PAN FRIED TOFU

PAN FRIED TOFU
Tofu is made from soybean curds. It is an excellent source of iron and calcium. Contains no cholesterol. It is naturally gluten-free and low in calories.

Tofu is an important source of protein, especially for vegans and vegetarians.

Tofu is used as an alternative to meat and used in many Chinese vegetarian dishes as Mock meat here in Singapore.

How is Tofu made?
Tofu is made by coagulating soymilk to create curds. The curds are then pressed and compacted into the gelatinous white blocks recognized as tofu.

To make Pan fried tofu you need to use Extra firm Tofu. 

Unfortunately, the extra firm tofu was out of stock so I had to buy the silken Tofu (It was slightly difficult to manoeuvre the tofu for this dish) but the end result was lip-smackingly delicious.

Pan-fried tofu is a dish that everyone at home will love. It can be served as starters/ finger foods in parties/ social events too. Even those who are not a big fan of Tofu will love this recipe.
Tofu is very versatile. You can flavour it with any sauce or curry powders.
You can add Pan-fried tofu to fried rice or noodles as well.
I have used very simple ingredients.
But if you want you can add curry powder, sauces etc while tossing the tofu.

Ingredients
Tofu – 1 block (Firm)
Corn flour – 2 tablespoons
All-purpose flour – 1 tablespoon
Red chilli crushed – 2 teaspoons
Coarse Pepper – ½ teaspoon
Soya sauce – 2 teaspoons (Optional)
Salt as per taste (Refer Tip)
Oil for frying
Coriander leaves for garnish
Toasted sesame seeds – 1 teaspoon

Method
Tofu comes with some whey (Curdled water), We need to remove all the extra water, so Press the tofu by placing paper towels on the top and bottom of the block and absorb the whey.
After this slice the tofu into ½ inch cubes.
In a small bowl, combine the tofu with the flours, salt, crushed chilli, soya sauce (Optional) and pepper.
Toss gently to coat the tofu well.
Take a frying pan or a large skillet, add oil, heat the oil, once hot, Add the coated tofu.
Cook, turning occasionally, until golden brown and lightly crispy. 

Serve it hot, garnished with finely chopped coriander leaves, some crushed chilly and toasted sesame seeds.

Tips

· Firm or extra-firm tofu is best for frying
· Adjust salt if adding Soya sauce else your dish will become very salty
· Pressing the tofu is very important as it allows the tofu to absorb more of the flavours otherwise it will become soggy.
· If you would like a firmer pan-fried tofu, freeze the tofu cubes for about 30 minutes.

· For firm Tofu, you can use less oil and shallow fry but the silken tofu needs oil for deep frying.

Variations

· You can add paprika, curry powder, turmeric for some colour and flavour

NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO

NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO
Naan bread is a very popular bread and originated from the Indian subcontinent. The popularity of Naan is spread far and wide and is available in many restaurants in the World. It’s a very loved bread and can be made with various toppings and fillings

The story of Naan
The word Naan stems from the Sanskrit word “Nayan”
The Persian invasion in India changed the name to “Naan as Naan in old Persian means bread, and in Iran it indicates any kind of bread.
Naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture. When the dough is made, bakers shape it into a ball and slap it on the interior walls of a tandoor, a clay oven.
The bread puffs up and bubbles as it cooks.
The biggest reason why they taste so good is because they are cooked in a clay oven. The method of preparation and the heat of the oven changes a regular dough to the best tasting bread ever. Naan bread is moist and tender due to the added ghee/butter/oil

Popularity of Naan
Naan or Nan is a leavened, oven-baked flatbread. It is typical of and popular in West, Central and South Asia. Originally, naan was a general term for various flatbreads from different parts of the world.
The Naan bread is served in all the Indian restaurants from all over the world.
Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, or cheeses.
It can also be dipped into soups such as dal and goes well with Curries.
Nan tastes best when it’s served hot, it has a crunch on the top where it’s brown and soft inside and tastes yummy when eaten with curries.
Stuffed naans can be eaten as a snack.
I will share with you all the variations of the Naan bread in my recipe along with a video. Mesmerize your family and guests with my start recipe that has never failed to impress.

