VIRUNTHU UNNA VAANGA

The gothumai/wheat flour roti is very easy to prepare and it tastes so good with the flavour of shallots. Shallots have anti-oxidants and it's very nutritious, and I love shallots more than onions, so I have added a little more.

Category	Breakfast/Dinner
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Servings	2

Source – My Own

INGREDIENTS

Wheat flour – 1 ½ Cup

Shallots, chopped – ½ Cup

Cumin seeds – 2 Tsp

Black peppercorns, coarse powder – 2 Tsp (I used mortar & pestle to grind)

Dry curry leaves – Few

Salt – To taste

Olive oil – 2 Tsp

Sugar – 2 Tsp (Optional)

Water – To required

METHOD

Take a wide bowl add all ingredients except water.
Mix it well with hands and add water little by little and knead into a smooth dough.

The dough should not be very hard, else after cook it will become harder.
Divide the dough into medium equal balls.
Heat dosa tawa on medium-high flame.

Take a plastic sheet and keep it in the sheet, wet your hand and press into a circle or cover with other plastic sheet and press into a circle.
Now gently remove the roll from the sheet and put it on tawa.

Sprinkle drops of oil and cook it on both sides.
Serve it hot…

NOTE

You can add chopped green chilies instead of peppercorns.
Add the coriander and mint leaves to get flavorful roti.
You can add onions instead of shallots, but I recommend trying with shallots which taste better than an onion.

Top 5 South Indian Food Restaurants in Delhi

Can you believe that Indian Cuisines holds an important place among top 10 most liked foods by the international tourists whenever they are on holidays in India? It’s true as per the information based on a survey conducted by hotels.com.

India is known for its different types of regional cuisines. Out of the various regional cuisines, South India foods are extremely popular, In India as well as in other parts of the world. Due to any damn good reason, if you are in Delhi and searching for authentic South Indian Foods then you must certainly go to these places. The terrific South Indian foods served by these restaurants will leave you mesmerized and overwhelmed for a long time!

Saravana Bhavan- Cannaught Place

It is one of the best South Indian restaurants in Delhi, serving genuine South Indian dishes. Apart from some excellent foods, the most stunning thing is the presentation part of it. It serves only vegetarian foods. Go for mini idlis with Sambhar and ghee, uttapams, Ghee roast dosa, Onion Rava Masala Dosa, Sambhar Vada- for which it is much famous.

Carnatic Café- New Friends Colony-New Delhi

Your next destination can be Carnatic Café. People say that it serves the best South Indian Dishes in Delhi. I am sure it’s crispy dosas with tasty chutneys; uttapams will force you to visit this place again and again! It’s known more for its food rather than its look. The place is small with a humble ambience but with terrific foods. You will find different, different types of tasty and lip- smacking dosas here.

Andhra Bhavan – Ashoka Road - Cannaught Place

If you want your choices to be wider, then you can also include the name of Andhra Bhavan in your list as it is equally famous and widely appreciated for its South Indian Cuisines in Delhi. South Indian Foods are generally costly in Delhi, but Andhra Bhavan is an exception.

Dakshin- Sheraton- New Delhi

Famous for its opulent and wealthy establishment, cozy and warm atmosphere- it is an excellent place for a fine dining experience. For those who like South Indian dishes- It’s like a paradise! It is one of those few restaurants serving genuine South Indian dishes in Delhi. For sure it is expensive but a must go for those who like great foods!

Naivedyam- Hauz Khas Village-New Delhi

If you want to taste real South India Foods in Delhi in the midst of typical Southey Ambience then for sure go to this place. Good thing is that most of its foods are pocket-friendly and they are amazing at the same time! Services and ambience wise too it is great!

These were the top 5 South India Food Restaurants of Delhi. Suppose if someone is not in a position to visit these places due to any reason but still want to have South Indian Foods then what? No worries! Thanks to some websites who have come out with a brilliant idea of online food ordering facility! No hassles, No travelling- still you can enjoy the true flavor of South India Cuisines sitting at your home!

If you want to try, they are here for you. Please click on the links given below. They have become extremely popular in some recent months with their splendid services and skyrocketing delivery system!

Check them out-

Justeat.in (Jus eat Coupons)
Foodpanda.in (Foodpanda Coupons)
Tastykhana.in (Tasty Khana Coupons)
For coupons and offers for South Indian food visit CouponzGuru.com.

Good thing is that they are offering great discounts!

Aloo is an unbeatable combination to any recipe from rice to roti to snacks. You can make 1000s of recipes with it. The potato occupies every Indian pantry. I love to prepare different cuisines with it. So, today I have prepared aloo rasedar, which is Uttar Pradesh cuisine. It is thin curry with flavorful Indian spices. It goes well with poori, roti, kulcha and luchi. I served the curry with luchi, will post the recipe of luchi soon.

The rasedar is very flavorful and delicious. No onion No garlic, curry. Suitable for fasting day. I usually make poori kizhangu for poori, aloo mutter curry and now the rasedar also in my menu to try out often. Now let’s check out the recipe,

Category	Gravy
Cuisine	Uttar Pradesh
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Servings	2-3

Source –Veg recipes of India

INGREDIENTS

Aloo – 2 Big, boiled and crumbled

Oil – 2 Tbsp

Fennel seeds – ¼ Tsp

Turmeric powder – ¼ Tsp

Red chilli powder – 1 Tsp

Coriander powder – 1 Tsp

Roasted cumin powder– ½ Tsp

Black pepper powder– ½ Tsp

Hing – ¼ Tsp

Tomatoes – 2, finely chopped

Salt – To taste

Water – To require

Chat masala – ¼ Tsp

Garam masala powder – ¼ Tsp

Coriander leaves – Few

METHOD

Heat oil in pan; add fennel seeds, turmeric, red chili, coriander powder, roasted cumin, black pepper powder, and hing saute it for 20-30 seconds on low flame. Careful, not to burn the spices.

