Soya chunks roast

                                    Soya Ularthiyathu

                   

RECIPE COURTESY:MALABAR DELICACIES & ASHEERA HAJA

Ingredients

Soya chunks- 1 cup

For marinating soya chunks

Turmeric powder-1/4 tsp

Red chilly powder-1/2 tsp

Kashmiri chilly  powder-1/2 tsp

Coriander powder-1 tsp

Salt to taste

Other ingredients

Onion-3 medium sized

Ginger chopped -1 tbsp

Garlic chopped-1 tbsp

Red chilly powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Coriander powder-1 tsp

Coconut oil as needed or 1tbsp + 1 tsp

Green chilly-1

Garam masala-1 tsp

Tomato sauce-1 tbsp 

Soya sauce-1 tbsp

Feel free to adjust the spice powders and sauces as per your taste preference

Method

1.Boil soya chunks as per the package instructions.Squeeze the water and strain them.Then marinate it with red chilly powder,turmeric powder,coriander powder and salt.Keep aside.

2.Slice the onions and slit the green chillies.

3.Heat oil in a pan ,once it is hot add in the finely chopped ginger and garlic.Saute it.

4.Add in the sliced onions,sauces and  all the spice powders and saute till the onions are soft and the raw smell is gone.

5.Once done add in the marinated soya chunks .Mix well.

6.Saute it till it is dry.

7.Soya ularthyathu is ready to serve.

Optional

if you want you can make a tadka with mustard seeds and dry red chill and pour it on the above made dish and serve.

                                                    

POINTED GOURD POTATO CURRY

                            ALOO POTOL RASA  IN ORISSA STYLE  

Serves- 2
Oriya Cuisine

Ingredients

Aloo/potato-1 big one
Parwal/pointed gourd -8
Oil to fry- 1 1/2 tbsp

To Make Masala Paste
Onion-2
Ginger paste-1 tbsp
Garlic paste-1 tbsp

To Make Tomato Puree
Tomato-2 medium sized ones

Spice powders used
Turmeric powder-1/4 tsp
Red chilly powder-1/2 tsp
Coriander powder-1 tsp - 1 1/4 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Kitchen king Masala powder- 1 TSP
Salt

Other ingredients
Oil- 1/2 tbsp
Water -1+1/4 +1/4 cup

Method

1.Peel wash and cube the potatoes.Chop the parwal into big chunks.

2.Make the masala paste by grinding together onion and ginger garlic paste.

3.Roughly chop the tomatoes and make puree out of it.

4.Now heat 1 1/2 tbsp of oil in a pan add in the chopped potatoes and parwal. Fry them till they attain brown marks on them.

5.Transfer them into a bowl.

6.Now in the same kadai/pan add the rest 1/2 tbsp of oil.

7.Once it is hot add in the masala paste and  cook till the raw smell goes and oil starts separating from its sides.

8.Once it's done add in the tomato puree and salt and cook till it starts leaving from the sides of the kadai.

Note: Be patients at these steps as it determines the taste of the entire curry.Cook till each mixture start leaving oil.As it will enhance the taste of the curry.

9.Time to add in the spice powders one by one.Give them a  good toss.

10.Add in the fried potato and parwal pieces.Coat them into the masala.

11.Now wash the mixie jars with 1/4 cup water each and pour it into the kadai. Again add in 1 cup of water and bring it to a boil.

12.Do a taste test and adjust the spices according to the taste of your family members.

13.Sprinkle 1 tsp of Kitchen king masala. Give it a final mix.

14.Our curry is ready to be served with rice/roti /bread of your choice.Enjoy.

ALOO POTOL RASA

Ripe banana cooked with curd and coconut sauce

                 Nendrapazam kalan/moru ozichukutaan

 

                          

Serves:1

Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan
Coconut scrapings-1/3 cup heap
Cumin seeds- 1 tsp
Water as needed

To Mix
Curd/yogurt- 1/2 cup
Salt as needed
Chilly powder- 1/2 tsp                                                                

Turmeric powder-1/4 tsp                          

To Season                                                    

Chopped banana chunks

Oil-2 tsp
Mustard seeds-1/2 tsp
Dry red chilly -1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX

3.Now pour 1/2 cup water in a pan add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilly and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Shallot ginger lemonade

                                             Shallot ginger lemonade

Serves-1
Ingredients

Lemon juice from one lemon
1 tsp of sugar
a small piece of ginger
2 small shallots
1/4 + 3/4 cup of water

ice cubes and lemon rings optional for garnishing

Method

1.Grind together, in a mixie jar, a small piece of ginger,2 small shallots,juice of one lemon,1 tsp of sugar (as per your sweet tooth) and 1/4 cup of water.

2.Now strain this juice into the serving glass.

3.Add 3/4 cup water into it and Enjoy

NOTE:
          Can add ice cubes if u prefer.

         Don't add big ginger piece as it will dominate the flavor of shallot which we don't want.

