Monday 9 November 2015

Happy Diwali



Minu !!!

Corn Flour Halwa / Karachi Halwa


Ingredients:-

Corn flour               - 1 Cup
Sugar                      -  2 Cup
Water                     -  3 Cup
Ghee                       - 4 Tbls
Cardamom powder - a pinch
Cashew nuts            - 1/2 cup
food color                - a pinch


Preparation:-

  1. Take corn flour in a bowl. Add water into it and mix well so no lumps are formed. Add a pinch of food colour and mix well. Keep it aside.
  2. Take a pan and add sugar and water. Mix it and heat till the sugar completely dissolved in water and become sticky.
  3. After melting the sugar add the corn flour mixture slowly and mix it well. Stir continuously to avoid lumps
  4. Stir continuously until gets a halwa texture. Then add ghee and cardamom powder and cashew nuts. stir well.
  5. Once it is thick transfer it into a greased pan and set it atleast for an hour. Cut into desired shape and serve warm or chilled.
Cheers !!!
Minu

Friday 9 October 2015

Grilled Brinjal Tomato Curry


Hi all, hope you all are doing good…We are meeting after a long gap….Somehow I was away from this beautiful space. Don’t have proper reason…But it happened. Anyway, I am back… 5 years back the same day I shared my first recipe here… Yes, today Ruchikaram turned 5 years old….Thanks all for your support.Special thanks to my friend Asha Sarun for today’s recipe. Today’s special brinjal tomato curry.



Ingredients:-

Brinjal -2
Tomato - 2
Cumin seeds
curry leaves
ginger garlic paste - 1Tsp
Onion - 1
Green chilli -1
Fenugreek - 1/2 Tsp
Turmeric powder- 1 Tsp
Chilli powder - 2 Tbls
Coriander Powder - 1 Tsp
Coriander leaves
Salt
Water
Tamarind pulp-  1 Tbls


Method:

  • Grill the brinjal
  • Heat oil in a pressure cooker
  • Season with cumin seeds and fenugreek seeds
  • Add curry leaves and ginger garlic paste and saute well.
  • When the aroma comes add chopped onions saute them till it becomes golden brown.
  • Add green chilli, grilled brinjal and tomato. saute them well.
  • Add turmeric powder, chilli powder, coriander powder and coriander leaves, salt and water and saute well.
  • Pressure cook for 2 whistles.
  • Open the lid and add tamarind pulp. allow the gravy to thicken a bit.
  • When done mash the brinjal and tomato.
  • Enjoy with chapati.

Cheers !!!
Minu

Thursday 26 March 2015

Potato Long Beans Stir Fry ( Urulakizhangu Achinga Payar Mezhukupuratti)


Ingredients:-

Potato             - 2
Long Beans    - 1 Cup (cut it into 3/4 inch)
Turmeric        - 1/2 Tsp
Chilli Powder - 1 Tblp
Salt
Curry Leaves
Oil


Preparation:-


  • Boil potato and cut it into lengthwise.
  • Heat a pan and add oil into it.
  • Add curry leaves.
  • Add Long Beans into the pan and saute for 2 to 3 minutes.
  • Add cooked potato into it.
  • Add salt,turmeric powder and chilli powder saute well.
  • Cover the pan for 3 minutes. Stir occasionally.
  • Serve it with rice



Cheers !!!
Minu

Tuesday 11 March 2014

Mulaku Bajji

Ingredients:-

Gram flour           - 1/4 Cup
Bajji Mulaku       - 3
Chilly poeder      - 1/4 Tsp
Turmeric powder- a pinch
Asafoetida          - a pinch
Salt                  
Oil
Water


Preparation:-


  • Make a thick batter using Gram flour, salt, chilly powder, turmeric powder and asafoetida.
  • Slit the bajji mulaku and remove the seeds if you don't want more spicy.
  • Dip the mulaku in the batter.
  • Heat oil in a pan. Drop the mulaku in the oil.
  • Deep fry the mulaku.
  • Serve it with sauce.

