VEGETARIAN LASAGNA..........



Vegetarian Lasagne  



INGREDIENTS:

Lasagna noodles                    - 1  pkt

Garlic cloves                          -  5

Mushrooms                            - 2 cups 

Green pepper                         - 2 cups 

Spinach                                  - 1/2 bunch

Tofu                                       -  2 pkt       

Garlic powder                        -  1/2 tsp

Pepper  powder                     -  1/2 tsp

Parsley                                   - 1/4 cup

Spaghetti sauce                      -  1/2 cup

Mozzarella cheese                 - 250gms

Parmesan cheese                   - 100gms

Salt                                        -  1/2 tsp

Oil                                        - 3 tbsp



METHOD:

Cook lasagna sheets according to package directions. Drain  and set aside. 

Preheat oven to 350 F. 

Grease a  casserole dish. 

Take a frying pan heat oil and saute garlic.
Add mushrooms and green pepper saute until they turn soft. Remove and set aside. 

In same frying pan, saute spinach for 5 minutes Drain off . Combine spinach with
mushroom and green peppers. Let mixture cool well. 

Crumbed  the tofu with oregano, garlic powder, salt, pepper powder and parsley in a separate dish.

Now start arranging in casserole dish.

Spread a thin layer of spaghetti sauce in baking dish.

Place one layer of lasagna sheets.

Cover with spinach mixture, then half of tofu mixture, half of mozzarella cheese. 

Repeat layers starting again with spaghetti sauce, until all ingredients are used up.

Arrange in order lastly place the lasagna sheets on the top... then add the remaining cheese and sauce. 

Sprinkle with parmesan and bake approximately 1/2 hour until casserole is bubbling and cheese on top is melted and lightly browned. 

Can sprinkle with parsley before serving. 



Your Lasagne Ready to Serve

MY CROCHETED RED BOOTIES ............. 


RED BOOTIES

QUAIL EGG SAMBAL [MALAYSIAN RECIPE]

QUAIL EGG SAMBAL  [MALAYSIAN RECIPE]


Sambal Quail Egg


I learnt this recipe from my malay friend ........... My son likes quail egg very much and when I am supposed  to cook for me and my son only then this recipe used to be handy dish....... Its a  very simple and tasty dish..........


Sambal Quail Egg

INGREDIENTS:

Quail egg                          - 15

Onions                              - 1 large sliced thinly

Garlic                               - 2 chopped 

Tomato ketchup              - 4 tsp 

lemon juice                      - 1 tsp 


FOR SAMBAL PASTE:

Belacan                           - 1 inch

Ginger                             - 1 inch

Shallots                           - 12 bulbs

Garlic                              - 2 cloves

Dry Chilli                        - 8 De-seeded 


METHOD:

Grind the sambal paste with the given ingredients.

Hard boil the quail eggs remove the shell and set aside. 

Take a frying pan add oil and saute the sambal paste first . 

Then add sliced onion and saute till translucent.

Add tomato ketchup and saute for few more minutes. 

Add quail eggs and mix it well. 

Add lime juice and salt.

Switch off when oil starts to oozes out......

TUMBLER PUTTU..

TUMBLER PUTTU..


Now you don't need a puttu maker ..... just a tumbler is enough to make your favorite puttu at home...........


Tumbler Puttu




INGREDIENTS:

Chemba rice puttu flour          - 1 1/2 cup

Shredded coconut                     - 1/2 cup

Warm Water                             - 1 cup

Oil                                             - 1 tsp

Salt                                           - to taste

METHOD:

Take roasted chemba rice puttu flour add salt to it and mix well. 

Add little by little warm water and mix well.

Make a powdery wet flour.

Set aside  for 15 mins.

Take a Tumbler fill a half  level of it with  flour, add  a small layer say 1 1/2 tbsp of coconut and then some more of rice flour and  fill the tumbler full and press it well.

Take the Idli cooker add water to it when it boils slowly place the tumbler in idli plate after greasing it with oil slightly tap gentle and remove the tumbler [as u do when removing anything from mold ]

Steam it for 10 mins.

Serve it with sugar and banana or kadala curry.




KADAI BHINDI OR KADAI VENDAIKAI

KADAI BHINDI OR KADAI  VENDAIKAI




Kadai Bhindi

INGREDIENTS:


Lady's  finger                                             - 15


Onion                                                             - 1 


Tomato                                                          - 1  


Capsicum                                                      - 1 


Ginger & garlic paste                             - 2 tsp


Turmeric                                                       - 2 pinches


Coriander powder                                    - 2 tsp


Red chilli powder                                       - 1 tsp 


Cashew nut paste                                       - 2 tbsp


Salt                                                                   - to taste


METHOD:


Heat oil in a  kadai add the lady's finger cut in medium size deep fry them and remove and keep them aside 


Add oil to the pan add jeera.


