Cream of Mushroom Soup

Though it is not very common in everyones dining table, still a steaming bowl of soup as an appetizer just before a meal is always a welcome. This is a very tasty mushroom soup recipe that can be easily made with the least of ingredients. Enjoy.

Ingredients

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 cans chicken broth
1 cup  cream
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Chicken Do Pyaza

Chicken Do Pyaza is a delicious Indian chicken gravy. It can made easily with the least of ingredients. This chicken dish is a popular Punjabi recipe served with roti or naan.

Ingredients

1 kg - Chicken
1/2 kg - onions, cut into rings
250 g - curds
2 tsp - chilli powder
25 g - Garam Masala
2 tsp - salt
1 tsp - turmeric
1 tsp - Garam Masala
1 tsp - coriander powder
250 g - Tomato puree
250 g - oil

Method

Fry the onion rings, reserving a little for later use.
Heat oil in a pan and add  garam masala to it.
Make a paste of curds and 1/4 kg fried onions in a grinder and add along with ginger-garlic paste to the garam masala.
Add the remaining spices and cool.
Then add tomato puree and continue stirring while you add 1/2 litre water.
When it starts to boil, add the chicken and cook for 10 minutes. Then add remaining onion rings.
Mix well and bring to a boil. Your dish is ready.

Paneer Lababdar

This was my first attempt at making paneer lababdar. (And I made this for a few friends who came for dinner!) Fortunately it was very good and everyone liked it. Till now I thought paneer butter masala was my vegetarian master piece recipe but now, I guess it has become this superb dish. Please try it.

Ingredients

1 cup low-fat paneer cubes
1 tsp oil
1/2 tsp cumin seeds
1 tsp roasted and crushed coriander seeds
3 whole dry kashmiri red chillies , coarsely powdered
1/2 tsp dried fenugreek leaves
1/2 cup finely chopped onions
1 1/2 tsp ginger-garlic  paste
1 1/2 cups chopped tomatoes
1/4 tsp turmeric powder
1/4 tsp cornflour dissolved in 1/2 cup low-fat milk
1/4 tsp garam masala
salt to taste
2 tbsp finely chopped coriander

Method

Heat the oil in a broad non-stick pan, add the cumin seeds, crushed coriander seeds, coarsely powdered dry kashmiri red chillies, dried fenugreek leaves, onions and ginger-garlic paste and sauté on a medium flame for 1 to 2 minutes or till the onions turn slightly brown in colour.
Add the tomatoes, turmeric powder and 4 tbsp of water and cook on a medium flame for 2 to 3 minutes.
Remove from the flame and allow it to cool slightly and then blend in a mixer to a smooth paste.
Transfer the paste into a deep non-stick pan, add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes.
Add the paneer, garam masala and salt, mix well and cook on a medium flame for 1 minute.
Garnish with coriander and serve hot with chappathi or fried rice.

Egg Sandwich

This is a very easy and truly yummy sandwich recipe. I got the recipe from my mother. She rarely makes sandwiches and I can remember ony two sandwiches that she used to make. One is a mint chutney sandwich and the other one is this. She makes this perfectly well and I only hope that I do justice to her recipe.

Ingredients

8 eggs
1/2 cup mayonnaise
1 teaspoon  yellow mustard
1 Tomato sliced
1/4 cup chopped onion
Salt and pepper to taste
2 Green chilly
Oil as needed
Multigrain bread slices

Directions

Saute Onions and green chilly in Oil and add tomatoes. Stir for 2 minutes. Now break open the eggs and pour it into the onion tomato mixture. On low heat, scramble the eggs. Add Salt.
When it becomes dry, serve it into a bowl.  Stir in the mayonnaise and mustard. Season with salt and pepper. Stir and fill it between sandwiches. I chopped multigrain bread into round circles and made discs with it and filled it with egg filling for a better visual appeal. You can just fill it between bread slices.

Chicken Salna Tamil Nadu Style

This is a truly yummy chicken side dish recipe which is very common in Tamil Nadu. The masala that we grind makes the dish very special because the chicken is slowly cooked in it in such a way that it infuse all its flavours to create a magical melody in our mouths. Enjoy it with hot parottas.

Ingredients

Chicken-1 kg
Onion-1 big finely chopped
Green chillies-2 slit length wise
Ginger & Garlic paste-1 tbsp
Turmeric powder-½ tsp
Cardamom-2
Cinnamon sticks-2
Bay leaves-2
Oil-2 tsp
Lemon juice-According to taste
Salt-As needed
Curry leaves-8-10
Coriander leaves-1 tbsp finely chopped

To Roast and Grind

Cloves-2
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Black pepper corns-2 tsp
Coriander seeds-3 tsp
Dry red chillies-8
Grated coconut-¾ - 1 cup
Tomatoes-3 finely chopped
Oil-1 tbsp

Method

Cut and wash the chicken to large size pieces. Finally wash it with turmeric powder to get rid of any smell and keep it aside.
Heat oil in a kadai and roast the ingredients mentioned in roast and grind. Start with cloves, cumin seeds, fennel seeds, dry red chillies, coriander seeds, black pepper corns adding one by one. 
Now add the tomatoes and sauté until they are mushy. Finally add the grated coconut and sauté for about a min and switch off the stove.
Cool the above ingredients and grind it in the mixer to a fine paste by adding water.
In the same kadai heat the oil, add cinnamon sticks, cardamom, bay leaves and sauté for about 15 sec. Add the onions, green chillies, curry leaves and sauté until translucent. Now add the ginger and garlic paste and sauté until the raw smell goes off.
Add the cleaned chicken and sauté until the color of the chicken changes. Now add the ground paste, salt to the chicken and mix well.
Add about 1 to 1 ½ cups of water to the chicken, cover and cook until it is well done. Alternatively cook in the pressure cooker for 2 -3 whistles.
Super spicy and delicious  Chicken Salna is ready. Serve hot.

Vazhakka Thoran (Raw plantain)

This used to be a very common thoran dish in my home during my child hood days. When I bought a few vazhakkas last week to make some bajjis, I suddenly realized that its been too long since I've made it here for my family. So here it is, a truly yummy thoran recipe.

Vazhakka thoran

Ingredients

Raw plantain/ vazhakka – 3 – 4
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Grated coconut – 1/2 cup
Green chilli – 1
Garlic – 2 cloves
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry red chillies – 2
Brown rice – 1/2 tsp
Curry leaves – 1 sprig
Salt – To taste
Method

Peel the plantains and chop them to small cubes.
Heat oil in a pan.  Splutter the mustard seeds and add the dry red chiliesand brown them.
Stir in the chopped plantain pieces, turmeric powder, chilly powder, curry leaves and salt.  Cover and cook till tender at low heat.
Crush the grated coconut with cumin seeds, garlic and green chilies.  Add it to the cooked raw banana.  Mix well and cook for a few more minutes. Switch off. Serve with rice.

