Desilicious Kitchen is a cooking channel mainly featuring Indian vegetarian food recipes. Apart from recipes from all over India, I am posting lots of authentic traditional Tambram recipes, which have been passed on to me by my earlier generations. I endeavour to make cooking easy and simple, to help those who are busy or always on the go but still want to cook delicious food for their family and loved ones and also to help those who want to cook but are scared of cooking. I am sharing my experience of cooking in easy and fun ways with everyone out there. Hope you like it! Please subscribe for new videos every week. I love hearing from you. So leave a comment below my videos.
@@btq2b1041 if stored in a clean sterilized jar and handled properly by taking out small portions and transferring to another bowl while serving, it lasts for atleast a year
Onion pakoda To a mixing bowl, add the following 300 g / 4 onions sliced thin 1 tsp cumin seeds 1/2 tsp carom seeds 1 tsp crushed coriander seeds 1tsp turmeric pdr 1 tbsp red chilli pdr kasmiri 1 tbsp rock salt Curry leaves Green chillies 3 Ginger garlic paste 1 tbsp Raisins Mix well , putting pressure, as you do. Add 1 cup / 150 g besan and 2 tbsp / 25g rice flour Mix well. I didn't add any water. The moisture from onions was enough to mix. On case you need to add water, add not more than 1 tbsp of water Pinch small portions from the prepared dough and add to hot oil Fry on medium flame until light golden and on high flame until golden brown. Enjoy
Kothavarangai usili / cluster beans Serves 8 Prep time 30 minutes to 2 hours Cooking time 25 minutes Kothavarangai usili is a traditional clusterbean plus lentil dish. I have made the process easy by showing you how to make it in the cooker without compromising on taste and nutrition For at least 2 hours, soak 3/4 cup chana dal and 1/4 cup toor dal along with 6 red chillies. Please use as per taste) . If you want to reduce soaking time you can soak in hot water for 30 to 40 minutes After soaking, drain and coarsely grind the dal and chillies, adding salt and hing/ asafoetida without adding any water Heat half cup coconut oil in a pressure cooker Temper with 1 tsp mustard seeds 1tsp urad dal 2 red chillies 1/2 tap hing / asafoetida Curry leaves Add 1 kg chopped cluster beans / gawar / kothavarangai Mix and a 1 green chilli chopped Cook on a high flame for 4 minutes Add 1/2 tsp turmeric pdr, salt, 1 tsp jaggery (optional) Add 1/8 cup/ 2 tbsp watee Now transfer the ground lentil paste to a steamer basket. Place the steamer basket inside the cooker, on top of the cluster beans Cover the cooker and place the weight on yhe lid. But do not allow any whistle. Cook on a low flame for 8 to10 minutes. Open the cooker. Remove the steamer basket. Check if veggies are cooked. If there is any water remaining, cook on a high flame, stirring often till the water gets absorbed. I did not find any water residue in the cooker. Now transfer the steamed lentils to amixer jar and pulse the lentils for 5 seconds. Add the steamed and blended lentils to the beans and mix well. Stir on a high flame for 3 mi utes and switch off the stove. Yummy kothavarangai usili is ready. Enjoy eith rice oo rotis. I love it with mor kuzhambu ruce,sambar rice and rasam rice. Easy isn't it? Do try it out. If you enjoyed watching this video and wish to see more such healthy yummy recipes follow Desilicious Kitchen
Carrot rice Serves 7 to 8 persons 1 cup is 250ml There was some leftover rice and lots of carrots in the fridge. So, my dinner was set. It was to be yummy carrot rice! Let us see how to make it! Heat 3 tbsp oil and 2 tbsp ghee Add 6 cloves 8 peppercorns 1.5 tsp cumin seeds 3 tbsp cashew nuts Stir until cashew nuts till they turn turn golden Add slit green chillies 4 onions sliced Bay leaves 2 Stir for a minute Add 1/2 tsp turmeric pdr, 2 tbsp sambar powder and 1 tsp Kashmiri red chilli pdr and salt Mix well Add 5 cups washed, peeled, grated carrots (used 750 g carrots) Mix well and cook for atleast 5 to 7 minutes so that the raw smell of carrots is gone Add 5 cups cooked rice and coriander leaves Mix well on a low to medium flame Switch off the flame and add 1/2 cup grated fresh coconut and lemon juice Enjoy yummy carrot rice !
