Rava Rotti/Semolina Pan Cake

Our morning today was with Rava Rotti. It is very popular in Dakshina Kannada/South Karnataka.
An ideal breakfast to feast upon, without any pre-soaking of rice and fermentation of batter.
Follow my recipe for the yummy rava rotti.

Ingredients:
Rawa medium size- 1 cup
Wheat flour- 1/4 cup
Chickpea flour- 1 tbsp
Fresh grated Coconut- 1/2 cup
Onion-1 finely chopped
Yogurt-1 tbsp
Green chillies-3 finely chopped.
Curry Leaves-2 sprigs finely chopped
Salt to taste
Water-1 cup or as required
Banana leaves (optional)

Recipe:
In a bowl mix all ingredients and let it rest for a while.
Check for the consistency.
Batter should be having consistency as in the figure below. If you feel the batter which had been resting is bit thick add water little more and bring it to desired consistency as below.

Now heat a flat pan, spread the batter on a banana leaf if you have and then invert it on hot tawa with the help of banana leaf.
But due to non-availability of banana leaves I spread the batter on hot tawa directly.
Cover the tawa lid and roast on medium heat. Now smear oil on rotti/pan cake and flip it.
Now roast the other side on hot tawa.
Serve hot with yogurt and pickle or any chutney of your choice.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
 

Lemon Granité

Granité/Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice.
They are available in smoother as well as coarser variety.
the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from the one of an ice cream which is creamier, and from the one of a sorbet, which is more compact; this makes granita distinct and unique.
It is best for beating the Heat of Summer.
I had many lemon left in my kitchen cupboard.
If pickled they will yield only very few. So thought of trying something new out of it.
Just with very minimum ingredients here comes a cool dessert for all.

Ingredients:
Lemon juice-1/2 cup
Water-1/2 cup
Sugar- little less than 3/4 cup
Zest of lemon- few to garnish

Recipe:
In a deep bottom pan boil water.
Take it off and add sugar. Mix well and now let it cool to room temperature.
Having cooled add lemon juice to it and mix well.
Now transfer it into a plastic container in which can be freezed.
Place in freezer for 30-40 mins. Take it out and using a fork poke in through out nicely.
Again freeze another 30 mins and do the same process.Repeat till 4 hours.
Now take out a scoop from it into a serving cup, garnish with zest of lemon and the final result is as follows

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending to Healthy Foods for Healthy Kids – Italian Dishes and Nithu’s page, Lets Cook for kids,Sizzling Tastebuds's Summer Splash,Flavours of cuisine hosted by Priya and owned by Julie, 'Only' event of May+Giveaway,






Sending this to Nivedhanam's Kid’s Delight–Sweet Treats!! and Valli's Announcing Kid's Delight ~ Wholesome Breakfast!


 

Ajwain Kulcha/Carrom seeds Kulcha

I crave for north Indian dishes especially nan, kulcha, rotis with authentic north Indian curries.
Well yesterday I set my mind to prepare one among them, Kulcha with a twist!
I just added ajwain/carrom seeds and kasoori methi/dry fenugreek leaves to increase the flavour of normal kulcha.
A small story behind this twist to normal kulcha.
I planned to prepare Aloo Amritsari Kulcha with an intention to satisfy my crave as well as my plan to contribute for a theme in a group in facebook named FOODIE meant for people who love to cook and eat different food items.
But I was taken aback when I saw that there were no potatoes left behind, not even one. Already I had prepared the dough for kulcha.
So now without any guilt changed my plan to prepare normal kulcha.
Was sad that I wouldn't be able to contribute for the theme in Foodie.
Then much to every one's surprise I achieved my goal to contribute for the theme, guess what?
I planned to add carrom seeds and dry fenugreek leaves to it thereby increasing flavour and also now the kulchas are no more normal kulchas but AJWAIN Kulchas. And the best part was after giving these kulchas with spinach yogurt dip to my hubby, he was like Just WOW. Good one. I was not on Earth then. My joy knew no bounds. I was on Cloud NINE!
Want to learn the simple yet delicious Kulcha. Then here comes the recipe.

