Instant Spinach idly

Instant Palak idly   

Makes 16 idly

Ingredients

Idly ponni rice-1 1/2 cup

Desiccated coconut-1/4 cup

                                                   

Turmeric powder-1/4 tsp

Chopped spinach leaves-3/4 cup

Asafoetida as needed

Water as needed

Dry red chilly- 1

Note:You can use raw rice or basmati rice as well .If you are using either of these instead of            1/4 cup you will have to use 1/2 cup to 3/4 cup desiccated coconut to make soft idly. 

       :You can increase or decrease the number of red chilly  according to your spice tolerance

       :You can increase or decrease the quantity of spinach as well.

Method

1.Wash well and soak rice for a minimum of 4 hours.

2.Now in a blender jar add the soaked rice ,little water,and start grinding.Once it is almost done,add in coconut scrapings,dry red chilly and make a smooth batter.

3.Into it add turmeric powder,Asafoetida,chopped spinach leaves ,salt and mix well.

4.Do a taste test and adjust the seasonings. This batter requires no fermenting .

5.Now you can start making this idly in a idly steamer.

6.It tastes best with coconut oil.Its a perfect breakfast and a snack.You can also make pancakes or dosa using the same batter.

Butter corn

                                  Easy & Quick corn chaat

                                                   

                                         

Serves-4

Ingredients

Butter-2 tsp

Oil- 1 tsp

Frozen or fresh corn Kernels-3 cups

Spice Powders Used

Cumin powder-1 1/2 tsp

Chilly powder-1/4 tsp

Chaat Masala-1 1/2 tsp

Garam Masala- 1 1/2 tsp

Salt to taste

To Garnish

Lemon juice

Finely chopped red onions

Method

1.Heat butter and oil in a pan.Once it is  hot add in the corn kernels.Mix well,cover and cook till the corn kernels are almost done.

2.Then add in all the spice powders,give it a good mix.Do a taste test and adjust the seasonings.

3.Serve it in cups or serving glass of your choice.Squeeze some lemon juice,garnish with some finely chopped red onions .Serve while its hot as it tastes the best.Enjoy.

No fermentation Cabbage idly

                                     Instant Cabbage idly

   

Makes 16 idly

Ingredients

Idly ponni rice-1 1/2 cup

Desiccated coconut-1/4 cup

                                                   

Turmeric powder-1/4 tsp

Shredded cabbage-3/4 cup

Asafoetida as needed

Water as needed

Dry red chilly- 1

Note:You can use raw rice or basmati rice as well .If you are using either of these instead of            1/4 cup you will have to use 1/2 cup to 3/4 cup desiccated coconut .to make soft idly. 

       :You can increase or decrease the number of red chilly  according to your spice tolerance

       :You can increase or decrease the quantity of cabbage as well.

Method

1.Wash well and soak rice for a minimum of 4 hours.

2.Now in a blender jar add the soaked rice ,little water,and start grinding.Once it is almost done,add in coconut scrapings,dry red chilly and make a smooth batter.

3.Into it add turmeric powder,Asafoetida,shredded cabbage ,salt and mix well.

4.Do a taste test and adjust the seasonings. This batter requires no fermenting .

5.Now you can start making this idly in a idly steamer.

6.It tastes best with coconut oil.Its a perfect breakfast and a snack.You can also make pancakes or dosa using the same batter

                                            

Broken rice upma

                                   Podi ari upma/pamma upma
 

                            

GSB CUISINE
Serves:4 to 5

Ingredients

Broken rice-1 1/2 cup
Water for cooking the broken rice-

For seasoning/tempering/phann/thalikaan/tadka
Oil-2 tbsp
Mustard seeds- 1 tsp (heaped spoon)
Cumin seeds-1 tsp
Black gram/urad dal/uzunnu- 1 tsp
Curry leaves- 2 sprigs
Dry red chilli- 2
Coconut scrapings- 3/4 cups
Salt to taste

Method

1.Remove dirt by hand picking.Then wash thoroughly for 2 to 3 times.Then soak the broken rice in water for 5 minutes.

SOAKING THE RICE

BROKEN RICE

2.Meanwhile heat oil in a kadai ,once it is hot add in the mustard seeds
and allow them to pop up.

3.Once done add in the cumin seeds  and let them pop up.