Add tomatoes and saute till it mushy and oil oozes out of the masala.

Add crumbled potato mix it once and then add required water mix it once and allow boiling for 5-7 minutes on medium flame.

Add salt and Chaat masala mix it well.
When the gravy starts thickening, (it should be slightly thin consistency while cool, it gets thicken) add garam masala and coriander leaves, let it boil for 1 minute and switch off the flame.

Serve it with Poori or Luchi.

NOTE

Don’t mash the potato, just crumbled and add it.
Spices will give you unique taste, so never miss any spices.
Add garam masala at the last stage, so that it retains the fresh flavor.
If you wish to add fresh green peas to the gravy.

Luchi is a Bengali cuisine, white in color with golden spots and so soft in texture. You can call it as maida poori. Usually, poori will prepare with atta, salt and water. Luchi will prepare with maida, ghee, salt and water. The ghee gives very soft texture even it cools. I prepared Luchi with Aloo rasedhar which is Uttar Pradesh cuisine. The combo was a great hit at my home. Even I don’t know how many luchis were going into my tummy J. It was so addictive, I just sprinkle sugar over the luchi and then roll and enjoyed it… Yummmmyyyyyy…

Luchi will go well with chole masala too and its similar to bhatura. Bhatura is a bit different which it needs some milk and raising agent. I must say the kids will empty the plate in a minute and ask two luchis extra. The luchi will be quite smaller than a poori, and I use easy techniques to make a circle. Am very bad on roll the dough into perfect a circle. So I prefer the way, roll medium sized balls into a thin sheet and then cut with any round lids or cookie cutter. It’s so easy and quick method and give perfect circles. Yes! Now check out the recipe,

Category	Breakfast
Cuisine	Bengali
Preparation Time	40 Minutes
Cooking Time	20 Minutes
Servings	2-3

INGREDIENTS

Maida – 2 Cup

Ghee – 2-3 Tbsp

Salt – To taste

Water – To require to knead

METHOD

Take a wide bowl, add flour, ghee, salt and mix it well with hands till crumbles.

Now add water little by little and knead into a smooth dough. It should not be too tight or too loose.
Cover the dough with a damp cloth for 20-30 minutes.

Now divide the dough into equal balls.
Meanwhile, heat oil for deep fry on medium-high flame.
Dust with flour or apply oil on the board and roll the ball into a thin sheet.
Cut into circles using the lid or cutter and keep it in a separate dry plate.

Take the extra dough, roll and use it for further use.
Drop small balls of dough into the hot oil, if it will rise immediately then it's ready to fry.
Gently drop the luchi into hot oil and press over the luchi it will puff up nicely.
Turn it for 2-3 seconds and take it out from the oil and keep it on absorbent paper.
Serve it hot with Aloo rasedhar or Chole masala…

NOTE

If you want a vegan version, add oil instead of ghee to the flour.
Oil temperature is important if the temperature is very low will not puff up and absorb oil.

Check out other poori recipes,

Curry leaves are not only flavorful, which has lots of health benefits. We always keep stocking dry curry leaves in our pantry. I just love the aroma of the leaves and I can enjoy it in any dishes. I usually make curry leaves chutney for idli or dosa.

Recently, I have tried Chettinad curry leaves kuzhambu which suits for hot rice, idli and dosa. Especially I love the gravy much with garlic flavor. The method similar to make puli kuzhambu, yet adding freshly ground spices gives you a unique taste of the curry. I tried this recipe for Shhh secretly cooking challenge which is a brainchild of Priya aks. This month my pair is +Janani k , she gave me curry leaves and coriander leaves. So, I chosen curry leaves to try out the authentic gravy. Now check out the recipe,

Category	Gravy
Cuisine	Chettinad
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Servings	3-4

INGREDIENTS

To roast and grind

Dry red chillies – 5-6

Coriander seeds – 1 Tbsp

Black peppercorns –2 Tsp

Cumin seeds – 2 Tsp

Toor dal – 2 Tsp

Raw rice – 2 Tsp

Curry leaves – 1 Cup, tightly packed

Coconut, scraped – 1 Tbsp

Tamarind – Lemon size ball

Rice, washed water – To require

Sesame oil – 2 Tbsp

Fenugreek seeds – 1 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Cumin seeds – ½ Tsp

Shallots – ¼ Cup

Garlic – ¼ Cup

Tomatoes – 2, chopped

Turmeric powder – ¼ Tsp

Salt – To taste

METHOD

Soak the tamarind in 1 cup of water and keep it aside.
Dry roast red chillies, coriander seeds, cumin, pepper, toor dal and rice till golden brown and keep it aside.

Add 1 Tsp oil in a pan, add curry leaves, saute it till the aroma comes and add scraped coconut saute it for a few minutes and switch off the flame. Cool it completely and grind into a smooth paste with little water.

Heat sesame oil in a pan; add fenugreek, mustard, Urad dal and cumin seeds wait for sputter.
Add shallots and garlic, saute till transparent and the raw smell goes off.

Now add tomatoes, turmeric, salt and saute till the oil separates. Meanwhile extract the tamarind water and keep it ready.

Pour tamarind water to the mixture and allow boiling and then add curry leaves paste and mix it well.

Keep the flame on low-medium and allow cooking till the oil oozes out of the gravy.
Switch off the flame.

Serve it hot with hot rice.

NOTE

Garlic is optional;
Adjust spice level according to your taste.
When it completely cools, store it in an airtight container and keep it refrigeration up to one week.

Green peas are very nutritious as well as tasty. It's my most favorite peas, and love to have it any form. I used to make green peas paratha, kachori. Gravies with green peas will suit well for chapathi or Poori. I have prepared South Indian style gravy for the rice.