Curry leaves pulusu / kuzhambu 1 cup is 250 ml Heat 4 tbsp oil Add 15 to 20 garlic pieces Stir for 1/2 a minute Add 8 dry red chillies Add 100 g / 1 cup Curry leaves. Fry till Curry leaves turn crisp Remove from oil with a slotted spoon and transfer to a mixer jar Add water and blend to paste To the same oil,now add 3 dry red chillies,1 tsp mustard seeds and 1/4 tsp fenugreekseeds. Add 2 tbsp garlic finely chopped. Add a pinch crystal asafoetida or 1/2 tsp asafoetida pdr Stur for 2 minutes Add 1/4 tsp turmeric pdr Add tamarind paste extracted from 300 g/1 cup tamarind Add water. Add salt. Bring to a boil. Add the Curry leaves garlic chilli paste .add hot water if required Boil for 10 minutes on a low flame. Add 1 tbsp jaggery Boil for 5 minutes Switch off flame Enjoy with hot rice or paruppu sadam or curd rice
Arisi upma | rice rava upma I am going to show 2 ways of preparing rice rava Upma Wash 1 cup of rice and immediately drain the water. Spread the rice on a clean kitchen towel Spread 1/2 tbsp black peppercorns and 1.5 tbsp toor dal on the wet rice. After 1.5 to 2 hours the rice becomes dry Blend to a coarse rava-like consistency. Heat 3 tbsp oil. Temper with 1 tsp each of mustard seeds, urad dal, 1 red chilli, 1/4 tsp hing, curry leaves , 1 tbsp grated Ginger, 2 to 3 green chillies finely chopped. Add 1/4 cup grated coconut. Add finely chopped vegetables. Adding vegetables is optional. But I recommend adding them for taste and nutrition. I added 1/2 cup each of chopped carrots, beans and 1/4 cup of green peas. Till this point, the steps are the same for both the Kadai method and the cooker method For the first method now cover and cook until it comes to a rolling boil Then lower the flame and add the rice rava. Cover and cook on a low flame for 9 minutes stirring intermittently Then switch off the flame Add 1 tbsp of ghee Enjoy yummy upma with chutney For the cooker method After adding the grated coconut and vegetables switch off the flame immediately. Do not bring to a rolling boil. Transfer the entire mixture to a vessel. Place this vessel inside a cooker. Close the lid and allow 3 whistles. Open the cooker after the pressure is gone. Yummy upma is ready. Add ghee and enjoy with chutney/ sambar or pickle of your choice.
Heat 1/2 cup oil Add 1tsp each of mustard seeds, cumin seeds , curry leaves, pinch hing Add the washed dried chopped 1 kg okra and cook till light golden brown While it is cooking, blend the following ingredients 10 garlic pieces, salt, 1 tbsp red chilli pdr , small piece tamarind , 2 tbsp grated coconut and cumin seeds Add this paste to the cooked okra Add roasted peanuts 1/4 cup Give it a mix Enjoy with rotis or rice
Heat 1/2 cup oil Add 1tsp each of mustard seeds, cumin seeds , curry leaves, pinch hing Add the washed dried chopped 1 kg okra and cook till light golden brown While it is cooking, blend the following ingredients 10 garlic pieces, salt, 1 tbsp red chilli pdr , small piece tamarind , 2 tbsp grated coconut and cumin seeds Add this paste to the cooked okra Add roasted peanuts 1/4 cup Give it a mix Enjoy with rotis or rice
Lemon rice recipe Friends today let's see how to make festival Lemon rice or lemon rice served at weddings. Prep time 10 minutes Cooking time 10 minutes Serves 8 1 cup is 250ml Heat 1/2 cup Sesame seed oil. Add the following for tempering 2 tsp mustard seeds 4 tsp chana dal 4 tsp urad dal 1 ponch fenugreek seeds 1/2 tsp cumin seeds Stir for 1 minute. Add 1.5 tbsp Roasted peanuts and 1 tbsp cashew nuts Stir until cashew nuts changes color Add 2 tbsp chopped ginger, 2 tbsp Green chillies, curry leaves, 1/2 tsp asafoetida, 1/2 tsp turmeric pdr Mix well and stir Add 1/2 cup boiled green peas. If you are using frozen peas you can add directly without boiling. Stir on high flame for 2 minutes Now add 1/2 cup hot water. Do not skip adding water. It lends moisture and softness to the lemon rice. Otherwise lemon rice can turn out dry. Add salt and half tsp sugar. Sugar balances the sourness of the lemon. Switch off the flame and add juice of 6 lemons. Add 4 cups of cooked rice. Mix well. Garnish with coriander leaves. Enjoy yummy Lemon rice.
