Sweet Potato Paratha

Ingredients

Whole wheat flour-1 cup

Mashed sweet potato-1/2 cup

Salt to taste

Curry powder-1/2tsp

Chilly powder-1/2tsp

Black sesame seeds-1tsp

Oil to make parathas

Method

Mix all above ingredients together.Sprinkle very little water & make a soft dough.Roll it out into slightly thick circles.Cook it on tawa applying oil on both sides till done.Serve it hot with raita or any side dish.

Sesame Bean Sprouts

Ingredients

Bean sprouts-2 cup

Salt & Pepper to taste

Soy sauce-1tsp

Roasted sesame seeds-1/2tsp

Chopped onion-2tsp

Chopped garlic-4

Sesame oil-1tsp

Method

Heat oil in a pan fry onion & garlic till light brown.Mix the sauce & seasoning.Quickly toss the bean sprouts & sesame seeds & serve it immediately.

Note:Do not over cook as it has to remain crunchy.

Steamed Collard Leaf

Ingredients for filling

Besan-1/2 cup

Salt to taste

Red chilly powder-3/4tsp

Coriander powder-1/2 tsp

Garam masala-1/8tsp

Jeera-1tsp

Cooking soda-a pinch

Lime juice-2tsp

Chopped coriander leaves-2tsp

Sugar-a pinch

(I didn't use)

(Add water & make a thick paste with the above ingredients)

Other ingredients

Collards leaf-2

(vein removed at the back,for easy to fold the leaf)

Tempering

Oil-1tsp

Mustard-1tsp

Hing-little

Curry leaves-little

Grated coconut for garnish

Method

Place the leaf on a board(back ward facing up).Spread a thin layer of the mixture evenly on the leaf.Place another leaf on top & repeat it.Slowly roll it tightly like a log.Steam this till done.Slightly cool it & cut into circles.Heat oil in a pan temper it,add the cut circles & carefully saute for 2 minutes.Garnish it & serve.

Awards

Lovely Awards from simplysensationalfood & Creative Sanyukta.Thanks a lot, friends please feel free to pick it up from me...........

Bean Sprout & Snow Peas Soup

Ingredients
Stock/Broth/water-3 cups

(I used chicken broth)

Sliced carrots-a hand full

Snow peas-a hand full

Bean sprout-1 cup

Bean threads(vermicelli) cooked-little

Chopped onion-2tsp

Chopped garlic-1

Olive oil-1tsp

Salt & Pepper to taste

Chilly paste-1/4tsp

Soy sauce-2tsp

Chicken flavour bouillon(cubes)-a pinch

Method

Heat oil in a pan fry onion & garlic till light brown.Add the vegetables,bean sprouts,chilly paste,seasoning & stock.Cook it till vegetables are almost cooked.Garnish it with bean threads & serve it hot.

Onion Paratha

Ingredients dry roasted & powdered

Coriander seeds-1tsp

Ajwain-1/4tsp

Jeera-1/2tsp

Fennel seeds-1/2tsp

Other ingredients

Whole wheat flour-2 cups

Salt to taste

Crushed onion-1/2

Red chilly powder-1tsp

Curd-2tsp

Oil to cook parathas

Method

Mix all above ingredients together.Make a soft dough by adding very little water.Take small balls roll it out into circles.Heat a tawa & cook it both sides with little oil till done.Serve it with any side dish or raita.

Soya Kheema & Peas Masala

Ingredients

Soya chunks-30

(soak in warm water then squeeze out the water & grind coarsely in mixi)

Frozen peas-1 cup

Salt to taste

Turmeric powder-1/4tsp

Red chilly powder-1tsp

MDH Kitchen king masala-1/2tsp

Kastoori methi-3tsp

Roasted jeera powder-1/4tsp

Grind to a smooth paste

Onion-1/4

Tomato-1

Ginger & Garlic paste-1tsp

Almonds-10

Tempering

Oil-6tsp

Butter-1tsp

Cardamom-2

Cloves-3

Cinnamon-a small bit

Bay leaf-1

Jeera-1tsp

Method

Heat oil & butter in a pan temper it.Add the ground masala & fry till raw smell disappears & oil separates the pan.Add the dry ingredients ,peas & soya,fry a bit.Sprinkle very little water,cover & cook it in low flame till cooked.Serve it with roti or rice.

