#easy kerala lunch recipes

[gameofspice]

Onam Special - comfort mixed vegetable yoghurt curry | Avial recipe

Onam Special – comfort mixed vegetable yoghurt curry | Avial recipe

This is another Kerala recipe that I cook, whenever I feel I want some comforting food other than moong dal payasam and mor kuzhambu. This is an enticing delicacy of Kerala, and, above all, this mild curry dish can be served along with rice, sambar to enjoy the combination of vegetables in an easier way. A coconut-rich curry that is usually made in Kerala, Tamilnadu and Karnataka. A…

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Healthy bread omlate in 2 minute/ easy bteakfast recipie in 2 minutes Healthy bread omlate in 2 minute/ easy bteakfast recipie in 2 minutes

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Ajwain parathas recipe super suvai tamil

Ajwain parathas recipe super suvai tamil

Ajwain parathas recipe is one of the best recipe from recipes super suvai tamil. They share their video recipes in samayal tamil super suvai tamil youtube channel. There are many tasty cooking recipes around the world, you can see that here. Try the best recipes and share your experience.

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Breakfast Recipes Super Suvai Tamil

Rava Pongal Recipe Super Suvai Tamil

Rava Pongal Recipe is a delicious and healthy alternative to rice. The Rava and Moongdal used in this preparation are both nutritious and filling. Have this for breakfast and it will keep you going until lunch.

Masala Dosa Super Suvai Tamil

Masala dosa recipe is a stuffed dosa recipe. Lightly cooked potatoes with onions, spices, curry leaves and mustard seeds, wrapped in a crisp rice and lentil crepe.

Podi Dosa Recipe Super Suvai Tamil

Podi Dosa Recipe is a spicy South Indian delicacy which you cannot afford to miss on. It is an easy- to- make recipe that can be prepared in a jiffy.

Soup Recipes Super Suvai Tamil

Beetroot Soup Recipe Super Suvai Tamil

Beetroot Soup Recipe is a healthy and flavoured soup recipe made with beetroot, carrots, tomatoes and onions. it is a tasty appetizer or meal starter recipe which can also be served as a meal for kids and patients with indigestion problems.

Ladies Finger Soup Recipe Super Suvai Tamil

Ladies Finger Soup Recipe is one the simplest vegetarian soup recipes prepared with the famous vegetable Ladies Finger.

Murunga Kambu Soup Recipe Super Suvai Tamil

Murunga Kambu Soup Recipe is one the simplest vegetarian soup recipes prepared with the famous vegetable leaf Murungai

Sweet Recipes Super Suvai Tamil

Apple halwa Recipe Super Suvai Tamil

Apple halwa Recipe was super easy to make and I needed only 3 ingredients to make it -apples, ghee (clarified butter) and sugar. Rest of the ingredients are optional but recommended. There’s no milk or mawa in this halwa.

Sweet Jalebi Recipe Super Suvai Tamil

Sweet Jalebi Recipe come under top 10 popular sweet from the indian cuisine. you might have never heard of instant jalebis, but is possible. jalebis was born in the north and has become famous all over india.

Sweet Kesari Recipe Super Suvai Tamil

Sweet Kesari Recipe is served as a sweet recipe in various part of India. However kesari bath recipe is very special in karnataka cuisine.

Simple Sweet Recipe Super Suvai Tamil

Simple Sweet Recipe is served as a sweet recipe in various part of India.

Paruppu Payasam Recipe Super Suvai Tamil

Sweet Paruppu Payasam Recipe is a delicious and easy to prepare recipe that is commonly included in Kerala and Onam sadhyas. It is made with coconut milk, moong dal, jaggery, and other ingredients.

Paruppu Poli Recipe Super Suvai Tamil

For all kind of functions at home, Paruppu Poli Recipe will be made a day ahead to be served during lunch.

Seeni Urundai Recipe Super Suvai Tamil

For all kind of functions at home, Seeni Urundai Recipe will be made a day ahead to be served during lunch.

Susiyam Recipe Super Suvai Tamil

Sweet Susiyam Recipe is a traditional sweet of South India especially in the state of Tamil Nadu. It has a crispy texture on the outside and a soft sweet poornam at the inside.

