FRUIT NUTS AND YOGURT PARFAIT

                        PARFAIT {MK'S VERSION }      

                                           

INGREDIENTS

 PLAIN CORNFLAKES-2 tbsp
FLAVORED YOGURT-2 tbsp
POMEGRANATE SEEDS-2 tbsp
ALMONDS-3/4
CHOCOLATE SYRUP -2 tsp

METHOD

1.TAKE A SERVING GLASS AND START LAYERING IT WITH OUR INGREDIENTS...

 - FIRST LAYER-CORNFLAKES (JUST CRUSH IT ONCE BEFORE LAYERING)

  -SECOND LAYER-POMEGRANATE SEEDS

 -THIRD LAYER-YOGURT(I USED MANGO FLAVORED ONE)

 -FOURTH LAYER POMEGRANATE SEEDS        
               
2.  TOP IT OF WITH  CHOCOLATE SYRUP AND CRUSHED ALMONDS....
             
3.   ENJOY..

                                       

3 LAYER SANDWICH

                                     LAYER SANDWICH

3 LAYER SANDWICH

                                                    

SERVES:2
INGREDIENTS

BREAD SLICES-6
TOMATO KETCH UP-2 TBSP
 BUTTER/GHEE TO ROAST THE  BREAD SLICES

FOR FILLING

POTATO-1 MEDIUM SIZED
ONION-2 TBSP
GREEN CHILLY-1
GARLIC CLOVES-3
GINGER-1/2 TSP
 SALT AS NEEDED
CHAAT MASALA  & PEPPER POWDER TO SPRINKLE

FILLING FOR SECOND LAYER
ROUND SLICES(RINGS) OF
   TOMATO-2
   ONION-2
   SALAD CUCUMBER-2
  CAPSICUM/BELL PEPPER RINGS-2
CHAAT MASALA,SALT ,PEPPER POWDER TO SPRINKLE OVER THE RINGS

METHOD

1.TOAST THE 6 BREAD SLICES  BY APPLYING GHEE/BUTTER.KEEP ASIDE.
  KEEP READY YOUR VEGGIE RINGS.

2.PRESSURE COOK POTATOES.PEEL, MASH  AND TRANSFER THEM INTO A MIXING BOWL.

3.ADD FINELY CHOPPED ONIONS,GINGER,GARLIC&GREEN CHILLIES.

4.NOW SPRINKLE SALT ,PEPPER POWDER AND CHAAT MASALA ACCORDING TO YOUR TASTE.GIVE IT A NICE MIX.

5.DIVIDE IT INTO 2 EQUAL SIZED PORTIONS AND MAKE CUTLETS OR PATTICES OUT OF IT.KEEP ASIDE.

6.NOW ASSEMBLE EVERYTHING
     :PLACE A TOASTED BREAD , APPLY A LAYER OF KETCH UP OVER IT..
 
     :TOP IT OFF WITH A CUTLET , N OW PLACE ANOTHER TOASTED BREAD ABOVE IT.
 
     :ON THAT ARRANGE ONE ONION,TOMATO,CUCUMBER AND BELL PEPPER RING ,      
    :SPRINKLE  PEPPER POWDER, CHAAT  MASALA ,SALT AND PLACE ANOTHER  BREAD SLICE OVER IT..

7.OUR SANDWICH IS READY TO SERVE

NOTE :OTHER THAN KETCHUP  YOU CAN APPLY GREEN CHUTNEY OR SWEET  CHUTNEY OF YOUR CHOICE    
        :YOU ARE FREE TO ADD VEGGIES/MUSHROOM/PANNER(COTTAGE CHEESE) OF   YOUR CHOICE
  

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RIDGEGOURD MUSHROOM MASALA

         RIDGEGOURD MUSHROOM MASALA

                                        

CUISINE-ORIYAN 
SERVES:2-3

INGREDIENTS

RIDGE GOURD-2 SMALL ONES
MUSHROOM-1 CUP
GINGER-GARLIC PASTE-1 TBSP

TURMERIC POWDER-1/4 TSP
CHILLI POWDER-1/2 TSP
CORIANDER POWDER-1 TSP

OIL- 1 TSP+1 TSP+1 TBSP
SALT AS PER TASTE
WATER- 1/2 CUP

METHOD

1.HEAT OIL IN A KADAI AND SAUTE MUSHROOM FOR 3-4 MINUTES.THEN KEEP ASIDE.

