9/04/2015
by
sudhihere
Rice cooker is good for Rice n Khidhadi, that's what my Husband thought so and argued. Well not only I proved him wrong, I surprised him with Tea made in the Rice Cooker and there was no difference in taste. Give it a try !!
Ingredients
- Milk, Tea, Sugar, Ginger, Cardamom Powder & Tea Masala (Optional)
Recipe
- Heat the Milk in Rice Cooker for 5 minutes,
- Add Tea & Sugar and let it cook for 5 more minutes,
- Add Ginger & Cardamom Powder, optionally add Tea Masala and let is cook for 5 more minutes,
- Check on the Tea, and keep stirring every 2 minutes, cook for 7-8 more minutes,
- And your favorite Tea is ready without the Stove !! Enjoy as you like it ...
9/02/2015
by
sudhihere
When I am hungry but want to enjoy healthy Indian food, one of the dish I consider is anything with Rava. I love Rava Uttapam, since it take least efforts and time,
Ingredients
- For batter: 1 Cup Semolina / Rava, 1 Cup Yogurt, Salt to taste
- For topping, I've used Onion, Tomatoes, Red & Green Bell Peppers and Coriander Leaves
Recipe
- In a bowl, add Semolina, Salt & Yogurt, mix it well; add ½ cup water,
- Mix it well, make sure no lumps are there and it is not too thick or thin,
- Heat a tawa on medium flame, add oil; once it's medium hot, add batter (it should spread automatically),
- Add the topping evenly, use as less possible to ensure they are cooked,
- Add one tsp oil on the edge, let it cook for 5 minutes.
- After 5 minutes, flip it; then cook for 2 minutes face down,
- Flip again after 2 minutes and then cook for 2 more minutes,
The Crispy Rava Uttapam is ready, enjoy it with Peanut Chutney or tea.
9/02/2015
by
sudhihere
Indian Dishes are usually accompanied by Chutney, different region or different dishes uses Chutneys of different taste and form. My husband loves 'Peanut Chutney', and he enjoys it with almost anything,
Ingredients
- Roasted Peanuts, Onion, Tamarind Pulp, Dry Red Chilies, Turmeric Powder
- Sugar (optional), Asafoetida, Garlic & Salt
Recipe
- In a pan, heat oil and garlic, saute for a 2 mins,
- Once garlic leaves the raw smell, add chopped onion add asafoetida,
- Once onions turns translucent, add dry red chilies,
- Cook until the you see Onion turning brownish, then add roasted peanuts,
- Mix it well and add little turmeric powder, then add tamarind pulp,
- Mix well and let it cool for a while [Tip - do not wash the pan yet !],
- Throw the mix into blender and make coarse mixture (add 4 to 5 tbsp water as required),
- Heat the same pan, add the coarse mixture,
- The Peanut Chutney is ready, enjoy it with Paratha, Uttapam or as a side,