Spicy Pan Fried Potatoes

This is a spicy potato fry recipe where the potato is neither baked nor deep fried. Instead it is shallow fried in a yummy paprika and yogurt mixture. Potato , I would say is the tastiest of all veggies and it tastes awesome which ever way it is cooked. Hence, I can assure you that this is a tasty and easy recipe. Enjoy.

Ingredients

1 large baking potato
2 tbsp Yogurt
1 tbsp ginger garlic paste
1 tsp garam masala
1⁄4 teaspoon paprika
salt
pepper
olive oil

Directions

Slice potatoes into bite size pieces. Mix yogurt, paprika, ginger garlic paste and garam masala. Add little salt. Marinate potatoes in this yogurt mixture for 15 minutes.Microwave potatoes for 5-6 minutes to soften.
Spray large frying pan with olive oil and add potatoes. Cook on medium heat until tender and browned. When being cooked, the marinade might ooze off if it is not properly set in the oven. But just let the potatoes cook in it. It adds to its flavour.
When done, add salt and pepper to taste.

Chocolate Pudding

This is another yummy pudding recipe and undoubtedly the favourite of all kids. It is easy to whip up using common pantry ingredients. I garnished it with chocolate syrup and a few galaxy minstrels to make it visually more appealing.

Ingredients

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/4 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
Chocolate syrup and galaxy minstrels for garnishing

Directions

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Pour chocolate syrup on top and decorate with galaxy minstrels if desired.

Paneer Achari Tikka

This is a variety paneer recipe and a truly yummy one too. Here, the paneer cubes are coated with a wonderful spice mix and a set of aromatic spices. The aroma that wafts through the kitchen when it is being cooked is truly worth all your efforts. It tastes perfect when served hot.

Ingredients

For The Achaari Marinade
1 tbsp green chilli paste
1/2 cup curd
1 tsp chopped garlic
1 tsp fennel seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek  seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp mustard oil
salt to taste

Other ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking

Method

For the achaari marinade
Combine all the ingredients, except the curd in a mixer and blend to a coarse mixture.
Transfer the mixture into a deep bowl, add the curd and mix well.

Now add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
Heat a non-stick tava, grease it with little oil, place a few paneer cubes on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Serve immediately.

Strawberry Lemon Pudding

This is an amazing pudding recipe and is truly a lip smacking dessert recipe. I love puddings mainly because of its jelly like texture and the fun in swallowing it without the need of any vigorous chewing. It has a soothing effect on me and every spoonful is loaded with happiness.This strawberry lemon pudding is a must try recipe for everyone.

Ingredients

2 lbs strawberries
1 cup sugar
1 cup milk
1⁄3 cup cornstarch
1⁄2 teaspoon vanilla
1⁄2 teaspoon lemon juice

Directions

Clean and rinse berries. If they are large cut in halves or quarters. Blend it perfectly in a blender into a thick syrup consistency.
Bring milk to a boil over medium heat. Add sugar and strawberry and cook in low flame for about 4 minutes. 
Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla and lemon juice.
Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
Transfer to a bowl and place in the refrigerator until thouroughly cool.

Achari Malai Paneer

The name may seem a bit intimidating for you, but in reality it is a soothing and yummy dish and a perfect accompaniment with Chappathi or naan. I was on the lookout for some new paneer recipes when this one crossed my eye. I immediately  decided to make it and it became an instant hit. Try it.

Ingredients

1 cup paneer, cubed (cottage cheese)
1 teaspoon fennel seed
1⁄4 teaspoon mustard seeds
5 -6 fenugreek seeds
1⁄2 teaspoon cumin seed
1⁄2 teaspoon asafetida powder
1 cup onion, sliced
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon chili powder
1⁄2 teaspoon black salt
3⁄4 cup yogurt
1 teaspoon all-purpose flour
1 tablespoon oil
salt

Directions

Mix the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and asafetida in a small bowl.
Heat the oil and add the seed mixture.
When they crackle, add the onion and sauté till it turns translucent.
Add the paneer, turmeric, chili powder, black salt and stir for some time.
Add the yogurt, sprinkle the plain flour and mix well.
Add  salt and bring to a boil. Serve hot.

Turkey Caesar Sandwich

By now, I've tried many dishes with Turkey. So why not a sandwich too!! Here is an extremely simple and easy to make sandwich recipe..It can be eaten as a breakfast dish or as a tasty tea time snack. The cheese and turkey blends together really well to give a truly yummy lip smacking experience. Enjoy.

Ingredients

1 tablespoon  Parmesan cheese
2 tablespoons light mayonnaise
2 teaspoons freshly squeezed lemon juice
1 dash Chicken spread
Salt and ground pepper
2 slices multigrain bread
1 tbsp tomato sauce
2 or 3 leaves green cabbage
3 ounces thinly sliced canned turkey

Directions

In a small bowl, combine Parmesan, tomato sauce, mayonnaise, lemon juice, and chicken spread; season with salt and pepper. Spread on both bread slices.
Break cabbage into small pieces; layer half on 1 slice of bread. Top with turkey, remaining cabbage, and bread.

Turkey Paprikash

Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey. This is my version of a south Indian paprikash. I've added some garam masala too for extra flavour since being a south Indian, my tongue needed more flavour than that provided by paprika alone.

Ingredients

1 cup turkey cubes
Salt and pepper
3 tablespoons unsalted butter, divided
1 medium yellow onion, thinly sliced and pureed
1/4 cup tomato puree
2 tablespoons sweet or smoked paprika
1 cup water
1 tsp Garam masala
1/2 cup sour cream

Directions

Pat turkey dry with paper towels and season with salt and pepper.
In a large skillet, heat 1 tablespoon butter and cook it slightly to let the butter enter it and provide a flavour.
Reduce heat to medium, then add onion and  tomato puree, and remaining 2 tablespoons butter; cook until onion they are softened. Add paprika and cook 1 minute.
Add water and turkey and cook well. Sprinkle garam masala and stir well.  Remove from heat and stir in sour cream.  Serve hot.

Turkey and Potato Curry

Another experiment from my part using turkey and potato which came out to be truly a yummy dish. The soft mushy potatoes takes the dish to a different level. Enjoy it with Rice or Naan.

Ingredients

2 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp minced ginger
2 tbsp Indian curry paste
1 tbsp garam masala
1/4 tsp each salt and freshly ground pepper
3 tbsp tomato paste
1 cup water
2 cups chopped  potato, about 2 medium
2 cups cooked and cubed turkey

Directions

Heat butter in a large saucepan set over medium heat.
Add onion, garlic and ginger and cook, stirring occasionally, for 5 to 8 minutes or until they are softened. Stir in curry paste, garam masala, salt and pepper. Cook for 1 to 2 minutes or until fragrant.  Stir in tomato paste and cook for 1 minute.
Add 1 cup water and bring it to a boil. Add potatoes and turkey,  cover and bring to a simmer. Cook, stirring occasionally, for 20 minutes. Continue to cook, uncovered, for 15 minutes or until potatoes are tender.
Serve with rice or Nan.