Preparation time: 25 minutes Cooking time: 1 hour Eating time few seconds to a minute 😂 1.5 kg / 11 cups carrots grated Sugar 750 g / 3 cups Ghee 1 cup, 200g Koya 200g / 1 cup Milk 1 litre boiled 4 to 5 times. Cashew nuts 4tbsp Raisins 4 tbsp 2 Pinches salt 1 tsp cardamom powder Time : Procedure Heat ghee Add cashew nuts. Fry till light pinkish golden. Remove from ghee with slotted ladle Add raisins and as soon as they swell, remove from ghee. Set aside To the same ghee, add carrots Cook, stirring iften for about 15 minutes on a high to medium flame Add boiled milk Cook till milk is fully absorbed This took about 17 minutes for this quantity and proportion Add sugar. The mixture becomes watery. Cook on a high flame, stirring often for 15 to 17 minutes. Add Koya Keep stirring on a medium flame until it thickens but retains sone moisture. This should take about 7 to 9 minutes Switch off the flame
Curry leaves rice Friends, today let's make a nutritious delicious flavoured rice The sabziwala had generously given Me extra Curry leaves So I decided to Make this Curry leaves rice Heat oil 2tbsp Add chana dal 2tbsp Toor dal 2 tbsp Urad dal 2 tbsp You can also use white urad dal But the black urad dal enhances the taste Let's add dry red chillies 8 numbers Stir for 2 minutes on a low flame Add 1 cup Curry leaves Washed and dried not in the sun But in the shade Stir for 2 minutes A small piece of tamarind, 1 tbsp Stir for a minute Transfer to mixer jar and Add a pinch of asafoetida or hing And jaggery 1/2 tbsp Blend to a coarse powder And keep it aside Heat oil (sesame seed oil 2 tbsp) Add peanuts 3 tbsp And stir till The peanuts turn brown Now let's Add Mustard seeds 1.5 tsp Cumin seeds 1 tsp Dry red chillies 4 Stir and add asafoetida a small pinch Add cooked rice (about 5 cups) Some salt And the ground Curry leaves and spice powder And give it a good mix If you have some extra Curry leaves powder left Have it with idli or dosa Enjoy If you enjoyed watching this video Press the like button And subscribe to our channel If you haven't Thank you so much for watching
Let's make Tamilnadu style delicious mixed veg kurma in a cooker Hello everyone Welcome to desilicious kitchen To hot oil I'm adding cumin seeds and Finely chopped onions Stir till onions turn golden brown Add ginger garlic paste Add turmeric pdr, red chilli pdr, salt, coriander powder Mix well Add curry leaves Sweet potatoes Carrots Beans Green peas Cauliflower Mix well Add half a cup of water Allow only 1 whistle To a bowl add Cashewnuts Fresh coconut Poppy seeds/ khaskhas Stoneflower Black peppercorns Green cardamoms Fennel seeds Cloves Cinnamon Green chillies Tamarind Add hot water, soak for 30 minutes Blend to a smooth paste Open the cooker The vegetables are perfectly cooked Add ground paste Mix and add hot water to adjust consistency Cook for 5 minutes on a low flame Swit h off the stove Enjoy yummy kurma With rotis or rice If you enjoyed watching this video Press the like button And consider subscribing to the channel If you haven't Thank you so much for watching desilicious kitchen See you soon
Serves 6 Easy restaurant style mixed vegetables Let's see how to make it Hello everyone Welcome to desilicious kitchen I have heated oil (1/4 cup) Add cumin seeds Dry red chillies 2 Ginger 1 tbsp, green chillies 2 Garlic chopped finely 1.5 tbsp Give it a good mix Add some onions 1 cup And let the onions change into Golden brown color Here, I'm adding some sweet potatoes (1 cup) But you can also add regular potatoes instead Some carrots (250g) Beans (250g) Green peas or Matar and Cauliflower Here is an important tip Cook the vegetables on a high flame For atleast 4 minutes stirring often This makes the vegetables