4.Before serving just do a taste test to find if we wanna add lime juice.

shallot ginger lemonade

Dry prawns curry Kerala style

                                    Unakka chemmeen curry

Serves- 2
Kerala Cuisine

Ingredients

Dry prawns- 1/2 cup
Water as needed
Oil-1tbsp + 1tsp
Shallots/pearl onion/kunjulli-1/4 cup chopped
Green chilly-1
Garlic-4 -5 pods crushed

To grind
Coconut gratings-1/3 cup
Cumin seeds/nalla jeerakam-1 tsp
Salt to taste
Chilli powder- 1- 1/2 tsp

Method

1.Wash and clean the dried prawns thoroughly and keep them aside.

2.Heat 1 tsp of oil in a tadka pan and dry roast this cleaned prawns for 2 -3 minutes.
                   

3.Slit the green chillies.Crush the garlic pods and chop the shallots.Keep them ready.

4.Grind all the ingredients given under the label 'TO GRIND' to a not so smooth paste and keep it aside.

5.Heat 1 tbsp of oil in a kadai ,once it is hot add in the shallots,green chilly slits & crushed garlic pods and saute till they attain a light brown brown color.

6.Now add in the tossed dry prawns and give it a good mix and saute for 2 -3 minutes.

7.Add 1/2 cup of water and cook the prawns till they are done.

8.Once the prawns are done add in the ground paste.Clean the mixie jar by adding 1/4 cup of water in order to avoid wastage,Pour it into the curry.

9.Give a taste test and adjust the salt and chilly powder.Bring the curry to a boil.

10.Our Dry Prawns Curry is ready to serve .Enjoy with steamed rice of your choice..!!

  

Steamed semolina dumplings

                                              Instant Rava idli 

          

Makes:12 idlis

Ingredients

1 cup rava / semolina
1 inch piece finely chopped ginger
2 green chillies finely chopped
Coriander leaves/cilantro finely chopped
Salt to taste
1 cup curd/yogurt
1 tsp eno fruit salt.
Water as needed

Method:

1.Take all the dry ingredients like rava,finely chopped ginger ,green chillies and coriander leaves and salt  in a mixing bowl{ except eno }and mix well.

2.Now add in 1 cup of curd and give it a mix.

3.Now add needed amount of water and make a idli batter.

4.Keep it undisturbed for a minimum of 15 minutes. 

5.Meanwhile grease your idli moulds and boil water for your steamer.Keep it ready.

6.After 15 minutes add eno and mix well immediately. 

7.Pour the batter into the moulds and steam it for 10 minutes.p

8.Please ensure by inserting a toothpick into the Idlis whether they are cooked completely or not.If the toothpick comes out clean they are done. 

9.Enjoy with sambar/chutney/pickles of your choice..!!

                             

Rava idli served with Beetroot Sambar

Mushroom Sandwich

                                         Mushroom Sandwich

        

                               Before starting cooking i like to share that in NO MEASUREMENT label you will not find proper measurements but the ingredients and procedure only.As soon as i am clear about the measurements i will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too. Now let us move on to the recipe.

Ingredients

Olive oil
Garlic
Onion
Tomato
Mushroom of your choice
Salt to taste
Pepper powder
Coriander leaves/cilantro
Cheese slice
Method

1.Wash ,clean and slice mushroom finely and keep aside.

2.Chop all the vegetables finely and keep them aside.

3.Heat little olive oil/oil of your choice in a pan ,once it is hot add in the finely chopped garlic and onions.Saute them for a minute or two.

4.Add in the tomatoes and mushrooms.Cook till the mushrooms are done and the whole mixture turns dry(because mushroom will ooze out water)

5.Sprinkle salt and pepper powder.Toss them well.

6. Garnish with finely chopped cilantro.Our Stuffing is ready..!

7.Now let us assemble and toast our sandwich.

8.For that take a bread,place a cheese slice ,top it off with  stuffing ,cover it with another bread slice and toast on a toaster or tawa/griddle.ENJOY..!!

Tapioca pearl Soup

                                                                      Sago Soup

This recipe was shared by my Dear Friend Jayashri Baleri & Vidya Pai in a very popular food Group Konkani Khann Anik Jevan {konkanikhann.blogspot.com } .It is a very easy recipe and can b cooked in a jiffy.A perfect comfort food during heavy down pours.Let us see how to cook this soup..!

Ingredients

Sago/sabudana- 2-3 tbsp

Water-3/4 cup

Salt to taste

Cumin seeds/jeera/nalla jeerakam-1/2 tsp

Vegetables i used

Ginger-1/4 tsp

Garlic-2 pods

Capsicum-2-3 tbsp

Carrots-2-3 tbsp

Onion-2-3 tbsp

To Garnish

Pepper powder

Lemon juice

Method

1.Soak 2-3 table spoon of sago in 3/4 cup of water for a minimum of one hour.

