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Tuesday, September 29, 2015

Tofu cheese nuggets

Long time since I posted a tasty fried snack. I was planning to making these beauties for a long time. I wanted to try with chicken, then changed to paneer but at last ended up making using tofu. My kid and hubby loved it. It was so tasty and melted in mouth. It is very easy to make at home, yummilicious too. Surely give it a try and give your feedback.

Ingredients:

Tofu - 200 gms
Cheese - 2 slices ( I used slice) 
Coriander leaves - chopped 2 tsp
Lemon juice - 1 tsp
Salt
Oil
Onion - 1/2 finely chopped
Pepper powder -1/2 tsp
Maida
Bread crumbs


Method:

In a vessel, grate the tofu.
Add each and every ingredient one by one except maida and bread crumbs. Mix them well.



In a small bowl, add maida, little pepper powder and salt. Mix into a thin batter.
Spread the bread crumbs on a plate.
Heat oil in a kadai, take the tofu mixture and make into a small rectangle or nugget shape, dip into the maida batter and then dip on bread crumbs on both the sides and fry it in oil.
Flip over and fry on both the sides till done. 


The cheese and the tofu just melts in your mouth...










Monday, September 28, 2015

Guest post #7 by Mrs. Srividhya Navin - Vazhakkai fish fry/ raw bananafish fry

Today is a guest post by Srvidhya Navin. she is one of my darling friend , we met in a FB group. She is such a wonderful cook. She is sharing her recipe Vazhakkai fish fry.

Few lines about the guest:

She is Mrs.Srividhya Navin. Basically from Dharmapuri, Married to Dr.Navin. She is settled on Karur. she is a mother of a cute daughter.
She loves Arts,Crafts,Photography & Cooking too.
She is a Vegetarian.
 She Started a Blog named Rg's Delicacy by getting inspired from food groups and friends.



Ingredients:

Raw banana / vazhakkai-1
Toor Dhal-1/4 cup
Channa dhal-1/4 cup
Idly Rice-1 Tsp
Cinnamon-1
Clove-2
Fennel seeds -1 tsp
Cumin seeds-1 tsp
Pepper -1 
Coriander seeds-2 tsp
Red Chillies-4
Curry leaves-8
Coconut or Kopra-1 tsp
Salt-1 tsp

Method :

Dry roast all the spices & Dhals  separately, one by one. Keep it aside.
Grind into Coarse powder.
Peel the skin of  the Raw Plantain.
Slice into thick pieces.
In a broad vessel,Take the slices, add the ground powder, sprinkle little water & marinate for an hour.
In a Non stick Pan, add 2 Tsp of oil, place this Marinated plantain,Sprinkle little water & close the pan.
After some time, slowly Flip it to the other side.
If necessary add oil. Keep frying till it is done.


Vaazhakai Fish Fry Ready... 





Monday, September 21, 2015

Guest post # 6 by Ms. Asiya Subhani - Moong dal curry



Today we have a guest post .i am very happy to introduce a food blogger named Asiya Subhani. She is making a curry with moong dal.


Few lines about the guest: 

Asiya is  from Yummy Indian Kitchen, a food blogger on Indian Recipes and Hyderabadi Cuisine.
 She is from Hyderabad. She has started blogging after She developed the passion for cooking. She is into blogging for over an year and her journey has been awesome till date. she expresses that she loves to cook for her family and friends and She has zeal in learning , trying and sharing various Indian recipes through her blog.

Thanks for the effort to write or share your recipe in Jiyas delicacy Asiya.


My recipe for today is Moong Dal Recipe For Roti or Chapathi...

Ingredients:

1 cup moong dal(yellow)
1/2 tsp turmeric powder
4 - 5 green chillies
2 - 3 tomatoes chopped
1 tbsp coriander leaves
salt - to taste
For Tempering:
1 small sized onion finely sliced
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 - 4 dried red chillies
3 - 4 curry leaves


Method:

1. In a pressure cooker, add the washed yellow moong dal, turmeric powder and green chillies.
2.Add chopped tomatoes, add about two cups of water.
3.Mix the whole mixture and pressure cook for about 3 - 4 whistles.
4.Reduce the steam, add salt and mash the dal.
5.For tempering, take a tadka pan, add oil and heat it.
6. Add mustard seeds and cumin seeds and allow it to crackle.
7. Add sliced onions and fry till transparent.
8.Add dried red chillies and stir well.
9.Add curry leaves and let it crackle.
10.Pour the tempering into the moong dal.
11.Garnish with coriander leaves.
12.Serve hot with soft phulka or roti.
Notes: Adding curry leaves and dried red chillies is optional as this recipe can be used as a side dish for roti...

Tuesday, September 15, 2015

How to make or set curd at home




All the readers would be surprised or shocked or fascinated by seeing the preparation of curd at home and that is so simple? Here is the answer. Many of my friends here in Singapore regularly complain that they don't get proper curd at home. So they buy curd on a regular basis. How long can they buy outside, when's it is so simple to make. Try this out friends. Don't panic next time. This method is taught to me by my hubby. I wouldn't have known otherwise. Credits to him.

I have used farmhouse milk/ Meiji milk/ Dutch Lady for making curd.




