March 2009


Veg Fried Rice with a twist in taste…. J

 

 

Ingredients:

 

Boiled / Cooked Rice – 2 cups

Spring Onion – Finely Chopped – 1 cupindo-chinese-veg-fried-rice

Carrots – Finely Diced – ½ cup

Cabbage – Grated – ¼ cup

Beans – Finely Chopped – ½ cup

Frozen peas – ¼ cup

Dry Red Chillies – 5-6 (soaked in warm water for 1 hour)

Garlic – 5 cloves

Soy Sauce – 1 tbsp

Salt – As per Taste

Vinegar – 1 tsp

Sesame Oil – 3 tbsp

 

Method:

 

Grind the red chillies soaked in warm water and the garlic cloves, keep it aside.

Heat oil in a skillet; add all the chopped/grated vegetables (carrots, beans, cabbage, frozen peas) and fry for 5-6 minutes, till they are crispy cooked.

Add the red chillies-garlic paste and fry for a minute.

Now, add the spring onion, fry for 2 minutes, and add salt, soy sauce and vinegar.

Fry for 2-3 minutes.

Add the cooked rice and mix well.

Serve HOT with your favourite sauce.

Advertisements

Rich in vitamins and minerals, strengthening your body immune system. Energy Driving Drink.

Ingredients:

 

Banana – Roughly Chopped – 1 cup

Milk – 2 cupsbanana-pistachio-milkshake

Pistachio – 15 pieces

Honey – 2 tbsp

Saffron – 3-4 strands

Pistachio – Finely Chopped – 1 tbsp

 

 

Method:

 

Blend all the above ingredients, except the chopped pistachios and saffron, to a fine creamy smooth milkshake.

Garnish with the saffron strands and chopped pistachios.

Serve immediately….. J

 

A South Indian breakfast …….!!!

masala-dosa

 

 

Ingredients

 

1 cup raw rice

1/3 cup split black gram (urad dal)

2 tablespoons cooked rice

2 tablespoons beaten rice (poha)

5 to 7 fenugreek seeds (methi)

Salt to taste

Oil for cooking

 

Method:

 

Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 4 hours.

Grind to a smooth paste with a little water. Cover and keep aside for at least 6 hours. Add salt and mix well.

Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladleful of the batter, spread using a circular motion to make a thin dosa and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold over, put some potato bhaji on it and serve hot with chutney / sambhar.

 

 

Potato Bhaji / Palya (DRY)

Ingredients:

 

Boiled Potatoes – 5

Frozen peas – ¼ cup

Onion – Sliced – ½ cup

Fresh Grated Coconut – 2 tbsp

Green Chillies – 2 (Finely chopped)

Curry leaves – 4-5 leaves

Coriander Leaves – 2 tbsp (Finely Chopped)

Cashewnut – 10

Mustard Seeds – 1tsp

Channa Dal – 1 tsp

Urad Dal – 1 tsp

Lemon Juice – 2 tsp

Turmeric – ¼ tsp

Salt – As per taste

Oil – 1 tbsp

 

 

 

Method:

 

Mash the boiled potatoes and keep it aside.

Heat the oil in a pan, add mustard seeds, urad dal, channa dal.

When the dal is slightly browned, add curry leaves, cashewnut, green chillies, and onion. Fry for couple of minutes, till onion turns translucent.

Now, add turmeric, salt and fresh grated coconut, frozen peas and fry for a minute.

Add the mashed potatoes and mix well.

Garnish with coriander leaves and add the lemon juice just before serving and mix well.

tomato-dosa

 

Ingredients:

 

Rice – 1 cup (soaked for 2 hours)

Tomato puree – 1 cup (Blend the ripe tomatoes, without adding water)

Onion – ½ cup (Finely Chopped)

Coriander Leaves – ¼ cup

Jeera powder – 1tsp

Salt – As per taste

Red Chilli Powder – 1 tsp

Fresh Grated Coconut – ¼ cup

 

 

Method:

 

Blend the soaked rice, with little water till smooth.

Add all the above ingredients. Add water, if needed to form a dosa consistency. (I never added water, as the tomatoes were water content….. preferably opt for well ripe tomatoes)

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with your favourite chutney.

 

 

gasgase-payasa-11

A Sedating Confection……:) What more can I describe about this recipe….. 😉

 

Ingredients:

 

Rice – 2 tbsp (preferably basmati / sona masoori)gasgase-payasa
Poppy Seeds – 3 tbsp
Fresh Grated Coconut – ½ cup
Jaggery – Powdered – 1/3 cup

Almond – 10-12 (soak in warm milk for 30 minutes)
Cardamom – crushed – A Pinch
Milk about 2.5 cups

Ghee – 2 tbsp

Dry Fruits – Cashewnut, Dry Grapes, Almond, Pitted Dates – 1/3 cup

 

Method:

 

Soak rice in some water for 2-3 hours.
On a low flame dry roast the poppy seeds.
Grind rice, poppy seeds, soaked almond and grated coconut along with little milk, to a fine paste.
In a pot add few tablespoons of water and heat the jaggery till it melts and starts bubbling. Add the ground mixture and cardamom powder to jaggery and continue cooking on medium flame till it boils.
Now add milk and continue till it boils. If you feel it’s too thick you can go ahead and add more milk till desired consistency is reached.

Meanwhile, Heat the ghee, add the dry fruits and fry for 1 minute. Garnish the payasa, with the fried dry fruits to enhance the taste.
Serve HOT.

Healthy Nutritious Juice …… A treat for the kids…. J

 Beet-Treat

Ingredients:

 

Beetroot – 1 cup – Roughly Chopped

Carrot – ½ cup – Roughly Chopped

Apple – ½ cup – Roughly Chopped & Deseeded

Sugar – 1tbsp

 

Method:

 

Blend all the above ingredients with ½ cup water and Serve immediately. J

 

 

palak-lollypop2

 

Rich in protein and iron packed recipe…. 🙂

Ingredients:

 

Masoor Dal – ¼ cup

Spinach / Palak – Blanched and finely chopped – 1 cuppalak-lollypop-11

Onion – Finely Chopped – ½ cup

Ginger – Garlic – Green Chilli Paste – ½ tsp

Salt – As per taste

Cornflour – 2 tbsp

Amchur / Dry mango Powder – 1 tsp

Oil for deep frying

 

 

Method:

 

Cook the Masoor dal in a pressure cook for 2 whistles.

Add the chopped palak/spinach, chopped onion, ginger-garlic-green chilli paste, salt, dry mango powder to the dal and mix well.

Now make either round shaped / an oval shaped patties. Roll the patties in the cornflour and deep fry.

Poke the edge of the cutlets wit a toothpick to give it a lollypop shape. J

Serve HOT with Tamarind Chutney / any sauce of your choice….……

Next Page »