Vegetable Pan Fried Noodles Recipe / Pan Fried Vegetable Noodles Recipe / Pan Fried Noodles Recipe / Crispy Pan Fried Noodles Recipe

Pan fried vegetable noodles

Ingredients

Cooked any kind thin noodles - 2 cups

( drizzle some oil gently mix and keep it aside)

Finely chopped vegetables of your choice - 2 cups

( I used spinach, carrot, broccoli, cauliflower, tofu, bell peppers I balanced the cauliflower, carrot and broccoli)

Chopped ginger and garlic - together 2 tsp

Chopped spring onion - a handful

Chopped onion - a handful

Chopped green chilly - 1

Salt and pepper powder to taste

White vinegar - 1 tsp

Sugar - 1/2 tsp

Corn flour - 2 tsp 

( diluted in water)

Soy sauce - 2 tsp

Vegetarian oyster sauce - 2 tbsp

Vegetable broth - 1 cup

Oil - 1 tbsp

( Add all sauces according to your taste)

Pan fried noodles

Method

Heat a heavy pan or non stick pan spread the oiled noodles and in low flame cook till crisp and light brown. Gently flip the other side and cook till crisp. Switch off the stove.

Heat oil in a pan fry green chilly, ginger, garlic, onion and spring onions fry till transparent.

Now add the vegetables and sauté in high heat for few minutes.

Reduce flame and add the seasonings and sauces sauté for a minute and pour the stock.

When it starts to boil pour the diluted corn flour cook till thick and switch off the stove.

Garnish with spring onions , pour this mixture on top of the pan fried noodles and enjoy hot.

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Coconut Spaghetti Recipe / Thengai Spaghetti Recipe / Edamame Spaghetti With Coconut

Coconut Spaghetti

Tempering

Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa Dal - 1 tsp each
Jeera/Cumin seeds - 1/4 tsp
Chopped cashew nuts - 10
Chopped green chilliest - 2
Hing - 1/8 tsp

Other Ingredients

Cooked Edamame spaghetti - 2 cups
( cook according to the direction on the pack)
Grated coconut - 1/2 cup
Pepper powder - 1/4 tsp
Salt to taste
Chopped Curry and Coriander leaves - few

Method

Heat oil in a pan and temper it with above ingredients.
Add the grated coconut and fry for a minute, add pepper powder and salt mix well.
Reduce flame add the cooked edamame spaghetti and toss well till well combined.
Garnish with curry and coriander leaves and serve hot!
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Brinjal And Nuts Poli / Brinjal Poli Recipe / Eggplant Poli Recipe / Poli Recipes

Brinjal Poli

Yields: 15 Poli

Ingredients for the stuffing

Cashew nut - 1/4 cup
Almond - 1/4 cup
Peanuts - 1/4 cup
Sesame seeds -  1/4 cup
Fresh coconut - 1/4 cup
Powdered jaggery - 1 & 1/4 cup
( If your jaggery is too sweet then reduce)
Cardamom -10
Ghee - 1 tbsp
Eggplant - 1 big
( Cut the eggplant into half cover and microwave it for 2 minutes or till soft. Cool and grind to a smooth paste along with the skin. You can steam them too)

Method

Dry roast all the nuts, sesame and coconut separately till light brown. Do not  burn them.
Cool them and powder the ingredients along with cardamom to a fine powder.
Take a non stick pan add the eggplant paste, ground powder and powdered jaggery.
In low flame cook the mixture till it leaves the sides of the pan and forms into a mass.
Switch off the stove add the ghee and mix it well.
Cool the mixture and divide the portion into equal size balls.

Ingredients for outer covering

Wheat flour - 1 cup heaped
Maida / All purpose flour - 1 cup heaped
Salt a pinch
Turmeric powder - 2 generous pinches
Oil - 2 tbsp
Water as needed
Ghee as needed to cook the poli

Method

Take a bowl add maida, wheat flour, oil, salt mix to resemble bread crumbs.
Now slowly add water little by little till you form a soft dough.
Cover & rest it for 10 minutes. Divide the dough to equal size balls.
Grease a plastic sheet place the covering ball on top flatten it slightly place a filling ball on top & cover it. Make sure its sealed well.
Apply oil to your fingers and evenly flatten it to a thin disc. You can also use a rolling pin to roll. Make sure the stuffing doesn't come out.
Heat a tawa cook the poli with ghee till slight brown on both sides.
Serve them warm.

