kerala style podi potato

Kerala Style Podi Potato Recipe

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Podi Potato:

This Kerala-style baby potato recipe is a delicious and easy side dish. It pairs perfectly with rasam rice, dosa, chapati, and all types of mixed rice.

 

In South Indian cuisine, especially in Kerala, baby potatoes hold a special place in many dishes. These small potatoes are known for their unique flavor and nutritional value. Kerala Style Baby Potato Fry is a traditional cooking method that uses a simple cooking process but is very satisfying in taste. This fry is made by roasting the potatoes with various spices, which creates a wonderful taste and aroma.

This recipe, especially when served with South Indian dishes like rasam rice, curd rice, sambar rice, further enhances the taste of the meal. It is also suitable to be served as a side dish with breakfast items like dosa and chapati. As this recipe is a nutritious and tasty side dish, it is loved by everyone from children to adults.

 

This Kerala style baby potato fry recipe is something that even cooking beginners can easily try. The ingredients used in this recipe are easily available, and the cooking method is very straightforward. By following this recipe, you can easily prepare a delicious and healthy side dish in your home.

This recipe will undoubtedly be a feast for your family and friends.

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Preparation Time

30 Minutes

Serve

4 person

Ingredients:

  • Baby potatoes - 1/2 kg
  • Urad dal - 2 tablespoons
  • Chana dal - 1 tablespoon
  • Coriander seeds - 1 tablespoon
  • Cumin seeds - 1 tablespoon
  • Black peppercorns - 1 tablespoon
  • Dry red chillies - 5
  • Water
  • Oil - 2 tablespoons
  • Salt - as needed

Required Cooking Equipments

  • Pressure cooker - to boil the potatoes
  • Plate - to peel the potatoes
  • Pan - to roast the spices
  • Mixer - to grind the spices into a powder
  • Spoon - for roasting and stirring
  • Bowl - to serve the podi potato dish

Cooking Instruction :

  • Boil the potatoes: Put the baby potatoes in the pressure cooker, add enough water to cover them, and cook for 2-3 whistles.
  • Peel the potatoes: Once the potatoes are cooled, peel them and set them aside on a plate.
  • Roast the spices: Heat a pan on the stove. Once the pan is hot, add the urad dal. When the urad dal starts to turn golden brown, add the chana dal and roast it as well. Be careful not to burn it. Next, add the coriander seeds, cumin seeds, and peppercorns one by one. Roast everything well, making sure not to burn them.
  • Cool the spices: Once roasted, transfer the spices to a plate and let them cool down.
  • Grind the spices: Grind the roasted spice mixture in a mixer until it is coarsely ground. Do not grind it too finely.
  • Fry the potatoes: Heat the same pan again and add oil. Once the oil is hot, add the peeled potatoes from the plate. Stir the potatoes gently for a couple of minutes.
  • Add the spice powder: Add the ground spice powder to the potatoes and mix well.
  • This Kerala-style baby potato recipe goes well with rasam rice, dosa, chapati, and all kinds of mixed rice. It makes a great side dish to enjoy with these meals.
  • Try this recipe and impress your family! Share it with your friends too.

Serving Method

  • Serve this recipe hot.
  • If you like, you can garnish it with coriander leaves.
  • This recipe is sure to be loved by kids.

Cooking Tips

  • When boiling the potatoes, make sure they don't get overcooked.
  • When roasting the spices, keep the heat on medium.
  • If you prefer, you can add ginger and garlic to this recipe.
  • You can add any vegetables you like to this recipe.
  • For a richer flavor, you can add a pinch of asafoetida (hing) while roasting the spices.
  • You can also add a small piece of jaggery (gur) to balance the flavors.
  • If you don't have dry red chillies, you can use 1-2 teaspoons of red chilli powder instead.
  • You can adjust the amount of spices according to your taste.
  • This recipe can be stored in the refrigerator for up to 2 days.
  • I hope this is helpful! Let me know if you have any other questions.
idli mavil paniyaram in tamil

Idli Maavu Paniyaram | Instant Idli Batter Recipe | Paniyaram

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Idli Batter Paniyaram Recipe:

This recipe shows you how to quickly make paniyaram using leftover idli batter. It’s a perfect snack to enjoy with evening coffee or tea.  Not only is it a great way to use up leftover batter, but it’s also a fantastic time-saver.  Instead of throwing away excess idli batter or letting it sit in the fridge, you can transform it into a completely different and delicious dish in just minutes.  This is especially helpful on busy weeknights when you don’t have a lot of time to prepare a separate snack.

