Basundi Sweet Recipe

Basundi is a sweetened condensed milk sweet made by boiling milk on low heat until the milk reduced by half. One of my favorite sweet recipe😋 from my childhood.  Lets see the preparation.

Ingredients :

Full Fat Milk - 1 lt
Condensed Milk - 400 gms
Handful of sliced Cashew nuts, sliced pistachio n sliced almonds each.
Green cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Saffron strands - few

Method :

Heat a heavy bottomed pan with full fat milk n bring to boil.

Once milk reaches boiling point, reduce the flame to lower, add condensed milk, stir n mix it well.

Heat this mixture in a low flame n bring to gentle boil.

Keep on stirring at intervals so that the mixture does not get burnt at bottom.

After stirring the mixture for 10 mins, the milk gets thicken.

Scrap the milk solids from the sides.

The cream collected on the top n add it back to the basundi mixture at last.

It will take 30 mins to complete this sweet recipe.

Now add cardamom powder, nutmeg powder, sliced cashew nuts, pistachios, almonds, saffron into basundi mixture, Mix it well. Turn-off the flame.

Delicious, creamy n tasty Basundi is ready to serve.

Serve Hot or chilled.

Love Cook Joy.

Chettinad Fish Fry Using Homemade Masala Recipe

Chettinad Fish fry is a delicious n tasty recipe which goes great with any variants of rice.  Here I used homemade fish fry masala.  Lets see the preparation.

Ingredients :

Fish - 400 gms (Any Fish of your choice, cut into medium pieces n washed with salt, vinegar)
Green chilly - 4
Ginger - 2 inches
Garlic - 2
Shallots - 2
Curry leaves - 5 leaves
Turmeric powder - 1/4 tsp
Red chilly powder - 3 tsp
Pepper - 1 tsp
Fennel seeds powder - 1/4 tsp
Oil - 1 tsp (for mixing masala)
Oil for frying
Salt to taste

Method :

In a Blender, add n grind green chilly, ginger, garlic, shallots, curry leaves, turmeric powder, red chilly powder, pepper, fennel seeds, salt,oil with enough water into a fine paste.

Take a mixing bowl, marinate the grounded masala with fish pieces n keep it in a fridge for minimum 1/2 hour.

Heat a tawa with oil in a lower-medium flame, add n fry the marinated fish pieces until cooked well on both the sides. Garnish with fried curry leaves.

Delicious Chettinad Fish Fry is ready to serve.

Serve Hot with Sambar Rice / Coconut Rice / Lemon Rice etc.

Love Cook Joy.

 

Spicy Puffed Rice / Kara Pori / Masala Pori

Spicy Puffed Rice is a quick n healthy evening snacks. Favorite snacks for all ages. Here I shared the method with main ingredients, we can also add extra spices n vegs as per our taste. Lets see the preparation.

Ingredients :

Puffed Rice - 2 cups
Roasted Gram dal - 1/4 cup
Peanuts - 1/4 cup
Garlic - 4 (crushed with skin)
Turmeric powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Asafoetida - 2 pinch
Curry leaves - 2 sprigs
Lemon juice - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Method :

Heat a pan with oil in a lower-medium flame.

Add n fry peanuts, roasted gram dal, crushed garlic, curry leaves, asafoetida until all ingredients roasted well.

Now lower the flame, add turmeric powder, red chilly powder n salt.

Turn-off the flame. To this, add puffed rice, lemon juice n mix it well.

Tasty, quick n healthy evening snacks is ready to serve.

Serve with Hot Masala Tea.

Tips :

We can adjust the spices according to our taste.

We can add grated carrots, om podi, grated raw mango, onion, tomato, chat masala also as per our taste.

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Kuska Recipe / Plain biryani Recipe

Kuska is a delicious n tasty recipe which is prepared by using plain rice n flavorful biryani spices without any meat or vegetables.  It can be served as main course dish with any curry n raita. Lets see how to make kuska at home.

Ingredients :

Basmati / Long grain Rice - 2 cups (washed n soaked with 4 cups of water for 30 mins)
Onion - 2 (finely sliced)
Tomato - 2 (finely sliced)
Green chilly - 5 (slit)
Ginger garlic paste - 2 tbsp
Curd - 2 tbsp
Lemon juice - 2 tbsp
Red chilly powder - 1/2 tsp
Garam masala - 1/4 tsp
Mint - 1 handful
Coriander leaves - 1 handful
Oil + Ghee - 2 tbsp + 2 tbsp
Whole garam masala - cinnamon stick - 2, cloves - 5, cardamom - 5, Bay leaves - 2
Salt to taste

Method :

Heat a heavy bottomed pan with oil n ghee, add n fry whole garam masala for a few seconds. Then add n saute green chilly, onion, tomatoes one by one for 10 minutes with salt until oil separates.

To this, add n stir ginger garlic until raw flavor reduced. Lower the flame, add curd n mix it well.

Then add red chilly powder n garam masala. Stir it well.

Now add rice with soaked water n bring to boil.

Close the pan lid tightly. Cook until water dries completely.

Add mint n coriander leaves,lemon juice blend it well.

Delicious, tasty n quick Kuska Rice is ready to serve.

Serve with Onion raita n sliced Cucumber.

Love Cook Joy.


  

Vermicelli Plain Biryani / Semiya Biryani Recipe

Vermicelli Biryani is a delicious South-Indian Breakfast which can be prepared quickly within a few mins.  It can be made up of Rava, Vermicelli, Poha etc.  Here I shared Vermicelli Biryani Recipe.  Lets see the preparation.

