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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Instant Ragi Rava Dhokla / Ragi Dhokla / Finger Millet Dhokla- Millets Recipes

Ingredients for the batter

Ragi flour / Finger millets flour - 1/2 cup

Semolina / rava - 1/2 cup

Curd - 1/2 cup

Water- as needed ( little less than1/2 cup)

Salt to taste

Sugar - 1/4 tsp

Grated green chillies - 1

Grated ginger - 1/4 tsp

Oil - 1 tsp

ENO Fruit salt - 3/4 tsp

Grated carrots ( optional)

( to sprinkle at the base )

Ingredients for tempering

Oil - 1 tbsp

Sesame seeds - 1 tsp

Mustard - 1/2 tsp

Chopped green chillies - 1

Curry leaves few

Hing - 1/8 tsp

Method

Grease the dhokla plates with some oil,sprinkle the grated carrots evenly and keep it aside.

Take a bowl add the above mentioned batter ingredients except ENO mix well,the batter consistency must look like a loose Idli batter.

Cover the mixture and rest it for 10 minutes.

Just before steaming mix the ENO fruit salt and pour it into the prepared dhokla plates.

Steam them for 10 minutes or till dhokla is cooked.Cool completely loosen the sides and invert onto a plate.Heat oil and temper with above ingredients.

Pour the tempering on top of the dhokla sprinkle some grated coconut and enjoy with green chutney.

Note:

This will not be that soft like the regular Dhokla,so add more ENO salt if you wan.Iam fine with the texture and enjoyed.

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Cauliflower Kheer / Gobi Ki Kheer Recipe / Cauliflower Payasam / Gobi Kheer

Cauliflower Kheer

Ingredients
Whole milk - 2 cups
Frozen cauliflower rice - 3/4 cup
Sugar - 2 & 1/2 tbsp
( or add to your taste)
Crushed nuts - 2 tbsp
( I used cashew nuts,pistachio and almonds)
Saffron - a generous pinch
Cardamom powder - less than 1/8 tsp
Ghee - 3 tsp

Gobi Kheer

Method
Heat ghee in a pan add the cauliflower rice and sauté till raw smell has disappeared completely.
Pour the milk and cook till the milk has slightly thickened.
Add sugar and cook for few more minutes or till the thickness you want.
Add the crushed nuts,saffron and cardamom powder mix and switch off the stove.
Serve hot!

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Thakkali Sadam Made With Cauliflower Rice / Tomato Rice With Cauliflower Rice / Thakkali Sadam / Tomato Rice

Thakkali Sadam with Cauliflower Rice

Ingredients for tempering

Oil - 3 tsp

Ghee - 2 tsp

Mustard,Channa & Urad dal - each 1 tsp

Fennel seeds /Somph - 1 tsp

Cinnamon - 1 small piece

Other ingredients 

Frozen cauliflower rice - 1 pack (12 oz /340 g)

Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Slit or chopped green chillies - 3
Grated ginger and Garlic paste - 1 tsp together

Curry leaves few

Thinly sliced onion - a handful

Diced small tomato - 3

( I used cocktail tomato with vine)
Lemon juice - 1 tsp

Thakkali Sadam

Method

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

Now add the onion,green chillies & curry leaves,fry till its light brown.

Add the tomato,ginger and garlic paste & fry till tomatoes are mashed and raw smell has disappeared, Now add the other spicepowders & fry for a minute.

Add the cauliflower rice,salt and garam masala,saute in low flame till rice is cooked.

Switch off the stove and squeeze the lemon,mix and serve hot with raita.

Tomato Rice

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Thai Lunch

Pad Krapow Kung 

Thai Shrimp Fried With Basil / Pad Krapow Kung

Pad Krapow Kung

Ingredients
Medium size raw shrimp cleaned - 20
Holy basil leaves - 1/2 cup
( add more if you want a strong flavour)
Garlic - 8
Diced onion - 1/4 cup
Red Thai chillies - 8
( I did not have so soaked 8 kashmiri chillies in hot water for 10 minutes)
Red chilly paste - 1/4 tsp ( optional)
( I added for extra hotness)
Brown sugar - 1 tsp heaped
Salt to taste
Oyster sauce - 1 tsp
( Today i did not use as i ran out of the sauce)
Fish sauce - 1 tsp
Soy sauce - 1 tbsp
Stock or water - 1/4 cup
Oil - 2 tbsp

Thai Fried Shrimp With Basil

Method
Crush red chillies,garlic and onion to a coarse mixture,keep it aside.
Heat oil in a pan add the crushed chilly garlic mixture and saute till raw smell has disappeared.
Add the shrimp and fry in high flame till colour changes.
Lower the flame and add the salt, brown sugar, soy sauce, fish sauce and sauté for couple minutes.
Add stock or water if the mixture is dry,cook till shrimp is cooked well.
Lastly add the basil leaves sauté and switch off the stove.
Do not cook too much once the basil is added you will loose it's flavor.
Best served hot with rice.


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Egg Avial / Mutta Thoran / Egg in Thick Coconut Paste

Egg Avial

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup heaped
Whole pepper - 5
Jeera/Cumin seeds - 3/4 tsp
Chopped onion - 2 tsp
( you can add small onion )
Garlic - 1
Red chilly powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves few
( Add very little water and grind it to a semi coarse paste,keep it aside)
Other ingredients
Eggs - 5
( Boil and cut into half)
Curry and coriander leaves for garnish
Water as needed
Tempering
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Chopped onion - 2 tsp
Chopped ginger - 1/4 tsp
Curry leaves few
Slit green chilly - 2

Egg Avial

Method
Heat oil in a pan and temper it with above ingredients.
Add the ground paste and saute till raw smell has disappeared.
Pour water to the consistency you want.
Put the cut eggs into the gravy cook till its thick.
Switch off the stove garnish with curry and coriander leaves.
Best served as side didh for plain rice or ulundhu sadam/urad dal rice.

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Lumch Menu Ideas

Paneer Pasta Salad With Spicy Cilantro Lime Dressing
Creamy Coconut Lime Tilapia
Fried Chicken In Honey sauce