Simple Pancake recipe

I personally like pancake with honey, but variations with fruits is an healthy option specially for the kids.Its an "Zatpat recipe" for sure, all you need to do is to blend together all the ingredients in a Chopper cum Belnder. Ofcourse, I do believe traditional need to fold gracefully all ingredients in a fashion similar to cake prepartion, but need of hour for me is certainly fast cooking,atleast most of the times.

{Read More}

___________________________________________________
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Dal Ghost (Mutton in Tangy Tuvar Dal Gravy) - Non Vegeterian

When the Delhi temperature dips, there is nothing more comfortable than a high spicy food.This adventure is only frequented on Sundays, when we have the time to experiment.

I have been reading a lot about Dal-Ghost but have been avoiding it as a " tangy lamb " was somehow not exciting my taste buds. With all courage, I was totally take for the surprise that was in store when I finally made it.Not sure, if its for novelty or its genuine existence, somehow its become a recent visitor at home.

The only thing to take care is to avoid adding the tamarind and salt in the initial stages. Tamarind slows the cooking process and salt removes the water content from the lamb which could lead to hardening of the lamb pieces.Its important that the water content is retained in them.Although when I first tried this I was sure to follow the procedure exactly,which means cook Dal and the mutton in turns and not together, but when you are running short of time, you can cook them together atleast I did not see any change in either the aroma or the taste.Only the display might show some change in consistency, but that acceptable.

To make the gravy thick, I generally fry chopped onions, tomatoes, ginger and garlic in little oil and leave it to cool. Then grind them to a paste. This query was long due!

{Read More}.....

Palak & Egg Burji (Breakfast Recipe)

A quick rush to work calls for a faster cooking menu. "Egg" does behave a sincere saver in such cases
.
My Kids don't have a immediate liking for spinach, however I keep identifying  ways to camouflage them and use. It just happened when kids asked for scrambled egg for breakfast, I chopped the spinach and after sauteing added them like coriander. Little did anyone realize it was not coriander ! 

I have been ever since trying to make this highly nutritious food a compulsion in my weekly menu !You can add grated carrots by all means, I had to omit has I did not have stock and obviously cant have my mornings to such leisure chores :)

We also make it for dinner at times..It is a multipurpose recipe !



Ingredients :

Palak / Spinach - few leaves (8-10)
Egg -2
Salt - to taste
Garam Masala - a pinch
Green Chilli - 1
Tomato - 1 chopped
Dhania leaves - few

Method :

1. Saute the chopped Palak leaves in Olive oil or butter(if making for kids)with pinch of salt, till it tenders.

2. In a Bowl, add this palak,egg, garam masala, little salt, chopped dhania leaves and tomatoes.

3. Pour on tava/kadai and keep stirring slowy , so that they form lumps

4. Serve hot with bread toast /paratha's

Vegetable Jalfrezi (Mixed Vegetable Sabzi)

More for the look of the vegetables, I like this particular recipe.Am an sincere veg-freak , I relish recipes that get these vegetables closer to reality and Jalfrezi gets them in real big chunks. The advantage here is apart from the masala the taste of vegetable itself is so evident owing to their large size that it ends up giving a rather refreshing taste !


Ingredients

Potato - 2
Capsicum - 1 1/2
Tomato -1
Garlic - 3-4 pods (chopped)
Jeera Powder- 1 1/2 tsp
Dhania Powder- 1tsp
Red Chilli - 1/2 tsp
Turmeric Powder- 1/2 tsp
Salt - to taste
Oil - to use

Procedure:

1. Cut all vegetables in length.

2. Heat oil in pan. Add Jeera to it and allow to splutter. Add chopped garlic.

3. Finally add potato first.fry for 3 minutes.Add all masalas- Jeera pwd, dhania pwd, turmeric pwd and Red chilli pwd.

4.Followed by capsicum and tomato. again stir fry for 2 minutes. add salt and mix well.

5. Just make sure while stirring the shapes of the vegetable are retained.There is nothing better than a good presentation to arouse one's apetite !

6. Serve hot with roti or steamed rice and dal combination

Parangikkai Masiyal aka Kaddu ki Sabzi

Back home , we make parangikkai as Poriyal or in Sambhar.These only went well with rice but I wanted to have the Parangikkai with Paratha/Roti and when I got this taste from a Punjabi friend here,I could not hold myself from calling her mom and to check out this preparation.

