Janani's Cooking Journey

Ingredients For Bread pudding 3 pieces of white bread 2 cups of milk 1 egg 4 tbsp of sugar 1/2 tsp pineapple essence 2 tbsp of caramel syrup .  Butter/ghee - just enough to grease the pan Method Making of bread pudding Chop of the sides of the bread. You could preserve the chopped out, hard portion of the bread, to make bread crumbs for any other dish. Soak the white portion of the bread in milk. Leave it for about half an hour. Meanwhile, Grease the pan on its inside and pour the caramel syrup to spread it on the bottom of the pan. In a mixer, beat the egg.Pour in the remaining milk to the mixer, soaked bread, sugar, pineapple essence. Beat it well.Pour it onto the greased pan. Heat the idli cooker/pressure cooker. Immerse the pan into the cooker and steam it on medium heat.The pudding should be ready in 15-20 mins or untill a knife inserted comes out clean and the pudding gets a jelly texture. Once cooled, place it in the refrigerator and serve chilled. Tips While ma

Poori and potato masala (potato masala curry) go hand in hand. In most of the restaurants, puri is usually served with poori masala. It is a fantastic combination for poori. This potato/aloo bhaji goes well with chapati also.Today we will learn how to make poori masala following this easy recipe with step wise pictures. Poori Masala-How to make Poori masala Prep Time  : 15 mins Cook Time  : 20 mins  Serves : 4  Recipe Cuisine : South Indian Ingredients needed    Potatoes - 5 medium size    Onion - 3/4 cup thinly sliced    Tomato - 1    Green chilli -3 slit    Turmeric powder - 1/4 tsp    Salt to taste     For the seasoning    Oil - 4 tsp    Mustard - 1 tsp    Urad dal - 3/4 tsp    Channa dal /kadalai paruppu- 1/2 tsp    Curry leaves - few     For garnishing    Coriander leaves Preparation Wash and pressure cook potatoes for 3 whistles or until soft. After it cools, peel the skin and mash it up well.(but not to a paste) Keep it aside. Thinly slice onions, chop tom

Fruit Custard Recipe is a tasty and super delicious dish. Its easy to prepare and takes just about 30 minutes to make it. Ingredients: 2.5 cups milk  5 tablespoons sugar  3 tablespoons custard powder 3 tablespoons milk, warm or at room temperature 1.5 to 2 cups chopped fruits Method:Fruit Custard Recipe with milk: take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. bring the milk to a gentle heat or simmer. whilst the milk is getting heated, in a small bowl, take 3 tbsp warm milk. you can take the 3 tbsp warm milk from the milk which is getting heated up or warm 3 tbsp milk separately in a microwave oven or on the stove top. add 3 tbsp custard powder.with a whisk stir very well to make a smooth paste without any lumps. when the milk has come to a gentle heat, add 5 tbsp sugar. stir very well so that the sugar dissolves. keep the flame on a low and then add the custard paste in parts. as soon as you add the custard mixture, stir quickly so

Brewed coffee mixed with cold milk and vanilla ice creams makes an amazing concoction that will make your taste buds happy.  Ingredients : 1/4 cup cold Brewed Coffee or 1/2 teaspoon Instant Coffee Powder 1/2 cup cold Milk 1/2 cup or 3 scoops Vanilla Ice Cream 1/2 tablespoon chocolate syrup or 1/2 tablespoon Cocoa Powder, optional 2 teaspoons Sugar Directions: If brewed coffee is not available, follow this step to make brewed coffee using instant coffee powder. Mix 1/2 teaspoon instant coffee powder with 1/4 cup hot water and stir until the powder dissolves. Cool the mixture before using in next step. Pour cold brewed coffee in a blender jar. Pour milk over it. Add vanilla ice cream. Add chocolate syrup (or cocoa powder). Blend until frothy and smooth texture. Creamy coffee milkshake is ready. Pour it into a serving glass and garnish with ice cream and chocolate syrup. Tips and Variations : Make it as strong or light as you like it by using the strong or light brewed coff