Vermicelli Kheer

This is a very very tasty and easy kheer recipe. It is so much similar to our traditional semia payasam. The main difference is the thick consistency and the usage of cashew and almond milk. It makes it a truly delicious dessert and a real treat to our sweet tooth.

Ingredients

1.5 cup almond milk
1.5 cup cashew milk
1.5 cup wheat vermicelli/seviyan
8-9 tbsp sugar - add less or more for desired sweetness
½ tsp cardamom powder
1 tbsp raisins
1 tbsp raisins and cashews for garnishing

Instructions

In a pan or kadai dry roast the vermicelli till they get a golden hue. Lower the flame and in the same pan, add both the cashew and almond milk. Stir.
Add sugar, and mix well.
The mixture will begin to thicken as the vermicelli begins to get cooked.
Simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.
Add the cardamom powder, and raisins. Simmer for a couple of minutes. Remove from fire. Garnish with cashews and raisins.
Serve vermicelli kheer hot or warm or you can chill and serve the kheer cold.

Avocado Beef Burger

This is the era of burgers and fast food. Too much of such junk would create many health hazards in the future. But a treat once in a while is quite acceptable, especially when we are making it at home. Enjoy this avocado beef burger recipe.

Ingredients

1 lb ground beef
1 large avocado
1 tablespoon green chili pepper, diced
1 egg, slightly beaten
1⁄4 cup green onion, chopped
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Hamburger bun
4 -6 teaspoons butter, melted
tomatoes
onion (optional)
mayonnaise

Directions

Take the avocado and slice in half, remove the pit and peel each half.
Sprinkle fresh lemon juice over each half of avocados. Slice one half of avocado and set aside.
In a medium bowl, take other half of the avocado and mash with a fork.
Add chili peppers, egg, onions, minced garlic and salt and pepper. Stir to combine.
Add ground beef to the mixture and combine well.
Shape into 4 beef patties.
Chill in ref. for 10 minutes.
Heat  a skillet. Pan fry hamburger patties until no longer pink inside.
Butter each hamburger bun and toast on the top shelf of a grill or in the oven on broil.
Mayonnaise each hamburger bun and top with hamburger, tomato, slice of avocado and onion (opt).
Serve with french fries , or potato chips or one of your favorite snacks.

Coffee Pudding

This is one of my favourite  pudding recipes mainly because my son simply adores it. I always feel that he should learn how to enjoy a pudding because he would finish it all in two three gulps and always asks for more. Enjoy this truly yummy and easy to prepare  coffee pudding.

Ingredients

2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon ground cinnamon
Pinch salt
2 cups whole milk
1 tablespoon instant espresso powder
1 teaspoon vanilla extract

Instructions

Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth. Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

Cardamom Milk Pudding

This is the yummiest and easiest of all pudding recipes. It can be made very easily with the least of ingredients. I made it on an impulse for my baby when he refused to drink his usual cup of milk in the morning. Pudding in any flavour is always a big welcome for him and I've decided that I'll  make this particular pudding as often as I could.

Ingredients

3 1/2 cups whole milk
1 tablespoon green or white cardamom pods, slightly crushed
1/2 cup sugar
2 tablespoons corn starch
A pinch of Salt and a few drops of Vanilla.

Preparation

Bring milk, cardamom pods, and a pinch of salt just to a boil in a heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
Whisk sugar and corn starch in hot milk mixture. Add Vanilla essence. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Chill pudding, its surface covered with wax paper, until very cold, at least 2 hours.

Turkey Butter Masala

Chicken butter masala is one of my favourite non vegetarian dish and hence I didnt think twice before deciding to try out the same with Turkey. It is a yummy recipe and a perfect side dish with roti or Naan.

Ingredients

150 gm butter
2 Onions chopped
2 cloves garlic, chopped
1 (2cm) piece root ginger, chopped
2 tablespoons curry powder (or to taste)
500g turkey breast, cubed
6 fresh tomatoes, peeled and chopped.             2 tablespoon Cooking cream

Method

Melt butter in saucepan, then add onions, garlic, ginger and curry powder. Fry for 5 minutes, but don't let the onions or garlic brown.
Add the tomatoes. Mix together well. Stir in the cubed turkey, cover and allow to simmer for 30 minutes, stirring occasionally. Add the cooking cream, stir and switch off the flame. Serve with basmati rice, dal and naan bread.

Turkey Tikka Masala

We bought some turkey meat yesterday. It is quite an unfamiliar meat for me but you really need to bear with me as I've decided to roll up my sleeves and work on it. As a first attempt, here is my Turkey Tikka Masala dish.

Ingredients

1 cup Turkey slices
3 onions
2½ cm ginger, grated
4 garlic cloves
1 dessert spoon garam masala
½ tsp chilli powder
½ dessert spoon ground coriander
½ dessert spoon ground cumin
1 dessert spoon fenugreek leaves
1 tin chopped tomatoes
4 tbsp tomato purée
480 ml water
1 dessert spoon sugar
1 tub Greek yoghurt
Chopped fresh coriander, to garnish (optional)

Method

Chop and fry the onions, ginger and garlic until they start to turn brown. Add the fenugreek leaves, these are going to give this dish the authentic aroma of curry and a pleasing depth of flavour.
Add the garam masala, chili powder, ground coriander and ground cumin if you have them. If not do not worry-Garam masala is the one you really need.
Add the tomatoes and briskly simmer this spiced sauce for about 5 minutes. Now add the tomato purée, 480ml water, salt and sugar. You will now have the makings of a red masala sauce. Blend this mixture to a smooth sauce consistency.
At this stage add your turkey to the sauce and return the pan to a low heat and allow it to simmer and penetrate the turkey pieces.
Now add the Greek yoghurt and stir this in to give the masala a glossy piquant finish.
Garnish with freshly chopped coriander, if you have it.

Tari Wali Andey

Tari Wali Andey is a flavourful and aromatic dish made with eggs. It has an exceptionally thin silky gravy which is a treat to the taste buds.It is cooked in a  tomato puree which adds to its tasty flavour. It is a perfect side dish with roti, chappathi or Nan.

