LAD Knows To Cook

Simple and flavor infused Instant one pot recipe, Jeera Rice (Cumin Rice)!

Jeera rice - 15 min One Pot Recipe Simple and flavor infused Instant one pot recipe, Jeera Rice (Cumin Rice)! This recipe for steamed jeera rice will never fail you. Follow this recipe and you...

Healthy Daliya Pongal!!!

Ingredients:
Daliya/ Broken Wheat – 1 Cup
Moong Dal – ½ Cup
Ginger – 1 ½ Tbsp
Green Chili Chopped – 3 Nos
Turmeric Powder – ¼ Tsp
Whole Pepper – ½ Tbsp
Asafoetida / Hing – ¼ Tsp
Cumin Seeds – ½ Tsp
Cashew Nuts – 10 No.s
Salt – To Taste
Curry Leaves – 2 Sprigs
Water – 4 Cups
Ghee – 3 Tbsp

Preparation:
1. Wash the Daliya, Moong Dal and pressure cook it with 4 Cups of water, 1 Tbsp Ghee, Salt. Cook it for up to 3 whistles.
2. For the Tadka, heat a pan and pour in the Ghee.
3. When the Ghee becomes hot add the Cumin Seeds, Whole Pepper, Cashew Nuts and wait for it to splutter.
4. Now add the Curry Leaves, Chopped Ginger and Green Chilies. Sauté till the raw smell goes.
5. Next add Turmeric powder, Asafoetida. Add 2 Tbsp water so that it won’t get burnt.
6. Transfer the Tadka into the cooked Daliya and mix well in slow heat. Adjust the Salt.
7. Healthy Daliya Pongal is now ready! Serve it with some Tomato Chutney/ Peanut Chutney or Sambar.

[Note: The consistency might seem to be thin, but once it cools down it gets thick]

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Easy Chicken Masala!!!

Ingredients:
Chicken – 1Kg
Onions Sliced – 3 (Medium)
Ginger – ¾ Tbsp
Garlic- 1 Tbsp
Green Chili Chopped – 2 Nos
Tomatoes Chopped - 2 (Big)
Coriander powder– 1 Tsp (Heaped)
Turmeric Powder – ½ Tsp
Chili Powder – 2 Tsp (Heaped)
Fennel Powder– 1 Tsp
Curd – ¼ Cup
Potatoes – 1 Large (Cubed into big pieces)
Garam Masala - 1 Tsp
Pepper Powder – ½ to ¾ Tsp
Tomato Ketchup – 1 Tbsp
Salt – To Taste
Curry Leaves – 2 to 3 Sprigs
Coriander Leaves – ¼ Cup
Coconut Oil – 4 Tbsp

Preparation:
1. Heat a pan with oil and add the onions. Sauté till it turns golden brown.
2. Add in the chopped Ginger, Garlic and Green Chilies. Sauté till the raw smell goes.
3. Now add in the powders – Turmeric powder, Coriander powder, Red Chili powder, Fennel powder, Garam Masala. Sauté till the raw smell goes and add the Curd, Tomato Ketchup so that the masalas won’t burn out.
4. Add in the roughly chopped tomatoes and cook it till it is soft and mushy.
5. Once the oil starts to separate, add the cubed Potatoes, Chicken, Salt and roast it for few seconds.
5. Pour in 1 Cup water and stir well. Close the pan and cook it.
6. Once the Potatoes are cooked add the Pepper Powder, Curry Leaves, Coriander Leaves and keep on roasting till the gravy reduces.
7. Chicken Masala is ready!!! Switch off the flame and serve hot with Idlis, Parottas, Rice, etc.

Nadan Pothu Varattiyathu!!!

Ingredients:

Pothu/ Beef – 1Kg

Turmeric Powder – 1Tsp

Vinegar – 1 Tbsp

Fennel Seeds – ½ Tsp

Mustard Seeds – ½ Tsp

Onions – 2 (Big) Chopped

Ginger – ¾ Tbsp

Garlic- 1 Tbsp

Green Chili Chopped – 5 Nos

Tomatoes Chopped - 2 (Big)

Coriander powder– 2 Tsp (Heaped)

Chilli Powder – 2 Tsp (Heaped)

Fennel Powder– 1 Tsp

Curd – ½ Cup

Potatoes – 2 Large ( Cubed into big pieces)

Desiccated Coconut Pieces - ½ Cup

Garam Masala - ½ Tsp

Crushed Pepper – ½ to ¾ Tsp

Salt – To Taste

Curry Leaves – 2 to 3 Sprigs

Coconut Oil – 4 Tbsp



Preparation:

1. Marinate the Meat with Turmeric, Vinegar and Salt, and pressure cook for up to 5 whistles.

2. In a Kadai, heat the oil. Crackle Mustard Seeds, Fennel Seeds and add the Chopped Onions and sauté till golden brown.

2. Add in the chopped Ginger, Garlic and Green Chilies. Sauté till the raw smell goes.

3. Add in the roughly chopped tomatoes and cook it till it is soft and mushy.

4. Now add in the powders – Coriander powder, Red Chili powder, Fennel powder. Sauté till the raw smell goes and add the Curd so that the masalas won’t burn out.

