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Showing posts with label Party recipe. Show all posts
Showing posts with label Party recipe. Show all posts

Friday, 10 April 2015

Paal Payasam Recipe | Rice Kheer

Paal payasam is a traditional Indian dessert served for any occasion or festival. Most of our south Indian feast will never get completes without this delicious classic dessert.
Tamil New Year is on its way, so I have planned to post this classic Paal Payasam in my blog to celebrate the New Year. Wishing you all very happy and prosperous New Year!

Actually the original recipe requires cooking of rice in milk in an open pan for long time, here I am giving you a easy and quick method of making Paal Payasam with pressure cooker method, however you don’t need to compromise on taste…it tastes equally delicious.


Basmati Rice – 1 tablespoon
Milk – ½ litre
Water – 2 cup
Nuts and Raisins – as required
Sugar – 3/4 cup
Ghee – 1 tablespoon
Cardamom – 2 nos.


Heat a pan with a table spoon of ghee then fry nuts, raisins and keep it aside.
In the remaining ghee add the washed and well drained rice and fry for 1 minute.

Add a cup of water and a cup of milk and pressure cook for 2 whistles.

Once the pressure releases, open the pan and add remaining milk, cardamon powder, sugar, fried nuts and raisins.
Simmer the flame and cook for 4 to 5 minutes, This Payasam will thicken when it is cooled down so switch off accordingly.
Note: To get creamy texture, you can add the rice by grinding it coarsely in a mixer.

Saturday, 20 September 2014

Wheat Pancake with Pomegranate Topping

It's very simple and healthy pancake with pomegranate and cashews topping on it.
R love's it for his lunch Box or for his breakfast.
Mom use to make it with Cashews and Coconut mixed with this batter...i just twisted it with this fruit.


Wheat Flour - 1 Cup
Jaggery Powder - 1/4 Cup
Cardamom powder - 2 Pinch
Cashews Chopped - 1 tbsp
Pomegranate - 1/2 Cup


In a bowl mix Wheat flour, Jaggery powder, Cardamom powder and enough water.
Make it to adai dosa batter consistency (bit thicker than dosai).
Heat a tawa and pour in the batter and spread it, like dosa making process.
In the top add the pomegranate and chopped cashews.
Once cooked flip and cook on other side for few seconds and serve hot.

You can have it with honey topping also...

Thursday, 31 July 2014

Chicken Butter Masala

Its a one of the Indian Non Veg Delight served as side dish and in North Murg Makhani is so famous.
I started to drool when ever i think of this butter chicken and Naan, Oh God it is Made for each other combination.
Again this is also i tried for one of our guest, and it turned a hit at our home...And i am sure that i will be going to prepare this regularly.
You can increase the quantity of Red chilly to get hot gravy or this will be Mild and loved by kids.
Usually i have seen some recipe call for sugar to get the sweet taste, here i have not added sugar because the Cashew nuts and homemade curd does the job of sugar.


Chicken - 300gm
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Red Chilly - 3 nos.
Pepper corns - 1 tsp.
Turmeric - few pinches for color.
Oil for deep fry.


Soak cashew in water for an hour.
Coat Tandoori masala, salt, ginger garlic and bit of butter in Chicken  then deep fry it and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion, Red Chilly, Pepper and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Tomato and sauté well till it turns bright in color.
Add the Onion mixtures and saute well
Add  bit of turmeric, Salt and sauté until the raw smell goes.
Add  curd  and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the fried chicken pieaces and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

It tastes heavenly when served with any pulao or any variety roti.

Note: Adding cream is optional but tastes very rich if added.

Tuesday, 29 July 2014

Paneer Butter Masala

Paneer Butter Masala is one of the famous recipe in Indian cuisine especially we call it a Punjabi specialty.
And its a top recipe in any hotel menu list and loved by kids. Also we can call it a perfect party recipe.
Its a rich creamy gravy made with onion, tomatoes, cashews, cream and Paneer.

Paneer is gluten-free, high is protein and calcium. Paneer is the most common type of cheese used in South Asian cuisines.

I tried it for one of our special guest and it turned out so delicious...I always avoid food color so this butter masala looks yellowish without food color and with a goodness of healthy Ingredients.