Ingredients
(Makes about 8 Naans)
Plain flour (Maida) - 2 cups
Yogurt (Thick Dahi) – ½ cup
Oil – 2 tablespoons
Sugar – 1 teaspoon
Baking soda – ¼ teaspoon
Baking powder – ½ teaspoon
Salt as per taste

Method
Sieve the Plain flour.
In a bowl, take the sieved flour, Add the baking soda and baking powder, Salt as per taste, sugar, mix well.
Add oil and mix, Add the Yogurt and mix well. You don’t need to add much water. Try to mix all the ingredients well and knead into a soft dough. If required, take little warm water to bind the dough properly.
Knead the dough for at least 15 minutes.
Once the dough is done, you will notice that your hand comes out clean, take a teaspoon of oil and lightly apply to the dough. Cover with a wet muslin cloth.
Let the dough sit for about 2 hours in a warm place (See Tips)
After 2 hours, you will notice that the dough has risen.
Now, divide the dough in parts.
Take one part and roll it in the flour.
Then Roll the naan one at a time on a lightly floured surface. Roll it in the shape and size of your choice.
Brush on some water lightly on one side of the naan.
Heat the tawa on medium heat and put the side with the water over the tawa, once the naan start bubbling and dough start drying (Refer to the video)
Turn the Tawa and place the top side of the over the flames keeping about 2 inch away from the flames to cook the naan from the top. You will see brown spots appearing, move the Naan evenly over the flame so even browning happens. Once the naan is cooked to your satisfaction, use a spatula and remove from the Tawa. Your Plain Naan is ready. Refer below the different variations of Naan. 

Variations
Shape & Size – Roll the Naan in small, medium or large size as you like it. Some like the Naan Shape to be round, some a triangle, some a square, roll it to your desired Shape.

BUTTER NAAN
Cook the Naan as above and once done, brush butter liberally on the top. Your butter Naan is ready.

CORIANDER NAAN
After rolling the Naan, place a few coriander leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above.

METHI NAAN (Fenugreek leaves)
After rolling the Naan, place a few Methi leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above. If don’t have the fresh Methi, you can use Kasuri methi (Dried Methi leaves)

PUDINA NAAN (Mint leaves)
After rolling the Naan, place a few Mint leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above.

GARLIC NAAN
When you make a Ball then roll it into a small naan, Add 2 teaspoons of finely chopped Garlic in the middle, seal the ball with the garlic in the middle, roll the naan and then cook as above.

KASHMIRI NAAN (A sweet Naan loved by the Kashmiris)
When you make a Ball then roll it into a small naan, add 2 teaspoons of Tutti frutti (Green and red colour available in the market), some raisins, seal the ball with the stuffing in the middle, roll the naan and then cook as above.

DRYFRUITS NAAN (An exotic dessert Naan)
When you make a Ball then roll it into a small naan, Add 1 teaspoon of Khoya (mawa), 1 teaspoon of dry fruit like slivered, almond, pistachio and cashew nut, seal the ball with the stuffing in the middle, roll the naan and then cook as above.
Tutti frutti and raisins can also be added. This tastes like a dessert.

Tips

· After kneading the dough, cover with a muslin clothe. Now, On your microwave with nothing in for about 2 minutes. The inside of the microwave becomes warm. Keep the bowl with the Naan dough inside covered with a cloth and close. This helps in raising the dough well.

· Use only Stainless Steel or Iron Tawa. This recipe won’t work with Non-stick Tawas or very smooth surfaces like Anodized.

· Spread the water evenly, if you don’t spread the water evenly, the naan may fall off the Tawa.

· If the Naan falls of from one side while cooking it over the flame, don’t worry. Just take a teaspoon of water and add it like you add for dosa and stick it back.

· Nigella seeds (Kalaunji/ Onion seeds) are commonly added to naan.


SUPER TIPS

· The same dough you can use for Pizza as well.

Mango Modak / Mango Peda / Mango Barfi – 3 Easy Indian Mango Sweets with One Recipe | Festive Dessert Ideas

Every year for Ganesh Chaturthi, I lovingly prepare a variety of Neivedhyam (offerings) for the Lord. While many traditional sweets are delicious, some can be quite tedious and time-consuming, often requiring advanced preparation. So I am always on the lookout for simpler recipes that save time in the kitchen and allow me to spend more precious moments in prayer and devotion.

This year, I tried making Mawa Modak using mawa / khoya / khawa and it was an absolute delight. Since khoya is now easily available in Singapore, it makes the process wonderfully convenient compared to the days when it had to be prepared from scratch at home.

The recipe is so quick and effortless that I decided to elevate it further by adding an exotic mango flavour. 

The result was divine rich, creamy, fragrant, and utterly irresistible. In fact, I was so thrilled with how they turned out that I made them almost three times during the ten-day Ganesh Chaturthi celebrations! 

By the end of it, I truly felt like a seasoned modak maker especially when someone said, “You can start a business making these modaks!”

Honestly, nothing compares to the taste of freshly made homemade sweets. They have a purity, softness, and richness that store-bought sweets often lack. Many commercially sold modaks tend to have a slightly powdery texture, suggesting fillers or flour mixed into the mawa, whereas homemade versions made with pure mawa are far superior in taste and quality.

Do try making this beautiful sweet at home. It is easy, festive, and incredibly satisfying.

✨ Bonus: With the same base recipe, you can create 4 different delicious variations.

