Cappuccino (Home Made Without Espresso Machine)

 Traditionally cappuccino makes in the Espresso machine. But this recipe easily prepared at home only 3 steps  : 1. Prepare the coffee foam. 2 Prepare the frothy milk. 3. Mix both and enjoy the coffee just like café taste.






Ingredients

  • Milk - 2 cups (I used 2% milk)
  • Instant coffee powder - 2 tbsp. (I used Bru (Indian brand) Coffee powder)
  • Sugar - 1 tsp
  • Warm Water - 1/4 cup
Method 
  1. Prepare coffee : Add coffee powder, sugar and warm water in a big glass. Whisked until becomes airy foam/frothy using hand blender 
  2. Prepare Milk : Heat milk in a saucepan. Heat milk and divide the milk in another pan. Whisked the milk one part until becomes airy foam/frothy using hand blender 
  3. Mix Coffee & Milk : In a tall glass, Add 2 spoon full of coffee frothy then pour hot milk then add 2 spoon full of foam milk on top of the coffee.  ( Don't add too hot milk)
  4. Sever immediately and enjoy the taste of Cappuccino without espresso machine.




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Vegetable Lasagna

 The best vegetable Lasagna. This is non south Indian or Indian dish. This recipe was due from a long time. When you make it at home it feels fresh and tastes fresh too. Its quite easy to preparation. This is classic vegetarian recipe and completely my own version.  Trust me really flavorful lasagna. Some of the ingredients I have used outside market like sauce & cheese. Add any vegetables that easily available in the market/pantry.






Ingredients 

  1. Olive + Garlic mixed oil - 2 tbsp
  2. Carrots : 1/2 cup chopped
  3. Bell peppers - Red & Green 1/2 cup, chopped
  4. Onion - 1 cup, chopped
  5. Broccoli - 1/2 cup
  6. Salt - 1/2 tsp
  7. Black Pepper - 1 tsp
  8. Italian spice mix
  9. Marinara sauce ( i have used traders joe brand)
  10. Basil Pesto sauce ( i have used traders joe brand)
  11. Mozzarella cheese shredded
  12. Mozzarella cheese slices
  13. Lasagna sheets ( no boil )
  14. Lasagna dish pan
Preparations :
  • Preheat the oven 400F.
  • Chop all the vegetables. Heat olive oil in  a skillet 
  • Add vegetables stir fry for few mins
  • Add pepper powder, salt & Italian spice mix Stir fry again turn off the flame
  • In a lasagna pan add sauce and spread evenly
  • Add lasagna sheets then on top of it add vegetables spread it out evenly
  • Add Mozzarella cheese slices.
  • Repeat the same process / step until fill the pan lastly
  • Add sauce and sprinkle shredded cheese
  • Cover the pan in a foil bake for 15 mins
  • After 15 mins remove foil and bake another 10 mins 
  • Remove and serve hot Lasagna






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Avalakki Unde | Phoha Ladoo | Avalarshi Unde

This one is quick sweet recipe.  Poha / Avalakki are very  good for health. Since everyone knows about these I will directly head to the recipe. I made it for this year's Gokulashtami festival and it came out very nice. 





Check the recipe below. 


 Ingredients

  • Avalakki | Beaten rice | Poha - 2 cups
  • Sugar powder - 1 cup
  • Vankobri | Dry coconut - 1/4 cup (grated)
  • Nuts ( Cashews pieces + Raisins ) - 2 tbsp 
  • Yelakki pudi | Cardamom powder - 1/2 tsp
  • Thuppa | Ghee - 4 tbsp (warm)
Method
  1. Heat pan in a low flame stir fry avalakki/poha for few mins. Transfer into a plate
  2. In a same pan add 1 tsp ghee fry cashews and raisins until golden in color then transfer into a cup and keep aside
  3. In a mixer fried avalakki / poha and dry coconut make in to a fine powder and transfer into a plate
  4. Blend sugar make into a fine powder 
  5. In a large bowl add poha powder , sugar, cashews + raisins & cardamom powder
  6. Add melted warm ghee into that and mix well make a laddu shape 
Tips : if laddu mixtures too dry add warm milk little bit (for binding )






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Mango Kalakand

Kalakand is very popular dessert in India. Can also be made two methods. One is I have made curdle the milk and 2nd method is grated store bought paneer. Also people can used milk-made instead of sugar. I always wanted to try this sweet. Kalakand is a plain milk sweet also can be made out of sweet mango. I tried mango kalakand today.


 

Ingredients

  • Mango puree - 1/4 cup (fresh fruit sweet mango puree)
  • Homemade paneer - 1-1/2 cup
  • Sugar  - 3/4 cup
  • Nuts - Almonds & Pistachios
  • Saffron milk - 2 tbsp
  • Cardamom powder - 1/4 tsp
Method
  1. Heat milk on a heavy bottom pan
  2. Bring into boil and turnoff the flame add lime juice 2 tbsp or white vinegar stir. Milk should starts to curdle. 
  3. Place a colander  in the sink on top of line it with cheese cloth. 
  4. Strain the curdled milk 
  5. Transfer paneer into a other pan start stir on low flame 
  6. Add fresh mango puree cook on low to medium flame. Stirring constantly 
  7. After 15 mins mixtures turns thickness.
  8. Add sugar , cardamom  powder & saffron milk
  9. Stirring constantly. The mixture starts leaves the pan of the sides. Turn off the flame
  10. Pour the mixture into ghee greased pan 
  11. Sprinkle chopped nuts.





