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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