4.Now add urad dal,curry leaves and broke the dry red chillies and pour them too into the hot oil.Saute for a minute or two by changing the flame to low.

 5.Once done pour in the water and let it boil.Add salt according to taste .

6.Once the water starts bubbling add in the soaked and strained broken rice and give a stir .Do a taste test for salt and adjust accordingly.

7.Cover and cook till the rice is soft and smashes in between fingers.

8.Once it is almost done add in the coconut scrapings and mix well.

9.Our upma is ready to be served.It can be served along with curd or any spicy curry of your choice like potato curry.ENJOY...!!!

Rice flakes in yoghurt

                                  DAHI CHIVDA   

             

  Serves- 2
Ingredients

Rice flakes/poha/aval/chuda/phovu- 1 cup
Curd/dahi/thairu/maelaay-1 cup
Honey/thaen/movu-1 tbsp
Sugar-2 tsp

Fruits of your choice
Robust banana-1
Orange-6 segments
Pineapple -2 slices

Method
1.Make banana circles.

2.Mix sugar with curd and beat well so as to avoid lumps & add in the fruit pieces except few needed for garnishing.mix well.keep aside.

3.Soak chivda/poha in water for 2- 3 minutes.It has to be soft not soggy.

4.Take the serving bowl add  half cup soft chivda now pour half of curd fruit mix.

5.Again add the rest of chivda and top it off with rest of the curd.

6.Garnish  with pineapple & banana circles and drizzle honey over it..Enjoy

Note
 :feel free to change the amount of ingredients according to your wish.
 :can also add cardamom powder if you like.
:also add fruits of your choice.

Cabbage fritters

                                Cabbage pakoda 

Makes 8 pakaodas

Ingredients

Cabbage ,finely chopped/shredded  -1 3/4 cup
Curry leaves a handful
Onion ,finely chopped-1/4 cup

Maida/plain flour-1/4 cup
Corn flour-1/2 tbsp

Chaat masala -1/4 tsp
Salt to taste
Red chilly powder-1/2 tsp
Hing/asa foetida a pinch
Fennel seeds-1/2 tsp
Water as needed (Not more than 1/4 cup)
Red food color- a pinch dissolved in water
Oil for deep frying
Chaat masala to sprinkle just before serving.

Method:

1.Mix all the ingredients except water and mix them thoroughly.

NOTE:
       be careful while adding salt into the batter.Because we are also adding Chaat masala which already has black salt in it.
      in case if the batter became runny add little more maida into it and mix well.adjust salt too.

2.Now begin to add water little by little and make a thick batter (not to watery or runny batter)

3.Do a taste test and adjust the spice powders.

4.Heat oil in a pan and once it is hot drop a spoon full batter into the hot oil and deep fry them to golden brown in color.

5.Transfer them on to kitchen towel so as to absorb excess oil.Our pakodas are ready to serve ..

6.Just before serving sprinkle Chaat masala on them.ENJOY them with PIPING HOT MASALA CHAI /COFFEE

                                                     

A quick snack with Rice flakes

                                  Rice flakes tossed with raw onions and salad cucumber

POHE WITH ONION AND SALAD CUCUMBER

 

This was a dish introduced to us by a friend  LEENA MUZUMDAR  in my most favorite food group in which i have joined .It is so easy to cook and we can have it for breakfast as well as along with  a hot cup of coffee or tea as a snack. As me and my hubby liked it though of sharing with you all this yummy recipe.Here is the recipe..!

SERVES:1

Ingredients

Rice flakes{POHE/AVAL/PHOVU/CHUDA}- 1 cup

Water as  needed

Salt to taste

Finely chopped onions- 1/3 cup

Finely chopped salad cucumber-1/3 cup

Lemon juice from half of a lemon

For Seasoning

Oil- 2 tsp

Mustard seeds{SARSON/KADUKU/SASAM/RAI/SORISO}-1/2 tsp

Curry leaves-1 sprig

To Garnish

Cilantro or Boondi ( deep fried chickpea  balls) -1 -2 tbsp

Method

1,Wash and clean the poha. It should be soft in texture.

2.Squeeze or strain the excess water and spread them on to a wide plate.

3.Sprinkle generously the finely chopped onions,salad cucumber ,lemon juice and salt to taste.

4.Mix them up.Now let us make the seasoning.

