Recipes - Page 42 of 67 - Cook with Sharmila

Coconut Rava Kesari

February 19, 2019 By Sharmila Kingsly Leave a Comment

Coconut Rava Kesari is an easy festival dessert with coconut and Sooji. Coconut and Rava combine and give a yummy flavor.

Coconut Rava Kesari Recipe | Thengai Kesari with step by step pictures. Coconut and rava combine and give a yummy flavour. I can’t even wait while preparing I tasted a lot while preparing this yummy coconut kesari.

We had this along with our Sunday Lunch. Check out my Rava Kesari, MilkKesari,Dalia Kesari Recipes too. Now let’s see how to prepare Coconut Rava Kesari.

How to make Coconut Rava Kesari

1. Heat a pan with 1 tsp of ghee fry the cashew nuts and raisins till golden brown remove and set it aside.

2. In the same pan add another 2tbsp of ghee and roast the coconut in a low flame for 5 mins. Remove it and set aside.

3. Heat the pan with the remaining ghee and roast the rava till a nice aroma. To this add in the milk and continue cooking.

4. Next add in the food colour and mix well. Once the rava is cooked fully add in the sugar.

5. Let the sugar melt and then add in the ghee roasted coconut. And cardamom powder. Mix well.

6. Continue cooking in a low flame.

7. Cook till everything comes together as a whole mass and start leaving the sides of the pan. Add in the ghee roast cashew nuts and raisins and mix well. Switch off the flame, Serve hot.

Prepare and serve while some sudden guest come home.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Homemade Coriander Powder

February 7, 2019 By Sharmila Kingsly Leave a Comment

Homemade Coriander Powder or Dhania Powder is freshly homemade condiment that can be used in almost all the dishes in Indian Cooking.

Homemade Coriander Powder | Dhania Powder with step by step pictures. I don’t remember buying readymade dhaniya powder from shops throught out my life. My mom always prepare fresh dhaniya powder for me in bulk and this is her recipe. It is very flavourful ,fresh and can be directly used in all the recipes. Now lets see how to prepare homemade coriander powder.

Check how to make homemade fenugreek powder , fennel seeds powder too.

How to make Coriander Powder

1. In a pan add in the Coriander seeds and dry roast in a low flame. Next add in the Curry Leaves, Pepper powder

2. Finally add in the Curry Leaves and roast everything till the coriander seeds get a nice aroma. Switch off the flame and Transfer it to a plate allow it to cool down completely.

Using a blender, blend everything together to a fine powder and then transfer it into a container and store.

Delicious homemade dhaniya powder.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

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Homemade Coriander Powder

Homemade Coriander Powder or Dhania Powder is freshly homemade condiment that can be used in almost all the dishes in Indian Cooking.

Prep Time5

Cook Time10

Total Time15

Course: Condiments

Cuisine: Indian

Servings: kg

Calories: 73kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

▢ ½ kg Coriander Seeds
▢ 2 sprig Curry Leaves
▢ 1 tbsp2 Pepper
▢ 2 tbsp Cumin Seeds

Instructions

In a pan add in the Coriander seeds and dry roast in a low flame. Next add in the Curry Leaves, Pepper powder
Finally add in the Curry Leaves and roast everything till the coriander seeds get a nice aroma. Switch off the flame and Transfer it to a plate allow it to cool down completely.
Using a blender, blend everything together to a fine powder and then transfer it into a container and store.

Notes

You can skip adding curry leaves, pepper and cumin seeds. But it gives a nice aroma to your coriander powder.

Stays good for more than 4 months.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Prawn Chukka Masala

February 6, 2019 By Sharmila Kingsly Leave a Comment

Prawn Chukka masala or Sukka varuval is always a popular order in the restaurants. Its very famous for its masala taste

Prawn Chukka topped with Cilantro in a serving bowl.

Prawn Chukka Masala Recipe | Iral Sukka Varuval with step by step pictures. Chukka Fry or Sukka varuval is always a popular order in the restaurants. Its very famous for its taste.

