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Friday, June 28, 2019

Microgreens Salad / Homegrown Microgreens Salad Recipe - Healthy salad Recipe

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Mirogreens Salad
Ingredients
Home grown microgreens - a handful
Carrot - 1 medium size cut into thin strips
Chopped green apple - 1 small
Chopped black olives - 10
Cherry tomato - 10
Chopped kale leaves - 4
Chopped pecan - 1 tbsp
( use any nuts of your choice)
Chopped jalapenos - 3
( i used the tin jalapenos)
Red apple - 1 small
Chopped fresh mozzarella cheese - 1/4 cup
Dark cherry balsamic vinaigrette - 1 tbsp
Honey- 1 tsp
Olive oil - 1 tbsp
Salt & pepper to taste


Method
Take a bowl add all the above mentioned ingredients and toss them gently.
Serve this healthy salad immediately!


How to grow microgreens?
Take a glass/ceramic or mud pot ( no plastic container please) fill it up with some potting soil.
Sprinkle moongh dal ( use any bean you like) evenly on top of the soil,cover it with a thin layer of soil.Hard beans need to be soaked in water overnight and then sowed in soil.I usually keep these pots on my kitchen window where there is some sunlight.
Sprinkle/spray water everyday till the micro greens are grown till 2 inches-depending upon the variety you use.Cut about halfway above the stem discard the roots.Wash with filtered water and use.
Add them to your salads,toast or for garnishing your dish.


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Thursday, June 27, 2019

Melon Fresca / Tuscan Melon Juice / Melon Juice - Summer Drinks

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Melon Fresca
Ingredients
Tuscan Melon / Melon - 1/2
( Remove skin and seeds,chop them into cubes)
Mint leaves - 8
Sweetener - 1 tbsp
( you can use honey or sugar)
Lemon juice - 1 tbsp
Dry ginger powder or fresh ginger - 1/4 tsp (optional)
Salt a pinch
Ice cubes as needed


Method
Take a blender add the cubed melon,mint leaves,lemon juice,sweetener and ice cubes.
Blend to a smooth juice.Pour it in a glass and enjoy this chill.


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Monday, June 24, 2019

Andhra Roti Pachadi Recipe / Mixed Vegetable Roti Pachadi / Roti Pachadi Recipe

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Mixed Vegetable Roti Pachadi
Ingredients
Chopped dosakaya - 1 small
Chopped chow chow - 1/2
Chopped red bell pepper/capsicum - 1/2
Green chillies - 5 to 6
( or add according to your taste)
Garlic - 2 cloves
Tamarind paste - 1 tsp
Jeera/cumin- 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Tempering
Sesame oil - 2 tsp
Mustard,Urad dal and Channa dal - 1 tsp each
Crushed garlic - 1 ( optional)
Curry leaves few
Red chillies - 1


Method
Heat oil in a pan add the chopped vegetables,green chillies,garlic,jeera,salt and turmeric powder,fry till the vegetables are cooked and raw smell has disappeared.
Cool the mixture add tamarind paste and grind to a smooth mixture.
Heat oil in a pan and temper it with above ingredients,add curry leaves and switch off the stove.
Pour this hot tempering into the ground pachadi mix well.
Mix it with plain rice and enjoy the pachadi!


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Saturday, June 22, 2019

Watermelon Pineapple Paneer Salad Recipe / Healthy Salad Recipes

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Watermelon Pineapple Paneer Salad
Dressing ingredients
Olive oil - 1 tsp
Lemon juice - 2 tsp
Honey - 1 & 1/2 tsp
( Today i used Agave syrup 2 tsp instead of Honey)
Salt and pepper to taste
A pinch of black salt ( optional)
Roasted and powdered cumin/jeera powder - 1/2 tsp
( Take a bowl mix all the mentioned ingredients together and whisk.Your dressing is ready)
Other ingredients
Homemade paneer cubes - 10
( Use flavoured or plain paneer.Click HERE for flavoured paneer recipe and Click HERE for plain paneer recipe)
Watermelon cubes - 1 cup
Pineapple cubes - 1/2 cup
Chopped mint leaves - 10
Chopped green chillies - 1/8 tsp ( optional)
Method
Take a bowl and mix watermelon,pineapple,paneer,mint leaves and green chillies if using.
Just before serving pour the dressing on top and toss gently.
Serve this salad cold.