Category	Gravy
Cuisine	South Indian
Preparation Time	20 Minutes
Cooking Time	25 Minutes
Servings	4-5

Source – My Own

INGREDIENTS

To saute and grind

Oil – 2 Tsp

Cumin seeds – 2 Tsp

Black peppercorns – 2 Tsp

Shallots – ½ Cup

Garlic – 5-6 Big pod

Tomatoes – 2, chopped

To Gravy

Oil – 1 Tbsp

Fenugreek seeds – ¼ Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Shallots – ¼ Cup, chopped

Curry leaves – Few

Fresh/frozen green peas – 2 Cups

Turmeric powder – ¼ Tsp

Kuzhambu chilli powder – 2-3 Tsp

Salt – To taste

Water – To require

METHOD

Heat oil in a pan; add cumin and peppercorn wait till roast.
Add shallots and garlic. Saute till turns transparent.

Then add tomatoes, saute till mushy and switch off the flame.
Cool it completely and grind into a smooth paste with a little water.

Heat oil in a pan; add fenugreek, mustard and urad dal wait for sputter.
Add chopped shallots and curry leaves, saute it till translucent.

Now add green peas stir it once and then add turmeric, kuzhambu chili powder and salt and mix it well.
Saute it for 2 minutes and then add the ground paste and mix it well.

Add require water to the gravy and keep it on high flame till boiling.
And then cook it on a low temperature till the peas get cooked.

Switch off the flame and serve hot with rice…

NOTE

You can use soaked dry green peas instead of fresh peas.
Add little tamarind water to get tangy kuzhambu.

Potatoes are all time favorite for all age group people. Still, I never heard “No” from anyone to the magical. I love all dishes of the potato and my most favorite is simple potato roast with dal rice. At the same time, Chinese cuisine is also all time favorite and I mostly prefer no-MSG foods. When we order in the restaurants, there are no guarantees for MSG not in use. But nowadays making restaurant style food in our kitchen is ease and we can get all the ingredients in the market.

Nowadays the kids are so smart, they identify the foods by look itself, they said whether it's homemade or restaurants one… My aunty experiences the situation regularly by her’s sons. She used to ask me the ideas for the kids’ food. Because they love my cooking and keep on telling to their mom to learn more from Akka (me)….:) What more I need… The chili potatoes are the kid’s favorite with vegetable fried rice. Let’s check out the recipe,

Category	SIDE DISH
Cuisine	Chinese
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Servings	3-4

Source – My Own

INGREDIENTS

Potatoes – 2 Big

Oil – 2 Tbsp + To shallow fry

Ginger – 1 Tbsp, finely chopped

Garlic – 1 Tbsp, finely chopped

Green chili – 1, finely chopped

Onion – ¼ Cup, finely chopped

Tomato puree – 3 Tbsp

Red chili sauce – 1 Tsp

Soy sauce – ½ Tsp

Black Pepper powder – 1 Tsp

Salt – To taste

Corn starch – 1 Tbsp

Water – ¼ Cup

METHOD

Wash and peel the potatoes and cut into fingers and put in immersed cold water for 20 minutes.
Meanwhile, chop all the ingredients and keep it ready.

Wipe the potatoes in a clean cloth and shallow fry the potatoes till turns outer crispy on medium flame. If you wish, you can deep fry the potatoes till golden brown and keep it aside.
Pour water to the corn starch and mix it well and keep it aside.

Heat oil in a pan; add chopped ginger, garlic and green chilies and saute it for a minute.
Add onion saute it till turns translucent.
Add tomato puree, red chili sauce and soy sauce, stir it well on medium flame for 2 minutes or the raw smell goes off.

Now add black pepper powder and salt mix it and add the shallow fried potatoes to the gravy.

Now mix it once the cornstarch, water, and pour it in the gravy mixture and keep the flame on medium.
Stir it well and now the gravy boils and gets thicken.
Switch off the flame when the sauce coats well the potatoes and spread coriander leaves.

Serve it hot with vegetable fried rice.

NOTE

You can use tomato ketchup instead of tomato puree.
Add colored capsicums to the gravy to get color and extra flavor.
If you wish deep fry the potatoes instead of shallow fry. But make sure that you drain the potatoes before frying to avoid oil absorption.

I would love to taste various cuisines. One among the cuisine is Italian, especially pasta and pizza. I used to make a different recipe of pasta, but pizza at home is very occasional. I made pizza at home only once and I love thin crust and less cheesy pizza, but in my place takeaway pizzas are very rare. Recently, I went to Chennai to my sister’s house and we relished very much and after full of travel and shopping we were drained. So, no mood to cook, or even go to the restaurant nearby.

Then, we decided to order takeaway food from outside. Hence, we choose to order online food and opted for pizza. My sister told me that there are many best pizza delivery joints in Chennai. We got confused where to order and choose the best may be very difficult.

Veg Extravaganza Pizza

Country Special Pizza

There are many benefits on order pizza through online,

Online pizza orders are very easy and save time from traffic, stand in a queue or wait for the order in a restaurant too.
At times, when we visit restaurants we should wait to get our seats and then have to order what we want. It’s really a waste of time, and surely we lose interest to eat, isn’t it? So it will be tension-free to order through online.
You can take good time to select and order by browsing through the menu and the picture in detail. In the restaurant, we just go through the names and order quickly as attendant waits near the table to take the order. But through online, we can order relaxed and pick our most favorite pizza, right?
In the menu itself, they specify the size and servings, so we can add quantity according to our needs but in the restaurant we may order less or more.
When we order takeaway foods, the foods are delivered at our doorsteps for free and we have lots of time and fun memories in our home by chatting or other entertains with TV or Music.
Not only choosing our favorite pizza, it help us to save money through deals and offers.

Finally, we go through domino’s and went for a colorful veg extravaganza and county special pizza, desserts and choice of dressings. Our pizza home delivery happened within half an hour. Finally, we go through domino’s and went for a colorful veg extravaganza and county special pizza, desserts and choice of dressings. Our takeaway arrived in an hour and food was packaged nicely in boxes and both pizzas were still warm when the delivery man handed them to us.