2.IN THE SAME KADAI HEAT ANOTHER 1 TSP O OIL AND SAUTE RIDGE GOURD WELL AND KEEP ASIDE

3.NOW HEAT 1 TBSP OF OIL ADD GINGER GARLIC PASTE SAUTE WELL.

4.ONCE ITS DONE ADD RIDGE GOURD PIECES LITTLE SALT AND WATER.STIR ONCE

5.NOW COVER AND COOK TILL THEY ARE ALMOST DONE.

6.ONCE DONE ADD ALL THE SPICE POWDERS ALONG WITH MUSHROOM.TOSS WELL.

7.COOK FOR ANOTHER 3-5 MINUTES TILL MUSHROOMS ARE COOKED WELL..

8.ONCE WATER IS EVAPORATED AND THE DISH HAS BECOME DRY ,DO A TASTE TEST,SWITCH OF THE FLAME.

9.OUR DISH IS READY TO SERVE.

NOTE : IF YOU WANT GRAVY THEN ADD WATER ACCORDINGLY AND NO NEED TO WAIT TILL THE DISH HAS BECOME DRY.ONCE MUSHROOMs ARE DONE YOU CAN OFF THE FLAME AND CAN SERVE THE DISH.

MUSHROOM SHOULD BE CLEANED PROPERLY IN HOT TURMERIC WATER    BEFORE USAGE.          

IN CASE OF RIDGE GOURD, YOU SHOULD REMOVE ITS VEINS AND WASH THEM IN WATER 2-3 TIMES.

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POTATOES COOKED with CUMIN SEEDS /aloo jeera

 MY ALOO JEERA

HAI GUYS/GALS.. u people might be wondering why manju is not writing the recipe for this directly ,instead playing with words like this..

haha its nothing serious.I thought of sharing an experience of mine which gave me an inner spark to try out new dishes and finally ended up in wrtiting this paragraph.

ALOO JEERA

           Few days back i was in a mood to try something with potatoes and the first recipe that flashed in my mind was this aloo jeera,and i was all set to search  for the recipe in various sites,books ,magazines .i have tasted this once but cant remember what all goes into this dish that makes it delicious.i searched in Google  and ended up with a big smile on my face.i was quite surprised to find out the fact that the recipes differed  in one or two ingredients only in each sites that may 

be because of the uniqueness each chef has in his/her mind and thoughts .Also may be because of the taste or flavour each family prefers and then i realised its up to  us that how our dish should taste.we ourself can make a recipe and give it a try .and thats it...as my friend said  

  i dont have a recipe book ,once i'm in kitchen i mess up with flavours and condiments of my choice and end up with  a tasty dish which my family loves to eat again and again......

.

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LENTIL SANDWICH

                           DAL SANDWICH 

DAL SANDWICH

                                                                            

Ingredients

BREAD SLICES-8
CHAAT MASALA
TOMATO KETCHUP AS PER NEEDED

FOR DAL
TOOR DAL/PIGEON/ARHAR DAL-1/4 CUP
MOONG DAL-2 TBLSP
SALT AS PER NEEDED
 TURMERIC POWDER-1/4 TSP
 RED CHILLY POWDER-1/2 TSP
WATER 1/2 TO 1 CUP WATER

 FOR TEMPERING THE DAL
OIL/GHEE- 1/2 TBLSP
MUSTARD -1 TSP
DRY RED CHILLY-1
GARAM MASALA-1/2 TO 1 TSP

FOR FILLING
 POTATOES-4-5 SMALL ONES
CHILLI POWDER-1/2 TSP
TURMERIC POWDER1/4 TSP
AMCHUR/ DRY MANGO POWDER-1/4 TSP
SALT AS PER NEEDED

FOR GARNISHING
SEV(SAVOURY  CHICKPEA FLOUR RIBBONS) -1/4 CUP
ONION-1

METHOD

1.WASH ,CLEAN AND PRESSURE COOK THE DAL.