The beauty of this paniyaram recipe lies in its simplicity and versatility.  With just a few basic ingredients and minimal effort, you can create a satisfying and flavorful snack.  The crispy exterior and soft, fluffy interior of the paniyaram make them incredibly appealing to both kids and adults.  You can also customize the recipe to your liking by adding different vegetables or spices to the batter.  For instance, finely chopped carrots, onions, or even some fresh herbs can elevate the flavor profile and add a touch of nutrition.

Beyond its ease of preparation and delicious taste, this paniyaram recipe is also a healthy option compared to many store-bought snacks.  Since it’s made from fermented idli batter, it’s a good source of probiotics, which are beneficial for gut health.  Furthermore, you have control over the amount of oil you use, making it a relatively guilt-free indulgence.  So, the next time you have leftover idli batter, don’t hesitate to whip up a batch of these delectable paniyaram.  They’re sure to be a hit with everyone in your family.

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Preparation Time

15 Minutes

Serve

4 person

Ingredients:

  • Idli Batter - As needed
  • Onion - 1
  • Chana Dal (Split Chickpea) - 1 teaspoon
  • Urad Dal (Split Black Gram) - 1 teaspoon
  • Green Chili - 1
  • Curry Leaves - A few

Required Cooking Equipments

  • Pan
  • Paniyaram Pan
  • Paniyaram Stick

Cooking Instruction :

  • Heat a pan on the stove. Add the chana dal and urad dal and roast until golden brown. Then add the green chili and curry leaves and sauté.
  • Add the chopped onion and sauté well. Remove from heat and add this mixture to the idli batter. Mix well. The idli batter should be thick.
  • Heat a paniyaram pan on the stove. Add a little oil to each cavity. Pour the batter into each cavity. Cook for about 2 minutes. Flip the paniyaram.
  • Once they are well cooked and puffed up, remove them using a paniyaram stick.
  • These paniyaram are delicious when served hot with a cup of tea or coffee in the evening. Try this recipe at home and impress your family.

Serving Method

  • Serve hot paniyaram with chutney or sambar.
  • They can also be enjoyed with tea or coffee.

Cooking Tips

  • The idli batter should be thick for best results.
  • Cook the paniyaram over medium heat.
  • You can also add grated carrot or moringa leaves (drumstick leaves) to the batter if you like.
  • I hope you enjoyed this recipe. Follow this website for more cooking tips and recipes.
Rottu kadai kaalan recipe in tamil

Rottu Kadai Kalan Recipe Street-Style Mushroom & Cabbage Pakoda – A Delicious Snack Recipe

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Rottu Kadai Kalan :

Rottu Kadai Kalan, a popular street food in South India, has gained immense popularity in recent years. This recipe features crispy fried mushroom and cabbage pakodas tossed in a flavorful, tangy gravy. It’s a perfect snack or appetizer, and surprisingly easy to make at home!

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Preparation Time

50 Minutes

Serve

4 -6 person

Ingredients:

  • For the Pakodas:
    250g Cabbage, roughly chopped
    250g Mushrooms, cleaned and roughly chopped (stems intact)
    4 tbsp Maida (all-purpose flour)
    Salt to taste 1 tbsp
    Red Chili Powder ½ tsp
    Turmeric Powder
    Oil for frying
  • For the Gravy:
    2 tbsp Oil
    A few Curry Leaves, finely chopped
    2 medium Onions, finely chopped
    2 tsp Ginger-Garlic Paste
    8 tsp Tomato Ketchup
    1 heaped tsp Green Chili Sauce
    Salt to taste
    ½ tsp Red Chili Powder
    300 ml Water (adjust as needed)
    ½ tsp Corn Flour
    3 tbsp Water
    Fresh Coriander Leaves, for garnish

Required Cooking Equipments

  • Kadai (Wok) or Deep Fryer: A deep, round-bottomed pan is ideal for frying the pakodas and making the gravy.  
  • Mixing Bowls: For preparing the pakoda batter and the cornflour slurry.
  • Chopping Board and Knife: For chopping the vegetables and herbs.  
  • Spoon or Spatula: For mixing and frying.  
  • Colander or Paper Towels: For draining the fried pakodas.  
  • Small Bowl: For mixing the cornflour slurry.

