# Edible Garden > Easy, tried-and-tested Indian recipes, with a focus on South Indian, Kerala, Chettinad, and everyday home cooking. Edible Garden is a food and recipe website by Nags, sharing tried-and-tested recipes from her kitchen since 2006. Explore Indian and international recipes, with a special focus on South Indian, Kerala, Chettinad, and family-style cooking, along with baking, breakfast, snacks, curries, and everyday meals. - Brand: Edible Garden, EdibleGarden, Cooking and Me, CookingAndMe, cookingandme.com --- # Brinjal Chutney Recipe - Vankaya Pachadi Step by Step Source: https://www.cookingandme.com/brinjal-chutney-eggplant-chutney-thogayal/ **Brinjal, Eggplant, Kathirikai, Kathrikka** - whatever one calls it, is a personal favourite vegetable of mine and I hardly tire of brinjal dishes. I love all varieties of chutneys too and like experimenting with different vegetable and spice combinations. Chutneys are great to make and store for a couple of days and I especially love the kind that can double up for rice in addition to tiffin like dosa idli. This **brinjal chutney** is heavy on the brinjal flavour so those who don't like them much, consider yourselves warned! ![brinjal chutney or vankaya pachadi](https://www.cookingandme.com/wp-content/uploads/2013/07/9332389704_83b1d8666c_z1-1.jpg) ## What is Brinjal Chutney or Brinjal Pachadi? Chutney and pachadi are both popular in Southern India and they have mild variations. Chutney is often ground with raw ingredients and quicker whereas pachadi typically uses one or more ingredients that is cooked, either sauteed, boiled, or fried. In this Brinjal Chutney recipe, do are going to be lightly sautéing the brinjal with other ingredients before preparing it. ## Preparing the Brinjal or Eggplant for Chutney Brinjal is very much an Indian term for eggplant and we get many varieties in India and overall in Asia. Most will work fine for this recipe, including the larger eggplant available in US, Australia, Europe and elsewhere. The key is to chop them small before proceeding to cook. Also make sure to buy the freshest possible brinjal because they tend to go bitter if not fresh, and that's no fun in a chutney, is it? ## Roasting and Grinding This recipe, as mentioned earlier, requires the brinjal to be sauted a bit before being ground into chutney. We also have a few spices and chillies to prepare the same way but don't get put off by the steps. It's really simple and comes together quite quickly. I have written down the order in which I tend to do this but feel free to swap them around - eg: I cook the eggplan first and then roast the chillies and dal, but you can do it the other way around too, or simultaneously in two pans to get the job done quicker. ![brinjal chutney vankaya pachadi recipe](https://www.cookingandme.com/wp-content/uploads/2013/07/9332396386_fd54f9e6ca_z-2.jpg) If you are looking for more interesting chutney recipes, check out [chow chow chutney](https://www.cookingandme.com/chow-chow-chutney-recipe/) (with chayote squash), [South Indian tomato chutney](https://www.cookingandme.com/tomato-chutney-recipe-thakkali-chutney/), and [red coconut chutney recipe](https://www.cookingandme.com/red-coconut-chutney-for-idli-dosa/). ## Brinjal Chutney Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/07/9332389704_83b1d8666c_z1-1-150x150.jpg) Brinjal chutney or venkaya pachadi, an Andhra style brinjal chutney made with Indian eggplant, tamarind, and spices - 250 grams eggplant or brinjal (you can use the large eggplant, long Asian variety, or small Indian ones)- 1 green chilli (add more for extra heat)- 3 tsp cooking oil- 3/4 tsp urad dal (skinned, half or whole doesn't matter)- 1/4 tsp mustard seeds- A pinch asafoetida- 1 dry red chilli (optional but recommended, omit if you prefer less heat)- 1/2 tsp tamarind paste (or a 1 tbsp ball of fresh tamarind)- 3 shallots (minced, or use 2 tbsp minced onions)- A few curry leaves- Salt (to taste) - Chop the eggplant into one inch cubes and set aside in a bowl of water. This is to prevent the eggplant turning brown and potentially going bitter - Heat 1 teaspoon oil in a pan and add the mustard seeds - When the mustard seeds start to pop, add the eggplant pieces, making sure to squeeze out the water as much as possible - Saute until the brinjal pieces soften and turn a light brown. - Remove to a plate and set aside to cool. - In the same pan, add one more teaspoon oil, slice and add the green chilli, dry red chilli (if using) and 1/2 teaspoon urad dal. - Saute until the dal turns golden brown. - Place this and the cooled eggplant, tamarind, and some salt in a mixie jar and blend to an almost smooth paste. The moisture from the eggplant should be enough to get it going. - Heat another teaspoon of oil in the same pan as before (this is clearly a one-pan chutney recipe) and add the sliced shallots/onions, asafoetida, and the remaining ¼ teaspoon urad dal - When the dal turns golden brown, add the curry leaves and the blended brinjal chutney paste - Mix well and add more salt if needed. Let it cook for a minute or so until everything heats up nicely and remove from fire - Serve with rice, dosa, or chapati - You can grill the eggplant in an open flame or in the oven instead of pan frying like I did. This gives the brinjal chutney a smokey flavour - You can add the mustard seeds while tempering (along with the onions, etc) instead of with the eggplant. I wanted to grind the mustard which is why I added it in the first time, but this is entirely up to you - You can pan fry and extra ½ cup sliced onions after the eggplant and grind along with the chutney. This will make it super delicious too! - Adding a pinch of sugar to the chutney will elevate the flavour, try it. ChutneySouth Indianbrinjal chutney recipe ## Step by Step Cooking Images Chop the eggplant into 1" cubes and set aside in a bowl of water. Heat 1 teaspoon oil in a pan and add the mustard seeds. When they pop, drain water and add the eggplant pieces. Saute until the pieces soften and turn light brown. Remove to a plate and set aside to cool. ![how to make brinjal chutney step by step](https://www.cookingandme.com/wp-content/uploads/2013/07/9329558151_45af5551d6_z-1.jpg) In the same pan (because we don't like washing up, do we?), add one more teaspoon oil, slice and add the green chillies, dry red chilli, and ½ teaspoon urad dal. Saute until the dal turns golden brown. Transfer the cooled eggplant, the roasted ingredients from above, tamarind, and some salt to a mixie and blend to a smooth paste. ![how to make brinjal chutney step by step](https://www.cookingandme.com/wp-content/uploads/2013/07/9332376136_85a330185b_z-1.jpg) Heat the last teaspoon of oil in the same pan as before (this is clearly a one-pan chutney recipe) and add the sliced shallots/onions, hing, and ¼ teaspoon urad dal. When the dal turns golden brown, add the curry leaves and the blended chutney paste. Cook for a minute and remove from heat. ![brinjal chutney or vankaya pachadi](https://www.cookingandme.com/wp-content/uploads/2013/07/9329584411_01322c6fac_z-1.jpg) Serve with rice, chapati, dosa, idli, etc. I have served it here with [pesarattu](https://www.cookingandme.com/pesarattu-andhra-pesarattu-dosa-recipe/). Keeps well in the fridge for up to one day. --- # Aloo Bajji Recipe | Potato Bajji Recipe | Quick & Easy Snacks Source: https://www.cookingandme.com/aloo-bajji-potato-bajji-easy-quick-snacks-recipe/ ![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793908044_37b6c6a8fa_z1.jpg) TH loves bajjis of any kind. But then that guy likes pretty much anything that's deep fried, but bajjis do hold a particular soft spot in his heart. While I do make this **[simple aloo tikki](https://www.cookingandme.com/2009/06/quick-potato-patties-aloo-tikki-recipe.html)** very often, bajjis make an appearance only now and then. I have no qualms deep frying now and then, especially if it's a rainy day and your mood and taste buds are screaming [cardamom tea](https://www.cookingandme.com/2010/07/cardamom-tea-and-memories-that-came.html) with bajjis. ![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7340033730_69d9f9f2da_z.jpg) I always eye ball my bajji batter mix so the proportions below are approximate. I always stock besan in my freezer because although it's a now-and-then type ingredient, it's the most handy to have around for any kind of bajjis or bondas or even for thickening gravies. You may also like this [Mysore bonda recipe](https://www.cookingandme.com/2012/04/mysore-bonda-mysore-bajji-ulundu-bonda.html) or [aloo bondas](https://www.cookingandme.com/2012/10/aloo-bonda-potato-bonda-quick-snack.html) for a nice evening snack too. ![](https://www.cookingandme.com/wp-content/uploads/2012/08/7793908044_1405687f2d_o.jpg) Aloo (Potato) Bajji Recipe by Nags August-16-2012 A quick and easy snack of potatoes dipped in a gram flour batter. Perfect with a cup of chai on a rainy day. Ingredients - 1 large Potato - 3/4 cup Besan / Kadala Maavu / Gram Flour - 1/2 tsp Red chilli powder - 1/4 tsp Hing / Asafoetida - A pinch Turmeric powder - A pinch Baking soda / Soda powder - Salt to taste - Oil for frying Instructions 1. Cut the potato in half and then cut further into thin discs. I make the pieces as thin as possible to ensure even cooking but don't make they too thin otherwise they will lose their shape and crumble.![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793965572_fc05e6ef5d_m.jpg) 2. Make a thick-ish batter with water and all ingredients above except the potato. To test if the batter is right, dip a piece of potato in and see if it coats it well without dripping off.![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793911354_955010ea92_m.jpg) 3. Heat oil in a pan and when it just about starts to smoke, add the potato pieces dipped in batter. To test if the oil is hot enough, drop a small amount of batter into it and see if it immediately sizzles to the top. ![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793964884_1d2f41968e_m.jpg) 4. Fry the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel. ![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793909946_e18c27152d_m.jpg)![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793910700_752d1dbcdd_m.jpg)![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793906400_a2e997cbbc_m.jpg) Serve hot with hot tea and a rainy day. Details Prep time: 5 mins Cook time: 10 mins Total time: 15 mins     Yield: 12-15 pieces ![Aloo Bajji / Potato Bajji | Quick n Easy Snacks](https://www.cookingandme.com/wp-content/uploads/2012/08/7793907326_4824d45943_z.jpg) So, what's your favourite quick and easy snack on a rainy day? --- # Green Mint Chutney & Cheese Sandwiches - Quick & Easy Snack Recipes Source: https://www.cookingandme.com/green-mint-chutney-cheese-sandwiches/ **Learn how to make mint and cheese sandwiches using this easy recipe**.Picnic food is fun to make, especially if you are not really going on a picnic but just pretending to on a rainy, weary weeknight. These green chutney and cheese sandwiches are just the thing if you are looking for a quick and easy snack or meal. About once a month, TH and I have sandwiches for dinner. It's just one of those inexplicable things we do. One of our favourites is always the sandwiches with pudina chutney. [![Green Mint Chutney & Cheese Sandwiches - Quick & Easy Snack Recipes](https://www.cookingandme.com/wp-content/uploads/2011/03/5452395793_8a7321c400_z1.jpg)](http://www.flickr.com/photos/22515653@N00/5452395793/) Since I got a mint plant for my balcony, there's no dearth of fresh mint and I love using fresh herbs in my cooking. Well, don't we all? This is a **quick sandwich recipe** that works great for a picnic, tiffin box, or even brunch or tea party. It tastes great and is filling too! **You may also like:** [Guacamole cheese sandwiches](https://www.cookingandme.com/2011/11/grilled-guacamole-cheese-sandwiches.html) [Vegetable sandwich Bombay-style](https://www.cookingandme.com/2015/04/vegetable-sandwich-recipe-bombay-sandwich.html) [Avocado feta smash sandwich](https://www.cookingandme.com/2015/03/avocado-feta-smash-on-toast.html) [Avocado egg salad sandwich](https://www.cookingandme.com/2012/11/avocado-egg-salad-sandwich-egg-sandwich.html) **Mint Chutney and Cheese Sandwiches (Pudina Chutney Sandwich Recipe)** *Makes 4 * *Serves 2* **Ingredients**: 8 slices of bread of your choice 4 slices of cheese **For the Mint Chutney:** A bunch of fresh mint leaves 1/2 cup freshly grated coconut 1 green chilli 1/2 tsp minced garlic (optional) A pinch of dry ginger powder or 1/2" piece of fresh ginger Salt to taste Grind all ingredients together with very little water to a smooth paste. **To assemble and toast the sandwiches**: Spread a generous amount of the ***mint chutney*** on one side of the bread slice. Top with a slice of cheese and toast in a sandwich maker until done. You can also toast in a pan on the stovetop with a pat of butter until both sides are golden brown and the cheese has melted. [![Green Mint Chutney & Cheese Sandwiches - Quick & Easy Snack Recipes](https://www.cookingandme.com/wp-content/uploads/2011/03/5453007272_f71da95bc3_z.jpg)](http://www.flickr.com/photos/22515653@N00/5453007272/) Serve mint chutney cheese sandwiches hot with ketchup. --- # Celebrating 5 Years, 8 Million Hits, & Some Other Important Things Source: https://www.cookingandme.com/celebrating-5-years-8-million-hits-some/ It's been 5 years since I entered the crazy world of food blogging. Only, back then I didn't know it was a world out there, or that it was crazy. I saw this nice little blog with recipes and pictures (it's invite-only now) and decided my sister should do the same. She is a wonderful cook and I knew she would do full justice to it. But I loved the whole idea of it so much that I started my *own* blog a couple weeks later although I was barely cooking back then and knew all of 3 dishes to make without checking on a recipe online or in a book or through a phone call to my mom.And so, this little blog was born. Although there were four blog-birthdays (or anniversaries, or whatever you want to call it) before this, I never celebrated them. I just took it as another day and trudged on, I have no idea why. | [![](https://www.cookingandme.com/wp-content/uploads/2012/04/cookingandme11.jpg)](https://www.cookingandme.com/wp-content/uploads/2012/04/cookingandme12.jpg) | | ------------------------------------------------------------------------------------------------------------------------------------------------------------- | | The first food picture taken for this blog - April 2007 | But, it has been a whirlwind ride for sure and I want to share some of the highlights with you at least this year of completing 5 years. That's half a decade. That's how long it takes for a baby to be born, topple over, sit up, start talking, start walking, go to play school, start kindergarten, and learn ABCs (or start teaching in a college, I don't know, I am told babies are extremely bright these days). That's how long it takes for someone to become a doctor. That's one whole year more than I have been married! So yeah, it's a pretty important milestone and I am glad I stuck with it and found the passion from within to continue on this journey. This is a LONG post so bear with me. **Some Stats** There are 646 posts in here of which ~600 are recipes 18,000 comments were posted, excluding mine The site has been viewed over **8 Million** times in 5 years with a current average of **16,000 page views per day**. That's a *lot* of views. I am overwhelmed every single day that people are enticed enough to click in and collectively view the pages in here 16,000 times a day. It makes me constantly worry that my pictures are not good enough, that I don't ever proof read my posts and I have hilarious typos in here, and that some recipe may not work for some people for whatever reason. Then I just tell myself to stop obsessing and go back to my day job, the one that pays the rent and for the shoes and bags I love to hoard, you know. | [![](https://www.cookingandme.com/wp-content/uploads/2012/04/curd-rice2-final-edited.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/11/curd-rice2-final-edited.jpg) | | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | | The picture that won me 200 USD in a contest. The camera I used cost less than that. | Talking about money, I monetized the site around a year after I started it, I think. Money flowed in very slowly (read: about a dollar a month) but steadily. Today, I make an average of USD 700 per month through this site. I know it's probably like shouting out my own salary from the top of the roof but I figured at least some of you may want to know, just in case you want to monetize your site and the going is slow and you are discouraged. Don't be. It takes time but it will happen if you just concentrate on the content. BUT. More than this, more than any of this, the true magic moments of blogging for me are defined by the people. Don't believe me? Read on. **Embarrassing Moments** I am seen as "the food blogger person" at work. A lot of my colleagues and friends from work check out the blog regularly, cook from it, and talk to me about food all the time. One instance went beyond that though. Edible Garden and I was mentioned in a Google Analytics event in Malaysia by the country head. There were 500 people in the audience (I was there to speak too) and I had no clue he was going to do this! **True Story 1** One random day I came across this food blog and started going through it because I liked what I saw. In the most bizarre of coincidences, I found that the owner of that blog was leaving comments on mine at the same time! We started talking through comments. We clicked, literally and otherwise. I emailed her, she emailed me back. We added each other on gtalk. After our second online conversation, she invited me to her home in Los Angeles. I didn't even know where that was on a map but I said yes, sure. Almost a year later, I went to Mountain View, California on work and she told me LA is in California and I should go see her. I agreed, made plans to visit her for 3 days, and booked flights. So there I was, one chilly spring morning outside the LA airport, waiting with my 2 huge suitcases for this person I have never met in my entire life, half across the globe from my home and family and life. If she (or he, who knew) turned out to be a serial killer or a no-show, I was doomed. I would've redefined the word stupid. But she did turn up and did turn out to be a she (thank God!). I had the best time of my life without even going to any of the tourist attractions in LA, not even one. Anu - high five! | [![](https://www.cookingandme.com/wp-content/uploads/2012/04/5558133144_27eb6447a2_z.jpg)](https://www.cookingandme.com/wp-content/uploads/2012/04/5558133144_27eb6447a2_z.jpg) | | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | | The meal Anu made for me the day I landed in LA | **True Story 2** During the above-mentioned trip to Mountain View, I met Sakshi in real life for the first time but I felt like I'd known her much longer. She is a crazy energy-ball and insisted on driving me to every shoe shop in the Bay Area and also trudge along the ups and downs of San Francisco on a particularly bad-weather day. She waited endless hours outside fitting rooms as I shopped for clothes, steered me away from the gorgeous but oh-so-expensive goodies in Anthropologie and fully supported my interest and addiction to Lush Products, obligingly becoming a convert herself. During that trip (again, ahem), I was in one of the cafes at the Google MV campus with another colleague-friend when this Googler walked by. He looked at me, looked at my friend, and then came towards us. And, AND, he went "are you Nags?". While I contemplated if I should admit to being said person, he gushed a bit and said "my wife and I are huge fans of your blog. We learnt a lot of dishes from there." I died, went to heaven, sent them heavenly blessings and wished them eternal happiness. Then I came back to earth and thanked him with words. I think I did, I don't remember really. **Random Fact** I bought a camera and a whole bunch of lens solely with the money earned from this blog. It was a very proud moment. It also funded our Egypt trip, one of TH's dream destinations. | [![](https://www.cookingandme.com/wp-content/uploads/2012/04/DSC_0475.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/11/DSC_0475.jpg) | | ------------------------------------------------------------------------------------------------------------------------------------------------- | | TH and I in Egypt | **Meeting People** We had 3 Singapore food blogger meets where I met some great ladies with similar minds. I am especially close to two of them and we meet regularly to gossip about our in-laws people in general! **Jey and Raks**, when is the next meet up and most importantly, what are you bringing me to eat? **True Story 3** A girl adds me on Facebook. I add her back. I land in Mountain View this year for trip number 2 and she emails me saying we should meet. I feel shy but I agree. She brings along a friend. We have so much fun that we meet again and again during the span of one week and I come back to Singapore and feel pissed with TH because he is not them and I want *them*. **Sindhu and Kavya**, I am coming back soon! **Meeting More People** **Deepti, CL, Mittu, RV** and I meet in New York. RV (her mom, rather) feeds us a hot South Indian breakfast and I go into a pongal-induced-coma after that. Also, I express a desire to show TH around New Jersey and Deepti immediately offers to drive us around. For almost an entire day she did just that and we saw places we'd have never seen without a local person and a car. | [![](https://www.cookingandme.com/wp-content/uploads/2012/04/6196468103_ebb3168a7b_z.jpg)](https://www.cookingandme.com/wp-content/uploads/2012/04/6196468103_ebb3168a7b_z.jpg) | | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | | Steaming hot breakfast at RV's place in New Jersey | **Exploiting Friendship** - Sia made a header for this blog. All I had to do was email her and ask for it. - Around 4 years back, during a trip to Gurgaon, I called Deeba to have a chat. It was our first time talking on the phone and since I was roaming and had a prepaid connection, my money ran out after about 30 mins. Before I could even think about getting a recharge card, Deeba had done it. Just like that. That's probably the most generous thing anyone has ever done for me. - Kannan made a tool that makes posting recipes a breeze if you use Flickr as the back-end. I use it for all my posts now. **Meeting Even More People** - **Sharmi** and I met in Coimbatore. She brought gifts and a daughter. I brought one sister and some ramekins. We bonded over pizza and a greasy food court table. Fun was had. - I also met **Siri**, the mysterious **DK**, **Sridevi** and **Sakshi** in Mountain View last year. We had good Indian food, very strong-tasting lavendar kulfi and a major gossip session and we spoke about all of you behind your backs. Ok, kidding, but we *did* talk about some of you. **Getting Free Things Back When it Wasn't a Thing ** **Sala** was giving away an autographed book by Paula Deen and although I have lousy luck with these things, I won! She sent me a big package and I have some of those cupcakes liners still, not because they are bad but because they are so good that I don't want to ever run out of them. And since I was on a winning spree, I won a beautiful clutch purse from **Shaheen** who has also put up with a lot of random emails from me. We've had good conversations, she and I. Talking about conversations, **Sig** and I clicked at some point too. She is my muse or at least a favourite one and I want to be her when I grow up. Oh *wait*... Did I mention that Jey cooked an entire meal for me the day I landed after a 19-hour flight ravenous and totally jet lagged. Yeah, that happend. Magic moment, see? | [![](https://www.cookingandme.com/wp-content/uploads/2012/04/5573147128_c0e1989af5_z.jpg)](https://www.cookingandme.com/wp-content/uploads/2012/04/5573147128_c0e1989af5_z.jpg) | | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | | The meal Jeyashri cooked up for me that made me believe in humanity and the healing powers of vatha kozhambu | I get beautiful notes and emails all the time. More than I ever did as a teen and looked the best I ever will in my life for a whole of 3 weeks somewhere in there. It humbles me like you wouldn't believe. It also wants to me to drop my work, run into my kitchen, and cook dish after dish and take photo after photo so I can blog about it that instant. Although I have typed out a ginormous post that took me 3 evenings to finish, I am sure I have missed out something or someone in here. Apologies for that. You all rock my life and this site is now an integral part of me that I can't severe. It took me 5 years to say this but yeah, **I LOVE being a food blogger **and I take total pride in the fact that I make hungry people wait while I photograph their food. Here's to the next five years. *Clink* --- # Apple Cinnamon Rolls - Easy Low Fat Apple Cinnamon Rolls Recipe Source: https://www.cookingandme.com/apple-cinnamon-rolls-easy-low-fat-apple/ **Apples and cinnamon** are a match made in heaven and while I am not a huge fan of cinnamon playing the major role in any dish, it does bring out the subtle flavours of apple and its inherent sweetness. I have been wanting to make some **sweet cinnamon rolls **for the longest time and even had a never-ending long list of bookmarks just for sweet bread rolls. Typical to my nature, I overlooked all those bookmarks and adapted this from an entirely new recipe. I had to use up all those freshly picked Aussie Apples from my [apple picking trip to Bilpin](https://www.cookingandme.com/2014/02/apple-picking-at-bilpin-near-sydney-day.html). [![](https://www.cookingandme.com/wp-content/uploads/2014/03/Apple-Cinnamon-Rolls-Recipe-15.jpg.jpg)](https://www.cookingandme.com/wp-content/uploads/2014/03/Apple-Cinnamon-Rolls-Recipe-15.jpg.jpg) While making breads, I often find that the amount of flour mentioned in many recipes is too little for my dough. I have even ended up adding more than double the amount of flour mentioned in the original recipe which really baffles me. Even if you factor in flour type and humidity and what not, it still shouldn't be that different. But anyway, this is just a word of caution for those who are trying this recipe - start from the lowest quantity of flour I have mentioned and add more only if your dough needs it. ![Apple Cinnamon Rolls Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/12739774803_76d32585f6_z.jpg) The good news is that these apple cinnamon rolls are really fail-proof. i ended up messing up the filling and it was way too watery and I just wrapped everything up into a gloopy muddle of rolls and they still emerged golden, fragrant, and fluffy from the oven. I love making bread rolls in a round pan because of the shape they bake up in but you can use a loaf tin, square pan, pretty much anything you want, just ensure it's the right size to fit your rolls comfortably and allowing enough rising space before baking. ![Apple Cinnamon Rolls Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/12740124754_241feaf71a_z.jpg) These rolls would go fabulous with some caramel sauce but I didn't want to add any more sugar or fat than necessary so this is pretty much a low-fat albeit less 'interesting' version of apple cinnamon rolls. Also check out one of my most popular recipes, the [**eggless garlic rolls**](https://www.cookingandme.com/2010/11/garlic-pull-apart-rolls-recipe-step-by.html), the adapted **[eggless pesto rolls](https://www.cookingandme.com/2012/10/eggless-pesto-pull-apart-rolls-recipe.html)**, and this amazing **[eggless garlic cheese pull apart bread recipe](https://www.cookingandme.com/2013/02/eggless-garlic-cheese-pull-apart-bread.html)**. ## APPLE CINNAMON ROLLS RECIPE *Preparation time: 1 hour * *Cooking time: 20 minutes * *Makes 8 rolls* **INGREDIENTS:** 2.5 cups of flour 1 tsp of instant yeast 1/4 tsp of salt 2 tbsp of sugar (I used raw sugar) 1/2 cup of milk (any kind) 1/2 of a beaten egg 2 tbsp of butter, at room temperature 2 cups of small cubes of apple (no need to peel) 1/4 cup of brown sugar 1 tsp of cinnamon powder **INSTRUCTIONS:** 0. Pre-heat oven to 350F/180C. Grease a pie or loaf pan with some melted butter and set aside. 1. Add 2 cups of the flour, salt, sugar, and yeast to the bowl of your stand mixer (see below for kneading by hand) and with the dough hook on, mix gently on low speed until combined. ![Apple Cinnamon Rolls Recipe-2](https://www.cookingandme.com/wp-content/uploads/2014/03/12739717565_3b84212f3b_m.jpg) 2. In a microwave safe bowl, heat the milk and butter together until warm. When you insert a finger in this mixture, you should be able to withstand the heat. Add this and half an egg to the flour mixture and run the stand mixer on low speed until the dough comes together. ![Apple Cinnamon Rolls Recipe-3](https://www.cookingandme.com/wp-content/uploads/2014/03/12740192444_14affed188_m.jpg) 3. If the dough is very sticky and seems too moist, add more flour as needed. I needed the entire 2.5 cups but you may not. Transfer this dough to a floured surface and gently knead in with your palm until it's not super sticky anymore. ![Apple Cinnamon Rolls Recipe-5](https://www.cookingandme.com/wp-content/uploads/2014/03/12739865113_3b84212f3b_m.jpg) 4. Transfer to a lightly oiled bowl, cover with cling wrap or a plate, and set aside in a warm place to rise for 30-40 mins. ![Apple Cinnamon Rolls Recipe-6](https://www.cookingandme.com/wp-content/uploads/2014/03/12739717225_941a4778f5_m.jpg) 5. Meanwhile, heat a pan and add the chopped apples. On low heat, cook until they turn slightly soft, taking care not to cook the apples to a mush. I added the cinnamon and brown sugar at this stage but realised it made the filling extremely watery. A better option would be to layer it on the dough before rolling so ignore my slightly irrelevant pictures below and follow the procedure I am explaining. As I always say, just learn from my mistakes :) ![Apple Cinnamon Rolls Recipe-7](https://www.cookingandme.com/wp-content/uploads/2014/03/12739864913_20c770c25c_m.jpg) 6. Once the dough has been rested for 30-40 mins, lightly punch it down and roll into a long oval. Mix the brown sugar and cinnamon in a bowl and layer it all over the dough evenly (as mentioned, I added it to the apples so ignore the below picture in terms of how the filling looks). ![Apple Cinnamon Rolls Recipe-10](https://www.cookingandme.com/wp-content/uploads/2014/03/12739864653_29b1080863_m.jpg) 7. Layer the cooked apples evenly over the brown sugar-cinnamon mixture. In my picture below you can see what happens when the filling is too watery - I made quite a mess when rolling. ![Apple Cinnamon Rolls Recipe-11](https://www.cookingandme.com/wp-content/uploads/2014/03/12739864343_e0321af7f0_m.jpg) 8. Roll the dough with the filling inside and cut into 8 pieces. Lay it on the greased pan cut side down. Mine look all wonky due to the watery filling! ![Apple Cinnamon Rolls Recipe-12](https://www.cookingandme.com/wp-content/uploads/2014/03/12740191744_1566a229e2_m.jpg) 9. Lightly cover with cling wrap and set aside for another 30-40 mins until the dough has puffed up again like below. ![Apple Cinnamon Rolls Recipe-13](https://www.cookingandme.com/wp-content/uploads/2014/03/12739864273_3c36f9749a_m.jpg) 10. Bake in the pre-heated oven for about 20 mins or until the top turns a lovely golden brown. I find that breads usually brown too much on top in my oven so I loosely cover the pan with aluminium foil while baking. Try this if you have the same issue. ![Apple Cinnamon Rolls Recipe-14](https://www.cookingandme.com/wp-content/uploads/2014/03/12740191454_6a0e762743_m.jpg) Yum! The rolls will be super fragrant and comes out of the oven looking gorgeous. I brushed some melted butter on the hot rolls as soon as they came out of the oven. Best eaten warm and on the same day but these **apple cinnamon rolls** lasted 2 days in an air tight container at room temperature for me. Note that Sydney is not very hot or humid so if you live in a warm place, refrigerating and then re-heating in the oven or microwave just before serving is a better option. **NOTES:** - If you want to knead the dough by hand, follow the same procedure as above. It will be a bit annoying since the dough is quite sticky and you will need to knead (heh) for about 10 mins or so to get the right consistency - Adding some caramel sauce over the rolls would be a great move, so go for it if you feel so inclined - These also make great breakfast rolls, that's what I did with my leftovers - I don't like a very heavy cinnamon flavour but if you do, increase the amount of cinnamon by another 1/2 tsp or so - You can use any type of apples in this recipe although granny smith would probably work best - The Feburary theme in the We Knead to Bake group started by Aparna was to bake anything we like so these apple cinnamon rolls are my contribution --- # How to build a Light box for Food Photography Source: https://www.cookingandme.com/how-to-build-light-box-for-food/ After many months of thinking about it, I finally did it - A light box for food photography! It really is as easy as they say in many sites and blogs around but before you jump ahead, I would ask you to consider a few things, based on my experience. - **Do you really *need* one? **Although a light box gives you the flexibility to click pictures of your food whenever you'd like, nothing can beat natural light when it comes to food photography. Let me repeat that - *nothing*. A lot of professional food photographers may go for fancy studio equipment but the beauty of food blogging from our homes and kitchens is, this is what we make for our family meals, we are sharing our recipes and what we cook on a day-to-day basis. I wouldn't compare that to commercial food photography any day. Another thing to consider is, do you usually plan before you cook for the blog or do you cook something and then decide you want to blog about it. If you find yourself doing more of the latter, then a light box may be a good idea because half the time I think that way, its night time on a week day when I am at work all day. - **Do you have the space for it?** You can always dismantle your light box and set it up only when you need it but trust me, that won't happen often. So you will end up building it but hardly ever using it if you don't have a fixed spot for it in your house. We recently moved into a three bedroom apartment and I am using the third bedroom as my studio. The wardrobe is where I keep my photography accessories and the light box sits to one side of the room. I don't intend to move it from there or dismantle it. So here it is, my very own light box! [![lightbox pic](https://www.cookingandme.com/wp-content/uploads/2011/01/5310944937_77e35bda6b1.jpg)](http://www.flickr.com/photos/22515653@N00/5310944937/) I pretty much followed the instructions from Food for 7 Stages. The few differences I made are: - I used a smaller box - I used tracing paper instead of fabric to cover the slots through which light enters the box - I used 18W daylight bulbs that give a 100W output A few initial shots with varying light input - both Straight Out Of Camera (SOOC) and edited. [![lightbox pic](https://www.cookingandme.com/wp-content/uploads/2011/01/5310945135_d439976de4.jpg)](http://www.flickr.com/photos/22515653@N00/5310945135/) This is the first picture I took, without bothering with a background sweep or anything. I was super eager to see the results. Remember, this was taken in the night, at around 8:00pm. Taken with one light - SOOC. [![lightbox pic](https://www.cookingandme.com/wp-content/uploads/2011/01/5310945207_08683aa5bb.jpg)](http://www.flickr.com/photos/22515653@N00/5310945207/) Another macro shot, taken with one light - SOOC. [![green mor kozhambu](https://www.cookingandme.com/wp-content/uploads/2011/01/5310944789_21f7d732ea.jpg)](http://www.flickr.com/photos/22515653@N00/5310944789/) The first food shot, taken with one overhead lamp - SOOC except for watermark and straightening. I didn't have the other two lights set up when I took this so I had to depend on editing to make it look better. [![5310998967_dfae8bb4c5_z](https://www.cookingandme.com/wp-content/uploads/2011/01/5466744163_70a361468a.jpg)](http://www.flickr.com/photos/22515653@N00/5466744163/) Same picture, after editing. [![lightbox pic](https://www.cookingandme.com/wp-content/uploads/2011/01/5311535500_16e2ab47e3.jpg)](http://www.flickr.com/photos/22515653@N00/5311535500/) Enter three lamps - first food picture with all three lamps as shown in the light box picture above. No editing done - SOOC. [![DSC_0746-ed](https://www.cookingandme.com/wp-content/uploads/2011/01/5348662160_2811274d01.jpg)](http://www.flickr.com/photos/22515653@N00/5348662160/) One of my favourite light box pictures to date (I haven't taken that many yet, I always turn to natural light if I can help it). This is a very lightly edited picture taken in the light box, again, in the night. I have taken a few more and recipes are coming up soon for this dishes. Going forward, I will clearly mark the picture setting when posting pictures because I expect a good mix of both kinds of pictures in future posts. --- # Eggless Chocolate Yogurt Cake Recipe (With Easy Chocolate Frosting) Source: https://www.cookingandme.com/eggless-chocolate-yogurt-cake-recipe_05/ My [favourite chocolate cake recipe](https://www.cookingandme.com/2007/07/rich-dark-chocolate-cake.html) has yogurt in it. What it also has is a bunch of other ingredients that I don't always have in hand (milk powder, really?). This long weekend, I was craving home made cake so bad that I had to get cracking with the limited ingredients I had. [![](https://www.cookingandme.com/wp-content/uploads/2010/04/4491718259_8d5ba764221.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/04/4491718259_8d5ba764221.jpg) The 3 eggs we had in the fridge were used up for breakfast with toast. What I *did *have in abundance is yogurt. I am nothing if not a good wife to a Tamil Brahmin, making sure his beloved *[thayir sadam](https://www.cookingandme.com/2009/09/fortified-curd-rice-recipe.html)* is always just 5 mins away. Also check out this [eggless chocolate sponge cake recipe](_wp_link_placeholder). [![](https://www.cookingandme.com/wp-content/uploads/2010/04/4491738565_d1be49da28_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/04/4491738565_d1be49da28_o.jpg) So here's a fuss-free eggless chocolate yogurt cake. ![](http://www.assoc-amazon.com/e/ir?t=edibgard-20&l=btl&camp=213689&creative=392969&o=1&a=8186004777)The consistency is a bit spongy and denser than cakes with eggs but end result was totally delicious. **Eggless Chocolate Yogurt Cake** *Makes about 12 pieces* **What I Used:** 1 cup flour 1/2 cup sugar (add 1/4 cup more if not using frosting) 1/2 cup plain yogurt / curd 1/4 cup butter 2 tbsp unsweetened cocoa powder 1/2 tsp vanilla extract 1/2 tsp baking powder A pinch of salt if using unsalted butter **How I Made It:** 1. Pre-heat oven to 350F / 180 C. Grease a medium cake pan and set aside. 2. Sift together flour, salt (if using), cocoa powder and baking powder or just mix well in a bowl until combined well. Mix sugar and butter at room temperature. Beat well until frothy (2-3 mins on an electric mixer, 7-8 mins by hand using a whisk). 3. Once frothy, add yogurt and vanilla. Mix well. 4. Fold in the flour mixture until just combined. The batter will be a bit thick, its supposed to be that way, don't worry. 5. Transfer batter to the greased tray and bake for 45 mins or until a skewer inserted into the cake comes out clean. Cool completely and frost if required. **Easy Chocolate Frosting Recipe** Once I made the cake and tried the first slice, I realised its not sweet enough. I whipped up this frosting very quickly to make it a bit sweeter and it worked well. **Here's how:** Take a large piece of semi sweet chocolate - about 4 oz - (or use 1/4 cup chocolate chips) and add 1 tbsp butter to it. Melt in the microwave in 30 second intervals until completely melted. Add 1 tbsp icing sugar to this and mix well. If the mixture is too thick, add milk by the teaspoon. I didn't need to. [![](https://www.cookingandme.com/wp-content/uploads/2010/04/4492385238_b09a023f89_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/04/4492385238_b09a023f89_o.jpg) PS: If you don't have a microwave, melt the chocolate and butter in a pan kept over another pan with boiling water. Mix well until chocolate and butter melt completely. --- # Eggless Chocolate Sponge Cake Recipe Source: https://www.cookingandme.com/eggless-chocolate-sponge-cake-eggless-recipes/ **Eggless chocolate sponge cake recipe**: learn how to make moist and soft eggless chocolate cake using this easy chocolate cake recipe* *with no butter. ![Eggless Chocolate Sponge Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2012/08/7752229942_78b79c6d0c_z1.jpg) Sometimes readers leave me notes and tips on recipes they've tried from this site. Sometimes they leave recipes. An anonymous reader left a recipe on the Eggless Chocolate Yogurt Cake post (which they liked better than my recipe) and I recognized I had seen it somewhere. I couldn't find an exact match but the moist chocolate cake from Raks Kitchen seemed close to this recipe. I decided to give it a shot when I had TH's cousins and aunts visiting for lunch. They don't eat egg and prefer to not eat it in the "hidden" form as cakes and cookies either. ## Substitutions for Eggs in Cakes - Using banana like in the [Chocolate Banana Pound Cake recipe](https://www.cookingandme.com/2011/05/eggless-chocolate-banana-pound-cake.html) - Using yogurt like in the [Basic Vanilla Sponge Cake](https://www.cookingandme.com/2012/07/eggless-vanilla-sponge-cake-eggless.html) or the [Chocolate Yogurt Cake](https://www.cookingandme.com/eggless-chocolate-yogurt-cake-recipe_05/) - Flax seed meal is another option - use 1:3 flax seed powder to water ratio and make a slurry before adding to the batter. - Vinegar, as we have done in this recipe below, so read on! ![Eggless Chocolate Sponge Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2012/08/7752230970_25ee52ef4e_z.jpg) Also check out these [doughnut shaped cakes](https://www.cookingandme.com/2012/06/dark-chocolate-fudge-doughnut-cakes.html) for a different spin to your classic chocolate sponge cakes. I was doubtful for a long time what type of vinegar we can use for baking cakes. Asked a few fellow bloggers and finally figured out that white vinegar or apple cider vinegar works best. I usually have a bottle of white vinegar in the kitchen for making certain Indian-Chinese Recipes and pickles, so used the same for this cake too. I baked it into a loaf cake but you can bake it in a cake/brownie pan or even into cupcakes. Check out this [pressure cooker chocolate cake recipe](http://pressure cooker chocolate cake recipe) if you want to bake a cake without an oven. ## Eggless Chocolate Sponge Cake Recipe ![](https://www.cookingandme.com/wp-content/uploads/2012/08/7752229942_78b79c6d0c_z-150x150.jpg) Eggless Chocolate Sponge Loaf Cake Preparation time: 5 minutes Cooking time: 40 minutes Makes 8-10 slices - 1.5 cups of all-purpose flour- 1 cup of sugar- 3 tbsp of cocoa powder- 1/4 cup of neutral oil (I used vegetable oil)- 1 cup of cold milk (use water or any nut milk for a vegan chocolate cake)- 1 tsp of baking soda- 1 tsp of vanilla extract- 1 tbsp of white vinegar / apple cider vinegar / lemon juice- A pinch of salt - Pre-heat oven to 180C / 350F.- Mix the sugar with the milk, oil, vanilla and vinegar. Take care to use cold milk otherwise the vinegar will curdle it. If you are unsure how it will go, just use water.- Mix the flour, cocoa powder, salt, and baking soda in a bowl. Sift this dry mixture into the wet ingredients in three batches, folding it in after each addition. Don't over mix at this stage, just gently fold in until you don't see any trace of the batter. A few small lumps in the batter are fine.- Lightly grease with oil or butter whatever pan you are using. Pour the batter in and bake in the pre-heated oven for 35-40 mins. Depending on the pan used, the baking time will vary. Mine took just over 40 mins.- Let the cake cool and transfer to a cooling rack or cutting board.- Store the cooled and cut cake in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 4 days. - You can mix some chocolate chips into the batter if you'd like, or as soon as it's out of the oven, add some chocolate chips over the cake and spread it across the top as it melts - As mentioned in recipe, omit milk and use water for a vegan version The cake will have slightly rubbery / hard texture especially around the sides when it's warm. - Let it cool and sit for a while and it turns out perfect. For that reason, this cake is best made the day before you plan to serve it **** **UPDATE**: I was asked by a lot of you about the deep colour of my chocolate doughnut cakes and the reason is the Valrhona cocoa powder which is dutch processed. It's amazing, gives a lovely purple hue and great depth in recipes it's used in. You can use any cocoa powder you have in mind, but if you are wondering which cocoa powder to buy, highly recommend  Valrhona cocoa powder or any other quality dutch processed cocoa powder. CakeInternationaleggless chocolate sponge cake ## Step by Step Eggless Chocolate Sponge Cake Recipe 0. Pre-heat oven to 180C / 350F. 1. Mix the sugar with the milk, oil, vanilla and vinegar. Take care to use cold milk otherwise the vinegar will curdle it. If you are unsure how it will go, just use water. I am assured that gives good results too. ![Eggless Chocolate Sponge Cake (No Butter) Recipe](https://www.cookingandme.com/wp-content/uploads/2012/08/7752232094_bc48d08e1a_m.jpg) 2. Mix the flour, cocoa powder, salt, and baking soda in a bowl. Sift this dry mixture into the wet ingredients in three batches, folding it in after each addition. Don't overmix at this stage, just gently fold in until you don't see any trace of the batter. A few small lumps in the batter are fine. ![Eggless Chocolate Sponge Cake (No Butter) Recipe](https://www.cookingandme.com/wp-content/uploads/2012/08/7752233066_6b8fac5b49_m.jpg) 3. Lightly grease with oil or butter whatever pan you are using. Pour the batter in and bake in the pre-heated oven for 35-40 mins. Depending on the pan used, the baking time will vary. Mine took just over 40 mins. ![Eggless Chocolate Sponge Cake (No Butter) Recipe](https://www.cookingandme.com/wp-content/uploads/2012/08/7752234406_a5b3f1157e_m.jpg) Let the cake cool and transfer to a cooling rack or cutting board. Store the cooled cake in an airtight container for up to 2 days outside or in the refrigerator for up to 4 days. This **Eggless Chocolate Sponge Cake Recipe **goes really well with cookies and cream ice-cream. Trust me, I've tried it! --- # How to Make Pressure Cooker Cake, Step by Step Source: https://www.cookingandme.com/how-make-cake-pressure-cooker/ **"How do I bake a cake in a pressure cooker? Or, "how to make cake in a pressure cooker?" ** These are the most often asked questions in comments, emails, and messages on this blog. I postponed baking cake in a pressure cooker because, frankly, I was scared to try it. I vaguely remember my aunt cautioning me against it when I was a child and I have read on quite a few blogs that, yes, you can definitely bake a cake in the pressure cooker but it's not very good for your cooker and it may compromise its safety. ![pressure cooker cake-how to make cake in pressure cooker (no oven cake)](https://www.cookingandme.com/wp-content/uploads/2013/06/8920081248_536795d81d_z1.jpg) Technically, I didn't see what the issue was but I did have this (probably) irrational fear of making a cake in a pressure cooker, especially since I had a perfectly functioning and good oven. But I ventured forth last weekend and made a cake from scratch in a pressure cooker, and let me tell you, there's really nothing to fear, just a few things to remember. So here goes. **HOW TO BAKE CAKE IN A PRESSURE COOKER** 1. Decide on a good, uncomplicated recipe for your pressure cooker cake. I started with a simple [eggless sponge cake with tutti frutti made in pressure cooker](https://www.cookingandme.com/2013/06/pressure-cooker-eggless-sponge-cake.html) (pictured above) and later made this gorgeous [chocolate cake in a pressure cooker](https://www.cookingandme.com/pressure-cooker-chocolate-cake-recipe/) too. Pretty much all cake batters will work well in a pressure cooker so give them a go. Prepare the batter and set aside. 2. Use a pressure cooker that is at least 3 litres, but 5 litres is a good size and what I would recommend. I have had people try cakes in pressure cookers with 10 litres capacity and had success so larger sizes are not an issue. Just remember that your cooking time and cake pan size may need to be adapted accordingly. 3. Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle NO water in the pressure cooker. More on all this below. ![pressure cooker cake-how to make cake in a pressure cooker](https://www.cookingandme.com/wp-content/uploads/2013/06/8923598103_1214be2100_z.jpg) 4. My pressure cooker came with this stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking cake in a pressure cooker. If you don't have this same thing, try to find a substitute. Maybe a small, thick steel plate would do the job as well. ![pressure cooker cake-how to make cake in a pressure cooker (no oven cake recipe)](https://www.cookingandme.com/wp-content/uploads/2013/06/8923573923_5ef52b40d2_z.jpg) Another option is to place the pressure cooker on a flat griddle or tawa and cook the cake. It acts as an insulation layer between the flame and the bottom of the cooker to protect the cake. Essentially, it's better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly and burn. ![pressure cooker cake-how to make cake in a pressure cooker (no oven cake recipe)](https://www.cookingandme.com/wp-content/uploads/2013/06/8924186366_2fa516faed_z.jpg) 5. Another important thing to remember is, do NOT add any water to the pressure cooker pan for baking a cake. If you do, you will be steaming the cake (which is fine to do - here's my method of [steaming a cake](https://www.cookingandme.com/2013/01/moist-eggless-steamed-chocolate-cake-no-oven-no-bake.html)) but here we are trying to create an oven-like environment using a pressure cooker as much as possible. The heat generated in the pressure cooker will be enough to cook/bake the cake. 6. Before starting to bake the cake, you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins. ![How to Make Cake in a Pressure Cooker, No Oven Cake](https://www.cookingandme.com/wp-content/uploads/2013/06/pressure-cooker-cake-6.jpg) 7. Now you can put the cake batter in. Make sure to use a cake pan that fits comfortably inside your pressure cooker without the sides touching. Use a pot-holder since the cooker will be hot because of the pre-heating. ![pressure cooker cake-how to make cake in a pressure cooker (no oven cake recipe)](https://www.cookingandme.com/wp-content/uploads/2013/06/8923574303_b3e876e807_z.jpg) After placing the batter in, close the lid and cook on medium heat for 5 minutes and then lower the flame to just a simmer. The cake, depending on the size of your cake pan and pressure cooker, will take anywhere between 45 minutes to 1 hour to bake. ![pressure cooker cake-how to make cake in a pressure cooker (no oven cake recipe)](https://www.cookingandme.com/wp-content/uploads/2013/06/8923573083_81a7d66a46_z.jpg) ## IMPORTANT NOTES BEFORE MAKING PRESSURE COOKER CAKE: - A pressure cooker is not typically meant for baking or using in the manner described above so consider that before using it to make a cake. - I don't expect the pressure cooker will burst into pieces while cooking (I was very worried about this though, without reason) but it may compromise the quality of the safety valve on the lid and the high heat may cause the handle and other parts to deteriorate a bit. - Using your pressure cooker to bake once or twice a year is probably okay but not regularly. If you bake anything more than once a month, I recommend buying an oven. It will be worth it and your options are much wider than using a pressure cooker to bake. - Always check manufacturers instructions to make sure your make and model of pressure cooker can handle this. I am not sure how a steel pressure cooker will behave, mine is a basic 5 litre aluminium one. It's probably best not to do this in a non-stick pressure cooker since dry-heating a non-stick surface without water or oil is not advised. All that aside, I baked an [eggless vanilla cake with tutti frutti in pressure cooker](https://www.cookingandme.com/2013/06/pressure-cooker-eggless-sponge-cake.html) and it turned out moist and delicious. You may also like this [pressure cooker chocolate cake recipe](https://www.cookingandme.com/2015/09/pressure-cooker-chocolate-cake-recipe.html), which is not eggless, but it turned out so good that you wouldn't be able to tell that the cake was made in a pressure cooker and not an oven. If you try this pressure cooker cake and find it successful, please leave a comment and rating below. You can also tag pictures with @ediblegarden on Instragram, I'd love to see them. --- # Pressure Cooker Chocolate Cake Recipe Step by Step Source: https://www.cookingandme.com/pressure-cooker-chocolate-cake-recipe/ **Pressure Cooker Chocolate Cake**: baking a chocolate cake is probably on every novice baker's to-do list. While baking can be a bit daunting to get started with due to all the required ingredients and equipment, you can make cakes that need no oven. There are a few different methods to be used here and my favourites are [baking cake in a pressure cooker](https://www.cookingandme.com/2013/06/how-make-cake-pressure-cooker.html) and [steaming cakes](https://www.cookingandme.com/2013/01/moist-eggless-steamed-chocolate-cake-no-oven-no-bake.html) until fluffy and soft. Both methods have yielded wonderful results for me so if you are looking for how to make a cooker cake, read on. ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21050061533_13e79b51e0_z1.jpg) I have detailed information on [how to use a pressure cooker to make cake](https://www.cookingandme.com/2013/06/how-make-cake-pressure-cooker.html) so do check that post first before proceeding with this chocolate cake recipe. I had previously tried an [eggless sponge cake in a cooker](https://www.cookingandme.com/2013/06/pressure-cooker-eggless-sponge-cake.html) and decided to try a different recipe, a chocolate cake, with eggs this time. This recipe will work in an oven too but it worked wonderfully well in my cooker so I hope you try this out too. ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21484267789_fed3734b92_z.jpg) The cooking time can vary depending on the size of the pan and amount of batter you are using. I make a fairly small cake that got me about 10 large sizes and it took me roughly 50 minutes to bake it right. I used a 5 litre aluminium Premier pressure cooker. ## Tips to Note: - Do not use water in the pressure cooker - Do not use the gasket (the rubber ring around the rim of the lid of your pressure cooker) - Always place a plate or stand at the bottom of the pressure cooker to make sure heat is spread evenly while cooking - Keep flame to a simmer so that the cooker doesn't heat up too much - Always be super careful when using your pressure cooker to make a cake. - This is obviously not the intended purpose of a cooker and it can result in injury or worse if you don't follow the instructions carefully. - Please check my detailed post on [using a](https://www.cookingandme.com/2013/06/how-make-cake-pressure-cooker.html)** **[pressure cooker for baking](https://www.cookingandme.com/2013/06/how-make-cake-pressure-cooker.html) to make sure you are following the right method, I can't stress on this enough. Click here for [eggless cake recipe made in pressure cooker](https://www.cookingandme.com/2013/06/pressure-cooker-eggless-sponge-cake.html). ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21683380491_313f82bbe5_z.jpg) ## Related Chocolate Recipes: - [Chocolate cake made in microwave](https://www.cookingandme.com/2013/12/easy-microwave-chocolate-cake-recipe.html) - [Steamed chocolate cake with no eggs](https://www.cookingandme.com/2013/01/moist-eggless-steamed-chocolate-cake-no-oven-no-bake.html) - [Double chocolate biscotti](https://www.cookingandme.com/2012/12/double-chocolate-biscotti-christmas.html) - [One bowl easy chocolate cake](https://www.cookingandme.com/2012/03/one-bowl-chocolate-truffle-cake-recipe.html) - [Eggless chocolate olive oil cake](https://www.cookingandme.com/chocolate-olive-oil-cake-recipe/) ## Pressure Cooker Chocolate Cake Recipe ![](https://www.cookingandme.com/wp-content/uploads/2015/09/21050061533_13e79b51e0_z-150x150.jpg) Make a delicious and spongy chocolate cake in a pressure cooker. This cake recipe needs to oven or microwave to prepare. - 3/4 cup of plain flour- 3/4 tsp of baking soda (soda bi carb)- 1/4 tsp of salt- 3 tbsp of cocoa powder- 3 tbsp of butter (softened at room temperature)- 1/2 cup of sugar- 1 egg- 1/4 cup of water- 1/4 cup of milk- 1/2 tsp of vinegar or lemon juice- 1/2 tsp of vanilla extract - In a bowl, whisk the flour, salt and baking soda together until well combined- Set aside until needed- In another bowl, cream the butter and sugar with a whisk until it comes together. You don't need an electric beater, just do this step by hand until the butter and sugar are well incorporated- Add the egg to this and beat again well until the mixture is a bit fluffy- Now add water and cocoa to this and mix well until the cocoa powder has fully blended in- Add the vinegar or lemon juice and the vanilla, mix again- Add milk and mix gently again- Now add the flour mixture in two additions, folding gently after each addition. Do not overmix at this stage, just mix until you don't see any traces of flour remaining and the batter is lump free (small lumps should be okay, they will disappear on baking)- Grease a small 6" cake pan with butter and pour the batter in- Tap the cake pan firmly on the kitchen counter a couple of times to remove any air bubbles in the batter- Preheat the pressure cooker by placing the plate or tray at the bottom of the pressure pan and closing the lid (no water needed, no gasket needed on the lid)- Heat on medium flame for about 2 minutes until the cooker is hot- Gently lower the cake pan with a pot holder into the pressure pan- Close the lid and keep the flame very low (simmer)- Cook for about 45-50 minutes until the a toothpick inserted into the cake comes out clean. The cake will also leave the sides of the pan, which is a good indication that it's cooked- Remove from inside the cooker and cool for 10 minutes in the cake pan- Then, gently invert onto a cooling rack or plate and cool the cake completely before cutting and serving- You can also use this cake as a base and frost it, make multiple layers, etc CakeInternationalChocolate cake in pressure cooker ## Step by Step Pictures for Making a Cooker Cake (No-Oven Cake) In a bowl, whisk the flour, salt and baking soda together until well combined ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21659713332_a25bf028d6_m.jpg) Place the butter and sugars in another dry bowl ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2020/07/21645049056_66b2f74b41_m.jpg) Beat well with a whisk until it comes together. You can use an electric beater but it's not necessary to use one ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2020/07/21048438984_22fe84b175_m.jpg) Add the egg [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21483185820_16cc0b0f5d_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21483185820_16cc0b0f5d_m-1.jpg) Beat well again until the mixture turns a bit fluffy [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21484277519_aeb843b5f2_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21484277519_aeb843b5f2_m-1.jpg) Now add water [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21645049606_53d99caeca_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21645049606_53d99caeca_m-1.jpg) and cocoa powder [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21659711462_00eb51be71_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21659711462_00eb51be71_m-1.jpg) Mix well making sure there are no lumps. You can sift the chocolate if needed, this makes the mixing a lot easier without any lumps. [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21483186060_c466f3848c_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21483186060_c466f3848c_m-1.jpg) Next, add the milk and beat again until well combined. Follow with the vinegar (or lemon juice) and vanilla. Beat again. [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21659711732_e3e3558125_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21659711732_e3e3558125_m-1.jpg) Now add half the flour mixture, fold until you don’t see any more streaks of flour, add the remaining flour, and fold again. Do not over mix at this stage. [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21659711572_e6328b7a3a_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21659711572_e6328b7a3a_m-1.jpg) The batter is now ready [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21050115023_59f4b2c38d_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21050115023_59f4b2c38d_m-1.jpg) Pour into a buttered 6″ cake pan [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21050115043_2280cf6bb8_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21050115043_2280cf6bb8_m-1.jpg) Tap the pan firmly on the kitchen counter to remove any air bubbles in the batter. [![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21484277589_30cfe41c92_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/09/21484277589_30cfe41c92_m-1.jpg) Prepare the pressure cooker by placing a plate or pot stand at the bottom of the pressure pan. Close the lid and heat on medium flame for 2 minutes until the pressure cooker is nicely heated up. ![pressure cooker chocolate cake recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21645049906_0459ac31f6_m.jpg) Making a cake without an oven in a pressure cooker** **is really a simple procedure and if you follow the steps closely, I guarantee a soft and spongy chocolate cake. You can easily double the recipe for a larger cake, just use an 8" or 9" cake pan if that's the case and make sure your pressure cooker is large enough to hold it. You can also bake this cake in an oven, check if it's done in about 30-40 minutes since baking times will vary. If you try this recipe, please leave a comment to let me know your thoughts. Thanks for baking with me! --- # Chocolate Olive Oil Cake - An Eggless Recipe Source: https://www.cookingandme.com/chocolate-olive-oil-cake-recipe/ A chocolate olive cake recipe that's perfect for even beginners. An eggless chocolate cake recipe which gives soft and delicious cake! I've come to realise over many years of baking that using oil in chocolate cake recipes, instead of butter, is the way to go. It makes the cake way lighter, less dense, and overall just amazing. Also check out: [eggless chocolate sponge cake](https://www.cookingandme.com/2012/08/13/eggless-chocolate-sponge-cake-eggless-recipes/) | [chocolate pressure cooker cake](https://www.cookingandme.com/2015/09/25/pressure-cooker-chocolate-cake-recipe/) This chocolate olive oil cake has been my go-to recipe for many years and it's crazy that it hasn't shown up in the blog yet. I think it's mainly because I bake it for TH's birthday almost every year and often when I have guests and these times are usually not leisurely enough to take pictures. ![Eggless Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-12.jpg) Anyway, the last time I made this chocolate olive oil cake, I did take some pictures so here we go - a truly no-fail chocolate cake recipe with olive oil and it's eggless too! I usually bake this chocolate cake in a regular square 8" pan but after getting this [Nordicware bundt pan](https://amzn.to/2lTvtsr), I am unable to bake in anything else so please bear with me. Also, this chocolate cake turns out incredibly soft and if you cut into it as soon as it comes out of the oven, like I did, clean pieces are not guaranteed. ![Eggless Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-13.jpg) The key to making a great chocolate olive oil cake is : - Good quality cocoa powder - Not to over-mix the batter - Not to worry when the batter is "too runny" - this is normal! - Make sure to pre-heat the oven before baking   ## Chocolate Olive Oil Cake Recipe ![](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-10-150x150.jpg) A soft and delicious chocolate using olive oil instead of butter. This chocolate cake is also eggless. - 1.5 cups all-purpose flour (or atta, wheat flour)- 1 cup white sugar (I have used a bit lesser than this)- 1/4 cup unsweetened cocoa powder (I use Hershey's)- 1/2 teaspoon salt- 1 teaspoon baking soda- 1 teaspoon vanilla extract- 1 teaspoon apple cider vinegar- 1/3 cup olive oil- 1 cup water - Preheat oven to 180C / 350F. Grease a 9" baking pan or bundt pan with butter and set aside- Mix the dry ingredients together with a whisk - flour, cocoa powder, salt, baking powder, baking soda and sugar - ensuring there are no lumps- In a separate bowl, whisk together the vinegar, oil, vanilla, and water- Pour the wet ingredients into the dry mixture and mix gently until just combined and there are no lumps. Do not over-mix the batter- Pour into the greased pan and bake in the pre-heated oven for 35 minutes or a skewer inserted into the cake comes out clean- Cool completely before slicing. You can also frost this cake for a special occasion - The batter will be a bit runny, this is normal - Use good quality cocoa powder - You can use regular white vinegar instead of apple cider vinegar - You can use plain all-purpose flour, whole wheat flour, or spelt flour in chocolate cake recipe. The texture may change a little based on the flour used Cakeseggless chocolate cake ## Chocolate olive oil cake recipe - stepwise Gather all your ingredients together ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe.jpg) Add the flour, cocoa, sugar, baking soda, sugar, coffee powder, and salt to a mixing bowl ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-2.jpg) Whisk until well incorporated without any lumps ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-3.jpg) In a separate bowl, mix together the oil, vinegar, vanilla, and water ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-4.jpg) Gently pour the wet mixture into the dry ingredients ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-6.jpg) Mix gently to combine without any lumps. Do not over-mix the batter, it will result in a hard cake ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-7.jpg) The matter will be quite runny, this is perfect ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-8.jpg) Pour the batter into the prepared pan and give the pan 1-2 gentle yet firm taps on the kitchen counter to get rid of air bubbles ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-9.jpg) Bake in the pre-heated oven for 30-35 minutes ![Chocolate Olive Oil Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Chocolate-Olive-Oil-Cake-Recipe-11.jpg) Cool completely before cutting and serving. You can also frost the cake as you desire once completely cool. --- # Easy Basic Chocolate Brownie Recipe Source: https://www.cookingandme.com/easy-basic-chocolate-brownie-recipe/ Easy basic chocolate brownie recipe, a recipe for simple chocolate brownies using basic ingredients already in your pantry. I love using chocolate bars while baking and definitely feel like the taste and texture is significantly better when I do. The only thing that I don't look forward to is the melting of the chocolate, especially if it involves a double-boiler set up.{Check out more brownie recipes here like the [eggless biscuit brownies](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html), [whole wheat brownies](https://www.cookingandme.com/2014/08/whole-wheat-brownie-recipe-atta-brownies.html), and [twix brownies](https://www.cookingandme.com/2010/11/twix-candy-bar-triple-chocolate.html)} ![easy basic chocolate brownie recipe](https://www.cookingandme.com/wp-content/uploads/2010/11/5124907665_fcbfee35ba1.jpg) That's why these brownies are so ideal when you want a fuss-free, easy and yummy snack. The ingredients are most probably lurking in your pantry already and you need less than 20 mins to whip them up before sticking it into the oven. ## Easy Basic Chocolate Brownie Recipe ![](https://www.cookingandme.com/wp-content/uploads/2010/11/5124907665_fcbfee35ba-150x150.jpg) Easy Basic Chocolate Brownie Recipe, a basic recipe to make brownies at home with ingredients most likely already available in your pantry. - 1/2 cup unsalted butter (doesn't have to be room temp, isn't that awesome?)- 1 cup regular white sugar- 1 tsp vanilla extract- 2 eggs- 1/3 cup unsweetened baking cocoa powder- 1/2 cup all purpose flour- 1/4 tsp baking powder- A pinch of salt - Preheat oven to 350F / 180. Grease a 9" square baking pan.- Heat the butter on low flame until just melted (use the microwave, or stovetop works just fine too). Stir in the sugar and vanilla.- Add the eggs one at a time, beating well after each addition. Add the cocoa; beat well until well blended.- Finally, add the flour, baking powder and salt; beat well.- Pour the batter into the prepared pan- Bake for 35-40 minutes or until brownies begin to pull away from the pan sides. DessertInternational ![easy basic chocolate brownie recipe](https://www.cookingandme.com/wp-content/uploads/2010/11/5124904443_4abe6838d2.jpg) There are a dozen different ways you can customize this basic chocolate brownie recipe, that's why this is the *basic* brownie recipe. Add orange zest, white chocolate chips, chopped walnuts, let your imagination go wild! I have baked these with some a topping of chocolate ganache and it's really out of this world. If you prefer an eggless brownie, check out this fail-proof [eggless brownie recipe](https://www.cookingandme.com/2013/05/eggless-brownies-eggless-brownie-recipe.html). --- # Chocolate Macarons from a Beginner Source: https://www.cookingandme.com/chocolate-macarons-notes-from-first/ Let's be honest here. During the time there was a huge macaron craze going on in the food blog world, I was all "whatevs". Major reason for that is that it just seemed too complicated and I am more of a simple bakes type person. My motto is and always has been to spend as little time in the kitchen as possible but still make it seem awesome. [![french chocolate macarons recipe](https://www.cookingandme.com/wp-content/uploads/2011/05/5705998432_7890262195_b1.jpg)](http://www.flickr.com/photos/22515653@N00/5705998432/) Then I actually tasted a macaron. That cost me 2.5 SGD a piece. And I said to myself, ok this is a challenge I need to take up. It can't be *that* hard, right? The idea went round and round in my mind for many months and finally, when I couldn't even grant myself the no-Kitchenaid excuse, I caved in and bought some almond meal. Before I knew it, egg whites were aging in the fridge and I was getting emotional support from some awesome people all over Facebook. There was no turning back. [![french chocolate macarons recipe](https://www.cookingandme.com/wp-content/uploads/2011/05/5705999526_1010f33118_b.jpg)](http://www.flickr.com/photos/22515653@N00/5705999526/) There are tons of resources online for making macarons. Like experts would tell you, its not only about the recipe (although that definitely matters too), its more about the technique and the science behind it. My notes below combine the wisdom of all the sites and videos I referred. Hopefully you find it useful. **Chocolate Macarons Recipe** *Adapted from David Lebovitz* Makes about 15-18 filled macarons **For Macaron Batter** 1 cup (100 gm) powdered sugar ½ cup powdered almonds (about 2 ounces, 50gm) 3 tablespoons (25 gm) unsweetened cocoa powder 2 large egg whites, at room temperature 5 tablespoons (65 gm) granulated sugar 1/2 tsp vanilla essence **For Filling:** I used store-bought hazelnut spread to fill my chocolate macarons because I didn't want to stress over making the filling too, but go ahead and Google up some macaron filling recipes, I am sure there are tons out there, some interesting flavour combinations too. **Tools and Equipment:** - Piping bag with 1/2" or 2cm plain tip (I used a large ziplock bag and cut out a small corner). I was a piping virgin and this was my first attempt at it, although I must say that I have done a lot of henna designing and fabric painting back in the day. - Egg separator (slightly optional, read notes below) - Electric beater - Silicon or wooden spatula - Large, dry steel mixing bowl - Baking sheet/parchment paper **A few notes on the ingredients:** - almost all websites I saw recommend aging the egg whites. If you live in a cold place, leave it out on your kitchen counter for a day or two. If you live in a warm place, let them age in the refrigerator, just remember to take them out and bring them to room temperature before proceeding. Some sites said microwaving the egg whites for 20 seconds in medium-high will do the trick but that idea freaked me out so I took the safe way out and aged them the old-fashioned way. - use an egg separator to separate the yolks and whites. I know some people are experts at using their fingertips to do a juggling act with the egg to remove the whites from yolks, but this will add moisture to the egg whites and we don't want that. Make sure that all equipment you use is completely dry and this includes the egg separator, the bowl you are transferring the whites to, and even your hands. - although many seem to prefer blanching their almonds and powdering it to make their own almond meal, I would highly recommend beginners to buy almond meal. Buy the finest you can find or atleast slivers if you can't find ground ones. That makes the process much easier and less prone to failure. - although coloured macarons are definitely more fun, there are recommendations around what sort of food colour you should buy (powdered or gel colours vs oil-based or water-based ones, etc). I found the entire decision on what colour and what type too stressful so I took the easy way out and made chocolate macarons. I would recommend this highly for beginners. **Method**: 1. Preheat oven to 300º F (150º C). This was the optimum temperature for my oven but I suspect the actuals were much higher. Don't take it up beyond 180 C though. 2. Line a baking sheets with parchment paper or Silpat and have a pastry bag with a plain tip about 1/2-inch, 2 cm ready. (Or take the ziplock route I took) 3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps.  You can use your blender, food processor or mixie, just make sure that you don't grind the almonds to a pulp. Its important that you process these three together and not just the almonds. 4. In the bowl of an electric mixer, beat the egg whites until they begin to foam. At this stage, add the granulated sugar and continue beating until very stiff and firm. When you invert the bowl, the egg whites to stay put. That's how you know when to stop. It took me about 2-3 mins to get there. 5. Carefully fold the dry ingredients, in 5 batches, into the beaten egg whites with a flexible rubber spatula (ideally). Also add the vanilla essence at this stage. When the mixture is just smooth and there are no streaks of egg white, stop folding (it helps to set a limit, like no more than 50 strokes to incorporate the dry mixture into the egg whites) and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). 6. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. 7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then leave them alone for atleast an hour and up to a maximum of 3 hours. This is so that the top dries up and you get a smooth surface for the macarons but leaving them out too much will give you crunchy macarons and you don't want that. This step is important and if you skip it, you get non-macarons like in the picture below. Bake for 15-18 mins and let cool completely before removing from baking sheet. [![french chocolate macarons recipe](https://www.cookingandme.com/wp-content/uploads/2011/05/5705999088_9c4e3d7c31_o.jpg)](http://www.flickr.com/photos/22515653@N00/5705999088/) Above: I didn't let the piped macarons rest before baking. Below: I let them rest for an hour and they turned out perfect. [![french chocolate macarons recipe](https://www.cookingandme.com/wp-content/uploads/2011/05/5705479835_450f0ef73e_o.jpg)](http://www.flickr.com/photos/22515653@N00/5705479835/) **Important Note:** If your macarons crack on top, there are two possible reasons for this - first, the batter is too runny in which case one can do nothing except start again. Second, the tops are not dried out enough. I crossed my fingers and let the macarons sit out before baking and that did the trick. Confession: I had never piped anything before I baked these macarons. Actually, my very first attempt can be seen on these [cupcakes](https://www.cookingandme.com/2010/07/devils-food-cupcakes-with-vanilla-cream.html) and it looked so dreadful that I stopped after one cupcake [![french chocolate macarons recipe](https://www.cookingandme.com/wp-content/uploads/2011/05/5705998586_aa48b81b19_o.jpg)](http://www.flickr.com/photos/22515653@N00/5705998586/) Go ahead, take the plunge. It will be worth it :) --- # Sandesh recipe, make sandesh with chenna Source: https://www.cookingandme.com/sandesh-sandesh-recipe-easy-diwali-sweets/ **Sandesh** (*Sondesh*, *Shondesh*) is a Bengali sweet that's made from [fresh chenna](https://www.cookingandme.com/2013/10/chenna-recipe-how-to-make-chenna-sweet.html). It's absolutely delicious the best part about trying a sandesh recipe at home is that you can choose the type of flavours you want and more importantly, sweetness levels. I like my milk sweets mildly sweet if possible, so my sandesh recipe is a bit less on sweetness. I decided to flavour it with a hint of kesar (saffron) and some cardamom powder, that's it. I am not a fan of heavy kesar flavour too so I chose to just dab the sandesh with it after shaping them. Read on for more options when you make your own sandesh recipe. {Also check out super **[easy gajar ka halwa recipe](https://www.cookingandme.com/2013/04/gajar-ka-halwa-carrot-halwa-recipe.html)** made in a pressure cooker} ![sandesh recipe-how to make bengali sandesh](https://www.cookingandme.com/wp-content/uploads/2013/10/10392878075_0387e7c805_z1.jpg) I won't be able to make a lot of sweets and snacks for Diwali this year but **quick and easy sweet recipes **like this sandesh recipe do come in handy for those strapped for time. Although you do need some fresh chenna to make sandesh, it's very little hands-on cooking time to make chenna, just make and hang it there and go about some other work while it gets ready to be converted into something delicious. Here are the [**step by step instructions to make chenna**](https://www.cookingandme.com/2013/10/chenna-recipe-how-to-make-chenna-sweet.html). ![sandesh recipe-how to make bengali sandesh](https://www.cookingandme.com/wp-content/uploads/2013/10/10392925226_6d9d617049_z.jpg) The difference in colour in the above two pics is due to lighting. The first one was taken in the late evening immediately after making the sandesh and the second one next day morning after refrigerating them overnight. It took every ounce of my will power not to pop them all into my mouth fresh after making them! For making enough chenna for 6 sandesh, you need 500 ml milk. Check detailed recipe to make chenna at home and scale the amount of milk to get the required number of sandesh. I definitely recommend making more than 6 at a time. You may like this easy 10-min **[rasmalai recipe](https://www.cookingandme.com/2012/09/easy-rasmalai-diwali-sweets-diwali-recipes.html)** - a definite crowd pleaser. Make some this Diwali. Or, how about some [rasgulla from scratch](https://www.cookingandme.com/2014/10/rasgulla-recipe-how-to-make-rasgulla.html)? Also check out this [list of easy Diwali sweets under 20 minutes](https://www.cookingandme.com/2013/10/quick-easy-diwali-sweets-recipe-list.html). ## Sandesh Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/10/10392878075_0387e7c805_z-150x150.jpg) Sandesh recipe, an easy Bengali milk sweet using fresh chenna. Perfect easy and delicious recipe to make during Diwali too - 1 cup of chenna (see instructions on [how to make chenna](https://www.cookingandme.com/2013/10/chenna-recipe-how-to-make-chenna-sweet.html))- 2.5 tbsp of sugar- A small pinch of cardamom powder- A few strands of saffron- 1 tbsp of warm milk- A tiny pinch of salt (optional) - Soak the saffron strands in the warm milk.- Once you have made the chenna and kneaded it to a smooth-ish consistency, add the sugar, salt and cardamom powder to it.- Knead again lightly with your fingertips until the mixture is well combined.- Transfer to a pan and cook on low heat to remove the rawness of the chenna.- The mixture will start to let out some moisture and turn soft and mushy. Keep stirring until it starts to leave the sides of the pan. If you overcook, the chenna will turn dry so stop when the mixture is moist and coming together as a lump.- Transfer to a bowl and add the saffron+milk if you'd like (I just dabbed the strands on after shaping). When the mixture is warm, shape into small balls, and flatten lightly. You can use moulds at this stage (check notes) too.- If you want a milder kesar flavour like me, add some saffron strands on the shaped sandesh.- You can serve this immediately or you can serve chilled after refrigerating for at least 30 minutes DessertIndian **Step by Step Sandesh Recipe** 0. Soak the saffron strands in the warm milk. 1. Once you have made the chenna and kneaded it to a smooth-ish consistency, add the sugar, salt and cardamom powder to it. ![sandesh recipe-how to make bengali sandesh](https://www.cookingandme.com/wp-content/uploads/2013/10/10393114736_30e59f4611_m.jpg) 2. Knead again lightly with your fingertips until the mixture is well combined. ![sandesh recipe-how to make bengali sandesh-2](https://www.cookingandme.com/wp-content/uploads/2013/10/10393084314_d0caac3c89_m.jpg) 3. Transfer to a pan and cook on low heat to remove the rawness of the chenna. ![sandesh recipe-how to make bengali sandesh-3](https://www.cookingandme.com/wp-content/uploads/2013/10/10393084194_1c38ffa30d_m.jpg) 4. The mixture will start to let out some moisture and turn soft and mushy. Keep stirring until it starts to leave the sides of the pan. If you overcook, the chenna will turn dry so stop when the mixture is moist and coming together as a lump. ![sandesh recipe-how to make bengali sandesh-4](https://www.cookingandme.com/wp-content/uploads/2013/10/10393115456_995f8e1c53_m.jpg) 5. Transfer to a bowl and add the saffron+milk if you'd like (I just dabbed the strands on after shaping). When the mixture is warm, shape into small balls, and flatten lightly. You can use moulds at this stage (check notes) too. ![sandesh recipe-how to make bengali sandesh-5](https://www.cookingandme.com/wp-content/uploads/2013/10/10393266113_0a0712123f_m.jpg) If you want a milder kesar flavour like me, add some saffron strands on the shaped sandesh. ![sandesh recipe-how to make bengali sandesh-7](https://www.cookingandme.com/wp-content/uploads/2013/10/10393083724_91fd4a74b1_m.jpg) You can serve this immediately but I wanted mine chilled so I refrigerated it. That's it! An easy Diwali sweet is now ready :) **NOTES:** - You can also make sandesh in moulds which make the shapes really pretty - Buy powdered cardamom to make your sweet-making a much easier process. It costs more than cardamom pods but totally worth it, in my opinion - You can add some cocoa powder before cooking the chenna for a chocolate sondesh. I was very tempted to do this as well but refrained *For sandesh (sondesh) recipe in tamil, hindi, marathi, urdu, gujarati, telugu, etc, please use the google translate button in the sidebar** * --- # Varagu arisi dosai, kodo millet dosa step by step recipe Source: https://www.cookingandme.com/varagu-arisi-dosai-kodo-millet-dosa/ **Varagu** **arisi** or kodo millet is used as a replacement in this **varagu** **arisi** **dosai** recipe. Learn how to make dosa with millets in this through easy step by step pictures. ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-ed.jpg) Earlier this year, I started experimenting with a bunch of different ways to make dosa. We love regular [plain dosa](https://www.cookingandme.com/2013/11/plain-dosa-recipe-how-to-make-dosa.html) and have it very often either for breakfast or dinner and [making dosa batter](https://www.cookingandme.com/2013/11/plain-dosa-recipe-how-to-make-dosa.html) is a breeze for me now. However, with so many healthier options coming out, I wanted to give millets a try. I bought **varagu** **arisi** or kodo millet to make like regular rice and take along in our lunch boxes and decided to give **varagu** **arisi** **dosai** a try. ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-ed2.jpg) Also check out this [barnyard millet dosa](https://www.cookingandme.com/barnyard-millet-dosa-batter-recipe/) recipe. The recipe I used to make **varagu** **arisi** **dosai** is very simple – just replace the amount of rice in a regular dosa batter recipe with **varagu** **arisi** or kodo millet. Since I used a mixie to grind the dosa batter, I used a 3:1 ratio for **varagu** **arisi** : urad dal. The batter fermented beautifully and the dosa tasted really good. Definitely worth a shot, especially if your kids like dosa but you are trying to add some variety in their diet. For a picture of **varagu** **arisi** or kodo millet, refer below. There are so many millets in the market now so make sure you are buying the right kind. ## Related Recipes - [Masala dosa](https://www.cookingandme.com/2013/12/masala-dosa-how-to-make-masala-dosa.html) - [Mysore masala dosa](https://www.cookingandme.com/2008/03/masala-dosa-with-garlic-aloo.html) - [Sago dosa](https://www.cookingandme.com/2013/11/sago-dosa-sabudana-dosa-recipe-dosa.html) - [Jowar dosa](https://www.cookingandme.com/2013/11/sorghum-dosa-jowar-dosa-jowar-recipes.html) - [Instant rava dosa](https://www.cookingandme.com/2013/07/rava-dosa-onion-rava-dosa-instant.html) - [Vegetable spring roll dosa](https://www.cookingandme.com/2013/05/vegetable-spring-roll-dosa-recipe-easy.html) - [Instant wheat dosa](https://www.cookingandme.com/2013/01/instant-wheat-dosa-recipe-godhuma-dosa.html) ## Varagu arisi dosai recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-ed-150x150.jpg) Varagu arisi dosai or kodo millet dosa recipe. A healthier version of dosa from scratch using kodo millets or varagu arisi - 3 cups varagu arisi (kodo millets)- 1 cup ulutham paruppu (whole skinned urad dal)- Salt- Oil for making dosa #### To Make Varagu Arisi Dosa Batter - Wash and soak the millets and urad dal separately for about 1-2 hours- In a mixie, first grind the urad dal to a smooth paste using enough water- Set aside in a large bowl that can hold the entire batter- Then, grind the varagu arisi to a smooth paste with water- Add to the same bowl as the urad dal- Add salt and mix thoroughly to combine- Leave covered in a warm place (see notes if you live in a cooler place) for about 8-10 hours for the batter to ferment- After about 6 hours, my batter had fermented with nice bubbles showing on the surface of the batter. I left it out for another hour or so and then refrigerated the batter #### To Make the Dosa - Heat a dosa tawa until hot. Grease with some oil- Take about ¼ cup batter and make into thin dosa- Add more oil on top as the dosa cooks- Flip when the first side is a light brown- Cook the second side until done- Serve hot with sambar and/or chutney BreakfastIndian ## Step by Step Varagu Arisi Dosai Recipe To Make Varagu Arisi Dosa Batter Wash and soak the millets and urad dal separately for about 1-2 hours ![varagu-arisi-dosai-kodo-millet-dosa-recipe-5](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-5.jpg) ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-2-2.jpg) In a mixie, first grind the urad dal to a smooth paste using enough water ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-3.jpg) Set aside in a large bowl that can hold the entire batter ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-4.jpg) Then, grind the **varagu** **arisi** to a smooth paste with water ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-6.jpg) Add to the same bowl as the urad dal ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-7.jpg) Add salt and mix thoroughly to combine ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-8.jpg) Leave covered in a warm place (see notes if you live in a cooler place) for about 8-10 hours for the batter to ferment. After about 6 hours, my batter had fermented with nice bubbles showing on the surface of the batter. I left it out for another hour or so and then refrigerated the batter ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-9.jpg) ![After about 6 hours, my batter had fermented with nice bubbles showing on the surface of the batter. I left it out for another hour or so and then refrigerated the batter](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-10.jpg) To Prepare the Dosa Heat a dosa tawa until hot. Grease with some oil. Take about 1/4 cup batter and make into thin dosa ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-11.jpg) Add more oil on top as the dosa cooks ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-12.jpg) Flip when the first side is a light brown ![varagu arisi dosai kodo millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2016/10/varagu-arisi-dosai-kodo-millet-dosa-recipe-13.jpg) Cook the second side until done. Serve hot with [sambar](https://www.cookingandme.com/2013/02/kerala-vegetable-sambar-recipe-coconut.html) and/or [coconut chutney](https://www.cookingandme.com/2013/01/coconut-chutney-recipe-thengai-thogayal.html). **Notes** - If you live in a cooler place, the batter may not ferment since it needs some warmth. Most of my friends use the oven to do the trick. Leave the light on and the batter bowl inside overnight. By next day morning, it should be fermented enough - Another idea is to leave it out in a sunny spot if you are having a bright day. This has even worked in places where there’s snow. As long as some warmth can be had from the sun, the batter should be on its way to fermentation - I use Indian sesame oil or gingelly oil (like Gold Medal gingelly oil) to make the dosa - Please leave a comment if you have other tips to ferment dosa batter --- # Dry Aloo Gobi Recipe – Easy Cauliflower Potato Stir Fry Source: https://www.cookingandme.com/aloo-gobi-recipe-dry-aloo-gobi-recipe/ Dry Aloo Gobi Recipe: here's how to make Indian aloo gobi recipe, a classic dry vegetable dish with aloo (potatoes) and gobi (cauliflower). This simple dry curry goes wonderfully with roti if you have some dal tadka on the side and is one of our favourite go-to comfort dishes. [![aloo gobi recipe potato cauliflower curry](https://www.cookingandme.com/wp-content/uploads/2014/07/14523274883_3b6177e82b_z-1.webp)](https://www.cookingandme.com/wp-content/uploads/2014/07/14523274883_3b6177e82b_z-1.webp) Over many years of trying aloo gobi recipe at home, I have refined the method to something that suits me really well. I don’t add aany water while cooking the vegetables and I don’t fry the spices in oil first as we do with pretty much all curry preparations in India, but I add them towards the end when the vegetables are cooked. Unconventional, agreed, but the resulting aloo gobi is roasted and cooked perfectly, as you can see from the pictures. [![aloo gobi recipe potato cauliflower curry](https://www.cookingandme.com/wp-content/uploads/2014/07/14523261883_76668f9e9e_z-1.webp)](https://www.cookingandme.com/wp-content/uploads/2014/07/14523261883_76668f9e9e_z-1.webp) ## What is Aloo Gobi made of? Aloo Gobi is a popular North Indian and Pakistani dish made with potatoes (**aloo**) and cauliflower (**gobi**), cooked with popular Indian spices like turmeric, cumin, and finished off with garam masala. This vegetarian and gluten-free dish is known for its rich flavours, vibrant yellow colour, and can be spicy depending on preparation style. ## What do you eat with Aloo Gobi? Aloo gobi is most often served with roti or chapati but can also be eaten with naan or rice. Aloo Gobi is a staple in Indian cuisine and can be made as a dry stir-fry or with a light curry sauce. On a busy day, if I have both potatoes and cauliflower in hand, aloo gobi is a no-brainer. At home, we often eat it with rice and dal, making it a complete and wholesome meal. ## Is Aloo Gobi healthy? Yes! Aloo Gobi is a nutritious vegetarian dish packed with health benefits. Cauliflower is rich in fibre, vitamins C and K, and antioxidants, and potatoes provide carbohydrates and potassium. When cooked with anti-inflammatory spices like turmeric and cumin, Aloo Gobi supports digestion and overall gut health. Just take care to not add too much oil when preparing the dish, and serve with protein based dishes like dal for a wholesome and complete meal. ## Tips to Make Aloo Gobi - **Use fresh ingredients** – Fresh cauliflower and potatoes ensure the best texture and taste. - **Cut vegetables evenly** – Chop potatoes and cauliflower into similar-sized pieces for even cooking. - **Cook uncovered for crispiness** – Avoid covering the pan for too long to keep the cauliflower from turning mushy. - **Add tomatoes for extra flavor** – If you like a tangy touch, mix in chopped tomatoes or a splash of lemon juice. Amchur can also be a good addition if you have any in hand - **Use minimal water** – Aloo Gobi is best as a dry dish, so avoid adding too much liquid. In fact, I don't add any water to the dish, often choosing to cook covered for a bit for the vegetables to release water and then them cook in that water until soft - **Coriander** – Garnishing with fresh coriander is an extra touch that's well worth it - **Try roasting the cauliflower** and / or potato – For a different and flavour, air-fry the cauliflower and / or potatoes before adding it to the dish to finish off. ## Frequently Asked Questions **Can I make aloo gobi without onion and garlic?