Find the recipe below for Mawa Modak (simply omit the mango pulp for the classic version). The mango mixture can also be shaped into peda or set into burfi for equally delightful treats.

Ingredients
Khoya – ¾ cup
Milk powder – ¼ cup
Sugar – 1/3 cup
Mango pulp – ½ cup
Cardamom powder (Elaichi powder) – ¼ tsp
Nuts for garnish
Kesar a few strands
Ghee – 1 tbsp

Method

Heat a wok or non-stick pan over medium flame and add the grated khoya. As it warms, you will notice the khoya begin to soften and melt into a luscious, creamy mixture.

Add the milk powder and stir continuously. 

This helps absorb excess moisture and allows the mixture to thicken faster.

Next, add the sugar and mix well. Once the sugar melts, the mixture will loosen and turn glossy and slightly runny, this is perfectly normal.

Now add the mango pulp and cardamom powder. Stir everything together until the mixture becomes smooth, fragrant, and beautifully golden.

After about 2 minutes, add the saffron strands and chopped dry fruits. Mix again so the flavours are evenly distributed.

Continue cooking on low to medium heat, stirring constantly, until all the moisture evaporates and the mixture begins to come together into a soft mass, leaving the sides of the pan. 

This is the perfect consistency.

Remove from heat and allow the mixture to cool completely.

Once cool enough to handle, take a small portion of the mixture and press it firmly into a modak mould. Remove any excess mixture, then gently open the mould to reveal a perfectly shaped modak.

Repeat with the remaining mixture.

And that’s it, simple, quick, and utterly delicious Mango Mawa Modaks, a beautiful exotic naivedyam offering for Lord Ganesha.

Tips

Preferably use a non-stick wok or pan to prevent sticking and make stirring easier.

You can add the nuts while cooking, or use them later as a surprise centre filling inside each modak.

If you don’t have a modak mould, simply shape the mixture by hand into a modak form and use a toothpick to create decorative lines.

Variations

Create different flavours by adding ingredients like rose essence, cocoa powder, coconut, or pista. 

✨️The basic recipe remains the same.✨️

Peda Version: Roll the mixture into balls, flatten gently, and top with a pistachio.

Barfi Version: Spread the mixture onto a greased tray, allow it to set, then cut into squares or diamond shapes.

Freshly made sweets carry a charm no store-bought mithai can match and these mango-infused modaks are pure festive bliss.

#MangoModak #AmbaModak #MangoPeda #MangoBarfi #MangoDesserts #IndianSweets #HomemadeSweets #EasyDesserts #FestiveRecipes #GaneshChaturthi #ModakLove #MangoSeason #SummerDesserts #TraditionalSweets #IndianDesserts #SweetTooth #DessertLovers #FoodBlogger #HomeCooking #EgglessDesserts #QuickRecipes #MithaiLove #FreshMango #DessertInspo #FestivalFood #SukanyasMusings

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS
Mumbai is famous for its street food and Masala pav is yet another Mumbai innovation which consists of a Pav laden with spicy masala.
If you are in a mood for pav bhaji or Masala Pav and do not want to indulge in the elaborate preparations and want to rustle up something quick to satisfy your cravings. Here is a recipe, which is quick, easy, tastes equally good.
This recipe can be made as a starter for parties or you can enjoy them as a quick fix meal. 

Ingredients  (Serves 4) 

Pav – 1 Ladi (6 pavs)
Onion – 2 medium size
Tomatoes – 1 big
Green chillies – 2 chopped small
Ginger-garlic paste – 1 tsp
Cumin seeds – 2 tsp
Asafoetida – a pinch
Pav bhaji Masala – 1 tbsp
Kashmiri Red chilli powder – 1 tsp
Lemon – squeeze the juice of ½ a lemon (Optional)
Coriander for Garnish
Oil for frying and cooking

Method
Take a ladi pav and cut them into bite size squares. Keep aside.
Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside.
Now finely chop the onions, tomatoes & Green chillies.
Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle.
Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute.
Now, Add the chopped onions and mix.
Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips).
Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely. 

You can cover the pan for about a minute and let the aroma enter into the pav bits. Do not cover until it starts steaming then your pav bits will become soggy. This step is optional. 

Squeeze half a lemon without the seeds.
Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves.

Serving Instructions

· Serve your Masala Pav hot.

· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter


Tips

· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them.

· Do not deep fry as the pav tends to absorb too much oil and becomes very oily.

· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency. 

· Do not cook after the lemon juice is added, as it may make it bitter


Variations

· You can completely avoid frying the Bite sized pavs and just toss them in the masala. I just like it a bit crisp, so this is my recipe

· Vegans can avoid butter in the recipe.

· You can add Kasuri Methi for added flavour.

