Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi

 

Sponge Gourd Burfi

Ingredients

Sweetened Mawa /Khoya - 1 cup

( For making Khoya in microwave click HERE .If using unsweetened Khoya then add sugar according to your taste)

Chopped nuts of your choice - 2 tbsp

Cardamom powder - 1/4 tsp

Saffron - a generous pinch

Loofah/Sponge gourd /Luffa/Nethi Beerakaya - 1 medium size

(Do not peel the luffa skin completly as they may loose shape when boiling,peeling skin is optional.If the luffa is tender no not peel the skin.Cut it into thick circles and gently scoop out the flesh and chop it finely.Do not cut it into very thin circles they will loose shape while boiling)

Desiccated coconut - 1 tbsp + 1 tbsp for dusting

Sugar - 2 tbsp

Ghee - 1 tsp

Green food colour - a pinch ( optional)

Water as needed

Luffa Burfi

Method

Take a wide pan add very little water ,sugar and food colour if using and boil till cooked.

Do not over cook till soft. Boiling will take only few seconds.

Remove from the syrup and place it on a plate to cool completely.

Nethi Beerakaya Burfi

Heat 1 tsp ghee and fry the sponge gourd flesh for few minutes till raw smell has disappeared.

Add the desiccated coconut and fry for few more minutes and switch off the stove.

Cool and then add the nuts,saffron,cardamom powder and khoya mix well.

Take small portion of the mixture and stuff it into the cooked sponge gourd rings.

Keep it in fridge for 10 minutes to harden slightly .

Remove from fridge and dust the sides with desiccated coconut and sprinkle some nut on top.

Decorate with cherries enjoy chill!

Loofah Burfi / Luffa Burfi 

Notes:

a) Do not cut the rings to small when cooked they will break.

b) Peeling the skin is optional, if sponge gourd is  tender do not peel.

c) Do not boil the vegetable too much they will loose it's shape.

d) You can add any flavoring of your choice.

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Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture

Aval Mixture

Ingredients
Thick Aval/Poha/Beaten Rice - 8 cups
Raw peanuts - 1/2 cup
Roasted gram dal/Putnala pappu - 1/2 cup
Broken cashew nut - 25
Small pieces of dry coconut /kopra - 1/2 cup
Curry leaves - a handful
Salt to taste
Red chilly powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Oil to deep fry
Method
Heat oil in a pan fry cashew nut,peanut,roasted gram dal,curry leaves and dry coconut separately till they are light brown.Remove it on a kitchen tissue.
In the same oil deep fry the aval till they puff up,make sure the colour doesn't change,remove it on kitchen tissue.
Take a wide tray add all the ingredients together.Gently mix till everything is well combined.
Cool completely and store it in a clean dry air tight box.
Note:
a)Fried raisins,sev,fried corn flakes can be added .
b)If you like a slight sweet taste then add 1/2 tsp of sugar.
c)Oil should be hot when frying aval or they will not puff up.Make sure the colour doesn't change.

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Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe

 

Sponge gourd Akki Roti

Yields : 6

Ingredients

Rice flour - 1 & 1/2 cups

( add more if needed to form a soft dough)
Salt to taste
Nethi beerakaya / Luffa / Sponge Gourd - 1 small size

( peeling is optional and chop into small cubes)
Chopped onion - a handful
Crushed curry leaves - 1 tsp
Chopped green chillies - 2
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp

Water as needed
Oil to cook

Akki Rotti

Method

Take a mixi jar add the chopped sponge gourd,grated coconut,green chillies and ginger,grind to a semi smooth mixture.Do not add water while grinding.

Take a bowl add the rice flour,ground mixture,onions,curry leaves,salt and jeera,mix it well.

Usually you will not need any extra water to form a soft dough.

Add more rice flour if the mixture is loose.
Divide into 6 small balls,grease a plastic sheet or banana leaf place a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Lunch Menu

 

Lunch ready

Cabbage Szechuan Fried Rice -https://www.sailajakitchen.org/.../szechuan-cabbage-rice...

Korean Style Spicy Stuffed Steamed Eggplant - https://www.sailajakitchen.org/.../korean-style-spicy...

