Ginger Pickle Recipe / Allam Pachadi Recipe / Andhra Style Ginger Pickle Recipe

Ginger Pickle

Ingredients ground to a smooth paste
Fresh ginger - 1 cup
(skin removed & chopped)
Tamarind - 1 big lime size ball
(soak it in little hot water for it to become soft)
Salt -1 tsp
Red chilly - 25 small red chillies
( If your chillies are hot reduce accordingly.You can also add chilly powder instead.)
Jagger or Brown sugar-1/3 cup heaped
(I used brown sugar,reduce the quantity if you don't want it to be too sweet)
Chopped garlic - 1/4 cup
Jeera/Cumin seeds- 2 tsp
Methi- 1 tsp
(slightly dry roasted & powdered)
Tempering
Oil-3./4 cup
Mustard-1 & 1/2 tsp
Red chillies-4
Hing- little
Curry leaves few
Method
Blend all the above ingredients under grind to a fine smooth paste.
Do not add water while grinding.Sprinkle very little if needed.
Heat oil in a pan temper it with above ingredients.
Immediately pour the ground paste into the hot tempering,give a quick mix.
Switch off the stove,Leave the mixture to cool completely.Cover & keep it for a day out.
Next day mix it well again & store it in a clean jar.
Keep it in the fridge.Serve with dosa,Idly or even with rice.

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Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

Sprouted Methi Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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Baked Salmon with Mini Sweet Peppers / Foil Baked Salmon With Mini Sweet Peppers

Baked Salmon

Ingredients for marination
Salmon fillet-1
(I cut the fillet into 2)
Salt to taste
Dry parsley-2tsp
Olive oil-2tsp
Red chilly powder-1/2tsp
Chopped onion-1tsp
Chopped sweet peppers-1
Ginger & Garlic paste-1tsp
Lime juice-3tsp
Method
Mix all above ingredients together,leave it to rest for 30 minutes for marination.
Wrap it in a aluminum foil & bake it at 400 deg. for 10 minutes or till the fish is cooked well.
Remove it from the foil & place on a baking tray brush it with little oil on top & broil it for 5 minutes in 350 deg. till the top is slightly brown.
Sprinkle some pepper powder on top & serve.

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Instant Rava Uttapam Recipe / Sooji Uthappam Recipe / Rava Uttapam Recipe / Onion Rava Uttapam Recipe

Rava Uttapam

Ingredients
Rava/Sooji/Semolina - 1/2 cup
Rice flour - 1 tbsp
Salt - 1/2 tsp
Curd - 1/4 cup
Water - 1/4 cup + 1/8 cup
ENO fruit salt - 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Curry leaves - few
Jeera little to sprinkle on top
Oil as needed

Rava Uttapam

Method
Take a bowl add rava,rice flour,salt,water & curd.
Mix it well and rest it for 5 minutes.If your batter becomes thick then add some water to get a semi thick batter consistency.
Just before making the uttapam dilute ENO with little water & add it to the batter.
Give a quick mix,heat a tawa grease with little oil add a ladle of batter & spread it thick.
Sprinkle jeera,onion,green chillies & curry leaves on top.
Pour oil around the uttapam cover it with a lid & cook the base is light crisp.
Now flip the uppam and cook the other side too.
Serve these Uttapams with chutney or sambar.
Note:
a) You can add any vegetable of your choice to the above uttapam.
b) Each quality of rava is different so add water accordingly.
c) Do not use fine rava for making this uttapam.

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Arachuvitta Sambar Powder / Arachu Vitta Sambar Recipe. South Indian Sambar Powder

Arachuvitta Sambar Powder

Ingredients
Coriander seeds/Dhania - 1 cup
Channa dal - 1/2 cup
Kashmir red chilly - 4
Red chillies -8
Methi Seeds / fenigreek seeds - 1/2 tsp
Fresh coconut or Dry coconut - 1/3 cup
Method
Dry road all above ingredients separately till light brown and nice aroma comes.Do not burn them.
Cool the ingredients and powder them using a blender.
Store it in the refrigerator.
Note:
As there is coconut in this powder please store it in fridge.
Make sambar as usual lastly add 1 or 2 tsp of this powder,mix and give a boil.
Switch off the stove and your Arachuvitta sambar is ready to have with Idly,Dosa,Pongal,Plain Rice or Vada.

