Ridge Gourd Millet Soup / Ridge Gourd Kodo Millet Soup / Ridge Gourd Soup - Healthy Soup Recipes

Ridge Gourd Millet Soup

Ingredients
Butter - 1 tbsp
Salt and pepper to taste
Ridge gourd - 1 large
( scrape out the skin and cut into small pieces)
Garlic - 3
Milk 1 cup
Water as needed
Almond meal - 2 tbsp
Kodo millet / Varagu - 1 tbsp

Method
Take a pressure cooker and add the cut ridge gourd,garlic,salt and water.Pressure cook till soft,slightly mash it and keep it aside.
Heat butter in a pan add the almond meal and saute for a minute lower the flame and add the milk.
Quickly mix it well to avoid lumps add salt and pepper.
Now pour the mashed ridge gourd  and add water according to the thickness you need.
Just give a boil and switch off the stove.
Serve the soup hot.

Note:
a) If you don't have almond meal use 1 tbsp maida/All purpose flour or any thickening agent.
b) Use any millet of your choice.
c) Grated cheese can also be used as garnish.


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Szechuan Cabbage Rice / Schezwan Cabbage Fried Rice / Chinese Cabbage Rice - Indo Chinese Recipe

Szechuan Cabbage Rice

Ingredients to cook rice

Basmati rice - 1 cup

Salt to taste 

Homemade Szechuan sauce - 1/2 tbsp

Water - 1 & 1/2 cups

Method

Wash rice well add salt,szechuan sauce and water.

Cook till grains are separate in a pressure cooker.

Open the lid fluff it up with a fork and keep it aside.

Other ingredients

Sesame oil - 3 tsp

Salt and pepper to taste

Szechuan sauce - 2 tsp

Soy sauce - 3 tsp

Ginger and Garlic paste - 1 tsp 

Finely sliced cabbage - 2 cups or more if you like

Spring onions a handful for garnish

Method

Heat oil in a pan add ginger and garlic paste saute till raw smell has disappeared.

Add the shredded cabbage and saute well in high flame for couple minutes.

Add the pepper powder ,salt,soy sauce and szechuan sauce mix it well.

Add the cooked rice and mix everything well till combined.

Switch off the stove garnish with spring onions and serve hot.

Click HERE for the Szechuan sauce recipe

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Egg Malai Masala Recipe / Anda Malai Curry - Egg Recipes

Egg Malai Masala

Tempering
Oil - 1 tbsp
Butter - 2 tbsp
Cardamom - 1
Cloves -2
Grind to a fine paste
Onion - 1 small size
Green chillies - 2
Ginger - a small piece
Garlic 4
( Do not add water grind it to a smooth paste)
Other ingredients
Boiled eggs - 3
( Cut into half)
Half and Half milk cream - 1 cup
Salt to taste
Pepper powder - 1 tsp
Roasted and powdered cumin powder - 1 tsp
Garam masala 3/4 tsp
Roasted and crushed kastoori methi - 1 tsp
Chopped coriander leaves for garnish
Method
Heat ghee and oil in a pan and temper it.
Now add the ground paste and fry till raw smell has completely disappeared and oil separates the pan.
Now add all the dry powders and mix,lower the flame and add the milk cream mix well.
Keep mixing till it give just a boil add the eggs and kastoori methi mix and switch off the stove.
Garnish with coriander leaves,best served with Roti or Jeera rice.

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Aloo Bhakarwadi / Aloo Bakarwadi / Bhakarwadi / Samosa Pinwheels

Aloo Bhakarwadi

Outer dough
Maida/All purpose flour- 1 & 1/2 cups
Besan-1/2 cup
Oil-1/4 cup
Salt to taste
Chilly powder-1/4tsp (optional)
Filling ingredients
Boiled & mashed potato-3
Salt to taste
Hing-a pinch
Jeera/Cumin-1/2 tsp
Mustard-1/2 tsp
Sesame seeds-2 tsp
Turmeric powder-1/4 tsp
Red chilly powder & Coriander powder-each 1/2 tsp
Garam masala-1/4 tsp
Chopped coriander leaves-3 tsp
Amchur powder (dry mango powder)- a pinch
Sugar-a pinch
Oil-3 tsp
Oil-to deep fry required amount
Method

Take all the ingredients for the dough in a bowl,pour water little by little & form a soft dough.Rest it for 20 minutes.
Heat oil in a pan temper it with jeera & mustard.
Add the potato & all dry ingredients mix it well.Switch off the stove add the coriander leaves and mix.
Divide the dough into 2 parts,take one portion & roll it out into a big thin circle.Spread the filling around evenly,now slowly start rolling it from one corner till the end like a log.
Cut the roll into ½  inch long pieces.Slightly dust the cut portion with maida,so that the filling doesn't come out while frying.
Deep fry these in medium low flame till golden brown on all sides.
Serve it as an evening snack.

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Chalupas Recipe / Bean Chalupas / Bean and Cheese Chalupas / Homemade Chalupas - Mexican Recipe

Chalupas

Ingredients for the dough / fried bread
All purpose flour / Maida - 2 cups
Baking powder - 1 tbsp
Salt to taste ( around 3/4 tsp)
Milk - 1 cup or more if needed
Cumin powder - 1/8 tsp
Melted butter - 1 tbsp

Method
Take a wide bowl add all the dry ingredients and butter and mix.
Now slowly add milk little by little and make a semi tight dough.
Add 1 tsp of oil spread it on top to prevent drying.
Cover the dough with a clean towel for 30 minutes.
Punch the dough and divide the dough into equal size balls and roll to a semi thick disc. Do not roll it too thin.
Heat oil and slowly slide the dough into the hot oil and deep fry till light brown on all sides.
Remove it on a kitchen paper and while still hot fold it into half to stuff the filling.
Filling
Kidney beans or Tri bean blend - 2 small cans ( each 15 oz)
(or soak beans in water for 8 hours next day wash it well add fresh water and cook the beans till soft)
Drain the water from the beans and mash the beans well add 2 tbsp of hot sauce,little salt and cumin powder ,mix it well and keep it aside.
Chopped onion, Chopped bell pepper ,Chopped tomato,Chopped lettuce - as needed
Sour cream - as needed
Shredded cheese - as needed.

How to serve
Take a chalupa fill it up with some mashed beans next add the chopped onion,tomato,bell pepper then top it with some sour cream,lastly add the lettuce and cheese.
Serve it immediately.

Note:
a) Your filling can be more creative by adding salsa,guacamole,coloured bell peppers,etc
b) You can use just wheat flour or a mixture of both wheat flour and all purpose flour for making the dough.


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Vendhaya Kanji Recipe / Methi Seeds Kanji / Porridge With Rice & Fenugreek Seeds

Vendhaya Kanji

Ingredients
Sona masoori rice - 1/2 cup
Moongh dal - 1 tbsp
( I have used split green moongh dal with skin)
Vendhayam / Methi seeds / Fenugreek seeds- 1 tsp ( heaped)
Salt to taste - 1 tsp ( heaped)
Garlic - 10 cloves
Jeera/Cumin seeds - 1/4 tsp
Freshly grated coconut - 3 tsp
Water - 5 cups

Vendhaya Kanji

Method
Add washed rice,dal and methi into a pressure cooker,to this add all above mentioned ingredients.
Pour water and pressure cook till rice is cooked very soft.
Cool and open the pressure cooker lid mash the kanji using a ladle or masher.
Serve them hot with any thogayal/chutney of your choice or mor milagai or papads/appalams.

For Thogayal / Chutney recipe click HERE
For Ulundhu Kanji / Urad dal porridge recipe click HERE

Note:
a) You can also add coconut milk instead of freshly grated coconut.


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Aloo Puri Recipe / Aloo Poori Recipe / Potato Poori Recipe

Aloo Poori

Ingredients
Boiled and grated aloo/potato - 2 medium size
Wheat flour - 2 cups
Sooji/Semolina - 2 tbsp
Salt to taste or 1/2 tsp
Ajwain - 1/2 tsp
Cumin powder - 1/4 tsp
Sesame seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Finely chopped green chillies - 1
Chopped coriander leaves - 1 tsp ( optional)
Water as needed
Oil - 1 tsp for dough and for deep frying as needed

Method
Boil potato peel the skin and grate it.
Take a wide plate add all the above ingredients except oil and water mix everything well.
Slowly sprinkle water little by little and make a tight tough.
Add 1 tsp of oil to the dough knead once and cover it and rest for 15 minutes.
Divide the dough into equal size balls,dust it with some wheat flour and roll it out to a semi thick disc.Do not roll it too thin.
Heat oil in a pan and slide the pooris into the hot oil.Slightly press all sides for the pooris to puff up.
Turn it other side and once both sides are light brown remove it on a kitchen paper.
Enjoy these hot pooris hot with any side dish of your choice.



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Paruppu Thogayal / Paruppu Thuvaiyal / Thuvaram Paruppu Thogayal / Toor dal Thogayal / Chutney/Thogayal Recipes

Paruppu Thogayal

Ingredients
Thur dal/Thuvaram paruppu - 1/4 cup
Grated coconut - 1 tbsp ( heaped)
Red chillies - 2
Whole black pepper -10
Salt to taste
Hing - 1/4 tsp
Tamarind a very small piece
Oil - 1 tsp

Method
Heat oil in a pan add thur dal and fry till light brown.
Now add the pepper,red chilly,tamarind,salt,hing and coconut,fry till coconuts slightly changes colour.Cool the mixture and put this in a blender/mixi jar pour very little water and grind to a thick smooth chutney.
Best served with Vendhaya Kanji or Plain rice.

For more Thogayal/Chutney recipe click HERE


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Clear Chicken Soup Recipe / Chicken Clear Soup / Soup Recipes - Instant Pot Soup Recipe

Clear Chicken Soup

Ingredients
Sesame oil - 1 tsp
Chopped onion - a handful
Ginger and Garlic paste together - 1 tsp
or add chopped ginger/garlic
Chopped tomato - 1 small
Chopped coriander leaves for garnish
Salt and Pepper to taste
Cumin powder - 1/2 tsp
Turmeric powder - a generous pinch (Optional)
Finely chopped boneless chicken - 1 cup
Organic Chicken broth - 32 oz carton
Method
Heat oil in an instant pot saute onion,ginger/garlic for 1 minute.
Add the jeera powder,salt,pepper and tomato saute till tomatoes are soft.
Add the chicken and saute for 2 minutes.Pour the stock and cook it in soup mode till done.
Garnish with chopped coriander leaves and serve hot.

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Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu

Boiled Urad Dal Murukku

Ingredients
Skinless urad dal - 1/2 cup
Water -1 cup ( to cook the dal add little more water if needed)
Rice flour - 2 &1/2 cups
Salt - to taste ( around 1 & 1/8 tsp)
Hing - 1 tsp
Jeera/Cumin seeds - 1 & 1/2 tsp
Melted butter - 2 tbsp
( i used only 1 & 1/2 tbsp)
Water as needed to make a smooth crack free dough
Oil to deep fry

Method
Wash the urad dal take a pressure cooker add the dal and water,pressure cook till soft.
While still warm mash the urad dal well using a masher or your hand.
Put all above mentioned ingredients into the mashed dal..Add the melted butter & mix it till it forms crumbs.Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould.Press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.
In medium high flame deep fry them till light brown colour place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.
Note:
a) Always keep the dough covered with a wet cloth or plate to avoid drying.
b) This murukku is usually slightly brown so do not over fry.
c) Fry these is medium high flame otherwise murruku will absorb too much oil.
d) Usually too much butter is not needed for this murukku.

Recipe for Thenkuzhal murukku click HERE 


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