Tuesday, 26 December 2017

How to Make Rava Idli

Recipe for Rava Idli  
Rava idli (sooji/semolina) is the steamed cake prepared with rava. Idli is the age-old and a very popular form of breakfast in the Southern parts of the country. This is a healthy and at the same time very quick to prepare. Unlike regular idli, Rava idli is prepared without over-night fermentation and thus it is the instant formula of idli. It is a specialty of Karnataka and holds quiet a fascinating history related to the Rava Idli recipe. The popular belief says Mavalli Tiffin Room (MTR) has invented during World War II. There was shortage of rice supply and MTR came up with the idea to prepare the idli batter with rava. It was an experiment that turned out to be a massive hit among the people and till date it is one of the most popular breakfast items in the entire South India. I hope today you will try out the rava idli recipe and check how it tastes. Let me know your feedback and queries. Let’s get started with the recipe.


1 cup rava (sooji/semolina)
1 cup curd
1 medium sized carrot
Handful of coriander leaves
4 cashew nuts (break it two halves)
A pinch of baking soda
Salt as required
Ingredients for tampering: 1 tablespoon oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
2 chopped green chillies
1 inch finely chopped ginger

A strand of curry leaves
Before starting to prepare the idli finely chop the vegetables and ginger
Heat oil in a non stick kadai and add mustard seeds for tempering
Now add asafoetida and curry leaves
Add rava now and fry for a few minutes
Take off the rava mix from the stove and let it cool
Once the rava becomes cool add curd, the previously chopped vegetables, salt, and baking soda
Slowly add water in the rava mix and get a semi-thick consistency that has no lumps
Leave the batter aside to rest for 15 minutes
Grease the idli mould and put one half of a cashew nut (optional) on it
You can pour the batter on the mould and steam-cook for 10-15 minutes
Once taken off, it should be serve hot with coconut chutney.

Thursday, 21 December 2017

How to make Dhuska

Recipe for Dhuska
Dhuska is a traditional recipe from Jharkand, India. It is a recipe generally prepared on festival days. Dhuska is prepared by deep frying ground rice and dal batter and is very good to serve for breakfast.

Broken basmati rice or any basmati rice: 1 cup (washed &soaked in water for 4-5 hours)
Chana dal: 1 and 1/2 cup ( washed and soaked in water for 4-5 hours)
Green peas: 2 tbsp
Green chilies: 3 chopped
Coriander leaves: chopped
Ginger: 2 inches finely chopped
Turmeric powder: 1 tsp
Black pepper: 1/2 tsp
Salt: to taste
Mustard oil: to deep fry
Grind rice and chana dal with water to a dosa batter consistency
Now add all the above ingredients to the batter and mix well
Heat oil in a kadai. When the oil is hot, pour some batter directly in the oil with the help of a ladle . Deep fry both the sides till it turns brown.
Transfer them on a paper towels
Repeat the process with the remaining batter
Serve hot with green chutney and aloo ki sabzi or it also tastes good with mutton or chicken curry.

Note: You can use refined oil also for deep frying but for authentic taste  mustard oil is used.

Monday, 27 November 2017

How to Make Broccoli & Feta Omelet with Toast

Recipe for Broccoli & Feta Omelet with Toast


Cooking spray
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted


Step 1
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
Step 2
Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

Tuesday, 7 November 2017

How to Make Methi Malai paneer

Recipe for Methi Malai paneer

Watch video Click Here
To soak methi leaves:
1 bunch methi leaves / fenugreek leaves, washed and finely chopped
¾ tsp salt
1 cup water
For methi malai paneer:
3 tbsp oil
1 tsp cumin seeds / jeera
1 bay leaf / indian tej patta
4 cloves / lavang
2 pods cardamom / elachi
1 inch cinnamon stick / dalchini
1 tbsp ginger-garlic paste
½ tsp kashmiri red chili powder / lal mirch powder
1 green chili, slit length wise
1 tsp coriander powder / dhaniya powder
¼ tsp turmeric / haldi
1 cup tomato pulp / puree of 2 large tomatoes
1 tsp sugar
¾ cup milk
salt to taste
¼ cup malai / fresh cream
¼ cup water, add as required
11 cubes paneer / cottage cheese
¼ tsp garam masala powder
Firstly heat oil and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute.
Additionally, add ginger garlic paste, green chili and onions. saute.
Now add spice powder like chili powder, turmeric and coriander powder. saute.
Also add tomato pulp and saute till it thickens.
Also saute till the masala start to release oil.
Now add sauted methi leaves.
Additionally add sugar and salt.
Saute for a minute.
Now add milk, cream and water.
Also add paneer cubes and give a gentle mix.
Additionally add garam masala.
Cover and simmer for 2 minutes.
Finally, serve methi malai paneer with chapathi or paratha.

