Monday, February 19, 2018

Brinjal / Eggplant Burger / Burger Recipe

Are you looking for simple and different burger recipe,then try this brinjal burger.Its a healthy and easy one.My kids loved this burger .

In this recipe instead of cutlet,cheese,lettuce i used brinjal , spinach leaves and omlette.

Its upto your creativity whatever you can replace it.

Preparation Time :10 mins
Cooking Time: 10 mins
Serves :2

Ingredients :
Burger Bun -2
Spinach Leaves -4
Brinjal -1
Tomato -1
Salt - To taste
Oil
Butter -1 tsp
Pepper Powder -1/2 tspn

For Omlette

Egg -3
Pepper powder -1/2 tsp
Salt -to taste
Fennel seed powder -1/2 tsp
Turmeric powder -1/4 tsp

Method

*Cut the Tomato and brinjal into thick round slices.

*Heat Oil in a kadaiplace the cut brinjal and sprinkle little salt and pepper powder.Cook at high flame for 2 mins.Once it cooked turned into other sides and cook .Keep it aside.

*In same kadai heat the butter,cut the bun into 2 and toast it.

 For omlette,break the egg ,mix the all ingredients ,make 2 omlettes.
*In a bun first  place the spinach leaf,tomato ,Brinjal,omlette in the order then place brinjal,tomato,spinach leaf.Cover with the bun and Serve it !!

Monday, February 12, 2018

Surprise Hidden Rainbow Heart Cake | Baking Recipes | Valentines Day Recipes

 Long time i want to bake this surprise hidden cake.Last week my daughter insisted me to try this cake .So i decided to bake this cake.She wants rainbow heart cake.

So first i prepared rainbow cake and then prepared the chocolate cake and bake.

Now lets go to the recipe how to do...

For Rainbow cake 

Ingredients :
All Purpose flour -2 cups
Baking powder -1 tsp
Butter - 225 gms (Room temperature)
Granulated sugar -1 cup
Eggs -4 (large)
Vanilla essence -2 tsp
Salt -1/2 tsp
Colour -1/2 tsp

Method

*Sieve the flour ,salt and baking pdr for 3 times.

*First beat the butter and sugar well.Once the sugar dissolves add a egg at a time .

*Now add the flour mixture little by little.Incorporate well and add the vanilla essence.


 *Now divide the batter into 6 equal parts.Mix the Red,Green,Yellow,Orange,Red,Blue and Violet colour to the individual batter.

*For the violet colour mix the equal parts of red and blue colour.

*Put the batter in ziplock cover and cut the corner tip with help of scissors.

*Preheat the oven at 180°C.In a Rectangular tray put the parchement paper.
 *Then keep lining your cake with all different colours for 2 layers.
 *Place the tray in preheated oven and bake it for 25-30 mins.
 *Once the cake completely cools down,place them in freezer for 10 mins.Then take out the cake from freezer ,cut the top using serrated knife.

*Use heart shaped cookie cutter to cut as many cake as possible.Then transfer the hearts into the freezer.
 For Chocolate Cake

Ingredients

All purpose flour -2 cups
Baking Powder -1 tsp
Cocoa powder -1/2 cup
Butter -225 gms(at room temperature)
Granulated sugar -1 cup
Eggs -4 large
Vanilla essence - 2 tsp
Salt -1/2 tsp

Method

*Sieve the flour,salt,cocoa powder and baking powder for thrice.

*Beat the sugar and butter well ,once the sugar dissolves add a egg at a time.

*Now add the flour mixture little by little.Incorporate well and add the vanilla essence.

**Preheat the oven at 180°C.Grease butter in a loaf pan,Pour the little chocolate batter .
 *Then take the frozen hearts place them closely in the pan.
 *Pour the remaining batter over it and tap it gently .
 *Put the pan in preheated  oven,bake it for 35-40 mins.

*Once it completely cools down cut and serve !!

Tuesday, February 6, 2018

Cashew / Mundhiri /Kaju Pakoda

 Cashew Pakoda - the name itself tempting me.Making crispy and tasty pakoda in home is task .I love Adyar Anandha Bhavan Cashew pakoda .Addition of Mint,ginger,garlic makes the pakoda makes more tasty .But in my family they dont like mint so i add less mint and more coriander leaves.

Also i want white colour so add more green chillies instead of chilli powder.If we make the dough correctly then no need to add baking soda.

Am really happy that  i got Anandha Bhavan Style.

Ingredients

Besan /Gram flour -1/2 cup
Rice flour -1/4 cup
Cashews nut -1/2 cup (Broken)
Ginger -1 tsp (finely chopped)
Garlic pods - 2(finely chopped)
Onion - 1(finely chopped)
Green chillies -4 (finely chopped)
Coriander leaves -1/4 cup(finely choppes)
Curry leaves -2 sprigs(Finely chopped)
Mint leaves -1 tbsp(finely chopped)
Fennel seeds powder - 1 tsp
Water - 3 tbsp (approximately)
Salt -to taste
Oil -for deep fry

Method

*Heat oil in a kadai.In a bowl take the ingredients except water and cashew.

 *Mix well,now add the cashewnuts and  1/4 cup hot oil.mix well
 *Sprinkle the water little by little,the consistency should be thick.
*Now take a little dough and slowly drop the dough in small pieces in hot oil.Fry it until it turns golden brown.