Ingredients:
Refined flour/Maida- 1 cup
Whole Wheat flour- 1 cup
Salt to taste
Sugar-1tsp
Curd/Yogurt- 1/2 cup
Milk-1/4 cup
Butter- 2 tbsp
Water as required.
Ghee to roast the kulcha- 1/2 cup

Recipe:
In a bowl add the dry ingredients.Mix well.
Now add in butter, curd,milk and mix well.
Now add water accordingly and prepare a stiff yet soft, pliable dough.
Set aside for 5-6 hours. Let it ferment. Instead if you are in hurry you could use yeast and ferment the dough in just half an hour.
Now make big lemon sized balls and roll them to 3 inch diameter. Now add ghee to it and spread.
Fold it from all the sides and roll them again.
Use dry flour for dusting when you roll.
Having rolled into 6 inch diamete just add on top few carrom seeds/ajwain and also kasoori methi/dry fenugreek leaves and roll them over so that they stick well into the rolled kulcha.
Now on a hot tawa/flat pan add little ghee and place the rolled kulcha with the ajwain and kasoori methi topped side on top.
Once bubbles arise flip over and press the kulcha with a spatula on all sides and smear ghee on the sides so that the bottom also gets ghee coating.
Flip again and roast.
Transfer to a serving plate and serve hot with any raita/dip or any north Indian curry.
I and my family enjoyed these kulchas with Palak Raita/Spinach Yogurt dip. For palak raita recipe click here.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Palak Raita/Spinach Yogurt Dip

Spinach is a rich source of vitamin C and Iron, Yogurt is full of calcium!
Both together fulfill almost the basic nutrition requirements, isn't it?
Yesterday was planning to have some North Indian dish and guess what came into my mind?
Palak Raita/Spinach Yogurt Dip and Ajwain Kulcha. Good combi, aint it?
Was Inspired by Tarla dalal's recipe of Palak Raita.
I just love her and the way she explains.
Here I tell you the recipe of Palak Raita.

Ingredients:
Palak/Spinach- 250-300gms
Green chillies-1-2 finely chopped
Yogurt- 500ml
Water-3 cups
Black Salt to taste( If Black salt is not available use normal salt, I used black salt)
Black pepper powder-1/2 tsp
Sugar-1/2 tsp

Recipe:
In a deep bottom pan add water and bring it to boil.
Now add Palak/Spinach to it and blanch it.Blanching should be carried out only for 1-2 mins.
Now strain the water and cut the spinach into fine pieces
In a bowl whisk yogurt till fluffy and creamy.
Add black salt,sugar,black pepper powder and mix well.
Adjust salt according to your taste.
Now add the green chillies and palak/spinach and mix well.
Enjoy this Spinach Yogurt dip with any Indian flat bread or even rice.
Me and my family had it with Ajwain Kulcha.To know the recipe of Ajwain Kulcha click here

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

 

Ragi Idli Upma/Finger Millet Savoury Cake Upma

I had few number of Ragi idlis left over. As any housewife would think the way to finish them off by turning it into another delicacy, I tried Ragi Idli Upma
Here goes the recipe.

Ingredients:

Ragi Idlis- 4-5 in number
Onion- 1 finely chopped
Tomato-1 finely chopped
Green chillies-3-4 finely chopped
Mustard seeds-1/2 tsp
Udad dal/Skinned split black gram-2 tsp
Cumin seeds-1/2 tsp
Coriander powder- 1 tsp
Turmeric powder/haldi-1/4 tsp
Oil-2-3 tsp
Curry leaves-2 sprigs
Salt to taste

Recipe:
Add oil in a pan. Once hot add mustard seeds, cumin seeds, udad dal and let them splatter.
Once done, add onion and green chillies, curry leaves and saute well.
Once translucent, add turmeric powder and saute well.
Now add tomatoes, salt and mix well.
Now add coriander powder and saute.
Dice ragi idlis into small pieces and add them.
Mix well for few mins and serve hot.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

 

Ragi Idlis/Finger Millet Savoury Cake

Finger Millet, also known as Ragi, is cultivated in drier parts of the world - mainly in Asia and Africa. Ragi has a distinct taste and is widely used in Southern Indian and Ethiopian dishes. Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Fnger Millet. Ragi is considered one of the most nutritious cereals. So why not include it in our meals, especially a breakfast involving Ragi/finger millet would be the best breakfast for the day!
Idlis/Savoury cakes are available in many varieties. I have my own variation and presenting before you Ragi Idli/Finger Millet Savoury Cake.

