gpreethi83

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16/05/2026

Still falling for you—18 years and counting

Air fried potato .. My idea of heaven is a great baked potato and someone to share it with …
26/09/2022

Air fried potato .. My idea of heaven is a great baked potato and someone to share it with …

Happy Raksha Bandhan
11/08/2022

Happy Raksha Bandhan

South Indian breakfast(Sevai and Filter Coffee)
08/08/2022

South Indian breakfast(Sevai and Filter Coffee)

Sunday Morning Mughalai Breakfast Delhi Jama Masjid #
31/07/2022

Sunday Morning Mughalai Breakfast Delhi Jama Masjid #

14/01/2022

Pongal celebration

Mother Nature doesn’t need a filter
09/04/2021

Mother Nature doesn’t need a filter

Chicken Keema Balls gravy / Chichen Kola Urundai Kuzhambu Ingredients:250 gms Minced Chicken2 Tbsps Roasted Besan (Gram ...
04/03/2021

Chicken Keema Balls gravy / Chichen Kola Urundai Kuzhambu

Ingredients:
250 gms Minced Chicken
2 Tbsps Roasted Besan (Gram Flour)
½ cup Onion – (Very finely chopped almost like minced meat)
½ tsp Garlic Paste
¼ tsp Red Chili Powder
1 tsp Green Chillie – (Very finely chopped)
2 – 3 tsps Chopped Coriander Leaves
¼ tsp Garam Masala Powder
To taste Salt
For Gravy:
4 – 5 Tbsps Onion Paste
1 tsp Ginger Paste
½ tsp Garlic Paste
½ cup Tomato Puree
2 Bay Leaves
½ tsp Cumin Seeds
½ tsp Red Chili Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
1 cup coconut milk (Optional)
2 Tbsps Oil/Ghee
To taste Salt
Coriander Leaves – for garnish
Steps:

1. Assemble all the ingredients mentioned under Kofta. Make small balls and keep aside.
2. In a pan/kadahi heat oil or ghee and add bay leaf, cumin seeds. As they starts crackling add onion paste, ginger paste and garlic paste and cook unless all starts separating
3. Mix in tomato puree, salt, turmeric powder, red chili powder and coriander powder and cook the masala on medium flame for 3-4 minutes or till the oil starts to separate from the masala.
4. Add water and bring the gravy to a boil. Keep in mind that the gravy would be not very thick neither runny.
5. lDrop in keema balls, gently mix and give it a final boil. Allow boil for 10 minutes. Let the keema balls float in the gravy.
6. Add garam masala and Freshly ground coconut milk.Garnish with chopped coriander.
7. Serve with Dosa or Roti or rice

Thavala adai : Thavala adai with a easy ready mix that you can prepare ahead and just mix with hot water to make delicio...
04/03/2021

Thavala adai :
Thavala adai with a easy ready mix that you can prepare ahead and just mix with hot water to make delicious evening snack or a special dinner.
Ingredients:
1 cup idli rice
1/2 cup toor dal/ thuvaram paruppu
1/4 cup chana dal/ kadalai paruppu
1 tbsp moong dal/ payatham paruppu
5 red chilli
1 tsp pepper
1 tsp cumin seeds
Salt as needed
Oil as needed

To temper:
2 tsp Oil
1/2 tsp Mustard
1 tbsp ginger chopped
1/8 tsp Asafoetida
1 Sprig curry leaves

Instructions:
1. First powder red chilli, black pepper and salt coarsely.
2. Add cumin seeds, rice, toor dal, chana dal and moong dal. Grind until coarse, rava like texture.
Transfer to a bowl. Pour boiling hot water to the mixture and mix to make thick batter.
3. Keep aside for 1 hr. Temper with Mustard, asafoetida, ginger, curry leaves.
Add grated coconut and mix well. Adjust the consistency with more hot water as it would have become thick after resting 1 hr.
4. The batter should be thicker than the regular adai batter.
5. Heat a heavy bottomed pan/ kadai, preferably iron.
Spread a thick adai over greased kadai.
6. Pour 2 tbsp of oil around and cook covered in lowest flame for 3 mins approx.
Open the lid and carefully flip and cook again for 2-3 more mins. Drizzle oil around again while cooking.
7. If needed, poke holes here and there for even cooking. Longer you cook in low flame, more crispier. But never be stingy over oil. Transfer to serving plate.

My cooking diaries: Seempal / steamed Colostrum Milk pudding is a sweet preparation popular since older generations...
02/03/2021

My cooking diaries: Seempal / steamed Colostrum Milk pudding is a sweet preparation popular since older generations.

Ingredients:

3 cups Colostrum (early milk)
1 cup Jaggery , or sugar
2 Cardamom (Elaichi) Pods/Seeds , pounded
3. Dry ginger powder

Method :
1. Adjust colostrum milk by adding 1/4-1/2 cup of normal milk if you want the Seem P**l Recipe to be jelly-like wobbly.
2. To prepare this yummy Seem P**l Recipe, add water to the idli steamer da and keep a plate at bottom to separate the bowl and bottom of steamer.

3. Take colostrum milk in a wide bowl that fits inside the steamer.

4. Add sugar and cardamom and dry ginger powder as to the milk and mix well with spoon until the jaggery/sugar dissolves.

5. Place the bowl inside the steamer and steam for 15-20 minutes until the milk becomes firm, like pudding.

6. Switch off and let it remain in steamer for a while.

7. Remove the bowl, run a knife along its edges and invert the Seem P**l Recipe gently onto a plate. Serve it as a dessert.
# steamedmilkpudding

ANDAY KI MITHAI / MUTTAI MITTAI :Anday ki Mithai (Shahi Egg Sweet) is a popular egg sweet in Senji. It is considered a d...
16/02/2021

ANDAY KI MITHAI / MUTTAI MITTAI :
Anday ki Mithai (Shahi Egg Sweet) is a popular egg sweet in Senji. It is considered a delicacy which is reserved to be served on special occasions and important events. The saffron and rose fragrance elevate its flavour to another dimension. Its soft and silky texture and juicy sweetness melts in your mouth. It is a must to have dessert after eating biryani.
It is just so divine!
Ingredients:
6 Eggs ( white only)
100 gm Ghee
250 gm Sugar
250 gm Khoya (solidified milk)
1 tbs Semolina
3 - 4 tbs Milk
10-15 Almonds for paste
10 Almonds for garnish
Saffron - a pinch
2 - 3 drops of Rose essence
Method:
1. Whisk the eggs together in a mixing bowl. Soak the semolina in 2 tbs milk. Add a few drops of hot water to the saffron strands and let them soak as well.
2. Pulse the khoya in a blender till there are no lumps. Add the sugar and pulse again. Grind the almonds separately by adding 1- 2 tbs milk to make it into a smooth paste.
3. Now add the whisked eggs, almond paste and ghee to the khoya mixture in the blender. Blend well by running the motor for not more than 15 secs each time.
4. Now add the soaked semolina, saffron and rose essence. Mix well to combine.
5. Meanwhile blanch, split and sliver the almonds for garnish.
6. Smear the baking dish with a little ghee and pour in the egg mixture. Bake in a preheated oven at 160C for 15- 20 mins until it is golden brown on top. When you are half way through the baking, sprinkle the slivered almonds on top.
7. Remove when done. When it cools down cut into diamond shaped pieces, decorate with silver foil and enjoy. You may also chill it in the refrigerator and eat it cold. It stays fresh in the refrigerator for 3 - 4 days.

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