AwesomeCuisine.com English and Tamil Recipes Feed https://www.awesomecuisine.com Quick and easy recipes for you Fri, 16 Nov 2018 08:26:24 +0000 https://wordpress.org/?v=4.9.8 hourly 1 https://wordpress.org/?v=4.9.8 Tomato Cheese Pulao https://www.awesomecuisine.com/recipes/26086/tomato-cheese-pulao.html https://www.awesomecuisine.com/recipes/26086/tomato-cheese-pulao.html#respond Wed, 14 Nov 2018 09:54:24 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26086 Tomato Cheese Pulao is a very popular and easy to make dish. Popular as a street food in Mumbai, the pulao is a perfect recipe for kids. This variation of the original dish adds cheese to the dish and is delicious & flavourful.

Tomato Pulao

image via Mallika Badrinath video

Ingredients:

  • Raw Rice/ Basmati Rice – 2 cups
  • Tomatoes – 300gms
  • Onions – 2, Finely sliced
  • Green Chillies – 4, Finely sliced
  • Garlic – 15 Cloves
  • Ginger – Small Piece, peeled and washed
  • Red Chilli powder – 1 tsp
  • Cardamons – 4
  • Cloves – 4
  • Cinnamon Sticks – 4
  • Bay Leaf – 1
  • Ghee – 1 tblsp
  • Oil – 3 tblsp
  • Cheese – 100gms, Grated
  • Mint Leaves – Few
  • Garam Masala Powder – 1/2 tsp
  • Salt to Taste

Method:

  1. Crush the ginger and garlic nicely.
  2. Boil the tomatoes and peel the outer skin.
  3. Blend them to a fine paste in a mixer.
  4. Heat a pan and add oil to it.
  5. Add all the masalas – cardamons, cloves, cinnamon sticks, bay leaf and temper it.
  6. Add the sliced onions, green chillies, ginger, garlic and saute them until golden brown.
  7. Add the red chilli powder, ground tomato paste and 2 cups of water, salt and mix well.
  8. Let it boil and add rice to it.
  9. Close them with a lid and keep the flame to low.
  10. Keep mixing it between and when the rice is cooked well, add garam masala powder, mint leaves and grated cheese.
  11. Lastly add the ghee and mix it gently and remove from fire.
  12. Serve hot with raita.

 

]]>
Malabar Pakoda https://www.awesomecuisine.com/recipes/26107/malabar-pakoda.html https://www.awesomecuisine.com/recipes/26107/malabar-pakoda.html#respond Mon, 12 Nov 2018 11:51:18 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26107 Ribbon Pakoda is a delicious South Indian variation of the Murukku. Crispy and crunchy, they are an anytime snack. Malabar Pakoda is a variation of the original and is equally tasty plus easy to make.

Ribbon Pakoda

image via A1Chips

Ingredients:

  • Raw Boiled Rice – 2 cups
  • Red Chillies – 6
  • Fried Gram Flour – 1/4 cup
  • Bengal Gram Flour – 1/2 cup
  • Oil – To Deep Fry
  • Salt to Taste

Method:

  • Wash the rice and soak them in water for 3 hours.
  • Soak the red chillies in water for sometime.
  • Drain the excess water from rice and add the red chillies and salt to it.
  • Blend them together in a mixer and grind them to a thick paste.
  • Transfer this mixture to a bowl, add fried gram flour, bengal gram flour and knead them together.
  • Heat a kadai under medium flame.
  • Take some of the dough and pass it through a ribbon pakoda maker onto the hot oil.
  • Deep fry until golden brown.
  • Remove from oil and drain the excess oil in a kitchen tissue.
  • When the heat is reduced, transfer them to an air tight container jar.
]]>
Bread Rasmalai https://www.awesomecuisine.com/recipes/26103/bread-rasmalai.html https://www.awesomecuisine.com/recipes/26103/bread-rasmalai.html#respond Sat, 03 Nov 2018 11:25:32 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26103 Rasmalai is a popular Bengali dessert. This Bread Rasmalai is a variation of the popular dessert that can be made instantly and is yummy as the original. Suited for all occasions and festivals.