Ingredients:

Ragi flour/Finger millet flour-2 cups
Udad dal/Split deskinned black gram-3/4th cup
fenugreek seeds/methi seeds-1 tsp
Water (as required)
Onion-1 chopped fine
Cumin seeds-1/2 tsp
Green chillies -3-4 finely chopped
Baking soda-1/4 tsp
Salt-1 tsp or as per taste

Recipe:

Soak udad dal and methi seeds in water for 4-5 hours.
Grind with very little or just enough water to fine and fluffy paste and transfer it to a bowl in which the batter is to be kept for fermentation.
Mix ragi flour to it along with enough water to prepare batter with consistency similar to other idli batter.
Let it ferment overnight (around 10-12 hours)
Now to the batter add finely chopped onions, cumin seeds, finely chopped green chillies, salt and mix well.
Now add baking soda to the mixture and mix well.
Steam the batter in idli moulds and the Ragi Idli/Finger Millet Savoury Cake is ready to serve hot with any sambhar or chutney of your choice.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to HITS – Diabetic friendly and HITS page

Ripe Banana Fritters/Pazham Pori

It is very common feeling I believe that whenever we get dozens of banana home,there is always a fear that how will we finish them off before the spots on them increase.
Here comes the ripe banana recipe in. I had few bananas in my fruit bowl which I decided to finish off before they turn brown.I made banana fritters aka pazham pori (An authentic Kerala appetizer)

Ingredients:

2 ripe bananas
Whole wheat flour/Refined flour(I preferred whole wheat flour over refined flour)-1 cup
Rice flour-1tbsp
Cumin seeds-1/2 tsp
turmeric powder/haldi-1/4 tsp
Water-3/4 -1 cup
Salt to taste
Baking soda-1/2 tsp
Oil to fry

Recipe:

Mix wheat flour, rice flour, cumin seeds, turmeric powder, salt, baking soda in a bowl.
Add water and prepare a batter with dropping consistency.
Slice bananas lengthwise.
Heat oil in a frying pan.
Coat these sliced bananas with the batter prepared.
Drop the coated banana slices into oil and deep fry them till golden.
Remove them off to the kitchen towel to take away the excess oil.
Enjoy these hot fritters with hot tea.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this recipe to Bon Vivant 13,  Lets Cook for kids, Mela Food,Celebrate Easter

 

Phulka Roti/Indian Puffed Bread

Phulka is a thin roti, which is oil or grease free. The dough is made with just water, sometimes even omitting salt. Then portions of the dough is rolled out into thin discs about 6 inches in diameter and half roasted on a tawa, then on an open flame. The phulka puffs up into a ball due to accumulation of steam inside it. Once it puffs up, it is removed from heat and served sooka (dry) or without any added grease. This becomes a phulka (literally means swollen) roti.
In this health consious world, it is always better to prefer phulkas over any oil based parathas,chapathis,nans

Come lets learn how to prepare phulkas.

Ingredients:
Whole wheat flour/Chapathi flour- 1 cup
Water-as required
Salt-to taste(optional)

Recipe:
Mix salt to the flour if preferred since salt is optional.
Using required amount of water knead it into a soft dough.
Cover and keep aside for 20-30 mins.
Make small balls out of the dough and roll it into a 6 inch diameter rotis.
Heat a flat pan/tawa.
Once very hot place the rotis on it and just let it cook for few seconds,as soon as you see few blisters,flip them
Now using a thick soft cloth,just lightly press the roti and keep it moving over the tawa/pan.
Once the other side is cooked just flip again and keep pressing lightly. The roti will puff up and your phulkas are ready to serve hot with any accompaniment.The pic shows phulkas with Okra fry.Here is my Okra Fry recipe
Note:Take care while rolling.Dust as required (minimum dusting preferred though) while rolling and dont filp the sides while rolling.Take care that the thickness is uniform through out from centre till the edges, dont make it too thin.
Roll out into a uniform 6 inch diameter circle.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Spicy Bhindi fry/Spicy Okra fry/Spicy Lady's finger fry