What I made was certified almost close the target "kaddu sabzi" !So , here we go !

Read More

Meen Varuval (Tamil-Fish-Fry-Recipe)

True origins of coastal South India,my family relishes meen/fish anytime and its also the most preferred Non-Vegeterian dish during the weekdays.
Fish Storage
People do get paranoid when it comes to preserving/storing fish, I do not count amongst them and have been doing so conveniently for years now. And only for those who are interested and can’t get to the market regularly I will share the basic of fish storage techniques which I follow for decades now!!

Needless to say,the start would be cleaning the fish thoroughly with rock salt and turmeric{I clean them twice}. Now grate fresh ginger- garlic and apply them to the fish,  followed by dhania /coriander powder, chilli powder {option:green chilli paste} , salt, turmeric and Jeera Powder. Add a proportionally larger quantity of jeera powder{Cumin seeds powder}as Jeera cuts down the smell of raw fish even when you fry it after 4 days. Deep freeze them in small boxes {so that you can remove only a part of it and thaw , rather than doing the whole stock everyday which will only reduce the storage life}. So that when you need to use the fish for that day, keep it in room temperature for 2 hours and use the way you want.
-----------------------------------------------------------------------------
My Nutrition Corner

- Fish is a very good source of protein, Omega3 fatty acids
- Good for low fat diets
- Contains Vitamin Bwhich helps to reduce stress and Anxiety
- Vitamin A helps prevent arthritis, acne and bronchitis
- Calcium helps teeth and bones to keep healthy
------------------------------------------------------------------------------



Ingredients:

Sheela Fish - 1/2kg {use any Fish}
Red Chilli Powder - 1tbsp
Jeera Powder - 2tbsp
Dhania Powder - 1 1/2tsp
Karuvepilai/ Curry leaves powder - 1tsp(dried and powdered)
Ginger /garlic paste - 1tbsp
Salt- to taste
Olive oil - to use {alternatively any cooking oil}
Method:

1. Mix all the ingredients with little olive oil and apply on fish.

2. Allow it to soak for 2 hrs in fridge{if you are runnign short of time, you can cook in 10 minutes but be ready to accept a comparatively insipid taste}.

3. Heat a pan and grease with olive oil. Place the fish on them. Allow to cook for 2-3 min and turn over and again allow to cook the other side.

4. Server hot with steamed rice and dal/sambhar.

Karai Kozhambu Podi- Tamil Gravy Masala

Note :

A spicy gravy Podi/Masala used to make gravy with vegetables like Brinjal,Ladiesfinger, Chick Peas etc.

I generally get this ground from the local "Atta Chakki/Flour Mill Machine" during my visit to Chennai.It stays fresh for almost a year when stored properly. Ideally I keep a good amount of the Podi, in a air tight container in my kitchen rack for regular use, while the rest stays secured in fridge sheltered in "ziplock covers"{alternatively in any air tight containers}.

For those not having access to the local Flour Mill , can grind in a food processor.But be careful not to fill them in containers soon out of the blender as the heat in the Masala/Podi will translate to mositure and dampen the Podi. This will reduce the shelf life ruin the entire effort.If I had the time I would have preferred doing them at home,as the aromaof all the fresh masala's transforming in the blender is a heavenly nostalgic experience.

From Rajis Food Blog

Ingerdients

Whole Red Chilli - 250 gms
Dhania Seeds - 500 gms
Jeera -50gms
Black pepper - 50 gms
Curry leaves ( 1 Cup)- Washed, dried and lightly dry roasted

Method

1. Dry roast all ingedients. Please roast ingredients seperatly as all of them have different heating temperature and you can land up buring dhania seeds and red chillis while waiting for blackpepper to roast.
2. Cool the roasted ingedients and grind them together in Processor /Local Flour Mill.

Bisibela Bhat (Sambhar Rice- Tamil Rice Recipe)

Bisibela bhat has been associated with special occasions in our house. I have deliberately avoided making that often to retain the sanctity of taste that is so unique.I have tasted a lot number of variations in Bisibela Bath in different corners of the Country.


What I make is a spicier version as for me, the tangy hot flavor with the extra spice evokes is what makes it so special. Thankfully, my family agree to this,specially the kids making it all the more easier.

While I was in Bangalore, I liked the garnishing with Khara boondi.However,Bisibela Bhat in Chennai are served with Applam.

