Tuesday, July 29, 2014

badam-kheer-recipe
I know my readers have been expecting this recipe for a long time now. Really long time, for years. I wanted to post it for long time too, as my readers Google and search as “ Badam kheer Raks kitchen”. Still it took this much long for me to post this, I am really sorry. But now I got a chance to try this dessert for a friend who came here for a short stay. I also wanted to picture this in the new serving bowl set I got from Currim boysBig Grin.  I am making this for only may be second time in my life, so curelessly I made with 1/2 cup of badam and got a lot of kheer that I kept in the fridge and had for few days Rolling Eyes. So I have halved the recipe here to keep it simple.  And this post is on time for Ramzan, and I wish all the reader friends who ever celebrating a Happy Ramzan Party
I will post the vada curry recipe, next, I promise Batting Eyelashes.
badam-kheer-rakskitchen

Badam Kheer recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4

Ingredients


Badam / Almonds  1/4 cup 
Milk  2 & 1/2  cups 
Saffron  A pinch 
Cardamom  1 
Sugar  1/4 cup 
Ghee  2 tslp 

Method

  1. Bowl milk and soak the saffron separately in lukewarm milk. Keep boiling the milk in low flame.
  2. 4-boil
  3. Boil water and add almonds to it. Let it boil for a minute. Switch off the stove, drain and wash under tap water to cool down.
  4. 1-blanch
  5. Now you will be able to peel off the skin. Peel all the almonds.
  6. 2-peel
  7. Reserve some 6 almonds for garnish. Grind rest of the almonds with little milk to a smooth paste.
  8. 3-paste
  9. Add the ground almond paste, soaked saffron and sugar and mix well.Bowl until you get the desired consistency. Keep stirring every now and then, to avoid burnt bottom. It could take around 8 to 10 minutes in medium flame.
  10. 5-boil
  11. Slice the reserved almonds into thin strips. Heat ghee in a pan and fry the almonds for a minute and add it to the boiling kheer. Switch off the flame.
  12. 6-fry

Notes

    • Adjust sugar as per your need.
    • The consistency can be adjusted as per your wish. If you want more thicker side, use less milk.If you want it like badam milk, you can use less badam.
    • Be generous in adding elachi and saffron as it lends a nice flavor to this kheer. Otherwise the smell of almonds may be dominating.
    • Tastes best when served chilled, preferable the next day.
    • If you want to make badam milk, add a small piece of cinnamon, 1 clove and a mustard size edible camphor to the boiling milk and reduce the badam to half.

Serve chilled as it taste best when served chilled. I love this badam kheer especially with the badam garnish which adds a nice touch this here and there.
badam-kheer

Badam kheer recipe | Almond dessert | Indian dessert recipes

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Sunday, July 27, 2014

Dosa, vada curry, mint chutney

Before I went to Chennai this time, for a while I made list of places where I should go, what I should buy, what I should eat etc… Yes, when ever I go to India, many things will be in my mind that flashes now and then but will forget everything when I go there. So I make a list. The shops I should go and buy cloths, the restaurant I should go and eat, the places I should go and see… Though I make a big list, I will be able to do only few things. Still no regrets, there is always the next timeRaised Eyebrow. So this time, eating vada curry is one such thing in my to try list in restaurant.
So once when we went to Anna nagar for shopping, we went to Saravana bhavan and I ordered this set dosa with the choice of vada curry. And this is the first time I am eating vada curry in a restaurant. It was very mild looking and tasting similar to mixed veg kurma. I could not see any vada in that, everything looked mashed up. I don’t know if that’s how its supposed to be, still loved it. It was completely different from what I posted here as vada curry recipe. When I posted that recipe itself, two readers (Vilasini & Viji) had left their recipes, asking me to try and both were very authentic. I loved that concept of steaming too as its less fat. I guessed that would come out similar to what I tasted in saravana bhavan. So I tried it that way this time and surprisingly I could totally relate to the vada curry I ate and it was delicious. And I will post this separately as a new post sure tomorrow or Tuesday. Now on to how I prepared this breakfast menu.

