Saturday, February 28, 2015

Indian Style Pasta



Yum



Pasta has always been a food that can be prepared in all hurry burry times and the most loved food for all.
Yesterday when i went out and came home very late and it was almost dinner time the only dish i had in my mind to prepare was pasta... but the only thing i was thinking was in which style to make it, i just thought and throwed in few tings to make them and the result was soo good and tasty.
25 mins was all it took for me to make them and the dinner was so satisfying...

Lets get Indi Italian... lol


Ingredients

Pasta - 2 cup
Vegetables sliced 1 cup (any veggie of your choice)
Onions - ¼ cup (finely chopped)
Tomatoes- ¼ cup (finely chopped)
Garlic - 4 cloves sliced
Green chilly- 2 (finely chopped)
Chilly powder - 1 tsp
All purpose flour (Maida) - 1 tbsp
Milk - 1/2 cup
Oil- 2 tsp
Spreadable Cheese 2 tbsp (optional)
Salt- to taste



Method

In a deep pan heat water with salt and bring it to a boil. Add pasta and let it cook until it is al dente .
Drain the water, smear some oil and keep aside.

In a pan heat oil.Saute the onions, garlic and green chilly till golden brown.
Next add tomatoes, veggies and saute the mixture for about 2 mins or till the veggies are slightly soft.

Now add the flour and cook for a minute, next add the milk,chilly powder and salt
Mix well and then add the pasta and the cheese if using.

Toss everything together and serve hot


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Saucy Vegetable Stir Fry



Yum



All of us are always trying to get in some of the goodness thru the food we eat, but many times we fail coz of the timings...

But this is the very easy way to cook them and eat them. These are not only easy to prepare but its very tasty to eat too...
The best compliment i got from a kid who hates broccoli was "it tastes just like chicken" and not only that... she had her portion of veggies that day without making any fuss...

Lets get in some veggies...


Ingredients:

Vegetables 3 cups (i used broccoli, carrots and capsicum)
Onion 1 chopped
Garlic 6 cloves chopped
Chicken or Vegetable Stock 1 cup (i used 1 chicken bouillon cube with 1 cup water)
Corn Starch 2 tbsp
Water for corn starch 1/2 cup
Soy sauce 1 tbsp
Fish sauce 2 tbsp (optional)
Oil 1 tbsp
Salt and pepper to taste


Method

In a large pan add the oil and saute the onion and garlic till the raw smell goes and then add the carrots(or any hard veggie your using) and stock, let the vegetable cook till 3/4th done.

Mix the corn starch with water and keep aside. 

Now add the other easy cooking veggies, salt and pepper and cover with a lid and let it cook till the desired crunchiness, by this time the stock would have been reduced nicely. 

Add in the corn starch mixture to the pan and mix well and keep cooking till you see the water turns into a thick sauce and coats the vegetables.



Turn off the heat and check for the salt and pepper, add if more needed.

Serve hot and enjoy...

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Kollu / Horse Gram Kanji



Yum



Hello Everyone Am here back with a healthy recipe which will help you shed some of your extra pounds...
Nowadays most of us have become too much of health conscious... not only that we always want to lose some of our weight to become healthy an fit.
The main ingredient in this recipe has always been used by the Indians for the reduction of extra weight and there is a Tamil saying also which translated goes like this "sesame is for the people who wants to put on some weight and kollu / horsegram is for the ones who want to reduce the weight".

Ok Let shed some pounds...


Ingredients

Kollu / Horse Gram 1/2 cup
Rice 1/2 cup
Water 5 cups
Onion 1 chopped
Green chilli 1 chopped
Garlic 4 cloves chopped
Coconut 2 tbsp grated (optional)
Salt to taste

To Temper

Oil / Ghee 1 tbsp
Cumin seeds 1 tsp
Green chilli 1 chopped
Curry Leaves 2 springs



Method

Dry roast the kollu and add it to the blender and run till its broken little.

Add the broken kollu with the washed rice and add the chopped onion, green chilli, garlic salt and grated coconut if using and add the 5 cups water to it and cook it in a pressure cooker for 10 whistles.

After the pressure has reduced remove the kanji from cooker and check for salt and add if more needed.

Add the ingredients "To Temper" and add it to the kanji and serve hot.


Adding Kollu / Horse Gram To your diet once a week will be very beneficial.
This makes a great lunch or dinner.

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Capsicum Chutney



Yum



Normally chutney is a dip used as a side dish by many people, we would have heard of many different chutneys but this one is a very rare of it kind.
One fine day i got too innovative and very much wanted to make something different for the dinner so i tried to make some kuzhi paniyaram and capsicum chutney... lol
But to my surprise it turned out a great dip which everyone loved... i was so happy that it was healthy too...

Lets start dipping...