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Friday, June 21, 2019

Carrot Sabudana Kheer / Carrot Sago Kheer / Carrot Sago Payasam

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Carrot Sago Kheer
Ingredients
Milk - 3 cups
Sago/Sabudana - 1/4 cup
Sugar as needed
( I used Raw cane sugar - 2 tbsp)
Cardamom powder - 1/4 tsp
Grated carrot - 1
Ghee - 3 tsp
Cashew nuts - 1 tbsp
Raisins - 1 tbsp
Saffron a generous pinch


Method
Wash sago 2 to 3 times well,pour some water and soak it for 1 hour.
Pour milk in a heavy bottomed pan and boil, lower the flame add the soaked sago ( discard the water) and cook till soft.
Heat ghee in a pan fry nuts and raisins till light brown,now add the grated carrots and saute till raw smell has disappeared.Lastly add cardamom powder and switch off the stove.
Add the fried carrot mixture into the boiling milk and give a quick mix.Add sugar and boil once.
Add saffron strings mix and switch off the stove.
Serve hot or warm.


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Thursday, June 20, 2019

Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal

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Crispy Parwal
Ingredients
Parwal/Potal - 10
( cut into semi thin slices)
Salt to taste
Red chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Corn flour - 2 tsp heaped
Oil for deep frying

Method
Wash and wipe the parwal,cut the parwal into semi thin slices.
Take a bowl put the sliced parwal to this add the salt,hing,red chilly powder and turmeric powder,mix it well and leave it for 15 minutes.
Now add the corn flour and mix make sure the parwals are well coated on all sides.Leave it for another 15 minutes( Do not add any water).
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides.
Remove it on a kitchen tissue for excess oil to get absorbed.
Enjoy !


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Monday, June 10, 2019

Spot Idli Recipe / Crispy Podi Idli Hyderabadi Recipe / Famous Hydrabadi Spot idli / Crispy Podi Idli

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Spot Idli
Ingredients for tempering
Butter - 2 tbsp
Oil - 2 tsp
Mustard - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Chopped garlic - 1
Chopped onion - 1/2 cup
Chopped tomato - 2
Curry and coriander leaves - few
Chopped green chillies - 1
Other Ingredients
Idli batter - as needed
( I used 3 big ladle of batter)
Salt to taste
Kashmiri chilly powder - 1/2 tsp
Idli podi / Idli Milagai podi / Gun Powder - as needed
( I used 3 tsp heaped )

Method
Heat butter and oil in a iron skillet temper it with mustard and jeera.
Now add onion,tomato,green chillies,garlic and few curry leavese,fry till tomatoes are soft.
Add the salt,idli podi and red chilly powder mix it well,divide the portion into 3 equal parts and spread it slightly.
Add a ladle of batter on top of each masala,make sure the masala is coved, sprinkle some idli powder on top cover it with a lid.
In low flame cook this till the idli is well cooked.Gently flip the Idli ,pour some oil and cook the other side till its crisp.
Garnish with coriander and curry leaves and serve them hot.


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Sunday, June 9, 2019

Gulkand Tea Recipe / Gulkand Chai Recipe / Rose Flavoured Tea / Rose Petals Tea

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Gulkand Tea
Ingredients for a cup of tea
Water - 1/2 cup
Milk - 1/2 cup
Homemade Gulkand - 1/2 tbsp
( For Gulkand recipe click HERE )
Tea powder - 1 tsp
Sugar add if needed
Method
Take a sauce pan pour water add tea powder and gulkand boil for a minute.
Now pour the milk and give a boil.
Switch off the stove and filter it using a tea strainer.
If sugar is needed add to your taste mix and serve them hot.

Rose Petals Tea
-------------------
Instead of Gulkand use a big red rose petals and a crushed cardamom and follow the same instruction.

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Rose Petal Tea
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Thursday, June 6, 2019

Mango Salad Dressing / Sweet and Spicy Mango Salad Dressing - Mango Recipes

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Mango Salad Dressing
Ingredients
Ripe mango - 1 small
Green chillies - 1 small
Fresh basil leaves - 5
Salt and Pepper to taste
Sweetener of your choice or honey - 1 tbsp
Cumin powder - 1/4 tsp
Lemon juice - 1 tbsp
Garlic - 1 clove
Olive oil - 2 tbsp


Method
Add all above ingredients into a mixi jar and blend till smooth.Lastly add the olive oil and blend.
Do not add water,your dressing is ready.
Pour this on any salad and enjoy!

Note:
a) Instead of basil you can replace it with coriander leaves.
b) Leftover dressing can you stored in a glass bottle in fridge for 1 or 2 days.