So, what next? enjoy your favorite pizzas through online order!!! Happy Eat!!!

Image Source - 1 & 2

I am becoming very lazy these days, I keep on sitting in front of the computer, but I didn’t write up any post or edit pictures too. Finally, I decided to post today, and started. Vegetable fried rice is my most favorite and I used to order vegetable fried rice with chili Gobi. I knew, kids would definitely love the simple yet tasty fried rice with colorful veggies. I don’t have capsicum and spring onions, if available for you, use it. Its less spicy, so kids will empty the bowl easily and it is one of the favorites to my sister’s daughter.

Category	Rice
Cuisine	Chinese
Preparation Time	30 Minutes
Cooking Time	40 Minutes
Servings	3-4

Source – My Own

INGREDIENTS

Basmati rice – 1 1/2 Cups

Water – 6-8 Cups

Salt – To taste

Oil – 2 Tbsp

Ginger – 1 Tbsp finely

Garlic – 1 Tbsp finely

Carrots – 1, chopped

Beans – 1, chopped

Green peas – 1 Cup

Black pepper powder – 1 Tsp

METHOD

Wash and soak the basmati rice for 15-20 minutes. Meanwhile, boil the green peas and keep it aside.

Boil 6-8 cups of water in a large pan, when it starts boiling, add the drained basmati rice with salt.

Cook it for 10-12 minutes till the grains cooked ¾th and switch off the flame.

Drain the cooked rice using siever and wash it with cold water to stop cooking.
Transfer into a large plate and spread it with a fork and keep it aside.

Heat oil in a pan; add garlic and ginger, saute it for a minute.

Then add beans saute it for 2 minutes and then add carrot and saute it till 3/4^th cooked.

Add green peas to the veggie, add black pepper powder and salt mix it well and add the rice to the mixture.
Mix it gently and spread coriander leaves.

Serve it hot with chili potatoes…

NOTE

You can pressure cook the basmati rice (rice: water ratio) 1:2 (if soaking the rice for 15-20 minutes), 1:1.5 ratio (if soaking the rice for 30 minutes).

Don’t over mix the rice, else it will break.

A few days to come a valentine’s day, I can see so many lovely recipes on DB. I plan to cook from last week, finally today made very quick though yummy dessert… Just with 3 ingredients the dessert is ready to serve or to eat. Very quick and easy dessert for valentine’s day. Sago dessert is an all-time favorite, and everyone loves the sago pearls. I love sago vermicelli paal payasam and used to prepare it often. Even today, when I cook the sago mom asked me to fry appalam for the Payasam… Then, I said no mom, it's not for Payasam its for blog… J

I had frozen strawberries, so plan to make a compote with it, but due to frequent power cuts the berries were spoiled. L But it's quick to prepare and no more compromise in taste also, definitely everyone love the chill dessert… The soft texture of the sago blends well with the milk and flavors. Let's check out the recipe...

Category	Dessert
Cuisine	-
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Servings	Single

Source – My Own

INGREDIENTS

Sago – ½ Cup

Water – 3 Cups

Condensed Milk – 2 Tbsp

Chilled Milk – 3-4 Tbsp

Strawberry essence - Few drops

Color sugar crystals – Few to garnish (Optional)

METHOD

Cook the sago with water till it cooks transparent and drain the water.
Add cold water to the sago to prevent sticking and to stop cooking further.

Add condensed milk and milk to the sago mix it well and take a half portion to another bowl.
Add strawberry essence and mix it well.

Arrange it in serving glass as per your choice.
Garnish with sugar crystals and serve it…

NOTE

You can use strawberry jam or any other fruit jam instead of strawberry essence.
Condensed milk will give creamy and unique taste of the dessert.
Add chocolate chips or chopped nuts or fruits for garnish.

Interested in other Valentine's Day recipes ???

Beetroot Rava Kesari
Chocolate cake– No –Egg – No-Butter
Chocolate filled chocolate cookies
Chocolate Molten lava cake
Fruit custard
Kuih lapis– Malaysian steam cake
Orange Almond Olive oil cake with Chocolate glazed
Pink cashew peda
Pink chocolate truffle
Rose flavored bread
Rose flavored kaju roll
Rose milk noodles
Rose vanilla ice cream
Strawberry cake - No –Egg – No-Butter
Strawberry cheese cupcake– No Bake
Strawberry muffin– infused chocolate chips
Strawberry Nutella thumbprint cookies
Strawberry rava pudding
Vanilla strawberry layer pudding
Vanilla strawberry popsicles

I didn’t touch my oven for so long, badly missed bakes and my sister asked me, what I bake recently? So, it's time for bake session and baked very delicious, outer crispy inner soft coconut almond cookies. The cookies consist of wheat flour, almond meal with flax seed powder as egg replacer.

Very easy to mix and shape into thumbprint cookies. It has no butter and no egg, it's completely vegan cookies. Kids will love it as much as it has so crispy and jam or Gems on the top. Quick healthy cookies to anyone and so you can surprise your loved one on valentine’s day. I already posted strawberry thumbprint nutella cookies, it is one of the popular cookies in my blog and it's a perfect treat for your loved one on Valentine's day. I recently upgraded the recipe index including Baked goodies - Egg free on the menu. So check it out here to bake more cookies or cakes...

Category	Egg-free Cookies
Cuisine	Universal
Preparation Time	10 Minutes
Baking Time	20 Minutes
Yields	13

Source –Here with my modification

INGREDIENTS

Flax seed powder – ½ Tbsp

Very hot water – 1 Tbsp

Vegetable oil – ¼ Cup

Light brown sugar – ¼ Cup

Vanilla essence – ½ Tsp

Wheat flour – ½ Cup

Almond powder – 2 Tbsp

Coconut, scraped – ¼ Cup

Baking powder – ½ Tsp

METHOD

Mix flax seed powder and hot water, stir it well.