Ingredients

Tomato puree-  1/2Cup
Salt  -To Taste
Chilli powder  -1Teaspoons
Coriander powder  -1/2Teaspoons
Ginger garlic paste - 1Teaspoons
Turmeric powder -  1/2Teaspoons
Onion paste - 1Tablespoons
Garlic(chopped) 2-3Clove
Green chillies- 1/2Teaspoons
Coriander leaves  -1Tablespoons
Cumin seeds - 1Teaspoons
Eggs(boiled)- 5Numbers
Garam masala powder- 1Teaspoons
Oil  -2Tablespoons

Directions

Boil the eggs and keep aside. In a kadai, add some oil and when the oil gets hot, add cumin seeds, coriander leaves, green chillies, garlic, onion paste and saute it, well until they are nicely coloured. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree and stir well. Add garam masala and then add some water, mix and cover with a lid and cook for about 7-8 minutes.  Once the gravy becomes thick, add some more water and mix well.  Allow it to cook to thin gravy. Now add the boiled eggs into this silky gravy and allow it to cook for few minutes and then switch off the flame. Serve with roti, chapatti, naan or rice.

Spicy Potato Masala

This is a very easy vegetarian side dish with chappathi or roti. It can be put together in no time with the least of ingredients. Hence this one is my family's official idle dish which is usually made when I am too lazy for a grand dish. Enjoy.

Ingredients

Potato - 2.
large Onions - 2.
Coconut Milk - 1 cup.
Celery - a little.
mustard - 1 tsp
Red Chilli - 2.
cooking oil - 2 tbsp
Red Chilli powder - 1 tsp
Turmeric powder - 2 tsp
Garam Masala powder - 2 tbsp water - 1.5 cups
salt - 1 tsp

Method

Cut the onions and potatoes into large pieces. Heat oil, add the mustard seeds and red chillies.
When they splutter, add the onion pieces and mix well.
When the onions become slightly brown, put the potatoes pieces in and mix well. Then pour water into the pan and let it boil. When it boils, close the pan with a lid so that the potatoes get cooked.
After 5-7 mins, remove the lid and cook for 4-5 mins.
Add the turmeric powder, masala powder, red chilli powder and mix all the ingredients well.
Also add the salt.
When all the ingredients are very well mixed, pour the coconut milk and mix well.
When it boils, add celery leaves and mix well. Serve hot.

Green Chilly Mezhukkupuratti

My most recent blog recipe was a green chilly thoran. So why dont we try a green chilly mezhukkupuratti this time?? Enjoy this variety mezhukkupuratti recipe with matta rice. It is tasty and very easy to make. Add some spice and flavour to your meals with this spicy dish. Enjoy.

Ingredients

Chopped Green Bajji chilly - 2 1/2 cups
Onions - 1 No ( Finely chopped )
Green chillies -3 Nos ( Split length-wise )
Turmeric powder - 1/2 tsp
Red chilly powder -1/2 tsp or Crushed dry red chillies -2-3 nos
Curry leaves -1 stem
Mustard seeds / Kaduku - 1/2 tsp
Oil - 1 1/2 tbsp
Salt to taste.

Method
Heat oil in a pan and add mustard seeds and when the mustard seeds start to crackle, add curry leaves and chopped onions.Saute till the onions become soft.
Then add the chopped chilly along with turmeric powder, chilly flakes / red chilly powder, salt and 2-3 tbsps of water
Cook covered for about 15 minutes and then cook uncover for another 5 minutes or till it becomes dry and then remove from the flame.
Enjoy with rice.

Green Chilly Thoran

I was quite surprised when I came across this recipe and never thought that it would come out well. But contrary to my beliefs, this one became one of the tastiest of all thoran recipes that I've ever made. Try this easy recipe today itself.

Ingredients

Big Green chilly (Bajji chilly)-250 gm.
Onions-2 no.
Coconut -1/2 cup.
Turmericpowder -1/2tsp.
Mustardseeds -1/4 tsp.
Curryleaves - few.
Coconutoil - 2 tbsp.
Salt to taste.

Directions

Heat oil in a pan , splutter Mustard seeds, then add finely chopped onions, Turmeric powder and sauté well.
Add finely chopped green chillies,curry leaves, salt and mix well. Cover it with a lid and cook in a low flame for about 2 - 3 minutes.
Add grated Coconut and mix well till done. ( Low flame ). Chilly Thoran is ready to serve. It is good with steamed rice. Use more Coconut to reduce the hot sensation of the chilly. Serve it in a plate.

Egg and Potato in Coconut Milk

This is an easy side dish with Chappathi.  Its been very long since I made any egg dishes for dinner. So yesterday when I went to our nearby bakala, I deliberately bought a carton of eggs hoping to try out various recipes with it. Enjoy this tasty recipe.

Ingredients

Hard boiled eggs- 2 to 3 nos
Mustard seeds- 1/4 tsp
Turmeric powder-1/4 tsp
Onion sliced- 1 large
Potato -cut into small cubes-1 large
Green chilies-cut vertically- 2 to 3 nos (according to taste)
Garam masala powder-1/4 to 1/2 tsp
Coriander powder- 1 tsp
Curry leaves- 1 sprig
Thin coconut milk- 3/4 cup
Thick coconut milk- 1/2 cup
Oil- as required
Salt to taste

Method

Heat oil in a pan and add mustard seeds,Let it splutter.
Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil. Serve hot.

Vazhakka Bajji (Raw Banana Fritters)

I had some batter left over from the mirchi bajjis that I made yesterday. So I thought I'll make vazhakka bajjis since I havent posted its recipe in my blog yet. This is quite a filling snack and a tasty one too. Serve it with chutney or ketchup.

Ingredients

Vazhakkai/ Raw plantain - 1
Besan/ kadala maavu - 1/2 cup
Rice flour - 1/4 cup
Corn flour (optional) - 1 tsp
Cooking soda - 3 pinches
Asafoetida - 1/8 tsp
jeera - 1 tsp
Red chilli powder - 1 tsp
Salt and water - As needed
Hot oil (optional) - 1 tblsp
Oil - for deep frying

Method
In a mixing bowl, mix gram flour, rice flour, red chilli powder, cooking soda, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.
Peel off the skin of the plantain with a peeler or if you are comfortable with a knife. Slice them thin or medium thick as you wish using knife or a slicer. Keep it immersed in water until use. Heat oil in kadai side by side. Take it out from water, drain the water as much as you can, dip and coat the vazhakkai and drop carefully in hot oil.
Fry them both sides until golden brown. Adjust the heat now and then to avaoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. Drain in paper towels.

Aval Puttu

I tried out a few Aval recipes today on the sudden realization that I havent posted any aval recipes in this blog except an Aval vilayichathu which I posted a long time ago. Aval is the easiest available ingredient and can be turned into yummy dishes in no time at all. Try this Aval Puttu today.