The worldwide used versatile vegetable called OKRA is characterized by green color, elongated and tapering ridged pods infused with double row of seeds and slimy texture when cut open.
Besides being low in calories it is a storehouse of plenty of vitamins of the category A,  B2, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber.
Okras are loved by all.I love the north Indian version of okra fry.
Spicy okras go well with any Indian flat bread like rotis,chapathis,phulkas etc.
Come lets learn how to make Spicy Okra Fry

Ingredients:
Okra-500gm slit (Just remove the head of okra.Do not slice,only give 2 slits vertically)
Onion-1 big slice lengthwise thin
Green chillies-3
Fennel seeds-1 tsp
Garam masala-2 1/2 tsp
Coriander powder-1 1/2 tsp
Turmeric powder/haldi-1/4 tsp
Oil- 3-4 tbsp
Salt to taste

Recipe:
In a frying pan,heat oil and add fennel seeds.
Now add green chillies and fry,add onion and fry till translucent.
Now add okras and just saute them in the oil.Cook on high temperature for 2-3 mins.
Keep tossing the okras.
Now reduce the heat and cook covering the pan on medium heat for some time.
Take the lid off and add turmeric powder and saute.
Add coriander powder and saute again.
Now add salt to taste.
Cook again till the okras become tender.
Now add garam masala and saute well.
Cook covering the pan for few more minutes till masala gets incorporated in the okras.
Spicy okra fry is ready

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

 

Moong Rawa Dosa/Split green gram Semolina Crepes

As any wife would do, I learnt alot of recipes from my Mother in Law, and I can say proudly that she prepares best Moong Rawa dosa/Split green gram Semolina Crepes which my hubby loves and me too.
She taught me many other recipes, I wish to share this recipe of hers. We usually enjoy this dosa with a simple coconut chutney or at times along with sambar too. For the coconut chutney recipe click here.
The best part of it is Moong dal/Split green gram is used in the recipe which is very nutritious.
I had never eaten these dosas before marriage. Also it doesn't even require fermentation, as a result it is a quick dosa recipe. Isn't it? Here goes the recipe.

Coconut chutney

Chutneys are the best accompaniment for any dosas/crepes!
Wish to learn a simple coconut chutney?
Here you go

Ingredients:
Coconut-1 cup
Green chillies-3 slit (based on the amount of spiciness/hotness in the chutney you require)
Garlic-1 pod sliced
Onion-1 small chopped
Tamarind paste-1/4 tsp
Oil-2 tsp
Salt to taste
Water-1 cup or as needed based on the thickness of chutney desired.

For seasoning:
Dry Red chilly-1
Curry leaves-1 sprig
Mustard seeds-1 tsp
Oil-2 tsp

Recipe:
Take a pan,add 2tsp oil.Let it get heated.
Once hot add green chillies,garlic and onion to it and fry till onion is just translucent.
Now grind these fried green chillies,garlic and onion along with coconut,tamarind paste,salt and water.
Transfer it into a bowl.If you prefer less thick chutney,just add little water to it and give a good mix,accordingly adjust salt.
Now in a pan add 2 tsp oil, when hot add mustard seeds,dry red chilly and curry leaves.
Once mustard seeds splatter take it off the stove and season the ground mixture with it.
Your chutney is ready to serve.
Goes well with dosas/crepes.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Pressure Cooker Eggless Dry Fruits Cake

Due to some inevitable reasons, I could not own an oven in my kitchen. But that shouldn't hinder my interest to bake a cake I believe.
I hence decided yesterday to bake my first eggless cake in a pressure cooker!
I can say that my first try was worth it, and I'm happy about it.
So friends, see how can our pressure cooker help us bake the cake.

Ingredients:
Refined flour-1 cup
Butter-1/4 cup [at room temperature]
Yogurt-little less than 1/4 cup
Milk- 1/2 cup
Powdered sugar- 1/4 cup
Baking soda-1/4 tsp
Baking powder-1/2 tsp
Chopped cashewnuts-2-3 tbsp
Raisins-1 tbsp
Vanilla essence- 1 tsp
Salt for base of the cooker-1 cup [You can even use sand instead of salt if available]

