Open post

Tawa Idli Recipe – Cooking For Mom / Mothers Day Surprise #7DaysForMom

Hey Foodies,

I and my sissy planned a surprise for our mom, have you watched it? If not watch now:

She’s the best ofcourse! We finally finalized to cook up some idlis(tawa idli/butter fried idlis) and Nutty Frappe. My momma loves idlis, and can have anytime!

1

3

 

Well, it was challenging to make idli, cause of soaking, then fermenting and stuff.. But finally, We did it! 🙂 Let’s have a look at the recipe 🙂

2


[widget id=”text-5″]
Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
 
Ingredients
  • For Idlis: Normal Rice: 1 Cup
  • Split Black Lentil: ½ Cup
  • Salt - To Taste
  • Oil - 1 Tbsp
  • Fruit Salt - One Sachet
  • For The Tawa Tadka: Idlis - 9
  • Butter - 4-5 Tbsp
  • Onions - As Desired
  • Karam Podi - 4 Tbsp
  • Coriander - 1 Tbsp
  • Salt - A pinch
Instructions
  1. For Idlis: Wash twice and Soak the rice and dal for 8 hours.
  2. Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
  3. Add the salt and mix well and let it ferment for 5-6 hours.
  4. Heat a couple of cups of water in your idli cooker/idli pot/cooker.
  5. Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
  6. Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
  7. Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
  8. For the tawa tadka, heat a pan/tawa.
  9. Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
  10. Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
Notes
I’ve been experimenting with Karam Podi variations. Here’s the latest one I had made. However, I’ll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Watch the video recipe n the surprise 🙂

It could have been a lot better, first time na.. No worries, We’ll get used to it 🙂 No matter what, The idlis rocked and mom loved it 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

Open post

Thick Strawberry Milkshake Recipe – Collaboration with VidyasCooking | Summer Coolers & Shakes

Hey Foodies,

Many of you had requested for a thick milkshake like the one we have in restaurants, Here it comes!

image001

Thick, creamy and luscious! My dad, who isn’t a fan of coolers/chilled/ice cold drinks/shakes relished this

to the core.. Which made me happy! 🙂

image003

Why not, that had to be.. Once you make this, you wont forget it and would always crave for this! Let’s have a look at the recipe 🙂

[widget id=”text-5″]
Thick Strawberry Milkshake Recipe - Collaboration with VidyasCooking | Summer Coolers & Shakes
 
Ingredients
  • Milk - ⅓ Cup
  • Ice Cream - 5-6 Scoops
  • Sugar - ¼ Cup
  • Frozen Strawberries - ¾ Cup
Instructions
  1. Itz easy dear.. In a blender, add the milk, ice cream, frozen berries(roughly chopped) and the sugar.
  2. Blend until smooth yet some berry bits here and there. Serve.

image002

Thick Thick, Creamy Creamy, Rich Rich, Bit Sweet, Bit Sour, and awesomely Refreshing! What else do you want?

Video Recipe:

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

Open post

Pani and Filling for Pani Puri – Calcutta Style | Indian Street Food

Hie Friends,

Here, the chaat Indian People’s most enjoy! Its Pani Puri or Gol Gappa or Puchka or Bataashe or Gup Chup!!

4

Looks delicious right? Believe it or not, this taste better than the street ones and is hygienic too!

3I showed you how to make puris for pani puris, on wednesday.. Today lets make filling and the tangy water for it, Calcutta Style!

 

5 1

 

Now lets make it! 🙂

[widget id=”text-5″]
 
Ingredients
  • For Pani: Mint: Handful
  • Coriander: Handful
  • Tamarind Pulp - ¼ Cup
  • Green Chili - 1
  • Ginger - 1" Piece
  • Salt - To Taste
  • Black Salt - 1 Tsp
  • Cumin Powder - 1½ Tsp
  • Coriander Powder - 1 Tsp
  • Pepper - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Amchoor Powder - 1 Tsp
  • Water: 1500ml/5 glass
  • For Filling: Potatoes: 6-7 [Boiled]
  • Kala Chana - ¼ Cup [Boiled]
  • Onions: ¼ Cup [Roughly Chopped]
  • Residue of Mint,Coriander/Chopped Mint,Coriander: 1½ Tbsp
  • Salt - To Taste/1
  • Black Salt - To Taste
  • Red Chili Powder/Crushed red chili - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Amchoor Powder - ½ Tsp
Instructions
  1. For Pani: Take a blender jar, put in a handful of coriander,mint,green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala/filling.
  2. Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready.
  3. For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.
  4. Serve with crispy puris..

Seems easy and delicious right? What are you waiting for? Make it and enjoy!!!

Want to see how to make it?