** Yes, absolutely! You can easily omit onion and garlic in this recipe. I have found that adding hing gives it a nice earthy flavour without needing to add any garlic. **What's the best way to avoid mushy cauliflower?** Ah, nobody likes cauloiflower that falls apart on stirring the dish. I find cutting the florets as evenly as possible really helps. Also, add very less water when cooking and avoid covering to cook, keeping flame medium-low. **Can I use frozen cauliflower and potatoes? **You can, but I really don't recommend that, especially potatoes. They turn mushy and take in water when frozen and defrosted so try to use fresh vegetables for this dish for the best taste. **Is this recipe spicy?** The amount of red chilli can be adjusted to your preference so don't hesitate to dial it down as much as you want. Remember to taste as you go. **How do I store leftovers?** Let it cool completely and store in an airtight container in the refrigerator. I have kept it up to 3 days, always reheating in a pan on the stove to retain the texture. I serve it with rice and [moong dal tadka](https://www.cookingandme.com/moong-dal-tadka-yellow-dal-tadka-recipe/) or [Kerala sambar](https://www.cookingandme.com/kerala-vegetable-sambar-recipe-coconut/) for a simple meal but aloo gobi goes great with rotis too. ## Dry Aloo Gobi Recipe ![](https://www.cookingandme.com/wp-content/uploads/2014/07/14523274883_3b6177e82b_z-150x150.jpg) Aloo gobi is a popular Indian dish that's made even more globally known by Indian restaurants. It's a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices. - 2 medium-sized potatoes (peeled and cut into wedges)- 2 cups cauliflower florets- 1/2 cup red onion (chopped)- 1/2 tsp minced ginger- 1/2 tsp crushed garlic- 1/4 tsp turmeric powder- 3/4 tsp red chilli powder (adjust to taste)- 1/2 tsp cumin powder (or cumin seeds)- 1 tsp coriander powder- 1/2 tsp garam masala- 1 tbsp canned tomato paste (or 1/2 cup fresh tomatoes, pureed)- 3 tbsp chopped coriander leaves (for garnish)- 2 tbsp oil- Salt to taste - Heat oil in a pan and add the chopped onions. - When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins). - Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.- When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).- Add the spice powders - coriander powder, turmeric powder, cumin powder or seeds, and chilli powder. Mix again until well combined. - Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt. - Finish off with garam masala and a generous amount of chopped coriander leaves and mix again. - Tip: You can add a teaspoon of oil to finish off before removing from heat - Cut potatoes and cauliflower into equal-sized pieces for even cooking. - In my version, I add spices later but you can also sauté spices in oil first to enhance their flavour. - Avoid adding any or much water to keep the dish dry - Cook uncovered for a few minutes before finishing the dish, to prevent sogginess. - Skip tomatoes for a classic dry version. - Use fresh garlic and ginger for best taste - Finish with a squeeze of lemon for extra tanginess. - Store leftovers in an airtight container in the fridge and reheat on low heat to maintain texture. - Using tomato paste gives the dish more depth and a lovely red colour but you can add fresh pureed tomato as well - Use Kashmiri chilli powder instead of the regular kind for less heat and more vibrancy Vegetarian SidesIndianaloo gobi, potato cauliflower curry ## Step by Step Pictures to Make Aloo Gobi Recipe: 1. Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins). ![aloo gobi recipe, how to make dry aloo gobi recipe](https://www.cookingandme.com/wp-content/uploads/2014/07/14503171565_9dfe2beffb_m.jpg) 2. Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn. ![aloo gobi recipe, how to make dry aloo gobi recipe](https://www.cookingandme.com/wp-content/uploads/2014/07/14480065276_4dc59e4ebf_m.jpg) 3. When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy). ![aloo gobi recipe, how to make dry aloo gobi recipe](https://www.cookingandme.com/wp-content/uploads/2014/07/14503171735_938d94795e_m.jpg) 4. Add the spice powders - coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt. ![aloo gobi recipe, how to make dry aloo gobi recipe](https://www.cookingandme.com/wp-content/uploads/2014/07/14316569328_da79877f46_m.jpg) 5. Finish off with garam masala and a generous amount of chopped coriander leaves and mix again. ![aloo gobi recipe, how to make dry aloo gobi recipe](https://www.cookingandme.com/wp-content/uploads/2014/07/14316563089_eba2b766d5_m.jpg) Aloo gobi all done! ![aloo gobi recipe, how to make dry aloo gobi recipe](https://www.cookingandme.com/wp-content/uploads/2014/07/14502001342_eff3368b2d_m.jpg) **Aloo gobi** is a great combination with chapatis or rotis and a simple dal recipe. You can also serve with rice, jeera pulao, or any other pulao for a bit of an added spice kick. --- # Kerala chicken roast recipe, spicy Kerala chicken roast Source: https://www.cookingandme.com/kerala-chicken-roast-recipe-spicy/ This Kerala Chicken Roast Recipe is a family favourite which Amma's friend makes and sends over whenever us kids visit Kottayam. It is a semi-gravy chicken recipe so there's enough to mop up with your appam and the gravy also has tons of onions. The fiery red colour and the delicious gravy of the chicken curry is sure to impress you as well. ![Kerala chicken roast recipe, spicy Kerala chicken roast](https://www.cookingandme.com/wp-content/uploads/2012/12/8309387778_a833125d48_z1.jpg) Visits to Kottayam always involve a lot of great food. Like I was telling TH the other day, I have come to realise that my family expresses affection through food - and lots of it! Amma goes into overdrive preparing for our visits days before we actually get there and as soon as we do, the extended family starts calling with plans of days and meals and meet ups. ![Kerala chicken roast recipe, spicy Kerala chicken roast](https://www.cookingandme.com/wp-content/uploads/2012/12/8309387548_4d77e990f6_z.jpg) Amma has a good friend who always sends food over when we get there. This Kerala Chicken Roast is one of her specialties and we love it! Once I asked her for her recipe, especially the secret of the deep lovely colour of her special Kerala Chicken Roast but she's not one to divulge her secret recipes so I am not sure how she achieves that. Red food colour maybe or adding some water that beetroot was cooked in? I do have her basic recipe though which tastes fabulous, so here goes - Spicy Kerala Chicken Roast for you and your family to enjoy. You may also like: [Dry Indian Chilli Chicken Recipe](https://www.cookingandme.com/2011/04/dry-indian-chilli-chicken-indo-chinese.html), [Chettinad Chicken Masala](https://www.cookingandme.com/2013/06/chicken-masala-chettinad-chicken-masala.html), [Kerala Chicken Curry](https://www.cookingandme.com/2013/11/kerala-chicken-curry-recipe-nadan-kozhi.html), and [Chicken 65 Recipe](https://www.cookingandme.com/2013/12/chicken-65-chicken-65-recipe-south-indian.html). ## Kerala chicken roast recipe ![](https://www.cookingandme.com/wp-content/uploads/2012/12/8309387778_a833125d48_z-150x150.jpg) Kerala chicken roast is a spicy semi-gravy chicken roast recipe from Kerala. The colour is mainly from roasting the onions into a deep brown and from the masala added. - 500 gm of chicken with bones (cut into medium-sized pieces)- 4 large onions (sliced long)- 4 green chillies (slit lengthwise)- 1 to mato (chopped)- 4 tbsp of curd- 1/2 tsp of turmeric powder- 2 tsp of red chilli powder- 3 tbsp of oil- 1 tsp of cloves + cinnamon + peeled cardamom (crushed together)- A pinch of red food colour (optional)- 1 tsp of chicken masala- 1 strand of curry leaves- 1/4 tsp of fennel seeds- 2 tsp of coriander powder- 1/2 tsp of mustard seeds- 3 tsp of freshly crushed garlic- 1 tsp of freshly crushed ginger - Marinate the chicken pieces in curd, red chilli powder, turmeric powder, and salt for 30 mins. If you need to leave it longer, refrigerate it.- Heat oil and add the mustard seeds and fennel seeds. When they pop and sizzle, add the sliced onions and green chillies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add sufficient amount to fry the onions - Next, add the coriander powder and the freshly crushed spices (cloves, cardamom, cinnamon) and fry for 10 seconds. Top off with the ginger garlic paste and sautè for another 30 seconds until the mixture turns fragrant. - Add the tomatoes, food colour (if using) and curry leaves and mix well. Cook until the tomatoes turn soft - about 3 mins.- Dunk the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook stirring frequently until the chicken pieces begin to roast. You don't have to add any water, the meat will let out water as it cooks. Adjust salt and keep roasting until the chicken is cooked soft. This will take about 20-25 mins. If you feel the chicken is not cooking well, cook closed to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on an open flame until your desired consistency is reached.- When the chicken has roasted and most of the water has been cooked off, add the chicken masala and mix well. Cook for another minute and remove from fire. ChickenIndian Serve the spicy Kerala chicken roast with [Kerala appam](https://www.cookingandme.com/2013/02/kerala-appam-recipe-palappam-recipe.html) or steamed white rice. --- # Chicken Meatballs Recipe for Kids Source: https://www.cookingandme.com/chicken-meatballs-recipe-toddlers/ Chicken meatballs recipe that are baked and have a hint of spices and masala for your picky toddler or kids! ![Chicken meatballs recipe for toddlers](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers.jpg) Toddlers can be notoriously picky eaters and it may amaze you how a lovely 9-10 month old who gobbled up any mush you served her can suddenly turn into this spoon-grabbing, projectile spitting toddler in 3 short months. Well, that's what happened to me anyway. I introduced chicken and fish to LilS around month 13 and they are part of the weekly meal plan around 3 times. Chicken is an easy meat to cook for toddlers and meatballs are just perfect if you want a make-ahead, freezer-friendly recipe for your kids. ![Chicken meatballs recipe for toddlers](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-10.jpg) What I love about this chicken meatball recipe is that they're baked and not fried, yet they turn out soft and perfectly flavoured. On the topic of flavour, I used the base chicken meatballs recipe from Pinch of Yum and added my own Indian touch to them in the form of spice powders and turmeric. Resulting chicken meatballs are totally amazeballs! They are a freezer-friendly food I always have in stock. They go into spaghetti, fried rice, and rice porridge with ease. The base recipe is also customisable so go ahead and add some shredded vegetables (I've tried carrots and cabbage with success) or almond flour, or anything else you’d like to experiment with. By the way, these chicken meatballs are not just for kids, they totally work for adults too. I often steal 3-4 and add to my meal. Lightly panfrying them in coconut oil makes them taste amazing and like you just baked them up. You can also use an air fryer to warm and crisp up the meatballs a bit before serving. Find more [toddler recipes here](https://www.cookingandme.com/category/toddler-recipes/). Also check out [butter chicken recipe](https://www.cookingandme.com/butter-chicken-masala-recipe-indian/), [easy chicken fry](https://www.cookingandme.com/easy-chicken-fry-recipe/), [chicken dum biryani recipe](https://www.cookingandme.com/chicken-dum-biryani-recipe-chicken-biryani/). ## Chicken Meatballs Recipe ![](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-150x150.jpg) Chicken meatballs recipe - A classic favourite with an Indian twist, these chicken meatballs are baked and include some super food spices too. - 350 grams minced chicken (I use free-range, hormone-free chicken from Sasha's Fine Foods)- 1 egg- 1/2 cup breadcrumbs (I make my own - please see notes below)- 1/2 cup grated Parmesan- 2 tablespoons olive oil- 1/2 teaspoon garlic powder- 1/2 teaspoon onion powder- 1/2 teaspoon salt- black pepper to taste- 1 teaspoon garam masala- 1/4 teaspoon turmeric powder - Pre-heat oven to 200C- Add all ingredients into a large bowl- Bring together gently with wert fingertips- Make into balls and place on a greased baking tray (I spray or spread generously with olive oil)- Bake for 15-20 minutes- The bottom may be darker than the top and that's fine. Remove and cool completely before freezing, if you choose to do so - The meatballs can also be made with minced turkey - Adjust all seasoning to taste - To reheat frozen meatballs, thaw for 30 minutes and pan fry with a few drops of oil. I find that microwaving makes them dry and rubbery so avoid this. You can also directly add frozen meatballs to pasta sauce while cooking. I also do the same with rice porridge. - I have made variations with shredded vegetables added like carrot, cabbage, broccoli, etc. A great way to sneak in vegetables! - You can use freshly minced onion and garlic too but that would add more moisture to the chicken mix so compensate with more breadcrumbs as needed Chickenchicken meatballs recipe ## Step by Step Chicken Meatballs Recipe First step is to pre-heat oven to 200C / 400F. [How to pre-heat oven](https://www.cookingandme.com/2010/12/06/how-to-pre-heat-oven/). To make the breadcrumbs at home, toast bread in a pan until slightly crispy ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-2.jpg) Cool and powder in a blender or spice jar. Set aside. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-4.jpg) I use Parmesan blocks and grate them as needed but you can also buy grated parmesan for this chicken meatballs recipe. Easy. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-3.jpg) Place minced chicken (leave at room temperature for a few hours if frozen to thaw). breadcrumbs, and parmesan in a wide bow. With clean hands, give everything a good mix to combine. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-5.jpg) Now add onion powder, garlic powder, turmeric powder, pepper, salt, and garam masala. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-6.jpg) Mix again with fingertips until everything comes together nicely. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-7.jpg) Make bite-sized balls (the size is up to you, I make them pretty small so I can portion control easily for my daughter) and place on a baking tray greased with olive oil. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-8.jpg) Bake in pre-heated oven for 15-20 minutes or nicely browned overall. ![Chicken Meatballs Recipe for Kids](https://www.cookingandme.com/wp-content/uploads/2018/10/Chicken-meatballs-recipe-for-toddlers-9.jpg) Serve warm or cool completely before refrigerating or freezing. --- # Barnyard Millet Dosa, Kuthiraivali Dosa Batter Source: https://www.cookingandme.com/barnyard-millet-dosa-batter-recipe/ This is an easy and tasty dosa batter recipe using millets, specifically barnyard millet or kuthiraivali in Tamil. Packed with fibre, protein, and essential nutrients, barnyard millet makes this dosa lighter on the stomach, crispy, and easy to digest. Whether you're looking for a wholesome breakfast or a quick dinner, this recipe is simple, delicious, and perfect for busy cooks. [![barnyard millet dosa kuthiraivali dosa batter](https://www.cookingandme.com/wp-content/uploads/2025/02/DSC_0199-683x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/DSC_0199.jpg) As you can tell, barnyard millet dosa turns out looking the same as regular dosa and taste-wise, they are really similar too. I served millet dosa with sambar and chutney for Sunday breakfast and it was quite a treat. I did find they turned out a bit more crispy than regular dosa and held the crispness for longer too! ## Types of Millets for Dosa Batter Below are the few I have tried. I generally follow the same proportions mentioned in the recipe card and they turn out fine. You can also use a mix of millets to make your dosa, don't be afraid to experiment! - Foxtail Millet (Thinai) – Light and slightly nutty, good for crispy dosas. - Little Millet (Samai) – Small grains, easy to digest, and makes soft dosas. - Kodo Millet (Varagu) – Similar to rice in texture, great for traditional-style dosas. - Barnyard Millet (Kuthiraivali) – Low in calories, makes soft and fluffy dosas. - Finger Millet (Ragi) – Rich in calcium, results in darker, slightly earthy dosas. - Pearl Millet (Bajra) – Gives a strong, rustic flavor, works well with mixed grains. - Proso Millet (Pani Varagu) – Mild and slightly sweet, good for soft dosas. ## Other Ingredients for Millet Dosa Batter I always add **whole urad dal **(skinned black gram dal) to the millets to make dosa batter. This gives it the texture we enjoy. I sometimes add 3 tablespoons of **idli rice** to the millets as they soak which gives the dosas more crispness. I have also seen **poha (flattened rice)** and even **cooked rice** being added for the same reason so give those a try too. You can eyeball the measurements. [![barnyard millet, kuthiraivali](https://www.cookingandme.com/wp-content/uploads/2025/02/DSC_0204-683x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/DSC_0204.jpg) ## Ingredients in Millet Dosa - Any variety of millets or a mix. I have also tried varagu arisi or [kodo millet dosa](http://varagu arisi dosai kodo millet dosa recipe) batter before. - Whole skinned urad dal - Idli rice or poha - Fenugreek seeds (helps fermentation) - optional - Salt ## Equipment for Making Barnyard Millet Dosa Batter While I use a wet grinder to make my [homemade dosa batter recipe](https://www.cookingandme.com/plain-dosa-recipe-how-to-make-dosa/), for millet dosa I use my Preethi mixer and it does a good job. The urad dal gets much more fluffier in a wet grinder though so if you are feeling up to it, that's what I'd recommend. I generally make much smaller batches of millet dosa batter at home so just stick with a mixer-grinder for convenience. ## Tips for Making Perfect Millet Dosas - Soak the millets and dal for atleast 4 hours. I normally leave them soaking for 6 hours or so before grinding. In winter, I use warm water for soaking. - Adding a fistful of poha (flattened rice) or cooked rice can make the dosas more soft and spongy. For crisper dosa, I omit adding cooked rice but still add poha. Soak for 10 minutes before adding it while grinding the batter - Grind urad dal and millets separately and mix together after. This gives softer dosas due to urad dal getting more airy when ground separately - Fenugreek seeds can aid fermentation so add some if you have any, but this is optional - Add salt and mix well (with your hands!) before leaving the batter to ferment - You can use the yogurt setting in your Instant Pot or similar to ferment batter. It helps keep it at an event warm temperature best suited for fermentation. You can also use the more old-fashioned method of pre-heating oven to 50C, turning off and then leaving batter inside with the lights on, overnight. Always works. - I have also experimented with variations of millets and using 1/2 rice 1/2 millets mix with urad dal. This results in a very crisp and brown dosa, which is delicious. ## Barnyard Millet Dosa Recipe ![](https://www.cookingandme.com/wp-content/uploads/2025/02/DSC_0201-150x150.jpg) A healthy, gluten-free dosa made with barnyard millet, perfect for a crispy and nutritious breakfast or dinner. - 1 cup whole skinned urad dal- 3 cups barnyard millet- 3 tbsp poha (flattened rice, optional)- 1/2 tsp fenugreek seeds (optional)- 1 tbsp salt (more or less) - Wash and soak **1 cup whole skinned urad dal** and separately in plenty of water. Set aside for a minimum of 4 hours up to 8 hours - If using, add to the urad dal while soaking - Grind the urad dal first, adding enough water to make a thick and smooth batter that's slightly thick and fluffy - When done, remove into a large bowl and grind the soaked millets. Take care adding water at this stage because the millets soak up water and release when grinding. It's easy to have your batter get too watery at this stage so take care - Add at this stage with the millets, if using - Remove and add to the same bowl with the ground urad dal - Add and give everything a really good mix. Using your hands to mix makes the batter ferment better, apparently. Do what works! - Set aside in a warm place to ferment for 8 hours or overnight. The batter will rise a bit and turn bubbly. - To prepare dosas, heat a griddle and grease with gingelly oil - Pour about 1/4 cup of batter and make into thin rounds. - Add more oil and flip when the first side is cooked - Cook the other size until crisp and done. - Transfer to a plate and serve with sambar and chutney for a nutritious and fillng breakfast or dinner - Use fresh urad dal for best results. The urad dal should turn fluffy when being ground. Add enough water to get this result. - You can add 50/50 rice to millets or any proportion you like, for a different flavoured dosa Breakfast, DinnerSouth Indianbarnyard millet dosa ## Step by Step Images for Barnyard Millet Dosa Recipe Wash and soak the urad dal and millets separately in sufficient water for 4-6 hours. Use warm water in winter. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5106.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5106.jpg) [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5105.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5105.jpg) Grind separately with enough water until smooth. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5109.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5109.jpg) Urad dal will turn fluffy and airy when ground with enough water. Add to a large bowl and then grind the millets. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5116.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5116.jpg) Add ground millets to the same bowl. Add poha if you'd like. Add salt and mix everything really well to combine. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5117.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5117.jpg) Set aside and leave in a warm place, loosely covered, to ferment. Since this was summer time in Sydney, I just left it overnight on the counter top. Otherwise you can leave in the oven with the light on or in the 'yogurt' setting of your Instant Pot, for example. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5120.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5120.jpg) Once fermented, the batter will turn bubbly. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5206.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5206.jpg) Made dosas on a hot griddle by spreading thinly and add some gingelly oil. [![barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5208.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5208.jpg) Cook both sides until crisp and brown. [![Barnyard millet dosa recipe](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5209.jpg)](https://www.cookingandme.com/wp-content/uploads/2025/02/IMG_5209.jpg) Serve hot with chutney and sambar. --- # Plain Dosa - How to Make Dosa Batter Step by Step Source: https://www.cookingandme.com/plain-dosa-recipe-how-to-make-dosa/ **Dosa** is soul food for me. I often tell The Husband how I can make and eat dosa every day for a long time and still not be bored with it. It’s probably because we ate a lot of dosa growing up. Our family, or rather the Reddiar community in Kerala, always has **homemade dosa batter** in the fridge, ready to whip up fresh dosas on demand or for the unexpected guests whom we always insist stay for dinner. [![dosa recipe, how to make dosa batter at home](https://www.cookingandme.com/wp-content/uploads/2023/01/dosa.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/dosa.jpeg) My mom has been using an industrial sized wet grinder for many years now and it is run about twice a week to keep the idli/dosa batter supply ongoing and fresh. We make [**idlis**](https://www.cookingandme.com/2012/10/idli-batter-for-soft-idli-idli-recipe.html) as soon as the batter ferments and then dilute the batter further to make dosas for the next 3-4 days. Dosa also needs batter that's more fermented and sour than idlis. Check out this post for all tips and trips on [how to make soft idlis](https://www.cookingandme.com/idli-batter-for-soft-idli-idli-recipe/) with idli batter. Also check out [barnyard millet dosa](http://cookingandme.com/barnyard-millet-dosa-batter-recipe/) recipe. [![dosa recipe, wet grinder to make dosa](https://www.cookingandme.com/wp-content/uploads/2023/01/8070179320_a03200b738_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/8070179320_a03200b738_z.jpeg) I use a table-top wet grinder for making dosa batter, pictured below. It's the brand Ultra and has served me well now for 10+ years. It makes enough batter for a small family of four to last 4-5 meals and is perfect for us. Remember to use skinned, whole white urad dal and specific idli or dosa rice to make dosa batter at home. [![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2023/01/dosa-recipe-how-to-make-dosa.jpg.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/dosa-recipe-how-to-make-dosa.jpg.jpg) ## About Dosa Dosa is arguably the most popular South Indian breakfast recipes, with its own variations and recipes used and passed down from generations. The way we make the batter is very simple and uses only two ingredients apart from salt - whole urad dal and par-boiled rice. There are certain versions of dosa batter that include aval or poha (flattened or beaten rice), fenugreek seeds, cooked rice, etc. We do none of that and just reply on urad dal : rice in 1 : 3 ratio. The dosa batter recipe can be scaled easily but if you use 1 cup urad dal and 3 cups rice, that is enough to make dosas for a family of four for 2 meals approximately. ## Plain Dosa Recipe With Homemade Dosa Batter ![](https://www.cookingandme.com/wp-content/uploads/2013/11/dosa-150x150.jpg) Dosa is the most popular South Indian breakfast, and arguably the most delicious. Learn how to make perfect dosas at home with homemade dosa batter. #### For the dosa batter - 1 cup whole, skinned urad dal- 3 cups par-boiled rice (stores sell this as Idli rice too)- 1 tablespoon Salt #### To make dosas - 4 cups of fermented dosa batter- 1 cup of water (more or less)- 4 tbsp of gingelly oil (Indian sesame oil) #### To Make Dosa Batter - Soak the rice and dal separately for 3 hours- Grind dal first into a smooth consistency adding enough water- Grind rice into a smooth batter by adding just enough water to get it going- Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place- * You can increase rice to four cups if using good quality urad dal but it takes experience and practice to tell if that's the case so go with these proportions as you start out #### To Make Dosa - Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.- Heat a tawa or iron griddle and grease with the oil lightly. Pour about 1/2 cup batter to the centre of the tawa.- Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the tawa.- This requires some practice but is not hard at all. As you can see, I have made dosas enough times to actually do a decent job with my left hand while taking pictures with my right. Ok, I'll stop showing off now.- Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick.- Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.- If your tawa is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa- and flip it over. Cook the other side for another 40 seconds or so and remove from pan.- Serve with dosa podi, chutney, sambar, tiffin sambar, or anything that takes your fancy. I can eat dosa with pretty much anything! BreakfastIndiandosa recipe ## Step by Step Pictures to Make Dosa: 1. Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061914416_2083f16904_m.jpg) 2. Heat a tawa or iron griddle and grease with the oil lightly. Pour about 1/2 cup batter to the centre of the tawa. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061851504_d473839e9c_m.jpg) 3. Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the tawa. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061874365_39227a94b9_m.jpg) This requires some practice but is not hard at all. As you can see, I have made dosas enough times to actually do a decent job with my left hand while taking pictures with my right. Ok, I'll stop showing off now. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061975693_be7cd19671_m.jpg) Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061914496_d33ea600cb_m.jpg) 4. Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061914516_498e1abcbf_m.jpg) 5. If your tawa is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061914456_6d265e096b_m.jpg) and flip it over. Cook the other side for another 40 seconds or so and remove from pan. ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061975533_a06709d859_m.jpg) Serve with dosa podi, chutney, sambar, tiffin sambar, or anything that takes your fancy. I can eat dosa with pretty much anything! ![dosa recipe how to make dosa batter](https://www.cookingandme.com/wp-content/uploads/2013/11/10061866875_3a9c80bd54_m.jpg) ## Notes and FAQs **Q: Why does my dosa stick to the pan?** A: There are a few reasons for this: 1. **The pan** - use a well-greased pan - if your tawa is new, you need to season it to make sure it's ready to make dosas. Using a non stick pan works but in my opinion, the dosas turn out dry. Use a pre-seasoned iron tawa and you will be fine. To grease a dosa pan properly, use anything you can dip into oil - like a piece of onion, potato, a wooden spoon, etc. Dip into the sesame oil and rub generously all over the pan. If you pour drops onto the pan, then spreading the dosa will be difficult so always grease fully and don't pour the oil before spreading dosa. 2. **Keep it exclusive** - never use a dosa tawa to make chapatis or anything else. Keep one pan exclusively for dosa. I have noticed that people who are new to making dosas add way too little oil. Be generous, a few drops are not enough. 3. **Batter has too much water** - this makes cooking times longer. If you have more fermented thick batter in stock, add it to the batter you are using, or, just lower flame and be patient. Make sure your flame is not very high. Medium-low heat is perfect for cooking dosas and you may need to adjust this on and off as the pan gets hot and cold during the cooking process. If the above reasons are checked, then it's possible that your batter is too old and sour. That's another reason why it would stick to the pan. **Q: Why is my dosa batter grainy?** A: You didn't grind the batter to a smooth consistency, that's why. Remember to soak the rice and dal for enough time and grind it to a very smooth consistency before fermenting. An Indian mixie or a good blender is enough to make small quantities but a food processor likely won't give you a smooth batter. A wet grinder is obviously the best option for making dosa batter at home. **Q: My dosa is white even after it is cooked. Why?** A: Couple of reasons that could be contributing to this - your batter is too cold - just bring it to room temperature before making the dosa - or, the proportion of rice in your batter is too high. Adjust proportions next time you make the batter. Conversely, too much dal in your dosa batter will contribute to dosas that are too red in colour. Adjust accordingly in your next batch. **Q: My dosas are very sour. Why?** A: Your batter is over-fermented or too old. If you have some wheat flour (atta), add it to the old batter and make semi-wheat dosas. Another trick is to add equal amounts of fresh batter and make dosas. **[Masala Paniyaram](https://www.cookingandme.com/2009/10/masala-kuzhi-paniyaram-recipe.html)** is another way to use up old dosa batter. **Q: How much salt should I add to the dosa batter?** A: I actually don't measure salt each time but noticed that I end up adding a heaped teaspoon of salt to the 1 cup dal and 3 cup rice proportion of batter. You can taste the batter and see if it seems salty enough. Adding enough salt is important for right amount of fermentation. **Q: How do I ferment dosa batter in a cold place?** A: The most fail-proof method is to use your oven if you have one. Keep the batter covered in a bowl and turn the oven on about 40C and leave overnight. This will ensure your batter gets enough warmth to ferment. If you don't have an oven, leave in the warmest part of your home or near a source of warm heat (not direct heat) or in a heated room. **Q: How do I use store-bought dosa/idli batter?** A: The quality of store-bought batter really varies a lot. I have tried a few different brands in Singapore and have had different experiences. One thing that's common is, although they all claim to also make good idlis, they don't. So don't waste your time making idlis with store-bought batter. Dosas, however, have turned out good for me. Most batters need you to add some water to bring it to the right consistency. Use up all batter within 3 days, they don't last as much as homemade batter. They also freeze well even if the package says not to freeze dosa batter. **Q: What about variations to the dosa batter - like adding poha, cooked rice, quinoa, brown rice, etc?** A: I make dosa batter the plain and simple way as mentioned above. I do plan to experiment a bit though but be patient with me, will share them as I get to it. **Q: Can I freeze dosa batter? How do I do that?** A: Yes! I make double batches often and freeze half the batter. You need to make the batter, let it ferment and then transfer the necessary quantity to an airtight container and pop in the freezer. When you need to use it, thaw in the refrigerator for a few hours or overnight. Add water as needed and voila! Your dosa batter is as good as new. Since dosa batter in the fridge can turn sour after a few days, freezing is an excellent way to make more batter in one go and save some for fresh dosas at a later time. If you have any more questions on making dosa at home, please leave it below in the comments and I will get back to you. Between my mom and me, we should be able to answer them :) The above questions were compiled after a short poll I did on my Facebook page and hopefully they represent most of your personal questions on making dosa at home. *If you found this post useful, please pin it or share it with friends. Thanks!* * * --- # Veg Kurma, Mixed Vegetable Korma Recipe Source: https://www.cookingandme.com/vegetable-kurma-kurma-recipe/ **Veg Kurma or Vegetable Korma** is my go-to recipe for a number of reasons. It incorporates a lot of healthy variety of vegetables and is also a great clean-out-the-fridge recipe. ![vegetable kurma veg korma recipe](https://www.cookingandme.com/wp-content/uploads/2011/06/16196719064_4846e39359_z1.jpg) I love the Chettinad style of cooking with whole spices, coconuts and such. The flavours are bold and loud, the ingredients are in your face and every bite makes you feel vibrant and reminds you that you are eating this meal and loving it. While the general agreement is that Chettinad cooking is best done with meat, I tend to think that this vegetable kurma inspired from that style of cuisine, is a fairly good vegetarian version. ## Vegetable Kurma vs Korma - South Indian vs North Indian Flavours Although sometimes interchangeably spelled and used, kurma and korma are distinct dishes from different parts of India. South Indian **Kurma** features a coconut-based gravy with mild spices, fennel, and sometimes poppy seeds, giving it a slightly sweet, nutty flavour. Kurma is usually paired with parotta or dosa. **Korma** is from North Indian and specifically Mughlai cuisine and has a rich, creamy sauce made with yogurt or cream, and ground nuts, offering a rich texture with flavours from garam masala and cardamom. Korma is usually served with naan, roti or pulao. I have a fabulous [Mughlai Veg Korma recipe](https://www.cookingandme.com/mughlai-vegetable-korma-recipe/) on here if you want to take a peek. ![mixed vegetable kurma veg korma recipe](https://www.cookingandme.com/wp-content/uploads/2011/06/16817997301_20025615dd_z.jpg) ## Variations and How to Serve Veg Kurma I love serving this kurma with spongy **[uttappam](https://www.cookingandme.com/2013/02/tomato-uthappam-tomato-uttapam-recipe.html)** but dosa, parotta or chapati are perfect with it too. You can adjust the ingredients in all sorts of manners - from picking a different mix of vegetables to adding as little or as much spices and coconut as you'd like. You can even choose to heat up the spices in oil instead of grinding it with the coconut as I have done. I have tried both versions and they both create a fine kurma. White poppy seeds form the base of most kurma made in Southern India but can be omitted if you can't access them. ![mixed vegetable kurma veg korma recipe](https://www.cookingandme.com/wp-content/uploads/2011/06/16819074125_d2a8652544_z.jpg) ## More side dish recipes for rotis: [Paneer korma](https://www.cookingandme.com/2012/08/paneer-korma-recipe-easy-paneer-recipes.html) [Soya chunks vegetable kurma](https://www.cookingandme.com/2010/06/soya-chunks-kurma-recipe.html) [Navratan Kurma](https://www.cookingandme.com/2010/08/navratan-korma-navaratna-kurma-recipe.html) [Chettinad mixed vegetable curry](https://www.cookingandme.com/2012/12/mixed-vegetable-curry-vegetable-curry.html) [Mushroom korma](https://www.cookingandme.com/2012/12/mushroom-korma-indian-mushroom-masala.html) ## Vegetable Kurma Recipe ![](https://www.cookingandme.com/wp-content/uploads/2011/06/16196719064_4846e39359_z1-1-150x150.jpg) South Indian vegetable kurma or korma recipe using simple every day vegetables and spices. Perfect side dish with dosa or parotta. - 2 onions- 2-3 green chillies (adjust to taste)- 1 tsp ginger garlic paste- 3 cups mixed chopped vegetables (I used carrots, beans, potatoes, and tomatoes)- 1/2 cup milk (any kind)- 2 tbsp yogurt (optional)- 2 tsp coriander powder / malli podi- 1/2 tsp cumin / jeera- 1/2 tsp black mustard seeds- 1/4 tsp fennel seeds- A few curry leaves- 1 tbsp oil- 2 tsp ghee- Salt to taste #### To Grind: - 4 cloves- 2 inch cinnamon stick- 2 cardamom pods- 5-6 cashew nuts (replace with 1 tsp white poppy seeds)- 2 green chillies- 1/4 cup grated coconut - Add the ingredients under the list “to grind” into a small mixie jar or spice grinder.- Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this depends on the size of your grinder and how smooth you want the gravy to be. Set aside. - Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a minute or until the mustard seeds start popping.- Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light brown.- Add the ginger garlic paste along with the coriander powder and sauté again until fragrant – another minute or so.- Now add the chopped vegetables and coconut paste. Top up with about 1 cup water and the milk for the vegetables to get cooked properly.- Add some turmeric and simmer until the vegetables are cooked yet hold their shape.- You can cook down the vegetables to your preferred consistency. Add yogurt at this stage, if using.- Finally add salt and remove from fire.- Serve mixed vegetable kurma hot with chapatis, rotis, nan, parotta, or even pulao. - Using freshly grated coconut really enhances the flavour but I normally use frozen grated coconut because that's all we get where we live - Roasting the spices before grinding gives a different flavour and depth to the dish - Make sure the onions are nicely browned without getting charred - Ensure the kurma only simmers and is never boiled for too long. This allows the gravy to remain tasty without curdling - This is optional but garnish with fresh coriander leaves if you like the flavour. I like to keep it to just curry leaves for kurma though - You can use some coconut milk in the gravy instead of regular milk, for an extra coconutty boost Vegetarian SidesIndianveg kurma ## Step by Step Images for Veg Kurma Add the ingredients under the list "to grind" into a small mixie jar or spice grinder. ![mixed vegetable kurma veg korma recipe-3](https://www.cookingandme.com/wp-content/uploads/2011/06/16631521938_28915d6b2a_m.jpg) Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this depends on the size of your grinder and how smooth you want the paste to be. Set aside. ![mixed vegetable kurma veg korma recipe-4](https://www.cookingandme.com/wp-content/uploads/2011/06/16817972312_92679c3ea9_m.jpg) Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a minute or until the mustard seeds start popping. ![mixed vegetable kurma veg korma recipe-5](https://www.cookingandme.com/wp-content/uploads/2011/06/16611779597_29c3308c3a_m.jpg) Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light brown. ![mixed vegetable kurma veg korma recipe-6](https://www.cookingandme.com/wp-content/uploads/2011/06/16631521808_a8ee496f30_m.jpg) Add the ginger garlic paste along with the coriander powder and sauté again until fragrant - another minute or so. ![mixed vegetable kurma veg korma recipe-7](https://www.cookingandme.com/wp-content/uploads/2011/06/16631698650_01f34b1d7c_m.jpg) Now add the chopped vegetables and coconut paste. Top up with about 1 cup water and the milk for the vegetables to get cooked properly. ![mixed vegetable kurma veg korma recipe-8](https://www.cookingandme.com/wp-content/uploads/2011/06/16793211206_0842368ebe_m.jpg) Add some turmeric and simmer until the vegetables are cooked yet hold their shape. ![mixed vegetable kurma veg korma recipe-9](https://www.cookingandme.com/wp-content/uploads/2011/06/16196733734_263c6b60ca_m.jpg) You can cook down the vegetables to your preferred consistency. Add yogurt at this stage, if using. ![mixed vegetable kurma veg korma recipe-10](https://www.cookingandme.com/wp-content/uploads/2011/06/16818005441_db59bf6f4a_m.jpg) Finally add salt and remove from fire. Serve veg kurma hot with chapatis, uttappam, nan, parotta, or pulao. --- # Mughlai Vegetable Korma, Easy Veg Korma Recipe Source: https://www.cookingandme.com/mughlai-vegetable-korma-recipe/ [![mughlai vegetable korma recipe ](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-recipe-final.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-recipe-final.jpg) **Mughlai Vegetable Korma**- the name of this vegetable korma is quite a mouthful isn't it? Well the good news is, it's also super delicious when you take a mouthful with some roti or pulao (see what I did there?). Ok, I'll stop with the bad puns. Any Mughlai recipe is a bit of a weakness for me, the spicy gravies made rich with cream and/or cashew nuts, the process of adding different vegetables or paneer or meat to make it wholesome. I personally love [navratan korma](https://www.cookingandme.com/2010/08/navratan-korma-navaratna-kurma-recipe.html) as long as it's not too sweet which some korma recipes tend to be. This Mughlai Vegetable Korma is a recent addition to my 'recipes for guests' repertoire because it's fail-proof and definitely impresses even the fussy eaters. Here are some more interesting mixed vegetable recipes: [Chettinad vegetable curry](https://www.cookingandme.com/2012/12/mixed-vegetable-curry-vegetable-curry.html) [Veg Kurma South Indian Style](https://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html) [Vegetable jalfrezi](https://www.cookingandme.com/2014/12/vegetable-jalfrezi-recipe-easy-jalfrezi.html) [Soya chunks vegetable korma](https://www.cookingandme.com/2010/06/soya-chunks-kurma-recipe.html) [Navratan korma](https://www.cookingandme.com/2010/08/navratan-korma-navaratna-kurma-recipe.html) [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-ed.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-ed.jpg) During a recent trip to Kerala, I found almost everything I ate too spicy. This was irrespective of whether I was eating my mom's cooking or outside food. So realisation has dawned on us that I have progressively been adding less and less heat to my food. Now, this is not entirely a bad thing I guess but it was interesting to note how our taste buds had adapted to this change so much that I found the local Kerala food in a *thattu kada* (street vendor) too spicy to eat! I bring this up because as I was reviewing the pictures of this Mughlai vegetable korma and going through my hurried notes while cooking, I have added very little spice to it. You can also probably tell from the pictures that this Mughlai vegetable korma is quite mild. However, in the interest of keeping my fiery Indian-ness intact, I have adjusted spice levels accordingly and request you to tone it down if it's not your thing. ## Mughlai Vegetable Korma Recipe ![](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-ed-150x150.jpg) Mughlai vegetable korma is a medley of cut vegetables cooked in tomato onion gravy and spices, finished off with some cream and garam masala. A rich side dish for pulao or rotis. - 6 cups mixed vegetables (I used cauliflower, beans, and carrots)- 15 whole cashew nuts- 1 tbsp raisins- 2 tbsp oil- 1 tsp cumin seeds- 1/2 cup chopped onions- 1 cup tomato puree (grind ripe tomatoes in a blender and then measure)- 1 tbsp ginger garlic paste (freshly ground or pounded in a pestle and mortar)- 1/4 tsp turmeric powder- 1 tsp Kashmiri chilli powder- 1 tsp coriander powder- 2 tbsp canned tomato paste (or 1 more cup tomato puree)- 2 tsp kasuri methi (dried fenugreek leaves)- 1 tsp garam masala- 1/4 cup cream- 3 tbsp chopped coriander leaves for garnish- Salt to taste - Soak the cashew nuts and raisins together in some warm water for 15-30 minutes- Grind the cashew nuts and raisins together with water to a smooth paste. Set aside- Add the chopped vegetables to a pan with 1/4 cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft- In a separate pan, heat the oil and add cumin seeds- When they sizzle and turn brown, add the chopped onions- Once the onions turn brown, add the ginger garlic paste and fry until fragrant (about 1 minute)- Then add the chilli powder, coriander powder, and turmeric powder- Fry for 30 seconds taking are not to burn the masala. Keep flame low to prevent this- Now add the tomato puree. If you are not using tomato paste, add all the tomato puree at this time. Mix well and cook for 2 mins- Now add the ground cashew nut and raisins paste along with tomato paste (if using)- Top up with 1.5 cups of water and add some salt- Mix well and let it simmer for 4-5 minutes- Finally, add the cooked vegetables and mix well- Top up with the cream and mix gently. Turn off heat- Then add kasuri methi, garam masala, and chopped coriander leaves- Serve hot with roti, nan, or pulao Vegetarian SidesMughlai **Step by Step Mughlai Vegetable Korma Recipe** Soak 15 whole cashew nuts and 1 tbsp raisins together in some warm water for 15-30 minutes [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-3.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-3.jpg) Grind the cashew nuts and raisins together with water to a smooth paste. Set aside [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-6.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-6.jpg) Add 6 cups chopped vegetables to a pan with 1/4 cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-2-2.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-2-2.jpg) Once done, set aside. If there's any water left, keep that intact too, do not drain [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-4.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-4.jpg) In a separate pan, heat the oil and add 1 tsp cumin seeds. When they sizzle and turn brown, add the 1/2 cup chopped onions [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-5.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-5.jpg) Once the onions turn brown, add the 1 tbsp ginger garlic paste and fry until fragrant (about 1 minute) [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-9.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-9.jpg) Then add 1 tsp Kashmiri chilli powder, 1 tsp coriander powder, and 1/4 tsp turmeric powder [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-11.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-11.jpg) Fry for 30 seconds taking are not to burn the masala. Now add 1 cup tomato puree. If you are not using tomato paste, add another cup of tomato puree at this time. Mix well and cook for 2 mins [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-12.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-12.jpg) Now add the ground cashew nut and raisins paste along with 2 tbsp tomato paste (if using) [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-13.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-13.jpg) Top up with 1.5 cups of water and add some salt [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-14.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-14.jpg) Mix well and let the korma simmer for 4-5 minutes [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-15.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-15.jpg) Finally, add the cooked vegetables and mix well [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-16.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-16.jpg) Top up with the cream and mix gently. Turn off heat [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-18.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-18.jpg) Then add kasuri methi, garam masala, and chopped coriander leaves [![mughlai vegetable korma, how to make mughlai vegetable korma](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-17.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/mughlai-vegetable-korma-how-to-make-mughlai-vegetable-korma-17.jpg) Serve Mughlai vegetable korma hot with roti, nan, or pulao **Notes:** - If using regular chilli powder instead of Kashmiri chilli powder, add lesser amount since it will be more spicy. - Adjust all spices to your preference. This quantity in a fairly mild side dish - You can add more vegetables or even paneer and pineapple to this korma - Add some whole cashew nuts to the korma along with the vegetables for added richness - The cream is optional but recommended - If you don't use Kashmiri chilli powder or the tomato paste, the colour of the korma won't be so dark --- # Pazham pori recipe, ethakka appam, banana fritters Source: https://www.cookingandme.com/ethakka-appam-pazham-pori-banana/ Pazham pori recipe: pazham pori or ethakka appam is a popular and beloved Kerala snack that consists of ripe bananas ( a particular variety called *Nendran* bananas) sliced lengthwise, dipped in a lightly sweetened batter made of all-purpose flour (*maida*), sugar, and a pinch of turmeric for colour, then deep-fried until golden brown. The result is a crispy, sweet, and slightly chewy treat that's perfect with a cup of tea. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4723416842_80a74a4f1e2.jpg) ## More about Pazham Pori Pazham pori, ethakka appam, banana fritters, whatever it is called, holds a special place in the cuisine of Kerala. It's a quintessential Malayali snack and you get to buy it in every restaurant, roadside snack cart, train, hostel canteen, college cafe, and is also made at home when guests appear and you are looking to serve something fresh and delicious. For making the perfect Pazham Pori, you need very ripe bananas (more on the Nendran banana used for pazham pori below) as this could really make or break the taste of your pazham pori. Yes, it's deep fried, yes, it's coated in all purpose flour, but Pazham Pori is worth it and I want you to take my word on this. ## What is Pazham Pori made of? ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4723415138_43e09a17d6_o.jpg) The bananas used for Ethakka Appam is **Ethappazham** or **Nendran pazham**, the raw version of which, Ethakka, is used to make the famous [Kerala banana chips](https://www.cookingandme.com/2013/04/banana-chips-ethakka-upperi-recipe.html)! Pazham pori won't taste the same or as good if you use any other kind of banana. ## Nendran Pazham vs Plantain For those wondering if nendran pazham and plantain are the same, yes they are essentially the same and the usage of it in Kerala is typically to cook them rather then eat them raw. This is due to the texture which is tough and also the high starch content. Cooking ripe plantain also makes it easier to digest and brings the sugars out, making it delicious in sweet preparations. ## Oil used to make Pazham Pori Traditionally, pazham pori is fried in coconut oil, which gives it an authentic Kerala-style flavour. If you prefer a more neutral taste or don't like the coconut oil flavour, you can use any oil with a high smoking point like vegetable oil or sunflower oil. However, for the most authentic flavour, coconut oil is the way to go and what I use. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722794503_8d2c0e1661.jpg) ## Related Snack Recipes If you love [easy snack recipes](https://www.cookingandme.com/2010/06/5-quick-n-easy-recipes-under-15-mins.html), then do check out [ulli vada](https://www.cookingandme.com/2015/05/ulli-vada-recipe-kerala-onion-vada.html), [parippu vada](https://www.cookingandme.com/2012/11/masala-vadai-recipe-paruppu-vadai-vada.html), and this [ghee fried banana recipe](https://www.cookingandme.com/2007/09/worlds-easiest-snack-ghee-fried-bananas.html) that uses the same variety of nendran banana. ## Pazham pori recipe ![](https://www.cookingandme.com/wp-content/uploads/2010/06/4723416842_80a74a4f1e-150x150.jpg) Pazham pori or ethakka appam, a crispy coated fried banana snack from Kerala. Mildly sweet and a perfect quick and easy snack recipe to accompany hot tea in the evenings - 1 Ethapazham / Nenthram pazham / Ripe plaintain- 1 cup all purpose flour (maida)- 1 tbsp rice flour (for extra crispiness, optional but recommended)- 1 tsp sugar- 1/4 tsp baking soda- A pinch salt- A pinch turmeric powder (for colour)- 1/2 cup water (more or less)- 3 cups Coconut oil (for deep frying) - Place the all purpose flour in a wide bowl. - Add sugar, salt and baking soda. I use raw sugar which explains the colour. - Add about 1/2 cup water and adjust as you go, to make a batter that's thick enough to easily coat the banana slices (more notes below) - Add in a pinch of turmeric powder. This is only meant for colour and doesn't change the taste or flavour in any way. - Cut the plaintain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter.- Heat the coconut oil until its nearly smoking - When the oil is coat each banana slice in the batter on both sides and gently slide into the oil - Fry until golden brown and drain on paper napkins - Serve Pazham Pori hot with tea. - Use ripe Nendran bananas for the best taste and texture. They should be yellow with a few black spots. Overripe bananas will turn mushy and if they are not ripe enough, they will hard when bitten into inside the pazham pori - Add rice flour to the batter for extra crispiness. This also means more oil will be absorbed but it's worth it for the texture. When you add rice flour, the pazham pori is delicious when eaten hot. - Upon cooling down, the fritters turn chewy which is still delicious. Refrigerating or reheating is not recommended so enjoy them hot or just store them in a container at room temperature to eat later. - As with any deep fried snack, take care not to overcrowd the pan. Depending on the size of your pan, add only a few fritters at a time. - Some people add a few cumin seeds or cardamom powder to the batter. I don't like either variation, preferring to keep the flavour primarily to that of the bananas - Adding sugar to the batter is not only to give it some sweetness but to also add crispness. Don't omit that step! SnacksIndianethakka appam, pazham pori ## Step by Step Images for Pazham Pori Recipe ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722763705_b380496636_o.jpg) Place the flour in a wide bowl. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4723415472_63568a5e04.jpg) Add sugar, salt and baking soda. I used raw sugar but white sugar works perfect too. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722763935_9ab02aa4de.jpg) Add about 1/2 cup water and adjust as you go, to make a batter that's slightly more watery than dosa batter. It shouldn't be too thin, otherwise, the pazham pori will be too oily. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722764121_0357c4314c.jpg) Add in a pinch of turmeric powder. This is only for colour and doesn't change the taste in any way. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722764331_b7de0c8de5.jpg) Cut the plaintain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722764545_61b6db33ac.jpg) Heat the coconut oil until its all bubbly. You have to use coconut oil for the authentic taste. Anything else is a blasphemy so don't tell me if you used vegetable oil or *shudder* olive oil. I used a super small kadai so that I need very little oil and that reduces wastage. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4722764831_0a75591f7e.jpg) When the oil is just short of smoking hot, add in the banana pieces coated with the batter. ![pazham pori recipe, ethakka appam step by step recipe](https://www.cookingandme.com/wp-content/uploads/2010/06/4723416700_5123317d06.jpg) Fry until golden brown and drain on paper napkins. Serve hot Pazham Pori with tea. --- # Mirchi Ka Salan Recipe Step by Step Source: https://www.cookingandme.com/mirchi-ka-salan-mirchi-ka-salan-recipe/ Mirchi ka Salan is a delightful gravy that is served with biryani, particularly in Hyderabad. if you asked me to pick one dish, and only one, that stood out to me during my 2.5 years of life in Hyderabad, it would be Mirchi ka Salan. There, I said it, it’s not even the famous Hyderabad Biryani but the underrated chilli based gravy that they serve *with* the biryani that stole my heart. [![mirchi ka salan hyderabadi recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392517948_8eae92b144_z1.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392517948_8eae92b144_z1.jpeg) I have tasted it in all kinds of places starting from the roadside biryani stalls to the really fancy restaurants. The wonderful thing about this seemingly humble side dish is that it looks very coy and innocent but is *bursting* with flavours. It’s spicy, sweet, salty, and a tad bitter all at the same time and holds its own with a dish like the mighty biryani. Also check out my **[baingan ka salan recipe](https://www.cookingandme.com/2014/06/baingan-ka-salan-hyderabadi-baingan.html)** for a different take on the more popular mirchi ka salan recipe. [![mirchi ka salan hyderabad recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9389731163_e7c3664cd8_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9389731163_e7c3664cd8_z.jpeg) I had made** Mirchi ka Salan **once when I was a beginner cook and at that time, I felt it was amazing (although I do say so myself). Now that my culinary intuitions are much better, I decided to give it another go recently. I referred a bunch of recipes and decided to go with my reading buddy Preethi’s recipe. The pleasant surprise was that my **Mirchi ka Salan **was much thicker than the restaurant version and it went beautifully with plain rice, rotis, and even dosa. Since the gravy stores well for up to a week, this is definitely a win if you like to meal plan and cook ahead. Mirchi ka Salan would go great with a simple **[Vegetable Biryani](https://www.cookingandme.com/2013/06/vegetable-biryani-veg-biryani-recipe.html)**, **[Egg Biryani](https://www.cookingandme.com/2013/07/egg-biryani-egg-biryani-recipe.html)**, **[Chicken Biryani](https://www.cookingandme.com/2013/05/chicken-biryani-chicken-biryani-recipe.html)**, and even **[Vegetable Pulao](https://www.cookingandme.com/2013/03/vegetable-pulao-recipe-veg-pulao.html)**. Also try with it with chapatis and idli or dosa for a change. Here's a [szechuan eggplant recipe](https://www.cookingandme.com/szechuan-eggplant-sichuan-eggplant-recipe/) if you are just looking for a regular side dish to fried rice or even chapati. ## What chillies do you use in mirchi ka salan? Any large green variety that is less spicy is good enough. Capsicum can be used in a pinch too but it will alter the flavour quite a bit ## What is mirchi ka salan gravy made of? The gravy is mainly peanuts, sesame and some coconut. Some recipes also use poppy seeds to thicken the gravy. The main flavour comes from peanuts. The salan is also a lovely blend of all flavours so you have spice from red and green chillies, sourness from tamarind, bitterness from fenugreek seeds and sweetness from onions and jaggery or sugar that's added. The gravy can be as thick or watery as you like. Add a bit extra oil to make it truly authentic! ## Do I need to use coconut and poppy seeds in mirchi ka salan recipe? The coconut adds a depth in flavour and texture so I'd say don't omit that, although you can definitely make the salan just with peanuts and sesame seeds. Poppy seeds are not something we can buy or use in Singapore and I have always omitted them with not much impact to the taste of salan. ## How do I get a deeper colour for my salan? Use Kashmiri chilli powder! Always the best way. The colour of tamarind will also impact the final dish, so use good quality, soft and darker tamarind extract or paste. ## Mirchi Ka Salan Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/02/9389731163_e7c3664cd8_z-150x150.jpeg) Mirchi ka Salan is a flavourful side kick to the popular Hyderabad Biryani. Learn how to make this easy version at home, step by step. - 6 large green chillies (any variety will do, choose less spicy ones)- 3 tablespoons sesame oil (Indian gingelly oil)- 2 tablespoons white sesame seeds- 2 tablespoons raw peanuts- 2 tablespoons grated coconut (dry, desiccated, or fresh)- 2 cloves garlic- 1 inch piece of ginger- 1 teaspoon coriander powder- 1/2 teaspoon cumin powder (jeera)- 1/2 teaspoon red chilli powder (I use Kashmiri chilli powder for colour and less heat)- 1/4 teaspoon black mustard seeds- 1/4 teaspoon fenugreek seeds (methi)- 1/2 cup sliced onions- 1/2 cup tamarind extract (2" piece of tamarind soaked in 1/2 cup water and pulp extracted)- 1 pinch turmeric powder- 1-2 dry red chillies- 1/2 teaspoon jaggery powder or brown sugar- A few curry leaves- Salt to taste - Wash and pat dry the green chillies - Heat 2 tablespoons oil in a wide pan and lightly fry the chillies until they are charred and start to look softer - Drain and set aside on paper towels - In a dry pan, roast the coconut until golden brown. Dry or desiccated coconut will brown much faster so keep an eye on it as you fry. Set aside when done - In the same pan used for the chillies, add the peanuts and roast until a shade darker. - Then add white sesame seeds and roast until the seeds turn golden brown, taking care not to burn them. - Once they are done, add the roasted coconut to this and mix well. - Switch off heat and transfer to a plate to cool. - In the same pan, add the remaining 1 tablespoon oil - Add the mustard seeds + fenugreek seeds. - When the mustards pop, add the sliced onions and red chillies torn into pieces. - Fry until onions turn golden brown. - Next, add the curry leaves, ginger, garlic, and turmeric. - Sautè for 30 seconds to 1 minute or until fragrant. - Then add in the red chilli powder, coriander powder, jeera powder, and some salt. - Roast for 10 seconds and add 1.5 cups of water. Bring to a boil. - Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. - Add it to the simmering pan above and mix well. - Continue to cook on a low flame. - When the mixture is a bit thicker and simmering, add the jaggery and the tamarind - Mix well and add the green chillies we had sautéed and set aside. - Cook covered on a low flame for 5-7 mins until the green chillies are soft. Add more salt if required. - Simmer until the oil separates in the gravy - If you find that the mixture is too watery, you can simmer longer, and if it’s too thick, add more water or tamarind water as required. How much you want to cook it down is up to your preference. I like it on the thicker side so I cooked it down a bit. Making a **Mirchi ka Salan** is not the quickest thing you can do and it does involve a lot more ingredients than the average dish. But trust me when I say it’s worth it. The day I made this **Mirchi ka Salan**, I just made a **[Rice Cooker Vegetable Biryani](https://www.cookingandme.com/2013/06/vegetable-biryani-veg-biryani-recipe.html)** so that I can fully focus on this dish. The combination along with a simple onion and cucumber salad was a winner! Side DishIndianmirchi ka salan ## Step by Step Pictures to Make Mirchi Ka Salan Wash and pat dry the chillies. Heat a pain with 2 tablespoons of oil and lightly fry the chillies. Set aside. [![mirchi ka salan hyderabad recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392449730_66a12d5533_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392449730_66a12d5533_z.jpeg) In a separate dry skillet or pan, dry roast the coconut until golden brown, taking care not to burn it. Set aside when done. [![mirchi ka salan hyderabad recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392453762_bc31f74ccd_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392453762_bc31f74ccd_z.jpeg) In the same pan used for the dry chillies, roast the peanuts until a shade darker and add the sesame seeds and roast them. Take care to keep heat low and not burn anything. Once done, turn off heat and add the roasted coconut. Mix everything well, drain, and set aside. [![mirchi ka salan hyderabad recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392461476_ff1df6d523_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392461476_ff1df6d523_z.jpeg) In the same pan (we like to minimise washing, remember?), add the remaining 1 tbsp oil and the mustard seeds+ fenugreek seeds. When the mustards pop, add the sliced onions and red chilli torn into half. Fry until onions turn golden brown. Next, add the curry leaves, ginger, garlic, and turmeric. Sautè for 30 seconds until fragrant [![mirchi ka salan hyderabad step by step recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392471898_7d2a9b3846_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392471898_7d2a9b3846_z.jpeg) Then add the red chilli powder, coriander powder, jeera powder, and some salt. Roast for 10 seconds and add 2 cups of water. Bring to a slow boil. [![mirchi ka salan hyderabad step by step recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9389701145_ec123d1c0a_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9389701145_ec123d1c0a_z.jpeg) Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame. [![mirchi ka salan hyderabad step by step recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392481794_b825379627_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392481794_b825379627_z.jpeg) When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in 1/2 cup water. [![mirchi ka salan hyderabad step by step recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9389710231_f5292233ab_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9389710231_f5292233ab_z.jpeg) Mix well and add the green chillies we had sautéed and set aside. Cook covered on a low flame for 5-7 mins until the green chillies are soft. Add more salt if required. [![mirchi ka salan hyderabad step by step recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9392489342_cfb24c674c_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9392489342_cfb24c674c_z.jpeg) If you find that the mixture is too watery, you can simmer longer, and if it’s too thick, add more water or tamarind water as required. How much you want to cook it down is up to your preference. I like it on the thicker side so I cooked it down a bit. Enjoy mirchi ka salan with some biryani! --- # Easy Chicken Fry Recipe, Step by Step with Tips Source: https://www.cookingandme.com/easy-chicken-fry-recipe/ **Easy chicken fry recipe**: a simple and basic recipe for making chicken fry using cubed boneless chicken pieces and spices. There are probably thousands of different variations to an easy chicken fry recipe including what you can add to the marinade, the quantity of spices, whether you use pepper powder or not, etc. ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-main.jpg) While I love my [chicken 65 recipe](https://www.cookingandme.com/2013/12/chicken-65-chicken-65-recipe-south-indian.html) which we tend to default to quite often, this easy chicken fry is a close second. You can make the basic spice paste for chicken fry in advance to marinate the chicken and leave it overnight in the refrigerator. You can also freeze the marinated chicken for up to two weeks but it is best to fry it after a few hours or overnight. ![easy chicken fry recipe, how to make chicken fry ](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-ed.jpg) A good chicken fry is like a balm to the non-vegetarian soul. Very few things can be as comforting an addition to some rice and dal. I recommend making a very simple onion salad as a side to this because raw onions go really well with the spices added to this dish. I especially like whipping up some chicken fry if I have a mixed group of vegetarians and non-vegetarians over for a meal since it's so easy and fuss free which leaves you enough time to focus on your paneer dishes or whatever else you choose to make. ## Recipe Tips and Notes Marinating chicken pieces is key before frying. This helps soften the meat and adds tenderness to the final chicken fry pieces Use chicken thigh for better results than chicken breast, although, I have used a mix of both here. Chicken drumstick can give you good results too. This is because the thigh and drumstick pieces have more fat than chicken breast and lend themselves well to frying, without drying out. To keep the chicken pieces spongy, it's good to add some lime juice to the marinade. The yogurt we add to recipes like [Chicken Majestic](https://www.cookingandme.com/2013/07/chicken-majestic-chicken-starter-recipe.html) serve the same purpose but in this easy basic chicken fry, we won't be adding yogurt since it also adds a distinct flavour which we are not looking for here. I have added some spices to make the chicken fry extra flavourful, so this is an Indian-style chicken fry recipe. Adjust or remove anything you are not a fan of, this is a perfect base recipe to experiment with. Oil temperature is important, keep it just under smoking hot. While I don't use an oil thermometer, I do make sure oil temperature is regulated throughout the frying process. Leave marinated chicken out from the refrigerator for about 30 minutes before frying. This will ensure that the chicken is not too cold when dropped into the hot oil and doesn't bring down the temperature of oil too much. ## Frequently Asked Questions and Answers Q: Why is my fried chicken hard and rubbery? There are a few reasons why your chicken may be turning out hard when frying: - Overcooking: Overcooking your chicken can result in a tough, dry texture. Try reducing the cooking time or adjusting the heat of the oil. - Using the wrong cut of chicken: Certain cuts of chicken are better suited for frying than others. Chicken breasts, for example, are lean and can easily become dry and tough when fried. Try using dark meat, such as chicken thighs or drumsticks, which have more fat and will stay moist and tender during frying. - Not properly marinating or seasoning the chicken: Marinating the chicken before frying can help tenderise it and add flavour. Make sure you're using a marinade with acidic ingredients, such as lemon juice or vinegar, which can help break down the meat fibres. Also, be sure to season the chicken with enough salt and other spices before frying. - Using cold chicken: When you add cold or wet chicken to hot oil, it can cause the oil temperature to drop, resulting in longer cooking times and a tougher texture. Make sure the chicken is at room temperature before frying. ## How can I make my chicken fry more crispy? - The lesser the amount of moisture in your chicken, the more crispy it will become. My recipe doesn't have any breading or other flours to draw out moisture because I serve this Indian-style chicken fry with rice and dal or some curry. If you'd like to serve it as an appetiser or snack, you can consider adding 1 tablespoon cornstarch or rice flour to the marinade - Make sure you are not overcrowding the oil when frying, leave enough room for the chicken to fry in peace and it won't get soggy - Make sure the oil is hot enough before adding the chicken. A temperature of about 190C is ideal, in case you use an oil thermometer - Try draining fried chicken on a lined wire rack until the pieces are just warm before transferring to a serving plate - Instead of using fresh ginger garlic paste, you can add ginger and garlic powders to the marinade. This will ensure extra moisture is not added to the chicken and may make it more crispy when frying ## More easy chicken recipes: [Chettinad pepper chicken masala](https://www.cookingandme.com/2014/03/chettinad-pepper-chicken-masala-spicy.html) [Chicken fried rice](https://www.cookingandme.com/2013/04/chicken-fried-rice-recipe-indian.html) [Chicken jalfrezi](https://www.cookingandme.com/2015/10/chicken-jalfrezi-chicken-jalfrezi-recipe-easy.html) Browse all [chicken recipes](https://www.cookingandme.com/category/chicken-recipes) here. ## Easy Chicken Fry Recipe ![](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-main-150x150.jpg) Easy chicken fry recipe with cubed chicken pieces and the basic spices you have in your pantry. Goes great with rice and dal or any curry of your choice. - 250 grams cubed boneless chicken (chicken breast or thigh or drumstick)- 1.5 tsp fresh ginger garlic paste (see FAQs above for tips)- 1/2 tsp red chilli powder (adjust to taste)- 1/2 tsp black pepper powder- 1/4 tsp turmeric powder- 1 tsp coriander powder- 2 tsp lime juice- Salt to taste- Oil for deep frying - Clean the chicken pieces and place in a bowl- Add all the spices, ginger garlic paste, salt, and lime juice to this- Mix well until the chicken pieces are well coated. You can also mix the marinade ingredients first in the bowl and then add the chicken pieces and mix together to coat - Cover and refrigerate for a few hours or overnight. Leave for a minimum of 30 minutes if you are short on time - Heat oil for deep frying and gently add the chicken pieces to it without overcrowding them- Fry on medium-heat heat stirring occasionally until the chicken pieces are golden brown - Take out one piece and test to see if the pieces are fully cooked- When done, drain and place on kitchen towels for the excess oil to get absorbed- Proceed with the remaining pieces until all done- Serve hot with rice, any curry, and a simple salad. It's best to consume chicken fry on the same day you prepare them - Experiment with different cuts of chicken to see what you like best - This chicken fry recipe can also be made in the air-fryer. I would keep temperature at 180c and start with 20 minutes, coating generously with oil - Adjust all spices to your taste - Add flour to make the chicken most crispy - Keep the pieces to bite-sized, even pieces for even cooking - Some of the marinade will fall out into the oil, this is normal. Scoop out the pieces in the oil before adding the next batch so that they don't burn and stick to your subsequent batches of chicken ChickenIndianeasy chicken fry recipe ## Step by Step Chicken Fry Recipe Clean the chicken pieces and place in a bowl. Add all the spices, ginger garlic paste, salt, and lime juice to this ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-300x200.jpg) Mix well until the chicken pieces are well coated. You can also mix the marinade ingredients first in the bowl and then add the chicken pieces and mix together. Cover and refrigerate for a few hours. You can also fry immediately if short on time ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-2.jpg) Heat oil for deep frying and gently add the chicken pieces to it without overcrowding them ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-3.jpg) Fry on medium heat stirring occasionally until the chicken pieces are golden brown ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-4.jpg) Take out one piece and test to see if the pieces are fully cooked ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-5.jpg) When done, drain and place on kitchen towels for the excess oil to get absorbed. Proceed with the remaining pieces until all done ![easy chicken fry recipe, how to make chicken fry](https://www.cookingandme.com/wp-content/uploads/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry-6.jpg) Serve chicken fry hot with rice, any curry, and a simple salad. It's best to consume chicken fry on the same day you prepare them. You can also serve this chicken fry as an appetiser with some green chutney or ketchup. --- # Eggless Butter Pudding Recipe Step by Step Source: https://www.cookingandme.com/eggless-butter-pudding-recipe/ Learn how to make eggless butter pudding with a few easy ingredients, including bread, to get a delicious pudding that's perfect to serve guests or at a potluck party. The recipe includes bread but since it is blended into the pudding for texture, I am not calling this a bread and butter pudding. [![eggless butter pudding recipe](https://www.cookingandme.com/wp-content/uploads/2023/01/ed--768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/ed-.jpg) It's tough coming back from a long break to anything and although I have been missing this website and cooking and writing about food, I am so rusty! It took me a few minutes to even figure out the new Wordpress layout and editor. But, heading back home to Kottayam always sparks my inspiration, especially my Amma's inspiration to keep trying something new. She had bookmarked this eggless butter pudding recipe from an Instagram page and bought all ingredients and kept them ready for me to arrive and make it together. How could I not take pictures and share the results here? We had guests throughout the week we were there and the butter pudding was all gone in a day! [![eggless butter pudding recipe](https://www.cookingandme.com/wp-content/uploads/2023/01/ed-8871-1024x947.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/ed-8871-scaled.jpg) ## Ingredients - The ingredients in this pudding are pretty straightforward and easily available, especially in an Indian kitchen, or anywhere, really. - We add some **bread** to the pudding to make it more richer without adding too many calories. I loved the texture, it feels like an egg pudding but slightly more runnier and is perfect to scoop up from a pudding bowl. Yum! - The crushed **nuts** on top of the pudding is critical to balance the texture of the pudding. Since the base of the pudding is more gloopy, the nuts add crunch to balance this, making it instantly amazing in its mouthfeel. Do not skip or skimp on the nuts, you all! - **Milk** and **custard powder**, simple, easy, you know them. - **Butter**, because that's important in a butter pudding, eh? - Now, **china grass or agar agar sheets** may cause some raised eyebrows if you are not familiar with them. It's a plant-based alternative to gelatine and very easily available in supermarkets. If you are unable to find sheets, just use the powdered version. I haven't tried this but the same measurement should work. Do leave a comment if you try this? ## Tips and Tricks - Normally with any recipe, I get asked about substitutes. This recipe has quite straightforward ingredients so nothing much to swap out, I'd assume. - Regarding the bread, day-old white bread is what I used. Make sure to remove the crusts for ease of blending. You could use any other type of bread too, just make sure it's not a savoury one with spices or herbs in it. - Condensed milk can be any brand, doesn't matter. One of the best things Amma does is to buy the can size based on how much we need. So for this recipe, since it calls for 200 grams condensed milk, she bought a 200 grams can. This is not always possible outside India though, however, leftover condensed milk is a source of stress to me personally! - Always keep cooking temperature low and stir frequently when cooking with custard. The mixture will thicken in an instant and go to a hardened mess if not handled gently and thoroughly. That's probably the only "tricky" part in this recipe if you are complete newbie but do not worry. You can do it! - Greasing the pan helps to release the pudding easier. If you don't get neat squares that are thick enough, not to worry. Just scoop gently into a bowl, add more crushed nuts or even chopped dried fruits on top and serve cold. It will surely be enjoyed! If you love [eggless dessert recipes](https://www.cookingandme.com/category/eggless-desserts/), I have a whole bunch of them on the blog. Take a look at some of my favourites and most popular ones loved by you all - [eggless mango cheesecake](https://www.cookingandme.com/eggless-no-bake-mango-cheesecake-recipe/), [tender coconut pudding](https://www.cookingandme.com/kerala-tender-coconut-pudding-recipe/), [fruit custard recipe](https://www.cookingandme.com/fruit-custard-fruit-salad-recipe/). ## Eggless Butter Pudding ![](https://www.cookingandme.com/wp-content/uploads/2023/01/ed--150x150.jpg) An easy to make, delicious butter pudding with bread and other yummy ingredients to make a pudding that's easy to serve guests and at parties. - 4 teaspoons vanilla custard powder- 6 grams china grass or agar agar- 1/2 cup water- 500 ml milk- 100 grams unsalted butter (cut into chunks)- 200 grams condensed milk- 4 slices bread (crusts removed (see notes))- 1/3 cup unsalted nuts (almonds, cashew nuts, anything you have in hand)- A pinch salt - Mix the custard powder with enough milk from the 500 ml we have measured out, to make a loose mixture without lumps. Set aside - Heat water in a pan and add the china grass. Mix till it dissolves and becomes lighter. No need to dissolve fully, we will be cooking it later. - Remove this to a bowl and set aside - Add rest of the milk to pan on low heat - Add the china grass mixture first - Then, add the butter and condensed milk - Mix frequently keeping the pan on low flame until the butter has fully dissolved - Now add the salt and custard powder mixture to this and stir continuously, maintaining the heat low - When the mixture thickens a bit (see picture below), turn off heat and add the bread slides, roughly torn up - Give everything a good mix and set aside to cool completely - In the meantime, powder the nuts coarsely and set aside - When the milk mixture has fully cooled, blend to a smooth paste. It will be thick when you transfer to the blender but will become pouring consistency after blending - Pour into a tray greased with butter - Garnish with the powdered nuts generously, forming an even layer on top of the pudding - Cover and refrigerate for about 4 hours - Cut and serve chilled with more powdered nuts on top if desired - The bread slices in India tend to be smaller than what we see in other parts of the world. I didn't weigh the bread but  you can see rough size in pictures. Add lesser if you find the bread is large or a lot. Exact measurements are not critical for bread in this recipe anyway - This pudding is not firm and slice-able beyond forming a loose square. Please expect this consistency and don't be disappointed if not - I haven't tried avoiding any one ingredient completely, like the china grass. If you want to try thickening just with custard powder, you can try it. Please let me know if you do! - Cashew nuts, pistachio, almonds etc can be used for the top of the pudding. Some shaved chocolate may be nice too, in addition to the nuts. [Tutti frutti](https://www.cookingandme.com/buttermilk-tutti-frutti-christmas-cake-recipe/) would make a lovely addition as well. DessertIndianeggless butter pudding, eggless desserts ## Step by Step Photos to make Butter Pudding Mix the custard powder with enough milk from the 500 ml we have measured out to make the pudding and make a loose mixture like below. Whisk well so there are no lumps. Adding milk little at a time helps with this. Set aside until needed. [![eggless butter pudding - custard powder and milk mixture](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8688-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8688-scaled.jpg) Heat water in a pan until very hot and add the china grass. Turn off heat and mix till it dissolves somewhat and becomes lighter. [![eggless butter pudding - mixing the china grass with water](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8686-1-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8686-1-scaled.jpg) The china grass doesn't need to fully dissolve, just like the picture below is fine. We will be cooking this later in the milk mixture. Remove this to a bowl and set aside. [![eggless butter pudding - china grass mixture](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8689-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8689-scaled.jpg) To the same pan on low heat, add the rest of the milk. Add the butter cut into chunks. [![eggless butter pudding - milk and butter addition](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8693-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8693-scaled.jpg) Next, add the condensed milk. [![eggless butter pudding - condensed milk addition](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8691-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8691-scaled.jpg) Mix everything together on low heat until the butter full dissolves. Then, add the china grass mixture to this. Remember to maintain the heat low and stir frequently. [![eggless butter pudding - adding china grass](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8696-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8696-scaled.jpg) Add some salt and the custard powder mixture to this as well. Stir continuously from this point on, the mixture will thicken quickly and we don't want any lumps. [![eggless butter pudding](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8697-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8697-scaled.jpg) Cook on low heat stirring constantly until the mixture thickens to something like the below consistency. The time will depend, obviously, but it took me about 4 minutes to get here. [![eggless butter pudding - cooking the mixture](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8698-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8698-scaled.jpg) [![eggless butter pudding - cooking the mixture](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8701-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8701-scaled.jpg) Turn off heat at this point. Prepare the bread slides by removing the crusts. You can see the size of the slices we used below. They are quite small so adjust the quantity accordingly based on the bread you are using. The exact measurement is not critical in this recipe but don't add too much. [![eggless butter pudding - bread slides](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8700-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8700-scaled.jpg) Roughly tear the bread slices and add to the cooked pudding mixture. [![eggless bread pudding - adding bread slices](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8703-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8703-scaled.jpg) Give everything a good mix and set side to cool completely. The bread doesn't need to dissolve or anything. The slices will absorb the milk and get soft on their own. Set aside to cool completely. [![eggless bread pudding - after adding bread slices](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8704-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8704-scaled.jpg) While the pudding mixture cools, coarsely powder the nuts for garnish. Once cool, transfer to a blender and give it all a whizz to a smooth consistency. The mixture will be thick before blending but loosen up a lot to pouring consistency when you are done. [![eggless pudding recipe - blending](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8706-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8706-scaled.jpg) Grease a tray and pour the pudding mixture into it. See what I mean about the consistency? [![eggless bread pudding - pouring into tray](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8708-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8708-scaled.jpg) Garnish generously with powdered nuts (we used just almonds this time) and refrigerate covered for about 4 hours. [![eggless butter pudding- garnishing](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8711-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/IMG_8711-scaled.jpg) Slice and serve chilled! [![eggless butter pudding](https://www.cookingandme.com/wp-content/uploads/2023/01/ed-8871-1024x947.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/ed-8871-scaled.jpg) Recipe adapted from [Mid vlogs](https://www.instagram.com/p/ClLveDGovPo/). --- # Paneer Butter Masala Recipe Restaurant-Style Source: https://www.cookingandme.com/paneer-butter-masala-restaurant-style/ This is a recipe for restaurant-style paneer butter masala recipe, with step by step pictures to guide you along the steps of making it. It's one of the most popular recipes on this blog with hundreds of people trying and liking it. A few ingredients are what truly make this recipe stand out, the actual cooking process is really simple and straightforward that even a beginner cook can ace it. So why wait, try this paneer butter masala recipe and let me know how you go! [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385833_08f380894e.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385833_08f380894e.jpeg) [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385949_dde55b70191.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385949_dde55b70191.jpeg) ## What is Paneer Butter Masala Well, it's one of the most popular recipes made with [paneer](https://www.cookingandme.com/how-to-make-paneer-indian-cottage/) or Indian cottage cheese around the world. Paneer is a hard, neutral "cheese" that lends itself really well to being cooked into a gravy or curry and this particular recipe for paneer butter masala is arguably the most delicious. It is creamy, delicate, has a slight tang from the added tomatoes, and has a kick from the spices. You can adapt the flavour by adjusting the spices but in general, paneer butter masala is meant to be mild and creamy rather than a spicy curry. Paneer butter masala goes great with roti, [vegetable pulao](https://www.cookingandme.com/vegetable-pulao-recipe-veg-pulao/), chapati, puri, etc. You might also like [matar paneer](https://www.cookingandme.com/matar-paneer-recipe-mattar-paneer-how/), it's a different gravy recipe and equally delicious. Check out other [paneer recipes](https://www.cookingandme.com/category/paneer-recipes/) if you love cooking with paneer! ## Recipe Tips and Notes This recipe is very straightforward but I do have some tips and notes for you to try it and really get a fail-proof paneer butter masala, especially if you are a beginner. - If using store-bought **paneer**, buy a fresh or frozen block and cut it yourself rather than buying cubed frozen paneer. Paneer by the block tends to be more soft when cooked - When pan-frying the paneer, take care to do it on low heat and don't overdo it. This will ensure the paneer doesn't get rubbery - I have one ingredient in this recipe, the **canned tomato paste**, which really adds to the flavour of the dish. Try not to omit or substitute it. You need very less but the rest of the can may be used for pasta sauce, tomato soup or refrigerated until you need more so you don't waste it - Adding **ketchup** may seem weird but trust me, it really elevates the taste of the gravy of this paneer butter masala - If you want to make a **vegan** paneer butter masala option, substitute the paneer with tofu and the cream with cashew cream (soaked and ground cashew paste). You can also use regular oil instead of the butter - You can use any **cooking cream** for the recipe, it doesn't matter - The gravy will thicken as you keep it longer. Re-heating should bring the consistency back, or you can add some milk to make the gravy thinner before serving ## Paneer Butter Masala Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385833_08f380894e-150x150.jpeg) Paneer butter masala restaurant-style recipe, step by step, using fresh paneer and cream with other spices. A perfect, rich, decadent side dish for weekends and special occasions. - 2 cups cubed paneer (use fresh or thawed from frozen)- 1 cup sliced onions- 1 teaspoon ginger garlic paste (freshly made is better)- 1 tablespoon coriander powder- 1 teaspoon garam masala- 1/4 teaspoon red chilli powder (adjust to taste, this gives a mild gravy)- 1 tablespoon canned tomato paste (1 cup of fresh tomato puree from very ripe tomatoes)- 1 teaspoon tomato ketchup- 1 tablespoon kasuri methi (dry fenugreek leaves)- 3/4 cup milk (more or less depending on how thin you want the gravy)- 3/4 cup cream- 2 tablespoons butter- 1 tablespoon oil- Salt (to taste) - Heat 2 tablespoons butter in a pan and lightly fry the paneer cubes until light golden, turning frequently. Do this on a low flame so as not to overcook the paneer (see notes) - Drain the paneer and set aside - In the same pan, add 1 tablespoon oil and fry the onions until golden brown - Add the ginger garlic paste and fry for another minute or so until fragrant - Next, add the coriander powder, garam masala, chilli powder and some salt. Fry for 30 seconds. - To this, add the tomato sauce or puree, tomato paste, ketchup and kasuri methi. Mix well until all the ingredients combine well - Add milk to the above - Lower heat and cook covered for 5 mins. - Open lid, add the fried paneer/tofu and the cream. - Mix well and simmer for 3-4 mins in the open pan. Adjust salt if needed. - Serve hot with any main dish of your choice PaneerIndianpaneer butter masala recipe ## Step by Step Pictures to Make Paneer Butter Masala Heat a pan on low flame and add butter to it. Let it melt. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978383971_9a33d6bede.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978383971_9a33d6bede.jpeg) Add the cubed paneer to this.. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3979145984_f8c8a1a5b3.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3979145984_f8c8a1a5b3.jpeg) and fry lightly until light golden brown. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384203_32cf4ac567.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384203_32cf4ac567.jpeg) Drain and set aside [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384313_f775694877.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384313_f775694877.jpeg) In the same pan, add the oil and sliced onions. Fry until golden brown. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384417_8ac0d838a9.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384417_8ac0d838a9.jpeg) Add the ginger garlic paste to this and fry for another 30 seconds to 1 minute or until fragrant. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384505_4820659ba6.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384505_4820659ba6.jpeg) Take care not to burn the mixture, keep heat low [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3979146432_b9f1bae174.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3979146432_b9f1bae174.jpeg) Next, it's time to add your spice powders - coriander powder, chilli powder, garam masala, along with salt. Fry for 30-45 seconds. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384731_7a9d7373cd.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384731_7a9d7373cd.jpeg) Now add the tomato paste.. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384909_85a732d567.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978384909_85a732d567.jpeg) ketchup.. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385017_f6c65b80bd.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385017_f6c65b80bd.jpeg) and kasuri methi (dried fenugreek leaves) [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3979146898_b8d3905775.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3979146898_b8d3905775.jpeg) Mix everything together and add the milk [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385321_4c2ec1d548.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385321_4c2ec1d548.jpeg) Keeping heat low, simmer covered for 5 minutes. Meanwhile, get the cream ready. Use Nestle cream for this recipe usually. [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3979147144_38b860cc06.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3979147144_38b860cc06.jpeg) Add the cream to the above along with the fried paneer [![paneer butter masala recipe restaurant-style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385643_2e92201d3a.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385643_2e92201d3a.jpeg) Mix everything together gently and simmer for another 3-4 minutes and your paneer butter masala is ready! Hat tip to the original recipe: vahchef. [![paneer butter masala restaurant style step by step](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385833_08f380894e.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/3978385833_08f380894e.jpeg) --- # Thai Mango Sticky Rice Recipe, Step by Step Source: https://www.cookingandme.com/thai-mango-sticky-rice-recipe-thai/ **Thai mango sticky rice **(*Khao Niaow Ma Muang* in Thai) is one of the reasons why I love going to Thai restaurants in Singapore. Of course, Thai food is a close second in my list of favourite cuisines (first is Indian food, in case you had any doubts) and I love [Thai soups](https://www.cookingandme.com/2011/04/veg-thai-tom-kha-gai-soup-recipe.html) and salads and curries, but **mango sticky rice** is what I thank them for the most. [![Thai Mango Sticky Rice Recipe](https://www.cookingandme.com/wp-content/uploads/2023/01/8956265132_645b2e9e81_z1.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/8956265132_645b2e9e81_z1.jpeg) For those who haven't tried this popular Thai dessert, it's this beautiful pairing of fresh ripe Thai honey mango slices with sticky glutinous rice cooked in sweetened coconut milk. The combination works fabulously and I could eat just this for a meal if I was allowed to have my way. Every summer during mango season, I tell myself I will make this dessert this year when the **Thai honey mangoes** flood the markets and are cheapest. They also need to be very ripe and sweet for it them to pair well with the sticky rice. I postponed it for 3 years and finally made it this year. [![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2023/01/8956264826_662b7f6f2b_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/8956264826_662b7f6f2b_z.jpeg) The colour of the cooked rice in my pictures looks a bit brownish because I used raw sugar to sweeten the sticky rice. If you use white sugar, the rice will look lovely and bright so try it that way if you can. ## Ingredients ***White glutinous rice or sweet rice*** - The **rice used for mango sticky rice** is called 'glutinous rice' on the packets in Singapore supermarkets and is white and opaque, crumbling easily as you bite into a grain. It cooks into a chewy texture which is delightful in this dessert. I picked mine up from the Chinese dry food section. Using the correct rice is important to make Thai mango sticky rice. ***Coconut milk*** - Use packaged coconut milk for ease and convenience. I normally buy regular coconut milk (not coconut cream and not the light version) and dilute it with equal parts water to get the thin coconut milk required to cook the rice in. If you can find a Thai brand of coconut milk, even better. I would recommend Roi Thai if you can find it where you live. ***Mangoes*** - Use fresh, ripe, Thai honey mangoes if you can. They are long and their skin turns a deep golden yellow when fully ripe. You can see them in my pictures to get an idea. ***Salt and sugar*** - are both important to get the flavour of the rice right. Add a bit more salt than you think you need, it enhances the flavour and also brings out the sweetness of the rice / coconut milk combination. ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8956264992_b7cdb6e474_z.jpg) ## More About Mango Stick Rice Mango sticky rice is considered a summer dessert due to mangoes being in season and easily available during that time. However, Thai mangoes are much more widely available these days so you can make this dish year round. Once considered a popular street food, mango sticky rice is now easily available in most Thai restaurants and an integral part of any good menu. It's quite easy to make at home and really a treat. Also check out [vegetarian Tom Kha soup recipe](https://www.cookingandme.com/2011/04/veg-thai-tom-kha-gai-soup-recipe.html), [pad thai noodles recipe](https://www.cookingandme.com/2014/02/pad-thai-vegetarian-pad-thai-noodles.html), and a mean [green curry recipe](https://www.cookingandme.com/2014/11/vegetarian-thai-green-curry-recipe.html) I learnt from a vegetarian cooking school in Bangkok. ## Thai Mango Sticky Rice Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/06/8956265132_645b2e9e81_z-150x150.jpg) Thai mango sticky rice is arguably the most popular dessert from Thailand. Paired with seasonal fresh honey mangoes, it's really a treat and quite easy to make at home. Here's how. - 1/2 cup glutinous rice- 1/2 cup thin coconut milk (see notes)- 1/2 cup thick coconut milk- 2 tbsp coconut cream (optional)- 3 tbsp sugar (adjust to taste)- 1/2 tsp of salt- 1 ripe mango (preferably Thai honey mango)- 2 tsp white sesame seeds (toasted, for garnish) - Soak the rice for 30 minutes in 2 cups water. - Add the thin coconut milk to it (do not drain the soaking water). - Simmer on a low flame until the rice is cooked and soft. You can add some more water if the rice gets too dry while cooking. - The rice will become quite mushy as it cooks and gets softer. - Meanwhile, simmer the thick coconut milk with the sugar and salt on very low flame until it starts to bubble up.- Add this to the cooked rice and mix well.- Keep covered for 15-30 mins until the rice has fully absorbed the coconut milk mixture.- You can check for sweetness at this time and add more sugar if needed.- Serve the rice warm with chilled mango pieces with some drizzling of coconut cream on top (if using) and some toasted sesame seeds. - The recipe is quite forgiving in water and coconut milk quantities so adjust as you go, to get the right consistency - The amount of sugar and salt is important to get a good balance in the flavour of the rice - Use fresh, ripe mangoes for the dish, that totally makes or breaks the flavour and how the rice and mangoes taste when combined - To get thin coconut milk, mix regular packaged coconut milk with equal parts water. - You can also add toasted or fried yellow moong beans as a garnish instead of or along with sesame seeds DessertThaithai mango sticky rice ## Step by Step Pictures to Make Thai Mango Sticky Rice 1. Soak the rice for 30 minutes and add the thin coconut milk to it (do not drain the soaking water). Simmer on a low flame until the rice is cooked and soft. You can add some water if the rice gets too dry while cooking. ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8956265034_db91a7d244_z.jpg) It will become quite mushy as it cookes and gets softer. ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8955069895_9c8fa5c5ba_m.jpg) 2. Meanwhile, simmer the thick coconut milk with the sugar and salt on very low flame... ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8956265038_e0369dfa63_m.jpg) ... until it starts to bubble up. ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8955069779_11cd983f85_m.jpg) 3. Add this to the cooked rice ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8955069761_cfa0ebd989_m.jpg) Mix well to combine ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8955069741_1045e5c1a4_m.jpg) 4. Keep covered for 15-30 mins until the rice has fully absorbed the coconut milk mixture. ![Thai Mango Sticky Rice Dessert Recipe](https://www.cookingandme.com/wp-content/uploads/2013/06/8956264844_61315827c3_m.jpg) You can check for sweetness at this time and add more sugar if needed. That's it! Serve the rice warm with chilled mango pieces with some drizzling of coconut cream on top (if using) and some sesame seeds or roasted mung beans. --- # Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step Source: https://www.cookingandme.com/szechuan-eggplant-sichuan-eggplant-recipe/ Szechuan Eggplant or sichuan eggplant refers to eggplant cooked the Chinese (specifically Szechuan province) way in a delicious Szechuan sauce. This Szechuan Eggplant recipe makes a very quick side dish for [vegetable fried rice](https://www.cookingandme.com/indian-vegetable-fried-rice-recipe/) or noodles. ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8566896377_16bd3b6a7a_z1.jpg) Making a side dish for [Vegetable Fried Rice](https://www.cookingandme.com/2013/01/indian-vegetable-fried-rice-recipe.html) (or noodles) usually leaves me in a cloud of flour dust, crankiness due to the heat of the oil I need to deep fry stuff in (you know, for gobi manchurian and such) and the humidity in Singapore doesn't help matters much. While I would definitely agree that a finished [Gobi Manchurian](https://www.cookingandme.com/2009/11/easy-gobi-manchurian-recipe.html) or [Chilli Paneer](https://www.cookingandme.com/2011/01/chilli-paneer-recipe-indo-chinese.html) is a thing of beauty and deliciousness, it's not something I would make often simply because of the number of steps and the chances of messing up the kitchen and my hair. ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8566881213_cf210bcc29_z.jpg) This Szechuan Eggplant Recipe is a boon on such days. It's so very easy to put together and tastes great and takes all of 20 mins to cook up. If you are not a fan of eggplant, may I take a few mins and try to convert you? No? Ok then, try **Mushroom Szechuan **or **Tofu Szechuan **or oh, a **Paneer Szechuan. ** ## What is Szechuan Cuisine? It originates from the Sichuan province of China and is characterised by the bold flavours and pungency from garlic, pepper, and specifically, Sichuan peppercorn. If you haven't tried Sichuan peppers, it's quite a treat and very different from regular black pepper. They look similar and are red in colour, and have a numbing spiciness to them which hit your tongue quite differently. If you do intend to use it in this recipe, do so sparingly. I omit Sichuan peppers when making Szechuan eggplant at home because we prefer the Indian-Chinese variation of Sichuan cuisine. The Indian-Chinese take on Szechuan cuisine has a liberal use of garlic as well, and pepper too. They are usually sauce-based and quite delicious! ## Szechuan Eggplant Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/03/8566896377_16bd3b6a7a_z-150x150.jpg) This is a very easy Szechuan eggplant recipe inspired by the cuisine of the Chinese province of Szechuan. The eggplant is cooked in a delicious sauce and makes for a great side dish to fried rice or noodles. - 3 cups eggplant cut into 1" wide wedges or cubes (use the large, purple variety)- 5-6 shallots or pearl onions- 1 teaspoon minced garlic (add more if you can tolerate it)- 1 teaspoon red red chilli sauce (Sriracha, Maggi, or even chilli flakes will work)- 2 tablespoons of soya sauce- 1 teaspoon white vinegar- 1 teaspoon cornflour or corn starch- 1/2 teaspoon brown sugar (or jaggery)- A fistful coriander leaves / cilantro- 1/2 teaspoon black pepper powder (adjust to taste)- 2 tablespoons of sesame oil (Indian gingelly oil or peanut oil)- 1 cup water - Heat the oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown. - Add salt and pepper to this, drain, and set aside - In the same pan, more oil if required and fry the shallots until soft - To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds- Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce- Add this to the shallot mixture and cook on medium-high heat until it starts to bubble- Tip in the fried eggplant and mix well until the sauce coats the eggplant- Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice - You can coat the eggplant in some plain flour or rice flour before frying, for a more crisp coating around it - You can also deep fry the eggplant instead of pan-frying - Don't skimp on the pepper. To make an even more authentic version, use szechuan pepper powder - Adjust the heat to your preference, I generally don't make it too spicy - If you don't have coriander leaves in hand, you can also use spring onions to garnish, or even toasted sesame seeds - You can use spring onions or regular purple onions (scallions, green onions) instead of the shallots too, for a different flavour - Use the Asian eggplant for best results. They are long and purple. If not available where you live, use the regular fat eggplant or smaller purple Indian brinjal Vegetarian SidesChineseszechuan eggplant recipe ## Step by Step Pictures for Szechuan Eggplant 1. Heat oil and fry the eggplant in 2-3 batches ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979296_43b2bb2262_m.jpg) ... until soft, browned, and sticky. Add salt and pepper, drain and set aside. ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979410_0ce1b22dbc_m.jpg) 2. In same pan, add more oil if needed, and fry the shallots. ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979404_26ed0a8ac2_m.jpg) 3. Add chilli sauce and minced garlic and saute some more. ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979388_5c60dccef5_m.jpg) 4. Meanwhile, make the Schezwan Sauce by mixing the corn starch, soya sauce, vinegar, brown sugar, and some salt ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8566881183_d5a9d88dda_m.jpg) ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8566881155_cb5bd5e61d_m.jpg) 5. Add water to the shallot mixture and top off with the Schezwan Sauce ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979366_be76c0bce0_m.jpg) ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8566881143_b93bcc9c97_m.jpg) 6. When it boils and starts bubbling, add the eggplant ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979340_a318502b3b_m.jpg) 7. Mix well and cook through until sauce coats the eggplant fully. ![Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/03/8567979326_a1a814fcf4_m.jpg) ## Tips and Recipe Notes - You can coat the eggplant in some plain flour or rice flour before frying, for a more crisp coating around it - You can also deep fry the eggplant instead of pan-frying - Don't skimp on the pepper. To make an even more authentic version, use szechuan pepper powder - Adjust the heat to your preference, I generally don't make it too spicy - If you don't have coriander leaves in hand, you can also use spring onions to garnish, or even toasted sesame seeds - You can use spring onions or regular purple onions (scallions, green onions) instead of the shallots too, for a different flavour - Use the Asian eggplant for best results. They are long and purple. If not available where you live, use the regular fat eggplant or smaller purple Indian brinjal - Add lots more garlic to the recipe for a distinct, Sichuan kick. Add as much as you can tolerate - Try adding 2-3 crushed Sichuan peppercorn to the recipe for a very distinct and interesting flavour ## Related Recipes - [Szechuan vegetables](https://www.cookingandme.com/2011/01/schezwan-vegetables-recipe-indo-chinese.html) - [Chilli prawns](https://www.cookingandme.com/2015/06/dry-chilli-prawns-recipe-chilli-prawns.html) - [Dry chilli chicken](https://www.cookingandme.com/2015/06/dry-chilli-prawns-recipe-chilli-prawns.html) --- # Pesarattu Recipe, Andhra Pesarattu with Moong Dal Source: https://www.cookingandme.com/pesarattu-andhra-pesarattu-dosa-recipe/ Pesarattu recipe, Andhra pesarattu recipe or pesara dosa recipe. ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873293517_e1aeccb5ba_z1.jpg) ## What is Pesarattu? Pesarattu is a dosa variety made with some simple ingredients - whole green moong, rice, cumin, ginger, and some spices added to taste. The thickness of pesarattu can be customised to preference. My parents like it on the thicker side and so growing up, I have always had it thick with crispy edges, cooked in a generous amount of oil. While this is delicious, my favourite quickly turned into the thinner pesarattu they served in a favourite South Indian restaurant during my time in Hyderabad. The word pesaralu translates to moong dal in Telugu, which is something else I learned too. ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873294041_e67d97313d_z.jpg) ## Is Pesarattu healthy? Pesarattu can be just the thing if you are looking for a hit of protein in your diet. Yes, moong dal has carbs too but also packs a mean protein punch and so pesarattu can be added to your diet for a balanced meal or even weight loss, if you are vegetarian, especially. I have tried the same recipe without addition of any rice so you can reduce the carb content even further. The dosa can be more dry and dense in this case but if you eat hot, it is still really good and may aid your weight loss goals. The fact that we use whole green moong dal also means there's extra fibre from the skin of the dal and from the added cumin seeds which help with digestion and also making you feel full for longer. One thing I have heard is that if you have kidney or gall bladder issues, avoid too much moong dal. I am not a medical professional so please do your due diligence before consuming any food extensively. Anything in moderation should be fine. ## What is the difference between dosa and pesarattu? Dosa, the traditional kind, uses rice and skinned urad dal which is white. Typically we don't add any spices or other ingredients to the dosa batter and leave it to ferment for a soft texture for sofa. Pesarattu, on the other day, uses green moong dal and rice along with other spices and ingredients. There's no need to ferment or rest the batter after grinding, you can cook pesarattu immediately. The texture is not as spongy as typical dosa. ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873293393_9aeba6ac3a_z.jpg) Paired with the [tiffin sambar](https://www.cookingandme.com/2012/01/murungakai-tiffin-moong-dal-sambar.html), [coconut coriander chutney](https://www.cookingandme.com/2013/05/coriander-chutney-cilantro-chutney-thogayal.html) and ginger chutney or Andhra allam pachadi, pesarattu is quite a treat! ## Andhra Pesarattu Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/06/8873293517_e1aeccb5ba_z-150x150.jpg) Pesarattu or moong dal dosa is a classic Andhra breakfast recipe with protein-packed moong dal and raw rice ground together to make the pesarattu batter. - 1 cup whole green moong- 1/4 cup of raw rice- A small piece of ginger- A small bunch of coriander leaves (cilantro)- 2 cloves of garlic (optional)- 1-2 green chillies (adjust based on heat)- 2 tbsp of oil (for drizzling on dosa while cooking)- 1/4 cup of minced onions for garnish (optional) - Soak the moong dal and rice together for at least 4 hours or overnight if possible.- Grind together with rest of the ingredients and some salt + water- The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. - Heat a tawa and spread 1/2 cup of batter into a circle. - Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using).- Flip over when the first side is cooked. You can also cover and cook the dosa without flipping over, especially if you are serving the pesarattu with an upma filling (check notes).- When both sides are cooked, remove from tawa and serve hot - Pesarattu is sometimes served with a filling of [rava upma](https://www.cookingandme.com/vegetable-rava-upma-recipe/). You can add a mound to the centre of the dosa after pouring the dosa and cook it covered for a few minutes - Pesarattu batter keeps in the refrigerator for up to 2 days - For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans - You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love - The texture of the batter should be a bit thicker than regular dosa batter BreakfastIndianpesarattu recipe ## Step by Step Pesarattu Recipe 1. Soak the moong dal and rice together for at least 4 hours or overnight if possible. Grind together with rest of the ingredients and some salt + water ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873956924_9586c4fe46_m.jpg) 2. The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. I prefer spongier pesarattu so keep my batter a bit on the thicker side - more thicker than regular dosa batter. ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873908536_b6d251f039_m.jpg) 3. Heat a tawa and spread one ladle-full of batter into a dosa. ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873908260_3cf3066d62_m.jpg) Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using). ***Sidenote:*** since I always use my left hand now for making dosas and such (the right hand being occupied by the camera), I think I can safely say I am becoming ambidextrous! Ah, the joys of food blogging. ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873908128_b835fcd5e0_m.jpg) 4. Flip over when the first side is cooked. You can also cover and cook the dosa without cooking, especially if you are serving the pesarattu with an upma filling (check notes). ![Andhra Pesarattu Recipe, Pesarattu with Green Moong Dal](https://www.cookingandme.com/wp-content/uploads/2013/06/8873293801_a3209b6532_m.jpg) When both sides are cooked, remove from tawa and serve hot with spicy Andhra ginger chutney or allam pachadi. I love pesarattu with coconut-based chutneys like this [coconut coriander chutney](https://www.cookingandme.com/coriander-chutney-cilantro-chutney-thogayal/). --- # Bagara Baingan Recipe, Hyderabad Eggplant for Biryani Source: https://www.cookingandme.com/hyderabad-style-bagara-baingan-recipe/ **Bagara Baingan** is a relatively mellow Hyderabad dish that uses young brinjal or baingan and a masala paste with peanuts as the main ingredient. Come let's make a super easy bagara baingan that is sure to impress food lovers, especially vegetarians and eggplant lovers or maybe even convert some non eggplant lovers out there. ![bagara baingan recipe, an eggplant sidedish from Hyderabad served with biryani](https://www.cookingandme.com/wp-content/uploads/2009/12/4204962305_4a52c7d6b3_o1.jpg) ## What is Bagara Baingan? Bagara baingan or Bagare baingan originates from Urdu and is a flavourful, mildly spiced curry from Hyderabadi cuisine. The word bagara means tempering or seasoning and baingan is eggplant. It can be served with steamed rice, nan or roti or as a side dish to Hyderabadi biryani. Baby eggplant is usually used for the recipe. They are fried lightly and then added to a peanut and sesame based gravy that's on the thicker side. Bagara baingain is a great choice if you love Indian vegetarian dishes that are not mainstream. It is both satisfying and delicious, especially if made at home. Also check out [baingan ka salan recipe](https://www.cookingandme.com/baingan-ka-salan-hyderabadi-baingan/). ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204958549_c032c36e7f_o.jpg) ## Ingredients for Bagara Baingan Although baby eggplant is typically used, larger eggplant can be used cubed too. Peanut, sesame, and coconut is all added to make the gravy rich and flavourful although based on allergies, peanuts can be omitted to get a slightly less authentic version. Tamarind pulp or extract is used for tanginess which is essential to elevate this dish so highly recommend not skipping that. I normally soak tamarind and then extract the pulp. Onions are spices are the usual additions in most Indian curries and bagara baingan is no exception. I find that cooking this dish in Indian sesame oil really brings out the flavours and would recommend that. Also check out recipe for [ennai kathirikkai kuzhambu](https://www.cookingandme.com/2009/05/ennai-kathirikkai-kuzhambu-recipe.html), a South Indian kulambu with baby eggplant, also served with rice. ## Bagara Baingan ![](https://www.cookingandme.com/wp-content/uploads/2009/12/4204962305_4a52c7d6b3_o-150x150.jpg) Bagara baingan recipe, Hyderabad style bagara baingan, a delicious curry with eggplant cooked in a sesame peanut onion paste. - 6 purple baby eggplant (or 1 cup cubed eggplant)- 2 tbsp white sesame seeds- 2 tbsp raw peanuts (with skin on)- 2 tbsp grated coconut (fresh or frozen)- 1 cup onion (chopped fine)- 1 inch piece of ginger- 2 garlic pods- 1/4 tsp turmeric powder- 1 tsp cumin seeds (jeera)- 2 tsp coriander powder- 1/2 tsp red chilli powder (or to taste)- 1 small lemon sized ball of tamarind- 2 tbsp oil (gingelly or sesame oil works best)- Salt (to taste)- 2 tbsp Fresh coriander leaves (for garnish) - Dry roast the peanuts and sesame seeds separately until golden brown and fragrant - Set aside until completely cool - Grind together with the coconut and water to form a smooth paste. Set this aside. - Extract the tamarind paste in 1 cup warm water. Set aside. - Grind or pound the ginger and garlic together to form a smooth paste. Set aside. - Heat a pan and add oil. - Wash and pat dry the eggplant. Make small slits on them vertically, without cutting through the eggplant - Light saute the eggplant in the oil until soft but still holds its shape. - Drain and set aside. - In the same pan, fry the onions and ginger garlic paste until golden. - Then add the ground peanut-sesame-coconut paste and fry for 3 minutes or so. - To this, add turmeric powder, chilli powder, cumin, coriander powder and salt. - Mix well and fry for another minute or two - Add the tamarind water, mix, then add the eggplant - Bring to boil on a low flame, adjust water if the gravy is too thick and cook covered for 5-10 mins. - Garnish with fresh coriander leaves before serving. - Use fresh, firm eggplant to make this dish, otherwise they may taste bitter - When frying the peanuts and sesame, take care not to burn them. It's important to do them separately because the sesame will roast a lot faster than the peanuts. Use raw versions of both before frying in the dry pan - The thickness of the gravy can be adjusted by adding more water along with the tamarind pulp. I like bagara baingan on the thicker side - You can add curry leaves to the gravy, in which case, omit the coriander leaves (cilantro) - Increase oil to 3 tablespoons if you are planning to keep this curry in the refrigerator for a couple of days Side DishIndianbagara baingan ## Step by Step Images to Make Bagara Baingan In a dry pan over low heat, roast the sesame seeds until golden brown. Remove and set aside in a dry bowl or plate. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4205706598_b323763da5_o.jpg) Repeat with the peanuts. Use raw peanuts with skin on for the most authentic texture and flavour. You can use skinned raw peanuts in a pinch. Roast them until golden brown and fragrant. Set aside with the sesame seeds to cool. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204948267_cc18bab7a2_o.jpg) In the same pan, add washed, dried and slit eggplant. Fry until the eggplant turns soft yet holds its shape. Drain and set aside. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4205706792_a9ced32ede_o.jpg) Add the roasted peanuts, sesame seeds, and coconut (fresh or frozen, no need to fry this) to a mixie jar or food processor. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204948849_3445e9d154_o.jpg) Grind with enough water to form a smooth paste. Set this aside. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204948927_c00be9d676_o.jpg) In the same pan used for the eggplant, top up some more oil if needed, and fry the onions until soft and pink ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4205706846_8b97db0053_o.jpg) Add ginger garlic paste to this and keep frying until golden brown. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4205706934_1caa93d857_o.jpg) Next, add the ground peanut-sesame-coconut paste to this and mix well. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204949067_6673ebba48_o.jpg) Add cumin, coriander powder, turmeric powder and red chilli powder ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204949169_461c23019f_o.jpg) Mix everything and cook for 2-3 minutes. The gravy will thicken a bit. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204949273_970c4dd7bb_o.jpg) I know this is not the prettiest picture so let's quickly get this over with. Add the tamarind water made with a small lemon sized ball of tamarind and 1 cup warm water. Ok next step, quick! *Please ignore the stains on my stove. They are from a dish I made just before this. Thank you* ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4205707758_fe7d4e9720_o.jpg) Mix everything together and add water if the gravy is too thick or if you are using tamarind paste from a bottle. The gravy will thicken later due to the peanuts and sesame so don't worry too much about the consistency at this stage. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4205707856_d7449f0857_o.jpg) Add the fried eggplant. On low heat, bring to boil. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204949553_63dfa36770_o.jpg) Then, cook covered for 5-7 minutes until the gravy thickens and the eggplant has made friends with it. ![bagara baingan recipe, hyderabad bagara baingan recipe](https://www.cookingandme.com/wp-content/uploads/2009/12/4204949637_fc96bc964e_o.jpg) Done! Serve bagara baingan with a garnish of chopped coriander leaves or cilantro. This tasted really good with rotis and I think I should make more curries with roasted peanut paste as the base. The sesame really helps enhance the taste too! --- # Okra Fry in Air Fryer, Kurkuri Bhindi Source: https://www.cookingandme.com/okra-fry-in-air-fryer-kurkuri-bhindi/ Okra fry made in an air fryer, making the whole process so much less messy and easy, not to mention crispy! We were once served okra fry or kurkuri bhindi at a friend's dinner party and I got the recipe immediately, never looking back to making okra fry any other way. [![Air fryer okra fry or bhindi kurkuri](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-331.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-331.jpg) ## Ingredients **Okra or bhindi **- as always, when choosing okra for frying for cooking, choose the most tender ones you can find. A technique used in India is to snap the tail to check but please don't do this in the supermarket because then the people who come to buy them after you are left with a bunch of tailless okra, and that's just rude haha. Instead, gently check how firm or flexible they are. Tender okra is also usually lighter in colour. **Spice powders** - there is definitely some flexibility here and you can add or omit based on your personal preference. I like adding garam masala for the additional kick and use Kashmiri chilli powder for colour and less heat to make this child-friendly. **Oil** - any oil will do and I use olive oil in a can to use in the air fryer. A couple of sprays of oil would do, that's the beauty of using an air fryer to "fry" okra. You can also brush on oil if you don't have oil spray. **Besan (Chickpea Flour) and Rice Flour** - these act as binders and crispers for the okra fry so try not to omit. Besan gets cosy with the spices and coats the okra creating a nice flavourful layer and the rice flour is very effective in absorbing moisture, making it a great way to add more crispiness to the final okra fry. ## Frequently Asked Questions Q: Can you use frozen okra in an air fryer to make okra fry? I wouldn't recommend using frozen okra for this air fryer okra fry recipe, mainly because frozen okra absorbs a lot of moisture and you would need to thaw it before using in this recipe which will result in a bad texture. However, if you are going to coat the okra in the spice powders and *then* freeze it to air fry later, that may work. This can cut short the preparation time for okra fry too. Q: Can you fry breaded okra in an air fryer? Yes! That makes for some delicious okra too. Instead of using besan and rice flour, you can use finely powdered bread crumbs in this recipe. I have tried it once with good results. Q: How long do you need to air fry okra to get perfectly crispy kurkuri bhindi? I tried a couple of different options and found that 11-12 minutes at 180C works best. Of course, this will depend on the size of your air fryer and also quality of okra so best to keep an eye on them as they cook. Use all air frying times as a guideline only. Q: Can I reheat air fryer okra fry? Yes! I find that most deep fried and air fried dishes do really well with being reheated in an airfryer. For that, choose a lower temperature like 160C and keep a watch out from 4 mins in. Around 5-6 minutes should be sufficient to get them back to hot and crispy again. Serve immediately. [![Okra Fry in Air Fryer Kurkuri Bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0651.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0651.jpg) We are not huge okra lovers at home but do love a good[ okra masala](https://www.cookingandme.com/bhindi-masala-bhindi-masala-recipe-okra/) or [okra potato dry masala](https://www.cookingandme.com/aloo-bhindi-potato-okra-dry-sabzi/) or even a [dahi bhindi recipe](https://www.cookingandme.com/hyderabadi-dahi-bhindi-masala-step-by/). ## Okra Fry in Air Fryer ![](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-331-150x150.jpg) A crispy and delicious okra fry recipe made in an air fryer. - 300 grams okra- 1/4 tsp turmeric powder- 3/4 tsp Kashmiri chilli powder (add less if regular chilli powder, adjust to taste)- 3/4 tsp garam masala (I use Kitchen King masala)- Salt (to taste)- 1-2 tsp lime juice (or 1/2 tsp amchoor or raw mango powder)- 2 tbsp besan (chickpea flour)- 2 tbsp rice flour- 1/4 cup water- 2 tbsp oil (+ more to spray or to brush on air fryer) - Wash and pat dry 350 grams okra or bhindi - Cut off the ends and quarter each okra lengthwise. If your okra is long, halve them midway before quartering - Transfer to a large bowl and add - salt to taste, 1/2 tsp turmeric powder, 3/4 tsp red chilli powder, 3/4 tsp garam masala (I use Kitchen King from MDH), 2 tbsp besan flour and 2 tbsp rice flour - Toss everything together until the okra is well coated - Add 1-2 tsp lime juice, 1/4 cup water (start with 3 tbsp and add more if you need), and 2 tbsp oil - Mix again until the spice paste costs the okra well - Preheat your air fryer for 5 mins, which basically means turn it on at 180c for 5 mins and leave it to warm up - Spray or brush some oil in the air fryer tray - Arrange the okra without overlapping much. You may need to do fry them in batches like I did, depending on the size of your air fryer tray - Air fry for about 10 minutes, stopping half way through to give the okra a mix - They’re done when the mixture is crisp and the okra is cooked through - Serve hot with ketchup - Remember to pre-heat the air-fryer before using. You can follow manufacturers instructions to do this or just let it run for 5 - 7 minutes at desired temperatures before adding items to air fry - Do not overcrowd the okra or let them sit on top of each other. Spread them out evenly - There will still be some sliminess on the okra before frying but should be all ok when they are done, so do not worry - Lime juice usually helps to reduce sliminess of okra so if possible, do not skip that - Add a pinch of sugar to add some extra oomph to the okra fry, if you'd like - Some chaat masala or black salt is not a bad idea either, but personally, I prefer the spice powders used above - The time to fry the okra will depend on how young they are and also how thinly you slice them. Don't slice too thin and try to keep it as uniform as possible so parts of the okra won't cook faster and burn AppetiserIndianokra fry ## Step by Step Air Fryer Okra Fry Wash and pat dry the okra. Drying the okra as much as possible is important to get crispy okra fry [![Okra fry in air fryer kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0629-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0629.jpg) Cut vertically into quarters. If the okra is long, cut into halves and then quarter each half. [![Okra fry in air fryer kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0632-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0632.jpg) Transfer to a large bowl and add - salt to taste, 1/2 tsp turmeric powder, 3/4 tsp red chilli powder, 3/4 tsp garam masala, 2 tbsp besan flour and 2 tbsp rice flour [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0634-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0634.jpg) Add lime juice or amchoor powder to this. I recommend mixing the okra well with the spice powders before you add the lime although you can do it after too [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0635-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0635.jpg) Mix everything thoroughly to combine and add oil and water [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0637-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0637.jpg) Mix again to combine [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0638-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0638.jpg) Pre-heat air fryer and spray or brush with oil. Arrange the okra in a single layer. [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0639-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0639.jpg) Air fry for 5 minutes and give them a toss. The okra should be half cooked and still soft, like below. [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0644-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0644.jpg) Continue to air fry for another 5 minutes (check after 3-4 mins to ensure the okra is not burning) and you are done! [![air fryer okra fry kurkuri bhindi](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0646-1024x684.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/03/Okra-Fry-in-Air-Fryer-Kurkure-Bhindi-0646.jpg)In above picture, a few okra edges are burned because I air fried for a total of 12 minutes. I fix this in the next batch but forgot to take another photo so please adjust. Heh. Serve hot with ketchup. --- # Aloo Bhindi Recipe, Potato Okra Fry Source: https://www.cookingandme.com/aloo-bhindi-potato-okra-dry-sabzi/ This Aloo Bhindi is a dry curry with Okra and Potatoes and some Indian spices. Bhindi or Okra is not really a favourite due to a few reasons. I have cooked with it quite a bit though simply because it’s so easy to get in Singapore and quite fresh. I have found this recipe of aloo bhindi works out quite well for bhindi-neutral or bhindi-dislikers. Here's why: Fact: Bhindi is slimy Another fact: Potatoes are delicious Fact 3: When delicious and slimy get together, it creates a pretty great dish [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/Okra-potato-1-684x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/07/Okra-potato-1-scaled.jpg) ## Recipe Tips To avoid slimy bhindi, wash and pat dry before chopping. Cutting into wet okra can make it extra slimy. Use a sharp knife and keep wiping it as you cut If you want a crisper finish to the aloo bhindi, fry the potatoes and okra separately. I don't use this method since it adds extra cooking time but worth doing if you are cooking for guests or while enternaining Keep spices light so you can let the flavours of the vegetables shine through Something sour is a great idea to add to this aloo bhindi dish. Amchoor or raw mango powder is a natural choice but I don't cook with it enough to buy a packet so I have used tamarind which is a more staple ingredient in my kitchen. Works really well! ## More Okra Recipes If you want a bhindi recipe with more gravy, try the [okra stew](https://www.cookingandme.com/2013/01/okra-stew-recipe-vendakka-stew.html), or the [dahi bhindi masala](https://www.cookingandme.com/2010/11/hyderabadi-dahi-bhindi-masala-step-by.html) which is delicious with roti.  ## Aloo Bhindi ![](https://www.cookingandme.com/wp-content/uploads/2023/07/Okra-potato-1-150x150.jpg) Aloo Bhindi or potato okra dry curry is a delicious Indian recipe with minimal ingredients. Can be served with chapati or rice - 2 medium-sized potatoes or aloo (cut into small cubes)- 10-12 okra or bhindi (cut into small pieces)- 1 tsp lime juice (or 1/4 cup cubed tomato)- 2 tbsp oil- 1/4 tsp mustard seeds- 1/4 tsp hing (also known as asafoetida, perungaayam)- 1/4 tsp cumin seeds (jeera)- 1/4 tsp red chilli powder (add more or less to taste)- 1 tbsp fresh ginger garlic paste (or finely minced)- 1/2 tsp garam masala (or any masala powder you have in hand)- 1/8 tsp turmeric powder- A few curry leaves- Salt (to taste) - Heat oil in a pan and add mustard seeds - When they start to pop, add hing, cumin seeds, coriander powder, turmeric, and chili powder - Once the spices have been fried for about 30 seconds, add the ginger and garlic. Fry for another 30 seconds - Add the potatoes, curry leaves and 1/4 cup water - Mix well until all the ingredients are well incorporated - Cook covered, stirring frequently, until the potatoes are tender - When the potatoes are cooked soft, add the okra - Add salt and lime juice. Mix everything well together - Cook covered on low heat until the okra is soft - Add garam masala and saute for a minute - Serve warm with chapati or rice - Adding water to the vegetables while they cook will make the okra slimy but if you really can't help it, you can sprinkle some - Use a non-stick pan if you are a beginner cook and want to simplify the process - Fry the potatoes first before adding to the pan if you want a quicker process - You can add cubed tomatoes or amchoor powder instead of tamarind in this recipe Dry Vegetarian Side DishIndianaloo bhindi, potato okray fry ## Step by Step Aloo Bhindi Recipe Heat oil and add mustard seeds, cumin seeds and hing [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3344-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3344.jpeg) When the mustard pops and the jeera sizzles, add turmeric and red chilli powder. Fry for 30 seconds. [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3346-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3346.jpeg) Add fresh ginger garlic paste [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3348-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3348.jpeg) Fry for another 30 seconds [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3349-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3349.jpeg) Add potato, curry leaves [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3351-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3351.jpeg) Mix well and add about 1/4 cup water [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3353-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3353.jpeg) Cook covered stirring frequently until the potatoes are cooked soft [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3354-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3354.jpeg) Add bhindi [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3357-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3357.jpeg) Mix and add salt and [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3360-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3360.jpeg) lime juice. Stir to combine. [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3361-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3361.jpeg) Cook covered on low heat until the okra is cooked and soft [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3363-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3363.jpeg) Add garam masala. Saute for another 1 minute, adjust salt. [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3368-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3368.jpeg) And we are all done! Serve warm with chapati or rice. [![aloo bhindi recipe](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3370-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3370.jpeg) Hope you enjoy this Aloo Bhindi recipe or Potato Okra fry made Indian style. Note: this recipe was slightly modified and updated with new pictures. Earlier version used tamarind and this uses lime juice, that's the most significant change. --- # Matar Paneer Recipe, how to make Mutter Paneer Source: https://www.cookingandme.com/matar-paneer-recipe-mattar-paneer-how/ Learn **how to make Matar Paneer** (also called **Mattar Paneer or Mutter Paneer Masala**), a popular vegetarian Indian side dish recipe with paneer and green peas aka matar in an onion-tomato-cashew gravy. Matar Paneer is a fantastic side dish for roti and pulao, perfect for when you have guests over. [![Matar Paneer Recipe, how to make Mutter Paneer](https://www.cookingandme.com/wp-content/uploads/2024/01/11863213534_bc5fbd1dc1_z1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863213534_bc5fbd1dc1_z1.webp) The first time I made matar paneer at home was many years ago, in our first home in Singapore, in 2008! Cooking with paneer was relatively new to me then and since TH loves it so much, I was experimenting with a recipe that came out wonderfully, in my novice opinion. Since then, I have made **Matar Paneer** countless times, almost always when entertaining. Remember, matar paneer is not to be confused with the more popular butter paneer or [paneer butter masala](https://www.cookingandme.com/paneer-butter-masala-restaurant-style/)! [![Matar Paneer Recipe, how to make Mutter Paneer](https://www.cookingandme.com/wp-content/uploads/2024/01/11863453213_c8091107ee_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863453213_c8091107ee_z.webp) Anything with paneer is a definite win in our home, especially if it’s homemade paneer. I love experimenting with different paneer recipes but tend to default to tried and tested recipes – like this **[kadai paneer](https://www.cookingandme.com/2010/08/kadai-paneer-recipe-step-by-step.html)**, or **[chilli paneer](https://www.cookingandme.com/2011/01/chilli-paneer-recipe-indo-chinese.html)** – when it comes to cooking for guests. This time around, I wanted to use up the frozen peas in the freezer and wanted something with a mild gravy for the kids in the group so ended up making this delicious **Matar Paneer**. It went really well with rotis and the **[vegetable pulao](https://www.cookingandme.com/2013/03/vegetable-pulao-recipe-veg-pulao.html)** that were part of the meal. Pro tip: check notes to see how I prepare **Matar Paneer** for guests by splitting up the cooking process. ## Matar Paneer Recipe ![](https://www.cookingandme.com/wp-content/uploads/2024/01/11863453213_c8091107ee_z-e1704154769906-150x150.webp) Matar Paneer is a delicious and creamy paneer dish cooked with green peas in onion-tomato gravy - 2 cups onions (sliced)- 1 tsp garlic (minced)- 1 tsp ginger (grated)- 1/2 tsp red chilli powder (adjust to your heat tolerance)- 2 tsp coriander powder- 1/2 tsp cumin powder- 1/4 tsp turmeric powder- 1.5 cups ripe tomatoes (cubed)- 1/2 cup cashew nuts (raw and unsalted)- 1-2 tsp canned tomato paste (optional but recommended)- 3/4 cup shelled green peas (fresh or frozen)- 1.5 cups cubed paneer (fresh or frozen, thawed)- 1 tsp kasuri methi (dried fenugreek leaves, easily available in Indian shops)- 1 tsp garam masala- 1 tbsp cream (optional, but recommended)- 3 tbsp fresh coriander leaves (or cilantro, chopped)- 3 tbsp oil - Soak in warm water for 30 minutes - Heat in a large pan and saute until the edges start turning brown. - Add and and saute again for a minute, until fragrant - Add , , and , along with . Saute for 30 seconds until roasted. - Add . Mix and cook until the tomatoes turn soft. - Top off with and mix again well. See notes for why this ingredient is recommended. - Turn the heat off and leave the above mixture to cool. - Meanwhile, grind the soaked cashew nuts with some water to a smooth paste. Set aside. - Saute in some oil until all sides are light golden brown. Drain and set aside. Do not overcook the paneer, or it will turn rubbery. - Once the tomato onion mixture is cool, grind to a coarse paste. Leaving some texture in it makes the final gravy nicer - Return the onion-tomato paste to the stove in the same pan as before, along with the cashew paste and . - Add about 1.5 cups water and bring to a boil. Let it simmer for 10 minutes or until the peas is cooked. You can add more water if the gravy is too thick. - Add , (if using), required amount of salt, and . Mix well to combine everything - Finally add the fried paneer and , chopped. Mix gently until the paneer is well coated in the gravy. - The tomato paste gives a nice depth to the dish and also gives the matar paneer some colour. You can omit this if you want but I highly recommend adding some. You can transfer the remaining paste to an air tight container and keep in fridge for up to 2 weeks. Add to any tomato-based gravy, you won’t regret it. I also buy tomato paste in tubes (Mutti is a nice brand if you get it where you live) and it makes it much easier to add a "squeeze" to gravies and dal as I cook - The cream is optional but I like adding some for flavour. If you don’t have any, don’t go out and buy it just for this dish. You can also add a dash of milk for some flavour, but remember this will reduce the shelf life quite a bit. Finish up your matar paneer in 2 days - When I prepare Matar Paneer for guests, I make the gravy the previous day (until preparing the onion-tomato gravy). I also leave soaked cashews in the fridge. On the day, just grind the cashew paste and proceed. Also fry the paneer on the day of serving so it stays spongy and fresh - Adding a crushed green chilli to the onion when frying it will give a different flavour to the gravy which I personally love. Adjust red chilli powder in this case - You can add whole spices like cloves, cardamom, and a bay leaf, to the oil in the beginning instead of garam masala in the end. I just prefer the quicker version and biting into spices when eating this is just UGH. - These days I avoid frying paneer at all and just add it to the simmering gravy and let it "cook" for a couple of minutes. Frying paneer tends to make it rubbery, especially when store bought Vegetarian SidesIndianmatar paneer, mutter paneer ## Step by Step Matar Paneer Recipe Heat oil in a large pan and saute the onions onion the edges start turning brown. [![Step by Step Matar Paneer Recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/11863228535_8496c1ba74_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863228535_8496c1ba74_z.webp) Add the ginger and garlic and saute again for a minute. I have also added a green chilli here, which is optional, see notes [![step by step matar paneer recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/11863532723_5cb1ae767d_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863532723_5cb1ae767d_z.webp) Add the chilli powder, coriander powder, and cumin powder, along with the turmeric. Saute for a minute until fragrant. [![step by step matar paneer recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/11863229365_a8286123c6_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863229365_a8286123c6_z.webp) Add tomatoes. Mix and cook until the tomatoes turn soggy and soft. [![how to make matar paneer recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672614_f9b9a3f257_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672614_f9b9a3f257_z.webp) Top off with the tomato paste (if using) and mix again well. [![how to make matar paneer](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672404_9870603bd4_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672404_9870603bd4_z.webp) Turn off flame and leave the above mixture to cool. Meanwhile, grind the soaked cashew nuts with some water to a smooth paste. Set aside. [![matar paneer recipe step by step](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672644_77686b1529_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672644_77686b1529_z.webp) Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside. Edited to add: This step is optional and I don't follow it myself anymore. Just add cubed paneer directly into the gravy towards the last step below and you are good to go! Frying paneer can turn it rubbery. [![how to make paneer matar step by step](https://www.cookingandme.com/wp-content/uploads/2024/01/11863531853_34dd0312c3_z-1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863531853_34dd0312c3_z-1.webp) Once the tomato onion mixture is cool, grind to a coarse paste. [![how to make matar paneer](https://www.cookingandme.com/wp-content/uploads/2024/01/11863228995_38a5ceb48c_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863228995_38a5ceb48c_z.webp) Return this to the stove in the same pan along with the cashew paste and peas. [![matar paneer recipe step by step](https://www.cookingandme.com/wp-content/uploads/2024/01/11864073736_c6d55eb649_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11864073736_c6d55eb649_z.webp) Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick. [![how to make matar paneer](https://www.cookingandme.com/wp-content/uploads/2024/01/11864073486_184dd50a96_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11864073486_184dd50a96_z.webp) Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well. [![matar paneer recipe step by step](https://www.cookingandme.com/wp-content/uploads/2024/01/11864073466_7411c09483_z-1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11864073466_7411c09483_z-1.webp) Finally add the fried paneer and coriander leaves. Mix gently until the paneer is well covered in the gravy. [![matar paneer recipe step by step](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672074_4412e5f19a_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/11863672074_4412e5f19a_z.webp) Piping hot and delicious matar paneer is ready to serve! Enjoy :) --- # Ven Pongal, Khara Pongal Recipe Source: https://www.cookingandme.com/ven-pongal-khara-pongal-pongal-festival/ Ven pongal or Khara pongal is not something I grew up eating. It is a popular South Indian dish made with rice and yellow moong dal, and typically flavoured with black pepper, cumin, ginger, and ghee. It's often served as a breakfast dish and during Pongal festival. Since being married to a Tamilian who is not really a pongal fan, I rarely make pongal at home but it does make for a creamy, delicious treat on rare occasions, for myself. [![ven pongal or khara pongal recipe](https://www.cookingandme.com/wp-content/uploads/2012/01/8345318224_7d9298536b_z1-1.webp)](https://www.cookingandme.com/wp-content/uploads/2012/01/8345318224_7d9298536b_z1-1.webp) My MIL makes a mean ven pongal and I have taken a few tips and tricks from her to make sure we novices can also get good results when making pongal in our kitchens. ## About Ven Pongal Ven pongal is a soft cooked mash up of raw rice and yellow moong dal (lentils) with extra water to give it a creamy texture. It is a popular breakfast or festival dish in Tamil Nadu and is typically seasoned with black pepper and cumin, and garnished with ghee. Ven Pongal has a creamy and soft texture, and it is often served with coconut chutney and sambar or a delicious side dish called [Gotsu](https://www.cookingandme.com/gotsu-recipe-kathirikai-brinjal-gothsu-recipe/). ## Key Ingredients Ven pongal made by cooking rice and split yellow moong dal together, usually in a pressure cooker, until they become soft and mushy. The tempering or tadka is an important step in making Ven Pongal, as it adds flavour to the dish. The tempering usually includes ingredients like black pepper, cumin seeds, ginger, curry leaves, and asafoetida, which are sautéed in ghee before being added to the soft cooked rice and dal. There are a few variations in ven pongal recipe depending on each household and the flavour can change quite a bit depending on the proportions of each of the basic ingredients, which usually remain the same. ## Ven pongal and Pongal festival Ven Pongal is commonly prepared during the Pongal festival in Tamil Nadu, a harvest festival celebrated in January. Due to this, the "new rice" is made to cook pongal. However, Pongal can certainly be enjoyed throughout the year as a filling and comforting meal. The dish is known for its simplicity, yet it's delicious and satisfying and many who live away from home crave a good hot plate of Pongal on rainy days. [![ven pongal how to make khara pongal](https://www.cookingandme.com/wp-content/uploads/2012/01/8345300434_39a4e56d9d_z-1.webp)](https://www.cookingandme.com/wp-content/uploads/2012/01/8345300434_39a4e56d9d_z-1.webp) ## Tips to make pongal - **Rice to Lentil Ratio:** A common ratio is 1:1, but you can adjust it based on your preference. We prefer prefer a higher proportion of rice for a softer texture, so you will find I have used 1 cup rice for 1/2 cup moong dal - **Rinsing:** Always rinse the rice and lentils thoroughly before cooking, to remove excess starch. This helps in achieving a fluffy and soft texture. - **Type of Rice for Pongal:** Traditionally, short-grain rice like raw sona masuri is used for making Pongal. You can use raw ponni rice too with good results. Remember to choose raw rice vs par-boiled rice while shopping for ingredients to make pongal - **Tempering or tadka:** The tempering adds a lot of flavor to Pongal, which is otherwise quite a bland combination of rice and lentils. Use fresh ingredients like whole black pepper, cumin seeds, grated ginger, and curry leaves. The roasting of these spices in ghee enhances the overall taste. - **Ghee:** Don't skimp on ghee, this is important. Adding a generous amount of ghee not only enhances the flavour but also gives a rich and creamy texture to the Pongal. I typically use homemade ghee but store-bought ghee absolutely works fine too - **Asafoetida or Hing:** Asafoetida is an important ingredient in the tempering, as is the case for most TamilNadu recipes. It adds a unique flavour to the dish. - **Cashews:** For me, there's no pongal without some golden roasted cashewnuts to bite into but I will say this is optional, in case you are allergic or prefer not to use them - **Consistency:** Adjust the final consistency after cooking the rice and lentils by adding more hot water. The Pongal should be creamy and not too dry. I have also seen hot milk being added to increase the softness of potentially dry pongal. - **Serve Hot:** Pongal is best enjoyed when it's freshly made and hot. Serve it immediately after preparation. - **Accompaniments:** Pongal pairs well with coconut chutney, sambar, [kathirikai gotsu](https://www.cookingandme.com/gotsu-recipe-kathirikai-brinjal-gothsu-recipe/) or even a simple side of yogurt and pickle as my husband likes it. I know that seems like a lot but making Pongal is a straightforward process, and these tips can help you achieve a delicious end result, especially if you are new to cooking pongal. Adjust the ingredients and proportions to suit your preferences, as always. ## Ven Pongal Recipe Ven Pongal is a popular South Indian dish made with rice and lentils, typically flavored with black pepper, cumin, ginger, and ghee. It's often served as a breakfast dish or during festivals - 1 cup raw rice (not par-boiled rice)- 1/2 cup split yellow moong dal (paasi paruppu)- 1/2 tsp whole black pepper (adjust to taste)- 1/2 tsp cumin seeds (jeera)- 1 tsp ginger (minced) #### For Tempering - 1/2 tsp cumin seeds- 1/2 tsp black pepper- 1/4 cup cashew nuts- A few curry leaves- 1/4 tsp asafoetida (hing or perungaayam)- 3 tbsp ghee- 2 tbsp oil (or just use more ghee) - Rinse until water runs clear and soak for 30 minutes - Wash and add the soaked dal to this along with 3 cups water - Place in a bowl in a pressure cooker with water. You can also cook it directly in the pressure cooker but we usually do it this way. - Add and to this along with minced - Cook for 4 whistles or 15-20 minutes. The rice and dal should be cooked and very soft. Keep aside. - Powder or crush together and for tempering. Keep aside. - Heat or ghee in a large pan and add . - When they turn a light golden brown, add , the powdered cumin and pepper, and - Roast well and add the cooked rice and dal mixture to this - Add salt and top up with (or more as needed) and mix well to combine fully - Serve immediately BreakfastTamilven pongal ## Step by Step Ven Pongal Recipe Soak washed moong dal for 30 minutes [![ven pongal how to make khara pongal recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/6677392677_b9f74a6dd9_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/6677392677_b9f74a6dd9_m.webp) Wash the rice and add the soaked dal to this along with 3 cups water. Place in a bowl in a pressure cooker with water. You can also cook it directly in the pressure cooker. [![ven pongal how to make khara pongal recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/6677393161_6c73e92251_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/6677393161_6c73e92251_m.webp) Cook for 4 whistles or 15-20 mins until the dal-rice mixture is soft and mushy. [![ven pongal recipe how to make khara pongal](https://www.cookingandme.com/wp-content/uploads/2012/01/6677393743_c4d940245f_m-1.webp)](https://www.cookingandme.com/wp-content/uploads/2012/01/6677393743_c4d940245f_m-1.webp) Powder the cumin seeds and pepper under "tempering ingredients" together Heat oil (or just use ghee) and add the cashew nuts. Once they are golden brown, add all other ingredients to temper. Roast well. [![ven pongal recipe how to make khara pongal](https://www.cookingandme.com/wp-content/uploads/2024/01/6677394221_3fa00f163b_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/6677394221_3fa00f163b_m.webp) Turn off heat and add the cooked rice-dal mixture to this. [![ven pongal recipe how to make khara pongal](https://www.cookingandme.com/wp-content/uploads/2024/01/6677436391_6c65ace6cb_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/6677436391_6c65ace6cb_m.webp) Mix everything well with salt and add more hot water if the pongal is too try. Serve ven pongal hot! --- # Instant Mango Pickle Recipe Kerala-Style Source: https://www.cookingandme.com/mango-pickle-spicy-mango-pickle-recipe/ This **Kerala-style instant mango pickle** is super easy to prepare. It is spicy and uses sour raw mangoes which give it an amazing flavour. [![Instant Mango Pickle Recipe Kerala-Style](https://www.cookingandme.com/wp-content/uploads/2024/01/9735417666_8b999a4a19_z1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735417666_8b999a4a19_z1.webp) Instant mango pickle has a special place in my childhood memories. Amma would make some just before a train journey and us kids would taste some while it's cooling in the pan, spicy and tangy. Yum! While at home, mango pickle is usually eaten with curd rice, all those pairing rules go out the window when on a trip and we are packing food. We eat this pickle alongside chapati, curd rice, lemon rice, and even podi idli. It adds a zing to any food and makes it instantly more palatable. Making instant mango pickle is a quick and flavorful way to enjoy the tangy goodness of mangoes. Here are some tips to help you make delicious instant mango pickle: ## Ingredients for Instant Mango Pickle: - **Raw Mangoes:** Choose firm and slightly sour raw mangoes for the best flavour. If the mangoes are slightly ripe, it will add a sweet tinge to the pickle which some like but for the true authentic flavour, choose raw mangoes - **Spices:** We use a combination of mustard seeds, fenugreek seeds, asafoetida, turmeric, red chili powder, oil and salt. Most of these ingredients act as natural preserving agents for the mango pickle - **Oil:** We use neutral oil for mango pickle so you can use any cooking oil of your choice - **Seasoning:** I always add curry leaves because I love the flavour. A fat pinch of jaggery powder is something I usually add too, but totally optional ## Tips to Make a Good Instant Mango Pickle: - **Choose the Right Mangoes:** Select raw mangoes that are firm, slightly sour, and fresh - **Cutting the Mangoes:** Cut the mangoes into small, square pieces. Do not peel the mangoes as this will cause the flesh to turn mushy when cooking. We need the mango pieces to cook soft but retain their shape - **Dry Roast the Spices:** Dry roast mustard seeds and fenugreek seeds separately before grinding them. This enhances their flavors. Take care not to burn any of the spices, this will make the pickle bitter - **Grind Spices Coarsely:** Grind the roasted mustard and fenugreek seeds coarsely. This adds texture to the pickle and adds to overall flavour too. - **Use Fresh Spices:** Ensure your spices, especially red chili powder, are fresh for a vibrant flavour. You can use a mix of regular chilli powder and Kashmiri chilli powder for added colour - **Tempering:** Temper the oil with mustard seeds, fenugreek seeds, and curry leaves for an extra layer of flavor. - **Balancing Flavors:** Adjust the quantity of salt, red chili powder, and jaggery (if using) to balance the flavours according to your preference. Do not skimp on oil or salt and chilli since those are the core ingredients for any pickle - **Storage:** Cool completely and store the pickle in a clean, airtight container. Allow it to sit for a few hours or overnight to let the flavours mingle. Since the instant mango pickle has only natural ingredients, it's best to refrigerate it - **Serving Suggestion:** This instant mango pickle goes well with rice, chapati, and as a side dish to pretty much any Indian meal. If you are making it on the day you plan to serve it, let it sit for some time before serving to allow the flavours to develop. Remember that instant mango pickle is quite versatile, and you can customise it based on your taste preferences. [![Instant Mango Pickle Recipe Kerala-Style](https://www.cookingandme.com/wp-content/uploads/2024/01/9732182519_ff3c6eca99_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9732182519_ff3c6eca99_z.webp) This mango pickle or *manga* curry is an important addition to the **[Onam sadya](https://www.cookingandme.com/2013/09/onam-sadya-kerala-onam-sadya-recipes.html)** or Kerala wedding sadya along with the **[lime pickle](https://www.cookingandme.com/2013/08/lime-pickle-no-oil-lime-pickle-recipe.html)** or *naranga* curry. While different parts of Kerala and different communities prepare this simple mango pickle differently, the base recipe remains the same and you can add or subtract ingredients to your preference. While I love the **[sweet mango pickle](https://www.cookingandme.com/2010/05/sweet-mango-pickle-ammas-recipe.html)** that amma makes, this instant spicy mango pickle does hold a special place in my heart. If you are not vegetarian, you must try my [Kerala fish pickle recipe](https://www.cookingandme.com/kerala-fish-pickle-recipe-meen-achar/). ## Instant Mango Pickle Recipe Kerala-Style ![](https://www.cookingandme.com/wp-content/uploads/2024/01/9735417666_8b999a4a19_z1-150x150.webp) Making instant mango pickle is a quick and flavourful way to enjoy the tangy goodness of mangoes. Here is an easy recipe to help you make delicious instant mango pickle, Kerala-style - 2 cups raw mango (cut into small cubes, skin on)- 2 tbsp salt (adjust to taste)- 1/4 cup oil (any cooking oil will do)- 2.5 tsp black mustard seeds (plus some extra)- 1/2 tsp fenugreek seeds (uluva, methi)- A few curry leaves- 2-3 tsp chilli powder (check notes, adjust to taste)- 2 tsp white vinegar (optional, see notes) - Add to cut into small pieces, mix well, and set aside for 30 minutes - Powder and together coarsely. - Heat and add some mustard seeds. When they pop, add the powdered fenugreek-mustard powder and turn off the heat - Quickly follow with and and stir vigorously for 5 seconds. This is to ensure that the spices don't burn. - Tip in the salted mangoes and mix well. Add more salt as needed and , if using. - The entire mixture will come together in the residual heat of the pan. Ther's no need to cook it all further. - That's it! Instant mango pickle for your Onam sadya or any meal is ready. - Let it sit in the same pan until completely cooled and then transfer to a dry, airtight glass jar. - Store instant mango pickle in the refrigerator and use up within 3-4 days. -  Always use a dry spoon to serve the pickle. Moisture will make it go bad pretty much immediately - Sun-dry the pickle after 2-3 days for a lovely flavour. Also helps to extend the shelf life - The vinegar is optional and I would only add some if your mangoes are not too sour, otherwise the mango pickle might get too tart - The mangoes will soften in time and release more water so if the pickle seems dry immediately after preparing it, do not worry - Don't skimp on oil or salt. Taste and adjust as you go. - A small amount of jaggery or sugar will enhance the taste so add some if you prefer - The chilli powder can be adjusted to your heat tolerance. For added colour I usually add 2 teaspoons chilli powder and 1 teaspoon Kashmiri chilli powder - There are some variations where the mango is almost minced to prepare this pickle. In our home, they are cut into very small squares. I have seen larger cubes too. My personal preference is to cut the mangoes into small pieces but not minced, so there's some texture when the mangoes have softened - You can make other customisations to this instant mango pickle by adding a few garlic cloves, or slit green chillies instead of red chilli powder for heat (my favourite!) - Take extra care not to burn the spices, that’s why we turn the heat off after initially heating the pan well with the oil PickleKeralainstant mango pickle ## Step by Step Images for Instant Mango Pickle Recipe Add salt to the cut mango pieces, mix well, and set aside for 30 mins. [![instant mango pickle recipe kerala style](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430574_82214fbb3c_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430574_82214fbb3c_m.webp) Powder coarsely together - fenugreek seeds and black mustard seeds [![instant mango pickle for onam sadya kerala style](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430704_f8f249c067_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430704_f8f249c067_m.webp)  Heat oil in a pan and add more mustard seeds. When they pop, turn off the flame and add the powdered mustard + fenugreek. [![instant mango pickle step by step recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430696_476bb214aa_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430696_476bb214aa_m.webp) Quickly follow with the chilli powder and curry leaves and stir vigorously for 5 seconds, taking care not to burn the spices. [![instant mango pickle recipe](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430648_7ee21cf23a_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430648_7ee21cf23a_m.webp) Tip in the salted mangoes and mix well, adding more salt as needed, and vinegar, if using. [![Instant mango pickle recipe step by step](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430644_980c2d7cd0_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430644_980c2d7cd0_m.webp) Mix together well, adding more optional ingredients like jaggery. It will all come together in the residual heat of the pan. [![instant mango pickle recipe onam sadya kerala style](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430634_ab61e622bd_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/01/9735430634_ab61e622bd_m.webp) That’s it! The mango pickle is ready. --- # Chana Masala Recipe - Easy, Step by Step Source: https://www.cookingandme.com/chana-masala-recipe-chole-masala-recipe/ Chana masala is a popular Indian vegetarian dish made with chickpeas (also called Chana) in a base of onion-tomato curry with spices. While the typical method of making chana masala involves a variety of spices, my mum's version is very simple and highlights only 2-3 key spices, otherwise letting the flavour of the cooked chana shine through. [![chana masala how to make chana masala step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8556946052_1068304514_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8556946052_1068304514_z.webp) Other chana recipes I have cooked and shared: [Kerala kadala curry](https://www.cookingandme.com/easy-kadala-curry-recipe/), [Punjabi chole masala](https://www.cookingandme.com/2012/05/punjabi-chole-masala-channa-chickpeas.html). [![chana masala how to make chana masala](https://www.cookingandme.com/wp-content/uploads/2024/04/8559066576_377f70f7a4_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8559066576_377f70f7a4_z.webp) ## More about Chana Masala - **Ingredients**: The main ingredients of chana masala are chickpeas (aka garbanzo beans), tomatoes, onions, and a blend of spices. Additional ingredients include ginger, garlic, green or red chilies, and fresh coriander. - **Spices**: The spice blend used in chana masala can vary across different regions and households, but it typically includes coriander powder, cumin, turmeric, garam masala, chili powder, and sometimes amchur (or dried mango powder) for a tangy flavour. We tend to prefer a simple version with less spices and I usually just reply on the tomatoes for tanginess. Less is better in this dish! - **Preparation of Chickpeas**: Chana masala is usually prepared by first cooking soaked chickpeas until tender. In a pinch, canned chickpeas can be drained and used but in Indian households, the usual practise is to soak chickpeas overnight and then pressure cook it until tender before proceeding with the rest of the recipe. - Preparation of the Curry Base: While the chickpeas cook, a gravy base is prepared by sautéing onions, tomatoes, and spices until they are well-cooked and aromatic. This is often blended to get a smooth and rich gravy. The cooked chickpeas are then added to the sauce and simmered until the chana masala comes together. - **Variations**: This is a very versatile dish and there are countless variations of chana masala across different regions of India and even within families. Some variations may include ingredients like coconut milk, yogurt, or even spinach or potato to add richness or variation to the dish. I do sometimes add a dollop of green yogurt to thicken the gravy, especially when serving with rotis. - **Serving**: Chana masala is commonly served with pulao, roti (chapati), naan, or [bhatura](https://www.cookingandme.com/batura-recipe-how-to-make-chana-bhatura/). My favourite combination is chana bhatura, of course. - **Nutrition**: Chana masala is not only delicious but also healthy. Chickpeas are an excellent source of protein, fibre, and various other vitamins and minerals. However, the final nutritional profile of the dish will depend on the ingredients added. For example, in restaurants, they tend to add cream to the gravy which makes it richer and less ideal for those looking for a light and healthy plant-based side dish for their naan or roti. [![chana masala recipe step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8555835969_a30c89a5d0_z1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8555835969_a30c89a5d0_z1.webp) Also check out this Kerala [kadala curry recipe](https://www.cookingandme.com/kerala-kadala-curry-recipe-step-by-step/). ## Chana Masala Recipe ![](https://www.cookingandme.com/wp-content/uploads/2024/04/8559066576_377f70f7a4_z-150x150.webp) Chana masala is a popular Indian dish made from chickpeas (also known as chana) cooked in a flavorful, aromatic tomato-based sauce with various spices - 3/4 cup dried chickpeas (or use 1.5 cups canned chickpeas, drained)- 1 cup chopped onions- 1 cup cubed ripe tomatoes- 1/2 tsp minced garlic- 1/2 tsp grated ginger- 1/2 tsp red chilli powder (adjust to taste)- 1/2 tsp Kashmiri chilli powder (optional, gives extra red colour with less heat)- 1 tsp garam masala (or chana masala (I use store-bought))- 1 tsp coriander powder- 3 tbsp chopped coriander leaves (cilantro)- 2 tbsp oil- Salt (to taste) - Wash and soak in sufficient water for 8 hours or overnight - Cook the soaked chickpeas until tender. Using a pressure cooker or Instant pot will make this much quicker. Keep aside. - Heat in a pan and add along with , and mix well. - Cook until the onions turn soft. - Then add , (if using), , and some . - Fry for a minute and then add . - Mix everything well together and cook till the tomatoes turn soft. - Remove onto a plate and let it cool completely. - Grind to a paste (as smooth as you like) without adding any water and return to the same pan - Turn on heat and add the cooked chickpeas along with 1 cup water - Bring to boil and simmer for 5 minutes until the flavours blend well together. - Add and . - Adjust salt and turn off heat. Your chana masala is ready! - Use 3/4 cup dry chickpeas or 1.5 cups canned chickpeas, drained - Adjust salt to your preference. Some canned chickpeas come with salt so make sure to check before adding - You can use [MDH kitchen king masala](https://amzn.to/3Ujqcbj) instead of garam masala. I personally love the flavour - Use fresh, ripe tomatoes for best flavour - If you want your curry to be more tangy, you can add [amchur powder](https://amzn.to/3xMuvCZ) or a small amount of [tamarind paste](https://amzn.to/3xENRtR). - Fresh coriander elevates the flavour so do not miss that - You can swap out red chilli powder for green chillies. This will impact the colour so add some [Kashmiri chilli powder](https://amzn.to/4d0bpJJ) to make up for that. Vegetarian SidesIndianeasy chana masala recipe ## Step by Step Chana Masala Recipe Prepare the chana or chickpeas as per steps above in the recipe Heat 2 tbsp oil in a pan and add 1 cup chopped onions along with 1/2 tsp minced garlic, 1/2 tsp grated ginger and mix well. Cook until the onions turn soft. [![how to make chana masala recipe by step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8556946112_164e554a30_m-1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8556946112_164e554a30_m-1.webp) Then add 1/2 tsp red chilli powder, 1/2 tsp Kashmiri chilli powder (if using), 1 tsp coriander powder, and some Salt. Fry for a minute and then add 1 cup cubed ripe tomatoes. [![how to make chana masala recipe by step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8555836011_10e1b07f8f_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8555836011_10e1b07f8f_m.webp) Mix everything well together and cook till the tomatoes turn soft. Remove onto a plate and let it cool completely. [![how to make chana masala recipe by step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8555836001_0e055ccfb7_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8555836001_0e055ccfb7_m.webp) Grind to a paste (as smooth as you like) without adding any water and return to the same pan. [![how to make chana masala recipe by step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8555835993_6c32e6500d_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8555835993_6c32e6500d_m.webp) Add water and bring to boil. Simmer for 5 minutes for the flavours to meld. [![how to make chana masala recipe by step by step](https://www.cookingandme.com/wp-content/uploads/2024/04/8556946074_42ee707519_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/04/8556946074_42ee707519_m.webp) Add garam masala and chopped coriander leaves. Adjust salt. [![how to make chana masala recipe step by step](https://www.cookingandme.com/wp-content/uploads/2013/03/8556946072_e600741780_m-1.webp)](https://www.cookingandme.com/wp-content/uploads/2013/03/8556946072_e600741780_m-1.webp) Serve hot with rice, pulao, naan, or [bhatura](https://www.cookingandme.com/batura-recipe-how-to-make-chana-bhatura/). ## Tips and Variations to Make Chana Masala - **Restaurant-Style Chana Masala**: Add 2 tablespoons of coconut milk or cream towards the end of cooking for a richer, creamier texture. The shelf life will be lower if you add cream so take note of that while storing leftovers - **Spinach Chana Masala**: Add a handful of fresh spinach leaves or frozen spinach to the curry along with the cooked chickpeas for added nutrition and colour - **Potato Chana Masala**: Add diced boiled potatoes along with chickpeas for a heartier version of the dish. - **Tangy Chana Masala**: Add a small amount of tamarind paste or dry mango powder (amchur) for a tangy flavour. - **Crushed Kasuri Methi**: Sprinkle some crushed dried fenugreek leaves (kasuri methi) for a unique flavour. This coupled with cream will truly give you restaurant-style chana masala - **Roasted Masala**: Roast whole spices like cumin seeds, coriander seeds, cinnamon, cardamom and cloves before grinding them and add instead of store-bought masala for a deeper flavour and colour - **Pressure Cooker Method**: If you're short on time, you can use a pressure cooker or Instant Pot to cook the chickpeas after soaking. In Indian households, pressure cooker is a staple and really speeds up cooking time of dried chana and lentils that are typically consumed regularly Note: this post contains affiliate links that may pass on a small fee to me if you purchase via these links. There's no extra cost to you :) --- # Kadala Curry, Kerala Chickpeas Curry Recipe Source: https://www.cookingandme.com/kerala-kadala-curry-recipe-step-by-step/ Kadala curry is not just a dish in Kerala, it's part of the culture and rich diversity of the food that comes from the tiny Southern state I was lucky to grow up in. A well-made kadala curry sets the tone for the whole day since it is usually served for breakfast with puttu, appam, idiyappam, or dosa. Protein and fibre-rich with added coconut, because that's a good Kerala dish without the quintessential coconut included. [![kerala kadala curry recipe in a bowl](https://www.cookingandme.com/wp-content/uploads/2024/06/easy-kadala-curry-recipe-ed.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/easy-kadala-curry-recipe-ed.jpg) ## Ingredients in Kadala Curry - **Kadala or chickpeas:** sounds obvious but hear me out. Traditionally, black chickpeas is used although we have swifly moved on to the creamier, more butter-like texture offered by white chickpeas. Purists still argue that the black chana is tastier due it's nutty flavour, healthier, and the "right" one to use in kadala curry but it's really up to each cook. I personally rotate them depending on what I have in hand - **Spices**: Typical to most Kerala recipes, kadala curry uses minimal spices. Coriander is the base and the most important one adding texture and flavour to the curry. If you have the time and patience, start with coriander seeds, although store-bought coriander powder works very well and makes the job of roasting much quicker. Dry red chillies add heat and colour to the dish but again, the powdered version would work just as well. - **Coconut**: Since most of us don't have access to fresh Kerala coconut, I buy mine frozen. Thaw on countertop and use as you would fresh, it's hard to tell the difference (for me, anyway). - **Curry leaves:** An important addition to get the flavour right but don't go hunting for them for this one dish. - **Coconut oil**: is the oil of choice and it does make a difference here. Use it if you can. - **Shallots:** or ulli that is liberally added during tempering is a key part of making this dish, in my opinion. I am not sure if it's 'traditionally' part of the dish or something we do at home, but roasting finely chopped shallots and dunking it in to the prepared kadala curry truly elevates it to the next level. I don't have access to fresh ulli most of the time so make do with red onions, an inferior substitute but acceptable nevertheless. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/9307241326_47dfd3ee73_z1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/9307241326_47dfd3ee73_z1.webp) ## Tips for Making Kadala Curry - **Soaking chickpeas**: as with any Indian recipe calling for chickpeas, start by soaking them for atleast 8 hours, ideally overnight. This makes them a lot softer on cooking. I also believe water plays a part in how soft kadala gets on soaking. I can never seem to get them to be as buttery as when Amma cooks them in Kottayam - **Roasting the spices and coconut**: the base of kadala curry is roasted coconut and spices and this is the most important step in preparing kadala curry. The spices need to be roasted the right amount - too long or too much heat and they burn and turn butter, too less time and they will taste bland. This does take some practise. When you are starting off, always err on the side of roasting them on lower heat and for longer than you think you need to. The coconut needs to turn a dark golden brown and very fragrant, just short of burning. Then you know you are done - **Curry leaves and shallots (ulli)**: as mentioned in the ingredients section, try not to skip them for the best tasting kadala curry - **The consistency**: kadala curry is meant to be more runny than thick and rich but every home has a specific preference and proportion of ingredients they use. For a thicker curry, use more coriander seeds and coconut. Adding coconut milk is NOT the norm but I have seen it done. If you decide to, I shall turn the other way and pretend I didn't see it - **Resting time**: leaving the kadala curry to meld in flavours is important if you have the time. I'd say prepare the dish atleast 2 hours before you need to serve, gently reheat and you are good to go. Also check out this [chana masala recipe](https://www.cookingandme.com/chana-masala-recipe-chole-masala-recipe/). ## Kerala Kadala Curry Recipe ![](https://www.cookingandme.com/wp-content/uploads/2024/06/easy-kadala-curry-recipe-ed-150x150.jpg) Kadala curry is a chickpea curry cooked in a base of roasted coconut and spices. A popular dish from Kerala, it is served with puttu, idiyappam, or appam for breakfast - 1 cup kadala (chana or chickpeas)- 3/4 cup grated coconut (thawed, if frozen)- 4-5 dry red chillies (adjust to taste)- 4 tablespoons coriander seeds- 1/2 cup sliced shallots (or red onion)- 2 cloves garlic- 1/2 tsp cumin powder- 1/4 tsp turmeric powder- 2 tablespoons coconut oil #### For Tempering: - 2 teaspoons coconut oil- 2 tabespoons sliced shallots (or red onion)- A few curry leaves- 1/4 teaspoon black mustard seeds - Wash and soak or chickpeas overnight or atleast hours - Pressure cook the soaked chickpeas for 10 minutes on high in an electric pressure cooker or for 4-5 whistles (12 minutes or so) in a stove-top one. Set aside. - Heat in a pan (cast iron or non stick works best) and add and - Roast in medium heat stirring continuously for about 4-5 minutes or until the seeds turn fragrant and start to pop here and there. The coconut needs to turn a dark golden brown and quite crisp - Add and roast for another minute or two - Turn off heat and add the , , , - Mix everything in the residual heat and leave to cool completely - Once cool, grind the spice-coconut mix with water to a smooth paste - To temper, heat in the same pan used for roasting spices - Add , and when they pop, add the along with . - When the shallots turn light brown, add the ground spice paste along with the cooked chickpeas - Stir everything well and add some water if needed, to adjust consistency - Bring to boil, add salt - When you have your desired consistency, turn off heat and let it sit for an hour or two, if you can - Serve hot - When you end up making kadala curry as often as I do, you tend to take shortcuts, use simpler steps, or just cut corners, if you will - The easiest thing to do to simplify this recipe is to use coriander powder instead of seeds and chilli powder instead of dry red chillies. Roasting time goes down to almost half and you do need to take care to not burn the spice powders since they are delicate. Use low heat and stir frequently - Another method my mum uses to simplify this recipe is to cook the chickpeas along with the ground spice paste. Then you temper and are done with it. While this works beautifully for her, I find the chickpeas don't cook very well when I do this so I follow the steps as outlined above for near-perfect results every time - Don't add too much water while grinding the coconut-spice mixture. You can always add more water later with the chickpeas which is better than cooking down a too-watery gravy - Coriander leaves are welcome to be used as a garnish, just know that it's not usually done in Kerala for kadala curry BreakfastKeralakadala curry ## Step by Step Images to Make Kadala Curry Soak chickpeas overnight and pressure cook until tender (see recipe above for time details) Heat oil in a pan and add coriander seeds and coconut (I added some curry leaves too, this is optional). [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3326.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3326.jpg) Roast on medium heat stirring frequently until the coconut is golden brown and the coriander seeds are roasted through. Takes about 5-7 minutes depending on heat you use. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3328.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3328.jpg) When the mixture looks like below, you are done. Make sure the roasting happens evenly by stirring frequently, taking care not to burn anything. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3329.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3329.jpg) Turn heat off and add shallots, turmeric powder, cumin powder, and garlic. I didn't have shallots so used red onion. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3330.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3330.jpg) Mix everything together and leave to cool. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3331.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3331.jpg) Once cooled, transfer to a mixie jar or small blender. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3332.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3332.jpg) Add enough water to grind into a smooth paste. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3333.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3333.jpg) Heat oil for tempering in the same pan as before, if you'd like. Add mustard seeds. When they pop, add onions or shallots and curry leaves. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3335.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3335.jpg) When the onions turn golden brown, add the ground spice mixture [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3340.