Authentic Food Delights

Beetroot Raita

noreply@blogger.com (Sushma Mallya) — Wed, 06 Nov 2024 13:16:00 +0000

Simplicity and its best ......I have used simple ingredients in this and it tastes so very nice ....YUMMY!

Ingredients

2 cups Beaten Yogurt

1/2 cup Grated cooked Beetroot

2 tbsp finely chopped Coriander leaves

1 tbsp ghee/ clarified Butter

1 tsp Hing

1/2 tsp pepper powder

1/4 tsp Chat Masala

salt to taste

Method

In Pan add little ghee add jeera , hing add green coriander leaves fry in oil.
When it cools a bit mix this with beaten yogurt add in grated beetroot mix well.
Add pepper powder , Chat Masala , salt mix well .
Serve Chilled….with Rice and Pickle , Humble meal which satisfies your body and soul.

Soya chunks Curry

noreply@blogger.com (Sushma Mallya) — Mon, 28 Oct 2024 14:38:00 +0000

Soya chunks tastes so good in curries and it's such a good and healthy alternative for meat and it's really delicious as well ...this curry was the one the tried the other day when my fb friend Priya R Shenoy had posted it's was yumm and I simply loved it as a side dish for my chapathis ...So Do try this and don't forget to leave in your feedback as well !

Ingredients

1 cup of med sized soya chunks

1 onion (finely chopped)

1 tomato (finely chopped)

1 cup coconut

1' ginger

2 cloves of garlic

1/4 tsp roasted Jeera Powder

1 tsp Red chilli powder

1/4 tsp Garam Masala powder

1/4 tsp mustard seeds

2 sprigs of curry leaves

2 tbsp coriander leaves

2 tbsp oil

salt to taste

Method

Add hot water to soya chunks and leave it aside for 30 mins.
Then squeeze out all the extra water from soya chunks and bring it to a boil till it is cooked.
Grind coconut, ginger, garlic, Jeera powder and Red chilli powder.
Heat oil add mustard seeds add in curry leaves then add chopped onion and fry till translucent then add in the tomato and fry well till oil then add the ground coconut and fry till it leaves out oil completely then add in little garam masala.
Add in precooked soya chunks, Add in little water and cook till and the masala in well incorporated with the soya chunks and its coated beautifully with it.
Add in coriander leaves . Serve it with chapathi / Poori .....it's yumm !

Til Gajak

noreply@blogger.com (Sushma Mallya) — Fri, 25 Oct 2024 21:38:00 +0000

This is one sweet which you can prepare in no minutes and its cherished in every household , likewise it used to be our favourite sweet too, you can use til, groundnuts, any nuts in this recipe, here I have used Til / sesame seeds which is such a good source of iron that one should incorporate in one's daily diet. Greasing the parat or a plate well in advance is very important as once the mixture is prepared it just hardens really quickly.

Ingredients

1 and 1/2 cups of white roasted til / Sesame seeds

1 cup Jaggery (I have used Chikki Gud) if you find it hard to get hold of it then use Jaggery

1 tsp ghee

1 tsp Green cardamom powder

2 tbsp water

1/4 tsp Soda Bi Carbonate / Cooking Soda

Method

First Grease a thali or board and smear with ghee and keep it ready.
Take a Deep pan add water then add jaggery and let it melt then lower the heat and allow jaggery to bubble.
Now add in White Sesame seeds and mix well. Add in Elaichi / Green Cardamom powder add in soda and mix well till becomes a mass.
Pour on a Greased Thali , grease a rolling pin and press and roll the mixture and and with the help of the greased knife just give it diamond shape cuts .
Store and Enjoy !!

Dry Fruits Overnight Porridge

noreply@blogger.com (Sushma Mallya) — Fri, 25 Oct 2024 20:05:00 +0000

Ingredients

5-6 Whole Almonds

4-5 Walnuts

2 tbsp Cashew

3-4 Dates (I have used Medjool Dates)

1 cup Cold Milk / Vegan Milk

3 tbsp Chia seeds

2 tbsp oats

1/2 tsp vanilla Essence

3-4 strands of Kesar/ Saffron

Method

Wash and Soak all the dry fruits for 10 -15 mins and then discard all the water.
Grind these dry fruits with milk and saffron .
Then take it out in a bowl add chia seeds, Oats, Vanilla Essence mix well.
Leave it overnight to refrigerate.
Next morning top it with your choice of fruits and extra nuts .
Here I have topped it up with pomegranate seeds and pumpkin seeds .