Note:

a) If you think the jaggery you are using is very sweet then reduce the quantity.

b) As the jaggery was sand free and clean i used it directly otherwise dilute it in water filter and then use.

c) I have used one large eggplant you can make this even with small or medium size brinjals.

d) If you don't have microwave just steam the brinjals.

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Kaipola Recipe / Ripe Plantain Egg Cake Recipe / Malabar Plantain Egg Cake / Malabar Kaipola Recipe - Kerala Sweet Recipes

 

Kaipola

Ingredients

Ethapazham / Ripe Kerala plantains / Nendrapazham - 1 large chopped

Eggs - 2

Sugar - 1/8 cup

( add more if needed)

Milk powder - 1 tbsp

( dilute it in some milk)

Cardamom powder - 1/4 tsp

Salt a pinch

Cashew nuts - a handful

Raisins - a handful

Ghee - 1 tbsp

Method

Heat ghee in a pan and sauté the plantain for few minutes remove to a plate. In the same pan add some ghee and sauté cashew nuts and raisins till color changes. Let everything cool.

Take a blender add eggs, cardamom powder, salt, milk powder and sugar bend till smooth.

Transfer to a bowl add the fried nuts and banana mix till combined , sprinkle some on top.

Grease a non stick pan pour the mixture cover it with a tight lid and in low flame cook till cooked, switch off the stove.

Cool completely flip it on to a plate , cut and enjoy with tea !

Note:

a) If using a cake pan pour the mixture inside the pan take a vessel keep a metal  trivet inside. 

Place the cake pan on top of the trivet and cover it with a tight lid and in low flame cook till done. This way the base of the cake will not burn.

b) If you don't have milk powder replace it with just milk.

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Bread Pizza recipe / Heart Shaped Bread Pizza Recipe / Heart Shaped Pizza / Quick Bread Pizza Recipe / Kids Party Recipes

Bread Pizza

Ingredients

Bread slices - 2

Pizza sauce - 4tsp

Salt to taste

Italian seasoning a pinch

Finely chopped vegetables of your choice -2tsp

(I used yellow bell peppers, onions, tomatoes and olives)

Mozzarella cheese to sprinkle on top as needed

Method

Take a heart shaped cookie cutter and cut the bread.

On top spread the pizza sauce and sprinkle all the chopped vegetables.

Sprinkle the seasonings and top it with cheese.

Bake it in oven till crisp or bake in airfryer at 375. deg for 2 minutes.

Enjoy hot!

Note:

If you don't have a cookie cutter then using a rolling pin gently roll the bread to make it flat. Then cut diagonal to get 2 triangles. Bend 2 ends of the bread to form a heart shape and use a tooth pick to secure the fold. This way you can eat the bread along with the crust instead of discarding them.

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Easy Baklava Recipe / Easy Baklava Pinwheel Recipe / No Filling Easy Baklava Recipe / Quick Baklava Recipe / No Filling Baklava Roll

No Filling Baklava

Ingredients

Phyllo Dough 16 oz/ 2 rolls - 1 used only 1 roll 

Chopped pistachios - 15

Melted butter - 1 cup

Syrup ingredients

Sugar -1 &1/4 cups

Water - 3/4 cup 

Rose essence a tiny drop

Lemon juice - 1 tsp 

All spice powder - a generous  pinch 

(or add Cinnamon powder)

Dry rose petals for garnish

( Take a pan add all spice powder , water and sugar , cook till the sugar has dissolved and slightly sticky.  Do not cook till string consistency. Switch off the stove add the lemon juice and rose essence mix and keep it aside)

Quick Baklava

Method

Cut the roll into 1/2 " thick pieces and gently place it into a greased muffin tray.

Brush the butter generously on top of each rolls , make sure all the layers has butter.

Bake this at 350 deg. F for 45 minutes or till crisp and brown.

Each oven is different so temperature and baking time may vary.

Remove from the oven and pour the warm syrup on top of each baklava.

Sprinkle the pistachio on top of the baklava garnish with rose petals and serve.

Note:

This is a quick version of making baklava , for regular baklava recipe click HERE

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Black Rice Dosa Recipe / Kavuni Arisi Dosa / Karuppu Kavuni Arisi Dosa Recipe - A Healthy Dosa Recipe

Kavuni Arisi Dosa

Ingredients

Kavuni arisi / Black Rice- 2 cups

( You can add 1 cup idli ice and i cup kavuni arisi for a variation)

Urad dal with skin - 1/2 cup

( You can add urad dal without skin too)

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak kavuni arisi for 6 hours and urad dal and methi together for 3 hours.
Now grind all together to a semi thick smooth batter or grind urad dal and rice separately and then mix both the batters.

