Thursday, January 31, 2019

Stuffed Bhindi

Bindi-250 gms
Red chilli powder-1 tsp
Coriandar powder-1 tsp
Cumin powder-1 tsp
Amchur powder-1/2 tsp
Coconut,grated-3 tsps
Hing-1/2 tsp
Salt to taste
Oil-1 tsp

1.Slit the bindhi upto 3/4th into three cuts
2.Mix all the spice powders and coconut  except salt.
3.Stuff the spice powders into bindhi and reserve leftover spice mix
4.Heat a pan ,add oil place each bindhi and cook in low flame turning sides once in a while.
5.Close the lid and cook for five minutes.
6.Turn the bindi to other sides and continue to cook
7.Once its cooked,add leftover spice mix and allow it for cook
8.Sprinkle salt at the end and serve.
Adding salt at the end will protect bhindi turning soggy and wet.
The bhindis will be cooked by 12-15 minutes

Yakni pulao

I tried this recipe couple of years ago,the pulao is very favourful not like usual ones.Yakhni means stock.The meat will be slow cooked in spices and the water which is used to cook the rice.A potli(small bag of spices) is made for the stock which is easy to remove the spices at the end.The pulao will look slight brown because of the brown onions.Its simple recipe.I have halved the ingredients since i made half portion only.


To make potli
To make potli(spice bag)
Cinnamon sticks-3-4
Cumin sees-1 tsp
Black pepper-1 tsp
Black cardamom-1
Coriander seeds-1 tbsps
Green cardamom-4-5
Nutmeg and mace -1/4 inch each
Fennel seeds-1 tsp

To make stock
Mutton-1/2 kg
Garlic cloves-5-6
Salt -1 tsp
Water-2 cups

To make rice
Oil-3 tbps
Ghee-2 tsps
Black pepper-1/2 tsp
Green cardamom-4-5
Green chillies-3-4 nos
Cumin seeds-1/2 tsp
Ginger garlic paste-1 tbsp
Black pepper powder-1 tsp
Salt-1+1/2 tsps
Yogurt-1 cup
Rice-1/2 kg

 Use the muslin cloth and the spices to make small potli
In a pan or pressure cooker ,add the washed mutton,onion,potli,salt,garlic and water.Cook until 40 minutes in low flame or the mutton turns soft.
Once done,remove the potli and squeeze out the excess water from it.Keep stock and mutton in separate pan.
Heat the same pan,add oil and ghee ,add onions ,cloves,black pepper,green cardamom and cook until onions turns brown.
Add green chillies,cumin and ginger garlic paste and cook for couple of minutes
Add the yogurt,salt ,stock and the mutton and bring it to a boil
Add washed and soaked rice(for 10 minutes).Cover the lid.
Cook until the rice is soft and fluffy.
Garnish with brown onions and nuts if needed.

Tuesday, December 25, 2018

Pineapple kesari

One of my all time favourite dessert is pineapple kesari.This recipe is very rich and lengthy.But its worth the wait to make sweets very delicious.Cooking it in low frame will avoid forming lumps.

Rava-1/2 cup
Sugar-1 cup
Water-1 cup
Milk-1/2 cup
Ghee/oil-1/2 cup
Pineapple puree-1/2 cup
Pineapple ,chopped-1/2 cup
Cashews/raisins-a few
Food color-a pinch

1.Heat a pan,add half cup of oil/ghee,fry cashews and raisins
2.Add rava and saute for 2-3 minutes until it changes the color slightly
3.Add milk and water ,bring it to a boil
4.When the 3/4th of water is absorbed by rava and cooked fully
5.Add sugar and cook in low flame
6.Once the rava thickens (after ten minutes),add the pineapple puree at the end
7.Cook until the ghee/oil starts leaving the edges
8.Add the chopped pineapple pieces and serve.

Seven layer bar

This is my favourite holiday recipe.I have tried it many times.The recipe was recommended by an american who stayed in my home as guest while her social service trip to india.She recommended to try any ingredients of around seven cups.I always used the following recipe but the actual recipe needs half cup of melted butter and 1 1/2 cup of graham crackers.Either way , it works.The seven layer bar will be very crunchy.

Semi sweet choco chips-1 cup
Dark chocolate chips-1 cup
Caramel chips-1 cup
White chocolate chips-1 cup
Dessicated coconut-1 cup
Almond flakes/shredded-1 cup
Condensed milk-1 tin

1.Mix all the ingredients in a bowl
2.Add the condensed milk and mix evenly
3.Line a baking tray with parchment paper(otherwise it sticks to the tray)
4.Add the mix and bake at 350*F for 30-35 minutes in a preheated oven
5.Once the bars are baked,allow it to cool slightly to room temperature,run the pizza cutter to cut them into desired shapes.