Pahadi Raita

noreply@blogger.com (Sushma Mallya) — Sun, 19 May 2024 23:57:00 +0000

Pahadi Raita is cucumber raita which is Uttarakhand special raita . This raita went viral over the Instagram and so I thought of giving it a try , do try this yummy raita its lovely and unique in it's own way , this recipe calls for the addition of ground and roughly pounded mustard seeds which hypes the taste and gives a lovely flavour . Do try this I am sure you are going to love it as a side when you pair it with Biryani or pulao.

Ingredients

Crush the following ingredients listed below in a mortar and pestle

2 Green chilli

1/4 cup chopped coriander leaves

2 tsp finely chopped Mint leaves

4-6 small cloves of Garlic

small piece of ginger

salt to taste

1/4 tsp mustard seeds

1/4 tsp Whole cumin /Jeera

Other Ingredients

1/4 cup grated cucumber

1/2 cup well beaten Yogurt

1/4 tsp Haldi/ turmeric

1/4 tsp Red chilli Powder

Method

Crush all the Ingredients listed above in the mortar and pestle to form a paste.
Add this to the beaten yogurt , add haldi , red chilli powder.
Squeeze the juice from the grated cucumber before adding to the yogurt/Dahi
You can add little water if you want a little free flowing / Runny consistency .
Adjust the seasoning as per your taste and serve with Biryani / Pulao ...YUM !!

Beetroot Amla shots

noreply@blogger.com (Sushma Mallya) — Fri, 22 Mar 2024 20:22:00 +0000

I lately tried this terrific combo for the first time and totally loved the refreshing taste, to be honest I was a little sceptical to try out but I was totally amazed by the taste and not to forget the health benefits these key ingredients like Amla, beetroot give our body which is not only rich in Iron and is proven to have great benefits for skin and hair care, this is definitely the one drink which I do think is a must in daily diet to detox your body . So without much delay let's go to the recipe.

Ingredients (serves 1 person )

2 med sized gooseberries (Amla) (chop and deseeded)

small piece of beetroot

2 tbsp desiccated coconut or could use fresh coconut

1 small piece of ginger

10-12 leaves of mint

1/4 tsp of Jeera

Method

Blitz all the Ingredients mentioned above to a fine paste and 1 glass of water and blitz it one more time.
Strain it with the help of the strainer and Serve.

Biscoff Cheeesecake

noreply@blogger.com (Sushma Mallya) — Mon, 11 Dec 2023 23:21:00 +0000

This is my absolute favourite dessert , whenever I crave for something sweet this is the one I prepare to satiate my taste buds . take a bite ...hmm it's heaven in a bite :D , absolutely love it , if you do you fancy something sweet for this festive season then do try this , you will surely love it :D , So here it is NO BAKE BISCOFF CHEESECAKE recipe

Ingredients

1 pack of store brought Biscoff biscuit (20 -25 biscuits )

1/2 cup butter

1 cup Cream cheese

1/4 cup Biscoff spread (easily available in stores)

1 cup whipped cream (whip the whipping cream with the help of an electric beater till it forms peaks)

1/4 cup biscoff spread to top the cheese cake

Method

Crush the biscoff biscuits in a food pro till fine crumb add in melted butter and mix well till it starts to resemble like a wet sand.
Take a deep cake tin and press down this mixture till it forms a crusty base and cover and refrigerate for an hour till it sets
In mixing bowl add in whipped cream , Biscoff spread, cream cheese and mix in till well incorporated.
Layer this mixture on the biscuit base and top it with a generous layer of biscoff spread and refrigerate for about 4-5 hrs until firm and set.
Cut into portions you desire to serve, I am sure you too won't settle with just one slice :D

Awadhi Murg Masala

noreply@blogger.com (Sushma Mallya) — Mon, 11 Dec 2023 22:24:00 +0000

This is a one pot chicken curry which is so easy to cook and nevertheless it's truly delish , just put everything in a pot and cook on high flame and viola it gets done in no time . Thanks to chef Dr. Izzat Hussein who shared such a lovely recipe which I and my readers who try this would absolutely treasure this recipe . So here goes the recipe

Ingredients
1 kg Chicken
1/4 cup ghee
1/2 cup brown onion (slice 5-6 onions and deep fry it till nutty brown , drain and keep aside)
2 tbsp ginger garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
juice of 1/2 lemon
1/2 cup milk
salt to taste

Method
In a cooking pot put all the Ingredients mentioned along with milk, lemon juice and cook on a medium heat till chicken gets cooked
Keep stirring occasionally till chicken gets cooked and oil starts getting separated.
Garnish with Coriander leaves
Serve as a side with Jeera rice or even Biryani....just too good .