· You can add Green bell pepper (Capsicum). If adding Capsicum, Chop finely and saute with the tomato.

· Lemon Juice is Optional.

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS)

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) 

GOKULASHTAMI / KRISHNASHTAMI /JANMASHTAMI /KRISHNA JAYANTI, the Birthday of Lord Krishna is round the corner and one of his favourites is Seedai/Cheedai, a savoury crispy crunchy rice lentil balls.
Every year during Gokulashtami Amma used to make Seedais and we used to absolutely love them. We as kids used to toss Seedais into our mouth or each other’s mouth to see if we can aim right, we used to enjoy this challenge although, we used to get scolded for it.
Making seedais was a family ritual, with all of us involved in the rolling the dough balls. 

Ah!!! Missing those days of family bonding so much, especially in making seedai, the more the people the merrier it would be. 

Appa (the major general of our little army) would trick us into competing on who would roll out more seedai balls quickly, we would immediately take on the challenge, so we can win. We would await this ritual every year eagerly until one year, Amma had kept everything ready but as she popped the seedais into the oil, the seedais burst and the oil splattered and she got burnt badly, she had very bad burn marks on her stomach and hand.
My Appa got so angry that he threw all the dough into the bin and told Amma that henceforth she should not make any Bakshanam(Savouries) that would have the potential to burst and that was that. Appa used to buy all the Bakshanams from our dear Madras Stores(Readymade). 

Amma used to prepare Appam, Vadai etc for neivedyam but no more savouries.
The fear continued and I never attempted making seedai to as the incident had scared me. Anyways, Grand Sweets (Chennai) available in our Abdul Rahim stores, Upper dickson road, Singapore was always there for my rescue, Jai Ho!!!
But looking at so many people attempting this savoury, I got tempted to try too.
Just to be honest with you, I’m a "quick gun Murugan" chef and like quick recipes I don’t like to do too many laborious preparations. So in my recipe I have used the store-bought Rice flour and Udad flour (readymade flours), I have used dessicated coconut as well. 
Here’s my recipe of the Seedai, My recipe can make about ½ a kilo (500 gms) of Seedais

Ingredients (Makes about ½ kg of Seedai)
Rice Flour – ¾ cup
Split white lentil (Udad Dal /Urad dal/ Ulutham parippu) Flour – 1 tbsp
Split Bengal Gram lentil (Chana Dal/Kadalaparuppu) - 1 tbsp
Grated Coconut – 2 tbsp
Asafoetida (Hing / Perungayam) - ½ tsp
Butter – 1 tbsp
Salt as per Taste
Oil for Deep Frying
A muslin cloth or towel

Method
Soak the Chana dal in water for about 15 minutes.
Dry roast the flours in a non-stick pan for about 2-3 minutes in a low flame, ensuring to stand and monitor the roasting and not letting it change colour or catch the bottom. Let it cool down.
Now, Sieve the Flours, this is very important. Do not use the flour which has not passed through the sieve. This ensures that you get a smooth flour with no lumps.
Now, in a deep Mixing ball, Add the flours as per the measure above, add in the grated coconut, asafoetida, butter, the soaked and drained Chana dal and salt as per taste. Mix well, the butter should get one with the flour, so that when you hold it in your hand, it forms the shape of your hand. Then add water little by little and knead well to make a smooth dough. The best part about rice flour is it’s easily manageable with people who are not much experienced as well.
The dough should be stiff and not sticky to your hands. Add water slowly, sprinkle little by little if not confident.
Now, grease your fingers with some oil, take a small quantity of dough and roll it into a tiny ball.
While rolling, we need to roll it gently into a pliable ball, if too hard the seedai may burst.
Do not make big balls, the smaller the balls, the crunchier they turn out. Continue making the balls.
If you do not have people helping you making the balls while you are frying then you need to wet a muslin cloth, squeeze the excess water, the cloth must be moist and throw the balls onto the moist cloth, this is to ensure that the flour doesn’t get dry. Rice flour gets dry very fast.
As you keep making the balls then just cover it with the cloth gently.
Once finished rolling all the balls check, if you feel the balls are moist, allow them to dry out a bit before you start frying
Now comes the frying part, this by far is the most crucial part of making the Seedai.
Before you start, frying we need to ensure that the oil is nice and hot, but not fuming hot. Put a tiny pinch of dough to check first, if you see that the dough comes rising to the top, means your oil is ready.
I usually out one as a test run to see how it reacts (Because of my fear factor), once done, and all ok I add batches of about 15-20 balls at a time. Once you put in a batch of seedais in oil, keep the strainer ladle on top just in case and do not turn them immediately. Increase the flame a bit as when you drop a batch the temperature goes down, after about a minute, lower the flame and slowly turn the seedais to the other side. Let them fry on one side. If we keep the flame high to speed up the process, the seedai will turn brown and instead of being crunchy will be cooked on the outside and chewy on the inside.
The right temperature and being alert during the frying process is a must to ensure perfect seedais. Deep fry the balls until golden in color and you can feel them sound like little marbles on your ladle. Remove and drain excess oil on a paper towel. Allow it to cool down, then store the seedais in an airtight box.
I made this is as a neivedhyam Bakshanam for Gokulashtami. It gave me immense pleasure to serve my Lord, the Home made seedais made with love.
Enjoy these little crunchy balls on the go or as a snack with your tea/coffee. 

