Monday, July 24, 2017

Knol khol kootu recipe, nool khol kootu

knol-khol-kootu-recipe
Knol khol kootu is a mild side dish for south Indian gravies with rice. Made along with moong dal, coconut and flavoured with cumin and a small onion.
Knol khol or nool khol is a vegetable I have never cooked in my life. I don’t think I have seen my mom or MIL cooked it. But have once had in restaurant and liked it. When ever I see knol khol I wondered how to cook it. Vj too have told it would not be nice. But I loved the texture of it when I had it in restaurant. This time when I went to India, MIL bought this vegetable and I was surprised. She told she started cooking it recently and it is nice. I made kootu there and it was really good.knol-khol-kootu
It’s flavour was similar to cabbage but the texture, different. I packed for Vj and he too said it was nice just like any other vegetable kootu. The only thing we have to make sure is choose young and tender knol khol. If not, it has fibre at times in the middle of the vegetable and it won’t be nice to get those fibres while eating. I made it just like cabbage kootu and it turned out nice. If you want you can adapt your method too and cook this vegetable.

Knol khol kootu recipe

Recipe Cuisine: Indian |  Recipe Category: side dish
Prep Time: 10 Mins   |  Cook time:15 mins Serves:3 | Author:

Click here for cup measurements

Knol khol kootu is a mild side dish for south Indian gravies with rice. Made along with moong dal, coconut and flavoured with cumin and a small onion.
Knol khol kootu recipe

Ingredients

  • Knol khol – 3
  • Moong dal – 1/4 cup
  • Salt – as needed
  • To grind

  • Coconut – 1/2 cup
  • Green chilli – 3
  • Cumin seeds – 3/4 tsp
  • Small onion – 1
  • Rice flour – 1/2 tsp
  • To temper

  • Oil – 2 tsp
  • Mustard – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 sprig

Method

  1. Peel off the skin of knol khol and wash it. Make sure there is no white fibre running inside the vegetable while you chop, if you see, discard it. Chop into small cubes.
  2. In a pressure cooker, add moong dal, top with the chopped knol khol.
  3. Add water just to the level of the vegetable and little bit of salt. Pressure cook for 2 whistles in medium flame.
  4. Meanwhile, grind coconut, chilli, small onion, rice flour and cumin seeds with little water to a paste.
  5. Once the vegetable is cooked, open the cooker and add the ground paste.
  6. Mix well and boil for a minute. Temper with the items given under to temper table and mix to the kootu.

Notes

  • Choose small, tender knol khol to avoid excess fibre in the vegetable while eating.
  • Moong dal and coconut quantity can be adjusted according to the volume you need.
  • Take care while you add water, do not add more.
  • You can use coconut oil for tempering, it will enhance flavour, or just mix in coconut oil lastly.
  • You can make it with turmeric and sambar powder also.
  1. Peel off the skin of knol khol and wash it. Make sure there is no white fibre running inside the vegetable while you chop, if you see, discard it. Chop into small cubes.
  2. knol-khol-kootu-1
  3. In a pressure cooker, add moong dal, top with the chopped knol khol.
  4. knol-khol-kootu-2
  5. Add water just to the level of the vegetable and little bit of salt. Pressure cook for 2 whistles in medium flame.
  6. knol-khol-kootu-3
  7. Meanwhile, grind coconut, chilli, small onion, rice flour and cumin seeds with little water to a paste.
  8. knol-khol-kootu-4
  9. Once the vegetable is cooked, open the cooker and add the ground paste.
  10. knol-khol-kootu-5
  11. Mix well and boil for a minute. Temper with the items given under to temper table and mix to the kootu.
  12. knol-khol-kootu-6
Serve a accompaniment for rice. Sambar or any tangy kuzhambu varieties.
nool-khol-kootu
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Thursday, July 20, 2017

Kunukku recipe, adai maavu kunukku

Kunukku recipe
Kunukku is a deep fried snack made with rice and mixed dal batter. This kunukku recipe is with leftover adai batter. Perfect way to use up leftover adai batter.
Mom makes this with leftover batter since there was no fridge at our home and we need to finish the batter before it gets fermented too much. I used to hate the coconut bits we add in this snack and irony is now I love only the chopped coconut added to this snack. When ever I make adai, these days I first reserve some batter without mixing onion and keep refrigerated. Later I make either adai maavu kunukku or make adai again. If you want to make this snack fresh, you can soak some raw rice and dal and grind coarsely to make fresh batter and make kunukku.
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Tuesday, July 18, 2017

How to make lemongrass tea, lemongrass black tea recipe

lemongrass tea recipe
How to make lemongrass black tea with step by step pictures. An easy and flavourful black tea made with fresh lemongrass.
I became a big fan of lemongrass tea when I had it for the very first time at Bali. It was served as welcome drink at our stay but had no idea what it was. It was so refreshing and served cold. Later when we went around there, we had a stop at one manufacturer where they also served this flavourful lemongrass drink. Later we got instant mix for the same and came.
lemongrass-black-tea
After that we kept buying lemongrass tea bags and had but never thought to try with fresh lemongrass. Last week my relative told me to try this. First time I didn’t know the knack and the tea turned out bitter. I added too much tea powder. Then after few trials, realised should add less tea powder. Though hot tea is perfectly tasty, I love to have it cold the best. But at times, I could not wait until it gets chilled. So have it hot. You can add lemon juice if you like. Good as such too.