Snacks Recipes Super Suvai Tamil

Onion Samosa Recipe Super Suvai Tamil

Onion Samosa Recipe is one of my favorite evening snacks, perfect alongside a cup of hot chai. A perfectly spiced and delicious onion filling inside a crispy fried outer layer. A true delight that can be made in a short time. Watch Onion Samosa in tamil

More snacks Recipes:

Pavakkai Stuff Recipe

potato chips recipe

potato poli recipe

onion bajji recipe

vegetable samosa recipe

easy snacks recipe

potato bonda recipe

vegetable noodles recipe

Side Dish Recipes Super Suvai Tamil

Peerkangai Thogayal Recipe Super Suvai Tamil

Peerkangai Thogayal Recipe is a wonderful dish and can be prepared easily within 10 minutes. When I return from long trip and looking for something to be made quickly, I always prefer to make Thogayal.  This can be mixed with hot rice and can be relished with appalam. Watch Peerkangai Thogayal Recipe in Tamil

More side dish recipes

ladies finger recipe

carrot poriyal recipe

raw banana curry recipe

vegetable kurma recipe

keerai kulambu recipe

keerai poriyal recipe

kara kulambu recipe

avarakkai poriyal recipe

Non Veg Recipes Super Suvai Tamil

Chicken Manchurian Recipe Super Suvai Tamil

The Chicken Manchurian recipe is a simple yet delectable Chinese recipe. Take a bowl and add cornflour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter.

Chili Chicken Recipe

The delicious Chili chicken Recipe is very popular in Chinese restaurants but with this easy recipe you can make it at the comfort of your home according to your own taste.

More chicken recipes

chicken curry recipe

chicken soup recipe

chicken salna recipe

chicken biryani recipe

chicken adai recipe

chicken roast recipe

chicken puff recipe

egg curry recipe Super Suvai Tamil

Spicy Egg Curry Recipe is a popular Indian curry which is best enjoyed with plain rice or Indian breads like paratha and roti.

Mutton Biryani Recipe Super Suvai Tamil

A hearty mutton biryani recipe that will amaze your guests! Biryani is a dish that nobody can ever resist. Be it a dinner party or any celebratory occasion, biryani seems to be an ideal main dish to serve along with a spicy salan or refreshing raita.

More Mutton Recipes

mutton pepper masala recipe

mutton liver recipe

mutton blood recipe

Fish Recipes Super Suvai Tamil

Fish Cutlet recipe

Nethili Meen Kulambu Recipe

Rice Recipes Super Suvai Tamil

puliyodharai recipe

Cooking Tips Super Suvai Tamil

Secret Cooking Tips

Best Cooking Tips

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[hilal-grill]

What Ingredients Go Into Fish Curry?

There are a variety of ingredients that go into making Fish Curry. Here is a look at some of the more common ingredients used in Thai, Goan, Kerala, and Coconut Fish Curry. Once you've figured out which ingredients you want to use, you can start preparing the dish. Just be sure to keep a few things in mind!

Thai Fish Curry

Thai Fish Curry is a delicious and quick meal that is full of flavor and is very easy to make. All you need to do is simmer the fish in a rich Thai curry sauce. You can serve it with rice or vegetables. It also makes a great leftover meal or hot lunch. In addition, Thai Fish Curry is a great way to use up leftover fish.

Depending on the flavor you are looking for, you can try adding curry paste to the dish. You can find red, green, or yellow curry paste. You can use either one to add to your dish or use it to season your rice. It is usually served with jasmine rice. Once cooked, remove the lemongrass and lime leaves and serve.

Depending on the fish you're using, you can add a variety of different spices. You can also use whole fillets of trout, mussels, or hake. To make your curry more flavorful, add some fish sauce, lime juice, or garlic chili paste. You can adjust the amount of salt and spices as needed to give the dish the right taste. When serving Thai Fish Curry, make sure you serve it with rice.

Thai Fish Curry is a delicious dish that is easy to make and keeps in the fridge for two to three days. Just remember to keep leftovers in an airtight container in the fridge. You can also freeze leftover Thai Fish Curry. Just make sure to reheat it gently over a medium heat instead of reheating it in the microwave.

Goan Fish Curry

This simple curry is an excellent choice for seafood lovers. It is light, yet filling, and a perfect complement to basmati rice. Alternatively, you can serve it with flatbreads. You can also try making it with Mexican flour tortillas, if you are short on time.

Goan Fish Curry uses fish, coconuts, and coconut vinegar to add tangy flavor. The fish and coconut are cooked in the curry for about 20 minutes. You can also use prawns, golden anchovies, or smelt. These use less of the hot spices.

This traditional Goan recipe is easy to prepare and has a mouthwatering aroma. The recipe requires little preparation time, but is packed with authentic flavors. You can serve this dish at a kitty party, potluck, or buffet. Simply follow the ingredients in the following recipe to make a delicious dish.

The first step in making a fish curry is to marinate the fish. Salt and turmeric powder should be applied to the fish pieces. Next, prepare the masala. Mix all the ingredients into a blender or food processor. You should also add grated coconut and chopped onions. After a few minutes, you can add the fish to the curry. You can adjust the spices to taste. Serve the curry with steamed rice for a delicious meal!