Korean Style Spicy Stuffed Steamed Eggplant / Spicy Stuffed And Steamed Eggplant / Gochujang Gaji-jjim

Korean Style Spicy Stuffed Steamed Eggplant

Ingredients

Long Japanese purple eggplant - 3

( slit the eggplants, do not cut till the end)

Chopped onion - 1/2 cup

Chopped garlic - 5

Chopped spring onions - a handful

Korean chilly powder - 1 tbsp

Korean Hot pepper paste - 1 tbsp

Pepper powder - 1/2 tsp

Soy sauce - 2 tbsp

Sugar - 3/4 tsp

Sesame seeds - 1 tsp

Sesame oil - 1 tbsp

Method

Heat 1 tsp of oil and add the garlic,onion and spring onions,saute till onion changes it's colour.

Switch off the stove and add all other ingredients mentioned above and mix well.

Stuff this mixture into the slit brinjals,arrange these on a bowl and steam till cooked.

Serve hot as a side dish for rice.

Adapted from Maangchi.

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Beerakaya Dosa / Nethibeerakaya Dosa / Luffa Dosa / Sponge Gourd Dosa /Luffa Gourd Dosa

 

Luffa Dosa

Ingredients

Idli batter - 1 cup

Oil to cook dosa - as needed

Ingredients ground to a semi coarse mixture

Luffa/Sponge gourd/Nethibeerakaya - 1/2 cup chopped

(peeling the skin is optional)

Green chillies - 1

Ginger chopped - 1/4 tsp

Curry leaves few

Jeera - 1/2 tsp

( grind above ingredients to a semi coarse mixture,do not add water while grinding)

Method

Pour Idli batter into a bowl add the ground mixture and mix it well.

Heat a tawa smear oil and pour the batter and spread it to the thickness you want.I made it little thick like ootappams.

Pour oil around the dosa and cook,flip the other side and cook till crisp and light brown on all sides.

Serve hot with Idli Podi or chutney of your choice.

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Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal

Peerkangai Masiyal

Tempering ingredients

Talimpu vadavam - 1 tsp

( or use mustard,urad dal and jeera )

Curry leaves few

Red chilly - 1

Sesame oil - 3 tsp

Other ingredients

Ridge gourd - 1 large size

( remove skin and cut into small cubes,before cooking taste a piece to check for bitterness)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onion - a handful

Chopped garlic - 3

Green chillies - 3

Tamarind juice - 1 tbsp

Peerkangai Kadayal

Method

Take a pan add the ridge gourd,onion,green chillies,turmeric powder and garlic,don't add water cover and cook till soft.

Add the tamarind juice and salt, cook for few more minutes and switch off the stove.

Mash this mixture well using a masher or cool and pulse once in a blender.

Heat oil in a pan and temper with above ingredients.

Pour the hot tempering into the ridge gourd mixture mix and serve hot with rice.

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Food Clicks

Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza and Dosa Pizza / Pizza Dosa - Kids Friendly Recipes

Idli Pizza

Ingredients

Idli batter - 2 ladles

Pizza sauce - 2 tbsp

( or marinara pasta sauce)

Diced coloured capsicum and onion - together a handful

( or any topping of your choice)

Italian seasonings - a generous pinch

Chilly flakes - a generous pinch

Mozzarella cheese - a handful

Vegetable Idli Pizza

Method

Grease a flat plate with some oil,pour the idli batter and spread,steam for 3 minutes till the top is slightly cooked.

Now spread the pizza sauce on top arrange the diced vegetables and sprinkle cheese evenly,steam for another 3 minutes or till fully cooked.

Switch off the stove and let the idli pizza cool completely.Using a knife loose up the sides and gently lift and transfer to a plate.

Sprinkle Italian seasonings and chilly flakes on top and enjoy!

Dosa Pizza / Pizza Dosa

---------------------------------

Made semi thick dosa and topped it with the above mentioned ingredients.

Pizza Dosa

Dosa Pizza

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Baked Zucchini Fries / Baked Zucchini / Zucchini Fries / Zucchini Fries With Parmesan Cheese

Baked Zucchini Fries

Ingredients for outer coating

Panko bread crumbs - 1 cup

Garlic salt to taste

Italian seasonings - 1 tsp

Onion powder - 1/2 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Parmesan cheese - 1/4 cup

( Combine all the above mentioned ingredients together in a bowl and keep it aside)

Other ingredients

Zucchini - 2

( cut into finger size)

All purpose flour for dusting as needed

Egg beaten - 1

Spicy Mayo

Method

Grease a tray with some oil and keep it ready.

Take a zucchini piece dust all sides with all purpose flour,dip it into the beaten egg and roll it into the bread crumbs mixture.

Arrange these zucchini pieces on a baking tray.