Sunday, 5 November 2017

How to Make Restaurant Style Paneer Malai Tikka

Recipe for Restaurant Style Paneer Malai Tikka

Paneer – 500 grams, diced
Capsicum – 2 medium, diced
Tomatoes - 2 medium, diced
Onions - 2 small, diced
Fresh cream – 200 ml
Cheese – 50 grams/2 cubes
Kasoori Methi – ½ tbsp
Salt – to taste
Green cardamom powder – ½ tbsp
Chat masala – ½ tbsp
Powdered sugar – 1 tbsp
Saffron – a few stand soaked in 1 tbsp warm milk
Ginger – 1-inch piece
Green chilies – 2
Cilantro/Coriander leaves–¼ cup
Mint – 2 tbsp. 
To See Full Video Pls. CLICK HERE
Click This Image

Combine cilantro, mint, ginger and green chilies in a grinder. Pulse them a couple of times to get a coarse mixture.
In a bowl, combine fresh cream, grated cheese, and the ground mixture herbs, ginger, and chilies. Also, add salt, kasoori methi, saffron soaked in milk, chat masala, green cardamom powder, and powdered sugar. Mix well.
Marinate the paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them rest in the fridge for 2 hours, or preferably 24 hours.
When you are ready to grill the marinated paneer and vegetables in the tandoor, arrange them on the skewers. Alternate between paneer pieces, capsicum, onion and tomatoes while arranging them on the skewers.
When the coals in the tandoor are ready, arrange the skewers in the tandoor.
When the marinade on the underside sets, turn the tikkas and baste it with some marinade if you wish. Turn again and continue to cook until the second coat of the marinade is cooked. Cooking the paneer malai tikka takes about 7-8 minutes.
Remove the skewers from the tandoor and carefully slide the tikkas off the skewers into the plate using a pair of tongs. Serve paneer malai tikka hot with some green chutney and cabbage salad.

Tuesday, 31 October 2017

How to Make Thaen Mittai

Recipe For Thaen Mittai
Rice – 1 cup ( Raw rice or Idli rice)
Urad dal – 1/4 cup
Baking Soda - 1/4 tsp
Orange Red Food Colour - 1/4 tsp (or as needed)
Sugar - 1.5 cups
Water - 3/4 cup
Lemon juice - 1/4 tsp
Oil - for deep frying
Sugar - about 1/4 cup (for rolling) 



Take the rice and urad dal in a bowl, wash it and soak it with enough water for 3-4 hours.
Once it is well soaked, drain the excess water and grind it to a paste. It has to be a thick paste so add as little water as possible. It is ok if the batter is not super smooth.
Remove the batter in a bowl. Add the orange food color and baking soda into it.
Before making the balls, first make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.
In another stove, heat some oil for deep frying.
Take tiny portions of the batter and drop into the hot oil. Within few seconds, the tiny dough balls will rise to the top. Fry for 3-4 minutes till the balls become crispy.
Remove the fried balls using a slotted spoon and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.
After the balls soaks up the syrup, remove them using a spoon. The balls are ready to eat.
To make it extra special, take some sugar in a plate. Roll each ball in the sugar and store it. It stays good in room temperature for 3-4 days

Detailed Steps to make Thaen Mittai
Take rice and dal in a bowl and wash it. Idli rice or raw rice can be used for this.

Add water to cover it completely. Let it soak it for 3-4 hours.

When you are ready to make, drain the excess water and take it in a mixie jar. 

Grind it to a paste with as little water as possible. 

Take the batter in a bowl, mix orange food color and baking soda with it.

Now let's make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.

Heat some oil for deep frying. Take tiny portions of the batter using a small spoon or fingers and drop into the hot.

The dough balls will immediately rise to the top.

Fry for 3-4 minutes till the balls become crispy.

Remove the fried balls using a slotted spoon, drain excess oil and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.

Carefully remove the soaked balls which are now ready to eat.

To make it look special, take some sugar in a plate. Roll each ball in the sugar crystals and serve.

Juicy sugar balls are ready to enjoy.