Ingredients :

  • Milk - 1 litre
Curd - 2 tsp



Method:

Transfer a carton of milk into the vessel you want to set curd.
Switch on the gas, place the vessel on the stove.
Let the milk get heated. Ensure that it is lukewarm. Switch off. Do not boil the milk.
Add the curd to curdle when it is lukewarm. Stir it well. Keep it undisturbed.

Keep it overnight.beautiful scoopy curd is ready. You can scoop out like ice cream.


Monday, September 14, 2015

How to make kozhukattai rice flour using Kodo millet/ varagarisi

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Vinayagar chathurthi is on September 17th this year. Kozhukkattais will be there for neivedhyam in all your houses. Usually we make kozhukkattai using plain rice flour. This year I have planned to make kozhukkattai using millet flour . I make using Kodo millet or varagarisi in Tamil for making the outer cover of the kozhukkattai. I have already prepared the flour for that. Here is how to go about for making the flour.

Ingredients : 

  • Varagu arisi or Kodo millet - 1 cup
  • Water


Method:

  • Take one cup of millet in a vessel. Wash it twice to clean the dust that is there in the millet.
  • Soak the millet in water for one hour.
  • Strain the millet with a strainer .let all the excess water be strained.





  • Take a white cloth or a nice dhoti and spread the strained millet and allow it to dry for 30-45 mins.




After 45 mins, put the dried millet into a mixer and grind it into a smooth flour. The millet will be little moist only. 
Grind it in mixer nicely in batches if your making a larger quantity.
Sieve the flour and if there are small balls or lumps. Collect it and grind again. 
sieve the flour and put it in a wide vessel or newspaper and allow it to dry in open air.




Millet flour ready for making kozhukkattai dough!

Thursday, September 10, 2015

Kaima idly



I am a big fan of Kaima idly or chilly idly that is served in restos. I have been longing to do this for a very long time. Recently I tried this Kaima idly me jus loved  and relished it with rose milk for my dinner. The process is little time consuming but it's worth trying. Do try out this yummy Kaima idly and tell me how you all liked it.





Ingredients:

For marination:
  • Idly - 12-16
  • Corn flour - 3 tbsp
  • Maida - 1 tsp
  • Salt
  • Ginger garlic paste - 1/2 tsp

Other ingredients:

  • Capsicum - 1
  • Onion - 1
  • Garlic chopped - 1 tbsp
  • Ginger garlic paste - 1 tsp
  • Chilli garlic sauce - 1 tbsp
  • Green chilly - 2
  • Soya sauce - 2 tsp
  • Ketchup - 1-2 tbsp
  • Salt
  • Water

Method :



  • Steam idlies and chop it into cubes.
  • Marinate the idly cubes with marination ingredients for half hour and fry it. Do not fry till golden brown. Keep it aside.
  • For masala, eat oil in a pan, add chopped garlic and green chilly. Saute well.
  • Add chopped onions. Add ginger garlic paste. Fry till raw smell vanishes. 
  • Add soya sauce,ketchup and chilly garlic sauce,  and salt. Mix them well.Add capsicum and cook it closed for 5 - 7 mins. 
  • When the capsicum is cooked, add the fried idlies and saute well.
Hot and crunchy Kaima idlies ready!


Tuesday, September 1, 2015

Egg omelette kurma / mutta omelette kurma






Egg omelette kurma was a tasteful and flavourful kurma to have with rotis and rice! I have had this egg omelette kurma in my childhood and I forgot this dish totally. Recently I met my school friend after almost 17 years. I met her in Singapore in my house. She stays here. I had invited her home for lunch. She brought this egg omelette kurma for me in a box. What a taste. I am not able to forget even when I type here.

I asked her the recipe, sheep was kind enough to share it with me. Please do try the recipe and post you're feedbacks..




Ingredients for omelette:


  • Onion-1 finely chopped 
  • Green chilli -1
  • Pepper powder-1tsp
  • Salt
  • Eggs -  2-3
  • Garam masala powder a pinch
Method:

 Whisk it all together nd prepare omelette.

Ingredients for kurma: 

  • Coriander powder - 2 tsp
  • Cumin powder - 1/4 tsp
  • Fennel powder -1/4 tsp
  • Coconut
  • Whole garam masala
  • Ginger garlic paste - 1 tsp
  • Tomato -1
  • Onion -1
  • Garam masala powder
  • Chilly powder -1 tsp
  • Soaked and boiled peanuts -1 cup
  • Water
  • Salt
  • Coriander leaves
  • Oil

Method:


  • Dry roast the coriander powder , cumin powder , fennel powder and grind it with coconut.
  • Heat oil in a pan,  Saute whole garam masala and add chopped onions. Fry nicely
  • Add ginger garlic paste, sauté till raw smell vanishes.
  • Add tomato,garam masala powder, red chilli powder and fry till the tomato becomes mushy.
  • Add the boiled ground nut, dry roasted masala with coconut. Add salt
  • Add water and allow it to boil it to needed consistency. Add the omelet peices nd boil for 1 min...  Garnish with lots of chopped coriander leaves.




Tasteful omelette kurma ready to serve!
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