Mangalore Buns (Low fat Version )

noreply@blogger.com (Sushma Mallya) — Thu, 06 Apr 2023 16:49:00 +0000

Here is low fat and lovely version of Mangalore Buns which is fab to taste so soft and spongy too that I love it :)

Ingredients

2 cups maida

2 banana (med sized over ripened )

4-5 Green chillies

1 tbsp Jaggery

1 tsp Jeera

1 tsp coarsely crushed black peppercorn

2-3 tbsp curd

1/2 tsp Baking soda

salt to taste

oil for frying

Method

Grind over ripened banana in mixed grinder to a fine paste or you can even finely grate it.
Mince green chillies finely . In Bowl add pureed Banana, minced green chillies. whole Jeera, coarsely crushed black peppercorn , Jaggery, curd , baking soda, salt to taste and whisk it well and leave it aside. After 2-3 mins you can see bubbles forming .
Now add maida/ plain flour and knead to a smooth dough . add more plain flour to knead into a smooth dough .
Leave in to ferment overnight . If you intend to do this tomorrow it's pretty best knead the dough at night.
Next morning knead it well again dusting with little maida/ plain flour , Pinch out a little dough make round balls of all the remaining dough .
Roll it once with the help of rolling pin not more then the size of puri and then heat oil and deep fry in oil .
Serve hot and serve with coriander chutney of your choice ...Perfect morning breakfast !

Cucumber Idli

noreply@blogger.com (Sushma Mallya) — Wed, 05 Apr 2023 15:57:00 +0000

This is one of my favourite idlis since Childhood days and there are two variations you can do one is sweet idli and other is the spicy one this is one of the no fermentation method of idlis so if u have a cucumber in hand can be made in a jiffy too :)

Ingredients

1 cucumber grated (use a fine grated and do not discard the water) (measure it to 1 cup)

1 cup Rice ( Prewashed then spread on a cloth till dry and grind to a mixie to a Coarse Rawa Semolina consistency)

1/2 cup freshly grated coconut

3 tbsp Jaggary or more if you prefer

salt to taste

Ghee for greasing

Method

In Mixing bowl add grated cucumber,rice,coconut, jaggary,salt and mix well and then grease the idli moulds with ghee and then pour the idli mix into each mould and then steam it for 10-12 minutes on a medium flame and then serve hot with fresh homemade butter .

Kosambari

noreply@blogger.com (Sushma Mallya) — Sat, 01 Apr 2023 23:25:00 +0000

Kosambari means salad and basically it's a medley of all fresh vegs or mix of finely chopped vegetables and lentils , Today I am posting my favourite version of kosambari which my mom used to prepare this during auspicious occasion of Ram Navami this along with jaggary panak which a gingery based traditional drink which you will find in every household during summer and when it is served chilled its absolutely amazing thirst quencher especially on a hot sunny day so this paired with this salad was truly a combination when one can't miss , I have such a fond childhood memories that while typing down the recipe I automatically got teleported down the memory lane ........now coming to the recipe of this humble salad , here it goes :D

Ingredients

1/2 cup finely chopped cucumber

1/4 cup yellow mung dal soaked for 2 hrs

1 small carrot grated

3 tbsp grated coconut

1 green chilli finely minced

2 tbsp coriander leaves finely chopped

dash of a lime

salt to taste

For tempering

1 tbsp oil

1/2 tsp mustard seeds

generous pinch of hing / Asafoetida

Method

In a mixing bowl add in soaked yellow mung dal ( wash soak for couple of hours , rinse thoroughly , discard all the extra water) , cucumber, grated carrot, green chillies, coriander leaves , salt to taste and dash of lemon , grated coconut mix well.
In pan add oil add mustard seeds, when it starts to splutter add in generous pinch of hing and pour this on the mix.
Serve with Rice and dal as a salad or you can enjoy it just like that with a smile on your face, I am sure though simple it is going to satiate your taste buds :D

Idli Fingers with Garlic chutney

noreply@blogger.com (Sushma Mallya) — Mon, 20 Mar 2023 18:34:00 +0000

This Chutney is such a delicious combo with Idli that you will simply love the taste .

