Fruits Curd Rice

Curd rice and mango pickle is my favorite one. I tried out this curd rice with fruits. This is one of my favorite recipe. Curd also know as yogurt, can be described as a dairy product that is made from fermented milk. Low- fat or skim curd is good for people who are suffering from higher levels of cholesterol. Being rich in calcium, curd is good for the health of bones as well as the teeth. Eating yogurt on a regular basis can help you absorb the nutrients in other food as well. Curd has high vitamin and calcium contents with protein. Try it out and let me know..

Ingredients:

Cooked rice - 1/2 cup

Fresh curd - 2 tablespoon

Coriander leaves - 2-3 sprigs

Curry leaves - 3-4

Hing - a pinch

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Ginger - 1 inch

Seedless grapes - 1/2 cup

Raspberries - 5-6

Strawberries - 3-4

Salt to taste

Method:

Cook rice and spread the boiled rice on a plate and allow it to cool.

Heat oil in a pan and add mustard seeds, urad dal, hing, ginger when they start to splutter add curry leaves.

Remove from the flame and pour this on rice and mix well.

Then add curd, salt, coriander leaves and fruits to the rice and mix well.

Serve warm or cold with any pickle.

Mango Kolukattai

Every year for Vinayaka chathurthi, we will make kolukattai recipe. This recipe is very easy to make and tasty too. We can use ready made rice flour available in Indian grocery store. I tried this recipe little differently with mango stuffings. Try this and let me know..

Ingredients:

Rice flour - 1 cup

Oil - 1 tsp

Salt to taste

For filling :

mango - 1 (cut into cubes)

Jaggery - 1/2 tbsp grated

Cardamom powder - 1/2 tsp

Oil - 1 tsp

Method:

Chop mango pieces into cubes and keep aside.

Heat a tsp of oil and add mango cubes and little water and cook till it becomes soft.

Then add grated jaggery and cook till it thickens and finally add cardamom powder and turn off heat and let it cool.

Take a cup of rice flour and add salt to it and luke warm water to it and form a dough. Dough should be little soft.

Grease your hands with little oil and take a lemon size flour dough and flatten them with your hands to a little circle. Now place a tsp of filling in the center and seal all the edges.

Finally place all the kolukattais in the idly cooker and steam it for about 10-15 min.

Kolukattai is ready to serve.

This recipe is on the way to "Srivalli's MangoMela"

Spicy Maggi Noodles

When I was a kid, my mom used to make noodles with lots of veggies. I used to love eating very spicy foods. It is very easy and tasty breakfast and even you can make for dinner. Maggi noodles is my all time favorite. I hope you all will try out this recipe and let me know..

Ingredients:

Maggi noodles - 1 pkg

Onion - 1 medium

Turmeric powder - 1/2 pinch

Red chilly powder - 1 tsp

Salt to taste

Oil

Method:

Heat 1 1/2 cups of water and bring to boil and add 1 tsp of oil and little salt.

Then add noodles packet in water and cook it for 7 min, till the noodles are fully cooked. Spread the cooked noodles in plate and drizzle some oil so that it don't sticks.

Heat oil in a pan and add onions and fry till onion become light brown.

Then add turmeric powder, chilly powder and salt and cook till raw smell goes off.

Finally mix the cooked noodles to the onion and adjust salt and mix with fork. Cook in high flame for 2 min.

Garnish with masala maker.

Serve hot.

Note:

You can also add the mixed veggies to the noodles.

Puliyogare, Tamarind Rice

Puliyogare is made with tamarind paste and spice powder. It is mostly taken as travel food. Whenever I bored of making sambar, rasam, and curries it is best and variety food for lunch. Here comes my recipe.... Try it out and let me know..

Ingredients:

Cooked rice - 2 cup

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chillies - 5

Channa dal - 1 tbsp

Ground nut - 2 tbsp

Tamarind - Lemon size

Hing - a pinch

Salt to taste

Oil

To powder:

Channa dal - 1 tsp

Urad dal - 2 tsp

Sesame seeds - 2 tsp

Fenugreek - 1 tsp

Red chillies - 3-4

Curry leaves - 2-3

Coriander seeds - 1 tsp

Method:

Cook rice and spread it over a big bowl and drizzle some oil so that it don't sticks together.

Dry roast all ingredients for the powder and grind it once it is cool.

Heat oil in a pan and add Mustard seeds, urad dal, channa dal, hing and groundnut.

Then add tamarind paste and salt to the above and add required amount of water to boil.

Once its boiled well add the powder and cook well for 10 min on low flame on sim till oil comes out. Once its done, mix it to the rice and adjust salt.

Chayote Squash Curry

Chayote squash is a member of squash family. It is also called as chocho. This recipe is easy to make and tastes so good. This can be served with rice or roti. Give a try and post your comments.

