Chowmein preparation in easy steps using Ching's chowmein masala. Full video and step by step pictures.
I love hakka noodles and have posted earlier about how I love the desi flavoured hakka noodles. When I visit India yearly, I make sure to have atleast once when we eat out during our travels. I always try to recreate here when I make at home. Chowmein flavour is new to me and have not tried that way. So using Chings secret masala is a shortcut method, yet lets you enjoy chowmein without the need of any sauces. You get perfect tasting chowmein when you follow the recipe. Available across India and Mustafa center if you are in Singapore.
Refreshing lemon mint juice perfect for hot summer days, also it tastes so refreshing, appetizing. I had this drink as soon as we were at our stay at Dubai. This was the welcome drink. I have not tasted anything like this with so much quantity of mint. It was green in colour and I was doubtful if it would smell with a raw mint taste, but it was a perfect balance of mint and lemon. So it is because of how much ratio we add both. Do try this for summer, sure it is a great refreshing drink as well as healthy.
lemon mint juice recipe
Recipe Cuisine: Indian | Recipe Category:Drinks Prep Time: 10 mins | Cook time: 0 mins | Serves: 4 | Author: Raks anand
Javvarisi semiya payasam is not only feast for your tastebuds but also a treat for your eyes. Learn how to prepare javvarisi semiya payasam with full video and step by step detailed post.
Both javvarisi payasam and semiya payasam is often made at home as Vj and Aj loves payasam. Aj recently started liking payasam and he prefers cold. Though I make both these payasam, I always been fascinated to see this combination of vermicelli and sago in a payasam. I have tasted only couple of times, have not prepared at home. Reason behind was doubtful how the sago and semiya have to be cooked? Cooking separately and mixing was definitely not my idea.
Usually I buy the pepper sized sago here in Singapore. But last time got these tiny sago and from that time I wanted to try the combo payasam with javvarisi semiya. The pack of sago got emptied very fast and there was only about half a cup of sago and sitting in my pantry for a while now. I have not made payasam off late with javvarisi.
Wishing all my reader friends an advanced happy Tamil New year.Check out my Tamil New year recipes and other details about the festival here.
🙏இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்🙏
When I wanted to make post for upcoming festival Tamil new year, I thought I would try payasam with sago vermicelli.
Friends in Singapore, since Tamil New Year is coming up, are you time pressed to go out for new year shopping? Pushcart have all the items you are looking for. They even have a Smart saving bundle for Tamil New Year known as Tamil Puthandu Prayer Package, delivered right at your doorstep freshly. Do check it out here. Download their app here. Items include specific needs for festivals like banana leaf (thala vazhai ilai), flowers, mango etc. In an attractive price. You can also add other items if you need.
javvarisi semiya payasam recipe
Recipe Cuisine: Indian | Recipe Category:Dessert Prep Time: 5 mins | Cook time: 20 mins | Serves: 6 | Author: Raks anand
Javvarisi semiya payasam is not only feast for your tastebuds but also a treat for your eyes. Learn how to prepare javvarisi semiya payasam with full video and step by step detailed post.
Ingredients
Javvarisi/ sago - 1/4 cup Semiya/ Vermicelli - 1/2 cup Sugar - 1/2 cup + 2 tbsp Milk, boiled - 2 cups Water - 2 cups Cashew nuts - 10 Raisins - 15 Ghee - 2 tsp Cardamom - 1 Salt - a pinch
Method
In a heavy bottom pan, first add a tsp of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
Wipe the ghee completely, dry roast sago until everything pops. Take care not to change the colour. Keep aside.
The pan will be too hot, so carefully add another tsp of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom.
Add sugar and mix well. Add milk, cardamom powder and mix well.
Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.
Notes
Since I used tiny sago, both roasted sago and semiya gets cooked together. If using larger size, first let sago cooked, halfway through add semiya.
Instead of roasting sago, you can also use soaked sago. Soaking time differs with size. But you can cook both well soaked sago and semiya together, regardless of size.
Adjust water quantity more if needed while cooking in step 4.
This payasam gets thicker as it cools. The measurements given turns out to be spoonable payasam. If you want more runny, use 3 cups milk or more water and use 3/4 cup sugar to balance the taste.
You can use saffron in the recipe.
If using jaggery in place of sugar, switch off the flame and then add boiled milk, mix.
