March 31, 2016

Idly Podi / Gun Powder / Mom's Style


No need of introduction for this aromatic and flavorful side dish, if one is from Tamilnadu. No chutney or sambhar is required when Idly podi is there to serve with Idly or Dosa. Though this dish is famous in Tamilnadu, there are lots of variations available. Today, I am sharing my mom's one variety of Idly podi using garlic and curry leaves. Will post the remaining varieties soon. Sometimes, my mom includes rice to balance the spiciness. If this podi is given for kids, dry roast 1 - 2 tbsp rice till it turns crispy and add it along with other ingredients while grinding.


Ingredients :

1/2 Cup Chana dal / Kadalai parupu 
1/2 Cup Urad dal 
6 Dry red chillies ( adjust according to taste bud )
2 Tbsp Coriander seeds 
2 Tsp Sesame seeds ( I have used white sesame in this recipe )
4 Springs of Curry leaves 
4 Garlic pods, with skin 
Salt to taste 

Method :

Heat pan / kadai and add chana dal.

Dry roast it in a medium flame till the color of chana dal changes and aroma comes out.

Once roasted, remove from the flame and add urad dal to the same pan.

Repeat the process for the remaining ingredients except salt.

Cool all the roasted ingredients and grind it coarsely or fine powder by adding the required amount of salt.

Transfer the ground powder to a dry plate and cool it again for few minutes.

Store it in an air tight container.


Serving Options :

To serve, take the required amount of Idly podi and mix it with gingelly oil or coconut oil.

Serve with Idly and Dosa.


March 30, 2016

Basa Fish Smiley


Not only potatoes can smile, fishes can also smile ;)
Yeah ! These smileys are prepared using Basa Fish fillets along with a boiled and mashed potato. The quantity of chilli powder used in this recipe is very less as this is kids friendly one but to make it spicy, include extra 1/2 tsp of chilli powder. The technique of eyes and smile is adapted from one of my co - blogger's webpage ( yummy tummy ). This is a perfect evening or party snack for kids and can be served with tomato sauce.





Ingredients :

1 Big Potato ( which is used for French fries )  
1 Basa Fish Fillet, chopped
1/2 Tsp Chilli powder 
Less then 1/4 Tsp Oregano, dried herb
Salt to taste 
Oil for deep frying 

Method :

Boil potato in a microwave for 10 minutes or pressure cook it for 3 - 4 whistles.

Once done, Peel the skin and grate the boiled potato.

Grind the chopped basa fish to a fine paste and add it to the grated potato.

Add chilli powder followed by oregano and required amount of salt. Mix well.

Add corn flour to the fish - potato mixture and mix well.

Cover it with cling wrap and refrigerate for 30 mins to 1 hour.

Remove from the refrigerator and divide the mixture into equal sized small balls.

Take one ball and flatten gently using palm. ( Apply oil on palm, if the mixture is little sticky ).

Use straw to make two holes ( eyes ) and spoon to shape up a smiley lips.

Repeat the process for the remaining balls and freeze it for 15 - 30 minutes.

Heat sufficient amount of oil for frying and deep fry them in batches till it turns crispy in a medium flame.

Drain the excess oil using kitchen towel and serve hot.


Serving Options :

Serve wit Tomato sauce. 




March 29, 2016

Butterhead Lettuce & Mushroom Salad


My today's breakfast is a complete healthy one which is filled with high nutrients ingredients like alfalfa, butterhead lettuce, broccoli and mushroom. Though the dressing sounds very simple, the salad tasted very delicious. Butterhead is one of the variety of lettuce family with soft leaves and buttery taste. In addition it is also rich in vitamin and phosphorous. Alfalfa sprouts which is called as "Kuthirai masal " in tamil has lots of medicinal properties like preventing cancer, lowers cholesterol, reduce inflammatory process in arthritis, good for weight loss, controls blood sugar etc. This can be used in salads and sandwiches. Apart from the given veggies, any healthy  veggies can also be included to make a meal healthy.