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Quinoa Curd Bath Recipe / Curd Quinoa Recipe / Dahi Quinoa - Quick Lunch Box Recipe

Curd Quinoa

Ingredients 
Quinoa - 1/2 cup
Water - 1 & 1/2 cup
Milk - 1/4 cup
Curd as needed ( around 1/2 cup )
Salt to taste
Grated carrot - 1 tbsp
Grated cucumber - 1 tbsp
Chopped coriander leaves - 1tsp
Ingredients for tempering
Oil - 1 tsp
Mustard - 1 /2 tsp
Ural dal - 1/4 tsp
Red chillies -1
Hing a pinch
Grated ginger - 1/8 tsp
Chopped green chillies -1
Curry leaves few
Cashew nuts - 4 (option)
Method
Heat oil in a pan and temper it with above ingredients and keep it aside.
Wash quinoa well and cook it with water till done.Add salt and slightly mash it.
Once the quinoa is warm add the milk,curd,carrot,cucumber,coriander leaves and the tempering. Gently mix everything and serve it with pickle .

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Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe

Vazhakkai Fry

Ingredients for marination
Raw banana - 2 medium size
( Peel the skin and cut into semi thick slices )
Turmeric powder - 1/2 tsp
Salt to taste
Red chilly powder - 1 tsp heaped
Coriander powder - 1/2 tsp
Crushed fennel seeds - 1tsp
Tamarind juice - 1 tsp
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Hing - a pinch
Method
Take a wide plate add all the ingredients mentioned under marination.
Mix well and leave it for 15 minutes.
Heat oil in a pan and temper it with above ingredients.
Now add the marinated mixture and in low flame fry till the vegetable is crisp and light brown on all sides.Switch off the stove.
Best served as side dish for rice.

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Chilli Egg Recipe / Chinese Style Chilli egg / Egg Chilli Recipe / Indo Chinese Egg Recipe

Chilli Egg

Ingredients for the egg omelette
Eggs - 2
Salt & pepper to taste
Water - 2 tsp
Oil - 1/2 tsp
Method
Beat the eggs with salt ,pepper & water till fluffy.
Heat a pan smear oil pour the egg mixture,spread it evenly.Do not spread it very thin.
Once its cooked flip the other side & cook.
Switch off the stove cool & cut into thick cubes.Keep it aside
Batter ingredients
Maida / All purpose flour - 3 tsp heaped
Corn flour or Rice flour - 2 tsp heaped
Soy sauce - 1/4 tsp
Chilli sauce - 1/4 tsp
Salt a pinch
Method
Take a bowl add the above mentioned ingredients.
Sprinkle some water and make a thick batter,add the cut egg pieces.
Mix it gently to make sure all pieces are well coated.
Heat oil in a pan carefully drop drop batter coated egg pieces one by one, deep fry till light golden brown on both sides.
Remove it on a kitchen tissue.
Other Ingredients
Oil- 3 tsp
Chopped onion - a handful
Chopped spring onions - 1/4 cup
Chopped ginger - 1 tbsp
Chopped ginger - 1/2 tbsp
Soya sauce - 1/2 tbsp
Chilly sauce - 1/2 tbsp
Maggie tomato chilli sauce - 1/2 tbsp
Tomato Ketchup - 2 tbsp
Vinegar - 1/2 tbsp
Sugar a pinch
Salt & pepper to taste
Method
Heat oil in a pan fry onion,garlic & ginger in high flame till its light brown.
Lower the flame and add all the sauces,salt & pepper powder & saute for a minute.
Pour very little water to get a thick gravy.
Add the fried eggs quickly toss them well.
Garnish with spring onions & serve them hot.
Best served with Chinese fried rice or serve it as a starter.

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