Recipe:
Mix baking soda,baking powder and refined flour in a bowl.
Seive the mixture and keep aside.
Grease the tin you use to bake cake and then dust it with refined flour.
Place the pressure cooker on medium heat and add salt to it and close the lid.Keep a note that you do not put the whistle nor the gasket to the lid of the cooker.
Now in another bowl, beat powdered sugar,butter.
Once mixed add yogurt and beat well.
Add vanilla essense and mix.
Now add the seived mixture and mix well.
Add any dry fruits of your choice (here i used cashewnuts,raisins) and mix.
Keep adding milk little by little and keep beating the mixture till you get a 'dropping consistency' cake batter, this means that the cake mixture will fall from a tilted spoon under its own weight, and not need to be shaken off.
Once done pour the mixture into the cake tin.
Open the cooker lid and check if it is heated.
Once hot place the cake tin in.Please note that no water should be added to the cooker base other than salt.
Now in low to medium heat bake the cake for around 30 mins.
To check if the cake is done prick a toothprick deep inside and if it comes out clean,your cake is ready else bake for another 5-10 mins and check.

You are done !
This cake is amazeballs!

 Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nivedhanam's Kid’s Delight–Sweet Treats!! and Valli's Announcing Kid's Delight ~ Wholesome Breakfast!


 

Simple Vegetable Pulav

Back again with a very simple vegetable pulav.
Vegetable pulav can be done in many ways.
I tried this way out and found that this is the most easiest way to prepare a one pot meal with all veggies and nuts!

Simple Vegetable Pulav

Ingredients:

Sona Masoori Rice/Long Grain Rice/Basmati Rice - 1 cup
Tender Green Peas-1 fist full
Carrots-1 diced into small cubes
Beans-8-10 diced into 1'' length pieces
Soya chunks-8-10
Cashews-8-10
Raisins-8-10
Onion-1 sliced thin lengthwise
Cinnamon stick-1'' piece
Elachi/Green Cardamom-1
Bay Leaves/Tej Patta-1
Cloves-2
Jeera/Cumin seeds-1/4 tsp
Ginger Garlic paste-1/2 tsp
Haldi/Turmeric powder-1/4 tsp
MTR Pulav masala (Any pulav masala of your choice)
Green chillies-2 slit lengthwise
Water-2 cups
Salt to taste
Oil-few tbsp

Recipe:

Wash and soak rice for 15 mins.
In a pressure cooker,add 2 tbsp oil.
Once hot add bay leaves,cloves,cinnamon,cardamom and cumin seeds.
Now add cashews,raisins to it and fry.Now add ginger garlic paste and fry till it's rawness is gone.
Saute once and now add in the onions,saute again till translucent.
Once done add green chillies,mix again and then add turmeric powder.
Now add carrots,beans,soya chunks,green peas and mix well.
Now add rice to it and mix well again.
Now add MTR Pulav masala and mix well.
Now add water,salt to taste and 1 tsp of oil to it and close the lid and pressure cook till 3 whistles.
Once done,let the cooker cool down.
You are ready to serve simple vegetable pulav with raita or any pickle and yogurt.

The pulav masala which I used is

 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood

Noodles in Coconut gravy dry

Another new invention in my pantry I could say!
Everytime people get crazy when it comes to chinese dishes.
I thought to give a twist and prepare noodles with a desi,South Indian touch.
Am I driving you all crazy? Hope not!
Let me reveal the secret behind Noodles in Coconut gravy dry!

Noodles in Coconut gravy dry

Ingredients:

200g Quick cooking wheat noodles
oil- 2-3 tbsp
Carrots sliced long and thin- 1 cup
Tomatoes sliced long(inner seeds and watery pulp associated to seeds to be removed)
Onion-1-big(sliced long and thin)
whipping cream
Soya sauce-2 tsp
For masala
Coconut-1 small cup
Yogurt-2 tsp
Garlic-2 pods
onion-1 small
peanuts-small hand full
curry powder-2 tsp
green chilly-1
salt to taste
Lemon juice-2-3 tsp
few ounces of water to grind masala

Recipe:

Boil Quick cooking wheat noodles with little salt and 1 tsp oil in required amount of water for 2-3 mins.
Take off from stove and drain
Keep aside
Now grind the items metioned for masala together and keep the paste aside
In a big nonstick wok or pan add oil and wait till it is hot
Now add onions,toss
Now add carrots and give a toss
Wait till carrots r little tender and then add tomatoes and the paste you prepared and cook well till raw flavour is gone
Now add the noodles and toss well
Add soya sauce n toss again
Finally add little whipping cream n remove off the stove.
This was an experiment and it tasted well.Due to use of coconut n carrots it is mildly sweetish. To make it spicier you can increase the quantity of curry powder and green chillies

