VEGETABLE CUTLETS

VEGETABLE CUTLETS


                           VEGETABLE CUTLETS

INGREDIENTS:

Onion                       - 2

Potato                      - 3  

Beans                       - 6

Green chillies          - 2

Ginger                     - 1"inch

Garlic Cloves          - 4

Green peas              - 1/2 cup

Carrot                     - 1

Garam masala        - 1 tsp

All purpose flour    - 1/2 cup

Breadcrumbs          - 1 cup

Oil                          - for shallow frying 

METHOD:


Cut the beans and carrot into small pieces. 

Chop green chillies,ginger,onion and garlic. set aside.

Boil and mash  potatoes. 

Boil green peas, beans and carrot and mix them with the potatoes and set aside.

Take a frying pan add oil. when hot

Add chopped onions saute till golden brown in colour.

Add green chillies,ginger and garlic. Saute till the raw smell fades.

Add  the potato mixture and mix well.

Add coriander leaves at last. 

Remove from heat and allow it to cool.

Make a thick batter with all purpose flour. 

Shape cutlets of desired size and dip in the batter.

Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.

Heat the tawa and shallow fry the cutlets.

Fry both sides by flipping.

Remove when it turns golden brown and crispy.

Serve hot.

Yummy Tasty Veg Cutlet is ready to taste.

Goes well with chilli sauce and channa masala.




PRAWN MASALA

PRAWN MASALA


PRAWN MASALA

INGREDIENTS:

Prawns                                 - 1/2 kg

Shallots                                - 1 cup

Ginger & Garlic paste         - 2 tsp

Chilly powder                       - 2 tsp

Coriander powder                 - 2 tsp

Turmeric powder                  - 1/2 tsp

Garam masala                       - 1/4 tsp
  
Fennel powder                       - 1/2 tsp 

Curry leaves                           - 1 sprig

Coriander leaves                    - 2 tbsp

Oil                                          - 3 tbsp 

METHOD:

Marinate prawns with salt,chilly, turmeric,  and fennel powder and keep  aside for  20 mins.

Take a frying pan add oil. when hot 

Add  shallots saute till golden brown. 

Add in ginger garlic paste, curry leaves and saute till the raw smell fades.

Add in coriander powder and  garam masala and saute. Then

Add the marinated prawns. Saute well and cover the pan with a lid.

The prawns will release its own water. if u feel dry can add 1/4 cup of water.

Cover and cook till the prawns its done. 

Remove the lid  mix thoroughly and allow the masala to be well coated on the prawns. 

Serve hot.

Yummy Tasty Prawn Masala is ready to taste.

Goes well with Rice and Rotis..




TOFU BHURJI [FUSION INDO CHINESE ]

TOFU BHURJI  [FUSION INDO CHINESE ]


TOFU BHURJI

INGREDIENTS:

Crumbled Tofu                 - 1 cup

Onion                                - 1 

Tomato                              - 1  

Green chilly                      - 2

Ginger & Garlic paste      - 1/2 tsp

Turmeric powder              - 1/4 tsp

Chilly powder                   - 1/2 tsp

Cumin seeds                     - 1/4 tsp

Garam Masala                 - 1/4 tsp

Chaat Masala                  - 1/4 tsp 

Coriander leaves             - 5 tbsp


METHOD:

Crumble Tofu  and keep aside. 

Chop onions and tomatoes and keep aside.

Take a frying pan and oil. when hot

Add cumin seeds. saute for a min.

Add onion and green chilly saute till onion turns transparent. 

Add ginger garlic paste and saute till raw smell fades.

Add tomatoes and saute for a minute till it is cooked should not turn mushy.

Add  chilly powder, garam masala and salt and saute for a min.

Now add  the crumbled tofu. 

Cover the lid and cook in low flame for two minutes. 

Finally add chaat masala.

Garnish with  coriander leaves.

Serve hot.

Goes well with chapathis and rotis.


GINGER CHICKEN


GINGER CHICKEN


GINGER CHICKEN


INGREDIENTS:


Chicken Boneless         - 1/2 kg

Chilly Powder               - 3 tsp

Turmeric Powder          - 1/2 tsp

Coriander Powder         - 1 tsp

Garam Masala              - 3/4 tsp

Ginger                           - 6 tbsp

Onion                            - 2

Mint Leaves                  - 2 tbsp

Curry Leaves                - 1 sprig

Fennel Seeds                - 1/2 tsp

Mustard Seeds             - 1/2 tsp

Oil                               - 2 tsp

Salt                             - to taste

METHOD:


Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.

