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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


Monday, December 2, 2013

Oats Puttu / Oats Steam Cake


INGREDIENTS:
  • Oats - 2 cup 
  • Grated Coconut - ½ cup
  • Salt - to taste
  • Water - as required to make the powder wet.
PREPARATION METHOD:
  • Blend oats in a mixer to make it powder.
  • In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
  • Allow the powder to cool.
  • Sprinkle water in to flour little at a time and mix the flour. 
  • Repeat sprinkling water till the flour is wet.
  • Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
  • Place a pot shapped utensil  or a pressure cooker on the stove. 
  • Fill half the utensil with water and boil the water.
  • Place a puttu maker on the top of the utensil.
  • Now its time to put the flour mixture into the puttu maker.
  • Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
  • Again a spoonful of coconut on it then fill it up with the flour mix .
  • Finally put a layer of  coconut on the top of it.
  • Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Friday, November 29, 2013

Baked sweet potato



INGREDIENTS:
  • Sweet potato -  1 (large)
  • Pepper powder -  1/2 tsp
  • Garlic ( crushed) - 2 nos
  • Oil - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Scratch off the potato skin and wash it.
  • Cut it in to small wedges.
  • Add garlic, pepper powder, oil and salt into the potato wedges.
  • Mix them together.
  • Preheat oven to 350 deg F.
  • Grease the pan with oil.
  • Spread the marinated wedges in the pan.
  • Bake for 5 to 7 minutes in the oven.
  • Turn the other side and bake  for another 5 mins.
  • Remove it from the oven when it turns light golden color.

Saturday, November 9, 2013

Green Peas Thoran / Green Peas Stir fry



INGREDIENTS:
  • Dried Green peas - 1 cup
  • Green Chilly (slit) - 3 nos
  • Chopped Onion - 2 tbsp
  • Grated Coconut - 1 cup
  • Turmeric powder - ¼ tsp
  • Chilly powder - ½  tsp 
  • Cumin seeds- pinch
  • Garlic pods - 1 nos 
  • Mustard seeds - 1 tsp
  • Red Chilly- 2 nos
  • Curry leaves - 1 stem
  • Coconut Oil - 1 tbsp 
  • Salt to taste
  • PREPARATION METHOD:
  • Soak dried green peas in water for 6 hour. 
  • Wash the soaked peas.
  • Add salt, green chilly, turmeric powder and water to the soaked peas.
  • Cook well until the water dries up. 
  • Mix coconut, cumin seed, chilly powder and garlic and crush it well.
  • Heat oil in a pan.
  • Add mustard seeds, red chilli and let it splutter.
  • Add chopped onion and saute it till translucent.
  • Add crushed coconut mix, curry leaves and cooked peas into it and mix well.
  • Saute it for a minute and remove from the fire.
  • Recommended Combination: Serve hot with Rice / Chappathi / Dosa


Tuesday, November 5, 2013

Healthy Juice





This is a healthy juice made with fruits and vegetables, very suitable for juice diets.

INGREDIENTS:
  • Pineapple pieces – 1 cups
  • Chopped Carrot - ¼ cup
  • Chopped Beetroot - ¼ cup
  • Chopped Banana - ¼  cup
  • Chopped Apple - ¼ cup
  • Sugar – 1 tbsp 
  • Water – 1 cup

PREPARATION METHOD:
  • Blend pineapple pieces, carrot, beetroot, apple, banana and sugar smoothly.
  • Add water and blend it together. 
  • Filter it and serve.

Sunday, October 27, 2013

Simple Vegetable Biriyani




INGREDIENTS:
  • Chopped Carrot - ½  cup
  • Chopped String beans - ½  cup
  • Chopped Cauliflower - ½  cup
  • Chopped Green peas- ½  cup 
  • Chopped Potato - ½  cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Curd - 1 cup
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 3 one inch stick
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
  • Add tomato and sauté well.
  • Add all vegetables into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Add curd into it and mix well and cook for 2-3 minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add cooked vegetable masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Friday, October 4, 2013

Mango Salsa



INGREDIENTS:
  • Ripe Mango - 1 no
  • Finely chopped onion - 1 tbsp
  • Finely chopped Cilantro - 1 tsp
  • Chopped bell pepper - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Peel and chop the mango.
  • Mix chopped mango, onion, cilantro, bell pepper and salt together.
  • Add lemon juice into it and mix well.
  • Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Wednesday, May 29, 2013

Mushroom Rice / Mushroom Biriyani




INGREDIENTS:
  • Mushroom - 20 nos
  • Basmati rice - 2 cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 1 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean and cut the mushroom into half and keep aside.
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
  • Add tomato and sauté well.
  • Add mushroom into it and mix well (no need to add water).
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add mushroom masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.
Recommended Combination: Serve hot with raita / pickle.

Wednesday, November 14, 2012

Pineapple Juice




INGREDIENTS:
  • Pineapple pieces – 2 cups
  • Sugar – 1 tbsp 
  • Water – 1 cup

PREPARATION METHOD:
  • Blend pineapple pieces and sugar smoothly.
  • Add water and blend it together. 
  • Filter it and serve.