Tiffin Sambar

Toor dal,cooked-3/4 cup
Turmeric powder-1/4 tsp
Green chillies-3
Coriandar leaves-a few
Salt to taste

To grind
Coconut-1 tbsp
Pottukadalai-2 tsps
Sambar powder-1 tbsp
Hing-1/2 tsp

To temper
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Cumin-1/2 tsp
Ghee-2 tsps
Curryleaves-a few
Red chillies-3

1.Grind pottukadalai,coconut,sambar powder and tomato into paste 
2.Heat a pan add ghee/oil ,add tempering ingredients ,then add onion.
3.Saute until it turns translucent and then tomato.
4.Add salt ,turmeric and hing
5.Add vegetables at this time and the paste.
6.Bring it to a boil and add a cup of water.
7.Close the lid and allow the vegetables to cook on its own.
8.Add cooked toor dal and cook it another 10 minutes
Garnish with coriander leaves.

I have used carrots and chowchow for the vegetables and also desiccated coconut.

Tuesday, December 11, 2018

Beans poriyal inspired by OPOS

I have flashed cooked beans by opos many times.Guess the beans poriyal can be made just in minutes.It always turns out very crunchy,greenly and well cooked.Make sure to use the fresh beans.This is basic poriyal recipe.Variations can be done with added diced(cubic sized) carrots, or can be added soaked & coarsely ground dal(usili) which has to be soaked for 15 minutes.I never add coconut to poriyal for daily cooking(only special occasions).Instead of coconut,1/2 tsp of coconut oil can be drizzled.

Beans,chopped -250 gms
Onion,chopped-3-4 tbp
Mustard seeds-1/4 tsp
Broken urad dal-less than 1/4 tsp
Coconut ,grated-1 tsp
Oil-1 tsp
Dry red chillies-1-2 ,broken
salt to taste

1.Remove the fiber from the beans sides and finely chop them
2.Heat a 2 -litre pressure cooker,add oil,saute mustard seeds and broken urad dal
3.Add red chillies,layer chopped onion and chopped beans
4.Close the lid and keep whistle.Cook for exactly seven minutes. Swtich off the flame
(No need for whistle).Let it release the pressure on its own.
5.Open the lid and add salt and coconut.

Thanjavur Kadappa - Sidedish for Idli/dosa/poori

Kadappa is very famous in thanjavur /kumbakonam district in mess and hotels.Its a mild flavored sidedish that goes well with idli and dosa.I have seen in other places,they make it without ground masala too.It will be just moong dal and potato curry goes well for potato.The moong dal and potato can be cooked together and smashed well for this recipe.

Moong dal-1/2 cup,cooked
Coconut-1/2 cup
Small size potato,cooked and smashed-1/2 cup
Onion-1/2 ,sliced
Ginger garlic paste-1/4 tsp
cumin-1/2 tsp
oil-2 tsp
salt to taste
To grind
khuskhus - 1/2 tsp
Coconut-3 tbsps
Green chillies-3 nos,slited
fennel seeds-1/2 tsps
Garlic-2 cloves
Cinnamon- two 1/2 inch

1.Grind the coconut,khus khus,fennel seeds,cinnamon ,green chillies and garlic with little water into fine paste
2.Heat a pan ,add oil ,saute cumin, onion till it turns translucent and then ginger garlic paste and curry leaves
3.Add the moong dal and the smashed potato with little water to the pan
4.Add the salt and turmeric and bring it to boil
5.Add the ground masala and bring it to boil for ten to fifteen minutes
6.Switch off the flame and squeeze lemon.
Garnish with coriander leaves

Wednesday, November 28, 2018

Seppankelangu / Arbi fry

Sepankilangu/Arbi-3-4 nos
Rice flour-1 tbsp
Besan flour-2 tbsps
Chilli powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Salt-half tsp
Oil-2-3 tsp
Curry leaves-a few
Saunf/Fennel seeds-1/2 tsp


1.Cook Sepankilangu/Arbi in boiling water for 10-15 minutes until it turns soft(if a knife can be smoothly inserted into arbi).Discard the water and allow it to cool.Remove the skin of the arbi and slice them into thin slices.
2.Mix all the dry ingredients from rice flour ,besan flour,chilli powder,coriander powder,salt and turmeric powder in a plate.
3.Sprinkle the dry powder mix to each sides of arbi
4.Heat a pan with oil ,add fennel seeds and curry leaves.Place arbi slices in the pan,cook for 2-3 minutes.Turn the slices and cook for another 2-3 minutes.Keep turn for couple of times until all the slices are well roasted.

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