(RECIPE CREDIT - SHYAMALA KINI AKKA)

Ingredients

For Idli Fingers

3-4 Leftover idli
2 tsp coconut oil

Method

Cut Idli into fingers and keep aside

Heat oil in a griddle and then fry the idli fingers till crisp and brown on both sides and then serve it with garlic chutney

For Garlic chutney

1/4 tsp cumin seeds

1/2 tsp peppercorns

3 cloves of garlic

2 Dry red chilli

1/2 cup grated coconut

1 tsp tamarind

1 tsp ghee

salt to taste

Method

Heat ghee in a pan add cumin seeds, peppercorn, garlic, red chilli and fry till garlic turns brown and then grind it along with coconut, tamarind, salt to a fine paste and then serve with idli fingers.

Tomato & Beetroot soup

noreply@blogger.com (Sushma Mallya) — Sat, 18 Mar 2023 13:40:00 +0000

Would you like a delicious soup that is filling and also healthy? Then I would definitely recommend you to try this out and it would be your favourite soup too and it is all healthy. This is an easy to make soup and good light lunch time meal for anyone who isn't keen on eating lots. This soup is the key to anyone's meal time hunger, I actually came across this recipe when I was on Instagram and I decide to try this and it was a fab in the house. So do try this and comment in your replies in the space below.

Ingredients

RECIPE CREDIT - NEHA DEEPAK SHAH

2 medium sized Onion (sliced)

3-4 cloves of Garlic

1" Ginger (sliced)

1-2 Green chilli (depending on your spice level)

2 medium sized Carrots (cut into roundels)

1 tbsp Coriander stem (retain the leaves for garnishing)

1 small Beetroot (cubed or in quarters)

2-3 yellow Moong dal

3 Tomatoes (sliced)

2 tbsp oil

Salt and Pepper ( depending on your taste)

Butter and chopped Coriander leaves for garnishing

Bread croutons to top your soup (opt)

Method

Take a pressure cooker add 2 tbsp oil and when it is smoking hot add in the onions, garlic, ginger, green chilli and sauté for a couple of minutes then add carrots, chopped coriander stems, small beetroot, soaked yellow moong dal, tomatoes then add 1+1/2 cups of water and pressure cook for two whistles.
Cool and grind it to a fine paste.
Transfer it into a deep pot then add in the paste, and the required quantity of water and bring it to a boil.
Season with salt and pepper as per your taste, garnish with coriander leaves.
Serve piping hot with bread croutons.

Jackfruit Mulik

noreply@blogger.com (Sushma Mallya) — Sat, 18 Mar 2023 09:45:00 +0000

These are traditional seasonal delicacy which is a wow ! I had learnt this recipe from my mil thanks to her for sharing such age old classic recipe with me the actual recipe calls for ground rice flour/ Idli Rawa but in this recipe we have added semolina to make it a little healthier , in case you need to follow the traditional way please do go ahead and swap semolina with idli rawa , it is amazing sweet and traditional one and very dear one to my heart as I have grown up seeing my mom preparing it whenever Jackfruits are in season . Do try this and let me know how did you find it to be :)

INGREDIENTS

1/2 Cup Jackfruit pieces (10 - 12) (deseeded)

1/4 cup Jaggery (can add more if needed depending on the sweetness of the Jackfruit)

1/2 cup semolina

1/4 cup coconut use fresh or desiccated

1/2 tsp ground elaichi powder / Green cardamom powder

Oil to deep fry the fritters

Method

Grind Jackfruit pieces with jaggary to a fine paste (My tip is to grate jaggery and then whizz it.
Take semolina in a bowl and add this jaggary puree little by little and blend it to make a semi thick batter.
Add Green cardamom powder and mix well and keep aside.
Now heat oil wet your hands pinch a small portion of the batter and deep fry in oil till golden .
Serve as a tea time snack and enjoy with masala tea absolutely a bliss !!!

Chakli

noreply@blogger.com (Sushma Mallya) — Sat, 11 Mar 2023 15:01:00 +0000

CLASSIC POPULAR TEA TIME SNACK WHICH NEEDS NO INTRODUTION !

INGREDIENTS

2 CUPS RICE FLOUR

1/2 CUP URAD DAL

1/2 CUP ROASTED CHANA DAL / CHUTNEY DAL/ DARIA DAL

2 TBSP BUTTER

2 TBSP ROASTED WHITE SESAME SEEDS

1 TSP WHOLE JEERA

SALT TO TASTE

2 + 1/2 CUP OF LUKEWARM WATER

OIL FOR DEEP FRYING CHAKLI

METHOD

Roast 1/2 cup urad dal on simmer flame till dal changes colour and gets the nutty light brown colour with lovely aroma then switch off the gas.
Grind the roasted urad dal to fine powder and sieve and keep aside.
Grind daria dal to a fine powder and sieve and keep aside.
Now in a large mixing bowl add in rice flour, roasted urad dal powder, daria dal powder, mix well , add sesame seeds, whole jeera, salt to taste mix well and keep aside.
In a pan add 2 + 1/2 cup water and add butter, heat the water till it's lukewarm and the butter melts and then add it to the rice flour chakli mix and knead to a smooth dough
Now pinch a small portion of the dough and put it in chakli press and press down and shape like spiral chakli.
Now heat oil and deep fry till crisp and enjoy as a tea time snack.