Statutory Warning !!!
Do not pop into your mouth, the hot seedai balls once out of the oil you may burn your tongue. Let it cool down first.  The crunch comes only once cool down.

Tips

· Follow the ratio exactly as given in my website. We need to use the right ratio otherwise the seedai will not turn out good. Adding more udad dal flour, makes the seedai burst open as well and you will see that the color would become dark, similarly adding less udad dal flour makes the color very light.

· You can sieve the flours twice to ensure that the flour is butter smooth, this ensures that the seedais won’t burst when frying. Better to be safe than sorry since we are using the store-bought readymade flours. Anil Rice flour/Kuzhakattai flour/Idiyappam flour are all good to make this recipe.

In my recipe I have used dessicated coconut. Incase, you are using fresh coconut roast them to a pink colour. After roasting, let it cool before adding to your flour mix.

· Adding more butter will make the seedai too brittle.

· To make more just double the measurements given 

Variations

· Vegans can replace butter with 1 tablespoon of Coconut oil, if adding oil, slightly warm up the oil     before adding.

· For those who want to make it the traditional way using the home made rice flour, which is considered by the elders and experienced as the best due to its smooth texture and also because you know what rice goes into the making.

Vegan Yang Chow Fried Rice Recipe | Easy Filipino Chinese Style Fried Rice

Did you know that Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia, with a rich heritage that has deeply shaped Filipino culture over centuries? Through early trade and migration, the Chinese brought lasting influences to the Philippines...especially in the world of food.

From stir-fried dishes and delicate rice cakes to beloved noodle favourites like Pancit, Chinese culinary traditions blended beautifully with local flavours to create iconic fusion cuisine. One delicious result of this heritage is Yang Chow Fried Rice, a vibrant, flavour-packed dish loved across the Philippines.

Traditionally prepared with barbecued pork such as Char Siu and juicy prawns, this version offers a delightful vegetarian twist with hearty soya nuggets. Colourful, aromatic, and satisfying, this Yang Chow Fried Rice is a complete meal in itself, comforting, wholesome, and absolutely irresistible.

Ingredients (Serves – 4)
Rice – 2 cups
Soya nuggets – 1 cup
Soya sauce - 1 ½ tbsps
Onion – 1 chopped
Green peas - ¾ cup
Carrots – 1 julienned
French Beans – 1 julienned
Corn – ½ cup
Lettuce – 8- 10 leaves
Ginger minced – 1 tsp
Garlic minced – 1 tsp
Sugar - 1 tsp
Cooking Oil – 3 tbsps
Salt as per taste

Method

Cook the rice beforehand, or for best results, use rice cooked the previous day and chilled in the refrigerator. This helps the grains remain separate and gives the fried rice its signature fluffy texture.

Rinse the soya nuggets well, then soak them in boiling hot water with a pinch of salt for at least 15 minutes. Once softened, transfer them into cool water. Drain through a colander and squeeze out all the excess water so they are ready to absorb flavour beautifully.

Prepare and chop all the vegetables before you begin cooking.

Heat oil in a wok over medium-high flame. Add the ginger and garlic, sautéing until fragrant. Add the onions and cook for about a minute until slightly softened.

Next, add the soya nuggets and sauté well. We want them to soak up all the delicious flavours. Add 1 teaspoon soy sauce and continue stir-frying for 2–3 minutes until the nuggets are lightly browned and flavourful.

Now add in all the vegetables. Stir-fry on high heat, season lightly with salt, and toss continuously. The vegetables should remain vibrant, crisp, and slightly crunchy—not overcooked.

Add the cooked rice and mix thoroughly so everything is evenly combined. Pour in the soy sauce, sugar, and adjust salt carefully, keeping in mind that soy sauce already adds saltiness.

Mix well, cover with a lid, and cook on low flame for about 10 minutes so the rice absorbs all the wonderful flavours.

Finally, add the chopped spring onion greens. Toss everything together and cook uncovered for another 2 minutes.

Your delicious Yang Chow Fried Rice is now ready to serve. Enjoy hot with chillies marinated in soy sauce on the side.

Tips

I have used Thai Rice in this recipe. The key is to use rice that fluffs up well and does not turn sticky.

