Kalkandu Pongal
11 months ago
Posted by
SabreeNaz
Rants & Raves (4)
This is one of the most easiest desserts which can be made instantly with out much mess and comes out perfect every time you make it. You can never go wrong !!!!! 
Ingredients:
Sooji/ Rava - 1 cup
Sugar - 1 cup
Ghee - 1/2 cup
Water - 2 cups
Dry Fruits - required amount.
Kesari Food Color - a pinch (Optional)
Method:
Heat butter at medium heat and add sooji to it. Let the sooji become slightly golden brown and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates, add sugar and the dry fruits. The whole preparation should at most take you 15 minutes, and it never fails.
Tips: Add pineapple pieces while making the dessert. This will make it even more yummy. Refrigerate the dessert and have it. It has a unique taste when it is cold.
Posted by
SabreeNaz
Rants & Raves (2)
Ingredients:
Rice - 3 cups (measurement before being cooked)
{ It is essential that the rice is cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Capsicum -1
Mint Leaves – 1 bunch
Onion – 2
Cinnamon Stick- 1
Cloves - 2
Ginger-Garlic paste – 1tbsp
Coriander Powder – 1tbsp
Green Chilies -3
Curry leaves - a sprig
Salt - to taste
Oil - required amt
Method:
Chop the onion and two green chilies finely into thin pieces. Cut the capsicum into small cubes or desired shapes. Cook and cool the rice. Grind the mint leaves with a green chili and little salt into a fine paste. Heat oil in a pan. Fry cinnamon stick and cloves. Once it is done, add chopped onions and green chilies. When the onion turns golden brown, add ginger garlic paste, coriander powder, and salt, and fry till done. Then, add capsicum. When it is half done, add the mint- green chili paste, and cook it till the gravy thickens. Finally, add curry leaves to it and stir it with the already cooked rice. Adjust the salt accordingly.
This can be served hot with any egg curry or simply boiled egg.
Tips: Add a pinch of garam masala when the gravy thickens as this can make the dish even more pleasing to the taste buds. Use ghee instead of oil: avoid it if you are calorie conscious.
Posted by
SabreeNaz
Rants & Raves (2)
Ingredients:
Potatoes - 250gms
Oregano - 1/2 tsp
Chilli powder - 3/4 tsp
Garlic - 2 or 3 pods
Asafoetida powder - 1/4 tsp
Potatoes - 250gms
Oregano - 1/2 tsp
Chilli powder - 3/4 tsp
Garlic - 2 or 3 pods
Asafoetida powder - 1/4 tsp
Curry leaves - a sprig
Salt - to taste
Oil - required amt
Water - required amt.
Method:
Cut potatoes into cubes and microwave it till the cubes are 95% cooked. Heat oil in a skillet and add crushed garlic pods when the oil is hot. Once these pods turn golden brown, add the potato cubes to it and toss it gently. Now add chilli powder, asafoetida powder and salt to the cubes and mix it thorougly. When the cubes turn brown on all the sides, add oregano and toss it gently. Let it cook till done. Garnish it with fresh curry leaves
This can be served hot with rice and chappathis
Oil - required amt
Water - required amt.
Method:
Cut potatoes into cubes and microwave it till the cubes are 95% cooked. Heat oil in a skillet and add crushed garlic pods when the oil is hot. Once these pods turn golden brown, add the potato cubes to it and toss it gently. Now add chilli powder, asafoetida powder and salt to the cubes and mix it thorougly. When the cubes turn brown on all the sides, add oregano and toss it gently. Let it cook till done. Garnish it with fresh curry leaves
This can be served hot with rice and chappathis
Posted by
SabreeNaz
Rants & Raves (2)
This one is a VANITHA-EXCLUSIVE from my mom. I never thought oats can taste so good. Earlier I had it seldom in the form of porridge, as it had a bad effect on my taste buds... just kidding... Oats is one of the high fiber content cereal grain know to remove cholesterol. It has unique anti-oxidants that reduce the risk of cardiovascular disease, enhances immunity, and stabilizes blood sugar. I have only mentioned a few of its benefits. This is the best to be included in breakfast, as our day would start with a healthy alternative.
This recipe will be a favorite form of oats for all ages as otherwise it is difficult to have, despite its good health quotient.
Ingredients:
Oats - 100 gm
Mustard - 1tsp
Dry Red Chillies - 1
Channa Dhal - 1tsp
Large Onion - 1
Green Chillies - 2
Beans - 4
Carrot - 1
Curry leaves - 1 sprig
Salt - to taste.
Water - depending on the quality of Oats
Method:
Chop onions, vegetables and green chillies. Heat oil in a skillet and allow mustard seeds to splutter. Then, add channa dhal to it. When it is roasted add dry red chillies. Then add chopped onions and green chillies, and fry till the onion is golden brown. Add the vegetables along with some water, and let it cook for a while. Now, add oats to it along with necessary oil and salt. Cook till the water evaporates and the mixture thickens.