I have always believed -there is no perfect "recipe" defined , the way you like is perfect for you!

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 6

Ingredients:
1 cup onions, finely chopped
1 1/2 cup vegetable, chopped and boiled (carrots, potatoes, peas and beans)
1 1/2 cup raw rice
1/2 cup toor dal /Lenthil
Tamarind Size of a small lime
1 big tomato, chopped
4 green chilli, finely chopped
1 inch (25mm) of ginger, chopped
1 tsp of mustard seeds
1 tsp of cumin seeds (jeera)
pinch of asafoetida (hing)
2 tsp red chilli powder
2 tsp corainder powder (dhania)
2 tsp sambar powder
1 tsp of bisibela bhat powder (optional)
pinch of tumeric powder
6-8 curry leaves
4-5 piece of drumstick
1 cup of water
1 tbsp of ghee

Method:
1. Wash rice and dal. Place in the containers with 2 1/2 cups of water, a pinch of turmeric powder . Cook in a pressure cooker till the rice and dal is done.

2. Soak tamarind in a little water and extract juice.

3. Heat little ghee, add mustard seeds, cumin seeds.

4. When the mustard seeds and cumin seeds crackles add curry leaves, pinch of asafoetida, ginger and green chillies.

5. Add onions fry them till they are translucent.

6. Add drumstick and tomatoes and fry for few minutes.

7. Add vegetables and fry them for few more minutes.

8. Then add red chilli powder, corainder powder, tumeric powder, sambar powder and salt to taste. Mix well.

9. Add the tamarind pulp and cook for some time till the raw smell of masala is gone.

10. Add rice to the mixture and 1 cup of water. Mix well and cook it for few minutes.

11. Mix well. Remove from fire. If you like ghee, add just before serving.

12. Serve with onion raita and papad.

Paneer Liver Curry (Paneer and Palak sabzi)

Nutrition Corner :
** Paneer is a wholesome food rich in protein and riboflavin
** Spinach has a high nutritional value and is extremely rich in antioxidants,
specially when fresh,steamed,or quickly boiled,also a rich source of vitamin A
** It is considered to be a rich source of iron.
** Spinach also has a high calcium content
** For maximum benefit from the folate in spinach,better to steam it than to boil it

So, we have all reasons to have this in our menu regularly ...!!

It might sound a little extensive process , but trust me the pleasure of the final dish is so divine that, it overrules the effort. :)



Ingredients :

Palak - Half Bundle
Paneer- 250gms
Besan - 3 tsp/ as per taste
Capsicum - 2 (cut in slices)
Onion - 1
Tomato - 2
Khaskhas - 1tsp
Dhania Powder - 1tsp
Turmeric Powder - 1/4tsp
Red Chilli Powder -1/2 tsp
Ginger Garlic Paste - 1 tsp
Green Coriander /Cilantro - for Garnish

Method :

1. Wash and steam Palak. Remove water and add pinch of red chilli powder and salt to Palak and grind in mixie to make a paste

2. Grind Khas Khas to a fine paste

3. In a pan , heat 3 tsp Oil, add onion, tomato, Khas Khas Paste, Ginergarlic Paste, Rede Chilli, Turmeric and Dhania. Stir well.

4. When almost cooked, add the water which was used to steam palak, and pinch of salt to it ( make sure you add the salt only for the gravy)

4. To the palak puree add besan and bring to dough consistency. Make lemon size balls and steam them.

5. Remove , cool and fry these balls in oil over medium heat.Cut into medium sized piece.

6. Add Paneer and Capsicum and cut palak balls to the gravy and mix well.Garnish with fresh dhania leaves.

7. Remove from fire and serve with hot Parathas'

This recipe is a participant of :Let's relishh-Paneer

Pather Beni (Indian-festival-Sweet)

A sweet from the Bengal (I believe, although I cannot vouch for his evolution there !),can be made with variations by adding food colors , different shapes can be a favorite with kids ! I remember having scored a A+ grade when we had to make one in my college while during my Food & Nutrition. I vow a lot to this than just putting it in my blog!!