Curry leaves and Peanut chutney Powder

noreply@blogger.com (Sushma Mallya) — Fri, 03 Mar 2023 00:46:00 +0000

Hello Readers hope you are all doing well on this fine day. I am actually posting here after a long hiatus, and I have come up with another healthy recipe with curry leaves and peanuts; a chutney powder which is a beautiful blend of ingredients which you can enjoy at any time of the day . You can satiate your taste buds by preparing this if your are a peanut lover like me and consumption of curry leaves have such a great benefits and the wonders it does to the human health and is certainly a go-to option for diabetics who can cherish this as well . Inclusion of curry leaves isn't just to add some more flavour to the recipe, but it also has additional health benefits such as sustainment of hair for example. From a personal point of view, the smell of curry leaves certainly does turn a frown upside down and the compatibility of this with peanut chutney powder is as good as the compatibility of Tweedle-dee and Tweedledum. Thanks to my mum for sharing one more recipe which we are going to treasure :)

Ingredients

1 + 1/2 cups of curry leaves
1/2 cup of roasted groundnuts/peanuts
1/2 cup of desiccated coconut
Small piece of Jaggery
2-3 garlic cloves
Salt to taste
1 tsp of oil

Method

Take a pan and add in 2 teaspoons of oil and add curry leaves. Roast it lightly till crisp. Please note to do this on a simmer flame( a very small flame), so that you don't burn the leaves.
Keep it aside on a separate plate once it is lightly roasted and crispy . Roast desiccated coconut a little till a light nutty brown colour and keep it aside.
Put all the ingredients in a blender and blend it to a course powder. Try it and enjoy it with anything complementary like idli or dosa. To all readers, please leave in your comments and feel free to give any feedback in the comments section below and happy cooking.

Nan Katai

noreply@blogger.com (Sushma Mallya) — Sun, 12 Dec 2021 16:25:00 +0000

Hello readers , I am posting here after a long hiatus so thought of posting one of the classic biscuit recipe which I learnt from my mom , this is one of my favourite tea time biscuit recipe which has a lovely hint of elaichi/ Green cardamom and it gives that classic Asian touch , Amazing to taste and so flaky in texture that one bite it teleports me to my childhood days where my mom used to prepare this during Diwali and it always would vanish so quickly that I used to always request her to prepare a big batch of them . It's easy to prepare and makes it even more special when you share , so do try this recipe and share it with your loved ones . Now coming back to this recipe there are few key steps which you have to follow which nails the texture here . Please do message me in the comment box below with your feedbacks, questions would love to read them.

Ingredients

1/2 cup Maida /Plain Flour

1/4 cup semolina

1/4 cup Besan/ Chickpea flour

1/2 tsp cooking soda

1/2 cup Ghee (which is at room temperature)

1/2 cup powdered Sugar

1/2 tsp vanilla Essence

1/4 tsp Green cardamom powder

Method

Powder the Sugar with Green cardamom seeds with the help of a mixer grinder and keep aside.
In a bowl Cream Ghee and powdered sugar together till pale white in colour and well incorporated mix well it takes good 5 minutes to do it . This is a key step please do not skip it.
In a mixing bowl Sieve Plain Flour (Maida), Besan , cooking soda together and keep aside. mix in the semolina and keep aside.
Add in the creamed ghee, vanilla essence and mix it well till it comes together to form a dough, and if you are not able to do it don't worry just add another 1 tbsp ghee . Shape them into small round ball and flatten just a little .
Grease a baking tray with a little ghee add line these cookies and bake in a preheated oven.
Here the oven temperature is the key for the cracks they form on the cookies which gives a classic look and gives a lovely flaky texture.
Preheat the oven to 170'c for 5 mins. Bake them for 10-12 mins till done and the bottom of the cookies turn a little golden brown and they form cracks on the top .
After they have cooled store in an air tight container and Enjoy with a hot cup of tea.