Yellow Corn Meal Idly

Ingredients

Yellow corn meal(coarse)-1 cup

(dry roasted till it slightly changes its colour or pops up)

Curd-1 cup

Salt to taste

Roasted white rawa-3tsp

(optional,but I used it)

Cooking soda-1/8tsp

Method

Mix curd,rawa,corn meal & salt.Keep it aside for 30 minutes.Before pouring it in Idly moulds add the cooking soda.Beat it well & steam them in idly moulds till done.Serve it hot with any spicy chutney.

Sweet Potato Kara Paniyaram

Ingredients

Idly batter-2 cups

Cooked & mashed sweet potato-1/2 cup

Chopped onion-1tbsp

Chopped coriander leaves-little

Jeera-1/2 tsp

Chilly powder-1/4tsp

Salt to taste

Oil-to fry paniyaram

Method

Mix all above ingredients together.Heat a paniyaram pan pour 1/2 tsp of oil in each hole.Pour a ladle of the batter in it.Cook it in low flame till brown on both sides.Serve it with any spicy chutney.

Spicy Milagai Chutney

Ingredients

Chopped onion-1/4

Chopped tomato-1

Garlic-3

Long red chillies-4

Tamarind-a small piece

(I didn't use)

Salt to taste

Tempering

Sesame oil-3tsp

Mustard,Urad dhal & jeera-little

Curry leaves-little

Method

Heat 1tsp of oil & fry tomato,onion ,chillies & garlic till light brown. Add salt,tamarind & grind to a smooth paste.Temper it & serve it with any tiffin.

Nandu(Crab) Varuval

Ingredients

Blue crabs-3

(washed ,cleaned & cut)

Chopped onion-2 big

Chopped tomato-1

Turmeric powder-1/2tsp

Hot curry powder-1tsp

Salt to taste

Curry leaves

Ground to a smooth paste

Whole black pepper-2tsp

Ginger & garlic -2tsp

Tempering

Oil-10tsp

Fennel seeds-1tsp

Cinnamon-a small piece

Cloves-3

Cardamom-2

Method

Heat oil in a pan temper it.Fry the onion & curry leaves till light brown.Add tomatoes & ground masala,fry till tomatoes are mashed.Add the dry powders & crab,add very little water.Cover & cook it till done .Fry the masala till oil separates.Garnish it with curry leaves.

Kerala Chicken Fry

This recipe was told by my friend.Usually you will find this in Kerala fast food restaurants on the road sides at evening time.They use to deep fry it in coconut oil,but I have pan fried it.

Ingredients to marinate
Chicken with bones-10 pieces
Turmeric powder-1/2tsp
Lime juice -5tsp
Salt to taste
Orange food colour-little
Curry leaves-a hand full
Red chilly powder-1 tsp
Crushed whole red chillies-10
Garam masala-1tsp
Fennel seeds-2tsp
Ginger & Garlic paste-2tsp
Maida-1tbsp
Coconut oil-10tsp or more to fry chicken
Method
Marinate the chicken with the above ingredients for at least 30 minutes.Heat oil in a pan & fry in low flame till brown on both sides & cooked.Serve it garnished with curry leaves.

Egg Biriyani Ambur Style / Ambur Style Egg Biriyani / Egg Biriyani Recipe

Ingredients to marinate eggs

Boiled eggs -6

(make slits on it)

Curd-2tbsp

Chilly powder-1/2tsp

Coriander powder-1/2tsp

Turmeric powder-1/4tsp

Salt to taste

Pepper powder-1/4tsp

Lime juice-5tsp

Ginger & garlic paste-1/2tsp

(Mix all above ingredients together & rest it for 20 minutes)

Grind to a smooth paste

Cashew nut-5
Ginger & garlic paste-1/2tsp
Mint leaves-a hand full
Jeera-1/4tsp
Fennel seeds-1tsp
Green chillies-2