Bread Rasmalai

image via youtube

Ingredients:

  • Bread Slices – 3
  • Fresh Cream – 1/4 cup
  • Milk – 1 1/2 cups
  • Condensed Milk – 5 tblsp
  • Saffron – Few strands
  • Cardamon Powder – 1/4 tsp
  • Almonds – 1 tblsp
  • Pistachio – 1 tblsp

Method:

  1. Soak the saffron strands in hot milk for 10 minutes.
  2. Take the bread slices, using a cup make circle shape cuts and discard the remaining pieces.
  3. Keep the circle shape bread pieces aside.
  4. Heat a heavy bottomed pan and boil the milk.
  5. When it starts to boil, reduce the flame to low and keep stirring.
  6. Follow this process for 15 minutes.
  7. Add the fresh cream and condensed milk to the milk.
  8. Mix well and cook for another 5 minutes.
  9. Add the saffron milk and cardamon powder .
  10. Remove from flame and let it cool down.
  11. arrange the bread slices in a bowl/plate and pour the milk mixture over it.
  12. Pour little milk mixture,just to soak it.
  13. Refrigerate the bread pieces and the milk mixture separately.
  14. While serving, add the the remaining milk and sprinkle some grated almonds and pistachios on top.
]]>
Saamai Thattai https://www.awesomecuisine.com/recipes/26061/saamai-thattai.html https://www.awesomecuisine.com/recipes/26061/saamai-thattai.html#respond Thu, 01 Nov 2018 09:39:25 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26061 Thattai is one of the most famous snacks in South India. A crispy and crunchy snack, they are perfect for any occasion whether it is a party, teatime or a festival. This Saamai Thattai variation is made using Saamai flour (Little Millet flour).

Saamai Thattai

image is only for illustration purposes and not that of the actual recipe

Ingredients:

  • Saamai Flour – 1 cup
  • Urad Dal – 1/4 cup
  • Fried Gram Flour – 1/4 cup
  • Bengal Gram Dal – 2 tblsp
  • Black Sesame Seeds – 1 tsp
  • Salt to Taste
  • Chilli Flakes – 1 tsp
  • Oil for deep frying

Method:

  1. Sieve the urad dal flour and keep it.
  2. Soak the bengal gram dal in water for an hour.
  3. Take a bowl, add all the ingredients except oil and mix well.
  4. Add water little by little and knead them to a dough consistency.
  5. Take a banana leaf and place medium size ball of the dough and flatten them.
  6.  Heat oil in a deep frying pan.
  7.  Fry the prepared thattais till light golden brown.
  8.  Drain excess oil and store in an airtight container.

 

]]>
Oats Ribbon Pakoda https://www.awesomecuisine.com/recipes/26054/oats-ribbon-pakoda.html https://www.awesomecuisine.com/recipes/26054/oats-ribbon-pakoda.html#respond Tue, 30 Oct 2018 12:29:04 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26054 Ribbon Pakoda is a very easy to make South Indian savoury snack often made during festivals like Diwali and Krishna Jayanthi. This recipe is a variation of the regular ribbon pakoda and is made using Oats flour.

Oats Ribbon Pakoda

image via: vegetarian indian recipes

Ingredients:

  • Oats Flour – 1/2 cup
  • Bengal Gram Flour – 1/2 cup
  • Rice Flour – 1/2 cup
  • Red Chilli Powder –  1 tsp
  • Sesame Seeds – 1 tsp
  • Asafoetida – 1/2 tsp
  • Butter – 1 tblsp
  • Salt to Taste
  • Oil For Deep Frying

Method:

  1. Heat a pan under medium flame.
  2. Dry roast the oats until a nice aroma.
  3. Let it cool down. Make a fine powder using a mixer.
  4. Take a bowl, add the oats flour, rice flour, bengal gram flour, red chilli powder, sesame seeds, asafoetida, butter, salt and mix well.
  5. Sprinkle some water and knead them to a dough.
  6. Heat oil in a deep frying pan.
  7. Take some of the dough and pass it through a ribbon pakoda maker onto the hot oil.
  8.  Deep fry until golden brown.
  9.  Remove and drain excess oil.
  10.  Store in an airtight container.

image via

]]>
Paneer Gulkand Burfi https://www.awesomecuisine.com/recipes/26050/paneer-gulkand-burfi.html https://www.awesomecuisine.com/recipes/26050/paneer-gulkand-burfi.html#respond Mon, 29 Oct 2018 08:34:43 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26050 Paneer Gulkhand Burfi is a delicious and easy to make sweet with paneer, condensed milk, cream and rose petals (gulkand). Perfectly suited for any festive occasion, these burfis can be made in very minimal time.

