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Tuesday, April 15, 2014

Healthy Colourful Chappathi / Roti


This colorful chappathi contains spinach, carrot, and beetroot. So it is good for health.
Kids will love it because of its visual appearance and taste.

INGREDIENTS:
  • Wheat Flour - 3 cups
  • Beetroot (chopped)- 1 medium
  • Carrot (chopped)- 1 no
  • Spinach - 2 cup
  • Ghee - 2 tsp
  • Salt to taste
PREPARATION METHOD:
  • Grind carrot in to fine paste (with little water).
  • Put spinach in boiling water for 2 mins, drain it and mash it in a mixer to make a paste.
  • Grind beetroot into a smooth paste.
  • Add the beetroot paste, salt and ½ tsp ghee to 1 cup flour and mix well.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Repeat the same process with carrot paste and spinach paste instead of beetroot paste.
  • Make the dough into small balls.
  • Use this colorful doughs to make colorful chappathi in any desired shape you like.
  • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.




Sunday, April 13, 2014

Nurukku gothambu Payasam / Cracked wheat Payasam


INGREDIENTS:
  • Cracked wheat / Sooji Gothambu - ½ cup
  • Jaggery - 250 gm
  • Thick coconut milk - 1 cups
  • Medium thick coconut milk - 2 cups
  • Coconut slices - 1 tbsp
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Cardamom Powder -  ¼ tsp
  • Dry ginger powder -  ¼ tsp
  • Cashew nuts - 10 nos
  • Raisins - 2 tbsp

PREPARATION METHOD:
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and keep aside.
  • Cook the cracked wheat in water.
  • Heat a heavy bottomed pan and add 3 tsp ghee.
  • Add cooked cracked wheat into it and sauté for 2 -3 minutes.
  • Add the jaggery to cooked wheat and mix well.
  • Cook the cracked wheat in jaggery till the water in the jaggery is almost dries up.(stir continuously)
  • Add medium thick coconut milk and let it boil.
  • When the payasam starts boil, add thick coconut milk and boil for a minute and turn off the stove.
  • Add dry ginger powder and cardamom powder and stir well.
  • Heat the remaing Ghee in a pan.
  • Fry coconut cut in light brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam

Saturday, April 5, 2014

Palak Paneer Samosa



For the filling

INGREDIENTS:
  • Grated Paneer - 1 cup
  • Chopped Spinach / palak - 1 cup
  • Chopped Onion - 1 tbsp
  • Crushed garlic - 1 tsp
  • Crushed ginger - ½ tsp
  • Chilli powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Oil - 1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat  oil in a pan.
  • Add  onion, garlic and ginger and sauté till the onion turns translucent. 
  • Add chilli powder and garam masala and sauté for a minute.
  • Add chopped spinach, turmeric powder and salt and mix well.
  • Let it cook for 4 -5 minutes.
  • Add grated paneer into it and cook for 2 - 3 minutes.
  • Turn off the stove and let it cool.

For the dough

INGREDIENTS:
  • Wheat flour / all purpose flour - 1 cup
  • Rava / semolina - 1 tbsp 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix together all purpose flour, rava and salt. 
  • Add enough water and make a stiff and smooth dough and keep it aside for 8- 10 minutes.
  • Make small balls out of the dough.
  • Roll out each ball into thin sheet (like chappathi). 
  • Cut each chappathi into a square shape.
  • Cut the square sheet into 2 rectangle pieces.
  • Fold each piece from a corner to form a cone shape.
  • Put a spoonful of  filling inside the cone. 
  • Seal all the sides by pressing with your finger.
  • Deep fry till it turns golden brown.
Recommended Combination: Serve hot with tomato sauce and tea / coffee.

