Yummy Sizzling Recipes

When you think of wine 🍷, you may picture vineyards, wineries, and complex processes. Well, here's some good news—no huge investments or expensive tools are required! You can make delicious wine right at home. 🥳 Ingredients: Black Grapes : 2 kg Sugar : 2 kg Yeast : 10 g Whole Wheat Grains : 50 g Water : 3 liters Earthen Pot/Bharani/Jar Wooden Spoon (optional, for stirring) Directions: Part 1: Preparation (Day 1 to Day 21) Boil 3 liters of water and let it cool completely. Thoroughly wash and clean the grapes, remove the stems, drain the water, and dry them with a clean cloth. Place the grapes in the jar and smash them with a wooden spoon until the skins are ruptured. Pour the cooled boiled water into the jar. To activate the yeast: Add 100 ml of lukewarm water to a bowl. Mix in 2 tsp of sugar and 10 g of yeast. Once mixed, pour this yeast mixture into the jar. Add half of the sugar (1 kg). Stir everything together. Seal the jar tightly using cling wrap/plastic wrap to make i...

Ingredients: Okra (Vendakkai) : 500 g Tomato : 1 (chopped) Onion : 1 (chopped) Sambar Powder : 1-2 tsp Besan (Chickpea) Flour : 1-2 tsp Dried Red Chilies : 1-2 Mustard Seeds : 1/2 tsp Oil : for sautéing Directions: Prepare the Okra: Wash and chop the okra. Ensure it's completely dry before cooking for a crisp texture. Sautéing: Heat oil in a pan, add mustard seeds and dried red chilies. Let them splutter. Add the chopped onions and sauté for a few seconds until they turn soft and translucent. Stir in the chopped tomato and sauté for another minute. Spice and Okra: Add sambar powder and stir to combine. Add the chopped okra and sauté well, stirring occasionally. When the okra starts to stick together, sprinkle besan flour and stir well. Cook Until Done: Keep stir-frying until the raw taste of besan disappears and the okra is fully cooked. Serve hot with rice or chapati. Tips: Make sure the okra is dry after washing to ensure a crisp texture during cooking. The addition o...

An easy delicious vegetarian sandwich. Soothing to the tastebuds of cheese and veg lovers. Ingredients: Bread slices Capsicum- 1 (finely chopped) Onion - 1 (finely chopped) Cheddar Cheese - 100gms (Grated) Mozzarella Cheese - 100gms (Grated) Salt - pinch Pepper powder - 1/2 tsp Chaat masala powder - 2 tsp Green chutney Directions: In a bowl, add onion, capsicum, both the cheese, salt, pepper, chaat masala powder. Mix altogether.  Take a slice of bread and spread the Green chutney, then spread the cheese mix. Top it with another slice. Spread butter on top of both sides. Toast it in a sandwich maker or toast it in a pan on both sides. Serve hot.

One of my favs.... this is a must-have for the liver lovers 😋😻  Ingredients: Liver - 500 gms Shallots/Sambar onion - 10 Garlic - 5 cloves Ginger- 1 inch Green chillis- 1-2 Curry leaves - 1 stem Black pepper - 1 tsp Turmeric - half tsp Red chili powder - half tsp Salt - to taste Seasoning:- Onion- 1 medium Chopped Ginger- half tbs Chopped Garlic - half tbs Black pepper powder - 1 tsp Garam Masala powder - 1 tsp Fennel seed powder- 1/3 tsp Directions:- Wash and drain the Liver very well. Grind the shallots, garlic, ginger green chilies to a coarse paste. In a Kadai add the liver, oil, coarse paste, curry leaves, black pepper, turmeric, red chili powder, salt, half cup water to the liver. Cook till the water almost evaporates stirring occasionally. Keep aside. For seasoning, take another pan, add the chopped onions and saute. Add the chopped ginger and garlic, black pepper powder, fennel seed powder, and garam masala powder. Saute all together Add the cooked liver and sa...

Well, we've all heard of the number of benefits in beetroot. Now, this one version of beetroot I like to eat with rice. Ingredients: Beetroot - 1 cup  Oil - 1 tbs Mustard seeds - 1 tsp Shallots - 2-3 Green chilies -2 Curry leaves - few Grated coconut - 1/2 cup Water- 2 tbs Directions: Wash peel and grate beetroot. In Pan, heat oil, add Mustard, and wait for it to splutter. Then add the shallots, green chilies, curry leaves grated beetroot, and water. Mix all together and close the lid and cook for 2-3 mins.  Open and add the grated coconut, mix and cook for 1 more minute and switch off the flame. Serve hot.

One of the delicious south Indian chutney to have with dosa Ingredients : Grated coconut -1 cup Green Chillis - 1-2 Curry leaves - few Shallot -1-2 Ginger- 1/2 inch Roasted chana dal- 1 tbs water - 1/2 cup For Seasoning Coconut Oil - 1 tbs Mustard seeds- 1/2 tsp Curry leaves - few Directions: In a mixy grinder jar, add the grated coconut, green chili, curry leaves, shallot, ginger, roasted chana dal and water to paste. Pour it to a serving bowl In a seasoning pan or tadka, pour coconut oil, add mustard seeds, when you hear the splutter, add curry leaves, then pour this over the coconut mix and serve with hot dosas.

Dosa is basically pancakes made of rice and lentils. It is sometimes made in crepe appearance also. It is a typical south Indian breakfast, traditionally served with coconut chutney and sambar. With this easy homemade batter, you can make different dishes like plain dosa, set dosa, masala dosa, uthappams, and paniyarams. Ingredients: Dosa rice - 4 Cups Urad Dal(split,skinless black gram) - 1 Cup Fenugreek Seeds(methi) - 1 tsp Cooked Rice/ Poha - 1-2 tbs Salt - to taste Water - As needed Ghee/oil - As needed Directions: Wash and soak, rice and urad dal in two separate vessels for 6 hrs. Add fenugreek seeds to the urad dal. Before grinding, drain the water in which the rice is soaked. Grind the cooked rice, soaked rice, and urad dal along with the water in which it was soaked in a Blender/mixy/grinder. Add little more water if needed till you get a smooth batter. The consistency should be such that the batter should be thinly coated on a spoon when dipped. Keep the...