Lemongrass black tea recipe

Recipe Cuisine: Indian |  Recipe Category: Drink
Prep Time: 5 Mins   |  Cook time:5 mins Makes:1 cup | Author:

Click here for cup measurements

How to make lemongrass black tea with step by step pictures. An easy and flavourful tea made with fresh lemongrass. You can have it hot or cold with a squirt of lemon.
Lemongrass black tea recipe

Ingredients

  • Tea powder – 1 tsp
  • Water – 1 cup
  • Lemon grass – 1 stalk
  • Sugar – 2 tsp or according to taste
  • Lemon – 1/2 (optional)

Method

  1. Boil water and add tea powder. Simmer just for a minute.
  2. Wash and chop lemongrass. Crush slightly.
  3. Add the lemongrass to the tea. Switch off the flame.
  4. Keep it covered for 2-3 minutes and let the lemongrass steep well and flavours get infused in the tea.
  5. Filter, add sugar and mix. Lemongrass tea is ready.

Notes

  • Do not add more tea powder or boil the tea for too long. It will make the tea bitter.
  • Make sure to wash the lemongrass well.
  • If you feel the tea is flat sweet, add a small pinch of sea salt.
  • You can reduce the lemongrass to just half the amount if you want the flavor subtle.

Step by step pictures

  1. Wash and chop lemongrass. Crush slightly.
  2. step-1-lemongrass-tea
  3. Boil water and add tea powder. Simmer just for a minute.
  4. step-2-lemongrass-tea
  5. Add the lemongrass to the tea. Switch off the flame.
  6. step-3-lemongrass-tea
  7. Keep it covered for 2-3 minutes. Let the lemongrass steep well and flavours get infused in the tea.
  8. step4-lemongrass-tea
  9. Filter, add sugar and mix. Lemongrass tea is ready.
  10. step-5-lemongrass-tea
You can enjoy hot or bring to room temperature, top over ice cubes and serve chilled. I love a dash of lemon in my tea.
lemongrass-tea-recipe
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Friday, July 14, 2017

Khara bath recipe, Breakfast recipes

Khara bath recipe
Khara bath is made with rava/ semolina along with vegetables and masala powders with flavour of ghee. It has a soft texture and the flavor is different from rava upma and rava kichadi.
When I posted chow chow bath thinking it is just kesari and rava kichadi served over a single plate, a reader pointed out its supposed to be khara bath and its not same as kichadi. The masala powders make the difference. It has been raining here for quite a few days and thought of making something hot as well as my favorite for breakfast. Instead of making the regular south Indian rava upma, I thought of jazzing up and made this khara bath, adapting from Prathiba. I made very few changes to adapt my taste buds. Khara bhath turned out really good and became a satisfying south Indian breakfast. Adding capsicum gives a unique flavor to the dish. With so many ingredients and ghee, it could never go wrong. I wish I had coconut to make coconut chutney, but I always love to have it as such to enjoy the flavors.
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Tuesday, July 11, 2017

Besan paneer chilla recipe

Besan paneer chilla recipe
Instant besan chilla is a crispy crepe made with chickpea flour with paneer stuffed to make a filling, tasty and quick breakfast/ snack or dinner.
I make besan cheela or chilla very often. I love it a lot with all the ingredients we add for making bajji/ pakora. Usually I add rice flour for extra crispiness. I have never tried stuffing paneer in it. I saw several paneer chillas made by soaking and grinding lentils. Thought of making with simply besan. Turned out really tasty and yummy. Aj too just loved it.
besan-paneer-chilli-recipe
I make cheela for dinner with lots of cabbage and at times with left over vegetable that I make for lunch. I can eat as such, no need for side dish too. So when ever I want it more filling, I can stuff paneer and have it. Also makes a great snack for Aj, after zucchini fritters, I am sure Aj is going to ask me often. I adapted the recipe from Here.

Besan paneer chilla recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 15 Mins   |  Cook time:15 mins Makes:4 | Author:

Click here for cup measurements

Instant besan chilla is a crispy crepe made with chickpea flour with paneer stuffed to make a filling, tasty and quick breakfast/ snack or dinner.
Cabbage pakoda recipe

Ingredients

  • Chickpea flour/ besan – 1/2 cup
  • Rice flour – 2 tbsp
  • Red chilli powder –1/2 tsp
  • Turmeric – 1/8 tsp
  • Cumin seeds – 1 tsp
  • Pepper powder – 1/2 tsp
  • Asafoetida / Hing – A generous pinch
  • Cooking soda – A pinch
  • Curry leaves (optional) – A sprig
  • Salt - As needed
  • Oil – As needed
  • Paneer cubes, frozen – 1 & 1/2 cup
  • Onion – 1
  • Tomato – 1
  • Green chilli - 1
  • Coriander leaves, chopped – 3 tbsp
  • Red chilli powder – 1/2 tsp
  • Chaat masala – 1/2 tsp

