It’s an amazing starter, appetizer for all occasion with yummy Nugge sauce.
Ingredients required for topping.
• Black olives chopped • Shallots chopped• Orange segments• Boiled egg white chopped• Roasted peanut broken• Boiled Chicken- shredded and chopped• Red bell pepper chopped• Green bell pepper chopped• Dry dates chopped• Boiled beetroot chopped• Celery stalk chopped• Spring onion chopped• Black pepper powder• Salt to taste
Take crackers of your choice and apply generous portion of Nugge sauce on it. Top cracker with above toppings. Sprinkle pepper powder and salt to taste. Happy Cooking!
It’s an amazing dish enjoyed along with Idly, Dosa or Uthappams.
Ingredients required:
• Tomato diced 4 medium size• Onion Chopped 2 medium size• Dried red chilly 4 nos• Garlic 5 cloves• Cooking oil 1 tbs• Salt to taste• Curry leaves 1 sprig.
For tampering: • Mustard seed 1tsp• Urad dal 1/2 tsp• Oil 1 tsp• Curry leaves 1sprig
Heat a wok under medium flame and once it’s hot add red chilly, onion, garlic ,tomato and saute for about 5 minutes. Add curry leaves and a pinch of salt and cook for about another 2 minutes. By this time, onion and tomato will get soft and the raw smell is gone. Allow it to cool and grind to a smooth consistency Heat a pan, pour the oil and when it’s hot, add the urad dal. Saute for a minute and add mustard seed and curry leaves. Saute till mustard seed starts sputtering. Pour the tampering to grinded chutney and mix well. Check for salt. Happy Cooking!
Another onedelicious South Indian breakfast dish. Its made from fermented batter of rice and lentil. The toppings could be of your choice and even grated cheese could be applied.
Batter for Uthappam.
• Urad dal 1/2 cup• Par boiled rice 1 1/2 cup• Fenugreek 1/2 tsp• Salt to taste Soak rice, urad dal, fenugreek and leave it for 4 hours. Grind the soaked rice,dal and fenugreek to a coarse – smooth consistency. Mix the batter and leave it to ferment overnight. Add salt to taste before cooking.Ensure the batter is not too thick or loose. Older the batter, better for Uthappams.
For topping,
• Chopped onion 2 medium size• Finely chopped green chili 4 nos• Chopped Coriander leaves 1 sprig• Finely chopped curry leaves 1 sprig
Mix all together and keep aside. Heat a pan on fire at medium flame. Grease the pan and pour the batter. Do not spread the batter. The batter start spreading itself. Spread the topping mic evenly on the batter and cook for about 2 minutes and turn other side. Apply 1 teaspoon of either ghee, butter or oil. Serve hot with coconut chutney, tomato chutney or sambar. Happy Cooking!
Rabri’ or Rabdi its classical Indian sweet delicacy which believed to be originated in Mathura’ the birth place of Lord Krishna’ It’s a creamy layered, smooth consistency derived out of boing milk in slow heat. In the process, milk is reduced to get a pale yellow color for cooking about an hour. Then it’s sweetened with sugar and flavored with cardamom powder, rose water. Traditionally, it’s portioned out in small earthen pots to get better natural flavor. Ingredients required:
Take a hard bottom Wok and heat on low fire. Pour the milk and keep stirring. Once the milk start boiling, keep occasional stirring and if any cream layer formation on wok sides, scrape it back in to milk and keep stirring. The milk need to be reduced to it’s 1/4. Therefore, it will approximately take about an hour or more. Once it’s reduced to a thick consistency, add sugar, cardamom powder and rose water. Keep stirring for few more minutes untill the sugar is completely melted. Add saffron strands to get desired color. Portion it unto small earthen pots, garnish with chopped almond and pistachio. Place the earthen pots in refrigeration and it’s more enjoyable once it’s chilled. Happy Cooking!