Ingredients :

2 Bunches Butterhead lettuce 
1 Bunch Ice berg Lettuce 
15 Cherry tomatoes
15 Mushroom, cleaned and sliced 
10 Broccoli florets, blanched 
2 Tbsp Alfalfa sprouts 
Balsamic Vinegar 
Salt to taste 
Freshly ground pepper corns  
1 Tbsp Olive oil 
1 Tsp Olive oil for sauteing

Method :

Heat 1 tsp oil in a pan and add mushroom followed by the blanched broccoli florets.

Toss and cook it for 5 minutes. ( Do not over cook )

Once done, remove from the flame and keep aside.

Add the chopped butterhead lettuce along with iceberg lettuce, alfalfa sprouts, cherry tomatoes in a big bowl.

Add the sauteed mushroom and broccoli to the salad.

Now add balsamic vinegar followed by freshly ground pepper and salt.

Drizzle one tbsp of olive oil and mix well.

Serve.


Serving Options :

Serve it with fresh juice and bread toast.


March 28, 2016

Mutton Chops Kuzhambu






Mutton chops is nothing but ribs which is considered to be a flavorful part of the goat meat. Varieties of dishes can be prepared using this and click HERE to check out my old post using chops. I have used pressure cooker method in this recipe to speed up the process. Addition of pepper powder at the last stage of cooking enhances the taste and gives a spicy flavorful curry which goes yummy with hot rice, idly or dosa.


Ingredients :

12 Mutton Chops 
2 Big Onions, Chopped 
2 Tomatoes, chopped 
1 Tbsp Ginger - garlic paste 
1 1/2 Tbsp Oil 
1 inch Cinnamon stick 
1 Star anise
2 Elachi 
1/2 Tsp Saunf / Perunjeeragam 
2 Bay leaves
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder
1 Tsp Coriander powder
1/2 Tsp Garam masala powder
1 1/2 - 2 Tsp Pepper powder 
Salt to taste 
1 1/2 Cups Water

Method :

Grind the chopped onions and ginger garlic paste together to a fine paste and keep aside.

Grind the chopped tomatoes to a fine paste and keep aside.

Heat oil in a pressure cooker and add bay leaves followed by saunf, star anise, cinnamon and elachi.

Fry it and add the onion paste.

Saute till the raw smell of onion and ginger - garlic goes off.

Add the tomato paste and cook it for a minute.

Now add the masala powders ( turmeric, chilli, garam masala and coriander ) along with the required amount of salt.

Mix well and cook it for couple of minutes.

Add the washed chops followed by the measured amount of water.

Close the cooker lid and pressure cook it for 1 whistle.

Then, completely simmer the flame and cook it for 15 minutes.

Once done, switch off the flame and wait till the pressure released from the cooker.

Now add the pepper powder and adjust salt.

Cook it again for 5 minutes or till the kuzhambu gets its thick consistency.

Switch off the flame, garnish with curry leaves and serve hot.





Serving Options :

Serve with hot rice, Idly and Dosa. 


March 27, 2016

Chicken Salami & Mushroom Omelette


Sharing my today's special filling breakfast using chicken salami and mushroom. The salami slices are arranged like a base and then layered with mushroom filling and finally with beaten eggs. This omelette has an Italian flavor because of the addition of fresh herbs, olives and jalapenos. This is also an excellent option for brunch meal along with a glass of fresh juice. Apart from the given veggies, bell peppers, peas, brocolli can also be included to make it more healthy and delicious.

Ingredients :

15 Salami slices ( I have used peppery salami slices )
1 Big Onion, Finely chopped 
5 Baby corns, Finely chopped 
2 Tbsp Jalapenos, Finely chopped
5 Olives, Finely chopped 
10 - 15 Mushrooms, Sliced
15 Cherry Tomatoes, sliced
1 Tbsp Rosemary, Fresh herb
2 Tbsp parsley, Finely chopped
1 1/2 Tbsp Oil
Salt to taste
1 Tsp Freshly ground pepper corns or pepper powder 
6 Eggs
1 Tsp Milk
Little Salt for eggs

Method :

Heat oil in a pan and add finely chopped onion.