Friday, March 28, 2014

Capsicum Spinach Masala


INGREDIENTS:
  • Bell pepper / Capsicum(chopped) - 1 no
  • Spinach(chopped) - 1 cup
  • Onion(chopped) - 1 no
  • Tomato (chopped)-1 no
  • Green Chilly(slit)-2 nos
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Garam masala Powder- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put mustard seeds and red Chillies and allow to Splutter.
  • Add curry leaves.
  • Add onions, green Chillies and sauté onions till it turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
  • Add spinach and bell pepper into it and mix well.
  • Add turmeric powder and salt into it .
  • Let it cook for 5 - 6 minutes.
  • Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Sunday, March 23, 2014

Panipuri


For Poori

INGREDIENTS:
  • Poori / Golgappa - 10 nos
  • Potato (boiled and mashed) - 1cup
  • Cooked channa / chick peas - ½ cup
  • Finely chopped Green chilli - 1 no
  • Finely chopped Onion - 1 no
  • Finely chopped Corriander - ½ cup
  • Cumin seed powder -½ tsp
  • Chaat masala 
  • Salt to taste
PREPARATION METHOD
  • Add chopped greenchilli, cumin seed powder,  pinch of chat masala and salt to the mashed potato and mix well.
  • Take each poori and crack the top to make a hole.
  • Fill the poori with potato mix, chopped onion, cooked channa and corriander leaves.

For Pani

INGREDIENTS:
  • Chilled water - 2 cups
  • Chilli powder - 1 tsp
  • Chaat masala powder- 1 tsp
  • Sweet chutney - 3 tbsp
  • Green chutney - 3 tbsp
  • Cumin seed powder -1 tsp
  • Salt to taste
PREPARATION METHOD
  • Mix all ingredients together to make the pani.
  • Dip each poori in pani and eat it.


Sunday, March 9, 2014

Chicken Dosa / Chicken Pancake


INGREDIENTS:
  • Boneless Chicken(finely chopped) - 250 gm or ½ lb
  • Onion (Finely chopped) - 1 small
  • Tomato (finely chopped)- 1 nos
  • Green Chilly(sliced) - 2 nos
  • Ginger-Garlic Paste- 1 tsp
  • Chily powder-1 tsp
  • Corriander Powder- 1 tsp
  • Garam Masala Powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Pepper Powder - ¼ tsp
  • Coconut Oil - 3  tbsp
  • Salt -to taste
  • Curry leaves - a few
  • Dosa Batter

PREPARATION METHOD:

  • Heat 2 tbsp oil in a Pan.
  • Add onions, green chillies and saute well till they turn transparent.
  • Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper Powder and garam masala, stir well till the raw smell goes.
  • Add tomato and sauté for 2-3 minutes.
  • Add chicken and saute it for 2 minutes.
  • Add turmeric powder and salt, mix well.
  • Cover the  pan with a lid and cook the chicken in medium flame (no need to add water, moisture from the chicken and tomato will be enough to cook)
  • Remove the curry from the stove when the  chicken is fully cooked and water almost dries up.
  • Heat a frying Pan.
  • Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
  • Put some chicken masala and spread it evenly on the dosa.
  • Lightly press the masala with a spoon.
  • Pour little oil over it.
  • Turn the dosa slowly and cook the other side.
  • Remove from the pan and serve.
  • Repeat the same process with the remaining dosa batter.

Sunday, February 23, 2014

Paav Bhaji


For Bhaji
INGREDIENTS:
  • Chopped onion - 1 no
  • Ginger (crushed) - 1 tsp
  • Garlic  (cushed)  - 1 tsp
  • Green Chilli - 2 nos
  • Chopped Tomato - 2 nos
  • Potato - 1 no
  • Carrot - ¼ cup
  • Green Peas - ¼ cup
  • String Beans - ¼ cup
  • Cauliflower florets - ¼ cup
  • Capsicum-  ¼ cup
  • Turmeric powder - ¼ tsp
  • Chilli powder - 1 tsp
  • Pav Bhaji Masala - 2 tsp 
  • Chopped Corriander leaves - 1 tbsp
  • Salt to taste
  • Butter - 3 tbsp
PREPARATION METHOD:
  • Cook carrot, beans, potato and peas  and keep it aside.
  • Heat  Butter in a pan.
  • Add onion, crushed ginger, crushed garlic, green chili  and sauté till onion turns transparent
  • Add chilli powder, turmeric powder and pav bhaji masala and saute for a minute.
  • Add tomatoes and sauté till the oil separates.
  • Add cauliflower, capsicum, cooked vegetables, salt and  water into it and mix well.
  • Cover the pan with lid and let it cook for 12 - 15 minutes in medium heat.
  • Once the vegetables are cooked well and the curry becomes thick, mash it thoroughly.
  • Put a tsp of butter on top of the curry and garnish with chopped coriander leaves.