The Fennel seeds and curry leaves along with coconut and coconut oil is like too yummy to handle. The entire family enjoyed this delicacy. I am going to make this again definitely. So give a try sure you will love this !!

Check out Chettinad Prawn Masala ,Prawn Bajji recipes too

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Ingredients

Prawn - Use cleaned, fresh, de-veined prawns.

Oil - We can use any oil for cooking. But I prefer coconut oil, it elevates the taste of the prawn.

Spice Powders - We cook with basic Indian spice powders like chili powder, turmeric powder, pepper powder, and garam masala.

Onions - Slice and add the onions preferably red onions.

Masala Paste - we prepare a flavorful masala with coconut, fennel, garlic and they elevate the taste of the prawn chukka.

Refer the recipe table for detailed list of ingredients and measurements.

How to make Prawn Chukka Masala

1.Add the ingredients mentioned under the “To Grind” section to a blender.

Add coconut , garlic , chilli powder in a blender.

2. Blend the ingredients to a coarse paste.

Blend all ingredients to a coarse paste.

3. Clean and devein the prawn. Add the ground coconut masala to the cleaned prawn. Mix well and allow it to marinate for 30 mins.

Marinate the cleaned prawns with coconut masala.

4. Heat a pan with coconut oil. Once it's hot add the mustard seeds and Fennel seeds. let them splutter and then add curry leaves.

Heat a pan with coconut oil and prepare tadka.

5. Next, add sliced onions. Sauté till the onions are soft.

Saute sliced onions until they are soft.

6. Next, add marinated prawn. Combine everything until mixed.

7. And then add the spice powders. I am using red chili powder, turmeric, pepper powder, and garam masala. Detailed measurements are in the recipe table.

Add the required spice powders for prawn chukka.

8. Also, add salt to taste.

9. Add ¼ cup of water. Mix everything and cook until the prawns are cooked and become dry. It will take 5-6 mins not more than that. Cooking more than six minutes will make the prawn rubbery.

Add water and cook the prawn chukka masala.

10. Finally add a pinch of pepper powder give a good mix and switch off the flame. Garnish with coriander leaves.

Cook until the masala thicken and garnish with cilantro.

Expert Tips

Adjust the spice powders as per your taste.

You can also add a tomato for a slightly tangy flavor.

The cooking time after adding prawn should not exceed 5-6 mins. Cooking for more time makes the prawn rubbery.

Also, do not close the cooking vessel after adding shrimp. We may not get the right consistency.

We can use this prawn chukka as a filling for sandwiches. It makes a quick and tasty breakfast or snack.

We can use them as a filling to prepare prawn rolls. Adding some cheese, onion, and tomato sauce increases the taste.

Serving Suggestions

It goes well with Rice or Roti. We can also serve them as a stuffing in rolls ,wraps or sandwich

Storage Options

Shrimp chukka keeps well in the fridge for 4 days. Store in an air tight container. We can reheat and serve.

More Prawn Recipes

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. I have updated it with a new Recipe card, Pictures, and video

Chicken Gravy Without Coconut | Simple Chicken Curry

January 25, 2019 By Sharmila Kingsly Leave a Comment

Chicken Gravy Without Coconut Recipe | Simple Chicken Curry with step by step pictures. Usually I prepare chicken gravy with coconut and very rarely this happens, that is a chicken curry without coconut. But it is equally delicious and gives a delicious taste. Now lets see how to prepare Chicken Curry without coconut.

Similar Recipes:

Chicken Gravy without coconut

Recipe Cuisine: Indian | Recipe Category: Gravy

Prep Time: 30 mins | Cook Time: 30 mins | Serves: 3 | Author: Sharmila Kingsly

Ingredients:

Chicken – ½ kg

Oil – 2 tbsp

Fennel Seeds – 1 tsp

Cinnamon Stick – 1 inch piece

Bay Leaves – 2

Curry Leaves – a spring

Onion – 2

Green Chilli -2

Ginger garlic paste – 1 tbsp

Tomato – 2

Coriander powder – 2 tbsp

Chilli powder – 1 tsp

Garam Masala – 1 tsp

Turmeric powder – ½ tsp

Salt as needed

Water – 1 cup

Curd – 3 tbsp

Coriander leaves to garnish

Method:

1. In a pressure cooker add in the oil once it is hot add in the fennel seeds, Cinnamon stick, Bay leaves and Curry Leaves. Next add in the Onion and then green chilli. Sauté till glossy.