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Maanga Gojj | Mango curry | Maavinakayi Gojju

 Mavinakayi / Manga Gojju (In Manga is a tamil word and Mavinakayi is a kannada word). I have already posted various types of veggie/fruits gojju recipes here. This can be made ususally totapuri available in karnataka. Because it is very sour taste good for gojju. This can be store  for one week in the refrigerator. My amma expert to prepare all types of gojjus. She used to pack it for our school lunchboxes. I have followed her recipes it's very simple and minimal ingredients. 

Best to have with steamed white hot rice along with ghee. Yum! spicy, tangy & sweet gojju.






Ingredients

  • Totapuri or sour raw mango -  4 cups
  • Malaka Pudi / Sarina Pudi / Rasam Powder - 2 tbsp
  • Vellu / Bella / Jaggery - a medium size(adjust as per taste)
  • Sea Salt to taste
  • Puli / Huli / Tamarind paste - 1/4 tsp ( if you are using concentrated paste use a less than 1/4 tsp) or (if using a soaked tamarind pulp water add 1 tbsp) (adjust as per taste)
  • Warm water 
  • Table spoon of rice flour + Water 
For Seasoning
  • Oil - 4 tbsp
  • Perangyum / Hing / Asafetida - 1 tsp
  • Karvappale / Karibehvu  / Curry leaves - 2 stalks
  • Kadag / Sasive / Mustard seeds - 2 tsp
  • Byadagi / Kempu mensinakayi / Red chillies - 2 no
Method
  1. Wash and pat dry peel out the skin. Dice them into small pieces
  2. Heat oil in a pan, add mustard seeds, when they begin to splutter 
  3. Add curry leaves, hing and red chillies
  4. Add immediately chopped mangoes and sauté for few mins until becomes soft
  5. Add tamarind and jaggery. Add 1 cup of warm water and bring to boil
  6. Cook on low flame
  7. Add salt and rasam powder mix well. Add another cup of water bring to boil. Boil until oil leaves. 
  8. To become the thickness : In a cup add a table spoon of rice flour mixed with water and pour into the gojju while stirring. So gojju becomes thickness.
  9. Check the taste and add more salt, jaggery or tamarind according to your taste. 
  10. Serve it with hot  rice or chapati etc.,


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Homemade Fresh Orange | Mandarin Juice

This is sugar free orange juice. Just used one ingredient, full of healthy vitamin C. 

Leftover outer layer orange skin make your own face mask. Place the orange skin in hot sun and make it sun dried powdered  and use it for facemask. This is one of the best natural sources of vitamins.

Orange juice can be made few methods :

  • Juicer blender
  • Hand squeeze or wooden grip
  • Handheld blender

Prep Time : 10 Mins

Ingredients

  • Oranges / Mandarin - 1 kg

Method

  1. Squeeze out all the juice in the juicer blender and strain out the pulp. If you like orange juice with pulp then leave it as is.





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Ukkarisida Akki Rotti | Rice Flour Rotti

Akki rotti is a Kannada word. This is a very simple version of akki rotti. This recipe is very popular in South Kanara region in Karnataka. Easy to digest and very healthy too. This Rotti/Bread is best eaten with Yenne Yengai or Gojju or Any veg curry / gravy or Chutney pudi. It is also known as Ubbu rotti. Enjoy the delicious meal.

























Prep Time : 15 Mins
Cook Time : 20 Mins
Serves - 10 rottis

Ingredients
  • Rice flour / Akki hittu - 1 cup
  • Water / neeru - 1-1/2 cup (adjust as per rice flour)
  • Salt / Uppu - 1/4 tsp (adjust as per taste
  • Oil / Yenne - 1 tsp
Method
  1. Take non-stick wide pan. Add water, boil 
  2. Add salt and oil
  3. Add rice flour mix with whisk or back of a wooden ladle
  4. Turn off the flame and close the lid let it sit for 20 mins
  5. Once it becomes water knead the dough and make a medium / size of ball and flatten them 
  6. Roll like chapati using rice flour. Roll It very gentle because dough is very soft and fragile. Do not pressure it on rolling pin. 
  7. Meanwhile heat flat tawa on a medium flame. Put the rotti and press the wet towel all the edges and flip on the other side do it on the same way. Wait till light brown spots Or Can be done with direct flame (optional)
  8. Apply little oil on both the sides 
  9. Repeat the same process for remaining mixture
Serve with gravy's, gojju or chutney pudi or some veg curry.

Notes : If dough is dry add little warm water and knead well again. 
If you feel dough is sticky add 2 tbsp of rice flour and knead the dough again






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Salna (Plain Gravy)

Salna is a type of gravy. It can be plain or some vegetables. Today I have prepared just plain gravy for chapati's. Usually this is can be served with Parotta. Basically this is Tamil Nadu recipe. 