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Maddur Vadas

Here I'm with another evening snack for you all, originating from the city of Maddur in Karnataka. They are crispy fritters. Made from semolina, rice and all purpose flour. Semolina and rice will take care of crispiness where as the all purpose flour acts as binder and onion gives taste. Addition of coconut and peanut gives crunchiness, spicy part is taken care by green chilies and curry and coriander leaves will enhance the flavor. I didn't add peanuts, coconut and coriander leaves. You could very well add them. Here is the simple recipe for the same.

Onion Samosa

Samosa are everyone's favourite.
I have something new for you all.Have you ever eaten Onion Samosa?
Come let us learn this new recipe.

Ingredients:

Oil for deep frying

For Dough to prepare sheets for onion samosa:
1 cup whole wheat flour
1 cup maida(plain flour)
salt to taste
Ajvain(Carrom seeds) a pinch
oil-1 tablespoon for dough
Water

For filling:
1 cup finely chopped onion
3/4 cup poha(Thin rice flakes)
Chat masala-1 teaspoon
aamchur powder(Dry mango powder)-1/2 teaspoon
salt to taste
Green chillies-finely chopped- 2-3 numbers
coriander powder

Recipe:

Filling preparation:
Mix all ingredients mentioned above in the filling section of ingredients
Note: Poha is must to absorb the water left from onion on adding salt and other masalas. Do not add any water when preparing the filling

Dough preparation:
Add all ingrdients except water and mix well.
Then add water little by little and prepare a stiff dough
Now keep it covered and let it rest for half an hour
Now take normal chapathi balls and prepare thin sheet chapathi and just put on hot tawa. dont cook the chapathi sheet prepared.
Just put on hot tawa and slightly heat either sides,so that it just loses little moisture and gets samosa sheet texture.
Now take them and cut the chapathi sheet to 3-4 lengthy strips.

Now add the filling on one end and just fold them to form mini triangular samosa shape.
Mix little maida flour mixed with water and prepare glue to stick the ends of the samosas prepared.
Now keep them after gluing on the plate.Now they are ready to fry.
Heat oil in a deep bottom pan and deep fry these samosas :)
Enjoy them with home made mint chutney :)

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Bread Rolls

I'm back with yet another savoury snack for the evening.
Come lets learn how to make bread rolls which could be relished in the eve with a cup of hot tea/coffee

Ingredients:

Bread pieces- 4
2 boiled & mashed Potatoes
1 Tomato
2 onions(Thin sliced)
1 cup crumbled paneer
salt
Cilantro finely chopped
Ginger paste-1 tsp
Green chilly paste-1 tsp
Tender green peas
Turmeric powder-pinch
Coriander powder-1/2 tsp
Garam masala-1/2 tsp
jeera (cumin seeds)-1/2 tsp
Oil

Recipe:

Mix onions,tomatoes,cilantro,Green chilly paste,Ginger paste,Tender green peas,turmeric powder,Coriander powder,garam masala, salt and also 1 cup crumbled paneer. Let that mixture marinate for some time.
Cut the edges of the bread
Now in a non stick pan heat few teaspoons of oil(3 - 4 tsp)
When hot add jeera,let them splatter
Then add the entire marinated mixture to it and let it cook without water for some time
Add the boiled and mashed potatoes to that so that it absorbs all water in the mixture and cook so that all masalas get encorporated into mashed potatoes.
Take off the mixture and let it cool.
Then sprinkle water on the bread piece and make it soft so that u can roll the bread.
Put the stuffing and roll the bread to form a roll
Now deep fry the rolls in enough oil. Bread rolls can be served with ketchup or any chutney(coriander or mint)

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Carrot Halwa/Sweet Carrot Pudding

I started my take with desserts with Carrot halwa/Sweet carrot pudding.
My mom taught me this in the beginning in desserts list.
I feel it is the most easiest dessarts of all.
Come lets soon prepare easy n quick carrot halwa

Ingredients:
Carrot finely grated-2 cups
Sugar-1 1/2 cup
Ghee-3/4 cup
Milk-2 cups
Cardamom powder-1/2 tsp
Raisins/Cashews(optional)

Recipe:
To a deep bottom pan,add carrot and milk.
Milk should be just enough to cover the carrot gratings on top.
Heat the pan on a medium heat,keep stirring and let the entire milk evaporate,check if the carrot gratings are cooked perfectly.
If not,add some more milk and cook further.
If yes,then add sugar to it and keep stirring.
Now once sugar melts and evaporates,add ghee to it and cardamom powder and stir well.
Keep stirring until the ghee oozes and the mixture starts to leave the pan.
Add ghee fried raisins and cashews to it and mix.It is optional though.
Take off the stove and relish hot carrot halwa with cold ice cream!

