Tomato Thokku Recipe | HungryForever

Tomato Thokku is a great sidedish for idli, dosa, chapathi and even for rice.It goes well with pretty much everything, next to podi we love such thokku varieties to store as it helps when you are busy during the morning hours to make an elaborate breakfast. We can store this tomato thokku in an air-tight container and refrigerater.we just season and saute the onions and then add this yummy tomato thokku and prepare instant tomato rice.

Serves : 3

Prep&Cook Time : 40 mins.

Ingredients

1. 4 ripe red tomatoes
2. 1 tsp tamarind – seeds removed ( you could use tamarind paste)
3. ½ inch chopped ginger/adrak
4. 1 tsp urad dal
5. ½ tsp mustard seeds/rai
6. ½ tsp cumin seeds/jeera
7. 1 red chili
8. 10-12 curry leaves chopped or whole
9. ½ tsp turmeric powder/haldi
10. ¼ tsp chili powder ( I used less amount, use more if you want the thokku to be spicy)
11. a pinch of asafoetida/hing
12. 2 tbsp oil

Instructions

1. In a blender, puree the tomatoes with tamarind.
2. In a pan, heat oil. Add the mustard seeds, cumin seeds and urad dal. Fry till they sizzle and pop.
3. Now add chopped ginger and fry till the raw smell of the ginger disappears.
4. Add the curry leaves and red chili. Fry for a few seconds.
5. Add turmeric powder, hing and red chili powder. Fry for 1-2 second.
6. All the frying should be done on a low flame, so that the spices do not get burnt.
7. Mix in the tomato-tamarind paste.
8. Stir the mixture well. Season with salt.
9. Simmer on a low flame for 5 minutes.
10. Once cooled, store tomato thokku in a clean, dry, airtight jar.

Notes

1. Tomato Thokku can be kept in the refrigerator and stored for 4-5 days.

Visit : https://www.hungryforever.com/tomato-thokku-recipe/ Read more

Capsicum Rice Recipe | HungryForever

Capsicum rice is fast and flavorful simple recipe, easy and quick to make a delicious dish. The capsicum masala rice is made of a mixture of roasted spices and peanuts for spiciness and nuttiness with various colors of bell peppers added to make it very colorful.

This rice based dish is very refreshing for the fresh crunchy capsicums, masala flavor and crunchy peanuts that gears up the taste of the rice dish and make it an amazing and wonderful rice dish. Capsicum masala rice recipe tastes truly delicious during the rainy and winter bringing in the season of bursting and vibrant colors of the bell peppers and heady spicy fragrance of the masalas.

Serves : 4

Prep&Cook Time : 50 mins.

Ingredients

1. Cinnamon Stick 1inch Piece.
2. Black Gram Daal(minnapappu) 1 Teaspoons.
3. Cumin seeds 1/2 Teaspoons.
4. Coriander Seeds 1 Tablespoons.
5. Dry red chillies(adjust spice level) 3-4 Piece.
6. Roasted Peanuts 3 Tablespoons.
7. Freshly Grated Coconut(Optional) 1 Tablespoons.
8. Ghee/Oil 2 1/2 Tablespoons.
9. Black Mustard Seeds 1 Teaspoons.
10. Capsicums(bell peppers)-Thinly Sliced 2 Big.
11. Fresh Curry Leaves 10-12 Numbers.
12. Cooked Rice 3 Cup.

Instructions

1. To the cooked rice add a tsp of Ghee and combine(each grain should be separate).
2. Keep aside.Heat a tsp ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown.
3. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out.
4. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.
5. Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter.
6. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes.
7. Dont over cook them, let the capsicums retain their crunchy texture.
8. Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture.
9. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).

Visit : https://www.hungryforever.com/capsicum-rice-recipe/ Read more

Matar Kachori Recipe | HungryForever

Matar Kachori Recipe is Flaky pastries filled with spicy goodness!

Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

Serves : 3

Prep&Cook Time : 1 hr.