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Wednesday, June 5, 2019

Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak

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Cheese Samosa
Filling ingredients
Cream cheese - 4 tbsp
( I used Jalapeno cream cheese)
Mozzarella cheese - 1/4 cup
Chilly flakes - 1/2 tsp
Chopped fresh parsley - a handful
Salt to taste

Method
Take a bowl put all the above mentioned ingredients,mix well till everything is well combined and keep it aside
Other Ingredients
Samosa sheets - 16
All purpose flour/Maida - 2 tsp
( pour some water and make a paste,this is used for sealing the samosas)
Oil to deep fry

Method
Take a samosa sheet place a teaspoon of the filling at one corner and fold it like a triangle( see picture).
Apply some maida paste at the end to seal the samosas.Repeat with all the sheets.Keep it covered till frying to avoid drying.


Heat oil in a pan and in medium high flame deep fry till crisp and golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy them with tea or as a starter.

Note:
You can also bake these samosas instead of deep frying.
A all time kid's favorite snack.


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Monday, June 3, 2019

Mutton Kola Urundai / Kola Urundai / Mutton Keema Balls


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Mutton Kola Urundai
Ingredients to be pressure cooked
Finely minced mutton keema-1 pound
Ginger & Garlic paste - 1 tsp heaped
Green chillies - 10
Channa dal - 1/8 cup
Salt to taste
Turmeric powder - 1/2 tsp
Water - 1/4 cup



Method
Take a pressure cooker add washed mutton keema,green chillies,channa dal,ginger/garlic paste,salt,turmeric powder and very little water.
Pressure cook till keema is cooked.Open the lid once cooled if there is little water cook till they evaporate.Make sure there is no water.



Ingredients to grind
Fennel seeds / Somph - 1 tsp
Khus khus / Poppy seeds - 1 tsp
Whole pepper - 10
Cinnamon stick 2 medium size
Cloves - 4
Cardamom - 1
Coconut - 1 tbsp
Method
Take a mixi jar and powder the above ingredients then add the cooked keema and grind till everything is combined.Do not add any water while grinding.Transfer to a plate.
Other ingredients
Chopped onion - a handful
Chopped mint - 10 leaves
Chopped curry and coriander leaves together - 2 tbsp
Beaten egg - 1
or powdered pottu kadalai as needed
Oil to fry


Method
Add onion,mint,curry,coriander leaves and egg.Mix it well and shape it into small balls.If your mixture is loose and unable to make balls add powdered pottu kadalai for binding,
Heat oil in a pan and deep fry in batches till light brown or fry them in paniyaram pan.
Best served as starters,enjoy the kola urundai hot.



Mutton Kola Urundai Version 2
------------------------------

Ingredients
Finely minced mutton keema-1 pound
Onion chopped-1
Curry & Coriander leaves-little
Pottu Kadalai powder-1/4 cup
( Split chick peas powder just for binding if required)
Salt to taste
Turmeric powder-1/2tsp
Oil -to deep fry
Egg beaten-1
Grind to a fine paste
Ginger & Garlic paste-2tsp
Fennel seeds-2tsp
Green chillies-4
Khus Khus/poppy seeds-1tbsp
Cloves-3,Cinnamon-1stick,Cardamom-1
(grind above ingredients without water)
Method
Wash the kheema and pat it dry.Mix all above ingredients together to form a dry mixture.Roll it into small balls and deep fry them till light brown.If you think your Kola urundai is breaking add some more of the pottu kadalai.This is a very tasty appetizer.

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Saturday, June 1, 2019

Quick Mor Kulambu / Majjiga Pulusu / Easy Mor Kulambu

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Mor Kulambhu
Ingredients ground to a smooth paste
Pottukadalai/Roasted gram dal-3tsp
Green chillies-3
Fresh grated coconut-6tsp
(Do not use dessicated coconut,the taste will change)
Ginger-a small piece
Other ingredients
Beaten curd-2 cups
Salt to taste
Coriander leaves for garnish
Tempering
Oil-3tsp
Mustard,Channa & Urad Dal-each 1/2tsp
Jeera/cumin seeds-1tsp
Red chillies-2
Methi/Fenugreek seeds - 5
Hing-1/4tsp
Turmeric powder-1/2tsp
Curry leaves few
Method
Mix the ground paste into the beaten curd.
Heat oil in a pan & temper it with above ingredients.
Pour the curd mixture into the tempering mix it well and switch off the stove.Do not give a boil.
Garnish with coriander leaves and serve it with plain rice.

Note:
This is a quick version of making Mor Kulambhu,we do not boil the curd here.

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