Paneer Gulkand Burfi

image via priya kitchenette

Ingredients:

  • Fresh Paneer – 1 cup
  • Condensed Milk – 1/2 cup
  • Thick cream – 1 tblsp
  • Corn Flour – 1 tsp
  • Sugar – 1 or 2 tsp (optional)
  • Vellari (Cucumber) Seeds – Few
  • Saffron – Few

For Stuffing:

  • Dry Fruit (Badam, Pista, Cashew, walnut) – 1/4 cup
  • Poppy Seeds – 1/2 tsp
  • Pumpkin Seeds – 1 tsp
  • Gulkand – Few

Method:

  1. Heat a pan under medium flame.
  2. Add the dry fruits mixture, pumpkin seeds, poppy seeds and roast them till nice aroma.
  3. Remove from fire and let it cool down.
  4. Add the gulkand to it and keep it aside.
  5.  Take a bowl, add paneer, condensed milk, cream, corn flour, sugar and mix well.
  6. Transfer to a mixer and blend them together.
  7. Heat a heavy bottomed vessel and add the ground paste to it.
  8. Keep stirring until it becomes thick.
  9. Do not heat it for a long time, otherwise laddu will not hold its shape.
  10. Remove from heat and allow it to cool down.
  11. Take a table spoon of the mixture and make a ball shape.
  12. With your thumb, make a gentle press in the center.
  13. Keep some gulkand mixture in the center and close the mixture gently.
  14. Make ball shape with the stuffing inside.
  15. Decorate it with some saffron and vellari seeds on top.

image via

 

]]>
Ragi Sev (Ragi Omapodi) https://www.awesomecuisine.com/recipes/26057/ragi-sev-om-podi.html https://www.awesomecuisine.com/recipes/26057/ragi-sev-om-podi.html#respond Mon, 29 Oct 2018 08:18:10 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26057 Sev (Omapodi / Ompodi) is a very popular savoury snack across India made with chickpea flour, spices and then deep fried until crispy. Served as a teatime/evening snack, they also make for a great savoury during festival times. This is a variation made with Ragi Flour (Finger Millet Flour) and is equally tasty and delicious as the original one.

Ragi Sev (Ragi Ompodi)

image via Priya’s Versatile Recipes

Ingredients:

  • Ragi Flour – 1 cup
  • Bengal Gram Flour – 1/4 cup
  • Rice Flour – 1/4 cup
  • Carom Seeds (Omam) – 2 tsp
  • Salt to Taste
  • Oil for deep frying

Method:

  1. Soak the omam in water for a while grind them.
  2. Filter the omam water by adding little water to it.
  3. Take a bowl, add all the flour, salt, omam water and knead them to a fine dough mixture.
  4. Heat a kadai under medium flame.
  5. Add oil for deep frying.
  6.  Add some of the dough to an ompodi maker.
  7.  Heat oil in a deep pan over medium flame.
  8.  Squeeze the ompodi maker over the hot oil.
  9.  Fry till light golden brown and remove the excess oil using kitchen tissues.
  10. When it is cooled down, transfer them into an air tight jar.

image via

]]>
Mushroom Salna https://www.awesomecuisine.com/recipes/25811/mushroom-salna.html https://www.awesomecuisine.com/recipes/25811/mushroom-salna.html#comments Fri, 26 Oct 2018 08:07:03 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=25811 Popular in Tamilnadu, the Mushroom Salna is a delicious, easy to make side dish for chapati, roti or pulao. It is a versatile dish and can also be served with idli or dosa.