Paneer - 1 cup cubed
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.


Soak cashew in water for an hour.
Coat Tandoori masala, salt and bit of butter in Paneer and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the paneer cubes and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

It tastes heavenly when served with any pulao or any variety roti.

Monday, 9 June 2014

Chana Chicken Curry

I know very well that my blogging has taken back seat for past couple of months due to unavoidable circumstance...still managing to click whenever possible to make my blog live....
Waiting to come up full swing soon...

This is the Chicken and Kabuli Channa combination...Goes well with any variety rice, Idly, Dosa, Roti and especially with Poori....Today we enjoyed it with cripsy dosai for breakfast...

Here goes the recipe details:


Kabuli Chana/ chickpea - 1/2 cup
Chicken - 300 gm
Chilly powder - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil to temper
Curry  leaves - few

To grind each separately:

Shallot - 1 cup (Grind)
Ginger garlic paste - 2 tsp
Coconut - 1/2 cup (Grind)


Soak Chana overnight and pressure cook for 2 whistle.
Heat a pressure pan with 1 tbsp oil and add ginger garlic paste.
Saute well and add grinded shallot.
Once it turns golden color add chicken, salt and turmeric and saute well
Add Chilly, coriander and garam masala powder.
Add Coconut paste.
Saute for 5 mints in low flame and add Channa and required water.
Close the lid and allow to cook for 3 whistle.
Once the pressure is gone, open and serve it.

Friday, 23 May 2014

Squid Masala

Sorry for the looong gap which i am taking to post now a days...My exam gets over by 29th june only :(
Now i have come up with a spicy tasty non veg recipe...Yes Squid Masala.. a  delicious side dish...


Ginger garlic Paste - 2 tsp
Pepper powder - 1 tsp
Onion - 2 nos.
Tomatoes - 2 nos
Cleaned and sliced squid - 1 Cup.
Chilly powder - 1 tsp
Coriander powder - 2 tsp.
Salt to taste
Oil to temper - 1 or 2 tbsp as required.


Heat a pan with 2 tbsp oil and add the finely chopped onions.
Once it turn to golden brown add Ginger garlic paste.
Saute until its cooked.
Add the Tomatoes and Chilly and coriander powder.
Add the sliced squid.
Saute well and add salt.
Allow to cook , stir in between to avoid burning the bottom of pan.
Add pepper powder and Allow to cook in sim until the oil oozes out.
Switch off and Serve it hot.

Note: When u reheat, the squid will shrink but, dont worry there wont be any difference in taste.

Thursday, 16 January 2014

Chilly Potato Masala

Rotis / Indian flat bread taste greats with the best combination of side dish...

This recipe taste good and i find it best to do it for party or on the arrival of guest...
Easy, Simple and taste...Loved by anyone with spicier taste buds.
Capsicum gives a great flavour and the soft baby potato a traditional combo to flat breads.

Onion - 2
Tomatoes - 2
Baby Potatoes / Potatoes - 5 or 6 nos.
Capsicum - 2 nos.
Ginger garlic paste - 1 tsp
cardamon, bay leaf  and cinnamon - each 1
Garam masala powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Salt to taste
Oil to temper


Heat 1 tbsp oil and fry onion and add Tomatoes.
Saute until it turns translucent.
Allow to cool and grind it to paste in mixer.

Boil the Potatoes, peel the skin, cube it and keep it aside.
If it is baby potatoes doesn't need to cube.
Cube capsicum.

Heat 1 tbsp oil, add the spices like cardamon, bay leaf  and cinnamon.
Add Ginger garlic paste and saute it till golden brown.
Add  the cubed Bell Pepper and saute well.
Now include the grinded paste of onion and tomatoes.
And add Garam masala powder, chilly powder, Coriander powder and salt.
Add required amount of water and allow it to boil by closing the lid.
Once the raw smell of masala goes off add the cubed potatoes.
And allow to be in simmer for 5 mins, Garnish and serve.

I am sending this to South indian Cooking of Anu's Event hosted by Nandoos Kitchen

Wednesday, 4 December 2013

Moong Dal Onion Kachori

         I use to closely follow most of the blog challenges and contest, which is so inspiring and a way to learn varieties of recipes...Unfortunately due to lots of traveling I couldn't get committed to any of them.