Tempering

Oil-5tsp
Ghee-2tsp
Cardamom-4
Cloves-5
Cinnamon-a small stick
Bay leaf-1
Star anise-1

Other ingredients

Rice-2 & 1/2 cups

Water - 4 cups

Chopped onion-1/4

Chopped tomato-1

Method

Heat oil & ghee in a pan temper it with above ingredients.
Add onion, tomato & ground masala , fry till light brown in colour.
Add the rice & fry for 2 more minutes, pour the water & arrange the eggs with the marinate on top.
Close it with a lid & cook till rice is well cooked.
Garnish it with mint leaves & serve it hot with raita or any gravy.
Thanks for visiting !

Quinoa & Mixed Vegetable Pakoras

Ingredients

Finely chopped vegetables-1 cup

(I used carrot,beans,cabbage,celery)

Chopped onion-1/4

Chopped coriander leaves-3tsp

Fennel seeds-1tsp

Salt to taste

Red chilly powder-1/2 tsp

Ginger & Garlic paste-1/2 tsp

Rice flour-3tsp

Besan-6tsp

Cooked quinoa-1/3 cup

Oil to deep fry

Method

Mix all above ingredients together(do not add any water,if required sprinkle very little).Heat oil in a pan & drop small pieces of dough.Deep fry it till brown & crisp on both sides.Serve it with any dip.

Sweet Vinegar Dipping

Ingredients 

Sugar-1tsp 
Warm water-1tbsp 
Dark soy sauce-1tsp 
Salt a pinch 
Vinegar-1/2tsp 
Lime juice-1tsp 
Chilly garlic sauce-1/8tsp 

Garnish

Chopped ginger & garlic-1tsp 

Method

Mix all above ingredients together & garnish it.Serve it with Vietnamese Summer Rolls ....

Vegetable Quinoa Birinji

Ingredients

Quinoa-1 cup

Coconut milk-1/2 cup

Water-1 cup

Frozen mixed vegetables-1/2 cup

Salt to taste

Turmeric powder-1/4tsp

Sliced onion-2tbsp

Slit green chillies-2

Chopped mint leaves-2tsp

Sliced garlic-2

Tempering

Oil-2tsp

Fennel seeds-1tsp

Cloves-1

Cardamom-1

Cinnamon-a small piece

Bay leaf-1

Method

Heat oil in a pan temper it.Fry onion,mint,garlic,onion,vegetables,salt & turmeric powder till light brown.Now add the washed quinoa,coconut milk & water.Cook it in low flame till done.Garnish with mint leaves.

Awards

Thanks Padma for sharing these beautiful Awards with me.I would love to give it to all my blog friends.Kindly accept this small gift.............

Marshmallow Pineapple Pudding - Easy Dessert

Marshmallow Pineapple Pudding

Ingredients
Crushed pineapple 20 oz can-1

(squeeze out the water)

Sour cream 16 oz can-1

Multi colour small marshmallow -2 cups

(or only white marshmallow)

Sugar-15 tsp or less

(according to your taste)
Caramelized almonds

Sugar-1/2 cup

Chopped almonds-1/2 cup
Water-2tsp

(Heat sugar in a pan till it slightly melts.Add water & keep stirring till it turns light golden brown (be careful do not burn it).
Immediately add the almonds mix well.Switch off the gas & pour it on a greased marble kitchen top or wooden cutting board.
Cool it completely & break into small pieces.Keep it aside.)

Method

Mix all above ingredients together & keep it in fridge.
Before serving sprinkle the caramelized almonds on top & serve it cold.

Thanks for visiting !

Poli Recipe /Yellow Moongh Dhal Poli /Puran Poli Recipe /Obbattu Recipe / Bobbatlu Recipe

Celebrating my 600th post with this sweet.Enjoy!!!!!!!!!!!!!!