Ingredients :

Vermicelli / Semiya (fine) - 400 gms
Onion - 2 big ( Finely  Sliced)
Tomato - 1 big
Green chilly - 5 (slit)
Ginger Garlic paste - 1 tbsp
Red chilly powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Mint - 1 handful
Coriander leaves - 1 handful
Oil + Ghee - 1 tbsp + 1 tbsp
Whole garam masala - 1 cinnamon stick, cloves - 3, cardamom - 3, Bay leaves - 2.
Water - 2 cups
Salt to taste

Method :

Heat a pan with 1 tsp of oil, roast the vermicelli for 2 mins in a lower flame. If it is roasted vermicelli, then skip this step.  Keep it in a plate aside.

Add oil + ghee, fry whole garam masala for a few seconds...then add sliced onion, tomatoes, green chilly, ginger galric paste one by one until raw flavor reduced.

Add n fry red chilly powder, garam masala, mint, coriander leaves n salt for a minute.

To this add water, bring to boil.  Once water started high boiling point, add roasted vermicelli n cook  till water dries completely with closed lid. Stir in between.

Delicious n quick Vermicelli Biryani is ready to serve.

Serve with Coconut Chutney.

Tips for Beginners :

Without Measuring water Method :

In a separate pan, Heat n boil 4 cups of water with salt, bring to boil, add n cook vermicelli 3/4.  Drain the water completely n den add cooked vermicelli into the onion tomato gravy.

We can add any mixed vegetables like carrot, green peas, cauliflower, beans, capsicum etc for this recipe, especially preparing for kids lunch box.

Amount of Water measuring can be different n depends on the vermicelli Type.

Love Cook Joy.

Traditional Chicken Fry Recipe

Chicken Fry is a dish consisting of chicken pieces usually have been battered with spices n then pan fried / deep fried.  Here I shared the Traditional Chicken pan fried method. Lets learn how to make crispy, tasty n quick Chicken Fry at Home.

Ingredients :

For Marination :

Chicken - 1 kg (Cut into large pieces n Cleaned)
Green chilly - 3
Ginger - 1 medium
Garlic - 4 pods
Shallots - 4
Fennel seeds - 1/2 tsp
Curry leaves - 4 leaves
Lemon juice - 3 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 2 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1/4 tsp
Rice flour - 1 tbsp
Oil - 1 tsp
Salt to taste
Water for grinding

Oil for frying

Method :

In a blender, add n grind garlic, ginger, green chilly, shallots, fennel seeds,curry leaves, lemon juice, turmeric powder, red chilly powder, pepper powder, garam masala, rice flour, oil,salt, enough water into a fine paste.

Marinate the chicken pieces with the above grounded masala for minimum 30 mins or overnight in a fridge.

Heat a pan with oil, fry the marinated chicken pieces on both sides until it turns to golden brown colour, cooked well n crispy in a lower-medium flame.

Tasty, crispy n easy Traditional Chicken fry is ready to serve.

Serve with Onion n Lemon slices.

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Homemade Paruppu Podi Andhra Style Recipe / Spiced Lentil Powder

Paruppu podi to be served with hot steamed rice with ghee or sesame oil. Lets learn how to make tasty n easy paruppu podi at home in a healthier way.

Ingredients :

Roasted Gram -1 cup
Dried Red chilly - 15
Garlic - 8 pods (without skin)
Grated Coconut - 1 tbsp
Salt to taste
Ghee - 1 tsp

Method :

Heat a pan with ghee, add n fry dried red chilly, roasted gram with salt for 2 mins.

Turned off the flame n wait for cool down.

Once cooled completely, add n grind it into course form in a blender.

Sift it, add n grind peeled garlic with grated coconut once again. Mix it well altogether. Store it in a air tight container.

Tasty n quick Homemade Paruppu Podi is ready to serve.

Serve with Hot rice, melted ghee n Mango Pickle.

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Traditional Idly Podi Recipe

Idly Podi is a course powder mixture of ground dry spices. Traditionally South-Indian use this as a condiment on Idlis n Dosas. Lets see the preparation

Ingredients :

Urid dal - 1/2 cup
Bengal gram dal - 1/4 cup
Dried Red Chilly - 15
Sesame seeds - 1 tsp
Asafoetida - 1/4 tsp
Sesame oil - 1 tsp
Curry leaves - 1 sprig (optional)
Salt to taste

Method :

Heat a pan with 1 tsp of oil in a medium flame. Add n fry urid dal, bengal gram dal, dried red chilly, sesame seeds, curry leaves, asafoetida one by one until it roasted into golden brown colour with nice aroma.

Turn off the flame n keep it for cool down to room temperature.

In a blender, add n grind the above spices into a course powder.

Tasty, Strong n quick Idly Podi is ready to serve.

Serve with Hot Idly/ Dosa n Sesame oil / Ghee.

Adjust the spices according to your taste.

Love Cook Joy.

Mutton Nenju Elumbu Kuzhambu Recipe

Mutton bone curry is usually cooked after we prepared soup from it. Though it has the flavor n benefits with delicious taste. Lets see the easy preparation of mutton ribs bone curry.

Ingredients :

Mutton Ribs Bone - 1/4 kg
Shallots - 100 gms (chopped)
Tomato - 2 (chopped)
Garlic - 5 pods (crushed)
Turmeric powder - 1/2 tsp
Kuzhambu Powder - 1 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 handful
Coconut milk - 1/2 cup
Sesame oil - 1 tbsp
Salt to taste

Method :

Heat a pressure cooker, add sesame oil n fry onion, garlic, tomato, curry leaves, mutton ribs bone with turmeric powder one by one for 2-3 mins in a medium flame.

Now add kuzhambu powder,salt n stir it for a minute. Then add 1 cup of water. Bring to boil.

