Suvaai.in

26/06/2015

Preparation Time : 1 min
Cooking Time : 9 mins
Serves - 3 to 4

Ingredients:

Condensed Milk - 1 can / 200 ml
Plain Yogurt / Curd - 3 tblspn
Ghee - 1 tsp

Method:

Take a large microwave safe bowl. Pour in the condensed milk, yogurt and mix well. Put in the microwave for 2 mins. Take it out and mix well. It will look runny at this stage.

Now put it back in microwave for 2 mins. Take it out and mix well. It will look a little curdled and thick at this point. Add ghee and mix well.

Now put it back in microwave for 2 mins. Take it out and mix well. It will look a lot curdled and the water will separate from the kova.

Now put it back in microwave for 2 mins. Take it out and mix well. It will look so curdle and thick at this stage. If your kova is so thick and no more water left. You can enjoy right away. But for me i found a little liquid left. So i put the container in microwave for a min.

Now the kova will be thick. Mix it up and you could put in any mould to get the shape of it or just enjoy as it is.

Notes:

1) Every microwave is different, so keep an eye on it and always mix it at regular interval.
2) As the kova cools it will thicken a lot more, So adjust the timing accordingly.
3) I added 1 tsp of ghee. The more ghee you add the more colour you will get in the p**l kova. But i recommend 1 tsp of ghee, because this sweet is so rich as its own.

24/06/2015

steps to make quick hotel style coconut chutney recipe:
1: first heat 2 tsp oil (sunflower or coconut oil). then add 15-20 curry leaves. fry them till they become crisp and this takes just about 1 or 2 minutes.
2: put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 chopped green chili and salt as required) along with the curry leaves and the oil in a chutney grinder or small blender. i always use my magic bullet for making chutneys.
3: add some water and grind to a smooth chutney.
4: serve the coconut chutney with dosa or idli or medu vada. consume when fresh. at the most you can freeze the chutney and use for a couple of days. in cold temperatures the chutney will stay longer than in warmer or hotter temperatures.

24/06/2015

20/06/2015

enjy you dinNer,,, (s)

20/06/2015

DIRECTIONS
— REMOVE OXYGEN ABSORBER AND DISCARD PRIOR TO COOKING
Eat directly from pouch.
ALLERGENS
Tree Nuts (Coconut)
ADDITIONAL INFORMATION
Net Weights 4 serv. = 9.00 ounces 255 grams
Vegetarian
GMO Free
Gluten Free
No MSG/I G/AYE
No Trans Fats
No Cholesterol
Sodium Free

19/06/2015

GARLIC KOLMBHU
INGREDIENTS
Tamarind - a medium sized ball.
Garlic - 15 cloves
Onion- 3 medium sized.
Dry red chillies - 6 ( according ur spice level)
Pepper - 1 tbs
Tomato - 2 medium size.
Red chilli powder - 1 tbs
Turmeric powder - 1 tsp
Oil- 3 tbs
METHOD
Grind onions and garlic in a coarse paste.
In a small pan add a 1 tsp of oil fry the dry red chilli and pepper for 1 min, After it cool downs, Grind into a fine paste by sprinkling some water.
Extract the tamarind pulp by adding 3 cups of water.
Add in the red chilli powder, turmeric powder and the grinded drychilli+ pepper paste to the tamarind water.
Take a pan or kadai add in oil, vadagam, fenugreek seeds, curry leaves, onion+ garlic paste fry till the onions turns brown.( keep in medium flame)
Add in tomatoes and cook until it turns bit mushy.
Now add the tamarind water, salt and cook for 30 mins until the oil oozes out.
Spicy Tangy Garlic kuzhambu is ready!! Serve hot with papad.
NOTES
If u don't have vadagam for the seasoning you can substuite with mustard seeds- 1 tsp, cumin seeds- 1 tsp, methi/ fenugreek seeds - 1 tsp

19/06/2015

Itz remember our childhood daYZzzz!!!
MiSSing thOsE dAyZzzzz.!!!!

19/06/2015

18/06/2015

Ingredients:
Potatoes – 1 cup, boiled, peeled, chopped
Coriander Seeds – 1 tsp
Dry Red Chillies – 2, long
Salt as per taste
Oil – 2 to 3 tsp
Curry Leaves – few
Turmeric Powder – a pinch
Mustard Seeds – 1/8 tsp
Urad Dal – 1/8 tsp
Asafoetida Powder – a pinch
Coriander Leaves – few, chopped (optional)

Method:
1. Combine the coriander seeds, red chillies, turmeric powder and salt in a mixie.
2. Add a little water and grind to a smooth paste.
3. Add this to the potatoes and mix well.
4. Heat oil in a pan.
5. Fry the mustard seeds and urad dal for 30 seconds.
6. Add curry leaves and asafoetida powder.
7. Add the potato mixture and reduce flame to low.
8. Stir-fry for two to three minutes
9. Remove and transfer to a serving bowl.
10. Garnish with coriander leaves.
11. Serve as a side dish to rice, dosai or roti.

Read more: http://www.awesomecuisine.com/recipes/16702/spicy-potato-fry.html
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18/06/2015

Eat a piece of bread after taking an oil food makes free from cholesterol.

18/06/2015

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


Mirchi Vada Recipe - South Indian Style
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Print

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
Boil a 2 Cups of water. Remove from heat and add the chilies into it! Let it be there for 30 seconds. Then take them off and pat dry!
Slit the chilies from one side to fill the filling.
Mix the tamarind and sesame. You can add less sesame and more tamarind to suit your taste buds.
Stuff about ½ tsp or less of the stuffing into the chilies.
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!
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!
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!