Then add oil and brown sugar mix it well and keep it aside.

how-to-use-flax-seed-for-egg-substitution

Take a wide mixing bowl, add wheat flour, almond powder, coconut and baking powder mix it once till all combined well.
Now add the flax seed mixture and knead into a smooth dough.

Preheat the oven at 180̊ C fro 10 minutes.
Divide into equal balls (I used 1 Tbsp. For measure the dough for even shapes) and put the balls on the cookie sheet and press down slightly to flatten out.
With the help of your thumb or the back of a teaspoon make a small hole in the middle of the cookies where you’ll fill the filling after baking.

Bake the cookies in the oven for about 18-20 minutes.
Take out the cookies from the oven and using the teaspoon again, press out the hole in the cookies. You will not able to do this after the cookies have cooled.
Then fill with jam or gems or nutella in the center and serve it…

NOTE

You can use maida instead of wheat flour also.
If you making it for kids, use butter in place of oil.
If you don’t have brown sugar substitute with white sugar.
Filling is your choice, you can fill strawberry jam, gems, nutella or chocolate chips.
Store it in an airtight container.

Valentine’s day feasts are filled in DB. Many of blogger friends, making so many wonderful desserts with lots of chocolate and strawberries. No wonder chocolates and strawberries are best for the occasion to treat your loved one isn’t it? I already posted strawberry sago and Almond coconut thumbprint cookies for the valentine’s day. If you are not yet planning for the dessert, no worries this is for you. It’s a quick dessert or you can say 1 minute dessert… J Yes! It just needs one minute to bake in Microwave, double chocolate brownie in a bowl.

The brownie doesn’t need eggs or butter, just in 2 minutes the delicious brownies is ready to serve or enjoy. I used corn starch dissolved in warm water as egg replacer. The chocolate chunks mixed with batter so it melts randomly on the brownie will give gooey chocolate taste in every spoon. The brownie tastes soft and chocolaty. Warm brownie with a dollop of vanilla ice cream will be the best combinations, but unluckily I don’t have ice cream in stock. Now, let’s check out the recipe…

Category	Egg-free Brownies
Cuisine	Universal
Preparation Time	1 Minutes
Baking Time	1 Minutes
Servings	1

Source – My Own

INGREDIENTS

Egg replacer

Corn starch – 1 Tbsp

Warm milk – 3 Tbsp

Maida – 4 Tbsp

Cocoa powder – 1 Tbsp

Vegetable oil – 2 Tbsp

Light brown sugar – 3 Tbsp

Salt – To taste

Vanilla essence – ½ Tsp

METHOD

Mix well the cornstarch with warm milk and keep it aside.
In a small mixing bowl, add maida, cocoa powder, brown sugar, salt, oil, and vanilla essence mix it once.

Now add the cornstarch solution and fold gently into a smooth batter.
Grease the Microwave proof bowl and pour the batter into the bowl.
Microwave it for 1 minute on HIGH power.

single-serving-one-bowl-chocolate-dessert

Insert the toothpick whether it’s cooked or not.
Garnish as per your wish and serve it…

NOTE

You can replace oil with melted butter.
Check the brownie after 40 seconds, because every oven temperature may vary.
Serve with a dollop of ice cream, which gives the better taste.
The above measurements for single serving, adjust the measurements according to your servings.

Happy Valentine’s day to all…

If you are looking for an easy and delightful recipe for the valentine day or for kids. Here is, I have prepared the little heart sweet pie and no chance to hate the cute… If you have a store-bought pie sheet, the work is yet easier. If you don’t have store-bought, I have given the recipe of homemade pie crust. Very easy to prepare for instant use.

The sweet pie has superb crispy outer and inner jammy chocolaty texture. It tastes similar to sweet puffs. Making puffs is my to-do list for long time, so I planned to make puffs using the Pie dough. Will do soon and come up with puff pastry soon... Now let’s check out the recipe,

Category	Egg-free Bakes
Cuisine	Universal
Preparation Time	20 Minutes
Baking Time	20-22 Minutes
Yields	18-20 Depending on size

INGREDIENTS

Pie Crust Dough

All purpose flour/Maida – ½ Cup

Unsalted butter, very cold – 3 Tbsp

Salt – ¼ Tsp

Cold water – 3 Tbsp

Filling

Strawberry jam or any fruit jam – 2 Tbsp

Chocolate chips – 2 Tsp

Brushing and Topping

Butter, melted or Milk – 2 Tbsp for brushing

Light brown sugar – 1 Tbsp

METHOD

Pie Crust Dough

In a mixing bowl, add flour, salt and cut the butter into small cubes and mix it with your fingertips till crumbly or if you have food processor use it to blend.

Sprinkle with ice water, blend or knead until mixture the dough looks crumbly but holds together when squeezed with fingers.

Preheat oven at 180̊ C for 10 minutes.
Place on lightly floured surface, knead it gently for 10 seconds will help to form butter layers while you bake.
Roll out dough to 1/8 inch thickness.

Cut with heart shape cookie cutter and arrange half of the hearts on a cookie sheet. Recombine the scraps of dough and repeat until you finish the dough.
Now keep jam and chocolate chips in the center of the hearts, and keep the border around the outside of the hearts clean.

Then place the plain hearts on top. Use a fork to pinch the edges of each pie together.
Put a small slit in the center to escape vapor from the pie.
Now brush butter or milk wash on the tops to allow them to get golden and crispy while baking.

Sprinkle a bit of brown sugar on top.
Bake it for 20-22 minutes until golden brown.
Cool it for 15 minutes and serve it.

NOTE

You can use a store-bought pie crust instead of homemade for a quick version.
If you feel butter is melted when you knead, do not proceed further, just keep the dough in the freezer for 5-10 minutes and then proceed.
If you see small bits of the dough, don’t worry the butter melt while baking and makes layers.