crisp After 4 minutes, Here I am covering and Cooking it on a very low flame Another tip is while cooking dry vegetables Do not add any water It is 4 to 5 minutes Now the vegetables are almost cooked And I'm adding spices like turmeric powder Red chilli powder1.5 tsp Kasuri methi 1tbsp Coriander powder 1 tbsp, amchur powder 1 tsp, garam masala 1/2 tsp Salt I have added the spices only after the vegetables Are almost cooked This way the spices will stick to the vegetables And get absorbed very well Cook for 2 to 3 minutes on a low flame And switch it off Hope you enjoyed this video
So creamy! So yummy! And so good for your tummy This is my home made dahi But let's look at the magic Whatever be the vessel Whether it is glass or steel It sets so well Only make sure it is a broad vessel This is curd that I have set And kept in the refrigerator for a few hours It just doesn't fall No milk powder or anything else Just milk and curd Hello everyone Welcome to desilicious kitchen तो make thick curd We have to follow a few tips Follow them and you never go wrong The first tip is boil only full fat milk (1 litre) And the second tip is don't let cream form Switch off the flame when the milk boils over Use preferably a flat vessel to set the curd Transfer to a flat vessel and Stir every five minutes so that cream doesn't form We want lukewarm milk If you can keep your finger comfortably inside the milk for ten seconds it us lukewarm To this lukewarm milk, add 1 tbsp curd Now cover it and let it rest untouched Now the question is for how many hours How long it should rest depends on the weather If it is very cold it will take long to ferment In Mumbai niw temperature is 27 degrees The curd got set after 16 hours See the texture of the curd Just like ice cream You don't need to sweeten it Just eat it as is Enjoy! Tips to remember: Use full fat milk Do not let cream form Use a flat vessel to set curd Milk should be lukewarm Do try out this recipe And I would love your feedback If you like this video Hit the like button Also consider subscribing If you haven't To get notifications of our new videos
Hello everyone! Welcome to desilicious kitchen! Typically, turai ki sabji is not a hot favourite with everybody Follow our recipe and become a fan of ridge gourd for all your life! Let us see how to make this yummy nutritious recipe Let us eat oil in a pressure pan mustard seeds 1tsp, cumin seeds 1 tsp, ginger garlic paste 1.5 tsp Add some curry leaves Normally, one and a half kilo of vegetables is more than sufficient for 6 people But after peeling, chopping and cooking, ridge gourd reduces in volume. So, today I'm adding sweet potatoes and pumpkin if you want you can also add carrots or potatoes add turmeric powder 1/2 tsp, red chilli powder 1.5 tsp, coriander powder 1.5 tsp, garam masala 1/2 tsp and salt give it a good mix and now, I'm adding just half a cup of water ridge gourd oozes out water turai paani chodega so add very little water or no water now let us allow only one whistle, na kam na zyaada in the meantime heat oil and add some dry coconut pieces (1/4 cup) fry for just half a minute and add stone-flower or dagad phool this is optional but if you add it it gives a nice Maharashtrian flavour to the recipe now add onions (1 big) 2 green chillies a small piece of tamarind cook till the onions change colour switch off the flame and let it cool transfer to a mixer jar now you can add a little bit of bhuna chana or roasted gram but I forgot and i started blending so now I'm adding 3tbsp roasted gram im adding bhuna chana to give a nice even texture to the gravy add a little water blend it now keep aside let us open the cooker and add the prepared paste mix it well let it cook for 6 to 7 minutes on a low flame, stirring often you do not have to add any water in case you need to, add only hot water add a few coriander leaves I have already switched off the flame now, enjoy this yummy curry with either roti or withn khichdi as we are doing today hope you enjoyed this video if you did, hit the like button and if you haven't subscribed to the channel, consider subscribing thank you