Ingredients:

ChowChow - 4

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - 5-6

Onion - 1

Tomato - 1

Ginger-garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Salt to taste

Method:

Wash and peel the squash and cut into cubes and pressure cook for 2 whistles.

Heat oil in a pan add mustard seeds, urad dal, curry leaves when they start to splutter add onion and saute till light brown.

Then add salt, turmeric powder,squash and cook for 5 min.

Then add chilly powder, coriander powder and keep it in low and cook for 5 min.

Finally add a cup of water and allow it to cook in low flame.

Serve with rice or roti.

Baby Potato Fry

Potatoes are an excellent source of almost every essential vitamins and minerals. If the potatoes are either mashed, baked or roasted people often consider potatoes as comfort food.

Potatoes are rich source of vitamin c, vitamin B6, and dietary fiber. They are low in sodium, nearly fat-free and easy to digest. Potatoes make nice food for diabetes because they help to control blood sugar levels.

Potato is my all time favorite. I made this potatoes with tamarind paste.

Here goes my recipe...

Ingredients:

Baby Potatoes - 10-15

Onion - 1

Tamarind paste - 1 tsp

Chilly powder - 1 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - a pinch

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - 4-5

Salt to taste

Method:

Boil baby potatoes and chop into two pieces.

Heat oil add mustard seeds, curry leaves, urad dal when they start splutter add onions and little salt and fry till onions become brown color.

Then add boiled potato pieces and tamarind paste and mix well for 5 min in medium flame.

Then add turmeric powder, chilly powder, coriander powder and mix well.

Cook it in low flame for 15-20 min.

Serve with rice.

Pasta In Tomato Puree

Pasta is an Italian dish. Pasta is very healthy food and this dish is very easy to prepare. Enriched pasta provide an excellent source of folic acid and a good source of other essential nutrients, including iron and several vitamin-B. This recipe can be made spicy according to our spice level. Try it out and let me know...

Ingredients:

Garlic - 3-4 minced

Dry red chillies - 3-4

Tomato puree - 1 cup

Pasta - 1 cup

Extra virgin olive oil - 1 tablespoon

Basil leaves - 5-6

Salt to taste

Method:

Bring the water to boil and add the salt. When the water returns to boil, throw in the pasta and stir occasionally. Cook on medium heat for 10-15 min. Drain and spread the pasta in big plate and drizzle some oil so that it don't sticks.

Heat the oil in non-stick pan over medium heat and saute the garlic, and fry it till light brown and add dry chillies and saute it for 1 min.

Allow to simmer until the tomatoes have reduced and separated from the oil. Keep in low flame for 10-15 min.

Then add Pasta into the sauce and mix well and keep it for 5-10 min.

Finally add Basil leaves and serve hot.

Grilled Chicken Breast

It's so easy and versatile, and tried it also with salmon. It came out yummy. We will like to eat this as a starter dish. Try it out and let me know...

Ingredients:

Boneless skinless chicken breast - 2 pieces(slited on both sides)

Extra virgin olive oil - 1 tbsp

Chilly powder - 1/2 tsp

Ginger-garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Lime juice - 1 lime big

Garlic & Herb blend seasoning - 3 tsp

Salt to taste

Method:

Wash the chicken breast pieces and give slit on both sides and place it in Ziploc bag.

In a small bowl combine, lemon, turmeric powder, chilly powder, ginger-garlic paste, garlic & herb blend seasoning, extra virgin olive oil and salt and pour over chicken pieces.

Marinate chicken pieces for 2 -3 hrs.

Preheat the grill for about 375 degree and reduce heat to medium. Place chicken pieces on grill rack over heat.

Serve hot.

Raw Plantain Fry

Ingredients:

Plantain - 2 medium

Turmeric powder - 1/4 tsp

Tamarind paste - 1 tsp

Idly sambar podi - 2 tsp

Asafoetida - a pinch

Mustard seeds - 1 tsp

Urad dal - 1 1/2 tsp

salt to taste

Oil

Method:

For sambar podi:

Red chillies - 4-5

Coriander seeds - 1 tablespoon

Channa dal - 2 tsp

Pepper corns - 1 tsp

Cumin seeds - 1 tsp

Heat tsp of oil and roast all ingredients and grind it into powder.

Heat a non-stick pan add 1 tablespoon of oil and add mustard seeds, urad dal fry until urad dal turns golden brown.

Then add turmeric powder and tamarind paste to it.

In a small bowl mix sambar podi with salt and little water and make as a powder paste.

Now add the sliced plantain cover and cook over medium heat.

Finally add powder paste and cook for 10 min in low flame.

Serve with rice.

Coconut Chutney

Coconut is highly nutritious and rich in fiber, vitamins and minerals. It is classified as functional food because it provides many health benefits beyond its nutrition content.

Coconut juice, milk, cream and the coconut flesh are healthy beneficial to your health. The coconut is used to make soups, stews, curries,dessert and drinks.