To prepare Goan Fish Curry, you must begin by soaking the tamarind in water. When the tamarind reaches the desired consistency, add it to the pot and stir. Wait about a minute for the water to evaporate. Next, add the fish and cook for another five minutes.

Kerala Fish Curry

Kerala Fish Curry, also known as Nadan Meen Curry, is a delicious dish that uses coconut oil, coconut milk, and fresh fish. It's easy to make and tastes great with rice. You can find most of the ingredients in your pantry. Read on to find out more about the ingredients used in this recipe.

Coconut cream is an optional ingredient, but can give the curry a rich, creamy flavor. You can also use a thin coconut milk extract instead. Add grated fresh ginger to the curry. Depending on your preference, you can also use water to loosen the curry or prevent it from becoming too thick. To start, heat up some coconut oil in a small pan. Sauté shallots in it until golden brown. Next, add fenugreek seeds to the pan.

Once the fish is cooked, add the curry paste. You can either buy curry paste or make your own by using tamarind paste and water. You can also use freshly squeezed lime juice. Once the fish is cooked through, serve it over rice or mashed tapioca. Alternatively, you can prepare it the night before and eat it the next day.

If you want to make Kerala Fish Curry ahead of time, make the curry sauce the day before. It keeps well in the fridge for up to 3 days, if it's covered and stored in the fridge. Reheat leftovers in the fridge, but only within 2 hours after cooking, or they'll break up into smaller flakes.

Coconut Fish Curry

Coconut Fish Curry is an easy and delicious curry that combines curry paste with fish, steamed vegetables and fish. Coconut milk, fish sauce and brown sugar are added to the curry and simmered until the sauce thickens. The fish and vegetables should be cooked through and the curry should be well-seasoned. Serve with rice or couscous.

The recipe calls for white fish, but any kind of fish will work. Add a few fresh herbs (mint, basil and coriander), and sliced chillies. You can use bird's eye chillies or Fresno chillies. Once the fish is fully cooked, remove it from the pan and serve.

You can also use other white fish, such as Tilapia or Halibut. Just make sure to use white flesh fish, which will remain flaky and tender. For the best results, cook the fish under low pressure. Thicker fish can be cooked in just 3 minutes under low pressure. If you'd like to reduce the fat content of the curry, use low-fat coconut milk. You can also omit the curry leaves and substitute them with lime zest and Thai basil.

To make coconut fish curry, start by slicing the fish without the bones. Add the spices and coconut milk. Stir to combine the ingredients. When the fish is almost done cooking, add the coconut milk and garnish with fresh herbs.

Thai Fish Curry with Coconut Milk

Thai Fish Curry with Coconut Milk is a delicious dish that combines the rich flavors of red curry paste with the creaminess of coconut milk. The recipe also includes chopped vegetables and fresh fish. It only takes about 40 minutes to prepare and makes about four servings. It is very easy to prepare and the flavors will develop as it simmers.

This curry is bursting with seasonal vegetables and aromatics. It's a simple, delicious dinner that's perfect for any special occasion. The coconut-based Coconut Curry Sauce, lemongrass, and kaffir lime leaves add a hint of Thai flavor. It pairs well with boiled jasmine rice.

Coconuts are useful in so many ways, and their milk has many health benefits. Although many people thought coconuts had bad fat, new research is proving that coconut milk is a healthy, high-quality source of fat. If you can, use fresh coconut milk rather than canned. It also tastes better.

Thai Fish Curry with Coconut Milk is easy to make and can be stored in the refrigerator for up to two days. It can also be frozen and reheated if necessary. You can reheat the curry in the microwave or on the stove if desired. This dish is vegan and gluten-free.

To make Thai Fish Curry with Coconut Milk, you need to make the curry paste first. Start by mixing the red curry paste with the vegetables and cooking them for about 30 seconds. After five minutes, you can add the coconut milk. Stir the mixture until the coconut milk is thick and has reduced slightly. Once the coconut milk is thick, add the fish. Depending on your taste, you may also want to add mint leaves and cilantro.

Simple fish curry recipe

If you are looking for a simple fish curry recipe that is healthy and nutritious, try this recipe. This recipe is a simple preparation of fish cooked in coconut milk and spices. The coconut milk will help give the fish a delicious curry flavor. Add the coconut milk and mix it well. Cook the fish in the coconut milk for five to six minutes. Once the fish is cooked through, serve it over rice.

You can use fresh or frozen fish fillets in this curry. It is best to use fresh ingredients, since dried ingredients will alter the taste and texture of the dish. You can also use chicken or vegetables instead of fish, if you wish. If you have frozen fish, thaw it overnight in the refrigerator.