Take frying pan. when hot 

Add one tsp of oil then add curry leaves and mint and saute well.

Add marinated chicken saute for a min and close the lid and cook in a low flames. 

The chicken will shed its own water and cook. Stir occasionally till completely cooked.

Heat a pan add 1 tsp of oil.

Add mustard seeds and fennel seeds.

Add chopped ginger and  onions and  fry till golden brown and mix this with the cooked chicken. 

Stir fry for two more minute till all the masala gets well coated.

Serve hot.

Yummy Ginger Chicken of South Indian version is ready to taste.

Goes well with Rice and Rotis.

POTATO BONDA

POTATO BONDA


POTATO BONDA


INGREDIENTS FOR FILLING

Boiled Potatoes        - 3

Onion                        - 2 

Green Chillies          - 2

Chopped ginger       - 1/2 tsp

Mustard                   - 1/4 tsp

Turmeric powder     - 1/2

Oil                            -  for deep frying

Salt                          - to taste

Curry leaves            - 2 tbsp

Coriander leaves     - 2 tbsp

INGREDIENTS FOR BATTER


Besan flour              - 1 cup

Rice flour                - 2 tsp

Corn flour               - 1 tbsp

Red chili powder     - 1 tsp

Asafetida                 - 1/2 tsp

Salt                          - to taste

METHOD:

Mix the gram flour, rice flour and corn flour  red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside. 

Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot 

Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.

Add cooked and mashed potatoes, turmeric powder, and salt and mix well.

Saute them well for five minutes and let it cool.

Take a deep frying pan. 

Add oil for deep frying.

Make small balls from potato mixture, dip it into the batter and deep fry them.

Serve hot with any chutney or sauce.

SOYA CHUNKS PULAO


SOYA CHUNKS PULAO


SOYA CHUNKS PULAO



INGREDIENTS:

Soya chunks                   - 1 cup

Basmati rice                   - 2 cups

Onion                             - 2

Tomato                           - 2

Green chilly                    -  2

Ginger $ Garlic paste     - 2 tbsp

Cinnamon                       - 1

Bay leaf                           - 2

Star anise                        - 1

Cloves                              - 2

Cumin seeds                    - 1 tsp

Saunf                               - 1  tsp

coriander leaves               - 5 tbsp

Mint leaves                       - 5 tbsp


Red chilly pwd                  - 1 tsp

Salt                                    - to taste

Ghee                                  - 2 tbsp

Oil                                      - 3 tbsp


Method:

Wash and soak soya chunks in warm water for 15 mins.

Squeeze water welland keep aside.

Wash and soak rice in water for 15 mins.Drain and set aside.

Heat ghee and oil in a cooking pan.

Add cinnamon , bay leaf, star anise, cloves, cumin, saunf and saute till it crackles.

Add chopped onions saute till trasperant.

Add green chillies slit lengthwise and stir well.

Add ginger garlic paste and turmeric pwd.saute well

Add  tomatoes and saute till mushy.

Add mint leaves,saute for a min.

Add red chilly pwd, and mix completely.

Add the soya chunks, mix well and cook for 2 min

Now add soaked rice and mix well.

Add 3 cups of water, stir and add salt .

Cook for 20 mins in low flame and switch off the flame.

Water would have evaporated by this time and the rice will be cooked well.

Garnish with  chopped coriander leaves..

Yummy Soya Chunk Pulao is ready to taste..

Goes well with any veg and non-veg dishes and raitas...



ADAI

 ADAI


ADAI

INGREDIENTS:

Idli Rice                - 1 cup

Raw Rice               - 1 cup 

Tuvar Dal              - 1 cup

Chana dal              - 1/2 cup

Moong gram           - 1/2 cup

Urad dal                 - 1/2 cup

Garlic cloves           - 3  

Cumin seeds           - 2 tbsp

Fennel seeds           - 1 tbsp

Dry Red Chili         - 4

Hing                       - 1/2 tsp

Shallot                    - 1/2 cup

Curry leaves           - 3 sprigs

Coriander leaves    - 6 tbsp

Ginger                    - 1 tbsp 

Salt                         - to taste


METHOD:

Wash n soak rice and dal together for 3 hrs.