Once started boiling, close the cooker lid n cook for 7-8 whistle. Turned off the cooker.

Wait for pressure release completely from the cooker.

Then open the cooker n add coconut milk with coriander leaves n Cook in a lower flame for just 2-3 minutes. Turned-off the flame.

Delicious n quick Mutton Nenju Elumbu Kuzhambu is ready to serve.

Serve with Steamed Rice n Mutton Chukka.

Love Cook Joy.

Vendakkai Puli Kuzhambu / Ladies Finger Spicy Tangy Curry Recipe

Vendakkai Puli Kuzhambu is a delicious south-indian spicy curry which goes well with hot steamed rice n any veg stir-fry. Lets see the preparation

Ingredients :

Ladies Finger / Vendakkai - 1/2 kg (washed n cut into medium pieces)
Onion - 2  Big (finely sliced)
Tomato - 4 (chopped)
Ginger - 3 inches (crushed)
Garlic - 9 pods (crushed)
Green chilly - 5 (slit)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Coriander powder -  1 tbsp
Garam masala - 1 tsp
Coconut milk - 1/2 (thick)
Tamarind paste - 2 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Dried red chilly - 3 (broken into pieces)
Salt to taste

Method :

Heat a pan with oil in a medium flame, add n fry ladies finger with salt until it roasted well n cooked 3/4. Collect in a separate plate. Keep it aside.

Add onion, green chilly, ginger, garlic for a few mins n then add n fry turmeric powder, red chilly powder, coriander powder n garam masala powder for a minute til get a nice aroma from the spice powder.

Now to this, add n saute tomatoes until oil separates. Add tamarind paste with 1 cup of water n bring to boil.  Cook until raw flavor reduced.

Add fried ladies finger into the curry n cook for 2-3 mins in a medium flame.

Then reduce the flame to lower n add thick coconut milk with salt into the curry. Cook for 2-3 mins n turned off the flame.

Heat a seasoning pan with 1 tsp of oil, add n fry mustard seeds, fenugreek seeds with dried red chilly until mustard seeds stops spluttering n add this seasoning into the spicy curry.

Delicious Ladies finger spicy curry is ready to serve.

Serve with Hot Steamed Rice n Any Veg Stir-fry.

Love Cook Joy.

Delicious n Quick Chole Masala Recipe For Puri / Chapati

Chole Masala is a dish which accompanied with Puri / Bhature n Lassi in any Dhaba style Hotels during morning. Here I shared the quick method how to make chole masalal within few mins. Lets the preparation

Ingredients :

Chole - 1 1/2 cups
Onion - 2 (chopped)
Tomato - 3 (chopped)
Ginger - 1 medium piece
Garlic - 6 pods
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 4
Cardamom - 4
Dried Red Chilly - 2
Kasuri Methi leaves - 3/4 tsp
Lemon juice - 1 tbsp
Oil - 2 tbsp
Coriander leaves - 1 handful
Salt

Method :

Soak Chole for overnight / minimum 5 hours.

In a blender, add n grind tomatoes, onion, ginger, garlic, cumin seeds, turmeric powder, red chilly powder, coriander powder, garam masala, kasuri methi leaves, salt into fine paste.

Add this paste with soaked chole in a pressure pan with 4-5 cups of water.  Cook with cloves, cardamom, oil for 7 whistle or till cook.

Once pressure released completely, open the pan lid.

Cook the chole masala in a medium flame until oil separates.

Turn-off the flame. Add lemon juice n coriander leaves.

Delicious, quick n tasty Chole  Masala is ready to serve.

Serve with Puri / Bhature / Chapati / Pulao.

Love Cook Joy.

Prawns Roast Recipe

Prawns Roast is quite easy, simple n tasty recipe. This dish is spicy n stir fried with some spices in a lower flame makes it taste delicious. Lets see the preparation.

Ingredients :

Prawns - 1 kg (cleaned)
Turmeric powder - 1/2 tsp
Red chilly powder - 3 tsp
Green chilly - 4
Ginger grated - 3 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Curry leaves - 3-4 sprigs
Oil for seasoning
Salt to taste

Method :

In a blender, add n grind green chilly, ginger, red chilly powder, pepper powder, cumin powder, curry leaves (1 sprig), salt into a fine paste.

Heat a pan with grounded paste with 1/2 cup of water.  Bring to boil, add n cook cleaned prawns until
water dries completely from the masala.  Lower the flame n stir it for 5 mins.

Once the masala turns to dry roast. Heat a pan with oil, add n fry curry leaves. Spread it over the cooked prawns roast.

Delicious Prawns dry Roast is ready to serve.

Serve with  Hot Plain Rice n Dal Curry / Onion Sambar / Tomato dal etc.

Adjust the spices according to your taste.

Love Cook Joy.

Tasty Cauliflower Kurma Recipe

Cauliflower cooking with coconut n some spices makes this recipe delicious n tasty. Goes best with chapati, naan, ghee rice etc. Lets see the preparation

Ingredients :

Cauliflower - 1 ( washed n soaked in hot water for 10-15 mins with turmeric pwdr n salt)
Onion - 1
Tomato - 1
Shallots - 100 gms
Green chilly - 4
Mint - 1 handful
Coriander leaves - 1 handful
Salt to taste
Oil + Ghee - 2 tbsp + 2 tbsp

For Grinding :

Grated coconut - 3/4 cup
Garlic - 7
Ginger - 3 inch
Green chilly - 2
Onion - 1/2
Pepper - 1 tsp
Fennel seeds - 1 tsp
Red chilly powder - 2 tsp
Coriander powder - 2 tsp
Garam masala -1 tsp

Method :

Heat a pan with 1 tbsp of oil, add n fry garlic, ginger, green chilly,pepper, fennel seeds, grated coconut, red chilly powder, coriander powder, garam masala powder until raw flavor goes n spices turn into golden brown color.