Coconut flesh,water,milk or cream is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

Coconut increases the metabolic rate of the body, which means that energy is consumed faster and excess body weight is burned off. Coconut prevents weight and obesity problems by speeding up the metabolism. It is also used as a beauty agent. Coconut helps to protect from kidney disease, liver disease etc., It has many benefits and very healthy too.

Ingredients:

Coconut grated - 1/2 cup ( Fresh or frozen)

Dalia dal (potukadalai) - 1/4 cup

Tamarind paste - 1 tsp

Green chillies - 3-4

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Asoefetida (hing) - a pinch

Curry leaves - 4-5

Salt to taste

Method:

In a blender add frozen coconut and keep in microwave for 15 min.

Then add dalia dal, green chillies, tamarind paste and grind it without adding water for 1 min.

Add a cup of warm water and grind it into smooth paste.

For tempering: Heat a tsp of oil, add mustard seeds, urad dal, curry leaves and fry for few sec on low heat.

Finally add a pinch of hing and pour the tempering on top of the chutney. Mix and serve.

Hummus Salad And Strawberry Banana Soyshake

Hummus is a natural, vegan food that can be a part of virtually any diet. Chick peas are good source of cholesterol lowering fiber, as are most other beans. When combined with whole grains such as rice, chick peas provides virtually fat-free high quality protein.

In addition to its beneficial fiber on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, beans like chick peas can really help you balance blood sugar levels while providing steady, slow-burning energy.

Salad is a mixture of fruits and vegetables with dressing or even without dressings and bread croutons are also added. Some salads include pasta, fish, cheese, etc., Leafy vegetable form an integral part of salads, due to their crisp nature, brightness and appealing nature.

Vegetables are good source of antioxidants and are low in calories and are highly suitable for weight loss diets. There are many nutrition benefits of salads but now here comes from recipe.......

Ingredients:

Romaine Lettuce - 1 cup

Strawberry - 3-4

Banana - 1/2 sliced

Grape tomatoes - 5-6

White onion - 3-4 pieces sliced

Multi grain croutons - 4-5 pieces

Hummus - 4-5 tsp

Method:

Wash lettuce, strawberry,grape tomatoes, onion and keep aside.

In a medium bowl add all the ingredients except banana and hummus.

While serving add banana and hummus on top of it.

Serve with Milkshake, Smoothies or cup of coffee or tea.

This lovely Breakfast recipe goes to Show me the Breakfast event hosted by Divya of Dilse blog.

Mini Puttu

Puttu is all time favorite for everyone. It is common breakfast in Kerala. It is made up of rice flour and lot of coconuts. I made puttu by using Idly mould. It came out very soft and tasty.

Here comes my recipe......

Ingredients:

Rice flour - 1 cup

Grated coconut - 1/2 cup

Cardamom powder - 1/2 tsp

Sugar - 5-6 tsp

Salt - a pinch

Ghee - 1 tsp

Method:

Dry roast the rice flour for about 2 min.

In a bowl mix salt in water and add the water little by little to the rice flour. You should be careful while mixing water in the flour. It should not change like dough.

It should be in a powdered form wet enough to steam.

Take a small round shape cup and add little coconut and then the rice flour and just press it in your hand and invert the bowl and tap it slightly.

Transfer the puttu to the Idly mould.

Cook for 10-15 min and then garnish with ghee, little coconut and cardamom powder.

Serve warm.

Grilled Salmon

Salmon is a highly nutritious food. It is high in protein. Fish contain a type of essential fatty acid called the Omega-3 fatty acids. In addition to being an excellent source of Omega-3 , salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.

It include cardio vascular health, muscle and tissue development , eye care, effective body metabolism, etc., The protein from salmon are easy digestible and easy absorbed into the body.

Again, the Omega-3 fatty acids and amino fatty acids and prevent macular degeneration, dryness, loss of vision and fatigue of eyes. It is a proven fact that people who eats fishes regularly will have great strength... Here goes my recipe.....

Ingredients:

Salmon - 2-3 pieces

Lime or Lemon - 1 big

Turmeric powder - 1/2 tsp

Black pepper - 1/2 tsp

Chilly powder - 1/2 tsp

Ginger-garlic paste - 1 tsp

Garlic & Herb blend seasoning - 3 tsp

Extra virgin olive oil - 4 tsp

Salt to taste

Method:

Wash the fish pieces and give 2-3 slit on both sides.

In a small bowl combine, lemon, black pepper,turmeric powder,chilly powder, ginger-garlic paste,garlic & herb blend seasoning, extra virgin olive oil and salt.

Marinate fish pieces with this liquid for atleast 2-3 hr.

Preheat the grill for about 375 degree and reduce heat to medium. Place salmon fillets on grill rack over heat.

Serve Grilled salmon with corn salad or with rice.