2. Now add in the ginger garlic paste saute till the raw smell leaves and then add in the tomatoes and cook till mushy.

3. Next add in the chicken pieces and cook for 5 mins in medium flame. Then add in then coriander powder, Chilli powder, Garam Masala and Turmeric powder. Mix well and then add in the Salt.

4. Mix well and then add in the curd and water. Mix well and then close the cooker and cook in a high flame for 3-4 whistles. Wait till the pressure gets released on its own and then open the cooker. Garnish with coriander leaves and then serve hot.

Notes:

Serve hot with Rice or Roti.
Goes well with Indian flat bread.

Step by step Method with pictures:

1. In a pressure cooker add in the oil once it is hot add in the fennel seeds, Cinnamon stick, Bay leaves and Curry Leaves. Next add in the Onion and then green chilli. Sauté till glossy.

2. Now add in the ginger garlic paste saute till the raw smell leaves and then add in the tomatoes and cook till mushy.

3. Next add in the chicken pieces and cook for 5 mins in medium flame. Then add in then coriander powder, Chilli powder, Garam Masala and Turmeric powder. Mix well and then add in the Salt.

Serve hot with Rice or Roti.

Hyderabadi Dum Chicken Masala

January 19, 2019 By Sharmila Kingsly Leave a Comment

Hyderabadi Dum Chicken Masala is a tasty lip smacking rich creamy chicken side dish usually served with naan, roti or phulks.

Hyderabadi Dum Chicken Masala Recipe with step by step pictures. Hyderabadi Dum Chicken is a tasty lip smacking chicken side dish usually served with naan, roti and phulks. I found this recipe in a newspaper food column and when I was looking to cook chicken on a Sunday I tried this recipe.

I have quite a few recipes in my draft which I almost forgot. This is one such recipe. Its been in my draft for more than 8 months and hence without further delay im sharing this recipe today.

Ingredients

How to Prepare Hyderabadi Dum ka Chicken

In a blender add in the cashew nuts and tomatoes and blend.

2. Add little water if needed and grind them to a fine puree.

3. In a mixing bowl add in curd, Ginger garlic paste, Red chili powder, Garam Masala, Salt, Pepper powder and Turmeric powder.

4. Next add in the ground tomato cashew paste and chicken pieces. Combine everything together. Let the chicken marinate for 1 hour.

5. Heat a pan with oil to this add in the onions and saute till they are lightly golden brown.

6. Next add in the marinated chicken and mix everything together. Add half cup of water and cover and cook for 5 mins.

7. After 5 mins open the lid and cook till the chicken is fully done.

8. Finally add in fresh cream combine everything switch off the flame.

9.Garnish with coriander leaves and serve.

Creamy delicious Hyderabadi dum Chicken Masala is now ready to serve.

More Chicken Recipes

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Cabbage Green Peas Stir Fry

January 17, 2019 By Sharmila Kingsly Leave a Comment

Cabbage Green Peas Stir Fry | Muttaikose Patani Poriyal with step by step pictures. The cabbage and Peas combo is simply tasty. And this time of the year green peas is in season and I enjoy making the cabbage Peas Poriyal. The coconut paste added to the poriyal gives a lovely flavor. Now let's see how to prepare Cabbage Peas Poriyal.

Step by step Method with pictures:

1. Heat a pan with oil once hot add in the Mustard seeds and Cumin seeds let them splutter and then add in the Urad Dal roast till golden and then add in the curry leaves. Next, add in the chopped onion roast till they turn soft and then add in the green peas. Sauté for 5 mins.

2. Add in the Salt and Turmeric powder mix well and cook for 2mins. Next, add in the chopped cabbage mix well and cook for a min in a medium flame. Then Sprinkle in some water and continue cooking. Stir in between to avoid the cabbage from getting burnt.

