FacebookTwitterGoogle+Subscripe Via e-MailpinterestFeedsYoutube

Contact : rakskitchen@gmail.com

Saturday, March 30, 2013

carrot+orange-juice
 
       I like to drink carrot juice. Here in Singapore food courts/ juice shops, we get so many awesome combination of fruit and vegetable juices. I am always amazed with the wide variety of choices. Though some a awkward combinations for me, I like many. One of the combo I drink often is carrot orange juice with ginger. Here we can choose the combinations too. I have few other combinations which I am planning to try at home.

CARROT ORANGE JUICE | JUICE RECIPES

Labels: ,

Thursday, March 28, 2013

manathakkali keerai recipes
           This is a perfect remedy for mouth ulcer. Manathakkali keerai or Black nightshade has lot of medicinal properties, but what I know is its a wonderful home remedy for mouth ulcer and of-course ulcer. As a kid, I used to love the looks of the berries, it looked as if they are the berries that are described in the English stories I used to read as a kid. Somehow, no idea why!! May be I had no idea about berries those days and imagined these so!  Only these are too tiny and cute. The leaves are also chewed raw if the mouth ulcer is too big and painful to get immediate relief. I have not done so, but have seen few people who had done it and got relieved. Basically this thanni saaru has coconut milk and jeera too in addition to this keerai to cure your mouth ulcer. I already have Agathi keerai Thanni saaru posted few years back. Yes, we make thanni saaru when ever possible for its goodness!

MANATHAKKALI KEERAI THANNI SAARU RECIPE | MANATHAKKALI KEERAI RECIPES

Labels: , ,

Tuesday, March 26, 2013

Pineapple rasam recipe
           I have tasted pineapple rasam only in marriages or in restaurant lunch menus. And definitely it is very unique by its taste and flavour. But neither mom nor MIL make this in their kitchen. But I wanted to try and post in Rak’s kitchen, so referred to the cookbook mom gave and tried. Both me and Vj liked the rasam, I dint tried with Aj yet. I always love pineapple flavour.  Be it pineapple juice or pineapple kesari, I love the fruity smell. The best thing I like in fruit salad with ice cream they serve in Saravana bhavan is pineapple Blushing.  So wanted to try this rasam with my favorite pineapple in it,  for a long time. Atlast I tried and here is the recipe I adapted to suit my taste and convenience. Sure you can impress your guests with this one, inspite of the usual rasams.

PINEAPPLE RASAM RECIPE | RASAM RECIPES

Labels:

Saturday, March 23, 2013

Cantaloupe-juice
     
         I saw this fruit cantaloupe in the shop last week and found it look more similar to the kirini pazham we get in India. When I tried to find out in the net, there are so many  varieties like honey dew, cantaloupe/ musk melon. But what ever they belong to, the taste is very similar. And these are great thirst quenchers for the summer and great body coolant as well. I love to eat as such, but Vj likes to have it as juice. Its really yummy and I like its flavor a lot. And above all its so simple to make, just blend it with sugar and serve chilled!

CANTALOUPE JUICE RECIPE | SUMMER DRINK RECIPES

Labels: ,

Wednesday, March 20, 2013

corn-pulav-recipe
          I had corn pulav/ corn pulao/ corn pilaf only 2-3 times before. In buffet and once in flight. I loved it both the times. It was very simple to look at,  yet had wonderful taste. Even Aj loved it when he has it with some dal in the flight and with aloo palak in the buffet once. So I had a thought of trying it since last year when I travelled to India, now after almost an year, now only I triedTongue. It came out very well and corn is always my boy’s favourite. So he enjoyed it. You can make this corn pulav for even your lunch box and pair it with something like dal makani, rajma masala or even palak paneer or aloo palak ~ it makes a hearty meal!

CORN PULAV RECIPE | SWEET CORN RECIPES

Labels: ,

Monday, March 18, 2013

spaghetti with spinach and garlic
      I like the combination of pasta and spinach always, like in this recipe. It goes well with each other. So when I saw this recipe in the cookbook I borrowed from library, I loved the simplicity of the recipe and sounded healthy too. So made it last week for my lunch. It was so filling and had a hearty meal. Make it for your kid, they would love it too. The flavour burst of garlic and the tanginess lemon gives, yummy!