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday

Mango Burfi

Mango, King of fruits is loved by all.
When I had many mangoes in my fridge, I felt it would be best to finish the extra ripe mangoes by preparing some thing good out of it.
And I tried mango burfi out of it and found that the end result was so yummy and my effort was worth.So here I come for you with yet another yummy dessert recipe.

Mango Burfi

Ingredients:
For khova/mawa
Ghee- 3tsp
Milk-1tbsp
Instant Milk Powder-2 cups

Note: Mava/Khova is nothing but dried whole milk.

For burfi
Ripe mango pulp/Canned mango pulp-1 cup
Fresh or dessicated coconut- 1/2 cup
Mawa/khova -1 cup
Ghee- 3tsp
Milk- 1/4 cup
Sugar-1 cup/ As per taste
1 tsp cardamom powder

Recipe:

Recipe to prepare mawa/khova
Add ghee to warm milk and then mix it to milk powder and prepare mawa which is of grainy texture.If you feel it is smooth add little more milk powder until you get grainy mawa texture.
Sieve it and use one cup of the grainy mawa for the mango burfi recipe

Recipe to prepare mango burfi
Add ghee to a pan, add coconut and fry till raw smell is gone.
Now add Mango pulp to it and mix well.
Keep stirring to avoid burning.
Now add sugar.Keep stirring
Once it starts boiling add cardamom powder and mix and let the water evaporate and become thicker.
Now add mawa/khova and mix well till ghee oozes out and the mixture forms a dough then transfer to a plate and let it cool.
Once done cut into desired shapes

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday

Sweet Wheat Flour Fritters/Malpua

Sweet wheat flour fritters!
A special sweet served during Shree Krishna Janmashtami is Malpua/sweet wheat flour fritters
Come lets learn this simple yummy sweet recipe

Ingredients:

1 cup wheat flour
1/2-3/4th cup jaggery
Water
few pinches of Cardamom powder
1 tbsp of ghee
oil to fry
Powdered almond to garnish

Recipe:

Dissolve jaggery in just enough water
To 1 cup of wheat flour, add the jaggery mixed water.Add ghee to the mixture.
Add little more water to make a easy to pour consistency batter.(around 1 and half to 2 cups of water)
Nicely beat the mixture.. You can make use of hand blender also
Now let the mixture to rest for 5-6 hours(Not more than that)
Place oil in a nonstick pan(Please note : Use only nonstick pan,else chances of sticking at the bottom)
turn on the stove and heat oil. Add cardamom powder to the batter and mix well.
Now using a ladle pour a ladle full of mixture into the oil.
Cook on one side and then using 2 spatulas carefully turn it over and fry other side.
To get crispy malpua.. fry till edges become brown
Once done remove them to kitchen towel and then garnish with almond powder.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday

Akki Rotti/Rice Pancake/Indian Rice bread

A rice based breakfast item unique to Karnataka state.
I'm here with Karnataka styled recipe of Akki Rotti aka Rice pancake

Ingredients:
Rice-1 1/2 cups
Salt to taste
Coconut-3tbsp
Carrot -1 grated
Ginger-1'' grated
Onion-1 finely chopped
Jeera-1tsp
Turmeric powder-1/2 tsp
Chilly powder-1tsp
Oil to smear

For rolling the dough,aluminium foil or butter paper or banana leaf is required.

