Kalkandu Pongal
3 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.