Step by step preparation:
In a heavy bottom pan, first add a tsp of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
Wipe the ghee completely, dry roast sago until everything pops. Take care not to change the colour. Keep aside.
The pan will be too hot, so carefully add another tsp of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom. Add sugar and mix well.
Add milk, cardamom powder and mix well.
Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.
Pacha vengaya chutney in just 5 mins, 3 ingredients, for a quick fix to your weekend breakfast side dish for dosa or idli.
Always look forward for quick and easy chutneys to make in the morning hurry burry or even for a quick dinner fix when you have idli dosa batter. I make this one often when my in-laws visit me as my FIL is a big fan of this one. Found Vj too loves this chutney. I make the same thing with green chilli too, which I have posted earlier. Just 3 ingredients, both chutney have two different flavours.
It is best when it is made by the method of crushing like they used to do in ammikal. But we have no other options than using a blender.
Key points before making the chutney are, first to salt the chutney correctly. Second, do not blend smooth. It has to be coarse, if you grind smooth, then it will taste bitter and different.
pacha vengaya chutney recipe
Recipe Cuisine: Indian | Recipe Category:Breakfast/ Dinner Side dish Prep Time: 5 mins | Cook time: 0 mins | Serves: 3 | Author: Raks anand
Pacha vengaya chutney in just 5 mins, 3 ingredients, for a quick fix to your weekend breakfast side dish for dosa or idli.
Ingredients
Red chilli - 6 Shallots (small onion/ chinna vengayam) - 12 Salt - As needed
How to make pacha vengaya chutney:
Peel onions, chop them very roughly.
Blend red chilli and salt to a powder first, then add very little water to make it a paste.
Add onion and just give it a pulse (few seconds), do not grind for long time, it has to be coarse.
Notes
Do not blend smoothly as it might turn bitter. Use small onions for best results.
Red chillies should be ground fairly coarse, make sure to grind for long time wiping the sides with spoon. Do not use hands much as it might give you burning feel in fingers.
Step by step pictures:
Peel onions, chop them very roughly.
Blend red chilli and salt to a powder first, then add very little water to make it a paste.
Add onion and just give it a pulse (few seconds), do not grind for long time, it has to be coarse.
My FIL and Vj takes extra dosa if it is this chutney, happy me 💗.
A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
I saw this idea of kheer while browsing instagram and loved. I love rose flavour and the pleasant colour of the kheer. So wanted to try this out. It was samak ki gulabi kheer. I had little millet with me, so tried with it. Little millet in tamil is Samai. Little millet in Hindi is kutki.
The advantage of using millets in dessert is it looks beautiful, turns out homogenous. I have already made this millet kheer without any flavours and it turns out delicious too.
gulabi kheer recipe
Recipe Cuisine: Indian | Recipe Category:Dessert Prep Time: 5 mins | Cook time: 25 mins | Serves: 6 | Author: Raks anand
Raw mango is added to the classic rava upma to make a tangy, delicious and flavourful breakfast. If you are looking for an interesting mango recipe, you should make this for a wonderful south Indian breakfast.
I think this mango rava upma should be best when paired with coconut chutney. I had it as such though. You have to add more chillies to balance the tanginess so that it does not overpower the other tastes. We are cooking mangoes first and adding semolina to it and cook together so that the mango flavour and taste blends in the procedure.
If you want more mango recipes, do check it out here.
mango rava upma recipe
Recipe Cuisine: Indian | Recipe Category:Breakfast Prep Time: 10 mins | Cook time: 12 mins | Serves: 2 | Author: Raks anand
Raw mango is added to the classic rava upma to make a tangy, delicious and flavourful breakfast. If you are looking for an interesting mango recipe, you should make this for a wonderful south Indian breakfast.
Ingredients
Mango, unripe, grated - 1/2 cup Semolina/ rava (roasted) - 3/4 cup Onion - 1 Green chilli - 6 Turmeric - 1/4 tsp Salt - as needed
Learn how to clean, prepare vazhaipoo (banana flower) and clean your hands without any ugly black spots. With video, step by step pictures.
I have posted few vazhaipoo recipes and always wanted to do this detailed post on cleaning the vazhaipoo (banana blossom/ banana flower). Though cleaning vazhaipoo takes time, we cannot miss the goodness of the vegetable. I buy vazhaithandu more often than vazhaipoo. If I buy, I make poriyal most of the times, as I buy in Mustafa mostly and they stock it from Malaysia. It will have more volume than the Indian ones.