SPAGHETTI WITH SPINACH | SPAGHETTI RECIPE

Labels: , , ,

Thursday, March 14, 2013

karadaiyan-nombu-adai-sweet-salt
        Karadaiyan nombu is one of the Thamizh festivals I have seen as I grew up. I can never forget the yellow thread with a flower tied to it, that we tie around neck/ hand. Every day I apply turmeric to keep it yellow every dayHappy. Adai is secondary for me those days, but this yellow thread excited me a lot, don't know why. The adai is very flavourful as we roast and add karamani( black eyed peas). My mom adds nava dhanyam in this just for name sake, but its optional. so add it one each, while roasting karamani(Rice by itself make a grain(nell)). I usually sandwich both sweet adai and savoury adai during my childhood, as I am not big fan of jaggery those days. Now I like both. My MIL have no practise to do this nombu, but I wanted to record here, so made it. After long time the flavour of this adai took me back to the childhood days Batting Eyelashes.
karadaiyan-nonbu-adai-salt

        The festival is celebrated when the Tamil month Panguni begins and precisely at the time when month starts. But can also be made at the nalla neram of that day. So make it as per your convenience.

nombu adai sweet              

Karadaiyan nonbu adai recipe

Indian Breakfast
Prep Time: 2 hours    |  Cook time: 30 mins    Makes: 14 each

Ingredients

Raw rice  1 & 1/2  cups 

 

For sweet adai

Rice flour  1  cup 
Jaggery  1 cup 
Water  2 cup 
Coconut pieces  3-4 tblsp 
Karamani/ black eyed peas  1/4 cup 
elachi  1, powdered 

For salt adai

Rice  1 cup 
coconut  3-4 tblsp 
Karamani  1/4 cup 
Salt  As needed 
Oil  1 tsp 
Mustard  3/4 tsp 
Green chilli  2 
Curry leaves  1 sprig 
Asafoetida  2 generous pinches 


Method

  1. Wash and soak rice for 1 or two hours. After soaking, drain water completely and spread it in a clean kitchen towel.1-adai 
  2. Mean while, roast karamani and 7 other grains(optional)– I used  channa, black urad, green moong, finger millet, red milltet, mocha kottai, dried peas . Roast until karamani starts golden and nice aroma wafts. Let the flame in medium flame.2-adai
  3. Soak in water until you do the other works.3-adai
  4. Now the rice flour, let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer. Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.4-adai
  5. This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version. Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.  5-adai
  6. Filter the jaggery to remove impurities in a metal strainer. Bring to boil again and add the karamani we soaked drained from water. Simmer the flame and add the flour in a sprinkled way. Mix it while you add briskly with other hand to avoid lump formation.   6-adai
  7. Continue stirring in a mashing way, to break the lumps if any. When it becomes a lump as in the picture below, switch off the flame. It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.7-adai
  8. For salt version, heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida. Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour.9-adai
  9. Simmer the flame and add the rice flour little by little as you mix with the other hand.  10-adai
  10. Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that. When it forms as a lump, switch off the flame and transfer to another vessel.11-adai
  11. By now the sweet dough would have cooled down. Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate.8-adai
  12. Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle. Arrange in greased idli plate and steam for 5-8 minutes.12-adai
Notes
    • You can use store bough rice flour also for this preparation.
    • Make sure you reduce the flame when you add flour and keep stirring to avoid lumps in the dough. If few lumps are there, it will break as we keep stirring, no need to worry.
    • Roasting karamani adds a great flavour, not only that, it also makes it cook easily. The longer it gets soaked, it will easily get cooked and be soft in the adai.
    • If you want, you can even boil the karamani to cook it before adding.
    • Keep the prepared dough covered, as it will become dry while cooling down.
    • It it is too dry, sprinkle water while you make adai. Otherwise the edges will be cracked.
    • You can add grated coconut in place of chopped coconut, both has its own texture and taste.
    • Longer the time you soak karamani, sooner and soft it will get cooked in the adai.
    • The sweet dough takes longer time to get stiff. So keep stirring.
    • You can add finely chopped ginger in salt adai while tempering…
                         We offer with butter(urugaadha vennai) and it does tastes best with it :)

Karadaiyan nombu adai

KARADAIYAN NOMBU ADAI RECIPE (SWEET & SALT)

Labels: , ,

Monday, March 11, 2013

Rajma-masala-recipe    Rajma masala makes appearance rarely in my kitchen, coz, the first time I blundered the recipe as the rajma dint get cooked. How much ever I pressure cook it, it remained same. Then this time, I bought it in local supermarket- fairprice, instead of Mustafa. It was more in red colour than deep dark red, that I bought in Mustafa. This one cooked perfect. So the key is to choose rajma that is redish in colour than the deep dark red rajma variety. Otherwise, this rajama masala is really tasty and creamy. I just made it like I make Dal Makhani. Aj also liked it very much. We had it with ghee smeared Roti, it was tasting heaven!Drooling.