MY NOTES

*Mixing the dough is very important to make crispy pakodas.It should never be loose and sticking in hands

Friday, February 2, 2018

Jackfruitseeds Vadai / Palakottai Vadai

 In summer season jackfruit is available in plenty...Jackfruit seeds are flavourful and nutty in taste.It can be used in sambar,poriyal ,kootu etc..
This time  i want to try with vada.Its a regular Masal vada and simply with addition of cooked jackfruit seeds.

Ingredients
Channa dal -1 cup
Palakottai / Jackfruit seeds -20 nos
Onion -1 finely chopped
Salt -To taste
Oil -for fry
Curry leaves -2 sprigs (finely chopped)
Corainder leaves -2 tbsp(finely chopped)

To grind
Fennel seeds -2 tsp
Dry red chillies - 4
Garlic pods-3
Cloves -2
Cinnamom - 1" stick

Method

*First wash and soak the dal for 1 hr and drain the water completely.

*Cut the jackfruit seeds into two and remove the outer whiter colour shell,wash and pressure cook it for 3 whistle.

*Once the seeds cooked release the pressure nad drained the water,let it be cool.

*In a mixie first grind the cloves,red chilli,fennel seeds and cinnamon stick to a coarse powder.Then grind the dal with garlic  pods with salt  to a coarse paste.dont add water while grinding.

*Then grind the jack fruit seeds to a fine paste.Mix it all with chopped onion and curry leaves,coriander leaves.
*Heat oil in a kadai ,take a lemon size ball,flat them and deep fry it in hot oil. cook it on both sides until it turns golden colour.

*Drain the vadas in kitchen paper .Serve it hot !!

Tuesday, January 30, 2018

Tindora / Kovakkai Rice | Lunch Box Recipes

 Tindora rice is perfect for lunchbox.I love this rice becoz of the crunchness.Do try this rice ,am sure will you will love it.Serve with simply papad or any roast.

Ingredients

Cooked rice -2 cups
Tindora -3/4 cup (chopped into round)
Onion -1 chopped
Green chilli -2 slit
Sambar powder -1 tsp
Turmeric powder -1/4 tsp
Grated coconut -2 tbsp
Salt -to taste
Chopped coriander leaves -1 tbsp
Ghee -1 tsp

To Temper 

Oil -1 tbsp
Mustard seeds -1/2 tsp
Fennel seeds -1 tsp
Curry leaves -1 sprig


Method

* Heat  oil in a kadai temepr the ingredients given under "To temper" ,then saute onion and slit green chillies.
 *Then add the chopped tindora,turmeric powder and sambar powder.Mix and saute well
 *Once the tindora is semi cooked add the grated coconut ,salt and cooked rice

 *Mix well and finally mix with ghee and coriander leaves.

*Serve it after 30 mins .

Friday, January 26, 2018

Curry Leaves Thokku / Karuveppilai Thokku

 Already I made Curry leaves podi ,Now i made Curry leaves thokku.It taste similar to "Grand Sweets "Style.
It can be mixed with rice and served with any roast or simply with fryum.Also paired up with curd rice,idli & dosa.

Ingredients

Curry leaves - 1 cup tightly packed
Rck salt - To taste
Tamarind - Amla size
Chilli Powder - 1 tbsp or according to ur tatse
Fenugreek powder -1/2 tsp

To Temper

Gingelly Oil -1/4 cup + 2 tsp
Mustard Seeds -1/2 tsp
Jeera -1/4 tsp
Hing -1/8 tsp

Method

*Wash the curry leaves and pat dry in clean cloth for an hour.

*Heat 2 tsp oil in a kadai ,roast the curry leaves until it turns pale colour.switch off the flame.Add the tamarind and mix well.
 *Once it cool down grind it with salt and little water to a fine paste.

*Heat the kadai and temper with the ingredients given under "To Temper ".Add the chilli powder then immediately add the ground paste.
 *Mix  and saute it well until the oil floats on top.Now add the fenugreek seeds powder,mix it and switch off the flame.
*Once it completely cools down stored it in clean bottle .It stays good  in fridge for 1 or 2 months.

Wednesday, January 17, 2018

Mix Veg Pickle | South Indian Pickle Recipe

In our family we love spicy  pickle except y betterhalf.Always i have pickles in handy .Long time i want to prepare veg pickle,one day happened it to as i have all veggies.Veg pickle is super spicy and cruncy in taste.

Here I used Carrot,Cauliflower,Raw mango,Baby bittergourd,Lemon,Garlic pods,Ginger,Green chilli,Broad beans,Small onion,Fresh Turkey berry.

Ingredients

Mixed Veggies - 4 cups (Finely chopped)
White Vinegar - 1/3 cup
Gingelly Oil -1/2 cup + 2 tbsp
Kal uppu/Rock Salt - 1/4 cup (Adjust it)
Red Chilli Powder - 3 tbsp
Turmeric Powder -1 tsp

For Seasoning
Mustard Seeds -3/4 tsp
Curry leaves -2 tbsp(Finely chopped)
Hing -1/2 tsp

Method

*First wash the veggies and pat dry them in clean cloth for an hour.Then finely chopped it.
 *In a bowl take the chopped veggies add the Turmeric powder,Chilli powder,Rock salt,Vinegar,1/2 cup gingelly oil.Mix it well.

 *In a kadai add the 2 tbsp oil and seasoning the ingredients given under "For Seasoning ".Poured it in pickle.Mix it
*Let it soak for 2 days.Everyday mix the pickle in clean and dry spoon.And then the pickle is ready to serve.

*Always the stored the pickle in Ceramic jar or Bottle.