Turn off the flame n keep it to cool. In a blender, add n grind all the above fried spices into a fine paste. Keep it aside.

Heat a pan with oil n ghee, add n fry green chilly, shallots, onion for few minutes n then add  n saute tomato for 3 mins.

Add grounded masala into the onion tomato mixture n mix it well. To this add 2 cups of water n cook for 2-3 mins.

Now add cauliflower florets into the masala n cook for 10-15 minutes in a lower flame with closed lid. Stir the curry in between. Once oil separates from the kurma, turn-off the flame.  Add salt n Garnish with mint leaves n coriander leaves.

Delicious cauliflower Kurma is ready to serve.

Serve with Chapati, Naan, Parota, Ghee Rice, Plain Pulao etc

Love Cook Joy.

Vazhakkai Varuval / Raw Banana Fry Recipe

Vazhakkai fry is a very tasty, crispy n quick recipe to make. Its a kids-friendly recipe. Lets see the preparation.

Ingredients :

Raw Banana / Vazhakkai - 2 ( Washed, cut into thin slice n soak in turmeric water )
Red chilly powder - 3/4 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 2 tsp
Curry Leaves - 2 sprigs
Rice flour - 1 tsp
Sesame oil - 1/2 tsp for mixing
Oil for Deep frying
Salt to taste

Method :

In a mixing bowl, mix all the above ingredients with Raw banana n little amount of water( like 1 tsp) 

Keep it for 15-20 mins.

Heat a frying with oil in a medium flame. Once oil reach the temperature for frying, Fry the curry leaves, Keep it aside. Spread the Spiced Raw banana into the oil n fry until crispy on both sides.

Do the same procedure with all the Raw Bananas n fry.

Tasty n crispy Raw Banana Fry is ready to serve.

Garnish with Fried Curry Leaves.

Serve with Any Rice n Dal.

You can adjust the spices according to your taste.

Love Cook Joy.

Mint Chutney / Puthina Thuvaiyal Recipe

Puthina Thuvaiyal is a flavorful, healthy, tasty n simple recipe to make. It is prepared with fresh puthina n some spices. Best for taking along with Idly, Dosa or Hot Plain Rice with Ghee / Sesame oil. it is good for digestion. Lets see the preparation

Ingredients :

Puthina - 1 bunch (washed)
Urid dal - 1 tbsp
Dried red chilly - 7
Green chilly - 3
Ginger - 2 inches
Asafeotida - 2 pinch
Mustard seeds - 1 pinch
Oil - 2 tsp
Grated coconut - 2 tbsp
Salt to taste

Method :

Heat a pan with oil in a medium flame. Add n fry mustard seeds, urid dal for a minute.

Then add n fry dried red chilly, asafoetida, green chilly, ginger, grated coconut for a minute.

To this, add puthina n saute it just for a few minutes. Turn-off the flame.

Keep it cool down.  In a blender, add n grind all the above sauted ingredients into course paste.

Tasty n Healthy Puthina Thuvaiyal is ready to serve.

Serve with Hot Rice n Ghee / Sesame oil or with Idly / Dosa.

Love Cook Joy. 

Traditional Mutton Nenju Elumbu Soup / Lamb Ribs Bone Soup Recipe

Mutton Ribs bone soup is a traditional n easy to make recipe with less ingredients. Its a comforting recipe which is good relief from cold n throat infection. Usually it was taken often after any surgeries to recover soon.  Lets see the preparation

Ingredients :

Lamb Ribs Bones - 250 gms (Cleaned)
Shallots - 10 (finely chopped)
Tomato - 1 big
Crushed Garlic - 5
Crushed Ginger - 2 inches
Fresh Coriander leaves - 1 handful (optional)
Crushed Pepper corns n zeera - 1 tsp + 1 tsp
Turmeric powder - 1/2 tsp
Sesame oil - 1 tsp
Salt to taste
Water - 3 cups

Method :

In a pressure cooker, add lamb ribs bones, shallots, tomatoes, ginger, garlic, crushed pepper , zeera, turmeric powder, sesame oil, salt with 3 cups of water n cook for 7-8 whistle in a medium flame.

Wait for the pressure to release completely from the cooker. Open the lid n add fresh coriander leaves. It is optional.  Mix it well.

Hot n Delicious Mutton Ribs Bone Soup is ready to serve.

Serve immediately.

Love Cook Joy.

  

Inji Legiyam Recipe / Home Remedy for Dry Cough, Common Cold, Fever n Good Digestion By Using Ginger n Dry grapes

Fresh grated Ginger with dry grapes has many health benefits as we can taken in any form like syrup / candy / herbal paste etc. It is best for curing Dry Cough, Common Cold n Seasonal Fever.  Here I shared the recipe as a paste form, we can prepare n store it in a fridge for 2-3 days. Its so simple n quick to make within a few minutes. Lets see the preparation

Ingredients :

Fresh grated Ginger - 2 tbsp
Dry Grapes - 4 tbsp
Water for grinding

Method :

In a blender, add n grind fresh grated ginger n dry grapes with enough water into a coarse paste.

Heat a pan with the above grounded mixture n saute it until the water dries completely in a lower-medium flame.

Once we get non-sticky form, turn-off the flame. Keep it to cool down to room temperature n used for all ages from 2 years to old age.

We can keep it for many days in a fridge. But make fresh n used immediately with less amount of  ingredients, it will gives good results.

Take 1/2 tsp for children before bed n 1 tsp for adults for three days. It tastes like Jam....so kids will surely love to eat.