Leftover cold rice works wonderfully, as chilled rice grains remain separate and are ideal for fried rice.

If using freshly cooked rice, spread it on a large plate or tray and allow it to cool completely before cooking. This helps prevent clumping.

Variations

This recipe is completely vegan-friendly.

The soya nuggets can be replaced with tofu, tempeh, or store-bought mock meats for different textures and flavours.

Traditionally, Yang Chow Fried Rice is made with Char Siu and prawns, so non-vegetarian versions can include these classic ingredients.

THE SIGNIFICANCE OF AADI POORAM

THE SIGNIFICANCE OF AADI POORAM

Today is a very Auspicious Day. As per the Tamil Calendar, Today is Aadi Pooram (Tamil: ஆடிப்பூரம்), plus it's Aadi Velli (Fridays during this month is of great significance) and added to that it's Naga Chaturthi.

What's this Aadi month all about?
Ashadha or Aashaadha or Aadi is a month of the Hindu calendar that corresponds to June/July in the Gregorian calendar.
Aadi month this year is from July 16th – August 16th (32 days), it is the 4th month of the Tamil Calendar.
Aadi month in 2020 corresponds with Ashadha Month and Shravan Month in North Indian Hindi Calendars which follow the (Purnimant Panchangam) and other Amavasyant Panchanga systems (Telegu, Kannada , Marathi and Gujarati)
The next six months from Aadi to Margazhi is the Dakshinayana punyakalam. It marks the beginning of the night of Devas.
Traditionally, Aadi month is considered as inauspicious and most people avoid auspicious ceremonies during this period.
This month is special for Goddess Shakthi. People worship Goddess and her different forms during this month to get her blessings for their wealth and happiness.

Andal Thirukalyanam Pic courtesy - Tamil Brahmins

The Significance of Aadi Pooram
Aadi Pooram (Tamil: ஆடிப்பூரம்), also called as Aandal Jayanti is a prime festival of Tamilians.

Aadi Pooram is the celebration of the birth day of Goddess Andal, an incarnation of Goddess Lakshmi.

This festival is celebrated during Aadi month in the Tamil calendar that corresponds to the English months of July-August.

It is celebrated with great enthusiasm and fervour in the places all over the world with Tamil population.

The word ‘Aadi’ signifies the fourth month in the Tamil calendar while ‘Pooram’ denotes one of the 27 Nakshatras mentioned in the Hindu Astrology.

The story of Goddess Andal is known all through the state of Tamil Nadu and her devotion to Sri Ranganatha (a form of Lord Vishnu) is widespread in the whole of southern India.

The celebrations of Aadi Pooram are very splendid in almost all the Lord Vishnu temples located in Tamil Nadu.

The day also holds immense significance in Goddess Shakti temples scattered all over the country. The day of Aadi Pooram is also observed as the day of Goddess Shakti as it is believed that the Goddess herself comes to Earth in this auspicious day, to bless Her devotees.

The devotees therefore worship their deity with full dedication to lead a happy and prosperous life.

In the Saiva temples, the day of Aadi Pooram is observed as the festival of ‘Valaikappu’. In the event, glass bangles are offered to Goddess Andal and then distributed among all devotees. It is believed that by wearing these bangles, the couples will be blessed with offspring and also when pregnant women wear these bangles; it shields their child from all the evil forces.


Rituals during Aadi Pooram
Aadi Pooram is a 10-day festival observed with great pomp and show in all Lord Vishnu temples in the state of Tamil Nadu. Of these, the last day (10th day) is observed as ‘Aadi Pooram’ and a grand marriage ceremony of Goddess Andal and Sri Ranganathaswamy is conducted. This event is also known as ‘Thirukalyanam’.

On the day of Aadi Pooram, the women of the household get up early and start making the preparations. They decorate their house beautifully with kolam. Goddess Andal is fond of lotus flower, red color and kalkandu rice. The women of the household make an elaborate meal for offering to the Goddess.

In the temples, Goddess Andal is adorned with silk saree, glittering jewelleries and garlands. An elaborate feast is offered to the Goddess that is contributed by every household in the community. As the festival of Aadi Pooram celebrated the marriage of God and Goddess, thousands of devotees visit the temples to witness this ceremony.

Special rituals are performed on this day that is accompanied by playing the traditional music. The celebrations continue till late at night and then after the ‘aarti’ the food is distributed among the devotees.

On this auspicious day, the devotees also read the ‘Thiruppavai’ and ‘Lalitha Sahasranamam’.