Ingredients

Aval (Poha) – 1 cup
Jaggery – 1/2 cup
Coconut gratings – 1/4 cup
Cardamom Powder – 1/2 teaspoon
Raisins-1 tbsp
Ghee – 4 teaspoon

Directions

Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder. Put this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.
In another vessel, put the jaggery and add ¼ cup water and bring to boil. Remove and strain it. Again put it back on the stove and allow to boil for five minutes or till reaches one string consistency. Add coconut gratings and the poha powder and immediately switch off the stove. Mix well. Add cardamom powder, Raisins and ghee and once again mix well. Keep it covered for atleast half-an-hour. Garnish with scraped jaggery and banana slices.

Lauki Aloo Sabzi

Lauki Aloo Sabzi is a perfect vegetarian dish with roti or naan. Once in a while my husband would accompany me to my kitchen and help me with my cooking. Today was one such day when he decided to make this superb subzi and I  just loved the recipe. The dish was truly yummy. The combination of potatoes along with the bottle gourd, makes it a filling and complete dish.

Ingredients

3 large potatoes, peeled and diced
1 medium sized bottle gourd, peeled and diced
2 large tomatoes, finely chopped
1 large onion finely chopped
An inch piece of ginger, grated
2 green chillies, slit
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
salt to taste
oil for cooking

Directions

To begin making the Lauki Aloo Sabzi Recipe first get the potatoes and lauki (bottlegourd) peeled and diced. Get the remaining ingredients ready.
Heat oil in the pressure cooker or the pan on medium heat.  Add the onions and ginger; saute until the onions become slightly soft. Add all the remaining ingredients along with 1-1/2 cups of water and salt to taste as well.
Cover the pressure cooker and cook until you hear couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat. 
Allow the pressure to release naturally in the pressure cooker as the vegetables will continue to cook and soften inside while there is pressure.
If you were cooking in the pan, cook on low heat until the vegetables get cooked completely and the curry has a gravy like texture.
Open the cooker/ pan and give the Aloo Lauki Sabzi a stir. Check the salt and spices and adjust to suit your taste. Serve hot.

Aval Sharkkara Nanachathu

There is nothing regal in it. Its the simplest of a breakfast or teatime dish which is very common in south india. It tastes awesome when served with sliced bananas. You can add a little bit of ghee before serving for an added flavour.

Ingredients

Aval / thin brown rice flakes-1 3/4 cup
Coconut (grated)'1 cup
Jaggery / sharkara-1/2 cup
Sugar-1 teaspoon
Roasted sesame seeds-1 teaspoon
Cardamom powder-1/4 teaspoon
Dry ginger powder-a pinch
Cumin powder -a pinch

Method

In a plate or bowl, add all the above mentioned ingredients, and mix well with your hands. 
Crush and mix with your hands nicely till you find moisture from coconut and jaggery.  Keep mixing until everything gets mixed well.  This will take about 3 – 4 minutes, depending on the quality of coconut.  Enjoy!

Prawns in Coconut Milk

This is a super tasty side dish with rice. It has so much of nostalgia associated with it as it is another one of my mom's favourite prawn recipes. The gravy is just enough to eat a plateful of rice in the wink of an eye. Try this super yummy, easy recipe today.

Ingredients

2 onions, sliced
Thumb-size piece ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 Cup Coconut Milk
1 tbsp ground coriander
1 chopped tomato
1 green chilli
500g large, raw, peeled prawn
Juice of 1 lemon

Method

Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a puree.
Return to the pan with 300ml water, chilli and pepper and simmer for 10 mins.
Stir in the prawns and cook for a few mins more until they turn pink Take care not to overcook them or they’ll become tough. Now add Coconut milk and stir for just a minute. Season to taste with salt, pepper and lemon juice just before serving.

Prawn Tomato Masala

This is how my mom makes a prawn masala. It is very tasty and not very difficult to make. The more the number of tomatoes used, the more tasty it will be. I love it with chappathi and roti. I've made it many times before but it was only yesterday that I remembered to take the photos. Hence adding the recipe now. Enjoy.

Ingredients

Oil - 3 tblspn
Prawn / Shrimp - 250 grams cleaned
Cinnamon- 1 small stick
Fennel Seeds - 1 tsp
Cardamom  - 2
Onion - 1 large chopped finely
Green Chilli -1 slit
Curry leaves - 1 sprig
Ginger Garlic Paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder  - 1/2 tsp
Garam Masala powder - 1/2 tsp
Pepper powder - 1/2 tsp
Tomato - 2 medium chopped finely Salt to taste
Water - 1/2 cup

For Marination

Ginger Garlic Paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Pepper powder - 1 tsp
Salt to taste

Method

Take cleaned prawn in a bowl, add all the marination ingredients in it and mix well. Let it sit for 10 mins.
Now heat oil in a kadai. Add the marinated prawns and toss well in the oil. Let it cook for 5 to 7 mins till it is cooked, turns pink and curls. Remove the prawns alone in a bowl leaving any of the juices in the kadai.
Now let the juice bubble up and reduce for a couple of mins. Now add in cinnamon, fennel seeds and cook for a min.
Add in onions, curry leaves and green chilli. Saute for 5 mins or so.
Now add in ginger garlic paste and mix well for a min.
Add in salt and all spice powders and mix well for a min.

Add in tomatoes and mix well. Cook covered for 5 mins or so on a low heat till it turns mushy.
Now increase the heat and add some water and mix well.Cook this for a min.
Add the cooked prawns and mix well. Cook for 5 mins or so.
Serve with rice or roti.

Carrot Bajji

This is purely an experiment from my side. I tried it out with the aim of making my little kiddo eat a few carrots. It is not as tasty as an aloo bajji or mirchi bajji, but it is okay to have as a once in a while tea time snack.

Ingredients

2 medium size Carrots
1-1/2 cups besan
1 tbsp rice flour
1/6 tsp baking soda
1/6 tsp asafoetida
1/2 tsp red chilli powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
Water for making batter
Salt to taste

Instructions

Slice the carrots into thin round slices. Put them in water, till the time you prepare the batter. Take a big bowl and mix in besan, rice flour, baking soda, asafoetida, Cumin powder, Turmeric powder, salt and red chilli powder. Gradually add water to make a medium consistency batter. Put few carrot slices in prepared batter and coat them very well from all the sides.

Heat good amount of oil in a frying pan. Carefully drop the coated carrot slices into hot oil and fry on a medium flame by flipping over, till the cartot bajjis turns golden from both sides.

Drain on kitchen paper towels and serve it with chutney.

Chicken Kasturi

I first tasted this dish from a restaurant close to my home and it was truly a kind of love in my first bite. It was too yummy for words and the thick gravy was perfect for chappathi and nan.This curry never fails to impress anyone. It is simple, delicious and just perfect in all aspects. Enjoy!