Bake these at 425 deg.F for 20 minutes or till light brown on all sides.

Each oven is different so keep an eye on the temperature and baking time.

Best served with Spicy Mayo Dip.

Note:

a) You can even deep fry these instead of baking.

b) Instead of panko you can use regular bread crumbs, but the texture will differ.

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Spicy Mayo Dip / Spicy Mayo / Easy Spicy Mayo - Easy Dip Recipe

 

Spicy Mayo

Ingredients

Mayonnaise - 3 tbsp heaped

Lime juice - 1 tsp

Hot sauce or Siracha sauce - 1 & 1/2 tbsp

Taco or Cajun seasonings - 1 tsp

Method

Whisk all above mentioned ingredients together.

Cover and keep it in fridge until use.

Best served as a dip with fries,burgers,sandwiches,etc.

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Roasted Red Bell Pepper Soup / Red Pepper Soup Recipe / Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

Olive oil-1tsp
Chopped garlic-2

Chopped carrots - a handful

Chopped red bell pepper-1 large
Chopped onion - a handful

Fresh basil leaves - 5
Salt & Pepper to taste
Italian seasonings -1/4tsp

Water or stock as needed

Shredded cheese for garnish

Roasted Red Bell Pepper Soup

Method

Heat oil in a pan saute garlic,onion,basil leaves,carrots & bell pepper till they are slightly brown.

Cool completely and blend to a smooth liquid. Strain the soup, this step is optional.
Transfer the liquid to a pan and pour required amount of water or stock and seasonings, give a boil and switch off the stove.
Garnish with some shredded cheese and serve hot!

Note:

You can roast all the vegetables in oven too and make this soup.

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Ridge Gourd Payasam / Sago Ridge Gourd Payasam / Beerakaya Payasam / Ridge Gourd Kheer / Sabudana Ridge Gourd Payasam

 

Ridge Gourd Payasam / Beerakaya Payasam

Ingredients

Sago / Sabudana / Tapioca - 2 tbsp

Chopped ridge gourd / beerakaya - 1 medium size

( remove skin and chop finely or grate)

Jaggery - 1/4 cup

( add more or less according to your taste)

Whole milk - 1 cup

Water - 1 & 1/2 cups

( add more if needed to cook sago)

Cardamom powder - 1/4 tsp

Cashew nuts and Raisins together - 2 tbsp

Ghee - 3 tsp

Method

Dissolve jaggery with 1/2 cup of water ,filter to remove impurities.

Heat 2 tsp  ghee and fry the nuts till golden brown and keep aside.

Heat 1 tsp ghee in a pan add the sago and roast till they change colour,add the chopped or grated ridge gourd and saute for a minute.Add water and cook till the sago is transparent.

Pour hot milk and cook in low flame till payasam is thick.

Switch off the stove and add the diluted jaggery and fried nuts.

Mix and enjoy hot or warm!

Note:

a) Always switch off the stove and then add jaggery otherwise there are chance to curdle.

b) Instead of frying you can soak sago in water for 30 minutes and then cook.

c) Sugar can be added instead of jaggery.

d) You can chop or grate the ridge gourd for this recipe.

e) Saffron can be added for extra flavour.

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Mint Rasam / Pudhina Rasam / Pudina Rasam / Mint Leaves Rasam

 

Mint Rasam 

Tempering ingredients

Ghee - 1 tsp

Mustard seeds - 1 tsp

Methi seeds - 10

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Chopped fresh mint leaves - 2 tbsp or a handful

Chopped ripe tomato - 1

Slit green chillies - 2

Garlic - 2

Diluted tamarind juice - 1/2 cup

Water as needed

Salt to taste

Turmeric powder - 1/2 tsp

Ingredients roasted and ground to a coarse mixture

Black pepper - 1 tsp

Jeera - 3/4 tsp

Thur dal - 1 tsp

Coriander seeds - 1 tsp

Oil - a drop

(Fry all above ingredients till light brown.Cool and grind to a coarse mixture along with garlic and mint)

Method

Heat ghee in a pan and temper it with above ingredients.

Add slit green chillies and tomato saute till tomatoes are soft.

Add the tamarind juice,ground mint mixture,salt,turmeric powder and water as needed.

Give a boil and switch off.

Garnish with mint leaves and serve as soup or with rice.