Coastal Seafood recipes from Mangalore cuisine Ingredients Prawns deveined 1 tsp turmeric powder 1 tsp yoghurt 1 tsp lime juice Pinch of salt 3 tbsp oil 1 onion finely chopped 12 curry leaves 6 cloves of garlic roughly chopped 1” ginger roughly chopped ¼ tsp  chilli powder 2 tsp tamarind paste water as required Salt to taste Handful of coriander for garnish For the coconut spice mix; 1 tsp cumin seeds 1 tbsp coriander seeds ¼ tsp fenugreek seeds 5 mild dried red chillies 120gms grated coconut (fresh or frozen) or desiccated coconut This is one of my favourite ways to cook prawns. The masala for this prawn sukke (‘sukka or sukke’ meaning dry) is rich, full of flavour and the perfect consistency to coat chunks of  prawns. Traditional recipes from the region of Karnataka have a distinct influence not just from the west of India but also from southern flavours of the country. My recipe for prawns sukke include a delicious coconut paste which gives the semi dry dish

This is a coastal Mangalorean street food made with pieces of chicken battered and fried. Ingredients Chicken 500 grams Salt to taste. Coriander leaves 1/2 bunch. Curry leaves 2 springs. Green chilies 3 numbers. Ginger 3 pieces. Garlic 6 cloves. Garam masala 1/2 tea spoon. Chili powder 1 tablespoon. Food color 1 pinch. Rice flour 1 tablespoon. All purpose flour 1 tablespoon. Lemon juice 1 tablespoon. Oil to fry. Curd 1 tablespoon. Directions Grind coriander leaves, curry leaves, green chilies, ginger and garlic to a coarse paste. Add the ground paste in the bowl and then add salt, garam masala powder, chili powder, food color, Rice flour, all-purpose flour, lemon juice, one tablespoon of curd and mix well. Then add the chicken pieces and mix well, keep in the refrigerator at least 3 to 4 hours. Take it out 1/2hr before frying. Heat oil in a pan and deep fry the chicken pieces till brown on both sides. Serve hot

How to make Spicy Tomato Pickle Recipe (South Indian Thakkali Thokku) To begin making the Spicy Tomato Pickle Recipe (South Indian Thakkali Thokku), finely chop the tomatoes and green chillies and keep aside. Heat oil in a heavy bottomed pan at medium heat; add the mustard seeds. When it starts to crackle, add the cumin seeds, fenugreek seeds, asafoetida and the curry leaves; sauté for a few seconds Pour the chopped tomatoes into the pan, turn the heat to low and cover the pan. Simmer the mixture for about 10-15 minutes with occasional stirring. After about 15 minutes, the puree would be bubbling and the rawness from the tomatoes would be gone. Add the chilli powder, required amount of salt. Uncover the pan; allow the tomato pickle to simmer until all the water evaporates and the oil starts oozing out from the pickle. The pickle at this stage would have attained a thick consistency. Once the tomato pickle has attained a thick consistency like a spread, turn off the heat. Trans

Watermelon Ice Popsicles are the perfect summer treat. They are light and refreshing and makes a delicious afternoon delight for the kids. Popsicles are a great low-fat sweet snacks flavored with the natural sweetness of the fresh watermelon. You can freeze popsicles in popsicle molds or even in the standard ice cube trays as well.  Ingredients 1 Watermelon , cubed (remove seeds) 3 tablespoons Sugar , (adjust) 3 teaspoons Lemon juice Directions for Watermelon Ice Popsicles Recipe To prepare the Watermelon Popsicles, combine the watermelon cubes and sugar in a blender Blend together to a consistency of a thick juice and ensure there are no lumps. Sieve the liquid mixture if required. Add the lemon juice and stir to combine. Pour the watermelon juice into the  molds  and freeze until firm. Once frozen, to unmold the ice popsicles, dip the mold into the lukewarm water for the few seconds for easy release.  Enjoy the Watermelon Popsicles for hot summers 