Ingredients

Boneless chicken- 1 kg
Onions -1 large (finely chopped)
Butter -50g
Oil -1/2 cup
Lemon juice -4 tbs
Ginger & garlic paste -1 tbs
Crushed black pepper -1 tsp
Crushed red chilli -1and1/2 tsp
Cumin seeds -1 tbs (dry roasted and crushed)
Salt -1 tsp
Roasted gram- 2 tbs
Almonds -2 tbs
Fresh coriander hand full

Method

Grind the roasted gram and almonds with little milk or water to a paste.
Marinate the chicken with lemon juice, ginger and garlic paste, black pepper, red chilli, salt, cumin and the grinded paste. Mix well, cover it and keep in fridge for 1/2 to 1 hour.
Heat oil and butter. Add the onions and fry till it gets soft on high flame.
Add the chicken with the marination and water and cook till the water dries and the oil comes on the surface.
Then add the coriander and mix well.
Serve hot with naan.

Prawn Batter Fry

This is a tasty prawn batter fry recipe. I was thinking of a variety prawn fry recipe and was browsing through the net when I came across this one and immediately decided to try it out. It came out perfectly well and everyone loved it, especially my little boy who usually hates prawns.

Ingredients

Prawns - 200 grams
All purpose flour - 2 spoons
Corn flour - 2 spoons
Rice flour - 1/2 spoon
Red chilli powder - 1 spoon
Chat masala - 1/2 spoon
Garam masala - 1/4 spoon
Pepper powder - 1/2 spoon
Lemon juice - 1 spoon (For washing the prawns)
Salt - As per taste
Oil - For deep frying
Toothpicks

Preparation

Shell and de-vein prawns and wash well in water. Apply some lemon juice and salt and set aside for a few minutes and wash it well again.
Take a bowl and all the above said ingredients, except prawns and lemon juice and add some water and make a batter out of it. The batter should not be too runny nor too thick.
Take the prawn pieces and pat dry them using a kitchen towel or tissue paper. (If the prawns are wet the batter wont stick to the prawns well)
Insert tooth picks into the prawns through one end and set aside. Do this with the rest of the prawns.
Place a pan on flame and pour oil into it. Let it heat up well on low flame.
Now dip them in the prepared batter by holding the stick and drop off the excess batter by holding it for a while. (If you don't remove excess batter the layer will come off from the prawns while frying)
Then gently drop them into the pre-heated oil.
Gently turn sides and fry on medium flame for just 3 minutes or until the batter turns brownish and crispy.
Remove from flame and place on a tissue paper to absorb excess oil. Serve!!

Prawn Fry

This is the tastiest of all prawn recipes. It is very easy to make and can be done in very less time. When you are in a hurry to make some non -vegetarian side dish, this can be the one you can count on. This is a purely south Indian version of a prawn fry.

Ingredients

Prawns - 10
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Pepper powder - 1tsp
Turmeric powder - ¼ tsp
Oil - 1tsp
Lemon juice - 1 tsp
Curry leaves - chopped
Oil - for frying
Salt

Instructions

Combine all the ingredients, except prawns and oil, and make a paste. Marinate the prawns with this paste and keep aside for half an hour. Heat oil in a pan and shallow fry it with a few curry leaves for 5-7 minutes. If you fry it for long, the prawns will become hard. Serve hot.

Caramel and Apricot Jam Bakes

I am super proud!! Though visually it looks quite regal, very less effort is put for it. It can be made very easily with the least of ingredients. It can be a tasty breakfast recipe, a teatime snack and can be even considered as a sweet dessert.

Ingredients

3½ cups plain flour
¾ cup butter chopped
1 cup icing sugar
1 cup Cream
1 egg
1 teaspoon baking powder
1 cup apricot jam
1/4 cup caramel sauce
Caramel or chocolate syrup for garnishing

Directions

Add flour, butter, icing sugar, cream, egg and baking powder in a bowl of electric beater. Beat for 3-4 minutes or until mixture is smooth.
Divide dough into half, carefully roll out 1 portion of pastry on baking paper and refrigerate for 15 minutes.
Press the remaining portion into a 28cm round baking tin. Then spread apricot jam evenly over pastry. Now pour some caramel sauce on top.
Cut rolled chilled pastry with sharp knife then arrange on top of fruit jam and caramel sauce in a diagonal lattice pattern. Bake in a 180°C preheated oven for 30–35 minutes or until golden.
Cool in tin then cut into squares or fingers. Garnish with carsmel or chocolate syrup and serve.

Raw mango and Carrot Pickle

All of us are familiar with Kadumanga or raw mango pickle. Here is an equally tasty and spicy version of a mango pickle where carrots are also added to it. You wont be able to sense any difference in flavour and at the same time it gives a nice crunch to your pickle. This also balances the sourness of the pickle if the mangoes you are using is too sour.

Ingredients

1 cup carrot, chopped into small pieces
1 cup raw mangoes, skin peeled and chopped.
4 small green chillies, sliced
4 garlic cloves, chopped
2” piece ginger, chopped
A pinch of ground fenugreek
A pinch of asafetida
½ tsp ground turmeric
¼ tsp mustard seeds
1/4 cup vinegar (optional)
3 tbsp oil
1 sprig of curry leaves

Method

Heat oil in a pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chillies, and curry leaves. Now lower the flame, and add ground turmeric, asafetida, and ground fenugreek.

Add in veggies, first carrot and then mangoes. Mix thoroughly. Pour vinegar and mix again. Add enough salt, and remove the pickle from flame. Make sure the veggies remain crunchy.

Once cooled, transfer the pickle to a sterilized jar. The pickle will be ready to eat by next day.  But once opened, don’t forget to store it in the refrigerator.

Carrot and Ginger Juice

Carrot Juice is a healthy, easy to make and nutritious juice which you can have anytime of the day. I love it as a healthy breakfast drink. The color is eyecatchy so I am sure kids will love it too. It is particularly very good for pregnant ladies.

Ingredients

Carrot - 4
Sugar - 1 tbsp
Chilled water - 3 - 4 tbsp
Ginger - 1/4 inch piece roughly chopped
Lemon Juice - 1 tsp

Method

Wash carrot first, peel off the carrot skin using a peeler, chop the carrot into bite sized pieces and transfer to a mixer. Add water, sugar and ginger pieces and blend it well until smooth. Now strain.You can also skip straining as everything is edible.
Squeeze lemon juice and serve chilled.

Malaysian Fried Chicken

This is a variety Chicken fry recipe, quite different from the commonly prepared ones. The ingredients are a bit intimidating but it all comes together to become a perfect marinade and eventually becomes one of the perfect chicken fry recipes ever.