Another delicious pasta preparation with Nugge sauce. Boil water in a large pan, add a spoonful of oil and once the water starts boiling, add Conchiglie pasta and allow it to cook. Once it’s cooked drain the water.
Heat a saucepan in low fire. Add 6 tbs of nugge sauce and keep stirring. Toss the cooked pasta. Sprinkle with grated parmesan cheese. Happy cooking!
Ingredients required for Making Nugge sauce
• A bunch of fresh Moringa leaves.• 8 to 12 Garlic cloves.• Walnut 50 gms• Pine nuts or Cashew Nut 25 gms• Hard Cheese ( Cheddar / Gouda / Parmesan) 100 gms. • Virgin Olive oil100 ml. • Rock salt – to taste.
Method:-Take a bunch of fresh Moringa leaves. Remove all stems and veins,dried leaves or any other particles. A bunch of Moringa would weigh approximately 250 gms to 300Rinse the leaves thoroughly. Blanch the leaves or steam the leaves for 2 minutes.
Strain it and put in cold water. Grind the leaves along with peeled garlic cloves, cheese, Walnuts, pine/cashew along with little Rock salt. Do not use water. Add 2 or 3 teaspoonful of olive oil to get the grinding smooth. Grind the ingredients to a coarse to smooth consistency. Transfer it to a bowl, add the left over olive oil and mix well. Check for salt.
Preserve it in a glass bottle. Few teaspoons olive oil is poured on top to ensure its preserved for a long time. You can use the sauce for making pastas and several other dishes.
Pasta Arrabiata literally means ‘ angry pasta due to it’s contents such as red chilly flakes & pepper.
Ingredients:
• Fusilli pasta 200 gms• Chopped Garlic cloves 3 medium size• Red chilly flakes 1tbs• Olive oil 3 tbs• Blanched and chopped Tomato 200 gms• Crushed White pepper 1tsp• Brown sugar 1/2 tsp (optional) • Fresh Basil leaves • Salt to taste• Grated parmesan cheese
Take a saucepan and heat on medium flame. Add oil. Once the oil is hot, add garlic and let it cook until is translucent. Add in chilly flakes, and saute for a while. Now add on tomatoes, cover and cook for about 10 minutes. Keep stirring occasionally to avoid catching at bottom of pan.
Add salt to taste and check for sauce consistency. Boil water, add a tsp of oil and salt to taste. Cook the pasta until it’s soft. Drain the pasta and add to sauce and toss thoroughly. Tear out few fresh Basil leaves and add a long. Serve pasta Arrabiata with grated parmesan cheese. Happy Cooking!
Its an Indian sweet originated in Hyderabad State during the reign of Nizams and was their favorite sweet dish. Now a days, it’s served at elite parties and weddings. But one must admit it’s indeed a rich Royal affair.
Ingredients:
• Bread slice 5 nos• Full cream Milk 1/2 litre• Almond 50 gms• Sugar 200 gms• Cardamom powder 1/2 tsp• Ghee – Quantity required for frying the bread slices. You many also apply ghee on bread slices and toast it. • Pistachio 10 nos• Saffron strands – 2 pinch
Step by step let’s make the Nizams favourite.
Step 1 Take bread slices and cut off it’s crust from all four sides and cut in to triangle. Heat a saucepan in medium flame. Pour ghee and once it’s hot, fry the bread triangles to golden color. Remove and allow to drain.
Step 2 Take a pan, heat over medium flame. Add sugar and required water to prepare sugar syrup. Add a pinch of cardamom powder and boil till it turns about to thicken. Remove from fire and allow to cool.
Step 3 In a pan, boil milk over medium flame. Keep stirring it to avoid catching or spilling. Add almond paste in to it and keep stirring. Add sugar, pinch of cardamom powder, few strands of saffron and allow to boil and reduce the quantity to half. Ensure regular stirring. The milk gets thickened due to almond paste. Therefore keep close vigil on the pan. Once it’s done, remove from flame and allow to cool.
