Crispy Smashed Potatoes Recipe / Smashed Potatoes./ Garlic Smashed Potatoes

Smashed Potato

Ingredients
Coloured baby potatoes - 15
Garlic Salt as needed to sprinkle on top
( if you don't have garlic salt then just grate fresh garlic and sprinkle salt on top )
Melted butter -1 tbsp
Olive oil as needed
Parmesan cheese 1 tbsp
Chopped fresh parsley or spring onions for garnish
Method
Wash and boil the potatoes until tender,do not remove skin.
Pre.heat oven to 400 deg F, take a baking tray drizzle some oil and arrange all the potatoes.
Using a potato masher or fork slightly press until flattened.
Sprinkle garlic salt on top and pour melted butter  on top of the potatoes and bake it for 15 minutes or till golden brown and crisp on both sides.
Each oven is different so temperature and cooking time will vary.
Remove from oven sprinkle parsley or spring onions and grated cheese.
Serve hot as an appetizer.

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Kalonji Tea / Nigella Seeds Tea / Onion Seed Tea / Immunity Booster Tea

Kalonji Tea

Ingredients
Kalonji seeds / Nigella seeds / Onion seeds - 1 tsp
Jeera / cumin - 1 tsp
Water - 1 cup
Honey/Palm sugar as needed ( optional)
Method
Take a sauce pan pour water add the kalonji and cumin seeds.
In medium low flame boil for 2 to 3 minutes and switch off the stove
Filter into a cup while warm stir in the honey and enjoy.

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Thengai Payasam / Arisi Thengai Payasam / Easy Payasam Recipe

Thengai Payasam

Ingredients ground to a semi smooth paste
Grated coconut - 1/4 cup
Rice -1 tbsp
( soak it in water for 30 minutes,i used sona masoori rice)
Cardamom - 4
( put all above ingredients in a mixi add some water and grind to a smooth mixture)
Other ingredients
Boiled milk - 1 cup
Jaggery - 1/4 cup heaped
( dilute jaggery in 1/2 cup water,filter and keep it aside)
Saffron few strings
Fried cashew nuts in ghee - 1 tbsp
Method
Take a pan add the ground rice/coconut/cardamom mixture pour 2 cups of water and in low flame cook till the rice is cooked.Add more water if needed.
Add the filtered jaggery and cook for 2 to 3 minutes.
Switch off the stove add the saffron strings and the fried cashew nuts,
Once the mixture is cooled pour the milk mix and serve.

Note:
a) Do not add milk when the mixture is hot they may curdle.
b) Grind rice/coconut to a semi smooth mixture.
c) If you want too sweet then add more jaggery.

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Tomato Dosa / Thakkali Dosa - Dosa Recipes

Tomato Dosa

Ingredients
Sona masoori rice - 1 cup
Poha - 2 tbsp
( use any kind i used thin poha)
Thur dal - 2 tbsp ( optional)
( I added)
Salt to taste
Kashmiri red chilly - 2
Jeera - 1/2 tsp
Ripe large tomato chopped - 1
Oil as needed to cook
Method
Wash and soak rice,thur dal and poha together for 3 to 4 hours.
Take a mixi jar add the rice,thur dal,poha,red chillies and tomato,grind to a semi thick smooth batter.
Transfer into a bowl add needed salt and jeera mix well.Fermentation is not needed for this dosa.
Heat an iron tawa pour a ladle of batter spread into a semi thick circle,pour oil around the dosa.
Once cooked flip the other side and cook till both sides are light brown.
Enjoy with any chutney you like.

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Beetroot Syrup / Beet Syrup / Rose Milk With Beetroot Syrup

Beetroot Syrup

Ingredients
Beetroot - 1 medium size
( wash the beetroot peel and pressure cook with some water till soft,cool and grind to a smooth semi thick paste.Measure the paste i got 1 & 1/4 cup so i used the same amount of sugar)
Sugar - 1 & 1/4  cup
Rose essence few drops

Beetroot Syrup

Method
Take a pan add the ground paste & sugar in medium low flame keep cooking till raw smell has disappeared and the liquid has come to a thin syrup consistency.
Do not over cook when cooled the syrup will turn hard and crystallize.
Switch off the stove and add few drops of rose essence and mix.
Cool completely pour it into a clean jar and keep in fridge.

