Kanchipuram Idli

Kanchipuram Idli is a very popular South Indian Recipe. When ever we get bore with normal idli then we can prefer it as kanichipuram Idli. This recipe is very delicious and easy to prepare within 20 min. This recipe has different taste as it is seasoned with many ingredients like pepper,cumin seeds, channa dhal ,etc. It is a good combo for breakfast & dinner. Today let's see the preparation of Kanchipuram Idli.

Kanchipuram Idli

 Ingredients: Serve - 4

• Idly batter – ¼ kilo
• Oil – 5tspn
• Mustard seeds- 1/2tspn
• Urad dhal – 1tspn
• Channa dhal – 2tspn
• Cumin seeds – 1/2tspn
• Pepper - 1/2tspn
• Cashew nuts – 5
• Ginger – small piece
• Hing – ¼tspn
• Red chilly – 4
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 1tspn (adjust to taste)

The following picture shows the step by step process for Kanchipuram Idli:

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Method:

1. Take idly batter in a bowl add salt and mix well.
2. Take a pan, heat oil in a medium flame add mustard seeds wait for crackle then add red chilly pieces, urad dhal, channa dhal, cashew nuts broken, ginger piece, cumin seeds,crushed pepper seeds, hing, curry leaves and saute for 1 minute. (figure 1)
3. Shift into the idly batter and mix well.(figure 2)
4. Add chopped coriander leaves and mix well. (figure 3)
5. Take idly plates apply oil, fill idly batter and cook for 20 minutes in a medium flame. (figure 4 & 5)
6. After idlies are cooked let it cool down.
7. Serve in a plate with chutney. (figure 6)

Spicy Kanchipuram idli is ready to serve !

Additional Tips:-

• In step 5, cook the idles in medium flame otherwise idles won’t cook well.

Pepper Chicken Curry

Chicken is most preferred option on Sunday special. This week we learn the process for pepper chicken curry. In this recipe chicken is cooked well with pepper powder, crushed pepper corns and some spices. This recipe is good combo for rice and chapati.

Pepper Chicken Curry

Ingredients: Serve- 2

• Chicken – 1/2kg
• Oil – 4tspn
• Onion – 3 (medium size)
• Tomato – 1 (medium size)
• Pepper powder – 2tspn
• Pepper – 1tspn (crashed)
• Salt – 2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Red chilly powder – 1tspn
• Ginger-garlic paste – 1tspn
• Coriander powder – 1tspn
• Green chilly – 3
• Curry leaves – as required
• Lemon – 1/2

The following picture shows the step by step process for Pepper Chicken Curry:

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Method:

1. Clean the chicken and cut into small pieces.
2. Take a bowl, add chicken, 1tspn pepper powder, 1/2tspn coriander powder,1/2tspn red chilly powder, pinch of turmeric powder, 1tspn salt, lemon mix well and rest for 1 hour.(figure 1 & 2)
3. Take a pan, heat oil in a medium flame add curry leaves, onion, salt and saute until onions become soft. (figure 3)
4. Add 1/2tspn red chilly powder, 1tspn pepper powder, turmeric powder, 1/2tspn coriander powder and saute for 1 minute.(figure 4)
5. Add green chilly saute for 5 seconds then add tomato and saute until tomato smashed.(figure 5)
6. Add chicken, mix well and cook for 10 minutes by closing the lid.(figure 6 & 7)
7. Now open the lid, add crashed pepper and saute for 1 minute.(figure 8 )
8. Serve in a bowl.(figure 9)

Hot and Spicy Pepper Chicken is ready to serve !

Additional Tips:-

• In step 2, rest the chicken for at least 1 hour.

Cabbage Fry

Cabbage is a leafy vegetable high in fiber and low in calories. It contains vitamin C, one of the best antioxidant, reduces free radicals in our body. cabbage is very helpful in treating ulcers, certain cancers, immune system boosting, cough and cold. Today let's see the healthy cabbage fry.

Cabbage Fry

Ingredients: Serve -2

• Cabbage – ¼ kg
• Green chilly – 3
• Cumin seeds – ½tspn
• Garlic pieces – 5
• Coconut – small piece
• Mustard seeds – 1/2tspn
• Urad dhal – 1/2tspn
• Curry leaves – as required
• Oil – 3tspn
• Salt – 1tspn (adjust to taste)

The following picture shows the step by step process for Cabbage Fry:

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Method:

1. Cut the cabbage as very thin pieces and boil in water for 10 minutes by adding 1/2tspn salt in a medium flame or else until cabbage become soft. (figure 1)
2. Mean while, in a mixer add green chillies, coconut piece, garlic pieces, cumin seeds and make a soft powder. (figure 2 & 3)
3. After cabbage is cooked cool down and remove water by pressing the cabbage with hand so that water will remove completely. (figure 4)
4. Take pan, heat oil in medium flame add mustard seeds wait for crackle then add urad dhal, curry leaves and saute for 15 seconds.(figure 5)
5. Add cabbage and saute for 5 minutes (figure 6)
6. Add 1/2tspn salt, chilly powder which has been prepared in step 2 and saute for 3 minute. (figure 7)
7. Serve in a bowl. (figure 8)

Healthy Cabbage Fry is ready to serve !

Additional Tips:-

• In step3, remove the water completely from cabbage so that cabbage will saute well in step 5.

Rice flakes Payasam

Rice flakes Payasam is  a simple & easy to make sweet dish on a busy festival day since it can prepared within 20min. Rice flakes payasam is a krishnashtami special dish & is offered to god on this special day. Atukula Payasam can be customized according to our taste, like flavoring it up with coconut or almond paste for a much flavorful sweet dish.

