Mirchi ka salan

Mirchi ka salan/green chilly curry is an traditional side-dish for hyderabadi biriyani, though sometimes it is served with roti too.  I made an exception and served it with kal dosa... hmmm... the ultimate combo was very nice..spice lovers must give a try.  I used bhavnagiri chilly, some five to ten numbers (as for the first try, i wanted the curry to be mildly spicy.. if u want an hotter one, u can try with more numbers)

Ingredients required

For the masala paste

• 2 tsp peanuts
• 1 tsp till/sesame seeds
• 4 tsp grated coconut
• 1 tsp whole jeera/cumin seeds
• 1 tsp whole dhanya
• 1-inch piece of cinnamon
• 3-4 mint leaves
• 2 green cardamon
• 2-3 cloves

For temper

• 3 tsp oil
• 1 tsp rai/mustard seeds
• 1 bayleaf, crushed
• 2 whole cloves
• 7-8 curry leaves
• 1 cup chopped onions (which is later blended into paste)
• 1 tsp ginger-garlic paste

others

• 5-6 big chillies (as indicated in pic following method)
• 1 tsp salt
• Oil, for shallow frying

Method

In a kadaai, roast all ingredients for masala and blend them into fine paste, keep aside.  

In the very same kadaai, heat oil and add ingredients for temper one by one.

Add onion paste and saute till they turn golden brown, later add ginger-garlic paste

Now add in blended masala paste and salt,  keep stirring on lower flame such that raw smell of masala fades away.

Meantime, take chillies, slit them into two vertically.  Deseed them, and shallow fry them (though traditional recipe calls for deep-frying) till they turn white moist.

Now add this fried chilly to our sizzling curry.  Serve hot with paranthas.

Hmm.... veryyy yummyy

Phool makhana ki kheer

I think u wont be needing an introduction to phool makhana as already post of phool makhana curry is posted previously.  So let us see how to make nutritious kheer/ payasam.

Ingredients required

• 1 cup phool makhana/lotus seed
• Half litre milk
• 1/4 cup sugar
• 1/4 cup condensed milk
• 1/2 tsp cardamon powder
• 1/4 cup ghee roasted almond pieces

Method

In a deep vessel, add milk and phool makhana.  Heat under simmer flame till phool makhana gets cooked.  Now, mash the phool makhana with help of any utensil, (for instance, daal masher) such that phool makhana gets incorporated into milk very well.

Now add in cardamon powder, sugar, condensed milk, stir continously.

Garnish with almond pieces and serve hot... hmm.. it was very tasty... :)

I enjoyed it!!!!1

Banana Dates Smoothie with Soy Milk

  Smoothies are delicious blended drinks prepared using fresh fruits. They can be flavoured with honey, vanilla or chocolate, and milk or cream can be added to give them a richer and creamier consistency.

For this recipe, I have used soy milk instead of regular milk, making it a lovely dairy-free smoothie option. Combined with the natural sweetness of ripe banana and black dates, this smoothie is both delicious and easy to prepare.

A little vanilla essence and honey bring all the flavours together. So, let's get blending!

Ingredients Required

• Soy milk- half cup
• 1/2 tsp vanilla essence
• 1 Banana (which can be frozen, optionally)
• 4-5 deseeded black dates
• 1 tsp honey

Method

1. Peel and roughly chop the banana.

2. Remove the seeds from the dates.

3. Add soy milk, banana, dates, vanilla essence and honey to a blender.

4. Blend everything until smooth and creamy.

5. Pour into a serving glass and serve chilled.

Enjoy this delicious homemade banana and dates smoothie!

Eat healthy, think better! 😊

Traditional Pondicherry Style Soya Dosa | Healthy Soy Milk Dosa Recipe

Soya dosa is a traditional Pondicherry-style dish made using soya milk and wheat flour, along with a few aromatic spices. Unlike regular dosa, this recipe does not require fermented batter.

There are several shortcuts to making soya dosa, such as replacing urad dal with soya beans in regular dosa batter or combining soya flour with wheat flour to prepare instant dosas.

However, I wanted to try the traditional version using homemade soya milk, and I was quite happy with how it turned out! The dosa was flavourful, simple to prepare and made a lovely breakfast option.

So, let's see how to prepare this traditional Pondicherry-style soya dosa.