Okra Dry Pepper Curry

This is a very spicy dish but you can alter according to your spice level. Okra is my favorite one. Okra will protect you from pimples and maintain smooth and beautiful skin so I use to eat lots of Okra. It has so many health benefits. I think you all know about Okra benefits so here is my recipe....

Ingredients:

Okra - 10-20

Onion - 1

Garlic - 3-4 pods

Dry chilli paste - 3 tsp (as u like it)[ Soak chillies in warm water & grind it with lime water]

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Pepper powder - 2 tsp

Salt to taste

Method:

Heat oil add onion fry till light brown and then add garlic & fry for 1 min.

Then add dry chilli paste and stir it for 2 min.

Add turmeric powder, coriander powder, okra and mix it well.

Now drizzle some water and mix gently and let it cook fully.

Finally add pepper powder and mix well. Turn of the heat.

This recipe goes well with rice or roti.

Spinach Pan Roll

Spinach leaves are very good for health and healthy too. Normally I make Idly, dosa, sandwich, pasta... for breakfast and so bored of making usual things always and I tried to make something new . I made this recipe with all-purpose wheat flour. Sure it will satisfy your taste buds.

Here goes my recipe....

Ingredients:

All-purpose(wheat flour) - 1 cup

Egg - 1

Milk - 1/2 cup

Sugar - 1 tablespoon

Butter - 1 tsp

Salt - a pinch

Filling:

Spinach leaves - 1 cup (frozen)

Turmeric powder - 1/2 tsp

Chilly powder - 1/2 tsp

Salt to taste

Method:

For filling:

Heat oil in a pan add spinach leaves and fry till the amount of spinach reduced considerably.

let the spinach cook in its own moisture and no need to add any water.

Then add turmeric powder, chilly powder and salt and cook till raw smell goes off.

Turn off the heat and let it cool.

How to make roll:

In a bowl add flour, egg, milk, sugar, and a pinch of salt and make a thin batter.

Heat butter in non-stick pan and add batter and make like dosai or wrapper.

Lay your wrapper in a plate. Take about a tablespoon of filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.

Fold the bottom end over slightly tugging your filling down so it would be wrapped tightly.

Start rolling up.

Cut it into pieces and serve with hot cup of coffee.

This recipe goes to Show me the Breakfast

Spicy Poondu Chutney

Garlic is very good for health. It is best for easy digestion. It is very spicy chutney. Whenever I feel lazy to make chutney in that time I will make this chutney. It is very easy to make. I made this poondu chutney yesterday and very well goes with dosai or Idly. Hope you all will try and let me know...

Ingredients:

Dry red chillies - 10

Garlic - 3

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Salt to taste

Method:

Soak the dry red chillies in warm water for 15 min.

In the blender add red chillies, garlic , salt and grind it into smooth paste.

Heat oil in a pan add mustard seeds, urad dal when they start to splutter pour this to chutney.

Serve with Idly or Dosai.

kadambam chutney

Nutritional value of Pearl onion :

Onions are low in calorie and high in energy. Research shows that eating half an onion a day increases the "good kind" of cholesterol, increases circulation, prevents blood clot and lower blood pressure. onion offers an excellent source vitamin A, vitamin c, potassium, magnesium, calcium and fiber. Onion contain no fat and no cholesterol.

Pearl onion will give good flavor for food. Whenever I make dosai or Idly I will make this chutney because it very healthy and easy too. Here is the recipe......

Ingredients:

Pearl onion - 1 cup

Tomato - 1 small

Garlic - 1 pod

Dry red chillies - 4

Hing - a pinch

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Method:

Heat oil in a pan add little urad dal, garlic,dry red chillies and onion fry till it turns light brown.

Then add hing, tomato and fry till tomato turns soft.

Grind these fried ingredients with salt and make a coarse chutney. Add water while grinding.

Heat 1 tsp of oil in a pan, add mustard seeds and urad dal when this splutter pour this to chutney.

Mint-Coriander Rice

Mint is a refreshing herb that has a cooling effect on body. It can be used as mouth wash or mouth freshener. Mint has been enjoyed for its wonderful aroma, its great taste, and its healing power. Mint has many health benefits. Mint is well know for its ability to sooth the digestive track and reduce the severity and length of stomach aches. Mint has more medicinal benefits. It is used to make tea, juice, rice.... 

Coriander leaves aids in digestion and provides relief in gas trouble. People suffering from low haemoglobin are advised to consume coriander juice as it increase your blood count. 

Here goes the Mint-coriander rice recipe.......

Ingredients:

Basmati rice - 1 cup 

Mint leaves - 2 bunches

Onion - 1/2 

Coriander leaves - 1 bunches

Roasted peanuts - 1/4 cup 

Ginger - 1 inch

Green chillies - 2-3 

Mustard seeds - 1/2 tsp 

Urad dal - 1/2 tsp

Salt to taste

Method:

Cook the rice and spread rice in plate with little oil so that it don't sticks each other.