Mushroom Salna

image via youtube

Ingredients:

  • Button Mushroom – 200gms
  • Onion – 1
  • Shallots – 100gms
  • Coconut – 1/2 cup, grated
  • Cashews – 7-8
  • Mint Leaves – few
  • Coriander Leaves – few
  • Cumin Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Tomatoes – 2
  • Red Chilli Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Fennel Seeds – 1/2 tsp
  • Cloves – 3
  • Cinnamon Stick – 1
  • Turmeric Powder – 1/4 tsp
  • Oil – 2 tblsp
  • Salt to Taste

Method:

  1. Soak the cashews in hot water for a while.
  2. Heat a pan under medium flame.
  3. Without adding oil, dry roast the onions and tomatoes for sometime.
  4. Let it cool down.
  5. Grind them to a fine paste along with soaked cashews.
  6. Add oil in a kadai and heat it.
  7. Add the fennel seeds, cloves, cinnamon stick, mint leaves, coriander leaves and cook them.
  8. Add the turmeric powder, pepper powder, coriander powder, red chilli powder, cumin powder and cook nicely.
  9. Later add the shallots, grated coconut, cleaned mushrooms, salt and saute it.
  10. When the mushrooms turn tender, add the ground paste, garam masala powder and salt.
  11. Add the required water and boil them for 10 minutes.
  12. Sprinkle curry leaves at the end.
  13. Remove from flame and serve hot.

 

]]>
Inji Legiyam https://www.awesomecuisine.com/recipes/26037/inji-legiyam.html https://www.awesomecuisine.com/recipes/26037/inji-legiyam.html#respond Thu, 25 Oct 2018 07:32:52 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26037 Inji Legiyam is a popular recipe during Diwali. Also known as Deepavali Marunthu, it is also prepared for new mothers and is served for indigestion problems and body pain. Ginger has lots of medicinal values and is known to relieve cold, cough and constipation.

Inji Legiyam

Ingredients:

  • Fresh Ginger – 1/4 kg
  • Coriander Powder – 1 tblsp
  • Cumin Powder – 1 tblsp
  • Pepper Powder – 1/4 tblsp
  • Palm Jaggery (Karupati Vellam) – 1/4 kg
  • Ghee – As Required

Method:

  1. Heat a pan under medium flame.
  2. Dry roast the raw ingredients (fenugreek seeds, cumin seeds, pepper) separately and powder them.
  3. Peel the outer skin of ginger, and wash them thoroughly.
  4. Grind them to a fine paste.
  5. Heat a heavy bottomed pan under medium flame.
  6. Add all the ingredients together and  keep mixing it well.
  7. When it gets thick, add ghee and mix it.
  8. Cook for a while and remove from flame.
  9. Store it in an airtight container.

image via

 

]]>
Sweet Potato Gulab Jamun https://www.awesomecuisine.com/recipes/26035/sweet-potato-gulab-jamun.html https://www.awesomecuisine.com/recipes/26035/sweet-potato-gulab-jamun.html#respond Wed, 24 Oct 2018 11:50:08 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=26035 Gulab Jamun is a very popular sweet across India. Come festival season, all the sweet shops will be full of variations of Gulab Jamuns – Paneer Jamun to Chocolate Jamun to Kala Jamun. This variation is made with sweet potatoes and is yummy as the original one. The recipe is simple and easy to prepare.

Sweet Potato Gulab Jamun

image via youtube

Ingredients:

  • Sweet potato – 1 cup
  • Maida – 1 tblsp
  • Pista – 5
  • Oil for deep frying
  • Sugar – 1 cup
  • Water – 1/2 cup
  • Cardamon Powder – 1/2 tsp

Method:

  1. Wash the sweet potatoes thoroughly.
  2. Pressure cook them with required water for 4 to 5 whistles.
  3. Let it cool down completely.
  4. Peel the outer skin and mash them.
  5. Make sure no lumps or chunks formed.
  6. Take a bowl, add the mashed sweet potatoes and maida together.
  7. Knead them together to form dough.
  8. Make small balls using the mixture.
  9. Place one pista in the middle and cover them by making a ball shape again.
  10. Follow the same way for remaining dough and cover them with a wet cloth.
  11. Add sugar to a pan and place it over medium flame.
  12. Add enough water (until all sugar has submerged) and stir well.
  13. When the sugar has fully dissolved and it reaches a one string consistency, switch off the flame.
  14. Heat oil in a frying pan.
  15. Deep fry the prepared balls until golden brown.
  16. Remove and put them into the sugar syrup.
  17. Allow it to soak for 6 to 8 hours (or overnight) before serving.
  18. Serve chilled.
]]>