Ingredients:

Capsicum - 2 chopped
Green chilli - 2 
Garlic-6 cloves
Sesame Seeds - 4 tbsp (can be reduced as per preference)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Tamarind  - Small marble size
Turmeric Powder - ½ tsp
Salt to taste
Oil-1 tbsp


Method:

Heat a frying pan and add sesame seeds in it and toast till golden, Remove it and let it cool. 
After it gets cooled grind it into a fine powder.
Heat 1 tbsp oil in a pan and crackle some mustard and cumin seeds.
Throw in green chilli and garlic. Add in salt and turmeric powder.

Now add in chopped capsicum pieces and mix well.
Cover it and let it cook till tender.
Add in the sesame seed powder and mix well and add the tamarind to it while hot.
Let it cool down.Then grind it into a smooth paste by adding some water.



Serve with idlis or dosa.

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Thursday, February 26, 2015

Easy Ragi Dosa / Idli



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Ragi is also known as Finger Millet which is a very healthy form of food... being very rich in calcium its excellent for women as well as for children. Finger millet are rich in essential nutrients and fiber and good for both vegans and vegetarians.


I made both idlis and dosa with this batter, the ragi dosas were crisp and soft and the idlis were also soft and fluffy. So you can make both idlis and dosa with this batter. Below is the picture of the ragi idli and Capsicum Chutney.



Like regular dosa and idly these ragi dosas and idlis also go well with any chutney and sambar or even idli-dosa podi.

I am going to give the recipe for both fermented and easy version.
Lets Jump to the recipe...

Ingredients
Ragi powder -1 1/2 cup
Raw rice 1 cup
Urad dal 1/4 cup
Cooked rice 1/2 cup
Fenugreek seeds 1 tsp

Fermenting Method

Wash and soak all the ingredients together for 4 - 5 hours, then grind the soaked ingredients with enough water to make a fine paste.

Now add the ragi powder with some water to make it to a pourable liquid and add it to the rice paste and let it sit on your kitchen counter till the batter is nicely fermented.

Before making dosa add enough salt to the batter and make regular dosa.

If you feel this is a lengthy process then proceed to the Easy method



Easy Method:

If you have idly/ dosa batter (which you can find here in my Extra Soft Idly) at hand then just add the ragi powder to the batter and let it sit outside and come to room temperature, by this time the ragi will be nicely blended with the regular idly/ dosa batter.



Now make Dosa and Idly like you regularly make.

Enjoy with you favourite side dish like
Coconut Chutney,
Curry Leaves Chutney,
Capsicum Chutney,
Easy Onion Chutney or
Sesame Idly Podi.

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Broken Wheat Idly
Extra Soft Idly
Instant Rava Dosa


Wednesday, February 25, 2015

Kollu / Horse Gram Rasam



Yum


Are you suffering with cold and flu or are you trying to shed some fat in your body then this is the best natural way to shoo away the cold and flu... traditionally it is 
believed that kollu reduces the fat in our body. The process for making kollu rasam is very easy, tastes good and healthier too. So, is there any reason to avoid this? 

Lets get slimmer and healthier...


Ingredients

Kollu (HorseGram) - 2 tbsp heaped
Tomato - 1 chopped
Tamarind - lemon size, soaked
Coriander leaves - few, finely chopped
Hing a pinch
Turmeric powder 1/4 tsp
Salt to taste

To Temper

Oil - 1 tsp
Mustard seeds 
Cumin seeds 
Curry leaves

To Grind

Garlic - 2 or 3 cloves
Jeera - 1 tbsp
Pepper - 1/2 tbsp
Red Chilli - 2 (adjust to taste)


Method

Soak the kollu overnight and drain the soaked water and add enough fresh water to it and pressure cook for 7 - 10 whistles or till soft and mashable.

Drain the water from cooked kollu and add 3/4th of tomato with the cooked kollu and grind it to a paste, keep it aside.

Grind the "To Grind" ingredients to a coarse powder.

Add the coarse powder and tomato kollu paste to the soaked tamarind and add the reserved kollu water to it and add the remaining tomato also and mash everything together using your hand.

Add salt, Turmeric and hing to the mixture and mix well.


In a deep pan add oil and add the "To Temper" ingredients and once they finish spluttering add the rasam mixture to it and bring to boil and switch off the flame.

Serve hot as soup or with rice and appalam or some veggie fry like Vazhakkai Varuval 
Enjoy...

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Tuesday, February 24, 2015

Coconut Chutney



Yum



Coconut chutney is the most important dip of a south indian and it is a very easy and instant kind of chutney too...


Ingredients:

Coconut 1/2 grated
Roasted Gram Dal 1/2 cup
Green Chilli 4
Tamarind very small piece
Salt to taste

For Seasoning

Oil 1 tsp
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Curry leaves 2 springs

Method

Add all the ingredients to the blender, except the ingredients for seasoning.

Add enough water to make a fine paste, Dont make the chutney watery.