Dosa, vada curry, mint chutney - breakfast menu 11

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hr     |  Cook time:1 hr    Serves: 4

  1. You have to soak and grind for idli/ dosa batter the before day itself and keep the batter ready for next day. The next day, on wake up, soak channa dal for vada curry (mininum 3 hrs).
  2. After 3 hours, grind and steam for vada curry. While its steaming do the chopping works. Onion and tomato for vada curry and mint chutney. Clean mint leaves for mint chutney.
  3. Keep all the ingredients like coriander, curry and mint leaves for garnishing, ready. Once the steamed vadas are ready, mash it and keep it ready as well.
  4. Heat kadai, roast for mint chutney, temper for mint chutney, saute for mint chutney. Cool it as side.
  5. Next prepare vada curry and let it be simmered in a stove. Meanwhile which you can grind mint chutney.
  6. Once vada curry is ready, when ever your family is ready for breakfast make dosa hot. Remember, for vada curry, soft thick dosas are perfect match.
Breakfast with vada curry, dosa and chutney. I added up a filter coffee to make it more appealing, but its optional to serve along breakfast.

south indian breakfast menu ideas

Check out the recipes
  1. Idli dosa batter
  2. Vada curry recipe ( Will post this version next)
  3. Mint chutney with onion tomato
  4. Filter coffee recipe.
I didn’t had coconut, if I had I would have made coconut chutney to go with this. Check out the other chutney recipes too.

Breakfast menu 11 - Vada curry, dosa, mint chutney, coffee

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Friday, July 25, 2014

senai-kizhangu-curry-recipe     
I never realized that I loved this senai kizhangu curry when they used to serve in our lunch at our hostel mess (SRC, Trichy). But after I finished my studies, when ever I used to remember this curry I started to crave for this. But We never made it this way in our home. We make senai  kizhangu in dosai kal (Elephant yam roast recipe) otherwise a curry similar to that and mami makes this senai kizhangu chips every time. So I always wanted to try this at home. Since vj is not a big fan of this, I never buy elephant yam. This time, I really wanted to try this, so bought and made this curry. It was different from what I used to eat at my hostel, as I made it in my way. I loved the lunch with this curry and will make it often here after when ever I get a chance.
elephant-yam-recipes


Senai kizhangu curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - side dish
Prep Time: 30 soaking    |  Cook time: 20 mins    Serves: 4

Ingredients


Senai kizhangu, chopped  1 & 1/2 cups 
Sambar powder  1 & 1/2 tsp
Fennel seeds powder  1/2 tsp
Turmeric powder  1/4 tsp
Tamarind  1 tsp tightly packed
Salt  As needed

To temper

Oil 2 tblsp
Mustard 3/4 tsp
Urad dal 2 tsp
Curry leaves 1 sprig

 

Method

  1. Soak tamarind in hot water for 30 minutes and extract juice. Peel off the skin of the yam and chop it finely as shown in the picture.
  2. 1-cut
  3. Wash it with water and boil with salt, turmeric and tamarind water. Cook until done.
  4. 2-cook
  5. Drain and keep aside. Heat a pan with oil and temper with the items given under ‘To temper’ table, in order.
  6. 3-temper
  7. Add cooked yam, sambar powder, fennel powder and sprinkle little water. Mix well. Fry for 2 minutes and drizzle over some oil while turning. When the masala powders wafts aroma, transfer to the serving bowl.
  8. 4-fry

Notes

    • Buy elephant yam and let it sit in shelf for few days to avoid too itchy yam. As it gets older, less its itchy property.
    • While chopping, you can smear your hands with oil or lemon juice to avoid itchy feeling.
    • Cooking in tamarind water is must to avoid itchiness.
    • You can temper with fennel and avoid the powder.
    • Instead of sambar powder, you can replace it with red chilli powder 1 tsp and coriander seeds powder 1/2 tsp.
    • If you dont like fennel smell, avoid it and add a pinch of asafoetida powder while tempering.