5.Heat little oil in a tadka pan,once it is hot add the mustard seeds and allow them to pop up.

5.Once done add in the curry leaves .saute for a second and pour this on to the above made poha.

6.Mix again and garnish with boondi or chopped cilantro..

7.Enjoy with a cup of tea or coffee..!!                                             

Masala Pepper Pappad

                                                Masala  Pappad

Serves:1
Ingredients

Pepper pappad-1
Note:can use any pappad of your choice

Vegetables used
Onion-2 tbsp
Tomato-2 tbsp
Salad cucumber-3 tbsp
Capsicum/bell peppers-2 tbsp
Lemon juice from quarter of a lemon
Note:can also use finely chopped cilantro ,mint leaves,cooked sweet corn,zucchini etc

Spice powders used
Salt or kala namak/ black salt  to taste
Chaat masala to sprinkle
Pepper powder-1/4 tsp (optional)
Note:can use roasted cumin powder,red chilly powder etc

Method
1.Deep fry or pan fry pappad and keep it ready.

2.Now into the mixing bowl add all the finely chopped vegetables except the lemon juice.

3.Into it sprinkle all the spice powders.Toss them well& do a taste test.Keep the salad ready.

4.Just before serving assemble it.
            Place the pappad on a serving plate ,spoon the salad generously,squeeze the lemon juice.

5.Our masala pepper pappad is ready to serve..ENJOY!!!

PRAWNS PAKODA

                                                      Prawns pakoda

RECIPE COURTESY: my SIL NIKHITA PAI
Serves:1

Ingredients

Prawns-27 small prawns
Maida/all purpose flour-1 tbsp
Corn flour-1/2 tsp
Water-1 tbsp
Pepper powder- 1- 1 1/4 tsp
Salt to taste
Lemon juice from quarter of a lemon
Oil for deep frying

Method

1.Wash ,clean and de-vein the prawns.

2.Marinate it with salt,pepper powder and lemon juice and keep aside for few minutes.

3.After 5- 10 minutes add in the maida and cornflour and mix well.

4.Pour a tablespoon full of water and make it to a pakoda/fritter  batter consistency.

5.Heat oil in a kadai,once it is hot deep fry them.

6.Transfer them on to a kitchen towel so as to absorb excess oil.

7.Our PRAWNS PAKODA IS READY TO SERVE..Enjoy!!!

VEGGIE MOMOS

                                                          Veggie Momos
                                            
Serves-2-3
Ingredients

For the outer wrap
All purpose flour/maida- 1 cup(makes 8 large momos)
Salt to taste
Water required to knead the dough
Oil-1 tbsp

For Filling
Oil-1 tsp
Garlic-3/5 pods(we are garlic lovers.you can decrease the number of pods)
Onion-1/4 cup
Capsicum/bell pepper finely chopped-1/4 cup
Carrot finely chopped-1/4 cup
Cabbage finely chopped-1/2 cup

Sugar-1/2 tsp
Salt to taste
Pepper powder-1 - 1/2 tsp
Soy sauce-1/2 - 1 tsp

Method

1.Lets make the filling ...

2.Take a pan add a teaspoon of oil.

3.Once it is hot add in the finely chopped garlic.Saute them for a second.

4.Add in the onions and capsicum.Saute them for few seconds.

5.Time to add the carrots,cabbage along with sugar and salt.Cook till they are half done so that the vegetables will stay crunchy.

6.Finally add in the soy sauce and pepper powder.Toss them well.Cover and cook for a minute or two.

7.Our filling is ready.

For making the outer cover...

1.Take all the dry ingredients for the outer wrap in a mixing bowl and mix them up.Now add oil and mix again.

2.Add water, little by little and knead it so as to get a stiff dough.

3.Pinch  balls of equal size and roll each ball into small circles.

Assembling process...

4.Spoon some filling in the center.Secure it by bringing the edges together in the form of pleats.

5.Pinch of the excess dough.Twist it slightly so that the pleats looks beautiful.

6.Steam for 8 minutes.Check whether the outer covering has become little transparent,as shown in the second pic and if the filling is visible ,momos are done..