3. Meanwhile in a blender add in the grated coconut green chili and garlic pods and blend into a coarse paste.

4. Cook till the cabbage is completely done. And then add in the ground coconut mixture mix well and cook for another 1 min and switch off the flame. Cabbage Green Peas stir fry is now ready to be served.

Serve hot with Rice and Sambar.

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Little Millet Sweet Pongal | Samai Sarkarai Pongal

January 13, 2019 By Sharmila Kingsly Leave a Comment

Little Millet Sweet Pongal | Samai Sarkarai Pongal with step by step pictures. As Pongal is nearing I wanted to share more Pongal recipes so today I tried this healthy and delicious Millet Sakkarai Pongal. Last year I made sakkarai Pongal with Kodo Millet and this year it is Little Millet. They taste very similar to rice Pongal and healthy too.so this Pongal try this delicious Little Millet Sweet Pongal.

Little Millet Sweet Pongal

Step by step Method with pictures:

1. Heat a pan with ghee once hot add in the cashew nuts roast till golden and then set aside.

2. In a vessel add in the water and jaggery cook till it completely dissolves and becomes slightly thick strain to remove the impurities and set aside.

3. Soak the Little Millet in water for 10 mins. In a pressure cooker dry roast, the moong dal till a nice aroma comes next in the same cooker add in the soaked Little Millet and 2 cups of water and Salt.

4. In a medium flame pressure cook for 2-4 whistles. Wait till the pressure completely gone and then open the cooker. Next add in the Jaggery liquid and cook in a low flame.

5. Add in the Edible Camphor and Cardamom powder mix well and cook till the Pongal becomes slightly thick. Switch off the flame and then add in the ghee toasted cashew nuts along with the ghee. Serve hot.

Serve hot.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Wheat Rava Sweet Pongal

January 11, 2019 By Sharmila Kingsly 1 Comment

Wheat Rava Sweet Pongal or Dalia Sweet Pongal is a yummy melt in month Pongal. It is a yummy variation to the traditional chakkara Pongal.

Wheat Rava Sweet Pongal | Godhumai Rava Sarkarai Pongal |Dalia Sweet Pongal with step by step pictures. Ok so I have been making recipes with Wheat Rava quite a lot this time. Today it’s a yummy and healthy Chakkara Pongal using Wheat Rava.

I am using wheat Rava which has very fine grains, its really yummy and had a beautiful melt in mouth texture. Also this Wheat Rava gets cooked really fast and we can prepare the Pongal in just 20 mins totally. So totally worth giving a try. Now lets see how to prepare Wheat Rava Sweet Pongal.

How to prepare Wheat Rava Sweet Pongal

1. Add ⅓ cup water in a sauce pan to this add in ¾ cup Jaggery cook till the jaggery melts completely and it becomes slightly thick. Filter the impurities and keep it aside.

2. Next add in ghee and once its hot fry the cashew nuts until golden brown and keep it aside.

3. In the same pan add in the Wheat rava and roast in a low flame for few mins. Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal.

4. Mix well and allow it to cook till the wheat rava is completely cooked. Add in the Edible Camphor and Cardamom. Also add in the Jaggery and ghee.

5. Mix well and cook till it becomes slightly thick and then add in the roasted cashew nuts and switch off the flame.

Wheat Rava Sweet Pongal is now ready. It gets thick as it cools down.

Serving Suggestions

Serve hot as a dessert. My personal favorite is as a after meal dessert.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal

January 10, 2019 By Sharmila Kingsly Leave a Comment

Wheat Rava Ven Pongal is a healthy Pongal recipe made with broken Wheat or Dalia . It is one healthy breakfast dish for the busy mornings.

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal with step by step pictures. Sharing today another easy and tasty recipe with Wheat Rava.

This variation of making Pongal in wheat rava is really easy and tasty. Now lets see how to prepare Wheat Rava Ven Pongal.