Hello everyone! Welcome to desilicious kitchen! Today, let's see an easy method to make bottle gourd or lauki ki sabzi. We have heated oil. Now let us add mustard seeds, cumin seeds, dry red chillies and ginger, green chillies, curry leaves, turmeric powder add 1 kilo bottle gourd or sorakai, peeled and chopped Today I'm also adding carrots (1 cup) & sweet potatoes (1 cup), otherwise, you can just use bottle gourd and half a cup of water some salt just allow 1 whistle Now, let us heat 1/4 tsp oil Add chana dal, urad dal, 1 tbsp each coriander seeds 2 tbsp and 5 dry red chillies roast for 2 minutes and let it cool heat 2 tbsp oil in the same pan and now add 4 onions roughly chopped roast for 1 minute on a high flame now let us add 4 tomatoes 1 spoon imli or tamarind and turmeric powder 1/4 tsp stir until the tomatoes turn mushy , takes 3 minutes transfer the roasted ingredients to a mixer jar, powder it and keep it aside now let us blend the fried onions tomatoes and tamarind, have not added any water open the cooker the lauki is done add the powdered roasted ingredients first now let us add the tomatoes and onion paste and mix well Here'm adding about 1 cup hot water adjust water as per consistency bring it to a boil and switch off the flame garnish with coriander leaves lauki sabzi is ready. enjoy if you like this video give us a like subscribe if you havent and leave us a comment tha k you so uch for watching desilicous kitchen
Hello everyone! welcome to desilicious kitchen! Let's make dhaba style Aloo palak It is so delicious and goes well with rotis and rice Wash and chop 4 bunches / 1 kg spinach/ 4 bunches To boiling water Add the spinach and let it boil for 4 minutes Boil for 4 minutes and dip in ice cold water for 5 minutes Blend smooth, keep it aside Heat 4tbsp oil Add 1 tsp cumin seeds / jeera, 2 dry red chillies, 1 tbsp chopped garlic Stir for a minute Add 1/2 a cup finely chopped onions Stir until onions turn brown now add 1.5 tbsp ginger garlic paste. Stir for a minute and add 2 green chillies chopped Stir again for 1 minute. Add 1/2 tsp turmeric pdr 1.5 tsp Kashmiri red chilli pdr 1/2 tsp garam masala 2 tbsp Kasuri methi Add 2 tbsp water so that the masalas dont get burned Stir for a minute Add blended spinach/ palak and salt let it Simmer for 5 minutes Add 2 boiled potatoes let it simmer for 5 minutes switch off the flame and add 2 tbsp ghee aloo palak is ready! Enjoy hope you liked this video If you did, hit the like button if you havent subscribed, consider subscribin g to desilicious kitchen and leave us a comment Thank you so much see you soon with another video
So delicious! So nutritious! Tasting like a wow! is sabzi ko main kya naam doon? This tastes like surti undhiyu But doesn't require any special vegetables Jo regular vegetables milte hain na market mein wahi chal jayega, throughout the year And no deep-fried muthiyas But absolutely no compromise in taste Tastes just like undhiyu And very easy to make! Hello everyone! Welcome to desilicious kitchen! Let's dive into the recipe! Here I am roasting 2 tbsp peanuts or moongphali and sesame seeds or til Transfer to a mixer jar Add 2 tbsp garlic or lehsun 4 green chillies some ginger (1 inch ) And green garlic (1 small bunch) Adding green garlic is optional Because it is in season, I have