Cooking Instruction :

  • Preparing the Pakoda Mixture:
    In a bowl, combine the chopped cabbage and mushrooms. Add 4 tbsp of maida, salt, 1 tbsp red chili powder, and ½ tsp turmeric powder. Mix well. The moisture from the cabbage and mushrooms should be enough to form a batter. No need to add extra water. Let the mixture rest for a few minutes.
  • Frying the Pakodas:
    Heat oil in a kadai (wok) or deep fryer. Drop small portions of the mixture into the hot oil and fry until golden brown and crispy. Break the fried pakodas into smaller pieces while still in the oil. This helps them cook evenly and become extra crispy. Remove the pakodas and drain on a colander or paper towel. Don't forget to collect the crispy bits from the bottom of the pan! Once cooled slightly, break the pakodas into smaller pieces.
  • Making the Gravy:
    Heat 2 tbsp of oil in the same kadai. Add the finely chopped curry leaves and sauté for a few seconds. Add the finely chopped onions and sauté until translucent. Add the ginger-garlic paste and cook for another minute. Add the tomato ketchup, green chili sauce, salt, and ½ tsp red chili powder. Mix well. Pour in 300 ml of water and bring the gravy to a boil.
  • Thickening the Gravy:
    In a small bowl, mix the corn flour with 3 tbsp of water to create a slurry. Ensure there are no lumps. Once the gravy is boiling, reduce the heat and pour in the corn flour slurry. Cook until the gravy thickens. Combining Pakodas and Gravy: Add the fried mushroom and cabbage pakodas to the thickened gravy. Mix well, ensuring the pakodas are coated in the gravy.If you prefer a thinner gravy, add a little more water.
  • Garnishing and Serving: Garnish with finely chopped coriander leaves. Turn off the heat. Serve the Rottu Kadai Kalan hot as a snack or appetizer.

Serving Method

  • Hot and Fresh: Rottu Kadai Kalan is best served immediately after preparation.
  • Individual Portions: Serve in bowls or plates as a snack or appetizer.
  • Garnishing: Garnish with finely chopped coriander leaves and perhaps a sprinkle of chopped onions for added flavor and visual appeal.
  • Accompaniments: Serve with your favorite chutneys (like coconut chutney or tomato chutney) or sauces.

Cooking Tips

  • You can adjust the spice level by adding more or less red chili powder and green chili sauce.
  • For a richer flavor, you can add a small amount of garam masala to the gravy.
  • You can also add other vegetables like bell peppers or carrots to the gravy.
  • Serve with your favorite chutney or sauce.
  • Enjoy this delicious and easy-to-make Rottu Kadai Kalan at home! It's a perfect way to satisfy your street food cravings.
hariyali grilled chicken recipe in tamil

Green Grilled Chicken | Hariyali  Grilled Chicken Recipe

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Grilled Delight: A Flavorful Feast with Fresh Herbs and Spices

Grilling is a culinary art that transforms simple ingredients into smoky, flavorful masterpieces.  This recipe takes that art to a new level, celebrating the vibrant flavors of fresh herbs and a carefully curated blend of spices. Imagine the tantalizing aroma of sizzling food, infused with the bright notes of coriander and mint, the subtle heat of green chilies, and the warmth of garam masala. This isn’t just a meal; it’s an experience.  We’re creating a dish where the star is a luscious green masala, a fragrant paste that marries ginger, garlic, and an array of other exciting flavors.

This marinade not only tenderizes your chosen ingredient—be it chicken, fish, paneer, or your favorite vegetables—but also imbues it with a depth of taste that’s both refreshing and deeply satisfying.  Whether you’re hosting a summer barbecue, looking for a quick and healthy weeknight dinner, or simply craving something extraordinary, this grilled delight is sure to impress.  So, gather your ingredients, fire up your grill, and prepare to embark on a culinary journey that will awaken your taste buds and leave you wanting more.  This recipe is your guide to creating a truly unforgettable grilled dish.

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Preparation Time

1hour 30 Mitutes

Serve

4 -5 person

Ingredients:

  • Chicken 1/2 kg
  • Ginger: 1 inch piece, roughly chopped
  • Garlic: 4-5 cloves
  • Coriander leaves: 1 cup, packed
  • Mint leaves: ½ cup, packed
  • Green chilies: 3-4 (adjust to taste)
  • Curd (plain yogurt): ½ cup
  • Kasuri methi (dried fenugreek leaves): 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Garam masala: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Black peppercorns: ½ teaspoon, coarsely ground
  • Lemon: 1, juiced
  • Salt: to taste
  • Oil or butter: for brushing

Required Cooking Equipments

  • Blender or Food Processor: For making the green masala.
  • Mixing Bowl: For marinating the ingredients.
  • Grill: Gas, charcoal, or electric grill can be used.
  • Spatula: For flipping the food on the grill.
  • Brush: For applying oil or butter.
  • Cutting Board and Knife: For chopping ingredients.

Cooking Instruction :

  • Prepare the Green Masala: In a blender or food processor, combine ginger, garlic, coriander leaves, mint leaves, and green chilies. Blend until you have a smooth, vibrant green paste. You may need to add a tablespoon or two of water to help the blending process.
  • Marinate: In a bowl, combine the green masala, curd, kasuri methi, turmeric powder, garam masala, cumin powder, and black peppercorns. Mix well to ensure all the ingredients are evenly distributed. Squeeze the juice of one lemon into the mixture, and add salt to taste. Coat your chosen ingredient (chicken, fish, paneer, or vegetables) with the green masala, ensuring it is well covered. Marinate for at least one hour, or preferably longer, to allow the flavors to penetrate.
  • Grill: Preheat your grill to 200°C (390°F). Place the marinated ingredient on the grill, and cook for 30 minutes, flipping halfway through to ensure even cooking. Brush with oil or butter in between to prevent sticking and to add richness. Continue grilling until the ingredient is cooked through and has a beautiful char.
  • Serve: Remove from the grill and serve hot. This grilled delight can be enjoyed on its own or paired with your favorite sides, such as naan, rice, or a fresh salad.

Serving Method

  • Serve hot directly from the grill.
  • Garnish with fresh coriander leaves or a sprinkle of chaat masala.
  • Serve with naan, roti, rice, or a side salad.
  • Arrange the grilled items attractively on a platter or individual plates.

Cooking Tips

  • For a deeper flavor, marinate the ingredient overnight.
  • Adjust the amount of green chilies to your preferred level of spiciness.
  • Feel free to experiment with different ingredients for grilling, such as vegetables, seafood, or meats.
  • Garnish with fresh coriander leaves or a sprinkle of chaat masala for an extra touch of flavor.
  • This grilled delight is a perfect blend of flavors and textures, making it an ideal dish for a summer barbecue or a cozy indoor meal. The fresh herbs and spices create a symphony of tastes that will leave you wanting more. So fire up your grill and get ready to embark on a culinary adventure!
nattu kozhi rasam recipe in tamil

Nattu Kozhi Rasam Recipe | In Tamilnadu Style

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Nattu Kozhi Rasam: A Super Recipe with Traditional Flavors!

Nattu Kozhi Rasam (Country Chicken Rasam) is one of the traditional dishes of Tamil Nadu. It is tasty, nutritious, and easily digestible. It is also used as a medicine for ailments. It is considered an excellent remedy for problems like colds and coughs. Today, let’s see in detail how to make this delicious, traditional Nattu Kozhi Rasam.