7.Serve with chilly tomato sauce /schezwan sauce or dips of your choice..Enjoy..!!

tiny tot momos

GREEN PEAS stuffed PACKETS

                 Peas potli /green peas masala stuffed  packets                                                                           

Ingredients
For making green peas stuffing :                                  
 Green peas-1/2 cup
Onion-1
Ginger-one small piece
Garlic-4 pods
Oil-1 tsp

Spice powders used:
Turmeric powder-1/4 tsp
Red Chilli powder-1/2 tsp
Garam masala powder-1/2 ts[
salt

For making the packets
All purpose flour/maida -1 /2 cup
Ghee-1/2 tbsp
Carom seeds/ajwain seeds/omam-1/4 tsp
Salt to taste
Water as needed

Method

First let us make the packets.
1.For that in a mixing bowl take  all purpose flour ,add  ajwain,salt and ghee into it.Mix it well.Now add water just as we do for making chapathy or rotis .Knead and make a smooth and soft dough.

2.Once dough is done pinch equal size balls from it . Keep them covered with a wet kitchen towel.

Now lets make the filling
3.For that take 1/2 cup of green peas in a blender and just crush them coarsely.Keep aside.
                                     

CRUSHED PEAS

4.Chop ginger, garlic and onions finely.Keep aside.

5.Heat oil in a pan once its hot add in the finely chopped ginger& garlic, saute for few seconds.

6.Add onion and saute till they become soft.
                       

SAUTING

7.Time to add the crushed peas along with salt ,turmeric powder ,red chilly powder and garam masala powder.Mix them up and cook.

8.Do a taste test.Adjust the spices.Check whether the green peas are cooked well.Our filling is ready.

9.Now take a ball ,roll them into thin circle.

10.Spoon some filling in its center and make pleats just as we do for momos. Secure and seal all sides neatly.

SPOON SOME FILLING

SECURE ALL THE SIDES BY FORMING PLEATS

11.Heat oil in a kadai/pan  and once its hot deep fry our potlis .Drain them on to a kitchen towel.

12.Our peas potlis are ready to serve.Serve them with sauce or chutney or dip of your choice.

Note  :You can add spice powders of your choice. Along with ginger and garlic you can also add green chillies,cashews,raisins,paneer etc also

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Kothu porota

Shredded Indian layered bread tossed with spices 

Serves:2
Ingredients

Porota-4
Oil- 2 TSP
Fennel- 1/2 TSP
Ginger-1/2 tsp
Green chilly-1
Onion-1 medium size
Capsicum-1 medium size

Tomato sauce -1/2 tbsp
Soy sauce-1/2 tbsp

Salt to taste
Kashmiri chilly powder-1/2 tsp
Garam masala-1 tsp

To garnish
Cilantro- 1 -2 tbsp
Lime wedges-2

Method

1.Shred the leftover porotas into bite size pieces.

2.Chop all the veggies and keep them ready.

3,Heat oil in a pan ,once its hot add in  fennel.Allow them to pop up.

4.Once done add the finely chopped ginger,garlic,green chilly pieces and saute them for a second till there raw smell goes.

5.Now add in the onions and saute till they turn golden brown in color.

6.Time to add in the capsicum or bell pepper slices along with salt to taste.Saute for few seconds.

7.Once all the veggies are done add in the shredded porota pieces and mix them up well.

8.Sprinkle the spice powders along with a 1/2 tbsp of sauces.Toss them well.

9. Cook for few minutes.

10.Once done do a final taste test and transfer it into a serving bowl.

11. Garnish it with chopped cilantro or coriander leaves and lime wedges..

12.Enjoy with a cup of tea/ coffee

Note :
If you want add red food color to make it more appealing to the eyes.
Feel free to experiment with the sauces and spice powders.
Squeeze the lime juice when you are ready to serve.
Can add egg also to enhance the taste.