Step 4 # Soak the fried bread in sugar syrup and arrange on the plate. # Pour the almond sauce over the arranged bread slices. # Garnish with chopped Pistachio, Almond and Saffron. Sprinkle a pinch of cardamom powder over it. Delicious, yummy Shahi Tukda is ready. Happy Cooking!
It’s a complete meal, abundance of all required proteins, carbohydrates, vitamin and minerals originated in the State of Karnataka. It’s believed that this delicious dish was first served at the King’s Palace. Ingredients: for Rice & Vegetables • Rice 2 cup• Pigeon pea (Tuvar Dal)1cup• Peanut 1tbs• Turmeric powder 1tsp• Chopped onion 1 medium size• Carrot diced 1 medium size• French beans 6 nos diced• Tomato 2 nos cut in qtrs • Eggplant 1 medium size diced• Drumstick (Moringa)6 pcs 2″ length• Potato 1medium size diced• Shallots 10 nos• Tamarind paste 2 tbs• Oil for cooking• Ghee 2 tbs• Salt to taste
Step 1 Dry roast all above ingredients and grind to a fine smooth powder.
Step 2 Cook the rice and tuvar dal separately and keep aside.
Step 4 Heat a skillet, add a tbs of ghee and oil. when it’s hot, add mustard seed, Red chilly dried (cut in to pieces) curry leaves. Once mustard starts sputtering, add the shallots and saute. Add the peanut and saute for about 2 minutes. Add turmeric powder, and the cut vegetables.
Add salt to taste and mix thoroughly and cook for about 2 minutes. Pour 2 cups of water, stir nicely, cover with lid and cook till vegetables are soft and cooked. Add tamarind paste. Add bisibele masala, cooked rice and dal and mix well. Check for salt and water. Keep a semi liquid consistency. Pour over the ghee and cover with lid and remove from flame.Garnish with khara boondhi, potato wafers or appalam. Happy Cooking!
Step 1 Take a mixing bowl, Add rice flour and besan flour. Crush cumin seeds and garlic in a pounder and add to mixing bowl. Add now, ajwain seed, chilly powder, turmeric powder, sesame,hing and salt to taste. Pour the melted butter and mix with a spoon. Add little water and use your hand and crumble the dough nicely and knead it thoroughly to get a non sticky soft dough and leave it for an hour.
Step 2 Grease inside Chakli Maker cylinder either with butter or oil in order not to stick the dough inside and to get free flow of the dough through the nozzle ( moulds). Take required quantity of dough asper the Murukku maker cylinder, roll dough in cylindrical shape and place it inside the Murukku cylinder and close the lid ( top part of the Murukku maker. Heat oil in a Wok in medium flame.Check whether the oil is hot Or not by dropping a small piece of dough into oil. If the dough comes up slowly, it indicates the oil temperature is ideal for you to fry.
Now take the Chakli maker exactly on top of the wok center and keep rotating the handle of the Murukku maker so that the dough directly fall in to oil. Do not overcrowd the wok so that it won’t fry properly nor can turn other side effectively. Fry it for about 2 to 3 minutes till it’s fried golden and turn other side. Remove the Murukku from oil using a spider and allow it to cool little bit before storing it in any airtight container. Happy cooking!
In a mixing bowl, mix all above ingredients without adding water. Let all mix and infuse it’s flavours. Add required salt.
The water content in coriander leaves and onion would be substantial enough to get the dough forming, however you may add few teaspoons of water if required. Cover the dough and leave it for about half an hour. Heat a wok on medium flame. Pour oil and let the oil get heated. If you want to check whether the oil is hot, and if you have no thermometer, never mind dip a Chopstick in to oil and if bubble starts forming at the bottom of the stick touching the wok indicates the oil is hot enough for you to drop the dough.
Fry the pakoda evenly and once it’s crispy and golden, remove it from oil using a spider and let the oil drain out. Enjoy this wonderful Coriander pakoda with a cup of hot kadak chai. Happy Cooking!
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