Now add onions and fry till its translucent. Then add ginger garlic paste and saute for few seconds.


Add the tomatoes, add salt and mix well till it becomes soft.


Now add turmeric, red chili,coriander powders and mix well.


Add cashew nut paste and saute for few more  mins till oil separates.Add the capsicum and saute for 2 minutes.


Now add the fried lady's fingers cook for  2 mins covered  Serve hot with Chapatis and Rice




FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE



FRUIT AND NUTTY RICE

INGREDIENTS:



Basmati  Rice                                        - 250 gms


 Khoya                                                   -  100gms


Sugar                                                     -  200 gms


Star Anise                                              -  1


Cloves                                                    -  4


Cardamoms                                           -  2


Ghee & Cooking Oil                     -  1/4 cup


Sliced Almond                                       -  2 tbsp


Sliced Pistachios                                   -  2 tbsp


Raisins                                                   -  2 tbsp


Sliced Dried Dates                                 -  2 tbsp

  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp


Yellow  food color                                  -  as required


Water                                                      -  for cooking

METHOD:


Wash and soak rice , for half an hour, Drain the water and set aside.


Boil water in a large pan with food color.


Add drained rice and boil till half cooked. Drain water and keep aside.


Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.


Add the  khoya, sugar and mix well then add  half cooked  rice.


Cook on low heat, covered until the sugar dissolves.


Turn heat to high and cook uncovered , stirring occasionally until the water dries out.


Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.


Turn off the heat, add rose water and mix gently. 


Your yummy Fruit and Nutty Rice is ready to taste...............


My Recent Crochet Work

This is my recent work .....................





DAL FOR CHAPATI

DAL FOR CHAPATI 


Dal for Chappathi

INGREDIENTS:


Masoor  dal                     – 1 cup


Onion                                 – 1 


Garlic crushed               –  5


Green chillies                 –  2 


Tomatoes                         – 1 


Salt                                     –  to taste


Ghee                                   – 1 tsp


Cumin seeds                   – 1 tsp


Mustard                           –  1tsp


Urad dal                           – 2 tsp


Hing Powder                  –  1/4 tsp


Coriander leaves          –  for garnishing


METHOD:


First cook masoor dal with sufficient water in pressure cooker.


Now heat ghee and oil in a pan, add mustard seeds, urad dal, cumin seeds,  and hing.


Add crush garlic and saute for few minutes.


Then add chopped onions saute well and add green chillies.


Add tomatoes with salt and saute well 


Now add cooked dal mix well.


Garnish with chopped Coriander leaves.


Serve it with Chapati.............


SPIRAL CURRY PUFF MALAYSIAN STYLE 


SPIRAL CURRY PUFF MALAYSIAN STYLE 




INGREDIENTS FOR FILLING

Onion                                             - 1 medium 

Boiled Potato                              -  2

Grated Carrot                             -  1

Green Peas                                   -  1/4 cup

Green chilli                                  -  1 

Ginger & Garlic paste              -  2 tsp

Turmeric powder                      -  1/2 tsp

chilli powder                               -  1/2 tsp

Coriander powder                     -  1/2 tsp

Garam masala powder            -  1/2 tsp

Green coriander leaves            -  2 tbsp

Salt                                                   - to taste

Vegetable oil                                -  2 tbsp

Lemon                                             -  1/2 


Take a pan add oil to it. Add onion and saute it till it turns translucent.

Add ginger & garlic saute well.

Then add turmeric powder, chilli powder,coriander powder, garam masala powder and mix well.

Now add carrot, green peas and mashed potato and mix well. Let it cook for 5 more mins.

Make it a dry mix,turn off. 

Add chopped coriander leaves and squeeze the lemon  and mix well.


INGREDIENTS FOR PASTRY 

WATER DOUGH:

All purpose flour                         - 300 g

Luke warm water                       - 1/2 cup 

Vegetable oil                                - 1 tbsp

Salt                                                   - 1/2 tsp


OIL DOUGH: 

All purpose flour                         - 150g

Butter                                               - 100g



Mix and knead water dough till smooth, elastic and not sticky. Divide into two portions.

For oil dough, rub butter into flour till it mixes well. Continue kneading till the dough comes together and divide into 2 balls.

Flatten each of the water dough and wrap one oil dough in it [you have to flatten the water dough then keep the oil dough inside and wrap just the wrap puran inside the dough]. Seal well.

Place one ball of dough on a well floured surface and shape the dough into a flat rectangular shape before rolling it.

Roll [spread] the dough as thinly as possible while trying to keep the rectangular shape equal

Place the rolled out sheet vertically and make sure the surface is well floured. start rolling the dough upwards, slowly and tightly. You will get a long spiral rope.

Flatten the rope and start rolling out into a thin rectangular sheet.

Again with the dough sheet vertically placed, roll it upwards, making sure it is very tight and secure.