We can use this mixture for indigestion problems also.

Without Any Health Issues also, we can take this mixture for once in two weeks. Its helps to work as cleansing property.

Love Cook Joy.

Ladies Finger Stir Fry Recipe / Vendakkai Poriya Recipe / Paleo Recipes

Ladies finger stir fry is a simple n healthy recipe. Goes well with any variety of rice n curries. Lets see the preparation.

Ingredients :

Ladies Finger - 500 gms (washed n cut into small pieces)
Onion - 2 (finely chopped)
Garlic - 3 pods (crushed with skin)
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Sesame oil - 1 tbsp
Urid dal - 1/2 tsp
Mustard seeds - 1 tsp
Dried red chilly - 2 (broken into pieces)
Curry leaves - 1 sprig
Salt to taste
Lemon juice - 1 tsp

Method :

Cut the ladies finger by dipping the knife in lemon juice into small pieces.

Heat a pan with oil in a medium flame. Add n fry urid dal, mustard seeds, Dried red chilly, curry leaves until mustard seeds stops spluttering.

Add n saute onion, garlic for 3-4 minutes, then add turmeric powder, red chilly powder n stir it for a minute.

To this, add n fry ladies finger with salt for 15 minutes in a lower flame. Stir it in between.

Tasty n simple Ladies Finger stir fry is ready to serve.

Serve with hot Rice n any curry of your choice.

Tips :

We can add fresh grated coconut for this recipe (Optional)

Love Cook Joy.

Thalicha Idly recipe / Tempered Idly Recipe

Thalicha Idly is a tasty, quick n different twist on making idly recipe. The tempering added to this idly gives unique taste. We can make this recipe for our kids for breakfast or their Lunch-box.  Lets see the preparation.

Ingredients :

Idly - 4-6
Onion - 1 (finely sliced)
Green chilly - 2 (slit)
Ginger - 1 tsp (Grated)
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Sesame oil + Ghee - 1 tsp + 1 tsp
Urid dal - 1 tsp
Bengal gram dal - 1 tsp
Mustard seeds - 1 tsp
cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Salt to taste

Method :

Cut the cooked idly into pieces n keep it aside.

Heat a pan with oil n ghee, add n fry urid dal, bengal gram dal, mustard seeds, cumin seeds until mustard seeds stops spluttering.

Add n saute green chilly, grated ginger, turmeric powder, asafoetida, curry leaves, onion for 3 minutes in a lower flame.

To this, add cooked idly n mix it well. Turn-off the flame.

Tasty, quick Tempered Idly is ready to serve.

Serve with Coconut Chutney.

Love Cook Joy.

  

Temple Style Puliyotharai Recipe / Tamarind Rice

Puliyotharai is a traditional south-indian recipe. It taste tangy, spiced with little sweetness makes the recipe divine taste. This recipe often made in south-indian homes for Lunch box. It is offered as Prasadam in the temple after Pooja. Here i shared the Temple Style Puliyotharai Recipe. Lets see the easy n quick preparation of Puliyotharai Recipe.

Ingredients :

Long grain rice - 1 cup ( washed n soaked for 20 mins)
Tamarind - Lemon sized (soaked in water n get thick paste out of it)
Sesame Oil - 1 tbsp + 1 tsp
Urid dal - 1 tsp
Bengal gram dal - 2 tsp
Peanuts - 2 tsp
Sesame seeds - 1/2 tsp
Mustard seeds - 1 tsp
Dried red chilly - 2 ( broken into pieces)
Asafoetida - 1/4 tsp
Curry leaves - 2 sprigs
Jaggery - 1 tsp
Salt to taste

Dry Roast Ingredients :

Coriander seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
Dried Red Chilly - 3
Urid dal - 1 tsp
Bengal gram dal - 1 tsp
Sesame seeds - 1/2 tsp

Method :

Cooked the rice n mix it with salt, sesame oil. Keep it aside.

Heat a pan , dry roast coriander seeds, fenugreek seeds, dried red chilly, urid dal, bengal gram dal, sesame seeds till get nice aroma. Turn-off the flame. Keep it for cool.

In a blender, add n grind the above ingredients into dry powder.

Heat a Heavy bottomed pan with oil in a medium flame. Add n fry bengal gram dal, urid dal, dried red chilly, mustard seeds, peanuts, sesame seeds, curry leaves, asafoetida unitl mustard seeds stop spluttering.

Add tamarind paste into the seasoning n bring to boil until the paste becomes non-stick into the pan. Add jaggery in this stage.

Now add n stir the dry powder, salt into the tamarind mixture. Mix it well n cook in a lower flame for 3-4 minutes. Turn-off the flame.

Add n mix the tamarind spice mixture with cooked rice.  Adjust the salt n tamarind mixture as per our taste.

Delicious n tasty Tamarind Rice is ready to serve.

Serve with Potato masala n ulundhu Thovayal.

Love Cook Joy.

Cauliflower Masala Fry Recipe / Cauliflower Thokku Recipe / Paleo recipes

Cauliflower Masala is a tasty, simple n healthy recipe, which goes well with any kind of rice varieties.  Lets see the preparation.

Ingredients :

Cauliflower - 1 ( Washed n Cut into small florets )
Onion - 4 ( Finely Sliced )
Tomato - 2 ( chopped)
Green chilly - 3 (slit)
Ginger Garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander Leaves - 1 handful
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Salt to taste

Method :

Heat a pan with water, salt, turmeric powder n bring to boil. Add cauliflower n cook for 5 minutes in a medium flame. Turn-off the flame n Drain the water completely. Keep it aside.

Heat a pan with oil in a medium flame. Add n fry mustard seeds until it stops spluttering.  Add  n saute green chilly, onion, ginger garlic paste for 10 minutes in a lower flame.

