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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Kasi halwa inspired by OPOS

Making halwa is bliss in OPOS way without spending hours of stirring. I tried this method for couple of times ,it came out so good and tasty .Pumpkin halwa in OPOS tasted like how they serve in banana leaf at marriage functions.The glossy halwa is clueless to know which ingredients it has.

White pumpkin,grated-1 cup(not squeezed)
Sugar-1/2 cup
Oil-3 tsp
Ghee-1 tsp
Cashewnuts-a few
Cardomom-2-4 nos

1.Grate the white pulp of the pumpkin and leave it in strainer with a bowl underneath for 30-40 minutes to drain the water.I have used quarter portion of small size pumpkin.
2.Take a 2-liter pressure cooker ,layer oil,pumpkin pulp,sugar and cardamom.Do not mix it.
3.Close the lid and pressure cook for 9-12 whistles
4.Allow the pressure to settle down on its own
5.Open the lid,if any water left ,on the flame cook for any couple of minutes in high flame.
6.Meanwhile add food color and roasted cashews in ghee.
7.The final stage of halwa should be gooey and sticky 

Let the sugar be browned in corner slightly ,then it gives extra flavor to the halwa
If not sure about cooking pumpkin without water or in method,add a tbsp of water or give less number of whistles.Cook further in open cooker.

Sunday, November 11, 2018

Coconut Burfi

Coconut-1 cup(grated)
Brown sugar-2/3 cup
Rava/sooji-1 tbsp
Cardamom powder-1/2 tsp
Oil-2 tbsps

1.Roast coconut in a pan until it turns moist free with a tsp of oil.Set aside
2.Add brown sugar to the pan and half cup of water to the pan
3.Boil the syrup until it forms thick one string consistency
4.Add the rava,cardamom powder and coconut
5.Saute till it combines the mix to thick consistency
6.Once,it turns dry and glossy,remove from flame
7.Add the mixture to a tray or plate that is greased with oil/ghee
8.Spread the mixture evenly and intact
9.Allow it to cool down for ten minutes and make cuts with knife
10.Once it is set,remove the burfi and serve.

Saturday, November 10, 2018

Pasta inspired by OPOS

 I been trying OPOS for couple of years by now.The cooking method,recipes and ingredients has been drastically changed.I dont think people eat the same now as in past 2 decades.The rice is being replaced by millets,white sugar by brown sugar and maida with whole wheat flour.The method has become more easy these days.In beginning of 2000 to 2015 ,I have spent most of sauting and stiring in the kitchen.Adding ingredients one by one to saute and spending lot of time in kitchen which became unnecessary now.A couple of years ago i couldnt stand for long time.I tried OPOS method for basic cooking like sambar,beans poriyal and kootu.Most of the recipes were blissful without much sauting.All you need to do chop the vegetables and layer the ingredients in the cooker.Sometimes,in one whistle one wholesome meal will be ready in forty minutes.This pasta recipe is my recent try which turned out like magic dish. If this dish didnt work ,dont blame the recipe.Blame the science and keep altering the ingredients and its measurement.Keep trying OPOS with other recipes.

Pasta-1 cup
onion,chopped-1/4 cup
Mushroom/any veggies,chopped-1/2 cup
Italian seasoning-1/4 tsp
Chilly flakes-1/4 tsp
Milk/Water-1 cup
Cheese-2-3 tbsps
Capsicum,thinly sliced-1/4 cup 
Salt to taste
Oil/Butter-2 tsps

1.Soak the pasta in water as fully immersed for 30 minutes.
2.Take a 2 litre pressure cooker ,layer/pour oil/butter,chopped onion,mushroom, 
seasoning and the milk
3.Close the lid and on the flame.
4.Allow it to cook for 2 whistles and then off the flame.
5.Once the steam settles ,when the cooker is still hot ,add the salt and red chillies. Stir .Add the capsicum and cheese on top.Close the lid and let it sit for 5 minutes.

Add the chilly flakes and salt only at the end as it may curdle the milk.Adjust the liquid according to the thickness of the pasta.Macaroni works best with this recipe.Rest of the pasta,use extra liquid as needed.

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