5. Once the oil starts to separate, add the cooked Meat, cubed Potatoes, Salt and roast it for few seconds.

5. Pour in 1 Cup water and stir well. Close the Kadai and cook it.

6. Once the Potatoes are cooked add the Crushed Pepper Powder, Garam Masala, Desiccated Coconut Pieces, and keep on roasting till the gravy reduces and reaches to a dry dark brown consistency.

7. Nadan Pothu Varattiyathu is ready!!! Add the Curry Leaves and switch off the flame. Serve hot with Parottas, Rice, etc.

Khara Sev - A quick and easy snack recipe

Ingredients:

Besan/ Gram Flour - 1 Cup

Rice Flour – 1/2 Cup

Ajwain - 1/4th Tsp

Asafoetida/ Hing – A pinch

Papad Khar Powder – A pinch

Sesame Seeds - ½ Tsp

Chilli Powder – 1 Tsp

Turmeric Powder – ¼ Tsp

Crushed Pepper – ½ to ¾ Tsp

Water - As required

Salt – To Taste

Butter- 1 Tbsp

Oil – For Deep Frying



Preparation:

1. In a large mixing bowl, combine Besan and Rice flour.

2. Add in Turmeric, Chilli Powder, Crushed Pepper, Asafoetida, Ajwain , Papad Khar, Sesame Seeds, Butter and Salt. Combine all to form a crumbly mixture.

2. Now, knead the crumbly mixture into a smooth dough by adding enough water. (The consistency of the dough should be similar to that of chapathi dough)

3. Grease the large holed mould with some oil and stuff the dough into it.

4. Into the hot oil, press and spread the sev forming a circle and deep fry. Make sure that you do not overlap.

5. After a minute, flip over and fry the other side.

6. Once the sev starts to change colour, drain over a kitchen paper to absorb excess oil and repeat the process to make khara sev with the remaining dough.

[Note: Make sure to fry in hot oil on medium flame, else Khara Sev will be raw from inside. Also, you can use a pinch of Baking Soda instead of Papad Khar.]

Vanilla Kesari - A quick and simple recipe for your sweet tooth!!!

Ingredients:
Semolina/ Rava - 1 Cup
Sugar - 1 Cup
Vanilla Essence - 1/4th Tsp
Water - 2 Cups
Salt - a pinch
Ghee - 1/4th Cup

Preparation:
1. To a heated pan, add the Rava and roast it. Once done keep it aside.
2. In a Kadai pour in water, to it add 1 Tbsp of Ghee, a pinch of Salt and bring to boil. (For 1 Cup of Rava take 2 Cups of Water)
3. Gently add in the roasted Rava to the boiling water and keep on stirring to ensure there are no lumps formed. Keep on stirring till it is cooked. (It hardly takes 1 to 2 minutes for it to cook completely.)
4. Once cooked completely switch off the flame and add the Sugar. Mix it till the sugar starts to melt.
5. Switch on the flame, add the Vanilla essence and the Ghee. Keep on stirring till it forms into a ball and doesn't stick to the bottom of the Kadai.
6. Grease a plate with Ghee. Switch of the flame and transfer the Vanilla Kesari to the greased plate and spread it using a spatula. (Grease the spatula with Ghee or Oil to spread)
8. Wait for 20 minutes till the Vanilla Kesari cools completely.
9. Cut into desired shapes and serve it!
[Optional: You may even add roasted nuts or raisins to the Vanilla Kesari according to your preference]

5 Minutes Unniyappam Recipe - A solution for your Tea- Time cravings!!!!

Ingredients:
Rice Flour - 1 Cup
Maida/ All Purpose Flour - 3/4th Cup
Baking Soda - 1/4th Tsp
Semolina/ Rava - 2 Tbsp
Jaggery - 3/4th Cup (Grated)
Banana - 2 to 3 (Depending on the size)
Sugar - 2 to 3 Tsp
Sesame Seeds - 2 TBSP
Coconut (Cut into small pieces) - 1/4th Cup
Cardamom Powder - 1/4th Tsp
Water - as required
Salt - a pinch
Oil- for frying
Ghee - 1 Tbsp

Preparation:
1. To a heated sauce pan, add the jaggery to 1/2 cup of water and set to melt.
2. In a mixer jar add the roughly cut bananas and sugar, make a puree of this mixture. (You may add the Cardamoms to the mixer if you are using whole cardamom pods)
3. In a deep bowl combine the Rice Flour, All-purpose flour, Semolina, Sesame seeds, Cardamom powder Baking soda and a pinch of salt. Give a gentle mix.
4. Once the jaggery melts completely, strain in the melted jaggery to the dry mixture and combine well. (Make sure that the jaggery mixture is added while it is hot so that the appams will have soft texture.)
5. Add in the pureed banana, now making sure that there are no lumps add in the water to get a batter of thick dosa consistency.
6. In a Frying pan, fry the coconut pieces golden brown in ghee and ad to the batter. (adding fried coconut pieces gives a great taste to the appams, however it is optional)
7. Heat the appakara, fill the pits in with oil half way through.
8. Once the oil is heated pour the batter little by little to each whole. Wait for 30 seconds and turn the appams to upside down using a pointed instrument. The appam will be done within 2 - 3 minutes. (To know whether the appams are cooked, try inserting using a toothpick in the middle of the appams. If it comes out clean the appams are fully cooked).
9. Once done, remove the appams to a serving plate and wait for it to cool before serving.
[Note: Maintain the heat in a medium temperature, else the appams will get burnt quickly.]