Saute till it turns translucent and add baby corn followed by mushroom, jalapenos, olives, cherry tomatoes and salt.

Cook it for 5 minutes and remove from the flame. Keep aside.

Break the eggs in a large bowl and add milk followed by little salt and fresh rosemary.

Beat well using egg beater and keep aside.

Brush a pan ( preferably use non stick pan ) using little oil and add the salami slices.

Cook it for a minute and flip the other side by arranging like a base without leaving any space. ( Like arranging potatoes in spanish omelette ).

Now evenly layer the mushroom masala on top of the salami.

Pour the beaten egg evenly on top of the mushroom and sprinkle pepper on it.

Completely simmer the flame and cook it till the base of salami gets cooked and set properly.

Now keep a flat plate on top of non stick pan and gently turn upside down to transfer the omelette to the plate.

To cook the other side of omelette, gently transfer the omelette from plate to the pan.

Cook it for  2 - 3 minutes and switch off the flame.

Serve hot.


Serving Option :

Serve with Tomato sauce and Juice.


March 26, 2016

Tomato - Olives Bruschetta


Bruschetta is an Italian appetizer or snack prepared using grilled Italian bread and tomatoes. Lots of variations can be made in toppings and in my today's recipe, sharing my version of Bruschetta using tomato and olives along with fresh rosemary. This easy and delicious snack can be prepared in minutes and also served as perfect party snack.


Ingredients :

5 Tomatoes, Finely chopped 
10 Cherry tomatoes, cut into halves
6 Olives, sliced ( I have used chilli flavored olives )
1/2 Tsp Fresh Rosemary, Finely chopped 
1 Tbsp Parsley, Finely chopped 
Salt to taste 
Freshly ground pepper corns 
1/4 Cup Herb flavored Cheese 
1 Italian bread or baguette, Sliced diagonally 
1 Tbsp Olive oil ( plus extra for brushing the bread )

Method :

Take finely chopped tomatoes in a bowl  and add sliced olives followed by rosemary, parsley, salt, pepper and 1 tbsp of olive oil.

Mix well and keep aside.


Brush one side of sliced bread with olive oil and grill it for 3 minutes in a pre heated oven.

Once the top of bread slice is lightly browned, remove from the oven and keep aside.

Repeat the process for the remaining bread slices.

Take one grilled bread slice and gently top it up with tomato - olives mixture.

Place cherry tomatoes and cheese on top of the tomato mixture.

Drizzle little olive oil and serve.





March 25, 2016

Dosakaya Dal Rice / One Pot Meal


Dosakaya / Yellow cucumber is one of the famous vegetable in Andhra cuisine in which lots of recipes can be made like pappu, pachadai, kura etc. Including this veggie is an excellent option to reduce heat during summer season. Instead of making the regular dosakaya pappu, tried this tasty dal rice as one pot meal for my son. I have included only green chillies as it is kids friendly recipe, but this can also be made spicy by including extra teaspoon of chilli powder or increasing the quantity of green chillies. I served this delicious pappu rice with potato fry which can also be served wit any vegetable curry or pickle.


Ingredients :

1 Cup Rice ( Boiled or Raw ) 
1/2 Cup Toor dal 
2 Onion, finely chopped 
1 Tomato, finely chopped 
4 Green chillies, slitted ( Adjust according to taste bud ) 
4 Garlic pods, Finely chopped 
1 Dosakaya / Yellow cucumber, cut into small cubes 
1/4 Tsp Turmeric powder 
1 Tbsp Oil 
1  Tbsp Ghee 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds 
A pinch of Hing
Salt to taste 
2 Springs of Curry leaves 
4 1/2 Cups Water

Method :

Wash and soak toor dal and rice before starting the cooking process.