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Preparation Time

35-45 Minutes

Serve

4 -5 person

Ingredients:

  • Country Chicken - 1/2 kg (meat and bones)
  • Onion - 10 (small)
  • Garlic - 4 cloves
  • Ginger - 1 piece
  • Green Chillies - 4
  • Coriander Leaves - a small amount
  • Curry Leaves - a small amount
  • Cumin Seeds - 1/2 tablespoon
  • Pepper - as needed
  • Turmeric Powder - 1/2 teaspoon
  • Salt - 1 tablespoon
  • Oil - 1 tablespoon
  • Water - 1 1/2 tumblers (minimum)

Required Cooking Equipments

  • Knife: To chop vegetables and meat.
  • Pot or Vessel: To make rasam.
  • Pressure Cooker: To cook the country chicken (optional).
  • Pan: To roast the spices.
  • Grinding Stone or Mixer: To grind the spices.
  • Ladle: To stir and serve while cooking.
  • Serving Bowls: To serve the rasam.

Cooking Instruction :

  • Clean the country chicken well and cut it into small pieces.
  • Crush the Onion , garlic, and ginger. Slit the green chillies.
  • Dry roast cumin seeds and pepper in a pan and grind them into a powder.
  • Heat oil in a pot or vessel. Once the cumin seeds splutter, add the crushed shallots, garlic, ginger, curry leaves, and green chillies and sauté.
  • Add the tomatoes and salt and cook until the tomatoes are well mashed.
  • Add the chopped country chicken and turmeric powder and sauté for 5 minutes.
  • Pour 1 1/2 tumblers of water and bring it to a boil.
  • Add the ground pepper and cumin powder and stir well.
  • Let it simmer until the water reduces.
  • Delicious Nattu Kozhi Rasam is ready!

Serving Method

  • Serve the Nattu Kozhi Rasam hot.
  • It tastes great when served with rice.
  • Pour the rasam into a bowl and garnish with coriander leaves.
  • If desired, add a little ghee or lemon juice before serving.

Cooking Tips

  • If you don't get country chicken, you can make this rasam with broiler chicken as well. But it will taste even better with country chicken.
  • You can also add your favorite vegetables (like drumstick, eggplant, etc.) to the rasam.
  • Adjust the amount of green chillies according to your spice preference.
  • Before serving the rasam, check its taste.
  • If it is less spicy or salty, add the required amount.
  • Serving the rasam hot will further enhance its taste and aroma.
  • Enjoy this traditional Nattu Kozhi Rasam and share your feedback with us!
prawn ghee roast recipe in tamil

Prawn Ghee Roast Recipe/Famous Mangalorean Prawn Ghee Roast

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Prawn Ghee Roast :

Prawn ghee roast is a spicy and flavorful dish from the Mangalorean cuisine of South India. It is made by cooking prawns in a rich and aromatic spice paste that is roasted in ghee (clarified butter). The dish is characterized by its fiery red color, pungent aroma, and a perfect balance of spices, tanginess, and sweetness.  

The key to a good prawn ghee roast lies in the spice paste, which is typically made with a blend of dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, garlic, ginger, and tamarind. The prawns are marinated in this paste and then cooked in ghee until they are tender and coated with the spices. The dish is often garnished with curry leaves and served hot with rice or neer dosa (a type of pancake).

Prawn ghee roast is a popular dish in Mangalore and is often served at special occasions and festivals. It is also a popular dish in restaurants and homes across India. If you are a fan of spicy seafood, then you must try prawn ghee roast. It is sure to tantalize your taste buds and leave you wanting more.

Prawn ghee roast is a spicy and flavorful dish from the Mangalorean cuisine of South India. It is made by cooking prawns in a rich and aromatic spice paste that is roasted in ghee (clarified butter). The dish is characterized by its fiery red color, pungent aroma, and a perfect balance of spices, tanginess, and sweetness.  

The key to a good prawn ghee roast lies in the spice paste, which is typically made with a blend of dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, garlic, ginger, and tamarind. The prawns are marinated in this paste and then cooked in ghee until they are tender and coated with the spices. The dish is often garnished with curry leaves and served hot with rice or ghee dosa.

Prawn ghee roast is a popular dish in Mangalore and is often served at special occasions and festivals. It is also a popular dish in restaurants and homes across India. If you are a fan of spicy seafood, then you must try prawn ghee roast. It is sure to tantalize your taste buds and leave you wanting more.

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Preparation Time

35-45 Minutes

Serve

4 person

Ingredients:

  • Onion paste :
    Oil - 1 teaspoon
    Big onion 2 (small onion 10)
    Fennel seeds 1teaspoon
    Cumid - 1 teaspoon
    Ginger garlic Pepper - 1/2 teaspoon
    Curry leaves 10 (Saute and grind it into paste)
  • Prawn- 1/2kg
  • Salt as per taste
  • Turmeric powder 1/4 teaspoon
  • Red chilli powder - 1teaspoon
  • Ginger garlic taste - 1 teaspoon
  • Ghee - 3 teaspoon
  • Ghee Roast:
    Ghee -3 teaspoon
    Red chilli powder - 1 teaspoon
    Turmeric powder - 1/4 teaspoon
    Coriander powder -1 teaspoon
    Salt as per taste Onion paste - 1/2 Cup
    Fried prawns
    Water - 1/4 cup

Required Cooking Equipments

  • Large bowl
  • Tawa
  • Knife
  • Slotted spoon
  • Grinder

Cooking Instruction :

  • Prep Work:
    Onion Paste: Heat 1 teaspoon of oil in a pan. Add the chopped onions (2 large or 10 small), fennel seeds, cumin seeds, ginger-garlic paste, pepper, and curry leaves. Sauté until the onions turn golden brown. Let it cool slightly, then grind into a smooth paste.
  • Prawn Marinade: Clean and devein the prawns (1/2 kg). In a bowl, combine the prawns with salt, turmeric powder (1/4 teaspoon), red chili powder (1 teaspoon), and ginger-garlic paste (1 teaspoon). Mix well and let it marinate for at least 30 minutes (or longer, if possible).
  • Cooking the Prawns: Heat 3 teaspoons of ghee in a pan. Add the marinated prawns and cook them until they turn pink and are almost cooked through. Don't overcook them, or they will become rubbery. Remove the prawns from the pan and set aside.
  • Making the Ghee Roast:

    In the same pan, add another 3 teaspoons of ghee.

    Add red chili powder (1 teaspoon), turmeric powder (1/4 teaspoon), and coriander powder (1 teaspoon). Sauté for a few seconds until fragrant, being careful not to burn the spices.

    Add the prepared onion paste (1/2 cup) and salt to taste. Sauté the paste until the oil starts to separate and it turns a deeper color. This step is crucial for the flavor.

    Add about 1/4 cup of water to the pan to prevent the paste from sticking and burning. Mix well. Add the fried prawns back to the pan and coat them well with the spice paste.

    Continue to cook for another 2-3 minutes, stirring gently, until the prawns are fully coated and the sauce has thickened slightly.

Cooking Tips

  • Tamarind: For a touch of tanginess, you can add a small amount of tamarind pulp to the onion paste while grinding or after adding it to the pan.
  • Coconut: Some recipes use a little coconut milk or grated coconut for added richness. You can add this towards the end of the cooking process.
  • Curry Leaves: Fresh curry leaves are essential for the flavor of this dish. Don't skimp on them!
  • Ghee: Ghee is the key ingredient in this recipe, so don't substitute it with oil if you want the authentic flavor.

Serving Method

  • Serve the Prawn Ghee Roast hot with rice, neer dosa, or roti. Garnish with fresh curry leaves if desired.
franch fries recipe in tamil

 French Fries Recipe : Evening snacks recipes

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Crispy Homemade French fries:

When it rains, we all crave something hot and delicious to eat. French fries are the perfect choice for such occasions. Even though we can buy French fries from stores, we can only eat a limited amount. But if we make them at home, we can eat as much as we want, right? Many people are curious about how to make store-bought French fries at home. Especially potato lovers would definitely want to know. This post will be very helpful for you. Try this recipe and share your experience. Let’s see how to make super crispy French fries at home just like the ones you get in stores.”Craving those classic, golden-brown French Fries? This recipe will guide you step-by-step in creating restaurant-quality fries right in your own kitchen.

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Preparation Time

30 Minutes

Serve

4 person

Ingredients:

  • 2 -3 - large Potato
  • 1/2 tsp- Salt
  • Oil for frying
  • 1/4 tsp - pepper powder

Required Cooking Equipments

  • Large bowl
  • Knife
  • Large pot or dutch oven
  • Slotted spoon
  • Paper towel

Cooking Instruction :

  • Take the potatoes and peel them, then cut them into long, thin strips.
  • Wash the strips in cold water, then soak them in hot water for a while. Remove them and dry them thoroughly with a cloth.
  • Heat oil in a deep frying pan.
  • Add the potato strips to the oil and fry until they are golden brown (3-4 minutes)
  • Remove the French fries from the oil and sprinkle with salt and pepper powder. Mix well
  • Serve the hot French fries with tomato sauce

Cooking Tips

  • For extra crispy fries, double fry them. After the first blanch, let the fries cool completely before frying a second time at a higher temperature

Serving Method

  • Take a plate and place a small bowl in the center, like the ones traditionally used in our country. Fill this bowl with tomato sauce.
  • Now, arrange the French fries in a circle around this bowl and serve. This presentation is not only visually appealing but also makes it very convenient to dip the fries into the sauce. Give it a try!
veg pasta recipe in tamil

Tasty Homemade Veg Pasta Recipe/Step by Step

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Delicious Veggie Pasta Recipe

Love pasta but don’t want to go out? Learn how to make delicious veggie pasta at home with this simple recipe. Veggie pasta is a delicious and healthy meal.  It’s easy to make and you can use any vegetables you like.  Broccoli, tomatoes, mushrooms, and peppers are some good choices.  You can roast or cook the vegetables in a pan.  Use your favorite pasta, like spaghetti or penne.  A simple sauce of olive oil, garlic, and herbs tastes great.  You can also use tomato sauce or pesto.  Veggie pasta is full of vitamins and fiber, so it’s good for you.  It’s a perfect meal for a quick and healthy dinner. Follow this easy recipe and you and your family can enjoy a delicious pasta.

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Preparation Time

45 Minutes

Serve

4-5 Person

Ingredients:

  • 100 Grams pasta
  • 2 Onions
  • 2 Tomatoes
  • 1/2 cup green peas
  • 1-2 carrots
  • 1 bunch of coriander leaves
  • 1/2 tbsp ginger-garlic paste
  • 1/2 tsp chili powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2-3 tbsp oil

Required Cooking Equipments

  • Pot - to boil the pasta
  • Filter
  • tray
  • Bowl - to put vegetables
  • Pan
  • Spoon
  • Knife - to chop vegetables
  • Cutting board

Cooking Instruction :

  • Cook the pasta: Boil water in a pot and add pasta. Cook for 5-10 minutes, drain and set aside.
  • Chop the vegetables: Chop onions, tomatoes, carrots, and coriander leaves into small pieces.
  • Tempering: Heat oil in a pan and fry the chopped onions until golden brown.
  • Add spices: Add ginger-garlic paste, chili powder, and garam masala powder and fry well.
  • Add vegetables: Add chopped tomatoes, carrots, and green peas and cook on low heat.
  • Add pasta: Add the cooked pasta and mix well. Add salt to taste.
  • Serve: Garnish with coriander leaves and serve hot.

Cooking Tips

  • Add other vegetables as per your choice.
  • While boiling the pasta, add some salt and oil to the water
  • When serving the pasta, drizzle a little olive oil over it.