Wheat Flour chocochip cookies

noreply@blogger.com (Sushma Mallya) — Sun, 26 Apr 2020 18:26:00 +0000

I absolutely love choco chip cookies and was looking for something which is healthy and calls for less sugar too ...these were perfect , gorgeous and made with few ingredients and the texture is so good just like the store bought ones , no compromise on taste and that's a promise.....this was an instant hit in my house, my kids absolutely loved it, thanks to my friend Sujatha S Shenoy's post who inspired me to cook these gorgeous cookies . The original recipe calls for butter , but I have used ghee here ; I have tweaked the recipe which has turned out perfect for me and have even used the same measurements to prepare more than 2 batches and it has come out perfect !...Please do try them and enjoy them sipping down a hot cup of tea :D

Recipe adapted from Healthy kadai

Ingredients

1 cup wheat flour

1/4 cup semolina

1 tbsp cocoa powder

1/4 cup sugar

1/4 cup chocochips

1/4 cup ghee ( should be at room temperature )

1/2 tsp baking powder

1/2 tsp vanilla essence

Method

In a deep bowl add in wheat flour, semolina , cocoa powder, sugar, mix well , add in chocochips and mix well.
Now add in vanilla essence , ghee and mix well until it becomes a perfect dough, add maybe 1/2 tsp more ghee if u find it a bit difficult to bind the dough but otherwise it should be fine.
Leave the dough aside for 10 mins.
Preheat the oven to 170'c for 5 mins.
Line a cookie tray with the parchment paper and pinch a small portion of dough, make a round ball place a chocochip in the centre.
Bake for ab0ut 15-20 mins until the top gets a bit cracked and it's cooked.
Store in an air tight container. Enjoy !

Magge Sasam (Temple style)

noreply@blogger.com (Sushma Mallya) — Sat, 17 Aug 2019 22:08:00 +0000

This is a typical traditional konkani style curry which is prepared in most of the households , I am sure every family might have that special magical touch in their recipe which was passed on by their elders , here's the way it's been prepared in my house and which in turn I learnt from my mom . As shravan month marks so many auspicious days , I thought this post is apt for the festive month , do try this simple satvikk recipe which I am sure you would find it lovely when served with rice . Do leave in your feedback on my space below would love to read your comments !

Ingredients

1 cup Magge / Mangalore cucumber (peel off the skin and chop into small chunks)

3 green chillies

2 red chillies (Kashmiri Red chillies)

1 small piece jaggery

1 cup coconut

1 tbsp coconut oil

2 tsp mustard seeds ( 1 tsp for grinding with masala + 1 tsp for tadka)

1 sprig of curry leaves

salt to taste

Method

In a deep pan add 1 and 1/2 cup water 1 tbsp jaggery , cucumber chunks then boil till cooked and keep aside.
Grind green chilli, red chilli, coconut, mustard seeds, salt to a fine paste.
Add paste to the the boiled Cucumber chunks and bring it to a boil .
Now let's prepare the tadka /tempering for heating 1 tsp coconut oil add 1 tsp mustard seeds when it pops or starts to crackle add in curry leaves and drop this tadka in the curry and let it cook for good 10 to 15 mins.
Serve and relish with Rice .

Kultha Phanna Doddak

noreply@blogger.com (Sushma Mallya) — Mon, 04 Feb 2019 12:09:00 +0000

I have already posted about Horsegram idli in my last post and today I am posting one more delicacy using the same batter you can make very crispy and yummy dosa. Just pair it with spicy coconut chutney or even dollop of butter it's fab ...Here is the quick recipe of how to make it , I am sure you will enjoy it as much as we did :)

Ingredients

1/2 cup split white urad dal (black gram dal)

1/4 heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

For tempering

1 tbsp coconut oil

Large pinch of mustard seeds

Method

Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
Now Allow this to ferment well overnight .
Now take a small non stick pan add 1/4 tsp oil drop in just a few mustard seeds when it splutters add in one ladle full of the batter (Do Not Spread ) cover and cook on a v low heat then flip you will notice tadka being beautifully stuck to the dosa and it becomes very crispy and cook on the other side. It is important to cover and cook on low heat to get a very crispy texture here.
Serve with chutney of your choice or Enjoy with a dollop of butter !