 

Until Next time, Take Care.

Thanks, Have a great time!

Do Subscribe on YouTube

Like us on FB

CookingShooking is on Google+

Open post

Mix Veg Sabzi Recipe

Namaskar Friends 🙂

A rich, spicy makhani gravy loaded with fried veggies is nothing but our own Mix Veg Sabzi!!!

5

Mix Veg Sabzi is made in various ways, super dry form, super gravy form.. After having some mix veg in a restaurant which was made in such a form which was neither dry nor filled with gravy, i got mesmerized!!

2

Tried to replicate the sabzi, and voila! It was marvelous, way better than the restaurant one! 😀 Lets make some now!

1

Ingredients:

For Gravy:
• Tomatoes: 3 Large [Cubed] • Onions: 2 Medium [Cubed] • Cashewnuts: 2 Tbsp
• Oil – 1 1/2 Tbsp

For Sabzi:
• Potato: 1/4 Cup [Chopped] • Carrot: 1/4 Cup [Chopped] • Cauliflower: 1/4 Cup [Small Florets] • French Beans : 1/4 Cup [Chopped] • Peas: 1/4 Cup
• Capsicum: 1/4 Cup [Chopped] • Paneer: 1/4 Cup [Chopped] • Butter: 2-3 Tbsp
• Cream: 2-3 Tbsp
• Coriander: As required
• Salt: To Taste
• Kashmiri Red Chili Powder: 1 1/2 Tbsp
• Coriander Powder: 1 Tsp
• Cumin Powder: 1 Tsp
• Garam Masala: 1/2 Tsp
• Kasoori Methi: 1/2 Tsp
• Ginger Garlic Paste: 1/2 Tsp
• Oil: 3-5 Tbsp
• Papad – 1 [Roasted, Optional] Instructions:
For Gravy:
• Heat a pan with the oil, put in the tomatoes, cashewnuts, and onions. Cook in medium flame until tomatoes are mushy.
• Make a paste of it using sufficient water.

For Sabzi:
• Heat up a pan, with 3-4 Tbsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, french beans, and paneer in the similar manner.
• Add the remaining oil, add in the butter. Once it start melting, add in the ginger and garlic paste. Cook until raw smell is gone.
• Add in the paste, salt and the red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.
• Once the gravy is cooked for 25 mins, it must have left fat and started leaving sides. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, cumin powder, coriander powder, crushed kasoori methi, garam masala. Mix well, cover and cook for 5 mins.
• Add the cream and roasted papad(optional), mix well garnish with coriander and serve hot!

Enjoy Guys!!!!!! Serve it with any kind of bread or rice..

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

Do Subscribe on YouTube

Like us on FB

CookingShooking is on Google+

Open post

Dal Makhani Recipe

Dear Friends,

Today, I’ve got Dal Makhani for you all..

4

Dal Makhani, As the name says, Makhani. Which means buttery.. This butter, creamy, rich and delicious Dal Makhani can beat any one.. Goes well with any Indian Flat bread or Rice! Lets have a look at the recipe.

[widget id=”text-5″]
Dal Makhani Recipe
Serves: 4
 
Ingredients
  • Black lentil/Urad Dal - ½ Cup
  • Kidney Beans/Rajma - 2 Tsp
  • Split Bengal Gram/Chana Dal - 1 Tsp
  • Tomato Puree - 1 Cup
  • Cream - 3-6 Tbsp
  • Butter - 2-4 Tbsp
  • Oil - 1-2 Tsp
  • Ginger Garlic Paste - 1½ Tsp
  • Shahi Jeera/Black Cumin - ½ Tsp
  • Salt - To Taste
  • Red Chili Powder - 1 Tsp (I like to add 2 tsp)
  • Coriander Powder - 1½ Tsp
  • Cumin Powder - ½ Tsp
  • Garam Masala - ½ Tsp
Instructions
  1. Soak the Urad dal, Rajma for a minimum of 6-7 hours. And Chana Dal for 2 hours. Add to a pressure cooker. Cook for 5 whistle's in high flame and then simmer for 10 mins.
  2. In a pan, add the butter and oil. Now the GG paste and cumin. Cook until raw smell goes. Now add in the tomato, salt and cook until it starts leaving sides.
  3. Now add in the coriander-cumin powder, red chili powder, cook until it leaves the fat.
  4. Tip in the boiled lentils, the water in which the lentils were boiled, fresh water and make it runny.
  5. Let it boil, cover and cook in med flame for 15 mins. Add in the cream. Cover and cook for another 15 mins..
  6. Add in the garam masala and serve Hot!
Notes
The more you cook the dal, the more tasty. When i have time i cook for 1½ hour minimum adding checking every 10-15 mins and adding water.
You can increase the spices and it will be even more tastier!