Ladies finger/Vendakkai/Okra is very nutritious and its one of my favorite vegetable. I love vendakkai porial and puli kuzhambu a lot. Here, I have prepared vendakkai mandi, which is similar to puli kuzhambu but it tastes so delicious. It’s South Indian gravy, especially from Chettinad. Tamarind dissolved in the rice washed water is called as Mandi. I have added garlic to the ladies finger will enhance the flavour and taste and it’s well suited for idli, dosa, hot rice with papads.

Category	Gravy
Cuisine	Chettinad
Preparation Time	20 Minutes
Cooking Time	30 Minutes
Servings	4-5

Source – My Grandma

INGREDIENTS

Ladies finger/Okra – ¼ Kg

Tamarind – 1 Lemon size

Rice washed water – Require for gravy

Sesame oil – 3 Tbsp

Fenugreek –1/2 Tsp

Cumin seeds –1 Tsp

Mustard seeds – 1 Tsp

Urad dal –1 Tsp

Shallots – ¼ Cup, chopped

Garlic – 10-12 pods

Curry leaves – few

Hing – ¼ Tsp

Tomatoes – 2, chopped

Turmeric powder – ¼ Tsp

Kuzhambu chilli powder – 1-2 Tsp

Salt – To taste

METHOD

Add the tamarind to 1 cup of rice washed water and mix it well and keep it aside.
Wash and wipe the ladies finger and cut into 1” pieces.
Heat 1 Tsp oil in a pan; stir-fry the Vendakkai to reduce the mucilage of it and keep it aside.

Now add sesame oil in a pan; add fenugreek and cumin seeds wait for till golden brown. Then add mustard and urad dal wait for sputter.
Add shallots and garlic, saute till the raw smell goes off or till translucent.

Add tomatoes to the mixture and saute it for 2 minutes and then add turmeric powder, kuzhambu chilli powder and salt to the mixture.

Saute it till the raw smell goes off, and then add tamarind pulp water and required rice washed water to the masala.

Allow boiling till the raw smell goes off, and then add sauteed Vendakkai to the gravy.

Let it cook till the gravy gets thicken and then switch off the flame.
Serve it hot with hot rice and papads or idli and dosa.

NOTE

You can use tamarind paste instead of tamarind.
Add garlic is optional, but it gives unique taste.
I recommend to use shallots not onions.
Add kuzhambu chilli powder according to your spicy level.

Dal dhokli is a very delicious Gujarati cuisine and one pot meal. Wheat flour dough pieces are simmered in gurajathi dal, which gives a unique flavor and filling meal. It doesn’t need any accompaniment, the whole dish gives your entire satisfy. Add of peanuts gives crunchy in between the soft dhokli pieces. I would say in South style as Sambhar Chapathi. Yes! It’s similar to chapathi soaked in sambhar but will give a different flavor and taste.

The dal dhokli will be nutritious because of dal and whole grain benefits at the one pot meal. It’s friendly recipe for kids or aged people. As it has mild spicy and soft in texture. The excess dal will be served with white rice will give your unique taste. I altered some of the ingredients to my choice. It looks time-consuming method, but don't worry its not tough, easy to prepare and totally worth to try the healthy treat. Now check out the recipe,

Category	Breakfast
Cuisine	Gujarat
Preparation Time	20 Minutes
Cooking Time	25 Minutes
Servings	3-4

INGREDIENTS

To make Dhokli

Whole wheat flour – 1 Cup

Turmeric powder – 1/8 Tsp

Red chilli powder – ¼ Tsp

Garam masala powder – 1/8 Tsp

Salt – To taste

Oil – 2 Tsp

To make Dal

Toor dal – ¼ Cup

Garlic – 4 Pods (Optional)

Peanuts – 2 Tbsp

Ghee/Oil – 2 Tbsp

Cumin seeds – 1 Tsp

Ginger, chopped – 2 Tsp

Green chillies – 1, broken

Curry leaves – Few

Hing – ¼ Tsp

Tomatoes – 2, chopped

Sambhar powder – ¼ Tsp

Red chilli powder – ½ Tsp

Coriander powder – ½ Tsp

Tamarind – small gooseberry size

Garam masala powder – ¼ Tsp

Salt – To taste

METHOD

Pressure cook peanuts and toor dal with turmeric powder, castor oil, garlic if you are using up to 3 whistles.
Soak the tamarind in ¼ cup of water.
Meanwhile, take a wide mixing bowl, add whole wheat flour, turmeric, red chili, coriander, garam masala powder with salt and mix it once.

Add oil and water, knead into smooth chapati dough and cover it with a damp cloth and keep it aside for 20-30 minutes.
Heat oil/ghee in a pan; add cumin seeds wait for golden brown.

Now add chopped ginger, green chilies and curry leaves, saute it for 2 minutes.
Then add hing and tomatoes and saute it till mushy.
Now add sambhar powder, red chilli powder, coriander powder and salt.

Saute it till the raw smell goes off, now add mashed cooked dal and peanuts mix it once.
Add tamarind pulp water and allow them to boil and keep the flame on simmer.

Now add garam masala mix it once and allow them to cook on low flame.
Meanwhile, divide the dough into equal balls and give them a round shape. Dust little flour on the counter top or board, roll the dough into thin circles.
Cut it into multiple small diamond shapes using a knife or pizza cutter, its called as Dhokli.

Now increase the flame into higher, while the dal mixture boils, slowly add the diamond shaped pieces into it. Don’t stir it immediately and do not overload the pieces, hence it will be sticky to each other.
After 1-2 minutes, add the next batch pieces and stir occasionally in between.
Repeat the process with remaining dough, cut them into pieces and add to the dal mixture.
After adding all pieces, allow to cook them over medium flame until the dhokli cooked well or the raw smell goes off from the pieces, it will take 10-12 minutes.