2.ONCE DONE TRANSFER IT TO A PAN,  MASH IT WELL AND ADD SALT, TURMERIC POWDER,CHILLY POWDER AND WATER.GIVE IT  A MIX .

3.BRING IT TO A BOIL AND MAKE IT TO  A THICK GRAVY- LIKE  CONSISTENCY.

4.NOW DO THE TEMPERING,POUR IT INTO THE DAL ,MIX WELL AND  KEEP ASIDE.

5..PRESSURE COOK,PEEL AND MASH POTATOES IN A MIXING BOWL .

6.SPRINKLE   SALT,DRY MANGO POWDER ,CHILLI POWDER AND TURMERIC POWDER.MIX WELL.

7.DIVIDE IT INTO FOUR EQUAL PARTS.MAKE FOUR CUTLETS/PATTICES OUT OF IT AND KEEP ASIDE.

8.TAKE THE BREAD SLICES

9. APPLY TOMATO KETCHUP ,PLACE ONE CUTLET ABOVE IT, SPRINKLE CHAAT MASALA. PLACE THE SECOND SLICE .DO THE SAME WITH REST 3   SETS OF BREAD  SLICES.

10.ARRANGE THEM ON A PLATE AND POUR DAL LIBERALLY  OVER IT.

11.GARNISH WITH FINELY CHOPPED ONIONS AND SEV..:)

NOTES: YOU CAN USE  DAL/ LENTIL OF YOUR CHOICE
           
           :YOU CAN EVEN ADD GINGER GARLIC PASTE,ONIONS AND TOMATOES ALONG               WITH GARAM  MASALA,SAUTE AND ADD INTO THE DAL.
         
           :INSTEAD OF SAUCE YOU CAN ALSO USE CORIANDER CHUTNEY ,SWEET                            TAMARIND CHUTNEY ETC
             

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SALAD

                           KACHUMBER
                                  
CUISINE :PARSI COOKING
INGREDIENTS

ONION-1/4 CUP
TOMATO-1/4 CUP
CUCUMBER-1/4 CUP
MINT -3-4 LEAVES

CUMIN POWDER-1 TSP
SALT AS PER TASTE

METHOD

TAKE A MIXING BOWL ADD ALL THE INGREDIENTS AND TOSS WELL...
SALAD IS READY TO SERVE

NOTE :YOU ARE FREE TO ADJUST CUMIN POWDER
            :IF YOU WISH YOU CAN ADD  FINELY CHOPPED GREEN CHILLIES ,AND  CILANTRO LEAVES          

    

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CRACK WHEAT BIRIYANI

                CRACK WHEAT BIRIYANI

CRACK WHEAT BIRIYANI

                                   
SERVES:2
INGREDIENTS

CRACK WHEAT /DALIYA-1 CUP
WATER-2 CUPS

GINGER-GARLIC PASTE-1 TBLSP
BAYLEAF-1
CINNAMON-1 INCH PIECE
CLOVES-3
FENNEL-1TSP

ONION-1
TOMATO-1
GREEN CHILLY -1
MIXED VEGETABLES OF YOUR CHOICE-1/2 CUP

CHILLI POWDER-1/2 TSP
CUMIN POWDER-1/2 TSP
GARAM MASALA-1/2 TSP (OPTIONAL)

OIL-1TBLSP
GHEE-1TBLSP(OPTIONAL)
SALT AS PER TASTE

METHOD

1.HEAT GHEE IN A PAN AND TEMPER ALL THE SPICES.SAUTE FOR A SECOND.

2.ADD GINGER GARLIC PASTE,MIX WELL IN GHEE.

 3.NOW IMMEDIATELY ADD ONIONS  AND SAUTE TILL THEY BECOME GOLDEN BROWN IN COLOUR.

3.NOW ADD ALL THE VEGGIES ALONG WITH SPICE POWDERS AND SAUTE FOR FEW  MINUTES.