"Goddess Andal"Pic courtesy - Picuki.com
Artist Vishnu 

The celebration of Aadi Pooram is very elaborate in the Goddess Andal temple at ‘Srivalliputtur’, which is the birth place of Aandal located in Tamil Nadu. The 12-day festival here marks the birth star of Goddess Andal. This festival is also observed as a big event at ‘Srirangam Sri Ranganath Temple’ for a period of ten days. On the last day, the marriage ceremony of Lord Ranganatha and Andal is held with great pomp and show. It is a popular belief that unmarried girls who worship Goddess Andal on the last day will very soon get married. Moreover, when the festival of Aadi Pooram falls on a Friday, as per the belief, it becomes more auspicious and the celebrations become more elaborate with countless rituals.

So, Celebrate Today, Chant God’s name and let’s pray for peace and joy in the world.

BOTTLE GOURD HALWA / LAUKI KA HALWA/ DOODHI KA HALWA WITH KHOYA & CHAR MAGAZ

BOTTLE GOURD HALWA / LAUKI KA HALWA/ DOODHI KA HALWA WITH CHAR MAGAZ
Bottle gourd is very good for health, it’s packed with nutrition, but unfortunately, it’s not very popular at home. Whenever I buy bottle gourd it lies around in the fridge and sometimes needs to be stashed.
The moment I say I will prepare bottle gourd, the kids will say “NO”, and it will have to go back inside the fridge. This time it was a week and the kids were not ready to eat the bottle gourd, and I also didn’t have the energy to force them, so I decided to make the Doodhi ka halwa, which is my favorite.
It tastes yummy with crisp Maida pooris which I had tasted in a friend’s house who belongs to Madhya Pradesh. I think it may be a specialty there or probably their family favorite combination, but I loved it too.
The last time I made this halwa, I added Char magaz.
Char Magaz is a mixture of four types of melon seed kernels – watermelon, pumpkin, cucumber and rock melon (cantaloupe). You can find these seeds in the Indian Grocery Store.
These seeds contain several nutrients and provide nourishment and strength to the body.

Ingredients 

Bottle Gourd – 500 gms 

Milk – 2 cups
Sugar – 1 cup
Ghee - ¼ cup
Khoya /Mawa (Milk Solids) – ½ cup (Optional)
Cardamom – 4 pods
Dry Fruits – Almonds/Pistachio slivered for garnish
Char Magaz seeds – 1 tbsp (Optional)

Method
Peel bottle gourds, then remove the seeds. 

Grate bottle gourd properly.
Now add the grated bottle gourd in a pressure cooker/pan and add 2 cups milk and cardamom powder. If using the pressure cooker, cook up to 3 whistles. If using Pan cook until tender.
Now in a nonstick pan, add some ghee and when warm add the boiled bottle gourd and cook until all the milk is absorbed into the bottle gourd.
Now add sugar.
Cook on low flame for 10 minutes or until sugar has dissolved.
You will notice that after adding sugar the mixture will become watery. Keep stirring until the sugar is absorbed and the water dries up.
Meanwhile, in a small pan add 4-5 tablespoons of ghee. Add the dry fruits, Slivered almonds, pistachios and Char Magaz and slightly sauté.
Add this to the Halwa, mix well.
Cook for another 2-3 minutes and serve warm

Serving suggestions
Serve warm

VARIATIONS

· You can skip the khoya in this recipe and cook without it as well.

· Vegans can avoid all dairy ingredients like Milk, Khoya and Ghee.

PINAKULUANG / NILAGANG OKRA (STEAMED OKRA / OKRA SALAD)

PINAKULUANG / NILAGANG OKRA (STEAMED OKRA / OKRA SALAD)
I’m absolutely loving, cooking Asian dishes at home, some of the dishes are so simple, you never knew that cooking could be this simple and the best part is the nutrients are intact.
One such dish is the Steamed Okra /Ladies Finger. This dish is a simple and economical dish and very affordable.
In the Indian cuisine we add a lot of spices to enhance the flavors of the dish, it sometimes tends to overpower the actual taste of the vegetable. While I absolutely love the Indian Bhindi (Ladies finger) in any form hands down. I would have to admit that this recipe is by far the simplest recipe ever and manages to pack in the nutrition in it.
It is steam cooked lightly, still managing the crunch and yet not being raw.
There’s a study that says, cooking vegetables 10 minutes or less generally gets you the most benefits.
Asian cuisine is synonymous with cooking “under”, they love the crunch in the vegetables.
Traditionally, this dish is served with Bagoong which is a mix of *Fish sauce, with a dash of lemon and chilly, like a vinaigrette.
They allow the lemon and chilli slices to marinate in the fish sauce and eat the okra by dipping in this Vinaigrette.
This Recipe is an Oil free recipe, diabetic friendly and for weight watchers.
Enjoy making and relishing this recipe.

