Honey Glazed Chilly Eggplant Recipe

Honey Glazed Chilly Eggplant

Ingredients mixed together
Soy sauce - 1 tsp
Honey - 1 tsp
Maggie tomato chilli sauce - 2 tsp
Ching's All in one sauce - 1 tsp
Vinegar - 1 tsp
Water - 2 tbsp
Salt to taste
Method
Take a bowl mix all the above ingredients together & keep it aside.
Other ingredients
Small long purple eggplant - 6
( cut into thick strips)
Mini sweet pepppers - 6
( cut into thick strips)
Salt to taste
Chilly flakes - 1/2 tsp
Chopped ginger & Garlic - each 1 tsp
Oil - 4 tsp

Honey Glazed Chilly Eggplant

Method
Heat oil in a pan saute the eggplant & peppers till light brown.
Add the chopped garlic,ginger & fry for a minute.
Add salt & chilly flakes saute,now pour the sauce & quickly give a toss.
Switch off the flame & garnish with spring onions or chopped garlic.

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Methi Naan Recipe / Whole Wheat Methi Naan Recipe / Whole Wheat Homemade Methi Naan Recipe

Methi Naan

Ingredients

Whole wheat flour - 2 cups 

All purpose flour / Maida- 1 cup

Kastoori Methi - 2 & 1/2 tbsp

(dry fenugreek leaves )

Thick Yogurt- 1& 1/2 tbsp

Water - 1 cup + 1 tbsp

Dry yeast- 1tsp

Baking powder- 1/4 tsp

Sugar- 1 tsp

Salt- 1 tsp

Oil- 2 tbsp

Butter - to spread on top of the naan

Method

Mix yeast & sugar in warm water.Keep it aside for 20 minutes until foamy.

Mix all the above ingredients together in a bowl.Pour the yeast mixture,knead to a soft pliable dough.If more water is needed add little by little.

Keep this dough covered with a plate for 30 minutes till the dough rises & doubles.

Punch the dough to release the air .knead once & divide it to 6 equal size balls.

Dust the ball with flour & roll out to a oval shape roti.

Heat a iron tawa & place the roti ,when you see bubbles appearing from the base flip it other side.

Remove once both sides puffed up well & cooked.

Transfer to  a plate & brush butter both sides & serve them hot.

Courtesy: I just followed mysingaporekitchen,turned out soft & excellent.

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Pudalangai Poricha Kootu / Snake Gourd Poricha Kootu

Pudalangai Poricha Kootu

Ingredients dry roasted 
Urad dal - 1 tbsp
Coconut grated - 2 tbsp
Red chillies - 2
Whole pepper - 8
Curry leaf - 5
Jeera/cumin - 1/4 tsp
Hing - a generous pinch
Method
Heat a pan add the above mentioned ingredients.In low flame dry roast till light brown.Cool and grind to a semi smooth powder.Keep it aside.
Tempering
Coconut oil - 1 tbsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few
Method
Heat oil in a pan & temper it with above ingredients.
Other Ingredients
Channa dal - 1/2 cup
Toor dal - 1/3 cup
Turmeric powder - 1/4 tsp
Water as needed
Chopped snake gourd/pudalangai - 1 small size
Salt to taste

Pudalangai Poricha Kootu

Method
Pressure cook both the dals with little turmeric powder till soft.
Steam the pudalangai or cook till soft with very little water,keep it aside.
Once steam released open the pressure cooker add the ground powder & the cooked vegetable.
Give a boil & switch off the stove.
Pour the tempering into the kootu mix & serve with plain rice.

Snake Gourd Poricha Kootu

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Idli Varieties Recipes

Rava Idli	Toor Dal Idli	Quinoa Idli
Oats Idli	Instant Couscous Rava Idly	Kanjeevaram Idli
Kondai Kadalai Idli	Idli	Mixed Dal Idli
Moondg Dal Idli	Couscous Vermicille Vegetable Idli	Yellow Corn Meal Idli

Soft Idli	Kushboo Idli	Ragi Rava Idli
Kollu Idli	Green Moongh dal Idli	Mixed Beans Idli
Andhra Style Idli	Andhra Style Kollu Idli	Vendhaya Idli

Thatte Idli	Moongil Arisi Idli	Ramasseri Idli
Cucumber Idli	Kerala Matta Rice Idli	Navara Rice Idli
Mapillai Sambha Idli

 

Lemon Broccoli Couscous Recipe / Lemon Couscous With Broccoli Recipe / Lemony Couscous with Broccoli Recipe

Lemon Broccoli Couscous

Tempering
Olive oil-2tsp
Chilly flakes-1tsp
Jeera/Cumin seeds-1tsp
Chopped garlic-2
Other ingredients
Couscous-1 cup
Boiling water-1 & 1/2 cups
Salt to taste
Lemon juice-3 tsp
Finely chopped broccoli-1/2 cup
Coriander leaves-little
Sliced roasted almonds-5
Method
Heat oil in a pan & temper it with above ingredients.
Add broccoli & saute for a minute then add the couscous & salt.
Pour the boiling water,cover & in low flame cook till its done.
Switch off the flame,pour lemon juice & fluff it up with a fork.
Garnish with nuts & coriander leaves.
Serve it warm.

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