If you don't have fresh fish, use frozen fish or prawns. Cod loin fish filets work best in a fish curry. These fillets have a slightly sweet flavor that blends well with the curry. Alternatively, you can use any firm white fish. Just remember to cook it slowly and stir occasionally to prevent overcooking.

Next, prepare the vegetables. Start by removing the stems from the green and red peppers. Next, chop them coarsely. Put them into a large saute pan and cook until they are translucent. Next, add the yellow curry paste and cook for one or two minutes. Once the vegetables are done, add the coconut milk and chopped fish. Cover the pan and simmer for about ten to twelve minutes. Serve hot or cold, go to website.

[homeculinarycrafts]

Passion fruit chutney

Passion fruit chutney This beautifully flavoured chutney of passion fruit is an exceptional accompaniment to savoury dishes. It is a quick and easy recipe of chutney which goes well with hot rice for lunch. It goes excellent with boiled tapiocas as well. Passion fruit is a very common backyard fruit, which is found in kerala as creepers. Luckily, my house has also got this amazing fruit.…

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How To Make Tomoto Rasam And Maramarala chivda At Home #TomotoRasam   #Maramaralachivda How To Make tomato rasam Recipe: Charu with Tomato Recipe For most of the weekdays, Tomato Rasam is a daily dish at home for lunch or dinner. Tomato Rasam a vegetable stir fry with rice and ghee makes a delicious meal and is easy to prepare as well. Rasam is light on the stomach and helps in digestion and hydrates the tummy as well. Hence people prefer to make it quite often. Though there are many varieties of Rasam that are made at home. charu with tomato Recipe one is regularly made since it is easy, a good amount of tomatoes are consumed. This south Indian style tomato rasam is named as tomato Charu in Telugu and is almost the same as Tamil Nadu style rasam. This is yet another variant of Rasam, which is a must-have item with steamed rice in or dinner in southern India. In addition to being hot and, Spicy Tomato Rasam also has a tangy flavour due to tomato. It is Known as Tomatocharu in Tamilnadu and Thakkali Rasam in Kerala. Thakkali rasam can be had with steamed rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread. It is very good for cold and also for digestion. How To Make Rasam Video, How To Make Simple Rasam, How To Make Rasam Kerala Style, Tomato Rasam Recipe, Andhra Rasam Recipe, South Indian Rasam Recipe, How To Make Simple Rasam, Easy Rasam Recipe, Tomato Rasam Recipe Maramaralu Chivda Recipe This is the most common roadside bandi wala's(Street side seller) snack, popularly known as Muntha kinda Pappu(Andhra) or Jhaal Muri(in Calcutta), Andhra Bhelpuri, Borugulu Mixture.   The most simple and tastiest way to enjoy this spicy Maramaralu Chivda is to top it with finely chopped onions, grated carrot and coriander. A generous squeeze of lemon would definitely add a special taste to it. Now straight to the recipe of this popular south Indian snack. There is a few stuff that you can eat on without having to think twice about your weighing scale. Yes, one such item is Spicy Puffed Rice.spicy puffed rice is a popular snack throughout India and is known by various names such as Murmura Chivda, Sukha Bhel, Dry Bhel, Bhadang,khara pori, masala pori, Kadle puri, Mandakki churmuri etc. Whats in a name .. Just enjoy this low cal  snack if on diet or not.. Follow us on:- For more videos Subscribe our channel | https://goo.gl/FUPB45 Like us on | https://www.facebook.com/Delicious-Fo... ?Follow us on | https://plus.google.com/u/0/communiti... Follow us on | https://in.pinterest.com/deliciousfoo... Follow us on | https://www.reddit.com/user/Delicious... Follow us on | https://www.scoop.it/t/deliciousfood-... #DeliciousFood

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How To Make Kerala Egg Roast: A Fiery Egg Recipe For Lazy Days

How To Make Kerala Egg Roast: A Fiery Egg Recipe For Lazy Days

Eggs are one of the most versatile and easy-to-make foods, especially when you don’t want to spend a lot of time in the kitchen. You can have it for breakfast, lunch or dinner and even for evening snacks. The versatility of an egg has no bounds – if you like to experiment in the kitchen, then this protein-rich food can be cooked in various ways. Take, for instance, egg curry! Delicious rich and…

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Fresh homemade pendas (Indian sweet). Vind stockafbeeldingen in HD voor Jalebis Indian Sweet Dish Fresh Homemade en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Its a yummy Indian sweet made in different.

Indian Street Food in Mumbai, India. AMAZING Indian Food in Kerala, India BEST Indian Food Homemade Indian Cuisine.

Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, fresh homemade pendas (indian sweet). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vind stockafbeeldingen in HD voor Jalebis Indian Sweet Dish Fresh Homemade en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Its a yummy Indian sweet made in different.

Fresh homemade pendas (Indian sweet) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it's fast, it tastes delicious. They're nice and they look wonderful. Fresh homemade pendas (Indian sweet) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have fresh homemade pendas (indian sweet) using 5 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Fresh homemade pendas (Indian sweet):

{Make ready 125 g of milk powder.

{Take 85 g of butter.

{Make ready 1 tin of condensed milk 397g.

{Get 1/2 teaspoon of cardamon powder.

{Make ready 6 strands of saffron.

Blend of curcuma, fenugreek, cumin, coriander, mustard, sweet paprika PDO, ginger, pepper, Ceylan cinnamon, clove, fennel. Hanuman home foods deliver homemade sweets, homemade savories, very authentic homemade pickles in the country or abroad. You can also get delivery if you order inside India from all major cities like Mumbai, Bengaluru, Chennai, Hyderabad, Kolkata, Jaipur, Pune, Ahmedabad, Surat. Find here quality products, trade leads.

Instructions to make Fresh homemade pendas (Indian sweet):

Add condensed milk butter and powder and put these in a microwave bowl. This needs to cook for 7 mins after each minute take out and stir..

After this is done add cardamon powder saffron and mix really well. Then let the dough cool down. Then make small balls and place on some baking paper. Then using a mould I made these shapes and leave to cool. Not too sweet but yummy 😋.

See more ideas about indian desserts, indian food recipes, recipes. This coconut rava ladoo is made with fresh coconut. Although the procedure of rava coconut ladoo These ragi ladoo make a great snack for kids and grown ups alike. I have used homemade flour to make these ragi ladddu. Homemade Chicken Nuggets Recipe By Tiffin Box How To Make Crispy Nuggets For Kids Lunch Box.

So that is going to wrap it up with this special food fresh homemade pendas (indian sweet) recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[chennaivaishusamayal]

Ennai kathirikai kulambu in Tamil | Brinjal Gravy👇 எண்ணை கத்திரிக்காய்

https://youtu.be/wp0GUyp-H8E

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Easy and Fast Home made Recipe For Ghee Rice with Pineapple | Ann's Cooking

Ann’s cooking : Pineapple Ghee Rice 

Ann’s cooking proudly presents this yummy and easy homemade recipe. This dish can be named as Pineapple ghee rice. Pineapple ghee rice recipe is healthy foe all children. Pineapple ghee rice is a Kerala style recipe. It’s a perfect healthy recipe for lunch.

I hope that you will get useful tips and ideas for easy cooking. For many recipe do follow https://www.youtube.com/channel my channel please like, share subscribe and give your valuable feedbacks.

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What’s a Mogambo roll ?

New Post has been published on https://apzweb.com/whats-a-mogambo-roll/

What’s a Mogambo roll ?

Living in a city which swears by its shawarma, one approaches the chicken sheekh roll at Fanoos warily. Wrapped in butter paper, outwardly it resembles the Arabian roll. But with subtly spiced chicken sheekh and crunchy slivers of onion neatly encased in a rumali roti, it is a burst of flavour very different from a shawarma’s blandness. And thankfully, this isn’t blanketed in mayonnaise!

Hotel Fanoos, opened in 1975 by the late Ajaz Husain, began as a kebab kiosk in Bengaluru and a loyal following for its kebab rolls. Over the years it found a place in the hearts of Malayalis too, whether they lived in Bengaluru, or ate at one of the outlets when they travelled there.

So, right from when this 16-seater restaurant opened its first Kerala outpost on Kaloor-Kadvanthra road, it has been packed. Dominic Tharakan, who runs the franchise, says “I try to squeeze in a trip to Fanoos each time I am in Bengaluru,” explaining why he chose this chain for Kochi.

A planter (rubber), who went to college in Bengaluru, Dominic decided to get into the restaurant business as diversification. Fanoos, he says, was a good choice since the food is different from what is available in the city.

The restaurant’s no fuss interiors are done in brown and white, and the small space cleverly manipulated so that it does not feel congested. The cooks/kitchen staff were trained in making the rolls at Bengaluru for two weeks before the launch to ensure that they got the flavours right.

Seekh kebab is made of ground meat, flavoured with spices and then barbecued, and it goes into almost everything at Fanoos. One of Dominic’s concerns was the quality of meat. “Getting the right meat is everything, it has to be sourced carefully. Especially since the menu is meat-based,” he says. So he brought a butcher from Bengaluru to whet the meat and help choose a vendor, especially for beef rather. After a four-five day recce they found two places, in Kaloor and Thoppumpady.