Add salt mix and leave it to ferment for 8 hours.
Next day add water if needed to get the right consistency, heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

For more Dosa recipes click HERE 

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Baked Avocado Omelet Recipe / Avocado Omelet Recipe / Avocado Egg Bake / Baked Eggs In Avocado / Paleo Baked Eggs in Avocado / Baked Avocado Eggs - Avocado Recipes

 

Baked Avocado Eggs

Ingredients

Avocado - 1 large size

(cut it into half remove the pit and scoop very little flesh from both sides of the avocado to give some space for the eggs. Do not use too ripe avocados for this recipe)

Chopped onion, bell pepper, tomato - 1 tsp each

( or any vegetables of your choice)

Egg - 1 

Salt and pepper powder to taste

Chilly flakes to sprinkle on top as needed.

Baked Eggs In Avocado

Method

Take a bowl add the egg , seasonings and the chopped vegetables, beat it well.

Pour the egg mixture into the avocados and bake it at 400 deg. F for 10 minutes or in Airfryer at 375 deg. for 10 minutes till the eggs are cooked. 

Each oven is different cooking time and temperature may vary , so keep an eye while baking.

Sprinkle chilly flakes on top and enjoy hot!

Note:

Use your imagination to serve it interesting like adding cheese, basil leaves, drizzling chilly sauce or chilly oil, etc.

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Tender Coconut Payasam / Elaneer Payasam Recipe / Tender Coconut Kheer / No Cook Tender Coconut Payasam / No Oil No Boil Recipe / Easy Payasam Recipes

 

Tender Coconut Payasam

Ingredients

Evaporated milk - 2 cups

( or boil 4 cups of milk and reduce it to 2 cups)

Tender coconut pulp - 1 cup

Tender coconut water - 1 cup

Coconut milk - 1 cup

Condensed milk - 1 tbsp

( add more or less according to your taste)

Cardamom powder - a very tiny pinch do not add more

Elaneer Payasam

Method

Take a blender add tender coconut pulp and coconut water, grind to a coarse mixture.

Take a bowl mix all above ingredients together, mix till combined.

Refrigerate and serve chill.

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Sweet Potato Idiyappam Recipe / Sarkkaravalli Kilangu Idiappam Recipe / Idiappam With Sweet Potato Recipe / Idiappam Recipes / Sweet Potato Idiyappam Recipe / Sweet Potato String Hoppers

 

Sweet Potato Idiyappam

Ingredients

Sweet potato boiled - 1 small size use any variety

( Boil the sweet potato till soft remove the skin add it into a blender add some water and grind to a smooth thick paste. Make sure there are no chunks otherwise while pressing the idiyappam the mixture will get stuck into the tiny hole. I got 1/2 cup puree)

Roasted rice flour or Idiyappam flour- 1 cup

( add more or less)

Salt a pinch ( optional )

Boiling water as needed

Oil to grease the steaming plates.

Sarkaravalli Kilangu Idiyappam

Method

Take a wide bowl all the sweet potato puree add the Idiyappam flour mix well.

If needed add boiling water to form a soft non sticky dough, cover and keep.

Grease the idiyappam press with oil fill it up with the dough and press them on the steaming plates.

Steam these Idiyappams for 2 to 3 minutes or till cooked.

Remove to a plate and sprinkle grated coconut, palm sugar drizzle some ghee on top and enjoy.

You can enjoy this with and gravy of your choice.

Note:

Make sure the puree is ground smooth and thick.

If using white sweet potato add little turmeric powder to get a yellow colour, it's optional.

There is no as such a measurement for this recipe add the ingredients accordingly.

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Japanese Potato Salad Recipe / Japanese Potato Salad With Cucumbers, Carrots and Onion / Healthy Salad Recipes

 Listen to the recipe above

Japanese Potato Salad

Ingredients

Chopped boiled egg  - 1 

Persian Cucumber, Carrot and onion - thinly sliced a handful each

Boiled and mashed potato - 1 medium size

Boiled corn - a handful

( I used the canned corn)

Salt and pepper powder to taste

Japanese mayo - as needed

Rice vinegar - 1 tsp

Method

Sprinkle salt on cucumber , carrot and onion rest it for few minutes. Rinse them well and squeeze of extra water and discard the water.

Take a wide bowl add all the above ingredients squeezed vegetables and mix gently till combined.

Enjoy cold!

Note:

Original recipe has ham but i have not used

Add all above ingredients according to your taste.

Adding Japanese hot mustard is optional.