Serve as accompaniment for rice. Goes well with any sambar and rice.

senai-kizhangu-curry

Senai kizhangu curry | Elephant yam Recipes

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Wednesday, July 23, 2014

soya-chunks-biryani-recipe 
Inspite the numerous health benefits, my family does not like to eat soya chunks. Aj is fine with soya chunks curry. I am a great fan of soya chunks in kurmas. But other than us, no one likes it. Also they  will ask me weirdly that I am cooking and eating soya chunksOh go on. I too rarely cook but as Vj doesnt eat. So after a short break, I bought this Manna soya chunks pack in Mustafa. Unlike the small soya chunks I buy regularly, this was the medium sized which I am handling for the first time. But after making this biryani, the result was perfect, so I am sure I will use this pack effectively. And this Biryani recipe, though I wanted to follow a supplementary book’s recipe, I ended up making biryani in a way that I learnt from a friend (sukku kuzhambu, vada curry and pattani kuzhambu fame). She uses this recipe to make vegetable biryani. It will be awesome. But I adapted that too for my convenience. And it turned out really good and perfect.
meal-maker-biryani-recipe

Soya chunks biryani recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 35 mins    |  Cook time: 25 mins    Serves: 2

Ingredients


Basmati rice  1 cup 
Soya chunks  30 
Onion  1 
Tomato, small  1 
Curd  3 tblsp 
Turmeric powder  1/4 tsp 
Red chilli powder  1 & 1/2 tsp 
Green chillies  3 
Mint leaves  15 
Coriander leaves, chopped  3 tblsp 
Ginger garlic paste  1 & 1/2 tsp 
Ghee  1 tsp 
Salt  As needed 

To temper

Ghee or oil 3 tblsp
Cinnamon 1 inch piece
Bay leaf 1
Cloves 1
Cardamom 1
Jeera/ cumin seeds 1 tsp

 

Method

  1. Soak basmati rice in warm water for 30 mins atleast. I used medium sized soya chunks (it may look different in size because of camera lens).
  2. 1-soak
  3. Boil water with 1/4 tsp salt and add the soya chunks. Cook in medium flame for 10 minutes. 2-boil
  4. Rise with cold water and squeeze it till dry and again repeat it. Keep aside.
  5. 3-rinse
  6. I cut each chunk to two, its optional. Keep all the other ingredients cut ready. Then after the rice is soaked for 30 mins, boil 5 cups water and add rice to it.
  7. 4-cut
  8. Let it boil for 5 minutes or until its 90% done. Add few mint leaves torn to this, add little salt and a tsp of ghee.
  9. 5-cook
  10. Toss and keep aside. Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.
  11. 6-mix
  12. Add sliced onion, fry till transparent. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.
  13. 7-fry
  14. Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.
  15. 8-tomato
  16. Add curd, remaining mint leaves and fry for 2 more minutes.
  17. 9-curd
  18. When it becomes thick, add 1/4 cup water and bring to boil.
  19. 10-gravy
  20. Add the cooked rice and mix evenly. Flatten with back of ladle and cover with cooker lid (I do with the pressure valve). I can keep the flame really low in my stove burner, so how much ever its is possible keep the flame low and cook for 12 minutes. You can keep over a dosa pan too if you cant put flame in low.
  21. 11-rice
  22. After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.
  23. 12-cook

Notes

    • Soaking rice in warm water helps in rice getting cooked fast and also gives long grains.
    • I used India gate aged rice.
    • Adding ghee, salt and mint leaves immediately after draining the rice adds a lots of flavor. So do not skip it.
    • Do not cook the rice too much time before making the biryani. Make sure to use the rice as soon as it is cooked. If you keep the boiled rice for long time, it will become dry and be like uncooked rice.
    • Do not over mix as it will break the rice grains.
    • Washing and squeezing the cooked soya chunks completely, ensures to get rid of the smell.
    • You can add vegetables along this too.