Ingredient

for the pastry

1. 1 cup all purpose flour/maida
2. 1 tbsp oil or ghee
3. ¼ cup warm water
4. ¼ tsp baking powder
5. ¼ tsp salt

for the stuffing

1. 1 cup peas, fresh or frozen
2. ¼ tsp red chili powder/lal mirch
3. ¼ tsp turmeric powder/haldi
4. ½ tsp coriander powder/dhania powder
5. ½ tsp fennel powder/saunf pwder
6. ½ tsp chaat masala
7. ½ tsp amchur powder/dry mango powder
8. ½ tsp green chili-ginger paste or crushed or minced (use about ¼ inch of ginger and ½ or 1 green chili and crush in a mortar & pestle)
9. ¼ tsp cumin/jeera
10. 1 tbsp besan or gram flour
11. 2 tsp oil or ghee
12. salt as required

for frying

1. 2 to 3 cups oil

Insruction

 

For the pastry

1. Sieve the flour, salt and baking powder.
2. Now add oil.
3. Form a breadcrumb like consistency
4. Now knead the dough. Cover with cloth and keep aside.

The pea stuffing

1. Boil the peas.
2. Once the peas are done, mash them.
3. In a pan add some oil.
4. Once oil is heated add cumin and fry. Once they splutter and the crushed ginger and green chilli.
5. Fry for a minute. Add the dry spice powders. and salt.
6. Stir well.
7. Now, add the gram fliur and saute for about 2 or 3 minutes.

preparing the kachoris

1. using the dough make equal sized balls about 5-6.
2. Now roll them into a 3 or 4 inched round.
3. Add the stuffing to the center of the rolled dough. Brush some water on the edges.
4. Bring together the edges and pinch them together.
5. Prepare all matar kachoris the same way. keep the kachoris covered with a wet cloth.
6. now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.
7. serve matar kachori hot with some coriander chutney or tamarind chutney.

Visit : https://www.hungryforever.com/matar-kachori-recipe/ read more

 

Kerala Sambar Recipe | HungryForever

Kerala Sambar is different from the typical Sambars made in the other South Indian states. Kerala Sambar is made using a mixture of different vegetables whereas the other sambhar is made using a single vegetable.

Serves : 4

Prep&Cook Time : 1 hr 5 mins.

Ingredient

For the Sambar

1. 1½ or 1¾ cups of tuvar dal
2. 1 small onion, sliced or chopped
3. a pinch or two of asafetida
4. 10-12 shallots or sambar onions
5. 8-10 okra
6. 5-7 aubergines
7. 1 large tomato or 2 medium size tomatoes
8. 1 sprig curry leaves
9. ½ tsp turmeric powder
10. ¾ cup tamarind pulp
11. water

For the Tempering 

1. 1 to 2 tbsp coconut oil or any vegetable oil
2. 1 tsp mustard seeds
3. 1 tsp urad dal
4. 1 sprig curry leaves
5. 2-3 dry red chillies

For the sambar masala 

1. ½ coconut, grated
2. 1 inch ginger, chopped
3. 5-7 garlic flakes, chopped
4. 2-3 shallots or sambar onions
5. 12-15 curry leaves
6. 2 tbsp coriander seeds
7. 1 tbsp cumin seeds
8. ¼ tsp black peppercorns
9. ¼ tsp hing
10. ¼ tsp methi seeds
11. 3-4 dry red chilies
12. 2 to 3 tsp coconut oil or any vegetable oil

Instruction 

 

To make the sambar masala

1. On a skillet, heat up 2 or 3 tsp oil. Add all the shallots and fry till they become translucent.
2. Now add the ginger and garlic and fry for a minute. Add the rest of the spice and fry till they are light brown.
3. Now add the grated coconut and roast it with the rest of the spices till everything is browned and you get a fragrant aroma. Let this mixture cool.
4. Once, cooled, grind this roasted spice mixture in the grinder with some water.

To make the sambar

1. First, boil the tuvar dal till in a pressure cooker with the sliced or chopped onion and hing, till the dal is soft and well cooked. Mash the cooked dal slightly with a spoon when done.
2. Chop all your vegetables. Add all the vegetables except for the okras (bhindi) to the cooked tuvar dal along with turmeric powder and some water. Give a nice stir to the entire mixture.
3. Cook the dal with the vegetables until they are half cooked. This takes about 11-12 minutes.
4. Now add the chopped okra, tamarind pulp, and the ground masala. Add some more water if the sambar has become thick.
5. Add salt and give the sambar a boil once and then simmer till the veggies are cooked. This will approximately take about 15-16 minutes.
6. Close the flame when all the ingredients in the sambar have nicely infused with one another and you have a lovely sambar aroma. Keep the sambar closed with a lid and move on to the next step of tempering the sambar.
7. In a pan or the tadka utensil, heat oil. Add the mustard seeds and let them pop. Then add all the other ingredients and fry them till they become fragrant. Take care they do not get burnt.
8. Once the tadka is ready, directly pour the hot tadka on the hot sambar.
9. Immediately, cover the sambar with a lid and let it stay closed for some 5 minutes.