Switch off the flame and spread coriander leaves.
Serve it hot…

NOTE

Garlic is optional; personally I love the garlic flavor, so I added. But you can avoid garlic to make No garlic No onion dal recipe.
Peanuts give crunchy taste and flavor to the dal, so I recommend to add it.
Adjust the spiciness according to your preference.
While cooking, if the dal becomes thickened, add little water to loosen them.
Add dhokli pieces one by one, to prevent coagulation with other pieces.
In the original recipe, whole spices added while tempering, but I added garam masala powder at the last in dal mixture.
In traditional, kokum will be added to the dal, but I don’t have kokum so I used tamarind water or you can use lemon juice.

Variety rice is always suited for a lunch box for kids or adults. Moreover, it’s easy to prepare in peak time. In that category, coconut rice also presents. Kids will love the flavor and taste of the coconut, so can do the tempering with a generous amount of scraped coconut with rice will give you a delicious lunch.

It’s a typical South Indian recipe, but it's my mom’s version as she adds the flavor of mint and whole spices to the recipe. Usually, I won’t like coconut rice, it’s my brother’s favorite. My mom used to cook for him often. I have tasted the rice twice and it was too good with potato roast…

Category	Rice
Cuisine	South Indian
Preparation Time	20 Minutes
Cooking Time	15 Minutes
Servings	2

Source – My Mom

INGREDIENTS

Cooked rice – 2 Cups

Oil – 2 Tbsp

Cinnamon – 1” piece – 1

Cloves – 2

Cardamom – 2, broken

Chana dal – 1 Tbsp

Peanuts – 1 Tbsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Dry red chilies – 2, broken

Hing – ¼ Tsp

Green chillies - 1

Ginger – 2 Tsp, finely chopped

Curry leaves – Few

Mint leaves – Few

Coconut, scraped – 1 Cup

Salt – To taste

METHOD

Heat oil in a pan; add cinnamon, cloves, cardamom and then add chana dal, peanuts, mustard seeds, urad dal, hing and dry chillies wait for golden brown.
Now add ginger, green chilies, curry leaves and mint saute it till the raw smell goes off.

Then add scraped coconut to the mixture, saute it for 2 minutes, but do not saute till brown, just saute it till the coconut flavor comes from it.

Add cooked rice to the mixture and mix it till combined well and switch off the flame.
Serve it hot with potato roast…

Mochai or lima beans have dietary fiber and protein rich. We get fresh produce nowadays. My mom used to buy once in a week and we make it kuzhambu or avarai mochai curry which is suited for dal rice. I have prepared pithiki paruppu, which was I learnt from aunty. When she visited us, she prepared it for me and it was so so delicious. So I tried her recipe and it came out very well.

It’s similar to sambhar, instead of toor dal we are adding mochai. So the flavor and taste must be completely different from our usual sambhar and you will surely love it. I served chapati with the pithiki paruppu. Let’s check out the recipe,

Category	Gravy
Cuisine	South Indian
Preparation Time	15 Minutes (Apart from soaking)
Cooking Time	25 Minutes
Servings	3-4

Source – My Aunt

INGREDIENTS

Lima/Mochai – 2 Cup – Soaked overnight

Turmeric powder – ¼ Tsp

Castor oil – ½ Tsp

Water – 3-4 Cups

Oil – 2 Tbsp

Fenugreek seeds – 1 Tsp

Cumin seeds – 1 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Hing – ½ Tsp

Dry red chillies – 1, broken

Shallots – ¼ Cup, chopped

Curry leaves - Few

Tomatoes – 2, chopped

Sambhar powder – 2 Tsp

Salt – To taste

Coriander leaves – One handful

METHOD

Peel off the mochai as I shown in the figure. It’s easy to peel after soaking, so don’t forget to soak the beans overnight or 6-8 hours before doing it.

Now add the beans, water, turmeric and castor oil allow cooking till the beans cook softly like toor dal.

Heat oil in a pan; add fenugreek seeds and cumin seeds wait for golden brown.
Then add urad dal and mustard seeds wait for sputter.

Add hing, curry leaves, dry red chilies and then add shallots and saute it till transparent.
Now add tomatoes and sambhar powder allow cooking till the oil oozes out from the masala.

Stir the beans with the water and pour into the masala.
Mix it well and add enough salt to the gravy.
Allow to boil for 2 minutes and then keep it on low flame for 5 minutes and then switch off the flame.

Garnish with coriander leaves and serve it hot with hot rice or chapathi…

NOTE

You can pressure cook beans up to 2 whistles instead of open pot cooking.
If you want a thick gravy, reduce the water content as per your choice.

Interested in other recipes of Mochai/Lima beans???

Rava idli was in my to-do list for long time, I craved to taste the idli but only because of curd I didn’t prepare and have it. Regular readers already knew that I won’t have curd. So, hunting for no-curd method I browsed for long time but I didn’t get what I searched, and then I decided to try out the method. I just replace the curd with water and I finger crossed to see the outcome. Yayyy! Not bad it was come out so soft and spongy. Successfully, I tasted the idli and it was so good and delicious with coconut chutney.

Category	Breakfast
Cuisine	South Indian
Preparation Time	10 Minutes
Cooking Time	25 Minutes
Yields	11-12

INGREDIENTS

Oil – 1 Tbsp

Cashew nuts – 6-8

Chana dal – 2 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Hing – ¼ Tsp

Carrot – 1 Big, grated

Semolina/Rava – 1 Cup

Salt – To taste

Water – To require

Lemon juice/Vinegar – 1 Tbsp

ENO fruit salt – ¾ Tsp

METHOD

Heat oil in a pan; add cashews and roast it till golden brown and take out of the pan and keep it aside.
In the same pan; add Chana dal, mustard seeds and urad dal wait for sputter.
Add hing and then add grated carrots, saute it for 1-2 minutes on medium flame.

Now add the Rava saute it well for 2-3 minutes and then keep it aside to slightly cool down.

Meanwhile, grease the idli plates with oil and keep the roasted cashews in the center and keep it ready.
Now take the Rava mixture in a bowl and add water, lemon juice with little salt and mix it well into a thick batter till combined well.