Serving Method

  • Put the pasta on a plate and pour the sauce over it. Garnish with grated parmesan cheese and fresh basil leaves.
  • Place the pasta in a bowl, drizzle the creamy sauce over it and serve
  • Pasta can be served with soup. It is very hot in winter
  • Serve the cold pasta with the salad. This is a very refreshing summer dish.
ragi rotti recipe in tamil

Villege Style Ragi Rotti Recipe at Home

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Ragi Roti A Nutritional Powerhouse:

Ragi roti is packed with nutrients, aids in digestion, slows down aging, and is particularly beneficial for diabetics. Given its numerous health benefits, incorporating ragi roti into your diet is highly recommended. It’s also a great option for those trying to lose weight. Let’s explore how to make this nutritious and delicious flatbread

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Preparation Time

30 Minutes

Serve

4-6 Person

Ingredients:

  • 1 cup ragi flour
  • 1 large onion
  • 2 green chilies
  • 1 teaspoon cumin seeds
  • Salt to taste
  • A few curry leaves
  • A handful of coriander leaves

Required Cooking Equipments

  • Vessel - Knead the flour
  • Dosaikal
  • spoon
  • Knife - to chop vegetables
  • cutting board
  • Parchment or banana leaf

Cooking Instruction :

  • Combine ragi flour, chopped onion, green chilies, curry leaves, and salt in a bowl.
  • Gradually add water and knead the dough until it becomes soft and pliable.
  • Divide the dough into four equal portions and shape them into balls.
  • Place a ball of dough on a greased banana leaf or parchment paper.
  • Roll out the dough into a thin, round shape.
  • Heat a tawa (flat griddle) and lightly grease it.
  • Cook the roti on both sides until it turns golden brown and develops spots.
  • Your healthy and flavorful ragi roti is now ready to be served!

Cooking Tips

  • Once the dough is kneaded, after 15 to 20 minutes the roti will come out and then you will get a good.
  • The oven will cook on medium heat.
  • Groundnut flour and rice flour are also slightly chewy for extra flavor.

Serving Method

  • Place a single ragi roti on a plain white plate. Garnish with a dollop of ghee or butter and a sprinkle of herbs.
  • Serve the roti with a colorful chutney or raita. The vibrant colors will make the dish more enticing.
gulab jamun recipe in tamil

How to make yummy Gulab Jamun instanly at home

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Gulab Jamun: A Delightful Diwali Treat

Gulab Jamun, a beloved Indian dessert, is a staple during festive occasions like Diwali. While some people can’t get enough of its sweet, syrupy goodness, others might find it too rich. But there’s no denying that this dessert is a simple yet delicious treat that everyone seems to enjoy.

Are you intimidated by the idea of making perfect, plump Gulab Jamun at home? Fear not! This step-by-step guide will walk you through the process, ensuring you achieve those mouthwatering, melt-in-your-mouth results you’ve always dreamed of

Click Here!

Preparation Time

30-40 minutes

Serve

6-8 person

Ingredients:

  • 2 packets of Gulab Jamun mix
  • 4 cups of water
  • 4 cups of sugar
  • 1/2 cup of condensed milk
  • 1 tablespoon of ghee
  • 3 green cardamoms
  • Oil for deep frying

Required Cooking Equipments

  • Sieve
  • Mixing bowl
  • Plate for rolling
  • Deep frying pan
  • Spoon

Cooking Instruction :

  • Prepare the Dough: In a large bowl, combine the Gulab Jamun mix, ghee, and condensed milk. Gradually add water and knead the dough until it's soft and pliable, but not sticky. Let it rest for a couple of minutes
  • Shape the Jamuns: Pinch off small pieces of the dough and roll them into smooth, round balls.
  • Make the Sugar Syrup: In a separate pot, combine water, sugar, and crushed cardamom. Bring to a boil and cook until the sugar dissolves completely and the syrup reaches a thick, one-string consistency.
  • Deep Fry: Heat oil in a deep frying pan. Carefully drop the dough balls into the hot oil and fry until golden brown.
  • Soak in Syrup: Once fried, transfer the Gulab Jamun to the sugar syrup and let them soak for at least 2-3 hours.

Cooking Tips

  • Dough Consistency: The dough should be soft and easy to work with. If it's too dry, add a little more milk.
  • Syrup Consistency: The sugar syrup should be thick enough to coat the Gulab Jamun without being overly sticky.
  • Frying Temperature: The oil should be hot enough to fry the Jamun without burning

Serving Method

  • For a visually appealing presentation, serve the Gulab Jamun in a glass or cup. Top with a sprinkle of crushed pistachios and garnish with a sprig of mint.