Adige Maadi Kali

Khara Tengol So, How were your Deepavali celebrations? As usual, I am surrounded by sweet boxes and my tongue is craving for some savoury. There's nothing like our very own murukku and tengol; khara tengol is a mixture of both, but tastes just as awesome. I just can't stop munching on these goodies. You can make them like murukkus also. So why don't you try it once... Ingredients: Rice Flour: 3 cups Gram flour or Besan: 1 cup Fried Gram powder: 1 cup Sesame seeds: 2 Tsp Cumin seeds: 1 Tsp Hing: 1/2 Tsp Red chilli powder: 1Tsp Oil: To deep fry Preparation: Make powder with the fried grams. Procedure: 1. Mix all the flours, chilli powder, sesame seeds, hing and salt. 2. Heat about 2 Tbsp of oil and pour it on the flour mixture. 3. Mix well. Add water and knead to a stiff dough. 4. Make murukkus or Tengol or simply like sev and deep fry in hot oil. 5. Store it in a air tight container.

Poushtik Dal As we all know, Dal is one of the very important source of Protein, whether in the form of sambar, Dal, kootu or whatever it is. Normally we use Tuvar dal and Moong dal.In this recipe, I have used five types of Dal or pulses with skin. You can make without Masur dal, if you don't eat. But i have used Masur Dal, as it has loads of Proteins. And these mixed dals are easily available in the market. Ingredients: 1. Mixed Pulses: 2 small cups. This is a mixture of Tuvar Dal, chana Dal, urad Dal, Masur Dal and Moong Dal. 2. Ginger: 1" piece 3. Green chillies: 2 Nos 4. Coconut Milk: 1/2 Cup 5. Coriander Leaves: For Garnishing 6. Salt: To taste 7. Lemon Juice: 1 Tsp 8. Methi Leaves: 1 Small Bunch 9.Tomatoes: 2 Nos 10. Red chilly powder: 1/2 Tsp Preparation: Grate the Ginger, finely chop the Tomatoes and slit the Green chillies. Extract milk from coconut and strain. Pressure cook the Dal. Procedure: 1. Take Ghee in a pan, put Cumin, allow them to splu

Sweet corn Surprise It's raining cats and dogs in Bengaluru, therefore I was neither able to go outside for vegetable shopping, nor  could find anything else in my fridge other than Sweet corn. I made this recipe with some inspiration and modifications. I bet, you will definitely love this creamy restaurant style curry and enjoy the rain. And, don't get frightened by the number of ingredients, it's quite simple. Ingredients: Sweet corn: 2 cups Onions: 2 Big sized Tomatoes: 2 Big sized Ginger Paste: 1 tsp Garlic Paste: 1 tsp (optional) Kasoori Methi: 1/2 tsp Cbilli Powder: 1 tsp Garam Masala: 1/2 tsp Coriander Powder: 1 tsp Cumin Powder: 1/2 tsp Cream: 1tsp Grated Paneer: 2 tsp Cashew paste: 2 tbsp Coriander leaves: For Garnishing Sugar: To taste Salt: To taste. Preparation:  Finely chop the onions and the Tomatoes. Grate the Paneer. Soak the cashews in warm water for 10-15 mins. and make a fine paste. Boil the sweet corns in salted water, drain and

Badam Burfi This sweet needs no introduction. I know for sure that even if I do write,nobody would read it. So, without much ado, we start making this ever popular sweet for this Diwali. A very happy and safe Diwali to all of you. Ingredients: 1. Almonds: 1 1/4 cup 2. Sugar: 1cup 3. Ghee: 1tbsp 4. Elaichi powder 5. Water: 1/2 cup. Preparation:  Grind the Almonds to a fine powder. Slice 8-10 Almonds for Garnishing. Procedure: 1. Take sugar and water in a pan. 2. Make sugar syrup of one string consistency. 3. Put the powdered Almonds and mix well. Keep stirring till the mixture leaves the sides of the pan. 4. Put Elaichi powder, Ghee and put off the flame. Mix well again and put it on a greased plate or Aluminium foil. Allow it to cool. Garnish with Almond flakes. 5. Cut into desired shapes. You can make upto 25 pieces, depending upon the size.

Cheesy veg Rolls These rolls are becoming popular day by day in different avatars. But there's nothing like home cooked food. You can make these in advance, store them in the freezer and fry when the guests arrive. So no need to sweat, huff and puff in front of everyone and most importantly, you can save your kitchen from getting messy on the festival day or when there is a party at home. You can save a lot of time and attend the guests. I have shown a basic recipe, you can make a filling of your choice. I am sure, This recipe is going to be a hit in your home too. Ingredients: Bread slices: 15 slices Tomatoes: 3-4 medium sized Chopped Capsicums (Green, yellow and Red): 1 cup Onion: 1 medium sized Cheese cubes: 100 gms Italian seasoning or oregano: 1tsp Red  chilly flakes: 1 tsp Tomato ketchup: 1tbsp Salt to taste Oil for deep frying Bread crumbs: 2 cups Maida: 2tbsp Preparation: Remove the crust from the bread.Don't throw them. You make bread crumbs from it