Add ENO fruit salt to the batter, you can see good bubbles, then mix it well and pour it on idli molds up to 3/4th and steam it for 12-15 minutes. Check with a knife or toothpick is unstick while insert on the center of the idli.
Switch off the flame and let it stand for 5 minutes.

Unmold the idli using spoon and serve it hot with coconut chutney and sambhar.

NOTE

If you like curd, replace curd with water.
ENO fruit salt will give you soft texture, if you don’t have ENO salt, add same amount of baking soda.

Recipe of mouth watering Dahi Wada

Dahi Wada is one of the best North Indian dishes to serve before guests on Holi. Every year when Holi approaches ladies start preparing snacks, sweets and other dishes to offer guests. Dahi Wada is the perfect dish to offer as it is something different from other common dishes prepared for Holi.

Ingredients

1 cup urad dal (black lentil) without skin
½ tsp baking powder
Refined Oil for deep frying
2 cups thick fresh yoghurt
1 tsp Sugar
Salt to taste

Ingredients for special wada masala

Red chili powder to taste
2 tbsps cumin seeds
2 tbsp Coriander seeds
¼ tsp black salt
1 tbsp Chat masala

Ingredients to garnish

2 Inch long piece of ginger
2-3 green chilies
chopped coriander leaves
Sweet Tamarind chutney

Preparation time

30 minutes and additional 3 hours soaking

Cooking time

20 minutes

Method

After soaking urad dal for 3 hours grind it with very little amount of water to a fine paste. Beat the batter well till it become light and fluffy. Add salt to taste and baking powder and beat again.

Test if the batter is ready- Drop a drop of batter slowly in a glass full of still water. If the batter floats on the surface it is ready to cook otherwise the batter needs to be beaten more till it passes the test.

Simultaneously heat the oil in a frying pan while beating the batter. Place a plastic sheet wet it and places a little amount of batter like a lemon and flatten it with wet finger and drop it slowly into the oil. Similarly put the whole batter in the oil and deep fry on medium heat, then fry it on low heat till the wadas get golden brown.

Remove them from pan and soak them in water for 15 - 20 min. Gently squeeze them to release extra water and the wadas are ready to be served.

Pass yoghurt from muslin cloth or sieve to ensure there are no lumps in the yoghurt. Add sugar and mix well. Dry roast cumin seeds and coriander seeds, mix and grind to a fine powder.

Finely chop the green chilies and coriander leaves to garnish, then scrap , wash and cut the ginger into juliennes as well.

How to Serve

Put wadas after getting cold into a serving plate, pour yoghurt mixture on it evenly. Add some tamarind chutney, sprinkle wada masala, and garnish it with coriander leaves, green chilies, and ginger juliennes.

Make this Holi memorable for your guests by serving them something new dish prepared by you and be ready to get the best compliments of your life. Along with this you can also enjoy some ready to eat snacks and sweet dishes from Haldiram at affordable prices using Haldiram coupons to buy mouth watering eatables on Holi.

Find a wide range snacks, namkeens and sweets to serve before guests on Holi. Celebrate this Holi being the best host while enjoying the colors and spray guns.

Coimbatore is one of my most favourite places next to my native. I studied there; roamed over many temples, entertain places and restaurants in the weekends. Mostly, our friends were waiting for the weekends to enjoy eating out. In our hostel, we served with a scheduled menu for 6 days and one day will be our choice. I must say, the Coimbatore is a heaven for food lovers where you can explore the authentic South Indian cuisine to various foods. There are so many multi-cuisine restaurants, and am going to penning down this article all those delicious food memories of meal at these restaurants clogged my mind and made me nostalgic for a few seconds, after recollecting food inflated beautiful thoughts manage to list down favourite five of them.

My taste buds, delicate palate and the hungry soul always come out, satisfied from these restaurants and at the same time looking forward to the next delightful meal. I am pure vegetarian, so I prefer strictly vegetarian restaurants, but sometimes I give a company to my friends to the Non-veg Restaurants but I have only drinks or ice creams. It's pleasure and fun to write a little bit about best restaurants in Coimbatore.

Our friends go to the restaurant and order many varieties of foods and share among us and enjoy the delicacy. When we look out for best restaurants in Coimbatore, some of the factors we keep it in mind before dine out.

Choosing a location, a nearby restaurant is one key factor to avoid traffic and moreover if you're taking the kids. The environment is another factor that we should consider whether its with family or friends. Quality of service plays a major role while dine out. So we can check out the ratings of restaurants in online or ask your friends for opinions.

When I talk about Coimbatore restaurants, Sree Annapoorna is most popular and have so many branches around the city. We used to visit RS Puram or Crosscut road - Laxmi complex, Annapoorna, as these restaurants busy and loud atmosphere and some of the other outlets in Saibaba colony has a comfortable and relaxed ambiance compared to the busy. The venpongal and sambhar are killing combination, within 5 minutes you can finish it off the ghee flavored Pongal. Breakfast will be fully south Indian cuisine. Lunch and dinner are served multi-cuisine foods.

The Anadhass ChettyNadu Hotel which is located in puliyakulam, is the reflection of fine dining. The hotel serves you since times immemorial, so that you can come with your family and loved ones to have a mesmerizing experience. The service is too good and you can enjoy all the south Indian delicacies.

Rayappas restaurant is non-veg restaurant. I visited twice in Cross cut road branch, with my friends, there you can get so many varieties from tandoori to Chettinad meat and seafood platter. The ambience is too good to go with family or friends.

Aryaas, is one of the popular restaurant and it has so many branches around Coimbatore. The North Indian cuisines are quite popular and tastes awesome. I recommend tasting north-Indian curries and Chinese foods in the evening, which is best for them.

Apart from the above list, there are so many places to eat in Coimbatore and choose your best or favourite restaurants in the city. Choose wisely, enjoy your food and have an awesome experience.

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