Recently I found a delicious Rajasthani kachori platter by Manjula of  Desi Fiesta, which is so  tempting and inspiring me to try it as soon..
Today first time tried my hands in making it by following that recipe with some changes...It is a great hit in my home.


For Dough making:
Maida  - 1 cup
Oil for kneading
Salt to taste.

For Filling:

Yellow moong dal - 1 tbsp. / Handful. (Soaked for an hour)
Onion - 1 (Optional)
Cummin seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Coriander seed - 1/2 tbsp
Amchur powder - 1/4 tsp
Chilly powder - 1/4 tsp
Turmeric - 2 pinch
Garam masala - 1/4 tsp
salt to taste
Oil to fry


Combine Maida, salt and oil also required amount of water and knead the dough.
Rest it for upto 10 mins by covering it with a wet cloth.

Grind the Moong Dal coarsely and keep it aside.
Heat a pan add oil and temper with Fennel seed and cumin seeds.
Add Onion and sauté for a minute.
Add the coarsely grinded dal and Coriander seeds, Amchur powder, chilly powder, Garam masala and turmeric powder.
Mix well and add Salt to it.

Take a small portion of dough.
Round it and roll it into small circle.
Fill the centre with the prepared moondal filling and close it.
Again slightly press the filled dough to get it circle shape.
Fry the Kachoris in a hot oil with medium flame.
Serve it with Tomato sauce and green chutney..

Thursday, 26 September 2013

Rajma Kofta

    I never missed making Kofta or cutlet when there is a get-together in our home...Usually i make it with Channa dal, and i always get appreciated for this recipe.
I also have another habit like if i am invited to some ones place for lunch, or even we planned to visit any relatives home then i use to carry some home cooked sweets or savouries for them where i get some satisfaction in that...

This recipe i tried with Rajma....hope we don't have any rules that kofta should be in cylindrical shape :) so, i made it flat and round.

One more reason for making this kofta is we have some homemade Yogurt Mint dip and Hummus in our fridge...so, we would love to have it with this koftas...


Rajma - 1 cup
Potatoes - 2
Ginger garlic paste - 1 tsp
Garam masala - 1/2 tsp
Chilly powder - 1 tsp
salt to taste
Oil to shallow fry
Corn flour - 1 tbsp.

Soak the Rajma overnight and pressure cook along with  de skinned potatoes.
Drain excess water.
Grind the Rajma in mixer, coarsely  do not add water and mash the potatoes with hand.
Add ginger garlic paste, Garam masala, chilly powder and salt and mix well.
It will be in a dough consistency.
Dissolve the corn flour in water to get the starch, it should be in milk consistency.
It is important to use corn flour starch otherwise the koftas will get dissolved in oil or it will break.

Now roll the dough to desire shape, dip it in corn starch and shallow fry it.
Serve it with tomato ketchup or with any of your favourite Dips.


Sunday, 11 August 2013

Dal Makhani

As i told you already I am a pure south indian, and rarely tasted Punjabi or any north indian recipes in my childhood ...Nearly two year back I tasted this Dal Makhani in Asianet Hotel.
It was awesome, creamy texture and superb taste, there I fall for the taste of this makhani...
And I searched for this recipe and tried it several time and its always a hit in my home here.
Not only I claim it as tasty it is healthy and very filling.


Black urud dal - 1 cup (soak for 1/2 hour)
Rajma -  hand full (soak overnight)
Fresh Cream - 1 tbsp
Garam masala - 1/2  tsp
Spices like cloves, cardamom and lavanga
tomato - 1 (Make puree)
coriander - 1 tsp
Chill powder - 1 tsp
Salt to taste
oil to temper


Pressure cook the dal with salt till 5 to 6 whistle, dal should be overcooked.
In a pan temper in oil with spices and add the tomato puree and sauté well then include coriander and chilly powder.
add the mashed dal to the masala and boil till the raw smell goes...add salt to taste and 1tbsp of fresh cream and switch off to serve it with Nan or Chappathi.