4.ADD WATER AND SALT .

5.ONCE WATER COMES TO BOIL ADD DALIYA .STIR CONTINUOUSLY SO THAT NO LUMPS WILL BE FORMED.

6.COVER AND COOK TILL ITS  DONE(AS WE DO TO COOK UPMA).

7.CHECK FOR SALT AND SPICES.OUR  BIRIYANI   IS READY TO SERVE...

NOTE:FEEL FREE TO ADD SPICE POWDERS. YOU CAN ALSO SQUEEZE LIME JUICE BEFORE SERVING.

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EGG COOKED ON POTATO FINGERS

                        SALI PER EEDU

                                   

RECIPE SOURCE : PARSI CUISINE
SERVES :1
INGREDIENTS

POTATO-  2-3 MEDIUM SIZED
EGG-1
TOMATO-2- 3 TBSP
ONION- 2-3 TBSP
CILANTRO/CORIANDER LEAVES- 2-3
GARLIC- 2-3 PODS
OIL-2 TSP
SALT AS NEEDED
PEPPER POWDER-1 TSP

METHOD:

1.PEEL THE POTATOES AND MAKE POTATO  THIN JULIENS ,PAR BOIL THEM IN A VESSEL OF WATER.NOW STRAIN THEM AND DEEP FRY.TRANSFER THEM ON  TO A PAPER TOWEL .KEEP ASIDE..

NOTE:CUT LENGTH WISE JUST AS WE MAKE POTATO FINGERS BUT THINNER THAN THOSE FINGERS

2.NOW FINELY CHOP ONIONS,TOMATOES,GARLIC AND CILANTRO.

3.HEAT OIL IN A PAN ADD ALL THE VEGGIES EXCEPT POTATO FINGERS AND SAUTE FOR 2-4 SECONDS .

4.NOW ADD POTATO FINGERS ,SALT AND PEPPER POWDER AS PER YOUR TASTE .MIX WELL.

5..MAKE A ROUND NEST LIKE PLATFORM USING POTATO FINGERS AND BREAK AN EGG ON TOP O IT .

6.COVER AND COOK TILL ITS DONE.

7.FINALLY SPRINKLE SOME SALT AND PEPPER POWDER ON TOP OF THE EGG ...

8.OUR SALI PER EEDU IS READY TO SERVE. YOU CAN SERVE WITH TOASTED BREAD.ENJOY..

POTATO TOMATO CURRY

URULA KIZANGU TOMATO CURRY

                                  

POTATO TOMATO CURRY

RECIPE SOURCE : GSB CUISINE
SERVES-2-3

INGREDIENTS

POTATO/ALOO/KUUK/URULA KIZANGU-3-4 MEDIUM SIZED
TOMATO 2-MEDIUM SIZED
CORIANDER LEAVES/CILANTRO/DHANIA PATTA/MALLI ELLA FOR GARNISHING
SALT AS NEEDED
WATER AS NEEDED FOR GRAVY(1-2 CUPS)

FOR TEMPERING
OIL- 1 TSP
MUSTARD SEEDS/KADUKU/SARSON/SASAM-1 TSP
CUMIN/JEERA/JEERAKAM/JEERAE-1/2 TSP
URAD DAL/UZUNNU PARIPPU-1/2 TSP
CHANNA DAL/KADALA PARIPPU-1/2 TSP

CHILLI POWDER-1/2 TSP
TURMERIC POWDER/HALDI/MANJAL-1/4 TSP
ASA fOETIDA/HING/KAYAM 1/4 TSP

METHOD

1.PRESSURE COOK,PEEL AND MASH THE POTATOES.CUBE THE TOMATOES.WASH AND  ROUGHLY  CHOP THE CILANTRO.KEEP THEM ASIDE.

2.HEAT OIL IN A KADAI AND DO THE TEMPERING .ONCE ITS DONE ADD CHILLI POWDER, TURMERIC POWDER AND HING INTO IT AND STIR FOR A SECOND(TAKE CARE NOT TO  BURN  THE DALS...MAINTAIN LOW FLAME)

3.NOW ADD TOMATOES AND STIR 2-3 TIMES FOLLOWED BY ADDITION OF MASHED  POTATOES. GIVE IT A TOSS.