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Nasturtium Flower Butter Recipe / Nasturtium Compound Butter Recipe / Flower and Herb Butter / Nasturtium Butter Recipe / Edible Flowers Butter Recipe

 

Nasturtium Butter

Ingredients

Butter - 1 stick ( 1/2 cup / 8tbsp /4 oz / 113 gms)

( bring the butter to room temperature)

Salt and pepper powder to taste

Chilly flakes - 1/2 tsp

Lemon juice - few drops

Lemon zest - 1/8 tsp

Chopped coloured Nasturtium flowers - 1/2 cup

Herbs of your choice (optional)

Edible Flowers and Herbs Butter

Method

Take softened butter into a bowl add all the other ingredients mentioned and mix well till combined.

Place it on a plastic cling wrap or parchment paper and roll it to a log.

Press few petals and fresh herbs if using on top of the log.

Wrap the log tightly and chill till firm . cut into slices

Enjoy this flavored butter on steamed vegetables, meat, poultry, toasted bread , corn or on charcuterie board.

Note:

You can make this butter with any edible flowers and herbs of your choice.

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Egg Salad Recipe / Indian Style Egg Salad Recipe / Indian Egg Salad Recipe / Indian Spiced Egg Salad - Easy Salad Recipes

 

Egg salad

Ingredients

Chopped Lettuce a handful

Cherry Tomatoes cut into half - 6

Sliced Onion a handful

Cubed Cucumber 1/2 cup

Chopped Carrot 1/2 cup

Diced Avocado 1/4 cup

Chopped Coriander leaves for garnish

Lemon juice - 1 tsp

Olive oil - 2 tsp

Salt and pepper powder to taste

Black salt - 1/4 tsp

Chaat masala - 1/2 tsp

Roasted and powdered cumin powder - 1/4 tsp

Chopped green chilly - 1

Diced hard boiled eggs - 3

Method

Take a wide bowl add all above ingredients and toss gently till well combined.

Garnish with coriander leaves and serve immediately.

Note:

There is no exact measurements for this recipe add all ingredients according to your taste.

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Black Channa Poori Recipe / Channa Puri Recipe / Kala Chana Puri / Kondai Kadalaii Poori Recipe / Kadalai Poori Recipe / Chana Puri Recipe

 

Black Channa Poori

Ingredients

Black channa / Kondai kadalai / Kala channa - 1/2 cup

( wash and soak it in water for overnight)

Wheat flour - 1 & 3/4 cup

( add more or less as needed)

Salt to taste

Cumin powder - 1/2 tsp

Red chilly powder - 1 tsp

Crushed kastoori methi - 1/2 tsp

Garam masala - 1/2 tsp

Cubed potato - 1 small size

( do not boil, peel the skin and cut into cubes)

Oil to deep fry

Kala Channa Puri

Method

Drain the water from the kala channa and add it into a blender grind it along with the potato to a smooth thick paste. Do not add water for grinding, add very little water if needed to grind.

Transfer to a bowl and add the spice powders, salt and add wheat flour little by little to form a soft non sticky stiff dough.

Divide the dough into equal size balls and dust with flour and roll it out into semi thick disc.

Heat oil in a pan and deep fry till both side are light brown.

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy hot with any side dish, pickle or raita.

Note:

If you don't want to deep fry roll it out into a roti cook it on a tawa and enjoy.

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Egg Tulips / Egg Bouquet

 Time pass clicks at the kitchen. Carved Egg Tulips

Egg Tulip

Egg Bouquet

Ragi Moongh Dal Dosa Recipe / Moongh Dal Ragi Dosa Recipe / Ragi Mung Bean Dosa / Finger Millet Moongh Dal Dosa / Healthy Weight Loss Dosa Recipe / Ragi Pachai Payaru Dosa - Easy Dosa Recipes

 

Ragi Moongh Dal Dosa

Ingredients

Green moongh dal - 1 cup

Ragi Flour / Finger Millet Flour - 3/4 cup

Green chilly - 1

Ginger - a small piece

Cumin seeds - 1/2 tsp

Curry leaves - 6

Salt to taste

Method

Wash and soak green moongh dal in water for 8 hours. Next day drain out the water and add it into a blender, add green chilies, ginger . curry leaves add water and grind to a smooth semi thick batter.

Transfer the batter into a bowl add the ragi flour , salt and jeera mix well. Fermentation is not needed for this dosa.

Heat a dosa pan pour a ladle of batter and spread, pour oil around the dosa and cook both sides till light brown. Remove to a plate and enjoy with any chutney.