Heat oil and ghee in a pressure cooker and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by hing, garlic and curry leaves.

Add the finely chopped onions and saute till it turns translucent.

Add the green chillies followed by the chopped tomato.

Saute till the tomato turns soft and add the chopped dosakaya along with the required amount of salt and turmeric powder.

Mix well and cook it for couple of minutes.

Now add the measured water and let it boil.

Meanwhile, drain the water from rice - dal and add it to the boiling water.

Close it with the lid and pressure cook it for 5 - 6 whistles.

Once the pressure gets released, open the lid and mix well. ( garnishing with coriander leaves is optional  )

Serve hot. 


Serving Options :

Serve hot with potato fry, pickles or any veg curry.


March 24, 2016

Potato Fry Using Freshly Ground Masala


When it comes to sambhar rice, dal rice or rasam rice, the yummiest combo is our evergreen potato fry. I am sure, most of them will agree this. My today's recipe is also a simple potato fry but with a flavorful seasoning which gives an aromatic side dish. I have used mortar and pestle to coarsely ground the roasted spices which actually enhanced the taste and flavor. If not available, mixer grinder can also be used. This can be served with any form of variety rice and personally, I served this for my lunch along with yellow cucumber dal rice ( Dosakai pappu rice - will post recipe soon ) which tasted very delicious. I have used red chilli flakes and green chillies which can also be adjusted according to taste bud.


Ingredients :

6 Potatoes, cut into 4 pieces
1 Onion, sliced
1 Tbsp Coriander seeds
1/2 Tsp Saunf / Perunjeeragam 
1/4 Tsp Jeera / Cumin seeds
1/2 Tsp Red chilli flakes
1/4 Tsp Turmeric powder 
1 Tbsp Oil 
1 Green chilli, finely chopped ( increase the quantity for spicy potato fry ) 
2 Springs of Curry leaves, finely chopped
Salt to taste

Method :

Microwave the chopped potatoes for 10 minutes in a water.

Once the potatoes gets cooked, drain the water, peel the skin and keep aside.

Instead of microwave, you can use pressure cook method or open stove top method to cook the potatoes.

Dry roast the coriander seeds along with saunf and jeera seeds.

Once done, crush it coarsely using mortar and pestle. keep aside.

Heat oil in a pan / kadai and add red chilli flakes followed by turmeric powder and sliced onion.

Saute till the onions turns translucent and add the ground masala powder.

Saute and add the boiled potatoes along with the required amount of salt and finely chopped green chillies.

Mix well so that the masala gets coated well on the potatoes.

Sprinkle little water, close it with the lid and cook till it gets roasted.

Once done, garnish with finely chopped curry leaves and serve. 


Serving Options :

Serve hot with Sambhar rice, Rasam rice and Curd rice. 


March 23, 2016

Egg Omelette Pulao / One pot meal / Lunch box recipe


If you have picky eater at home, who picks all the veggies and spices from biryani or pulao. Then try this, flavorful and interesting pulao using egg omelette and serve with raita. The spices are ground into fine paste along with onions and tomatoes is further sauteed in an oil to give a beautiful aroma while cooking. In addition, this method enhances the taste too. Even the omelette in the pulao tastes very delicious as the flavor mixed up with it while cooking. This rice can be served with any varieties of raita like onion raita, pomegranate raita etc. I have used regular rice in this recipe which can also be substituted with basmati rice to make it more flavorful.





Ingredients :

To Grind :

2 Big Onions, chopped 
2 Medium sized Tomatoes, chopped 
1 Tbsp Ginger - Garlic paste  
1 Elachi 
1 Bay leaf 
1/2 inch Cinnamon stick 
1/4 Tsp Shajeera seeds

For Omelette :

4 Eggs
Little Salt 
A pinch of Turmeric powder 

For Pulao :

1 Tbsp Oil ( Ghee can also be added ) 
2 Green chillies, Slitted 
1/4 Tsp Turmeric powder 
1 Tsp Chilli powder 
Salt to taste
Few Mint leaves for sauteing and garnishing
1 1/2 Cups Rice ( I have used regular rice in this recipe )
3 Cups Water

Method :

Grind all the given ingredients in "To grind" to a fine paste and keep aside.