4.NOW ADD WATER AND SALT.MIX WELL AND BRING IT TO BOIL.

5.ADD  CILANTRO,ADJUST THE  SALT AND SPICE POWDERS,GIVE IT A FINAL MIX AND SWITCH OF THE FLAME.

6.DISH IS  READY TO SERVE.ENJOY WITH POORI /CHAPATHY OF YOUR CHOICE.

                        

POORI SERVED WITH ALOO TOMATO KI SABZI AND PLANTAIN PATTICES               

GHEE RICE

                                                     NEI CHORU
                            
                                                          
SERVES:2       
INGREDIENTS

BASMATI RICE-1 CUP
(WASHED AND SOAKED FOR ATLEAST HALF AN HOUR)
GHEE -4 TBSP
WATER -1 3/4 CUP

CLOVE/LAUNG/GRAMBHU-2
CARDAMOM/ELAICHI/AELYKKA-1
CINNAMON/DALCHINI/KARUVAPATTA-A SMALL PIECE
BAY LEAF/BHE PATTHA/KARUVA ELLA -1

FOR GARNISHING
CASHEWS/KAJU-2 TBSP
GOLDEN RAISINS/KISMIS-2 TBSP
SLICED ONIONS-1/2 CUP

METHOD

1.HEAT 1 TBSP GHEE IN A PRESSURE COOKER ADD BAY LEAF,CLOVE,CINNAMON &  CARDAMOM .SAUTE FOR FEW SECONDS.

INGREDIENTS

2.ADD THE SOAKED RICE AND SAUTE FOR ABOUT 1 - 2 MINUTES(TAKE CARE SO THAT IT WONT GET BURNED..FOR THAT STIR CONTINUOUSLY)

3.NOW ADD THE WATER AND COOK FOR ONE WHISTLE (ON HIGH FLAME) AND THEN FOR  5 MINUTES(ON LOW FLAME)

4.MEANWHILE FRY THE CASHEWS AND RAISINS IN A TABLE SPOON OF GHEE TILL GOLDEN  BROWN AND TRANSFER IT INTO A BOWL.

5.IN THE SAME PAN  AGAIN ADD 1 TBSP OF GHEE & FRY  ONION TILL GOLDEN BROWN.KEEP ALL THE FRIED THINGS ASIDE.

6.ONCE PRESSURE GOES,OPEN THE LID, ADD 1 TBSP OF GHEE AND WAIT FOR FEW SECONDS AND THEN  MIX IT UP .

7.TRANSFER IT INTO A PLATE OR SERVING VESSEL .

8.GARNISH WITH FRIED ONIONS ,CASHEWS AND RAISINS.ENJOY..

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PEARLSPOT FRY

                                     KERALA STYLE KARIMEEN FRY                                            

SERVES 1
RECIPE SOURCE:KERALA CUISINE
INGREDIENTS

KARIMEEN/PEARLSPOT-1
OIL FOR SHALLOW FRYING-2 TBSP or as needed

FOR MARINATION
CHILLI POWDER-1/2 TSP
TURMERIC POWDER-1/2 TSP
CORIANDER POWDER-1/2 TSP
PEPPER POWDER-1/2 TSP
FISH MASALA (EASTERN/RUCHI MASALA)-1/2 TSP
GINGER GARLIC PASTE- 1 TSP
FINELY CHOPPED ONIONS-2 TBSP
1/2 OF A LEMON
SALT AS NEEDED

FOR STUFFING
FINELY CHOPPED ONIONS-1 TBSP
FINELY CHOPPED TOMATOES-1 TBSP
FISH MASALA-1/2 TSP
SALT AS NEEDED

METHOD

1.CLEAN AND WASH THE FISH AND MARK VERTICAL  SLITS ON BOTH SIDES OF ITS BODY.KEEP ASIDE.