Ingredients
Okra – 12 -15 pieces
Salt as per needed (Optional)

For the Bagoong(Vinaigrette) 
*Vegetarian Fish Sauce – 3 tbsp
Lemon juice – ½ lemon squeezed without seeds
Green Chilly – 1 chopped into fine pieces

Method
In a wok, add water Put water in a small pot, add a pinch of salt for extra taste (Optional), bring to a boil then add the okra. Cook until okra is tender, remove from pot and drain the water, give it a good shake and then place in a plate.
Combine all the ingredients mentioned for the sauce and serve hot with steaming hot rice.

TIPS

· I didn’t cut the top and bottom part of the Okra as I didn’t want my Okra to be slimy. It’s also way more nutritious to cook it as a whole.

· Once the water reaches boiling point, put in the Okra and let it cook for 2-3 minutes

· Take a fork, if the fork goes through it’s done.

· You can alternatively retain the water that the Okra is boiled in, add a dash of soya sauce/salt and a dash of pepper and enjoy as a soup as this water is very nutritious


VARIATIONS

· If you do not want to use the Vegetarian Fish Sauce, you can replace it with soya sauce instead.

KATHIAWADI LASANIYA KHATTA DHOKLA (KATHIAWADI GARLIC WHITE DHOKLA)

KATHIAWADI LASANIYA KHATTA DHOKLA (KATHIAWADI GARLIC WHITE DHOKLA)
Kathiawadi cuisine hails from Kathiawar in Saurashtra region of India and other areas in Southern Gujarat.
Kathiawadi cuisine is usually spicy, they add onion and garlic in many of their preparations.
What I love about Kathiawadi cuisine is the lack of sweetness in their preparations which suits my palate.
Today I’m going to share with you’ll the recipe of Kathiawadi Lasaniya Dhokla, which packs a punch of flavours and gives your taste palates a jolt.
This variety of dhokla hasn’t been blogged much about.
This is a healthy recipe since it’s made with Broken wheat (dalia).
It’s a no fail recipe provided you follow the recipe given here to the “T”
Do Try this recipe.

Ingredients 

Dalia / Broken wheat - 1 cup
Semolina (Rava / Suji) - ½ cup
Yogurt (Dahi) - 1 cup
Green chilly - 3 (Small size)
Ginger - ½ inch
Garlic – 2-3 pods
Oil – 1 tsp
Baking Powder – ½ tsp
Baking soda – ¼ tsp
Asafoetida (Hing) – ¼ tsp
Salt as per taste

Tempering
Mustard seeds – 1 tsp
Sesame seeds – 2-3 tsp
Curry Leaves – 1 sprig 

Green chillies - 2 whole with stem slit for decoration 

Oil – 1 tbsp
Coriander leaves – For Garnish

Method
Pound the Green chilli, ginger and garlic into a coarse paste.
Take a big bowl, add 1 cup of Broken wheat(dalia), ½ cup Semolina (Rava/Sooji) and 1 cup thick Yogurt, add salt, asafoetida(hing), chilly-ginger-garlic paste and 1.5 tsps of Sesame seeds.
Add ¼ cup water if the batter is thick.
Mix well.
Keep it aside for 30 min.
Let it marinate in the spices and let the dalia and semolina soak in the yogurt and water.
Meanwhile, prepare the steamer and grease your dhokla plates or any moulds of choice with a little oil.
Check your Dhokla batter, Your batter should be like the idli batter
Add the Baking Powder – ½ tsp and Baking soda – ¼ tsp to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds.
Do not beat the mix vigorously after adding the baking powder and soda. Just whisk it gently so that it mixes into the batter evenly. 

Use an Idli / Dhokla Steamer pot and cook the Dhokla on medium heat for 15-20 minutes.
After 20 mins, take a tooth pick and check. If it comes out clean then your dhoklas are done. Turn off the gas and let it sit for about 5-10 minutes. After which you can remove the stand. Let it cool for a few minutes.
Take a knife and cut into desired shape.
The next step is tempering. In a small pan heat the oil and add the mustard seeds and once they crackle, add the sesame seeds, curry leaves and green chilies and take the pan off the heat.
Drizzle this tempering (tadka) over the dhokla using a spoon.
Garnish with freshly chopped coriander leaves and Serve hot. Enjoy this snack with tea or as a starter.

Serving Instructions

· Serve it hot with some oil (Preferably Peanut or Sesame oil). The reason it’s served with oil is because it’s a bit spicy and the oil dip brings down the spice and enhances the flavour of the dhokla

· Serve hot with green chutney and sweet date chutney as preferred

Tips

· Use Roasted Dalia/Semolina. If not roasted and kept. Roast the Dalia and Semolina and keep aside. Wait for it to cool

· For those who do not have an Idli/Dhokla steamer can use the pressure cooker without the weight(whistle) or use plates and place onto a stand in a wok with water and cover and steam cook.


Variations

· You can use Eno fruit salt – ½ tsp instead of the Baking powder and Baking soda.