*This is a non-Iyengar recipe. 


Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients
  • Cinnamon / Chakke - 1/2 inch
  • Cloves / Lavanga - 4 
  • Black Pepppercorns / Menasu - 5 no
  • Red Chilli / Bayadgi chilli - 2 no
  • Bay leaf / Pulao yelle - 1 medium size
  • Fennel Seeds / Sompu - 4 or 5 seeds
  • Red Onion / Eeruli - 1 medium size (cut into big cube pieces)
  • Red Onion / Eeruli - 1 (cut into minced)
  • Ginger Garlic minced / Shunti Bellulli - 2 tsp 
  • Green Chilli / Hasi Mensinakayi- 1 or 2 
  • Coriander leaves / Kothambari soppu - 1/4 cup
  • Curry leaves - few
  • Tomato  - 1 cup (cut into big cube pieces)
  • Tomato - 1 cup (cut into small cubes)
  • Coconut - 1/2 cup
  • Poppy Seeds / Gasgase - 1/2 tsp (soaked)
  • Red Chilli powder / Mensinapudi- 1/4 tsp
  • Coriander powder / Dhanyapudi - 1/4 tsp
  • Turmeric / Harishnapudi - a pinch
  • Salt to taste
  • Oil- 4 tbsp
  • Water as required
Note : I have not used fennel seeds much. Because personally I don't  like the flavor and also i feel it overpower the other flavors.

Method
  1. In a kadai / pan heat 2 tbsp of oil add cinnamon, cloves, black pepper, fennel seeds, bay leaf, red chillies, green chillies, curry leaves, onion, ginger garlic and coriander leaves sauté for few minutes. 
  2. Add coconut, soaked poppy seeds, salt and turmeric powder sauté for few mins. Add 1/2 cup water stir well. Turn off the flam let it cool a bit 
  3. In a mixer grind into a smooth paste
  4. Heat 2 tbsp oil in a same pan add finely chopped onions and ginger garlic 1 tbsp. sauté for few mins until onions translucent then add tomatoes cook for few mins
  5. Add masala and 1/2 cup water  . Boil the gravy on low flame
  6. Add chilli powder and coriander powder. Cook another few mins. Turn off the flame
  7. Garnish curry leaves 





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Turmeric Root Plain Paste | Fresh Turmeric Powder

Pure turmeric paste made out of fresh turmeric root. Can be used for face mask (beauty treatment). Also can be used for Puja / Prayer.  Women use this plain turmeric paste as an alternative or in addition to using soap. I have already mentioned turmeric it is often used for Indian cooking.  Turmeric is also known to reduce scars and heals any kind of wounds faster due to its antiseptic qualities. 

How to use it for Face & Skin  : In a bowl mix 1tbsp of turmeric paste & 1tsp of pure cooking coconut oil. Before applying cleanse your face. Apply the paste evenly all your face. Wait until 20 mins and rinse off your face with warm water.





Turmeric powder method : 

  1. Wash and peel tureric
  2. Sun dry until turmeric crisp
  3. Once dry grind into flour mill
  4. Strain the powder and store it in glass jar 
Turmeric Plain Paste : 
  1. Wash and peel turmeric
  2. Grind into a smooth paste using little water
  3. Store it in the glass jar. If necessary refrigerate 



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Turmeric Root Chutney | Manjal Chutney | Harishina Beru Chutney

This recipe is made with fresh turmeric root. Turmeric is very important ingredient of Indian cooking. This also used for Ayurveda medicines etc., Chutney is very easy and tasty recipe. Best to have with steamed white hot rice and little ghee/oil or have it with side dish like (dose,idli,chapathi).

Prep Time : 10 Mins 

Ingredients

  • Turmeric Root - 2 pieces
  • Ginger Root - 2 large pieces
  • Tamarind - a lemon size ball (if using concentrated paste add 1/2 tsp) adjust as per taste
  • Jaggery - to taste
  • Salt - to taste
  • Curry leaves - few
  • Red chillies - 4 (i have used Byadagi chilli)
  • Coconut , Fresh - 1/2 cup
  • Chanadal / Bengal gram - 1 tbsp
  • Oil - 1 tsp
Method
  1. Wash and peel turmeric and cut into pieces
  2. Wash and peel ginger and cut into pieces
  3. In a pan add oil, add bengal gram stir fry until golden color, add chillies fry till done
  4. Add coconut , curry leaves, tamarind, salt sauté for few mins
  5. Add ginger and turmeric sauté 
  6. In a mixer jar add all the ingredients and add little water and jaggery  
  7. Grind into chutney consistency. Transfer into a bowl
  8. For seasoning : Heat small pan add oil, mustard seeds, and hing 
  9. Pour into the chutney 
  10. Serve with any dish





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Kashaya | Kashayam | Home-Remedy Medicine

 This Kashaya / Kashayam is various types of Ayurvedic home remedy medicine freshly homemade. I usually makes this for winter season. Kashaya made out of fresh tumeric root and other herbs and spices. It helps and relieves common cold, cough, headache, indigestion  and minor inflammation. 

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