With a  knife, slice the rolled dough.Then it to small small round disc or chappathi.

Roll out each discs gently and fill it with 2 tsp of fillings. Seal it well.

Deep fry in oil for till golden brown.

Your spiral curry puff is ready to taste.

Serve it will Tomato ketchup........ 


RASMALAI

RASMALAI 

RASMALAI

INGREDIENTS:

Milk                            - 7 cups


Sugar                         - 3 cups

Water                         -  4 cups


Cardamom Powder   - 1 1/2 tsp


Almonds                    - 2 tbsp


Pistachios                 - 2 tbsp


Charoli seeds           -  2 tsp


Saffron                    - A few strands



METHOD:

Heat 4 cups of milk in a pan and bring it to boil.

When it starts boiling, add lemon juice and wait for the milk to curdle completely.

Remove from the heat and let it cool.

Pour over a thin cotton cloth and tie it with a tight knot. You get paneer. 

Wash paneer well using cotton cloth under cold running water to remove lemon juice and flavor.

Knead paneer for about 5 minutes to make a smooth dough.

Make round shape flat disc of about 1 inch in size of the dough and keep aside.

Now make sugar syrup, mix 1 1/2 cups of  sugar, 3 cups of water and 1 tsp of cardamom powder in a saucepan and bring it to boil.

Add paneer disc to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

Make sure the pan is large enough to hold the finished malais as they will double in their size..

Remove the paneer disc from the sugar syrup carefully and let it cool.


In a separate pan

Add 3 cups of milk  and bring it to boil. Boil it over low flame for about 10 minutes.

Now add 1 1/2 cups of sugar, 1/2 tsp of cardamom powder , saffron and bring it to boil.

Keep on stirring continuously, until it is reduced to thick consistency.

Cool down the milk. Then add malais one by one to the milk mixture and garnish with almonds pistachios saffron strands.

Refrigerate for about 7 hours.

Your creamy Rasmalai is ready to serve...........


CROCHETED FROCK.......

This time I made this frock with crochet thread ..........It took a long time for me to finish it ..........  I prefer woolen yarn which will be easy and faster to finish any pattern.........but my friend bought this thread in bundles as she was very much  fascinated  towards this color I made this for her daughter........... I felt so tired but when I gave the finished dress to her daughter she was soooo excited .......jumping like ping pong ball........ that seconds felt so happy for learning this art on crocheting...........






CHICKEN KEEMA BIRYANI

 CHICKEN KEEMA BIRYANI



Chicken Keema Biryani

INGREDIENTS:


keema chicken                         -  2 cups

Roasted vermicelli                   -  2 1/2  cups 

Onion                                       -  3
  
Tomatoes                                 -  2

Cloves                                      -  4

Cinnamon stick                        - 4 inch stick 

Anise seeds                               - 2

Ginger garlic paste                  -  1 tbsp 
     
Chilli powder                           -  1 tbsp

Coriander powder                   - 1 tbsp

Garam masala                         -  1 tsp

Coriander leaves                      -  few 

Salt                                           - to taste

Ghee                                         -  2 tbsp
  


METHOD


Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside. 

Heat  ghee in a pan, add cinnamon stick, anise seeds and cloves. 
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.

Fry for few minutes in low flame. Now a chopped chicken [keema chicken]. 

Add salt and cook for few 10 minutes. 

Finally add cooked vermicelli to this. 

Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.


Your yummy keema chicken biriyani is ready to taste......

Chicken Keema biryani


BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

BANANA STEM/ VAZHAITHANDU VELLAI KOOTU


VAZHAITHANDU VELLAI KOOTU


INGREDIENTS:

Banana Stem/Vazhaithandu    - 1 

Whisked Yogurt                     - 1 Cup

Turmeric                                 - 1/2 tsp 

Mustard seeds                        - 1/2 tsp 

Cumin seeds                           - 1/4 tsp

Turmeric  powder                  - 1/2 tsp

Red chili                                - 1 
  
Oil                                         - 2 tsp

Curry leaves                         - 2 sprigs 

Salt                                       - to taste

Coconut oil                          - 2 tbsp [optional]

FOR GRINDING:

Grated Coconut                  - 1/4 Cup

Green Chillies                     - 3 

Cumin seeds                       - 1 tsp

Ginger                                - 1/2 inch

METHOD

Cut the banana stem  into small cubes and Keep the Cut cubes in Water mixed with  2 tsp of Buttermilk.To avoid color change of stem.

Heat a Pan, add oil then saute   mustard seeds,  cumin, red chili and curry leaves. Now add turmeric powder and  the chopped banana stem/Vazhaithandu.


Add a cup of Water cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt and Mix well. 


Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked. 

Last add a 2 tbsp of coconut oil [ optional ]


VAZHAI  THANDU VELLAI KOOTU