Serve hot with onion raita the best or even you can add a vegetable kurma as side dish.

Check out the other soya recipes : Soya chunks curry recipe  | Soya kheema toast recipe  | Soya kheema paratha  | Soya bean dry curry

soya-chunks-biryani

Soya chunks biryani | Soya chunks recipes | Meal maker biryani

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Tuesday, July 22, 2014

baby corn-recipes     
I cook baby corn weekly once atleast as it is one of the few vegetable that Aj eats. But Vj used to always complain he gets a different (medicine) smell in baby corns when ever I make something with baby corn. Recently I have started buying Organic vegetables that is available in Fairprice. They have very few choice, so I look for and buy possible vegetables like ladies finger, radish, beans, cabbage, cucumber and this baby corn. Carrots rarely will be good, so pick that too. You would have seen these cute carrots in my carrot orange juice. But now a days, not so good looking carrots is there in the organic section, so I go for the usual Australian carrots.  But Vj always now a days insists to buy these organic baby corns as he finds it perfect. He complains no odd smell in it. Even I realize that. I make baby corn bajji for Aj or this stir fry these days.
baby-corn-pepper-stir-fry

Baby corn pepper fry recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 2

Ingredients

Baby corn  10 
Onion  1 
Garlic  3 flakes 
Red chilli powder or sambar powder (Optional)  3/4 tsp 
Black pepper powder  1 tsp 
Tomato ketchup or sauce  1 tsp 
Salt  As needed 

 

To temper

Oil 2 tsp
Mustard 3/4 tsp
Jeera 1 tsp
Curry leaves 1 sprig

 

Method

  1. Clean and cut baby corn into thin rounds. You can cut as long thin strips too, but I always cut into thin circles. Pressure cook it with little water and salt for 2 whistles. In a pan, heat oil and temper with the items given under ‘To temper’ table, followed by crushed garlic (with skin is fine).
  2. 1-cook
  3. Fry onion till transparent. Add cooked baby corn, salt, ketchup, chilli powder, pepper powder.
  4. 2-add
  5. Mix and stir in medium flame for 3 minutes. Drizzle little oil if needed. 
  6. 3-fry

Notes

    • Adding half chilli powder and half pepper powder adds spiciness and flavor to the stir fry. So I recommend using chilli or sambar powder too for best results.

Serve as accompaniment for any rice – We had with Fried rice.

baby corn-pepper-fry-recipe

Baby corn pepper fry recipe (Stir fry)

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Saturday, July 19, 2014

semiya biryani recipe / vermicelli biryani

I am back on track and here I am with my lunch menu 41 for the lunch menu series. This has been in my mind for long time, so made this today. This can be a brunch, lunch or you can make for dinner too. Easy and interesting to make as its different from the regular cooking. I thought of posting atleast some breakfast menus to keep the blog lively when I went to Chennai, but I don’t know if there wasn’t any exiting menu to click or I just was enjoying my break, the one month just flew like a minute. So I could post only 2 posts per week which I kept ready and had to forget my space other days. Last week itself I thought of posting a lunch menu or a breakfast menu as Vj’s friend came over for stay, but just forgot. Today also I cooked, clicked, finished eating and was deep into a movie that I forgot to post. Then Vj had to remind me to post. Out of touch and routine you seeBig Grin. So here is the lunch menu with Semiya biryani (vermicelli biryani) thayir semiya (curd vermicelli) and masala vadai. Scroll down for knowing how I prepared this menu and for the recipe links and other ideas.