Rice flakes Payasam

Ingredients: Serves - 4

• Cashew and kishmish – as required
• Ghee – 3 tspn
• Rice flakes– 1 glass (small)
• Milk - 3 glass (measured with same glass)
• Sugar – ½ glass
• Crushed cardamom – 2 or 3
• Coconut powder – 1tspn

 The following picture shows the step by step process for Rice flakes Payasam:

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 Method:

1. In a pan, add ½ tspn ghee and roast the rice flakes until its color changes slightly brownish.(figure 1)
2. Take a bowl, boil the milk, add sugar mix well and reduce the flame to medium .(figure 2 )
3. Add coconut powder and mix well in a medium flame. (figure 3 )
4. Add roasted rice flakes and  mix well in a medium flame. (figure 4)
5. While waiting for the rice flakes to get cooked, in the mean time on other stove take a pan, heat 2 tspn ghee and roast the nuts till its color gets changes to golden brown. Switch of the flame.(figure 5)
6. After rice flakes is boiled add  the above roasted nuts, stir well, add crashed cardamom. cook for 2 – 3 mins and then switch off the flame.(figure 6)

 Yes!! our Rice flakes Payasam is now ready to serve :)

Additional Tips:-

• Roast the rice flames in slim flame if it roast well payasam taste is not good.

 

Bottle Gourd Sambar

Bottle Gourd Sambar is south Indian main course recipe. It is also known as Sorakaya in telugu, Sorakkai in tamil, etc. There are various varieties of sambar like Drumstick – brinjal sambar, mixed vegetables sambar, idly sambar etc. Today lets see how to make Bottle Gourd Sambar. 

Bottle Guard Sambar

Ingredients: Serve - 4

• Bottle Gourd – ¼ kg
• Toor dhal – 1 cup
• Oil – 4tspn
• Mustard seeds – 1/2tspn
• Urad dhal – 1/2tspn
• Onion – 2 (medium size)
• Tomato – 1(medium size)
• Curry leaves – as required
• Coriander leaves - as required
• Salt – 1 & 1/2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Sambar powder – 2tspn
• Garlic – 6 pieces
• Cumin seeds -1/2tspn
• Water – 1 & ½ glass
• Tamarind juice – ½ cup
• Hing powder – 1/4tspn

The following picture shows the step by step process for Bottle Gourd Sambar:

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Method:

1. Wash and remove the skin of bottle gourd, cut it as medium size pieces.
2. Take toor dhal in a bowl ,wash and soak for 15minutes. (figure 1)
3. Take a pressure cooker, add soaked toor dhal, 1 onion, tomato, 3 garlic pieces, cumin seeds, turmeric powder, 1 glass water and 1/2tspn oil. Close with lid & cook for 4 vessels.(figure 2 & 3)
4. Open the cooker and smash the dal with smasher. (figure 4)
5. Add bottle guard pieces, salt, sambar powder, ½ glass water and cook for 1 vessel. (figure 5 & 6)
6. Add Tamarind juice and cook for 5 minutes in a medium flame or until sambar gets boiled by closing with lid as shown in figure 11.(figure 7)
7. Mean while take a pan, heat oil in medium flame add mustard seeds wait for crackle then add urad dhal, 1 onion pieces / vadium prepared at home, curry leafs, 3 garlic smashed and saute for 1 minute. (figure 8)
8. Now add to the sambar and cook for 1 minute.(figure 9)
9. Add hing powder and cook for 1minute by closing with lid.(figure 10 & 11)
10. Garnish with coriander leaves and serve in a bowl. (figure 12)

Bottle Gourd Sambar is ready to Serve !

Additional Tips:-

• In step 5, cook the bottle gourd for only 1 vessel or else it will smash.
• In step 7, if u add onions roast them until its color changes to golden brown and if u add vadium then saute for 1 minute.

Sweet Samosa

Sweet Samosa is a traditional sweet recipe in India. This recipe is prepared with all-purpose flour, dry coconut, sugar, rava, cardamom powder. Okay, now let's enter into the process.

Sweet Samosa

Ingredients: Serve - 4

• All-purpose flour – 2 cups
• Rava - 1cup
• Dry coconut powder – 1cup
• Sugar – 5tspn
• Cashews – 6
• Cardamom powder – 1/2tspn
• Ghee – 3tspn
• Salt – 1/2tspn (adjust to taste)
• Water – as required
• Oil – as required
• Samosa Mold

The following picture shows the step by step process for Sweet Samosa:

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Method:

1. Take a mixing bowl, add all-purpose flour, salt, 1 tspn oil, required water and make dough. (figure 1)
2. Heat 1tspn ghee in a pan add rava and roast for 10minutes in low flame. Keep it aside.(figure 2)
3. Again heat 2tspn ghee add cashews, roast until its color changes to golden brown and transfer into roasted rava mixture.(figure 3)
4. In roasted rava mixture add dry coconut powder, sugar, cardamom powder and mix well. (figure 4 & 5)
5. Take all purpose dough and make equal balls.(figure 6)
6. Now take one dough ball and make a puri. (figure 7)
7. Take samosa mold, apply 1 drop of oil on each side and spreed evenly with hand. (figure 8) 
8. Place puri in center and add 1tspn of mixture which is prepared in step 4 above. (figure 9)
9. Now close both the sides slowly, press tightly and remove the dough which falls outside the samosa mold. Then transfer into plate. (figure 10)
10. Heat oil in a medium flame, add samosa and roast until its color changes to golden brown.(figure 11)
11. Continue same process for remaining samosa's and transfer into paper towel to remove excess oil.
12. Serve in a plate. (figure 12)

Yap, yummy sweet samosa is ready to serve !

Additional Tips:-

• In step 1, make dough as tight not soft.
• In step 10, while roasting samosa please be careful, sometimes it will break in oil.