RAJMA MASALA RECIPE (RED KIDNEY BEANS CURRY)

Labels: , , ,

Friday, March 8, 2013

Easy chutney recipes | Indian | Breakfast
Coconut coriander chutney recipe coconut ginger chutney recipe Pudina chutney recipe
Coriander Coconut Chutney
Prep time : 15 min
With coconut, coriander leaves and a secret ingredient to get green colour.
Ginger Coconut Chutney
Prep time : 10 min
With coconut, fried gram dal and ginger to give a great taste.
Mint Coconut chutney
Prep time : 15 min
With coconut and mint perfect for idli dosas.
onion-tomato-chutney-recipe pudina-chutney-with-onion tomato Karuveppilai chutney recipe
Onion Tomato chutney
Prep time : 15 min
The classic chutney that goes well with Idli dosa.
Mint Chutney (Tangy version)
Prep time : 15 min
With Mint leaves,onion and tomatoes.
Curry leaves chutney
Prep time : 15 min
The healthy chutney to include curry leaves in your diet.
carrot chutney recipe Easy red chutney recipe Onion chutney recipe
Carrot Chutney
Prep time : 15 min
Another healthy chutney recipe with carrots, has an awesome colour!
Onion tomato red Chutney
Prep time : 20 min
Onion and tomatoes made to a bright red chutney, treat for eyes as well as tasty!
Onion Chutney
Prep time : 15 min
A simple chutney when you have no coconut or tomato in your pantry.
Red chilli-chutney recipe Green chilli onion chutney recipe Lemon red-chilli chutney recipe
Red Chilli chutney
Prep time : 15 min
A quick to grind chutney, fiery and tangy!
Green Chilli chutney
Prep time : 10 min
Shallots and green chilli with salt ground to give an unbelievable taste!
Lemony chutney
Prep time : 10 min
A tangy, fiery chutney perfect match for idli dosa!



12 EASY CHUTNEY RECIPES | CHUTNEY RECIPE FOR IDLI DOSA

Labels: ,

Wednesday, March 6, 2013

Oven-roasted-potatoes   
       I saw this simple recipe in Good food magazine and sounded very easy and tempting. So i adapted the recipe and came up with my own version, to suit our Indian taste buds. Perfect as an evening snack and kids would love this flavourful crisp roast Potatoes. I made it with baby potatoes, you can make it with large potatoes by cutting into quarters. The garlic adds a great flavour and goes well with potatoes.

OVEN ROASTED POTATO RECIPE

Labels: , , , ,

Monday, March 4, 2013

onion uttapam south indian
       Onion uttapam is one regular thing in my kitchen, I grind batter once in a week and make idli for two days and uttapam one day for Vj. Aj doesn't like uttapam, he rather likes roast dosa or cone dosa. For Vj, the only thing is he does not like the ordinary uthappam with large onion, he always like uthappam with small onion/ shallots (chinna vengayam), just like we get in Murugan idli kadai. So I always make small onion uttapam. For me before marriage, mom makes me  very often in the kadai (irumbu chatti) and I am a big big fan of it and miss that a lot. Its okay Rolling Eyes. Can any recipe website be without onion uttapam recipe? So here we go! If you are new to make uttapam at home, this post will sure help you. Which is your favourite, small onion uttapam?  or colourful uttapam ?

ONION UTTAPAM RECIPE | SOUTH INDIAN BREAKFAST

Labels: , ,

Saturday, March 2, 2013

Nellikai thayir pachadi recipe (gooseberry recipe)
        Nellikkai thayir pachadi is one of my favorites. Mom makes this both like this way and with dried nellikkai/ Amla (gooseberry). When ever amla season comes, she buys fresh and sun dries it, which can be stored at shelf though out the year. It can be used when ever we want by soaking it in hot water for a while. She even powders coarsely and gives me, so that it will get soaked soon. I love that version better, but since I ran out of it, I am posting this method. Sure will update that another time when I get it. This is also equally tasty and a healthy recipe to include in our diet in summer. I always appreciate the way our recipes/ cooking includes all the things that are good for our body/ health in our day to day cooking. Right from mustard, asafoetida, each and every ingredient plays its role. Like wise, nellikkai too is a body coolant and has many other health benefits. Do include it when ever you find it in the market for your well being!

NELLIKAI THAYIR PACHADI RECIPE / AMLA RAITA | GOOSEBERRY RECIPES

Labels: , ,

Related Ads