My Food Journey

This recipe is something I cook usually when I have to finish all my veggies in the refrigerator or when I am in no mood for an elaborate cook. This dish is mild in flavour and hence perfect for kids. This recipe fits the bill and is perfect for those moody days. So let's see how a quick and tasty vegetable tahiri is made. Ingredients:  See Notes ** Washed and soaked basmati rice - 2 cups  Oil  2 tbsp Cumin seeds  Chopped Garlic - 4-5 pods (optional) Chopped onions -2 Ginger Garlic paste - 1Tbsp Veggies of your choice -handful each ** Tomatoes chopped 2 medium size Turmeric powder- 1/2 tsp Kashmiri Chilli powder- 2 tsp Coriander powder - 2 tsp Cumin powder 1/2 tsp Asafoetida (Hing)- a pinch Thick Curd - 2 Tbsp Salt as per taste  Water -4 cups (double the rice) Chopped coriander - for garnish  Method:   Take a pan, add in oil, splutter some cumin seeds add in chopped garlic - you can skip garlic if you would like to.  Add in sliced onions and saute it well along with a tbsp of ginge

Heavenly is the only way to describe the classic Thai dessert khaoniao mamuang. It's the most famous of all Thai Desserts and so delicious. A traditional Thai Dessert made with glutinous rice, fresh mango and coconut milk. Traditionally, the sticky rice is made in a pot on your stove by steaming the Glutinous Rice , and then adding sweet coconut milk over. Serve it with some fresh mango slices over the sticky rice and smother with the rest of the coconut sauce, and the result is pure heaven! If you like mangoes and/or sticky rice, you're going to love this exotic Thai dessert. Most stores now do have asian section with variety of asian things available throughout. But just in case you do not get sweet/sticky rice, you can make with any regular rice. You could use regular white rice or brown rice to create a similar texture, but you won’t get the same level of stickiness as you would with the sweet rice. If you’re going with regular white rice, short-grain white rice is yo

                                  Kozhukotta is a steamed rice dumplings with a sweet coconut and jaggery filling. They are shaped into round balls and are a speciality in most kerala households. Variations of this recipe can be found in different parts and communities of India. One version is modak, popular in Maharashtra and are made during Ganesh Chathurthi festivities. We personally love this and is so healthy for toddlers and a heavy breakfast for them. So lets check out the recipe Ingredients: 2 cup of rice powder  2 cups + 2 Tbsp of water, more or less  3/4 tsp of salt 2- 3 tsp Ghee  1 cup of grated jaggery  1 cup of grated coconut  1/4 tsp of cardamom powder  2 tbsp water for melting jaggery Method: First, we have to make the filling. For that heat a pan  Add the grated jaggery along with some water to melt the jaggery. Mix well until it begins to melt a bit and is looks like a thick syrup Add in the coconut and mix it well until almost all the water is evaporated. Keep mix

A Few Pantry Staples Is All You Need And You’ve Got Yourself A Dessert In No Time And Minimal Effort. Semiya payasam also known as vermicelli Kheer is one of the easiest and delicious Payasam enjoyed during all festivals and functions. Because of its simplicity we make this vermicelli kheer very often. Its also one of the main payasam served during Onam and Vishnu Sadya. Follow the recipe exactly and I promise you will get perfect payasam, its a foolproof recipe.  So let"s see how to make this Semiya payasam.  Ingredients: Vermicelli – 2 1/2 handfull or 1 cup  Ghee-2tbsp  Sugar -according to ur taste or 14 Tbsp Cashew nuts-handful  Raisins- handful (Optional) Fresh milk-2 L(full fat)  Water-1 L Cardamom-5-6 pods powdered or crushed Method:  Heat a deep bottomed kadai or pan and add ghee. Then add vermicelli and fry it till light brown. (don't fry too much ) Once it's done, keep aside.  In another saucepan, boil 1 liter of water along with 2 liter milk.  Cook for 15 to 20 m

Mezhukkupuratti, or Stir fry is a typical Kerala Style Stir-Fry and often made with vegetables like Raw Banana, Yam or any other vegetables. This raw banana sir fry is very flavorful side dish which goes very well with rice. Let's see how its done. Quick video below for easy reference Ingredients: Raw banana – 3 medium sized banana/plantain Turmeric powder – 1/4 tsp Salt as needed Shallots – 5-6 (optional) Garlic – 5-6 cloves peeled Dried red chilli - 3-4 (or as per spice level) Kashmiri Red Chilli powder – 1-2 (optional -for colour) Coconut oil/ vegetable oil – 2 tsp Mustard seeds – 1 tsp Curry leaves – a sprig Method : Peel the skin of raw banana and cut it lengthwise and keep it in water (to avoid changing colour/ discolouration) Now, take a sauce pan/ pan and add the cut raw banana, to it add just enough water to cover the raw banana, add turmeric powder, salt needed.  Cook the raw banana until soft but not mushy. Take care not to over cook the banana.  Once cooked, strain th

Ela Ada or Ada always evokes nostalgic memories. Ela ada or elayappam as some call it is a very healthy and popular recipe from Kerala usually served as an evening snack with tea. It is basically a steamed sweet delicacy made with rice flour dough and a Jaggery- coconut filling. It is a heavenly yet healthy mixture, which has the sweetness of coconut and melted jaggery and sealed within a layer of steamed rice flour dough. Ela ada can be made using wheat and rice flour and the fillings can vary. Though coconut and jaggery remain the most popular filling, it can be replaced by jackfruit and jaggery too, called chakka varatti. I have also had simple coconut & sugar versions.  As mentioned before, some dishes just brings in lots of childhood memories and Ela ada is a personal fav. Let's see how to make this super tasty and healthy snack. Step wise pictures given below.  Ingredients : Rice flour - 1 cup Water -1 1/2 cup / 1.5 cup (for dough)  Salt to taste Cumin 1/4 tsp Ghee- 1