Kurma is an easy and flavorful South Indian side. Goes well as a side with dishes like appam, idiyappam, set dosa, etc. Ingredients Onion - 1/2 large (Thin sliced) Tomato - 1 medium (Finely chopped) Salt - 1 tsp (Adjust as per taste) Carrot - 2 large (Peeled and diced) Green peas - 1/2 Cup To grind Coconut - 1/3 Cup Pottu Kadalai | Roasted Gram - 2 Tbsp Fennel seeds - 1 tsp Cashews - 5 Green chilli - 3 Garlic - 5 cloves Ginger - 1/2 inch piece Coriander leaves - For garnishing To Temper Oil - 2 Tbsp Bay leaf - 1 Cinnamon stick - 1/2 Cloves - 4 Cardamom - 2 Fennel seeds - 1/2 tsp Instructions Heat the pressure cooker with oil, add all the ingredients listed under "To temper" in the given order. Once the fennel seeds turns golden brown, add the onion and saute until they are translucent. Now add the tomato, salt and saute until the tomato turns fully mushy. Now, add the carrot, peas and saute for 30 sec. Add 2 cups of water and mix. Turn the flame to lo

Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water  to halt the cooking process. Today let us learn how to blanch tomatoes at home. Method Wash the tomatoes well. Using a sharp knife, cut an "x" at the bottom of the tomatoes for easier peeling. Bring water to boil. Place the tomatoes  gently in the boiling water and cook for 2 minutes.  (The time varies depending upon the size of the fruit). The smaller ones take lesser time. After 2 minutes, switch off the heat. Immediately remove the tomatoes with a slotted ladle and place it in cold water for 30 seconds.This is done to prevent it from getting cooked further. Remove it from cold water and peel the skin gently.  To de-seed, cut each tomato in half and scoop out the seeds. Discard the seeds. Blend it to a puree. Tomato pu

The simplest& fastest method to cook rice is by using the pressure cooker.  It is advisable to cook using a vessel inside the cooker. 1 cup of rice is more than enough for an adult. 1 cup normally refers to 200 ml of rice. The ratio of rice : water varies with the kind of rice used and the nature of the dish. 1 cup Basmati Rice - 2 cups water 1 cup Raw rice - 3 cups water. Method Step 1 Add water in the cooker ( little less than 1/4 of the cooker capacity). Place the plate given along with the cooker in it . Step 2 Wash rice well. Add needed water and keep  the vessel with rice & water inside the cooker. Step 3 Fit the rubber gasket properly inside the lid of the cooker . Step 4 Close the cooker till it fits properly and locks firmly and place it on the stove to cook. Step 5 Wait for 3 whistles (Steam is released from the vent which is closed with the weight with a sound) and  switch off  the gas. Do not open the cooker immediately.Wait for the pressure to go down. ( w

Hello everyone ,  I had started this blog to share my experience in cooking . Please support. Homemade Pineapple Jam – No Preservatives  I love the real fruits getting cooked as jam, they taste so fresh and clean.  Preparation Time : 15 mins Cooking Time : 20 mins Ingredients: Pineapple – 1 medium size  Sugar – 2 cup ( or as required ) Yellow Food Colouring – a pinch Lemon Juice – 2 tblspn Method: Peel and chop pineapple cubes. Take them in a blender and make them into a coarse puree. Now pour them in kadai, add in sugar and mix well. Heat it up. Cook them for 10 to 15 mins or so till the sugar is dissolved and get little thick. Now add in food colouring and mix well.  Switch off the flame and add in the lemon juice. Mix well. Allow it to cool down completely.  Now take a clean dry glass jar and store this jam in it. Note: 1)Use clean, dry, air tight bottle to store this jam. 2)Always use clean spoon while handling this. 3)This keeps well for two wee