Kothu porotta

for the recipe of kerala style porota use the link below.

http://manjuvinodzkitchen.blogspot.in/2015/02/kerala-porotta-layered-indian-bread.html

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CAULIFLOWER CHILLI FRY

                               CAULIFLOWER CHILLY FRY
                                                    

        

RECIPE COURTESY :Meena Maam (MEENA JANARDHANAN)

Serves- 1-2

Ingredients

Cauliflower florets:1 cup

Turmeric powder-1/4 tsp

Green chilly-7-10

Salt-1/4 tsp

For marination

Kashmiri chilly powder- 1/ 2 tsp

Hot chilly powder-1/4 tsp

Garam masala- 1/2 tsp

Corn flour-1/2 tbsp

Ginger garlic paste-1/2 tsp

Rice flour-1 tbsp

Red chilly sauce/tomato chilly sauce-1/2 tsp

Soy sauce-1/2 tsp

Salt to taste

Method

1. Wash and clean the florets well in running water. Slit the green slit longitudinally and keep aside.

2. Now boil 1-2 cup water in a pan adding salt and turmeric powder.

3. Once it starts bubbling switch off the stove add the florets into it.

4. Close it with a lid and keep aside for at least 15 minutes.

                                    

florets in hot water

5. After 15 minutes drain those florets and pour them into a mixing bowl.

6. Sprinkle all the ingredients given under the label 'for marination' and give it a good toss. Keep aside for at least an hour

                                             

marinated florets

7.Then heat a kadai/ frying pan and deep fry all the florets.

deep frying the florets

8.Once all the florets are deep fried switch off the flame.

9.Meanwhile the oil will be still hot. So take the green chilly slits on a slotted spoon and dip it in the piping hot oil & fry them nicely. It will take only few seconds.

frying the chillies by dipping in oil on a slotted spoon

Note: don't fry the chilies to brown color. We should retain its green color.

10. Drain them (florets and green chilly slits) on to a paper towel to absorb the excess oil.

11. Our cauliflower chili fry is ready to serve. Enjoy..!

                                                      

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Pumpkin flower fritters

                                                      Mattan poo bhajja

PUMPKIN FLOWER FRITTERS

 Serves 2

Ingredients

Pumpkin flowers-6

Chickpea flour/besan-1/4 cup

Salt                                                              

Chilli powder- 1/4 tsp
Onion-1 TBSP
Water as needed                        

PUMPKIN FLOWERS

Method

1. Wash and clean the pumpkin flowers. Pinch off the light green leaf like structures present on the outer part of the flower. As well as pinch of the inner yellow colored tube like thing.

2. Split the flower into 2 halves.

3. In a mixing bowl add all the dry ingredients along with flower. Give it a good toss and keep aside for few minutes.

4. After 2-5 minutes just take out the flower .keep it aside

5. Now add water little by little and make a thick batter.

6. Add in the flower and coat the flowers well with the batter.

7. Keep a kadai/frying pan on the stove top, add in sufficient oil for deep frying.

8. Once the oil is hot add in the flowers one by one and deep fry them.

9. Once done transfer them onto a tissue paper so as to absorb the excess oil.

10. Serve it piping hot along with a cup of chai/tea/coffee.Enjoy.

Note : Feel free to adjust the spices

        : You can also add pressure cooked, peeled and mashed potato along with the onions into the batter

                                                                                              Shaadi.com Indian Matrimonials

Peanut chaat

                            Healthy mungphali ka chaat

peanut chaat

Serves: 2

Ingredients

Peanuts- 3/4 cup

Zuchinni-1/2 of a medium sized one

Onion-1 small size

Tomato-1

Finely chopped ginger-1/4 tsp

Green chili-2

Half of a medium sized lemon

Sev/deep fried gram flour vermicelli- 1 tbsp

Desiccated coconut-1 tbsp

Spices used

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Chaat masala as per your taste

Salt to taste

Pepper powder-1/2 tsp

Method

1. Chop tomato, green chillies,ginger ,onion & zucchini very finely.

2. If you are using raw peanuts, then roast them well. Keep them aside.

3. Now take all the finely chopped veggies along with peanuts in a large mixing bowl.

4. Now sprinkle all the spice powders .give them a good toss. Keep it ready.

5. Just before serving squeeze half of a lime .mix well

6. Take that in a serving bowl and sprinkle desiccated coconut and sev generously over it.

7. Enjoy with a cup of tea/coffee.

Note:Free to add salad cucumber, coriander leaves etc.Can also add turmeric powder if you wish.Can also use skin less peanuts

                             

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ALOO CHAT

                                                        ALOO CHAT
  

ALOO CHAAT

INGREDIENTS

ALOO/POTATO-3 MEDIUM SIZED ONES
ONION-1/2
TOMATO-1/2
CORIANDER LEAVES-2-3 TBSP

Garam masala-1-2 TSP
SOYA SAUCE-1 TSP
GREEN CHILLY SAUCE-1/2 TSP
TOMATO SAUCE-1-2 TSP
SALT
OIL-1 TBSP

FOR TOPPING
SEV-1/4 CUP
CORN FLAKES-1/4 CUP
ONION-1/2 OF A MEDIUM SIZED ONE
TOMATO-1/2   "
CILANTO-2 TBSP

Method
1.PRESSURE COOK ALOO.PEEL ITS SKIN OFF AND MASH IT WITHOUT ANY BIG CHUNKS.