Stuffing ingredients
Boiled,drained & mashed yellow moongh dhal-1 cup

Brown sugar-1 cup

Cardamom powder-1 & 1/2 tsp

(Mix all above ingredients together.Make sure there is no water in the dhal)

Covering ingredients

Maida-1 cup

Salt a pinch

Yellow food colour(optional)-little

Ghee-2tsp

(make a soft dough with the above ingredients with water)

Ghee or oil to cook the poli

Method

Take a small ball of dough flatten them.Take some filling place it side,cover it completely.Carefully roll out the dough into thick puris making sure the filling does not come out.Cook on a tawa both sides till light brown pouring ghee around it.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it come out while making poli.
c) The above polis are Tamilnadu style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

Thanks for visiting!

Quinoa Peas Pulao

Ingredients
Quinoa-1/2 cup

Water-1 & 1/4 cup

Salt to taste

Peas-1/4 cup

Sliced onion-1tbsp

Slit green chillies-1

Sliced garlic-1

Mint-8 leaves

Tempering

Oil-1/2 tsp

Ghee-1tsp

Jeera-1/4tsp

Cloves,Bay leaf & cardamom-1 each

Cinnamon-a small piece

Method

Wash & soak quinoa with 1 & 1/4 cup of water for 10 minutes.Heat oil & ghee in a pan temper it .Fry onion,mint ,chillies & garlic for 2 minutes.Add the peas & soaked quinoa with water.Cover & cook it in low flame till dry.Serve it with any gravy or raita.

Cracked Wheat Pongal /Godhumai Pongal /Godhumai Kara Pongal

Ingredients
Cracked Wheat-1/2 cup
Yellow moongh dhal-1/3 cup
Water-3 & 1/2 cup
Salt to taste
Grated ginger-1tsp
Tempering
Ghee-2tsp
Slightly crushed pepper-1/4tsp
Slightly crushed Jeera-1/2 tsp
Curry leaves-little
Cashew nut broken into small pieces-12
Method

Heat a pressure cooker & fry the moongh dhal till nice smell comes out.Add the ginger,cracked wheat,salt & water.Cook it till done.Temper it,mix well & serve it with chutney.

Potato & Oats Poriyal

Ingredients

Boiled & cubed potato-1 big

Dry roasted & cooked broken oats-1/3 cup

Salt to taste

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Red chilly powder-3/4tsp

Crushed garlic-4

Curry & coriander leaves-little

Chopped onion-1/4

Tempering

Oil-3tsp

Mustard-1tsp

Urad & channa dhal-each 1/2tsp

Fennel seeds-1tsp

Broken red chillies-3

Method

Heat oil in a pan temper it.Fry onion,curry leaves & garlic till light brown.Add all the dry ingredients & fry a bit.Add the potato & oats & in low heat fry for 5 minutes.Garnish it with coriander leaves & serve it as a side dish for roti or rice.

Tomato Soup

Ingredients

Big tomatoes-2

Chopped celery-2tsp

Chopped onion-2tsp

Garlic-2

Salt & pepper to taste

Butter-1tsp

Maida-1/2 tsp

Milk-3tbsp

Method

Cook tomato,onion,celery & garlic till mashed.Cool,grind & filter.Dilute & keep it aside.Heat a pan melt the butter fry the maida till light brown.Add the milk,seasonings & tomato puree.Give a nice boil.Switch off the gas, sprinkle some cheese(optional) & Serve it hot.

Quinoa Chutney

Ingredients

Quinoa-3tsp

Masoor dhal-2tsp

(or Thur dhal)

Urad dhal-1tsp

Jeera-1/2tsp

Red chillies-3

Grated coconut-1tsp

Hing-1/4tsp

Garlic chopped-1

Salt to taste

Oil-1tsp

Method

Heat oil in a pan fry all above ingredients till light brown.Cool,add water,salt & grind it to a smooth paste.Serve it with rice or any tiffin.

Dahi Aloo

Ingredients

Boiled & cubed potato-1 big

Coriander leaves for garnish

Blend everything together

Curd-1/2 cup

Red chilly powder-1/2tsp

Coriander powder-1/4tsp

Roasted jeera powder-1/4tsp

MDH Kitchen king masala-1/4tsp

Turmeric powder-a pinch

Grated ginger-1/4tsp

Salt to taste

Tempering

Oil-3tsp

Mustard-1/2tsp

Curry leaves little

Method

Heat oil in a pan & temper it.Add the aloo & fry a bit.Pour the curd mixture & cook it till dry Garnish it with coriander leaves.Serve it with roti.