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Plain Wheat Kulcha / Wheat Kulcha / Whole Wheat Kulcha / Wheat Kulcha Without Yeast

Wheat Kulcha

Ingredients

Wheat flour - 2 cups

Oil - 3 tsp

Sugar - 3/4 tsp

Baking powder - 1/2 tsp

Curd- 2  tbsp

Salt to taste

Water as needed

Ingredients to sprinkle on top

Onion seeds and chopped coriander leaves as needed

Method

Take a wide bowl add all above ingredients except water,mix everything well.

Now slowly add water little by little and form a soft dough.Apply some oil on top and cover it with a towel or plate.Rest the dough for 2 to 3 hours.

Divide the dough into equal size balls.Take a ball of dough flatten and roll it to a semi thick disc.Do not roll it out too thin.

Sprinkle some onion seeds and coriander leaves on top and press it well.

Apply some water to the base of the kulcha and place the wet side on the tawa.

Cook till it starts to puff up, immediately flip the tawa upside down and show it on the gas flame.

Once its slightly brown remove from the tawa.Place it on a plate and brush some butter on top of the hot kulcha.

Serve hot with any side dish you like.

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Vazhaipoo Podimas Recipe / Valaipoo Podomas /Banana Flower Poriyal / Banana Flower Stir Fry

Vazhaipoo Podimas

Ingredients ground to a coarse mixture
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Hing - 1/4 tsp
Grated coconut - 6 tsp
Peanuts - a handful
Fennel seeds/Somph - 1 tsp
Cinnamon stick a very small piece
( Make a coarse mixture,do not add water while grinding )
Tempering ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Other ingredients
Cleaned and chopped vazhaipoo/banana flower - 2 cups
( Steam the banana flower with little turmeric powder or pressure cooker in cooker with very little water and keep it aside)
Method
Heat oil in a pan and temper it with above ingredients
Now add the ground mixture and saute till its dry.
Add the steamed vazhaipoo and saute in low flame till everything is well combined.
Switch off the stove garnish with chopped coriander leaves.
Best served as side dish for rice.

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Lunch Mutton Dum Biriyani, Brinjal Gravy,Raita

 

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Lunch Mutton Dum  Biriyani, Brinjal Gravy,Raita

How To Make Hasselback Potatoes? Hasselback Potatoes Recipe / Hasselback Potatoes

 

Hasselback Potatoes

Ingredients

Large potato - 1

Salt and pepper powder to taste

Chopped fresh parsley - 1 tbsp

Butter - 2 tbsp

Olive oil - 2 tbsp

Crushed garlic - 4

Crushed rosemary or thyme - 1/2 tsp

Method

Wash and pat dry the potatoes.

Heat butter,oil,garlic and rosemary in a pan and in low heat cook till garlic changes colour.

Switch off the stove cool and filter the oil.

Keep 2 chopsticks or wooden spoon handles either side of the potato and cut into thin slices,The wooden sticks stops us from cutting the potatoes till the end.( see picture)

Place the potato on a baking tray and brush the garlic oil all over and between each slices and sprinkle salt & pepper powder.

Bake these at 390 deg F. for total 30 minutes. After 10 minutes take the potatoes out from the oven and brush it up with remaining oil and bake till light brown and crisp.

Each oven is different so keep an eye on the baking time and temperature.

Lastly garnish with chopped parsley and enjoy hot!

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Karivepaku Pachadi / Curry Leaf Pachadi / Andhra Style Curry Leaves Pachadi / Curry Leaves Pickle

Karivepaku Pachadi

Ingredients
Curry leaves - 5 cups
Salt to taste
Tamarind - 1 large lemon size
(pour some water and microwave till soft)
Sesame seeds - 1/4 cup
Red chilies - 20
Coriander seeds - 1 tbsp
Mustard seeds - 3 tsp
Methi seeds - 1 tsp
Garlic - 10
Jaggery - 1/4 cup
Oil -few drops
Tempering
Oil - 1 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 4
Hing - 1/2 tsp
Turmeric powder - 1 tsp
Crushed Garlic - 6

Method
Dry roast sesame seeds till they splutter, do no burn them remove to a plate.
In the same pan add a drop of oil and fry coriander seeds,red chillies till light brown and remove.

Add a drop of oil and fry the curry leaves till slightly changes its colour.

Take a mixi jar add the fried curry leaves,toasted sesame seeds,other roasted  ingredients,tamarind,salt,jaggery,garlic,mustard and methi seeds.

Grind to a semi smooth mixture.Do not add water for grinding.If needed sprinkle very little water.

Heat oil in a pan and temper with above ingredients.Swutch off the stove and add the ground mixture and mix well.