Posted by
SabreeNaz
Rants & Raves (0)
I started cooking, that is I mean proper cooking, only after my marriage. I then took cooking seriously so as to impress Naz with my cooking skills. He is an ardent lover of delicious food and innovative recipes :). Though not a master in non-veg cooking, I feel that I cook them better. Vegetables were a difficult thing for me; to get a veg recipe right was a big achievement for me initially. Though Samyuktha insisted on vegetarian cooking, I seldom did that. In the beginning, my cooking was mostly non-vegetarian as it was easy to bring a good taste and satisfy Naz.
It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).
This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.
I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.
1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.
3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )
4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.
5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.
6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.
7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.
8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.
9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!
And finally here is her declaration!!!!!!!!!!!!!!!
I DON’T GUARANTEE ANYTHING!!
Hahhaahha…
It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).
This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.
I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.
1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.
3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )
4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.
5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.
6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.
7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.
8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.
9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!
And finally here is her declaration!!!!!!!!!!!!!!!
I DON’T GUARANTEE ANYTHING!!
Hahhaahha…
Posted by
SabreeNaz
Rants & Raves (0)
This is one of those recipes that belong to the initial days when I had started collecting recipes and lyrics. This one is quite unique, as this occupies the first position in my collection of recipes. I was introduced to this simple, yet delicious Indonesian Fried Rice through a magazine (the name of which I am unable to recollect, as it was years before). Reading a lot of those recipes aroused a desire in me to collect all the easy to make recipes, so that one day I'll be able to prepare it for my dear ones. As we didn't own a comp then, I started the habit of writing down recipes in my notebooks which I still preserve. Blogging is indeed a blessing in disguise for me to share those recipes with the world.
Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.
Serves: 2-3
Ingredients:
Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.
Method:
Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.
This can be served hot with Pepper Chicken Chettinad.
Vegetables like carrot, beans, or cabbage can be added to this rice.
Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.
Serves: 2-3
Ingredients:
Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.
Method:
Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.
This can be served hot with Pepper Chicken Chettinad.
Vegetables like carrot, beans, or cabbage can be added to this rice.
Posted by
SabreeNaz
Rants & Raves (0)
1 tsp - 5ml
1 tbsp - 3 tsps
1 cup - 16tbsps
1 cup - 250ml/250g
1 tsp sugar - 5g
1 tsp salt - 15g
1 tbsp - 3 tsps
1 cup - 16tbsps
1 cup - 250ml/250g
1 tsp sugar - 5g
1 tsp salt - 15g
Posted by
SabreeNaz
Rants & Raves (2)
Palak Paneer is one of the most tastiest forms of spinach I have ever had. Ever since mom had starting making this recipe at home, even the all-time spinach haters have started loving this. This is one of the north indian recipes that can be prepared easily and loved by all. This is once again Naz's most favorite excluding the "PANEER".
Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.
Ingredients:
Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.
Method:
Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.
Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.
Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.
Ingredients:
Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.
Method:
Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.
Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.
Posted by
SabreeNaz
Rants & Raves (0)
A briyani has always been a person's delight when it comes to mouth watering recipes, while the preparation of it has various variations. After a lot of hit and trial methods, finally, I got the right one and won kudos from Naz for the first time for a briyani.
Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.
This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...
Ingredients
Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.
This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...
Ingredients
Chicken – ½ kg
Basmati rice - 1 cup
Basmati rice - 1 cup
Ginger-Garlic paste – ½ to ¼ tbsp
Onion – 1 chopped fine
Tomato – ½ (Naatu thakali)
Tomato – ½ (Naatu thakali)
Chilly powder – 1/2 tbspGreen chillies-1 to 1/2 slit
Curd-1 tbsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Whole garam masalas : ½ Cinnamon stick, 2 cloves, 1 bay leaf, 2 leaflets of anise, 1 Javetri or Mace.
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2
Method:
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.
Posted by
SabreeNaz
Rants & Raves (2)
Tandoori chicken has always been a craze among all Indians no matter which state of India they belong to. The word "tandoori" is prefixed to all dishes prepared on a tandoor. Tandoori chicken, in those days, were prepared in tandoors called as clay ovens which is still prevalent in many places.
Tandoor cooked chicken actually belongs to the Mughal period. It was a main course of delicacies for the Mughals in those days.
The concept of trying out this dish at home was again kindled by dear husband when, one fine day, he had brought home an electric tandoor to my surprise. Actually, I felt it was a good idea to bake the chicken at home instead of having it with artifical colors and reused oil from outside.
Ingredients:
Chicken (Whole) - 800gms
Red chilli powder - 1tsp
Lemon juice - 1tsp
Salt to taste
For marination:
Yoghurt - 200gms
Red chilli powder - 2tsp
Ginger garlic paste - 4tsp
Lemon juice - 2tsp
Garam masala powder - 1/2tsp
Oil - 2tsp
Salt to taste
For garnishing:
Onion and lemon wedges
Method:
Clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Marinate with a mixture of red chilli powder, lemon juice and salt to the chicken, keep it aside for half an hour.