Seperately  grind  garlic in a blender  to a smooth paste.

Add to the grinder  rice and dal  along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter. 

Add water while grinding. The batter consistency should be little thicker.

Once done transfer it to a bowl, add enough salt, hing and mix the batter.

Now add finely chopped shallots,ginger,cilantro and curry leaves.

Mix everything well and leave it aside for half an hour.

Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked 

Then flip other side and cook till it turn crispy.

Tasty Adai is ready to taste.

Goes well with Avial and chutney..

AVIAL

AVIAL


AVIAL


INGREDIENTS:

White pumpkin                - 6' inches

Yellow pumpkin               - 6' inches

Senai                                - 6' inches

Raw banana                     - 1

Beans                               - 10

Carrot                              - 1 

Drum sticks                     - 1/2

Potato                              - 1  

Brinjal                             - 1

Grated coconut               - 1 cup

Green chillies                  - 3  

Curry leaves                    - 1 sprig 

Jeera                               - 4 tbsp

Turmeric powder            - 1/2 tsp

Mustard seeds                 - 1/2 tsp

Coconut oil                     - 1 tbsp

Salt                                  - to taste

METHOD:

Grind  green chillies, jeera and coconut  to a fine paste and set aside

Cut all veggies lengthwise.

Cook it in water. when half cooked. 

Add the ground  green chillies, jeera and coconut paste and salt to taste.mix well

Put off the flame.

Now add yogurt and mix gently.

Heat the coconut oil.

Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial. 

If interested can add a tsp of coconut oil in the end to enhance the flavour...

Tasty avial is ready ..


Goes well with Adai and Rice..

NAMMU'S PUDINA [ MINT ] OATS PARATHA.

NAMMU'S PUDINA [ MINT ] OATS PARATHA...

 My friend Nammu shared us her idea of making pudina oats chapathi which gave me an inspiration of trying this paratha.... it was a big hit in my home and I would like to share this recipe to all paratha lovers.....





PUDINA OATS PARATHA



INGREDIENTS:


Wheat flour                        - 2 cups 

Oats                                    - 1 cup 


Pudina or Mint Leaves      - 1 cup


Coriander Leaves               - 1/2 cup


Ginger                                 - 1/2 inch piece


Garlic Cloves                      - 3 


Green Chillies                     - 2


Salt                                      - to taste


Oil                                        - 6 tbsp


Water                                 - to make dough


Method:

Using Blender make a fine powder of oats.


Add  mint, coriander, ginger, garlic, green chillies and little salt, blend it well in blender and keep aside.


Take a bowl, add  wheat flour, oats powder  add  the ground paste   and enough water to make a soft, pliable dough.

 Make small chapatis.


Heat a tawa over medium flame.


Cook on both sides using little oil.


Remove and serve hot.


Goes well with aloo mattar, any raita and chilli sauce..



 

ONE MORE BOOTIES

ONE MORE BOOTIES


BOOTIES




This time my crochet project was a simple work... Its a simple booties for my friend's daughter...

MIXED VEG UTHAPPAM

MIXED VEG UTHAPPAM


MIXED VEG UTHAPPAM

INGREDIENTS:  

Dosai batter            - 2 cups

Onion                       - 2 

Carrot                      - 2 

Cabbage                   - 1 cup

Beans                       - 5 

Peas                         - 1/4 cup

Onion                       - 2 

Tomato                     - 1 

Ginger                      - 1" piece

Green Chilli             - 2

Curry leaves             - 2 tbsp

Coriander Leaves     - 2 tbsp


Chilly Powder           - 1/2 tsp


METHOD:


Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.


Take dosai batter and add all chopped vegetables to the batter..


Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.

Add chilly powder and salt to the batter and mix well.

Heat dosai Tawa..

Pour a ladle of batter and spread it into a thick circle. 

Add little oil to the side.

Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.

Once uthappam in cooked, flip it to the other side and cook for a min.

Yummy mixed veg uthappam is ready to taste..

Serve Hot with Sambar and Chutney.