2.Now Pressure cook them by adding 3/4 cup of water ,salt,cumin seeds,finely chopped ginger,garlic,carrot,capsicum and onions.Till you here 3-4 whistles.

3.Once the pressure goes off ,carefully open the lid.{At this time if the soup appears very thick ,you can add water according to your preference and just boil it.}

4.Just before serving sprinkle some pepper powder and lemon juice.{you are free to add garnish of your choice like tomato sauce,cilantro or coriander leaves}.Enjoy 

Instant besan and rava dosa

             Besan & Sooji /Chickpea and Semolina crepe
                          
                                           I got this recipe from a friend SHUBRA CHAUHAN BISEN who is a member in a very popular food group CHEF AT LARGE.Thank you dear for sharing such a yummy recipe with us all.

Ingredients

For dosa
Besan/Chickpea flour- 1 cup
Sooji/semolina-1 cup
Buttermilk-1 cup
A pinch of baking soda
Salt to taste

 NOTE: the ratio of besan and sooji should be 1:1
           :can use curd also,by diluting it by adding water and making it to a buttermilk consistency.

For Topping
Capsicum-2 tbsp
Onion-2 tbsp
Tomato-2 tbsp
Salad cucumber-2 tbsp
Carrot-2 tbsp
Chaat masala to sprinkle
Note:can use vegetables of your choice

Method

1.Take a mixing bowl add besan,sooji,salt ,a pinch of baking soda and buttermilk and make a batter of dosa consistency.Our batter is ready to use.

2.Finely chop all the vegetables of your choice ,sprinkle chaat masala and mix them up.Our topping is ready to use.

3.Now heat a dosa pan,once it is hot pour a ladle full batter, spread it into a nice circle and immediately sprinkle the topping .Cook dosa on a low flame as there is a chance of the dosa getting burned.

4.When one side is cooked flip it off and cook the other side too.Our dosa is ready to serve.ENJOY..!!

Cumin flavored rice &Mixed lentil curry

                        Jeera rice & Panchmela dal

            

  This is an awesome combo that we prefer on lazy days  & the Panchmela dal(rajma,white chick peas,green gram,pigeon peas and red lentils) was introduced to me by a friend of mine ,RETHISH .G.PRABHU who lives in Bombay,through a dear food group Konkani Khann Anik Jevan {konkanikhann.blogspot.com }  where both of us are members.I take this opportunity to thank rethish annu for sharing such an awesome recipe with us all.

Ingredients for Jeera rice

Cooked raw rice or basmati rice- 1 cup
Salt to taste

For seasoning
Ghee-1 tbsp
Cumin seeds/jeera/nalla jeerakam-1 tsp
Cloves-2
Cinnamon-1 " piece
Bay leaf-1

Method

1.Take cooked rice in a wide vessel and spread well with a fork.

2.Now let us make the seasoning.

3.For that heat a tablespoon of ghee in a tadka pan ,once it is hot add in the cumin seeds and allow them to pop up.Once done add in the cinnamon,cloves,bay leaf and saute for a minute or two.Be careful not to burn the cumin seeds.(low flame is preferable)

4.Add this seasoning into the rice and toss well.Our JEERA RICE is ready.

                 
Ingredients for Panchmela Dal

Panchmela dal(combination of five types of lentils)-1/3 cup {serves-2)
Oil/Ghee- 1tbsp
Cumin seeds-1tsp
Ginger-1"piece
Garlic-4-5 pods
Dry red chilly-2 small size
Curry leaves-a handful
Onion-2-3 medium size
Tomato-1 medium size
Water as per the gravy requirement

Cilantro to garnish(in the picture you won't see the cilantro as it was out of stock, i have not added them)

Spice powders used
Turmeric powder-1/2 tsp
Red chilly powder- 1 - 2 tsp
Coriander powder-1 -2 tsp
Garam masala-1 tsp +1/2 tsp
Salt to taste

Method

1.Soak  dal overnight and next day wash it thoroughly and pressure cook and keep them aside.

2.Heat ghee/oil in a pan ,once it is hot add in the cumin seeds,dry red chillies,curry leaves and saute them for  a minute or two.

3.Time to add in the finely chopped ginger,garlic and onions.Saute till the onions are soft and translucent.

4.Add in the finely chopped tomatoes along with little salt.Cook till they are mushy.

5.Add the spice powders one by one and mix them well.Cook till the mixture begins to come together.

6.Pour in the cooked and lightly mashed dal along with the water used for cooking them.

7.Add salt to taste & Bring it to a boil.Check for salt and other spice powders.Feel free to add in the spice powders according to the taste of your family members.

8.Just before you switch off the flame sprinkle  1/2 tsp of  garam masala and if you have cilantro add finely chopped coriander leaves and garnish the Panchmela dal..

9.Our JEERA RICE AND PANCHMELA DAL IS READY TO SERVE..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..!!