To this, add n saute tomatoes, curry leaves, salt until oil separates. Add n fry red chilly powder, cumin powder, pepper powder for a minute.

Now add cooked cauliflower into the masala. Mix it well.  Cook it for 5 minutes in a lower flame. Turn-off the flame. Garnish with coriander leaves.

Tasty Cauliflower Masala Fry is ready to serve.

Serve with Any Rice Variety.

Love Cook Joy.

Coriander Chicken Recipe / Paleo Recipes

Coriander Chicken is a delicious n tasty recipe with fresh roasted coriander seeds flavor. Goes well with Naan, Chapati, Ghee Rice etc.  Lets see the preparation

Ingredients :

Chicken - 1 kg (cleaned n cut into medium pieces)
Onion - 3 (chopped)
Tomato - 3(chopped)
Ginger Garlic paste - 2 tbsp
Turmeric powder - 1/ 2 tsp
Curry leaves - 1 handful
Coriander leaves - 1 handful
Curd - 2 tbsp
Ghee + Sesame oil - 2 tbsp + 2 tbsp
Salt to taste

For Grinding :

Grated Coconut - 4 tbsp
Green chilly - 4
Coriander seeds - 1 1/2 tbsp
Dried red chilly - 5
Pepper corns - 1 tsp
Cinnamon stick - 1
Cloves - 3
Cardamom - 3

Method :

Heat a pan with 1 tsp of oil, add n fry coriander seeds, dried red chilly, pepper, cinnamon stick,cloves, cardamom, grated coconut, green chilly until get a nice aroma from the spices. Turn-off the flame n Keep it for cool.

In a blender, add n grind all the above ingredients into a fine paste.

Heat a heavy pan with ghee n oil in a medium flame.  Add n saute onion for 3 minutes. Then add tomatoes n stir it until oil separates.

To this, add n saute ginger garlic paste for a minute. Add n stir grounded paste, curd, curry leaves, coriander leaves for few minutes in a lower flame.

Now add n saute chicken for 10 minutes in a medium flame, Then add 1/2 cup of water n cook the chicken for 10 minutes. Lower the flame n cook it for 5 more minutes till oil separates on the edge of pan.

Delicious , tasty Coriander Chicken is ready to serve.

Serve with Naan, Chapati, Ghee Rice, Pulao etc.

Love Cook Joy. 

Cauliflower Capsicum Gravy Recipe / Paleo Recipe

Cauliflower Capsicum gravy is a tasty n easy recipe which goes well with Ghee Rice, Veg Pulao, Naan, Chapati etc. Lets see the preparation

Ingredients :

Cauliflower - 1 cup (Cut into small florets)
Capsicum - 2 (Chopped)
Onion - 3 (Sliced)
Tomato - 3(Chopped)
Green chilly- 2
Ginger garlic paste - 1 tbsp
Curd - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/4 tsp
Coriander leaves - 1 handful
Ghee + Sesame oil - 1 tbsp + 1 tbsp
Salt to taste

Method :

Boil the cauliflower florets with salt for 10 minutes. Drain the water n keep it aside.

Heat a pan with 1 tsp of oil n fry onion for few minutes till it turns to brown colour. Keep it for cool down.

In a blender, add n grind fried onion with curd, ginger garlic paste, green chilly, turmeric powder, red chilly powder, cumin powder,Coriander leaves into a fine paste.

Heat a pan with ghee n sesame oil in a lower flame. Add n saute Tomatoes until oil separates.

To this, now add n fry Capsicum for few minutes in a medium flame. Add n saute grounded onion masala for 5 minutes in a lower flame.

Add boiled cauliflower florets n stir it well. Cook all for 5 minutes with closed lid.

Turn-off the flame n garnish with garam masala.

Delicious Cauliflower Capsicum Gravy is ready to serve.

Serve with Ghee Rice, Plain Pulao, Zeera Rice, Chapati, Naan etc.

Love Cook Joy.

Prawn Biryani Recipe

Prawn Biryani Recipe is my 100th Post....Three months of blogging...feels great n happy😍😍😍.

Prawn Biryani Recipe has its unique flavor n taste. It is one of the delicious n tasty biryani. Lets see the preparation.

Ingredients :

Prawns - 1 kg
Basmati Rice - 3/4 kg
Onion - 4 (finely sliced)
Shallots - 7
Tomato - 4 (finely sliced)
Green chilly - 9 (slit)
Ginger Garlic paste - 4 tbsp
Curd - 1/2 cup
Lemon juice - 3 tbsp
Red chilly powder - 1tsp + 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Mint leaves - 1 handful
Fresh Coriander leaves - 1 handful
Whole garam masala - cinnamon stick - 2,cardamom - 5, cloves - 5
Ghee + Oil - 4 tbsp + 2 tbsp
Bay leaves - 3
Cinnamon stick - 3
Cloves - 9
Cardamom - 9
Cashew nuts - 5 + 5
Raisins - 7-8
Salt to taste

Method :

In a blender, add n grind shallots, mint leaves, coriander leaves, green chilly, cashew nuts (5) into a paste. Keep it aside.

Marinate prawns with 1 tbsp of ginger garlic paste, red chilly powder n salt. Keep it for 20 minutes.

Heat a heavy pan with oil n 2 tbsp of ghee in a medium flame.

Add n fry bay leaves, cinnamon stick, cloves, cardamom for a few seconds.

Then add n saute onion for 5 minutes. Now add n stir ,ginger garlic paste, grounded masala mixture until raw flavor reduced.

Now add n saute tomatoes for 5 minutes until oil separates on the outer edge.