Horsegram Idli (kultha Idli)

noreply@blogger.com (Sushma Mallya) — Sat, 26 Jan 2019 10:18:00 +0000

I absolutely love Idli and sambar and it's one of the most popular southern Indian breakfast which I am sure is classic favourite Indian breakfast item in most of our household and there are many versions of idli my mom used to prepare and today I am sharing one of them that is horse gram idli which was my childhood favourite and my mom used to serve this with spicy coconut chutney which I used to relish ..Yum .
It's such a healthy recipe and not to forget all health benefits of horsegram like a good immune booster, perfect for weight loss , good source of Iron and when you mix ground horsegram to idli batter it becomes very soft , so here is one healthy , perfect recipe of Kulitha idli

Ingredients

1/2 cup split white urad dal (black gram dal)

1/4 heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

Method

Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
Now Allow this to ferment well overnight .
Next morning prepare the idli steamer ready grease idli mould with little ghee/ coconut oil and steam for about 15 -20 mins until done .Here I have steamed in a round idli tatte / or mould and you can make out from picture how spongy it's turned out to be .
Serve with chutney pudi / molgapodi or spicy coconut chutney of your choice :)

Eggfree Banana and walnut cake

noreply@blogger.com (Sushma Mallya) — Mon, 21 Jan 2019 12:12:00 +0000

I have tried so many versions of Banana cake this is most healthy , spongy and one of the best Cafe style Banana cake which I found the personally loved it , it's eggfree , hassle free and with just 2-3 tbsp sugar makes one of the best gorgeous, healthy sponge cake you will absolutely love . Thanks to Rinku khanna for sharing such a classic recipe , with a beautiful hint of cinnamon which makes bake absolutely Fab nevertheless this is become one of my favourite recipes. Actual recipe calls for 3/4 cup sugar but i have just used 1/4 cup sugar ( please feel free to alter this as per your taste buds, I have personally tried this recipe many times and loved it every time I have baked , without much delay here is the recipe . Please don't forget to drop in your feedback , would love to read them in my space below ;D

Ingredients

1 heaped cup Whole wheat flour

1 tsp baking powder

1 tsp baking soda

salt a pinch

2 medium sized over ripened Banana (grated)

3 tbsp Sugar (original recipe calls for 3/4cup* ) (Alter as per your taste buds)

1/4 cup refined oil

1/2 cup milk

1 tsp Cinnamon powder

1 tsp vanilla essence

1/4 cup Chopped walnuts/Pecans

1/4 cup raisins

2 tbsp white or choco chips (opt)

Method

Sieve flour with baking powder and baking soda, cinnamon powder around 2- 3 times and keep aside.
In a mixing bowl add in grated banana, sugar, oil , vanilla essence and mix everthing well till well incorporated.
Now mix in milk and gently fold in the flour making sure it's mixed well.
Mix in walnuts, raisins and mix well.
Grease the cake tin of your choice I have used square here , pour the cake batter and tap in gently .
Garnish with chopped walnuts .
Preheat the oven to 180'c for 5 mins and bake for about 40-45 mins till done.
once done , keep aside until it has cooled completely before slicing it .

Chanadal and broken wheat khichidi

noreply@blogger.com (Sushma Mallya) — Thu, 20 Dec 2018 14:37:00 +0000

Simply love this Authentic Sweet recipe I learnt it from my mom , tasty , good and absolutely melt in the mouth . Simply serve this sweet pudding drizzled with warm clarified butter /ghee it's lovely and a perfect treat for a sweet craving .

Ingredients

1/2 cup Bengal gram dal (Chana dal)
3/4 cup broken wheat (Lapsi)
6-7 green cardamom pods (deseed and powder them)
1/2 cup sugar (add more if you prefer)
1/2 cup grated coconut
7 tbsp ghee
a few raisins
10-12 fried cashew nuts
1 Banana (cut into roundels)

Method

Dry roast chana dal for 2- 3 mins on a simmer flame till they turn aromatic then transfer them to a pressure cooker add water cook for one whistle such that when u feel grains must be perfectly cooked , but not mashed. keep it aside.
Dry roast cashews and raisins in a little ghee and keep aside.
Take 2 tbsp ghee and add in broken wheat and keep frying on a slow flame for 2 mins then add around 2 cups of water and pressure cook for 1 whistle .
Now add sugar, cooked chanadal and cook till the sugar melts and everything gets incorporated very nicely and it comes to a boil (you can add more water if you feel it's too thick.
Add the grated coconut and mix well till it thickens.
Finally add the remaining ghee and powdered cardamom
Mix well.
Garnish it with fried cashewnuts and raisins and serve with sliced banana roundels.