So this time I got the Indian one from Sri Murugan and before making vazhaipoo vadai with it, I wanted to do this post on how to clean vazhaipoo to use in a recipe and how to get rid of the stains from your hands after handling the banana flower.
Many of you know this trick, but this could be useful for those who doesn't know/ beginners.
Check out my vazhaipoo poriyal, vazhaipoo paruppu usili, vazhaipoo vadai.
How to clean vazhaipoo, clean hands
Category: Tips | Prep Time: 20 mins | Author: Raks anand
Learn how to clean, prepare vazhaipoo (banana flower) and clean your hands without any ugly black spots. With video, step by step pictures.
Things needed
Banana blossom, Vazhaipoo - 1
Sesame oil - 2 tsp
Lemon juice - 2 tsp
Salt - 1/2 tsp
Method
First coat your hands with sesame oil everywhere, including nail gaps.
Spread a large disposable sheet of paper/ board and start peeling off the purplish petals.
Take off the bunch of florets and arrange as such, so that it is easy to clean.
Repeat by taking off the petals one by one until half way down. Break off the bottom stick as it would be long by now.
Grease the tips of your fingers every now and then when ever you feel it dry.
Once you take out all the purple petals, now you will be handling a pale yellowish petals, bit delicate to handle.
Continue until you are with a tiny bulb of the banana blossom at the center.
You can eat this raw, if you want with salt, pepper. We eat as such, it tastes good.
Take a small bunch of florets, rub the tip against your palm. This will loosen the florets and make it easy to remove the long stick with rounded ends.
pull it off and discard, as it will not blend / get cooked in your recipe.
As you pull it off, you will see another transparent leaflet, pull it off too.
Repeat to finish all. The florets that are small (taken towards center) and tender need not be treated, it can be left as such.
Chop holding each bunch and let the chopped flowers immersed in water mixed with sour buttermilk, to prevent them from turning black. Keep immersed until use.
Now lets clean your hands. Though we applied oil, it is just a protection to avoid too much stain in your hands and oil helps to clean easily to get rid of the stains.
Wash with regular hand soap and pat dry. Apply lemon juice all over the stains.
Rub gently salt all over. Don't be hard as it will irritate your skin.
wash it off in water without soap. Take an old towel/ cloth, preferable cotton and wipe the stains by rubbing against. Concentrate on the stained areas, especially the fingertips, nail gaps etc.
Now you would see clean hands without any stains!
Step by step pictures:
First coat your hands with sesame oil everywhere, including nail gaps. Spread a large disposable sheet of paper/ board and start peeling off the purplish petals. Take off the bunch of florets and arrange as such, so that it is easy to clean.
Repeat by taking off the petals one by one until half way down. Break off the bottom stick as it would be long by now. Grease the tips of your fingers every now and then when ever you feel it dry. Once you take out all the purple petals, now you will be handling a pale yellowish petals, bit delicate to handle.
Continue until you are with a tiny bulb of the banana blossom at the center. You can eat this raw, if you want with salt, pepper. We eat as such, it tastes good.
Take a small bunch of florets, rub the tip against your palm. This will loosen the florets and make it easy to remove the long stick with rounded ends.
pull it off and discard, as it will not blend / get cooked in your recipe.
As you pull it off, you will see another transparent leaflet, pull it off too. Repeat to finish all. The florets that are small (taken towards center) and tender need not be treated, it can be left as such.
Chop holding in bunch and let the chopped flowers immersed in water mixed with sour buttermilk, to prevent them from turning black. Keep immersed until use.
Now lets clean your hands. Though we applied oil, it is just a protection to avoid too much stain in your hands and oil helps to clean easily to get rid of the stains. Wash with regular hand soap and pat dry. Apply lemon juice all over the stains. Rub gently salt all over. Don't be hard as it will irritate your skin.
wash it off in water without soap. Take an old towel/ cloth, preferable cotton and wipe the stains by rubbing against. Concentrate on the stained areas, especially the fingertips, nail gaps etc. Now you would see clean hands without any stains!
Learn how to make schezwan fried in just three steps. No need to use any sauce or salt, perfect for bachelors and a quick lunch preparation.
I am great fan of indo chinese food next to south Indian and North Indian food. I need a change in my regular cooking once in a while, especially in weekends, want to make it simple and quick instead of spending too much time in the kitchen. Indo chinese are interesting and quick to prepare with burst of flavours.
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