HAPPY COOKING!!!

Hi All, Aromatic, most flavourful and much easy to make coconut idli podi, recipe below, Cooking time : 20 mins. Servings : 10 members. INGREDIENTS : Grated coconut – 3 cups. Garlic – 2 nos ( full garlic) Urad dal – 1/2 cup Asaofoetida – 1/2 tsp. Dry red chillies – 10- 12 nos Salt – as required. METHOD : For your easy ref , here is the recipe video, Dry roast coconut till aroma.If you are using dry coconut (kopurai) then it will give double taste. Remove it to a plate and in same kadai dry roast rest of the ingredients till golden brown separately . When cooled down to room temperature except coconut grind all ingredients to little coarse powder. Finally add coconut and pulse for once or twice for very coarse powder. Over grinding coconut will leave oil and shelf life will be less.store in airtight container and can be used for about 10 days. If refrigerated the podi stays fresh for more than a month.

Hi, Rasam is one comfort food which I make when Iam in really hurry, or sick. Home made rasam powder aroma is wonderful than store brought. And also it is so easy to make. COOKING TIME : 20 MINS. SERVING : 1 CUP. INGREDIENTS : Toor dal – 1/4 cup. Coriander seeds – 1 cup Channa dal – 1/4 cup Cumin – 3 tblsp. Pepper – 2 tblsp. Fenugreek – 1/2 tsp. Asafoetida – 1/2 tsp. Dry red chillies – 6 Curry leaves – a handful. METHOD : For your ref , here is the easy making video for your ref, Dry roast toor dal till golden brown and remove them to a dry plate. Same way dry roast coriander seeds, channa dal separately and remove them to plate. In the same kadai add cumin, pepper and dry roast till aroma, remove them to plate. Add fenugreek, asafoetida and roast till fenugreek popup. Then finally add dry red chillies and roast till aroma, remove them to plate. Roast curry leaves till crisp. Remove them to plate an...

Mutton semi gravy with fresh spices. INGREDIENTS : Onions – 2 Cumin – 1 tsp. Coconut oil – 2 tsp. Tomatoes – 2 Curry leaves – a sprig. Mutton – 500 gms. Coriander leaves – 1/8 cup. FOR GRINDING : Onion – 2 Turmeric powder – 1/2 tsp Dry red chillies – 4 Coriander seeds – 2 tblsp. Pepper – 2 tsp. Cardamon – 3 Cinnamon – 5 Cloves – 6 Ginger – 2 pc. Garlic – 20 pods. Refined oil – 1 tsp. METHOD : Here is the video for your easy ref, Heat oil , add onions and saute till golden brown. Empty the fried onions to a bowl and in the same pan add rest of the ingredients except ginger and garlic and roast till brown. When done switch off and add ginger garlic, fried onions and mix once . Grind them to fine paste. Heat coconut oil in cooker and chopped onions, followed by tomatoes and curry leaves. When tomatoes turn mushy, add ground masala, salt and saute for 2 mins in medium flame. Add cleaned mutton , clo...

Hi,  This chicken briyani is a fool proof recipe which my mum is following for ages and now her traditional recipe is here, COOKING TIME : 30 MINS. SERVING : 6 MEMBERS. INGREDIENTS : Chicken - 500 gms Zeera rice – 3 cups. Cinnamon - 2 pcs Cloves – 4 pcs Bay leaf – 1 Star anise – 1 Marati mokku – 1 Onion – 1 Tomato – 1 Mint leaves – 1/2 cup. Coriander leaves – 1/2 cup. Lemon juice – 1 tsp. Ghee – 4 tblsp Chilli powder – 1 tsp. Turmeric powder – 1/2 tsp. Briyani Masala – 2 tsp. Curd – 2 tblsp. For grinding : Onion – 1 cup Cinnamon – 4 pcs. Cloves – 12 Pepper – 1 tsp. Dry red chillies – 5 nos. METHOD : Easy video for your ref,    Grind the grinding ingredients to fine paste with little water. In Pressure cooker heat 2 tblsp ghee and add bay leaf , star anise, marati mokku, Cinnamon , Cloves and fry in low flame till aroma. Then add chopped onions and tomatoes and fry till mushy. Add g...