Ingredients

2 boneless skinless chicken breasts, cut into pieces
6 cloves garlic, chopped
4 tablespoons oyster sauce
2 tablespoons curry powder
1/2 cup vegetable oil

Directions

To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

Purple Cabbage, Corn and Yogurt Salad

The amazing thing about this salad is the colour of it. The taste is also amazing and overall it is one of the easiest and healthiest salad recipes available. It can be put together in no time and can be a part of a healthy diet plan.

Ingredients

1/4 of a large purple cabbage finely sliced in the food processor or by hand.
1 small onion, finely sliced
2 tbsp Sweet corn boiled

1 chopped salad cucumber(Optional)
A tablespoon of chopped, fresh coriander
The juice of half a lemon
A cup of fat-free Greek yogurt

Method

Dice up the cabbage, Cucumber, Sweet corn and onion, place in a bowl and squeeze the lemon over it. Add yogurt to taste, more yogurty for Raita, less for slaw, mix in most of the coriander, mix together and then sprinkle the rest of the coriander on top.

Mixed Vegetable Pakora

This is a tasty and healthy tea time snack and quite a filling one too.Chickpea Flour is Gluten free and makes a great Batter for all fried foods. If your kid hates veggies and is a picky eater, this is the best way you can make him eat veggies.

Ingredients

1 cup chickpea flour
2 teaspoons oil
1 teaspoon ground cumin or 1 teaspoon pakora masala
1 1⁄2 teaspoons salt
1 -2 chopped green chili
1⁄2 cup water
1 potato
1/2 cup green peas
1/2 cup sweet corn kernels
1 cup green bell pepper, chopped
2 cups cabbage
1 1⁄2 cups sliced onions

Directions

Boil the potato until just tender, peel and chop finely. Boil greenpeas and sweet corn.
Finely chop peppers and onion. Shred the cabbage.
Mix flour, cumin, salt, green chilli and water well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.Deep fry in oil that is heated.
Drain pakora on paper towels and serve immediately.

Chocolate Microwave Cake in a Cup

This is a superb and super easy cake recipe. The highlight is that it takes only a maximum of 2 minutes to be baked with the least of efforts. It can be called as a Kids favourite recipe. So surprise your family with this easy cake. Please  note that the time needed will vary according to the temperature setting of your microwave.

Ingredients

5 tbsps All purpose flour
1.5 tbsp cocoa powder
Pinch of salt
¼ tsp baking soda
2 tbsp sugar
2 tsp oil (I used olive oil)
2 tsp  Apple cidar vinegar
1 tsp vanilla extract
5 tbsp water
2 tbsp Milk

Instructions

In a microwave safe bowl or cup, add all the dry ingredients and mix. Now add all the wet ingredients and stir until evenly mixed.
Place it in your microwave and cook for 1 mins 30 seconds.
It will rise and it will be super fluffy and chocolatey. Enjoy!

Mysore Pak

This is a very sweet delicacy that has a truly heavenly taste. It is ssid to have originated in Mysore. It is bery simple to be made and even grownup kids can try a hand at it. The fact that it is made with gram flour and not maida makes it a heslthy sweet too. Enjoy.

Ingredients

Besan (kadala mavu) - 1/2 cup
Ghee - 1 cup
Refined oil - 1/4 cup
Sugar - 1 1/2 cup
Water - 1 cup

Method

Sieve the besan to get rid of lumps
In a bowl add ghee and oil. Mix with a spoon and keep aside
Grease a pan or plate with ghee or oil and keep aside
Into a heavy bottomed pan (preferably non stick) add water and sugar .Let it boil in medium flame. Stir occassionaly. When it reaches one string consistency add the besan and stir well
When the besan is smooth and well combined with the sugar syrup, start adding the ghee- oil mix. Add little at a time (1/4 cup), mix well and then add the next batch, repeat until you finish the ghee- oil mix
With your spoon mix really well. When the mixture turns frothy immediately switch off the fire and pour into the greased pan. You dont have to flatten the top, it will spread by itself. Apply some more ghee on the top.
Let it cool a bit and then cut into your desired shape.. Soft melt in the mouth mysore pak is ready.

Nadan Thakkali Curry

There is so much of nostalgia attached to this dish. My mom makes it perfectly well. Matta rice, thakkali curry and kerala style fish curry used to be my favourite combo meal during my childhood days. Everytime I make it at home, I feel like I am not doing justice to my mom's recipe. Noone can make it like her. Now its your turn to try it out. 

Ingredients

Mustard seeds - 1/2 tsp
Curry leaves- 2 sprigs
Green chilies ,sliced - 2 ( or according to taste)
Onion ,chopped- 1 small
Turmeric powder -1/2 tsp
Kashmiri chili powder -1/2 tsp
Tomato,chopped -4 to 5 medium
Water - as required
Salt- to taste
Oil - as required
For coconut paste:
Grated coconut - 1 cup
Cumin seeds- 2 pinch
Shallots - 2
Water - as required

Instructions

In a blender combine together grated coconut,cumin seeds , shallots and sufficient quantity of water to form a smooth paste. Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves,green chilies and onion.Saute for about a minute.

Next add turmeric powder and Kashmiri chili powder. Mix well and add the tomatoes.

Add sufficient quantity of water (about 1.5 cups),cover and cook until done, for about 12 to 15 minutes.

Next add the prepared coconut paste ,salt to taste(add more hot water to adjust the consistency)and mix well. Bring it to a boil and switch off the stove. Serve with rice.

Vegetables in Tomato Gravy

I need to owe complete courtesy to my dear husband for this dish. This one is his master piece. Once in a while he would enter our kitchen and come out with amazing  dishes like this and this is just another one of the numerous reasons why I am so amazingly proud of him. This is a perfect side dish with rotis and chappathis and my favourite too.

Ingredients

4 cups roughly chopped tomatoes
1/2 cup carrots chopped into small pieces and 1/2 cup green peas
1/4 cup peeled potato cubes and 1/4 cup sweet corn kernels
1/2 cup beans sliced into small pieces
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 pinches of asafoetida
5 curry leaves
salt to taste
2 tsp ginger-green chilli paste
1/2 tsp sugar
1/2 tsp garam masala

Method

Combine the tomatoes and 2 cups of water in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft.
Remove from the flame and allow them to cool slightly.
Once slightly cooled, blend the tomatoes in a mixer to a smooth pulp. Keep aside.
Heat 2 cups of water in a deep kadhai.
Add the potatoes, beans, greenpeas, sweet corn and carrots, mix well and cook on a medium flame for 5 to 7 minutes. Don’t drain the water and keep aside.
Heat the oil in a kadhai and add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida and saute on a medium flame for 1 to 2 minutes.
Add the curry leaves, tomato pulp and all the boiled vegetables (including the water), mix well and cook on a medium flame for another 5 to 7 minutes, while stirring occasionally.
Add the salt and ginger-green chili paste, mix well cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the sugar and garam masala, mix well and cook on a medium flame for 1 more minute.
Serve hot with rice or parathas.

