A very popular and tasty Indian sweet is the ladoo. It comes in different varieties based on the ingredients used. The Boondi ladoo is a very popular version of ladoo and made during festivals and poojas. Hope you enjoy the recipe and try it out.Do like and subscribe to my channel without fail!
Ingredients ( makes around 20 small Ladoos)
For batter:
1. Besan flour- 1 cup
2. Water- 1/2 cup + few tbsp
For syrup:
1. Sugar- 1.5 cups
2. Water – 1 cup
3. Cardamom- 2 crushed
4. Saffron threads- few ( optional)
Other ingredients
1. Cashews- few
2. Raisins- few
3. Edible camphor (optional)- a pinch
4. Oil- for frying
5. Yellow food colour- little
Please watch video for method:
SuraPuttu is a very popular South Indian delicacy especially in the state of Tamil Nadu. This dish is made with steamed shark fish and cooked along with onions, garlic, coconut and green chillies. The taste of this dish will surely find a special place in your heart.This is also a highly recommended dish for lactating mothers as it aids in breastmilk production.
Whatever the reason, this is such a delicious dish that must not be missed.
INGREDIENTS (serves ~4)
1. Shark ( Sura fish) – 500gms
Sepankizhanku (in Tamil) or Taro is known by different names in different places. It is rich in carbohydrates and dietary fibre including high levels of vitamin A, vitamin C, vitamin B6, vitamin E and folate, as well as zinc, phosphorous, potassium, manganese, magnesium and iron.This recipe shows how to make dry roast of this root vegetable which goes amazingly well with rice and curry. Simple and easy.
INGREDIENTS (serves ~3)
Samosa is a very tasty and delicious appetizer or starters which will be loved by all. It is known by different names in different countries. In India, it is the called the Samosa, also a very popular street food.
It is a fried dough pastry filled with savoury stuffings. In this video, it is the vegetable samosa with the filling made out of potatoes and peas.
Enjoy the recipe!
INGREDIENTS
(makes ~9 medium samosas)
For outer covering:
1. Plain Flour- 1 cup
2. cooking oil- 4 tbsp
3. Carrom seeds/ajwain- 1/2 tsp
4. Salt- 1/4 tsp
5. Water- 1/4 cup and little extra in tbsp if needed
For filling:
1. Potato- 2 medium
2. Peas – 25- 50 gms
3. Oil( used sunflower)- 6 tbsp
4. Green chilli- 1
5. Cumin seeds- 1/2 tsp
6. Fennel seeds- 1/2 tsp
7. Ginger chopped- 1/2 tsp
8. Chilli powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Garam masala- 1/2 tsp
11. Turmeric powder- 1/4 tsp
12. Salt – little
13. Cashew nuts- 6 (optional)
14. Oil- as required for deep frying
Please watch video for the method.
Chilli Chicken is a very popular dish in all the Chinese restaurants in India. It’s one of the best accompaniment to fried rice or noodles. It is a hot favourite at our home. Enjoy this tasty and mouth watering recipe that can be easily cooked in restaurant style!
Ingredients (serves ~2)
1. Chicken cut (boneless preferred)- 250 gms
For marinade:
a. Chilli powder- 1 tsp
b. Kashmiri chilli powder- 1 tsp
c. Coriander powder- 1 tbsp
d. Corn flour- 1 tbsp
e. Ginger garlic paste- 1 tbsp
f. Egg- 1/2
For gravy base:
a. Onion – 1
b. Green chilli- 3
c. Soy sauce-2 tbsp
d. Chilli sauce- 1 tbsp
e. Ginger- 1 tbsp
f. Corn flour- 1 tbsp
g. Kashmiri chilli powder- 1-2 tsp
h. Spring onions- to garnish
i. Capsicum- 1/4
j. Oil as required for frying and gravy
Method:
Cut the chicken into small pieces.
Add all the ingredients for the marinade to the chicken.
Marinate for minimum 30 mins.
Deep fry the chicken and set it aside.
For the base gravy, first take some oil in pan.
Add the onions,green chilli, ginger and stir well.
Also add the soy sauce, chilli sauce, corn flour mixed in little water.
Combine well. Add little Kashmiri chilli powder to enhance colour and 1/2 glass of water. Check for salt and add if required. Bring it to a thick gravy consistency.
Add the fried chicken, green capsicum and spring onions.
Today being Krishna Jayanthi, a popular Hindu festival in India, I am sharing a very simple easy to make recipe using Poha ( also called as Aval or flattened rice). I drew inspiration from Raks kitchen for this recipe. I love to add a hint of coconut in desserts which is made using jaggery.
Hope you enjoy the recipe.
INGREDIENTS (serves ~3)
1. Milk- 2 1/4 cup
2. Poha or Aval or Flattened rice ( thick version)- 1/4 cup
3. Ghee- 2 tsp
4. Jaggery – 1/4 cup
5. Cardamom powder- a pinch
6. Cashews and sultanas- few
7. Optional: few saffron threads soaked in little coconut milk.
Method:
1. In a pan, take 1 tsp ghee and fry the cashews and sultanas a little and set it aside.
2. In the same pan, add 1 more tsp of ghee and add the Poha. Stir for a couple of minutes.
3. To this add boiling milk and cook on medium for 5 minutes.
4. Add cardamom powder, saffron soaked coconut milk, jaggery and the fried nuts and sultanas.
5. Stir well and immediately remove from heat to avoid curdling of milk due to the addition of jaggery.
6. Yummy poha or Aval Payasam is ready.
For the recipe making, please watch the video below as well. Also I am launching my new intro in this video. Hope you like it.