Serving the Sambar

1. Give the sambar a standing time of 2-3 hrs. The sambar tastes good when kept for some hours after making it. The taste of a freshly prepared sambar is different than the taste of a sambar which has been made a few hours ago.
2. Serve the kerala sambar with boiled rice and pappadums, accompanied by a side vegetable dish and a bowl of yogurt or raita. Enjoy.

Notes

1. Traditionally ginger and garlic is not added. You can skip them if you want.

Visit : https://www.hungryforever.com/kerala-sambar-recipe/ Read more

Mushroom Manchurian Recipe | HungryForever

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.Anyone who likes Mushrooms, will love Mushroom Manchurian to its death. It is rich in Vitamin D and mushroom manchurian dry is one of the best ways to gorge on its goodness while pleasing taste buds with its spicy taste.

Serves : 4

Prep&Cook Time : 45 mins.

Ingredients : 

for the batter

1. 1 cup all-purpose flour/maida
2. 3 tbsp. cornflour
3. 1 tsp ginger garlic paste
4. ½ tsp black pepper powder or freshly crushed black pepper
5. 1 tsp soya sauce
6. ¾ cup water
7. salt & sugar as required

for the manchurian

1. 200-250 gms button mushrooms
2. 3-4 spring onions, finely chopped – reserve the greens for garnish
3. 2-3 green chilies, finely chopped
4. 2 tsp finely chopped garlic/lahsun
5. 2 tsp finely chopped ginger/adrak
6. 1 tsp finely chopped celery (optional)
7. ½ tsp black pepper powder or crushed black pepper
8. 1 tbsp. soya sauce
9. 1 medium size green or yellow bell pepper, sliced, diced or chopped
10. salt as required

Instruction : 

preparing the mushrooms

1. rinse, wipe and halve the mushrooms. mix everything for the batter.
2. heat oil for frying. dip the mushroom in the batter & fry them till golden brown. keep these aside.

preparing the sauce

1. heat oil. add the spring onion whites and stir fry them for a minute on a medium flame.
2. now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
3. stir fry these also for a minute on a medium flame.
4. add the black pepper, salt, sugar and soya sauce.
5. mix well. add the fried mushroom to this sauce.
6. stir so that the sauce coats the mushroom well.
7. serve mushroom manchurian hot garnished with chopped spring onion greens and celery.

Notes

1. the black pepper, sugar and soya sauce can be adjusted to your taste preferences. so is the quantity of ginger, garlic and green chilies can be increased or decreased with your spice preferences.

Visit : https://www.hungryforever.com/mushroom-manchurian-recipe/

Rice Chakli Recipe | HungryForever

Chakli is a savoury snack from India. It is a spiral shaped, pretzel-like snack with a spiked surface.

Chakli is typically made from flours of rice, bengal gram (chickpea) and black gram (udad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour, is also sometimes called “chakli”.

Serves : 20

Prep&Cook Time : 1 hr 15 mins.

Ingredients

1. 1 cup rice flour/chawal ka atta
2. ½ cup besan/gram flour
3. 2.5 tbsp oil or softened butter
4. ⅔ to ¾ cup water, add as required
5. ¼ tsp turmeric powder
6. ½ tsp carom/ajwain seeds
7. ½ tsp cumin seeds/jeera
8. 1 tsp red chili powder or add as required
9. a generous pinch of asafoetida/hing (optional)
10. 1 tbsp sesame seeds, white or black
11. oil for deep frying

Instructions

1. In a bowl, add the rice flour and gram flour.
2. Now add cumin seeds, carom seeds, sesame seeds, red chilli powder, turmeric powder, asafoetida and salt.
3. Stir everything well with a spoon.
4. Now in a small pan, heat butter or oil.
5. Add this to the flour mixture.
6. Using your fingertips mix the butter or oil with the flours.
7. In a pan, heat water until it starts boiling.
8. Add the hot water part by part to the flour mixture. Stir with spoon.
9. Now knead the dough addin hot water as and when required.
10. Knead until the dough is firm and keep aside for 30 minutes.
11. Take your chakli or murukku maker and add some water. Place a piece of the dough inside it.
12. Close the lid tightly and press the chakli maker to prepare the chakli. Move in rounds in order to get the spiral shake. You can use butter paper or aluminium foil to make the chaklis on.
13. In case, the chakli breaks while forming them, add 1 or tbsp of water and knead dough again
14. If the correct shape isn’t forming, the dough has too much water. add some flour and knead again.
15. Once you reach the last circle of the spiral break the dough.
16. Make all the chakli this way.
17. In a pan, add oil for deep frying. Make sure the oil is well heated. In order to test this, place a small piece of dough into the oil. If the dough comes up slowly then the oil is hot enough.
18. Gently slide the chakli into the oil.
19. Fry the chakli 3 or 4 at a time and until they are golden.
20. Remove and drain on paper towels.
21. Once cooled, store in air-tight jar.