Add n stir red chilly powder, coriander powder, cumin powder for a few minutes.

Lower the flame, add beaten curd n mix it well.

Add marinated prawns into the gravy n mix it well. Cook in a lower flame.

Meantime heat a pan with water. Bring to boil. Once started boiling add salt, whole garam masala with 1 tbsp of ghee. Add n cook soaked basmati rice to 80%.  Drain the excess water from the rice using strainer. Keep it aside.

Add n mix 80% cooked rice into the prawn biryani masala.

Keep it for dum in a lower flame for 20 minutes with tight lid.

After 20 minutes, open the lid n add garam masala n ghee over the prawn biryani. Blend it slowly. Garnish with fried onion, cashew nuts n raisins.

Delicious Prawn Biryani is ready to serve.

Serve with Onion raita.

Love Cook Joy. 

Ammini Kozhukattai Recipe / Spicy Steamed Rice Dumplings

Ammini Kozhukattai / Spicy steamed Rice Dumplings is a traditional n tasty evening healthy snacks recipe. Its made by using rice flour. Lets see the preparation

Ingredients :

Rice flour - 1 cup
Water - 1/2 cup
Grated coconut - 1/4 of full coconut
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/4 tsp
Sesame oil - 3 tsp (2 + 1)
Urid dal - 1 tsp
Bengal gram - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Dried Red chilly - 2 (Broken into pieces)
Curry leaves - sprig
Salt to taste


Method :

For Making Rice Dumplings:

Heat a pan with enough water to boil with salt n 1 tsp of sesame oil. Once water boiling for 2-3 minutes, lower the flame n add rice flour slowly. Do mixing with the help of a wooden stick continuously till all flour mixed with boiling water thoroughly.

Close the lid tightly n keep it on the stove itself to cook completely in a lower flame for a minute. Turn-off the flame. Again mix it into a smooth dough form. Allow it to cool down, apply little oil on our palm n make small balls from the rice dough n place it on the idly trays.

Steam it for 10 minutes in a lower-medium flame. Rice Dumplings are ready.

Now heat a seasoning pan with remaining oil. Add n fry urid dal, bengal gram dal, dried red chilly, mustard seeds, cumin seeds until mustard seeds stops spluterring.

To this, add n saute turmeric powder, red chilly powder, curry leaves, asafoetida, grated coconut, steamed rice dumplings for a few seconds. Mix it well.

Tasty n easy Spicy Steamed Rice Dumplings is ready to serve.

Serve as Evening snacks.

Tips :

Mixing water amount is depends upon the rice variety. So it is better to keep excess hot water while making rice dough. Add the hot water little by little if u feel it is not sufficient to make dough.

By the above method, you will get super soft rice dumplings n it melts into the mouth easily.

Love Cook Joy.

Verkadalai Kazhani Thani Puli Kuzhambu Recipe / Steamed Peanuts Spicy Tangy Curry Recipe

Verkadalai Kazhani Thani Puli kuzhambu is a traditional n instant spicy tangy curry which made by using rice soaked water. Rice soaking water has many health benefits. It helps to regulates our body temperature n best for constipation. Lets see the preparation

Ingredients :

Verkadalai - 100 gms (Steamed)
Rice soaking water - 2 cups
Shallots - 10
Green chilly - 4 (slit)
Curry leaves - 1 sprig
Tamarind paste - 2 tbsp
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Dried red chilly - 6 (Broken into pieces)
Coriander powder - 1 tsp
Fenugreek powder - 1/4 tsp
Jaggery - 1/2 tsp
Sesame oil - 1 tbsp
Urid dal - 1/2 tsp
Mustard seeds - 1 tsp
Salt to taste

Method :

Heat a pan with sesame oil in a lower flame.  Add n fry urid dal, dried red chilly, mustard seeds, asafoetida, curry leaves until mustard seeds stops spluterring.

To this, add n saute coriander powder, fenugreek powder, turmeric powder for a few seconds.

Then add n saute shallots n green chilly for 2-3 minutes. Add tamarind paste with rice soaked water.

Bring to boil n add steamed verkadalai (peanuts). Cook for 15 minutes in a medium flame. Once oil separates on the edge, Add salt n jaggery. Mix it well n turn-off the flame.

Delicious Verkadalai Kazhani Thani Puli Kuzhambu is ready to serve.

Serve with Hot Steamed Rice with Rice Vadaam.

Love Cook Joy.

Plantain Flower Dal Fry / Vazhaipoo paruppu Kootu Recipe

Plantain flower dal  is a semi gravy recipe, goes well with any spicy curry. Plantain flower, plantain stem, raw banana recipes are cooked with coconut oil makes the recipes delicious n very tasty. Lets see the preparation

Ingredients :

Plantain flower / Vazhaipoo - 1
Thur dal - 1/2 cup
Moong dal - 1/2 cup
Onion - 1
Tomato - 4
Green chilly - 4 (slit)
Grated Coconut - 1/2 of full coconut
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Ghee + Coconut oil - 1 tsp + 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Dried red chilly - 2 (Broken into pieces)
Garlic - 3 pods (Crushed)
Asafoetida - 1/4 tsp
Curry leaves - 1 sprig
Fresh coriander leaves - 1 handful
Salt to taste

Method :

Clean the plantain flower, Chopped, washed n soaked in curd mixed with turmeric water to avoid the flower into decolourized for 10 minutes. wash n soak thur dal n moong dal together for 15 minutes.

In a pressure cooker, add n soaked thur dal, moong dal, onion, tomato, green chilly, turmeric powder n plantain flower. Cook it for 4 whistle. Turn-off the flame.

Once pressure reduced completely from the cooker, open the lid. Add fresh grated coconut, coriander leaves, salt n mix it well. Keep it aside.