The menu is the same as Bengaluru Fanoos’, even the spice mix (masala) is brought from there. Kebabs and rotis are made in house. The rolls, interestingly come in six ‘sizes’ — regular, Jumbo, Mumbo, Rambo, Sambo and Mogambo — depending on the number of kebabs packed inside. The names were also picked by Ajaz, except Mogambo, which his sons chose. The popular rolls here are beef sheekh, beef Irani and chilli chicken roll.

While regular has a single seekh kebab, Mogambo, the largest, has six. The most popular size is Jumbo, Dominic says. “With two kebabs, the meat-rumali roti ratio is just right. With these the carbohydrate-meat ratio tends to be work with the health conscious.” The rolls are priced between ₹ 70 and ₹345.

For those looking to eat a meal of rice for lunch, Dominic has added three rice-based combinations — tomato rice-chicken curry, ghee rice-Koduva chicken curry and mutton kheema biriyani. “All sourced from recipes of friends and family.” The Koduva chicken curry is his mother-in-law’s. With tangy tamarind and mango chutney, as the dish is served in Koduva households. The curry is simple, so is the combination. The mutton kheema biryani is a tangy affair, perhaps from the tomatoes. Unlike regular biriyani, the mutton used is mince not pieces, The mutton to rice ratio is 1:1, which makes it meaty.

Desserts are home made, by Dominic’s mother, and include chocolate cake and coconut burfi. The drinks on the menu are black tea (cardamom, ginger and lime), hibiscus juice and virgin Mojito, a must try.

The restaurant opens at 12.30 pm and closes at 12 am.

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New Post has been published on https://toldnews.com/health/5-best-sabudana-recipes-easy-sabudana-recipes/

5 Best Sabudana Recipes | Easy Sabudana Recipes

Sabudana Recipes: A healthy non-cereal ingredient that you can easily include in your diet

Sabudana Recipes: As soon as the season of Navratri or any Indian festival that involves fasting comes around, sabudana, tapioca or sago, begins to make its presence felt across the Indian subcontinent. Sabudana are tiny translucent droplet-like balls, extracted from tapioca roots, and are commonly found in various regional Indian cuisines. During the festival of Navratri, the use of sabudana increases since it is permissible to consume while fasting. Besides being a festive-favourite, sabudana is a versatile ingredient that can be cooked in myriad ways to create lip-smacking dishes such as tikkis, khichdi, kheer and even kebabs.

Also known as ‘kappa’ in Kerala and ‘javvaris’ in Tamil Nadu, sabudana is a South American native and is said to be introduced in India by the Portuguese. It was traditionally obtained by extracting and filtering the starch/milk from the tapioca roots that were then shaped into globules, roasted and finally sundried. The process remains more or less the same even today but through modern machinery.

It is one non-cereal food source that is considered to be healthy and packed with benefits, which makes it the most popular ingredient during fasting time. Rich in good carbs, calcium and fibre, sabudana is also said to be a good source of protein, iron and vitamin K.

Since sabudana is starchy in nature, it tends to be sticky while cooking. This is one of the main reasons why it is commonly used along with milk to prepare delectable desserts. However, with certain easy tips and tricks you can prepare mouth-watering dishes. Sabudana pearls must be soaked in water for a few hours until they are separated and moist before cooking. Many home chefs also swear by soaking it in curd for about two hours that prevents it from becoming sticky, and results in crisp, light granules.

Now, that you know how versatile and healthy sabudana is, let’s unravel the best of sabudana recipes:

Here Are 5 Best Sabudana Recipes To Prepare At Home:

1. Kesari Sabudana Khichdi

Soaked sabudana mixed with roasted peanuts, lemon juice, salt and sugar and further cooked with potatoes, curry leaves, ginger, chilies and saffron, this delicious recipe is easy to prepare when you wish to have something light in lunch. Made with rock salt (or sendha namak), this sabudana recipe is a right choice to prepare during fasting as well.

Kesari sabudana khichdi is the perfect light lunch recipe to relish even during the fasting season.

2. Khasta Sabudana Ki Tikki

We all are guilty of indulging in our cravings for deep-fried snacks that are usually made with all-purpose flour, which isn’t really healthy for us. What if we tell you that we have a tikka recipe that you can enjoy without feeling guilty? Made with sabudana, potatoes, cashews along with spices and chillies, this sabudana recipe can be enjoyed with a hot cup of evening tea.

Perfect evening snack to pair with a hot cup of tea.