Source : https://www.hungryforever.com/chakli-recipe/

 

Pepper Rasam Recipe | HungryForever

Peper rasam is a spicy, tangy and hot appetizer drink made from tamarind, black pepper and cumin.this rasam is excellent remedy for cough and coldin the winters.Rasam, chaaru, saaru or kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Serves : 3

Prep&Cook Time : 50 mins.

Ingredients 

To be ground coarsely or semi fine

1. ½ tbsp black pepper/kali mirch
2. ½ tbsp cumin/jeera
3. 2 dry red chilies, halved and deseeded
4. 6 to 7 medium sized garlic

Other ingredients

1. ½ tbsp tightly packed seedless tamarind soaked in ½ cup warm water
2. 1 medium tomato, crushed or chopped
3. ¼ cup chopped coriander leaves
4. 1 to 1.25 cups water or add as required
5. salt as required

For tempering

1. 1 tsp mustard seeds/sarson
2. 8 to 10 medium sized curry leaves/kadi patta
3. ⅛ tsp turmeric powder, roughly 2 to 3 pinches of turmeric powder
4. a generous pinch of asafoetida/hing
5. 1 to 1.5 tbsp oil

Instructions

1. First just warm ½ cup water. soak tamarind in the warm water for 30 minutes. then squeeze the soaked tamarind to get the pulp. strain the tamarind pulp and keep aside.
2. In a grinder, take garlic, red chilies, black pepper and cumin seeds. grind coarsely or to a semi fine texture.
3. Heat oil in a pan or pot. splutter mustard seeds first.
4. Then add curry leaves and the coarsely ground spices.
5. Saute for a minute. then add turmeric powder, asafoetida and chopped coriander leaves. stir very well.
6. Then add crushed or chopped tomatoes. stir and saute for a minute or two.
7. Stir and simmer rasam on a low to medium flame, without a lid, till the tomatoes soften and the raw taste of tamarind goes away. takes about 12 to 15 minutes.
8. You can adjust the consistency of rasam as per your choice, by adding more or less water. adding less water will make the pepper cumin rasam more tangy and hot and vice versa.
9. Serve the pepper cumin rasam plain or accompanied with rice, sambar and a side vegetable south indian dish.

Notes

1. This measurement gives you 2 3/4 cups of rasam which can serve 2-3 persons.

Visit : https://www.hungryforever.com/pepper-rasam-recipe/ read more

Poori Bhaji Recipe | HungryForever

Puri bhaji is a South Asian dish made up of puri and aloo (potato) bhajji. The Puris are made up of flat rounds of flour which are deep fried, served with a spiced potato dish which could be dry or curried.It is a traditional breakfast dish in North India.A lot of Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast.

Serves : 4

Prep&Cook Time : 40 mins.

Ingredient : 

For Bhaji : 

4 medium sized potatoes
1 large onion, chopped
1 green chili, chopped
1 tsp mustard (rai or sarson)
1 tsp cumin (jeera)
1.5 tsp urad dal/black gram
¾ cup water
½ tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
½ to ¾ cup chopped coriander or cilantro leaves
1 inch ginger/adrak, finely chopped
12-15 curry leaves (kadi patta)
2 or 3 tbsp peanut oil or sunflower oil
salt as required

For Poori : 

whole wheat flour or atta: 3 cups
1 tsp melted ghee or oil (optional)
salt as required
water as required
oil for deep frying

Instructions

For Bhaji : 
boil the potatoes till they are cooked completely.
once they are warm, peel them and chop.
in a pan, heat oil. add cumin, mustard and urad dal.
fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
add the chopped onion. fry till they become soft & transparent.
now add the ginger and green chilies. fry for a minute.
add the curry leaves. stir and fry for some seconds.
add the turmeric and asafoetida. stir and fry for some seconds. don’t burn the turmeric.
next, add the chopped potatoes, half of the coriander leaves.
stir. now add ¾ water and salt. stir and cover the pan.
let the bhaji simmer for 5-6 minutes on a low flame.
there should be some moisture in the bhaji and it should not be very dry.
add the remaining coriander leaves.
stir and serve batata bhaji hot with pooris

For Poori :
seive the whole wheat flour with salt. add melted ghee or oil.
add little water at a time and knead well to form a dough. the dough should not be soft but a little stiff and tight.
divide the dough into small or medium pieces – about 12-14.
make into medium sized or slightly small balls and roll out into small circles.
heat oil in a deep frying pan or kadai.
when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
turn over when puffed up and fry the poori till golden brown.
serve Poori hot.