Rasamalai is one of my most favourite Indian milk sweet. It is a very popular Bengali sweet and I have always bought it from the Indian sweet shop and not tried it at home at all.
And then I landed on this simple to make at home recipe and trust me it will beat the store bought taste and texture. This sweet is made using milk powder instead of the paneer and it saves so much time in the entire preparation. This will be so easy and will surprise on how perfectly it will turn out even if it’s your first time.
Hope you enjoy the recipe too.
Ingredients (makes ~11 rasamalais)
1. Milk- 1 litre
2. Milk powder- 1 cup
3. Sugar- 3/4 cup
4. Baking powder- 1 tsp
5. Plain flour- 1/2 tsp
6. Egg- 1
7. Cardamom pods- 4
8. Saffron threads ( optional)- few
9. Ghee melted – 1.5 tbsp
10. Pistachios or Almonds- few to garnish
Method:
1. Boil the milk with cardamom, saffron threads and sugar by stirring well. Simmer for 10 mins.
2. To make the dumplings: Start by taking the milk powder, baking powder and plain flour and sift together.
3. Add ghee and rub into the milk powder mixture.
4. Add a beaten egg into the above mixture. Combine all and knead it into a dough. Initially it will be sticky but once you keep kneading for around 5- 10 mins , the ghee will ooze out a little and the dough will be perfect to make small balls.
5. Once kneaded, make small balls using your hands and flatten it a bit in your palm. It will double in size once you drop it and cook in the boiling milk.
6. Once all the balls are rolled, bring the milk mixture to a boil and drop all the balls together in one shot.
7. Cook on high for 5 mins and then simmer and cook for a further 15 mins covered.
8. You will notice the dumplings would have puffed up nicely. The milk would have condensed to a thick consistency as well.
9. Switch off and transfer contents to a bowl slowly. Garnish with chopped almonds or pistachios.
10. Bring to room temperature and refrigerate to chill.
11. Yummy rasamalai is to be served chilled. Enjoy the melting in the mouth tasty sweet which will be hard to stop with just one.
Tips:
Prick the dumplings a little before dropping into the milk.
Drop all the balls at the same time for even cooking.
Also you can watch the video recipe on making this tasty Rasamalai below: please also subscribe to my YouTube channel if you like it.
Anzac biscuits are very popular in Australia and New Zealand. It is known to have originated during world war I when the wives and the women of the soldiers pack and send to them as it stays fresh for a long time.
The ingredients used are also quite healthy like rolled oats and desiccated coconut. I drew inspiration from Donna Hays recipe. The traditional recipe uses golden syrup but I substituted it with maple syrup. It has a gorgeous crispy texture and ready in just 15 mins.
Ingredients ( makes 14 biscuits):
1. Rolled oats – 1 cup
2. Desiccated coconut-1/3 cup
3. Plain flour- 1/2 cup
4. Bicarbonate soda- 1/2 tsp
5. Maple syrup or Golden syrup- 1/3 cup
6. Sugar- a little less than 1/3 cup
7. Butter- 65 gms
8. Hot water- 1 tbsp.
Method:
1. Preheat oven to 160C.
2. In a bowl, add rolled oats, plain flour.
3. Melt the butter and mix with sugar.
4. Mix bicarbonate soda with 1 tbsp hot water and add to butter mixture.
5. Combine oats and butter mixture together.
6. Take small balls of mixture and flatten to round biscuit shape on a baking tray lined with baking sheet. It may not stick together well, but don’t worry after baking it will be fine.
7. Bake for 10 mins and allow to cool for another 5 mins. It will take 2 batches to finish the mixture to make ~14 biscuits.
A great tasting and healthy breakfast idea. The best part of making homemade granola is that you can control and choose what needs to be added in the granola. And it is also so simple and easy to put together when you have the ingredients. The measure of the dried fruits and seeds need not be accurate and is only an approximation.
The cooled granola can also be stored in an airtight container for 2 weeks.
Hope you enjoy the recipe!
Don’t forget to subscribe to my channel to see more such recipes.
Ingredients (Serves 3-4)
1. Rolled Oats( not instant) – 2 cups
2. Mixed dry fruits like dates, apricots ~1/4 cup
3. Mixed seeds of choice- sunflower seeds etc – 1/4 cup
4. Mixed nuts of choice- almonds, walnuts etc – 1/4 cup
5. Honey( used manuka)- 1 tbsp
6. Vanilla extract- 1/2 tsp
7. Salt- a pinch
8. Coconut oil( used organic virgin coconut oil) – 2 tbsp
Method:
Preheat oven to 150° C.
Mix all the ingredients listed in a bowl.
Spread the mixture on to a baking tray lined with baking sheet.
Vendakkai (Okra) Sambar- Sambar is a household name and a very popular dish of South India. It is a lentil based curry and goes well with steamed rice, dosa, idli etc. It is super healthy and can be varied by adding different vegetables to bring different taste each time. In this recipe, Okra is the vegetable added, Vendakkai in Tamil. Enjoy the recipe!
Ingredients (Serves 4-5)
1. Okra(vendakkai) – 500 GMs
2. Toor dal – 1/2 cup
3. Fenugreek seeds- 1/2 tsp
4. Turmeric powder while cooking dal( 1/2 tsp), for sambar – 1 tsp
5. Onion 1/2 or shallots- 7 nos
6. Tomato- 1 medium
7. Red chilli- 1
8. Garlic- 6
9. Curry leaves- few
10. Tamarind- small lemon size( soak in 1 cup warm water for 10 mins)
The Homechef 