Make and enjoy!

Video Recipe:

Until Next time, Take Care.

Thanks

Have a great time!

Do Subscribe on YouTube

Like us on FB

CookingShooking is on Google+

 

Open post

Mirchi Vada Recipe – South Indian Style

Hie Guys,

Whether we call it Mirchi Vada or Mirch Vadai or Wada.. Its the same thing, but has a good amount of variations.. Jaipuri Mirchi Vada or Rajasthani Mirchi Vadas are usually made with potato stuffing! But here I have the Andhra Style or South Indian Style!

2

The little bit of Nutty-Tangy Kick is so good with the spicy chilies.. Gets even better with a rainy evening with a cup of Chai! Lets have a look at this easy and yummylicious recipe!

3

[widget id=”text-5″]
Mirchi Vada Recipe - South Indian Style
Serves: 4
 
Ingredients
  • Green Chilies - 20 (Thick, Slightly less spicy, Any Variant. I used Hungarian Wax)
  • Crushed Sesame Seeds - 4-5 Tbsp
  • Tamarind Pulp - 4-5 Tbsp (Or More)
  • Gram Flour/Besan - 1½ Cup
  • Salt - To Taste
  • Baking Powder - ½ Tsp
  • Turmeric - ¼ Tsp (Optional)
  • Oil - To Fry
Instructions
  1. Boil a 2 Cups ofwater. Remove from heat and add the chilies into it! Let it be there for 30 seconds. Then take them off and pat dry!
  2. Slit the chilies from one side to fill the filling.
  3. Mix the tamarind and sesame. You can add less sesame and more tamarind to suit your taste buds.
  4. Stuff about ½ tsp or less of the stuffing into the chilies.
  5. In a mixing Bowl, mix the besan, salt, baking powder, turmeric. Add water and make a thick batter. Batter should be thick otherwise it wont coat well!
  6. Dip the chilies into the batter. Coat really well and slide them to the hot oil. Once chilies are added to hot oil, lower the flame and cook until golden brown!
  7. Serve Hot!!
Notes
Dont keep the chili in hot water for any longer. That'll make the stalk soft!
You can use any pepper. Jalapeno, Hungarian Wax, Bhavnagri Mirch or any variant you have. Just ensure that its not too hot!
You can stuff the chilies and let them rest for a hour or two. I usually make it straight away.
After adding the chili to hot oil, lower the flame to ensure even cooking!

Recipe Seems easy isn’t it? Make these and enjoy!

Video Recipe:

Until Next time, Take Care.

Thanks

Have a great time!

Do Subscribe on YouTube

Like us on FB

CookingShooking is on Google+

 

Open post

Hakka Noodles Recipe – Indo Chinese Cuisine

Hie Guys, Sometimes, everyone has a craving for something spicy and delicious.. Or at times, Moms are really confused what to pack its too late for them to make something different.. Here’s a recipe for all such cravings and times when you dont have time to make something but dont want to compromise!

3

Its Hakka Noodles! Easy to Prepare and everyone’s favorite!

[widget id=”text-5″]
Hakka Noodles Recipe - Indo Chinese Cuisine
Serves: 3
 
Ingredients
  • Noodles - 100-120 Grams or 1½ Cup Appx
  • Mix Peppers - ¼ - ½ Cup
  • Onions - ¼ - ½ Cup
  • Cabbage - ¼ - ½ Cup
  • Carrot - ¼ - ½ Cup
  • Sprouts - ¼ - ½ Cup
  • Oil - 2 Tbsp
  • Garlic - 2-3 Cloves
  • Gr Chili - 2 Julienne
  • Coriander - 1 Tsp
  • Salt - To Taste
  • Pepper - To Taste
  • Ketchup - 1 Tbsp
  • Chili Sauce - 1 Tbsp
  • Soy Sauce - 1 Tsp (All in one sauce can be used : 1 Tbsp)
Instructions
  1. Boil the noodles as per package instructions.
  2. Heat a pan with oil. Tip in the garlic and gr chili. Cook until light brown.
  3. Add in the Onions. Once they sweat, add in the peppers, carrot. Sauté well for a minute. Now add in the cabbage, ketchup, chili sauce, all in one sauce, salt, pepper.
  4. Mix well. Add in the Sprouts and Noodles. Toss well and serve Hot!

That sounds fast and delicious isn’t it? I love this as a lunch, brunch or anytime!

Video Recipe:

Until then, Thanks.

Have a great

time!

Do Subscribe on YouTube

Like us on FB

CookingShooking is on Google+

Scroll to top
Translate »