Note: Texture and taste of this recipe completely get changed once the fresh cream is added so don't exclude it.

Wednesday, 7 August 2013

VazhaiPoo Vadai...

                     Day before yesterday i bought a vazhaipoo and made podimas out of it, i had a few vazhaipoo still unpeeled from the blossom, so i thought of  trying this Vazhaipoo Vadai out of it....

I never tasted it but, heard a lot about it, I remember even in some movie they highlight it as specialty of chettinad cooking and also i can say it as a budget recipe yes, here i bought this vazhaipoo for just 10Rs.

I just made a similar dough as for paruppu vadai and added the chopped vazhaipoo along with it.
it was so crispy and tastes heavenly we loved it...


Channa Dal - 2 cup
Vazhaipoo chopped - 1 cup
Curry leaves - handful
Fennel seeds - 1 tsp
Redchilly - 2
Salt to taste
Oil to fry


Soak the Channa Dal for 1 to 2 hours and grind it with curry leaves, red chilly, saunf and salt.
Add the finely chopped vazhaipoo with the grinded mixture.
Pat the Vadai mixture to flat round shape and deep fry it in oil, cook well till it turns golden brown.

Now the crispy Vazhaipoo vadai is ready to eat...

I am packing it to event "Eat Seasonal Food, Fresh" happening @ . Motions and Emotions  by Jagruti’s Cooking Odyssey

And to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen.


Sunday, 4 August 2013

Mini Rasamalai

    I love sweets, but i never thought of trying Rasagulla thinking its very difficult recipe...
But last week, when i was in my SIL place her daughter insisted me to try this recipe, she is a cute little fan for my recipes, so i thought to give a try for rasagulas and turned the recipe to Rasamalai.


Full fat milk - 1 ltr
Curd - 2 tbsp
Sugar - 2 cup
badam - 1 tbsp
Cardamon - 2

In a pressure cooker or heavy botton pan boil the 3/4 ltr milk, when it starts boiling add the curd and mix well so that the milk will get curdled, boil well so that the whey water will separate completely from the curdled milk.
Drain the whey from curdled milk using a muslin cloth, so that you get a paneer without water,
rub the paneer for 10 minutes so that you get a soft dought from the paneer,
when you roll it to round shape there wouldn't be any crack in it...make a small round ball out of it...

In a heavy bottom pan pour a water, cardamon and sugar, once it start boiling add the paneer ball one by one close the pan and let it boil for 10 mins, inbetween open the cover and just roll the balls to middle if it gets to the corner...the paneer ball will get raised double in size once it is cooked well...

Remove the balls and keep aside.

Boil 1/4 ltr milk with added sugar and badam, it will get a thick consistency with in 5 mins, drop the rasagulla / paneer balls in the milk, and keep it in fridge to get cool mini rasamalai...

I am packing it to Krishna Jayanthi (Janamashtami), Independence day and Raksha Bandhan.  , happening @ Nivedhanam event by Simpletadka


Wednesday, 24 July 2013

China grass with mango pulp - Dessert

A Simple Dessert....


China Grass / Agar Agar - 5gm
Milk - 1/2 litre
Sugar - 1 cup
1/2 cup water
Mango Pulp - 2 tbsp

Boil water in a pan and immerse the China grass and stir untill it dissolve.
These grass will become transperant, then switch off the pan nd transfer the liquid to boiling milk and add sugar, stir (do not boil the milk for long) untill the sugar dissolve and switch off and in this stage you can add mango pulp or any other fruit extract and mix well...once the milk reached its room temperature...pour in desired mould and keep it in fridge for setting...

And this recipe can be served chilled or at room temperature..
First time i am participating in a contest...Happily sending it to Srivalli's Kid's Delight page.
Linking to Kid's Delight Summer Special event hosted by Mireille


Saturday, 20 October 2012


Luchi is nothing but, a small Puri's.

I have made this Puri's with kneaded dough of 1 cup Maida and 4 tsp Rava then salt.

Then made a simple masala with leftover vegtables of this week :-) , like clustterbeans, Carrot and Cabbage.
Filled the Masala inside the Puri.

Now the Veg Masala Luchi is ready to eat...Kids Special.