Recipe:
Mix all ingredients other than oil together.
Add required amount of water and mix well to form a semi solid dough.
Cover and let it rest for a while, say 15-20 mins
Heat a flat pan.Smear oil on butterpaper and spread the small ball as thin as possible and then invert it on to the hot flat pan.
Flip it and roast other side.
Smear oil and again flip.
Again add few drops of oil to it and flip and roast.
Once done,take them off the pan and serve hot with coconut/groundnut chutney.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
 

Ragi(Finger Millet) mudde/Ragi Sangati

Finger Millet is abundant in nutrients.It is toted as farmer's staple diet.
Benefits of finger millet are endless. Ragi/Finger millet used in any form is beneficial in Diabetes.

It is rich in protein, minerals like calcium and iron and plays a big role in reducing high glucose levels in blood.
Come lets learn this rural food of South India.

Ragi mudde or Finger millet/Ragi sangati

Ingredients:
Ragi flour-1 1/2 cup
Salt to taste
Water-3 cups
Cooked rice-2 tbsp
Recipe:
Take a deep bottom pan preferably with a handle to hold it.
To that add water,cooked rice and 1 tsp ragi flour,salt Don't mix and allow
it to boil.
Once it is boiled add remaining ragi flour and now also dont mix.
The boiling water will cover up entire ragi flour.
Finally when almost entire ragi is inside, just use a wooden rod or a
wooden chapathi roller and mix nicely. You need to put a little effort to mix
as it tends to be sticky.
After mixing sprinkle let it again cook on a very slow flame for around 4-5
mins
Now scoop off the mixture from pan and put it on a plate and start making
balls (tennis ball shape). To make the balls you should be capable to handle
the heat.
Dip hands in cold water and just roll into ball shape in between your
palms.
Ragi balls are ready to serve. Serve with any hot n spicy sambhar. I
prepared Onion sambhar :)

Note: Initially we added cooked rice and 1 tsp ragi flour which helps in
avoiding any lump formation during the process

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to HITS – Diabetic friendly and HITS page, Vimitha's Hearty & HEalthy

Wheat Noodles Upma

A healthy and easier breakfast.

This is how I prepare yummylicious quick breakfast

Wheat Noodles Upma:

Ingredients:

1 cup durum wheat noodles(Medium thickness)

3 cups Water 

Salt to taste

Onion-1

green chilly-2

Oil -3-4 tsp

Mustard seeds-1/2 sp

Udad dal/Skinned split black gram-1 tsp

Curry leaves-2 sprigs

Haldi powder a pinch

Recipe:

Boil water in a deep bottom vessal. Add salt

Once water boils, add these noodles and cook for about 5 minutes.Put off the stove.Drain water.

Now in a pan add oil, add little mustard seeds,udad dal,once they splatter add onions and green chillies both cut lengthwise.Once onions are translucent add curry leaves,haldi powder,very little salt and saute well.

Now add the boiled and drained noodles to it and mix well.

Note:Little salt to be added as already the noodles are boiled in salt water only

 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Peas Pulav

Hi
A quick,satisfying healthy meal is all you desire then I have a simple dish for you which is yet flavorful.A one pot meal good for dinner or lunch or even breakfast!
Come lets cook Peas Pulav.

Peas Pulav

Ingredients:

Sona Masoori Rice/Long Grain Rice/Basmati Rice - 1 cup
Tender Green Peas-1 cup
Onion-1 sliced thin lengthwise
Cinnamon stick-1'' piece
Elachi/Green Cardamom-1
Bay Leaves/Tej Patta-1
Cloves-2
Jeera/Cumin seeds-1/4 tsp
Ginger Garlic paste-1/2 tsp
Haldi/Turmeric powder-1/4 tsp
Garam masala-1 tsp
Coriander powder-1 tsp
Green chillies-2 slit lengthwise
Water-2 cups
Salt to taste
Oil-few tbsp

Recipe:

Wash and soak rice for 15 mins.
In a pressure cooker,add 2 tbsp oil.
Once hot add bay leaves,cloves,cinnamon,cardamom and cumin seeds.
Now add ginger garlic paste and fry till it's rawness is gone.
Saute once and now add in the onions,saute again till translucent.
Once done add green chillies,mix again and then add turmeric powder.
Now add tender green peas.
Mix well and now add rice to it and mix well again.
Now add garam masala,coriander powder and mix well.
Now add water,salt to taste and 1 tsp of oil to it and close the lid and
pressure cook till 3 whistles.
Once done,let the cooker cool down.
You are ready to serve peas pulav with raita or any pickle and yogurt.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood