Sagu Recipe / Mixed Vegetable Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe

Mixed Vegetable Saagu

Ingredients ground to a smooth paste

Poppy seeds - 1 tsp

Cinnamon - a small stick

Cloves - 4

Cardamom -2

Star anise - 1/4

Roasted gram dal / Pottu kadalai - 1 & 1/2 tbsp

Grated coconut - 1/ 2 cup

Black pepper - 4

Cumin - 1/2 tsp

Green chillies - 6

Chopped onion - a handful

Chopped coriander and mint leaves - together 2 tbsp

Coriander seeds - 1 tsp

Ginger / garlic - 1 & 1/2 tsp

( Pour very little water and grind to a smooth fine paste)

Other ingredients

Chopped onion - 1/2

Mixed vegetable - 2 cups

( i used potato, carrots, beans, peas)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander leaves for garnish

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Red chillies - 3

Bay leaf - 1

Curry leaves few

Saagu

Method

Pour oil in a pressure cooker and add the tempering ingredients.

Next add the onions and fry till colour changes. Add the ground paste and sauté till raw smell has disappeared. Add the vegetables, salt , turmeric powder and fry for few more minutes.

Pour needed water and pressure cook till done.

Garnish with coriander leaves and serve as a side dish for Poori , dosa or chapathi.

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Paneer Bao Recipe / Bao Buns Recipe / Paneer Gua Bao / Taiwanese Folded Buns - How To Make Bao Buns Recipe

Paneer Bao

Yields: 12 buns

Ingredients for the dough

Maida / all purpose flour - 2 cup

( add 1 or 2 tbsp of flour if your dough is sticky)

Milk powder - 1 & 1/2 tbsp

Dry Yeast - 1 & 1/2 tbsp

Luke warm water - 1 cup

Salt - 1/2 tsp

Sugar - 2 tbsp

Method

Take warm water in a bowl add the yeast ,sugar and salt mix to dissolve, cover and wait for the yeast to activate may be 5 to 10 minutes. 

Once its foamy add the flour and milk powder gently mix to form a soft dough. If dough is sticky add more flour to get the right consistency.

Dough should not be very stiff like we knead for roti. Grease a bowl and place the dough , cover with a tight lid and wait for 1 to 2 hours for the dough to double in size.

Punch the dough slightly to knock out the air and knead once , divide the dough into small equal size balls. Roll the balls into thick poori or roll out the whole dough like a thick sheet and cut into circles using a cookie cutter.

Apply oil on both sides of the bun and fold it into half, place these on a parchment paper or banana leaf. Applying oil prevents the fold of the to bun to stick together.

Cover and rest for another 30 minutes to rise. Steam these buns till they puff up. Once cooked they look glossy and dry on top. 

I covered the steamer lid while steaming with a cloth so the water does not drip down on the buns and the towel will absorb the water (this step is optional).

Filling ingredients

Paneer cut into small cubes - 2 cups

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 3/4 tsp

Chaat masala - 1/2 tsp

Garam masala - 1/2 tsp

Curd - 1/4 cup

Ginger and garlic paste - 1/2 tsp)

( Take a bowl add all the above mentioned ingredients except onion and oil, mix well and marinate for 10 minutes) .

Chopped onions - 1/4 cup

Oil - 3 tsp

Paneer Bao

Garnish

Carrots, Cucumber - cut into thin strips

Chopped coriander leaves

Method

Heat oil in a pan fry the onions till colour changes but still has the crunch , add the marinated paneer along with the curd mixture. In high flame mix well till raw smell has disappeared and paneer is dry.

Switch off the stove garnish with coriander leaves.

Assembling

Take a bao bun fill it up with some panner mixture, garnish with cucumber. carrots and coriander leaves. These as served as an appetizer in Taiwan.

Note: 

Be creative in making your own filling. Today i have shown a basic paneer filling.

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Mediterranean Fish Bake / Greek Style Baked Fish with Feta / Baked Fish with Feta Cheese / Roasted Fish with Feta Crust - A Healthy Dinner Recipe

Mediterranean Fish Bake

Ingredients

Boneless fish fillet - 1 large

( I used Tilapia)

Salt and pepper powder to taste

Red chilly powder - 1 tsp

Fennel powder - 1/4 tsp

Cumin powder - 1/8 TSP

Chopped olives - 1/4 cup

Potato - 1 medium size

( peel the skin cut in 1/2 and then slice )

Sliced onion - 1/4 cup

Cherry tomato - 1/4 cup

Chopped garlic - 4

Crumbled feta cheese - 1/2 cup

Chopped parsley - a handful

( I used coriander leaves today)

Olive oil - 3 tbsp

Lemon juice - 1 tsp

Method

Take a baking dish pour olive oil and all the ingredients except the fish and feta cheese, toss well till combined.

Broil them in LOW till the vegetables are roasted and light brown.

Remove from the oven and place the fish on top of the roasted vegetables , sprinkle some salt and pepper and evenly add the crumbled feta cheese on top and drizzle olive oil.

Again BROIL in LOW till the fish is cooked and feta cheese is in light brown on top.

Sprinkle freshly chopped  coriander leaves and squeeze some lemon juice on top and serve hot.

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Hyderabadi Marag Recipe / Marag Recipe Hyderabadi / Hyderabadi Soup Recipe / Spicy Hyderabadi Mutton Soup

Hyderabadi Marag

Ingredients

Mutton with bones - 200 grams

Ginger and garlic paste - 1 tsp

Salt to taste

Pepper powder - 1 tbsp

Sliced onion - a handful

Chopped mint and coriander leaves - a handful

Green chillies - 4

Water as needed ( around 5 cups)

Cashew nuts and Almonds - each 5

(soak it in 1/4 cup warm milk and grind to a fine paste)

Ghee - 2 tbsp

Spices

Whole black pepper - 1 tsp

Cardamom - 3

Cloves - 4

Cinnamon - 1 small piece

Bay leaf - 1

Shajeera - 1 tsp

Kebab chini / Tailed pepper - 1/2 tsp

( if you don't have then add 1/4 tsp garam masala or allspice powder)

Method

Heat ghee in a pressure cooker fry onions till light golden brown.

Add the mutton and roast till the pieces changes its colour, add the ginger /garlic paste and the spices.

Sauté for few more minutes and pour water as needed, salt , pepper powder and few mint leaves.

Pressure cook in low flame for about 30 minutes till mutton is soft.

Cool and open the lid pour the ground cashew/almond paste, green chillies, mint leaves , coriander leaves and boil for few minutes and switch off the stove.

Garnish with mint/coriander leaves and sprinkle some pepper powder on top and serve hot with bread or enjoy just like that.

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Peanut Ladoo/ Groundnut Laddu / Easy Peanut Ladoo / Healthy Ladoo Recipe / Quick Ladoo Recipe / 3 Ingredients Ladoo

Peanut Ladoo

Yields : 13 small ladoos

Ingredients

Peanuts / Groundnuts - 1 cup

Jaggery - 1/2 to 3/4 cup

( clean powdered jaggery, make sure there is no impurities)

Cardamom powder - 1/2 tsp

Method

Dry roast the peanuts till the outer skin changes its colour. Do not over fry and burn them.

Cool and rub using your hands to remove the skin from the peanuts.

Take a mixi jar and pulse the peanuts in intervals by scraping the sides till a smooth powder.

Now add the cardamom powder and powdered jaggery and pulse till combined.

Transfer to a plate and take small portion and shape it into small ladoos and enjoy!

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Fried Fish With Brown Butter Sauce / Brown Butter Sauce With Fried Fish / Air Fryer Fried Fish With Brown Butter Sauce

Fried Fish With Brown Butter Sauce

Ingredients for brown butter

Butter - 1 & 1/2 to 2 tbsp

Garlic salt or Regular salt to taste

Pepper powder to taste

Chopped garlic - 3

Crushed fresh Sage

( use any herb today i have used basil)

Lemon juice - few drops

Fried fish ingredients

Fish fillet - 1 large

( use any fish today i have used Tilapia)

Maida / all purpose flour - 1 tsp

Salt and pepper powder to taste

Olive oil - 2 tsp

Garnish ingredients

Red chilly 

Pepper powder

Lemon juice

Few basil leaves

Method

Pat the fish with a kitchen tissue to remove extra moisture.

Sprinkle salt, pepper powder, olive oil rub both sides of the fish, sprinkle maida on both sides till well dusted. Place the fish inside the air fryer basket. You can even fry with some oil in a pan on stove.

Heat Gourmia air fryer press seafood mode and fry for 10 minutes turning the fish after 5 minutes. To get a crust i broiled the fish for 10 minutes. Each air fryer is different so temperature and frying time may vary.Keep the fish aside.

Heat butter in a pan when melted add the garlic and cook till butter changes to light golden brown colour and garlic has been roasted.

Switch off the stove and add the salt , pepper powder, few drops of lemon juice and basil mix well.Your brown butter sauce is ready

Assembling

Take a plate pour some brown sauce at the base place the fried fish on top and pour the remaining sauce on top.

Sprinkle the red chilly flakes, pepper powder, drizzle some lemon juice and serve.

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Banana Halwa Recipe / Banana Halwa With Jaggery / Easy Banana Halwa / How to make banana halwa recipe

Banana Halwa

Ingredients

Over riped banana - 4 long sized

( ground to a fine paste, do not add any water while grinding)

Jaggery - 1/2 cup

( Reduce if your bananas are very sweet)

Cardamom powder - 3/4 tsp

Chopped almonds fried in 1 tsp of ghee till light golden brown - 1 tbsp

Corn flour - 3 tbsp

( diluted in some water)

Ghee - 6 tsp

( reduce if you don't want much ghee)

Food colour few drop (optional)

Method

Dissolve jaggery in water filter to remove impurities and keep aside.

Heat 2 tsp of ghee in a pan add the ground banana  and keep mixing till raw smell disappears.

Pour the jaggery and keep stirring till they stars to thicken, add few spoons of ghee while cooking.

Pour the cornflour , foor colour if using and remaining ghee cook till they leave the sides of the pan.

Switch off the stove add the nuts and cardamom powder and pour it into a greased tray.

Even the top using a spatula and while still warm cut into desired shape , cool completely to set and enjoy! 

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Egg Fry Malabar Special / Egg Fry Teatime Snack / Malabar Special Egg Fry / Malabar Tea Kadai Snack / Egg Fry

This is a popular tea kadai teatime snack in districts like Kozhikode,Thissur,Palakkad.

Malabar Special Egg Fry

Ingredients

Hard boiled eggs - 4

Turmeric powder - 1/2 tsp

Coconut oil to deep fry

Coating ingredients

Red chilly powder - 1 tsp

Garam masala - 1/4 tsp ( optional)

Salt to taste

Turmeric powder - 1/2

Corn flour - 1 tsp

Water few drops

Tea Kadai Egg Fry

Method

Coat the eggs all sides with 1/2 tsp turmeric powder, heat oil and add an egg using a ladle keep rotating, deep fry  till all sides form a crust. Do not fry all the eggs together fry only one egg at a time.

Do not leave the egg in the oil and wait they will burst, so constantly keep rotating, remove to a plate.

Mix all the coating ingredients in a plate add few drops of water to make a paste. Apply the paste to the fried eggs make sure all sides are well coated.

In the same hot oil fry by rotating with a ladle to for a crisp even brown coat on top. 

Again do not leave it in oil they will burst if not rotated constantly.

Remove from oil and enjoy as a teatime snack.

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Chammandi Recipe / Chammanthi / Chammanti Recipe / Thenga chammanthi Recipe / Kerala Chammandi Recipe

Chammandi

Ingredients

Grated coconut - 1/2 cup

Small onions - 5

Garlic 1

Curry leaves - few

Jeera - 1/8 tsp

Urad dal - 1 tsp

Salt to taste

Red chilly powder - 1 tsp

Oil - few drops

Method

Heat oil in a pan add urad dal and fry till colour changes.

Add the coconut, curry leaves,garlic and onion roast for few minutes and switch off the stove and then add the salt and red chilly powder , mix well.

Cool the mixture and add very little water and grind to a thick coarse mixture.

Serve with Kanji , dosa or Idli.

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Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe / Cheenachatti Appam - Kerala Breakfast Recipe

Cheena Chatti Dosa

Ingredients for the batter

Sona masoori rice - 1 cup

( use any variety raw rice)

Cooked rice - 1/2 cup

Grated coconut - 1/2 cup

Jeera - 1/2 tsp

Red chilies - 3

Diced onion - a handful

( If using small onions then add 5)

Curry leaves few

Salt to taste

Oil as needed to cook the dosa

Cheenachatti Dosa With Chammanti

Method

Wash and soak rice for 3 to 4 hours, drain the water from the rice and add it into a mixi jar.

Add cooked rice, jeera,1/4 cup coconut and salt. pour water and grind to a smooth semi thick batter.

Now add the remaining 1/4 cup coconut, red chilies, onion and curry leaves, grind till they are just crushed. Do not grind to a fine paste.

Heat a iron kadai apply oil when hot add a ladle of the batter and swirl to spread like aapam.

Cover with a lid and cook till outer side is crisp

Remove from the kadai and serve hot with chammamdi.

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