In a blender add greenchillies, ginger, mint leaves and coriander leaves and grind it into smooth paste.

Heat oil in a pan add mustard seeds, urad dal, and onion and fry till the onion become brown.

Then add grounded paste and salt and fry till raw smell goes off. 

Finally add cooked rice and mix well.

Healthy Food

For people who wants to eat healthy breakfast can have this type of food. Breakfast and dinner should be lite and lunch should be heavy. This is very easy to make and very healthy food. It is made with milk, walnuts and berries. Walnuts are one of the best source of protein. They are rich in vitamin, fiber, magnesium, antioxidants. Walnuts, in particular, have significantly higher amount of Omega 3 fatty acids as compared to other nuts. 

Its fully loaded with nutrition and sure its comforting and satisfying meal. Here goes the recipe.........

Ingredients:

Milk - 1 cup 

Walnuts - 1/2 cup 

Wild blueberries - 1/2 cup 

Raspberries - 1/2 cup 

Organic Agave  or sugar - 2 tsp ( I used Agave)

Method:

Microwave milk for 2 min.

Then add washed walnuts, Blueberries and raspberries. 

Finally add 2 tsp of agave or Sugar. 

Lima Beans In Tomato Puree

Lima beans are sometimes called "butter beans" because of their starchy yet buttery texture, lima beans have a delicate flavor that compliment a wide variety of dishes. Lima beans are very good source of cholesterol- lowering fiber, as are most other legumes. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. This lima beans curry goes very well with roti or even with rice. Here goes the recipe........

Ingredients:

Lima beans  - 1/2 packet (I used frozen one)

Onion - 1 medium 

Tomato puree - 1 cup 

Mustard seeds - 1/2 tsp 

Cumin seeds - 1/2 tsp 

Hing -  a pinch 

Turmeric powder - 1/2 tsp 

Ginger- garlic paste - 1 tsp 

Red chilli powder - 1 tsp 

Coriander powder - 1 tsp 

Garam masala - 1 tsp 

Cumin powder - 1/2 tsp 

Coriander leaves - 2 sprigs

Tamarind paste - 1/2 tsp 

Salt to taste 

Method:

Boil lima beans for 5-10 min and keep aside.

Heat oil in a pan add mustard seeds, cumin seeds, when they start to splutter add hing, ginger-garlic paste, onion and turmeric powder and fry until onions turns brown color.

Then add tomato puree, red chilly powder, coriander powder, cumin powder, garam masala, tamarind paste and salt and cook till the raw smell goes off.

Then add lima beans and water and cook till the lima beans becomes soft and coated well with the masalas.

Garnish with coriander leaves. 

Serve with rice or roti.

Tomato Basil Soup

Tomato is a  natural antiseptic therefore it help protect against infection. Tomatoes can help to reduce blood cholesterol. A large consumption of tomato can help improve skin texture and color. It is a good blood purifier. Tomatoes which are actually fruit and not a vegetable, are loaded with all kinds of health benefits for the body.

A terrific warming soup for the winter month. This makes a thick and creamy soup. A fresh tomato soup recipe with fresh tomatoes and basil. Its healthy and very tasty too.

Ingredients: (Serves 2)

Onion - 1 medium 

Garlic - 1 pod

Tomatoes - 4-5 

Tomato paste - 1 tsp (optional)

Fresh  basil - 5-6 

Salt and pepper - 2 tsp 

Extra virgin olive oil - 2 tsp 

Method:

Chop the onions and fresh tomatoes into small pieces and finely chop the garlic and keep aside.

Heat oil in a non-stick pan and add garlic together with onion.

When the onion has softened a little then add tomatoes and cook till it becomes soft and then add basil leaves.

Cover the pan with the lid and leave to simmer on low heat for 30 min. Switch off heat. 

Once its cool, grind to a smooth paste. Add more water if required, then season it with salt and pepper. Bring to boil and remove. 

This taste absolutely yummy!

Healthy eating!! 

Peanut chutney

Ingredients:

Peanuts - 4 tablespoon 

Coconut - 2 tsp grated 

Tamarind paste - 1/2 tsp 

Dry red chillies - 4 

Salt to taste

Mustard seeds - 1/2 tsp 

Urad dal - 1/2 tsp 

Garlic - 1 pod

Extra virgin olive oil - 3 tsp 

Method:

Heat little oil and roast the peanuts and dry red chillies.

Then add tamarind paste, coconut, garlic, salt together to the blender to form a smooth paste.

Heat oil add mustard seeds and urad dal and pour this into chutney.

Serve with idly or dosai.

Mixed fruit panchamirtham

Panchamirtham is  sold as a prasadam in Palani Murugan temple. I am a great fan of panchamirtham. When I was a kid, after praying to god i will directly go to prasadam shop to buy panchamirtham. It is a very good dessert. It is basically done with banana and dates. Dates being rich in natural fibers. Since dates get digested very easily. Adding dates to home- baked breads, cakes,muffins and cookies add richness and nutrition to the recipe.