Season with the ingredients and pour it over the chutney and mix well.

Serve with hot and Extra Soft Idly or Dosa.



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Methi / Fenugreek Pulao



    Yum



    Methi is one of the healthiest ingredient in the kitchen but most of us use it in a very little amount but that less amount of usage is not going to do much of help so i have always tried to make the intake more and finally made this healthy pulao which has a good amount of methi in it and moreover you dont even find the methi bitter anymore...

    Lets get healthy...



    Ingredients:

    Raw Rice – 1 Cup 
    Fenugreek/ Methi Seeds - 1/2 Cup 
    Coconut – 1/4th of a whole coconut
    Garlic 6 Cloves
    Green Chilies – 3
    Asafoetida – 1/8 tsp
    Salt to Taste
    Turmeric Powder – 1/4 tsp
    Mustard Seeds – 3/4 tsp
    Cumin Seeds – 1 tsp
    Ghee – 1 tsp
    Oil – 2 tbsp

    Method:

    Soak the methi seeds overnight, Next day drain the water and add the soaked seeds to a microwave safe bowl, cover partially and cook on high for 1 min stirring with a spoon half way thru.


    Hold the coconut with tongs and roast on open fire till it turns black. 
    Cool it and cut into small pieces. 



    Take a mixie jar and add the cut coconut pieces. 
    Add cumin seeds to it and grind to a fine powder.


    Cook the rice with oil till 90% done, Spread the rice in a large tray after done. Keep it aside.


    Heat a pan and add oil to it. When oil is hot add mustard seeds. Fry till the seeds crackle. Then add asafoetida and turmeric powder. Mix and add green chilies followed by crushed garlic’s. Fry till the green chilies change color.





    Now add the fenugreek seeds to the pan and fry for 2 - 3 mins.


    Then add the cooked rice and mix well. Add required salt and mix.
    Add the prepared coconut powder and mix well.





    Add a tbsp of ghee and coriander leaves and mix well before serving.


    Serve hot with some salad...


    Enjoy.

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    Healthy Quesadilla



    Yum



    Quesadilla's are a famous Mexican dish which is very easy to be made at home and enjoyed any time of the day... If your are a wrap and roll kinda person like me then you will surely fall in love with this. I basically love any food that is rolled with meat and veggies in any type of roti.

    They are actually an easy type of food packed with different things and specially when made at home its much easier to make them healthier too... that is what i have made to this Quesadilla.

    Lets get wrapping...


    Ingredients

    Regular Tortillas / Roti - 4
    Cheese of your choice 1/2 cup (i used cheddar)
    Chopped Olives 1/4 cup
    Sliced Onion 1/2 cup
    Tomato sauce 1/4 cup
    Vegetable Cutlet or Okara Cutlet - 8 Cooked (i used Okara cutlet)

    Method

    If using homemade roti, make it earlier and store in an airtight box so that they dont dry out.

    Place the roti in a plate and place the cutlets on one side of the roti and slightly press them so they are nice and flat.
    Sprinkle some chopped olives and onions on the top. (any vegetable or cooked meat of your choice can be added at this stage)


    Now sprinkle the cheese and sauce over the veggie and cutlet.


    Fold the roti into half and place in a hot tawa and cook till the cheese is melted and both sides of the roti is nicely crisp and brown.


    Remove to the plate and serve hot.


    Please leave your comments...Love to hear from you.

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    Vazhakkai Varuval



    Yum



    Vazhakkai / Plantain is always a great loved food by many... there are many interesting dishes prepared with it like bajji, varuval, chips etc... i prepared this in a varuval / fry for today with Drumstick and Green Mango Sambar which was a yummy lunch...

    Many kids love vazhakkai alot coz its very tasty in all forms...

    Here's the recipe for varuval...


    Ingredients

    3 nos - Raw banana / vazhakkai

    1 tsp - Red chilli powder (adjust to your taste)
    1 1/2 tsp - Coriander powder
    1/4 tsp - Turmeric powder
    1 1/2 tsp - Ginger garlic paste
    1 tbsp - Oil 
    Salt to taste

    For Seasoning

    2 tbsp Oil
    1/4 tsp Mustard seeds
    2 Springs of curry leaves


    Method

    Peel the skin of the vazhakkai/ plantain and slice them into medium size rounds and keep aside. Dont make it too thin or thick.

    Take a mixing bowl, add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, oil and required salt, Mix well like a paste.

    Marinate the vazhakkai rounds with the masala paste and set aside for 15 mins.

    Now add the oil in a pan and season with the seasoning ingredients, after they splutter add the marinated vazhakkai to the pan and cook with a lid closed for 5 - 10 mins.


    Now remove the lid and keep cooking on low flame.
    Use a fork to separate the stuck together pieces.
    Cook till they are golden and crispy.
    Serve hot with rice and sambar... yummy.

    Please leave your comments...Love to hear from you

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