Cheers!!!
Minu

Tuesday 7 January 2014

Microwave Sponge Cake


Ingredients:-
Maida    - 50 g
Baking powder- 1/2 tsp
Vanilla Essence - 1/2 tsp
Sugar      - 50 g
Butter     - 50 g
Milk      - 2 tbls
Egg       -1


Preparation:-
  • Sieve maida and baking powder and keep it aside
  • Powder the sugar and mix well with butter.
  • Add egg and beat well.
  • Add Vanilla essence and milk into the mixture and mix well.
  • Add the flour gradually and fold it carefully.
  • Add the batter into microwave safe cup or dish.
  • Put it into the microwave for 1min.
Cheers !!!
Minu

Friday 13 December 2013

Betroot Payasam

Ingredients:-

Beetroot (grated) - 1 cup
Milk                    - 1 1/2 cup
Sugar                  - 1/4 cup
Water                 - as needed
Ghee                  - 3 Tbp
Cardamom         -1 Tsp (powder)  
Nuts             

Preparation:-

  • Add ghee. Roast the nuts and keep it aside
  • Add beetroot to the same ghee and saute it for 2 to 3 minutes. Sprinkle a little water and cook the beetroot.
  • Boil the milk. Then add cooked beetroot and sugar into it.
  • Stir it continuously and cook well till it reaches required consistency.
  • Add fried cashew nuts and sprinkle cardamom powder and mix well.
  • Serve hot or chill

Tuesday 10 December 2013

Brinjal Dry Curry


Ingredients

Brinjal      - 6
Onion      - 2 big
Tomato   - 1 big
Salt         - as needed
Turmeric - 1 Tsp
Oil          - as needed
To Grind
Chana dal  - 1 Tbs
Coriander  - 1 Tbs
Dry chilli   - 6

Preparation 

  • Cut the brinjal into slices and keep in the water.
  • Roast Chana dal, coriander and dry chilli. Grind it without water.
  • Add oil into the pan.  Add Onion and saute well. Add salt and turmeric into it.
  • Add tomato and brinjal into it. Stir well.
  • Add ground powder and mix well
  • Sprinkle some water and cook covered for 2 to 3 minutes. Stir in between until it cook well.
  • Garnish with coriander leaves.
  • Serve hot with roti or rice.


  • Thursday 31 October 2013

    Microwave Mysore Pak



    Ingredients

    Besan  -1 Cup
    Powdered Sugar  - 2 Cup
    Ghee  - 1 Cup
    Milk   - 2 Tbsp


    Preparation

    • Heat 1 Tbsp ghee in a pan . Add besan and gently fry.
    • Melt remaining ghee in a microwave safe bowl.
    • Mix besan, sugar and milk with the ghee. Stir well until get a smooth paste without lumps.
    • Microwave on high power for 2 minutes. Stir it after 1 min.
    • Pour it into a greased plate and flatten.
    • After 10 min you can cut into desired shape.

    Wednesday 1 May 2013

    Boneless Chicken Fry



    Ingredients
    Chicken pieces(boneless) - 200 gms
    Chilli powder - 1/2 tsp
    Turmeric powder  - 1/4 tsp
    Coriander powder   -1 1/2 tsp
    Pepper powder - 1 tsp
    Ginger garlic paste - 1 tsp
    Garam masala powder - 1/2 tsp
    Lime juice - 1 tsp
    Salt
    curry leaves
    Oil

    Preparation

    • In a bowl marinate chicken pieces with all the ingredients except oil and curry leaves and keep aside for 15 minutes.
    • Pressure cook the chicken without adding water.
    • Heat oil in a pan add curry leaves and then add cooked chicken pieces. Then shallow fry the chicken in low heat for 5 minutes, turning it occasionally.
    • Serve hot with rice or chapathi.



    Cheers !!!
    Minu