2.MIX SOYA SAUCE TOMATO SAUCE AND GREEN CHILLY SAUCE WITH A TABLE SPOON OF WATER AND KEEP IT ASIDE.

3.HEAT OIL IN A PAN OR GRIDDLE ADD MASHED ALOO,HALF OF AN ONION & TOMATO,CILANTRO ,TANDOORI MASALA,SAUCES AND SALT.

4.MIX WELL AND STIR CONTINUOUSLY FOR FEW MINUTES.

5.IF IT TENDS TO STICK TO THE PAN ,ADD 1-2 TBSP OF WATER AND CONTINUE TO MIX.

6.ONCE EVERYTHING IS MIXED DO A TASTE TEST AND ADJUST THE TANDOORI MASALA AND SALT.

7.REMOVE IT ON TO A SERVING PLATE SPREAD IT NICELY.NOW TOP IT OF WITH A GENEROUS AMOUNT OF SEV,PLAIN CORNFLAKES.NOW SPRINKLE FIENLY CHOPPED TOMATO ,ONION AND CILANTRO.ENJOY..
                                                                                                    

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CHINESE BHEL

                   DEEP FRIED NOODLES 

CHINESE BHEL

SERVES:2
INGREDIENTS

 VEGGIES:
CABBAGE-1 CUP
CARROTS:1/2 CUP
GREEN CAPSICUM/BELL PEPPER-1/3 CUP
ONION-1/3 CUP
TOMATO-1/3 CUP
GARLIC-3/4 PODS

NOTE:YOU CAN ADD VEGGIES OF YOUR CHOICE(CORN ,RED AND YELLOW BELL PEPPER,MUSHROOM,SPROUTS OF YOUR CHOICE etc..)

SAUCES:
HOT AND SWEET TOMATO SAUCE-1/2 TBSP
SOY SAUCE-1/2 TBSP
GREEN CHILLI SAUCE-1/2 TBSP
THAI SWEET CHILLI SAUCE-1/2 TBSP

VINEGAR-1/2 TSP
FRIED NOODLES-1 CUP
OIL-2 TSP

NOTE:ACCORDING TO YOUR TASTE YOU ARE FREE TO ADJUST THE QUANTITY OF SAUCES. ALSO FREE TO ADD SAUCES OF YOUR CHOICE.: YOU ARE FREE TO USE THE NOODLES OF YOUR CHOICE.

METHOD

1.HEAT OIL IN A PAN .ADD THE CHOPPED GARLIC AND SAUTE FOR A MINUTE.

CHOPPED VEGGIES

SAUTE THE GARLIC

2.ADD IN THE CABBAGE AND CARROT JULIENNE.SAUTE FOR A MINUTE

 NOTE:JULIENNE MEANS TO CUT THE VEGGIES IN LONGITUDINAL OR LENGTH WISE MANNER.

3.ADD BELL PEPPERS/CAPSICUMS.MIX WELL.

                   
4.TIME TO ADD ONIONS AND TOMATOES.TOSS THEM TOO..

5.TAKE ALL THE SAUCES AND VINEGAR IN A BOWL AND MIX THEM UP AND POUR THEM IN THE PAN.TOSS THEM WELL

SAUCES+VINEGAR

ADD IN THE SAUCES

6.NOW GOES IN THE LAST INGREDIENT..THE FRIED NOODLES...
   MIX MIX AND MIX.....

NOTE :ADD THE FRIED NOODLES AND PROCEED WHEN YOU ARE READY TO EAT .OTHERWISE THE NOODLES WILL BECOME SOGGY.

 7.OUR CHINESE BHEL IS READY TO SERVE.GARNISH WITH SLICED  ONIONS/CHOPPED HERBS OF YOUR CHOICE. ENJOY.

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