Ingredients:
Maida - 1 cup
Sugar - 2 cup
Rice Flour - 1 tsp
Dessicated Cocconut - 2 tbsp
Ghee -2tsp + 1 tsp



Method:

1. Mix 1tsp Ghee and Maida.

2. Add sugar to 2 tsp Ghee and beat well.

3.Make a sugar syrup by adding water to sugar (Add water to a level that the sugar is totally submerged in water). Boil to one thread. Add Elaichi Powder and Saffron.

4.Make small puri's.Coat a layer of rice mixture and paste another puri over it.In similar way add 5-6 puri one over another. then roll it and cut into pieces.

5. Take one piece and make a small puri.

6. Fry in ghee and dip in sugar syrup.Sprinkle with desiccated cocconut.

Note * This can be stored for almost a week.

Tomato Rasam Recipe (Dal-Lenthil Recipe)

Nothing to beat the chilling winter better than with a piping hot cup of rasam {I have learnt to love the tangy hot "rasam" as a starter, thanks to my Punjabi friends,who get aghast when I ask them to have it with rice}.Ofcourse, we tamilian know it better with rice, but in Northern India, I recall my friends bidding for it against all starters in cold mellow winter afternoons !


Ingredients

Tomato-2 nos
Whole red chilli-3
Cumin seeds-1tsp
Peppercorn-1/2 tsp
Garlic-5 flakes
Turmeric powder-1/4 tsp
Mustard-1/2 tsp
Aestafoida (Hing)-a pinch
Curry leaves
Coriander leaves
Salt
Oil
Water -3 cup



Method :

1.Grind red chill,peppercorn,cuminseed,garlic and Turmeric powder.Don't grind into fine paste.Crush {Do not grind it to powder state, it has to half ground} it in mixer without adding water.

2.Mash the tomato.

3.Pour oil in a kadai/pan.Add mustard and allow it to crackle.Following this add ground ingredients,mashed tomato and Hing/aestafotedia.Saute for 4 min.

4.Now add curry leaves and pour water and salt.

5.Garnish with coriander leaves

6.Serve with boiled rice.

Fruits Salad (mayonnaise-base)

This is a unconditional favorite for dinner. It’s a salad I tried, when I a strong liker of “Coleslaw” but just that having it regularly got me a little disinterested. I managed a successful variation, very carefully with the proportions though, but was delighted when it came out a winner!
All the vegetable - carrots, potatoes and peas are bolied in water with salt and pepper.This gives a flavour to every single piece of those vegetables in salad.



Ingredients:

Potato dices - 1 cup
Peas - 1/2cup
Carrot - 1 cup
Peach - 1 cup
Apple - 1 cup
Groundnut - 1 tbsp
Pepper - 6-7 (crushed)
Mayonnaise - to taste
Mustard sauce - to taste
Honey - 1 tbsp

Method :

1. Boil Potato's , carrot's and pea's separately in such texture that its not over cooked but still remains firm and soft. Strain the water.

2. Cut Peach and Apple.

3. Roast groundnut and crush it coarsely.

4. In a bowl, add the vegetables, fruits,mayonnaise, honey , mustard sauce , crushed pepper. Add crushed groundnut and mix well.

5. Serve chilled.

Spicy Kuli Appam

Kuli appam has always come to my rescue, as snacks when my son gets back from school in a undecided state of hunger ! Kuli Appam always converts that semi hunger state of stomach to a generous snacking experience.Do try this with your kids.

All you need to do is- hide yourself until you grate to glory, all vegetables denounced by your kids and mix them in ! They would never guess what went it, and I assure you for that.. :)

*{Avoid using any vegetable with water content in them like Bottle Gourd /Lauki , Cucumber/vellarikai etc}


Ingredients
Rice 1 cup
Boiled Rice 1 cup
Urad Dal ½ cup
Green chillies 1 or 2
Coriander (Cilantro) leaves ¼ cup
Onion 1 small
Grated carrot
Ginger (optional) ½" piece
Fresh coconut pieces ¼ cup
Soaked chana dal ¼ cup
Salt to taste

Preparation
1.Soak the rice, boiled rice and urad dal overnight.

2.Grind the three together into a thick paste.

3.Chop the green chillies and onion.

4.Add green chillies, coriander leaves, ginger, onion, soaked dal, coconut and salt to the paste. Mix well.

5.You will have to cook this using a kuli appam pan.

6.Grease each slot and put dough in the slots.

7.Cover the pan fo a few minutes. Turn it when it is brown.

8.Leave the Appam in for a few minutes before taking them out.