Ingredients required

• One cup soy milk
• 1/4 cup wheat flour
• 1/4 cup rice flour (optional)
• 1 tsp shahjeera
• 1 tsp finely chopped green chillies
• 1/2 tsp hing/perungayam
• 7-8 curry leaves
• Water, as required

Method

1. In a mixing bowl, combine soy milk, wheat flour and rice flour.

2. Add shahjeera, chopped green chillies, hing and curry leaves.

3. Mix well without any lumps. Add water gradually until you get a pourable dosa batter consistency.

4. Heat a dosa tawa and pour a ladleful of batter. Spread gently.

5. Cook on medium heat until the dosa is cooked and lightly golden. Flip and cook the other side.

6. Serve hot with onion chutney or any chutney of your choice.

I served my soya dosa with homemade onion chutney, and the combination was delicious!

Homemade Soy Milk Recipe – How to Make Soy Milk at Home

Soy milk is a nutritious, plant-based drink prepared by blending soaked soybeans with water and straining the mixture to extract the creamy milk. It is a popular dairy-free alternative and can be easily prepared at home with just a few ingredients.

Although ready-made soy milk is readily available in supermarkets, making it fresh at home is simple and economical. You can enjoy it plain or flavour it with vanilla, chocolate or a little sugar. Homemade soy milk can also be used in smoothies, breakfast cereals, pancakes and even dosa batter.

Soy milk makers are commonly used in many Asian households, but you don't necessarily need one. A regular mixer or blender and a muslin cloth are enough to prepare fresh soy milk at home.

So, let's see how to make homemade soy milk!

Ingredients Required

• 200 g soybeans

• Water, as required

• Fine muslin cloth or cheesecloth for straining

Method

1. Wash the soybeans thoroughly and soak them in plenty of water for approximately 12 hours or overnight.

2. Drain the soaked beans and rinse them well.

3. Boil the soybeans in fresh water until they become soft. Drain and allow them to cool slightly.

4. Transfer the cooked soybeans to a blender, add approximately 2 cups of water and blend until smooth.

5. Strain the mixture through a fine muslin cloth or cheesecloth, squeezing well to extract the milk. The process is similar to extracting coconut milk.

6. Transfer the extracted soy milk to a thick-bottomed saucepan.

7. Bring it to a boil, stirring occasionally to prevent it from sticking to the bottom. Reduce the flame and simmer for another 5–10 minutes.

8. Switch off the flame and allow the milk to cool.

9. Transfer to a clean, airtight container and refrigerate.

Your homemade soy milk is ready!

Storage: Keep refrigerated and preferably consume within 3 days. Always use a clean container and check for any changes in smell or appearance before consumption.

Tip: You can flavour your homemade soy milk with vanilla essence, cocoa powder, dates or a little sugar according to your preference.

Spicy Onion Tamarind Chutney Recipe for Dosa and Idli

Looking for a simple yet flavourful chutney to accompany your favourite dosa? This spicy onion tamarind chutney is a perfect choice!

Prepared with onions, tamarind, garlic and dry red chillies, this chutney has a lovely balance of spicy, tangy and savoury flavours. A simple mustard seed tempering adds an extra touch of flavour.

Unlike coconut chutney, this onion-based chutney has a slightly tangy taste and a wonderful depth of flavour. It pairs beautifully with dosa, idli, uttapam and other South Indian breakfast dishes.

The best part is that it requires just a handful of everyday ingredients. So, let's get started!

Ingredients Required

To be blended:

• 2 cups finely chopped onions

• 2 tsp thick tamarind extract

• 7–8 garlic cloves

• 3–4 dried red chillies, broken into pieces

• 1 tsp salt (adjust to taste)

For tempering:

• 3 tsp oil

• 1 tsp mustard seeds (rai)

Method

1. Add the chopped onions, tamarind extract, garlic cloves, dried red chillies and salt to a blender.

2. Grind everything into a smooth paste without adding too much water.

3. Heat oil in a kadai over medium flame.

4. Add mustard seeds and allow them to crackle.

5. Carefully add the ground onion paste to the tempering.

6. Mix well and cook on a low flame, stirring occasionally.

7. Continue cooking until the raw smell of onions disappears and the chutney becomes well cooked.

8. Switch off the flame and serve hot with your favourite dosa or idli.

Serving suggestion: This spicy and tangy onion chutney tastes especially delicious with crispy dosa, masala dosa, pesarattu and soft idlis.

Tip: Adjust the number of red chillies according to your spice preference. If the chutney becomes too thick while cooking, add a little water to achieve your desired consistency.