Visit : https://www.hungryforever.com/poori-bhaji-recipe/ Read more..

Swiss Roll Cake Recipe | HungryForever

A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing.This Chocolate Swiss Roll is an innovative variant, which features chocolate cake rolls lined with luscious whipped cream.Swiss Cake Rolls are frosted, cylindrical chocolate cakes with a cream swirl inside. As such, they are a favorite snack food in Free Country.

Serves : 7

Prep&Cook Time : 18 mins.

ingredients

1. 2 tbsp cocoa powder
2. 1/4 cup chocolate sauce
3. melted butter for greasing
4. 2 large eggs
5. 1/4 castor sugar
6. 1/4 plain flour (maida)
7. 1/2 tsp vanilla essence
8. 2 tbsp powdered sugar for sprinkling
9. 1/4 cup beaten whipped cream

instructions

1. Grease a 200 mm. X 150 mm. (10” x 6”) aluminium tin with butter, place a butter paper of the same size over it and again grease the butter paper with butter. Keep aside.
2. Combine the eggs and castor sugar in a deep bowl, mix well and beat using an electric beater for 3 to 4 minutes on a medium speed, till it is light and fluffy.
3. Add the plain flour, cocoa powder and vanilla essence and mix gently with the help of a spatula.
4. Transfer the batter into the greased tin and bake in an pre-heated at 200°c (400°f) for 8 minutes. Keep aside to cool slightly.
5. Once it is slightly cooled, loosen the sides of the cake using a sharp knife.
6. Sprinkle the powdered sugar evenly on a clean, dry surface and invert the cake tin over it. Slowly peel the butter paper and discard it.
7. Spread the whipped cream evenly over the cake and roll it gently from one side to the other to form a swiss roll.
8. Place the roll on a serving plate and apply the chocolate sauce evenly over it with the help of a palette knife.
9. Cut the roll into 7 equal portions using a sharp knife.
10. Serve immediately.

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Tawa Paneer Masala Recipe | HungryForever

Tawa Paneer Masala Recipe is a Punjabi dish which is usually cooked on Tawa or a frying pan! Cooking in a tawa gives a unique flavor and consistency to the dish. A semi dry gravy of paneer cooked in tomato gravy with spices and fresh cream, this masala features an aromatic array of flavors. They are great for chapatis/roti. Serve paneer Tawa masala with hot Rotis or Phulkas and raitha of your choice!

Serves : 4

Prep&Cook Time : 40 mis.

ingredients

1. 250 grams paneer
2. 1 onion, finely chopped
3. 1 capsicum, chopped
4. 3 tomatoes, chopped
5. 5 garlic cloves, chopped
6. 1 inch ginger, chopped
7. 1 green chili , chopped
8. ½ tsp carom seeds
9. 1 tsp coriander powder
10. ¼ tsp red chili powder
11. ¼ tsp turmeric powder
12. 1 tsp pav bhaji masala
13. 2 tbsp butter
14. ½ tsp kasuri methi
15. Salt as required
16. Chopped coriander leaves, for garnish

instructions

1. Crush the ginger and garlic to make a paste
2. Put the tomatoes in a blender and make a smooth puree.
3. Cut the paneer into cubes.
4. On a tawa, melt the butter.
5. Fry the carom seeds for a few seconds.
6. Add the onions and sauté until translucent.
7. Then, add the ginger garlic paste, green chillies and capsicum and sauté for three minutes.
8. Add the powders and sauté for a minute.
9. Add the tomato puree and salt, stir well and sauté for eight to ten minutes on a low flame until the masala thickens.
10. Stir in the paneer cubes so the masala is spread across them.
11. Cook the paneer for two minutes, stirring occasionally.
12. Lastly, add the kasuri methi and stir.
13. Take the paneer off the stove, pour into a serving bowl and garnish with the coriander leaves.

Visit : https://www.hungryforever.com/tawa-paneer-masala-recipe/ Read more