Cool and store it in a clean bottle in fridge.

Enjoy mixed with hot rice!

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Cornflakes Mixture / Cornflakes Chivda / Cornflakes Namkeen - Quick Snack Recipe

Cornflakes Mixture

Ingredients
Raw corn flakes - 4 cups
( to save time you can use fried unsweetened corn flakes)
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Roasted gram/Pottukadalai - 1/4 cup
Raisins - a hand ful
Curry leaves few
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/8 tsp
Roasted jeera powder - 1/4 tsp
Chaat masala - 1/4 tsp
Sugar - 3/4 tsp
Hing - a generous pinch
Oil - as needed for deep frying

Method
Heat oil in a pan deep fry corn flakes in batches till they puff remove it on a kitchen paper.
Deep fry almonds,cashew nuts,gram dal till light brown,remove it on a plate lined with a kitchen tissue.
Deep fry curry leaves till crisp ( be away from the oil they will splutter a lot) remove it.
Deep fry raisins till they swell,remove.
Take a wide bowl add the fried cornflakes,nuts,raisins,curry leaves,while still hot sprinkle the dry masala powders and sugar.
Gently mix well or toss till everything is well combined.
Take a clean box line it with a tissue paper and put the chivda/mixture on it,this helps to remove excess oil from the mixture.
Cool completely and then close it with a air tight lid and enjoy!


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Prawn Pulao / Shrimp Pulao / Shrimp Pulao with Coconut Milk / Coconut Milk Prawn Pulao

Prawn Pulao

Ingredients

Frozen prawns / Shrimp-1 cup

Basmati rice -1 cup

( wash and soak it in water for 10 minutes)

Sliced onion-1

Tomato chopped-1/2

Slit green chilies - 6

Sliced garlic - 4

Salt to taste

Mint & Coriander leaves chopped - a handful

Coconut milk - 1/2 cup

Water - 1 cup

Lemon juice - 1 tsp

Tempering

Ghee - 2tsp

Oil -3tsp

Cinnamon-1

Fennel seeds -1tsp

Cloves-2

Cardamom-2

Bay leaf-1

Star anise - 1

Marati Moggu - 1

Method

Heat oil &1tsp ghee in a pan and add the spices fry till nice aroma releases from the spices.

Add onion,slit green chillies,tomato,little mint and garlic fry till onions are light pink colour.

Add the washed prawns and saute for 1 or 2 minutes.

Now pour the coconut milk,water,rice add salt.close with a lid and in low flame cook till done.

Switch off the stove add the lemon juice,ghee remaining mint,coriander leaves,

Mix and enjoy hot!

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Chicken Pinwheel Sandwich / Chicken Sandwich - Easy Kid's Lunch Box Recipes

Chicken Pinwheel Sandwich

Ingredients
White bread - 3 slices
( remove crust and slightly flatten it using a rolling pin)
Mayonnaise -  4 tsp
Salt and Pepper to taste
Hot sauce - 1 tsp
Cooked and shredded chicken - 34 tsp
( cook boneless chicken in water with a pinch of salt till cooked,save the stock to make soup and shred the chicken using a fork or knife)
Baby spinach or Lettuce few leaves
Chopped cucumber - 2 tsp
Method
Take mayonnaise in a bowl add the shredded chicken,seasoning,cucumber and hot sauce,mix it well.

Arrange bread slices in a row slightly overlapping each other.( see picture).
Spread the mayonnaise chicken mixture evenly on top of the bread,then arrange the spinach or lettuce leaves on top.

Carefully roll the bread till the end make sure the filling does not come out.

Wrap this roll using a plastic/cling wrap tightly and keep it in fridge for 2 to 3 hours.
Remove the wrap and cut the roll into the thickness you want.
Usually i keep it over night and next day i cut it and wrap it in a foil and keep it in lunch box.

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Falafel Recipe / Chickpea Falafel Recipe / Easy Homemade Falafel Recipe

 

Falafel

Yields- 25 Falafels

Ingredients

Chickpea / Chole - 1 cup

( soak the chickpea overnight in water, next day drain out the water completely and pat it dry, make sure there is no water)

Chopped fresh coriander leaves a handful

Chopped fresh parsley a handful

Garlic - 2

Lemon juice - 1 tsp

Chopped onion - a handful

All purpose flour - 2 tbsp

( this is used just for binding you can replace with bread crumbs but there will be a slight change in the outer texture)

Baking soda - 1/4 tsp

Salt to taste

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Coriander powder - 3/4 tsp

Jeera/Cumin powder - 1 tsp

Oil to deep fry

Method

Take a food processor add all the mentioned above ingredients except the baking soda and all purpose flour.