Semiya Biryani, curd semiya, masala vadai - Lunch menu 41

Recipe Cuisine: South Indian  |  Recipe Category: Lunch
Prep Time: 3 hrs soaking    |  Cook time: 1 Hr 30 mins    Serves: 3
  1. On wake up or after your breakfast works are over, soak dal (3 hrs) for masala vadai.
  2. Chop vegetables for biryani, keep aside. Peel garlic, slice 2 onions – one for biryani, one for raita. Chop one onion finely for masala vadai.
  3. Keep other ingredients like green chillies, mint & coriander leaves, (carrot & pomegranate) for thayir semiya, coriander, curry leaves for vadai. Grind for biryani as in the recipe. (I made a no grind version).
  4. First temper for curd semiya. Then prepare biryani. Simmer the biryani and let it get cooked.
  5. Cook semiya for curd semiya and keep aside for cooling.
  6. Grind for masala vadai and mix everything and keep aside.
  7. Biryani would have been done by this time and mix, prepare curd semiya as well.
  8. Prepare raita and lastly fry some vadams and make masala vadais hot.
Enjoy with your family – Semiya biryani, curd semiya, masala vadai, raita, pickle and vadams.


semiya biryani, curd semiya, masala vada

Check out the recipes
  1. Semiya biryani recipe
  2. Curd semiya recipe
  3. Masala vadai recipe
  4. Koozh vadam recipe
  5. Pickle recipes
You can add phulka and a mixed vegetable kurma to this menu to make it more elaborate. You can try semiya payasam or semiya kesari too for dessert.
Have a great weekendHappy

Semiya biryani, Thayir semiya, masala vadai - Lunch menu 41

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Friday, July 18, 2014

foxtail-millet-recipe
Yes, you heard it right! Me too joined the club of sirudhaniyam / millets, after my parents bought me these during my recent India visit. My mom started using siruthaniyangal as she wanted to change her eating habits coz of her health issues. So she asked me too to include these in our cooking and bought me these. My dad packed everything with a piece of handwritten paper with the millets name in each so that it can be easily identified. Sure it is looking very similar to each other. I was very much worried before handling and cooking these millets, but its not complicated at all. Taste also better than the oats Winking. Not comparing them, but just saying. So far I have made only this paniyaram and upma with barnyard millet (kuthiraivali). I loved the upma too, it was just like arisi noi upma. Soon will post the upma, which is easy and basic to cook. Now this flavorful thinai sweet paniyaram.
thinai foxtail millet recipes


Thinai sweet paniyaram (Foxtail millet) recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 2 hrs soaking + 2 hrs standing     |  Cook time: 15 mins    Makes: 10

Ingredients


Foxtail millet Thinai  1/2 cup 
Rice flour  3 tblsp 
Wheat flour  3 tblsp 
Jaggery  1/4 cup heaped 
Grated coconut  1/4 cup 
Salt  A generous pinch 
Sesame oil and ghee  As needed 
Cardamom  1 
Cooking soda  1 small pinch 

Method

  1. Wash once and soak the millet for 2 hrs. Place it in a blender with very little water, as it gets water after grinding easily if water is more. 1-soak
  2. Grind smoothly and transfer to a container. Add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds. 2-grind
  3. Mix well and set aside for 2 hrs. After 2 hrs mix well again, add a pinch of cooking soda and heat the paniyaram pan, pour 1/4 tsp oil in each shallow and pour this batter. 3-stand
  4. Cook covered in medium flame for 2 minutes. Flip and add more oil or ghee and cook until it turns golden brown. 4-cook

Notes

    • You can add half a banana too to this batter to make it softer.
    • Make sure the batter is not water or too thick. If watery, you may not be able to take from the paniyaram pan. If too thick, inside will not be cooked. So adjust the consistency.
    • To make the runny batter thick, you can add more wheat flour.
    • Sesame oil and ghee makes it smell awesome, so its recommended.
    • Giving standing time makes the paniyaram softer.

This paniyaram slightly has the thinai’s flavor, which very well goes with jaggery. Enjoy hot!

thinai-sweet-paniyaram

Thinai sweet paniyaram recipe Foxtail millet recipes

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