Homemade Condensed Milk Recipe with Milk Powder – Easy & Quick

Ever thought about making condensed milk at home? Yes, it is absolutely possible! 😍

There is something so satisfying about making your own ingredients from scratch and using them in delicious desserts. Homemade condensed milk is a handy kitchen staple that you can use in cakes, puddings, ice creams, sweets and many other treats.

The best part? You need just a few simple ingredients and a blender to make this easy homemade condensed milk. So, why run to the supermarket when you can try making it at home?

Let's get started!

Ingredients Required

• 2–3 cups milk powder

• 3–4 tsp butter

• 2 cups granulated sugar

• 1 cup water

• An electric blender

Method

Step 1: Blend the liquid ingredients

Add the water, butter and sugar to a blender. Blend thoroughly until the mixture is smooth and the sugar is well dissolved.

Step 2: Add the milk powder

Add the milk powder gradually, about one cup at a time. Blend after each addition to help the powder incorporate evenly into the mixture and prevent lumps.

Step 3: Blend until smooth

Continue blending until you get a thick, creamy mixture with a consistency similar to condensed milk. Add the milk powder gradually, adjusting the quantity according to the consistency you prefer.

Step 4: Store your homemade condensed milk

Transfer the mixture to a clean, airtight container and refrigerate promptly.

Your homemade condensed milk is ready to use in your favourite desserts!

Tips for Homemade Condensed Milk

• Add milk powder in batches for a smoother consistency.

• Use a clean, dry container for storage.

• The mixture may thicken further after chilling.

• Keep refrigerated and use promptly. Since this is a homemade mixture without a validated preservation process, avoid storing it for extended periods.

Give this simple recipe a try and let me know how it turns out!

Carrot Poriyal Recipe | South Indian Carrot Stir-Fry with Coconut

Carrot poriyal is a simple, nutritious and delicious South Indian side dish that pairs perfectly with rice and sambar. Made with freshly grated carrots, aromatic spices and grated coconut, this colourful dish is a regular favourite in many Indian households.

For this version, I added a little fresh fenugreek (methi) leaves to the usual carrot poriyal, giving it an extra burst of flavour. The combination of crunchy carrots, fragrant spices and coconut was sooo yummy!

If you are looking for an easy vegetable side dish for your everyday lunch, do give this carrot poriyal recipe a try.

Ingredients

For tempering

• ½ tsp mustard seeds (rai)

• 3–4 tsp oil

• ½ tsp cumin seeds (jeera)

• ¼ tsp coriander seeds (dhaniya)

• ¼ tsp fenugreek seeds (methi/venthayam)

• 2–3 green chillies, broken into pieces

• 2–3 tsp finely chopped onion

• 4 tsp finely chopped fresh fenugreek leaves

Other ingredients

• 2 cups finely grated carrots

• 4 tsp grated coconut

• ½ tsp salt, or to taste

• A little water, as required

How to Make Carrot Poriyal

1. Prepare the tempering: Heat oil in a kadai. Add mustard seeds and allow them to splutter. Add cumin seeds, coriander seeds and fenugreek seeds.

2. Add the aromatics: Add the broken green chillies, chopped onion and fresh fenugreek leaves. Sauté briefly until fragrant.

3. Cook the carrots: Add the grated carrots and salt. Mix everything well.

4. Cover and cook: Cover the kadai and cook over a low to medium flame. Sprinkle a little water occasionally to prevent the carrots from sticking.

5. Add coconut: Once the carrots are nearly cooked and tender, add the grated coconut and mix well.

6. Serve hot: Switch off the flame and serve your delicious carrot poriyal with steamed rice, sambar, rasam or curd rice.

Tip: Avoid adding too much water, as carrot poriyal tastes best when the carrots remain tender without becoming mushy.

Enjoy this simple, flavourful South Indian side dish with your everyday meal!

Spicy Pepper Cauliflower Fry Recipe (South Indian Gobi Milagu Poriyal)

Cauliflower is in full bloom right now! It is showing up everywhere in the markets, and because the prices dropped so beautifully, my father-in-law has made it his mission to stock up. Naturally, our refrigerator is completely flooded with gobi right now! 😊

If you are looking for delicious ways to clear out your cauliflower stash, you have to try this recipe. This is a quick, dry South Indian style stir-fry packed with freshly crushed black peppercorns and aromatic dry spices. It pairs exceptionally well as a crunchy side dish with paruppu saadham (dal rice), keerai saadham, or a comforting bowl of sambhar and rice.

It is incredibly simple to make—here is how to do it!