3. Sabudana Seekh Kebab

Give those mouth-watering traditional kebabs a healthy twist! This recipe has mashed potatoes mixed with sabudana along with roasted groundnut powder, curd, red chili, coriander leaves, rajgira flour, salt and a pinch of sugar. Grilled on skewers to perfection, this kebab recipe is great to serve at a dinner party.

Give traditional kebabs a twist with an addition of sabudana.

4. Tapioca Dumplings

Who can ever resist mouth-watering dumplings stuffed with minced chicken, garlic, peppercorns, coriander, fish sauce, minced shallots and peanuts? We can definitely not! You will love it more when it comes with a healthier alternative, wrapped in a sabudana case and steamed to perfection!

(Also Read: 5 Delicious Sabudana (Tapioca) Dishes from South India You Would Love to Devour)

Gluten free alternative to your usual chicken dumplings!

5. Sabudana Kheer

No meal is ever complete without a delightful dessert, and what’s better than having a bowl of delightful, luscious kheer?! This super easy and quick kheer recipe made with soaked sabudana, cooked with milk, sugar, cardamom and saffron is a perfect Indian dessert to cook for all occasions, and the best part is that you can also include it in your fasting meals during festive seasons.

An irresistible kheer recipe made with a few simple ingredients.

These sabudana recipes are no less than a feast when prepared at home; so go on and try them out and let us know which one you found the best in the comment section.

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[foodfoodiess]

Today’s video is the recipe of how to make delicious Fish fry.

Fish is the favorite food for most of the non-veg lovers. This recipe is going to be a super treat for non-veg lovers. This Sankara Fish fry is a famous South Indian seafood recipe. This Sankara fish fry will tastes delicious and every nonveg lover's favourite.

This delicious, crispy and Spicy fish fry makes for a great appetizer or a side to a meal. A simple vegetable salad or sliced onion compliment the fish fry . It can be served as a side with any variety rice like Ghee Rice, Cumin or Jeera Rice, Coconut Rice. However it also goes great with plain rice and Rasam or Tamarind Rasam. This is very easy recipe.

 

INGREDIENTS OF FISH FRY

Sankara Fish

Oil - As Required

For Marination

Pepper powder - half tsp

Chilli powder - As Required

Salt - As Required

Ginger Garlic paste - 1 tsp

Lemon - half

Corn flour - 1 tsp

Turmeric powder - 1/2 tsp

pepper powder - 1/4 tsp

Curry leaves - As Required

Coriander - As Required

1. Clean the sankara fish well and keep it aside.

2. Mix the masala - red chilli powder, Ginger Garlic paste, corn flour, Turmeric powder, pepper powder, curry leaves, coriander leaves squeeze the lemon juice. Mix it well, add small amount of water if required.

3. Spread the masala, on the fish.And keep it aside.

4. Heat the dosa tawa, add oil and place the fish on the tawa. Allow it to fry for 2-3 minutes in low to medium flame. Flip it to the other side gently and allow it to get fried foe next 2-3 minutes.

follow the same steps for the remaining fishes🐟, fry it in batches.

5. Turn off the stove.

Fish fry is ready to be served. Add coriander leaves and keep a sliced lemon for plating to make the food attractive even before it is tasted.

Hope you like the video. Please let us know your feedback in the comment section.#foodfoodiess

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Food Foodiess is all about Indian vegetarian and non-vegetarian recipes. Learn interesting recipes in short videos that we post. Great food is now online, It's time to excel your cooking skills with our simple recipes across a wide range of cuisines. Learn a wide range of cuisines from culinary experts. Get useful tips straight from experts' kitchen.

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[its-lifestyle]

In her gorgeous home kitchen, Dr Nallini Swaminathan is ladling spoonfuls of a deliciously creamy potato gravy called istew into a delicate white receptacle. “This is just simple comfort food,” she says, her beautiful face breaking into a disarming smile.

A psychologist by profession, Nallini still makes time to cook regularly and never fails to make her mother’s heirloom Malayalee recipes come Deepavali every year for her children, grandchildren and other relatives.

Interestingly, although she is now acknowledged to be a dab hand in the kitchen, Nallini wasn’t always such a skilled cook, although she did learn to cook as a teen.

“My mother used to go to India for three months every year, so when I was old enough, about 16 or 17, I was in charge of my father. We had maids, but my father wasn’t so keen on some of the dishes that the maids produced, so my mother said, ‘You better come and learn this’. And I did.

“But I must tell you, I wasn’t a fantastic cook. I could do a few dishes but that was about it,” she says, laughing at the recollection.

One of the reasons Nallini loves making classic Malayalee dishes for Deepavali because they remind her of the food she grew up eating as a child.

After getting married in her early twenties, Nallini and her husband lived in Britain for awhile and her mother-in-law lived with them and helped with the cooking. But upon returning to KL, Nallini had her own home and two children to manage, so she started learning how to cook in earnest.