Break eggs and add it to a bowl.

Add little salt and turmeric powder to the eggs.

Beat well using fork and pour it on a tawa to prepare omelette.

Once both the sides gets cooked, remove from the tawa and cut into pieces. Keep aside.

Heat oil in heavy bottom pan or cooker and add the slitted green chillies along with mint leaves.

Saute and add the ground paste.

Cook till the raw smell of masala goes off.

Now add the turmeric powder followed by chilli powder and the required amount of salt.

Saute it for couple of minutes and add the omelette pieces.

Mix well and cook it for a minute.

Add the measured amount of water and let it boil.

Meanwhile, wash and drain the water from the rice.

Add the rice to the boiling water, mix well and simmer the flame.

Cover the pan or cooker with an aluminum foil and place an iron pan on top of it.

Cook it for 15 - 20 mins or till the rice gets cooked.

Once done, garnish with mint leaves and switch off the flame.

Keep aside for 5 - 10 minutes and serve hot.


Serving Options :

Serve hot with any varieties of Raita.


March 22, 2016

Onion - Tomato Curry


My today's post is a simple and tasty curry using onion and tomato, which also made me nostalgic while cooking.

Though nowadays chapathi has become part of our meal, there were days where I had a feeling that chapathi was an exotic dish due to the frequency of preparation. And also it is served with the regular 3 side dishes, Kurma, Moong dal curry and Onion - Tomato curry. After a long time, prepared one of my childhood favorite Onion - Tomato curry and served it for today's breakfast along with chapathi. Apart from roti, this tangy and spicy curry goes with well with Idly, dosa and curd rice too.


Ingredients :

2 Onions, Sliced 
6 Tomatoes, Medium size, Finely chopped 
2 Green chillies, slitted 
1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
4 Garlic pods, Finely chopped 
2 Springs of Curry leaves 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder
Salt to taste 
1 Cup Water

Method :

Heat oil in a pan / kadai and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by green chillies, garlic pods and curry leaves.

Add the sliced onions and saute till it turns translucent.

Now add the finely chopped tomatoes and cook till it turns soft.

Add  turmeric powder followed by chilli powder and required of salt.

Saute and cook it for couple of minutes.

Add the measured cup of water, simmer the flame and cook it for 10 - 15 minutes or till it gets a gravy consistency.

Once done, remove from the flame and serve.


Serving Options :

Serve with Roti, Phulka, Idly or Dosa and Curd rice.


March 21, 2016

Ambyachi Dal


Ambyachi Dal is a Maharastrain recipe, which is prepared using soaked chana dal and raw mango. The dal in this recipe is not cooked, so the soaking time has to be more to avoid digestion problem. Being a Good Food magazine lover, I had bookmarked this recipe long back to try during summer season when mangoes are abundant. This dish is served as a snack during the haldi - kumkum ceremony in the month of chaitra. As there is no cooking involved in this recipe, refrigerate it if not consumed immediately. Grated coconut can also be added in this recipe while including the grated mango. Personally, I loved it with curd rice. The mixture of sour and sweet taste was delicious with curd rice.

Recipe Source : Good Food Magazine

Ingredients :

1 Cup Chana dal / Kadalai parupu 
2 Green chillies, chopped 
1 Tbsp Sugar 
Salt to taste
1 Raw mango, grated
Coriander leaves and Curry leaves for garnishing
1 Tbsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 
A pinch of Turmeric powder

Method :

Wash and soak the chana dal for 5 - 6 hours.

Drain the soaked dal and blend it with green chillies, sugar and salt to form a coarse paste.

Add the grated mango followed by coriander leaves and curry leaves.

Mix well and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing and turmeric powder.

Add the seasoning to the ground dal and mix well.