Rawa Tingalod

noreply@blogger.com (Sushma Mallya) — Fri, 09 Nov 2018 12:14:00 +0000

Happy Diwali to all my readers , it's that time of the year when winter slowly creeps and as the festive season is just around the corner, I remember my childhood days when my mom used to prepare sweets and savouries , give us gifts , go to temple with a wish in our hearts that this festive season brings everyone luck and happiness it used to be truly festive in all sense . I have tried my best to give my children the same festive feel and they always love the tea time crunch snack what I prepare ....so this post truly hits the spot I am posting one easy chakuli recipe perfect for tea time crunch snack and it stays fresh for more then 2 - 3 weeks in an air tight container . Thanks to my friend Rajamoni akka for sharing such a lovely recipe :) ....Don't forget to share your comments, feedback at the space below !

Ingredients

1 cup Fine semolina (IF it is coarse grind them to a fine consistency )

2 cups of water

2 cups of Rice flour

1 tsp salt

1 tsp Jeera

1 tsp hing

2 tsp Sesame seeds

oil for frying tinglodu

Method

In a deep pan add 2 cups water and bring it to a boil then add in Rawa/ semolina and cook it till water is absorbed. Keep aside and cool.
when it still warm add in 2 cups of Rice flour, jeera, salt, hing and knead to a smooth dough .
You can add a little water if you feel the dough is a bit difficult to knead .
But key here is not to let the rawa cool completely and mix it well .
Pinch a portion of the dough put in the chakli press and shape them in chakulis /tinglod and deep fry in oil .
Store in a air tight container stays fresh for 2-3 weeks .

Tomato Beetroot Rasam

noreply@blogger.com (Sushma Mallya) — Sat, 27 Oct 2018 13:32:00 +0000

I love any type of Rasam...it's a lovely comfort food for me when I pair it with Rice and serve with roasted papad it's one of the simplest and no fuss meal for me . I try so many types of Rasam which I have learnt from my family and friends but there are very few of them which are my classic favourites and I have already posted them here in my blog earlier, this is the one I have lately tried and absolutely loved it. I have altered the original recipe a bit but many thanks to Veena Mallya akka for sharing such a simple yet delectable recipe which is so easy to prepare hardly takes me 10 mins for the whole preparation and the flavors here are simply marvellous , the roasted garlic flavours imparts such a rustic flavour that you will be amazed the very first time you taste it , my boys enjoyed their meal and asked for second helping as well. Do try this I am sure your family will love this as much as we loved it .

Ingredients

2 medium sized Tomatoes

1 Beetroot

2 green chillies + 1 Green chilli

2 tbsp Chopped coriander leaves

3 flakes of garlic (finely chopped)

2 Broken Red chilli

1 tbsp ghee / Clarified Butter

salt to taste

Method

Pressure cook the tomatoes, and beetroot along with 2 green chillies for 1 -2 whistles and keep aside.
Retain the pressure cooked liquid and strain the tomatoes, green chillies, beetroot and grind this together to a fine paste/ puree without adding water.
Take out the paste in a pan add in retained liquid no

w add in coriander leaves , 1 slit green chilli , salt and allow it to bring it to a boil.
Prepare the tadka / Tempering by heating ghee add in garlic and Redchilli and fry till chopped garlic turn a bit nutty brown add this to the Rasam .
Allow it to boil for good 8-10 mins until the flavours are very well infused, add little more water if needed if you need it and you feel it is little thick
Serve it with Rice / Papad ...Yumm it's fab :)

Authentic Food Delights

Beetroot Raita

Soya chunks Curry

Til Gajak

Dry Fruits Overnight Porridge

Pahadi Raita

Beetroot Amla shots

Biscoff Cheeesecake

Awadhi Murg Masala

Ingredients 1 kg Chicken 1/4 cup ghee1/2 cup brown onion (slice 5-6 onions and deep fry it till nutty brown , drain and keep aside)2 tbsp ginger garlic paste2 tsp red chilli powder1 tsp coriander powder1/2 tsp garam masalajuice of 1/2 lemon 1/2 cup milk salt to taste

Mangalore Buns (Low fat Version )

Cucumber Idli

Kosambari

Idli Fingers with Garlic chutney

Tomato & Beetroot soup

Jackfruit Mulik

Chakli

Curry leaves and Peanut chutney Powder

Nan Katai

Wheat Flour chocochip cookies

Magge Sasam (Temple style)

Kultha Phanna Doddak

Horsegram Idli (kultha Idli)

Eggfree Banana and walnut cake

Chanadal and broken wheat khichidi

Rawa Tingalod

Tomato Beetroot Rasam

Ingredients
1 kg Chicken
1/4 cup ghee
1/2 cup brown onion (slice 5-6 onions and deep fry it till nutty brown , drain and keep aside)
2 tbsp ginger garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
juice of 1/2 lemon
1/2 cup milk
salt to taste