Mix red chilli powder, salt, ginger garlic paste, lemon juice, garam masala powder and yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Place the chicken pieces in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) (for thirty minutes or until almost done in case of a tandoor). Remove it from the tandoor.
This can be served hot with onion rings and lemon wedges.
Tips: Marinate the chicken a day before and refrigerate it to use the next day, if possible. Avoid artificial colors to enhance the look.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Prawns - 200gm
Onions - 2
Green Chillies - 5 to 6
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Ground black Pepper Powder
Salt to taste
Coriander Leaves
Method:
Prawns - 200gm
Onions - 2
Green Chillies - 5 to 6
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Ground black Pepper Powder
Salt to taste
Coriander Leaves
Method:
Chop the onions. Chop the green chillies. Pour oil into a wok. Add onions, green chillies, fry them in the oil till it gets browned and then put the prawn and let it get cooked. Then, add turmeric, black pepper powder, chilly powder and salt to taste. Mix everything together and cook on medium flame. Garnish with corainder leaves.
This can be served hot with rice or chapathis.
Posted by
SabreeNaz
Rants & Raves (0)
Capsicum & hotdog has been Naz's favorite, though I always insist on replacing hotdog with prawns. This recipe is one of Naz's innovative ideas on cooking hotdogs, which is not that much into Indian cooking. He is an expert in cooking this recipe... but I manage to bring the similar taste while I do it alone ;)
This recipe is dedicated to my dear Naz and his innovative cooking, cos of which I am able to share this amazing recipe with the world...
Ingredients:
- Hotdog/ Prawn - 200gm
- Onion - 1 (cut into cubes)
- Capsicum - 1 (cut into cubes)
- Green Chilli - 2Nos (chopped)
- Ginger garlic paste - 1tsp
- Turmeric Powder - 1/2tsp
- Soya Sauce - 1tsp
- Paprika sauce - 1tsp
- Coriander powder - 1/2tsp
- Chilli powder - 1/2tsp
- Oil for frying.
- Pepper to taste.
- Salt to taste.
Method:
Heat oil in a flat frying pan . When hot add onion and fry till translucent. Add capsicum and green chillies, and fry till it is done. Add ginger garlic paste and turmeric powder. Fry till the raw smell of gg paste is gone. Then, add coriander powder, chilli powder and cook well. Now, add prawns or hot dogs to this and add required salt. Add soya and paprika sauce to the pan and mix well. Finally, add pepper when the dish is almost done. Serve hot.
Tips: If you are using hotdog, cut them into small pieces for them to cook faster. Be careful with the salt, as the sauces also have a small amount of salt in it.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
- Chicken - ½ Kg
- Mustard - as required
- Cumin seeds - as required
- Onion - Finely chopped, 1 cup
- Ginger Garlic paste - 1 tsp
- Turmeric powder - a pinch
- Curry leaves - as required
- Green chillies - finely chopped
- Tomato - ½ cup
- Chilli powder - 1 tbsp
- Coriander powder - 2 tbsp
- Cumin powder - ½ tsp
- Pepper - finely grounded, 1tbsp
- Coriander leaves - as required
Method:
Add oil to a hot wok and add mustard and cumin seeds. Let it splutter. Then, add onions and fry till translucent. Add green chillies and turmeric. Add gg paste. Once it is cooked, add tomatoes, chilli powder and coriander powder, and cook till it mixes with the onion and forms a thick sauce. Then, add cumin powder and cook for some more time. Add chicken pieces to this think sauce amd mix it well, and cook under meduim flame for 30 minutes, stirring ocassionally. Finally when the chicken is almost done, add pepper powder according to your taste and add curry leaves and mix it thoroughly.
This can be served hot with rice, phulkas or rotis.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Green Chilli - 2 Nos.
Pepper powder to taste.
Cheese spread.
Salt to taste ( If the cheese is not salted).
Method:
Chop green chillies. Apply the cheese spread on one side of the two slices of bread. Spread green chillies over it. Now, sprinkle salt ( If the cheese doesn't contain common salt) and pepper powder. Keep two slices of bread with the spread facing each other. Keep it in a sandwich maker, and now your sandwich is ready after 3 minutes.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Onion - 1
Garam masala - ½ tsp.
Chilli powder - ½ tsp.
Butter - 1tbsp
Oil- 1 tbsp.
Salt to taste
Method:
Chop onions and mushroom. Add oil in a kadai, and add onions and sauté for a minute. Then add mushrooms, and cook for sometime. Now add salt, garam masala, chilli powder and stir it for some more time till cooked. Keep aside. Now spread the filling on the bread slices. Keep it on a sandwich maker, and your sandwich is ready after 2 minutes.