Ingredients required

For the Tempering (Tadka):

• 4 tsp Oil
• 1 tsp Mustard seeds (Rai)
• 1/2 tsp Broken urad dal
• 1 tsp Chana dal
• 4-5 Whole dry red chilies (adjusted for balance)
• 10-12 Fresh curry leaves
• 1/2 tsp Hing (Asafoetida)
• 2-3 tsp Finely chopped onions
• 2 tsp Coarsely crushed black peppercorns

Main Ingredients:

• 1 cup Cauliflower florets (cleaned and blanched)
• 1/2 tsp Salt (or to taste)
• Optional: Extra black pepper powder for dusting at the end

Method

1. Prep the Cauliflower: For the best texture, soak your cauliflower florets in hot water with a pinch of salt and turmeric for 5 minutes. Drain completely and set aside.
2. Pop the Spices: Heat oil in a kadhai or frying pan over medium heat. Splutter the mustard seeds, then add the urad dal and chana dal. Sauté until the lentils turn a light golden brown.
3. Add Aromatics: Add the dry red chilies, fresh curry leaves, and hing. Toss for a few seconds until fragrant, then stir in the finely chopped onions and cook until translucent.
4. Stir-fry the Gobi: Toss in the cauliflower florets and stir well to coat them in the tempered oil.
5. Cook until Tender: Cover the kadhai with a lid. Cook on low-medium heat, sprinkling a tiny bit of water now and then so the spices don't burn. Cook until the cauliflower is fork-tender but still retains a slight crunch.
6. Season and Serve: Sprinkle salt and the coarsely crushed peppercorns. If you love a fiery kick, dust a little extra black pepper powder on top right before turning off the heat.

Give it a gentle mix and serve hot with your favorite rice and dal combo!

Creamy Mughlai Gobi Matar Curry Recipe (Restaurant Style Cauliflower Peas Curry)

If you want to upgrade your usual dinner routine, this recipe is a total game-changer. This is a rich, Mughlai-style creamy cauliflower and green peas curry that tastes exactly like what you would order at a premium restaurant.

By combining classic spices with rich ingredients like khoya and fresh cream, we create a velvety, deeply flavorful gravy base that perfectly coats the tender cauliflower florets. It is the ultimate side dish to serve with hot, flaky paranthas, rotis, or garlic naan.

Here is how you can recreate this restaurant-style magic right in your own kitchen!

Ingredients Required

For the Rich Gravy Base:

• 1 cup Finely chopped onions
• 1 cup Finely chopped tomatoes
• 1 Green chili, slit lengthwise
• 1 tsp Everest Sabzi Masala
• 1 tsp Everest Garam Masala
• 1/4 tsp Haldi (Turmeric powder)
• 1 tsp Red chili powder
• 1 tsp Dhaniya (Coriander powder)
• 1 tsp Salt (or to taste)
• 4 tsp Khoya (Mawa)
• 1-2 tbsp Oil or Ghee (for sautéing)

Main Ingredients:

• 1 cup Cauliflower florets (cleaned and blanched)
• 1/2 cup Green peas (fresh or frozen)
• 1/4 cup Fresh milk cream

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Cooking Method

1. Sauté the Gravy Elements: Heat oil or ghee in a kadhai over medium heat. Add the slit green chili and finely chopped onions. Sauté until the onions turn translucent and soft.
2. Cook down the Tomatoes: Toss in the chopped tomatoes along with the salt, turmeric, red chili powder, coriander powder, and Everest sabzi masala. Cook, stirring occasionally, until the tomatoes turn completely mushy and begin to release oil.
3. Add the Khoya & Blend: Crumble the khoya into the mixture and stir well for a minute until it melts into the tomatoes. Turn off the heat and let the mixture cool down completely. Once cooled, blend it in a mixer grinder into a completely smooth, velvety paste.
4. Simmer the Curry: Pour the blended gravy base back into a clean pan. Stir in your cauliflower florets and green peas. (If the gravy is too thick, you can splash in a little water or milk here to adjust the consistency).
5. Add the Cream: Cover and cook on medium-low heat until the cauliflower is about three-fourths done (tender but still holding its shape). At this juncture, gently pour in the fresh milk cream and sprinkle the Everest garam masala.
6. Finishing Touch: Lower the flame completely and let the curry simmer gently for another 5 to 10 minutes, allowing the flavors to meld beautifully.

Serve it piping hot with a basket of fresh paranthas!