How to prepare Dalia Pongal

1. Heat a pan with ghee, once its hot add in the Wheat rava and roast for 1 mins in a low flame till it turns aromatic.

2. Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal and the required salt.

3. Mix well and allow it to cook till the wheat rava is completely cooked and then switch off the flame. Now add in the 2 tbsp of ghee in a pan once its hot add in the mustard seeds, Cumin seeds and Pepper corns.

4. Next add in the Cashew nuts, crushed ginger piece, Green Chilli and Curry leaves. Fry in a low flame until a nice aroma and then pour this over the cooked Wheat Rava Ven Pongal. Mix well. Serve hot with extra dollop of ghee.

Goes well with Sambar,Chutney and Vadai

Serving Suggestions

Goes well for a breakfast. Serve with Chutney or Sambar.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Wheat Rava Kesari

January 8, 2019 By Sharmila Kingsly Leave a Comment

Wheat Rava Kesari is a delicious sweet made with dalia or cracked wheat. It is perfect for any festival ocassions.

Wheat Rava Kesari | Dalia Kesari | Godhumai Rava Kesari with step by step pictures. Wishing you all a very happy and prosperous 2019. I wanted to start the first post of the year with something sweet, and hence I had to wait for these many days to make a sweet and be it the first post. Also, Pongal is fast approaching and I thought of sharing a recipe that suits both the festivals. So here is this delicious and healthy Wheat Rava Kesari.

I have used Harina brand Wheat Rava and it's very fine and the texture, when made as a Kesari, is beautiful and it is so easy to cook. The recipe is so simple and anybody can make this Kesari when followed the correct measurements. Also, I have tried few more recipes with Wheat Rava for this Pongal and I shall be posting the same in the coming days. Now let's see how to prepare Wheat Rava Kesari.

How to make Wheat rava Kesari

1. Heat a pan with ghee, once hot add in the cashew nuts and roast till golden. Remove the roasted cashew nuts from the pan and set them aside.

2. In the same pan add in the Wheat rava and roast for 1 min in a low flame till it turns aromatic.

3. Next add in the water and continue cooking in a medium flame. Add in the food colour in this stage if adding. Continue cooking till the wheat rava is fully cooked and the water is almost absorbed.

4. Now add in the 2 tbsp of ghee and cardamom powder and give a good mix. Then add in the sugar and mix well. The sugar would have melted and Kesari would have turned gooey once again.

5. In some time the Kesari would have become thick once again. Mix well and add in the roasted cashews and switch off the flame. Wheat Rava Kesari is now ready to be served.

Serve warm.

Wheat Rava Kesari | Dalia Kesari | Godhumai Rava Kesari

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5 from 1 vote

Wheat Rava Kesari

Wheat Rava Kesari is a delicious sweet made with dalia or cracked wheat. It is perfect for any festival ocassions.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Indian

Servings:

Calories: 232kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Heat a pan with ghee, once hot add in the cashew nuts and roast till golden. Remove the roasted cashew nuts from the pan and set them aside.
In the same pan add in the Wheat Rava and roast for 1 min in a low flame till it turns aromatic. Next, add in the water and continue cooking in a medium flame.
Add in the food color in this stage if adding. Continue cooking till the wheat Rava is fully cooked and the water is almost absorbed.
Now add in the 2 tbsp of ghee and cardamom powder and give a good mix. Then add in the sugar and mix well. The sugar would have melted and Kesari would have turned gooey once again.
In some time the Kesari would have become thick once again. Mix well and add in the roasted cashews and switch off the flame. Wheat Rava Kesari is now ready to be served.

Notes

I have used fine variety wheat Rava and hence 2 cups of water were sufficient for me. If using a thick variety of wheat Rava uses 3 ½ cups of water.
Adding food color is completely optional, you can skip if you don’t prefer.
Makes a great sweet option along with breakfast or even for an evening.
It gets thick as it cools down.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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How to make Coconut Rava Kesari

📖 Recipe

Coconut Rava Kesari | Thengai Kesari

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How to make Prawn Chukka Masala

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How to Prepare Hyderabadi Dum ka Chicken

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