For Pav
INGREDIENTS:
  • Pav bread - 6 no
  • Butter - 1 tsp
PREPARATION METHOD:
  • Heat a tava or a frying pan.
  • Cut the Pav bread horizontally in to two pieces. 
  • Spread little butter on each side and lightly fry till the bread is light brown.
Serving Method
  • Serve the pav bread with bhaji, sliced onion, coriander leaves and lemon slice.

Saturday, February 8, 2014

Carrot Payasam / Carrot Kheer


INGREDIENTS:
  • Grated Carrot - 1 cup
  • Milk - 2 cups
  • Sugar - ¼ cup
  • Ghee - 2 tbsp
  • Cashew nuts - 10 nos
  • Cardamom powder - 2 -3 pinch
PREPARATION METHOD:
  • Heat ghee in a heavy bottomed pan.
  • Lightly fry cashew nut  in it and remove from ghee, keep it aside.
  • Add the grated carrots and saute on medium heat till the carrots change the color.
  • Add 2 cups of milk into it and mix well.
  • On medium heat cook it well until the carrot absorbs the milk.
  • Add sugar into it and mix well.
  • Add remaining milk into the cooked carrot and let it boil for another 5 minutes.
  • Remove it from the fire and add cardamom powder and fried cashew nut.
  • Mix well and serve.

Sunday, December 8, 2013

Sevpuri


INGREDIENTS:
  • Crispy poori / papadi - 25 nos
  • Potato (boiled and mashed) - ½ cup
  • Chopped onion - ½ cup
  • Chopped corriander leaves - ¼ cup
  • Seva - ¼ cup
  • Sweet Chutney
  • Green Chutney
  • Chat masala 
PREPARATION METHOD:
  • Take each poori/papdi and put ¼ tsp potato and ¼ tsp onion on it.
  • Add 1 tsp of sweet chutney and 1 tsp of green chutney on it.
  • Garnish with chopped coriander leaves and seva.
  • Sprinkle a pinch of chat masala over it.

Chaat Chutney

Sweet Chutney and Green Chutney are used in chaat.


Sweet Chutney / Tamarind Chutney

INGREDIENTS:
  • Tamarind - 1 lemon size
  • Jaggery - ¼ cup
  • Raisin -  1 handful or Dates - 8 nos
  • Cumin seed powder - ¼ tsp
  • Chilli powder - ½ tsp
  • Chat masala powder - 1 tsp
  • Salt to taste
PREPARATION METHOD:
  • Dissolve jaggery in water to make it into a syrup, filter it and keep it aside.
  • Take some water in another bowl, soak tamarind and raisin or dates in it for few minutes.
  • Once soaked, grind it smoothly with water (same water used to soak) and filter.
  • Add jaggery syrup, chilli powder, cumin seed powder, chat masala and salt into tamarind syrup.
  • Boil the the syrup till it becomes thick.
  • Cool it and serve with chat.

Green Chutney

INGREDIENTS:
  • Chopped mint leaves - 1 cup
  • Chopped coriander leaves - ½ cup
  • Chopped ginger - 1 tsp
  • Cumin seeds - ¼ tsp
  • Chat masala - ½ tsp
  • Green chilli - 2 nos
  • Lemon Juice - 1 tbsp
PREPARATION METHOD:
  • Grind mint leaves, coriander leaves, ginger, cumin seeds and green chili with water to make a smooth paste.
  • Add chat masala and salt into the paste and mix.
  • Add  lemon juice into it and mix well.
  • Now the Green chutney is ready to serve with chat.

Recommended Combination: Serve with chaat / samosa