Serve as an accompaniment.


Serving Options :

Serve with rice or roti.


March 20, 2016

1 Minute Cake / Microwave Cake


When you have sudden craving of delicious chocolate cake, try this yummy 1 minute microwave cake with all easily available ingredients in a jiffy. No egg and butter is required for this recipe. I have used olive oil which can also be substituted with regular cooking oil.


Ingredients :

2 Tbsp Self Raising Flour
1 Tbsp + 1 Tsp Sugar 
2 Tsp Cocoa powder 
A pinch of Salt 
2 Tbsp Milk 
1/4 Tsp Vanilla extract 
3/4 Tsp Oil ( I have used olive oil in this recipe ) 

Method :

Take a mug or tall glass and add milk followed by oil and vanilla extract.

Mix well with a fork and add self raising flour followed by sugar, cocoa powder and salt.

Combine all the ingredients and microwave it for 1 minute.

Once done, remove from the microwave and serve.


Serving Options :

Serve with Ice cream.


Note :

I have used self raising flour in this recipe which already contains baking powder. If you don't have self raising, use the following ingredients...

2  Tbsp All purpose flour / Maida
1/4 Tsp Baking powder


March 19, 2016

Semiya Upma / Vermicelli Upma


Vermicelli upma, also called as Semiya upma is a well known South Indian breakfast dish which goes delicious with Coconut chutney. This can also be served with pickle or sugar. Though the recipe sounds easy, the ratio of water plays an important role to get a perfect texture or else, it would turn soft and mushy.


Ingredients :

1 1/2 Cups Semiya / Vermicelli  
1 Onion, Finely chopped 
2 Green chillies, sliced 
1 Tsp Ginger, Finely chopped
2 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Chana dal 
1 Tbsp Ground nuts
A pinch of Hing powder / Perungayam
2 Springs of Curry leaves
Salt to taste 
1 1/2 Cups Water

Method :

Dry roast vermicelli in medium flame and keep aside. ( The color of vermicelli should not change ).

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add jeera followed by hing, chana dal and groundnuts.

Add green chillies followed by curry leaves, ginger and finely chopped onion.

Saute till the onion turns translucent.

Add the measured water along with the required amount of salt. ( while tasting, it should be salty )

When it starts boiling, add the roasted vermicelli and mix well.

Simmer the flame and close it with the lid.

Cook it for 5 - 7 minutes by mixing the upma occasionally.

Switch off the flame and keep aside for another 5 minutes.

Serve hot.


Serving Options :

Serve hot with Coconut chutney, Pickle or Sugar. 


Note :

Instead of dry roasting, you can add 1 Tsp of ghee to enhance the flavor.

If it tastes salty while tasting the boiling water, then the salt is perfect for this dish.

March 18, 2016

Elachi & Saunf Tea


When it comes to tea, we love to have with lots of flavor and variations. My today's post is one of my recent favorite tea prepared using elachi and saunf. Instead of boiling tea powder with milk, I use the below method for all varieties tea to get a perfect color and taste. Resting time after adding tea powder, enhances the flavor and taste. This can be served along with breakfast or cookies and personally, I love it with Marie biscuit.


Ingredients :

1 1/2 Cups Milk 
4 Tsp Tea Powder ( I have used Red label in this recipe ) 
3 Tsp Brown sugar ( Can be substituted with regular sugar ) 
1/2 Tsp Saunf ( Perunjeeragam ) 
2 Elachi / Cardamom

Method :

Crush elachi and saunf using mortar and pestle and keep aside.

Boil the measured cups of milk and switch off the flame.

Add the crushed elachi and saunf along with tea powder and brown sugar.

Close it with the lid and keep aside for 5 minutes.

Now switch on the flame and boil it for 3 minutes or till the color changes according to your taste.

Once done, strain the tea using strainer and serve hot. 


Serving Options :

Serve hot with Marie biscuit or cookies. 


Related Posts Plugin for WordPress, Blogger...