4 no -Onion finely chopped
2 T - Yoghurt
salt to taste

Instructions

Step1. First take 11/2 cups of water and mix raagi, if it is thick add extra water....but the consistent should not too watery...
Step2. Leave it unattended for around 1 day.
Step3. The next day at the same time..in a cooker/vessel cook the rice when the rice is well cooked add the raagi that soaked overnight.
Step4. In a medium flame cook the raagi and rice for around 5 mins with little salt...once they are well cooked.
Step5. Turn it off and keep aside for a day.
Step6. The next afternoon it will turn so thick. So take a vessel add one handful of cooked khoozh(raagi and rice)
Step7. Add few chopped onion , yoghurt ,water and mix well with ur hand...
Step8. Believe me if ur are khoozh lover it taste so good as your mother's love and ready to drink.

Source
My mom

Veggie Puffs

The perfect evening snacks with cup of tea make your day complete on nice Sunday evening.....The first time I ever made is with saras when they came for our visit...i tried yesterday with my touch, am so satisfied that even i can make nice puffs, as am eating in a bakery.




Ingredients -1

1 No - Pastry sheet

Ingredients -2

1 No - Potato
1/4 cup - Mixed veg.
3 T - Peas

Ingredients -3

2 Nos - G.chili(small size)
3 Nos - Garlic pods
1 inch -Ginger
3 Stalks - Mint leaves

Ingredients -4

1/4 No - Onion(Optional)
1 Tsp - Cumin seed
2 drops - Lemon juice
1 Pinch -Curry powder(Optional)
1 Tsp - Oil
1 Bunch - Cilantro(Coriander leaves)
salt to taste

Instructions

Step1. Unfrozen the puffs 15mins before making Puffs.


Step2. Meanwhile cook the potato and smash it ready and keep aside.
Step3. If using fresh vegetables cook them with little bit of salt and keep aside.
Step4. In a mixer grind the ingredients from the table-3, g.chili,ginger,mintleaves and ginger.
Step5. Then in a wide pan heat 1 tsp of oil and when it turns hot add 1 tsp cumin seed when it splutters add the grind-ed paste and fry the chopped onion.
Step6. Fry until the raw smells is gone. add the cooked vegetables and smashed potato...cook in medium flame...add little amount of water if it is too dry.
Step7. Now u can check for the salt don't add too much salt....and add any curry powder if u want...
Step8. When all the water consistent is absorbed add few drops of lemon juice and garnish it with coriander leaves(pics as shown below)



Step9. Now cut pastry sheets in to three small sheets



Step10. Fill the masala in the center and fold the edges of the puffs like sealing..




Step11. Preheat the oven to 350 degree.




Step12. Bake the puffs for around 20-25 minutes.



Step13. Serve it with hot sauce or ketchup.

Note
If it is blend want to add spice add little bit of chili powder

Karamura murukku

A deevali without muruku is function without joy....i will say. My mom use to make day ahead murukku and we love to taste all day without eating lunch or dinner.




Ingredients

2 Cups - Rice flour
1/2 Cup - Urad dhal
2 tsp -Cumin seed
2 tsp - Butter
1/4 tsp -Salt(increase or decrease as per your need)

Instructions

Step1. Sieve the rice flour and keep aside.
Step2. Slightly fry the urad dhal and grind it in the mixer and sieve it along with the rice flour.
Step3. Add salt, butter and cumin seed.
Step4. Add water to make dough, the dough should not so sticky or watery...careful with the dough.
Step5. Then take a handful of dough and press it with the machine that specially made to make muruku.
Step6. Meanwhile heat the oil in kadai.Make sure the oil is in right temperature.
Step7. If you are the beginner better to do muruku pattern in the spatula as shown below or u
can directly do muruku in the oil itself.



Step8. Fry until golden brown.
Step9. Wait until it is completely cool down.



Note.
when u add butter make sure it is melted . If you have pulp even a tiny butter pulp in the dough it will splutters.

Mint rice minnie

This kind of variety rice are famous in south India especially during occasions, so happy that i learned to make it.




Ingredients

1 tsp - fennnel seeds
3 no - bay leaves
3 nos - G.chillies(increase or decrease)
1 inch - ginger
6 pods - garlic
1 no - onion(small)
2 nos - sambar onion(optional)
1 cup - mint leaves(cleaned and washed)
2 tsp - oil
salt to taste

Instructions

Step1.First grind g.chili,garlic,ginger and onion in a mixer.
Step2. then grind the mint leaves separately..
Step3. In a wide pan add 2 tsp oil when it turns hot add funnel seeds and bay leaves.
Step4. Now add the firs grind ed paste and fry for sometimes until the raw aroma are gone.
Step5. After few minutes add the second grinded mint and cook for few minutes.



Step6. Wash the rice and keep aside.
Step7. Now mix the cooked mint and onion paste to the rice and add salt as per your taste.
Step8. Then cook rice in pressure cooker for 3 whistle or rice cooker it...as u do for ordinary pilaf...

Source
My sister

Lassi

A good yogurt makes a delicious lassi....the first time i tasted the good lassi is when we were in honeymoon in delhi....no secret behind any recipe rather than its quality...a good quality yogurt makes delicious lassi wherever you are.

Ingredinets

6 T - Yogurt
1/4 cup - Water
2 T - Sugar(increase or decrease as per taste)
3Nos - Ice cubes


Instructions

Step1. Grind yogurt in a mixer without any pulp.
Step2. Add water and sugar check for the taste if want additional sugar put.
Step3. Finally crush the ice and serve cold....

Upma

The breakfast i ate at my in-laws house after my wedding day....whenever i use to make upma...it remembers me the first day of my life after marriage.....eventhough am not such a big fan of upma,after a long time, i tried this dish...believe me i ate 4 scoop all by myself....

Ingredients

1 cup - Rava(semolina)
1/2 no - onion(finely chopped)
2 pods - garlic(crushed)
1 tsp - urad dhal
2 tsp - channa dhal
1 no - g.chili(split it in the center)
3 stks - curry leaves
21/4 cup - water
2tsp - oil
salt to taste..


Instructions

Step1 . In a wok add 1 tsp of oil when it turns hot add 1 tsp of mustard.
Step2. When mustard splutters add curry leaves, channa dhal.... fry in the oil until it turns golden brown.
Step3. Now add the chopped onion and chili and garlic..
Step4. Fry until the onion is soft and well cook..
Step5. Now add 21/4 cup of water and may be less than 1/4 tsp of salt.
Step6. When the water starts to boil add the rava(semolina) slowly in one hand and stir it in other hand.
(otherwise the upma will be pulp)
Step7. Now turn the stove to low flame and cook for 5 mins.
Step8. Now add the remaining oil and stir it...
Step9. Deliciousoo upma is ready.

Avarakai & shrimp curry (beans & shrimp curry)

I use to make shrimp with mushroom....my mom is a good cook.. she said to try shrimp with avarkai(beans) it turned out too good..

Ingredients

1/4 kg - Avarakai

15 nos - shrimp

1/2 no - onion

1 no - tomato(small)

1 pod - garlic

1 tsp - mustard seed

1 tsp - urad dhal

1 pinch - tumeric powder

1 tsp - oil

chili powder to taste

salt to taste

Instructions

Step1. Heat oil in the wok or kadai..

Step2. when oil is heat pop mustard seed and urad dhal.
Step3. Shallow fry the onion and garlic
Step4. When the onion turns out soft and transculent add the chopped tomato.
Step5. then add beans(avarakai) and shrimp and cook for 1 min or less.
Step6. now add tumeric powder, salt and chili powder .
Step7. then add water to cook the beans and shrimp.
Step8. when all the water are absorbed and veg. and shrimp are cook...turn on the stove.
Step9. Serve hot.

Mango Lassi

Awesome summer drink.....love to make it...the only drink my daughter love to taste....so happy to share it with you.


Ingredients


6 Tbs - Yoghurt(Thick curd)
7 Tbs - Mango Pulp
4 Tbs - Sugar(Increase or decrease as per your taste)
5 nos - Icecubes


Instructions


Step1. In a mixer add yoghut,mangopulp and grind it with medium speed for about 1 min.

Step 2. Slowly add sugar and mixer it for another 30 secs.





Step3. Now finally crush the icecubes with the lassi..

Step4. With in 2 mins...mango lassi is ready to serve.

Cantaloupe sherbet

Whenever i make cantaloupe sherbet it remains me of my childhood days....during summer vacation my grandpa use to make we use to help him as a little kids.......

Ingredients

1no - Cantaloupe(medium size)

3tbs -sugar(adjust as per ur taste)

6 nos - ice cubes

Instructions

Step1. Cut the cantaloupe in to two halves.

Step2. Take the seeds inside the fruit.

Step3. Take the flesh from the fruit leaving its skin.

Step4. In a big bowl add the pieces and smash it as possible as u can.

Step5. then add sugar and when sugar dissolves add the icecubes.

Note.

Serve cold on hot hot day..

Baklava

This is one of Greek dessert told by my friend...I was so worried to try this kind of dessert, because it will take lot of time and if doesn't turn out good.. it spoil all the ingredients and my confidence..but this dessert change my entire thought.. and scored me good name. Try this and see the experience in me.