“My mother would come and stay with us for quite a bit, so I looked into all her Malayalee dishes that are so ‘asli’, and I started learning them. So that’s really how I started cooking properly – it was very much later,” she says.

For Deepavali every year, there are a few Malayalee dishes that Nallini always makes for her family – all were passed down from her mother and continue to evoke memories of her halcyon childhood days.

Like istew for instance, which Nallini typically serves on Deepavali morning. The simple dish is made up mostly of potatoes, tomatoes and coconut milk and is best eaten with steaming hot puttu (a combination of ground rice and coconut shaped into cyclinders). It has a light flavour profile, with undulating creamy notes that are rich without being cloying.

“The istew is very simple – it’s a one-pot dish and very easy to make. It also makes a beautiful accompaniment with puttu so we like having it for breakfast at Deepavali,” affirms Nallini.

Nallini’s erisherry meanwhile is a soft pumpkin dish that is aromatic and slightly fiery with lovely traces of cumin running through it.

“Erisherry is basically pumpkin with lots of coconut in it. We normally have it for Deepavali lunch or dinner. It was a favourite among my daughter Nisha’s classmates. Whenever they used to come over for Deepavali, they would say, ‘Nisha, I hope your mother is making this!’”

For dessert, Nallini always whips up her mother’s signature adda, a sweet treat consisting of roti canai-ish bread stuffed with brown sugar and coconut that is then wrapped in banana leaves and toasted in a pan over heat, yielding smoky-sweet flavours that are incredibly addictive.

Every year, Nallini still makes all the heritage Malayalee recipes that her mother taught her. Clockwise from left: adda, erisherry and istew.

“Adda was my father’s favourite dish. My mother used to make it for Deepavali – everybody looked forward to it because they didn’t get it any other time. I didn’t bother learning it when I was younger, but my mother taught me when we first set up home here and I realised that it’s so easy to make.

“And this is something that is so typically Malayalee, you won’t find it anywhere else in India besides Kerala. And it can be done in two variations – you can steam it or roast it in a pan the way my mother taught me,” she says.

Although she herself has mastered all these Deepavali favourites gleaned from her mother, Nallini says her children have yet to learn them, although she is hopeful they eventually will.

“I won’t force them but I hope they learn because these are very easy, delicious dishes, so it’s only a matter of spending a little time to learn these recipes,” she says.

Nallini herself meanwhile remains committed to cooking up these heirloom meals come Deepavali for as long as she is able to.

“I enjoy setting up the table and presenting our favourite food, which often becomes other people’s favourite food. So I will continue making this always,” she says.

ADDA

2 cups grated coconut 1 cup dark brown sugar 1 tbsp ground cardamom 2 cups plain flour with a pinch of salt 10 pieces banana leaf cut to 20cm x 20cm

To make Mix coconut with sugar and cardamom in a bowl. Mix the flour with some water to form a thick paste. Spread the flour paste onto the banana leaf evenly to form a circle. Spread the sugar coconut mixture onto the flour circle evenly and fold the banana leaf. Place the folded leaf in a dry kuali to roast on medium flame. When the banana leaf has been slightly charred, the adda is done. Remove and continue to cook the rest. Remove the leaf when serving.

  POTATO ISTEW

1/2 cup oil 2 onions, cut finely 2.5cm ginger, cut finely 5 cloves garlic, cut finely a few sprigs curry leaves 4 potatoes, cut into small pieces 2 tomatoes, sliced 5 cili padi, sliced 2 cups coconut milk

To make

In a pot, add oil and fry onions, ginger and garlic with curry leaves in oil until soft. Cut potatoes into small pieces and add to the mixture and stir well. Add some water and tomatoes and cover the pan. Cook until the potatoes are very soft and a little mushy. Add cili padi and coconut milk and stir until the mixture boils. Add salt to taste, turn off the flame and stir for a minute more. Serve hot with puttu.

ERISHERRY

1 kg pumpkin 2 tbsp chilli powder 1 cup grated coconut 2 tbsp cumin 1/2 cup oil 2 tbsp mustard seeds 1 tbsp dark brown sugar salt to taste

To make Cut pumpkin into small pieces and put into a pan. Add chilli powder and enough water to cover the pumpkin. Cook until very soft. Grind ½ cup grated coconut with cumin until very fine. Add into pumpkin mixture and stir well on low flame. In a separate kuali, pour in oil and temper mustard seeds and then add remainder of the grated coconut. Fry until brown and add this into the pumpkin mixture. Add brown sugar and salt to taste. On low heat, stir until evenly mixed. Serve hot with rice.

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