Tuesday, 17 October 2017

How to Make Brown Bread at Home

Recipe For Brown Bread

500gm whole wheat flour
500gm refined flour
200gm whole wheat bran
10gm bread improver
20gm gluten
40gm sugar
30gm yeast
20gm salt
450-500gm chilled water.
Sift both the flours together in a large mixing bowl; add whole wheat bran, yeast, bread improver, gluten, sugar and salt. Make a well in the centre of the mixed flour and pour in little chilled water and start mixing with your hand. Then mix in the remaining chilled water to gather the dough and is not sticky but soft.
Place the dough on lightly floured surface and knead it for 6-8 mins until it forms a film on stretching or has a natural shine on the dough surface, use flour if required for dusting to prevent it from sticking to the surface and hands. Place it in a bowl, cover it with a damp cloth for about 30- 45 minutes or until the size doubles up.
Knock the dough by kneading just 3-4 times to avoid any bubbles inside. Shape it into a ball.
Now in a greased bread mould, put the dough made above. Flatten the dough inside, using finger press to completely fit the dough into the mould. Cover with a damp cloth again. Keep it at room temperature to proof. Leave for 45min to 1 hour, or until it rises to less than 1/2" below the top edge of the bread mould.
Place the bread mould in a pre-heated oven at 180 C for 45 min to 1 hour.
Take Out. Cool it on a wire rack. Once cooled, slice and use.

How to make Kasha Bread

Kasha is a type of cereal made with buckwheat groats which have first been roasted, then soaked and finally simmered till it becomes soft. Kasha bread is healthy, and tastes almost like a cake. Buttermilk, cream and nuts all come together to give it a beautiful texture.

1/4 Cup Kasha
1/3 Cup Boiling water
1 Cup Buckwheat flour
1 Cup All-purpose gluten free flour
1/2 Cup Brown sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Xanthum gum
1/2 tsp Salt
1/2 Cup Buttermilk
1/2 Cup Cream
1 Egg
1/4 Cup Oil
1/2 Cup Walnuts
In a bowl soak the kasha in boiling water. Let it rest for 15 minutes.
Preheat the oven to 350degree C and grease a loaf pan.
Mix all the dry ingredients: buckwheat flour, all-purpose gluten free flour, baking powder, baking soda, xanthum gum and salt.
Whisk the eggs, cream and oil until smooth.
Stir the kasha and the walnuts to the egg mixture.
Add the dry ingredients to the wet ingredients with a spatula.
Spread the mixture evenly in the pan and bake for 50 minutes or till the tester comes out clean.
Serve with your choice of dish.

Monday, 16 October 2017

How to make Sweet 'n' Sticky Pork Chops with "Dirty" Rice

Recipe for Sweet 'n' Sticky Pork Chops with "Dirty" Rice


½ c. dark brown sugar
2 bay leaves
½ c. Kosher salt
8 c. ice
6 thick-cut (1-inch) bone-in pork chops
"Dirty Rice"
1 c. jasmine rice
½ lb. ground beef
½ lb. ground pork
1 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. paprika
¾ c. chicken stock
3 clove garlic
2 tbsp. Dark Roux
1 tbsp. butter
¾ c. Steen's cane sugar
¾ c. Steen's cane vinegar
green onions
Steamed green beans


Make Brine: in an 8-quart saucepot, whisk together 4 cups cold water, sugar, bay leaves, and kosher salt. Heat to boiling on high; remove from heat. Add ice and pork chops. Cover with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
Meanwhile, in a medium saucepot, combine rice and 1 1/2 cups water. Heat to boiling on high. Reduce heat to low. Cover and gently simmer 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and let cool; set aside.
Make Glaze: In a small saucepan, whisk together cane syrup and cane vinegar. Heat to boiling on high. Reduce heat to medium. Simmer 30 minutes or until reduced by half, whisking occasionally. Set aside.
Preheat oven to 375 degrees F. Heat outdoor grill on medium-high. Pat pork chops dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill 5 minutes per side. Transfer to a foil-lined rimmed baking sheet; roast pork shops 15 to 25 minutes or until cooked through (145 degrees F). Let stand 5 minutes.
While pork cooks, in a medium bowl, combine ground beef, ground pork, cumin, cayenne, paprika, and 1 teaspoon each of salt and black pepper. In heavy bottomed 6- or 7- quart saucepot or Dutch oven, cook meat on medium-high 8 to 10 minutes or until well browned, stirring occasionally. Stir in chicken stock, scraping up browned bits from the bottom of the pot. Add garlic and roux. Cook 5 minutes, stirring frequently. Add reserved rice and butter; stir gently to mix. To serve, garnish rice with green onions. Place pork chops over rice; top with glaze. Serve with green beans.