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Pudina Pickle / Mint Pickle / Puthina Pickle / Mint Thokku


Fresh mint leaves-3 cups
(Wash pat dry & fry it in 2 tsp of oil till reduced to 1/2 & changed its colour.Add the tamarind too while frying)
Sliced Garlic-10
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Tamarind - a small gooseberry size
Oil-1 cup
Ingredients for grinding
Jeera / Cumin-1tsp
Urad Dal-1tsp
Sesame seeds-1tsp
Methi/Fenugreek seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-4
(Dry roast all above ingredients till slight brown.Do not burn them cool and grind to a semi smooth powder)
Take a blender add the mint ,tamarind,chilly powder,turmeric powder & salt.Grind it to a coarse paste.Do not add any water while grinding.
Heat oil in a pan add the garlic and fry till its slightly soft,now add the ground mixture & saute till oil floats on top.Switch off the stove mix the ground powder.
Cool completely and store it in a clean jar in fridge.

Thanks for visiting ! Posted by Sailaja Damodaran at 9:33 AM No comments: Labels: Pickle


Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe

Semi thick tamarind juice diluted -2 cups
Chopped onion-1tbsp
Chopped garlic - 4
Curry leaves-few
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Karuvadam fried in oil till light brown -8 to 10
Oil-6 tsp
(If you don't have vadagam use little methi,mustard,urad dal & jeera for tempering)
Heat oil in a pan & temper it with above ingredients.
Add the onion,garlic & curry leaves,fry till its nice golden brown.
Add the fried karuvadam,dry masala powders,fry for a minute.
Pour the tamarind juice,needed water,cover & cook till the gravy is thick & raw smell has completely disappeared.
Switch off the flame garnish with curry leaves.
Best served with hot rice.
 Posted by Sailaja Damodaran at 6:20 PM No comments: Labels: Gravy


Bread Jamun Recipe / Bread Gulab Jamun / Easy Bread Gulab Jamun Recipe / Stuffed Jamun Recipe / Bread Jamoon Recipe

Yields: 12 Jamuns
Whole wheat bread slices-6
Cooking soda-a pinch (optional)
(I didn't use)
Oil-to deep fry
Milk-little to form a soft dough ( around 1/2 cup)
Raisins & Chopped almonds-each 1tsp
Sugar Syrup
Sugar-1 cup
Water-1 cup
Cardamom powder-1/4tsp
Rose essence-a drop
(Boil all above ingredients together for 3 minutes & switch off the stove. Add the saffron,cardamom powder and rose essence)
Remove the crust from the bread,crumble the bread slices.
Sprinkle milk & make a soft dough.Make small balls slightly flatten the balls,place some filling & cover it well.
Heat oil in a pan deep fry these balls in medium high flame till light brown on all sides.
Prick the balls with a fork on all sides.Put the fried balls immediately into the hot syrup.
Leave it for 30 minutes & serve them warm

Do not fry the balls till crisp,it will become hard.
While adding the balls the syrup should be very hot.
Prick the ball with a fork on all sides before adding it to the syrup.
White bread can be used in this recipe instead of wheat bread.
 Posted by Sailaja Damodaran at 9:40 PM No comments: Labels: Sweets /Desserts


Idli Bajji Recipe / Idli Bhaji Recipe / Idli Pakora Recipe- A quick snack from leftover Idli

Ingredients for the batter
Besan / Chickpea flour - 1/2 cup
Rice flour - 1 tsp
Red chilly powder - 1/2 tsp
Crushed kastoori methi - 1/2 tsp
Ajwain - 1/4 tsp
Cooking soda - a generous pinch
Other ingredients
Leftover idli - 3
( cut into desired shape )
Chaat masala to sprinkle on top
Oil to deep fry
Take a bowl add the batter ingredients pour water little by little to make a semi thick batter.
Batter should not be too thick nor too thin.When you dip the idli pieces into the batter it should get coated well.That's the right consistency of the batter.
Heat oil in a pan dip each idly pieces into the batter, make sure both sides are well coated.
Slowly drop the pieces into the hot oil,deep fry in medium high flame till light brown & crisp on both sides.
Remove it on a kitchen tissue to remove excess oil if any.
Sprinkle chaat masala on top & serve it hot with ketchup.
 Posted by Sailaja Damodaran at 9:03 PM No comments: Labels: Left overs


Rajma Paratha Recipe / Kidney Beans Paratha Recipe - Indian Flatbread Using Red Kidney Beans

Cooked & mashed rajma/kidney beans-1 cup
( make sure you have removed excess water from the beans)
Grated ginger-1/2 tsp
Chopped green chillies-2
Chopped coriander leaves-1 tsp
Crushed kastoori methi -1 tsp
Roasted & powdered jeera/cumin powder-1/2 tsp
Outer dough
Wheat flour-2 cups
Water-required amount for making a dough
(Make a soft dough with flour,salt & water.Knead it well & rest it for 5 minutes covered)
Take a bowl add all the stuffing ingredients,mix everything well.
Make small lemon size balls & keep it aside
Divide the dough into lime size balls.Take a ball of dough shape it like a cup,keep the filling inside.
Close & seal it well & roll it out slowly into thick parathas,make sure the filling doesn't come out.
Cook it on tawa/griddle in medium flame till brown on both sides by brushing oil.
Serve it hot with raita or any gravy .

a) Once the filling is sealed well,flatten it & prick it once with a fork on top.By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha. Usually stuffed parathas are rolled thicker
b) Make sure there is no water in rajma while grinding,filling should be dry.
c) Gently roll the parathas & dust with flour if needed.
d) Before grinding drain out the water completely,the stuffing should be dry.If your stuffing has water,fry a bit in a kadai to remove excess water.
 Posted by Sailaja Damodaran at 9:55 PM No comments: Labels: Indian breads


How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese

Whole milk - 1/2 gallon can ( 1.89 liters)
Vinegar - 1/4 cup
Onion powder - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Chopped coriander leaves - 1 tsp
Chilly flakes - 1 tsp
Boil the milk in a deep vessel.
When the milk rises to the top,lower the flame,immediately add the vinegar,stir it with a ladle.
The milk will break & curdle,boil it for a minute,you will see the panner has separated from the water. Now add the flavouring ingredients & stir for a minute
Switch off the stove.
Place a clean muslin cloth on a strainer & pour the flavoured curdled milk on the cloth.
Rinse the paneer once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.
Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade flavoured & spiced panner is ready to use.
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make use you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) Use this paneer to any gravy or just toss it in little oil & serve as a starter.
f) Use your imagination to flavour the panner like adding,grated garlic,herbs,saffron,green chillies,left over pickle masala,mint chutney,etc.
 Posted by Sailaja Damodaran at 10:18 PM 3 comments: Labels: paneer Chinese & Indo Chinese Recipes Interesting Chinese & Indo Chinese Recipe Kuzhambu Recipes Popular South Indian Gravy Sailaja Damodaran
 Quick Search.For more recipes check labels Vinayaka Chaturthi Recipes Krishna Jayanthi / Gokulashtami Recipes