Aloo Dum The name itself makes you smile if you are an Aloo lover. This is an integral part of almost all Bengali households. Yes, the recipe changes from place to place. In Punjab, aloo dum is prepared in rich gravy. Kashmir is also famous for its Dum Aloo. This is my little South Indianised version of Aloo Dum.Hope you like it. Ingredients: Baby Potatoes: 1/2 kgs Curds: 200 ml Coriander seeds: 2tsp Fennel seeds: 2tsp Cumin: 2tsp Asafoetida: A big pinch Ginger paste: 1tbsp Cloves: 3-4 Red chilly powder: 1tsp Green chillies: 3-4 Garam Masala: 1/2 tsp Coriander leaves: For garnishing Oil: To deep fry Salt: To taste Preparation: Parboil the Potatoes, peel them, deep fry and keep aside. You can shallow fry or roast it in the oven but deep frying gives potatoes a rich taste and flavour. Procedure: 1.Make a powder using all the dry ingredients. 2. Mix the powder neatly with curds. 3. Take 2 tbsps of oil in a pan, put hing and the curd mixture. 4. Put all the fried

Spicy crispy corn nibbles   Who can resist the aroma of freshly boiled sweet corn? Probably none. These golden corns are a feast for the eyes as well as tummy. It's perfect for evening cravings. There's nothing like a cup of chai and a bowl of corns after a tiring day. But we get bored easily; for many of us variety is the spice of life. So I am sharing a slightly different sweet corn recipe. Hope you enjoy having this with your kids today. Ingredients: 1. Sweet corn: 2 cups (The more,the better) 2. Corn flour: 2 tbsps 3. All purpose flour or Maida: 1tbsp 4. Oil: For deep frying 5. Salt and pepper powder. 6. Turmeric: one pinch Preparation:  Boil the sweet corns, drain and keep aside. Procedure: 1. Take the boiled and well drained sweet corns in a bowl 2. Put the dry ingredients and mix with your hands. It should be crumbly. 3. Lightly mash the corns to mix all the ingredients together and coat the corns. 4. Deep fry in oil. You can sprinkle lemon juice and s

Tomato Puliyogare or Tomatogare Its an age old recipe from my mom's kitchen. My mom used to make tomato gojju(chutney) and we used to mix it with rice and eat it happily. I hope I am able to retain the same taste despite of my modifications. You can keep it out the whole day without refrigeration. But the Tomatogare gojju or chutney, can be stored for a week. Ingredients: Rice: 2 cups (which is approximately 400gms) you can use your regular rice Tomatoes: About 1/2 kgs Rasam powder: 2-3 tsp or according to your taste. Grated dry coconut: 1/2 cup Chana Dal: 2 tsp Urad Dal: 2 tsp Pea Nuts: 2 tsp Asafoetida: A pinch Curry Leaves: A few Oil: peanut oil / sunflower oil: 4-5 tbsp. Tamarind pulp: 2 tsp Mustard seeds: 1tsp Fried black sesame powder : 1tsp {optional}. Grated jaggery: 2 tsp Preparation: Wash the rice and pressure cook. Make sure that the rice is not sticky. Let it cool and spread on a plate. Grate the dry coconut. Chop the tomatoes finely. Procedure:

Pineapple Halwa Thanks all for your support. My blog has crossed 1k views last week. I felt it's time for a small celebration. So I thought of sharing one of my favorite sweet recipes with you all. It's festive season and pineapple season, so let's go and make this halwa. As you all know, i normally cook for four people. So you put the ingredients accordingly. Ingredients: 1. Pineapples: 1 no. 2. Sugar: 1 cup 3. Khova or khoya: 1cup 4. Saffron: Few strands 5. Ghee: 3tsp Preparation: Finely chop the pineapple. Cut it to small pieces. Measure it in a cup and take half the quantity of sugar. Which is approximately 1 cup. Soak the saffron strands in warm water, don't use milk as it may curdle. Grate the khoya. Procedure: 1. Take a non stick or a heavy bottomed pan. Put ghee and chopped pineapples. 2. Cover and cook in low flame for 5-6 mins. 3. Add sugar. Cook on a low flame stirring continuously. 4. Cook till the liquid reduces. 5. Add the grated khoya a

Jhatpat Nippat  Nippat, an amazing south indian snack which is enjoyed by people of different ages. Mouthwatering? Yes! Tasty? Obviously! Unhealthy? Yes, but you can healthify it by spreading pudina chutney, chopped onions, tomatoes and cucumbers on top and finish it immediately. It's perfect for Monsoons! Though I am using very less ingredients, believe me, it tastes awesome! Without further ado, lets go! Ingredients:  Rice flour: 11/4 cups Water: 2 cups approximately Chana Dal: 2 tbsps Curry leaves: Few Chilli powder: 1tsp Sesame seeds: 1tsp Peanuts: 2tsps Butter: 1tbsp Salt and Asafetida Preparation: Fry and crush the peanuts. Soak the chana dal for an hour. Drain and keep aside. Procedure: 1. Take a pan and put water for boiling. 2. Add soaked chana dal and curry leaves. 3. Put butter and allow it to melt. 4. Add chilli powder and mix well. 5. Gradually and rice flour to the boiling and stir continuously to avoid lumps. 6. Put off the flame. Add crushed