Heat a pan with ghee n coconut oil in a medium flame.  Add n fry mustard seeds, cumin seeds, dried red chilly, asafoetida, garlic, curry leaves until mustard seeds stop spluttering. After that add red chilly powder n fry it for a few seconds. Turn-off the flame n add this seasoning ingredients into cooked dal n plantain flower. Mix it well.

Delicious Plantain Flower dal is ready to serve.

Serve with any spicy tangy curry n eat with hot steamed rice n pickle.

Love Cook Joy.

  

Ladies Finger Roast Recipe / Vendakkai Varuval Recipe

Ladies finger roast / Vendakkai varuval is a tasty recipe which goes well with Curd Rice, Sambar Rice, Any Variety Rice. Lets see the preparation

Ingredients :

Ladies finger / Vendakkai - 500 gms
Tumeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/4 tsp
Rice Flour - 1 tsp
Ginger garlic paste - 1 tsp
Curry leaves - 2 sprigs
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Salt to taste

Method :

Wash n chopped the ladies finger into small pieces. Add turmeric powder, red chilly powder, pepper powder, ginger garlic paste, rice flour, salt into the chopped ladies finger n mix it well by adding 1 tsp of oil n little amount of water.

Heat a pan with oil in a medium flame. Add n fry Mustard seeds n curry leaves for a seconds until mustard seeds stops spluttering.

Add ladies finger with spice mixture n fry for 10 - 15 minutes in a lower flame. Stir it in between.

Delicious Ladies finger Roast is ready to serve.

Serve with any variety rice.

Love Cook Joy.

Matar Pulao Recipe

Matar Pulao is a tasty n easy recipe which goes great with Veg or Non-Veg Gravies n Raita. The recipe has mild spice with nice aroma. Best for Party Meal with any spicy curries. Lets see the preparation.

Ingredients :

Fresh GreenPeas - 3/4 cup
Basmati Rice - 1 cup (washed n soaked for 20 minutes with 1 1/2 cup of water)
Green chilly - 3
Ginger garlic paste - 1 tbsp
Cumin seeds - 1/2 tsp
Curd - 1 tbsp
Oil + Ghee - 1 tbsp
Cashew nuts - 4(broken)
Salt to taste

Method :

Heat a pressure cooker with oil in a medium flame. Add n fry cumin seeds, green chilly, ginger garlic paste for a minute.

Then add n saute green peas, curd n salt for a minute in a lower flame.

Now add basmati rice with soaked water n Cook for 1 whistle in a lower flame.

Turn-off the flame. Wait for pressure to release completely. Once pressure reduced, open the cooker lid n wait for 5 minutes. Then using a fork or small spoon blend the rice slowly. Garnish with fried cashew nuts.

Delicious Matar Pulao is ready to serve.

Serve with Any Spicy Veg or Non-Veg gravies with raita.

Love Cook Joy.

Beans Poriyal / Beans Stir Fry Recipe

Beans Stir Fry is one of the easy n healthy recipe which can be prepared by using with less ingredients. Beans has many health benefits. It helps to prevent clog from the blood vessels n keeps cholesterol level in control. Lets see the preparation

Ingredients :

Beans - 250 gms (washed n chopped)
Onion - 1 (chopped)
Garlic - 3 pods (crushed)
Grated Coconut - 3 tbsp
Turmeric Powder - 1/4 tsp
Oil - 1 tbsp
Urid dal - 1/2 tsp
Mustard seeds - 1 tsp
Dried red chilly - 2 (Broken)
Curry leaves - 1 sprig
Salt to taste

Method :

Heat a pan with oil in a medium flame. Add n fry urid dal, mustard seeds, dried red chilly until mustard seeds stops spluttering.

To this, add n saute onion n garlic,turmeric powder for 2 minutes. Then add beans n stir it for a minute.

Add 1/2 cup of water n cook the beans until it cooks completely.

Turn-off the flame, add grated coconut n mix it well.

Tasty Beans stir fry is ready to serve.

Serve with Rice n any spicy curry.

Love Cook Joy.

Senai Kizhangu Puli Kuzhambu Recipe / Yam Spicy Tangy Curry

Senai Kizhangu Puli Kuzhambu is a tasty, spicy n tangy curry which goes well with Rice n Appalam. Senai Kizhangu has many health benefits. It helps to cure hypertension, control the cholesterol level in blood n use as a treatment for piles.  Lets see the preparation.

Ingredients :

Senai(yam) - 150 gms (Cut into medium pieces)
Shallots - 8-10
Tamarind paste - 2 tbsp
Coconut (grated) - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Fenugreek seeds - 1/2 tsp
Dry Red Chilly - 5
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Asafoetida - 2 pinch
Jaggery - 1 tsp (optional)
Sesame oil - 3 tbsp
Mustard seeds - 1/4 tsp
Dry red Chilly - 2
Water - 2 cups

Method :

Heat a pan with 1 tsp of oil, add n dry roast coconut till get golden brown colour, then add n fry shallots, coriander seeds, fenugreek seeds, dry red chilly, curry leaves, turmeric powder until raw flavor goes. Turn-off the flame. Keep it for cool down.

Once cool down, grind it in a blender to a fine paste. Keep it aside.

Heat a pan with oil, add n fry mustard seeds, dry red chilly, asafoetida for a few seconds. Then add senai kizhangu, grounded paste with 2-3 cups of water, tamarind paste, salt. Cook for medium flame for 15 minutes with closed lid.

Add jaggery at the end of cooking. Turn off the flame.

Tasty Senai kizhangu Puli Kuzhambu is ready to eat.

Serve with Rice, any veg stir fry n appalam.

Love Cook Joy.