How to use
Take some cold milk in a glass add 1tsp of the syrup and mix it well and serve.
If you like add soaked chia seeds and serve.

Note:
a) Do not cook the syrup till thick,this take just couple minutes to get a thin syrup.
b) If you don't like rose essence add cardamom powder.
c) You can make this with cane or palm sugar but there will be a slight change in taste.
d) If you don't want to add milk add some ice cubes pour water and drink like a juice.
e) You can cut the beets into cubes blend it to a smooth paste,filter and then cook it with sugar.

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Manathakali Keerai Rasam / Black Nightshade Rasam

Manathakali Keerai Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/4 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 4
Diluted tamarind juice - 1/2 cup
Water as needed
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped manathakali leaves - 1/4 cup
Curry leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and chopped manathakali leaves,saute till tomatoes are soft.
Now add the jeera powder,pepper powder,hing,salt,turmeric powder and tamarind juice,add water as needed.Bring this rasam to a boil and switch off the stove.
Garnish with curry leaves and serve hot with rice or drink like a soup.

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Beetroot Keerai Poriyal / Beetroot Leaves Poriyal

Beetroot Keerai Poriyal

Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped beetroot leaves - 1 big bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

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Honey Garlic Shrimp / Easy Garlic Honey Shrimp Recipe / Sticky Honey Garlic Shrimp

Honey Garlic Shrimp

Ingredients for the marinationMedium size shrimp - 16
Honey - 3 tbsp
Soy sauce - 1 tbsp
Chilly flakes - 1 tsp
Salt to taste
Chopped ginger and garlic - 2 tsp
( Take a bowl mix all ingredients together cover and rest it for 30 minutes)
Other ingredients
Chopped spring onions - 2 tbsp
Sesame oil - 1 tbsp
Roasted sesame seeds little to sprinkle on top
Method
Take a pan add oil once its hot arrange the marinated shrimp and in high flame toss till both sides are cooked,lower the flame and pour the marinated sauce.
Gently mix till the sauce is coated to the shrimp.
Switch off the stove sprinkle sesame seeds ans chopped spring onions and serve hot with Chinese fried rice.

For more Indo Chinese Recipes Click HERE

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Golden Egg Coin / Golden Coin Egg Recipe / Egg Gold Coin

Golden Egg Coin

Ingredients
Hard boiled eggs - 4
( slice into semi thin circles)
Salt and Pepper to taste
Corn flour - 1 & 1/2 tsp
Sesame oil - 1 & 1/2 tbsp
Chopped ginger and Garlic - 2 tsp
Soy Sauce - 1 tbsp
Hot red chilly sauce - 2 tsp
( or use chilly flakes - 2 tsp)
Chopped spring onions for garnish
Method
Arrange all the egg slices on a plate sprinkle salt,pepper and corn flour on top of all the egg slices.
Heat a pan add oil place the dusted egg slices and in low flame fry till crisp and golden brown on both sides,remove to a plate.
In the same oil add ginger/garlic,soy sauce and chilly sauce or chilly flakes and saute, lower the flame add the fried eggs and gently mix till all the mixture is well coated to the eggs.
Switch off the stove garnish with spring onions and serve as a side dish for chinese fried rice.

For more Indo Chinese Recipes click Here

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Wheat Appam Recipe / Kerala Style Wheat Aapam Recipe / Appam Recipe / Healthy Wheat Appam

Wheat Appam

Ingredients

Wheat flour-3 cups
( I used 1 cup multi grain atta/wheat flour and 2 cups regular atta/wheat flour)

Salt to taste
Sugar-3 tbsp

Yeast-1/2 tsp

Coconut milk-1/2 cup

Egg beaten-1

Warm water-required quantity

Method

Mix wheat flour,yeast,1 tbsp sugar & salt in a bowl.
Slowly add the warm water & make a thick batter without any lumps.
Cover and let it ferment for at least 5 hrs,
Now mix the coconut milk,beaten egg & remaining sugar and mix well till everything is well combined.
Heat an appam pan & grease it,pour a ladle of batter and slowly turn the pan round so that the batter spreads and the middle remains thick.
Cover with a lid and cook on a low heat till the edges turn crisp light brown colour and centre is soft.
When the appam is ready, remove gently.
Serve it with any side dish.

Salna pairs well with Appam

Courtesy: Sangeetha Subbash

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