Pulse until you get a coarse crumb texture.Do not add any water while grinding the mixture must be dry.

Transfer into a bowl and keep it fridge for 10 minutes.

Remove from fridge add the all purpose flour and baking soda mix well and divide the mixture into equal size balls.

Slightly flatten the balls,

Heat oil in a pan and deep fry in batches till golden brown,crisp and cooked on all sides.

Fill Pita pockets with Falafel,shredded lettuce,cucumber,tomato,shredded cabbage drizzled with tahini sauce or garlic sauce and serve immediately,

Note:

a) Sesame seeds can be added for the mixture if you like.

b) Bread crumbs can be added instead of all purpose flour.

c) Best served hot or warm.

d) Do not over pulse and grind the mixture to a smooth mixture.

e) Do not use canned chickpea for this recipe.

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Thai Basil Egg Fried Rice With Cauliflower Rice / Thai egg Basil Fried Rice with Cauliflower Rice - Cauliflower Rice Recipes

 

Thai Basil egg Fried Rice With Cauliflower Rice

Ingredients

Frozen Cauliflower Rice - 2 cups

Egg - 1

( scrambled with little salt and pepper powder)

Soy sauce - 3 tsp

Chopped ginger and garlic  together - 1 tsp

Chopped onions - a handful

Chopped spring onions - a handful

Chopped holy basil leaves - 2 tbsp

Salt and pepper powder to taste

Sesame oil - 1 tbsp

Method

Heat oil in a pan add onions,basil leaves,chopped ginger and garlic and saute till onions changes its colour.

Add the cauliflower,soy sauce,salt and pepper powder,mix well and let it cook for 1 or 2 minutes. Cauliflower rice will cook very fast,

Add the scrambled eggs,spring onions and toss well.

Switch off the stove and garnish with some holy basil leaves and serve hot!

Note:

If giving for kids and want to make it more colorful add some carrots and peas or any vegetable of your choice.

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Pappadam Recipe / How To Make Kerala Pappadam at Home / Kerala Pappadam Recipe / Papadam Recipe /Papadum Recipe

 Yields: 28 Pappadams / Papadams

Pappadam

Ingredients

Urad dal powder - 1 cup

( I used store bought if not grind the urad dal to a fine powder and sieve ,your urad dal flour is ready to use. Do not roast the dal and grind)

Salt - to taste ( i used 1/2 tsp)

Baking soda - 1/2 tsp

Sesame oil - 2 tsp

Water as needed to make a dough

All purpose flour/Maida - as needed for rolling out the pappadams

Kerala Pappadam

Method

Take a wide bowl add the urad dal,salt and baking soda mix it up.

Pour water little by little and mix to form a non sticky dough.

Add oil and knead the dough well.

Place the dough onto a kitchen counter and using a pestle punch well to get a soft dough.Fold the dough into half and repeat punching for 2 to 3 minutes till soft

Roll out into a thin log and cut into small pieces or divide the dough into small balls.

Dust the surface with all purpose flour roll out each ball into a semi thin disc.To get a perfect circle i used a cutter this step is optional.

Place all the rolled disc onto a plastic sheet and sun dry less than 5 minutes on each side.

Heat oil and deep fry these pappadams till both sides are light brown and puffed up.Enjoy!

Leftover papaddams i rolled it with a kitchen tissue and kept it inside a ziplock in the fridge to fry them the next day.

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Alfredo Sauce / Homemade Alfredo Sauce - How to Make Easy Alfredo Sauce

 

Alfredo Sauce

Ingredients

Milk - 1 & 1/2  cups

Heavy cream - 1 cup

Parmesan cheese - 3 tbsp

Salt and Pepper powder to taste

Chopped fresh parsley - 1 tbsp

Italian seasonings - 1/2 tsp

Butter - 2 tbsp

All purpose flour - 1/2 tbsp

Grated garlic - 4

Method

Heat butter in a pan add the garlic and saute for a minute,add the flour and fry till raw smell has disappeared, lower the flame and add the parmesan cheese,milk and heavy cream, quickly whisk to avoid lumps.

Add the Italian seasoning,salt & pepper powder,simmer for 1 or 2 minutes till the mixture is slightly thick.Switch off the stove and mix the parsley.

Add cooked pasta of your choice and enjoy!

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