2.MAKE A SMOOTH PASTE OF INGREDIENTS GIVEN UNDER 'MARINATION'.KEEP IT ASIDE.(I USED A MORTAR AND PESTLE TO MAKE THE PASTE)

3.FINELY CHOP ALL THE VEGGIES FOR STUFFING ADD FISH MASALA AND MIX WELL.KEEP IT READY.

4.TAKE THE FISH APPLY THE MARINATION ON BOTH SIDES AND IN THE VERTICAL  SLITS.

5.NOW INSERT THE STUFFING IN THE LARGE SLIT ON THE NECK REGION(THROUGH WHICH WE WILL PULL OUT THE INTESTINE)KEEP IT ASIDE FOR AT LEAST 1/2  AN HOUR.

MARINATED FISH

6.NOW HEAT OIL IN A PAN AND SHALLOW FRY THE FISH.

7.WHEN ONE SIDE IS COOKED FLIP IT OFF AND COOK THE OTHER SIDE TOO.

8.COVER AND COOK TILL ITS DONE.ENJOY

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Aloo chat- 2

                                                 Aloo chat{potato delicacy}

Aloo chaat

Serves:2
Ingredients

Potatoes-3/4 medium sized
 (cooked peeled and mashed)
White pea-1/2  cup
(Pressure cooked)

Spice powders
Chilly powder - 1/2 tsp
Turmeric powder-1/2 tsp
Cumin powder-1 tsp
Chat masala-1 tsp
Dry mango powder-1 tsp
Salt as needed

For garnishing
Finely chopped tomatoes-1 small sized
Finely chopped onion-1 small sized
Finely chopped capsicum 1/2 of a small one

Tomato sauce-4 tbsp

Bhujjia/ sev/koro/small pieces of crunchy noodles made  from chicken pea flour   -I small packet

Method

1. Take a mixing bowl, add mashed potatoes, white pea and  sprinkle all the spices and give them a good toss...

2.  Divide into two equal portions and transfer to a serving plate or bowl  and spread it evenly and sprinkle tomatoes onions and capsicum ..

3 .Top it off with bhujjia(sev) and tomato sauce.Enjoy.
NOTE
   -you are free to adjust/neglect the spice powders as per the taste of your family
   - you can add  chilli sauce,garam masala too if you wish.
   -if you don't have amchur or dry mango powder then squeeze  lemon juice just before serving
    - can even use plain cornflakes along with bhujjia for garnishing..it  will taste awesome.

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Millet steamed cake

                          RAGI PUTTU/NACHONYA PUUT

RAGI STEAM CAKE

 Serves: 2

Kerala cuisine

Ingredients  

                                     

Ragi powder (Finger millet or fox millet)-1 cup

Salt-1 tsp

Sugar-1 tsp

Water as needed

Coconut scrapings or grated veggies (carrots, chopped cilantro, onions etc) as needed

Idli steamer or traditional puttu steamer or pressure cooker steamer

Method

1. Take ragi flour in a mixing bowl add salt and sugar.mix the dry ingredients with your hands. Now start sprinkling water little at a time and mix the flour

Flour ready to go into a steamer

HOLE DISC

2.When you take a hand full of flour and press in between your fist it should hold the shape that is the right consistency and when you drop it it should crumble.

Note:

-too much water will make it hard

- too little water makes it to remain as powder itself and will taste raw. (be carefull while adding water)

3. Now take your pressure cooker fill half with water close the lid remove the whistle and heat it up.

4. Meanwhile we can layer the puttu  in the gadget(steamer) .

    - begin by keeping the hole disc into it.

-  Now add coconut scrapings        

PRESSURE COOKER STEAMER

-Then add 2 handful of flour

Again layer with scrapings

    Followed by

 -2 handful of flour &

  Ending with coconut scrapings

Close the lid and steam for 15 minutes.

5. Once done switch off the flame. Wait for few minutes. Now hold the steamer tube parallel to the plate and with the help of a skewer gently and slowly push the hole disc so that the puttu will slip onto the plate.

SKEWER

HOLE DISC

Serve with curry of your choice..enjoy

Note:I used a mixture of grated carrots, finely chopped onions & coriander leaves instead of coconut scrapings

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