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3340.jpg) Add the cooked chickpeas and enough water to bring to the consistency you prefer. Kadala curry is meant to be on the runny side. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3342.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3342.jpg) Add salt to taste. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3345.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3345.jpg) Bring to boil and cook for 2-3 minutes. Remove from heat and let sit for an hour or two before serving. [![kerala kadala curry recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3349.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_3349.jpg) That's it! Delicious kadala curry is ready. --- # Beans Thoran Recipe, Kerala Beans Thoran Source: https://www.cookingandme.com/beans-thoran-recipe-kerala-beans-thoran/ Thoran is part as much a part of Kerala as the monsoons are that inevitably show up in June every year after a blistering summer. Growing up, there was usually a thoran for lunch every day and the beauty of this dish is in its consistency, versatility, and simplicity. Thoran is essentially a dry vegetable stir-fry that can be made with a wide variety of vegetables and some dry lentils. The vegetables are cooked and then a semi-dry mix of coconut and very simple spices are mixed through to finish off the dish. As with any staple dish that belongs to a place, the spices and add-ons do vary by region and home. Thoran is also called upperi in Northern Kerala, although in Kottayam and central Kerala, we call banana chips upperi and thoran is this side dish made with vegetables, to be served with rice. [![kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5126-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5126.jpg) ## Ingredients in Thoran - **Vegetable(s):** while it's most common to make thoran with one vegetable, a combination sometimes works better, like in the case of [carrot beans thoran](https://www.cookingandme.com/republic-day-special-dish-beans-carrot/) because the pairing helps to cut the sweetness of carrot with the heartiness of beans. Other popular vegetables used to make thoran are cabbage, beetroot, long yard beans or achinga, the local vegetables like tender jackfruit, bread fruit, banana flowers and stem, raw papaya, and so it goes. In fact, give my mother any vegetable and she can make a thoran with it. - **Coconut**: is an essential ingredient and there's no thoran without it. Freshly grated coconut is best since the dish relies on very little else for flavour but since that's not something a lot of us have access to, store-bought frozen and thawed coconut works well. I always buy coconut that has been exported from Kerala, it makes a difference to texture to flavour - **Spices**: as with most Kerala dishes, there are minimal spices in a thoran and it relies on the vegetable and coconut for most of it's appeal. Cumin seeds lend a lovely note to thoran and is a must-have. Green or red chilli is used depending on preference and sometimes, the type of vegetable used. For beans, either works and I usually lean towards red chilli powder for ease and colour - **Other ingredients:** we always add a small amount of shallots or ulli to the coconut mixture while making thoran. This is optional especially since many prefer to avoid onion and garlic in their food. However, I always add a small amount of shallots or substitute with red onion because I love it that way. Curry leaves are always welcome and the tempering usually involves just coconut oil and mustard seeds. [![a meal with beans thoran kerala-style](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5150-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5150.jpg) ## Tips to Make Beans Thoran - Since thoran relies on the key vegetable(s) for its flavour, make sure to slice thin and even. This way, the juices and flavours release into the overall dish. Specifically for beans thoran, the beans is slices quite thin, even more or than what you see in my pics - Don't grind the coconut too much, in fact, a quick turn or two in the blender is good enough - The type of chilli you use - fresh green chilli or red chilli powder, etc - will impact the final flavour of the dish. Go with your preference and experiment to see what you like more - Add minimal water when cooking the vegetable. I usually just sprinkle some water and cook the vegetable covered on very low heat for it to soften. This also ensures maximum flavour - Speaking of cooking the vegetable, mushy vegetable is a no-no for thoran. You want it to be cooked soft yet with a bite to it. I'd say that slightly undercooked is better than an overcooked and mushy thoran - You can adjust the amount of coconut to your liking. I have found that over the years, my ratio of coconut in thoran has gone down quite a bit. When I go back to Kottayam now, I find thoran really coconut-ty, although that's not a complaint, just an observation! - Thoran is a great side dish you can prep in advance. Chop the vegetable and cook it before storing and thaw the coconut overnight in the fridge and you can easily put it together in the morning or before a meal - Thoran also freezes and re-heats beautifully so make an extra batch and freeze for a busy day Other thoran recipes you might want to try - [breadfruit thoran](https://www.cookingandme.com/kadachakka-thoran-thoran-breadfruit-kerala/), [cabbage thoran](https://www.cookingandme.com/cabbage-thoran-recipe-kerala-cabbage/), [beetroot thoran](https://www.cookingandme.com/kerala-beetroot-thoran-recipe-onam/). ## Beans Thoran Recipe ![](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5126-150x150.jpg) A simple Kerala dish with beans, coconut, and basic spices. Thoran is an integral part of Onam sadya and also an every day dish served with rice. - 3 cups sliced green beans- 1/2 cup grated coconut (thawed, if frozen)- 1/2 tsp red chilli powder (adjust to taste)- 1/4 tsp turmeric powder- 1/2 tsp cumin seeds- 2 sliced shallots (or use 4 cubes of red onion)- 1-2 tsp oil (use coconut oil for best flavour)- 1/4 tsp black mustard seeds- A few fresh curry leaves (omit if you don't have any) - Cook in little water (I add about 1/4 cup) and some salt until tender - Meanwhile, coarsely grind with (or onion), , and without adding any water. Set aside. - Heat in a pan and add . - When they pop, add the cooked beans - Top up with the grated coconut mixture and a few curry leaves, mix everything together well and adjust salt as needed - Let the thoran cook for 2-3 minutes and remove from heat - That's it! Serve hot with rice and curry - You can replace red chilli powder with 1-2 green chillies - If you don't have cumin seeds, use half the amount of cumin powder. If using roasted cumin powder, that can alter the flavour so best is to use raw cumin seeds - You can add some sliced onions or shallots to the tempered oil (after mustard seeds), saute till golden brown and then proceed with the rest of the steps - In Tamilnadu poriyal, urad dal is added with mustard seeds while tempering. This is not a thing in Kerala thoran but if you feel the need to, you can add some urad dal - Coriander leaves are not a usual garnish for thoran, but again, if you like it, go ahead and add some - You can make this thoran with a combination of vegetables like cabbage, beans and carrots combined. Make sure to slice or chop them in uniform sizes and if your vegetables have different cooking times, cook the hardiest one first and then add the others later Dry Vegetarian Side DishKeralabeans thoran ## Step by Step Images to Prepare Beans Thoran Cook the sliced beans with very little water until soft yet still holds its shape. Do not make it mushy. Keeping it covered while cooking on very low heat will help speed up the process. [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5086.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5086.jpg) Meanwhile, grind coconut, shallots, cumin seeds, and chilli powder into a coarse paste [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5116.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5116.jpg) Do not add any water [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5117.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5117.jpg) Heat oil in a pan and add mustard seeds. When they pop, add the cooked beans [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5119.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5119.jpg) Top up with the ground coconut mixture and curry leaves [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5120.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5120.jpg) Mix well together and adjust salt as needed [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5121.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5121.jpg) Cook for 2-3 minutes until the flavours combine, and that's it! Beans thoran is ready to serve. [![Kerala beans thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5123.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_5123.jpg) Serve beans thoran hot with rice and any curry. This is also an integral dish in Onam Sadya or wedding sadya meals. --- # Cabbage Thoran Recipe, Kerala Cabbage Thoran Source: https://www.cookingandme.com/cabbage-thoran-recipe-kerala-cabbage/ A Kerala lunch or Onam Sadya is not complete without a thoran and of all possible thoran, cabbage thoran is King. Well, in my opinion anyway. In its simplicity likes the beauty of a good thoran and cabbage thoran is the most hands-off dish you might make. [![cabbage thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/8638654309_d4ee138910_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/8638654309_d4ee138910_z.webp) ## Ingredients in Thoran - **Vegetables**: thoran can be made with a wide variety of vegetables and cabbage is easily one of the most popular. The vegetables are often finely chopped to make thoran and cabbage is no exception. This is the most time-consuming part of preparing thoran and I find using a food processor or chopper really helps to speed this step along. If chopping manually, ensure you cut the cabbage into long strops and then finely dice it into as tiny pieces as you can - **Coconut**: coconut is an important ingredient and one that cannot be skipped. Use fresh or frozen coconut for best flavour. In a pinch, dried or desiccated coconut can work but it's not going to taste very 'authentic' - **Chillies**: thoran can use a variety of chillies to add heat and my favourite to use in cabbage thoran is fresh green chillies. You can use any kind you have in hand, just check and adjust to the heat you prefer. Dried red chillies or chilli powder can also be used for a different yet fantastic flavour - **Cumin seeds**: are the main spice used in thoran for flavour so it's an integral ingredient too. Buy and use raw cumin seeds, not roasted or ground. This adds a nice earthiness to thoran. - **Turmeric powder, curry leaves, mustard seeds**: The miscellanous ingredients that all add the much-needed flavour and round up your thoran. Easily available in all Indian pantries and items you must stock up on if you plan to cook Indian food fairly regularly - **Oil**: you can use any oil you prefer although strong flavoured ones like olive oil are best avoided. I only use coconut oil to make thoran because that is what truly elevates this dish so if you are not opposed to its use, time to pull out your jar of coconut oil [![cabbage thoran kerala style](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757654_6913f8b137_z1.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757654_6913f8b137_z1.webp) ## Tips to Make Cabbage Thoran - Needless to say but worth mentioning anyway, the fresher your cabbage, the better! - Chop the cabbage as fine as you can - Use freshly grated coconut if possible or use frozen coconut, thawed - Typically, coconut is ground with cumin seeds and chilli while preparing thoran, but for cabbage thoran, we just mix all ingredients and cook them together. However, if you prefer, use a pestle and mortar to gently smush the coconut and get the juices out before adding mixing with the rest of the ingredients - Do not skip the cumin seeds - The method I have listed below is the quickest way to make cabbage thoran and what we have always followed. It involves adding no or very minimal water to cook the cabbage, letting it cook in its own moisture. Since we are chopping the cabbage really fine, it cooks quite fast Other thoran recipes you might want to try: [chicken thoran](https://www.cookingandme.com/chicken-thoran-dry-chicken-thoran-recipe/), [beans thoran](https://www.cookingandme.com/beans-thoran-recipe-kerala-beans-thoran/), [beetroot thoran](https://www.cookingandme.com/kerala-beetroot-thoran-recipe-onam/). Cabbage thoran is also an important dish as part of Onam sadya or wedding sadya. ## Cabbage Thoran Recipe ![](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757654_6913f8b137_z1-150x150.webp) A typical Kerala dish with cabbage, coconut, and basic spices. Thoran is an important part of Onam sadya and as well as an every day dish. - 3 cups finely chopped cabbage- 1/2 cup grated coconut (thawed, if frozen)- 1-2 green chillies (minced)- 1/2 tsp cumin seeds- 1/4 cup shallots or red onion (minced)- 1/4 tsp turmeric powder- A few curry leaves- 2 teaspoons coconut oil- 1/4 teaspoon black mustard seeds - Add cabbage, coconut, green chillies, shallots or onion, turmeric powder, salt, curry leaves and cumin seeds to a bowl or plate and mix well - Heat oil in a pan and add mustard seeds - When they start to pop, add the cabbage mixture to the pan, and stir well to combine with the oil - Bring the ingredients together and create a tight 'mountain', patting it all down firmly - Cook covered on very low heat for about 5 minutes or so. - You shouldn't need to stir this mixture but you can 1-2 times if you are nervous about the vegetables burning - Check to see if the cabbage is soft yet not mushy. That's how you know you are done - Give everything one more mix, adjust salt as needed, and remove from heat - Your cabbage thoran is ready. Easy right? - You can use red chilli powder in place of green chillies in cabbage thoran - You can mix 2-2 vegetables together to make thoran - eg, beans, cabbage, carrot, spinach, etc - Just ensure all vegetables are cut in similar size and their cooking times are taken into consideration. Carrot, for eg, will take longer to cook than cabbage - You can saute the cabbage and cook it in the traditional way too, to make thoran. This method above is how Amma taught me to make cabbage thoran and it works because cabbage cooks very easily, especially when cut as small as we do for thoran Dry Vegetarian Side DishKeralacabbage thoran ## Step by Step Images to Prepare Cabbage Thoran Combine all ingredients except oil and mustard seeds in a plate or bowl. Mix well together. [![cabbage thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757684_2346f521b2_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757684_2346f521b2_m.webp) Heat oil in a pan and add mustard seeds. [![cabbage thoran recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757674_6c0c272b72_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757674_6c0c272b72_m.webp) When they start to pop, add the cabbage mixture to it. Form a tight 'mountain' with the cabbage mixture and pat it down firmly. [![cabbage thoran recipe kerala style](https://www.cookingandme.com/wp-content/uploads/2024/06/8638654333_c5bd6df5db_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/8638654333_c5bd6df5db_m.webp) Cook covered for about 5 minutes or so on very low heat. Check to ensure the cabbage is cooked and soft. [![cabbage thoran recipe kerala style](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757670_9a694da8dc_m.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/8639757670_9a694da8dc_m.webp) Give everything one more mix and add salt as needed. Remove from heat and serve hot with rice and [Kerala sambar](https://www.cookingandme.com/kerala-vegetable-sambar-recipe-coconut/). --- # Kerala Egg Roast Recipe, Nadan Mutta Roast Source: https://www.cookingandme.com/kerala-egg-roast-recipe-nadan-egg-roast/ Egg roast or mutta roast is quintessential Kerala and a big part of our meals, especially breakfast, in the state. I grew up eating a LOT of it, in many different variations and over the years, have fine-tuned this dish to what it looks like here. This recipe post has been edited to reflect some tips and techniques, the ingredients are still the same so if you came in search of the recipe you have tried and loved, don't worry! I hope you try some of the tips and updates here. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8192-2-796x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8192-2.jpg) ## What is Kerala Egg Roast? Egg roast in Kerala is a semi-dry preparation with onion, tomatoes, and spices that is cooked to coat hard-boiled eggs. Typically served as a side to [idiyappam](https://www.cookingandme.com/idiyappam-idiyappam-recipe-sevai-recipe/), [appam](https://www.cookingandme.com/how-to-make-spongy-appam-with-yeast/), parotta, [dosa](https://www.cookingandme.com/plain-dosa-recipe-how-to-make-dosa/), or chapati for breakfast or dinner, every home has a method and preference to how they prepare and eat egg roast. Some prefer to have a slightly runny gravy so that it's easier to serve with the mains like parotta that tend to be on the dry side. Personally, I love a dry egg roast masala, but that doesn't mean the actual onion mixture is dry, but rather, it's thick and moist, coating the eggs once cooked. If we add enough spices and flavour to it, a little goes a long way and you can serve it with anything and make it work. The below egg roast has a thick, dry gravy, the way I like to make it these days. [![kerala egg roast mutta roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8196-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8196.jpg) ## Tips for Making Kerala Egg Roast - **Hard-boil the eggs** but don't overcook them. My favourite method is to boil enough water to submerge the eggs you are using, then add the eggs, boil for 1 minute, turn heat off, keep covered for 5 minutes, drain, cool, and then peel. Some people dunk boiled eggs into ice for easier peeling. I have never had the patience to do that extra step because my method has usually worked - **Slice the onions as thin as possible**. We are looking to caramelise the onions until soft and it takes on a golden colour - **Use coconut oil.** I don't usually mandate the use of coconut oil in most Kerala recipes although that's what gives it that authentic flavour. For egg roast, I am going to insist on it, if at all possible, grab a bottle of coconut oil and you won't regret it - **Use ripe tomatoes and use them sparingly.** This is the part where it gets interesting in its nuances. Some versions of egg roast use equal parts onion and tomato. This does give a more tangy, runny gravy but at home, we use very less tomatoes and on occasion, even skip it entirely. I use roma tomatoes (also called Bangalore tomatoes in Kottayam, for some reason) and love their flavour in mutta roast. - **Curry leaves** add a ton of flavour but if you really can't find fresh ones, just omit. Do not use dried curry leaves or *shudder* bay leaves. They are not a good substitute for each other. - **Chillies** - for heat, you can add green chillies in addition to red chilli powder but not instead of. Red chilli powder gives it the colour and a good egg roast needs it. Green chillies are a favourite at home and we usually add a couple, slit. Can be easily omitted though. - **An important cooking tip** is to caramelise the onions in low heat. Do not be tempted to keep the stove on high and get the job done quickly. This will fry the onions and give a very different flavour to your egg roast masala. [![kerala egg roast mutta roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/15434196120_df71fc101d_z.webp)](https://www.cookingandme.com/wp-content/uploads/2024/06/15434196120_df71fc101d_z.webp) The picture above is of egg roast made with more tomatoes and a more runny gravy, served with idiyappam. this is an option too, just depends on your personal preference. The base ingredients are all still the same you only need to adjust tomatoes or add a bit of water while cooking. Also check out [egg curry in coconut milk](https://www.cookingandme.com/egg-curry-coconut-milk-recipe/). ## Kerala Egg Roast Recipe ![](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8196-150x150.jpg) A delicious semi-dry Kerala egg roast with onions, tomatoes and spices. Served for breakfast wit idiyappam, appam and other mains. - 4 eggs- 5 cups sliced red onions (about 3-4 large onions)- 1 cup cubed tomatoes- 1 tsp minced garlic- 1 tsp grated ginger- 1/2 tsp red chilli powder (adjust to taste)- 1/2 tsp Kashmiri chilli powder (for colour and additional heat)- 1/4 tsp turmeric powder- 2 tsp coriander powder- A few curry leaves- 2 tbsp coconut oil- Coriander leaves (for garnish) - Hard boil , peel, and set aside - Slice red onions as thinly as you can. You should have about 5 cups once sliced. I normally use 4 large onions - Heat in a pan and add the - Heap heat low-medium and saute the onions until they turn pink - Add , , , , , and . - Mix everything well and continue to cook on low heat until the onions caramelise and turn a dark golden brown - Add along with curry leaves and mix well. You can add water at this stage for a more runny gravy, I usually don't. - Cook until the tomatoes are soft and mash them into the onion mixture as you go - Once the onion-tomato mixture has softened and caramelised fully, add salt. The process of cooking the onions should take around 10-12 minutes in total, on low heat - Finally add the boiled eggs, mix well to coat the eggs with the gravy, and garnish with chopped - Set aside for a few minutes before serving - Use green chillies and reduce the amount of red chilli powder for an added flavour punch - Kashmiri chilli powder gives a beautiful red colour to your dishes. You can omit this or only use it if you don't wish to purchase/use two types of chilli powders - This recipe gives a fairly generous amount of onion gravy for 4 people. However, remember that onions cook down a lot when they caramelise and lose moisture so always start with more than you think you need - You can use yellow or brown onions but red (or purple) onions are the best in preparing Kerala egg roast - If you want a thin more runny gravy, add 1/2 cup water when you add tomatoes and bring to boil, cooking everything together until soft - Be patient when cooking the onions, do not rush or try to do it with more heat - You can add some roasted cumin powder or fennel powder for a deeper flavour. Some people also add a pinch of garam masala or store-bought egg masala at the end for more complex flavours. I prefer it simple with the flavour of onions taking front seat BreakfastKeralaKerala egg roast recipe ## Step by Step Images to Prepare Kerala Egg Roast Slice onions as thinly as you can [![sliced onions for kerala egg roast](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8171-1-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8171-1.jpg) Hard boil 4 eggs, cool, peel and set aside. You can make some slits on the eggs with a sharp knife, if you wish. This allows the gravy to enter the eggs a bit and make it more flavourful. [![boiled eggs for kerala egg roast](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8175-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8175.jpg) Heat oil in a pan and add the sliced onions. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8174-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8174.jpg) Make sure to separate the onions with your fingertips after slicing to ensure they cook evenly in the pan. This step helps a lot and also reduces the need for you to mix too much while they cook in the pan. You can add some salt at this stage to the onions which helps draw out the moisture and cook it evenly and not get fried but caramelised. Keep heat low. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8173-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8173.jpg) Cook stirring frequently until the onions turn pink and softer, like below. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8176-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8176.jpg) Add ginger, garlic, red chilli powders, coriander powder, and turmeric. I forgot to add chilli powder before taking the picture but this is when you add it! [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8177-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8177.jpg) Keep roasting everything on low heat. We need the onions to be a golden brown and completely soft and cooked. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8179-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8179.jpg) The below picture shows when the onions are done. You can also see how much they cook down and reduce in volume. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8180-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8180.jpg) Add chopped tomatoes, the riper the better, and curry leaves. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8182-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8182.jpg) Stir well and cook until the tomatoes turn soft. You can mash them down to make sure they are incorporated into the gravy. It will take about 3-4 minutes for the tomatoes to cook soft. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8184-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8184.jpg) Add more salt as needed and add the boiled eggs. Give everything a good mix ensuring the gravy coats the eggs well. [![kerala egg roast recipe](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8188-768x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2024/06/IMG_8188.jpg) Garnish with chopped coriander leaves before serving and don't ask me where the fourth egg went! --- # Paneer Amritsari Recipe, Step by Step Source: https://www.cookingandme.com/amritsari-paneer-tikka-recipe/ Paneer Amritsari is a twist on the regular paneer tikka or paneer starters you might be used to. Originating from Amritsar in Punjab, this paneer appetiser recipe features Indian cottage cheese cubes marinated in a blend of spices and gram flour (or besan), then deep or pan-fried until crisp. It's often served as a starter with mint chutney and lemon wedges and will be sure to be a crowd-pleaser. ![amritsari paneer recipe step by step](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-ed.jpg) I first tried Amritsari paneer when my cook from a years ago made it for TH, who is a vegetarian. We love paneer in general but I often tend to default to 4-5 standard recipes when cooking paneer at home. This Amritsari paneer was a welcome change and a different take on how we like to eat it. There might be a few variations to this recipe and I don't claim authenticity but this is how she made it for us. ## About Amritsari Paneer **The Marinade:** The marinade for Amritsari Paneer is what sets it apart from other paneer dishes. It usually consists of besan (gram flour), spices like carom seeds (ajwain), and ginger-garlic paste along with chaat masala and my favourite - kasuri methi or fried fenugreek leaves. These ingredients give Amritsari paneer its flavour and also make it crispy outside when fried. **Carom Seeds (Ajwain):** I am personally not a fan of the strong flavour of Ajwain but it is an essential ingredient in Amritsari paneer to give it that bite and also to aid digestion. **Texture:** It can seem hard to get this right without the right ingredients and cooking temperature, but Amritsari paneer is meant to be crispy outside and spongy fresh inside as you bite into the paneer cubes. Yum! **How to Serve:** Amritsari Paneer is typically served with a side of green chutney made from mint, coriander, and green chilies, with a twist of lime and some salt. I highly recommend whipping some up and also adding a sprinkling of chaat masala on top when the paneer is still hot. **Variations:** While usually deep-fried, you can also prepare Amritsari Paneer in an air fryer or bake it in the oven to make it healthier. We have chosen to pan-fry in this instance but I have also made it in the air-fryer with equally good results. Just be sure to spray or dab enough oil to give it that crispy exterior. Other variations include playing around with the marinade. Adding some rice flour or corn flour to the basan can give the Amritsari paneer different textures you might enjoy. ## More Paneer Recipes - [Dingri Dolma](https://www.cookingandme.com/blog/2013/06/19/dingri-dolma-mushroom-paneer-masala/) - a mushroom paneer masala - [Matar paneer](https://www.cookingandme.com/blog/2014/01/10/matar-paneer-recipe-mattar-paneer-how/) - [Paneer shashlik](https://www.cookingandme.com/blog/2013/05/02/paneer-shashlik-recipe-paneer-recipes/) - [Paneer tikka](https://www.cookingandme.com/blog/2012/10/02/paneer-tikka-tandoori-paneer-tikka-recipe/) - [Aloo paneer kofta](https://www.cookingandme.com/blog/2012/02/02/aloo-paneer-koftas-quick-snack/) ![amritsari paneer recipe, paneer amritsari ](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-ed2.jpg) ## Tips to Make Amritsari Paneer ### 1. Use Fresh Paneer: - Always use fresh, soft paneer for the best texture. If using store-bought paneer or frozen ones, try soaking in warm water for 10 minutes before using ### 2. Proper Marination: - Make sure the marinade is thick enough to coat the paneer cubes uniformly. If the batter is too runny, add more besan or rice flour to help thicken it - Marinate the paneer at least 15-20 minutes or up to 8 hours in the refrigerator. You can prepare ahead if making it for guests and just want to cook it up before serving hot ### 3. Flavour Balance: - Taste the batter before adding the paneer to adjust the salt and spice levels as needed. You can adjust or add any ingredient to your preference. Remember that paneer itself is quite bland so the marinade needs to balance for that ### 4. Cooking Options: - Amritsari paneer is traditionally deep fried but you can pan fry it like we did here, or bake or air fry them in small batches with a drizzle or spray of oil - Fry or bake the paneer in smaller batches which will ensure a more crisp exterior - If baking, do it at 200C for about 15 minutes and turn over once in between. For air fryer, I use 180C and 12-15 minutes, depending on the thickness of the paneer pieces ## Paneer Amritsari Recipe ![](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-ed2-150x150.jpg) Amritsari paneer tikka recipe, an easy starter recipe with paneer in a simple marinade of gram flour and spices. I am sharing a healthier way of cooking it vs the traditional method of deep frying. - 250 grams paneer (cubed)- 2 teaspoon oil- 1/4 teaspoon ajwain (omam)- 1 teaspoon red chilli flakes (adjust to taste)- 1 teaspoon fresh ginger garlic paste (roughly mashed with a pestle and mortar)- 3-4 tablespoons besan (gram flour)- 2-3 tablespoons dried fenugreek leaves (kasuri methi)- 1/2 teaspoon sugar- 1 tablespoon lemon juice (add more or less to taste)- 1/2 tsp chaat masala (for sprinkling on cooked paneer, optional)- Salt to taste- Water as needed- Oil to pan fry - Cut the paneer into 2 inch cubes and set aside- In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant- Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds- Then add the ginger garlic paste and saute again for 10 seconds- Now add the besan and roast for a minute or two- Lightly crush the kasuri methi between your fingers and add to the above- Saute again for a minute. Add salt and mix well. - Transfer this to a bowl and add sugar and lemon juice. Mix well. - Add enough water to make a thick paste - Add in the paneer cubes and mix well gently without breaking the paneer pieces- It’s best to leave this aside for 15 mins or so before proceeding - To pan fry the paneer, heat some oil in a pan and add the pieces one by one without overlapping - Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side- Transfer to a plate and serve hot with green chutney - If using frozen paneer, make sure you thaw completely before using. You can also soak it in warm water for 15 minutes to make it softer. - Fresh paneer tastes best to prepare paneer Amritsari recipe - I cut the cubes into thin pieces (so it’s not exactly a cube but more like thin squares) so that the marinade spreads more evenly. If you cut the paneer too thick, it will taste bland in the middle - You can add roasted jeera (cumin) powder along with ajwain if you like AppetiserIndianPaneer Amritsari # Step by Step Images to Cook Paneer Amritsari Cut the paneer into 2 inch cubes and set aside ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari.jpg) In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-2.jpg) Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-3.jpg) Then add the ginger garlic paste and saute again for 10 seconds ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-4.jpg) Now add the besan and roast for a minute or two ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-5.jpg) Lightly crush the kasuri methi between your fingers and add to the above ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-8.jpg) Saute again for a minute. Add salt and mix well. ![amritsari paneer tikka recipe, paneer amritsari-8](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-9.jpg) Transfer this to a bowl and add sugar and lemon juice. Mix well. ![amritsari paneer tikka recipe, paneer amritsari-13](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-13.jpg) Add enough water to make a loose paste ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-15.jpg) Add in the paneer cubes and mix well gently without breaking the paneer pieces ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-16.jpg) It’s best to leave this aside for 15 mins or so in the refrigerator before proceeding ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-17.jpg) To pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping ![amritsari paneer tikka recipe, paneer amritsari](https://www.cookingandme.com/wp-content/uploads/2017/02/amritsari-paneer-tikka-recipe-paneer-amritsari-18.jpg) Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side. Transfer to a plate and serve hot with green chutney and lime wedges. --- # Poori Masala Recipe, Potato Curry for Puri Source: https://www.cookingandme.com/potato-masala-aloo-masala-poori/ Poori masala is a classic Indian dish that is popular all over the country. It is mild and perfectly balanced to pair with puffy fried pooris. Typically served for breakfast, poori masala is also a popular tiffin or tea time meal and I don't think anyone will oppose having it for dinner either! [![Poori Masala Recipe, Potato Curry for Puri](https://www.cookingandme.com/wp-content/uploads/2013/01/potato-masala-for-poori.jpg)](https://www.cookingandme.com/wp-content/uploads/2013/01/potato-masala-for-poori.jpg) ## About Poori Masala Poori masala is the most beginner friendly Indian recipe I can think of. In fact, during my school years, we would get summer holiday homework to learn simple dishes and I remember learning how to make this poori masala when I was 10. It was a fun process actually, boiling and peeling the potatoes, mashing it up, adding some basic ingredients to a pan and voila! A tough recipe to go with, really. As with most recipes, poori masala too has variations in how it is prepared across different states in India. This recipe is a South Indian style and the version we make at home in Kerala. I have seen slight variations at my aunt's place in Chennai where they add different spices and some tomato to the gravy but we don't usually do that. Adapt and change the recipe to your taste, this one below should serve as a good starting point if you are just looking for a basic poori masala recipe. ## Tips & Tricks to Make Poori Masala **Preparing the potatoes:** I generally pressure cook or steam the potatoes until tender. You can boil them in a pot with water too. While mashing, don't make them too fine and mushy. Leaving some larger chunks in there adds texture to the poori masala **Preparing** **Onions**: You can use any type of onion. My mum adds equal quantities of onions and potatoes and the resulting poori masala is sweeter and really flavourful. I tend to add lesser onions just for ease of preparation (nobody enjoys cutting up onions!) but you know you have the option to go generous with them too. Slice then thin if you want a mushier curry. I chop them up into small pieces and cook until just translucent to keep some bite in and retain sweetness. **Spices**: Poori masala made in the South Indian style is very minimal and all you need for flavour is some dals, turmeric, ginger and green chilli. In a pinch, red chilli powder can be substituted for green chilli too. Curry leaves are recommended. I personally dislike a strong cumin flavour and tend to avoid them, instead choosing hing for aiding digestion. You can either either to suit your palate or a combination of both. Some variations add fennel seeds but that's a no from me, it is too strong and can become overpowering. **Consistency**: Poori masala is meant to be a curry but thicker in consistency. We don't want runny or watery potatoes, however it needs to be moist enough to coat the pooris as you dunk into it. My biggest tip is to add water a little at a time and adjust as you go. Potatoes do thicken as they sit so you can be more liberal as you cook them. If you end up adding too much water, just add one teaspoon of besan or chickpea flour to thicken the gravy. This is an optional step only if you need it. Other Potato Recipes [Aloo Bhindi](https://www.cookingandme.com/aloo-bhindi-potato-okra-dry-sabzi/), [Aloo Gobi](https://www.cookingandme.com/aloo-gobi-recipe-dry-aloo-gobi-recipe/), [Aloo Beans](https://www.cookingandme.com/beans-aloo-sabji-recipe-potato-beans/) ## Potato Masala for Poori ![](https://www.cookingandme.com/wp-content/uploads/2013/01/potato-masala-for-poori-150x150.jpg) Discover the ultimate Poori Masala recipe! A comforting South Indian side dish made with spiced mashed potatoes and aromatic spices, perfect with fluffy pooris - 2 large potatoes (350 grams)- 1/2 cup onion (chopped or sliced)- 1 tbsp oil- 1/4 tsp black mustard seeds- 1/4 tsp urad dal- 1/4 tsp chana dal- 2 green chillies (sliced)- 1/2 tsp cumin seeds- 1 tsp minced ginger- 1/4 tsp turmeric powder- A pinch hing (optional)- A few curry leaves- Salt (to taste) - Boil or steam the potatoes until tender. Peel, mash roughly and set aside - Heat oil in a pan and add the mustard seeds and dals - When the mustard pops, add the dals - Fry until the dals turn fragrant and golden brown - Then, add the onions and green chillies and cook on low heat until translucent. Don't fry the onions, we just need them to get soft - Now add the cumin seeds, ginger, and turmeric powder - Cook for another minute or so, keeping heat low. The ginger should smell roasted and fragrant - Add the mashed potatoes - Add water - start with less and add more as you need to - and salt to taste - Mix everything well and bring to boil. Adjust water as needed here - Top up with chopped coriander leaves and / or curry leaves - Serve hot with poori BreakfastSouth Indianpoori masala, potato masala --- # Idiyappam - Kerala-Style Instant Idiyappam or Sevai Recipe Source: https://www.cookingandme.com/idiyappam-idiyappam-recipe-sevai-recipe/ ![idiyappam-kerala idiyappam recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9455137141_32e75555f6_z1.jpg) **Idiyappam** or sevai is a regular breakfast in our home in Kerala. In fact, steamed rice-based dishes are the most common and until I moved out and started cooking on my own, I never realised what a luxury it was to eat the hot, healthy, and delicious breakfasts that seemed to waltz effortlessly out of my mom's kitchen. The most common breakfast items at home are [idli](https://www.cookingandme.com/2012/10/idli-batter-for-soft-idli-idli-recipe.html), dosa, idiyappam, [puttu](https://www.cookingandme.com/2008/06/in-midst-of-all-event-fever-going-on-in.html), [appam](https://www.cookingandme.com/2013/02/kerala-appam-recipe-palappam-recipe.html), [adai](https://www.cookingandme.com/2012/03/adai-ada-dosa-or-lentil-crepe-recipe.html), kozhukkattai, chapati, and on rare occasions, toast with homemade butter. See what I mean? Among many other things in life, I believe that a hearty and healthy breakfast is a dying thing. It's definitely mourned in the home that I've set up now which sees idli or dosa on the best days for breakfast, but rarely anything more elaborate. I try to compensate with a hearty brunch or lunch but it's just not the same thing. ![idiyappam-kerala idiyappam recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9457921292_03edde4cb4_z.jpg) Amma has had help in the kitchen almost always and so the task of making idiyappam is delegated while she makes the comparatively complicated vegetable or [potato stew](https://www.cookingandme.com/2008/02/idiyappam-with-potato-stew.html) to go with the idiyappam. Food is always paired in my house and combinations are well thought out, often set in stone never to be messed or mangled with. Idiyappam is never made without a stew and the stew always uses [homemade coconut milk](https://www.cookingandme.com/2013/07/make-coconut-milk-coconut-milk-homemade.html). There will be [homemade ghee](https://www.cookingandme.com/2012/10/ghee-how-to-make-ghee-clarified-butter.html) and sugar for those who feel so inclined but stew is the standard accompaniment to idiyappam. A good [Kerala egg roast](https://www.cookingandme.com/kerala-egg-roast-recipe-nadan-egg-roast/) makes an excellent side to idiyappam too. ![idiyappam-kerala idiyappam recipe-5](https://www.cookingandme.com/wp-content/uploads/2013/08/9455151003_e2a9cdfd55_z.jpg) We've had this aluminium streamer ever since I can remember and it has seen so many wonderful dishes pass by over the years starting from the humble kozhukkattai, to idiyappam, to the much-loved [modak](https://www.cookingandme.com/2011/08/vella-kozhukkattai-sweet-modak-vinayaka.html) to even idlis coming back for a second round of steaming. But today is about idiyappam and how to make some so let's get to it, shall we? ## HOW TO MAKE IDIYAPPAM *Preparation time: 10 minutes * *Cooking time: 10 minutes * *Serves 4* *Recipe source: Suma, Amma's helper* **INGREDIENTS:** - 2 cups of rice flour - 2 to 2.5 cups of water (more or less) - To taste: salt - 3-4 tbsp of grated coconut **INSTRUCTIONS: ** 1. Mix the rice flour and salt together. Heat the water until bubbles start appearing at the bottom of the pan. When the water is just about boiling, add to the rice flour a cup at a time. ![idiyappam-kerala idiyappam recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9455150849_bdfb5d647e_m.jpg) 2. Start mixing vigorously with the back of a spatula until the rice flour is coming together to form a moist dough. Add more rice flour if your dough is too watery and sticky and add more water if it's too dry. ![idiyappam-kerala idiyappam recipe-2](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931830_f7e4ba54ce_m.jpg) The dough should be just moist and you should be able to form a small ball easily without it sticking to your fingers. ![idiyappam-kerala idiyappam recipe-3](https://www.cookingandme.com/wp-content/uploads/2013/08/9455151035_f997dfd81c_m.jpg) 3. Working quickly while the dough is still warm, Take a fistful of it and form into a log. ![idiyappam-kerala idiyappam recipe-6](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931774_b2fa378c70_m.jpg) 4. Place firmly into your idiyappam press or mould. ![idiyappam-kerala idiyappam recipe-7](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931778_354aaa301c_m.jpg) 5. Sprinkle some coconut over the tray or plate you are going to use to steam the idiyappam. Suma uses a banana leaf which she places on the steamer plate and it lends a wonderful flavour to the idiyappam. ![idiyappam-kerala idiyappam recipe-4](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931808_97d6e899f0_m.jpg) 6. Start pressing the idiyappam onto the tray or banana leaf in a concentric circle ![idiyappam-kerala idiyappam recipe-8](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931742_abfe34d1b1_m.jpg) ... until you have a not-too-thick mound of idiyappam ![idiyappam-kerala idiyappam recipe-9](https://www.cookingandme.com/wp-content/uploads/2013/08/9455150965_a517f1bd62_m.jpg) Make sure it's not too thick otherwise it won't steam properly. PS: you can totally use your idli mould for this. The idiyappam pieces will just be much smaller ![idiyappam-kerala idiyappam recipe-10](https://www.cookingandme.com/wp-content/uploads/2013/08/9455150941_38e3aa75d4_m.jpg) 7. Place on streamer. ![idiyappam-kerala idiyappam recipe-11](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931706_45cb2a0f5e_m.jpg) 8. Steam for about 10 mins. ![idiyappam-kerala idiyappam recipe-12](https://www.cookingandme.com/wp-content/uploads/2013/08/9455150901_37600e7675_m.jpg) 9. Open, unmould, and enjoy hot with some Kerala potato stew. ![idiyappam-kerala idiyappam recipe-13](https://www.cookingandme.com/wp-content/uploads/2013/08/9457931684_7350b87c72_m.jpg) **Notes:** - All measurements for this recipe are approximate since Suma just dumped the flour and water together before I could measure it exactly. Please take care while mixing the dough, that's the trickiest part and takes a little bit of practice - Don't use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot - If the idiyappam dough is too dry, it won't be easy to press - Use regular rice flour or those marked as idiyappam flour. If the rice flour is too glutinous, the idiyappam won't taste good - Sprinkle more coconut on top before serving if that makes you happy --- # Aval / Poha / Flattened Rice Vadai - Quick Vadai Recipe - Step by Step Source: https://www.cookingandme.com/aval-poha-flattened-rice-vadai-quick/ **Aval vadai or poha vadai recipe** - when my family visited in February, amma brought me a huge sack of aval (poha or flattened rice). Well maybe not a huge sack but for someone who cooks for two, it definitely seemed that way. We didn't have any when they were here so I was stuck with a whole lot of aval and a guy who doesn't like aval nanachathu. So what's a girl to do except resort to snack-making and deep frying? So here's how you can make a **quick aval vadai**. Since there's not much soaking and no grinding involved, this is a quick snack that will keep people guessing as to what went into their vadai. If you want more vadai or snacks recipes, check out this list of **[quick and easy evening snacks recipes](https://www.cookingandme.com/2010/06/5-quick-n-easy-recipes-under-15-mins.html)**. Also check out: potato poha or [batata poha recipe](https://www.cookingandme.com/potato-poha-kanda-batata-poha-recipe/). [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547777066_74479f2f69_o1.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547777066_74479f2f69_o1.jpg) Let's start with 1 cup aval / poha [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140239_fee8e9278c_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140239_fee8e9278c_o.jpg)         Soak it in about 1/2 cup water until soft - about 10 mins. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140291_e9eb8a4c7f_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140291_e9eb8a4c7f_o.jpg) Meanwhile, prepare the other ingredients - 1 small chopped onion, 2 green chillies (adjust to taste), 1/2 tsp jeera, 1 tsp grated ginger, 1-2 tbsp besan / chickpea flour and 1-2 tbsp of rice flour [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140339_852bc99ba7_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140339_852bc99ba7_o.jpg) Mix these into the soaked aval along with salt (also add curry leaves and fresh coriander leaves if you have any handy - I only had curry leaves) [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547777230_1661d8a2e3_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547777230_1661d8a2e3_o.jpg) Flatten into small discs that are not too thick. While shaping, if the mixture is too thick, dip fingers into a bowl of water and try to shape. If the mixture is watery, add some besan or rice flour. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140523_532681631b_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140523_532681631b_o.jpg)          Deep fry until golden brown. Serve hot with chutney. [![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140567_d93cc83b16_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/05/4547140567_d93cc83b16_o.jpg)        Or dunk them into some tomato rasam like we did! **Aval Vada Recipe** *Makes 7-8 vada* **Ingredients:** 1 cup aval / poha 1 small onion, chopped 2 green chillies 1/2 tsp jeera 1tsp grated ginger 1-2 tbsp besan (use as required to shape vada) 1-2 tbsp rice flour Curry leaves or coriander leaves, chopped Salt to taste Oil to deep fry **Instructions:** 1.Soak aval in about 1/2 cup water for 10 mins, until soft. 2. Add the rest of the ingredients to this and mix well. 3. Shape into roughly 1/4" thick discs. While shaping, if the mixture is too thick, dip fingers into a bowl of water and try to shape. If the mixture is watery, add some besan or rice flour. 4. Deep fry until golden brown and serve with chutney or dunk them into some tomato rasam. The texture is more smoother and spongier than lentil vadai. We loved it, especially as rasam vadai. The added bonus is, its so quick to make (although I didn't tell TH that or else he would ask for this every weekend!). --- # Potato Poha, How to make Batata Poha Source: https://www.cookingandme.com/potato-poha-kanda-batata-poha-recipe/ Learn how to make Batata Poha or Potato Poha. It is an easy and healthy Maharashtrian breakfast recipe using Indian flattened rice or poha, potatoes or batata, onions or kanda, and some simple spices. Oh and lots of peanuts because I like it that way! [![batata poha or potato poha recipe](https://www.cookingandme.com/wp-content/uploads/2021/07/8409921111_95f851e7be_z1-2.jpeg)](https://www.cookingandme.com/wp-content/uploads/2021/07/8409921111_95f851e7be_z1-2.jpeg) Needless to say, I didn't grow up eating poha for breakfast, what with it being a Maharashtrian recipe and all. The first time I tried Batata Poha was at a food expo in my hometown when I was around 8. At these food markets, they would set up stalls and sell a variety of things, all homemade. In one of those, they were selling this Batata Poha in small cups for 5 rupees each. Amma and I had no clue what *Batata* or even *Poha* was but decided to give it a shot anyway. After one bite of it, Amma goes "ahh aval!" and then quickly went on to dissect the ingredients and guess what went into the Batata Poha. We loved it! Fast forward a few more years, I moved to Hyderabad for work and met people from all over. I tasted food that I’d never even heard of before. This recipe is from a Maharashtrian ex-colleague. He made his mom’s Batata Poha one day and posted a picture on Facebook. I, of course, immediately asked him for the recipe and he obliged. Thanks Yash! [![batata poha or potato poha for healthy breakfast](https://www.cookingandme.com/wp-content/uploads/2021/07/8409921087_4606328c46_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2021/07/8409921087_4606328c46_z.jpeg) I was wondering if Batata Poha and Kanda Poha are the same thing so I asked Yash. He said batata = potato and kanda = onion. If you add both to the poha, then it becomes Kanda Batata Poha. Anyway, irrespective of the finer details, this is a delicious, easy, and healthy recipe that you must make! Also check out this [aval vadai recipe](https://www.cookingandme.com/2010/05/17/aval-poha-flattened-rice-vadai-quick/). ## Batata Poha Recipe ![](https://www.cookingandme.com/wp-content/uploads/2021/07/8409921111_95f851e7be_z1-2-150x150.jpeg) Batata poha is a tasty and healthy breakfast recipe from India using flattened rice and potato along with some simple spices.  - 1.5 cups poha or aval (use the thicker variety, not thin)- 1/2 cup finely chopped onions- 1/2 cup boiled and chopped potato- 2 tablespoons raw, unsalted peanuts (with skin on is better)- 2 green chillies (chopped (adjust to taste))- 1 pinch of hing (asafoetida)- 1 pinch of sugar- 1/4 teaspoon turmeric powder- 1-2 tablespoon oil- 1/4 teaspoon mustard seeds- A fistful of fresh coriander leaves- Lime juice to taste- Salt to taste - Place the poha or flattened rice in a colander and rinse it under running water. Don't linger, just give it a good rinse and turn off the water before it turns too mushy - Set aside for a few minutes, then use your fingers to gently mix the poha. It should be soft and crumble easily when you press between your fingers- Add salt and turmeric to the poha, mix again, cover, and set aside - Heat oil in a pan and add the peanuts- Roast until golden brown, drain, and set aside - To the same oil, add mustard seeds- When they pop, add the chopped onions, hing, and green chillies- Saute until the onions turn soft and pink- Add the poha along with sugar and mix gently- Top up with the roasted peanuts, chopped coriander leaves, and lime juice- Mix everything well and remove from heat- If you find the poha too dry, sprinkle some water and let it cook for a minute - Serve hot - Remember to use the thicker variety of poha. The thin kind will get mushy and not do well in this recipe - Adjust all ingredients to your taste - I normally add curry leaves if I have any in hand - Don't skimp on peanuts and coriander leaves - You can add some grated ginger along with the onions if you prefer, I generally don't BreakfastIndianbatata poha, potato poha recipe ## How to Make Batata Poha - Step by Step Pictures Run the poha or flattened rice under water in a colander until it turns soft - about 30 seconds to a minute is sufficient. Transfer to a bowl, add turmeric and salt and mix well, set aside Heat oil in a pan and add mustard seeds. When they pop, add onions, green chillies, ginger (optional), and boiled and chopped potato. [![batata poha recipe](https://www.cookingandme.com/wp-content/uploads/2021/07/8411017296_b8b2639abe_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2021/07/8411017296_b8b2639abe_z.jpeg) Add fried peanuts to this (you can try it in the oil before adding onions and set aside, then add it at this stage). Mix everything well. Then add the softened poha and sugar. [![batata poha recipe](https://www.cookingandme.com/wp-content/uploads/2021/07/8409920985_61cefee946_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2021/07/8409920985_61cefee946_z.jpeg) Mix gently to combine, add lime juice and freshly chopped coriander leaves. Serve hot. [![batata poha recipe](https://www.cookingandme.com/wp-content/uploads/2021/07/8409920967_d66796e1ea_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2021/07/8409920967_d66796e1ea_z.jpeg) Hot and healthy potato poha or batata poha is ready for breakfast. Enjoy! --- # Kerala Peas Masala, Green Peas Masala Recipe Source: https://www.cookingandme.com/kerala-style-peas-masala-recipe/ ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837461408_deb1226cfb_z1.jpg) **Kerala Peas Masala Recipe**: I've been wanting to try a good Kerala Style Peas Masala recipe for ages now. I rarely make [appam](https://www.cookingandme.com/2013/02/kerala-appam-recipe-palappam-recipe.html) or [puttu](https://www.cookingandme.com/2013/08/puttu-recipe-puttu-kerala-breakfast-recipe.html) and that's what this peas masala recipe goes best with but it went beautifully with chapatis too, I must say. Now, I really don't want to give you more reasons to think I am weird but in the interest of full disclosure, I want to admit that when I went to Delhi on work for a week earlier this month, I brought back fresh vegetables from the farmer's market. There, I said it. And before you ask, no, the Singapore customs didn't mind. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983591151_7552c12b63_z.jpg) I can never resist fresh peas. I think I am wired exactly like my mom in that aspect. Fresh vegetables make us go weak in the knees and farmer's markets and even a well stocked supermarket with fresh product is our happy place. While I invariably need to default to frozen peans most of the time, the chance at using some fresh peas in a peas masala recipe was too good to pass by. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837460578_3b0224e2b9_z.jpg) It was Sunday and I was talking to Amma and as it often does, our conversation turned to food and recipes. I asked her for typical Kerala restaurant-style peas masala. The watery, spicy, peas-laden side-dish served with Kerala parotta in almost every restaurant. She boo-ed me. In her exact words "why do you want to make that at home? They add maida and who-knows-what-else to make it *golu-gola*" (referring to thickening of the gravy). I said fine, tell me your version. And she did. And it changed my life. I am not kidding when I say this is the best side dish I have ever made for chapatis. Ever. It's a bit of grinding and sautéing and stuff, but I promise, it's worth it. I have two types of appam recipes in the blog -[ Kerala appam without yeast](https://www.cookingandme.com/2013/02/kerala-appam-recipe-palappam-recipe.html) and [spongy appam with yeast](https://www.cookingandme.com/2014/05/how-to-make-spongy-appam-with-yeast.html). Either would go really well with this Kerala peas masala recipe. You can also serve it with rotis or chapatis like I did. This [idiyappam recipe](https://www.cookingandme.com/2013/08/idiyappam-idiyappam-recipe-sevai-recipe.html) may be another good one to check out too. Also check out this [matar paneer recipe](_wp_link_placeholder) for another amazing green peas recipe. ## Kerala Peas Masala Recipe ![](https://www.cookingandme.com/wp-content/uploads/2012/03/6837461408_deb1226cfb_z-150x150.jpg) Kerala peas masala recipe, an adaptation of the restaurant-style peas masala popular in Kerala to make it more flavourful and healthy. Perfect with rotis or appam. - 2 cups of shelled peas (fresh or frozen (thawed))- 2 tbsp of coriander seeds- 3 dry red chillies- 2 tsp oil- 1/4 tsp of turmeric powder- 2 large onions (chopped)- 2 to matoes (chopped)- 2 cloves of garlic- A small piece of ginger- 1 cup of thick coconut milk- 1 tsp of garam masala or any curry powder- Salt to taste #### For tempering: - 1 tbsp coconut oil (or any oil you prefer)- 1/4 tsp mustard seeds- A few curry leaves - In a small pan, heat 1 tsp oil and fry the coriander seeds and red chillies until nicely browned. Take care not to burn it and set aside to cool.- In a larger pan, heat another tsp of oil and add the chopped onions.- Once they brown, add the tomatoes, garlic and ginger. Saute some more until the mixture cooks up and looks mushy - about 4-5 mins.- Remove from fire, transfer to a bowl and set aside to cool.- In the same pan, add the peas and enough water to cover it completely.- Add the turmeric powder and bring to boil, then lower fire to a simmer.- Grind the roasted coriander-chilli mixture with some water (just to get it ground up nicely, doesn't need to be a super smooth paste) and add to the peas.- Mix well and continue to cook on low flame.- In the same mixer jar you used for the coriander-chilli mixture, grind the onion mixture to a smooth paste. Don't add water this time- Add this paste to the peas and continue to cook for another 5 mins or until the peas are cooked and turn mushy when you apply pressure. Don't overcook them though.- Add the coconut milk next along with salt. Mix and let it come to boil.- As soon as it comes to boil, add the garam masala or any curry powder you like and remove from heat. #### For tempering: - Heat the coconut oil in a small pan and add the mustard seeds and curry leaves.- When the mustard seeds start to pop, add to the cooked peas curry and mix well.- Serve hot with chapati, roti, appam, nan, idiyappam, dosa, etc Vegetarian SidesKeralagreen peas masala **Kerala Peas Masala Step by Step Recipe** 1. In a small pan, heat the 1 tsp oil and fry the coriander seeds and red chillies until nicely browned. In fact, mine turned almost black, just short of burning, and that's perfect. Take care not to burn it because that will obviously spoil the peas masala. Set this aside to cool. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837454586_7d964231fa_m.jpg) 2. In a larger pan, heat another tsp of oil and add the chopped onions. Once they brown, add the tomatoes, garlic and ginger. Saute some more until the mixture cooks up and looks mushy - about 4-5 mins. Remove from fire, transfer to a bowl and set aside to cool. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837454926_cf969abd51_m.jpg) 3. In the same pan, add the peas and enough water to cover it completely. Add the turmeric powder and bring to boil, then lower fire to a simmer. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837455320_446d2e84f3_m.jpg) 4. Grind the roasted coriander-chilli mixture with some water (just to get it ground up nicely, doesn't need to be a super smooth paste) and add to the peas. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983579515_3057ec4840_m.jpg) Mix well and continue to cook on low flame. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837457096_6273107128_m.jpg) 5. In the same mixer jar you used for the coriander-chilli mixture, grind the onion mixture to a smooth paste. Don't add any water water while grinding. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983579885_f01b013c66_m.jpg) ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983580471_446047d11f_m.jpg) 6. Add this mixture to the peas and continue to cook for another 5 mins or until the peas are cooked and turn mushy when you apply pressure. Don't overcook them though. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983581289_8bbde5f0a2_m.jpg) 7. Add the coconut milk next along with salt. Mix and let it come to boil. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837457884_5e1f9e6972_m.jpg) 8. As soon as it comes to boil, add the garam masala or any curry powder you like and remove from fire. If you think the gravy is too thick, you can add some water along with the coconut milk. Mine turned out perfect with these proportions. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983582059_b8d51e8772_m.jpg) Time for tempering. Heat the coconut oil in a small pan and add the mustard seeds and curry leaves. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6837458744_ccfe1a2a0f_m.jpg) When the mustard seeds start to pop, add to the cooked peas curry and mix well. ![Kerala peas masala recipe, how to make Kerala peas masala](https://www.cookingandme.com/wp-content/uploads/2012/03/6983583027_e6373556f0_z.jpg) Serve green peas masala hot with any main like roti, chapati, or idiyappam.  --- # Kerala plum cake, Christmas fruit cake recipe step by step Source: https://www.cookingandme.com/kerala-plum-cake-christmas-fruit-cake/ Kerala Plum Cake or Christmas Fruit Cake Recipe - a delicious and easy step by step recipe for fruit cake or Kerala plum cake, that's perfect for Christmas or really, all year round. ![Kerala Plum Cake | Christmas Fruit Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2011/12/6541218173_5a172ebe8c_z1.jpg) Christmas in Kerala is what memories are made of. I haven't come back in 6 years so this year is extra special. Except for once or twice when I was a kid, Amma hasn't made fruit cake at home from scratch because every year we are inundated with fruit cakes from friends celebrating Christmas. ![Kerala Plum Cake | Christmas Fruit Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2011/12/6541217035_9f7ea32e22_z.jpg) This year's first cake is this Kerala plum cake from Omana Paul, a popular caterer and good friend of ours. Their plum cake is very popular and they make thousands at this time of the year. Amma had the recipe so I wanted to share it in time for Christmas. I have also shared an [eggless fruit cake recipe](https://www.cookingandme.com/2012/12/eggless-plum-cake-eggless-fruit-cake.html) if that's what you are after. This [tutti frutti cake](https://www.cookingandme.com/2013/12/buttermilk-tutti-frutti-christmas-cake-recipe.html) is perfect for those who don't really like plum cakes or raisins. I have a few of those in my family too but tutti frutti, they love! ![Kerala Plum Cake | Christmas Fruit Cake Recipe](https://www.cookingandme.com/wp-content/uploads/2011/12/6541232723_fc7ee24c17_z.jpg) Also check out a [list of easy Christmas cakes and cookies](https://www.cookingandme.com/2012/12/15-easy-christmas-cakes-christmas.html). This fruit cake recipe doesn't need you to soak the dry fruits in advance and it's alcohol-free so you can make the cake instantly just before you need it. ## Kerala Plum Cake, Christmas Fruit Cake Recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/12/6541218173_5a172ebe8c_z1-150x150.jpeg) Kerala Plum Cake or Christmas Fruit Cake Recipe - a delicious and easy step by step recipe for fruit cake or Kerala plum cake recipe. - 1 cup plain flour (maida or all purpose flour)- 1/2 cup cashew nuts (raw, unsalted, chopped)- 1/4 cup black raisins- 1/2 cup mixed dried fruits (dates, cherries, orange peels, etc)- 1/2 cup white sugar (for sugar syrup)- 3/4 cup white sugar (for cake batter)- 2/3 cup unsalted butter (at room temperature)- 3 eggs- 1/2 teaspoon cinnamon powder- 1/4 teaspoon clove powder (see notes)- 1 teaspoon baking powder- 1 teaspoon vanilla extract- 1/4 teaspoon salt - In a pan on medium heat, melt 1/2 cup sugar slowly. - It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. - Turn off heat and add about 1/4 cup water. The sugar will harden. - Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. - This will take around 10 mins. - Once done, let it cool and set aside. - Pre-heat oven to 350F / 180C. - Add 3 tablespoon flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside. - Mix the remaining flour and baking powder, spices, and salt until well combined. - Beat the butter and 3/4 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater.  - Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are both used up. - Add the cooled caramel and dredged fruits and gently fold in. - Pour batter into a greased cake pan and smooth the top. - Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with moist crumbs. - Start checking from 45 mins to see if the cake is done. - The top will look like it's overdone but don't worry, make sure the inside is also completely cooked. - Dust with icing sugar when the cake is completely cooled and serve - Kerala plum cake can be stored at room temperature for 3 days and refrigerated for up to two weeks - The amount of fruits and what type you want to use is entirely up to you. I'd recommend to use orange peels if you can because it enhances the flavour a lot. I have also made this cake just with cashew nuts and dates with some raisins and that's worked really well too - If you plan to ice the cake, reduce sugar by 1/3 cup. This cake is sweet enough on its own. - I have updated the recipe with cinnamon powder and clove powder I bought readymade but you can also powder together  1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg to add to the cake if you have the whole spices handy - I adjusted the amount of sugar from my original recipe since I found the cake too sweet but if you tried my original recipe and liked it in the past, the measurement for sugar used was 1/2 cup sugar for the syrup and 1 cup in the batter. I have now adjusted it to 3/4 cup for the batter. - What is Kerala plum cake? I get this question a lot especially why this cake is called  "plum cake" if there are no plums in the cake. Well, I am not entirely sure either but fruit cake is called plum cake in Kerala and maybe traditionally it always involved plums and the recipe has evolved. - If you don't want to make the sugar syrup for Christmas cake from scratch, you can buy treacle from stores. It's a thick sugar syrup that may also include molasses. Use 1/4 cup in place of the sugar syrup in this recipe. - You can replace the cashew nuts with almonds or walnuts too but personally I love cashew nuts in fruit cake. - The cake will be a bit tough to un-mould if you don't grease the cake pan generously Cakechristmas fruit cake, kerala plum cake ## Step by Step Kerala Plum Cake / Christmas Fruit Cake Recipe This Kerala plum cake recipe requires you to caramelise sugar into a thick sugar syrup. Don't be like me and worry about it, it's really not that hard, you just need to be careful while doing it. In a pan on medium heat, melt 1/2 cup sugar slowly. Do not add any water, just the sugar in a pan ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-2.jpg) Keep stirring and let it turn a deep dark caramel colour. Don't let it burn.In the picture below, the sugar is just starting to melt along the sides. Gently stir to get it going. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-3.jpg) You should start getting the smell of caramel at this stage. ![Kerala plum cake, Christmas fruit cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-4.jpg) ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-5.jpg) Stir occasionally and keep heating. When it reaches the stage as shown in the below picture, you are ready to move on to the next step. Turn off heat and add 1/4 cup water to the sugar syrup. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-6.jpg) The syrup will harden a bit and sizzle. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-7.jpg) Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins and the mixture will foam and bubble a bit like below. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-8.jpg) Once all the sugar crystals are dissolved and you get a smooth syrup, turn off heat. Set aside and let this mixture cool while you proceed with the preparation of the fruit cake. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-9.jpg) Set the oven to pre heat at 350F / 180C. Add 3 tablespoons flour to the dry fruits and nuts and dredge completely to coat it. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-10.jpg) This is so that they don't sink to the bottom of the batter while baking. Set aside. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-11.jpg) Mix the remaining flour with baking powder, spices, and salt until well combined. ![Kerala plum cake, Christmas fruit cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-12.jpg) Mix till no streaks of spice powder can be seen. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-13.jpg) Beat the butter and 3/4 cup sugar until soft - about 5-6 mins by hand, 2 mins with an electric beater. ![Kerala plum cake, Christmas fruit cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-14.jpg) ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-15.jpg) Add vanilla and mix until combined. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-17.jpg) Next, add 1 egg and beat well until incorporated. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-18.jpg) Then add 1/3 of the flour mixture and fold gently. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-20.jpg) Likewise, alternate between the eggs and flour mixture until they are both used up. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-21.jpg) Add the cooled sugar syrup.. (You can see the consistency of the sugar caramel syrup here) ![Kerala plum cake, Christmas fruit cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-24.jpg) .. and dredged fruits and gently fold everything in together. ![Kerala plum cake, Christmas fruit cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-26.jpg) The batter is ready! ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-28.jpg) Grease a 6" cake pan generously with butter. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-27.jpg) Pour batter into the cake pan and smooth the top gently if uneven. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-29.jpg) Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with moist crumbs. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-30.jpg) You can start checking from 45 minutes in case your oven bakes the cake faster. The top may look like it is overdone but don't worry about that, it's just the sugar syrup giving the cake crumb a darker colour. Make sure the inside is also completely cooked before you take the cake out of the oven. ![Kerala plum cake Christmas fruit cake recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/Kerala-plum-cake-Christmas-fruit-cake-recipe-31.jpg) Let the fruit cake cool completely before cutting otherwise it will crumble. Typically, Kerala plum cake or our Christmas fruit cakes are not frosted so just dust the the cake with icing sugar or powdered sugar when the cake is completely cooled and store in airtight containers in room temperature for up to three days, or refrigerate for up to two weeks. --- # Tutti Frutti Cake Recipe, Easy Christmas Cakes Source: https://www.cookingandme.com/buttermilk-tutti-frutti-christmas-cake-recipe/ **Tutti Frutti Cake Recipe:** learn how to make this **easy one-bowl christmas cake **with dry fruits or tutti frutti for the holiday season. The cake is easy to customize and you can add your own additions like fruits, nuts, etc to make it your own this holiday season. ![tutti frutti cake recipe](https://www.cookingandme.com/wp-content/uploads/2013/12/11316279886_b987758015_z1.jpg) **Tutti Frutti** is one of those things that's so very Indian and I relate a lot to Christmas. My mom would make ice cream sundaes with lots of fresh fruits and tutti frutti sprinkled on top which was such a delicious treat. This tutti frutti Christmas cake is a total winner too for many reasons. - You only need one bowl to whip up this cake - It can made easily with ingredients that are most likely lurking in your pantry already - You can customise it in many different ways - It is not an eggless cake recipe with tutti frutti, however, you can adapt it to make it eggless (replace egg with flaxseed meal, yogurt, etc) - From start to finish, it takes about 40 mins so it is perfect to bake when you are expecting guests In fact, I baked this **tutti frutti cake** with ingredients in my pantry while waiting for some friends to arrive for tea. I was slightly apprehensive to try a new recipe because if the cake went bust, I didn't have any back up. But it baked up beautifully with a lovely crumb and a soft and spongy interior. The book I adapted this from, [Camilla Saulsbury's Piece of Cake](http://www.amazon.com/gp/product/0778802779/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0778802779&linkCode=as2&tag=edibgard-20), is a definite winner and highly recommended for easy, one-bowl cake recipes. If you want to bake an **eggless tutti frutti cake**, use this [eggless sponge cake](https://www.cookingandme.com/2012/07/eggless-vanilla-sponge-cake-eggless.html) as a base and throw in some tutti frutti. Or, you may want to try this [chocolate truffle cake](https://www.cookingandme.com/2012/03/one-bowl-chocolate-truffle-cake-recipe.html) that's one-bowl too. Of course, you may be looking for a [Christmas fruit cake](https://www.cookingandme.com/2011/12/kerala-plum-cake-christmas-fruit-cake.html) or maybe an [eggless fruit cake](https://www.cookingandme.com/2012/12/eggless-plum-cake-eggless-fruit-cake.html)? ## Tutti Frutti Christmas Cake ![](https://www.cookingandme.com/wp-content/uploads/2013/12/11316279886_b987758015_z-150x150.jpg) Tutti frutti Christmas cake is a buttermilk cake that only requires one bowl to whip up. Perfect for the holiday season. - 1 cup of plain flour (maida)- 2/3 cup of sugar- 1/2 tsp of baking powder- 1/2 tsp of baking soda- 1 egg- 1/2 cup of buttermilk (see notes)- 1/4 cup of butter (softened)- 1/2 tsp of vanilla extract- 1/3 cup of tutti frutti- A pinch of salt - Set oven to 400F/200C for pre-heating. Grease an 8" pan with butter.- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.- To this, add the egg, vanilla, buttermilk, and butter.- Using an electric beater, beat this mixture on low speed for 1 minute. Scrape down the sides and beat again on medium speed for 1 more minute.- If your mixer only has one speed, that's ok. Just use that. Using an electric mixer will give you best results in this recipe than using a whisk and doing it by hand. The mixture needs good aeration so getting some machine into the process helps.- Pour batter into your prepared pan.- Sprinkle the tutti frutti or whatever fruits/nuts you are using, on top evenly.- Bake for 25-30 mins until the top turns golden brown and a skewer inserted into the cake comes out with moist crumbs.- Let the cake cool completely before slicing and serving. - If you don't have buttermilk in hand, just use 1/4 cup thick curd mixed with 1/4 cup water. I have tried this and not seen significant difference in the texture of the cake. - You can also use 1/2 cup milk + 1 tsp vinegar as a substitute for buttermilk in cakes - As mentioned, play around with the add-ons to this cake. I'd try chocolate chips, mixed fruit peels, frozen blueberries, etc< - Use an electric beater to mix the batter for best results, and to get a fluffier cake, although mixing by hand works perfectly well too CakeInternational ## Step by Step Tutti Frutti Cake Recipe: 0. Set oven to 400F/200C for pre-heating. Grease an 8" pan with butter. I used a loaf pan and got thin long slices. 1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. ![tutti frutti christmas cake recipe](https://www.cookingandme.com/wp-content/uploads/2013/12/11316346124_0221d3fe07_m.jpg) 2. To this, add the egg, vanilla, buttermilk, and butter. ![tutti frutti cake recipe](https://www.cookingandme.com/wp-content/uploads/2013/12/11316388273_f741d90cd9_m.jpg) 3. Using an electric beater, beat this mixture on low speed for 1 minute. Scrape down the sides and beat again on medium speed for 1 more minute. If your mixer only has one speed, that's ok. Just use that. Using an electric mixer will give you best results in this recipe than using a whisk and doing it by hand. The mixture needs good aeration so getting some machine into the process helps. ![tutti frutti cake recipe](https://www.cookingandme.com/wp-content/uploads/2013/12/11316258445_4087fd52d3_m.jpg) 4. Pour batter into your prepared pan. ![tutti frutti cake recipe](https://www.cookingandme.com/wp-content/uploads/2013/12/11316318176_00859fe2da_m.jpg) 5. Sprinkle the tutti frutti or whatever fruits/nuts you are using, on top evenly. ![tutti frutti cake recipe](https://www.cookingandme.com/wp-content/uploads/2013/12/11316318106_cd7173d19c_m.jpg) 6. Bake for 25-30 mins until the top turns golden brown and a skewer inserted into the cake comes out with moist crumbs. ![tutti frutti christmas cake recipe-6](https://www.cookingandme.com/wp-content/uploads/2013/12/11316258305_927c48b251_m.jpg) Let the cake cool completely before slicing and serving. This tutti frutti cake keeps in the refrigerator for 4 days, wrapped tightly in foil or cling wrap. --- # Lemon Sevai Recipe, Easy Lemon Sevai Source: https://www.cookingandme.com/lemon-sevai-recipe-easy-lemon-idiyappam/ Lemon sevai recipe: lemon sevai or lemon idiyappam is a beautiful thing. It tastes light and delicious and also looks gorgeous with a deep yellow colour and dotted with the greens from curry leaves and green chillies. If you have some sevai (or idiyappam) lying around, definitely cook up some lemon sevai for breakfast and enjoy! ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-ed.jpg) I love Indian breakfasts and the variety we have. I grew up eating three 'proper' hot meals a day and breakfast was a rotation between [dosa](https://www.cookingandme.com/2013/11/plain-dosa-recipe-how-to-make-dosa.html), [idli](https://www.cookingandme.com/2012/10/idli-batter-for-soft-idli-idli-recipe.html), [puttu](https://www.cookingandme.com/2013/08/puttu-recipe-puttu-kerala-breakfast-recipe.html), [idiyappam](https://www.cookingandme.com/2013/08/idiyappam-idiyappam-recipe-sevai-recipe.html), [poori](https://www.cookingandme.com/2014/01/corn-poori-recipe-puri-with-corn-flour.html), and occasionally chapati. We had toast about once a month when my mom felt like it and it was always the soft bakery fresh bread toasted with home-made butter and had with either peanut butter or Kissan fruit jam. I miss those mornings. Now, breakfast is either toast and eggs or oats and while I am not particularly proud of it, it works. I am in no mood to cook in the mornings and so we make do. However, weekends are different. When we are not out getting brunch, I make all sorts of dishes that my mom and grand mom made for me as a kid. ## What is the difference between Sevai and Idiyappam? Idiyappam is served similar to appam, pressed and steamed into large mounds. Sevai is broken into pieces and served similar to rice, which is why it lends itself well to flavoured varieties like lemon sevai. The preparation of Idiyappam is different to Sevai, the latter being more labour-intense. Idiyappam is prepared by mixing roasted rice flour with water and salt and then pressing this raw dough through a press to make delicate mounds that are then steamed. Sevai is made by grinding rice into a batter, steaming that into idli-shaped mounds and then pressing these into strands of 'noodles' ready to serve. Admittedly, I have never made sevai from scratch and often just use idiyappam crushed into smaller bits, to make into different varieties of flavoured sevai. This lemon sevai recipe uses this shortcut method with prepared idiyappam. ![lemon sevai lemon idiyappam recipe ](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-ed2.jpg) Lemon sevai is one of them. We usually serve sevai or idiyappam as is with stew. Any "variety dish" with sevai is a treat and is alternated with the popular lemon sevai or [puli sevai](https://www.cookingandme.com/puli-idiyappam-recipe-tamarind-idiyappam-step-step/). My maternal grand mom used to make the fluffiest and most delicious sevai or idiyappam and it seemed blasphemous to turn it into anything else rather than slather on some homemade ghee and eat it as is, but a good lemon sevai was dearly welcomed too. My idiyappam skills are alright, definitely grown much better over the years. More easy breakfast recipes to inspire you. Click on the pictures below for recipes. ![idiyappam recipe](https://www.cookingandme.com/wp-content/uploads/2016/05/9457921292_03edde4cb4_z-1-150x150.jpg) [![tawa idli recipe](https://www.cookingandme.com/wp-content/uploads/2016/05/9130573555_db5b5a12b4_z1-1-150x150.jpg)](https://www.cookingandme.com/2013/06/spicy-tawa-idli-quick-easy-indian-snack.html) [![no-grind-dosa-recipe-with-urad-and-rice-flour](https://www.cookingandme.com/wp-content/uploads/2016/05/no-grind-dosa-recipe-with-urad-and-rice-flour-8-1.jpg-1-150x150.jpg)](https://www.cookingandme.com/2014/01/dosa-batter-with-urad-flour-rice-flour.html) [![kanchipuram idli recipe](https://www.cookingandme.com/wp-content/uploads/2016/05/9927475676_6a7720e827_z1-1-150x150.jpg)](https://www.cookingandme.com/2013/09/kanchipuram-idli-kanchipuram-idli-recipe.html) ## Lemon Sevai Recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-ed-150x150.jpg) Lemon sevai or lemon idiyappam is an easy South Indian breakfast recipe made with pre-made idiyappam, lemon, and flavoured with green chillies. - 4 cups crushed sevai (prepared idiyappam)- 2 tsp Indian sesame oil- 1/4 tsp black mustard seeds- 2 tbsp chopped cashew nuts- 1 tsp grated ginger- 1-2 green chillies (chopped)- A few curry leaves- A pinch of hing (asafoetida)- 2 tbsp lemon juice (adjust to taste)- 1/4 tsp turmeric powder- Salt to taste - Prepare the idiyappam and let it cool completely. You can also use pre-made or store-bought idiyappam. Crush with your fingertips into smaller broken 'noodles'. Measure out 4 cups and set aside.- Heat 2 tsp oil and add 1/2 tsp mustard seeds. - When they pop, add the broken cashew nuts. Roast until golden brown. - Then add the grated ginger, green chillies, and curry leaves. Saute until the ginger turns fragrant and the chillies turn softer - about 1 minute- Now add turmeric powder, lemon juice, and salt. Mix well.- Add the sevai or idiyappam- Mix well and make sure the flavours are balanced well. Adjust salt or lemon juice as required. You can also add a pinch of sugar - Serve warm with coconut chutney - You can use peanuts instead of cashew nuts - Garnish with coriander leaves if you have some handy - The green chillies can be replaced with dry red chillies torn into pieces - You can use lime or lemon for tangy-ness but Indian lime tastes the best - A pinch of sugar can be added, this is purely optional - Some split urad dal can be added along with the cashew nuts and roasted, gives a nice toasty flavour to the lemon sevai BreakfastIndianlemon idiyappam, lemon sevai **Step by Step Lemon Sevai Recipe** [Prepare idiyappam](https://www.cookingandme.com/2013/08/idiyappam-idiyappam-recipe-sevai-recipe.html) and let it cool completely. You can also use pre-made or store-bought idiyappam. Crush with your fingertips into smaller broken 'noodles'. Measure out 4 cups and set aside. ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-8.jpg) Heat 2 tsp oil and add 1/4 tsp mustard seeds. When they pop, add 2 tbsp chopped cashew nuts. Roast until golden brown. ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-2-2.jpg) Then add 1 tsp grated ginger, 2-3 green chillies, and a few curry leaves. Sauté until the ginger turns fragrant and the chillies turn softer - about 1 minute ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-3.jpg) Now add 1/4 tsp turmeric powder, a pinch of hing, and salt to taste. Mix well. ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-4.jpg) Add 4 cups of crushed sevai or idiyappam ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-5.jpg) Mix well and squeeze 2 tbsp lemon juice over it. ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-6.jpg) Mix again and make sure the flavours are balanced well by taste-testing. Adjust salt or lemon juice as required. ![Lemon Sevai Recipe, Easy Lemon Idiyappam](https://www.cookingandme.com/wp-content/uploads/2016/05/lemon-sevai-lemon-idiyappam-recipe-7.jpg) Serve warm with coconut chutney --- # Rava Laddu Recipe, Rava Ladoo Step by Step Source: https://www.cookingandme.com/rava-ladoo-rava-laddu-recipe-diwali-sweets/ Rava Laduu (or Rava Ladoo) is an easy and fail-proof Diwali sweet recipe for last-minute people like me. They are ready in under 30 minutes and use basic ingredients like rava or semolina, ghee, and sugar. I was invited to two homes this Diwali and wanted to take along some homemade Diwali sweets with me. A quick call to Amma and we agreed on this easy Rava Laddu recipe for me to give a shot. I had all the ingredients already in hand so that made the job even easier. [![rava laddu or rava ladoo recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/8174318730_1be64de591_z1.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174318730_1be64de591_z1.jpg) Making traditional sweets for Diwali is a joy in itself and admittedly I have been very slack with it in the past few years. I am hoping to change that going forward and if you are like me, this rava laddu is a good way to start your Diwali sweet-making journey. ## What is Rava Laddu Made Of? The basic ingredients in rava laddu are sooji, rava, or semolina. Ghee and sugar are integral additions too and since rava doesn't have a strong flavour of its own, some green cardamom powder too. Any other additions are entirely up to us. I love adding cashew nuts, coconut, and raisins. Hear me out on the raisins. I know generally people don't like biting into them in desserts but in a rava laddu, the tanginess and sharp sweetness works really well. Try it! [![rava laddu rava ladoo recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/09/8174318520_c1c7033297_z.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174318520_c1c7033297_z.jpg) ## Do we need to add Coconut to Rava Laddu? Coconut is an optional ingredient in rava laddu. I personally love it because I like coconut in general, and also in this rava laddu recipe, it adds more softness and texture. Do note that rava laddu with coconut will have a lower shelf life so I recommend making smaller batches or refrigerating them. ## Is Rava Laddu gluten free? Rava which is the main ingredient in rava laddu is made by grinding the husk of durum wheat. It's high in fibre and other nutrients but rava is not gluten free so please avoid this dessert if you have gluten intolerance. [![rava laddu or rava ladoo recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286445_0f1d0854d5_z.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286445_0f1d0854d5_z.jpg) You may also like this **[coconut sesame ladoo recipe](https://www.cookingandme.com/2014/10/coconut-sesame-ladoo-recipe.html)**, 15-min **[coconut ladoo recipe](https://www.cookingandme.com/2013/10/coconut-ladoo-coconut-laddu-recipe-diwali.html)**, [date and nut laddu](https://www.cookingandme.com/2013/10/date-nut-balls-15-min-date-nut-balls.html), and **[maladu recipe](https://www.cookingandme.com/2008/08/maladupottukadalai-urundai.html)**. ## Rava Laddu Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/09/8174318730_1be64de591_z1-150x150.jpg) Rava Laddu or Rava Ladoo is an Indian sweet made with semolina, ghee, sugar and optional nuts. It is made and served during Diwali, especially and is very easy to make. - 1 cup rava, sooji, semolina (the fine kind)- 2 tablespoons ghee- 1/4 cup cashew nuts- 2 tablespoons raisins (optional)- 1/2 cup grated coconut (thawed if using frozen)- 1/4 cup sugar- 1/3 cup milk- 1 pinch cardamom powder - Heat the ghee in a pan and add the cashew nuts and raisins - Grind the coconut and cardamom powder together. This is an optional step but I did it since my grated coconut was very coarse and I was worried it won’t be easy to make the laddus into balls. - Add the coconut-cardamom mixture to the roasting nuts and raisins. - Mix once and add the rava next. - Fry this mixture for 2-3 minutes and then add the sugar. Since my sugar was very fine, I didn’t powder it but you can do so if you wish. - Continue to roast the rava mixture until the colour changes to a light brown. Don’t let it sit and walk away or the rava will start toasting and turning a golden brown on one side. The process of roasting the rava took me about 5-6 mins. - Once the rava is browned lightly, turn off the flame and slowly add the milk, stirring continuously as you do so. If you are a food blogger, it’s ok to stop mixing and take a quick picture before you continue, but don’t let it sit for too long without stirring. - Once all the milk is added, continue to mix until the ladoo mixture comes together. It will be quite moist and will stick around your ladle. - Remove from heat. - When the rava laddu mixture is warm enough to handle, make into lemon-sized balls and gently set aside. If the mixture is too dry, sprinkle water or milk as you shape the laddu - Done! As I said, the entire process of making rava laddu took me no longer than 20 minutes and I got 12 medium-sized ladoos from this quantity. - It's important to not leave the pan unattended while making the rava laddu mixture - Keep low the entire time you are making the laddu. Rava, especially, is delicate and can burn or turn darker quickly which will result in uneven tasting laddu - Grease your palms with ghee while shaping the laddu - Avoid coconut and add a tad more milk if you want a coconut-free rava laddu - Cashew nuts and raisins are optional but really add to the flavour and texture - Add cardamom powder to your taste. I add a generous pinch for this quantity - Another variation I learned from Vahchef's rava laddu recipe is to roast each ingredient separately in little ghee and then combine in the end to shape the rava laddu - You can void milk too and replace with water to increase shelf life. This will result in slightly harder laddus and adding milk makes them softer and tastier. Indian SweetsIndianrava laddu ## Step by Step Images to Make Rava Laddu Heat the ghee in a pan and add the cashew nuts and raisins. IMPORTANT – keep the flame low throughout the process of making rava laddu. [![how to make rava laddu](https://www.cookingandme.com/wp-content/uploads/2023/09/8174287155_d4f3796ac3_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174287155_d4f3796ac3_m.jpg) Grind the coconut and cardamom together. This is an optional step but I did it since my grated coconut was very coarse and I was worried it won’t be easy to shape the laddus if I didn't find grind the coconut. Add the coconut-cardamom mixture to the roasting nuts and raisins. [![how to make rava laddu step by step](https://www.cookingandme.com/wp-content/uploads/2012/11/8174287075_dd710f20fb_m-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2012/11/8174287075_dd710f20fb_m-1.jpg) Mix everything well to combine and add the rava or semolina [![how to make rava laddu for diwali](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286983_6d3438e30e_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286983_6d3438e30e_m.jpg) Fry this mixture for 2-3 mins and then add the sugar. [![how to make rava laddu easily for Diwali](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286819_ee96142c72_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286819_ee96142c72_m.jpg) Continue to roast the rava mixture until the colour changes to a light brown. Use very low heat. This took me about 5-6 mins. Once the rava is browned lightly and turns aromatic, turn off the heat and slowly add the milk, stirring continuously as you do so. [![how to make easy rava laddu](https://www.cookingandme.com/wp-content/uploads/2023/09/8174319182_6e874824af_z.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174319182_6e874824af_z.jpg) Once all the milk is added, continue to mix until the laddu mixture comes together. It will be quite moist and will stick around your ladle. [![how to make rava laddu for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286585_fb25632c1a_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174286585_fb25632c1a_m.jpg) When the rava laddu mixture is warm enough to handle, make into lemon-sized balls and gently set aside. If the mixture is too dry, sprinkle water or milk as you shape the laddu. [![how to make rava laddu diwali sweet recipes](https://www.cookingandme.com/wp-content/uploads/2023/09/8174319010_e24230dc9d_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/8174319010_e24230dc9d_m.jpg) All done! Enjoy your rava laddu and share with friends this Diwali, or any time, really. This post is from the archives of 2012, updated and reposted in 2023. --- # Bread Paneer Rolls, How to Make Paneer Bread Rolls Source: https://www.cookingandme.com/bread-paneer-rolls-step-by-step-recipe/ **Bread Paneer Rolls** are probably the easiest and quickest snack you can make with some bread slices and paneer filling. I make this often with different variations of the filling to make a nice snack for tea time. The bunch of you who wrote to me asking 'post recipes that we can cook with kids' or kid-friendly recipes, etc, I am looking right at you. I don't have kids so I have never really tried this with them but I have a very good feeling about this, trust me you. (Update: I do have a kid now and she LOVES this bread paneer rolls) ![bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120451_8748b6637d_o1.jpg) Interesting paneer recipes totally float my boat, especially if they are easy to prepare. I saw this recipe in a Nita Mehta book in the library. I didn’t borrow the book and didn’t have anything to quickly note down ingredients and details AND I made this a whole 2 months later. So this is pretty much my own recipe, coming to think of it. What that also means is, you can make it *your *own by simply adapting, adding, subtracting and testing out your own variations to the paneer filling, or any other filling really, used in this recipe. If you are looking for more easy snacks, then check out my [list of easy quick and easy snacks recipes](https://www.cookingandme.com/2010/06/5-quick-n-easy-recipes-under-15-mins.html) list and some other popular paneer recipes in the site like: [Paneer Butter Masala](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html), [Palak Paneer](https://www.cookingandme.com/2013/01/palak-paneer-recipe-spinach-paneer.html), [Paneer Paratha](https://www.cookingandme.com/2013/04/paneer-paratha-punjabi-paneer-paratha.html). ## Bread Paneer Rolls Recipe ![](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120451_8748b6637d_o1-1-150x150.jpg) Bread paneer rolls are an easy Indian tea time snack with rolled up and toasted bread with a paneer filling. This is one of the most popular recipes on Edible Garden that has been adapted and used as inspiration by many other bloggers. - 1 cup crumbled paneer- 1 small onion (chopped fine)- 1/2 tsp red chilli powder- 1/4 tsp powdered cumin / jeera- 1/2 tsp garam masala- 1/2 tsp ginger garlic paste- A small bunch of coriander leaves (chopped fine)- 1 tsp tomato sauce / ketchup- 4 slices of fresh white bread- Butter to toast- Salt to taste - Place the crumbled paneer in a wide bowl.- Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.- Mix lightly with your finger tips.- Then add the tomato sauce or ketchup and the ginger garlic paste.- Blend again with finger tips and set aside while you prepare the bread.- Remove the crusts from your bread. Use the regular white supermarket variety.- Roll out each slice as thin as you can. Regular bread that's fresh and soft should be easy to roll out- Place about 1 tsp or so of filling on one end of the rolled out bread slice.- Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.- Repeat with the remaining bread slices.- Lightly toast in a skillet or pan until all sides are browned.- Cut and serve with tomato sauce. SnacksIndian ## Bread Paneer Rolls Recipe Step by Step Place the crumbled paneer in a wide bowl. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547756800_e1315c4722_o.jpg) Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547756830_a932306cf9_o.jpg) Mix lightly with your fingertips until all the ingredients come together. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120083_2d442a55e8_o.jpg) Then add the tomato sauce or ketchup and the ginger garlic paste. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547756906_6658df4e8b_o.jpg) Mix again and set aside while you prep the bread. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120135_923feeede8_o.jpg) Remove the crusts from your bread. Use the regular white bread from the supermarket that's fresh and soft for best results, although whole wheat or any other kind of bread will work just fine too. Just make sure the bread is as fresh as possible so it is still soft. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547756992_f4eee2e301_o.jpg) Roll out each slice as thin as you can. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547757020_637152ba58_o.jpg) Place 1-2 teaspoons of filling on one end of the rolled out bread slice. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120227_3821c79293_o.jpg) Gently yet firmly roll from one end, making sure that the filling stays well within the first turn of the roll. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120247_513c7ab0ef_o.jpg) You can use a few drops of water to seal the end. Keep the rolled slices with the sealed end at the bottom while you work on the rest of the slices. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547757086_a7284359e2_o.jpg) Repeat with all slices of bread. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120289_ce38975dd0_o.jpg) Set them aside and keep covered while you work on all the bread slices. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120325_3fc0c9a651_o.jpg) Butter all sides of the bread rolls generously ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120411_9f787350b6_o.jpg) Lightly fry on a warm pan until the sides are golden brown. Cut into halves and serve warm with more ketchup. ![bread paneer rolls, how to make bread paneer rolls recipe](https://www.cookingandme.com/wp-content/uploads/2010/05/4547120451_8748b6637d_o1.jpg) If you have store bought paneer ready, then these bread paneer rolls can be made in under 30 minutes. Or you can also make it with [homemade paneer](https://www.cookingandme.com/2010/08/how-to-make-paneer-indian-cottage.html). Imagine a fun evening cooking this with your kids or even better, wow-ing your guests with an appetizer that hardly took more than 20 mins to make. It’s easy to do a bulk batch of this too. You can also cut up the rolls into smaller discs, stick a toothpick in, and serve these bread paneer rolls as a fun appetizer for your next dinner party. --- # Kaju Katli Recipe, Easy Kaju Barfi for Beginners Source: https://www.cookingandme.com/kaju-katli-kaju-cashew-burfi-diwali-sweets/ **Kaju Katli (kaju burfi, cashew barfi)** is the only Indian sweet that The Husband likes that I love too, so I try to make every Diwali season. I have made **kaju katli** twice before this. The first time I made it, I got a perfect batch which I shared with friends but I couldn’t document the process to share the recipe and tips for beginners here, so that was that. The second time I made it, my kaju katli was a disaster. It turned out like crispy cashew candy which, admittedly, we ate up anyway but I was quite disappointed that my first successful attempt at making kaju katli couldn’t be replicated. That really didn’t make any sense although beginner’s luck is a thing, we all know that. [![kaju katli with easy tips for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/kaju-katli.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/kaju-katli.jpg) Then I decided to figure out what went wrong and what I could do differently. There are many great blog posts out there detailing the steps to make the perfect kaju katli. Mine will tell you what to do (of course) and also what *not* to do, because I have been in both those situations. As I always say, learn from my mistakes! ## Tips to Make The Perfect Kaju Katli - The consistency of the sugar syrup is often talked about and is intimidating to beginners. It's not hard to get that right, trust me - As important as the sugar syrup consistency, however, is the texture of your powdered cashew nuts - Make sure your cashew nuts are good quality, unsalted and unroasted (raw). Pop a few in your mouth and see if it's crunchy and fresh. - The nuts also need to be completely dry before you powder them. If using from the refrigerator, keep them outside for a minimum of 4 hours before proceeding to powder them for barfi - The cashew nuts should be powdered in a totally dry spice grinder or mixer. I sun dry my mixer jar just to be double sure, if it's a hot day - While powdering the cashew nuts, use the pulse mode or do it in short bursts. If you grind the nuts too long, they will start releasing oils and turning pasty, which we don't want - The other very important step is the kneading of your cashew mixture after cooking. Not kneading the mixture properly will give you a crisp, candy-like texture. - Knead the mixture when still warm for best results - Added tip: You can sift the cashew nut flour before using, however, I avoid this step and have had no issues. The texture after grinding/pulsing needs to be as smooth as possible without big lumps or chunks [![kaju katli or kaju barfi recipe for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/kaju-katli-2.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/kaju-katli-2.jpg) ## What NOT to do When Making Kaju Katli - Do not be in a hurry - Do not worry about one string consistency of your sugar syrup – great news right? - Do not panic if your mixture doesn’t look right in the beginning. Follow the entire process and trust the recipe, it should turn out just fine. If not, practise makes perfect :) - Do not over-pulse the cashew nuts, it will turn it pasty. This is worth repeating. - If the mixture is not smooth and malleable as you knead it, fix it before proceeding to avoid disappointment. More on that below. More **[Diwali sweet recipes and ideas](https://www.cookingandme.com/2013/10/quick-easy-diwali-sweets-recipe-list.html)**: [Microwave palkova recipe](https://www.cookingandme.com/2013/10/palkova-recipe-easy-palkova-diwali-recipe.html) [Sandesh recipe](https://www.cookingandme.com/2013/10/sandesh-sandesh-recipe-easy-diwali-sweets.html) [Chocolate kalakand](https://www.cookingandme.com/2012/10/choc-khoya-kalakand-kalakand-recipe.html) [Easy rava ladoo](https://www.cookingandme.com/2012/11/rava-ladoo-rava-laddu-recipe-diwali-sweets.html) [Maa ladoo](https://www.cookingandme.com/2008/08/maladupottukadalai-urundai.html) ## Kaju Katli Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/09/kaju-katli-150x150.jpg) Kaju Katli or Kaju Barfi is a delicious Indian sweet made with simple ingredients - cashew nuts, sugar, and water mainly. Here's an easy step by step recipe with tips for success. - 1 cup cashew nuts (raw, unsalted, unroasted)- 1/2 cup white sugar- 2 teaspoons ghee- 4 tablespoons water - Ensure the are completely dry before grinding. Place in a spice grinder and pulse at 3 second intervals 3-5 times. - You should get uniformly powdered cashew nuts that are slightly moist (due to the natural oils in the nuts) and slightly coarse and crumbly - Do this in smaller batches if needed, do not over crowd the grinder. Once all the cashew nuts are powdered proceed with making the sugar syrup - Place and in a non-stick pan on medium heat - Let the mixture boil and then keep stirring until the sugar has completely dissolved and you get a slightly thicker consistency of syrup that coats the back of your spatula (took me around 2-3 mins, so not too long) - Add the powdered cashew nuts and lower heat - Keep stirring continuously for about 8-10 minutes or until the mixture bubbles up and turns into a thick mass that rolls around the spatula as you stir - The mixture may look a bit coarse due to the powdered cashew nuts, do not worry about that - When the mixture starts rolling around and becomes hard to keep stirring, transfer to a plate and add 1 teaspoon ghee - Let it cool down to a point where you can handle the mixture with your fingertips - Knead gently, adding more ghee if you need, mixing in all the crusty and dry parts for about 2 minutes - Do not exert too much pressure when kneading, katlis don’t need the same powerful kneading like rotis do - You should soon have a very smooth dough that’s still warm - Place between two sheets of greasing paper and roll into a circle or square that’s about 1/4″ thick - When still warm, scour with a sharp knife into diamond-shapes - When completely cool, separate the pieces and store in an airtight container in the refrigerator - Kaju Katli keeps well for up to 4 days, we have never had them last beyond that - If the cashew nut mixture feels too sticky and soft, put it back in the pan and cook for another minute or two on low heat - If the mixture feels too dry or crumbly, add 1-2 teaspoons of milk as you knead it - Add milk only if needed. If the mixture is moist and you are able to knead it easily, avoid the milk - Do not scrape the sides of the pan too much once the mixture starts to thicken, the sugar will crystallise and form hard crusts along the edge of the pan and we don’t want this to be in the kaju katli - The edible silver pieces or vark can be purchased in store and added on if you would like that store-bought look. Personally I don't like them and request for "without silver" when I buy kaju katli in stores too - I found this amount of sugar to be quite high, the kaju barfis were quite sheet. Next time, I’d experiment with a lesser amount but I am not sure how that would affect the overall texture. Will update here when I have tried it DessertIndiankaju katli ## Step by Step Images for Making Kaju Katli at Home In a clean, dry spice grinder, add the cashew nuts [![cashew nuts for kaju katli recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/22406180036_70f32f392a_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22406180036_70f32f392a_m.jpg) Pulse in 3-4 second intervals until you get moist, cashew nut powder. Do not over grind, it will turn into butter. This is the most important step in making kaju katli. The mixture will be crumbly and moist to touch and that’s perfect. [![kaju katli recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/22443078661_9899b16851_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22443078661_9899b16851_m.jpg) I did it in two batches since my spice grinder is quite small. Transfer to a bowl and set aside. [![kaju katli recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/22443079151_1255b26e05_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22443079151_1255b26e05_m.jpg) Add the water and sugar to a non-stick pan and keep on medium flame. [![kaju katli recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/09/22418948572_4e4e1d6378_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22418948572_4e4e1d6378_m.jpg) Bring to boil, then lower flame and keep stirring until the mixture thickens and coats the spatula. You don’t need to be scientific about this. Once the sugar has dissolved fully and you have cooked the syrup for about 2-3 minutes, proceed to the next step [![kaju katli recipe for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/22244478478_fff44e33af_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22244478478_fff44e33af_m.jpg) Add the cashew powder to the sugar syrup. You can do this in two batches - add some first, mix and then add the rest immediately. [![kaju katli recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/22245388819_a5492dc93a_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22245388819_a5492dc93a_m.jpg) Ensuring that the heat is low, mix well until combined [![kaju katli for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/22245388469_12aaafb3aa_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22245388469_12aaafb3aa_m.jpg) Keep stirring, do not step away. Stir continuously. [![kaju katli recipe with tips](https://www.cookingandme.com/wp-content/uploads/2023/09/22245388799_2751046954_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22245388799_2751046954_m.jpg) The mixture will bubble up and the cashew nut powder will start cooking in the sugar syrup as it reduces to coat the powder. Fun! [![kaju katli easy for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/22432162235_40900c5a28_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22432162235_40900c5a28_m.jpg) Keep going until you see a thick mass forming and it will become quite difficult to stir the mixture anymore. The kaju mixture will start rolling around your spatula and leave the sides of the pan entirely. It took me about 8-10 minutes to get to this stage. The time will, of course, depend on your pan and the heat you are giving the mixture so go by what you see vs exact time [![kaju katli recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/22418949252_570eab9e8f_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22418949252_570eab9e8f_m.jpg) Transfer the mixture to a plate greased with ghee or add a teaspoon on top. Let it cook to just comfortable enough to handle. [![kaju katli for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/22244478958_546ce82719_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22244478958_546ce82719_m.jpg) Once you can handle the mixture safely, knead gently until all the coarse cashew nuts combine and you get a smooth dough. Do not wait too long or cool it too much, we still need the kaju katli mixture to be warm when we roll it out in the next step. [![kaju katli recipe](https://www.cookingandme.com/wp-content/uploads/2023/09/22244479008_008b79cc63_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22244479008_008b79cc63_m.jpg) The mixture may be a bit dry around the edges or seem crumbly which is when you can add some milk. Add milk a little at a time, only use what you need. Rub more ghee on your fingertips to make the kneading easier. You can see how it is smooth in the above picture. Once you get a smooth dough like above, make a ball, flatten slightly, and transfer to a sheet of butter paper. The dough should still be warm at this stage. If you feel it’s cooling down, act quickly. [![how to roll out kaju katli](https://www.cookingandme.com/wp-content/uploads/2023/09/22443080121_c5d73e1404_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22443080121_c5d73e1404_m.jpg) Place another sheet over it and using a rolling pin to roll the katli mixture to about 1/4″ thickness. You can keep it thicker if you’d like. [![kaju katli rolling ](https://www.cookingandme.com/wp-content/uploads/2023/09/22406180996_dd1c32976d_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22406180996_dd1c32976d_m.jpg) Remove the butter paper on top. [![kaju katli how to cut into shapes](https://www.cookingandme.com/wp-content/uploads/2023/09/22245389259_f2557d0a67_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22245389259_f2557d0a67_m.jpg) Using a sharp knife, cut out the desired shape. You can do squares, rectangles, diamond shapes (which is probably the most popular), or even use a cookie cutter to cut out your desired shapes. [![kaju katli recipe for beginners](https://www.cookingandme.com/wp-content/uploads/2023/09/22244224160_904ca8de15_m.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/09/22244224160_904ca8de15_m.jpg) I went with the conventional diamond shapes. Let the kaju katli mixture cool completely before you break out the pieces. That will ensure the shape holds when you transfer to a storage container. Warm kaju katli really tastes amazing but you can store these in the refrigerator in an airtight container for up to 4 days. If you don’t add milk, the shelf life will be longer. Please leave a comment if you try to make kaju katli at home following my recipe, would love to know your experience and thought about it. --- # 1-Min Chocolate Chip Cookie in a Cup Source: https://www.cookingandme.com/microwave-chocolate-chip-cookie-in-cup/ **1-min chocolate chip cookie in a cup**. In one minute. Made in the microwave. Delicious. ![1-Min Chocolate Chip Cookie in a Cup](https://www.cookingandme.com/wp-content/uploads/2014/06/1-Min-Chocolate-Chip-Cookie-in-a-Cup.jpg) That's really all I need to say about this awesome recipe but I will talk a bit more because, you know, I love to talk! So yes, this cookie thing in a cup is fabulous you guys. Remember the **[5-minute chocolate mug cake recipe](https://www.cookingandme.com/2011/08/5-min-chocolate-mug-cake-with-eggless.html)**? Well, this is even better. The texture is that of a soft cookie and it's really hard to mess it up so great results are guaranteed. [![1-Min Chocolate Chip Cookie in a Cup](https://www.cookingandme.com/wp-content/uploads/2014/06/chocolate-chip-cookie-in-a-cup-microwave-choc-chip-cookie-10.jpg.jpg)](https://www.cookingandme.com/wp-content/uploads/2014/06/chocolate-chip-cookie-in-a-cup-microwave-choc-chip-cookie-10.jpg.jpg) See what I mean? I took the picture of the cookie above after it had cooled down completely and it still remained soft and scoop-able, yet had the consistency of a **chocolate chip cookie**. You can customize this recipe many different ways but let's all take a moment and thank this day and age when** making a cookie in a cup in one minute in a microwave** is not only possible, but gets us amazing results. ![chocolate chip cookie in a cup-microwave choc chip cookie](https://www.cookingandme.com/wp-content/uploads/2014/06/14323787211_87b2954880_z.jpg) Now, what's keeping you? Go grab a cup or mug and go make yourself a cookie immediately. You can then come back and thank me :) Looking for super quick dessert recipe ideas? Check out this **[microwave mug cake recipe](https://www.cookingandme.com/2011/08/5-min-chocolate-mug-cake-with-eggless.html)**, **[10-min palkova recipe](https://www.cookingandme.com/2013/10/palkova-recipe-easy-palkova-diwali-recipe.html)**, **[15-min apple kheer recipe](https://www.cookingandme.com/2013/10/apple-kheer-easy-apple-kheer-recipe.html)**, or maybe a refreshing **[fruit salad with custard recipe](https://www.cookingandme.com/2013/02/fruit-custard-fruit-salad-recipe.html)** for summer is more like it? ## 1-Min Chocolate Chip Cookie in a Cup ![](https://www.cookingandme.com/wp-content/uploads/2014/06/chocolate-chip-cookie-in-a-cup-microwave-choc-chip-cookie-11.jpg-150x150.jpg) 1 Min chocolate chip cookie in a cup, super quick and dangerously delicious - 1 tbsp butter- 1 tbsp white sugar- 1 tbsp brown sugar (firmly packed (press down into the measuring spoon after scooping))- 2 drops of vanilla extract- A pinch of salt- 1 egg yolk (separate the egg whites from yolk)- 2 heaping tbsp of plain flour- 2 tbsp chocolate chips - Add 1 tbsp butter to a microwave-safe cup or mug and microwave for 10 seconds until it melts. No need to heat or boil, just make sure it's melted.- Add the 1 tbsp white sugar, 1 tbsp brown sugar, pinch of salt, and 2 drops vanilla to this. Mix well.- Separate an egg and add just the egg yolk to the above. Mix well to combine.- Add the 2 heaping tbsp of flour and mix until no streaks of flour remain. The mixture will be fairly thick.- Add the 2 tbsp chocolate chips to this and fold until well combined. I added some more chips on top to make the cookie look pretty when done.- Microwave on high (mine is a 1100W microwave) for 45-50 seconds. I stopped at 45 seconds and that was perfect. The top will still be a bit fudgy but remember that the cookie will continue to cook after you take it out.- That's it! Scoop out with a spoon and enjoy Cookie ## Step by Step 1 Min Chocolate Chip Cookie in a Cup: 1. Add 1 tbsp butter to a microwave-safe cup or mug and microwave for 10 seconds until it melts. No need to heat or boil, just make sure it's melted. ![chocolate chip cookie in a cup-microwave choc chip cookie](https://www.cookingandme.com/wp-content/uploads/2014/06/14148285780_4a5a500c5c_m.jpg) 2. Add the 1 tbsp white sugar, 1 tbsp brown sugar, pinch of salt, and 2 drops vanilla to this. Mix well. ![chocolate chip cookie in a cup-microwave choc chip cookie-2](https://www.cookingandme.com/wp-content/uploads/2014/06/14311766116_53c1d652c2_m.jpg) 3. Separate an egg and add just the egg yolk to the above. Mix well to combine. ![chocolate chip cookie in a cup-microwave choc chip cookie-3](https://www.cookingandme.com/wp-content/uploads/2014/06/14148237839_12fffe1f0e_m.jpg) 4. Add the 2 heaping tbsp of flour and mix until no streaks of flour remain. The mixture will be fairly thick. ![chocolate chip cookie in a cup-microwave choc chip cookie-4](https://www.cookingandme.com/wp-content/uploads/2014/06/14331561521_4632a28866_m.jpg) 5. Add the 2 tbsp chocolate chips to this and fold until well combined. I added some more chips on top to make the cookie look pretty when done. ![chocolate chip cookie in a cup-microwave choc chip cookie-6](https://www.cookingandme.com/wp-content/uploads/2014/06/14331561481_39fd44f0f1_m.jpg) 6. Microwave on high (mine is a 1100W microwave) for 45-50 seconds. I stopped at 45 seconds and that was perfect. The top will still be a bit fudgy but remember that the cookie will continue to cook after you take it out. ![chocolate chip cookie in a cup-microwave choc chip cookie-7](https://www.cookingandme.com/wp-content/uploads/2014/06/14148245968_9ed039c79c_m.jpg) That's it! Scoop out with a spoon and enjoy. If you have vanilla ice cream lying around in your freezer, add a small scoop to this and you have yourself a great dessert. It's also a nice idea to serve this to guests if you are hosting a small party. **Microwave individual portions of cookie**, add some ice-cream on top, and serve as is. They're sure to be impressed :) **Note**: I haven't tried any other variations of this recipe so I am not sure the best way to make this recipe eggless, etc. You can try the usual substitutes like yogurt or flax seed meal, I just haven't done so yet. The egg yolk adds the creaminess and moisture to this recipe so if you do eat eggs, I urge you to try the recipe without any changes. [![1 minute microwave chocolate chip cookie recipe](https://www.cookingandme.com/wp-content/uploads/2014/06/microwave-chocolate-chip-cookie-step-by-step-recipe.jpg-1024x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2014/06/microwave-chocolate-chip-cookie-step-by-step-recipe.jpg-1024x1024.jpg) Let me know if you try this **1 minute chocolate cookie in a cup recipe**, won't you? --- # Butter Chicken Recipe, Indian Murgh Makhani Source: https://www.cookingandme.com/butter-chicken-masala-recipe-indian/ **Butter Chicken Recipe:** Butter Chicken is probably one of the most popular Indian chicken recipes liked by all for its mild flavour and deliciously rich gravy. I wouldn't be surprised if this is the most popular dish in Indian restaurants and so, this is a restaurant-style Butter Chicken Recipe. [![butter chicken recipe, murgh makhani indian style](https://www.cookingandme.com/wp-content/uploads/2023/07/Butter-Chicken-Recipe-1-2-683x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/07/Butter-Chicken-Recipe-1-2.jpg) Indian food is normally associated with dishes like Butter Chicken, Chicken Tikka, 'Naan Bread', and Biryani. Having a good butter chicken recipe in your repertoire is not a bad idea, especially if you plan to entertain a mixed group of Indians and non-Indians and want a crowd-pleaser. Anyway, Butter Chicken is Indian, I do accept that. However, it has never been my first option while eating out – not now and not when I was growing up. I guess I always preferred spicier versions of chicken recipes like maybe [Pepper Chicken](https://www.cookingandme.com/2013/01/pepper-chicken-recipe-kerala-pepper-chicken-masala.html) or [Chilli Chicken](https://www.cookingandme.com/2011/04/dry-indian-chilli-chicken-indo-chinese.html). [![butter chicken recipe, murgh makhani](https://www.cookingandme.com/wp-content/uploads/2015/12/Butter-Chicken-Recipe-1.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/Butter-Chicken-Recipe-1.jpg) However, there's really something very comforting about a good **Butter Chicken Recipe**. If cooked right, it pairs fabulously with some [naan made on tawa](https://www.cookingandme.com/2010/02/nan-on-tawa-or-tawa-naan-recipe-step-by.html), a [simple vegetable pulao](https://www.cookingandme.com/2013/03/vegetable-pulao-recipe-veg-pulao.html), or even plain rotis or chapatis. I have used cream in the gravy for this **Butter Chicken **but you can just as easily substitute that with some pureed cashew paste for a different flavour and if you are looking for a butter chicken recipe without cream. I made this for some friends who were coming over for dinner, and paired it with my vegetable pulao recipe. The basic gravy is adapted from my [Paneer Butter Masala Recipe](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html). This is a restaurant-style Butter Chicken Masala Recipe - so enjoy! ## Butter Chicken Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/07/Butter-Chicken-Recipe-1-2-150x150.jpg) Butter chicken is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it - 350 grams boneless, skinless chicken breast or thigh (cubed)- 1 cup onions (minced)- 3/4 cup tomato (pureed)- 1 tbsp canned tomato paste or sauce- 2-3 tbsp butter (or ghee)- 1 tsp minced garlic- 1 tsp minced ginger- 2 tsp coriander powder- 1/2 to 1 tsp chilli powder (use Kashmiri chilli powder for better colour and less heat)- 1 tsp of garam masala- 1 large pinch of kasuri methi / dried fenugreek leaves- 1 cup of milk- 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts if using that)- 1-2 tsp salt (adjust to taste)- 1/4 tsp of turmeric powder- 1 small bunch of coriander leaves / cilantro (for ganish) - Heat the butter in a pan and add the minced onions. Fry until golden brown- Add the ginger, garlic, coriander powder, chilli powder, turmeric, and salt. - Fry for a minute until fragrant - Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly- Add in the kasuri methi, milk, and the cubed chicken along with some salt - Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the heat on low - When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage- When done, add the garam masala and the cream or cashew paste. Give it a good stir, but don't boil - Adjust salt, garnish with the coriander leaves, and remove from heat - Serve hot with tawa naan, vegetable pulao, or jeera rice - If you have extra time, marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly pan fry it until half-cooked. Then proceed with the rest of the recipe for Butter Chicken above - Adjust all ingredients to your liking. I tend to add more ginger than the recipe states and find I like the extra heat - The tomato paste is an odd ingredient that you may not readily have in your pantry. But it's worth grabbing a can because it adds more sourness and colour to the finished curry - Add a minced green chilli for extra heat and a nice flavour - The kasuri methi or dried fenugreek leaves add a smoky dimension to the butter chicken. Try not to skip that. You can add kasuri methi to other Indian dishes to use it up, like [dal](https://www.cookingandme.com/masoor-dal-tadka-recipe-tadka-dal-with-masoor-dal/), paneer butter masala, etc ChickenIndianbutter chicken, murgh makhani ## Step by Step Images for Butter Chicken Recipe Heat butter in a pan and add the minced onion. I am using my all clad pan for this. Find similar here: [US](https://amzn.to/3DgnAl7) | [India](https://amzn.to/44EYmsA) [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3309-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3309-scaled.jpeg) Fry until golden brown [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3313-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3313-scaled.jpeg) Add minced ginger and garlic. Fry for a few seconds until fragrant. [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3315-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3315-scaled.jpeg) Add turmeric powder, chilli powder, coriander powder, and some salt. Saute again. [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3317-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3317-scaled.jpeg) Add tomato puree and tomato paste ([US](https://amzn.to/43rpHxi) | [India](https://amzn.to/3pPCTOy)). [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3319-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3319-scaled.jpeg) Fry this mixture for 3-4 minutes until it starts to bubble. [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3320-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3320-scaled.jpeg) Add milk to this [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3322-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3322-scaled.jpeg) and kasuri methi or dried fenugreek leaves. Buy in [US](https://amzn.to/3DiTjlC) | [India](https://amzn.to/43uwXZ2). [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3323-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3323-scaled.jpeg) and the chicken pieces [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3325-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3325-scaled.jpeg) Mix everything well together [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3326-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3326-scaled.jpeg) and cook covered until the chicken is cooked through : about 8-10 minutes [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3328-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3328-scaled.jpeg) The chicken will let out some water while cooking. Keep stirring cook covered until the chicken is cooked through. If the gravy seems too thick, add 1/2 cup water and keep cooking [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3333-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3333-scaled.jpeg) When the chicken is cooked, add the cream (or cashew paste) and stir well. Lower heat. [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3334-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3334-scaled.jpeg) Add garam masala and cream [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3336-576x1024.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/07/IMG_3336-scaled.jpeg) Give everything a good mix, adjust salt as needed and turn off the heat. Don't boil after adding cream and garam masala. [![butter chicken recipe murgh makhani](https://www.cookingandme.com/wp-content/uploads/2015/12/IMG_3337-2-576x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/12/IMG_3337-2-scaled.jpg) Serve butter chicken hot with [tawa naan](https://www.cookingandme.com/2010/02/nan-on-tawa-or-tawa-naan-recipe-step-by.html), [vegetable pulao](https://www.cookingandme.com/2013/03/vegetable-pulao-recipe-veg-pulao.html), or [jeera rice](https://www.cookingandme.com/2012/08/jeera-rice-cumin-rice-indian-rice-cooker-recipes.html). ![Butter Chicken Recipe, Indian Murgh Makhani ](https://www.cookingandme.com/wp-content/uploads/2013/03/8547016223_9e6e00730a_z1.jpg) This butter chicken recipe was updated with better images, adjusted quantities of ingredients and text. --- # Keerai Kootu Recipe, Spinach and Dal South Indian Style Source: https://www.cookingandme.com/spinach-kootu-spinach-kootu-recipe/ Keerai Kootu is a delcious and healthy vegan recipe from South India using spinach (*keerai* in Tamil, *cheera* in Malayalam, *palak* in Hindi), yellow moong beans and a coconut mixture that's cooked together. Keerai kootu is usually served with rice but also goes really well with roti and dosa. [![spinach kootu keera kootu recipe](https://www.cookingandme.com/wp-content/uploads/2013/10/10260367896_9ec79aecfd_z1-1.webp)](https://www.cookingandme.com/wp-content/uploads/2013/10/10260367896_9ec79aecfd_z1-1.webp) **Spinach** is one of those vegetables that I ate while growing up only because my grand mom told me repeatedly that it would help make my hair grow thick and luscious. So I ate spinach in all forms – [cheera thoran](https://www.cookingandme.com/2010/08/cheera-thoran-stir-fried-spinach-recipe.html), [palak dal](https://www.cookingandme.com/2008/01/palak-dal.html), [palak pulao](https://www.cookingandme.com/2013/04/palak-pulao-spinach-rice-keerai-sadam.html), even [keerai masiyal](https://www.cookingandme.com/2008/09/keerai-masiyal-cheera-curry-mashed.html) – and I guess I did have thick hair as a child but it was always chopped off when it reached shoulder length anyway. When I fought with my mom over this, she switched the story over and said spinach is actually good for your *eyes* too. Well, ok. My eyes stay with me forever so that seemed like a good enough reason. ## You can skip to: - Recipe card - Step by step pictures to make spinach kootu - Notes and FAQs [![spinach kootu keera kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/10259198064_365b7e0250_z.webp)](https://www.cookingandme.com/wp-content/uploads/2023/04/10259198064_365b7e0250_z.webp) This was back when I was too young to realise how special a home-grown, organic bunch of spinach actually is. My grand mom would spend hours squatting near them as they grew, often plucking out worms and caterpillars by hand. She was quite an edible gardener, my grand mom. Of all the vegetables we grew on our terrace, spinach was the most successful and most loved by her. She would make a Reddiar-style *masiyal* (we call it *sithondu kooraku*) with them which looked like ground henna leaves but was out of this world in its simplicity and flavour. [![keerai koootu spinach kootu recipe](https://www.cookingandme.com/wp-content/uploads/2013/10/IMG_3187-scaled.jpg)](https://www.cookingandme.com/wp-content/uploads/2013/10/IMG_3187-scaled.jpg) ## Recipe Notes and FAQs - **What type of dal or lentil is used to make kootu?** I usually use a mix of yellow moong dal and a tablespoon or so of chana dal for some body and texture since moong dal cooks down very soft - **What type of spinach or keerai should I use to make spinach kootu?** Pretty much any greens would work in this recipe. I have used regular local spinach available in Singapore. Indian palak would work well, of course. You can also use amaranth greens, beet leaves, watercress, or any other greens that you have in hand. Make sure to wash them well and chop as fine as you can. Each kind of spinach would give a different flavour to the kootu. I have even used frozen spinach with great results - **The coconut mixture for kootu** - I almost always use thawed frozen coconut for my cooking here in Singapore. It's convenient and tasty. For kootu, my default is red chillies or red chilli powder for heat but green chilli or a mix of both varieties can be used too. Adding garlic and shallots is optional but I love the addition, like I do. Cumin seeds are what gives it the main flavour so do not skip or skimp. - **Do we need to add sambar powder to kootu?** I usually don't add sambar powder to my kootu because I like the "cleaner" taste of just cumin seeds and hing that we use to temper the kootu. Of course you can add sambar powder if you like the flavour but personally I skip it - **Dal to spinach ratio in kootu **- this is an interesting one. I usually eyeball the measurements and end up with a very green kootu or what looks like dal with spinach and coconut mixture cooked in. Everything tastes great and there's no hard and fast rule. Just don't make kootu too watery, it's meant to be on the thicker side - **Do I need a pressure cooker to make spinach kootu?** In general, dried lentils are much quicker to cook in a pressure cooker but for moong dal, you can get away with using an open pot with lots of water until the dal is cooked. I have used a pressure cooker below in the step by step pictures for the recipe but you can easily just cook the ingredients mentioned in a large pot. Be careful if you close the pot, the water will bubble over so keep heat very low and cook for a good 20-30 minutes. You can also use an Instant Pot to make kootu. My favourite kootu? It’s this [chow chow kootu](https://www.cookingandme.com/2011/04/chow-chow-kootu-recipe.html) that’s wonderfully flavourful. For pairing with kootu, pick a rasam without dal, like this [tomato rasam](https://www.cookingandme.com/2013/05/-tomato-rasam-thakkali-rasam-recipe.html) or this [pepper rasam](https://www.cookingandme.com/2012/05/pepper-rasam-milagu-rasam-recipe.html). ## Keerai Kootu Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/10/IMG_3187-150x150.jpg) Spinach kootu or keerai kootu is a simple, vegan, South Indian recipe using spinach, yellow moong dal and coconut with some spices. It's a fantastic and healthy recipe to serve with rice for lunch along with rasam - 1/2 cup yellow moong dal- 5-6 cups chopped spinach, packed (use any kind)- 1/2 cup cubed tomato (optional)- 1/4 tsp turmeric powder- Salt to taste #### Grind with water to a smooth paste: - 1/3 cup grated coconut (thawed, if frozen)- 1/2 tsp cumin seeds (jeera)- 2 shallots (pearl onions)- 2 flakes of garlic- 1/4 tsp red chilli powder (adjust to taste) #### For tempering: - 2 tsp oil (or ghee for non-vegan version)- 1/4 tsp mustard seeds- A pinch of asafoetida (hing or perungaayam) - Wash the dal and add to a large cooking pot along with the spinach, chopped tomato (if using), turmeric, and 2 cups of water - Simmer until the ingredients are cooked and soft. This takes about 10-12 mins on low flame. If not done, cook longer and add more water as required. - Meanwhile, grind together coconut + shallots + garlic + red chilli powder + cumin seeds with some water to a smooth paste. - Add this to the cooked dal mixture along with 1/2 cup water. Note that if the cooked dal is watery, you can skip adding more. - Simmer for another 5 mins. Add salt as needed - Heat the oil in a small pan and add the mustard seeds. When they pop, add hing and roast for 10 seconds. - Add this tempering to the cooked kootu. Mix well. - Serve hot with rice and rasam See detailed notes and tips above to make the best spinach kootu! Vegetarian SidesTamilspinach kootu recipe ## Step by Step Pictures to Make Spinach Kootu Wash the moong dal and add to your pressure cooker [![spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3444-700x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3444.jpg) Add the chopped spinach on top along with cubed tomatoes, if using, turmeric powder, and about 1/2 cup water. Remember that spinach lets out water when cooking so don't add too much at this stage [![spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3446-704x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3446.jpg) Cook for 2 whistles or about 10-15 minutes. [![spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3447-697x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3447.jpg) Let pressure release naturally and open the cooker. [![Spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3449-700x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3449.jpg) Mash everything really well with a spoon. If you find the kootu too thick, add some water and bring to boil. If it's too watery, you can boil it down a bit until thicker. Remember the coconut paste will make it a bit thicker too. [![Spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3450-680x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3450.jpg) For the coconut mixture, grind together coconut, cumin seeds, garlic, shallots, red chilli powder, and some salt with enough water to make a coarse paste [![Spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3451-696x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3451.jpg) Add the coconut paste to the cooked dal-spinach mixture. [![Spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3452-774x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3452.jpg) Turn the heat back on and gently heat through, there's no need to boil it. Mix mix mix and adjust salt as needed. [![spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3453-726x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3453.jpg) Once the kootu has heated through, remove from heat. Heat a small tempering pan with oil or ghee and when hot, add mustard seeds. When the seeds pop, add hing and let it sizzle and roast for 10 second. [![spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3454-711x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3454.jpg) Dunk the tempering into the kootu and mix again. [![spinach kootu keerai kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3455-697x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3455.jpg) You are all done! Serve hot with rice and rasam, with roti, dosa, just enjoy! [![keerai kootu spinach kootu recipe](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3456-686x1024.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/04/IMG_3456.jpg) --- # Best Banana Cake Recipe With Cream Cheese Frosting Source: https://www.cookingandme.com/best-banana-cake-recipe-ever-with-cream/ **Best banana cake recipe** - yes that's what I decided to call this banana cake because this is hands down the best banana cake recipe I have ever come across, baked, and tasted. I tasted this **banana cake** for the first time when I was in Sydney. I have a colleague there who loves baking almost as much as I do and she bakes cakes for people in her team very often. She brought this banana cake and a flourless chocolate cake the day I landed. They were both divine. ![best banana cake recipe](https://www.cookingandme.com/wp-content/uploads/2020/03/5314677023_c77a8314a11.jpg) Australians love their [banana bread](https://www.cookingandme.com/2009/11/banana-bread-step-by-step-recipe.html) and banana cake. It's a staple in all coffee shops - thick slabs of banana bread served toasted with salted butter. Ah, bliss. The moment I had my first taste of this banana cake made by a colleague, I decided I not only want the recipe, but I want the book it came in as well. I asked her to bring it in the next day so I could jot down the recipe, and ordered it online the same day from Book Depository. [Mix and Bake by Belinda Jeffery](https://amzn.to/33MK0YH) is a great one to own and bake from, you all! ![belinda jeffery mix and bake book](https://www.cookingandme.com/wp-content/uploads/2020/03/5314676543_cafc78e33e.jpg) I made it exactly the same way mentioned in the book the first time. It tasted wonderful - quite dense, sweet, deliciously banana-ey. The cream cheese frosting was the perfect indulgence along with the humble banana backing. The beauty of this cake is, it can be entirely made in a food processor so use yours if you have one. I have an immersion hand blender that has a processor/chopper which worked perfectly. If not, you can just use your hand-help whisk or electric beater to bring the batter together. A blender may work well too. ![philips handheld blender chopper](https://www.cookingandme.com/wp-content/uploads/2020/03/5315269070_78fd4de689.jpg) The second time around, I decided to make it less sweet with no frosting, perfect for breakfast or to carry in a tiffin box to school, work, or a picnic. Also check out this [banana bread recipe](https://www.cookingandme.com/2009/11/banana-bread-step-by-step-recipe.html) [eggless banana oatmeal cookies](https://www.cookingandme.com/2014/02/eggless-banana-oatmeal-choc-chip-cookies.html) [eggless chocolate banana pound cake](https://www.cookingandme.com/2011/05/eggless-chocolate-banana-pound-cake.html)   ## Best Banana Cake Recipe Ever ![](https://www.cookingandme.com/wp-content/uploads/2011/01/5314677023_c77a8314a1-150x150.jpg) The best banana cake recipe ever, hands down! - 3/4 cup / 110gm plain flour- 1.5 teaspoon baking powder- 1/2 teaspoon salt- 1/4 teaspoon baking soda- 1 very ripe large banana (about 1/2 to 3/4 cups when mashed)- 3/4 cup granulated sugar (regular white sugar)- 1 egg- 1/4 cup / 4 tablespoons butter (at room temperature)- 50 ml sour cream (or buttermilk)- 1 teaspoon vanilla extract #### For Cream Cheese Frosting - 125 gm cream cheese (cut into chunks, at room temperature)- 1/4 cup / 4 tablespoons butter (cut into chunks, at room temperature)- 3/4 cup / 150gm icing sugar- 1 teaspoon vanilla extract - Preheat oven to 350F / 180C.- Grease a 9" cake pan. This size is actually for the recipe which I have halved here so you can only make a thin single layered cake if you use a 9" pan. Try a smaller pan if you want to frost the cake in layers.- Put the flour, baking powder, salt, and soda into the food processor and whiz them together for about 15-20 seconds.- Tip into a bowl and set aside. If mixing by hand, just put everything into a bowl and blend together using a whisk or a fork.- Chop the bananas into the food processor next and whiz into a pulp. Make sure the banana is really ripe. Again, you can do this step by hand using a fork or potato masher, in a separate bowl.- Add the sugar and egg to the mashed banana and whiz for another minute.- Then add the butter and whiz for another minute until the mixture is thick and creamy. (Cream together for about 5 mins if doing by hand).- Next, add the sour cream (or buttermilk) and vanilla extract and whiz in quick pulses until just blended. Fold together if doing by hand.- At this stage, you can either tip the flour mixture into the food processor or fold together in a separate bowl. My chopper bowl is not that big so I did this in a bowl. Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part.- Scoop into greased tray and smooth out the top layer evenly.- Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test.- Remove and let cool completely before frosting.- **For the frosting**- Blend the cream cheese and butter together until smooth- Add the icing sugar and vanilla and process again until completely smooth and creamy - about 3-5 minutes- Refrigerate until needed. - Let the cake cool completely before frosting - I halved the recipe in the book to make one cake. You can double the measurements above to get a 9" layered cake  - The frosting is optional, the cake is sweet and delicious enough on its own, in my opinion - The banana needs to be really ripe for best results - please see picture below CakesAustralianbest banana cake recipe **Step by Step Pictures for Best Banana Cake Recipe:** 1. Preheat oven to 350F / 180C. Grease a 9" cake pan or a brownie pan like I used. Make sure your banana is really ripe before you attempt this banana cake recipe ![ripe banana for banana cake](https://www.cookingandme.com/wp-content/uploads/2020/03/5314674593_463a02bc73.jpg) 2. Put the flour, baking powder, salt, and soda into the food processor and whiz them together for about 15-20 seconds. Tip into a bowl and set aside. If mixing by hand, just put everything into a bowl and blend together using a whisk or a fork. ![step by step banana cake recipe belinda jeffery](https://www.cookingandme.com/wp-content/uploads/2020/03/5315270082_58b90d4fc9.jpg) 3. Chop the bananas into the food processor next and whiz into a pulp. Again, make sure the banana is really *really* ripe. Again, you can do this by hand using a fork or potato masher, in a separate bowl. ![](https://www.cookingandme.com/wp-content/uploads/2020/03/5314675093_557c6579b9.jpg) 4. Add the sugar and egg to the mashed banana and whiz for another minute. Then add the butter and whiz for another minute until the mixture is thick and creamy. (Cream together for about 5 mins if doing by hand). ![step by step banana cake recipe](https://www.cookingandme.com/wp-content/uploads/2020/03/5315271192_660f32394d.jpg) 5. Next, add the sour cream (or buttermilk) and vanilla extract and whiz in quick pulses until just blended. Fold together if doing by hand. ![banana cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2020/03/5314675733_d6c10dd670.jpg) 6. At this stage, you can either tip the flour mixture into the food processor or fold together in a separate bowl. My chopper bowl is not that big so I did this in a bowl. Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part. ![banana cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2020/03/5315271766_266d318c7e.jpg) 7. Scoop into greased tray and smooth out the top layer evenly. ![banana cake recipe step by step](https://www.cookingandme.com/wp-content/uploads/2020/03/5315271976_3db40bc401.jpg) 8. Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test. Remove and let cool completely before frosting. ![best banana cake recipe belinda jeffery](https://www.cookingandme.com/wp-content/uploads/2020/03/5314676815_84794d058d.jpg) **For Cream Cheese Frosting:** Whiz together all ingredients in the food processor for about a minute until well blended. Chill until needed to frost. You can mix by hand too, just make sure the butter and cream cheese are softened to room temperature so that they blend well when mixing with hand. ![Best Banana Cake Recipe Ever (With Cream Cheese Frosting)](https://www.cookingandme.com/wp-content/uploads/2011/01/5198105032_3b563c9047.jpg) When the cake is cool, layer on the frosting on all sides. Cut and serve. With sour cream, the cake turns out much *much* softer so try and use it instead of buttermilk, if you can. Yum. ![Best Banana Cake Recipe Ever (With Cream Cheese Frosting)](https://www.cookingandme.com/wp-content/uploads/2011/01/5197508339_eb09173651.jpg) For banana cake recipe in Hindi, Tamil, Telugu, Marathi, Kannada, Malay, Urdu, etc please use the Google translate button in the sidebar. --- # Ragda Recipe, Ragda for Ragda Patties Step by Step Source: https://www.cookingandme.com/ragda-make-ragda-ragda-patties/ **Ragda** is a spicy curry or gravy made with dried white peas, spices and other some other ingredients. While it can be used a side to rotis, ragda is popularly served with potato patties and chaat chutneys to make a delicious dish called [Ragda Pattice](https://www.cookingandme.com/ragda-patties-ragda-pattice-chaat-recipe/). [![ragda for ragda patties step by step recipe](https://www.cookingandme.com/wp-content/uploads/2023/02/9413810401_8fcff68d0c_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9413810401_8fcff68d0c_z.jpeg) ## Ingredients The base of ragda, as mentioned, is **dried white peas** also called **vatana**. It is quite easily available in most Indian stores if you live outside India and I have a picture below to give you an idea of what to look for. Since these are dried, you do need to soak the white peas for a few hours, ideally overnight, before making ragda. [![white dried peas for making ragda recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/02/9416597024_4318fd32af_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9416597024_4318fd32af_z.jpeg) The rest of the ingredients are quite straight-forward. You need some basic spices like cumin, chilli powder, asafoetida and turmeric. Of course some ginger and garlic for extra punch and green chillies that are ground and roasted for an additional kick. [![Ragda Recipe, Ragda for Ragda Patties Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/02/9416583168_070e3cba7e_z1.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9416583168_070e3cba7e_z1.jpeg) While ragda is typically prepared to make ragda patties, you can also serve this with [poori](https://www.cookingandme.com/puri-recipe-poori-masala-recipe/), [chapati](https://www.cookingandme.com/make-chapati-roti-dough-food-processor/), or even [dosa](https://www.cookingandme.com/plain-dosa-recipe-how-to-make-dosa/). ## Ragda Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/02/9413810401_8fcff68d0c_z-150x150.jpeg) Ragda is a spicy gravy made with white peas and spices as an accompaniment to the popular street food ragda patties. - 1.5 cups dried white peas (or vatana)- 1/4 teaspoon turmeric powder- 1/4 teaspoon red chilli powder (adjust to taste)- 1-2 green chillies (adjust based on spice level of chillies available)- 1" piece of ginger- 1/2 teaspoon cumin seeds (or jeera)- 1/4 teaspoon asafoetida (or hing)- 2 teaspoons ghee (or oil) - Soak the dry white peas or vatana for a minimum of 8 hours or overnight - Drain, transfer to a pressure cooker pan or pot and add enough fresh water to cover it completely by 1/2 an inch. Add turmeric powder and chilli powder to this and mix well - Pressure cook for 15 mins or 4-5 whistles. The peas need to get really soft and mushy - Let pressure release naturally and take out the cooked peas. Use the back of a spoon or potato masher to mash it. Don't mash completely, let some texture remain in the peas. Set this aside - Grind the green chillies and ginger together in a small mixie or pestle and mortar. You can also chop them up really fine - Heat oil in a pan add cumin seeds and asafoetida - When the cumin seeds sizzle and turn a shade darker, add the chilli-ginger mixture - Add the cooked mashed pas and salt. Mix well. - Adjust water to bring it to the right consistency. You want the ragda to flow easily from your spoon but not be water. - Bring to boil, simmer for a minute, and then remove from heat - Serve hot with chapati or ragda patties and chaat chutneys - Quantities of all ingredients can be adjusted to your preference - Using ghee gives the ragda a really lovely flavour so that would be first preference - You can add coriander powder to give the gravy more depth. I am happier with this version because when added to the ragda patties, the flavour from the chutneys take over, which I prefer - You can add some garlic too while grinding the ginger and chillies together AppetiserIndianragda recipe ## Step by Step Pictures to Make Ragda Soak the white peas overnight or for a minimum of 8 hours [![ragda recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831897_8d6ef8cc91_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831897_8d6ef8cc91_m.jpeg) Drain, transfer to a pressure cooker pan, and add enough fresh water to cover it completely by 1/2 an inch. Add turmeric powder and chilli powder to this. Mix well. [![ragda recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831841_21ba67cf74_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831841_21ba67cf74_m.jpeg) Pressure cook for 15 mins or 4-5 whistles until the peas is cooked nice and mushy. Let the pressure release naturally. Smush it further with the back of a spoon or potato masher and set aside. [![ragda recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831643_a9553c7166_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831643_a9553c7166_m.jpeg) Grind the green chillies and ginger to a coarse paste (or you can just chop the two very fine). Heat oil in a pan and add the cumin powder, asafoetida. When the cumin seeds turn a shade darker, add the chilli garlic paste. Fry for 30 seconds or until fragrant. [![ragda recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831527_f0c2ed3b96_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831527_f0c2ed3b96_m.jpeg) Add the cooked peas and salt. Mix well adding enough water to bring to the right consistency. Bring to boil, let it simmer for a minute, and remove from heat. [![ragda recipe step by step](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831393_d3a491f73f.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/02/9413831393_d3a491f73f.jpeg) Serve hot with poori, chapati or add to [ragda patties](https://www.cookingandme.com/ragda-patties-ragda-pattice-chaat-recipe/)! --- # Vegetarian Pad Thai Recipe, Step by Step Source: https://www.cookingandme.com/pad-thai-vegetarian-pad-thai-noodles/ Learn how to make **vegetarian Pad Thai** – the vegetarian version of popular Pad Thai rice noodles from Thailand. [![vegetarian pad thai recipe](https://www.cookingandme.com/wp-content/uploads/2023/01/12580361625_071e2e43fb_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580361625_071e2e43fb_z.jpeg) Pad Thai is a great example of the balance of textures and flavours in a single dish, something Thai cuisine handles so well. While I make vegetable noodles quite often for a quick dinner, this is a Thai noodles recipe and so requires a bit more preparation and planning for me. Once you buy the basic ingredients like soya sauce, it should get a lot easier to make some impromptu for a weeknight dinner. [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580588164_4e300feba5_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580588164_4e300feba5_z.jpeg) I have said this many times but it’s worth repeating – TH and I love Thai food and in the years we spent in Singapore and in Sydney, we often crave a good Thai meal and seek out restaurants that serve vegetarian Thai dishes. In our quest to find a repeat-worthy pad thai and drool-worthy green curry, many restaurants have come and gone through our list of to-eat places. In spite of my love for Thai food, I have not ventured much into cooking my own except for the **[vegetarian tom kha soup](https://www.cookingandme.com/2011/04/veg-thai-tom-kha-gai-soup-recipe.html)** I made ages ago and more recently, **[vegetarian green curry paste](https://www.cookingandme.com/2013/12/vegetarian-green-curry-paste-recipe.html) **and **[Thai green curry recipe with vegetables](https://www.cookingandme.com/2014/11/vegetarian-thai-green-curry-recipe.html)**. [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/pad-thai-vegetarian-pad-thai-noodles-recipe-15.jpg.jpg)](https://www.cookingandme.com/wp-content/uploads/2023/01/pad-thai-vegetarian-pad-thai-noodles-recipe-15.jpg.jpg) I can’t think of why it took me so long to plunge into the world of Thai cooking. The ingredients were most readily available in Singapore (except Thai basil which for some reason always remained elusive) and there’s a great Thai grocery store I frequent in Sydney too. So it’s not the ingredients, I just felt I didn’t know where to start. So to solve this, I attended this lovely vegetarian Thai cooking class in Bangkok – at **May Kaidee’s**. A morning well spent. The class was intimate with just 3 of us, very hands-on, and taught more things than they promised. We came back stuffed, happy, and all set to make our own tom yum paste and **[green curry paste from scratch](https://www.cookingandme.com/2013/12/vegetarian-green-curry-paste-recipe.html)**. This pad thai recipe is adapted from what we learnt in class. I had to make do with the Thai soya sauces available in Sydney so the brands and type are a bit different. I felt like everything we made in class was absolutely delicious and this **pad thai **(this is my third attempt at making it near-perfect) was pretty close to the real deal. [![vegetarian pad thai ingredients soya sauce ](https://www.cookingandme.com/wp-content/uploads/2023/01/vegetarian-thai-green-curry-paste-thai-green-chilli-paste-4.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/vegetarian-thai-green-curry-paste-thai-green-chilli-paste-4.jpeg) An important note – if you want to** make great Thai food at home**, it’s important you buy the right ingredients. Soya sauce is a key piece of this so I’d advice you use a Thai brand. The healthy boy brand is popular and heavily exported so hopefully you can find it where you live. Here’s a picture above of what I bought. ## Vegetarian Pad Thai Recipe ![](https://www.cookingandme.com/wp-content/uploads/2023/01/pad-thai-vegetarian-pad-thai-noodles-recipe-15.jpg-150x150.jpg) A vegetarian version of the popular Thai noodles dish - Pad Thai. Made from scratch at home and with step by step images. - 200 grams flat narrow rice noodles- 1 tablespoon peanut oil (or any oil you have in hand)- 1 cup julienne vegetables (carrots, beans, red onions)- 1/4 cup cubed tomato (or 1 small tomato)- 1 teaspoon minced garlic- 1 egg- 1.5 tablespoon Thai soy sauce (dark or light is fine)- 1/4 cup bean sprouts- 1 tablespoons roasted crushed peanuts- 1 teaspoon red chilli flakes- 2 tablespoons mix chopped spring onion and coriander leaves- 1/2 lime juiced- 1/2 teaspoon sugar - First important step is to prep and keep all your ingredients ready. Then it’s just a matter of adding everything in one by one. - Prepare the noodles per packet instructions. Mine were instant noodles so I had to immerse the noodles in boiling water for 3 mins and transfer to a colander to drain the remaining water. - Heat oil in a wok and add the garlic, onions, carrot, beans, and tomatoes. - Saute on high heat until the vegetables are beginning to turn soft. Lower heat. - Push the vegetables to the side of the wok and break the egg in, if using. Let it cook for a bit and then lightly scramble it without making the pieces too tiny. - Add the cooked noodles and mix well to incorporate. - Increase heat to high and add the soya sauce and sugar. - Saute to combine well. Then throw in the spring onions and coriander leaves, bean sprouts, peanut powder, and chilli flakes. - Mix again until the noodles and the vegetables look combined and cooked through. - Turn off the flame and squeeze the lime juice. - Add more coriander leaves for garnish and mix again. - All done! Serve **pad thai noodles** hot for best flavour. - The flavours in pad thai noodles are largely determined by personal taste so don't be afraid to experiment. Add and subtract ingredients till you find your personal balance in flavour - Make sure to buy the right kind of ingredients for best results Main CourseThaiVegetarian Pad Thai ## Step by Step Vegetarian Pad Thai Recipe Prepare the rice noodles following packet instructions. Mine were instant noodles so I just needed to soak it in boiling water and drain. Set this aside. [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884803_cb67bf140a_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884803_cb67bf140a_m.jpeg) Heat oil in a wok and add the garlic, onions, carrot, beans, and tomatoes. [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12581234594_f1ba20c3e0_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12581234594_f1ba20c3e0_m.jpeg) Saute on high heat until the vegetables are beginning to turn soft. Then lower heat before the next step. [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884773_a7e3c6df4d_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884773_a7e3c6df4d_m.jpeg) Push the vegetables to the side of the wok and break the egg in, if using. Let it cook for a bit and then lightly scramble it without making the pieces too tiny. [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884363_13f5d02c28_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884363_13f5d02c28_m.jpeg) Add the prepared noodles and mix thoroughly [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884123_caf4d57a25_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884123_caf4d57a25_m.jpeg) Increase heat and add soya sauce and sugar [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580764935_db969c7504_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580764935_db969c7504_m.jpeg) Then add bean sprouts, [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884103_75f7f92b15_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580884103_75f7f92b15_m.jpeg) lemon, [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12581233724_7e69a3b7bd_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12581233724_7e69a3b7bd_m.jpeg) chilli flakes, peanut powder, [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580883923_bfb9c7c31d_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580883923_bfb9c7c31d_m.jpeg) and coriander leaves / spring onion. Mix everything well to incorporate and drizzle more oil if needed. Serve hot with more chilli and peanut powder on the side! [![Vegetarian Pad Thai Recipe, Step by Step](https://www.cookingandme.com/wp-content/uploads/2023/01/12580764805_3ebbceac28_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2023/01/12580764805_3ebbceac28_m.jpeg) --- # Marie biscuit chocolate logs recipe, step by step Source: https://www.cookingandme.com/marie-biscuit-chocolate-logs/ Marie biscuit chocolate logs - an an easy to make, no-bake recipe with Marie biscuits that's perfect for a kids' party or gathering. ![Marie Biscuit Chocolate Logs Reciipe](https://www.cookingandme.com/wp-content/uploads/2008/01/marie-biscuit-chocolate-logs-recipe-ed.jpg) I was first introduced to this recipe by Vaishali in 2007 when we were both working in the same team back in Google Hyderabad. Edible Garden was a new blog back then and she recommended this simple Marie biscuit dessert recipe that her mom used to make her I loved the idea because I am have always been partial to desserts and puddings using Marie biscuits and tried the recipe that same weekend. Can't believe this was almost 10 years ago! ![Marie Biscuit Chocolate Logs Reciipe](https://www.cookingandme.com/wp-content/uploads/2008/01/marie-biscuit-chocolate-logs-recipe-ed2.jpg) I have made this simple dessert so many times and fine tuned the chocolate coating recipe to make it more stable and easy to do. It may seem like a lot of butter but remember, you get around 10-12 "cookies" when you cut the stacked log so the total amount of butter gets divided into many smaller portions. Or, let's just tell ourselves that and enjoy this treat, shall we? :) If you love [no-bake desserts](https://www.cookingandme.com/2014/12/no-bake-dessert-recipes-list.html), then you must check out: [No-bake biscuit brownies](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html) [Eggless no-bake strawberry mousse](https://www.cookingandme.com/2014/02/eggless-strawberry-mousse-easy.html) [No-bake Oreo cheesecake](https://www.cookingandme.com/2014/02/eggless-strawberry-mousse-easy.html) [Classic tiramisu recipe](https://www.cookingandme.com/2012/04/tiramisu-classic-italian-dessert.html) [Trifle pudding](https://www.cookingandme.com/2015/11/trifle-pudding-chocolate-cake-recipe.html) ## Marie biscuit chocolate logs recipe ![](https://www.cookingandme.com/wp-content/uploads/2008/01/marie-biscuit-chocolate-logs-recipe-ed2-150x150.jpg) Marie biscuit chocolate logs is a simple no-bake dessert recipe made with stacked Marie biscuits coated in a chocolate coating that's chilled and sliced. Kids love it! - 20 Marie biscuits- 1/4 cup milk- 1/2 tsp instant coffee powder- 3/4 cup butter (softened to room temperature (see notes))- 1/4 cup icing sugar (or powdered sugar)- 2 tbsp unsweetened cocoa powder- 2-3 drops of vanilla extract (optional) - Place the softened butter in a bowl and add the icing sugar and cocoa powder along with vanilla extract (if using)- Mix thoroughly until you get a soft mixture like frosting- Heat the milk and add the coffee powder- Mix well to combine- Take your first Marie biscuit and dip into the hot milk for 5 seconds- Remove and place on a plate- Take about 1 tsp of the chocolate frosting and smear over the Marie biscuit- Take the second biscuit and repeat the same process until you have a long biscuit stack with chocolate frosting in between- Smear the remaining chocolate frosting all over the biscuit tower generously- Refrigerate this biscuit tower for approximately 2 hours or overnight- Take it out and lay down on a cutting board- Use a fork to create lines over the chocolate log to resemble the lines on a wooden log- Cut slightly diagonally to get your log cookies, the biscuits would be soft by then- Serve immediately or keep chilled until ready to serve - If the chocolate coating starts to melt once left outside, refrigerate again. To prevent this, make sure to use icing sugar rather than regular powdered sugar which has more moisture - You can try the same recipe with digestive biscuits too - The coffee powder in the milk is optional and it doesn't really give a strong flavour to the final cookies. I just like to mix coffee and cocoa so I add it usually. The vanilla is optional too but recommended - The butter needs to be soft but not melted. Singapore is hot almost all the time and the day I made these, the butter kept melting on me. I had to add another 2 tbsp of icing sugar to stabilise it a bit so take note if you live in a warm place - You can add some chopped cashew nuts or almond flakes over the log if you'd like. Makes it fancier and tastier DessertInternational ## Step by step Marie Biscuit Chocolate Logs Recipe Place the softened butter in a bowl and add the icing sugar and cocoa powder along with vanilla extract (if using) ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-4.jpg) Mix thoroughly until you get a soft thick mixture like frosting. If you find your chocolate mixture too runny, add more sugar. ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-6.jpg) Heat the milk and add coffee powder. Mix well to combine ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-2-2.jpg) Take your first Marie biscuit and dip into the hot milk for 5 seconds ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-7.jpg) Remove and place on a plate. Take about 1 tsp of the chocolate frosting and smear over the biscuit ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-9.jpg) Take the second biscuit and repeat the same process until you have a long biscuit stack with chocolate frosting in between ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-10.jpg) Smear the remaining chocolate frosting all over the biscuit tower generously ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-11.jpg) ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-12.jpg) Refrigerate this biscuit tower for approximately 2 hours or overnight. The coating will be a bit messy due to the soft butter mixture but don't fret, it will be fine once it sets and you slice into them, nobody can tell it's messy. Also, yes that's the inside of my fridge you see below! ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-13.jpg) Once set, take it out and lay down on a cutting board. Use a fork to create lines over the chocolate log to resemble the lines on a wooden log ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-14.jpg) Cut slightly diagonally with a sharp knife to get your log cookies, the biscuits would be soft by then ![Marie Biscuit Chocolate Logs Recipe](https://www.cookingandme.com/wp-content/uploads/2016/11/marie-biscuit-chocolate-logs-recipe-15.jpg) Serve immediately or keep chilled until ready to serve. If you try this recipe, please leave a comment and rating below. If you have a picture to share, do tag me on Instagram, Facebook, or Twitter @ediblegarden. I'd love to see it! *The images and recipe in this Marie biscuit chocolate logs recipe were updated and improved in November 2016.* For Marie biscuit chocolate logs recipe in Hindi, Tamil, Telugu, Urdu, Marathi, Kannada, etc please use the Google translate button in the sidebar. --- # Curry Leaves Thogayal Recipe Step by Step Source: https://www.cookingandme.com/curry-leaves-chutney-kariveppilai/ Curry leaves chutney or curry leaves thogayal is an easy and flavourful recipe made with fresh curry leaves, grated coconut and minimal spices. Curry leaves or Karuveppilai is one of the staple herbs in Indian cooking, especially in Southern India. Its the one herb that we cannot do without and you will find this in practically every Indian kitchen, or shall I say refrigerator :) However limited space people have around their houses and apartments, it's not uncommon to see at least one curry leaves plant that is carefully watered and tended to. My mom has about three plants around the house and my sister has a mini curry leaves garden in her front yard. The fragrance of fresh curry leaves is truly unmatched! ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-13.jpg) This recipe is my mom-in-law's and super easy to put together. I have tweaked her original curry leaves thogayal recipe to includes some embellishments - sometimes a fistful of coriander leaves (cilantro), or some roasted urad dal, etc. This thogayal is fabulous if you: - love curry leaves and its flavour- are looking for recipes to use up fresh curry leaves- love thogayal in general and want something quick and fuss free- have less in time in hand and want to add one more "item" to your lunch or dinner menu ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-11.jpg) This [paruppu thogayal recipe](https://www.cookingandme.com/2012/02/09/paruppu-thogayal-lentil-chutney-or-dip/) is quite the bomb too! ## Curry Leaves Thogayal Recipe ![](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-11-150x150.jpg) An easy curry leaves thogayal recipe that uses fresh curry leaves, coconut, and basic spices. Perfect with rice and some ghee. - 6 cups fresh curry leaves (packed)- 1/2 cup grated coconut (fresh or frozen, thawed)- 2 tsp oil- 1 teaspoon urad dal- 1/8 teaspoon hing (asafoetida)- 2-3 dry red chillies (adjust to taste)- 1 green chilli (optional)- A small piece of tamarind- 2 cloves of garlic- 1/2 cup chopped coriander leaves (optional) - Wash the curry leaves thoroughly and set aside to drain- Heat oil in a pan and add the urad dal- When the dal turns brown, add the hing - Then add the red chillies, garlic, and green chilli (if using)- Roast for 10 seconds and then add the curry leaves- Saute until the leaves wilt and turn a darker colour - about 5-7 minutes- Turn off the heat and add coconut, coriander leaves, tamarind, and some salt- Stir everything together to warm up in the heat of the mixture- Cool completely- Grind with very little water to a coarse paste- Serve with rice and ghee - The coriander leaves are optional. I also add mint leaves sometimes I have fresh ones in hand - The green chilli adds a lovely flavour but can be omitted - The garlic is optional but highly recommended - Add as little water as possible to just enable grinding. More water will dilute the flavour of the curry leaves thogayal ChutneysTamilcurry leaves thogayal, thogayal recipe Step by Step Curry Leaves Thogayal Recipe Prepare all the ingredients ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe.jpg) Heat oil and add urad dal ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-2.jpg) When it turns brown, add hing ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-3.jpg) Then add red chillies, green chilli, and garlic ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-4.jpg) Roast for a few seconds until fragrant ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-5.jpg) Add the curry leaves and mix together ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-6.jpg) Cook until the leaves are a darker colour and wilt slightly - about 5-7 minutes. Turn off heat. Then add coconut and tamarind ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-8.jpg) Also add coriander leaves ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-7.jpg) Mix everything well together with salt in the resulting heat of the pan ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-9.jpg) Cool completely. Grind with minimal water to a coarse paste to get your fragrant curry leaves thogayal ![Curry leaves thogayal recipe](https://www.cookingandme.com/wp-content/uploads/2020/02/Curry-leaves-thogayal-recipe-10.jpg) --- # Ennai Kathirikai Kuzhambu Recipe Source: https://www.cookingandme.com/ennai-kathirikkai-kuzhambu-recipe/ Ennai Kathirikai Kuzhambu is a recipe that I make rarely because of the amount of time it takes to prepare the spice paste but it's a family favourite! Whenever I see the baby brinjal or small kathirikai in the market, I am tempted to make kuzhambu with it and usually end up buying some. ![baby brijnal small kathirikai](https://www.cookingandme.com/wp-content/uploads/2009/05/3470071636_5f538309f1.jpg) This recipe is from my mom-in-law and it's a pretty authentic recipe for ennai kathirikai kuzhambu, although different families have their own small nuances to the basic recipe, I find. When you choose the baby brinjal to make this recipe, try to choose the small ones in similar sizes so they cook thoroughly and evenly. The younger they are, the better! ![ennai kathirikai kuzhambu](https://www.cookingandme.com/wp-content/uploads/2020/08/ennai-kathirikai-kulambu-recipe-5.jpg) If you have some time on your hands and are craving some comfort food, a homemade meal, something like what your mom or grand mom would have made you if she were with you, then this recipe for ennai kathirikai kuzhambu is for you. I made it on a Saturday morning and it lasted till Tuesday the next week. I had it with rice, dosa, chapati, more rice and more dosas! ![ennai kathirikai kuzhambu](https://www.cookingandme.com/wp-content/uploads/2020/08/ennai-kathirikai-kulambu-recipe-6.jpg) Check out another favourite kuzhambu recipe - [green peas poricha kuzhambu](https://www.cookingandme.com/2012/08/30/green-peas-recipes-poricha-kuzhambu/). ## Ennai Kathirikai Kuzhambu ![](https://www.cookingandme.com/wp-content/uploads/2020/08/ennai-kathirikai-kulambu-recipe-5-150x150.jpg) Ennai kathirikai kuzhambu is a Tamilnadu recipe with a variety of roasted spices in a tamarind gravy with baby brinjal (eggplant) stewed in it whole. A treat with hot rice! - A marble-sized ball of tamarind- 5-6 small purple brinjal (eggplant)- 1 teaspoon powdered jaggery (optional but recommended) #### For Spice Paste: - 1 tablespoon sesame oil- 2 tablespoons coriander seeds- 1/4 teaspoon hing / asafoetida- 5-6 dried red chillies (adjust to taste)- 1 tablespoon chana dal / kadala paruppu- 1 tablespoon toor dal- 1 tablespoon urad dal- 1/2 teaspoon black peppercorn- 4-5 shallots / chinna vengaayam- 2 tablespoons grated coconut (optional) #### For Tempering: - 1/4 cup sesame oil / gingelly oil / nallennai- 1/2 teaspoon mustard seeds- 1 dry red chilli- A few curry leaves - 1. Heat oil for spice paste and add all ingredients except shallots and coconut- 2. Fry till spices are fragrant and the lentils turn a golden brown- 3. Turn off heat and add sliced shallots and coconut. Mix and let them sit in the heat of the pan- 4. Cool this mixture completely and grind into a smooth paste with enough water and salt- 5. Soak tamarind in 1.5 cups warm water and extract juice. Discard pulp.- 6. Wash the brinjal and make criss-cross cuts into it from the base almost up to the stalks- 7. Stuff the brinjal with spice paste and set aside- 8. Heat sesame oil for tempering in a large pan and add the mustard seeds, red chilly, and curry leaves- 9. When the mustard seeds pop, add the brinjal one by one and lower heat. Turn them over every few minutes till cooked through and semi-soft- 10. To this, add the remaining spice paste and jaggery along with the tamarind juice and some water to desired consistency- 11. Simmer until the oil floats to the top. Add more salt as needed.-   - It's important to book the brinjal until soft but don't let it get too mushy and crumble - I normally add some curry leaves to the spice paste mixture as well, the flavour really comes through - This recipe does involve a fair amount of spices and roasting but the kuzhambu keeps for 4-5 days in the refrigerator. Just reheat and bring to boil before serving - You can avoid coconut for a smoother kuzhambu that will last even longer ## Images of cooking ennai kathirikai kuzhambu ![roasted spices for ennai kathirikai kuzhambu](https://www.cookingandme.com/wp-content/uploads/2020/08/ennai-kathirikai-kulambu-recipe.jpg) Roasted spices and coconut ready for grinding with water ![ennai kathirikai kuzhambu](https://www.cookingandme.com/wp-content/uploads/2020/08/ennai-kathirikai-kulambu-recipe-2.jpg) Baby brinjal stuffed with spice paste ready for cooking ![ennai kathirikai kuzhambu](https://www.cookingandme.com/wp-content/uploads/2020/08/ennai-kathirikai-kulambu-recipe-4.jpg) Kuzhambu boiling in the pan, almost ready to be served hot! Make sure the eggplant is cooked really soft. The tamarind gravy goes in and really makes the brinjal juicy and delicious to be served with rice. For the recipe in Tamil, please use Google translate button. --- # Vegetable Spring Rolls Step by Step Recipe Source: https://www.cookingandme.com/vegetable-spring-rolls-step-by-step/ **Vegetable spring rolls** are a classic Indo-Chinese Recipe that's also popular in Thailand, served in restaurants and coffee shops. A cooked vegetable mixture is rolled into a spring roll casing and either deep fried or baked to get a crunchy, delicious, and addictive snack or appetizer (below pic updated on Dec 9th, '13). If you want to make baked vegetable spring rolls instead of fried, that's quite easy too. Please check notes below. ![vegetable spring rolls](https://www.cookingandme.com/wp-content/uploads/2009/07/veg-spring-rolls-how-to-make-vegetable-spring-rollsed.jpg.jpg) This **Vegetable Spring Roll recipe** has been in my drafts for the longest time. I had a few people email me asking me for the recipe for spring rolls and that's when I realised how long it has been since I made them. In fact, after marriage, though I have tried many other snacks, spring rolls never featured anywhere. If you want to make a quick and easy snack with a twist, try this [spring roll dosa recipe](https://www.cookingandme.com/2013/05/vegetable-spring-roll-dosa-recipe-easy.html). I became lazy and bought the spring roll sheets from the supermarket which is probably not a bad thing after all. I have made these from scratch before, and while that's not hard to do, it is a bit more time-consuming. In fact, if you buy spring roll sheets, the whole process of making vegetable spring rolls at home is very quick. Also check **[10 quick and easy snacks under 15 mins](https://www.cookingandme.com/2010/06/5-quick-n-easy-recipes-under-15-mins.html)**. ## Vegetable Spring Rolls ![](https://www.cookingandme.com/wp-content/uploads/2009/07/veg-spring-rolls-how-to-make-vegetable-spring-rollsed.jpg-150x150.jpg) Vegetable Spring Rolls Recipe, a quick and easy snack if you have pre-made spring roll wrappers. The filling is a breeze to make and highly customisable. - Mixed vegetables - 2 cups- Onions - 1/2 cup (sliced)- Ginger garlic paste - 1 teaspoon- Soya sauce - 1 tablespoon- Chopped green chillies - 1- Salt and pepper - to taste- Oil - 1 tablespoon- A fistful of coriander leaves (cilantro) - Slice the vegetables into long pieces. I used carrots, beans, cabbage, peas, corn and capsicum- Heat the oil in a pan and fry the onions until transparent and pink.- Add the ginger garlic paste and fry for a few more seconds- Next, add the vegetables and green chillies, sprinkle some water and cook closed until soft yet crunchy.- Turn heat to high and add the soya sauce.- Mix well for a minute on high.- Lower heat. Mix in salt and pepper.- Garnish with chopped coriander leaves (cilantro)- Remove from heat and set aside to cool- Thaw your pastry sheets per package instructions- Add 2-3 tablespoons of the filling per sheet and roll them (see pictures below)- Deep fry until golden brown- Serve hot with ketchup or chilli sauce - Make sure the vegetables don't get overcooked and soggy. They should still be crunchy - Don't add too much water to the vegetables, this will make the mixture too watery and soggy making it harder to roll - You can use any mix of vegetables for the filling you want. However, cabbage and capsicum really enhance the taste - **TO MAKE BAKED SPRING ROLLS**: if you are using store-bought spring roll pastry, this will get you results that are almost identical to deep frying. You do have to eat them hot and fresh though. I usually bake them for about 15-20 mins on a baking tray lined with aluminium foil at 180C. Just keep an eye on them and remove from oven when golden brown SnacksAsianvegetable spring rolls ## Step by Step Vegetable Spring Rolls Recipe First, get the filling ready. Heat oil, cook the onions and ginger garlic paste. Then add vegetables with some sprinkled water and cook covered until vegetables are done yet crunchy. Add soya sauce and cook on high heat, then add salt, pepper and coriander leaves. Remove from heat and set aside to cool. ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3768121290_90b8b0ac48.jpg) Prepare your spring roll sheets per package instructions. I had to leave mine out to thaw to room temperature and then separate them. ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3767322637_2caeef9926.jpg) Place one sheet on a clean surface with one corner facing you. Add about 2 tablespoons of the filling near the corner closest to you ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3768121484_1018e38f09.jpg) Fold in the corner upwards and then bring in the side corners from right and left ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3767322797_4152701324.jpg) Continue to roll up with a firm hand ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3768121694_8b4f8f143f.jpg) Make sure the end is "stuck" to the pastry sheet firmly after you are done rolling. A drop of water may help. ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3767323021_d481e10771.jpg) Continue until all the filling is used up. Deep fry in hot oil until golden brown. ![vegetable spring rolls, how to make vegetable spring rolls recipe](https://www.cookingandme.com/wp-content/uploads/2009/07/3768111148_d37a4641f6.jpg) Cut them up and serve hot with some tomato sauce. They make an excellent and quick appetiser. --- # Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls Source: https://www.cookingandme.com/garlic-pull-apart-rolls-recipe-step-by/ Garlic pull-apart rolls, the easiest bread rolls you can bake, especially if you are a beginner to baking bread at home. I had been eyeing this recipe of Garlic Pull-Apart Rolls from Suhaina for a long time. When she brought these rolls warm from the oven for our Singapore food bloggers' meet, I was totally sold. Finally managed to make them this weekend. I would highly recommend this to all those who are dying to bake but fear the yeast monster. Trust me when I say these eggless garlic pull-apart rolls are really fool-proof and you can feel so proud of yourself when done! ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214303966_0263dff0601.jpg) I halved the original garlic rolls recipe and got 8 mini rolls, enough to serve 2 very generously. We had one here and one there, through the weekend. If you want to try similarly easy bread and rolls, check out my: [pesto pull apart rolls](https://www.cookingandme.com/2012/10/eggless-pesto-pull-apart-rolls-recipe.html) (also eggless) [nan made on tawa](https://www.cookingandme.com/2010/02/nan-on-tawa-or-tawa-naan-recipe-step-by.html), [apple cinnamon rolls](https://www.cookingandme.com/2014/03/apple-cinnamon-rolls-easy-low-fat-apple.html) [soft hokkaido bread recipe](https://www.cookingandme.com/2013/03/hokkaido-milk-bread-recipe-soft-bread.html). ## Garlic Pull-Apart Rolls Recipe ![](https://www.cookingandme.com/wp-content/uploads/2010/11/5214303966_0263dff060-150x150.jpg) Garlic pull-apart rolls, these eggless bread rolls are a fool-proof way to start your journey into bread baking and if you are already a baker, this is the recipe you want to whip up in a short time! #### For the rolls - Plain Flour - 1.5 cups- Warm Water- 1/2 cup + 1 tbsp- Yeast - 1/2 tbsp (instant or active dry yeast)- Salt - 1 tsp- Sugar - 1 tbsp- Olive Oil - 1 tbsp + 1 tsp #### For garlic spread - Salted butter (at room temperature - 6 tbsp)- Minced garlic - 2 tbsp- Chopped coriander leaves (cilantro - 2 tbsp) - Mix 1.5 cups flour, 1/2 tbsp yeast, 1/2 cup + 1 tbsp (if needed) warm water, 1 tsp salt and 1 tbsp sugar together until you get a smooth, slightly sticky dough.- Add some olive oil to your fingertips and palms and knead until the dough springs back when you press with your fingers - about 4-5 mins- Wrap the dough in cling film and allow to double by keeping in a warm place for about 45 mins. You can also just cover the bowl with a damp clean kitchen towel.- Meanwhile, make the garlic spread by simply mixing all the ingredients.- Grease a baking pan or loaf tin with olive oil. I used my glass Pyrex loaf pan which was the 6. perfect size for 8 mini garlic rolls.- Knock down the air in the dough and divide it into two equal portions.- Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of about 1/2" thickness. Apply more flour sparingly if sticky.- Spread about 2 tbsp of garlic spread on one side.- Roll from one end gently and as tight as you can.- Cut into half and then each half again into two halves to get 4 equal portions.- Now place the rolls with the cut side up in the greased pan leaving some room for rising while baking- Repeat the same procedure with the remaining dough.- Spread a little milk on top the rolls and add the remaining garlic spread on top. You can also add some sesame seeds or chia seeds on top to add some crunch.- Allow to rise for another 20 minutes.- In the mean time, preheat the oven to 180C / 375F.- Bake the eggless pull-apart garlic rolls for about 30 mins or until the top is golden brown. My Pyrex glass pan usually takes longer to bake in, so mine took about 35 mins to bake just right. If the top seems to be burning or cooking faster, lightly cover with aluminium foil and continue baking- These rolls are really soft and have an amazing flavour. Serve fresh and hot! BreadInternational **Step by Step Eggless Garlic Pull-Apart Rolls Recipe:** Mix 1.5 cups flour, 1/2 tbsp yeast, 1/2 cup + 1 tbsp (if needed) warm water, 1 tsp salt and 1 tbsp sugar together until you get a smooth, slightly sticky dough. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5213707271_334b4e1653.jpg) Add some olive oil to your fingertips and knead until the dough springs back when you press with your fingers - about 4-5 mins. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214301640_71214c82a7.jpg) Wrap in cling film and allow to double by keeping in a warm place for about 45 mins. You can also cover the bowl with a damp clean kitchen towel or even a plate. As the dough rises, make the garlic spread by simply mixing all the ingredients. Set aside until needed. [![Eggless Garlic Rolls Recipe](https://www.cookingandme.com/wp-content/uploads/2010/11/5213707965_5fecf8d4ca.jpg)](http://www.flickr.com/photos/22515653@N00/5213707965/) Grease a baking pan or loaf tin with olive oil. I used my glass Pyrex loaf pan which was the perfect size for 8 mini garlic rolls. Knock down the air in the dough once risen and divide it into two equal portions. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214302206_1b41503662.jpg) Transfer one portion of the dough to a floured surface and roll gently into a rectangle of  about 1/2" thickness. Apply more flour sparingly if sticky. Spread about 2 tbsp of garlic spread on one side. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5213709229_55b740d111.jpg) Roll from one end gently and as tightly as you can. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214336476_ed23919bff.jpg) Cut into half and then each half again into two halves to get 4 equal portions. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5213709883_9600600e32.jpg) Now place the rolls with the cut side up in the greased pan. Repeat the same procedure with remaining dough. 11. Spread a little milk on the rolls and add the remaining garlic spread on top. You can also add some sesame seeds or chia seeds on top to add some crunch. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214303536_d6d235e308.jpg) 12. Allow to rise for another 20 minutes, loosely covered with foil or a damp kitchen towel. In the mean time, preheat the oven to 180C / 375F. Bake the garlic pull-apart rolls for about 30 mins until the top is golden brown. My Pyrex glass pan usually takes longer to bake in, so mine took about 35 mins to bake just right. ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214303966_0263dff0601.jpg) These rolls are really soft and have an amazing flavour. Serve fresh and hot! ![Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls](https://www.cookingandme.com/wp-content/uploads/2010/11/5214300132_c41dda680f.jpg) **Notes:** 1. The amount of water depends on the type of flour you are using. Use your judgment to get a slightly sticky dough that behaves when you apply oil. 2. The amount of yeast can be reduced if you don't like the flavour of yeast too much in your breads. You can add just 1 tsp and let it double over a couple of hours, slowly. Also, if you are using yeast available in India, you need to proof it. To proof yeast, add it to 1/4 cup warm water and set aside for 10 minutes until bubbly. Then use it in the recipe as directed. The quality of yeast will really make a difference to the softness of the bread rolls. Enjoy your garlic bread rolls! For Garlic Pull-Apart Rolls recipe in Hindi, Tamil, Telugu, Kannada, Urdu, French, Spanish, Malay etc please use the Google translate button in the sidebar. --- # Fresh Basil Pesto Recipe Source: https://www.cookingandme.com/fresh-basil-pesto-recipe/ Fresh Basil pesto with fresh basil leaves and olive oil. A super easy recipe to make Italian pesto with basil. ![Fresh basil pesto recipe](https://www.cookingandme.com/wp-content/uploads/2011/01/5338747003_6afe1215891.jpg) It's not very easy to get fresh basil in Singapore. It's not impossible either but somehow, when I do come across them in the supermarket, I feel they are wilted and cost too much. Why bother when there are a gazillion different types of other greens around, that are more local. I did, however, manage to score an entire bag of super fresh basil in Giant supermarket a couple of weeks back. Ooh the flavour was mind blowing. ![fresh basil pesto recipe](https://www.cookingandme.com/wp-content/uploads/2011/01/5319582449_edd4da43f4.jpg) Although I have tried pesto pasta and pesto chicken before in restaurants, making your pesto is way better! I was a bit skeptical if TH would like it but he actually loved the [pesto pasta](https://www.cookingandme.com/2011/02/basil-pesto-pasta-recipe.html) I made with it. You can also make interesting bread recipes with pesto like these [pesto pull-apart roll](https://www.cookingandme.com/2012/10/eggless-pesto-pull-apart-rolls-recipe.html)[s](https://www.cookingandme.com/2012/10/eggless-pesto-pull-apart-rolls-recipe.html). ## Fresh Basil Pesto Recipe ![](https://www.cookingandme.com/wp-content/uploads/2011/01/5338747003_6afe1215891-1-150x150.jpg) A fresh basil pesto recipe with basil leaves, parmesan cheese, and olive oil. Perfect to add to pasta! - 4 cups fresh basil leaves- 1/2 cup extra virgin olive oil- 1/2 cup grated parmesan cheese- 1 tsp minced fresh garlic- 1/3 cup pine nuts- 1/2 to 1 tsp freshly ground black pepper- Salt to taste - Add all ingredients into a food processor or mixie jar- Pulse until combined and keep grinding to desired consistency- Refrigerate up to 4 days or so tastes best fresh! You can replace pine nuts in basil pesto with walnuts, cashew nuts, or any other nuts you have in hand. DipsItalian Pictures in this post taken in the [home made light box for food photography](https://www.cookingandme.com/2011/01/how-to-build-light-box-for-food.html). --- # Marble Cake Recipe Step by Step Source: https://www.cookingandme.com/marble-cake-recipe/ Marble cake recipe - a simple cake with no frosting needed, perfect for kids and adults alike. I grew up eating marble cake. It's almost a comfort food for me - warm, spongy marble cake fresh out of the oven served with cold milk or "Boost" when I get back from school. Ah, bliss. While a **[good chocolate cake](https://www.cookingandme.com/2011/02/chocolate-fudge-cake-recipe.html)** is always on top of my favourite cakes list, marble cake was a very close second as a child. ![marble cake recipe](https://www.cookingandme.com/wp-content/uploads/2020/10/5559812224_55038df00e_z1.jpg) Amma baked pretty often when I was a kid so I don't remember us buying this from outside during the early years of my childhood. When baking a cake was in the plans, she would take out her cream pot and churn it make soft cloudy butter. I don't think we ever bought butter during those days. Any butter that was in the fridge for a few days was made into golden ghee. When I started college, a family friend opened up a bakery called Johns and Pauls. They sold the best marble cake in Kottayam at the time. Since they opened shop, I don't think we've made this cake at home. ![marble cake recipe](https://www.cookingandme.com/wp-content/uploads/2020/10/5559234527_e43b0ce7a1_z.jpg) For other fabulous tried and tested cake recipes check out [apple streusel cake](https://www.cookingandme.com/2013/11/apple-streusel-cake-recipe-apple-cake.html), [chocolate cake in microwave](https://www.cookingandme.com/2013/12/easy-microwave-chocolate-cake-recipe.html) (in 7 minutes), [tutti frutti cake](https://www.cookingandme.com/2013/12/buttermilk-tutti-frutti-christmas-cake-recipe.html), and also this [pressure cooker cake recipe](https://www.cookingandme.com/2013/06/how-make-cake-pressure-cooker.html). ## Marble Cake Recipe ![](https://www.cookingandme.com/wp-content/uploads/2020/10/5559234527_e43b0ce7a1_z-150x150.jpg) A simple butter cake with vanilla and chocolate batter swirled together to create a marbled look. A favourite for kids, this cake needs no frosting, just good quality butter to make it taste amazing! - 2 cups plain flour- 2 tsp baking powder- A pinch of salt (omit if using salted butter)- 1 1/4 cup powdered sugar- 100 gm unsalted butter (softened to room temperature)- 2 eggs- 1 tsp vanilla extract- 1 cup milk- 2 tbsp cocoa powder - Preheat oven to 180C / 350F- Grease a cake tin of choice with some butter. I used my [silicone bundt pan](https://amzn.to/3d1iGdK) which needs no greasing.- Place the flour, baking powder, salt, sugar, butter, eggs, vanilla essence and milk in a bowl.- Beat slowly with a whisk to moisten, then beat with an electric mixer (or vigorously by hand) at medium speed for about two minutes until the batter is smooth.- Reserve three-fourth cup batter and pour the remainder into the cake pan.- Stir cocoa into the three-fourth cup reserved batter. You can add cocoa to more of the batter depending on which flavour you want dominating.- Drop the chocolate batter by the spoonfuls on top of the white batter.- Using a knife, swirl the cocoa batter into the white batter to give it a marbled effect.- Bake for 35-40 minutes in the preheated oven. Check with a skewer to see if the cake is done.- Remove and transfer to a wire rack to cool.- Marble cake is delicious without any frosting but a light dusting of icing sugar won’t hurt. I have tried this marble cake recipe with salted butter and unsalted butter. Both taste fine (add a fat pinch of salt if using unsalted butter) and I would recommend using the best quality butter you can get your hands on The batter is meant to be a bit thick and this is perfect.  When swirling the cake batter, don't over do it or the batters will mix together and turn beige The crust needs to turn a golden brown so bake as long as a skewer inserted into the cake comes out with moist crumbs Cakemarble cake ## Few images of baking marble cake Drop white and chocolate batters into the cake pan by the spoonfuls, alternating as you go ![marble cake batter swirling](https://www.cookingandme.com/wp-content/uploads/2020/10/5559811534_a6c8ba2c58_z.jpg) Swirl gently with a pointed knife or skewer ![how to swirl batter for marble cake](https://www.cookingandme.com/wp-content/uploads/2020/10/5559811776_02633a3ab4_z.jpg) Bake until the crust is golden brown ![marble cake slices](https://www.cookingandme.com/wp-content/uploads/2020/10/5594891404_aecf71a58e_z.jpg) --- # Eggless Almond Cardamom Cookie Recipe Source: https://www.cookingandme.com/eggless-almond-cardamom-cookies-recipe/ Eggless almond cardamom cookie recipe - a quick and easy cookie recipe that's so easy to bake and tastes a bit like nankhatai. The flavour of the cardamom complements brilliantly with the buttery cookies and the almond flakes generously thrown in. Before I baked these gorgeous [banana oatmeal chocolate chip cookies](https://www.cookingandme.com/2014/02/eggless-banana-oatmeal-choc-chip-cookies.html), these almond cookies were my favourite to bake for friends while visiting them or as a hostess gift. ![Eggless almond cardamom cookie recipe](https://www.cookingandme.com/wp-content/uploads/2011/03/5460439293_130c1de71e_z1-1.jpg) These cookies are crunchy and relatively sweet so you can definitely decrease the amount of sugar by a bit. I have also tried this cookie recipe with half plain flour and half almond flour. Reduce butter a bit and the cookies are really delicious - a bit more chewy in texture than the original eggless almond cardamom cookie recipe below. The cookies keep well in an airtight container at room temperature for 3-4 days. They also pack and travel well if you need to pack them in lunch boxes or for a picnic. The cardamom lends an amazing flavour and the family I baked this for loved it! See all [cookie recipes here](https://www.cookingandme.com/category/cookies/). ## Eggless Almond Cardamom Cookie ![](https://www.cookingandme.com/wp-content/uploads/2011/03/5460439293_130c1de71e_z1-1-150x150.jpg) A buttery and flaky almond cardamom cookie recipe with no eggs. Perfect with tea or coffee or as a snack for your kids. - 1.5 cups whole wheat flour / atta3/4 cup sugar (powder coarsely if using regular white sugar1/4 teaspoon salt1/2 cup sliced almonds3/4 tsp green cardamom seed coarsely powdered3/4 cup unsalted butter, softened to room temperature2-3 tablespoons of milk (only if you need it)) - 1. Pre-heat oven to 360F / 180C. Click here to see [how to preheat an oven](https://www.cookingandme.com/2010/12/06/how-to-pre-heat-oven/).- 2. In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.3. Next add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft.- 4. Divide the dough into about 32 equal parts and make them into balls.- 5. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.- 6. Place the dough balls on an non-greased cookie sheet or parchment paper about an inch apart.- 7. Bake the cookies for about 18 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven.- 8. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.- 9. Store in airtight containers for up to a week. - Make sure that the butter is completely soft and at room temperature, otherwise you will get crumbly dough when you mix and end up adding more milk than necessary, which will make the baked cookies more crackly and hard. - I made 1.5 times the [original recipe](https://www.manjulaskitchen.com/whole-wheat-almond-eggless-cookies/) and got 30 medium-sized cookies - You can lessen the amount of sugar a bit if you’d like, they will still turn out sweet enough I feel. That will make them perfect with coffee/tea. - The flavour of the cardamom is amazing so don’t hold back on them. CookiesIndian **Step by Step Almond Cardamom Cookie Recipe** 1. Pre-heat oven to 360F / 180C ![Eggless Almond Cardamom Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2011/03/5460438399_5bb20f459a_z.jpg) In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well ![eggless cardamom almond cookies recipe](https://www.cookingandme.com/wp-content/uploads/2011/03/5460438567_8615671204_z.jpg) 3. Next, add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft. ![eggless cardamom almond cookies recipe](https://www.cookingandme.com/wp-content/uploads/2011/03/5461044542_4569e1e808_z.jpg) 4. Divide the dough into about 32 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.  Place the dough balls on an non-greased cookie sheet or parchment paper about an inch apart. ![Eggless Almond Cardamom Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2011/03/5460438937_fb657a1801_z.jpg) 5. Bake the cookies for about 18 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet. --- # Gulab Jamun Recipe | Gulab Jamun with Khoya | Diwali Sweets Recipe Source: https://www.cookingandme.com/gulab-jamun-khoya-jamun-recipe/ **Gulab Jamun** is arguably one of the most popular Indian sweets that’s made pretty much through the year in the country. Since Gulab Jamuns are easy to make in larger quantities, it’s a popular dessert served warm with a scoop of ice cream at Diwali, weddings, parties, festivals, etc. I really can’t think of a better day to share this delicious Gulab Jamun recipe using Khoya (or Mawa) than to start off a brand new year 2012. One of the most common question I get when discussing Indian Sweets is “what’s that soft brown ball that’s very sweet and soaked in sugar syrup?”. Probably because gulab jamun is served at practically all Indian buffets, it’s not hard to guess which sweet they are talking about! [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6627986527_659f8df8af_z1.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6627986527_659f8df8af_z1.jpeg) For all the cooking that I do, I had never tried to make gulab jamun at home, not even with the readymade boxed mix. Amma has mentioned how her mom, my aatha, makes gulab jamun with fresh, homemade khoya (mawa) and since then, I’ve wanted to try it the same way. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6627992207_64cc96d5d1_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6627992207_64cc96d5d1_z.jpeg) I realised that if I waited to make my own khoya, the gulab jamuns will never happen so I used store-bought khoya. It’s usually kept frozen so make sure to bring to room temperature before using. Oh and by the way, khoya smells amazing. Go ahead and sniff it while it defrosts. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628129629_5aea988db6_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628129629_5aea988db6_z.jpeg) ## Key things to remember for success while making Gulab Jamun at home. - Khoya needs to be completely soft and at room temperature- Use a light hand when kneading the dough- Don't make the dough balls super smooth before frying, this can cause them to break or crack. Just roll them 90% smooth with some rough spots on the surface- Make sure the oil is hot but not smoking hot. Ensure you fry long enough so that the inside cooks too. Keep regulating oil temperature- The sugar syrup consistency is important but not critical, in my opinion. It shouldn't be too thick, otherwise it won't enter the gulab jamun and make them soft Ok, maybe I made all of that sound intimidating but it really isn't. Go ahead, give them a shot. This recipe also features in the list of [quick and easy Diwali Sweets recipes](https://www.cookingandme.com/2012/11/05/list-quick-easy-diwali-sweets-deepavali-sweets-recipes/) ## Gulab Jamun Recipe ![](https://www.cookingandme.com/wp-content/uploads/2022/10/6627986527_659f8df8af_z1-150x150.jpeg) Gulab Jamun is a popular Indian dessert. I have used khoya or thickened milk to make it in this recipe, giving it a rich and indulgent taste and flavour. This is a perfect and easy sweet to make for Diwali or any gathering #### For the jamun: - 1 cup grated khoya or mawa- 1/3 cup plain flour or maida- ~ 1/2 cup water- A big pinch of salt- Oil or ghee to deep fry #### For the Sugar Syrup: - 2.5 cups sugar- 1 cup water- 3-4 pods of cardamom (crushed)- 2 drops of rose water (optional, although the name of this sweet has “rose / gulab” in it)- A few strands of saffron (optional) - 1. Grate the khoya. Mix this with the plain flour and salt.- Note that if you are using store-bought khoya, this mixture will be quite dry. If using fresh, homemade khoya, it will be moist so you need less water for the next step.- 2. Add sufficient water (I used around 1/2 cup) and form a stiff dough. It shouldn’t be sticky. If it is, add a bit more flour and incorporate without kneading too much.- 3. Make into small marble-sized balls. Remember to start small because the jamuns will expand on frying and further on soaking in the sugar syrup. You don’t need to make the balls super smooth, just into small circles of even sizes (see notes above)- 4. Heat oil to just short of smoking point and add the dough balls one by one gently. Don’t overcrowd the dough balls, fry a few at a time. This also ensures that the oil temperature doesn’t drop too much while frying.- 5. Fry all the jamun until golden brown on medium heat, remove with a slotted spoon, and set aside.- 6. To make the sugar syrup, mix the water and sugar and set on a medium-low flame. Stir until the sugar has dissolved completely and the mixture comes to a slow boil. Add the crushed cardamom pods, saffron and rose water if using.- 7. Let the sugar syrup cool for about 5 mins and then dunk in the fried gulab jamun.- 8. Partially close the pan and let the jamun soak in the sugar syrup for atl east 3-4 hours before serving. - Gulab jamun can be served warm or cold. If warm, it tastes excellent with vanilla ice-cream. - If the centre of the jamun is hard, that usually indicates it's undercooked and didn't fry all the way through - If the entire jamun feels hard and doesn't seem to be absorbing the syrup, this means the dough balls got over-fried or the dough didn't have enough moisture. - I recommend frying a small. batch first to make sure the dough is all fine and the inside is cooking, before you proceed with the rest DessertIndiandiwali sweets, easy indian sweets, gulab jamun ## Gulab Jamun Step by Step Recipe 1. Mix the grated khoya with the flour and salt. If using store-bought khoya, this mixture will be quite dry. If using fresh, homemade khoya, it will be moist so you need less water for the next step. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628088653_4c2163ece1_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628088653_4c2163ece1_m.jpeg) 2. Add sufficient water (I used around 1/2 cup) and form a stiff dough. It shouldn’t be sticky. If it is, add a bit more flour and incorporate without kneading too much. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628090535_bacf870066_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628090535_bacf870066_m.jpeg) 3. Roll into small marble-sized balls. Remember to start small because the dough balls will expand on frying and further on soaking in the sugar syrup. You don’t have to make the balls super smooth, just into small circles of even sizes. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628091733_8e0d938b84_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628091733_8e0d938b84_m.jpeg) 4. Heat oil to just short of smoking point and add the dough balls one by one gently. Don’t overcrowd the dough balls, fry a few at a time. This also ensures that the oil temperature doesn’t drop too much while frying. Consistent oil temperature is important for even frying of gulab jamun [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628094177_c052393e75_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628094177_c052393e75_m.jpeg) 5. Fry all the jamun until golden brown on medium heat, remove with a slotted spoon, and set aside. Don't be alarmed if some of them crack or seem to split on the sides just a bit. If they split into two or disintegrate, time to rework the dough (see notes) [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628095559_25b0c6df87_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628095559_25b0c6df87_m.jpeg) 6. To make the sugar syrup, mix the water and sugar and set on a medium-low flame. Stir until the sugar has disssolved completely and the mixture comes to a slow boil. Add the crushed cardamom pods, saffron and rose water if using. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628092823_4e833880f1_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628092823_4e833880f1_m.jpeg) 7. Let the sugar syrup cool for about 5 mins only and then dunk in the fried jamun. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628100331_95d03f42bf_m.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628100331_95d03f42bf_m.jpeg) 8. Partially close the pan and let the jamun soak in the sugar syrup for at least 3-4 hours before serving. [![gulab jamun diwali sweet recipe with khoya](https://www.cookingandme.com/wp-content/uploads/2022/10/6628114585_db4420ba44_z.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/10/6628114585_db4420ba44_z.jpeg) Some of the sugar syrup gets absorbed by the gulab jamun but most of it remains as is so if you have any suggestions on **how to use up leftover sugar syrup**, please let me know. For now, I can only think of using it up for[ sweet godumai adai](https://www.cookingandme.com/2009/08/godumai-adai-godambu-ada-recipe.html), substituting jaggery with the sugar syrup, which is what Amma does. --- # Idli Recipe, How to Make Idli Batter for Soft Idli Source: https://www.cookingandme.com/idli-batter-for-soft-idli-idli-recipe/ Idli recipe: wondering how to make soft idli with homemade idli batter? Look no further for the perfect formula and tips for making soft idlis! ![idli recipe, how to make idli batter for soft idli](https://www.cookingandme.com/wp-content/uploads/2012/10/8072726835_4970828c45_z1.jpg) Idli and dosa is a staple breakfast for most South Indians. In my home, we always have the batter ready in our fridge and Amma is always prepared to feed multiple people for breakfast or dinner at minutes' notice, thanks to this. Amma has a large, old-fashioned grinder which we've had ever since I can remember. In my childhood, we moved houses 6 times and this grinder came with us from house to house, year by year, doing its job as expected. Ok, I will stop now, I don't want to jinx it! So yeah, back to idli and dosa. My maternal grand mom, as long as she was able to, oversaw the grinding of the idli-dosa batter and she did it with a hawk-eye. The help will handle the measuring and soaking and actual grinding and the heavy-lifting (quite literally) of using the stone insert in the middle of the grinder, and finally the onerous task of cleaning the thing once the batter is ground. Needless to say, except for passing by a couple of times and wondering how it would feel to dip my finger into the creamy batter, I have had nothing to do with this idli batter grinding business. ![idli recipe, how to make idli batter for soft idli](https://www.cookingandme.com/wp-content/uploads/2012/10/8070190426_b7b213d3cf_z.jpg) When I moved to Hyderabad for my first job, I started buying idli batter. Making idlis with store-bought batter hasn't worked for me yet. I have tried a few times always knowing it will fail and it always has. Making dosa is easier since it's more forgiving. But idlis are demanding. For all this, I am not even that fond of them! Also check out [rava idli](https://www.cookingandme.com/2011/04/rava-idli-recipe.html), [rava idli with eno](https://www.cookingandme.com/2014/03/rava-idli-recipe-how-to-make-rava-idli.html), and [instant oats idli](https://www.cookingandme.com/2014/09/instant-oats-idli-recipe.html). Don't forget [chutney recipes](https://www.cookingandme.com/2013/08/indian-chutney-recipes-dosa-idli-rice.html), you do need something to serve your soft and delicious idlis with. Once I got married and moved to Singapore, I was ready to grow up and start making my own batter. I brought back a small, table-top wet grinder from back home (Trichy, to be exact) and it was a proud day I ground my first batch of idli batter. ![idli recipe, how to make idli batter for soft idli](https://www.cookingandme.com/wp-content/uploads/2012/10/8070179320_a03200b738_z.jpg) It was a disaster! The batter didn't ferment at all and I should have taken that as a sign but it smelled fermented so I impatiently brought out the idli moulds and went the whole way. The idlis were rock hard. Dosas the next day turned out fine but the soft, pillowy idlis of my childhood had evaded me the first time and I was determined to not let that happen again. But it did. I got it wrong about 3-4 more times. I did get marginally better at it each time but the idlis were nowhere near soft and barely edible if not dunked in litres of sambar. I changed everything I could - the urad dal (I even brought back a kilo from Amma's stash in Kottayam), the rice, adding salt at different times, fermenting spot, everything! Then I realised the answer was really simple. It's water. Yes, *water*. Not the type of water but the **amount**. I was not adding enough. It was a revelation when I realised this and since then, there has been no looking back. I make idli batter every 2 weeks and steam batches of idli and either chill them or freeze them for later use during those weekend mornings and too-tired-to-cook weeknights. Also check out the [Murugan Idli Kadai Idli Recipe](https://www.cookingandme.com/2011/09/murugan-idli-kadai-idli-recipe.html). ## Idli Recipe: Idli Batter for Soft Idli ![](https://www.cookingandme.com/wp-content/uploads/2012/10/8072726835_4970828c45_z-150x150.jpg) Idli recipe, a very detailed step by step recipe to prepare idli batter for soft idlis. - 1 cup of whole (skinned urad dal / ulutham paruppu / uzhunnu parippu)- 4 cups of idli rice- Salt as needed- Water as needed- A wet grinder or powerful blender #### Step by Step Pictures to Make Idli: - Wash the rice until the water runs clear. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours.- Once the rice has been soaking for 2.5 to 3 hours, wash the urad dal and soak it for 30 mins or so. Amma tells me soaking urad dal for too long is not necessary and it may lose its "potency". Make sure there's enough water for it to absorb and swell - the urad dal requires more water than the rice.- Wash and prepare your grinder. Add the soaked urad dal...- and a generous amount of water to get it started. I usually add about 1 cup and see how that goes but this will totally depend on the quality of urad dal you use. My recurrent mistake was always not adding enough water to grind the urad dal.- It will take about 15 mins for the urad dal to be ground smooth. When you take a little batter and rub between fingers, it should be smooth and flowy. As the urad dal grinds, it will rise and turn fluffy. This is perfect.- Transfer the urad dal batter to a large enough container and set aside. You don't have to wipe the grinder clean of the batter. When you grind rice, it will automatically get 'cleaner'.- In goes the soaked rice next.- Rice doesn't need as much water as the dal so add about 1 to 1.5 cups and see if it gets thick as you grind. When rice grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind rice to a smooth pate too and this takes me around 25 mins or so in my grinder.- Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the rice and dal get combined well.- The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.- Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation.- The urad dal would have risen to the top leaving the heavier rice batter at the bottom so you need to mix it uniformly before making idlis.- Pour into greased (I use gingelly oil or Indian sesame oil) idli moulds and steam for 10-12 mins for super soft and spongy idlis. BreakfastIndian **Step by Step Pictures to Make Idli Batter and Soft Idli:** 1. Wash the rice until the water runs clear. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070174198_6543c58eae_z.jpg) 2. Once the rice has been soaking for 2.5 to 3 hours, wash the urad dal and soak it for 30 mins or so. Amma tells me soaking urad dal for too long is not necessary and it may lose its "potency". Make sure there's enough water for it to absorb and swell - the urad dal requires more water than the rice. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070179245_91f9b51773_z.jpg) 3. Wash and prepare your grinder. Add the soaked urad dal... ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070182371_c977392614_z.jpg) ... and a generous amount of water to get it started. I usually add about 1 cup and see how that goes but this will totally depend on the quality of urad dal you use. My recurrent mistake was always not adding enough water to grind the urad dal. It will take about 15 mins for the urad dal to be ground smooth. When you take a little batter and rub between fingers, it should be smooth and flowy. As the urad dal grinds, it will rise and turn fluffy. This is perfect. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070184143_9b8ddbfbc7_z.jpg) ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070184777_bed8908273_z.jpg) ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070187229_921932a515_z.jpg) 4. Transfer the urad dal batter to a large enough container and set aside. You don't have to wipe the grinder clean of the batter. When you grind rice, it will automatically get 'cleaner'. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070188787_760c570d1c_z.jpg) 5. In goes the soaked rice next. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070187509_2c96cde56f_z.jpg) Rice doesn't need as much water as the dal so add about 1 to 1.5 cups and see if it gets thick as you grind. When rice grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind rice to a smooth pate too and this takes me around 25 mins or so in my grinder. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070187923_0ab27b385d_z.jpg) ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070184166_335e54bc09_z.jpg) ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070189223_2b33fa3be1_z.jpg) 6. Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the rice and dal get combined well. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070189797_1d45f98a02_z.jpg) The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070190453_ffa4bc335e_z.jpg) Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation. Singapore is warm enough for us to leave it aside in the kitchen and it will ferment in about 6-8 hours. In colder places, you can either leave it inside the microwave (don't turn it on!), or inside the oven with the oven light on. This is how most people I know in the US do it. Once fermented and risen, mix very gently to combine. The urad dal would have risen to the top leaving the heavier rice batter at the bottom so you need to mix it uniformly before making idlis. Pour into greased (I use gingelly oil) idli moulds and steam for 10-12 mins for super soft and spongy idlis. ![Idli Batter for Soft Idli-Idli Recipe](https://www.cookingandme.com/wp-content/uploads/2012/10/8070189428_a597f6681e_z.jpg) **A few tips, notes, and learnings from me:** - I can't stress the importance of adding enough water while grind the dal and rice. This is the single most important thing that separates you from soft idli. - You can add some fenugreek seeds / methi seeds when soaking the rice. It gives a nice fragrance to the batter. - I have tried soaking and grinding the rice and dal together (because I get immensely lazy sometimes). I got mixed results. Sometimes it worked ok and sometimes not. Again, dosa always turns out fine so if you don't intend to make idlis, you can take this shortcut. - Once you have scraped out all the rice batter, wash the grinder with little water and collect this in a separate bowl. After a few hours, the batter in the water will sink leaving almost-clear water on top. I add this to the batter before making dosa because for dosa we need to water down the batter anyway. My grand mom was very frugal when it came to cooking and she would do this so that we don't even waste the batter sticking to the grinder. - Always use a wet spoon to remove idlis from the mould and do it after the idlis have cooled down a bit. - Once the batter is fermented and you have made idlis, store the batter in the refrigerator. You can make dosas from day 2 onwards by diluting the batter to the right pouring consistency. On day 4 and 5, if I still have batter left, I make [masala kuzhi paniyaram](https://www.cookingandme.com/2009/10/masala-kuzhi-paniyaram-recipe.html). - I make idlis in bulk and store in them steel containers in the chiller (if I plan to use them within the week) or in the freezer (for longer storage). Before serving, the best thing to do is to re-steam them for a quick 5 mins but if you don't want to do that, re-heat them in the microwave with some water sprinkled on top. These have to be served immediately, otherwise they will turn hard and rubbery. - If using a mixie or blender for grinding idli-dosa batter, remember that it won't get you the same results as a wet grinder. Also, reduce the quantity of rice:dal and use 3:1. I use my rice cooker cup to measure, you can use any cup or tumbler as long as you use the same one to measure both rice and dal. - If your idlis are too flat, it could be due to two reasons. One, there's too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there's really no way to fix this. The idlis will still turn out soft in most cases though. - UPDATE: If any of you are using a mixie or mixer-grinder to grind your idli-dosa batter, then here's a note from Vini who does the same in her Preethi mixer-grinder. The proportions are as I mentioned, 3:1 rice:urad dal  but see how important the addition of enough water is. Read her note below. For anyone wondering "**can you grind idli-dosa batter in a mixie or mixie-grinder?" Here's your answer**. *"Hey Nags,* *I am glad I came across this post! I have only a mixer ever since I shifted to the US. The ladies of my house gave me several tips to make idli-dosa batter in a mixie including 3:1rice dal, mixing with hands, switching on then oven light but no one ever told me the importance of adding enough water! I always used to get ok-ok idlis and I blamed it on the mixie and was waiting to ge a grinder soon. But but I saw this awesome post and immediately soaked rice and dal..made sure I added sufficient water while grinding..the batter fermented beautifully and voila my idles where super soft just like how mom makes it back home :):) I jumped in joy when hubby told they were the best idles he had eaten since he came to the US :) Thank you so much for this important tip which no other blog post on idlis stressed about. And you can tell everyone that soft idles are possible with preethi mixer grinder :)"* How do you make idli  batter at home? What do you do differently and what has worked? Please leave a comment with your idli and dosa tips please! For idli recipe and idli batter instructions in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar. If you try making idli at home using my recipe and instructions, do leave a comment and positive rating below. You can also share pictures on social media with #ediblegarden, I'd love to see them! --- # Gotsu Recipe, Kathirikai Gotsu, Easy Gotsu for Pongal Source: https://www.cookingandme.com/gotsu-recipe-kathirikai-brinjal-gothsu-recipe/ ![Gotsu Recipe, Kathirikai Gotsu, How to Make Gotsu](https://www.cookingandme.com/wp-content/uploads/2013/01/8344242161_c189ab89b3_z1.jpg) **Gotsu or Kathirikai Gotsu**: try saying that recipe name a few times, it's fun! Ok so apparently [Ven Pongal](https://www.cookingandme.com/2012/01/ven-pongal-khara-pongal-pongal-festival.html) and Gotsu are like Romeo and Juliet, only with a happier ending. As I have mentioned before, my Reddiar-Malayali mix of a household doesn't see a lot of Ven Pongal (but my Amma makes [Sakkarai Pongal](https://www.cookingandme.com/2010/03/sakkarai-pongal-chakkara-pongal-recipe.html) for all sorts of non-occasions, even for reasons like "I felt like eating Sakkarai Pongal today) but my all-tamil in-laws do make and eat a fair bit of Ven Pongal and I thank my lucky stars for that. I absolutely love Pongal but can only eat my mom-in-law's version of it. When we go out to eat at Murugan Idli Kadai or Saravana Bhavan in Singapore, Pongal is probably the last thing I'd order, don't ask me why. | ![Gotsu Recipe, Kathirikai Gotsu, How to Make Gotsu](https://www.cookingandme.com/wp-content/uploads/2013/01/8345318224_7d9298536b_z.jpg) | | ----------------------------------------------------------------------------------------------------------------------------------------- | | Click here for **[Ven Pongal Recipe](https://www.cookingandme.com/2012/01/ven-pongal-khara-pongal-pongal-festival.html)** | So anyway, when we were in Chennai last December, I put forth my usual request for a Pongal Gotsu breakfast to mom-in-law and she made this Kathirikai Gotsu to go with it. This is my first time eating Gotsu and I fail to understand why it's only eaten with Pongal (they are a great pair, I do agree) and not with idli and dosa and upma and anything else that you can get your hands on. ![Gotsu Recipe, Kathirikai Gotsu, How to Make Gotsu](https://www.cookingandme.com/wp-content/uploads/2013/01/8345300240_19cec1567f_z.jpg) Anyway, here's my mom-in-law's fabulous recipe for **Kathirikai Gotsu**. A true delight! Celebrating pongal festival? Here are some Pongal recipes for beginner cooks in this department (like me!) [Rava pongal](https://www.cookingandme.com/2012/07/rava-pongal-ven-pongal-pongal-recipe-ghee-pongal-pongal-festival.html) [Sakkarai pongal](https://www.cookingandme.com/2010/03/sakkarai-pongal-chakkara-pongal-recipe.html) [Khara pongal](https://www.cookingandme.com/2012/01/ven-pongal-khara-pongal-pongal-festival.html) ## Gotsu Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/01/8344242161_c189ab89b3_z-150x150.jpg) Gotsu is a popular side dish to pongal, a dish popular in TamilNadu especially during the pongal festival. - 1/2 cup of moong dal (pasi paruppu, pressure cooked to a mush with water)- 1 cup chopped onions- 2-3 green chillies- 2 cups of cubed kathirikai (brinjal)- 1/2 cup of chopped tomato- 1/2 cup of tamarind juice (semi-thick)- 1/2 tsp of powdered jaggery (or brown sugar, or sugar)- A small bunch of chopped coriander leaves- 1/2 tsp of mustard seeds- 1/4 tsp of turmeric powder- 1 tbsp of oil #### For the Spice Powder: - 1 tsp of oil- 4 tsp of chana dal (kadala paruppu)- 1 tsp of split urad dal (ulutham paruppu)- 4 tsp of coriander seeds- 3-4 dry red chillies- 1 tsp of whole black peppercorn- 1/2 tsp of cumin seeds (jeera)- 1/2 tsp of white sesame seeds (ellu, optional) - First, cook the moong dal with enough water to cover it by 2 inches, in the pressure cooker for 3-4 whistles or 15 mins until it's soft and mushy. Soaking the moong dal in advance helps.- Next, heat oil for the spice powder and reduce flame to low.- Add the ingredients to roast and keep stirring as the chillies start to glow and the dals turn golden brown. Take care not to burn them.- Cool, powder, and set aside.- Heat the 1 tbsp oil and add 1/4 tsp mustard seeds.- When they pop, add the chopped onions, perungaayam, and green chillies.- Fry until the onions turn soft (about 3 mins) and add the chopped brinjal and tomatoes. Fry again until the tomatoes turn soft (another 3-4 mins).- Next, add the tamarind water and turmeric powder and bring to boil. Cook until the tomatoes and brinjal turn completely soft (about 5 mins).- Add the cooked moong dal to this along with the powdered spices and bring to boil again. You can add about 2 tbsp of the spice powder, taste, and then add more if required.- Add salt and simmer until the right consistency is reached. It should be like a gravy that is pourable on Pongal.- Turn off flame and garnish with the chopped coriander leaves. Vegetarian SidesTamil **How to Make Gotsu Step by Step** 1. First, cook the moong dal with enough water to cover it by 2 inches, in the pressure cooker for 3-4 whistles until it's soft and mushy. Don't use roasted moong as it won't cook down to a mush. Since Gotsu is usually made to serve with Pongal, you can cook required amount of the pasi paruppu for Pongal and Gotsu together. Set aside. 2. Next, heat oil for the spice powder and reduce flame to low. Add the ingredients to roast and keep stirring as the chillies start to glow and the dals turn golden brown. Take care not to burn them. Cool, powder, and set aside. ![Gothsu Recipe-Kathirikai (Brinjal) Gothsu-Ven Pongal Gothsu Recipe](https://www.cookingandme.com/wp-content/uploads/2013/01/8344241915_93b07f34a3_m.jpg) 3. Heat the 1 tbsp oil and add 1/4 tsp mustard seeds. When they pop, add the chopped onions, perungaayam, and green chillies. Fry until the onions turn soft (about 3 mins) and add the chopped brinjal and tomatoes. Fry again until the tomatoes turn soft (another 3-4 mins). ![Gotsu Recipe, Kathirikai Gotsu, How to Make Gotsu](https://www.cookingandme.com/wp-content/uploads/2013/01/8344241781_dda719c64f_m.jpg) 4. Next, add the tamarind water and turmeric powder and bring to boil. Cook until the tomatoes and brinjal turn completely soft (about 5 mins). ![Gotsu Recipe, Kathirikai Gotsu, How to Make Gotsu](https://www.cookingandme.com/wp-content/uploads/2013/01/8344241711_67ab0247df_m.jpg) 5. Add the cooked moong dal to this along with the powdered spices and bring to boil again. You can add about 2 tbsp of the spice powder, taste, and then add more if required. Add salt and simmer until the right consistency is reached. It should be like a gravy that is pourable on Pongal. Turn off flame and garnish with the chopped coriander leaves. ![Gotsu Recipe, Kathirikai Gotsu, How to Make Gotsu](https://www.cookingandme.com/wp-content/uploads/2013/01/8344241613_f565fa49aa_m.jpg) That's it. Delicious Kathirikai Gotsu is ready to be served with piping hot Khara Pongal.  Pongal makes for a delicious, well-balanced, and filling South Indian breakfast which is generally brunch at my in-law's place. With good reason too, because after a meal of Pongal-Gotsu, hunger doesn't strike until late evening! For gotsu recipe in Tamil, Hindi, Urdu, Marathi, Kannada, Telugu, etc please use the Google translate button in the sidebar. --- # Chocolate biscotti recipe, how to make double chocolate biscotti Source: https://www.cookingandme.com/double-chocolate-biscotti-christmas/ ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8264371948_223c643e6c_z1.jpg) **Double chocolate biscotti** has been on my mind for a while and I had bookmarked quite a few chocolate biscotti recipes over the past few months, looked up the technique, figured out if I wanted to add nuts to my biscotti, leave it plain, add fruit zest, and a million other things. The final kick came in when I got some lovely almond orange biscotti from a friend on Diwali. They were beautifully baked and immediately sent me to the kitchen to bake up my own batch of Double Chocolate Biscotti! ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8264371244_2bacdd84e6_z.jpg) TH's first reaction on biting into these was "is this chocolate rusk?". I took that as a good sign that the biscotti has indeed come out crisp, much like rusk, the way it should! Biscotti are Italian biscuits or cookies that are twice-baked, giving them a lovely crispy edge and a porous texture which is great for dipping in coffee or tea. They are great on their own too, but I love it with milk, especially chocolate biscotti. **How do you get a deep brown colour for your chocolate biscotti?** The deep colour of my chocolate biscotti is due to the gorgeous cocoa I use - Valrhona Cocoa Powder - which I buy in small batches from Whole Foods whenever I visit the US. They store really well in the refrigerator and have a lovely deep brown-purple colour. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263302403_2f6254ded9_z.jpg) Other Christmas cookie recipes you may enjoy - [Sweetheart sugar cookies](https://www.cookingandme.com/2014/02/sweetheart-sugar-cookies-heart-shaped.html), [banana oatmeal cookies](https://www.cookingandme.com/2014/02/eggless-banana-oatmeal-choc-chip-cookies.html), [chocolate crinkle cookies](https://www.cookingandme.com/2012/12/crinkle-cookies-crackle-cookies.html). This double chocolate biscotti recipe is adapted from Dorie Greenspan's Baking from my Home to Yours ( [US](https://www.amazon.com/gp/product/0618443363/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0618443363&linkCode=as2&tag=edibgard-20&linkId=4040f75f7f276c81fe13904a66c22051)| [India](https://www.amazon.in/gp/product/0618443363/ref=as_li_tl?ie=UTF8&camp=3638&creative=24630&creativeASIN=0618443363&linkCode=as2&tag=edibgard0e-21&linkId=4f79a0d9ae1fdc6f60e459a6742aedbb)). ## Double Chocolate Biscotti Recipe ![](https://www.cookingandme.com/wp-content/uploads/2012/12/8264371948_223c643e6c_z-150x150.jpg) Double chocolate biscotti is a classic Christmas cookie recipe that goes great with coffee as well as in a gift bag to your near and dear ones. - 1 cup of all-purpose flour (maida)- ¼ cup of cocoa powder- 1.5 tsp of instant coffee powder- ⅓ tsp of baking soda- ¼ tsp of baking powder- 3 tbsp of butter (at room temperature)- ½ cup of sugar- 1 egg- ½ tsp of vanilla extract- ½ cup of chopped nuts (I used Pecan)- ½ cup of chopped chocolate or chocolate chips- A pinch of salt - Pre-heat oven to 350F / 180C. Prepare a baking sheet by lining with parchment paper or a baking mat.- Sift flour, cocoa powder, coffee powder, baking soda, baking powder, and salt together. Mix well until it’s combined.- Beat the butter and sugar until creamy. You can use a stand mixer, hand mixer or a hand-held whisk for this but obviously the time taken will vary. I beat it for 3 mins on my stand mixer.- Add the egg and vanilla extract and beat again on medium speed, scraping down the sides as you go. The mixture may look curdled, that’s totally fine.- Reduce speed to low and add the dry mixture in three additions. Gently mix until a dough is formed. If the dough is too sticky, add more flour by the tablespoon until you get a semi-sticky dough.- Chop up the nuts and chocolate chunks (if not using chocolate chips).- Fold into the dough until it's well distributed throughout.- Shape into a 1” thick log with wet fingertips onto the lined baking sheet. Mine was more of an oval, oblong log, just make sure it's not too wide because then your biscottis will be super extra long and hard to handle. Use wet fingertips, the extra moisture helps crisp up the biscotti as they bake.- Bake in the pre-heated oven at the same temperature for 20-25 mins. The top may crack a bit and you will get a lovely chocolate smell. Touch the top and it should still be soft and form a dent. Remove from oven (but leave the oven on).- Let it cool down a bit but when still warm, cut into 1” wide pieces using a serrated knife or bread knife using a gentle sawing motion. Don’t worry if the pieces crumble a bit.- Bake the pieces again by placing them upright or one side down. You need to give them another 10 mins in the oven to crisp up. If you are placing them one side down, it’s advisable to turn them over after 5 mins.- Once crispy, remove from the oven and let cool completely. They will crisp up further on cooling. Store in an airtight container for up to two weeks. CookiesInternational **Step by Step: How to Make Chocolate Biscotti** 1. Pre-heat oven to 350F / 180C. Prepare a baking sheet by lining with parchment paper or a baking mat. 2. Sift flour, cocoa powder, coffee powder, baking soda, baking powder, and salt together. Mix well until it’s combined. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263303951_ab37e3d835_m.jpg) 3. Beat the butter and sugar until creamy. You can use a stand mixer, hand mixer or a hand-held whisk for this but obviously the time taken will vary. I beat it for 3 mins on my stand mixer. 4. Add the egg and vanilla extract and beat again on medium speed, scraping down the sides as you go. The mixture may look curdled, that’s totally fine. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263303717_2418a1d2e5_m.jpg) 5. Reduce speed to low and add the dry mixture in three additions. Gently mix until a dough is formed. If the dough is too sticky, add more flour by the tablespoon until you get a semi-sticky dough. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263303589_34ea67c65e_m.jpg) ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8264372706_086a9df833_m.jpg) 6. Chop up the nuts and chocolate chunks (if not using chocolate chips). ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8264373114_b621d47b00_m.jpg) 7. Fold into the dough until it's well distributed throughout. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263303331_b79ed93eeb_m.jpg) 8. Shape into a 1” thick log with wet fingertips onto the lined baking sheet. Mine was more of an oval, oblong log, just make sure it's not too wide because then your biscottis will be super extra long and hard to handle. Use wet fingertips, the extra moisture helps crisp up the biscotti as they bake. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8264372476_fb5df54989_m.jpg) 9. Bake in the pre-heated oven at the same temperature for 20-25 mins. The top may crack a bit and you will get a lovely chocolate smell. Touch the top and it should still be soft and form a dent. Remove from oven (but leave the oven on). ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263303051_bc1abf4a13_m.jpg) 10. Let it cool down a bit but when still warm, cut into 1” wide pieces using a serrated knife or bread knife using a gentle sawing motion. Don’t worry if the pieces crumble a bit. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263302957_4244312312_m.jpg) 11. Bake the pieces again by placing them upright or one side down. You need to give them another 10 mins in the oven to crisp up. If you are placing them one side down, it’s advisable to turn them over after 5 mins. ![Double Chocolate Biscotti | Christmas Cookie Recipe](https://www.cookingandme.com/wp-content/uploads/2012/12/8263302779_8cfc4daee0_m.jpg) 12. Once crispy, remove from the oven and let cool completely. They will crisp up further on cooling. Store in an airtight container for up to two weeks. These double chocolate biscotti make great **Edible Gifts for Christmas** since they store and transport well. You can wrap them up in some pretty plastic bags, throw them into brown paper bags tied with ribbon, or even pack them in long wide glass bottles. --- # Onion Tomato Chutney Recipe (for Idli, Dosa) Source: https://www.cookingandme.com/onion-tomato-chutney-recipe-idli-dosa/ Learn how to make a red chutney with Onion and Tomatoes using no coconut. This **Onion Tomato Chutney** is spicy, mildly sweet, and is a great side dish for Idli, especially Rava Idli, and Dosa. ![Onion Tomato Chutney Recipe (for Rava Idli, Dosa, Idli)](https://www.cookingandme.com/wp-content/uploads/2013/02/8442831447_2b0dd6b940_z1.jpg) I love my chutneys be it the chutneys using coconut or the ones without. **This Onion Tomato Chutney Recipe** is usually my quick-fix chutney that uses no coconut which means it doesn't require me to defrost the coconut and it goes especially well with [**idli**](https://www.cookingandme.com/2012/10/idli-batter-for-soft-idli-idli-recipe.html) and dosa. The chutney is mildly sweet because of the roasted onions and you can turn up the heat as much as you want or keep it low and mild, entirely up to you. This chutney does require a little bit of frying and roasting but it's more of the passive kind so you can go about steaming your idlis or making your dosas while the onions and tomatoes do their thing and get to know each other. ![Onion Tomato Chutney Recipe (for Rava Idli, Dosa, Idli)](https://www.cookingandme.com/wp-content/uploads/2013/02/8442833293_ec00fa5922_z.jpg) You can also try a bunch of variations of the same recipe, like omit the tomatoes and make it a 100% Onion Chutney. While this tastes great too, it means you need to peel and chop more onions to serve the same number of people and let's face it, chopping a tomato is way easier. And anyway, this chutney is as tasty, if not more, than the plain Onion Chutney. ## Onion Tomato Chutney Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/02/8442831447_2b0dd6b940_z-150x150.jpg) A simple chutney recipe with onions and tomatoes. Goes great with idli, dosa, and upma - 2 large onions (sliced)- 1 ripe tomato (cubed)- 2-3 dry red chillies (adjust to taste)- 1 large clove of garlic (chopped)- 1/4 tsp of hing (perungaayam, asafoetida)- Salt to taste- 2 tsp of oil - Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn't smell raw anymore.- Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool.- Grind without adding water to a smooth paste. - Use some tamarind if the tomato is not very sour - You can make this chutney with just onions and omit the tomatoes - Add red chilli powder instead of dry red chillies, works well either way ChutneySouth Indian **How to Make Onion Tomato Chutney Step by Step** 1. Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn't smell raw anymore. ![Onion Tomato Chutney Recipe (for Rava Idli, Dosa, Idli)](https://www.cookingandme.com/wp-content/uploads/2013/02/8442831259_ba30acb3a4_z.jpg) 2. Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool. ![Onion Tomato Chutney Recipe (for Rava Idli, Dosa, Idli)](https://www.cookingandme.com/wp-content/uploads/2013/02/8442831247_e6097a7e5c_z.jpg) 3. Grind without adding water to a smooth paste. ![Onion Tomato Chutney Recipe (for Rava Idli, Dosa, Idli)](https://www.cookingandme.com/wp-content/uploads/2013/02/8442831229_669c0f56cc_z.jpg) Done! Your **Onion Tomato Chutney** is now ready to serve. You can temper it in some oil+mustard seeds but why bother. This chutney tastes delicious as it is without any spices or extra oil. Once you've tried this chutney with **[rava idli](https://www.cookingandme.com/2011/04/rava-idli-recipe.html)**, there's really no going back to other chutneys. | ![Onion Tomato Chutney Recipe (for Rava Idli, Dosa, Idli)](https://www.cookingandme.com/wp-content/uploads/2013/02/8442833297_af072f7c02_z.jpg) | | ----------------------------------------------------------------------------------------------------------------------------------------------- | | Onion Tomato Chutney with **[Soft Idlis](https://www.cookingandme.com/2012/10/idli-batter-for-soft-idli-idli-recipe.html)** | --- # Kerala Kappa Masala, Tapioca Masala Recipe Source: https://www.cookingandme.com/kerala-kappa-masala-tapioca-masala/ ![Kerala kappa masala, kerala tapioca masala recipe](https://www.cookingandme.com/wp-content/uploads/2013/02/8434606742_1c8ebf5003_z1.jpg) Kerala Kappa Masala: learn how to make this Kerala-Style Tapioca Masala or Kappa Masala which is different from the usual *Kappa* or tapioca recipes that are prepared in Kerala homes. I am fortunate enough to live in a place where fresh tapioca (kappa in Malayalam, maravalli kizhangu in Tamil) is always available. While in most Kerala homes [Kappa Puzhukku](https://www.cookingandme.com/2011/07/kappayum-meenum-boiled-tapioca-with.html) is the common dish made with tapioca, this **Kappa Masala** has been a regular in my home ever since I can remember. It's not mushy like Kappa Puzhukku, but the tapioca pieces are boiled until soft and spiced mildly with red chillies and a good amount of garlic. It's delicious on its own as a quick snack in the evenings with tea or an accompaniment to your breakfast. ![Kerala kappa masala, kerala tapioca masala recipe](https://www.cookingandme.com/wp-content/uploads/2013/02/8433520669_5bd33294e3_z.jpg) I hope you have fun cooking up this Kappa Masala Recipe. Love [Kerala recipes](https://www.cookingandme.com/category/kerala-recipes)? Check out some of my favourites: [Ulli vada](https://www.cookingandme.com/2015/05/ulli-vada-recipe-kerala-onion-vada.html) [Kerala egg roast recipe](https://www.cookingandme.com/2014/10/kerala-egg-roast-recipe-nadan-egg-roast.html) [Stir-fried jackfruit seeds](https://www.cookingandme.com/2013/01/chakkakuru-mezhukkupuratti-kerala-recipe.html) [Kerala chicken roast](https://www.cookingandme.com/2012/12/kerala-chicken-roast-recipe-spicy.html) ## Kerala Kappa Masala ![](https://www.cookingandme.com/wp-content/uploads/2013/02/8434606742_1c8ebf5003_z-150x150.jpg) Kappa masala is a Kerala-style tapioca masala dish which is easy to make and delicious to eat. This is usually a snack dish but you can also serve as a main with some chicken curry or vegetable curry on the side - 5 cups of kappa or tapicoa (cubed (about 500 gm))- 5 cloves of garlic (crushed)- 5 dry red chillies (adjust to taste)- 2 tbsp of coconut oil- 1/2 tsp of black mustard seeds- 1/2 tsp of split urad dal- 1 strand of curry leaves (torn into pieces)- 1/4 tsp of turmeric powder- Salt to taste - Peel the tapioca and wash it thoroughly to remove any dirt and sand.- Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca.- Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).- Crush or coarsely grind 5 cloves of garlic and 5 red chillies together in a pestle and mortar.- Heat 2 tbsp coconut oil and add 1/2 tsp mustard seeds.- When they pop, add the garlic-chilli paste along with 1/4 tsp turmeric powder and fry for 10 seconds or until fragrant.- Add the cooked tapioca, salt, and the curry leaves.- Mix well and continue to stir until the spices coat the tapioca.- Taste to ensure all spices are to your taste and remove from heat- Serve hot with tea MainsIndian **Step by Step Kerala Kappa Masala Recipe:** Peel the tapioca and wash it thoroughly. Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca. ![Kerala Kappa Masala-Tapioca Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2013/02/8433520543_77b43456d8_z.jpg) Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins). Drain the remaining water and discard. Crush or coarsely grind the garlic and red chillies together in a pestle and Mortar. Heat oil and add the mustard seeds following by the split urad dal. When the mustard seeds pop, add the garlic-chilli paste along with the turmeric powder and fry for 10 seconds so that the paste turns fragrant. Add the cooked tapioca, salt, and the curry leaves. Mix well and continue to stir until the spices coat the tapioca. ![Kerala Kappa Masala-Tapioca Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2013/02/8434606666_0549212b09_z.jpg) That's it! Hot and delicious Kappa Masala is ready. Wasn't that easy? Love the serving dish? [Check out more details](https://www.cookingandme.com/2012/07/food-photos-prop-shopping-in-kappabashi.html) of where I buy my food photo props from! ** ** **Notes:** - Use fresh garlic please. None of that minced bottled stuff. - You can use red chilli powder if you don't have whole chillies. - The kappa must be cooked soft before you proceed with the rest of the cooking process. For Kerala kappa masala recipe in Malayalam, Tamil, Telugu, Hindi, Urdu, etc please use the Google translate button in the sidebar. --- # Red Chilli Chutney Recipe - Spicy with No Coconut Source: https://www.cookingandme.com/red-chilli-chutney-recipe-no-coconut/ This fiery **red chilli chutney recipe** is amma's specialty for specific breakfast dishes like **[adai](https://www.cookingandme.com/2012/03/adai-ada-dosa-or-lentil-crepe-recipe.html)**, ragi dosa, [**rava idli**](https://www.cookingandme.com/2011/04/rava-idli-recipe.html), or even **[wheat dosa](https://www.cookingandme.com/2013/01/instant-wheat-dosa-recipe-godhuma-dosa.html)** and [**uthappam**](https://www.cookingandme.com/2013/02/tomato-uthappam-tomato-uttapam-recipe.html). This chutney needs no coconut and that itself makes it super quick to make. The level of spice can be adjusted to taste, of course, but we make it extra hot and a little amount of chutney goes a long way. What this also means is that amma makes another side dish or **[coconut chutney](https://www.cookingandme.com/2013/01/coconut-chutney-recipe-thengai-thogayal.html)** to go along with this red chutney and the main dish. ![red chilli chutney recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8529944177_905df41b83_z1.jpg) Amma and I made this chutney together the last time I was in Kottayam. She was a tad too generous with the chillies and my brother thought it's **[onion tomato chutney](https://www.cookingandme.com/2013/02/onion-tomato-chutney-recipe-idli-dosa.html)** and served himself a generous spoonful. The ensuing burning tongue and watering eyes was fun to watch ;) Red Chilli Chutney RecipeA lot of you asked me for the recipe of red chutney when I posted the [**Adai Dosa recipe**](https://www.cookingandme.com/2012/03/adai-ada-dosa-or-lentil-crepe-recipe.html). I waited to go back and make it with amma again before sharing it, so here goes. ## Red Chilli Chutney Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/03/8529944177_905df41b83_z1-1-150x150.jpg) A fiery red chilli chutney recipe with no coconut. Perfect to serve with adai, dosa, uthappam, rava idli, etc - 1 cup of peeled and sliced shallots (chinna vengayam, ulli)- 10-12 dry red chillies (adjust to taste)- 1 pinch of hing (perungayam, kayam, asafoetida)- 1 small piece of tamarind (or 1 tsp tamarind paste)- 1-2 tsp of salt (adjust to tate)- 2 tsp of oil- 1 clove of garlic - Heat the oil and add the chillies. Keeping flame very low, fry for a min until they start to glisten and emit a nice aroma of roasted chillies- Remove the chillies and add the sliced shallots to the same pan. Fry until golden.- Add the hing, garlic, and salt. Stir through and switch off the flame.- Add the tamarind piece at the end.- Cool completely and grind with the chillies to a smooth paste. You can use onions instead of shallots but the flavour will be compromised quite a bit The garlic is optional but recommended You can store this red chilli chutney in the fridge for up to 2 days ChutneyIndianchilli, chutney, south indian, spicy **Step by Step Pictures for Making Red Chilli Chutney** 1. Heat oil and fry chillies for 2-3 mins until they glisten. Keep flame low. Once done, remove and set aside. ![Red Chilli Chutney - Red Chutney](https://www.cookingandme.com/wp-content/uploads/2013/03/8531057570_2382b3eb93_m.jpg) 2. Add shallots to the same pan and fry until golden. ![Red Chilli Chutney - Red Chutney](https://www.cookingandme.com/wp-content/uploads/2013/03/8529944159_d08842e5cd_m.jpg) 3. Add hing, salt, and garlic and stir through to combine. ![Red Chilli Chutney - Red Chutney](https://www.cookingandme.com/wp-content/uploads/2013/03/8529944153_78c1a6d3d7_m.jpg) 4. Turn off flame and add the tamarind. ![Red Chilli Chutney - Red Chutney](https://www.cookingandme.com/wp-content/uploads/2013/03/8531057582_e999826715_m.jpg) 5. Cool completely and grind with the red chillies to a smooth paste. ![Red Chilli Chutney - Red Chutney](https://www.cookingandme.com/wp-content/uploads/2013/03/8531057584_b2dbd30ca6_m.jpg) Serve with some coconut oil or gingelly oil poured over the chutney. This is optional but helps to cut down the heat and add some extra flavour. --- # Eggless Brownie Recipe, Eggless Chocolate Brownies Source: https://www.cookingandme.com/eggless-brownies-eggless-brownie-recipe/ Eggless brownie recipe - I like brownies no matter what texture or form they come in. I've tried them all - chewy, cake-y, sponge-y, moist, dense, light, you name it. One of my favourite kinds to make at home is the softer cake-like brownies. I usually use my [easy basic brownie recipe](https://www.cookingandme.com/2010/11/easy-basic-chocolate-brownie-recipe.html) with different variations when I bake brownies at home but a couple of months back, I needed to bake some eggless brownies for a friend. A quick search brought me to this wonderful recipe, truly no-fail and super easy to make. Thank you [Radhika](http://www.foodfor7stagesoflife.com/2011/10/eggless-brownies-bridal-shower-for-nithya-of-4th-sense-cooking.html)! ![Eggless Brownie Recipe - Eggless Chocolate Brownie Recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/8720247226_384b4053c4_z1.jpg) Since my oven has hotspots, I usually cover my baking tray loosely with some aluminium foil and leave a small slit on top. I did the same while baking these brownies and feel that it made the top a bit too moist and more cake-like, without that crinkly cracked top usually found on brownies. Fret not! They tasted great and much like brownies! This is yet another eggless brownie recipe you can adapt to your heart's content. Add some chopped walnuts or other nuts, throw in some chocolate chips, add some chocolate ganache on top and make it richer, go crazy! I just chose to add some chopped walnuts on top for texture, packed them up to give away, and these eggless brownies were good to go! ![Eggless Brownie Recipe - Eggless Chocolate Brownie Recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/8719127757_3db57b4f31_z.jpg) **Other Brownie Recipes you may like:** [Plain Chocolate Brownies](https://www.cookingandme.com/2010/11/easy-basic-chocolate-brownie-recipe.html) (with egg) [Katherine Hepburn Brownies](https://www.cookingandme.com/2010/01/tribute-to-katherine-hepburn-brownies.html) [Triple Chocolate Brownies](https://www.cookingandme.com/2007/12/triple-chocolate-fudge-brownies.html) [Twix Brownies](https://www.cookingandme.com/2010/11/twix-candy-bar-triple-chocolate.html) [Eggless Biscuit Brownies](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html) (no oven or baking needed) ## Eggless Brownie Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/05/8720247226_384b4053c4_z-150x150.jpg) Eggless brownie recipe, an easy and delicious eggless brownie recipe with walnuts. - 1 cup of all-purpose flour or maida- 1/2 cup of cocoa powder- 3/4 cup + 2 tbsp of powdered sugar (measure after powdering)- 1 tsp of baking soda (soda bi carb)- A pinch of salt- 1/3 cup of oil (I used vegetable oil)- 1 cup of milk- 1 tsp of vinegar- 1/2 tsp of instant coffee powder- 1/2 tsp of vanilla extract- A fistful of walnuts (chopped) - Pre-heat oven to 350F / 180C.- Mix the milk at room temperature with the vinegar and set aside (Side-note: if a recipe calls for buttermilk and you don't have any in hand, this milk + vinegar mixture acts as a great substitute for buttermilk)- In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. Mix the powdered sugar with this and stir well to combine- Mix the oil and vanilla to the milk + vinegar mixture that's been set aside- Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left- Transfer the batter to a greased 8x8 pan and add chopped walnuts on top- Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs- Let the baked brownies sit in the pan and cool completely before you cut into squares- Keeps well for up to 2 days outside or 4 days refrigerated BrowniesInternational **Step by Step Eggless Brownie Recipe** Pre-heat oven to 350F / 180C. Mix the milk at room temperature with the vinegar and set aside ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe.jpg) In a bowl, sift together the flour, soda powder, cocoa powder, coffee powder, and salt. ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-9.jpg) Mix the powdered sugar with this and stir well to combine ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-8.jpg) Mix the oil and vanilla to the milk + vinegar mixture that's been set aside ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-10.jpg) Now add the wet ingredients to the dry ingredients ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-16.jpg) Gently fold to combine until there are no more streaks of flour left ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-17.jpg) Transfer the batter to a greased 8x8 pan and add chopped walnuts on top (I didn't use any for the step by step photos) ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-19.jpg) Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs ![eggless brownie recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/eggless-brownie-recipe-21.jpg) Let the baked brownies sit in the pan and cool completely before you cut into squares. Keeps well for up to 2 days outside or 4 days refrigerated **Notes:** - You can add chocolate chips, caramel chips, chocolate chunks, other nuts, pretty much anything you prefer to change up the flavour of the brownies - Adding a layer of chocolate ganache would really fancy up the brownies - You can replace the oil with melted butter - You can replace the milk+vinegar mixture with buttermilk For eggless brownie recipe in Hindi, Tamil, Telugu, Urdu, Kannada, etc please use the Google translate button in the sidebar. --- # How to Make Layered Chicken Biryani, Chicken Biryani Recipe Source: https://www.cookingandme.com/chicken-biryani-chicken-biryani-recipe/ **How to make Layered Chicken Biryani Recipe** ![layered chicken biryani recipe](https://www.cookingandme.com/wp-content/uploads/2013/05/004bbd1756dcaea64a3289753a809971-lossy.jpg) Amma makes amazing **chicken biryani**. Her recipe has evolved and changed over years and now she has two versions, one is the more homely one-pot chicken biryani and the other is a layered chicken biryani, the recipe of which she got from a caterer in our local club and adapted over the years to suit our tastebuds. She often claims that biryani is the easiest thing to make because she doesn't have to make rice and then a *kuzhambu* or *pulusu* and then two side dishes, etc etc. Even a [simple vegetable pulao](https://www.cookingandme.com/2013/03/vegetable-pulao-recipe-veg-pulao.html) needs some sort of a side dish but a biryani doesn't need much else except a simple onion raita and papad on the side. Also, everyone loves a GOOD chicken biryani! Well, maybe not *everyone*, because we do have some vegetarians in the family. Which is another reason why she developed this layered chicken biryani recipe. You can cook the biryani rice separately and the chicken gravy separately, to be mixed at the time of serving, or like in my case, I do it on my plate directly! She also adds some vegetables to the rice so that it's more wholesome for the vegetarians. So take this recipe as just a base or an idea and adapt it to suit your needs. These pictures are almost 2 years old and I had been meaning to take step by step pictures but amma makes this over 2 days sometimes and it's nearly impossible to be around all the time when she's doing a small step here or there. I've tried to make up for the lack of step by step pictures through the detailed instructions. **You may also like:** [Chicken biryani made in pressure cooker](https://www.cookingandme.com/2015/01/chicken-biryani-recipe-step-by-step.html) [Egg biryani](https://www.cookingandme.com/2013/07/egg-biryani-egg-biryani-recipe.html) [Vegetable biryani in pressure cooker](https://www.cookingandme.com/2013/06/vegetable-biryani-veg-biryani-recipe.html) [Mushroom biryani](https://www.cookingandme.com/2010/08/mushroom-biryani-biriyani-recipe.html) [Cauliflower biryani](https://www.cookingandme.com/2011/02/super-quick-cauliflower-gobi-biryani.html) ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8713551304_5a083cd3e1_z.jpg) As Amma does, some work for the biryani can be done in advance. She usually makes the chicken gravy the day before, makes the rice on the day, and then layers them up before serving. This way, you get to control how much spice you have in your biryani, set aside some for the kids/vegetarians and be in control. Amma's recipe notes have all quantities in bulk to serve the large family gatherings this is usually made for. I have scaled the recipe down to serve 4 people so any obvious mistakes in quantities are mine. As always, the list of ingredients for a biryani will always be long but the entire cooking process is not hard, just more time-consuming than normal dishes. ## How to Make Chicken Biryani Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/05/8712427957_c9c2b290a5_z-150x150.jpg) Layered chicken biryani recipe, a simple recipe from my Mom's kitchen. #### For the Rice: - 2 cups of basmati rice- 2 onions (sliced)- 1 tsp of crushed ginger- 1 tsp of crushed garlic- 4 cardamom pods- 4 cloves- 1 bay leaf- A small piece of cinnamon- 3 star anise- 1 tsp of cumin / jeera- 1/2 cup of carrots (cut into small cubes (optional))- 10 cashew nuts- 10 raisins #### For the Chicken Gravy: - 1 kg of chicken pieces (with bones)- 3 large onions (sliced)- 1 tsp of minced ginger- 1 tsp of minced garlic- 2 tsp of coriander powder- 1/2 tsp of powdered fennel seeds- 2 tsp of chicken masala- 1/2 tsp of garam masala (optional)- 1/2 tsp of turmeric powder- 2 to matoes- A small bunch of coriander leaves (cilantro)- A fistful of mint leaves- 1/2 tsp of sugar- 5-6 green chillies- 3 tbsp of ghee or oil- 1 tsp of pepper powder #### For the Rice: - Soak the rice for 30 mins. Cook the rice following whichever method you prefer. We usually- cook rice for biryani- in an open pan but you can use the rice cooker or pressure cooker too. Just make sure the rice doesn't get overcooked. The grains need to remain separate.- Meanwhile, heat the ghee or oil in a wide pan and add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). Fry the onions stirring frequently.- Grind or crush the garlic and ginger together. Add this to the frying onions and fry until the onions turn a dark golden brown. Drain and set aside. (If using carrots, add along with the ginger, etc and cook together).- In the same pan, fry the cashew nuts and raisins until golden. Drain and set aside with the fried onions.- Once the rice is done, mix it with the above onion mixture, add the fried raisins and cashew nuts on top and set aside. #### For the Chicken Gravy - Grind or crush ginger + garlic + green chillies- Heat the ghee or oil and add onions. Fry until golden brown and add the ginger-garlic-chillies paste. Fry for another minute and then add the spice powders chicken masala + coriander powder + fennel powder + pepper + turmeric. Saute for a minute.- Then add the chopped tomatoes and cook until they turn soft. At this stage, the mixture will turn mushy- Add the washed and cleaned chicken pieces + salt + sugar + 1 cup water and mix well. Bring to boil and cook closed until the chicken is completely cooked. The meat will let out water so don't add too much. Cook on a low flame until done. Then, garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside.- The chicken gravy should be a bit watery as you see below. If not, add more water and cook further for a bit longer. #### Layering the Chicken Biryani - About an hour before serving, take a large serving dish and add a layer of rice. Top off with some chicken and gravy. Add more rice. Repeat this 2 more times. Keep the dish closed and at the time of serving, gently mix and transfer to plates.- Serve chicken biryani with raita and papad ChickenIndian **How to Make Layered Chicken Biryani Step by Step Recipe:** **For the Rice:** Soak the rice for 30 mins. Cook the rice following whichever method you prefer. We usually **[cook rice for biryani](https://www.cookingandme.com/2013/01/how-to-cook-rice-biryani-fried-rice-pulao.html)** in an open pan but you can use the rice cooker or pressure cooker too. Just make sure the rice doesn't get overcooked. The grains need to remain separate. Meanwhile, heat the ghee or oil in a wide pan and add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). Fry the onions stirring frequently. ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8712427977_382d4905db.jpg) Grind or crush the garlic and ginger together. Add this to the frying onions and fry until the onions turn a dark golden brown. Drain and set aside. (If using carrots, add along with the ginger, etc and cook together). In the same pan, fry the cashew nuts and raisins until golden. Drain and set aside with the fried onions. ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8713551084_77972befb2.jpg) Once the rice is done, mix it with the above onion mixture, add the fried raisins and cashew nuts on top and set aside. ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8712428055_f962cb8dcd.jpg) **For the Chicken Gravy** Grind or crush ginger + garlic + green chillies ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8712428173_9d3135c094.jpg) Heat the ghee or oil and add onions. Fry until golden brown and add the ginger-garlic-chillies paste. Fry for another minute and then add the spice powders chicken masala + coriander powder + fennel powder + pepper + turmeric. Saute for a minute. ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8713551024_dc359eb7c4.jpg) Then add the chopped tomatoes and cook until they turn soft. At this stage, the mixture will turn mushy and gravy-ish. Add the washed and cleaned chicken pieces + salt + sugar + 1 cup water and mix well. Bring to boil and cook closed until the chicken is completely cooked. The meat will let out water so don't add too much. Cook on a low flame until done. Then, garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside. The chicken gravy should be a bit watery as you see below. If not, add more water and cook further for a bit longer. ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8712428239_6901ffe3c9.jpg) **Layering the Chicken Biryani** About an hour before serving, take a large serving dish and add a layer of rice. Top off with some chicken and gravy. Add more rice. Repeat this 2 more times. Keep the dish closed and at the time of serving, gently mix and transfer to plates. ![how to make layered chicken biryani](https://www.cookingandme.com/wp-content/uploads/2013/05/8713551304_5a083cd3e1.jpg) Serve **chicken biryani** with [tomato cucumber raita](https://www.cookingandme.com/2013/02/cucumber-tomato-raita-recipe-indian.html)** **or onion raita and papad. For **Chicken Biryani recipe in Hindi, Tamil, Telugu, Urdu,** please use the Google Translate button on the top right of this website. --- # Vegetable Pulao Recipe, Easy Veg Pulao Step by Step Source: https://www.cookingandme.com/vegetable-pulao-recipe-veg-pulao/ [![vegetable pulao recipe, how to make veg pulao](https://www.cookingandme.com/wp-content/uploads/2013/03/smushed3.jpg)](https://www.cookingandme.com/wp-content/uploads/2013/03/smushed3.jpg) **Vegetable pulao recipe**: there are many different ways to make and customise a **simple vegetable pulao recipe** and I have tried my own variations over the years too. A pulao should be simple, flavourful, have a good amount of vegetables (that's why it's called a vegetable pulao after all!), and also have a subtle hint of spices. And no matter what, I do not like to bite into whole pieces of cloves and cardamom when eating pulao or biryani. So I either pound them well before adding or remove them once the pulao is cooked. Painstaking, but worth it. [![vegetable pulao recipe, how to make veg pulao](https://www.cookingandme.com/wp-content/uploads/2013/03/smushed1.jpg)](https://www.cookingandme.com/wp-content/uploads/2013/03/smushed1.jpg) When I made Palak Paneer the other day to share the recipe here, I made my go-to easy Veg Pulav to pair with it. I didn't intend to share the recipe of the pulao here but a lot of you commented, emailed, and asked me on the FB page what that rice dish is and how to make it. This is the main rice dish I make when I spend some extra time making a side dish for pulao like [Lauki Kofta Curry](https://www.cookingandme.com/2012/09/lauki-doodhi-bottle-gourd-kofta-kofte-recipe.html) or [Paneer Butter Masala](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html) or [Soya Chunks Masala](https://www.cookingandme.com/2012/06/potato-and-soya-chunks-masala-soya.html). ![vegetable pulao recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/smushed2-1.jpg) I feel like two things are important for this pulao recipe. One, you need to get the right consistency for the rice. Here's how I [cook rice for pulao](https://www.cookingandme.com/2013/01/how-to-cook-rice-biryani-fried-rice-pulao.html). Two, the spices need to be the right amount and this differs from taste bud to taste bud. If you prefer your pulao very light, add lesser amount of spices that I have mentioned below in the ingredients. I love adding green chillies to vegetable pulao since it gives a nice flavour but you can substitute with red chilli powder in a pinch, literally! Also, here's a [pressure cooker vegetable pulao recipe](https://www.cookingandme.com/2014/01/vegetable-pulao-veg-pulao-recipe.html) if you'd like to make it in one pot. ## Vegetable Pulao Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/03/smushed3-150x150.jpg) Vegetable pulao is a great main to serve guests when planning an Indian menu. Rice is cooked with spices and vegetables to create a lovely flavourful dish to complement your spicy side dishes. - 2 cups of cooked rice- 1 carrot- 10-12 beans- 1 capsicum / bell pepper- 3-4 green chillies (slit)- 1 large onion- 1 piece of cinnamon- 3-4 green cardamom (lightly crushed)- 3-4 cloves- 1/2 tsp of cumin seeds- 1 tsp of minced garlic- 2-3 tsp of salt- A small bunch of coriander leaves / cilantro (for garnish)- 2 tbsp of ghee or oil - Slice the onions long and shred the carrot, beans, and capsicum- Cook the rice for pulao and set aside- Heat the ghee or oil in a wide pan and add the sliced onions- When the onions begin to brown, add the cinnamon, cloves, and cardamom- Stir fry until the onions turn a darker shade of brown- Add the minced garlic and fry for another few seconds- Add the shredded vegetables and green chillies and mix well with salt- Cook on a low flame, covered, until the vegetables are soft- Mix in the rice and garnish with chopped coriander leaves- Turn off flame and keep partially covered until ready to serve MainsIndian **Step by Step Pictures for Making Vegetable Pulao:** 1. Cook rice and set aside. Slice the onions and shred the vegetables fine 2. Heat ghee or oil in a pan and add the onions and cumin seeds. ![Vegetable Pulao Recipe | Easy Veg Pulav Recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8533966744_be8892737e_m.jpg) 3. When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown ![Vegetable Pulao Recipe | Easy Veg Pulav Recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8532858243_c8b60dc455_m.jpg) 4. Add the minced garlic and fry for a few more seconds. ![Vegetable Pulao Recipe | Easy Veg Pulav Recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8532858239_3b1158a58e_m.jpg) 5. Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft ![Vegetable Pulao Recipe | Easy Veg Pulav Recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8532858235_b35af3f658_m.jpg) 6. Gently mix in the cooked rice. ![Vegetable Pulao Recipe | Easy Veg Pulav Recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8532858225_5a367988dd_m.jpg) 7. Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve. ![Vegetable Pulao Recipe | Easy Veg Pulav Recipe](https://www.cookingandme.com/wp-content/uploads/2013/03/8532858201_722c627602_m.jpg) Serve veg pulao with any [Paneer Recipe](https://www.cookingandme.com/search/label/Paneer%20Recipes) like [Paneer Butter Masala](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html), [Palak Paneer](https://www.cookingandme.com/2013/01/palak-paneer-recipe-spinach-paneer.html), or [Kadai Paneer](https://www.cookingandme.com/2010/08/kadai-paneer-recipe-step-by-step.html). You can also serve it with a simple [Dal Tadka](https://www.cookingandme.com/2009/04/yellow-dal-dal-tadka-recipe.html) or [Soya Chunks Curry](https://www.cookingandme.com/2012/06/potato-and-soya-chunks-masala-soya.html). **Notes:** - Store leftover pulao in an airtight container in the refrigerator for up to two days. To re-heat, either microwave with some sprinkled water or in a pan over a slow flame - If you prefer large chunks of crunchy vegetables in your veg pulao, you can chop them larger. Just cook longer until they are done - I remove the whole spices before serving because we hate biting into whole spices in rice - You can throw in a bay leaf with the other spices if you wish - You can make vegetable pulao in a pressure cooker or rice cooker. I prefer this method to make mixed rice because I feel more in control. I also prefer the rice grains very separated which is hard to achieve in a pressure cooker (in my experience). My rice cooker does a good job though so will update veg pulao made in rice cooker soon - I do most of the fine chopping in an electric chopper which works like a charm for mincing and shredding For **Vegetable Pulao recipe in Hindi, Tamil, Telugu, Malayalam, Urdu etc **please use the Google Translate button on the top right of this website. --- # Poori Recipe - How to Make Puri Step by Step Source: https://www.cookingandme.com/puri-recipe-poori-masala-recipe/ **Poori** was always a treat during my childhood days. While amma has no issues with deep frying, we ended up making breakfast dishes like dosa, idli, idiyappam, puttu, or even appam on most days over poori. The rarity of its occurrence made it very special on days we did have **[Poori Masala](https://www.cookingandme.com/2013/01/Potato-Masala-Aloo-Masala-Poori.html)**. I love amma's **[potato masala for poori](https://www.cookingandme.com/2013/01/Potato-Masala-Aloo-Masala-Poori.html)** and while it's a simple recipe, the combination is unbelievably good in its simplicity. [![](https://www.cookingandme.com/wp-content/uploads/2021/02/image.jpeg)](https://www.cookingandme.com/wp-content/uploads/2021/02/image.jpeg) You need to keep a few things in mind while making Poori at home. The dough uses the same ingredients as chapati dough but needs to be thicker and less moist. Too much moisture in the dough will absorb too much oil while frying the **Poori**. Another thing is the temperature of the oil. The oil needs to be smoking hot while you start making the poori. As you add more and more and keep frying, the temperature of the oil will keep getting lower so adjust accordingly. A perfectly made **Poori** will be light golden brown with darker brown specks on it and fully puffed up. You poke the puffy Pooris to let the steam out and then eat it piping hot with potato masala. And that's how it's done! [![](https://www.cookingandme.com/wp-content/uploads/2021/02/puri-recipe-how-to-make-poori-2.jpg)](https://www.cookingandme.com/wp-content/uploads/2021/02/puri-recipe-how-to-make-poori-2.jpg) ## A few things to note to make the perfect poori: - The dough needs to be kneaded well and not sticky at all. If you are familiar with making chapati, add slightly less water for poori dough- The oil for frying needs to be very hot, close to smoking. Otherwise the poori won't puff and the dough will absorb too much oil- The poori needs to be rolled out to an even thickness for even puffing. Don't make it too flat, there needs to be some thickness to puff up too- I know this sounds like a lot of vague instructions but with 2-3 attempts, anyone with basic cooking skills can master this for sure ## Poori Recipe - How to Make Puri Step by Step ![](https://www.cookingandme.com/wp-content/uploads/2013/07/puri-recipe-how-to-make-poori-150x150.jpg) Poori is a puffed deep fried breakfast dish that's very popular in Southern India. Often served with potato masala, it's quite a treat when made well and served hot! - 2 cups of whole wheat flour (atta or chapati flour)- 1/2 to 3/4 cup of warm water (start with 1/2 cup and adjust as you go)- 1 teaspoon salt- 3-4 cups of oil for deep frying - Mix the flour and salt until well combined.- Add warm water a little at a time and knead until a soft, non-sticky dough is formed.- If you are used to making chapatis, remember poori dough needs to be a bit firmer and less moist than that. If you’re making poori for the first time, well, just rely on your gut feeling and see how it goes. Practise makes it perfect!- Once the dough is ready, leave it in a bowl and set aside covered for about 10-30 minutes. - When ready, knead the dough again and roll it into a  small log between your palms. Pinch off small lime-sized balls and roll into smooth balls.- Dust generously with flour and roll each ball into circles of about 1/8″ thickness.- Working quickly, roll out all the poori and lay them flat without overlapping on a plate or parchment paper. - When you've rolled all the poori, heat oil and bring it to almost smoking point.- Like a typical Indian cook, I don’t own a cooking thermometer and don’t check the temperature of my oil so, again, go with your gut feeling.- The oil should be nice and hot and almost start smoking. Drop in a small piece of dough and check if it quickly sizzles and rises to the surface. That’s your cue to get started on frying the poori.- Very gently pick a rolled poori, starting with the one you rolled first, and drop into the hot oil.- Work with one poori at a time. Once you have dropped a poori into the oil, use a slotted spoon and move the oil around so it coats the frying poori. This will make it puff up nicely (refer the top right picture below)- Once the poori is nicely puffed on one side, flip over so both sides are cooked and have brown spots.- Transfer to a plate lined with a kitchen towel and continue frying the remaining poori BreakfastSough Indianpoori, puri ## Poori Recipe Step by Step - Mix the flour and salt until well combined. Add warm water a little at a time and knead until a soft, non-sticky dough is formed.- Once the dough is ready, leave it in a bowl and set aside covered for about 10-30 minutes. - When ready, knead the dough again and roll it into a  small log between your palms. Pinch off small lime-sized balls and roll into smooth balls.- Dust generously with flour and roll each ball into circles of about 1/8″ thickness.- Working quickly, roll out all the poori and lay them flat without overlapping on a plate or parchment paper.  [![](https://www.cookingandme.com/wp-content/uploads/2021/02/puri-recipe-make-poori-step-by-step.jpg)](https://www.cookingandme.com/wp-content/uploads/2021/02/puri-recipe-make-poori-step-by-step.jpg) - When you've rolled all the poori, heat oil and bring it to almost smoking point.- Very gently pick a rolled poori, starting with the one you rolled first, and drop into the hot oil.- Work with one poori at a time. Once you have dropped a poori into the oil, use a slotted spoon and move the oil around so it coats the frying poori. This will make it puff up nicely (refer the top right picture below)- Once the poori is nicely puffed on one side, flip over so both sides are cooked and have brown spots.- Transfer to a plate lined with a kitchen towel and continue frying the remaining poori [![](https://www.cookingandme.com/wp-content/uploads/2021/02/puri-recipe-make-poori-step-by-step-2.jpg)](https://www.cookingandme.com/wp-content/uploads/2021/02/puri-recipe-make-poori-step-by-step-2.jpg) Serve hot with [potato masala for poori](https://www.cookingandme.com/2013/01/11/potato-masala-aloo-masala-poori/). --- # Chettinad Chicken Masala Recipe Step by Step Source: https://www.cookingandme.com/chicken-masala-chettinad-chicken-masala/ **Chettinad Chicken Masala Recipe -** a dry Chettinad-style chicken masala recipe that's quick and easy since I use ground garam masala rather than fresh spices. If you like quick Chettinad recipes, this one's for you! ![Chettinad Chicken Masala Recipe (Dry), Easy Chicken Recipes](https://www.cookingandme.com/wp-content/uploads/2013/06/9142624670_be191956a9_z1.jpg) I have always been partial towards the extra spicy and curry-leaf-rich **Chettinad cuisine** ever since I can remember and Anjappar is one of my favourite restaurants in Singapore to get spicy Chettinad food. Their **Chicken Masala **is particularly good - bite-sized pieces of chicken cooked in a rich spicy gravy and reduced to a consistency where the gravy is just about coating the chicken pieces. It goes great with rice and roti alike and is absolutely delicious. While I love the [Kerala-style Roasted Chicken Recipe](https://www.cookingandme.com/2012/12/kerala-chicken-roast-recipe-spicy.html) too, this one is easier and almost as good. Many months back, I tried to replicate that taste at home and came close with one attempt. So here's me sharing the recipe all you chicken lovers. Check out more [Indian Chicken Recipes](https://www.cookingandme.com/search/label/Chicken%20Recipes) here. This [Chettinad pepper chicken masala](https://www.cookingandme.com/2014/03/chettinad-pepper-chicken-masala-spicy.html) is also delicious - a must-try! I recently added [Chettinad chicken curry recipe](https://www.cookingandme.com/2017/11/25/chettinad-chicken-curry-recipe/) to the site too, if you want to check that out. ## Chettinad Chicken Masala Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/06/9142624670_be191956a9_z-150x150.jpg) Chettinad chicken masala recipe, a dry Chettinad-style chicken masala that's quick and easy to prepare. - 2 chicken thighs (with bone)- 1 large onion (sliced)- 1 ripe tomato (cubed)- 2 tbsp of oil- 1/2 tsp of roasted jeera (powdered)- 1 tsp of coriander powder- 1 tsp of red chilli powder (adjust to taste)- 1 tsp of black pepper + fennel seeds powdered together- 1 tsp of chicken masala (or add more coriander powder)- 1 tsp of garam masala powder- 1 tsp of grated ginger- 1 tsp of minced garlic- 1/2 tsp of turmeric powder- 1 fistful of fresh curry leaves - Heat oil and add the onions and curry leaves. Saute until the onions turn golden brown.- Next, add all the spices - turmeric + cumin + coriander + chicken masala + pepper + fennel + chilli powder and saute for 30 seconds until frangrant.- Add the ginger and garlic and saute for 5 seconds before adding the cubed tomato. Cook until the tomatoes turn mushy and juicy.- chettinad chicken masala- Meanwhile, wash the chicken pieces and make some slits on the meaty portion. Add this to the cooking masala and toss to coat well.- Add 1 cup water and some salt and cook covered for 15-20 mins until the chicken is cooked and soft. Open the lid and cook further until the gravy turns thick and the masala coats the chicken. If you want more gravy, you can add more water but I like it on the thicker side.- When the chicken pieces are ready, sprinkle garam masala on top, mix, and remove from fire. - The curry leaves are an important ingredient. You can add coriander leaves but that would change the flavour so I don't add them usually to Chicken Chettinad - You can also use cubed boneless chicken, just adjust cooking time accordingly - The tomatoes are optional, I just like the sourness it lends to the masala - You can temper the hot oil with mustard seeds. I sometimes add them and sometimes not - Update: the chicken masala I have had at Anjappar titled Chicken Chettinad didn't have coconut. There's a version with roasted coconut in the chicken masala which called something else (Anjappar special chicken Chettinad roast I think). I haven't tried that version so bear with me. You can definitely add some roasted and ground coconut to this masala if you wish, and avoid the tomatoes. - You can also substitute the garam masala with freshly ground spices - a mix of cloves, cinnamon, cardamom, and bay leaf, dry roasted until fragrant ChickenIndian **Step by Step Chettinad Chicken Masala Recipe:** 1. Heat oil and add the onions and curry leaves. Saute until the onions turn golden brown. 2. Next, add all the spices - turmeric + cumin + coriander + chicken masala + pepper + fennel + chilli powder and saute for 30 seconds until fragrant. 3. Add the ginger and garlic and saute for 5 seconds before adding the cubed tomato. Cook until the tomatoes turn mushy and juicy. ![Chettinad Chicken Masala Recipe (Dry), Easy Chicken Recipes](https://www.cookingandme.com/wp-content/uploads/2013/06/9140394695_911541efb8_z.jpg) 4. Meanwhile, wash the chicken pieces and make some slits on the meaty portion. Add this to the cooking masala and toss to coat well. 5. Add 1 cup water and some salt and cook covered for 15-20 mins until the chicken is cooked and soft. Open the lid and cook further until the gravy turns thick and the masala coats the chicken. If you want more gravy, you can add more water but I like it on the thicker side. 6. When the chicken pieces are ready, sprinkle garam masala on top, mix, and remove from fire. Serve Chettinad Chicken Masala hot with rice - it's delicious! --- # Cheese Omelet Recipe, Fluffy and Delicious Source: https://www.cookingandme.com/cheese-omelet-cheese-omelet-recipe/ Cheese omelet recipe - I mean, is this even worth doing a full recipe post on? Why not, I ask! I am pretty certain there are as many ways to make cheese omelet as there are kitchens in the world so here's my little recipe I am throwing out there. ![](https://www.cookingandme.com/wp-content/uploads/2020/02/10126917405_c04e308335_z1.jpg) Cheese omelet makes a wonderful breakfast recipe for when you have guests or when you need to get out the door as quickly as possible in the mornings. For days I have no time or inspiration, this is my go to recipe. Usually, the ingredients for a cheese omelet are lying around in your pantry anyway. ![](https://www.cookingandme.com/wp-content/uploads/2020/02/10127127973_ea72db831a_z.jpg) Here's another favourite egg recipes of ours - [Egg curry in coconut milk](https://www.cookingandme.com/2016/04/24/egg-curry-coconut-milk-recipe/) ## Cheese Omelet Recipe ![](https://www.cookingandme.com/wp-content/uploads/2020/02/10127127973_ea72db831a_z-150x150.jpg) A fluffy and cheesy omelet that's super quick to make and delicious - 4 eggs- 1/4 cup of minced onions- 1/8 tsp of salt (adjust to taste)- 1/2 tsp of black pepper powder- 1/2 cup of grated cheese – I use a mix of cheddar and mozzarella- 1 tsp oil - Break the eggs into a bowl and whisk for a few seconds with a mini whisk or a fork to aerate them. Add the salt, pepper, and onions to the mixture and mix again.- Heat a small non-stick pan and add half the oil. Gently pour half the egg mixture to the pan. Make sure the heat is low.- Cover and cook for a minute. The sides of the omelet will start to curl up and the centre should be mostly cooked yet still a bit runny. Sprinkle half the cheese to one side of the omelet.- Gently fold in from the other side and let it sit for about 15 seconds. This will help the cheese melt. Melted cheese is always a good thing – always!- Serve hot with some sriracha sauce – that’s our favourite combination – and some fruits on the side. **Why does my omelet break when I flip it?** This usually happens when you are spreading the egg mixture too thin. Either use a smaller cooking pan or add more of the mixture. Also, wait for the first side to cook properly before flipping. **Why is my omelet too brown or dark?** Always cook omelettes in low flame so that the eggs don’t get overcooked. There are very few things more unpalatable than overcooked eggs, in my opinion. **What are some topping ideas for omelettes?** You can really get creative here. I have topped omelettes with vegetarian sausages, onions, tomatoes, mushroom, spinach, [spring roll filling](https://www.cookingandme.com/2013/05/23/vegetable-spring-roll-dosa-recipe-easy/), boiled and grated potatoes, etc. **What type of cheese should I use for making cheese omelet?** I generally use a mix of cheddar and mozzarella, the same kind I use for my [homemade pizza](https://www.cookingandme.com/2013/06/24/quick-easy-pizza-crust-recipe-30-min/). You can use just cheddar, or experiment with a different kind of cheese too. No hard and fast rules here. **What type of oil should I use to make cheese omelet?** I normally use olive oil but my mom uses coconut oil and we love that too! Breakfastcheese omelet, cheese omelette --- # Green Peas Sundal, South Indian Navaratri Recipes Source: https://www.cookingandme.com/green-peas-sundal-navratri-sundal/ **Green Peas Sundal Recipe** ![green peas sundal recipe](https://www.cookingandme.com/wp-content/uploads/2013/09/green-peas-sundal.jpg) **Sundal** and Navaratri festival are almost synonymous but I don't limit something as nutritious and easy to prepare as a sundal to festival season alone. Pretty much all sundals have a similar recipe and the green peas sundal is no different. The only thing that you would need to remember to do ahead is the soaking. I used dried green peas for making this **green peas sundal **and it needs to be soaked for about 4 hours in warm water before preparing sundal with it. Generally, fresh peas is not used for sundal since it has too much moisture and the consistency won't work well. My mom makes a thoran with fresh peas though, which is delicious and follows a slightly different recipe. So for this recipe, use dried peas - either green or white - soak it and pressure cook it before turning it into this easy and lovely sunday for your navratri cooking and preparations. Also check out - [kadalai paruppu sundal](https://www.cookingandme.com/2013/09/sundal-recipe-vinayaka-chaturthi-navratri.html), [chana sundal](https://www.cookingandme.com/2010/04/kadalai-sundal-recipe-chickpeas-sundal.html), [mochai sundal](https://www.cookingandme.com/2007/12/mochakottai-sundalbutter-beans-tempered.html), and [green peas sundal with raw mango](https://www.cookingandme.com/2012/10/peas-mangai-sundal-navaratri-sundal-recipes.html). ## Green Peas Sundal Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/09/green-peas-sundal-150x150.jpg) Green peas sundal is a dry preparation with green peas and coconut, often made during the festival of Navaratri in South India. - 1 cup of dry green peas- 2 tsp of oil- 1/2 tsp of black mustard seeds- 2 dry red chillies (halved)- A few curry leaves- 1/4 tsp of hing- 1/3 cup of grated coconut - Soak the peas for about 4 hours in warm water. Pressure cook with enough water to cover them for about 15 mins or 1 whistle. We just want to cook the peas, not turn them to a mush.- Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients except coconut and cooked peas.- Saute until the red chillies turn a darker shade - about 20 seconds.- Add the cooked peas and some salt to this. Mix well.- Top off with the coconut and turn off flame.- Mix well again and let the flavours mingle for about an hour before serving.- Green peas sundal is now ready Festival Recipes **Step by Step Green Peas Sundal Recipe:** 1. Soak the peas for about 4 hours in warm water. Pressure cook with enough water to cover them for about 15 mins or 1 whistle. We just want to cook the peas, not turn them to a mush. ![green peas sundal-south indian navratri recipe](https://www.cookingandme.com/wp-content/uploads/2013/09/9960270134_1d2e2a1bb0_m.jpg) 2. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients except coconut and cooked peas. Saute until the red chillies turn a darker shade - about 20 seconds. ![green peas sundal-south indian navratri recipe-2](https://www.cookingandme.com/wp-content/uploads/2013/09/9960246125_de58047c57_m.jpg) 3. Add the cooked peas and some salt to this. Mix well. ![green peas sundal-south indian navratri recipe-3](https://www.cookingandme.com/wp-content/uploads/2013/09/9960298666_14f3719f42_m.jpg) 5. Top off with the coconut and turn off flame. Mix well again and let the flavours mingle for about an hour before serving. ![green peas sundal-south indian navratri recipe-4](https://www.cookingandme.com/wp-content/uploads/2013/09/9960298646_48bc8b2203_m.jpg) Done! Easy green peas sundal is now ready. ![green peas sundal-south indian navratri recipe-5](https://www.cookingandme.com/wp-content/uploads/2013/09/9960298596_d3b37a2271_m.jpg) While sundal is a popular navratri dish, you can serve it as a snack or even with rice and curry for lunch or dinner. Pretty much any legume can be made into sundal - it's light and healthy. --- # Chicken 65 Recipe, How to Make Chicken 65 Step by Step Source: https://www.cookingandme.com/chicken-65-chicken-65-recipe-south-indian/ **Chicken 65 recipe, a spicy Indian chicken starter from South India.** ![Chicken 65 Recipe, How to Make Chicken 65 Step by Step](https://www.cookingandme.com/wp-content/uploads/2013/12/11348403744_c529ff77fa_z1.jpg) I always associate** Chicken 65 **with Madurai although I have only been to Madurai once and I didn't eat Chicken 65 during that trip. Weird, I know, but not too much because Chicken 65 is a very popular and spicy street food in Madurai. Anyway, I am sure none of you are new to this deliciously spicy fried chicken dish from South India that serves as an appetizer as well as it does a main dish. Now, the Chicken 65 in roadside stalls and restaurants may look a bit different but that's because they add a large pinch of red food colour and I didn't. But I can assure you that these bite-sized pieces of chicken are crisp on the outside, soft on the inside, and adequately spiced up. I once made **Chicken 65 **with Aachi Chicken 65 masala and it turned out really good. I wanted to make it from scratch so once that 50 gram packet ran out, I didn't buy it any more in case it tempts me to stick to store-bought masala packets forever! I am a bit neurotic like that I guess, and while I have no issues buying masala powders at the store (I have never made garam masala at home, not yet anyway), there's some special joy in making your own food, from scratch. ![chicken 65 recipe-how to make chicken 65](https://www.cookingandme.com/wp-content/uploads/2013/12/11348469063_503d972c23_z.jpg) This **Chicken 65** recipe will serve as a great starter for a South Indian meal for your guests but I do love a good [dry chilli chicken](https://www.cookingandme.com/2011/04/dry-indian-chilli-chicken-indo-chinese.html) or [chicken majestic](https://www.cookingandme.com/2013/07/chicken-majestic-chicken-starter-recipe.html) too. Check out all Chicken Recipes on Edible here for more [Indian chicken recipes](https://www.cookingandme.com/search/label/Chicken%20Recipes). You may also like this [easy chicken fry recipe](https://www.cookingandme.com/2015/12/easy-chicken-fry-recipe-how-to-make-chicken-fry.html). ## Chicken 65 Recipe ![](https://www.cookingandme.com/wp-content/uploads/2013/12/11348403744_c529ff77fa_z-150x150.jpg) Chicken 65 is a spicy and unique preparation from Madurai, a template town in TamilNadu India. Learn how to make chicken 65 at home using this easy recipe. - 300 gm chicken breast (cleaned and cut into small cubes (boneless))- 1/4 cup thick plain yogurt (or 1/2 cup buttermilk)- 1/2 tsp Kashmiri chilli powder (adjust to taste)- 1/2 tsp cumin powder- 1/4 tsp black pepper powder- 1/2 tsp turmeric powder- 1/2 tsp coriander powder- 2 tsp ginger garlic paste- 2 tsp rice flour or corn flour (corn starch)- A fistful of curry leaves- 2-3 cups of oil (for frying)- 1 tsp vinegar (optional) - Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.- Add the chicken pieces to this and mix well.- Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator- When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.- Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won't be cooked through.- The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.- Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.- Drain and add curry leaves to the fried pieces of chicken. Give everything a quick stir and serve hot with lemon wedges and raw sliced onions AppetizerTamil **How to make Chicken 65 - Step by Step Pictures** 1. Mix 1/4 cup yogurt with all 1/2 tsp Kashmiri chilli powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp pepper powder, 1/2 tsp turmeric powder, 2 tsp corn flour or rice flour, 2 tsp ginger-garlic paste, and some salt. Add 1 tsp vinegar only if your yogurt is not sour. Add the chicken pieces to this and mix well. ![chicken 65 recipe-how to make chicken 65](https://www.cookingandme.com/wp-content/uploads/2013/12/11348707993_5658a802e0_z.jpg) Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can even leave it overnight if you want to prep it ahead. 2. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan. Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won't be cooked through. ![chicken 65 recipe-how to make chicken 65-2](https://www.cookingandme.com/wp-content/uploads/2013/12/11348628936_b29ff7418a_z.jpg) 3. The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely. Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp. ![chicken 65 recipe-how to make chicken 65-4](https://www.cookingandme.com/wp-content/uploads/2013/12/11348628896_c9c7f6da44_z.jpg) 4. Drain and add to the fried pieces of chicken. Give everything a quick stir and serve hot. ![chicken 65 recipe-how to make chicken 65-3](https://www.cookingandme.com/wp-content/uploads/2013/12/11348549915_0da4ac6b14_z.jpg) **Hot and spicy Chicken 65 recipe **is ready! Serve with lemon wedges and sliced red onions. **Notes:** - It's important to fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw. - If you want the colour you see in restaurants, you have to add red food colour - If you don't have cornflour, use rice flour to give the outside a bit of crispness - My version was not very spicy so adjust the heat  level to your preference. Using Kashmiri chilli powder will give your chicken a more brighter colour than regular chilli powder, without the use of food colours - If the marinade is too thick, you can add some water - If your yogurt is not sour and you don't have vinegar or don't want to use it, add a few drops of lemon juice to the marinade For Chicken 65 recipe in Tamil, Hindi, Telugu, Marathi, Urdu, etc, please use the Google Translate button in the sidebar. --- # Whole Wheat Brownie Recipe, Atta & Jaggery Brownies, Step by Step Source: https://www.cookingandme.com/whole-wheat-brownie-recipe-atta-brownies/ ![whole wheat brownie-atta jaggery brownie recipe](https://www.cookingandme.com/wp-content/uploads/2014/08/14787641107_3dba1fc4e5_z1.jpg) Whole wheat brownie recipe: Learn how to make healthier **brownies with whole wheat flour** (Indian wheat flour or atta) and jaggery (gur or unrefined cane sugar) through step by step photos. To be honest, I don't go out of my way to make cake and brownies healthier. I bake them the way they are meant to be made traditionally (like using this **[simple brownie recipe](https://www.cookingandme.com/2010/11/easy-basic-chocolate-brownie-recipe.html)**) and eat them in moderation. It's exciting to experiment now and then though and I had been meaning to try **baking brownies with atta** for a long time now. The usual issue with using heavier flour in baking is the texture. We want our cakes and bakes healthy but don't want to compromise on fluffiness or taste and that's not always easy! ![atta jaggery brownies-whole wheat brownies recipe](https://www.cookingandme.com/wp-content/uploads/2014/08/14787692007_4da0a75e45_z.jpg) These** healthy brownies with atta and jaggery** were a delightful surprise though. I usually default to my **simple brownie recipe** or these **[eggless brownies](https://www.cookingandme.com/2013/05/eggless-brownies-eggless-brownie-recipe.html)** but recently I used a basic brownie recipe from Hershey's and tinkered with the ingredients a bit to get this moist, crumbly brownies that use no refined ingredients. A first for me so I am thrilled to share the recipe with you. I also had a ton of fun photographing the brownies, as you can see. ![atta jaggery brownie recipe-whole wheat brownies](https://www.cookingandme.com/wp-content/uploads/2014/08/14787574389_de17bce6bf_z.jpg) Now, brownies can be fudge-y, chewy, heavy, cake-like, etc. This brownie recipe yields a crumbly, slightly chewy but cake-like brownie and I absolutely loved it. I baked 2 batches of 4 small loaves and gave some away as gifts too. Obviously, there are many different ways to customise this brownie recipe, I used my favourite method which is to throw in a fistful of chocolate chips. Always a winner! If you have some nuts lying around, you can chop them up and add that to the batter too. You really can't taste the **atta or jaggery** in this but there's a nutty, slightly chewy taste and texture which is different from regular brownies. ![atta jaggery brownie recipe-whole wheat brownies](https://www.cookingandme.com/wp-content/uploads/2014/08/14951307996_ab25e7bb73_z.jpg) If you'd like more brownie recipes, check out: [dulce de leche brownies](https://www.cookingandme.com/2012/07/eggless-dulce-de-leche-brownies-david.html) [butterscotch blondies](https://www.cookingandme.com/2009/03/butterscotch-blondies-step-by-step.html) [biscuit brownies](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html) (eggless, no baking required) [brownies with twix candy bars](https://www.cookingandme.com/2010/11/twix-candy-bar-triple-chocolate.html) ## Whole Wheat Brownie Recipe ![](https://www.cookingandme.com/wp-content/uploads/2014/08/14787641107_3dba1fc4e5_z-150x150.jpg) Whole wheat brownies using atta, and jaggery. A great brownie recipe for entertaining! - 6 tbsp of unsweetened cocoa powder- 1/4 cup of boiling water- 1/3 cup of melted butter- 1 egg- 1 cup grated or powdered jaggery (see notes)- 1/4 tsp baking soda- 1/2 tsp vanilla extract- 1 cup + 2 tbsp whole wheat flour (atta)- 1/4 tsp salt- 3/4 to 1 cup chocolate chips (any kind) - Pre-heat oven to 350F / 180C.- Boil water and add to the cocoa powder. Mix well without any lumps. You'll get a thick paste.- Add melted butter to this. I melt butter in the microwave using the 'defrost' option so that it doesn't get very hot. If the butter is hot, wait until it cools down before proceeding. Mix well after adding it to the cocoa paste.- Crack the egg in and whisk well to combine.- Next step is to add the jaggery. I bought this large bottle of Punjabi shakkar from the Indian store here that's been a lifesaver. It's powdered jaggery that has no impurities so I just use it directly to make any Indian sweets or payasam. I measured it out just like sugar and added it to the above.- In goes 1 cup of jaggery. See notes below for ways to use jaggery syrup or how to substitute sugar for jaggery. Mix well.- Now add the atta, vanilla, salt, and baking soda. Gently fold to combine well and make sure no streaks of flour remain.- Add the chocolate chips (or dried fruits, nuts, anything else that you like) at this stage and fold in. I used a mix of white and milk chocolate chips and reserved some to add on top.- The batter will be fairly thick. Grease your baking pans with non-stick baking spray or a generous coating of butter and transfer the batter in. (I used two 6" loaf pans, you can use one 8" pan too). Flatten the top gently with your spatula to make sure it's even. Add the reserved chocolate chips on top and push into the batter gently.- Bake in the pre-heated oven for 35-40 mins. I needed the full 40 mins although I used smaller pans so make sure to check after 35 mins and if a toothpick comes out clean, it's done.- Cool in the baking pans for 15 mins and gently invert onto cooling racks to cool completely before slicing. Stays at room temperature for 2 days and refrigerated for 4 days. BrowniesInternational **Step by Step Whole Wheat Brownie Recipe:** 1. Pre-heat oven to 350F / 180C. 2. Boil water and add to the cocoa powder. Mix well without any lumps. You'll get a thick paste. ![atta jaggery choc chip brownie recipe](https://www.cookingandme.com/wp-content/uploads/2014/08/14787621340_a08d2593d2_m.jpg) 3. Add melted butter to this. I melt butter in the microwave using the 'defrost' option so that it doesn't get very hot. If the butter is hot, wait until it cools down before proceeding. Mix well after adding it to the cocoa paste. ![atta jaggery choc chip brownie recipe-2](https://www.cookingandme.com/wp-content/uploads/2014/08/14974336195_03c9f0ffa9_m.jpg) 4. Crack the egg in and whisk well to combine. ![atta jaggery choc chip brownie recipe-3](https://www.cookingandme.com/wp-content/uploads/2014/08/14951364066_833e42589a_m.jpg) 5. Next step is to add the jaggery. I bought this large bottle of Punjabi shakkar from the Indian store here that's been a lifesaver. It's powdered jaggery that has no impurities so I just use it directly to make any Indian sweets or payasam. I measured it out just like sugar and added it to the above. ![atta jaggery choc chip brownie recipe-4](https://www.cookingandme.com/wp-content/uploads/2014/08/14974330175_a72cb4b67f_m.jpg) In goes 1 cup of jaggery. See notes below for ways to use jaggery syrup or how to substitute sugar for jaggery. Mix well. ![atta jaggery choc chip brownie recipe-5](https://www.cookingandme.com/wp-content/uploads/2014/08/14787630619_4c6f7dac95_m.jpg) 6. Now add the atta, vanilla, salt, and baking soda. Gently fold to combine well and make sure no streaks of flour remain. ![atta jaggery choc chip brownie recipe-6](https://www.cookingandme.com/wp-content/uploads/2014/08/14971217811_e9742947c1_m.jpg) 7. Add the chocolate chips (or dried fruits, nuts, anything else that you like) at this stage and fold in. I used a mix of white and milk chocolate chops and reserved some to add on top. ![atta jaggery choc chip brownie recipe-7](https://www.cookingandme.com/wp-content/uploads/2014/08/14787712958_5f947f86ca_m.jpg) 8. The batter will be fairly thick. Great your baking pans with non-stick baking spray or a generous coating of butter and transfer the batter in. (I used two 6" loaf pans, you can use one 8" pan too). Flatten the top gently with your spatula to make sure it's even. Add the reserved chocolate chips on and push into the batter gently. ![atta jaggery choc chip brownie recipe-8](https://www.cookingandme.com/wp-content/uploads/2014/08/14787628000_537f58fe27_m.jpg) 9. Bake in the pre-heated oven for 35-40 mins. I needed the full 40 mins although I used smaller pans so make sure to check after 35 mins and if a toothpick comes out clean, it's done. ![atta jaggery choc chip brownie recipe-9](https://www.cookingandme.com/wp-content/uploads/2014/08/14787702618_20d612518c_m.jpg) 10. Cool in the baking pans for 15 mins and gently invert onto cooling racks to cool completely before slicing. Stays at room temperature for 2 days and refrigerated for 4 days. **Notes:** - if you want to remove impurities in your jaggery, heat 1 cup grated jaggery with the 1/4 cup water mentioned in and when it's just melted, remove from heat. Let cool, strain, and proceed from step 2 by adding cocoa, etc - if using the salted, white jaggery from TamilNadu, proceed with caution since it's heavily salted and I am now sure how the brownies will end up tasting. Needless to say, omit the salt in the recipe in that case - You can substitute jaggery in this recipe with same amount of brown sugar (1 cup packed) or white sugar - You can use regular plain flour instead of whole wheat flour or atta. Try using gluten free flour for a gluten free brownie recipe These **whole wheat brownies with atta and jaggery **make excellent gifts, especially to those with kids and those who stay away from refined foods. Enjoy! If you liked this whole wheat brownie recipe, do like, pin, or share to spread the love :) Thanks! --- # Dry Garlic Chutney Recipe, Garlic Chutney for Vada Pav Source: https://www.cookingandme.com/dry-garlic-chutney-garlic-chutney-recipe/ Dry Garlic chutney recipe: learn how to make dry garlic chutney with red chillies, a popular accompaniment to vada pav. ![dry garlic chutney recipe for vada pav recipe](https://www.cookingandme.com/wp-content/uploads/2014/05/dry-garlic-coconut-chutney-for-vada-pav-2.jpg.jpg) There are a few variations to make a good **garlic chutney** but this dry **spicy red garlic chutney** is a Maharashtrian special specifically made to serve with **[vada pav](https://www.cookingandme.com/2014/05/vada-pav-recipe-how-to-make-mumbai-vada.html),** a popular street food from Mumbai that involves a potato bonda stuffed between two pav or burger buns and adored with this garlic chutney and **[green chutney](https://www.cookingandme.com/2013/06/green-chutney-green-chutney-recipe.html)**. Also called **teeka chutney** or **lasoon chutney**, this **dry garlic chutney** is very easy to make and is a necessary ingredient when putting together a **[homemade vada pav recipe](https://www.cookingandme.com/2014/05/vada-pav-recipe-how-to-make-mumbai-vada.html)**. Typically, copra or dried coconut meat is used to make this **garlic chutney**. Dried coconut gives the chutney a deeper coconut flavour, drier texture, and also a longer shelf life. Since copra is not something that's available everywhere in Sydney, I went with what I thought is a great substitute - desiccated coconut. Desiccated coconut is drier than copra so I made up for it by adding some coconut oil to the chutney after grinding. ![dry garlic chutney recipe for vada pav recipe](https://www.cookingandme.com/wp-content/uploads/2014/05/dry-garlic-coconut-chutney-for-vada-pav-3.jpg.jpg) The resultant **garlic chutney **was perfectly dry, red, and had a deep coconut-garlic flavour that went so well with my homemade vada pav. In fact, this chutney is very similar to a dry coconut chutney my mom makes (it was my paternal grandfather's favourite) called thekkaya podi or coconut podi, the only addition being fresh curry leaves to the chutney. That goes really well with **[plain dosa](https://www.cookingandme.com/2013/11/plain-dosa-recipe-how-to-make-dosa.html)** or **[wheat dosa](https://www.cookingandme.com/2013/01/instant-wheat-dosa-recipe-godhuma-dosa.html)**. But, I digress. now, we are focused on making the perfect spicy red **dry garlic chutney** for vada pav so on to it. ![dry garlic chutney recipe for vada pav recipe](https://www.cookingandme.com/wp-content/uploads/2014/05/14200789882_b874df5c1b_z.jpg) I have a number of [chutney recipes](https://www.cookingandme.com/search/label/Chutneys%20and%20Dips) in the site and you can find the entire list here. Here are my top three favourites. 1. [Coconut Chutney for Idli Dosa](https://www.cookingandme.com/2013/06/coconut-chutney-for-dosa-recipe.html) 2. [Onion Tomato Chutney](https://www.cookingandme.com/2013/02/onion-tomato-chutney-recipe-idli-dosa.html) 3. [Hotel-Style Coconut Chutney](https://www.cookingandme.com/2013/06/coconut-chutney-for-dosa-recipe.html) ## Dry Garlic Chutney Recipe ![](https://www.cookingandme.com/wp-content/uploads/2014/05/dry-garlic-coconut-chutney-for-vada-pav-2.jpg-150x150.jpg) Dry garlic chutney recipe, a necessary accompaniment with vada pav - 1/2 cup desiccated coconut- 1/4 tsp red chilli powder (adjust to taste)- 1 tsp coconut oil- 2 cloves of garlic (more if using the smaller variety)- Salt to taste - Grind the coconut, garlic, salt, and chilli powder together to a coarse powder.- Add coconut oil and mix well.- Adjust salt and chilli powder to your liking.- This garlic chutney is best served with vada pav but if you add a fistful of fresh curry leaves to this, it goes fabulous with dosa and idli too. ChutneyIndian Now, go check out [how to make vada pav](https://www.cookingandme.com/2014/05/vada-pav-recipe-how-to-make-mumbai-vada.html)! --- # Chettinad Pepper Chicken Masala, Spicy Chicken Recipes Source: https://www.cookingandme.com/chettinad-pepper-chicken-masala-spicy/ ![Chettinad pepper chicken masala recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13078178574_b5d51e3c0f_z.jpg) Chettinad pepper chicken masala: a spicy and delicious chicken recipe from Chettinad in South India. The fiery meat dishes in Chettinad are world-famous and this pepper chicken masala truly lives up to the Chettinad chicken recipes fame. I'd shared a recipe for [dry pepper chicken](https://www.cookingandme.com/2013/01/pepper-chicken-recipe-kerala-pepper-chicken-masala.html) a while back but that's before I tried this much better variation recently. I have been out of blogging action for a while thanks to a lot of stuff happening in my life right now (mostly good folks, mostly good) but obviously I am still cooking and eating as much as before, if not more. This gorgeous pepper chicken happened one Sunday night for dinner which explains the otherwise inexplicable lighting situation going on in the first two pictures of the dish. ![chettinad pepper chicken masala recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13077902873_b9830d4a09_z.jpg) Bloggers introduce their recipes with a dash of behind-the-scenes, what's going on in their lives, how they came to make this dish, etc. Sometimes we talk about how good it was and how everyone else must go ahead and make it. But anecdotes and stories that explain why others in their lives want repeats of a dish all the time are quite rare so when I saw Deepa talking about this Chettinad pepper chicken her husband loves, I knew I had to try it. This is the first time (I think) I used freshly ground spices to such great results and I don't know how I'll ever go back to my lazy self that just adds store-bought coriander powder, etc, to my dishes. I have adapted the original recipe and increased the amount of spices to suit my taste buds so if you like your chicken dishes on the dry and greasy side with lots of kick and heat from spices, then drop everything now and go make this. Unless you are vegetarian, in which case, try it with potatoes or mushrooms. Obviously, you can control the grease by reducing the amount of oil but I strongly recommend going with the full amount listed below. Trust me on this. Other [chicken recipes](https://www.cookingandme.com/search/label/Chicken%20Recipes) that I absolutely love and make often for guests, especially: [Butter Chicken](https://www.cookingandme.com/2013/03/butter-chicken-masala-recipe-indian.html) [Chicken Curry in Coconut Milk](https://www.cookingandme.com/2014/01/easy-chicken-curry-with-coconut-milk.html) [Chilli Chicken](https://www.cookingandme.com/2011/04/dry-indian-chilli-chicken-indo-chinese.html) [Kerala Chicken Curry](https://www.cookingandme.com/2013/11/kerala-chicken-curry-recipe-nadan-kozhi.html) [Pakistani Chicken Jalfrezi](https://www.cookingandme.com/2015/10/chicken-jalfrezi-chicken-jalfrezi-recipe-easy.html) ## Chettinad Pepper Chicken Masala ![](https://www.cookingandme.com/wp-content/uploads/2014/03/13078178574_b5d51e3c0f_z-150x150.jpg) Chettinad pepper chicken masala is a spicy and delicious chicken dish from Chettinad, a region in Southern India known for their fiery meat dishes especially - 250 gm boneless chicken pieces (cubed)- A fistful of curry leaves- 2 tbsp oil (I used coconut oil)- 1 tsp black mustard seeds- 1/4 tsp fennel seeds (saunf (optional))- 2 cloves garlic (minced)- 1 tsp ginger (grated or finely chopped)- 1 cup onions (sliced)- 1/2 cup of cubed tomato or 1 tsp tomato paste #### Spices - 1 tsp cumin seeds- 2 tsp coriander seeds- 1-2 dry red chillies (adjust to taste)- 1 tsp whole black pepper (adjust to taste)- 3 " piece of cinnamon- 3 green cardamom pods - Dry-roast the spices in a skillet until they turn a shade darker and fragrant.- Cool and pound coarsely in a pestle or mortar or using a spice/coffee grinder.- Heat the oil in a wide pan and turn to low heat. Add the mustard seeds and fennel and then they sizzle and pop, add the ground spices, fry for 10 seconds until fragrant and then add the ginger, garlic, onions, and curry leaves.- Fry until the onions are soft and then add the tomatoes or tomato paste. Mix well.- Now add the chicken pieces and stir well to coat them with the spices.- Add 1 cup of water, bring to boil, lower heat to simmer, and cook covered for about 15 mins or until the chicken pieces are cooked through.- You should uncover and stir in between every 3-4 mins to make sure nothing is burning. After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook with the pan open for a few more minutes If you want to double the recipe, add the same amount of water to cook and double all other ingredients. **Step by Step Chettinad Pepper Chicken Masala Recipe:** 1. Dry-roast the spices (use the seeds from the cardamom pods) in a skillet until they turn a shade darker and fragrant. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13077907693_7dc78f65b5_z.jpg) 2. Cool and pound coarsely in a pestle or mortar or using a spice/coffee grinder. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13078092234_8d6c42d7bc_m.jpg) 3. Heat the oil in a wide pan and turn to low heat. Add the mustard seeds and fennel and then they sizzle and pop, add the ground spices, fry for 10 seconds until fragrant... ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13078091934_1eab5d3236_m.jpg) ... and then add the ginger, garlic, onions, and curry leaves. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13078091844_70e571d79b_m.jpg) 4. Saute until the onions are soft and then add the tomatoes or tomato paste. Mix well. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13078091834_52bb11f9fa_m.jpg) 5. Now add the chicken pieces and stir well to coat them with the spices. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13077786005_75897e0710_m.jpg) 6. Add 1 cup of water, bring to boil, lower heat to simmer, and cook covered for about 15 mins or until the chicken pieces are cooked through. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13077907183_2f444477d0_m.jpg) You should uncover and stir in between every 3-4 mins to make sure nothing is burning. After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook in the open pan for a few more minutes. ![Chettinad Pepper Chicken Masala Recipe](https://www.cookingandme.com/wp-content/uploads/2014/03/13077907213_b9a15ccc33_m.jpg) All done! Serve hot as an appetizer, with rice, roti, dosa, chapatis, parotta, anything at all. This lip-smacking Chettinad pepper chicken masala goes with everything. **Notes:** - You can also use chicken pieces with bone, just cut into the size you desire and adjust cooking times accordingly - I have a high spice and heat tolerance when it comes to meat dishes, so adjust your spice levels to your taste - If you don't have curry leaves, please don't make this. Ok you can, but it won't taste as nice. Special thanks to Deepa for the fresh curry leaves from her mom's garden. For Chettinad pepper chicken masala recipe in Tamil, Telugu, Hindi, Kannada, Malayalam, Urdu etc please use the Google translate button in the sidebar --- # Whole wheat chocolate chip cookies, step by step recipe Source: https://www.cookingandme.com/whole-wheat-atta-chocolate-chip-cookies/ Whole wheat chocolate chip cookies recipe: learn how to make chocolate chip cookies with whole wheat flour and jaggery or atta and gur a healthier alternative to regular chocolate chip cookies. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16854614010_38700d9dea_z1.jpg) I prefer my cookies soft and fudgy, almost like brownies but still holding their cookie-shapes. This **chocolate chip cookie recipe** is not quite that but it's definitely a super quick way to get a tray full of warm cookies in a jiffy. Ever since I made brownies with atta, I have been sold on the earthy nutty flavour atta brings to baked goods. So more than the health factor, I love the taste and texture when adding atta to cookies and cakes. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17016160446_fe0d5b27f5_z.jpg) Jaggery (unrefined palm sugar) is very commonly used in traditional Indian desserts and sweets and even to add a bit of sweetness to savoury dishes like sambar and dal. It's considered healthier than bleached white sugar but more than that, jaggery adds a depth of flavour that regular sugar can't replicate and in baked goods, a bit of earthiness and nuttiness that I loved in the **[atta brownies recipe](https://www.cookingandme.com/2014/08/whole-wheat-brownie-recipe-atta-brownies.html)** I baked up a few months ago. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16854376948_818b9f207c_z.jpg) These cookies are rustic, soft, and make for a great snack. I had a little bit of cookie dough leftover with no space on the baking sheet so I placed it in a greased ramekin and microwaved it for 45 seconds to see how it would turn out. The cookie made in microwave had crisp edges and a soft middle which we gladly munched on while waiting for the baked batch of cookies to get done. Recipe adapted from [here](http://www.baketitude.com/chocolate-chip-cookies-with-whole/). I love baking cookies at home and don't do enough of it but here are some of my favourites: [1 minute microwave cookie recipe](https://www.cookingandme.com/2014/06/microwave-chocolate-chip-cookie-in-cup.html) [Torcetti cookies](https://www.cookingandme.com/2013/04/torcetti-cookies-recipe-mini-torcetti.html) [Eggless chocolate chunk cookies](https://www.cookingandme.com/2011/05/eggless-chocolate-chunk-cookies-recipe.html) [Spiral cookies](https://www.cookingandme.com/2009/11/spiral-cookies-step-by-step-recipe.html) [Eggless almond cardamom cookies](https://www.cookingandme.com/2011/03/eggless-almond-cardamom-cookies-recipe.html) ## Whole Wheat Chocolate Chip Cookies ![](https://www.cookingandme.com/wp-content/uploads/2015/04/17016160446_fe0d5b27f5_z-1-150x150.jpg) Whole wheat chocolate chip cookies are earthy and delicious, a great alternative to making cookies with regular flour and kid/toddler friendly too! - 3/4 cup of whole wheat flour (atta)- 1/3 tsp of baking powder- A pinch of baking soda- 1/4 tsp of salt- 1/3 cup of melted butter (see notes)- 1/4 cup of grated or powdered jaggery- 1 egg- 1/2 cup of chocolate chips- 2 tsp of white sugar (optional)- 2 drops of vanilla extract - Preheat oven to 350F / 180C- Melt butter lightly in the microwave or warm bowl over the stove top. Measure out 1/3 cup after melting- Add jaggery and white sugar (if using) to the melted butter and give it a good mix- Now add the egg and vanilla and mix again. No need for any whisking or electric beaters, just mix with a spatula until well incorporated- In a separate bowl, mix together the flour, baking powder, soda, and salt until everything is well combined. I just used a spoon for this- Now add the dry ingredients to the wet ingredients and gently combine until no streaks of flour are visible- Next, add the chocolate chips (I used chopped chocolate chunks) and fold them in- You will get a fairly thick cookie dough. Shape them into smooth lemon-sized balls and place on a lined baking tray- Place in pre-heated oven and bring the temperature down to 320F / 160C. Bake for 8 minutes until the cookie spreads slightly and the edges are a golden brown. If you feel they are not done, bake another 2 minutes but 10 minutes should be enough- The centres may be a bit soft but the cookies will harden further on cooling so take them out even if you feel they are completely done at 10 minutes max- Cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely- Store in air tight containers for up to 3 days **Step by step pictures for making whole wheat chocolate chip cookies:** Place butter in a large microwaveable bowl. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16422029023_43071252c7_z.jpg) Microwave on high heat for 15 seconds or until the butter has most melted but is not bubbling hot. It's ok to have some pieces left like in the picture below. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16422031373_eda2fd2121_z.jpg) I had to transfer the butter to a large bowl since I didn't use a large enough one to start with but just use a large bowl for the butter so you can continue in the same bowl. Add jaggery and sugar (if using) to the butter. White sugar helps cookies spread when baking which jaggery doesn't do which is why I added some. Even then my cookies were quite chubby (which I like!). If you don't want to use any white sugar, that's fine too. Just press down the cookie balls gently before baking so they take a flatter shape. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17042179005_a0c004869b_z.jpg) Mix the sugars with the butter well and then add the egg and vanilla. Mix again with a spatula until well incorporated. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17041341561_d782cc66e5_z.jpg) In a separate bowl, add the flour, salt, baking powder, and soda. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17016179996_8a807c2972_z.jpg) Mix thoroughly with a spoon or fork until you are sure everything is well combined. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16834769877_2fe5901642_z.jpg) Now add this dry mixture to the wet mixture. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17041341391_4229e10de8_z.jpg) Gently fold using a wooden spoon or spatula until you don't see traces of flour anywhere on the dough (please ignore the traces on my spoon itself) ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17040723932_d2b0822479_z.jpg) I chopped up some chocolate chunks for these cookies since I was out of chocolate chips. Really doesn't matter as long as you figure out a way to get some chocolate into these cookies. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16419738984_9445854085_z.jpg) Add this to the cookie dough and gently fold in. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17016179836_90fe2c2bba_z.jpg) The dough is ready. It will be fairly thick. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16854386318_e78684b84f_z.jpg) Line a baking tray with butter paper or baking paper. Make lemon-sized balls of the dough and place about 3" apart on the tray. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16419738594_4206700f04_z.jpg) Place in the pre-heated oven (350F/180C) and bring down temperature to 320F/160C. I only needed about 8 minutes to get them a light golden brown. The centres are better left a bit soft since they continue to bake out of the oven too. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16855957919_74b3a58064_z.jpg) **To bake whole wheat chocolate chip cookies in the microwave:** If you just want to bake a single-serve cookie, then check out my **microwave chocolate chip cookie recipe **below. This dough also works if you bake in the microwave though. I greased a ramekin with some butter and pressed the dough lightly into it. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16834769637_34c5602e10_z.jpg) Bake for 45 seconds in high heat and check to see if it's done. Since each microwave is different, you have to do some trial and error here. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/17041340631_4efd9cf58b_z.jpg) At the end of 45 seconds, mine was perfect. Transfer to a plate to cool and dig in! Some vanilla ice cream on top of this would be perfect too. ![Whole wheat chocolate chip cookies, step by step recipe](https://www.cookingandme.com/wp-content/uploads/2015/04/16422029613_2075d702a4_z.jpg) **Note:** You can substitute regular white flour for the whole wheat flour and use brown sugar instead of jaggery. Please share a comment below if you end up trying these **wholewheat chocolate chip cookies**. If you share a picture of your creation on my Facebook Page, I'd love to feature it there too. For **whole wheat chocolate chip cookies** recipe in Hindi, Tamil, Malayalam, Urdu, Kannada, etc please use the Google translate button in the sidebar. --- # Chicken Dum Biryani Recipe Step by Step Source: https://www.cookingandme.com/chicken-dum-biryani-recipe-chicken-biryani/ **Chicken dum biryani recipe:** chicken biryani using 'dum' method is probably the longest standing recipe in my to-make list. ![Chicken Dum Biryani Recipe, How to Make Chicken Dum Biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-ed-1.jpg) While a quick chicken biryani is sufficiently satisfying, dum biryani is really special, especially when meat is involved. I hope this very detailed step by step recipe to make chicken dum biryani helps you, even if you are not a very skilled cook. I actually made this for the first time using this recipe and it came out perfect in the first attempt. ![Hyderabadi chicken dum biryani, chicken dum biryani recipe ](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-final-1.jpg) Because I apparently like suffering in the kitchen in tropical Singapore, I set aside a full morning to make this chicken dum biryani and [vegetable dum biryani](https://www.cookingandme.com/2016/01/hyderabadi-vegetable-dum-biryani-vegetable-dum-biryani-recipe.html) simultaneously. While it may seem like a LOT of work, which it is, a lot of the preparation work can be done in one go, like slicing onions, soaking and cooking the rice, grinding the garlic, ginger, and chillies, soaking the saffron, etc. Ironically, making chicken dum biryani is quicker and easier than the vegetarian version because of a lot less cleaning and chopping of vegetables. The only thing that needs some advance preparation is the marination of the chicken, a step I would not recommend skipping because that's what make the chicken super tender and hold its own when dum cooking the biryani. Biryani lovers like us? I insist you check out these recipes pronto: [Hyderabadi veg dum biryani](https://www.cookingandme.com/2016/01/hyderabadi-vegetable-dum-biryani-vegetable-dum-biryani-recipe.html) [Spicy egg biryani](https://www.cookingandme.com/2013/07/egg-biryani-egg-biryani-recipe.html) [Soya chunks biryani](https://www.cookingandme.com/2011/11/moong-bean-sprouts-biryani-with-soy.html) [Gobi biryani](https://www.cookingandme.com/2011/02/super-quick-cauliflower-gobi-biryani.html) ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-ed3.jpg) If you really want to prepare this chicken dum biryani recipe the right way, I have one request. Even if you may not be the hugest fan of spending a lot of time in the kitchen, do not skip any steps mentioned here. To prepare better and save time, I'd follow these steps in order. Marinate the chicken the night before you are making the biryani Next day, wash and soak the rice first for 30 minutes When the rice is soaking, chop the onions, grind the spices, soak some saffron in warm milk, etc Start frying the onions. This takes some time so keep the flame medium-low and check back as you simultaneously move to the next step Cook the rice in an open pot in boiling water with some added spices and salt Check on the onions and when fried, drain and set aside. Fry cashew nuts and raisins in the same ghee Check the rice and drain in a colander once done Bring our your marinated chicken Layer rice, chicken, saffron milk, mint, coriander, and cook on a very low flame using dum method Alright then, we are all set for the detailed recipe on how to make chicken dum biryani, so let's get right to it. ## Chicken Dum Biryani Recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-ed-1-150x150.jpg) Chicken dum biryani recipe, a popular Hyderabadi recipe for chicken biryani that's delicious since it's slow cooked and all the flavours mingle in the process. A bit time-consuming but not difficult to make at all. - 1 cup basmati rice (soaked for 30 minutes)- 300 grams chicken (skinned and cut into pieces (with bone is better))- 1/2 cup ghee (to use as needed)- 1 cup sliced onions- 1/4 cup cashew nuts- 3 tbsp raisins- 3 tbsp warm milk- A pinch saffron- 1/4 cup chopped mint leaves- 1/4 cup chopped coriander leaves (cilantro)- To Marinate the Chicken1/2 cup plain curd (yogurt)- 1/2 tsp coriander powder- 1/4 tsp cumin powder- 1 tsp Kashmiri chilli powder- 1/4 tsp turmeric powder- 1/4 cup chopped mint leaves- 3 flakes of garlic- 2 " piece of ginger- 2 green chillies (optional, adjust to taste)- 1/4 cup chopped coriander leaves (cilantro)- Powder Together for Biryani Masala4 cardamom pods (just use the seeds)- 1 bay leaf- 2 " piece of cinnamon- 1 mace flower (javithri)- 1/2 tsp fennel seeds- 1/4 tsp caraway seeds (shahjeera)- 5 cloves- 1 star anise- To Cook Rice1 tsp caraway seeds (shahjeera)- 2 bay leaves- 1 tsp oil- Salt as needed - Marinating the ChickenWash the chicken pieces- In a blender or mixer jar, add all the ingredients needed for marination + salt- Grind coarsely and add to the chicken pieces- Mix well and leave to marinate in the refrigerator for about 8 hours or overnight- Wash and soak 1 cup basmati rice in enough water to completely cover it for 30 minutes- In the meantime, chop your onions and powder the spice masala- Soak a pinch of saffron in 3 tbsp warm milk and set aside- Heat 1/4 cup ghee in a heavy-bottomed pan with a tight-fitting lid. This is the same pan we will use to cook the dum biryani- Add the sliced onions and keep flame at medium-low. Stir frequently to ensure even frying.- While the onions are frying, keep water in a large pot for cooking the rice- Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some salt- Add the soaked rice to this and cook on medium-high heat until the rice is 3/4 cooked. When you take out one grain and bite into it, it shouldn't be mushy or cooked fully- While the rice is cooking, keep an eye on the onions and drain when they are fully dark brown- In the same ghee, fry the cashew nuts, drain and then fry the raisins and drain- The rice should now be done. Drain the rice in a colander and fluff it with a fork- Now, in the same pan used for frying the onions, top up the remaining 1/4 cup ghee (see notes)- Add the marinated chicken pieces and mix well- Now add the freshly ground whole spices spices or biryani masala. I added about 2 tbsp of it- Fry for 30 seconds- Add 1 tbsp each of chopped coriander leaves and mint leaves on top- Layering the biryaniLayer the cooked rice over the chicken and top up with fried onion, cashew nuts, raisins, coriander leaves, and mint leaves- Pour the saffron milk mixture on top- Preparing for dum cookingThere are different methods to ensure we provide a dum cooking environment for the biryani- I used aluminium foil and closely covered the cooking pan, taking care of the handle area first- Then, I closed the pan tightly with its lid- Keep the heat to lowest possible and cook for about 15-20 minutes- Alternate methods - you can use a clean, damp kitchen towel to cover the cooking pan- You can also layer the ingredients in a baking dish, cover with aluminium foil, and bake at 320F / 160C for 15 minutes- Once done, uncover and gently combine the layers so that the spices get mixed with the rice- Serve chicken dum biryani with raita and mirchi ka salan RiceIndianchicken biryani, chicken dum biryani, hyderabad chicken biryani **Step by Step Chicken Dum Biryani Recipe** Wash the chicken pieces and place in a bowl or a ziplock bag. I find ziplock bags great to marinate meat because its flexible and the marinade gets into the pieces much better [![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-3-2.jpg)](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-3-2.jpg) In a blender or mixer jar, add all the ingredients needed for marination + salt. Grind coarsely. ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-2-2.jpg) Add to the chicken pieces, mix well, and leave to marinate in the refrigerator for about 8 hours or overnight ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-4.jpg) Next morning, wash and soak 1 cup basmati rice in enough water to completely cover it for 30 minutes ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/vegetable-dum-biryani-hyderabad-veg-dum-biryani-recipe.jpg) In the meantime, chop your onions ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-6.jpg) and powder the spices for biryani masala coarsely ![Hyderabadi chicken dum biryani, chicken dum biryani recipe-20](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-20.jpg) ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-21.jpg) Soak a pinch of saffron in 3 tbsp warm milk and set aside ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-22.jpg) Heat 1/4 cup ghee in a heavy-bottomed pan with a tight-fitting lid. This is the same pan we will use to cook the dum biryani ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-23.jpg) Add the sliced onions and keep flame at medium-low. Stir frequently to ensure even frying (ignore that the pans are different, I made vegetable dum biryani and chicken dum biryani simultaneously and did a bunch of prep work in conjunction) ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-8.jpg) While the onions are frying, keep water in a large pot for cooking the rice. Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some salt ![Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some salt](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-10.jpg) Add the soaked rice to this. ![Chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-12.jpg) Cook on medium-high heat until the rice is 3/4 cooked. When you take out one grain and bite into it, it shouldn't be mushy or cooked fully ![Chicken dum biryani recipe, how to make chicken dum biryani recipe](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-14.jpg) While the rice is cooking, keep an eye on the onions and drain when they are fully dark brown ![Chicken dum biryani recipe, how to make chicken dum biryani recipe](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-13.jpg) In the same ghee, fry the cashew nuts, drain and then fry the raisins and drain. ![Hyderabadi chicken dum biryani, chicken dum biryani recipe-16](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-16.jpg) ![Chicken dum biryani recipe, how to make chicken dum biryani recipe](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-19.jpg) Set aside until needed. ![Chicken dum biryani recipe, how to make chicken dum biryani recipe](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-17.jpg) The rice should now be done. Drain the rice in a colander and fluff it with a fork ![Chicken dum biryani recipe, how to make chicken dum biryani recipe](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-18.jpg) ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-24.jpg) Now, in the same pan used for frying the onions, top up the remaining 1/4 cup ghee (see notes). Add the marinated chicken pieces and mix well.[ ](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-25.jpg) Let this cook for 30 seconds. Then add the freshly ground whole spices spices or biryani masala and fry for another minute or so. ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-26.jpg) Add 1 tbsp each of chopped coriander leaves and mint leaves on top. Mix well to combine. ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-27.jpg) Layer the cooked rice over the chicken. Yes, the chicken is still raw, our dum cooking will cook it perfectly in about 15-20 minutes so this is fine. ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-28.jpg) Top up with fried onion, cashew nuts, raisins, coriander leaves, and mint leaves ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-29.jpg) Pour the saffron milk mixture on top ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-30.jpg) There are different methods to ensure we provide a dum cooking environment for the biryani. I used aluminium foil and closely covered the cooking pan, taking care of the handle area first ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-31.jpg) Then, I closed the pan tightly with its lid ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-32.jpg) Keep the heat to lowest possible and cook for about 15-20 minutes. Since the lid wasn't super tight, I placed some weight over it. ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-33.jpg) Cook on very low flame for 15-20 minutes. ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-34.jpg) Once done, uncover and gently combine the layers so that the spices get mixed with the rice ![chicken dum biryani recipe, how to make chicken dum biryani](https://www.cookingandme.com/wp-content/uploads/2016/01/Hyderabadi-chicken-dum-biryani-chicken-dum-biryani-recipe-2-3.jpg) Serve chicken dum biryani with [raita](https://www.cookingandme.com/2013/02/cucumber-tomato-raita-recipe-indian.html) and [brinjal salan](https://www.cookingandme.com/2014/06/baingan-ka-salan-hyderabadi-baingan.html). **Notes:** - Adjust chilli powder and green chilli to your taste when marinating the chicken. This amount makes a reasonably spicy biryani which suits our palates. The other spices I have used is also on the heavy side so adjust accordingly for a milder flavour - The amount of ghee in this recipe is generous. I usually add this much to ensure the biryani doesn’t get burned at the bottom during dum cooking and also so it stores well. You can add lesser or even add 1/2 ghee + 1/2 oil - Do not skip soaking the rice. Soaking basmati rice ensures that it absorbs water during the soaking process and not too much during the cooking process which ensures more evenly cooked, firmer rice grains that remain separate. The best basmati rice for biryani, in my experience, is Kohinoor or India Gate - Do not skip the fried onions. It’s absolutely essential to bring the right flavour to dum biryani or any biryani for that matter - The raisins are optional. My mom also adds chopped pineapple sometimes. - The spices you use for making the biryani masala is up to you. I would recommend to use cinnamon, cardamom, cloves, and bay leaf as a bare minimum. - The caraway seeds (shahjeera) have a stronger flavour than cumin and taste great in biryani. If you don’t have any or don’t want to use them, you can just add more cumin to the spice powder and while cooking the rice (or simply omit it) - Make sure to season the rice with salt when cooking it. This way you can ensure the biryani will be more uniformly salted - Add some lime juice at the end for some sourness. My chicken dum biryani recipe doesn’t include tomatoes but you can add some to the vegetables while they cook if you prefer - Do not skimp on coriander and mint leaves. Buy them fresh and use generously. For chicken dum biryani recipe in Hindi, Telugu, Tamil, Kannada, Urdu, Marathi, etc please use the Google translate button in the sidebar If you try this biryani recipe, please leave a comment below to let me know your thoughts. You can also share pictures on Twitter and Instagram and tag them with #ediblegarden – I’d love to check them out! --- # Soft Chocolate Chip Cookies Step by Step Recipe Source: https://www.cookingandme.com/soft-chocolate-chip-cookies-recipe/ I like my chocolate chip cookies soft and chewy and these soft chocolate chip cookies I baked up a few weekends ticked all those boxes and more! Learn how to make soft chocolate chip cookies with step by step pictures. ![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-ed2.jpg) Pinterest is one of my vices and I spend an inordinate amount of time looking at gorgeous things there. Oh how rude, here's my Pinterest profile link, in case you want to take a peek at all the things that catch my fancy. So anyway, of all the beautiful pictures of food in there, this one particular pin stating they are the best soft chocolate chip cookies, with a half broken cookie image was one of my favourites. I pinned it and vowed to make them soon. ![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-ed.jpg) As far as soft chocolate chip cookies go, these are perfect. On the chewiness factor, they could do better. I assume more sugar would do the trick but I am perfectly happy to settle for a little less sugar in my life if they cookies turn out so darn delicious as these did. The original recipe is the ever-popular one from [Pinch of Yum](http://pinchofyum.com/the-best-soft-chocolate-chip-cookies) with modifications by me. A few things to keep in mind when making these soft chocolate chip cookies: - The first time, stick to the recipe as much as possible without thinking of substitutes - Melting the butter just right is crucial. It's not hard to do so just pay extra attention when doing that step, that's it - I used whole wheat flour (Indian atta) instead of plain flour and my cookies turned out great, in my opinion. If you want to play super safe though, use plain flour or maida - You will need to adjust the quantity of flour based on the type of flour you are using and other factors so be prepared to adjust to slightly less or more than what's mentioned here - You can use chocolate chips or chunks in the recipe. I personally prefer chips and used the bittersweet ones from [Ghirardelli](http://amzn.to/2g2i24i) which are delicious and a personal favourite. Use any chips you have in hand If you love cookies, then check out: [Atta chocolate chip cookies](https://www.cookingandme.com/2015/04/whole-wheat-atta-chocolate-chip-cookies.html) [Eggless banana oatmeal chocolate chip cookies](https://www.cookingandme.com/2014/02/eggless-banana-oatmeal-choc-chip-cookies.html) [Sweetheart sugar cookies](https://www.cookingandme.com/2014/02/sweetheart-sugar-cookies-heart-shaped.html) [Torcetti cookies](https://www.cookingandme.com/2013/04/torcetti-cookies-recipe-mini-torcetti.html) [Crinkle cookies](https://www.cookingandme.com/2012/12/crinkle-cookies-crackle-cookies.html) [Butterscotch chip cookies](https://www.cookingandme.com/2011/02/butterscotch-chip-cookies-recipe.html) ## Soft Chocolate Chip Cookies ![](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-150x150.jpg) These soft chocolate chip cookies are made with whole wheat flour and a wonderful treat to bake up on a weekend evening. - 8 tbsp salted butter- 1/2 cup regular white sugar- 1/4 cup packed brown sugar- 1 tsp vanilla extract- 1 egg- 1.5 cups whole wheat flour (atta)- 1/2 tsp baking soda- 1/4 tsp salt- 1/2 cup chocolate chips - Preheat the oven to 350F / 180C- Microwave the butter for about 30-40 seconds on high heat until it just starts to melt. No need to heat it fully- Add the white sugar and brown sugar to the butter and beat until soft and creamy. You can use an electric beater in this step too- Add the egg and vanilla extract- Mix until just incorporated- Next, add the flour, baking soda, and salt.- Mix until the mixture resembles crumbles- Now get your hands in there and mix to bring the dough together. It should hold its form when you knead gently. If too sticky, add more flour by the tablespoon- Add the chocolate chips and incorporate into the dough with your hands- Pinch off lemon-sized amounts of dough and form smooth balls- Place on baking sheets and bake in the pre-heated oven for 10-11 minutes- It's critical not to over bake them to retain the softness so take them out at 11 minutes or so even if they look pale and slightly uncooked- Let them cool on the baking sheet for about 30 minutes- Enjoy! CookiesAmerican **Step by Step Instructions to Make Soft Chocolate Chip Cookies** 1. Preheat the oven to 350F / 180C 2. Microwave the butter for about 30-40 seconds on high heat until it just starts to melt. No need to heat it fully and it's fine if some butter lumps remain in the bowl![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies.jpg)Add the white sugar and brown sugar to the butter and beat until soft and creamy. You can use an electric beater in this step too but I just beat it thoroughly with a whisk by hand![soft-chocolate-chip-cookies-recipe-2-2](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-2-2.jpg) ![soft-chocolate-chip-cookies-recipe-3](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-3.jpg) ![soft-chocolate-chip-cookies-recipe-4](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-4.jpg) ![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-6.jpg)Add the egg and vanilla extract![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-7.jpg)Mix until just incorporated![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-8.jpg) Next, add the flour, baking soda, and salt. I moved everything to another larger, wider bowl but you can use the same bowl if it's large enough.![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-9.jpg)Mix until you get a thick dough![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-10.jpg)Now get your hands in there and mix to bring the dough together. It should hold its form when you knead gently. If too sticky, add more flour by the tablespoon![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-11.jpg)Add the chocolate chips and incorporate into the dough with your hands![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-12.jpg)Pinch off lemon-sized amounts of dough and form smooth balls![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-13.jpg)Place on baking sheets and bake in the pre-heated oven for 10-11 minutes![soft chocolate chip cookies](https://www.cookingandme.com/wp-content/uploads/2016/11/soft-chocolate-chip-cookies-recipe-14.jpg)It's critical not to over bake them to retain the softness so take them out at 11 minutes or so even if they look pale and slightly uncooked. Let them cool on the baking sheet for about 30 minutes and enjoy! For soft chocolate chip cookies recipe in Hindi, Tamil, Malayalam, etc please use the Google translate button in the sidebar. --- # Chocolate biscuit balls recipe, no bake step by step Source: https://www.cookingandme.com/chocolate-biscuit-balls-recipe/ This** chocolate biscuit balls recipe** is the bomb! I got it from Steve, a colleague whose helper made it for a party and after popping in my first few as soon as he set the box down, I obviously asked for the recipe. Learn how to make these amazing chocolate biscuit balls that need no baking and detailed below step by step. ![chocolate biscuit balls recipe, no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-ed.jpg) These** chocolate biscuit balls** are derived from the Israeli treat called **Kadorei Shokolad**, usually made for kids during birthday parties and such. The recipe is simple - you just blitz biscuits and mix it up with a few things - and interestingly, this is a chocolate dessert using no condensed milk, unlike my very popular [chocolate biscuit brownie recipe](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html) where condensed milk is what brings the party together. ![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-ed3.jpg) The mixture can be coated in confetti like I've done, crushed nuts, desiccated coconut, chocolate rice, or pretty much anything else that takes your fancy. Kids and adults alike would surely like it. **A few things before we get started:** - You can use Marie biscuits, plain digestive biscuits, or graham crackers for this recipe - Brown sugar is recommended but you can use regular white sugar in a pinch - The vanilla extract is not optional - The cocoa powder can be substituted with healthier cacao powder if you'd like. Both should be unsweetened though - Adjust the amount of milk to get the right consistency. It would depend on the type of biscuits you are using for this dessert. I'd say start with 5 tablespoons and see how you go - Butter can be replaced with margarine ![chocolate biscuit balls recipe step by step](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-ed2.jpg) **If you love biscuit-based desserts, then I'd recommend:** [Eggless no bake biscuit brownie recipe](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html) [Marie biscuit chocolate logs](https://www.cookingandme.com/2008/01/marie-biscuit-chocolate-logs.html) (they are very pretty too!) [Marie biscuit condensed milk pudding](https://www.cookingandme.com/2009/12/marie-biscuit-condensed-milk-pudding.html) [Dates and biscuit pudding](https://www.cookingandme.com/2007/11/dates-biscuit-pudding.html) [Eggless no bake mango biscuit pudding](https://www.cookingandme.com/2015/05/eggless-no-bake-mango-biscuit-pudding.html) ## Chocolate Biscuit Balls Recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-ed-150x150.jpg) These chocolate biscuit balls are so easy to make and a definite crowd-pleaser, especially if the crowd also involves kids. No baking necessary! - 20 digestive biscuits- 1/2 cup brown sugar- 1 tsp vanilla extract- 1/4 cup unsweetened cocoa powder- 1/3 cup milk (more or less)- 5 tbsp butter (at room temperature) - Mix the butter, vanilla and sugar together until creamy- Add cocoa powder and milk. Mix well again without any lumps- In a small mixie jar or food processor, coarsely powder the biscuits- Add to the butter-sugar-cocoa mixture and stir well- Mix until the biscuit pieces blend into the cocoa mixture- You should be able to shape them into small balls now. If not, add more biscuit powder- Shape into balls and coat with sprinkles (or any other options listed above)- Refrigerate until ready to serve DessertIsraeli **Step by Step Instructions for Chocolate Biscuit Balls Recipe** Mix the butter, vanilla, and sugar together until creamy![chocolate-biscuit-balls-recipe-no-bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake.jpg) ![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-2.jpg)Add cocoa powder and milk. ![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-3.jpg)Mix well without any lumps![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-4.jpg)In a small mixie jar or food processor, coarsely powder the biscuits![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-5.jpg)Add to the butter-sugar-cocoa mixture and stir well![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-6.jpg)Mix until the biscuit pieces blend into the cocoa mixture![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-8.jpg)You should be able to shape them into small balls now. If not, add more biscuit powder. Shape into balls and coat with sprinkles (or any other options listed above)![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-9.jpg)Refrigerate until ready to serve![chocolate biscuit balls recipe no bake](https://www.cookingandme.com/wp-content/uploads/2016/12/chocolate-biscuit-balls-recipe-no-bake-10.jpg) **Recipe Notes:** - These chocolate biscuit balls keep well in the refrigerate up to three days. If making a large batch for a party, you can make them a day ahead - I'd suggest adding lesser milk and then adding more if the mixture is too thick. I found that this quantity of milk made my biscuit mixture a bit too soft to shape and had to add a couple of biscuits, crushed - Adjust sugar to your taste, adding a bit less is totally find too, especially if you are coating the chocolate biscuit balls in sweet stuff like sprinkles or [chocolate rice sprinkles](http://amzn.to/2h5WyAU). For chocolate biscuit balls recipe in Hindi, Tamil, etc please use the Google translate button in the sidebar. --- # Crispy fried bitter gourd salad (karawila sambol) Source: https://www.cookingandme.com/crispy-fried-bitter-gourd-salad-recipe/ Crispy fried bitter gourd salad or karawila sambol is a Sri Lankan salad recipe with fried bitter gourd, onion, tomatoes, green chilli, etc. A wonderful concoction of a few ordinary things and hey, we have a really tasty dish to serve with rice and curry. ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-ed2.jpg) Alright folks, raise your hand if you don't like bitter gourd. Yep, me neither. I mean, it's bitter. Not to mention it's a gourd so bitter gourd truly has very little going for it BUT I will say this about this crispy fried bitter gourd salad recipe. It's crispy It's tangy It's fresh It's crunchy It's a standalone dish with rice It's delicious, I promise So yes, total win here especially if you are quite iffy about bitter gourd but want to include it in your diet and feel all healthy and yay. ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-re3cipe-ed.jpg) So where did this Sri Lankan crispy fried bitter gourd salad enter my repertoire or salad recipes, you ask? I have a bit of a secret you guys. I have a full time helper now and she's Sri Lankan, not to mention a pretty great cook. In light of being a new mom who went back to work full time a month ago, I am riding on her recipes and dishes she cooks for our family. No harm, right? Sharing is caring. ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-ed.jpg) Sri Lankans love their chillies and coconut. Have you checked out [Sri Lankan palak dal](https://www.cookingandme.com/2009/06/01/sri-lankan-palak-dal-recipe/), or this [raw mango coconut curry](https://www.cookingandme.com/2009/05/21/sri-lankan-mango-curry-recipe/) or even this [beetroot thel dala](https://www.cookingandme.com/2009/05/29/srilankan-beetroot-thel-dala-recipe/)? Delicious I tell you! They also have a lot of unique sambols or curries that go fabulously with rice which is their staple main food. This salad right here is a strong favourite and has us adding bitter gourd to our weekly grocery list which is a total change from before. ## Crispy fried bitter gourd salad (karawila sambol) ![](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-ed-150x150.jpg) Karawila Sambol delicious Sri Lankan salad with crispy fried bitter gourd, onions, tomatoes, green chillies, and lemon juice. Perfect to serve with rice. - 6 cups sliced bitter gourd- 1/2 cup thinly sliced onions- 1/2 cup ripe cubed tomatoes- 2-3 green chillies (chopped)- 2-3 tbsp lime juice- Salt to taste- Pepper powder to taste- Oil to deep fry - Wash and slice the bitter gourd into thin slices- Heat oil in a pan and deep fry the bitter gourd slices until golden brown and crispy- Drain and set aside- Slice onions, tomatoes, and green chillies- When ready to serve, add the deep fried bitter gourd to the rest of the ingredients, salt, and pepper and mix thoroughly- Serve with rice SaladSri Lankan **Step by Step Crispy Fried Bitter Gourd Salad Recipe** Wash and slice the bitter gourd into thin slices ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe.jpg)Heat oil in a pan and deep fry the bitter gourd slices until golden brown and crispy ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-2.jpg)Drain and set aside ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-3.jpg)Slice onions, tomatoes, and green chillies. When ready to serve, add the deep fried bitter gourd to the rest of the ingredients, salt, lime juice, and pepper and mix thoroughly ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-4.jpg)Serve with rice ![crispy fried bitter gourd salad recipe](https://www.cookingandme.com/wp-content/uploads/2017/08/crispy-fried-bitter-gourd-salad-recipe-5.jpg) --- # 3 ingredient flourless Nutella brownies recipe Source: https://www.cookingandme.com/3-ingredient-flourless-nutella-brownies-recipe/ 3 ingredient flourless Nutella brownies. I am not sure if a more delicious-sounding recipe name exists but here you go. Single bowl, mix, bake, and voila! Step by step recipe for 3 ingredient flourless Nutella brownies below so go for it, you all. Make some today! ![3 ingredient flourless nutella brownies recipe ed](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-ed.jpg) Pinterest is full of 3 ingredient this and 4 ingredient that which I mostly ignore. However, these 3 ingredient flourless Nutella brownies just sounded too good to be true and looks absolutely fantastic so one trip to the supermarket to buy a jar of Nutella is the only thing that delayed me. In case you were wondering, no I don't keep a jar of Nutella at home because I don't trust myself with one. Also, we have them at work so it would be a bit of an overkill. Anyway, let's talk more Nutella brownies. ![3 ingredient flourless nutella brownies recipe ](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-ed2.jpg) I made these into 3 ingredient **flourless** Nutella brownies because I had some almond flour lying around after Diwali and also, why not? These brownies were moist, fudge-y, and very chewy. Even my brownie-indifferent husband gave me a thumbs up, that' how good they were. Also, did I mention how ridiculously simple it is to make them? Easier than even buying the brownie mix in a box! ![3 ingredient flourless nutella brownies recipe ](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-12.jpg) Love brownies? Me too! Check out some of my favourites that are tried and tested: [Whole wheat brownies with jaggery](https://www.cookingandme.com/2014/08/whole-wheat-brownie-recipe-atta-brownies.html) [Chewy chocolate brownies](https://www.cookingandme.com/2014/02/chewy-chocolate-brownies-chewy-brownie.html) [Cherry chocolate brownies](https://www.cookingandme.com/2015/12/cherry-chocolate-brownie-recipe-how-to-make-brownies.html) [Eggless brownie recipe](https://www.cookingandme.com/2013/05/eggless-brownies-eggless-brownie-recipe.html) [Twix Bar Brownies](https://www.cookingandme.com/2010/11/twix-candy-bar-triple-chocolate.html) [No-bake biscuit brownies](https://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html) ## 3 ingredient flourless Nutella brownies recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-ed-150x150.jpg) 3 ingredient flourless Nutella brownies recipe that is super easy to make and results in a delicious chewy brownie. Adapted from [Kirbie's Cravings](http://kirbiecravings.com/2016/11/3-ingredient-flourless-nutella-brownies.html). - 1/2 cup Nutella- 1 egg- 1/4 cup almond meal or almond flour - Pre heat oven to 350F / 180C- Grease a small 6x2 baking tray generously with butter- Measure out your ingredients- Add to a bowl and mix well until combined- Pour into the greased baking tray- Bake in the pre heated oven for 10-12 minutes or until a skewer inserted into the brownie comes out with moist crumbs- Let the brownies cool in the tray- Cut into squares and serve DessertInternational **Step by Step 3 Ingredient Flourless Nutella Brownie Recipe** 1. Pre heat oven to 350F / 180C 2. Grease a small 6x2 baking tray generously with butter ![3 ingredient flourless nutella brownies recipe-5](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-5.jpg)3. Measure out your ingredients![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe.jpg)![](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-2.jpg) ![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-3.jpg)4. Add everything into a bowl ![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-4.jpg)5. Mix well until combined. The batter is a bit grainy because of the almond meal![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-6.jpg)6. Pour into the greased baking tray![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-7.jpg)7. Bake in the pre heated oven for 10-12 minutes or until a skewer inserted into the brownie comes out with moist crumbs![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-9.jpg)8. Let the brownies cool in the tray![3 ingredient flourless nutella brownies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/3-ingredient-flourless-nutella-brownies-recipe-10.jpg)9. Cut into squares and serve. These brownies stay at room temperature for a day but it's best to refrigerate them and let them stay out for a bit before serving if you intend to keep them longer. Goes fabulous with a scoop of vanilla ice cream and more Nutella on top. **Recipe Notes:** - If possible, use a newly opened jar of Nutella when you bake with it since that's when it's more moist. Opened jars of Nutella go dry fairly quickly and may be harder to mix with the rest of the ingredients - You can use regular plain flour or whole wheat flour in place of almond flour - I haven't tried an eggless version of this 3 ingredient flourless Nutella brownies recipe so please don't ask for egg substitutes yet. I will try it out with some Greek yogurt very soon and come back to you with how it went - The inside of the brownies will be a darker colour and may be a bit moist even if fully cooked. This is due to the oils in the almond flour. The brownies are very chewy and delicious, even when taken from the refrigerator - You can double this recipe and bake in a 9x9 pan if desired. With the measurements above, you get about 8 squares that are 2"x2" For **3 ingredient flourless Nutella brownies** recipe in Hindi, Tamil, Malayalam, Telugu, French, Spanish, etc please use the Google translate button in the sidebar. --- # Andhra fish curry recipe, how to make Andhra fish curry Source: https://www.cookingandme.com/andhra-fish-curry-recipe/ Spicy Andhra fish curry recipe with tamarind, a ground curry paste, and fish steaks. A lovely South Indian style fish curry that goes great with rice and any vegetable of your choice. ![Andhra fish curry recipe how to make Andhra fish curry ](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-ed2.jpg) Every now and then, I crave a good fish curry. It's just what I grew up on and often, I find myself wanting to go back to my childhood days and forget the "healthy" tag and just have a bowl of white rice with a good fish curry. While I usually default to this easy [fish curry in coconut milk](https://www.cookingandme.com/2015/07/fish-curry-recipe-with-coconut-milk.html) that I can spice up or down as desired, this Andhra fish curry recipe which I tried a few weekends ago took it up a notch for me. ![Andhra fish curry recipe how to make Andhra fish curry ](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-ed.jpg) The curry is thick and tangy due to the ground curry paste (which we make from scratch) and the tamarind in it. All things considered, it's relatively easy to prepare too. Andhra fish curry would hint at a very spicy dish and this one doesn't disappoint although I used Kashmiri chilli powder which gives a good colour without all the spice from regular chilli powder or paprika. The green chillies are optional but I do love the flavour and throw in a few as I make this. If you want to try more fish recipes, here are my favourites: [Chettinad fish fry](https://www.cookingandme.com/2016/12/chettinad-fish-fry-recipe.html) [Kerala fish fry](https://www.cookingandme.com/2015/10/fish-fry-recipe-kerala-style-fish-fry_23.html) [Meen peera](https://www.cookingandme.com/2012/10/meen-peera-meen-pattichathu-kerala-fish-recipes.html) [Kerala red fish curry](https://www.cookingandme.com/2015/05/kerala-red-fish-curry-recipe-meen-curry.html) [Fish molee](https://www.cookingandme.com/2011/05/kerala-fish-stew-meen-molee-recipe.html) [Baked salmon Indian-style](https://www.cookingandme.com/2016/02/baked-salmon-recipe-spicy-indian-baked-salmon.html) ## Andhra Fish Curry Recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-150x150.jpg) A delicious Andhra fish curry recipe that's tangy, spicy, and full of flavour. Step by step recipe to help even the beginner cooks. - For Curry Paste- 2 tsp oil- 1/2 tsp cumin seeds- 1/2 tsp fennel seeds- 1/2 tsp whole black pepper- 1/4 tsp methi seeds (fenugreek seeds)- 3/4 cup peeled shallots (or pearl onions)- 1/4 cup peeled and sliced garlic flakes- 1/2 cup cubed tomato- For Curry- 250 grams fish (I used King fish steaks)- 1/4 cup oil- 1/2 tsp black mustard seeds- 2 green chillies- 1/4 cup shallots (sliced)- 3-4 garlic flakes (sliced)- 1 tsp Kashmiri chilli powder- 2 tsp coriander powder- 1/4 tsp turmeric powder- 1 small ball of tamarind (around 1 tbsp)- A few curry leaves- Salt to taste - First let's prepare the curry paste- Heat 2 tsp oil in a pan and add the cumin seeds, fennel, pepper, and methi seeds- Roast until the cumin seeds turn a golden brown- Now add the shallots and garlic- Saute again for another 2-3 minutes or until the shallots turn pink and translucent- Then add the cubed tomatoes and saute until they turn soft and mushy- Remove from heat and set aside to cool- Cut and clean your fish pieces as needed. I used them as small steak pieces- Soak the tamarind in 1/2 cup warm water. Extract juice and discard the pulp and seeds- In the same pan used to roast the curry paste ingredients, heat 1/4 cup oil and add mustard seeds- When they start popping, add the shallots, garlic and green chillies- Fry for a minute- Then add chilli powder, coriander powder, and turmeric powders- Fry for 30 seconds and add the tamarind water- Top up with 2 more cups of water, salt, and curry leaves and bring to the boil- Meanwhile, grind the cooled ingredients for curry paste- Add to the above boiling pan and lower heat to a simmer- Add the fish pieces and cook covered for 10-15 minutes on low heat until the fish pieces are cooked- Serve hot with rice - The green chillies are optional. If you want a less spicy fish curry, omit them. - Use Kashmiri red chilli powder for optimal heat and colour to the dishes - If you can’t find shallots where you live, replace with chopped onions - Adjust quantity of tamarind to your taste. This fish curry is meant to be a bit on the tangy side - You can use any type of fish, with our without bones. I use thin King fish steaks for most of my fish recipes since they are readily available here cleaned and sliced - The thickness of the gravy is up to you so control the amount of water to get to the desired consistency FishAndhra **Step by Step Andhra Fish Curry Recipe** First let's prepare the curry paste. Heat 2 tsp oil in a pan and add the cumin seeds, fennel, pepper, and methi seeds![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-2-2.jpg)Roast until the cumin seeds turn a golden brown, then add the shallots and garlic![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-4.jpg)Saute again for another 2-3 minutes or until the shallots turn pink and translucent![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-5.jpg)Then add the cubed tomatoes and saute until they turn soft and mushy. Remove from heat and set aside to cool![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-6.jpg)Cut and clean your fish pieces as needed. I used them as small steak pieces. Soak the tamarind in 1/2 cup warm water. Extract juice and discard the pulp and seeds. In the same pan used to roast the curry paste ingredients, heat 1/4 cup oil and add mustard seeds. When they start popping, add the shallots, garlic and green chillies![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-7.jpg)Fry for a minute. Then add chilli powder, coriander powder, and turmeric powder![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-8.jpg)Fry for 30 seconds and add the tamarind water![](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-9.jpg)![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-10.jpg)Top up with 2 more cups of water, salt, and curry leaves and bring to the boil![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-12.jpg)Meanwhile, grind the roasted and cooled ingredients for curry paste![](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-13.jpg) ![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-15.jpg)Add to the above boiling pan and lower heat to a simmer![](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-16.jpg) ![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-14.jpg)Add the fish pieces and cook covered for 10-15 minutes on low heat or until the fish pieces are cooked![](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-18.jpg) ![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-19.jpg)Serve Andhra fish curry hot with rice![Andhra fish curry recipe how to make Andhra fish curry](https://www.cookingandme.com/wp-content/uploads/2016/12/Andhra-fish-curry-recipe-how-to-make-Andhra-fish-curry-21.jpg) **Recipe Notes:** - The green chillies are optional. If you want a less spicy fish curry, omit them. - Use Kashmiri red chilli powder for optimal heat and colour to the dishes - If you can't find shallots where you live, replace with chopped onions - Adjust quantity of tamarind to your taste. This fish curry is meant to be a bit on the tangy side - You can use any type of fish, with our without bones. I use thin King fish steaks for most of my fish recipes since they are readily available here cleaned and sliced - The thickness of the gravy is up to you so control the amount of water to get to the desired consistency For Andhra fish curry recipe in Telugu, Hindi, Tamil, Kannada, etc please use the Google translate button in the sidebar. --- # 4 ingredient Nutella cookies recipe step by step Source: https://www.cookingandme.com/4-ingredient-nutella-cookies-recipe/ 4 ingredient Nutella cookies - learn how to make Nutella cookies with just 4 ingredients. These cookies are soft and mildly chewy, perfect with a glass of milk. ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-ed.jpg) After the incredibly successful [3 ingredient flourless Nutella brownies recipe I tried](https://www.cookingandme.com/2016/12/16/3-ingredient-flourless-nutella-brownies-recipe/), I couldn't stop. I mean, here I was with a freshly opened jar of Nutella and I *had* to try something else and so these Nutella cookies happened. The idea was to end up with soft cookies that were mildly chewy that held their shape nicely and could be dunked in a glass of milk if the mood felt right to do so. I played around a bit with the proportions of ingredients and it worked out really well. If you have a jar of Nutella lying around, all you need is three more ingredients to whip a batch of these delicious **4 ingredient Nutella cookies**. ![4 ingredient nutella cookies recipe ](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-ed2.jpg) As the first recipe post in 2017, this is also probably a good time to let you know that we are expecting to become parents soon! I am due in less than 3 weeks and life has been a bit of a roller coaster ride last few months. The first trimester was quite dreadful but since then, a pretty good pregnancy where life has mostly been normal. I plan to work until 5 days before the due date and my mom is coming soon so yay for that! If you want to get more regular updates on this exciting new chapter in our lives, [follow me on Instagram](https://www.instagram.com/ediblegarden/) :) ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-ed3.jpg) Cookie lovers, please try these [wholewheat chocolate chip cookies](https://www.cookingandme.com/2015/04/whole-wheat-atta-chocolate-chip-cookies.html) if you haven't yet. They are truly moreish and delicious. These [soft chocolate chip cookies](https://www.cookingandme.com/2016/11/soft-chocolate-chip-cookies-recipe.html) are pretty great too. Not a chocolate lover? Then these [eggless almond cardamom cookies](https://www.cookingandme.com/2011/03/eggless-almond-cardamom-cookies-recipe.html) are sure to make your tastebuds tingle. These [heart-shaped sugar cookies](https://www.cookingandme.com/2014/02/sweetheart-sugar-cookies-heart-shaped.html) are perfect for Valentines Day, coming up soon! If you are a Nutella fan, then these 4 ingredient Nutella cookies are the clear winner so ignore all those other cookies above and go make these ASAP! ## 4 Ingredient Nutella Cookies Recipe ![](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-ed2-150x150.jpg) Delicious and super easy 4 ingredient Nutella cookies that come together in no time. Bake with or for kids or even for a large party or gathering and get ready for the compliments. - 8 tablespoons plain all-purpose flour (maida)- 1 egg- 1/2 cup + 2 tbsp Nutella- 1/2 tsp baking powder - Preheat oven to 350F / 180C. Line a baking sheet with parchment paper or spray on some non-stick baking spray- In a large bowl, combine all ingredients. - Stir with a sturdy spoon or spatula until the mixture comes together with no flour streaks remaining- Form small round balls and place them about 2 inches apart on the baking tray. The mixture should be soft enough for you to be able to form rough balls.- Place in pre-heated oven and bake for 10 minutes. - Cool completely and serve or better yet when they are a bit warm. Go ahead! - Store in airtight containers at room temperature for up to 3 days if they last that long. Dessert **Step by Step 4 Ingredient Nutella Cookies Recipe** 1. Preheat oven to 350F / 180C. Line a baking sheet with parchment paper or spray on some non-stick baking spray. 2. In a large bowl, combine all the ingredients. ![](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-2-2.jpg) ![](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-3-2.jpg) ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-4.jpg) 3. Stir with a sturdy spoon or spatula until the mixture comes together with no flour streaks remaining ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-5.jpg) ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-6.jpg) 4. Form small round balls and place them about 2 inches apart on the baking tray. ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-7.jpg) 5. Place in pre-heated oven and bake for 10 minutes. The centre of the cookies will still be a bit soft to touch and that's perfect. They will also spread quite a bit as you can see below so make sure you leave enough gap between the cookie dough balls before baking. ![4 ingredient nutella cookies recipe](https://www.cookingandme.com/wp-content/uploads/2016/12/4-ingredient-nutella-cookies-recipe-8.jpg) 6. Cool completely and serve or better yet when they are a bit warm. Go ahead! 7. Store in airtight containers at room temperature for up to 3 days if they last that long. **Notes:** - You can try the same recipe with wheat flour (atta) or any nut flour like almond flour as well. I haven't tried them myself but don't see why they won't work- The egg is important to give a soft rise to the cookies. Greek yogurt could be a good substitute but I need to experiment with it to understand proportions. If you try it, do let me know For 4 ingredient Nutella cookies recipe in Hindi, Tamil, Spanish, French, etc please use the Google translate button in the sidebar. --- # Chicken keema recipe, how to make chicken keema step by step Source: https://www.cookingandme.com/chicken-keema-recipe/ Chicken keema recipe, learn how to make chicken keema recipe using this easy step by step recipe. ![chicken keema recipe how to make chicken keema ](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-ed2.jpg) Keema or kheema is typically a minced meat dish (usually mutton or lamb keema) that is spiced up and served in a few different ways. I personally love chicken keema with peas because the flavours are absorbed really well into the meat and I am not a fan of lamb or mutton. While you can reduce and adjust the amount of heat and spices in this dish, keema is typically greasy and spicy, a great side dish to mop up with some bread or nan. ![chicken keema recipe how to make chicken keema ](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-ed.jpg) Chicken keema is very a lazy-cook friendly recipe. If you are like me and want to spend minimum time in the kitchen with the best results, this recipe may just be the right one for you. Buy minced meat, obviously, and there's really not much time spent on chopping and preparing to make chicken keema because it's quite simple and easy going that way. I have served it with breads (made it a tad more moist in that case) and rice too, the latter being my personal favourite although not as common or popular. I love cooking with chicken and here are some of my favourite recipes: [Chilli chicken](https://www.cookingandme.com/blog/2015/11/16/dry-indian-chilli-chicken-indo-chinese/) [Chicken jalfrezi](https://www.cookingandme.com/blog/2015/10/05/chicken-jalfrezi-chicken-jalfrezi-recipe-easy/) [Chettinad pepper chicken masala](https://www.cookingandme.com/blog/2014/03/13/chettinad-pepper-chicken-masala-spicy/) [Chicken 65](https://www.cookingandme.com/blog/2013/12/17/chicken-65-chicken-65-recipe-south-indian/) [Kerala chicken curry](https://www.cookingandme.com/blog/2013/11/23/kerala-chicken-curry-recipe-nadan-kozhi/) ## Chicken Keema Recipe ![](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-ed2-150x150.jpg) Chicken keema is a spicy minced meat dish with chicken and peas. Serve with bread or rice for a nice and delicious meal. - 300 grams minced chicken meat- 1 tsp Kashmiri red chilli powder (adjust to taste)- 1/4 tsp turmeric powder- Salt to taste- 1/4 cup oil (adjust to your preference)- 1 tsp cumin seeds (jeera)- 1 bay leaf- 1.5 cups finely chopped onion- 1 tsp grated ginger- 1 tsp minced garlic- 1/2 cup peas (fresh or frozen)- 2-3 green chillies (slit (adjust to taste))- 1.5 tsp coriander powder- 1 tbsp canned tomato paste (or 1 cup fresh tomatoes, chopped)- 1/2 tsp sugar- 1/4 cup finely chopped coriander leaves (cilantro) #### Powder Coarsely: - 2 pods cardamom- 1 " piece of cinnamon- 3 cloves- 1/4 tsp nutmeg powder (optional) - Place the minced chicken in a bowl and add chilli powder, turmeric powder, and salt- Mix well and set aside- Powder together the spices mentioned under "powder coarsely" above and set aside- Heat the oil and add cumin seeds and bay leaf- When the cumin seeds brown and sizzle, add the chopped onions- Saute until the onions turn soft, no need to brown them too much- Now add the fresh ginger and garlic- Saute saute saute- In go the green chillies and peas. I leave the peas out for a few minutes if using frozen but adding them straight from the freezer will work in a pinch too- Saute again until the peas start to turn soft - about 5-7 minutes- Time to add the spices. Add 2 teaspoons of the ground powder (I usually chuck it all in without measuring) and coriander powder- Fry for a minute until nice and fragrant- Now add the chicken- Mix everything together until well combined- Add the tomato paste (or fresh tomatoes) and mix again- Since I used canned tomato paste (the flavour is more intense and I prefer this in some dishes), I add about 4 tbsp water at this stage.  You can omit this if using fresh tomatoes- Mix well and cook covered for 10-15 minutes or until the chicken is cooked soft.- Once the chicken is cooked, add sugar and more salt if needed- Throw in the chopped coriander leaves- Mix and serve hot Indian **Step by Step Chicken Keema Recipe** Place the minced chicken in a bowl and add chilli powder, turmeric powder, and salt ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema.jpg) Mix well and set aside ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-2.jpg) Powder together the spices mentioned under "powder coarsely" above and set aside ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-3.jpg)Heat the oil and add cumin seeds and bay leaf (I used two because mine were teeny tiny but one should suffice if they are normal sized) ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-4.jpg)When the cumin seeds brown and sizzle, add the chopped onions ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-5.jpg)Saute until the onions turn soft, no need to brown them too much ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-6.jpg)Now add the fresh ginger and garlic. You can also use bottled ginger garlic paste, no problem ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-7.jpg)Saute saute saute ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-8.jpg)In go the green chillies and peas. I leave the peas out for a few minutes if using frozen but adding them straight from the freezer will work in a pinch too ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-9.jpg)Saute again until the peas start to turn soft - about 5-7 minutes ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-10.jpg)Time to add the spices. Add 2 teaspoons of the ground powder (I usually chuck it all in without measuring) and coriander powder ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-11.jpg)Fry for a minute or two until nice and fragrant ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-12.jpg)Now add the chicken ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-13.jpg)Mix everything together until well combined ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-14.jpg)Add the tomato paste (or fresh tomatoes) and mix again ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-15.jpg)Since I used canned tomato paste (the flavour is more intense and I prefer this in some dishes), I add about 4 tbsp water at this stage. You can omit this if using fresh tomatoes ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-16.jpg)Mix well and cook covered for 10-15 minutes or until the chicken is cooked soft. Add (more) water as needed by the tablespoon but take care not to add too much ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-17.jpg)Once the chicken is cooked, add sugar and more salt if needed ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-18.jpg)Throw in the chopped coriander leaves ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-19.jpg)Mix and serve hot ![chicken keema recipe how to make chicken keema](https://www.cookingandme.com/wp-content/uploads/2017/04/chicken-keema-recipe-how-to-make-chicken-keema-20.jpg) **Notes:** - The spices and heat (red chilli powder and green chillies) should all be adjusted per your preference. This quantity yields a fairly spicy chicken keema which is perfect for my family - You can try the same recipe with minced lamb but you may need to increase the spices accordingly since lamb is a stronger flavoured meat - If your tomatoes are not sour, squeeze half a lemon over the chicken keema once cooked - Chicken keema tastes fabulous with nan, bread, pav, and rice too - If you try this recipe, please tag me on Instagram, Twitter, and Facebook, I'd love to check it out - For chicken keema recipe in Hindi, Tamil, Urdu, Telugu etc please use the Google translate button in the sidebar. --- # Curry leaves pakoda recipe, easy evening snack recipes Source: https://www.cookingandme.com/curry-leaves-pakoda-recipe/ **Curry leaves pakoda recipe** - Curry leaves end up being this ingredient you add for flavour and discard while eating but this curry leaves pakoda gives this herb what it deserves, a true seat at the table. A fabulous evening snack with loads of flavour, go grab some fresh curry leaves and make some right away. ![curry leaves pakoda recipe ](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-ed.jpg) I can't believe it's been this long since I shared a recipe here. Time has flown and has stood still for us and it's strange, it's new, and it's still great. Sameera is almost 5 months old and I have been so engrossed in being a new mom that everything, including cooking and blogging, has taken a backseat. In fact, I haven't entered the kitchen to cook in over 5 months now! This is also the longest "break" I have taken from work in over 12 years and being home through the day was both boring and exhilarating. The biggest bonus is all the snacks our new helper has been churning up. She's a great cook and this curry leaves pakoda recipe is her idea. ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-ed2.jpg) Fresh curry leaves are a must so if you don't have some handy, I'd say skip making this until you can get some. They also need to have the stalks on for you to be able to dip the curry leaves in the batter and get some yummy pakodas going. The batter itself is quite customisable based on what you prefer. We loved the addition of ajwain in this but keep it light so that the curry leave flavour will dominate the pakoda. Serve this crunchy and delicious snack with some hot tea (or coffee if that's your thing) and watch the evening go by. Bliss! For other snack ideas to rock your world, check out [quick and easy snacks](https://www.cookingandme.com/blog/2010/06/24/5-quick-n-easy-recipes-under-15-mins/) under 15 minutes. You may also love this [arbi tikki recipe](https://www.cookingandme.com/blog/2016/11/16/arbi-tikki-recipe/), [sev chaat](https://www.cookingandme.com/blog/2016/08/25/sev-chaat-recipe-easy-sev-chaat/) because who doesn't love a good chaat recipe, and [bhel puri](https://www.cookingandme.com/blog/2015/02/09/bhel-puri-recipe-how-to-make-bhel-poori/), of course! ## Curry Leaves Pakoda Recipe ![](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-ed-150x150.jpg) Curry leaves pakoda is an easy and delightful snack recipe for busy cooks. Serve hot with tea or coffee for a lovely treat for your family and friends. - 10-12 fresh curry leaves on stalk- 1/2 cup besan (gram flour / kadalai maavu)- 1/4 tsp red chilli powder (adjust to taste)- 1/4 tsp freshly pounded coriander seeds- 1/4 tsp cumin seeds- A pinch of baking soda- Salt to taste- Water as needed- Oil for deep frying - Wash and pat dry the curry leaves with a kitchen towel- Using a pestle and mortar or a spice grinder, coarsely grind or pound the coriander leaves- Mix together in a bowl - besan, coriander seeds, chilli powder, and salt- Add enough water to make a thick batter and mix thoroughly- Heat oil to smoking point- Add the baking soda to pakoda batter and mix again- Dip each stalk of curry leaves into the batter and drop into the hot oil- Fry until golden brown- Drain onto plates lined with kitchen towel and continue with the remaining curry leaf stalks- Serve hot with coffee or tea The pakoda batter differs from home to home. For curry leaves pakoda, it's best to keep it simple because you want most of the flavour to come from the leaves rather than the spices in the batter It's best to wash the curry leaves in advance and let it dry completely, otherwise the hot will splutter too much when you drop the leaves in. Take care! The batter needs to be thick enough to coat the curry leaves as you dip them in. If too watery, add some besan to adjust consistency. If too thick, add water a little at a time until you get the desired consistency Indian **Step by Step Curry Leaves Pakoda Recipe** Wash and pat dry the curry leaves with a kitchen towel Using a pestle and mortar or a spice grinder, coarsely grind or pound the coriander leaves ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/curry-leaves-pakoda-recipe-11.jpg)Mix together in a bowl - besan, coriander seeds, chilli powder, and salt ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe.jpg)Add enough water to make a thick batter and mix thoroughly ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-3.jpg)Heat oil to smoking point. Add the baking soda to pakoda batter and mix again Dip each stalk of curry leaves into the batter until well coated ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-4.jpg) Drop carefully into the hot oil ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-5.jpg)Fry until golden brown ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-6.jpg)Drain onto plates lined with kitchen towel and continue with the remaining curry leaf stalks. Serve hot with coffee or tea ![curry leaves pakoda recipe](https://www.cookingandme.com/wp-content/uploads/2017/05/curry-leaves-pakoda-recipe-8.jpg)For curry leaves pakoda recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar. --- # Roasted capsicum recipe, how to make roasted capsicum Source: https://www.cookingandme.com/roasted-capsicum-recipe/ Roasted capsicum recipe, an easy way to roast capsicum or bell peppers on the stove top to get smoky and flavourful strips of capsicum which can then be added to sandwiches, dips, etc. ![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-ed.jpg) When I was pregnant, I mostly craved my mom's food which is apparently true for most pregnant women. So on top of my list were things like [idli](https://www.cookingandme.com/2012/10/10/idli-batter-for-soft-idli-idli-recipe/), [dosa podi](https://www.cookingandme.com/2013/02/27/idli-dosa-milagai-podi-recipe-dosa-podi/), [aviyal](https://www.cookingandme.com/2013/09/11/avial-recipe-kerala-style-aviyal-onam/), and [Kerala fish fry](https://www.cookingandme.com/2015/10/23/fish-fry-recipe-kerala-style-fish-fry_23/). Well, if you gave me some today at 5 months postpartum, I would still have a go at them but I really *really* craved these back then. In addition to what was a normal list, I also craved dips. The likes of hummus, roasted bell pepper dip, and tzatziki with strips of crunchy vegetables. This is also probably the healthiest list of things I felt like eating so I decided to treat myself now and then and made these dips at home. The kind in the supermarket didn't work because they were either too sour, or too slimy and I had very specific requirements you see. ![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-ed2.jpg) During one of my dip-making phases, I tried this [red bell pepper dip](https://www.cookingandme.com/2016/09/19/roasted-red-pepper-dip-recipe/) and LOVED it. The starting point is this important roasted capsicum recipe I am about to share and what also happened as a happy coincidence is that the roasted capsicum tasted amazing as is too and I started making extra batches and adding it to sandwiches and falafel wraps. So tasty and healthy too. I usually just roasted the capsicum on the stove stop wrapped in foil - because MESS - and it worked very well. You can do the same in the oven. It will take slightly longer and you will have to turn the capsicum a couple of times so really, if you have a gas stove with flame, stove top method for roasting capsicum is the way to go. This is a really simple recipe but something I wanted to record to remember that crazy phase in my life :) ## Roasted capsicum recipe ![](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-ed2-150x150.jpg) Roasted red capsicum or bell pepper on the stove top makes for an easy addition to dips and sandwiches. - 1 red capsicum (bell pepper) #### You will also need: - A big square piece of aluminium foil- A pair of fire-resistant tongs (like stainless steel or silicone) - Wash and pat dry the red capsicum- Place in the centre of the piece of aluminium foil and wrap the capsicum completely- Keep flame at medium- Using a pair of tongs, hold the foil-wrapped capsicum over the flame for about a minute- Turn evenly so that all the sides get cooked and charred evenly- Soon you'll find that the capsicum feels softer and starts smelling slightly smoky- Do a quick check by peeking through the foil at the capsicum to see if the skin is turning dark brown or almost black in colour- When the capsicum charred all over, it's time to stop and let it cool- Take care when handing the foil and opening it because there will be trapped steam inside and can burn your hands- Slowly peel off the burnt skin if any, cut open the capsicum, and remove all the seeds- Cut into long pieces and use as a filling in sandwiches, prepare a red pepper dip, or eat as is! **Step by Step Roasted Capsicum Recipe** Wash and pat dry the red capsicum (or, you know, just don't pat dry, it creates some steam inside when the capsicum cooks but no biggie). Place in the centre of the piece of aluminium foil![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper.jpg) Wrap the foil snugly around the capsicum and set aside![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-2.jpg) Turn on your gas stove to a medium flame. Use the smallest burner you have so you can control the heat distribution a bit better![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-3.jpg) Using a pair of tongs, hold the foil-wrapped capsicum over the flame for about a minute. Turn evenly so that all the sides get cooked and charred evenly. Soon you'll find that the capsicum feels softer and starts smelling slightly smoky![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-4.jpg)   Do a quick check by peeking through the foil at the capsicum to see if the skin is turning dark brown or almost black in colour. When the capsicum is charred and soft all over, it's time to stop and let it cool. Remember: take care when handing the foil and opening it because there will be trapped steam inside and can burn your hands![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-5.jpg) Slowly peel off the burnt skin if any![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-6.jpg) Cut open the capsicum, and remove all the seeds![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-7.jpg) Cut into long pieces and use as a filling in sandwiches, prepare a red pepper dip, or eat as is!![roasted capsicum recipe](https://www.cookingandme.com/wp-content/uploads/2017/06/how-to-roast-a-capsicum-or-bell-pepper-8.jpg) If you try any recipe from Edible Garden, please share on [Instagram](http://instagram.com/ediblegarden) or [Facebook](http://facebook.com/ediblegarden) and tag me @ediblegarden. I'd love to check it out! --- # Healthy Blueberry Muffins Recipe - Step by Step Source: https://www.cookingandme.com/healthy-blueberry-muffins/ Blueberry muffins recipe made healthy with no refined sugar added. Since LilS was born, I have been more mindful of use of refined sugar and flour in my baked goods. ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins.png) I have been trying and loving recipes from [Cookie and Kate](https://cookieandkate.com) recently and this healthy blueberry muffin recipe is adapted from hers too. So what makes these muffins healthy? Or rather, healthier? - They are refined sugar free- They use whole wheat flour (like atta or spelt flour)- Blueberries add a lovely colour and tang naturally- You can adjust sweetness levels without compromising flavour or texture- They are a great way to get some yogurt into your child, especially if they don't like to eat it plain I have used atta (Indian whole wheat flour) and [spelt flour](https://amzn.to/2RT8Y5d) with equal success. You can also use a mix of all purpose flour and a healthier flour if you are worried about texture or a beginner baker. You may also like these [blueberry streusel muffins](https://www.cookingandme.com/2011/06/17/blueberry-streusel-muffin-recipe/) or these [banana oats atta muffins](https://www.cookingandme.com/2018/05/12/banana-oats-atta-muffins/) which are also great for toddlers. May I also recommend [this AMAZING mini muffin pan](https://amzn.to/2U12Zc7) that I am now using? It needs no greasing and the muffins pop out of it so smoothly when baked. I am in love and have used it numerous times already. Well worth the price and clean up is super quick too. *Fan Girl* ## Healthy Blueberry Muffins Recipe ![](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-150x150.png) Healthy blueberry muffins recipe using no refined flour or sugar. Perfect to make as a toddler snack. - 1 and 3/4 cup atta or spelt flour- 1 tsp baking powder- 1/2 tsp baking soda- A pinch of salt- 1/3 cup extra virgin olive oil (I have used regular olive oil and veg oil with success)- 1/3 cup honey (can be increased to 1/2 cup)- 2 eggs- 1 cup plain yogurt (Greek yogurt works better)- 1 tsp vanilla extract- 1 cup blueberries (fresh or frozen) - Pre-heat oven to 350 F / 180 C. Line or grease your muffin pan as needed. I used my mini muffin pan- In a bowl, combine the flour with the baking powder, baking soda and salt. Mix them together with a whisk until well combined. You can also sift this mixture but who has time for things like that anymore? Not me!- In a separate bowl, add the oil and honey and beat together with a whisk.- Add the eggs and beat well, then add the yogurt and vanilla. Mix everything well together- Gently pour the wet ingredients into the dry ingredients and fold with a silicon spatula or wide spoon. Do not be tempted to over mix at this stage, just combine everything as gently as you can- The batter is a bit tick so I use a spoon to pour into the muffin pan. - At the end, add 1-2 blueberries per muffin and gently press into the top. I prefer doing this to adding the blueberries to the batter because that makes them sink to the bottom and become gooey on baking- Bake in the pre-heated oven for 20 minutes. Start checking from around 17 minutes and bake until the top turns golden brown and a skewer inserted into the muffin comes out with wet crumbs- Cool in the muffin pan for 10 minutes and gently invert onto a baking tray and cool completely - If you make normal sized muffins, you will get around 12 of them. In that case, add 4-5 blueberries per each muffin - This yields a mildly sweet muffin. Increase amount of honey if you want it a tad sweeter. You can also add some sugar on top of the warm muffins as soon as they come out of the oven, for a crispy outer layer - You can add some cinnamon powder for extra flavour and health kick healthy blueberry muffin, muffins for toddlers, toddler friendly snacks ### Step by Step Pictures for Making Healthy Blueberry Muffins ![](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins.jpg)1. Mix together the flour, baking powder, baking soda, salt, and cinnamon (if using) ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-4.jpg)2. In a separate bowl, whisk together honey, oil, and eggs ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-5.jpg)3. Add yogurt to this and whisk again until well combined ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-6.jpg)4. The wet ingredients should be smooth but a few small lumps from the yogurt is fine ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-7.jpg)5. Pour wet ingredients into the dry ingredients ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-9.jpg)6. Fold GENTLY with a spatula until just combined. Do not over mix the batter ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-10.jpg)7. Spoon into the muffin pan ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-11.jpg)8. Press 1-2 blueberries into each muffin ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-13.jpg)9. Bake in a pre-heated oven for 17-22 minutes. Mine usually get done in 20 minutes or so. If using a regular muffin pan, it will take longer ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-14.jpg)10. The muffins are done when the top is golden brown and a skewer inserted to them comes out clean or with moist crumbs ![healthy blueberry muffins recipe](https://www.cookingandme.com/wp-content/uploads/2019/01/healthy-blueberry-muffins-18.jpg)Easily the most moist and delicious healthy blueberry muffins I've tried! --- # Vegetable Paneer Biryani with Brown Rice Source: https://www.cookingandme.com/vegetable-paneer-biryani-brown-rice/ Vegetable paneer biryani with brown rice, paneer cube, and spices. ![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-ed.jpg)This is a super easy cheats version of biryani that I normally make in my rice cooker but you can also use a pressure cooker for it, of course.  During my post partum days, I had switched to smaller, more frequent meals and always had a cup of mixed vegetables with rice or couscous before bed. This vegetable paneer biryani was born out of that need. I made a medium portion and had it over 3 days and it was truly delicious with the right amount of spice and flavours. ![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-19.jpg) So what about those of you who are NOT in a post partum phase, you ask? Well, this is the recipe for you if you love biryani but don't want to spend 2 hours making it. Or if you just want to get dinner on the table in the next 30 minutes but are tired after a work day, or looking after the kid(s) for 8 hours straight (more tiring than corporate work, if you ask me), or it's a lazy weekend and you just can't be bothered with cooking but obviously want to have a good meal. OR you are on vacation on this lovely hillside in a cosy AirBnB and want a decent, hot meal for you and your family. In a nutshell, this vegetable paneer biryani works for many different reasons. You can use brown rice like I did, basmati rice like a normal person would, or pretty much any rice you have in hand, including leftover cooked rice (the method would slightly different in that case, of course. If you have a bit more time in hand and want something more.. uhm.. REAL, then here are the recipes for you: [Egg biryani](https://www.cookingandme.com/2013/07/24/egg-biryani-egg-biryani-recipe/) [Vegetable dum biryani](https://www.cookingandme.com/2016/01/04/hyderabadi-vegetable-dum-biryani-vegetable-dum-biryani-recipe/) [Chicken dum biryani](https://www.cookingandme.com/2016/01/13/chicken-dum-biryani-recipe-chicken-biryani/) [Pressure cooker biryani](https://www.cookingandme.com/2015/01/20/chicken-biryani-recipe-step-by-step/) [Baby potato biryani](https://www.cookingandme.com/2015/05/03/small-potato-baby-potato-biryani-recipe/) (this one is YUM) ## Vegetable Paneer Biryani with Brown Rice ![](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-18-150x150.jpg) A simple vegetable paneer biryani recipe with brown rice you can either make in your rice cooker or pressure cooker. Perfect for a quick meal under 30 minutes. - 1 cup brown rice- 2 tbsp ghee- 1 tsp cumin seeds (jeera)- 1 cup sliced onions- A small piece of cinnamon- 3-4 cloves- 3-4 pods of cardamom- 2 " piece of ginger- 2-3 green chillies (adjust to taste)- 3 flakes of garlic- 2 cups of paneer cubes (fresh or frozen, thawed)- 1/2 cup diced carrots- 1/4 cup green peas (fresh or frozen, thawed)- 1/2 cup plain curd or yogurt- Salt to taste- Mint leaves and coriander leaves chopped (for garnish) - Wash and soak the brown rice for 1 hour in enough water to cover it- Chop and prepare your vegetables, onions, paneer, etc- Heat ghee in a pan and add the cumin seeds (if you want to make this biryani in a pressure cooker, start this process in the pressure cooker pan)- When they sizzle and turn a light brown, add the onions and whole spices- Fry until the onions turn a golden brown- In the meantime, grind together the green chillies, ginger, and garlic- Add to the fried onion mixture and saute again for 20 seconds- Now add the paneer. Mix and saute until the paneer turns a light brown- Add the chopped carrots and peas- Mix and cook for 3-4 minutes- If using a pressure cooker, drain and add the soaked brown rice on top of this and add the curd and enough water (see notes). Cover and cook for 2-3 whistles or 20 minutes- If using a rice cooker, transfer this mixture into the rice cooker vessel, add the drained and soaked brown rice on top with salt, curd and water, and cook until the rice cooker turns off automatically- Open the lid, fluff with a fork, and serve hot I didn't add any tomatoes this to biryani but you can add it along with the carrot and peas if you prefer. The amount of water required will vary by type of rice used. Also, if using curd, then I count that as "water" and top up the remaining. So if you are using 1/4 cup curd, add 3/4 cup water if you are looking for total 1 cup water. For basmati, I add 1:1 water and for brown rice, I add 1: 2.5 cups water. A bit of experimentation is needed to get this right This is not an "authentic" biryani recipe, just a quick fix cheats recipe to satisfy a biryani craving so take it as it is I forgot to take a picture with the garnishing of coriander leaves and mint leaves but definitely don't skip that, really helps make the biryani taste way better I usually serve this with some dal and raita and papad. This biryani recipe is fairly mild but you can add some chilli powder or biryani masala to make it spicier. I made this biryani during the days immediately following my delivery and didn't eat a lot of spice then RiceIndian **Step by Step Vegetable Paneer Biryani Recipe** Let's start with the type of brown rice I used for this biryani![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-20.jpg)Wash and soak the brown rice for 1 hour in enough water to cover it![paneer vegetable biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-21.jpg)Heat ghee in a pan and add the cumin seeds (if you want to make this biryani in a pressure cooker, start this process in the pressure cooker pan)![paneer vegetable biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-2-1.jpg)When they sizzle and turn a light brown, add the onions and whole spices![paneer vegetable biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-3.jpg)Fry until the onions turn a golden brown![paneer vegetable biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-7.jpg)In the meantime, grind together the green chillies, ginger, and garlic![paneer vegetable biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-4.jpg)Add to the fried onion mixture and sauté again for 20 seconds![paneer vegetable biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-6.jpg)Now add the paneer. Mix and sauté until the paneer turns a light brown![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-9.jpg)Add the chopped carrots and peas![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-10.jpg)Mix and cook for 3-4 minutes![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-11.jpg)If using a pressure cooker, drain and add the soaked brown rice on top of this and add the curd and enough water (see notes). Cover and cook for 2-3 whistles or 20 minutes. If using a rice cooker, transfer this mixture into the rice cooker vessel, add the drained and soaked brown rice on top with salt, curd and water, and cook until the rice cooker turns off automatically![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-13.jpg)![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-15.jpg)Open the lid, fluff with a fork, and serve hot![vegetable paneer biryani with brown rice recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/vegetable-paneer-biryani-with-brown-rice-recipe-17.jpg)   For vegetable paneer biryani with brown rice recipe in Hindi, Tamil, Telugu, Malayalam, Urdu, etc please use the Google translate button in the sidebar. --- # Appam with Rice Flour, Step by Step Recipe Source: https://www.cookingandme.com/appam-with-rice-flour/ Appam is a quintessential Kerala breakfast and can seem quite tedious to make, especially if you are new to to the process. I love Appam and have had years of success with this quicker version of making appam with rice flour instead of grinding raw rice to make a batter, etc. ![Appam recipe with rice flour](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_.jpg) A few key things to remember when making appam using rice flour - The rice flour needs to be plain rice flour. No need to buy appam powder or any other 'special' kind. I've had success with pretty much all brands I've tried- The recipe calls for yeast. Use good quality, instant yeast. The kind you use for bread is perfect- Coconut milk is another key ingredient. I use full fat coconut milk which I thin down with some water. If using [homemade coconut milk](https://www.cookingandme.com/2013/07/08/make-coconut-milk-coconut-milk-homemade/), add to the batter and thin down as needed with water- An appam pan is necessary to get perfect appams. These are typically round bottom pans or kadai and traditionally come in iron. Non-stick is available too. Use what works for you. I have the Nirali brand appam pan.- Using the right temperature to cook appam is critical. Check notes below recipe to learn more ## Appam with Rice Flour ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-150x150.jpg) Appam with rice flour, an easier and more fail-proof recipe to make spongy and soft Kerala appam recipe. Serve with Kerala egg roast for a perfect meal. - 1.5 cups + 1 tablespoon rice flour- 3/4 teaspoons instant yeast- 2 teaspoons sugar- 1 teaspoon salt- 1 cup thick coconut milk - Add 1 tablespoon rice flour to 1 cup water and cook in medium flame until thick and glossy - about 3-5 minutes- Remove from heat and set aside to cool- When cool (or lukewarm is fine too), add the remaining rice flour and yeast and mix with fingertips gently- If the mixture is too dry, add water one tablespoon at a time and mix together to form a thick yet soft mixture- Cover and set aside in a warm place for 8 hours (see notes)- After 8 hours, add coconut milk to this mixture and gently mix it in. The rice flour mixture will be thick and may form lumps, just gently break with a spoon or fingertips- Add water or thin coconut milk to bring it to a pouring consistency, like that of dosa batter- Mix in salt and sugar- Set aside again for 1-2 hours- The mixture should bubble up and get much lighter and watery- Heat the appam pan and add 1/4 cup batter to it (use a large round ladle to pour)- Holding the appam pan by the handles on both sides, gently swirl the batter along the edges. [This video](https://www.youtube.com/watch?v=cQ9vzVORpKU) is helpful to see this in action.- Cover and cook on medium heat until the centre is cooked and the edges are drier and start to peel off from the pan, or turn a light orange brown- Gently start to remove from pan along the edges and transfer to a plate- Serve warm with sweetened coconut milk and [Kerala egg roast](https://www.cookingandme.com/2014/10/27/kerala-egg-roast-recipe-nadan-egg-roast/) - Make sure the heat is maintained at medium. Too hot and the sides of the appam will get burned and centre will remain uncooked., Too low and you won't be able to make an appam shape hold while swirling the pan. - If you plan to cook appam with rice flour for breakfast, start the prep the night before, add the coconut milk in the morning 1-2 hours before you need to serve breakfast. If you want to make appam for dinner, then start prep in the morning. - There should be minimum 1 cup thick coconut milk in the batter for this quantity of rice flour. If using homemade coconut milk, you can add remaining water to thin the batter or thin coconut milk (second milk, etc) - Test salt and sugar in batter and adjust to taste. The batter should be slightly sweet. This feeds the yeast and also lends a better flavour to appam - Leftover appam batter can be stored for 12 hours in fridge and used to make more appam - Fermentation will depend on room temperature and other factors. These are the timings I use in Singapore which is a warm place. In Kerala, it ferments faster - Always remember to use good quality yeast that's active and check expiry to ensure it will work BreakfastKeralaKerala appam recipe with rice flour ## Step by Step Pictures to make Appam with rice flour Mix 1 tablespoon rice flour with water and cook in medium flame until you get a thick paste ![Appam recipe with rice flour](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-2-1.jpg) Add remaining rice flour and yeast to this ![Appam recipe with rice flour](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-3.jpg) Mix gently with fingertips and add more water as needed to make a soft yet firm dough. Cover and set aside to ferment for 8 hours or so. ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-5-1.jpg) After fermenting (the batter will have a fermented yeast-y smell), add the thick coconut milk and some water / thin coconut milk to get a pourable batter ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-6-1.jpg) Add salt and sugar to this. Mix well and keep covered for another 1- 2 hours. ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-7-1.jpg) The batter will bubble up in this time. ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-8-1.jpg) Gorgeous bubbles that will ensure super soft appams ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-9-1.jpg) Pour a ladle-ful into appam pan and swirl to make appam. Cook covered until done. ![](https://www.cookingandme.com/wp-content/uploads/2019/03/Appam-recipe-with-rice-flour_-10-1.jpg) --- # 5 Minute Cashew Basil Pesto Recipe Source: https://www.cookingandme.com/cashew-basil-pesto-recipe/ This 5 minute cashew basil pesto tops the regular basil pesto with pine nuts in our home. It's made using a very similar method but makes a heartier and thicker pesto which we primarily use in pastas or as a salad dressing. ![cashew basil pesto recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/cashew-basil-pesto-recipe-ed.jpg) I attempted a pesto made with cashew nuts for the first time many moons ago because TH realised (rather, announced) one day that he's allergic to pine nuts. He disliked the flavour the few times we've had it as a garnish at Middle Eastern restaurants but even in the hidden form in basil pesto, he was like.. erm no! We always have cashew nuts at home so I thought, well, cashew nuts are creamy and can give some texture to the pesto too, so why not. It was pesto nirvana right there, for us anyway. And this cashew basil pesto comes together in 5 minutes! ![cashew basil pesto recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/cashew-basil-pesto-recipe-3.jpg) The beauty of basil pesto is that you can adjust ingredients to your hearts content and also keep some crunch and texture in or make it creamy smooth. We like it somewhere in the middle. Mostly creamy but with a bite here and there. ![cashew basil pesto recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/cashew-basil-pesto-recipe-ed2.jpg) You'll need some Italian basil leaves to get this cashew basil pesto going, obviously. The next most important ingredient would be parmesan cheese. I used to buy the grated variety in pouches but have since moved to parmesan cheese blocks which I grate as and when I need some cheesy goodness in my basil pesto or as a topping for baked pasta dishes. I am telling you, blocks of cheese are the way to go. ![cashew basil pesto recipe](https://www.cookingandme.com/wp-content/uploads/2018/02/cashew-basil-pesto-recipe-4.jpg) If you prefer to keep things authentic and genuine, then check out this [basic basil pesto recipe](https://www.cookingandme.com/2011/01/26/fresh-basil-pesto-recipe/). You can also use [walnuts in basil pesto](https://www.cookingandme.com/2015/09/20/walnut-basil-pesto-recipe-how-to-make/). PS: I clicked on this walnut basil pesto post just now and feel all kinds of nostalgic for my gorgeous balcony garden from the previous apartment. Sniff. ## 5 Minute Cashew Basil Pesto Recipe ![](https://www.cookingandme.com/wp-content/uploads/2018/02/cashew-basil-pesto-recipe-ed2-150x150.jpg) 5 minute cashew basil pesto that's a perfect addition to pasta, salads, sandwiches, or as a dip. - 3 cups packed basil leaves (stems removed)- 1/3 cup grated parmesan cheese- 1/4 cup raw (unsalted cashew nuts)- 1-2 flakes of garlic- 1 tsp freshly cracked black pepper (adjust to taste)- 1/3 cup olive oil- Salt to taste - Wash and remove the basil leaves from the stalks- Grate the parmesan cheese, if using a from a block of cheese. You can add more or less depending on how rich you want your pesto to be. About 1/3 cup is perfect, if you ask me- Prepare all other ingredients as well- Add everything into a food processor or mixie jar- Pulse until well combined. Now you can keep going until you get the consistency you prefer. Grainy peso tastes better in sandwiches but since I use pesto now mostly as salad dressing, I prefer it on the creamier side- Don't add any water, the oil should provide enough movement in the processor. If you feel the mixture is too dry, add more oil- Transfer into an airtight container and refrigerate immediately if not using fresh Although the colour may change darker on the surface, this pesto can be used for up to 5 days if refrigerated. Always use a dry spoon to take the quantity you need. I add some oil on top before keeping in the refrigerator. If using this cashew basil pesto as a salad dressing, add a bit more oil to make it into a pourable consistency. Adjust all ingredients to your taste and see what you prefer in YOUR pesto. Have fun! DipsItalian So what's YOUR favourite basil pesto recipe? --- # Edible Garden Source: https://www.cookingandme.com/ Discover delicious Indian recipes and global favourites right at your fingertips! From traditional and classic Indian food to quick international meals and bakes, our easy-to-follow recipes bring bold flavours and comforting dishes to your kitchen. Perfect for everyday cooking or special occasions—explore, cook, and enjoy! ## Recent Recipes ## Breakfast Recipes [More Breakfast Recipes](https://www.cookingandme.com/category/breakfast-recipes/) ## Chicken Recipes [More Chicken Recipes](https://www.cookingandme.com/category/chicken-recipes/) ## Biryani Recipes [More Biryani Recipes](https://www.cookingandme.com/category/rice-biryani-recipes/) ## Easy Cake Recipes [More Cake Recipes](https://www.cookingandme.com/category/cake-recipes/) --- # About Me Source: https://www.cookingandme.com/about/ Hi there! [![nags edible garden](https://www.cookingandme.com/wp-content/uploads/2022/11/Nags.jpeg)](https://www.cookingandme.com/wp-content/uploads/2022/11/Nags.jpeg) Edible Garden is maintained, authored, and obsessed over by me, Nags. I am a full time working mom and this little website has been a passion project of mine from 2006. I am a bit of a Jill of all trades and like to try my hand at a lot of things although most of them fizzle out at some point. Food blogging, however, has been a constant in my life and I am so glad to have this little corner of the Internet to call my own. I currently live in Singapore but was born and brought up in Kottayam, Kerala. My family has lived in Kerala for a couple of generations now but we are Telugu by origin and our food is a fantastic mix of Kerala food + South Tamil Nadu style cooking + Andhra cuisine and let me tell you, it's unique and delicious! I document a lot of our family-stye recipes here under "[Reddiar Recipes](https://www.cookingandme.com/category/reddiar-recipes/)". I know most blogs talk about how they started off blogging so I feel obliged to share my story too. Actually, there’s no story. One fine day I came across a food blog. I thought it was pretty cool. A month or so later, I had my own although I was barely cooking back then. This was in 2006 when I had just moved to Hyderabad from Kottayam for my first job. I was living in a shared apartment with two other girls and among the three of us, I picked up most of the cooking due to my growing interest in it. At that time, I got more interested in food photography, food styling, recipe development, restaurant reviews, blogging and a whole bunch of things which I never knew existed a few years back. It has changed my life, definitely for the better. I have made so many friends through the world of food blogging too! ## The Recipes The best way for you to get started is by searching for a recipe. You can also just search for an ingredient name in the search bar, whatever you’d like to cook or bake with at the moment. The category links on the sidebar work great too so feel free to use that to dive into a particular group of recipes you may be interested in. All recipes are tried and tested in my kitchen unless otherwise mentioned. Oh and also, use all recipes as a guideline. Food is a very personal thing and my tastes are almost definitely going to be different from yours. Use your discretion when you add, subtract, and substitute ingredients. If you are absolutely new to cooking and what you make looks nothing like the pictures I have posted, remember that cooking takes practice and patience. ## Comments My site is open to comments, which means you can check out what I have written and leave your thoughts and opinions. We are all entitled to have our own opinions and while I welcome yours, I do request that you share yours in a respectful manner. I know respectful is a very subjective word but if you are rude, crude, mean, or just not adding any value with your comment other than to spite someone (or me), then the comment may get deleted. If ever a dispute arises, we are going to assume I am ultimately right. Ok? Ok. ## Advertising and Revenue You may see ads on the website from time to time. I spend a considerable amount of time buying ingredients, cooking, photographing, researching, obsessing, and writing out the content of this site and that’s my excuse for monetising it. Since moving to WordPress in late 2015, I also incur significant costs in server space, site maintenance, etc. If at any time you feel the ads are offensive or annoying, please let me know. Some posts may also contain affiliate links. This means if you follow a link from this site and sign up or purchase the item or service I have linked to, I get a small commission from it. This comes at no extra cost to you, it’s just a small token you are passing to me for recommending amazing things. Ah yes, I was going to mention that – I only recommend things I use and love and feel confident you would too. ## Frequently Asked Questions (FAQs) Q: What can I substitute ingredient A with? This is tough for me to admit, what with me being *perceived* as a cooking guru and all. But I will say it anyway. In most cases, I have no clue. If you want to learn how to substitute eggs in a recipe, I would recommend a Google search. In fact, for most questions on substituting ingredients, I would recommend a Google search. Sometimes, a comment on the post itself may help or someone else may have asked the question and I or someone else may have replied. But, I would request you do your own research on this. I may have a suggestion but it’s likely that I haven’t tried it and so can’t vouch for it. Q: How do I pre-heat my oven Model #XYZ Again, no idea! As you can imagine, it’s impossible for me to know every make and model of ovens there is. Ironically, my post on [how to pre-heat an oven](https://www.cookingandme.com/2010/12/how-to-pre-heat-oven.html) made a lot of people ask me this question for their specific models. Sadly, I can’t help on a 1:1 basis. If my post doesn’t help, please check the instruction manual that came with your oven or with the retailer who sold it to you. Q: I tried recipe A but it turned out different than your picture. What went wrong? This is getting to be a long list of “I have no clue” answers but that’s really the truth. It’s tough for me to know under what conditions you tried my recipe. If you were cooking something, maybe the type of ingredient you used was different. Something as basic as a potato comes in so many different varieties! If you were baking, even tougher. You could have used your oven wrong, overbeat or underbeat the batter, used different-sized eggs, etc. Like I mentioned above, use your discretion and hopefully things get better with practice. Q: Can I post a recipe of yours in my blog which I adapted from  you? Of course! All I ask is that you link back to my post and credit the original recipe to me by linking to my site. Also, it would be great if you could let me know so I can check it out too. Q: I have a question regarding one of your recipes that wasn’t answered above. What’s the best way to reach you? Leave a comment on the recipe and I will try to come back to you as soon as possible! Q: Where can I get ingredient A where I live? The best place to ask this question would be to leave a comment under the recipe and I will try my best to get back to you as soon as possible. That's it for now! I hope you like what you see and will stick around a bit more. Browse around, have fun. --- # Privacy Policy Source: https://www.cookingandme.com/privacy-policy/ At cookingandme.com accessible from https://www.cookingandme.com/, one of our main priorities is the privacy of our visitors. This Privacy Policy document contains types of information that is collected and recorded by cookingandme.com and how we use it. If you have additional questions or require more information about our Privacy Policy, do not hesitate to contact us. This Privacy Policy applies only to our online activities and is valid for visitors to our website with regards to the information that they shared and/or collect in cookingandme.com. This policy is not applicable to any information collected offline or via channels other than this website. ## Consent By using our website, you hereby consent to our Privacy Policy and agree to its terms. ## Information We Collect The personal information that you are asked to provide, and the reasons why you are asked to provide it, will be made clear to you at the point we ask you to provide your personal information. If you contact us directly, we may receive additional information about you such as your name, email address, phone number, the contents of the message and/or attachments you may send us, and any other information you may choose to provide. When you register for an Account, we may ask for your contact information, including items such as name, company name, address, email address, and telephone number. ## How We Use Your Information We use the information we collect in various ways, including to: - Provide, operate, and maintain our website - Improve, personalize, and expand our website - Understand and analyze how you use our website - Develop new products, services, features, and functionality - Communicate with you, either directly or through one of our partners, including for customer service, to provide you with updates and other information relating to the website, and for marketing and promotional purposes - Send you emails - Find and prevent fraud ## Log Files Cookingandme.com follows a standard procedure of using log files. These files log visitors when they visit websites. All hosting companies do this and a part of hosting services’ analytics. The information collected by log files include internet protocol (IP) addresses, browser type, Internet Service Provider (ISP), date and time stamp, referring/exit pages, and possibly the number of clicks. These are not linked to any information that is personally identifiable. The purpose of the information is for analyzing trends, administering the site, tracking users’ movement on the website, and gathering demographic information. ## Cookies And Web Beacons Like any other website, cookingandme.com uses “cookies”. These cookies are used to store information including visitors’ preferences, and the pages on the website that the visitor accessed or visited. The information is used to optimize the users’ experience by customizing our web page content based on visitors’ browser type and/or other information. ## Google DoubleClick DART Cookie Google is one of a third-party vendor on our site. It also uses cookies, known as DART cookies, to serve ads to our site visitors based upon their visit to www.website.com and other sites on the internet. However, visitors may choose to decline the use of DART cookies by visiting the Google ad and content network Privacy Policy at the following URL – [https://policies.google.com/technologies/ads](https://policies.google.com/technologies/ads) ## Advertising Partners Privacy Policies You may consult this list to find the Privacy Policy for each of the advertising partners of cookingandme.com. Third-party ad servers or ad networks uses technologies like cookies, JavaScript, or Web Beacons that are used in their respective advertisements and links that appear on cookingandme.com, which are sent directly to users’ browser. They automatically receive your IP address when this occurs. These technologies are used to measure the effectiveness of their advertising campaigns and/or to personalize the advertising content that you see on websites that you visit. Note that cookingandme.com has no access to or control over these cookies that are used by third-party advertisers. ## Third Party Privacy Policies Cookingandme.com's Privacy Policy does not apply to other advertisers or websites. Thus, we are advising you to consult the respective Privacy Policies of these third-party ad servers for more detailed information. It may include their practices and instructions about how to opt-out of certain options. You can choose to disable cookies through your individual browser options. To know more detailed information about cookie management with specific web browsers, it can be found at the browsers’ respective websites. ## CCPA Privacy Rights (Do Not Sell My Personal Information) Under the CCPA, among other rights, California consumers have the right to: Request that a business that collects a consumer’s personal data disclose the categories and specific pieces of personal data that a business has collected about consumers. Request that a business delete any personal data about the consumer that a business has collected. Request that a business that sells a consumer’s personal data, not sell the consumer’s personal data. If you make a request, we have one month to respond to you. If you would like to exercise any of these rights, please contact us. ## GDPR Data Protection Rights We would like to make sure you are fully aware of all of your data protection rights. Every user is entitled to the following: The right to access – You have the right to request copies of your personal data. We may charge you a small fee for this service. The right to rectification – You have the right to request that we correct any information you believe is inaccurate. You also have the right to request that we complete the information you believe is incomplete. The right to erasure – You have the right to request that we erase your personal data, under certain conditions. The right to restrict processing – You have the right to request that we restrict the processing of your personal data, under certain conditions. The right to object to processing – You have the right to object to our processing of your personal data, under certain conditions. The right to data portability – You have the right to request that we transfer the data that we have collected to another organization, or directly to you, under certain conditions. If you make a request, we have one month to respond to you. If you would like to exercise any of these rights, please contact us. ## Children’s Information Another part of our priority is adding protection for children while using the internet. We encourage parents and guardians to observe, participate in, and/or monitor and guide their online activity. Cookingandme.com does not knowingly collect any Personal Identifiable Information from children under the age of 13. If you think that your child provided this kind of information on our website, we strongly encourage you to contact us immediately and we will do our best efforts to promptly remove such information from our records. --- # Love Letters Source: https://www.cookingandme.com/love-letters/ *Since I started this little space right here in April 2007, it's grown slowly but steadily in terms of readership. For any blog author, this is a source of motivation, inspiration, and maybe even the main reason why they share what they cook and eat.* * * *But more than anything, I appreciate all those who took the extra effort to write to me personally. These are their notes - the Love Letters! New emails will get added on top as I get them.* * * *I had labeled these emails and stored them away hoping to compile this post. In fact I replied to one of these emails back in 2009 saying I will be compiling it so you can imagine how long I have procrastinated this!* * * *You power this blog. You, you, and yes, you! :)* * * [![](https://www.cookingandme.com/wp-content/uploads/2013/08/Love-letter1-1024x840.jpg)](http://2.bp.blogspot.com/-U-Fdos8-LpE/UQIZfVZ7TrI/AAAAAAAASz8/esRT9TuyVmI/s1600/Love-letter1-1024x840.jpg) "To say that you are a wonderful cook is an understatement. You have definitely given me the courage to experiment with recipes with a devil-may-care attitude and am sure many will agree with me on that.I must admit I was a big wuss when it came to experimenting and trying out anything new for fear that it will go wrong. Add to this the fact that my better half (then boyfriend, now fiance) is a fabulous cook, which was enough to give me a complex. I ended up learning all that I knew then, from him and carried on repeating them day in & out. Then one fine day, I had had enough of the same old boring food and decided to google and lo and behold, I stumbled upon your blog. Timidly at first, and then more vigorously, I took to your website like a fish to water :) I have started to cook new dishes while expecting guests (which is a risky affair) but then again, the confidence that has come with time & ur lovely blog, is priceless. So much so that, everyone constantly compliments me on my food, starting with my guy :) So thank you :) I especially love your step by step snaps and for a paranoid person such as myself, it is such a comfort. To summarize in addition to your recipes being fantastic, I would like to thank you from the bottom of my heart for taking time out and spreading the confidence, joy and good food around :) Excellent work :)" Vasanthi Nagappan May 24, 2013 "I discovered your blog in 2009 and have visited your site atleast a couple of 100 times since then - no joke. I have tried out a whole bunch of recipes from your blog and, be it starters/main course/desserts (especially desserts), all of them have turned out amazing. One of my top favorites is the [sticky toffee date cake](https://www.cookingandme.com/2010/07/sticky-date-tofee-cake-with-hot-toffee.html). I have made it atleast 10 times and it has always been a hit. I love how you simplify your recipes and don't insist that X ingredient that costs $50 dollars (and it found only in a specialty shop with a name that cant be pronounced) HAS to be included for the dish to turn out well. :) I have a 6 month old daughter and I'm already dreaming up ways to adapt recipes from your blog for future kiddy parties! I just wanted to say that you're doing a stellar job. Looking fwd to seeing and trying out many more dishes!" Akhila Gautam May 15, 2013 [![](https://www.cookingandme.com/wp-content/uploads/2013/08/twitter.png)](http://1.bp.blogspot.com/-ty9ErR5qmMo/UUv-mUS2S8I/AAAAAAAAToc/D8t-66Hqeb4/s1600/twitter.png) Ramaa Ramesh Feb 5, 2013 "Let me confess the fact that your website and the write-up about it was stupendous Millions of fans across the globe would write to you.. but I just wanted to say a few things.. You testify the true essence of multi-tasking women! A food blogger, photographer and a job at google! God does love you truly *knock on wood* And it also speaks of the Attitude you wear anybody- would- love to be you.. especially with the food photography and food styling part of it! How magnanimous of you Nobody would ever share their stuff like that.. but your website is a repository of info.. Was reading your profile and was wondering how you were able to achieve so much in 5 years..." Sindhu Baradwaj Jan 24, 2012 "I recently came across ur food blog and I went through the entire posts for a week! I mean everyday all posts! I so luved ur writing and pictures. And then I guess through one of ur posts in ur food blog I stumbled upon TMD. I finished reading ALL ur posts just now :D I have never done this before - mailing someone I don know. But the moment I finished reading ur blog I couldn't stop myself. Mebbe as a famous blogger you might have got so many fan mails like this, but still I didn't wanna stop mailing you :) Love ur food blog - keep them coming :) Love TMD too - am able to relate myself to many posts!" (note from Nags - TMD is another blog I used to write in) Bavya Badrinath Aug 23, 3012 "Another fan for your blog and photography!! I am new to you. But I came to know you thro' your blog, Edible Garden. Awesome name. Awesome website, awesome pictures! A fan of your blog and photography since 2 days.A new fan! The thing that makes your website stand out from the others is the catchy writings!! I felt like there's someone on the other side of the planet who shares the same thoughts as me. And browsed thro' the website a bit, the Edible Garden one. Rashmi Gowda, Bangalore Dec 2, 2011 "I read your [marble cake recipe](https://www.cookingandme.com/2011/04/marble-cake-recipe.html) on the internet, in fact just came across your blog through a routine internet search process, loved the recipe. thanks for sharing it." Shikha Kapil Nov 24, 2011 "I am an avid follower of your blog . My kids love anything that I make from your blog so you are quite famous in my house :)" Vimala Vignesh, Bangalore Nov 12, 2011 "I happen to come across your [Butterscotch Blondies](https://www.cookingandme.com/2009/03/butterscotch-blondies-step-by-step.html)... and the pics me to the old time oven. The sight of the oven took me back to my young days (oops, sorry didnt mention... i am a mom in her 50s -- well a khool mom!!!" Just to thank you for including the good old oven of mom... and yes, your recipes are really tempting... i have a dangerously bad sweet tooth.... so u can understand my dilemma with the pics of the items..." Anila Nov 11, 2011 | [![](https://www.cookingandme.com/wp-content/uploads/2013/08/pin.png)](https://www.cookingandme.com/wp-content/uploads/2013/08/pin.png) | | --------------------------------------------------------------------------------------------------------------------------------------- | | A particularly sweet comment on a pin of my [Eggless Mango Cheesecake Recipe](https://www.cookingandme.com/2011/06/eggless-no-bake-mango-cheesecake-recipe.html) on [Pinterest](http://pinterest.com/source/cookingandme.com/). Don't remember name of the person anymore, unfortunately | "I was just searching the net as to how to make '[yellow dal](https://www.cookingandme.com/2009/04/yellow-dal-dal-tadka-recipe.html)' when I stumbled upon your blog. The recipe seems pretty easy although at the time of writing this mail I havent really given it a shot! I will though after finishing this mail. The reason that made me decide I need to drop you an email was not the recipe of the yellow dal, but your article on '[how to chose an SLR camera](https://www.cookingandme.com/2010/12/how-to-choose-slr-camera.html)'. You know it is so funny that over the last couple of months, I have realized that Food and Photography excite me a lot, although never together! And then I stumble upon your blog which caters to both :) I hope on working on both after I am done with my exams and I have some time on my hands. So yeah, I just wanted to say thanks for that article! And the dal recipe that I shall be trying after I hit the send button on this mail!" Aman Wadhwa, India Oct 28, 2011 "I have been an ardent fan of your blog and have also tried many of your recipes :) most of them have been a success, I must say.. I found edible garden by chance when I was searching for "[beans mezhukkupuratti recipe](https://www.cookingandme.com/2010/06/beans-mezhukkupuratti-stir-fried-french.html)" some months ago. I've been sort of "addicted" (to the blog) since then... just felt I should send you an "appreciation mail" for your hard work and consistent clicks (which is always very impressive, 2 days ago , I baked the [Moist Carrot cake](https://www.cookingandme.com/2011/02/moist-carrot-cake-recipe.html) for my dad's bday , and it was a super hit. i reduced the sugar (for both cake and frosting) and it was perfect (my 1st attempt at carrot cake, btw). Roshin, Kuala Lumpur Oct 25, 2011 "Yesterday I came to see your [Gobi Manchurian Recipe](https://www.cookingandme.com/2009/11/easy-gobi-manchurian-recipe.html). Today I made it for my family. It is very tasty and very easy to make. Super. Thank You very much." Benjamin Thomas, Germany Sept 21, 2011 "Dropping you a quick note to let you know that I enjoy the recipes that you take so much time and effort to put together. I love cooking a lot but work (and admittedly, some trepidation about fouling things up) have kept my repertoire of dishes rather predictable and limited. Be that as it may, it is my desire to expand that list of dishes sometime in the future.. and I am sure I will derive much of that knowledge from your archived emails. So, thanks a ton and more power to you!!" Sudhindra Srinivas Sept 2, 2011 "Nags, most of the time i keep checking your food blog to learn new new things. In a way you are like a guru for me :)" Neethu Binoi, Dubai Aug 29, 2011 "Today I tried a your[ Errissery recipe](https://www.cookingandme.com/2009/02/erissery-recipe-yellow-pumpkin-curry.html) and came out tasty and my hubby like it lot. Thought Iam from Caribbean it always challenge for me to cook some for my Keralaite friends living around they were surprised today." Sandy Aug 9, 2011 "I love uuuuuuuuuuuuuu for all the[ fish recipes](https://www.cookingandme.com/search/label/Fish) u post. Thank u sooooooooooooo much, i was sort of waiting for this recipe (natholi) and i got it. I learnt to cook fish from u, i prepare all ur recipes. Both my husband and me are basically from Kerala, brought up in hyderabad and now in Dubai. So like kerala dishes and ur [baghara baingan](https://www.cookingandme.com/2009/12/hyderabad-style-bagara-baingan-recipe.html) dish of hyd and also north indian dishes. Thank u once again." Viji Shial, Dubai July 10, 2011 "I visit your blogs often and have been taking a lot of tips on blogging photography. you are doing a wonderful job and it is so helpful for beginners like me." [Uma Shankar](http://www.umakitchen.com/) June 10, 2011 "My name is Sheikh and I am 16 years old. I recently found your recipe on [Chilli Paneer](https://www.cookingandme.com/2011/01/chilli-paneer-recipe-indo-chinese.html) and my God it looks so beautiful that I am going to try to make it today!" Sheikh Sheikh June 8, 2011 "Don't worry ! You do not know me and am just a regular follower of your blog. Hope you doing good and a great job on your blog ! Love your recipes and clicks. Have tried several recipes of yours successfully especially the [roasted brinjal with tomato ketchup](https://www.cookingandme.com/2010/05/roasted-brinjal-eggplant-in-tomato.html), the [corn cob curry](https://www.cookingandme.com/2009/09/sweet-corn-in-rich-onion-sauce-step-by.html), [the carrot cake](https://www.cookingandme.com/2011/02/moist-carrot-cake-recipe.html) etc." [Gayathri Ramdas Sreekanth](http://mypressurecooker.blogspot.com/) June 4, 2011 "Came across ur EDIBLE GARDEN while learning [Gobi paratha](https://www.cookingandme.com/2009/03/gobi-paratha-step-by-step-recipe.html). Loved it. U sound so similar to me. Just wanted to tell u ; U made my day. Paratha came out so good. keep up this joyful nature of urs, the whole world wud be part of ur fan club." Charms Solanki May 30, 2011 "This is someone who discovered your blog yesterday and tried 3 of your recipes already. Well..all in a day! I made your[ matar kumb](https://www.cookingandme.com/2009/09/mushroom-peas-curry-matar-khumb-curry.html) [without the mushrooms], made the [chow chow kootu](https://www.cookingandme.com/2011/04/chow-chow-kootu-recipe.html) [came out well, except that I had less coconut with me] and the best one….[apple crumble with custard](https://www.cookingandme.com/2009/07/easy-apple-crumble-with-vanilla-custard.html). I am yet to taste the crumble..its cooling away in the kitchen as I email you..I went up to look at what was called the edible garden and was really excited with your tagline..spend less time and cook awesome. You really have a gift and are sharing it in the most special way with the rest of the world. [especially newbies like me…] Thank you soo much and keep up the great work." Rashmi Thodkar, Kuala Lumpur May 12, 2012 "Congratulations for the sweet success (of the [chocolate macarons](https://www.cookingandme.com/2011/05/chocolate-macarons-notes-from-first.html)). This post is classy and the first pic is too good. I have seen Macarons only in TV and I had loved it right away. I am happy that I have an easy reference if ever I bake some. thanks to you. [The post](https://www.cookingandme.com/2011/05/chocolate-macarons-notes-from-first.html) is very informative. And all the links you have given is very useful too. I am loving the pictures in project 365. Lovely." Nimi Rajesh May 12, 2011 "I've been wanting to write to you while since I became a fan of you abt 5 months ago.. I prepared [Gobi Paratha](https://www.cookingandme.com/2009/03/gobi-paratha-step-by-step-recipe.html) on my 100th day of Wedding and it became my hubby's all time favorite :) Prepared [Spiral cookies](https://www.cookingandme.com/2009/11/spiral-cookies-step-by-step-recipe.html) on my B'day and it was a Bigggg hit!! Made [Garlic rolls](https://www.cookingandme.com/2010/11/garlic-pull-apart-rolls-recipe-step-by.html) on my half yearly anniversary and my friends loved it & suggested I open a Bakery :) haha!! Credits go to you. Be it the simple [Upma](https://www.cookingandme.com/2009/08/vegetable-rava-upma-recipe.html) or the special Baking stuffs, my stop is at your blog, your recipes are so fool proof that I dont do any trial. All my special occasions are filled with one of your recipes and am proud abt being your fan. You're my Savior, and I mean it. Thanks a ton & Love you loads!!" Savitha Ramaswamy, USA May 4, 2011 "I just wanted to tell you, you have one of the awesom-est blogs. Ever =D" Sneha Sankar, Coimbatore Apr 30, 2011 "I came across your site through a google search. From then on I am a fan of your blog. I have tried a lot of your recipes and keeps on trying. Have emailed your site to a lot of my friends. I always forget to comment on the recipe, so thought of emailing you. My 10 yr old son loves cake. I show him the pictures on your site and makes the one he chooses. Keep the good work going, it is an awesome site with step by step instructions." Rasmi Moan, USA Apr 30, 2011 "Hello, I have been following your blog for awhile now and a subscriber too. Allow me to say that it is a truly lovely blog site. Do keep up the good work. I especially enjoy your photography." Usha Mathew, New Delhi Apr 22, 2011 "I appreciate your recipes. I am very happy to say that I tried the recipe of [aloo paratha](https://www.cookingandme.com/2011/02/aloo-paratha-step-by-step-recipe.html) from you. Yummy they were. I am bachelor and we friends cooked together." Vinod, Bangalore Apr 22, 2011 "I came across your website the other day and can’t say how appreciative I am of your simple, no fuss cooking, with helpful suggestions and colourful website. I got married last year and have been attempting to learn how to cook and be domesticated for the time I have been here. Had I come across the internet with such mind blowing cooking blogs such as yours, they would have made all the difference. I made your [roasted eggplant with tomato ketchup recipe](https://www.cookingandme.com/2010/05/roasted-brinjal-eggplant-in-tomato.html) on the weekend, it came out perfectly! It received the “wow” eyebrows from my hubby, which speaks volumes. He is an incredibly fussy eater. So I vouch for your fool-proof tasty recipe when he almost fell of the chair with the first mouthful. This was a fantastically simple, easy and yet delicious item and so many of your other recipes seem to follow the same principle. I hope to make the [Semiya Payasam](https://www.cookingandme.com/2007/08/semiyavermicilli-payasam.html) and your [hubby’s aloo curry](https://www.cookingandme.com/2011/03/simple-indian-potato-aloo-roast-recipe.html) next. The Semiya Payasam sounds very much like the Payesh we Bengalis make. Hope you keep churning out those fantastic recipes. Keep up the good work!" Subharthi Sengupta, Singapore Apr 11, 2011 "I love your website 'Edible Garden'. Yesterday I made [Vegetable fried rice](https://www.cookingandme.com/2008/07/fried-rice-with-baby-corn-manchurian.html). It ws too easy 2 prepare and all loved eating it. Usually i take a lot of time for preparing dishes but this time i surprised all. But i used ghee instead of oil. My mother was the one who liked it a lot. She is great cook so its not easy that she will like something easily. Its all because of your recipe. You have a lots of variety easy recipes in your cook book. I love visiting your site. And i will surely love trying to make many dishes also. Anyways Hats off to you Ma'am...." Deepthi Thomas, Thiruvananthapuram Apr 4, 2011 "I am a huge fan of your recipe blog. My hubby being an fussy eater I was astounded to find out that your recipes work like a charm on him. I have tried the [veggie cutlet](https://www.cookingandme.com/2009/12/vegetable-cutlets-step-by-step-recipe.html), some of your [paneer recipes](https://www.cookingandme.com/search/label/Paneer). I would love to cook more of your recipes but its just too time consuming to write them down with a naughty child who sleeps little and knows how to shut down a computer. Is there any way you could compile all your vegetarian recipes in a pdf book. I wouldn't mind paying for the same, you are my own sanjeev kapoor!" Thank you very much. You are doing a wonderful job for people like me who are still learning the art of cooking and the way into husband's good book's!" Deepa Baiju, Dubai Apr 3, 2011 "Thank you very much for the wonderful recipes you have been sending. Tried the Paneer bread roll recipe, but used it as a filling for samoosas. They came out perfect. My kids and husband just loved them. Perfect time as we are observing Lent and are vegetarian until Easter. Will be trying the other [paneer recipes](https://www.cookingandme.com/search/label/Paneer). I have also encouraged my friends and family to register to your website." Shaheeda David March 31, 2011 "I love your blog…The pictures are great. I am so much inspired by your blog, I have started a new Blog…Please check it out. Aarthi V,  Nagercoil March 21, 2011 "I came across your 'Edible Garden' by accident and that was one of the nicest things to happen. I have tried the [baby corn stir fry](https://www.cookingandme.com/2009/03/carrot-and-baby-corn-stir-fry-recipe.html) from your recipe and it turned out very well the first time and after that there have been several repeats. I shared this recipe of yours with friends of mine, while giving a link to your blog for the 'original recipe', as my variation of your recipe does not involve onion. :) I discovered the sheer pleasure of cooking (about 3.5 years back) and it keeps growing with each day, as I discover newer & more efficient ways of cooking & related activities. You have loads of energy and I really admire that. You are not averse to sharing your food photography secrets or tips which can make life easier for people like us. Thank you!" Prathima Raghavendra, Singapore March 17, 2011 "Have been closely following ur blog during recent times and tried out some recipes, it came out really well and the illustrations you give are simply superb! thanks for those! :)" Subashini Selvaraj, Chennai Feb 21, 2011 "i've been follwing your blog and cooking many of the recipes found thr.. this is earned me the 'good cook' title in the family and has also boosted my confidence very much :)" Ramya Mukund Jan 28, 2011 "I had to say..what a blog you got!! I love eating and food in general! Dont have a well equipped kitchen, but have copied your recipes for later, whenever that happens! Love your comments, photos and everything else. Too much!" Tina Tavares, Hyderabad Nov 23, 2010 "I'm writing in today to tell ya I looove your blog - the edible garden. The recipes sound lovely and the first one I tried today - the [stir fried brocoli wtih mushroom and bean sprouts](https://www.cookingandme.com/2009/02/stir-fried-broccoli-with-mushrooms-and.html) - came out really well. Loved every bit of it. I love your blog coz the instructions are simple and clear with nice photographs so a beginner like me gets an idea as to how the dish will look at each stage (the step by step recipes) which means i dont have to keep worrying if its the way its supposed to be.. thats lovely.. AND the instructions like high flame and low flame are also great.. if you hadnt mentioned it i would have tried the stir fry in low flame throughout and it wouldnt've tasted as good. so yes.. i'm loving the experience with your blog. I chanced upon your blog while looking for '[restaurant style paneer butter masala](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html)'. :-) Super excited about the [chocolate lava cake](https://www.cookingandme.com/2010/10/molten-chocolate-lava-cakes-recipe.html) as well.. " Swethini Ram, Chennai Nov 21, 2010 "I have been avidly and very excitedly following your blog and love it. I left a comment earlier as well, just the simplicity of the recipes and the results are pretty fantastic...great efforts and good idea all put together in a neat little reader friendly and sincere package :)...." Sowmya, USA Nov 12, 2011 "Am a regular viewer of Edible Garden i had tried lots of your recipes . They are wonderful" Tejasvini Kingsly Nov 16, 2011 "I love your blog Edible garden. I landed in Edible garden, when I was searching for the [recepie of instant sambar powder](https://www.cookingandme.com/2009/08/instant-sambar-powder-recipe.html). The food photography for beginners series is great! The explanations are clear. I always love to see what is new on Meet my kitchen things. I have even started a blog with inspirations from you and other bloggers. Thank you for putting your efforts to make Edible garden." Sudha Mani Nov 6, 2010 "Heyaa hwz u buddy hpe all iz well at ur end I ws out on a big vacation aftr returning d first thing i did ws checking my mails thanx a lot for ur lovely receipes nd keep up d gud wrk" Mariam Vepari Sept 19, 2010 "Hey Nags I came across your blog recently & I was abs thrilled to read the photography section...very useful for utter duds like me :-)" Caroline Radhakrishnan Sept 15, 2010 "Just wanted to tell you that I have been browsing a lot of food blogs lately to ensure that I dish out feasts that will suit the palate of both my 7 year old Son and 5 year old picky eater of a daughter !! What I really loved about your blog apart from the great recipes of course, is the humour you have put in, which while being humourous refrains from getting audacious LOL !! Keep up the good work and beautiful pictures of course ! Could have written this on one of the recipes but I wanted to make sure you read it :)" Tina Miranda Aug 5, 2010 "This Chef Rajmohan from Tamilnadu, I came across your blog which have very useful recipes and the photography is very elegant. Keep blogging." Rajmohan Aug 2, 2010 "I am a big reader of your mails. The way you present is splendid. I am a Malayali girl living in Pune. Your '[Chakkakkuru with Parippu curry](https://www.cookingandme.com/2009/08/chakkakkuru-parippu-curry-jackfruit.html)' and other homely recipes had sent me back to my amma, ammamma and all the love at home. Though I am a not a great cook at all, I love to read your mails. The way of presentation and pictures prompt to try them. All the best for you as well as your lovely recipes". Divya Karun, Pune July 27, 2010 "I am sure I am not the first or the last person to commend you on your blog 'Edible Garden'. Great layout and colours, great pictures, extermely well written and to top it all fabulous South Indian recipes. But I still could not stop myself from writing to you (I generally don't .. am too lazy :)) ... And one of the most interesting things for me is our styles of cooking are quite similar (of whatever I have seen so far.. Have explored mostly the Kerala recipes and 2 I tried out from your site turned out absolutely fabulous - [kaalan](https://www.cookingandme.com/2008/11/kaalan-kerala-specialty.html) and [erriserry](https://www.cookingandme.com/2009/02/erissery-recipe-yellow-pumpkin-curry.html)).. Btw I am a Gujju living in Bangalore and am totally into South Indian food or for that matter any FOOD .. period... I always loved the Kerala food but never used to cook it.. you have got me going in that direction now :).. So thanks.. Anyway keep up the great work!" Pinky Gandhi, Bangalore July 24, 2010 "Thanks a lot for your recipe - [panner butter masala in restaurant style.](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html). Your measurements, pictures were perfect and i just cannot keep myself from thanking you for your good work..I am a lover of food recipes and would love to try new ones and always passionate to prepare receipes that taste good and sometimes like the ones we get in hotel. Not all bloggers give the right quantity and the right food products to use.. thereby leading to a not so good preparation.. Thanks a lot once again and i would keep trying ur receipes as and when possible :-)" Gayathri Nagarajan, Chennai July 12, 2010 "Forgive me for being so informal and quick since i am typing up this email at 11 p.m with my second baby slping on my shoulder..yep i am a mom of 2(infant and toddler) and reading interesting blogs like urs is what keeps me sane during the day(and night..right now i cant differentiate!)..i have tried many of your blog recipes with success while adding my own twist to it..(well usually its kasuri methi cause it always makes a spicy curry taste better ..especially the next day.)" ps: awesome job on the snaps...!!" Deepa Shyamprasad, USA June 10, 2010 "Stumbled upon your blog by sheer accident - the mind boggles at the thought that I could have gone on in life without knowing it exists!! Listen do you have a facebook profile or page? I suggest you make one instantly, and then mail me - I shall join and spread the word around! god bless you and your food" Gargi Habib March 27, 2010 "Hi, I just stumbled on your site when I was looking for a [Baigan Bharta recipe](https://www.cookingandme.com/2009/09/baingan-bharta-recipe-with-grilled.html). I think you have a real cool site. I then got another Eggplant recipe which I have tried but havent tasted as yet. It is for dinner tonight and I will also try your Paneer recipe. Sometime ago there was a site called ammas but I dont think it exists. I would look fr recipes and she too was from South India. I now look forward to visiting your site to try some of your yummy recipes. Good Luck". Bilkish Vazifdar Feb 15, 2010 "Good Morning I just wanted to say that I love your blog. Your style of writing and the recipes that I tried came out wonderful. Thank you very much for sacrificing your time for others." Devi Govender, London Feb 8, 2010 "...ur cooking blog is quite neat. Simple and Nice. Being a mallu and staying away from home since the past 5-6 years, i can relate to ur writing quite a bit! More importantly I am amazed at how you manage to take time out to write, cook (write about it too) and pursue photography!" Piya Jayarajan, Bangalore Jan 16, 2009 "I am not a great cook but your blog touched me and I have been taking sometime out to cook. Even today, I am super excited to cook something for my parents (for the very first time in my life!)" Kalpana Behara, Hyderabad. Nov 9, 2007 *Some are excerpts and most are edited to correct typos, without altering sentences or style of writing. If you have written me and wish not to show up here, please let me know. I have tried to connect with most of you to make sure it's ok.* * * *I have added links to recipes mentioned in the emails so you can follow them and see what they are referring to. These testimonials mean more to me than awards, mentions, and recognitions from the press or media.  * --- # Media and Mentions Source: https://www.cookingandme.com/media-and-mentions/ Edible Garden and I get mentioned on various forums, articles, blogs, newspapers, publications... you get the idea. I obviously appreciate every single one of them and wanted to create an ongoing list here so I can gloat a bit and also feel proud and remind myself of all the motivation and support this site has brought me. You all make my food-blogger world go around and while it's hardly sufficient, thank you, from the bottom of my heart. **Top 30 Indian Food Bloggers** ~ [Rediff](http://www.rediff.com/getahead/slide-show/slide-show-1-food-recipe-the-top-30-indian-food-bloggers-of-2013-/20131209.htm#10), Awesome Cuisine "Why we like this blog: To quote a friend, Nags is like the boss of all women food bloggers. And that needs no explanation whatsoever." (Dec 9, 2013) **Camera Cuisine** ~ [Deccan Chronicle](http://www.deccanchronicle.com/131205/lifestyle-food/article/camera-cuisine), Hyderabad [![](https://www.cookingandme.com/wp-content/uploads/2013/12/1424312_10152129188399136_1396425493_n.jpg)](https://www.cookingandme.com/wp-content/uploads/2013/12/1424312_10152129188399136_1396425493_n.jpg) "Nagalakshmi Viswanathan might come across as a regular, working professional, but this trainer and product specialist who works with Google’s various business products has something that makes her stand out — her food page, Edible Garden .... she is one of the most popular food bloggers from this part of the country." (Dec 5, 2013) ** ** ** ** ** ** ** ** ** ** **The Rise of the Internet Masterchefs **~ The Hindu Metro Plus, Chennai [![](https://www.cookingandme.com/wp-content/uploads/2013/12/1458650_10200835595361683_795809774_n.jpg)](https://www.cookingandme.com/wp-content/uploads/2013/12/1458650_10200835595361683_795809774_n.jpg) "Nagalakshmi operates Edible Garden, a food blog known for its tasteful photographs and never-ending list of recipes. “Nags”, as she is addressed by her legions of followers, comes up with new recipes to post on her blog every week, despite having a full time job at Google." (Nov 27, 2013) ** ** ** ** ** **** ** **Search, Click and Cook** ~ Just Femme "On one hand surfing on the Internet for recipes is making many urban women explore the experimentation streak in them by trying new cuisines. There are others too who are equally passionate about cooking but they go one step ahead and publish their own food blogs." (January 20, 2011) --- # Recipes Source: https://www.cookingandme.com/recipes/ --- # Cooking and Recipe Videos Source: https://www.cookingandme.com/cooking-and-recipe-videos/ Hey there, welcome to the recipe videos section of Edible Garden. Some people learn visually while others learn by reading and doing. For those of you who are visual learners, I hope these recipe videos help. Browse around, have fun! var vn_vt_publisher_code="5003f3b91b4c2"; var vn_vt_template_code="453"; *Disclaimer: These videos are not created by me and the recipes are not tried and tested by me either. However, I trust the publishers of the video and you shouldn't face any issues while following the recipes. Any and all feedback, both positive and negative, are welcome.* --- # Menu Ideas Source: https://www.cookingandme.com/menu-ideas/ I'ma always confused when I need to cook for more than me and TH. Confused on what to cook, the different combinations, how not to repeat the same main ingredient, balance the flavours, balance the time it takes so I don't end up staying in the kitchen the entire day - you name it. | [![](http://farm6.static.flickr.com/5178/5532115359_af100c06cc_z.jpg)](http://farm6.static.flickr.com/5178/5532115359_af100c06cc_z.jpg) | | --------------------------------------------------------------------------------------------------------------------------------------- | | Brunch at a friend's place | So I figured many of you may have the same confusions so I am going to create some **menu plans **for your home parties, kids birthday parties, general hanging out with friends, etc. Most of these are what I have done in the past so I know they work. If you have any ideas or suggestions, please let me a comment and I will add it in. Work in progress, so stay tuned :) Also, check the comments for some great non-vegetarian meal suggestions. **Lunch Party Idea #1 (North Indian)** **Starter** [Aloo Tikkis](https://www.cookingandme.com/2009/06/quick-potato-patties-aloo-tikki-recipe.html) **Main Course** [Spiced Methi Parathas](https://www.cookingandme.com/2010/03/spiced-methi-paratha-recipe.html) [Paneer Burji](https://www.cookingandme.com/2010/04/paneer-burji-bhurji-recipe.html) [Punjabi Chana Masala](https://www.cookingandme.com/2012/05/punjabi-chole-masala-channa-chickpeas.html) [Yellow Dal Tadka](https://www.cookingandme.com/2009/04/yellow-dal-dal-tadka-recipe.html) [Peas Pulao](https://www.cookingandme.com/2008/11/paneer-peas-pulao-paneer-matar-pilaf.html) **Dessert** [Rasmalai](https://www.cookingandme.com/2012/09/easy-rasmalai-diwali-sweets-diwali-recipes.html) **Lunch Party Idea #2 (South Indian)** **Starter** [Mysore Bonda](https://www.cookingandme.com/2012/04/mysore-bonda-mysore-bajji-ulundu-bonda.html) [Basic Coconut Chutney](https://www.cookingandme.com/2013/06/coconut-chutney-for-dosa-recipe.html) **Main Course** [Vengaya Kara Kuzhambu](https://www.cookingandme.com/2012/05/vengaya-kara-kuzhambu-with-coconut-milk.html) [Basic Potato Roast](https://www.cookingandme.com/2011/03/simple-indian-potato-aloo-roast-recipe.html) [Thoran](https://www.cookingandme.com/2012/02/raw-papaya-thoran-kaplanga-thoran.html) (with vegetable of your choice) [Curd Rice](https://www.cookingandme.com/2009/09/fortified-curd-rice-recipe.html) (skip the vegetables if you'd like) Papad / Chips **Dessert** [Cherupayar Payasam](https://www.cookingandme.com/2011/09/cherupayar-payasam-kerala-parippu.html) **Weekend Quick Lunch Idea** [Sambar Rice](https://www.cookingandme.com/2012/06/rice-cooker-recipes-sambar-sadam-sambar.html) [Cucumber Tomato Raita](https://www.cookingandme.com/2013/02/cucumber-tomato-raita-recipe-indian.html) [Kerala Banana Chips](https://www.cookingandme.com/2013/04/banana-chips-ethakka-upperi-recipe.html) or Papad [Instant Mango Pickle](https://www.cookingandme.com/2013/09/mango-pickle-spicy-mango-pickle-recipe.html) **Kids Birthday Party Menu Idea #1 (Indian Vegetarian)** ** ** [Chocolate Birthday Cake](https://www.cookingandme.com/2012/03/one-bowl-chocolate-truffle-cake-recipe.html) with [Cream Cheese Frosting](https://www.cookingandme.com/2011/02/moist-carrot-cake-recipe.html) **Snacks** [Paneer Bread Rolls](https://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html) [Vegetable Cutlets](https://www.cookingandme.com/2009/12/vegetable-cutlets-veg-cutlet-recipe.html) [Onion Bajji](https://www.cookingandme.com/2013/01/vengaya-bajji-onion-bajji-ulli-bajji.html) [Mint Cheese Sandwiches](https://www.cookingandme.com/2011/03/green-mint-chutney-cheese-sandwiches.html) **Sweets** [Fruit Custard](https://www.cookingandme.com/2013/02/fruit-custard-fruit-salad-recipe.html) [Banoffee Pie](https://www.cookingandme.com/2012/01/no-bake-banana-toffee-banoffee-pie.html) **Drink** [Mango Banana Milkshake](https://www.cookingandme.com/2013/06/banana-mango-milkshake-recipe-vegan.html) --- Generated from RankReady