Mostly they will use bananas, dates and jaggery. But i used apple and grapes to increase taste. 

Ingredients:

Banana - 1 big 

Dates - 7-8 seedless

Apple -1 

Jaggery grated - 3 tsp  

Black and green grapes - 5-6 seedless

Honey - 2 tablespoon 

Method:

Chop the apple and keep aside.

In a large bowl mash the dates and banana with hand.

Then add grapes, apple, Jaggery , Honey and mix them all.

Serve as a dessert and also you can store it in airtight container in refrigerator. 

 

CHICKEN VINDALOO

Vindaloo is the hot curry. The basic component of a vindaloo is the vindaloo paste, the paste is the mixture of hot spices and vinegar, cooked in oil for low heat. I made this chicken curry and brown rice for dinner. I was very happy my hubby liked it so much. The chicken breasts make it very soft and melt it your mouth. It's so easy to make too. 

Ingredients:

Chicken - 2 breast pieces

Dry red chillies - 4-5 

Tomato - 1 

Onion - 1 medium 

Garlic - 4-5 

Cinnamon - 1 inch 

Cardamom - 1 

Cloves - 1 

Chilly powder - 1 tsp 

Turmeric powder - 1/2 tsp

Black pepper powder - 1/2 tsp  

Cumin powder - 1 tsp 

Vinegar - 2 tsp 

Coriander leaves  for garnishing 

Salt to taste 

Method:

Grind dry red chillies, garlic, chilly powder, cumin powder, 1/2 tomato, black pepper powder with vinegar and little water. Grind to smooth paste.

Heat oil in a pan add cloves, cinnamon, onion and fry it till golden brown.

Then add the remaining tomato and add little oil fry till the tomatoes become soft.

Then add the grounded mixture and fry till the raw smell goes off.

Now add chicken pieces and mix well and cook in high flame for 5-10 min. You got to take care while you are cooking on high. Make sure the bottom doesn't get burnt.

Then add little water to cook chicken. ( If u want as a gravy you can add little more water)

Transferring the chicken to the cooker and keep it for 1 whistle.

Serve with chapati, Naan or with bread.

This recipe is goes to Viki's Potluck Chicken event.

Veggie Fruit fried rice

Fruits and vegetable contain essential vitamins, minerals, and fiber that may help protect you from chronic diseases. They are the natural source of energy and give the body many nutrients you need to keep going.

Fruits and veggies come in terrific colors and flavors, but their real beauty lies in what's inside. Eating in different colors give your body a wide range of valuable nutrients. 

I made this colorful recipe for today's lunch. The fresh fruits gives you additional taste for the recipe.

Ingredients:

Basmati rice - 1 cup 

Cloves -1 

Butter - 1 tsp 

Cinnamon - 1 inch 

Bay leaves - 1 

Ginger-garlic paste - 1/4 tsp

Mix-veggie - 1/2 cup ( I used frozen peas, corn, carrot and beans)

Red capsicum - 1

Onion - 1 medium 

Green chillies - 3 

Raisins - 10-15

Coriander leaves  for garnishing

Black and green grapes - 1/2 cup (seedless)

Extra virgin olive oil - 1 tablespoon 

Method:

Wash and soak the basmati rice in warm water for 20 min. Then cook the rice. Spread the rice in plate with use of fork and drizzle 2 tsp of olive oil. 

Heat oil in a non-stick pan add bay leaves, cloves, cinnamon, capsicum fry till it becomes crunchy.

Then add  green chillies,  ginger-garlic paste and onion and fry it till pinkish brown. 

Now add the cooked vegetables and mix well and cook for 5 min. 

Simultaneously heat 1 tsp of butter in a small pan add raisins, grapes and fry it for 3 min. Keep aside.

Now add cooked rice, salt in the cooked vegetables and mix gently and cook for 5 min.

Finally garnish with coriander leaves, raisins and grapes and mix for 2 min. Switch off heat.

Serve hot with hot sauce or veggie stir fry.

This rice dish is participating in Nag's Ravishing Rice event, started by Meeta.

Kothu parotta

Kothu parotta has been on my mind for ages. This is the ultimate street food you can get, in the parts of the world! This is the ultimate choice for fast food or street food. I have always had a great passion for parotta. When you walk on our streets, more in particular, the market places, you can for sure, see many parotta wala on the push carts. 

I have always longed to eat in such places. But my mom always never allow to eat anything from the street or road side shop because of the hygienic conditions. I have never eaten from any such shop. So i decided to try to do on my own. One day my friend told me about kothu parotta that she had tried and it came out well. So i got recipe from her and I changed some ingredients from that and made my own. 

Thanks a lot, My friend we had a lovely  kothu parotta. 