Ingredients -1

clarified butter
1 cup sugar
1 cup hot water
2 cups chopped blanched almonds or walnuts
1 lb fillo pastry (pastrysheet pic.shown below)
powdered cinnamon

Ingredients -2

For the syrup

1 cup sugar
1 cup honey
1 cup water
juice of one lemon


Instructions

Step1. Heat 4 tablespoons of melted butter in a pan with the sugar and 1 cup of hot water.
Step2. Add the chopped nuts.
Step3. Grease a baking tin large enough to take the fillo sheets. Put in 3 sheets, brushing each sheet with melted butter.



Step4. Spread on a thin layer of the nut mixture, sprinkle with a little cinnamon and cover with 2 more sheets of buttered fillo.
Step5. Keep adding alternate layers of filling and pastry and cover with 3 sheets.
Step6. Brush the top with melted butter and score a diamond pattern on the top to aid serving. Step7. Bake in the oven at 375 until crisp and golden, about 30 minutes.


Meanwhile make the syrup.


Step1. Boil the sugar, honey, water and lemon juice for 5 minutes.
Step2. Allow to cool a little then pour over the cooked pastry.


Note


This tastes best the next day because the syrup has had a chance to soak into the pastry. Baklava is also delicious eaten hot with some aromatic rosewater or orange blossom water sprinkled over it and served with chilled cream. A real treat!


Source

My friend laurie...
From greek cookbook

Cooking Photos

This picture is taken in my friend laurie's kitchen - with susan ,with me. I enjoy cooking in her kitchen it remains me of my home..




I made traditional south indian dish that day...typical sambar,rasam one poriyal , one varuval and vadai with appalam..everyone enjoyed my meal , am so happy to cook for others.

Vengayathaal Karakulambhu

One of my favorite dish.....everyof my friends in spiceindiaonline tried and appreciated....am so happy to share the recipe with u.

Ingredients-1

4 stks -Green onion(finely choped)
1 no-Tamarind (lime size)
1 no -Tomato
1 tsp -Salt
¼ tsp -Turmeric powder
¾ tsp -R.chilli powder
½ tsp -channa masala powder or fish masala powder
1½ tsp -Corriander powder
½ tsp -Cumin powder

Ingredients-2

1 tsp -mustard seed
½ tsp -fenugreek seeds (venthayam)
1 tsp -Vadagam
4 strands -Curry leaves
4 T -oil

Ingredients-3

1 tsp -Butter
4 stks -Cliantro( chopped)
2 stks -Green onions (finely chopped)

Instructions

step 1. In a bowl mix tamarind in to a thick paste.
step2. then add tomato and make puri out of it.
step3. take all the pulp from tamarind and tomato. add some water
step4. in that puree add chillipowder, corrianderpowder,cumin powder ,channa masala powder,salt and turmeric powder.check for the taste
step5. meanwhile heat oil in a kadai or wok and add mustard after it splutter add fenugreek ,curryleaves and vadagam.
step6. fry for few seconds then add green onion.(cut the leaves and the onions into small pieces)
step7. fry green onion for more then 15 mintues
step8. it should be 1/3th of the quantity that we put in the wok fry occassionally and see to that it does not burn
step9. now we can see the oil get seperated from green onion now add the puri
step10. it has to boil for 15 mintues or until it is in semi solid state (it should ty. a day old kulambu like just perfect (like meen kulambhu)

step11. after it all done add 1 tsp butter for rich texture and flavor
step12. garnish it with corriander leaves and green onions.
step13. do it before one day then it will taste really good.

Notes
old tamarind taste really good
butter is optional. we can add ghee but ghee dominates the taste.if u like ghee can add some
i actually forgot should add 3garlic pods and fry along with green onions
the green onion stalks should have onions in their root.

Fried Chilli Crab

Crab is one kind of seafood i love the most, nowadays its becomes my daughter's favorite too. I remember, my grandma use to cook crab and bring it home to me.

Ingredients

2 Medium Size - Raw crabs

1/2 cup - Peanut oil

2 Tsp - Finely grated fresh ginger

3 no - garlic cloves(finely chopped)

3 no - Fresh red chilies, seeded and chopped

1/4 cup - Tomato sauce

1/4 cup - Chili sauce

1 Tbs - Sugar

1 Tbs -Light soy sauce

1 Tsp - salt(or to taste)

Instruction

Step1 . Wash crabs well, scrubbing away any mossy patches on the shell.

Step2 . Remove hard top shell, stomach bag and fibrous tissue and with cleaver chop each crab into 4 pieces, or 6 pieces , if they are large.

Step 3. Heat a wok, add oil and when oil is very hot fry the crab pieces until they change color, turning them so they cook on all sides.

Step 4. Remove to a plate. Turn heat on low and fry the ginger, garlic and red chilies, stirring constantly, until they are cooked but not brown.