Apple Lassi

Ingredients

Chopped small red apple-1

Blue agave sweetener-2tsp

(or sugar/honey)

Curd-1/2 cup

Nutmeg powder-a pinch

Ice cubes

Method

Blend everything in a mixi & serve it cold with ice cubes.

Brinjal Fry

Ingredients to marinate

Oil-1tsp

Besan-1tsp

Coriander powder-1/2 tsp

Chilly powder-1tsp

Ginger & Garlic paste-1/2tsp

Turmeric powder-1/8tsp

Ajwain-1/4tsp

Salt to taste

Other ingredients

Brinjal -10 pieces

(cut into thin semi circles)

Oil-to fry

Method

Mix all the ingredients together,sprinkle very little water & make a paste.Apply it on both sides of the brinjal & keep it for 10 minutes.Shallow or pan fry till cooked & golden brown.

Oats & Vazhlaipoo(Banana Flower) Usili / Vazhlaipoo Paruppu Usili / Paruppu Usili Recipe

Oats Vazhlaipoo Usili

Ingredients ground to a semi coarse paste

Soaked channa dal-1/3 cup

Red chillies-5

Salt to taste

(Steam the above mixture for 5 to 7 minutes.Cool & crumble it)

Other ingredients

Cleaned & finely chopped Vazhlaipoo/banana flower-1

Chopped onion-1tbsp

Curry leaves-little

Turmeric powder-little

Dry roasted & cooked oats-1/3 cup

Tempering

Oil-3tsp

Fennel seeds-1tsp

Mustard-1tsp

Jeera/cumin-1/4tsp

Urad dal-1tsp

Hing-a pinch

Method

Heat oil in a pan temper it.Fry onion,turmeric powder,salt,vazhlai poo & curry leaves till slightly cooked.
Sprinkle very little water & in low flame cook till done.
Add the crumbled dal mixture & cooked oats,toss well till everything is mixed well.
Garnish with coriander leaves & serve it with rice as a side dish.

Thanks for visiting !

Award

Thanks to Pavithra & Smita for sharing these award with me.I would love to share it with all my blog friends.Pl. feel free to collect it.

Quinoa Ven Pongal

Ingredients
Quinoa-1 cup
Yellow moongh dhal-1/2 cup
(I used slit green moongh dhal)
Grated ginger -1/2tsp
Salt to taste
Turmeric powder-1/8tsp
Water-3 & 1/2 cups
Tempering
Jeera & Crushed black pepper-each-1/2tsp
Curry leaves-little
Ghee-1tbsp
Cashew nuts-2tsp
Method
Heat a pressure cooker dry roast moongh dhal till light brown colour & nice aroma comes out.Add the quinoa,turmeric powder,salt,ginger & water,cook it till done.Temper it,mix it well & serve it hot with any chutney.

Oats & Tomato Soup

Ingredients

Oats-6tsp

Chopped large tomato-1

Chopped onion-3tsp

Chopped celery-3tsp
Grated garlic-1

Dry oregano-1/2tsp

Salt & Pepper to taste

Olive oil-1tsp

Stock/broth-1 & 1/2 cup

(I used 100% fat free chicken broth)

Water-1 cup

Method

Heat oil in a pan saute onion,garlic & tomato.Add celery,oregano & oats,fry a bit.Pour water & stock & cook till oats are done.Before serving add the seasoning & serve it hot.

Marble Cake

Ingredients
Maida-3 cups
Butter-1 cup
Sugar-2 cups

Eggs-5

Milk-1 cup + 1tbsp
Baking powder- 1tsp
Baking soda-1/2tsp
Unsweetened cocoa powder-1/4 cup
Vanilla essence-2tsp

Salt-1/2tsp

Method

Pre heat oven to 350 deg. C.In a bowl mix maida,baking powder,baking soda & salt,keep it aside.Cream butter,essence & sugar well with a hand mixer.Add the eggs one by one & beat it well.In low speed slowly start adding the dry mixture alternating with milk.Take our 4 to 5 spoons of this cake batter into a bowl & add the cocoa powder to it.Add 1 tbsp of milk & mix it till smooth.Spoon the plain cake batter into a pan which is greased with butter and coat it with little maida and dust out the excess.Using the cocoa mixed cake batter make 3 strips on the cake as shown in the picture above.Now take a knife & gently draw swirls through the batter to marbleize it .Bake it for 50 minutes or till done.Cool completely before cutting.