added it now A big bunch of coriander leaves And a little bit of salt Some lemon juice Add a little water and blend to a smooth paste You can add some grated coconut while blending. Today I didn't have any grated coconut Heat some oil in a pressure pan Add Ajwain or Carrom seeds (1/2 tsp) Some Jeera or Cumin seeds (1 TSP) Kaju/Cashew nuts are optional and so is Raisin and some kasuri methi (1 tbsp) Let's add Broad beans (250g) Avarakkai stir for 2 minutes on a high flame and now eggplants (200g) again stir it well add matar (1 cup) some suran or elephant yam (1 cup) kutcha kela or raw banana (one) baby potatoes (about 6) sweet potatoes (1 cup) and fenugreek leaves (500g) give it a good mix add turmeric powder (1/2 tsp) chilli powder 1.5 tsp coriander powder/garam masala 1/2 tsp and salt and add some jaggery 1tsp i have added 1 tbsp it's optional give it a mix and add ground paste mix it well add just 1 cup of water, don't add too much water mix it well close the cooker and allow 3 whistles now the pressure is gone let's open the cooker Vow, our yummy aromatic subzi is ready we are having it with khichdi, you can have it with rotis too do try out this recipe and give us your feedback thank you so much for watching desilicious kitchen see you soon
My first comment in you tube I really can't stop commenting because it really worked and I am extremely satisfied with the way it got cooked❤ Thank you so much after long tym had satisfied tasty sweet potato all bcz of u❤❤
Welcome to desilicious kitchen. Today I had this amazing fresh turmeric rice for lunch. Let us see how to make this recipe. Remember, I have made a huge quantity for 6 to 7 persons. Now, fresh turmeric is available in the market because it is available in the market. Here i have peeled the turmeric and have grated it I have grated 2 pieces and it comes to one cup. Now, I have heated 1/4 cup oil Add some mustard seeds(2 tsp), cumin seeds 1/2 tbsp, Add 2 tbsp garlic or lehsun Let the garlic brown a little Add some green chillies (about 4), curry leaves, sliced ginger Add onions. I have used 4 onions You can use as much as you want Don't brown the onions. As soon as it changes colour, add kasuri methi, I have used green garlic, use it if you have otherwise skip Add green onions Some carrots ( 1 cup) Matar or green peas (1 cup) Stir on a high flame for 3 minutes After that add grated fresh turmeric 1 cup Now cover and cook for 4 minutes on a low flame After 4 minutes, add 1/2 tsp turmeric powder, 1.5 tsp red chilli powder, 2 tsp coriander powder, amchur powder 2 tsp, garam masala 1/2 tsp, salt And mix it well And now I am adding cooked basmati rice. You can use even raw rice Mix it well and add some ghee and coriander leaves And you are done! You can have this rice with even raita or plain curd But, today I am having it with palak amti You can check out our recipe in our channel This is an amazing combination Do let us know if you liked or disliked the video. And subscribe if you haven't and press the like button. Thank you so much for watching desilicious kitchen See you soon
Friends, try out this irresistible kadak chai. I'm sure you'll love it To a pan, add 3/4 tsp sugar Switch on the flame Let the sugar caramelized on a low flame. Take care not to burn it Switch off the flame as soon as it changes colour Add 1.25 cups of water Again Switch on the flame And crushed ginger and cardamom After it comes to a rolling boil, add 1 tsp teapowsee Let it boil for 2 minutes Add 1/4 cup hot milk Add 1 crushes black peppercorn and a small piece cardamom crushed Add a very small pinch salt Switch off the flame 2 minutes after adding milk and spices Cover the tea for a minute with a lid Open and strain Enjoy yummy tea