Chungdi Jhola Recipe | Spicy Odia Prawn Curry with Tomato and Garlic

If you love prawns cooked in a spicy, flavour-packed gravy, this traditional-style Chungdi Jhola is a recipe worth trying! 🍤❤️

Chungdi Jhola is an Odia-style prawn curry known for its rich reddish colour and bold flavours. The combination of ripe tomatoes, plenty of garlic, warming spices and mustard oil gives this dish its distinctive taste and aroma.

What I love about this recipe is that the gravy is prepared by cooking the tomatoes and spices until soft, then blending them into a smooth, flavourful base. The prawns are fried separately before being simmered in the gravy, allowing them to soak up all those delicious flavours.

Serve this spicy prawn curry with hot parathas or steamed rice for a satisfying homemade meal. If you enjoy trying regional Indian recipes, this one deserves a place on your menu!

So, let's get cooking!

Ingredients required

For the gravy base

• 3–4 tomatoes, finely chopped

• 10–15 garlic cloves

• 2 bay leaves, crushed

• 2-inch piece of cinnamon, crushed

• 1 teaspoon red chilli powder

• 1 teaspoon coriander powder

• 1 teaspoon salt, or to taste

For the prawn curry

• ½ kg prawns, cleaned, peeled and deveined

• 8–10 teaspoons mustard oil

• 2 teaspoons garam masala powder

How to Make Chungdi Jhola

Step 1: Prepare the tomato and garlic gravy

Add the chopped tomatoes, garlic, bay leaves, cinnamon, red chilli powder, coriander powder and salt to a kadai. Cook without oil over a low flame for approximately 15 minutes, stirring occasionally, until the tomatoes become completely soft and mushy.

Allow the mixture to cool slightly, remove the bay leaves if desired, and blend everything into a smooth puree.

Step 2: Fry the prawns

Heat the mustard oil in a separate pan. Add the cleaned prawns and fry until they begin to change colour and are lightly cooked. Avoid overcooking them, as prawns can become rubbery.

Step 3: Add the garam masala

Sprinkle the garam masala over the prawns and stir-fry briefly so that the spices release their aroma.

Step 4: Combine with the gravy

Pour the prepared tomato-garlic puree into the pan with the prawns. Mix well and simmer until the prawns are fully cooked and the gravy reaches your preferred consistency.

Taste and adjust the salt or chilli powder if needed.

Step 5: Serve hot

Transfer the Chungdi Jhola to a serving bowl and serve hot with parathas or steamed rice. Enjoy this delicious, spicy prawn curry with your family!

Easy Carrot Halwa Recipe with Khoya

There are some Indian desserts that never go out of style, and carrot halwa is definitely one of them! ❤️

The aroma of freshly grated carrots cooking in ghee, the richness of khoya, and the gentle fragrance of cardamom make this traditional Indian sweet truly irresistible. Whether you're craving something sweet after a meal or planning a special family treat, a bowl of homemade gajar ka halwa is always a wonderful choice.

This easy carrot halwa recipe uses grated carrots, khoya, sugar, ghee and almonds to create a delicious dessert without complicated steps. The carrots are steamed first, making the preparation easier and quicker.

So, why wait for a festival or special occasion? Try this homemade carrot halwa and treat your family to a little sweetness today!

Ingredients required

• 1/2 kg carrots, grated
• 3-4 tsp khoya
• 1/4 cup powdered sugar
• 1/2 tsp cardamon powder
• 1/4 cup of almonds, finely sliced
• 5-6 tsp of ghee

How to Make Carrot Halwa

1. Steam the carrots: Steam the grated carrots for about 20 minutes and keep them aside.

2. Roast the almonds: Heat the ghee in a pan. Add the sliced almonds and roast until golden. Remove them and set aside for garnishing.

3. Cook the carrots: In the same pan, add the steamed carrots to the remaining ghee. Sauté for a few minutes until the carrots are well coated with ghee.

4. Add sugar and khoya: Stir in the powdered sugar and khoya. Cook until the sugar and khoya dissolve and the mixture comes together.

5. Add cardamom: Mix in the cardamom powder and stir well to bring out its lovely aroma.

6. Garnish and serve: Top with the roasted almonds and serve warm for a comforting homemade dessert.

Serving suggestions

• Serve warm after lunch or dinner for a comforting dessert.

• Garnish with extra sliced almonds or chopped pistachios for a festive touch.

• Enjoy with a scoop of vanilla ice cream for a delicious hot-and-cold combination.

• Serve during festivals, family gatherings or whenever you crave a homemade Indian sweet.