Courtesy:Kavya with a slight change.............

Pineapple Lassi

Ingredients

Fresh or canned pineapple chunks-3/4 cup

(I used canned.Drain the water & used only the chunks)

Yogurt-1 cup

Cardamom powder-little

Sugar-3tsp or to your taste

Ice cubes

Method

Blend everything in a blender & serve it cold with ice cubes.

Quinoa Sweet Pongal

Ingredients

Quinoa-1 cup

(washed & soaked in water for 30 minutes)

Yellow moongh dhal-1/2 cup

Channa dhal-1tbsp

Salt a pinch

Brown sugar-1 & 1/4 cup

Milk-1/4 cup

Water-4 cups

Ghee-4tbsp

Nuts-1tbsp

(fried in ghee)

Edible camphor-little

Cardamom powder-1/2 tsp

Saffron -little

(soaked in little milk)

Method

Heat a pressure cooker & fry moongh dhal till light brown.Add channa dhal,quinoa,milk,water & cook it till done.Mix brown sugar,edible camphor,cardamom powder & ghee.Mix it well & give a nice boil.Mix in the nuts & serve it hot.

Broccoli Stuffed Paratha / Broccoli Paratha / How to make Broccoli Stuffed Paratha.

Broccoli Paratha

Ingredients for stuffing

Grated broccoli-1cup

Grated ginger-1/2tsp

Chilly powder-a pinch

Turmeric powder-little

Grated green chillies-1

Salt to taste

Jeera /cumin powder-1/4tsp

Other ingredients

Whole wheat flour-2 cups

Milk-1/4 cup

Salt to taste

Water required amount

Oil-1tsp + to make parathas

(make a soft dough using above ingredients)

Method

Mix all stuffing ingredients together except salt & keep it aside for 10 minutes.(I usually keep it open for all the moisture to evaporate & mixture is dry)Just before making the parathas/parata add salt to the mixture.Take a small amount of dough,shape it like a cup,keep little filling inside.Close & seal it well & roll it out slowly into thick parathas,make sure the filling doesn't come out.Cook it on tawa/griddle in medium flame till brown on both sides by brushing oil.Serve it hot with raita or any gravy .

Note: Once the filling is sealed well,flatten it & prick it once with a fork on top. By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha.

Thanks for visiting !

Oats & Besan Ponganalu

Ingredients

Broken Oats-1/3 cup

Besan-1/2 cup

Semolina-1tbsp

Grated carrot-1/2

Chopped onion-3tsp

Chopped green chillies-1

Chopped coriander leaves-1tsp

Kastoori methi-1tsp

Salt to taste

Jeera-1/2 tsp

Baking soda-a pinch

Oil-to fry

Method

Soak oats in little water for 15 minutes.If using quick oats then skip soaking.Mix all above ingredients together.Pour water & make a semi thick batter.Heat a paniyaram pan,pour some oil in each hole.Pour a ladle full of batter & cook it till brown on both sides.Serve it hot with any chutney.

Lemony Chutney / Lemon Chutney / Lemon Karam

Ingredients
Long red chillies-8 to 10
(I used chilly flakes-2tsp)
Lime juice-1/3 cup
Salt to taste
Brown sugar-1/4tsp
Sesame oil-1tbsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Urad dhal-1/2tsp
Jeera-1/2tsp
Chopped onion-3tsp
Curry leaves-little
Method
Grind chillies with lime juice to a smooth paste.Mix brown sugar & 1tbsp of sesame oil.Heat oil in a pan temper it.Fry the onions till light brown.Pour in the chutney & mix it well.Yummy spicy chutney is ready to eat with dosa or Idly.I loved it with curd rice too.....
Courtesy:Raks with a slight change.....