Ingredients:

Cloves - 2 

Cinnamon - 1 

Frozen parotta - 5

Onion - 1 1/2 red onion 

Tomato - 1 

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Coconut grated - 1/4 cup

Turmeric powder - 1/2 tsp 

Ginger-garlic paste - 1 tsp 

Chilly powder - 1 tblspn 

chaat masala - 1/2 tsp

Tomato paste - 1/2 tsp 

Salt to taste

Method:

For kurma:

Grind coconut, chilly powder, fennel seeds and grind it to smooth paste.

Heat oil in a pan add ginger-garlic paste, turmeric powder, onion and saute it till the onion becomes light brown. Then add tomato cook it till it becomes soft.

Then add grounded mixture , chaat masala and fry till the raw smell goes off.

Finally add 1 & 1/2 cups of water, salt and then boil nicely.

For parotta:

Heat tawa and make the parottas before you start. Tear the parottas randomly.

Heat a pan with oil. Add the mustard seeds, urad dal and when they start to splutter add onions fry well till pinkish then add ginger-garlic paste, tomato paste and fry well. 

Then goes the parotta pieces. Cook on high for 2-3 mins. Then add the kurma slowly so that it gets coated well. Cover and cook for 3 min.

Check the parotta softness and add more kurma if required.

Garnish with coriander leaves.

Serve hot!!!

Brown Rice Veggie Biryani

For today's weekend its different than  the regular curries, sambar, kurma. This weekend I made mixed-veggie brown jasmine rice biryani. "Biryani" the word conjures up images of a dish that is rich and exotic, and with more spices and flavor. When I was studying college, Biryani was my Mom's speciality, she use to do it on weekend for lunch and resulted in a delicious and heavy lunch. 

Those who are vegetarians will no doubt love this recipe. It has lots of vegetables and very flavorful recipe. It is very easy to make and it will not take much time for cooking. It is also very healthy and very nutritious recipe. 

Ingredients:

Brown jasmine rice - 1 cup 

Butter - 1 tsp 

Cloves - 2

Cinnamon - 2 inch 

Bay leaves - 2

Mint leaves - 5-6 

Curd - 1 tablespoon

Turmeric powder - 1/2 tsp 

Chilly powder - 2 tsp 

Onion - 1 medium size sliced 

Tomato - 1 big 

Ginger-garlic paste - 1 tsp 

Pearl onion paste - 1/2 cup ( Lightly fry the small onions in oil and grind it into paste)

Mix-veggie - 1/2 packet ( I used frozen one)

Vegetable broth & water - 3 cups ( I used vegetable broth in order to bring extra taste)

Extra virgin olive oil -  1 tablespoon

Salt to taste.

Method:

Wash and soak the brown rice for 20 min in  warm water.

Heat oil in a heavy bottomed pan add cloves, cinnamon, bay leaves, onions. Saute till the onions become brown in color.

Then add ginger-garlic paste Fry for 1 min. Then add pearl onion paste, fry till the raw smell goes off. Then add mint leaves, curd, turmeric powder, chilly powder, and salt. Fry for 2-3 min.

Then add mix- veggie,little salt and cover and cook for 5 min in low flame.

To cook rice:

Drain the water from rice and keep the water reserved for later use.

Heat butter in a non-stick pan add bay leaves,cloves, cinnamon, and sliced onion and fry till pinkish. Then add the drained rice and fry gently so that the rice is coated well in butter and when the rice  start leaving each other switch off the heat.

Take the rice cooker and mix the fried rice,  and the veggie. Adjust the salt if required. Then add about 1 cup of vegetable broth and  2 cups of reserved water in which the rice was soaked. Cook till the rice is well cooked. Leave it in rice cooker for 5-10 min. 

Serve hot with raita.

Healthy eating!!!

This rice dish is participating in Nag's Ravishing Rice event, started by Meeta.

Blueberry mini-pancakes

Pancakes are most delicious and its my favorite dish. I used like a 1/2 cup of wild blueberries for this recipe. Blueberries have more antioxidant so if we have daily for breakfast it is very good for health. I made this mini-pancakes using paniyaram pan. 

Ingredients:

Pancake mix - 1 cup (I used buttermilk pancake mix)

Wild blueberry - 1/2 cup (small)

Butter - 1 tblspn

Milk - 1 cup 

Egg - 1 

Method:

In a bowl add egg and beat it for 2-3 min.

Then add 1 cup of milk , Pancake mix and whisk well without any lumps.

Heat paniyaram pan, leave few drops of butter in each hole, and then pour batter in each hole carefully. Keep it in low flame.

Once the mini pancakes is cooked in one side then turn it to the other side carefully using fork.

Cook till its done. Yummy mini-pancakes are ready !!

IDLY BATTER

Ingredients:

Idly rice - 4 cups

Urad dal - 1 cup 

Fenugreek seeds - 1/2 tsp 

Salt 

Method:

Wash the idly rice and urad dal seperately.