Radish Curry

Here is my version of a radish curry which you can relish with chappathi or rotis. I must admit that this was purely an experiment from my side but it came out really good. Try it.

Ingredients

200 gms raddish, sliced
1 onion
1 tsp Mustard
1/4 cup tomato paste
2-3 tsps red chilli powder
1/2 tsp jeera powder
1/2 tsp turmeric
2 green chillies
3 cloves
1 inch cinnamon
1 tsp ginger garlic paste
salt to taste
few curry leaves and coriander leaves

Directions

Chop raddish into small pieces and keep in water. Heat oil, temper with mustard.
Fry onions and grind to paste.
Heat oil, season with curry leaves and green chillies, cloves and cinnamon.
Fry in the ginger garlic paste and the tomato paste.
Add all the powders and the sliced raddish and fry well in the masalas adding salt and the coraiander leaves.
pour adequate water and cook till the vegetable is well cooked and soft or pressure cook with just 2 whistles.
Serve hot with rice or rotis

Aloo Bajji

This is a very tasty bajji which can be made in no time with the least of efforts. This Pakora dish warm up your tea time with family and friends. Aloo bajji is simply cooked with sliced potatoes and besan. They are cooked soft and melts in mouth. Enjoy with chutney.

Ingredients

2 medium size potatoes
1-1/2 cups besan
1 tbsp rice flour
1/6 tsp baking soda
1/6 tsp asafoetida
1/2 tsp red chilli powder
1/4 tsp garam masala powder
Water for making batter
Salt to taste

Instructions

Peel the potatoes and cut into thin round slices. Put them in water, till the time you prepare the batter. Take a big bowl and mix in besan, rice flour, baking soda, asafoetida,  salt, red chilli powder and garam masala powder. Gradually add water to make a medium consistency batter. Put few potatoes slices in prepared batter and coat them very well from all the sides.

Heat good amount of oil in a frying pan. Carefully drop the coated potato slices into hot oil and fry on a medium flame by flipping over, till the aloo bajji  turns golden from both sides.

Drain on kitchen paper towels and serve aloo bajji with chutney.

Badushaa

Badushaah can be very tasty and some times quite bland too. It all depends on the consistency of the dough as well as the perfection with which sugar syrup is absorbed by it. If it comes to a perfection it can be a real treat to our pallette. It is my mom's favourite sweet dish too.

Ingredients

1 1/2 cup all purpose flour
1/4 cup  Ghee
2 tablespoons Yogurt
1/8th tsp baking soda
1/4 tsp Cardamom powder
water for kneading the dough
Oil for frying the Vadas

For the Sugar Syrup

1 cup Sugar
1/2 cup water
3-4 pods Cardamom
1/2 tsp lemon juice

Method

For the dough

Start with sifting the flour, soda & cardamom powder together a couple of times.

Now add the Ghee and Yogurt and start kneading . The flour will be crumbly but will start getting together . When the ghee and yogurt is well combined in the flour, sprinkle some water and try to bring the dough together. The dough should be soft but not smooth. We do not have to knead the dough for a long time to make it smooth. All we need to do is bring the dough together in a lump that will take only 1-2 minutes. You will see a lot of crackles in the dough. when the dough is done , cover & keep it aside for 20-25 minutes.
After the waiting time is over knead the dough again for 1 minute light handedly . Divide the dough in 10-12 equal parts and roll them gently into small balls. We do not need to make perfect balls as we need the edges of the dough to be imperfect with a lot of crackes so they cook well in the oil. Once the dough is rolled into a ball make a dent in the centre with your finger .

For Frying the vadas, heat oil in a wok. Now comes the tricky part, the oil should be medium hot. To test if the oil is  hot enough drop a pinch of dough into the oil , the dough should sizzle but come up very slowly , if the dough comes up immediately means the oil is too hot - in this case switch off the heat for a couple of minutes .
If the oil is perfect , at first the vadas will just sink into the oil & the oil will sizzle a little, it will take about 2 minutes for the vadas to puff up and start to float on the oil. Do not touch or try to turn the vadas at this time , let them fry on one side for 4-5 minutes and then turn. It will take about 15 minutes for one batch of 6 vadas to fry perfectly pink.
In the meantime make the sugar syrup on the other stove by adding 1/2 cup of water to 1 cup of sugar. Add the cardamom pods and  lemon juice ,make the sugar syrup to one thread consistency , keep aside.

Once all the vadas are done frying, put them in sugar syrup( I added a pinch of saffron in the sugar syrup too) and turn them very gently with a spatula so they soak the syrup on al sides. Let the Makkhan vadas sit in the syrup for about an hour. Garnish with Pistachios and saffron strings. The vadas are very very soft and flaky and  just melts in the mouth like butter.

Vietnamese Beef Fry With Garlic and Lime

This is a different beef fry recipe made with a variety of sauces. It is a perfect accompaniment with chappathis and rotis as a side dish. It is truly a yummy non-vegetarian dish and a real treat for all those who are looking for a different beef recipe.

Ingredients

2 Tbs. soy sauce
2 Tbs. fresh lime juice
1 1/2 Tbs sugar
1 Tbs. tomato sauce
3 Tbs. olive oil
Salt and freshly ground black pepper
500 gm beef cut into 3/4-inch pieces
1 medium onion, sliced
5 cloves garlic, minced
1 tbs Coriander leaves

Method

In a small bowl, combine the soy sauce, lime juice, sugar, and tomato sauce, stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp of the oil, and 1-1/2 tsp. pepper.Keep aside.

Season the beef with salt and pepper. In a nonstick skillet, heat 1-1/2 tsp of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated, sauce thickens and becomes slightly dry, 7-8 minutes. Sprinkle with coriander leaves and serve hot.

Umm Ali

Umm Ali is a traditional dessert dish of Egypt. It is very popular in arab countries during the Ramadan season. It is a mixture of toast bread, puff pastry or croissant , milk, cream and mixed nuts. It is delicious and easy to be prepared.

Ingredients

White or brown toast bread
Mixed nuts
1/2 cup raisins
1/2 cup coconut
3/4 cup sugar
1 Cup light cream
1 Liter milk
1 cup thick cream
1 tsp vanilla
1 tsp cinnamon

Directions

In a large saucepan heat the milk then add the light cream. Add sugar, cinnamon and vanilla. Remove from heat.

Grease the oven dish with part of the thick cream. Trim the crusts off  of the toast bread then place it over the thick cream. Add the mixture of milk and light cream

Spread remaining thick cream on top. Make sure not to cover all the upper layer.

Garnish with raisins, coconut, and mixed nuts.

Place the baking dish in a preheated oven at 200°C until golden brown. Serve immediately.(I garnished it with a few apple slices for its visual appeal)