Step 5. Add the sauces, sugar,soysauce and salt and bring to the boil, then return crab to the wok and allow to simmer in th e sauce for 3 mins, adding very little water if sauce reduces too much.

Step 6. Serve with white rice.

Source

The complete Asian cookbook - Charmaine solomon.

Cranberry Tea

Basically tea is very good for health compare to coffee. There are Hundreds and hundred's of variety of tea all over the world. Cranberry Tea is one of the special tea.

Ingredients

1 litre water (approx)

12 nos -Cloves
2 nos -Cinnamon sticks
80 ml -Sugar
4 nos -Tea bags
1 can -Frozen cranberry juice

Instructions

step1. Bring the first four ingredients in to boil.
step2. Pour over tea bags and steep for 3 minutes.
step3. Remove teabags, squeezing gently. Strir in cranberry concentrate and chill.
serve over ice.

Source

Good Friend Great Taste Book

Bisebelabath

Bisebelabath is one of my favorite.I love the way my mom cook. Iam sharing with u , with my personal touch.

Ingredients
Table -1
3/4 cup - rice
1/4 cup - toor dhal
pinch- tumeric
1/2 -tsp -salt
Table -2
4-5nos- redchilies
1 tbs -corrinaderseeds
10 nos - pepper
1 tsp - cumin seed
Table -3
3 tsp - ghee
2 cup - mixed vegetables(carrot,beans,peas,manga,drumstick....)
3 nos - cloves
1 no - bayleaves
2 nos - cardomon pods
1 no - onion(cut length-wise)
15 nos -cashews
1/4tsp -cinnamon
1 limesize -tamarind (soak in water)
salt to taste
chili flakes(optional)
cliantro for garnishing
Instructions
Step1. Pressure cooker the ingredients from table-1(rice,dhal,salt and tumeric) with 3 cup of water for about 4-5 whistles.Keep aside.

Step2. In a pan fry the ingredients from table-2(chili,corrianderseed,pepper and cumin)
Step3. Once it pop out and turns slightly brown, make it cool down completely.
Step4. Grind this ingredients and keep aside.
Step5. Heat in a big wok 2 tsp of ghee when it turns heat add bayleaves,cloves,cinnamon and cashew
Step6. Fry for few minutes then add onion fry until golden brown.
Step7. Then add 1/2 cup of water and add the grinded ingredients from table-2.
Step8. Let it cook for 2-3 mins then add the tamarind puree and cook for another couple of mintues.
Step9. Now add the vegetables with 1 cup of water(or more) . Let the vegetable cook well.
Step10. Check for the salt, after the vegetables are well cooked add the cooked food from table-1.
Step11. Make the stove simmer and cook for 5-10 mins until it get well mix with all the flavors.
Step12. Finally add 1 tsp of ghee and garnish with cliantro.
Step13. Serve warm.

Bread Upma

This is one of the easiest breakfast to make. Let's give us a try.



Ingredients

4 Nos -Bread (make into small pieces)
1 Tsp - Mustard seed
1 Tsp - Urad dhal
1/2 No - Onion(finely chopped)
1 No - G.Chili
4 Nos - Curry leaves
1Pinch - Tumeric Powder
1 Dash - Tomato Ketchup
1 Dash - Hot sauce(optional)
1 Pinch - Salt
1 Dash - Lemon juice
2 Tsp - oil

Instructions

Step 1. Heat oil in a kadai and when it turn heat add mustard and urad dhal once it splutters.
Step 2. Add onion and fry until cooked and add chilies and curry leaves.
Step 3. Then add pinch of tumeric and salt and add ketchup and hotsauce.
Step4. Let cook for 2 mins.

Step5. Then add little bit of water.
Step6. then finaly add bread and cook for 5 mins in a simmer.
Step7. Garnish with Cliantro and sprinkle with lemon jucie.

Fried Banana with Icecream

One of the best Thai Desert i have tried so far.. I felt like trying that in home to with some asian touch , it came out so awesome, i really felt so happy to come up with such a delightful recipe. I never felt so happy so far for the recipes i have tried. Sharing my joy and recipe with u.

Ingredients

1 sheet - Pastry Sheet

1 No - Banana

1 Scoop - Icecream(Any flavor)

1 tsp - Honey(optional)

1tsp - Powdered Sugar(optional)

oil for frying

Instructions

Step1. First Keep the frozen pastry sheet in room temperature for abt 15 mins.

Step2. Take one sheet and cut in to 5 squares

Step3. Cut one banana in to 5 small pieces

Step4. Wrap the banana in the pastry sheet, covering three edges as shown in the pics.

Step5. In a wok or kadai heat oil and medium low and fry the wrapped banana in batch don't overcrowd.

Step6. Serve with Icrecream.

Note

Sprinkle with honey and powered sugar if want resturant delight