Ragi Pachai Payaru Dosa

Note:

If using whole ragi soak them overnight and grind.

Yellow moongh dal can also be used instead of green whole moogh dal.

Sprinkle some chopped onions on top of the dosa this gives an extra taste.

For more Dosa recipes click HERE

For more Millet recipes click HERE

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Fish Perattu Recipe / Fried Fish Roast / Kerala Style Fish Perattu / Meen Perattu Recipe / Meen Varattiyathu Recipe

 

Ingredients for marinating the fish

Boneless fish - 12 medium size pieces

( use any kind fish i have used Tilapia)

Kashmiri chilly powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Lemon juice - 1 tsp

Ginger and Garlic paste - 1 tsp

( Mix all the above ingredients together, make sure all the fish pieces are well coated with the masala. , Cover and rest it for 15 minutes. Shallow fry the fish till brown on all sides in coconut oil or fry them in Airfryer. Use the fried fish oil for the tempering.)

Ingredients ground to a smooth paste

Small onions - 20

Red chillies - 6

Tamarind soaked in water - a small gooseberry size

( Traditionally kudampuli /kerala tamarind is used)

( Dry roast chilies and onions in a pan till color changes. Cool and grind it along with the tamarind to a smooth paste. Keep it aside)

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Thinly sliced ginger - 1 tsp

Chopped garlic - 4

Curry leaves few

Chopped small onions - 10

Red chilies - 3

Green chilies 2

Kerala Fish Roast

Method

Heat oil in a pan and temper it with red chilly, green chilly and mustard. add onions, ginger, garlic , few curry leaves fry till onions are light brown. 

Add the ground paste and sauté well, add salt as needed pour very little water and arrange the fried fish pieces.

Gently mix well till fish is well combined with the masala.

Switch off the stove garnish with chopped curry leaves and enjoy with rice.

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Southekayi avalakki Recipe / Cucumber Avalakki Recipe / Avalakki Recipe / Kakdi Poha Recipe / Karnataka Special Cucumber Avalakki

 

Cucumber Avalakki

Tempering

Oil - 2 tsp

Peanuts - a handful

Mustard/ Urad dal/ Channa dal - each - 1 tsp

Chopped green chilies - 2

Curry leaves few

Other ingredients

Thick poha - 1 cup

( wash the poha once and put it in a strainer to drain out the water completely)

Grated cucumber - 1 cup

Grated coconut - 2 tbsp

Chopped coriander leaves - 1 tbsp

Salt to taste

Sugar - 1/4 tsp

Lemon juice - 1 tsp

Method

Take a bowl add the poha and cucumber mix and keep it aside.

Heat oil in a pan temper it with above ingredients , lower the flame and add the poha mixture and gently mix.

Add sugar, salt, coconut and mix till combined. Switch off the flame add lemon juice and coriander leaves, mix and enjoy for breakfast!

Note:

Usually thick white poha is used for this recipe. Do not use thin variety poha.

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Khamang Kakdi Recipe / Maharashtrian Cucumber Salad Recipe / Cucumber Salad Recipe / Healthy Salad Recipes

Khamang Kakdi

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Jeera - 1/4 tsp

Chopped green chilies - 1

( Heat oil in a pan and temper it with above ingredients)

Other ingredients

Chopped cucumber - 2 cups

Roasted and crushed peanuts - 1/4 cup

Chopped coriander leaves - 1 tbsp

Grated coconut - 1/4 cup

Salt to taste

Sugar - 3/4 tsp

Lemon juice - 1 tsp

Khamang Kakdi

Method

Take a wide bowl add all the above ingredients and the tempering.

Gently mix till combined, garnish with chopped coriander leaves and enjoy!

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Cucumber Curd Rice Recipe / Cucumber Thayir Sadham Recipe / Vellarikai Thayir Sadam Recipe / Summer Special Cucumber Curd Rice / Summer Recipes

 

Cucumber Curd Rice

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Chopped ginger - 1 tsp

Chopped green chilies - 1

Red chilly - 1

Hing - a generous pinch

Other ingredients

Cooked rice - 2 cups

( cook the rice till soft and mash the rice)

Salt to taste

Beaten curd - 2 cups add more if needed

Chopped coriander leaves few

Grated cucumber - 3/4 cup

Method

Heat oil in a pan temper with mustard, urad dal, jeera , red chilies and hing. Switch off the stove and add the ginger, green chilies and curry leaves.

Add the curd to the cooked and mashed rice , salt, grated cucumber, coriander leaves and pour the tempering. Mix well till combined.

Garnish with coriander leaves and enjoy cold !

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