Soak the urad dal and rice seperately in vessel with fenugreek se

eds in urad dal.

Grind the urad dal first in grinder or blender with little water. Grind it till it becomes soft and weightless. Remove it in a big vessel.

Then add rice and grind it smoothly.

Mix both in a vessel, using a spatula or hand and add salt to the batter.

Keep the batter in warm place  for fermentation till it rise up.

It may take 1 day or even 1 and 1/2 days to rise up.

To make idlies:

Take a batter from refrigerator and keep it out for 10-15 min.

Grease the idly plate with oil and pour spoonful of batter. Fill all the plates with idly batter and steam it for 10-15 min.

Serve with any chutney or Idly podi.

SPICY OKRA MASALA

Okra is my all favorite. With okra we can make sambar, pachadi, poriyal, curry, kurma and so many things. Okra will be very tasty in all dishes. I tried this recipe with rasam powder. It will be too spicy.

Ingredients:

Okra - 10-12

onion - 1 medium

Dry red chilli paste- 1 tsp ( soak chillies in warm water and grind it in blender with lime juice)

Rasam powder - 1 tsp 

Turmeric powder - 1/4 tsp 

Coriander powder - 1/2 tsp 

Garam masala - 1/4 tsp

Chilli powder - 1/2 tsp 

Black pepper powder - 1/2 tsp 

Ginger-garlic paste - 1/2 tsp 

Method:

Make a light slit in okra in all sides. Mix the dry red chilli paste and salt in a small bowl and dip the okra in that paste and shallow fry okra till its soft. Keep aside.

Heat oil in a pan add onion, ginger-garlic paste and fry till onions turn brown color.

Then add turmeric powder, chilli powder, coriander powder, garam masala, rasam powder, mix it well and keep it in low flame for 5-10 min.

Then add okra,salt and little water and cook in low flame till the raw smell of okra goes off.

Finally add black pepper powder and mix it well.

Garnish with coriander leaves.

Serve with chapati or rice.

Beetroot kurma

Beet root can strengthen  the nerves of our body. It can be had raw or cooked. Beet root juice a day can help reduce blood pressure levels. The roots and green leafy part of the beet root is also considered to be extremely healthy. Beet root is bloody red in color and have so many health benefits. 

Cut a little piece of beet root and lightly apply it on your lips daily it will make your lips pinkish in color. It has very attractive color and mostly kid's love the attractive color foods.

Ingredients:

Beet root - 2-3 small

Cloves - 2 

Cinnamon - 1 

Onion - 1 medium 

Tomato puree - 1/2 cup 

Ginger garlic paste - 1 tsp 

Coconut grated - 1 tablespoon

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp (as u like it)

Coriander powder - 1/2 tsp 

Fennel seed  - 1/2 tsp 

coriander leaves - 1/2 cup 

Salt to taste 

Method:

Peel and chop the beet roots. Boil till it is soft. keep aside.

Grind coconut and fennel seeds in blender. keep aside.

Heat oil add cloves , cinnamon, then add onion, ginger-garlic paste and fry till the onions become light brown color.

Then add tomato puree, turmeric powder, chilli powder, coriander powder and then add little salt fry it for 5 -10 min.

Then add cooked beet roots and 1 cup of water. If required adjust the salt and bring to boil.

Finally add the grounded mixture  and keep it for 5-10 min in low flame.

Serve with rice or roti.

 

Mango Milkshake

Mangoes are all time favorite for everyone. Refreshing Indian summer drink. This is a delicious, refreshing and easy to make drink for hot summer days.

You can able to get  fresh mangoes and you can use the flesh of one ripe mango for about 1 cup of the mango pulp. Mangoes are not only delicious they are also rich in vitamins, minerals and anti-oxidants. Mangoes are high in fiber.

Ingredients:

Mango - 1 big                                                                                                                                                  

Milk - 1 1/2 cup (fat-free milk)

Sugar - acc to ur taste( optional)

Hing - a pinch

Ice cubes - 2-3 (optional)

Method:

Take a ripe mango and extract its pulp into a mixer. 

Blend it for 2 min until the pulp is in paste form.

Add milk, crushed ice and sugar and beat it again for 1 min.

Serve cool.

Vegetable Omelet

My mom used to say this Vegetable omelet. She use to make this dosa with moong dal. It is a ready made dosai and healthy dosa. This dosa can be made at any time no need for fermentation. 

Here u go my mom recipe..

Ingredients:

Moong dal - 1 cup

Raw rice - 1 spoon

Onion - 1/2 small 

Green chillies - 1 -2 

Coriander leaves - 1/4 cup 

Salt to taste

Method:

Soak the moong dal and rice in water for 1 hour.

Grind it very finely and add lit

tle salt to the batter.

Add onion , green chillies  and coriander leaves to the batter.

Now make dosas as usual with this batter.

Vegetable omelet ready to go!!

Serve with any chutney.