Method

  1. Soak paneer in hot water and keep it immersed until soft. Meanwhile chop the ingredients needed.
  2. Drain water completely from paneer and crumble it. Add chopped onion, tomato, green chilli and coriander leaves to it. Mix.
  3. For chilla, in a mixing bowl, take besan, rice flour, red chilli powder, turmeric, cumin seeds, cooking soda, pepper powder, salt, curry leaves and mix well.
  4. Add water and make a thin batter. Heat a tawa and grease with oil. Pour the batter first outer circle and then fill it to make a dosa.
  5. Let it cook in medium flame and then top it with paneer mixture. Sprinkle with a generous pinch of red chilli and chaat masala powder.
  6. Once crisp and golden, cover the paneer with the chilli and take out, serve immediately.

Note

  • Always cook in medium flame for crispy golden chillas.
  • I measured paneer when it was frozen. Paneer quantity can be varied as per how much you want it stuffed in the chilla.
  • I like curry leaves flavour, if you don’t want you can skip.

Step by step pictures

  1. Soak paneer in hot water and keep it immersed until soft. Meanwhile chop the ingredients needed.
  2. Besan-paneer-chilla-2
  3. Drain water completely from paneer and crumble it. Add chopped onion, tomato, green chilli and coriander leaves to it. Mix.
  4. Besan-paneer-chilla-1
  5. For chilla, in a mixing bowl, take besan, rice flour, red chilli powder, turmeric, cumin seeds, cooking soda, pepper powder, salt, curry leaves and mix well.
  6. Besan-paneer-chilla-3
  7. Add water and make a thin batter. Heat a tawa and grease with oil. Pour the batter first outer circle and then fill it to make a dosa.
  8. Besan-paneer-chilla-4
  9. Let it cook in medium flame and then top it with paneer mixture. Sprinkle with a generous pinch of red chilli and chaat masala powder.
  10. Besan-paneer-chilla-5
  11. Once crisp and golden, cover the paneer with the chilli and take out, serve immediately.
  12. Besan-paneer-chilla-6
Serve hot with green chutney and tomato sauce. I just had with tomato sauce.
Paneer-chilla
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Friday, July 7, 2017

Cabbage pakoda recipe | Cabbage pakora

cabbage-pakoda-recipe
Cabbage pakoda recipe with step by step pictures, full video. Pakoras or pakoda with cabbage as main ingredient. Besan/ gram flour, rice flour with other spices added for flavour makes best evening snack perfect to pair with coffee/ tea.
I used to make onion pakoda often, it has been a while since I made pakoda. Have been thinking to try and post cabbage pakoda as many readers keep searching for cabbage pakoda in raks kitchen. I have tried cabbage pakoda few times before. The first time I tasted at my cousin brother’s place. Until then, I had no idea one can make cabbage pakoda. It was super good.
Cabbage-pakoda
When I made it for snack time when my inlaws were here, it was a super flop. I added too much of cabbage and tried the way I make onion pakoda. Where I just add besan and rice flour to coat the onion so that we get crispy pakoda. But that method was not the right way for cabbage. I never realized that. Later, I tried with more batter and reduced the cabbage amount. It turned out perfect.
I have tried with readymade aachi bajji bonda mix too. Its quite simple and quick. But when I have no instant bajji mix, make it from scratch and its always better than the instant bajji mix.
Check out my Onion pakoda, methi pakora, paneer pakora, palak pakora, medhu pakoda, cauliflower pakora recipes.
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Tuesday, July 4, 2017

Easy tomato pasta recipe fresh tomato pasta

easy-tomato-pasta
An easy tomato pasta that you can make quickly as a single serving for yourself or your kid, skipping that store bought instant tomato pasta. Just the ingredients that easily available in your pantry.
Making pasta sauce in bulk and using it pasta is usual thing I do once in a while, though I rely on the organic pasta sauce for Aj’s lunch box. I wanted to try a quick and simple tomato pasta, when you just have fresh tomatoes. I have posted masala pasta which is an Indian version with all masala powders and spices. But this one is just plain tomato pasta that you can prepare for a single serving, when you feel like having tomato pasta but you don’t have any sauce in stock.
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Friday, June 30, 2017

Vellai kurma recipe, white kurma

Vellai kurma recipe
Vellai kurma white kurma, a south Indian vegetable gravy in which vegetables are cooked in coconut based white masala for a flavourful dish that goes well with chapathi, puri, idli or dosa.
Everytime I make my regular mixed veg kurma, I would think I should try something different. White kurma, the name itself is very tempting and wanted to try for idiyappam mainly. But had no clue how to make it. I got several requests now to post vellai kurma. So thought I should try making it.
I adapted this recipe from a video. I am back from my India trip, 3 weeks of time flew away just like that. Lots of travel (which I love) and cooking in between. I hope you saw my Instagram posts. I am yet to come back to full swing. Somehow managing everyday routine, so much tired and lazy ;P Today I pushed myself to post this kurma as it has been so long I posted an interesting recipe. I scheduled all simple posts and went for the trip, now should get into some serious cooking.
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paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos