Cabbage Poriyal

Ingredients:
Cabbage - 1/4 Kg (Finely Chopped)
Ginger - 1 Small Piece (Chopped)
Onion - 1 (Large - Finely Chopped)
Grated Coconut - 2 tbsp.
Dry Red Chillies - 2
Mustard Seeds - 1/2 tsp.
Urad Dal - 2 tsp.
Curry Leaves - Few
Salt - To Taste
Oil - 3 tbsp.

Method:

Finely chop the cabbage and boil it in enough water with a small piece of
chopped ginger until they are tender but not mushy.Then drain the water
out completely.Add enough salt to the cooked cabbage and set it aside.

Finely chop the onion and keep it aside.

Heat a pan with 3 tbsp. of oil and season with mustard seeds and let it
splutter.

Then add urad dal,dry red chillies and curry leaves and fry for a second.

Now add finely chopped onion and saute till they are transculent.

Finally add the cooked cabbage and grated coconut and stir it well.
Allow it cook for another 2 to 3 mins.

Remove from the heat and serve it hot with rice and curry/sambar.

Cucumber Kootu

Bored with cucumber salads,cucumber soups and cucumber raita.Try something
new - Cucumber kootu.This kootu is simple and easy to make and tastes very
good.Cucumbers are cooling to the body.This wonderful,low calorie vegetable
has more nutrients to offer than just water and electrolytes.

Recipe For Cucumber Kootu :

Ingredients:
Cucumbers - 3 (Medium)
Moong Dal - 1 Cup
Grated Coconut - 4 tsp.
Cumin Seeds/Jeera - 1 tsp.
Dry Red Chilli - 1
Curry Leaves - Few
Mustard Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Asafoetida - 1/4 tsp.
Salt - To Taste
Oil - As Required.

Method:

Peel the skin off the cucumbers and dice it into medium pieces.

Boil the diced cucumbers in enough water and some salt until
they are tender but not mushy.

Dry roast the moong dal until a nice aroma emits and then soak
it in warm water for 30 mins.Then pressure cook the moong dal
until its soft and mushy.

Blend together a dry red chilli,cumin seeds/jeera and grated coconut
into a fine paste.Set it aside.

Now combine the boiled cucumbers,ground paste and cooked moong
dal together and stir gently.

Heat a pan with some oil and season with mustard seeds,urad dal,
asafoetida and curry leaves and fry for few seconds.

Add the kootu (the boiled cucumbers,ground paste and cooked moong
dal) and let it boil for few mins.

Remove from the heat and serve it hot with rice.

Health Benefits Of Cucumber:

1) Very low in calories - provides just 15 calories per 100 g.Contains no saturated
    fats or cholesterol.Cucumber peel is a good source of dietary fiber that helps
    reduce constipation and offers some protection against colon cancers.

2) It is a very good source of potassium,an important intra-cellular electrolyte.
    Potassium is a heart friendly electrolyte;helps reduce blood pressure and
    heart rates by countering effects of sodium.

3) It contains unique anti-oxidants in good ratios such as ß-caroteneand
    a-carotene,vitamin-C,vitamin-A,zea-xanthinand lutein.These compounds
    help act as protective scavengers against oxygen-derived free radicals
    and reactive oxygen species (ROS) that play a role in aging and various
    disease process.

4) Cucumbers have mild diuretic property probably due to their high
    water content,which helps in checking weight gain and high blood
    pressure.

5) Cucumbers surprisingly have high amount of vitamin K,provides about
     17 mcg of this vitamin per 100 g.Vitamin-K has been found to have
     potential role in bone strength by promoting osteotrophic (bone mass
     building) activity.It also has established role in the treatment of
     Alzheimer's disease patients by limiting neuronal damage in their brain.

Selection And Storage :

In the store - buy fresh cucumbers that feature bright green color,firm
and  stout in texture.Look for spots,cuts or breaks over its surface.Do not
buy overly matured or yellow colored since they tend to contain
more insoluble fiber and mature seeds.Also,avoid those with wrinkled
ends as they indicate old stock and state of de-hydration.Go for
organically grown products to get rich flavor and nutrients content.

Once at home,they should be washed thoroughly in clean
water to rid off dust and pesticides.The skin comes in a variety
of colors;do not discard the peel.They can be kept at room

temperature for a day or two,but better stored inside the
refrigerator where they stay fresh for several days.

Preparation And Serving Methods :

Trim either ends using sharp knife and;oftentimes the cut ends
rubbed against the trim piece to remove white color sticky,fluid
like substance in order to lessen bitter taste of tip ends.

Here are some serving tips :

1) Washed fresh cucumbers should be enjoyed as they are without
     any additions.Its cubes are a great addition to vegetable or fruit
     salads.

2) It is also being used in some variety of curry preparation in south
    India with buttermilk and yogurt.

3) Finely chopped fresh slices mixed with yogurt,cumin,coriander,
    pepper and salt to make cucumber raita.

4) Cucumber juice is a very good healthy drink.

5) Fine slices also added in delicious spanish cold tomato and cucumber
    soup,gazpacho.

6) Its rind is also used in the preparation of pickles.

 

Vatha Kulumbu

Ingredients:
Sambar/Pearl Onions - 1 Cup
Mustard Seeds - 1/4 tsp.
Fenugreek/Methi Seeds - 1/2 tsp.
Dry Red Chillies - 2
Tamarind - 50 Gms
Sambar Powder - 2 tsp.
Powdered Jaggery/Brown Sugar - 1 tsp.
Curry Leaves - Few
Salt - To Taste
Sesame/Gingelly Oil - As Required.

Method:

Soak 50 gms of tamarind in lukewarm water for 30 mins.Then extract
juice from the soaked tamarind and keep it aside.

Soak the sambar/pearl onions in water for 15 mins.Then peel the skin
off from the sambar onions and set it aside.

Heat a pan with some sesame/gingelly oil and season with mustard
seeds,fenugreek/methi seeds and dry red chillies and fry for a second.

Then add peeled sambar/pearl onions and few curry leaves and saute
till a nice aroma emits.

Add sambar powder and salt to taste and fry for a minute.

Now add the tamarind juice and allow it to boil until the oil separates
from the curry.

Add powdered jaggery/brown sugar and let it boil until the curry thickens.

Remove from the fire and serve it hot with rice and papad/appalam.


Note : This curry stays good even for 2 days.

Chicken Fajitas

A fajita is a term found in both traditional Mexican cuisine and in Tex-Mex
cuisine,commonly referring to any grilled meat served on a flour or corn
tortilla.The term originally referred to the cut of beef used in the dish which
is known as skirt steak.Popular meats today also include chicken,pork,
shrimp and all cuts of beef.

In restaurants,the meat is often cooked with onions and bell peppers.Popular
condiments are shredded lettuce,sour cream,guacamole,salsa,pico de gallo,
cheese and tomato.

Recipe For Chicken Fajitas:

Ingredients:
Chilli Powder - 1 tsp.
Kosher Salt - 1 tsp.
Ground Cumin - 1/2 tsp.
Onion Powder - 1/2 tsp.
Garlic Powder - 1/4 tsp.
Cornstarch - 1 tbsp.
Water - 1/4 Cup
Extra-virgin Olive Oil - 3 tbsp.
Whole Skinless,Boneless Chicken Breast (about 1 pound - Cut Into
                                                                     1/2- Inch Strips) - 1
Green Bell Pepper - Cored,Seeded and Cut Into Thin Strips - 1
Medium Onion - 1 (Thinly Sliced)
Fresh Lime Juice - 2 tbsp. plus Few Lime Wedges For Serving
Flour Tortillas - 8 (Warmed In The Microwave For 1 Min 30 Secs)
Shredded Lettuce,Shredded Cheddar Cheese,Salsa and Sour Cream - For Serving.

Method :

In a resealable plastic bag,combine the chilli powder with  salt, ground
cumin,onion powder,garlic powder,cornstarch,water and 2 tbsp. of oil.

Add the chicken,green bell pepper and onion,seal and knead gently to
coat.Refrigerate for 15 minutes.

Heat the remaining 1 tbsp. of oil in a large nonstick skillet until shimmering.
Empty the contents of the bag into the skillet and cook over high heat,stirring
occasionally,until the vegetables are crisp-tender and the chicken is cooked
through,about 6 minutes.Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed
tortillas,lettuce,cheese,salsa,sour cream and lime wedges.

Colorful Veggie Poriyal

Ingredients:
Cabbage - 1 (Medium/Small - Shredded)
Grated Carrots - 1/2 Cup
Green Beans - 1 Cup (Chopped)
Green Peas - 1/2 Cup (Chopped)
Onion - 1 (Large - Finely Chopped)
Green Chillies - 2 to 3 (Slit Lengthwise)
Ginger - 1 Small Piece (Minced)
Black Pepper Powder - 1 tsp.
Garam Masala - 1/4 tsp.
Curry Leaves - Few
Coriander Leaves/Cilantro - Few
Mustard Seeds - 1/2 tsp.
Cumin Seeds - 1/2 tsp.
Salt - To Taste
Oil - As Required.

Method:

Chop all the veggies and keep it aside.

Heat a pan/kadai with some oil and season with mustard seeds
and let it pop.

Then add cumin seeds and let it sizzle.Add chopped onion,
green chillies,minced ginger and curry leaves and saute till
the onion turns transculent.

Add all the veggies (cabbage,grated carrots,green beans and
green peas) and stir it well.

Add black pepper powder,salt to taste and little water (1/4 cup
approximately).Cover and cook until all the veggies are tender
and fully-cooked,stirring frequently.

Uncover the pan and add some garam masala and stir it well.
Let it cook for another 2 to 3 mins.

Remove from the stove and garnish with some coriander leaves or
cilantro.Serve it hot.

Sabudana (Sago/Javvarisi) Dosai

If you are bored with all the typical varieties of dosa,then you need to
go for a change.Try this simple one.

Sago/Javvarisi/Sabudana Dosai :

Ingredients:
Sago/Javvarisi/Sabudana - 1 Cup
Boiled Rice - 1 and 1/2 Cup
Onion - 1 (Finely Chopped)
Green Chillies - 5 (Minced)
Ginger - 1 Small Piece (Minced)
Curry Leaves - Few
Salt - To Taste
Oil - As Required.

Method:

Wash the sago/javvarisi/sabudana and drain the water completely.

Soak the washed sago/javvarisi/sabudana  for 6 hours minimum.
Stir it frequently for the sago to rise.Leaving it over night gives
the best result.

Wash and soak the boiled rice separately for 6 hours.Then grind
 the soaked boiled rice finely.

Once the boiled rice is ground finely add the soaked sago
or javvarisi/sabudana and enough salt and grind it into a
smooth paste.Now ferment the batter for 6 hours.

Heat a kadai/pan with some oil and add the chopped onion,
minced green chillies,ginger and curry leaves and saute till
they are transculent.

Add the above mixture to the fermented batter and stir it
nicely.

Heat a griddle/tawa and pour a ladle full of batter.Add a spoon
of oil to roast it.Turn the dosa and roast it on the other side too.

Sago dosa is ready.Serve it hot with mint/pudina chutney and
idli podi,if desired.


Note : Eat these dosas hot.It will harden when it cools down.

Tomato Sweet Pachadi

Ingredients:
Ripen Tomatoes - 4
Cashewnuts - 5 (Chopped)
Clarified Butter/Ghee - 1 tsp.
Sugar - 1/2 Cup.
Cardamom - 2 to 3(Powdered).

Method:

Heat a thick-bottomed vessel with enough water and boil the tomatoes
until their skin comes off easily when pooked with a fork/knife.

Then let it cool for 15 to 20 mins.Peel the skin off the boiled tomatoes
and squeeze it to make a paste.

Discard if there is any remaining skin off from the paste.

Now add sugar to the tomato paste and stir it well.Allow it to boil
until it thickens.

Heat a small pan with some clarified butter/ghee and roast the
chopped cashewnuts till they are golden brown.

Add the roasted cashewnuts and cardamom powder to the tomato
pachadi and serve.

Goes very well with vegetable/chicken/mutton/prawn biryani and
pulavs.

Note : Few drops of honey and 2 to 3 strands of saffron can also be
           added before serving the pachadi.Adding honey and saffron
           increases the flavour and taste.

Curry Leaves Kulumbu (For Mom's Who Have Given Birth To A Baby) - Method 2

Ingredients:Curry Leaves - One Handful
Channa Dal/Bengal Gram - 1 tsp.
Peppercorns - 10
Dry Red Chillies - 2
Urad Dal - 1 tsp.
Toor Dal - 1 tsp.
Tamarind - 1 Amla/Gooseberry Size
Cumin Seeds/Jeera - 1 tsp.
Mustard Seeds - 1/2 tsp.
Sesame/Gingelly Oil - 100 ML
Salt - To Taste.

Method:

Heat a pan with some sesame/gingelly oil and roast the peppercorns,
channa dal/bengal gram,cumin seeds/jeera,toor dal,urad dal and
dry red chillies until a nice aroma emits.Keep it aside.

In another pan dry roast the curry leaves for a while.Let it cool.

Then blend all the roasted ingredients together along with some
tamarind and salt into a fine powder.

Add some water to the ground powder and stir it nicely without
forming any lumps.

Heat a pan with the remaining sesame/gingelly oil and season
with mustard seeds and let it splutter.

Then add the ground paste and allow it to boil.

Remove from the heat and serve it hot with plain rice and ghee.


Note : This curry is usually given to mom's who recently delivered a
            baby.
 
           Others can also eat this curry.No harm in consuming it.

Curry Leaves Kulumbu (For Mom's Who Have Given Birth To A Baby) - Method 1

Ingredients:
Curry Leaves - 1 Cup
Tamarind - 50 Gms
Toor Dal - 2 tsp.
Peppercorns - 1 tsp.
Dry Red Chillies - 5
Powdered Jaggery/Brown Sugar - 1 tsp.
Mustard Seeds - 1/4 tsp.
Asafoetida - 1/4 tsp.
Salt- To Taste
Oil - As Required.

Method:

Heat a kadai/pan with some oil and roast toor dal,dry red chillies and
peppercorns until a nice aroma emits.Let it cool for a while.

Then blend the roasted ingredients along with curry leaves,tamarind,
salt and powdered jaggery/brown sugar into a fine powder.Set it aside.

Heat another pan with some oil and season with mustard seeds and
asafoetida.Let the mustard seeds crack.

Now add the ground powder and some water.Allow it to boil until
the oil separates from the gravy.

Remove from the heat and serve it hot with plain rice and papad.

Sukku Podi Kulumbu

Ingredients:
Sukku Podi/Dry Ginger Powder - 1/4 Cup
Powdered Jaggery/Brown Sugar - 1 tsp.
Tamarind - 50 Gms
Coconut Milk - 1/4 Cup
Mustard Seeds - 1/4 tsp.
Curry Leaves - Few (For Garnishing)
Salt - To Taste
Oil - As Required.

Method:

Soak 50 gms of tamarind in lukewarm water for a while.Then extract juice
from it.

Heat a pan with some oil and season with mustard seeds and let it crack.

Then add sukku podi/dry ginger powder and fry for a minute or so.

Add tamarind juice,salt and powdered jaggery/brown sugar and stir it well.
Allow it to boil until the gravy thickens.

Now add the coconut milk and mix it well.Let it boil for another minute.

Garnish with some fresh curry leaves and serve it hot with plain rice.


Note : Sukku Podi/Dry Ginger Powder is available in Indian Stores.

Tamil Nadu Stlye Fish Curry

Ingredients:
Salmon/Tilapia  - 2 Lbs

Onion - 1 (Finely Chopped)

Garlic Cloves - 3 to 4 (Minced)

Tomatoes - 3 (Medium - Chopped)

Curry Leaves - Few

Coriander Leaves - Few
Coriander Seeds/Dhania - 3 tsp.
Sombu/Fennel Seeds - 3 tsp.

Methi/Fenugreek Seeds - 1/4 tsp.

Whole Red Chillies - 10

Asafoetida - 1/4 tsp.

Turmeric Powder - 1/4 tsp.

Tamarind Juice - 2 Cups
Water - 1 Cup
Salt - To Taste

Oil - 4 tbsp.

Method:

Wash and clean the fish and chop into desired pieces.Set it aside.

Blend 3 tsp. of dhania/coriander seeds,3tsp. of sombu/fennel seeds

and 10 whole red chillies into a fine powder and keep it aside.

Heat a pan with some oil and add some fennel seeds and methi/

fenugreek seeds and let it sizzle.

Then add finely chopped onion and minced garlic cloves and saute

till the onion turns transculent.

Now add chopped tomatoes and a pinch of salt and let it cook until

the tomatoes are soft and mushy.

Add the ground powder of  dhania/coriander seeds,sombu/fennel seeds

and whole red chillies and let it fry until the masalas are dry and the oil

separates from the masala.

Add tamarind juice along with a cup of water and enough salt.Allow it

to boil.

Then add the fish pieces and let it cook until they are fully cooked.

Garnish with some curry leaves and coriander leaves.Serve it hot

with rice,idli or dosa.

Baby Spinach and Fresh Fruits Salad

Ingredients:
Baby Spinach - 1/2 to 1 Packet (Rough Chop)
Grape Tomatoes - 10 to 15 (Halved)
Red Apples - 1 (Large - Chopped)
Orange Slices - 10
Banana - 1 to 2 (Large - Ripe & Firm)
Raisins/Dry Grapes - 2 tbsp.
Fried Paneer or Tofu Cubes - 1 Packet
Black Pepper Powder - 1 tsp.
Chat Masala - 1 Pinch (Optional)
Salt - 1/2 tsp.
Juice of 1/2 Lemon.

Method:

Rough chop the spinach and keep it aside.

Chill the banana for 30 mins and then chop it into
medium pieces and set it aside.

Chop the red apples and grape tomatoes.Set it aside.

In a bowl,add the spinach,red apples,orange slices,
raisins/dry grapes,fried paneer or tofu cubes,black
pepper powder,salt and chat masala.

Mix it thoroughly till everything is well-blended.

Add the banana slices and lemon juice to the salad
just minutes before serving.


Note : 1) Use pre-washed spinach so that the salad doesn't turn
               out to be soggy.
  
           2) Raisins/dry grapes can be substituted with dried cranberries
               and dried cherries.

          3) Fresh strawberries,blackberries,raspberries and grapefruit
              segments can also be used to prepare this salad.

          4) For Nuts Lovers -  Toasted nuts like walnuts,almonds,pista
              or pecans can also be used as a garnish while serving the salad.


P.S. : Sorry  blog readers,our camera has some problem and it won't work.
          So i couldn't get a picture of this salad and post it.Will post the pic
          as soon as the camera is fixed or at the earliest....Try this salad !
          Hope y'all will enjoy it !


Happy Cooking and Happy Eating !!!




        

Parsi Chicken

Ingredients:
Boneless/Whole Chicken - 1 KG
Ginger - 1 Piece
Garlic Cloves - 10
Whole Red Chillies - 10
Cumin Seeds - 1 tsp.
Cashewnut - 1/2 Cup
Onions - 2 (Finely Chopped)
Tomato Ketchup - 3 tbsp.
Sugar - 1/2 tsp.
Coriander Leaves/Cilantro - Few (For Garnishing)
Oil - 2 tbsp.
Salt - To Taste.

Method:

Blend together ginger and garlic cloves and make a paste out of it.

Cut the chicken into medium pieces and wash it thoroughly.

Marinate the chicken pieces with ginger-garlic paste and let it stand
for an hour.

Blend cumin seeds and whole red chillies into a fine paste by adding
little water and keep it aside.

Then blend the cashewnut into a fine paste by adding little water
and set it aside.

Heat a pan/wok with 2 tbsp. of oil and add finely chopped onions
and saute till they are transculent.

Add the ground paste of cumin seeds and whole red chillies and stir
it well.Let it fry for 2 mins.

Now add the marinated chicken pieces with enough salt and stir it
well.Allow it cook until the chicken is tender and fully-cooked.

When the chicken is fully-cooked add the ground paste of cashewnut,
tomato ketchup and sugar and mix it well.Allow it to cook until the
gravy is thickened.

Remove from the heat and garnish with some coriander leaves or
cilantro.

Serve it hot with chapathi/roti/naan.

Garlic-Coconut Chutney

Ingredients:
Garlic Cloves - 1 Cup
Grated Coconut - 1 Cup
Red Chilli Powder - 2 tbsp.
Salt - To Taste
Oil - As Required.

Method:

Heat a pan with some oil and roast the garlic cloves
and grated coconut until a nice aroma arises.

Let it cool for a while.Then blend it in a mixie with
red chilli powder and salt to taste.

Seasoning is not required.

Garlic-Coconut Chutney is ready to be served.

Goes  well with idli and dosa.

Spaghetti With Veggies - Indian Style

Spaghetti is a long,thin,cylindrical pasta of Italian origin.Spaghetti is made of semolina
or flour and water.Italian dried spaghetti is made from durum wheat semolina  but outside
of Italy it may be made with other kinds of flour.

A variety of pasta dishes are based on it,from spaghetti with cheese and pepper or garlic
and oil to a spaghetti with tomato,meat and other sauces.

Spaghetti is cooked in a large pot of salted,boiling water (about 5 liters (1.3 U.S. gal)
for 2 persons) which is brought to boiling.Then one or two spoons of salt are added
and after a minute or so the pasta is added.After 10 to 15 minutes (the timing is most
often written on the packaging of sundry brands and thicknesses) the spaghetti is
drained of water with a colander (scolapasta in Italian).

A widely noted,finished consistency of pasta is called al dente (Italian for to the
tooth),soft but with texture,sometimes even with bite in the center.However,
spaghetti is sometimes cooked to a much softer consistency.Spaghettoni is a
thicker spaghetti which takes more time to cook.Spaghettini and vermicelli
are very thin spaghetti (both of which may be called angel hair spaghetti in
English) which take less time to cook.


Recipe For Spaghetti With Veggies - Indian Style :

Ingredients:
Spaghetti - 1 Packet
Broccoli Florets - 1 Packet
Cauliflower Florets - 1 Packet
Soya Chunks - 1/2 Cup
Bellpeppers - 1/2 Cup (green,red,yellow,orange)
Onion Powder - 1/2 tsp.
Garlic Powder - 1/4 tsp.
Paprika/Red Chilli Powder - 1 tsp.
Black Pepper Powder - 1/2 tsp.
Hot Sauce - 1 Dash (Optional)
Dried Oregano Leaves - 1 tsp.
Ground Nutmeg - 1 Pinch
Tomato Sauce - 1 Can
Pasta Water -  3 to 4 tbsp.
Salt - To Taste
Olive Oil - 2 tbsp.

Method:

Boil a pot of water and add 1/2 tsp. of salt and a drop of oil to avoid sticking.
Then add the spaghetti and cook according to the directions of the package.

Then drain the spaghetti into a large bowl  reserving the pasta water for later.

Soak the soya chunks in lukewarm water for 10 to 15 mins.Then drain the
water completely and squeeze the excess water.Set it aside.

Heat a pan/wok with some olive oil and add the broccoli florets and
cauliflower florets and cook until they are fork-tender.

Then add bellpeppers (green,red,yellow,orange) and fry for 2 to 3 mins.

Add drained soya chunks and stir it well.Add paprika/red chilli powder,
black pepper powder,onion powder,garlic powder,ground nutmeg,dried
oregano leaves,hot sauce and salt to taste.Stir it well and let it cook for
3 to 5 mins.

Add a can of tomato sauce and 3 to 4 tbsp . of  reserved pasta water and
stir it well.Allow it to cook for another 2 mins.Then add the cooked spaghetti
and mix gently until everything is well-blended.

Let it cook for a minute.Remove from the heat and serve it hot.


Note : Non-veg lovers/meat lovers can add any meat like ground beef,
            ground pork,boneless chicken,ground turkey,sausage,shrimp or
            prawns along with the veggies.

Colorful Bellpepper Rice

Ingredients :
Green Bellpepper - 1 Cup (Diced)
Yellow Bellpepper - 1/2 Cup  (Diced)
Red Bellpepper - 1/2 Cup  (Diced)
Orange Bellpepper - 1/2 Cup  (Diced)
Cooked Basmati Rice - 3 Cups
Onions - 2 (Medium - Thinly Sliced)
Ginger-garlic Paste - 1 tsp.
Cloves - 3
Cardamom - 2
Cinnamon Sticks - 2
Bay Leaves - 2
Red Chilli Powder - 1 tsp.
Garam Masala - 1/4 tsp.
Black Pepper Powder - 1/2 tsp.
Soya Sauce - 1 tsp.
Coriander Leaves - Few (For Garnishing )
Salt - To Taste
Oil - As Required

Method:

Wash the basmati rice and cook it in an electric rice cooker until its
fully cooked.Then transfer it to another large dish and spread them
with a spatula gently and let it cool for a while.

Heat a wok/pan with some oil and add bay leaves,cloves,cardamom
and cinnamon sticks and let it sizzle.

Then add thinly sliced onions and saute till they are transculent.

Add ginger-garlic paste and fry till the raw smell leaves.

Now add diced bellpeppers (green,yellow,red and orange) and
stir it well and let it cook for 2 to 3 mins.

Add red chilli powder,garam masala,black pepper powder,soya
sauce and salt to taste and stir everything well until they are well-
blended.

Allow it cook for another min or so.Then add the cooked and cooled
basmati rice and stir it gently until the veggies and spices are well-blended
to the rice in a medium heat.

Remove from the heat and garnish with coriander leaves and serve it hot
with a vegetable curry/korma/chicken curry and raita.

Cucumbers and Beans Salad

This Salad is refreshing and healthy too.A simple salad with an easy dressing
that can be made in minutes with scratch.Enjoy !

Ingredients:
Cucumber - 1 (Large - Peeled & Cubed)
Onion - 1 (Medium - Chopped)
Tomatoes - 2 (Small - Finely Chopped)
Canned Black Beans - 1/2 Cup (Drained & Washed)
Canned Chick Peas/Channa  - 1/2 Cup (Drained & Washed)
Mint Leaves - 4 (Finely Chopped)
Coriander Leaves - Few (Finely Chopped)
Lemon Juice - 1/4 Cup
Black Pepper Powder - 1/2 tsp.
Chat Masala - 1 Pinch (Optional)
Salt - 1 tsp.
Olive Oil - 2 to 3 tbsp.

Method:

Chop all the veggies (onions,cucumber and tomatoes)
and set it aside.

Drain a can of black beans and chick peas/channa
and wash it thorougly.Keep it aside.

In a bowl,add all the chopped veggies,1/2 cup of
black beans,1/2 cup of chick peas/channa,chopped
mint leaves and chopped coriander leaves.

In another bowl,squeeze the juice of a lemon or 1/4 cup
of lemon juice,then add black pepper powder,chat masala
and salt to taste and mix it well.

Add the above dressing to the salad and stir it well.

Store the salad in the refrigerator and serve it chilled.

Vegetable Quesadillas - Indian Verison

A quesadilla  is a flour or corn tortilla filled with a savory mixture containing cheese

and other ingredients,then folded in half to form a half-moon shape.It is a dish that

originated in Mexico.The word quesadilla derives from the Spanish word queso,

meaning cheese.In El Salvador,a quesadilla is a completely different dish.Contrary

to Mexican quesadillas,these are more like cake than like bread,made primarily

with grated cheese,rice flour,sugar and cream and baked in a mould.

Quesadillas have been adapted to many different styles.In America,many restaurants

serve them as appetizers,after adding their own twist to them.Some interesting recipes

are goat cheese,black beans,spinach,zucchini,tofu and many other different ingredients.

Some variations are even dessert quesadillas.These are made with ingredients like

chocolate,butterscotch,caramel and different varieties of fruit.

Recipe For Vegetable Quesadillas  - Indian Verison :

Ingredients:

Whole Wheat Tortillas - 4

Baby Spinach - 1/2 Cup

Spring Onions - 1/4 Cup (Chopped)

Mushroom - 1/2 Cup (Chopped)

Green Bellpepper - 1 (Finely Chopped)

Shredded Carrots - 1/2 Cup

Frozen Sweet Corn - 1/4 Cup

Onion Powder - 1/2 tsp.

Garlic Powder - 1/4 tsp.

Ground Nutmeg - 1/4 tsp.

Dried Oregano Leaves - 1/2 tsp.

Tomato Ketchup - 1 tbsp.

Red Chilli Powder - 1 tsp.

Black Pepper Powder - 1/2 tsp.

Hot Sauce - 1 Dash (Optional)

Salt - To Taste

Extra Virgin Olive Oil - 1 tbsp. (For Sauteing Veggies and For Pan Frying)

Grated Cheese - 1 Cup (Cheddar Cheese/Blend of Italian Cheese -

                                       Preshredded)

Method:

Chop all the veggies (spring onions,mushrooms,green bellpepper)

and shred the carrots with a cheese grater and set it aside.

Heat a pan with a tbsp. of extra virgin olive oil and add

chopped spring onions and saute for 30 seconds.

Then add chopped mushrooms,green bellpepper,shredded

carrots,frozen sweet corn,baby spinach and stir it well.

Add onion powder,garlic powder,black pepper powder,red

chilli powder,tomato ketchup,a dash of hot sauce (optional),

dried oregano leaves,ground nutmeg and salt to taste and

stir it well.

Continue cooking until the veggies are tender and most of the

juices dry up.Keep this mixture aside.

Heat oil in a non-stick skillet and place one flour tortilla over

the oil and immediately flip over.Cook until light golden brown.

Flip over and spread cheese over the tortilla.Spread vegetable

mixture over the cheese.Cover with another tortilla.

Spread a little oil over the top of second tortilla and flip over.

Cook until tortilla is light golden brown and cheese is melted.

Then cut the quesadillas into quarters and serve it hot with

salsa,sour cream or guacamole.

Note :

1) Use veggies of your choice to make this dish.

2) Onion powder,garlic powder,ground nutmeg and dried oregano

    leaves are available in Walmart and also in Subzi Mandi under

    the Spice Aisle.

3) Red pepper flakes can be substituted for hot sauce.

Homemade Ghee

Ghee is the Sanskrit word for clarified butter.Ghee has quite a long history

and has been used in Indian cooking for many thousands of years and Hindu

rituals.Ghee does not spoil easily and can be stored for extended periods

without refrigeration if it is kept in an airtight container to prevent oxidation

and remains moisture-free.

A good quality ghee can add to the aroma,flavor and taste to the food.However,

the texture,color and taste of ghee depends on the source of the milk from which

the butter was made and the extent of boiling.The Cow ghee is yellow in color

while the buffalo ghee has off-white cream color.Ghee can be reheated for deep

frying and often preferred by many as it will not burn during frying because of its

high smoking point.

How to make ghee at home ?

Ingredients:

Unsalted Butter

Method:

Add all unsalted butter into a deep and heavy-bottom pan and

cook it on medium heat.

After some time foam will appear on butter and milk solids will

start to settle down.

Continue cooking till all milk solids settle down and white foam

appears over butter.

Wait till the ghee cools down.Strain using a tea stainer and store

 it  into a jar/bottle.

Tips :

1) Use only heavy bottom deep pan.

2) To avoid over boiling of butter keep spatula downward facing

    and in a tilt position.

Health Benefits of Ghee :

Ghee has been used for over 2,000 years in Ayurveda which is the ancient natural

healing system of India.It can withstand the high heat in baking and is a great way

to preserve butter.It has a longer shelf life.Given below are some of the benefits of

Butter.

1) According to Ayurveda the usage of Ghee is a vital food for healthy skin,mental

   clarity and digestion.It is used in Indian medicinal practice to help with ulcers,

   constipation and the promotion of healthy eyes and skin.It is said to be good for

   increasing memory and is said to balance to the mind and enhance brain function.

2) Ghee can be used for the treatment of burns and blisters.

3) Ghee is a safer alternative for those who are lactose intolerant.

4) Ghee is an easily digestible source of saturated fat that contains

    no Tran’s fats or hydrogenated fats.

5) Ghee contains butyric acid which is said to have anti-cancer and

    anti-viral properties.

6) Ghee contains conjugated linolenic acid which is helpful in losing weight,

    especially belly fat and has been known to slow the progress of some types

    of cancer and heart disease.However,it is advised to use it on moderate

    quantities.

7) Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins

    and minerals from other foods and strengthens the immune system.

    However,people with high cholesterol are advised not to use ghee as it can

    increase the risk for heart disease.

Strawberry Lassi

Ingredients:
Strawberries - 1 Lb
Yogurt/Curd - 1 Cup

Sugar - 1 tbsp.

Ice Cubes - Few (Optional)

Method:

Blend all the ingredients together until its thick.Serve chilled.

Tandoori Fish

Ingredients:

Tilapia Fillets - 5 to 6
Red Chilli Powder - 2 tsp.
Turmeric Powder - 1/4 tsp.
Black Pepper Powder - 1/2 tsp.
Tandoori Masala - 1 tsp.

Lime  Juice - Few Drops

Salt - To Taste

Oil - As Required

Method:

Wash and clean the tilapia fillets nicely.Chop the

fish fillets into medium pieces and set it aside.

In a bowl,add red chilli powder,trumeric powder,

black pepper powder,tandoori masala,lime juice

and salt to taste and mix it well.

Marinate the fish with the above spice mix and

mix it nicely until the fish is evenly coat in the spice

mix.Let it rest for 30 mins to 1 hour.

Heat a pan with enough oil to shallow fry.When

the oil is hot add the marinated fish in batches

and let if fry for 3 to 4 mins on each side.Make

sure the fish is fully cooked.Do not overcook it.

Put the fried fish on a paper towel to drain off

excess oil.

Serve it hot with sambar rice or rasam rice.

Note : This dish can be made with any type of fish.

Mushroom Manchurian

Mushroom manchurian is an Indo-Chinese delight.Its very tasty,easy

and an healthy recipe.A very good sidedish for fried rice or noodles or

can be taken as a starter.

Ingredients:
Button Mushrooms - 1 Lb

Oil - As Required (For Deep Frying)

Ingredients For Batter:

Maida/All-purpose Flour - 1 Cup

Corn Flour - 2 tbsp.
Ginger-garlic Paste - 1 tsp.
Red Chilli Powder - 1 tsp.

Black Pepper Powder - 1/2 tsp.

Salt - To Taste.

Ingredients For Sweet & Sour Gravy:

Spring Onions - 4 to 5 (Thinly Sliced)

Garlic Cloves - 6 (Thinly Sliced)

Green Chillies - 3 to 4 (Minced)

Ginger - 1/2 Inch (Crushed & Chopped Finely)

Bellpepper/Capsicum - 1 (Chopped)

Tomato Ketchup - 1/2 to 3/4 Cup

Chilli Sauce - 3 tbsp. (Soak 3 to 4 Red Chillies for 10 to 15 mins and then grind)

Soya Sauce - 1 tbsp.

Ajinomoto - 1 Pinch

Corn Flour - 1/2 tbsp.(Dissolved in 1/2 Cup of water)

Coriander Leaves/Spring Onions (Green Part Alone) - Few (For Garnishing)

Oil - 1 tbsp. (Vegetable Oil/Sesame Oil)

Salt - To Taste.

Method:

Take all the ingredients listed for spicy batter in a bowl and add about

¾ -1 cup of water.Mix well making sure there is no lump.This batter

should be quite thick and should be of dosa batter consistency.So

adjust the water and flour as and when needed. Keep it aside till

needed.

Next prepare sweet and sour sauce by heating a tbsp of oil in wok.

Add thinly sliced garlic and saute for a minute till it starts to turn light golden.

Add white parts of spring onion,ginger and green chillies and saute on

medium heat till onion turns light golden brown in colour,about 1-2 minutes.

Mix in bell pepper pieces and stir fry for 2-3 minutes till its skin starts to wilt.

Add tomato ketchup,chilli sauce,soya sauce,ajinomoto and mix well.Reduce

the heat and add corn flour dissolved in water slowly.Keep stirring till the

sauce starts to thicken.

Adjust the seasonings and bring the sauce to a gentle boil.Switch off,mix in

spring onion (green part only) and keep this gravy aside.

Heat about 2 to 3 cups of oil in a pan for deep frying.Dip quartered button

mushrooms into batter making sure it is coated well and then slowly add them

one by one to heated oil.Deep fry these mushrooms in batches,on medium

heat,till they turn golden and crisp,about 4-5 minutes per batch.

Drain them on a paper towel to absorb excess oil.Once you have deep

fried all the mushrooms,separate them and add them to the prepared

sweet and sour sauce.

Mix them well and serve them immediately,garnished with finely

chopped coriander leaves or spring onions(green part alone) as

a side dish with fried rice.

Avasara Chutney

This chutney is simple and easy to make.Its a very  quick chutney

to prepare when you have some unexcepted or sudden guests at

home.Goes well with idli and dosa.Tastes good too !

Ingredients : List 1

Coriander - 1 Bunch

Pearl/Sambar Onion - 5 to 6

Tomato - 1 (Chopped)

Green Chillies - 2 or 3

Garlic Cloves - 3 to 4
Tamarind - 1 Amla/Gooseberry Size

Salt - To Taste

Seasoning Ingredients : List 2

Mustard Seeds - 1/2 tsp.

Urad Dal - 1/2 tsp.

Curry Leaves - Few.

Oil - 1 tbsp.

Method:

Blend all the ingredients in the list 1 without adding any water as the

pearl onions/sambar onions and tomato will leave some moisture

on its own.

Heat a pan with some oil and season with mustard seeds and let it

splutter.

Then add urad dal and curry leaves and saute for a min or two.

Add the above seasoning ingredients to the ground chutney.

Serve it with idli or dosa.

Nutrela Matar Pasanda

Nutrela is the most trusted soya food brand in the country

and has been the most preferred choice of the consumer

for over 20 years.Along with its natural nutritive goodness,

the dishes cooked with Nutrela are very tasty and will have

your family licking their fingers and asking for more !

Recipe For Nutrela Matar Pasanda:

Ingredients:

Nutrela Mini Soya Chunks - 100gm

Green Peas - 1/2 Cup

Cumin Seeds - 1 tsp.

Ginger-garlic Paste - 2 tsp.

Onion Paste - 1/2 Cup

Tomatoes - 2 (Medium - Finely Chopped)

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 1 to 2 tsp.

Garam Masala - 1 tsp.

Curry Leaves - Few

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 2 tbsp.

Method:

Soak nutrela's mini soya chunks in hot water for 10 to 15 mins.

Drain the water completely and squeeze excess water thoroughly.

keep it aside.

Heat a pan with 2 tbsp. of oil and add cumin seeds and let it sizzle.

Then add ginger-garlic paste and saute till the raw smell leaves.

Now add onion paste and curry leaves and saute for 5 to 7 mins.

Add finely chopped tomatoes and a pinch of salt and saute till

they are soft.

Add turmeric powder,red chilli powder,enough salt and 2 tsp.

of water and let the gravy simmer to get the desired consistency.

Add drained nutrela's mini soya chunks and green peas and stir

it well.Cover the pan and cook till the peas become tender.

Add garam masala and stir for 2 to 3 mins.Garnish with some

coriander leaves and serve it hot with chapathis or rice.

Nutritional Facts : 100 g  Provides Approx.

Energy - 336  Kcal

Protein - 52-54 g

Fat - Less Than 1 g

Fiber - 3-4 g

Calcium - 533 mg

Iron - 21.2 mg

Carbohydrate - 34-37 g

Goodness Of Nutrela:

1) Promotes Growth : Nutrela's high protein content is ideal for kids,

    as it gives them strength and vigour to excel in sports and studies

    at school and at home.It also helps in physical growth.

2)Low In Fat and Full of Energy : Regular intake of Nutrela keeps

   you energetic and active throughout the day.

3)Healthy For Entire Family : It also provides essential amino acids

   for your entire family.It is light and easy to digest and excellent

  for  growing children,expectant mothers and sports persons.

Comparative Chart :

Protein content of meat,egg,wheat,milk Vs Nutrela

(All figures are approximations)

Nutrela - 54 %

Meat - 22 %

Egg - 14 %

Wheat - 12 %

Milk - 4 %

Enjoy and Happy Cooking !

Good Health and Long-life To All !

Spicy Aloo Matar

This is a classic punjabi dish made with potatoes and green peas and sauteed

with Indian spices.This dish really goes well with chapathi/roti/naan.

Potatoes are a good source of Vitamin C and Fiber.Green Peas are a good

source of Vitamins B1 & C,Protein and Iron and a very good source of Folic

Acid and Vitamin B1.Tomatoes are a good source of Vitamins A and C.

Recipe For Aloo Matar :

Ingredients:

Aloo/Potatoes - 4  (Medium - Boiled,Peeled & Cubed)

Frozen Green Peas - 1/2 Cup

Onion - 2 (Medium - Chopped)

Green Chillies - 4 (Small - Chopped)

Tomatoes - 3 (Medium - Pureed)

Ginger-garlic Paste - 1 tbsp.

Red Chilli Powder - 2 tsp.

Coriander Powder - 3 tsp.

Turmeric Powder - 1/4 tsp.

Garam Masala - 1/4 tsp.

Cumin Seeds - 1/2 tsp.

Fennel Seeds - 1/2 tsp.

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 3 tbsp.

Method:

Boil the potatoes in a thick-heavy bottomed pan until they

are fork-tender.

Drain the water completely.Peel the skin off from the boiled

potatoes and cube them into medium pieces.Set it aside.

Blend the chopped onions and green chillies together.

Keep it aside.

Puree the tomatoes and set it aside.

Heat a pan with some oil and add cumin seeds and fennel

seeds and let it sizzle.

Then add the ground onions and green chillies and saute till

 they are transculent.

Add ginger-garlic paste and saute till the raw smell leaves.

Add tomato puree and a pinch of salt and let it cook until

the raw aroma of the tomatoes fades away.

Now add frozen green peas and stir it well.Cover and cook

for 4 to 5 mins.

Then add boiled potatoes and stir everything well.Let it cook

uncovered for another 2 to 3 mins.

Add turmeric powder,red chilli powder,coriander powder and

salt to taste and stir everything well until they are well-blended.

Now add 1and 1/2 to 2 Cups of water and stir it well.Allow it

boil.

Then add garam masala and stir it nicely.Let it cook for another

2 mins or until the gravy thickens.Check for the seasoning.Adjust

if neccessary.

Remove from the fire.Garnish with some coriander leaves.Let it

rest for few mins for all the flavors to mix into the curry well.

Then serve it with chapathi/roti/naan.

 

Chicken 65

Ingredients:
Boneless Chicken - 2 Lbs
Red Chilli Powder - 1 tbsp.

Chicken 65 Masala - 1 Packet

Curd/Yogurt - 1/2 Cup

Turmeric Powder - 1/4 tsp.

Ginger-garlic Paste - 1 tbsp.

Lime Juice - 3 tsp.

Salt - To Taste

Onion - 1 (Large - Finely Chopped)

Green Chillies - 4 to 5 (Adjust to your taste)

Soya Sauce - 2 tsp.

Curry Leaves - Few

Cilantro/Coriander Leaves - Few

Oil - As Required (For Deep Frying)

Method:

Clean the chicken and wash it thoroughly.Then chop it

into medium pieces.

In a bowl,marinade the chicken with red chilli powder,

turmeric powder,chicken 65 masala,curd/yogurt,ginger-

garlic paste,salt to taste and lime juice.Let it rest for an

hour or two.

Heat a pan with enough oil to deep fry the marinated chicken.

When the oil is hot add the marinated chicken pieces and deep

fry them in batches until they are golden brown.

Put them in a paper towel to take off excess oil and grease.

Heat another pan with a tbsp. of oil and add the chopped onions

and green chillies and saute till they are transculent.

Then add the deep-fried chicken and stir it well.Let it cook for

another 2 mins.

Now add soya sauce and allow it cook for another 2 mins.

Garnish with some curry leaves and coriander leaves.Serve it

hot with fried rice,chapathi/roti or rasam satham.

Spinach-Paneer Samosa

Ingredients:
Maida/All-purpose Flour - 1 Cup
Corn Flour - 1 tsp.
Salt -  To Taste
Water -  For Kneading
Oil - For Deep Frying

For the Filling :
Paneer (crumbled) - 1 Cup
Spinach - 1/4 Cup (Chopped)
Minced Garlic - 1 tsp. 

Red Chilli Powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Salt - To Taste.

Method:

Mix together all-purpose flour/maida,cornflour and salt.

Knead using water into a firm dough and set it aside for

sometime.

Heat a tsp.of  oil in a pan.Add minced garlic and saute for

3 to 4 mins till it begins to turn brown.

Add chopped spinach,sprinkle some water and cover and

cook for a few mins till the spinach is tender.

Add crumbled paneer,red chilli powder,garam masala powder 

and  salt.Let it cook for a few mins.

Make small balls with the dough and roll it out like chappathi.

Cut in the shape of a square and cut each square into 2 triangles.

Fold each triangle to form a cone.Place one spoonful of  filling inside

the cone.Seal all the sides.

Heat a pan with enough oil to fry.When the oil is hot add the samosa's

and deep fry till they are golden brown.Drain excess oil on a paper towel.

Serve the spinach-paneer samosa's hot with tomato ketchup or green chutney.

Note :  Spinach-paneer samosa's can also be baked instead of deep frying.

           Preheat the oven to 400 degree fahrenheit.Arrange the spinach-paneer

           samosa's on a non-stick baking tray and bake them for 9 minutes turning

           them @ midways.Make sure the samosa's are fully cooked.

           Let it stand for a minute or two and then serve.

Easy Lemon Pasta With Chicken

This pasta dish is very easy and quick to make.I saw this recipe in food network

channel and tried it out.It came out very well.I immediately wanted to share this

recipe in my blog with my family and friends.Try it sometime and hope y'all will

enjoy it as much as we did.

Ingredients:

Dried Penne Pasta/Spiral Pasta - 1 Lb

Grilled Chicken Breasts - 2 (Cut into bite size pieces)

Garlic Cloves - 3 (Sliced)

Red Pepper Flakes - 1/4 tsp.

Olive Oil - 3 tbsp.

Fresh Parsley - 3 tbsp. (Roughly Chopped - For Garnish)

Lemons - 2  (Juiced)

Grated Parmesan Cheese - 1/2 Cup

Salt and Freshly Ground Black Pepper - To Taste.

Method:

Boil some water in a large pot with 1 tsp. of salt.Add the pasta and cook it until al dente

or according to the package directions.Then drain it well.Set it aside.

Season the chicken breasts with salt and black pepper powder.Heat a large grill pan over

medium high and add the chicken breasts.Grill until golden and completely cooked.

Remove to a plate and slice it.Keep it aside.

Heat a sauce pan with 3 tbsp. of olive oil and add the sliced garlic cloves and red pepper

flakes and saute till they are fragnant in medium heat.Add the cooked pasta and turn the

heat off.Mix the sauteed garlic cloves,red pepper flakes and cooked pasta together.

Remove pasta to a large bowl.Add the grilled chicken breasts (sliced) to the warm pasta

and season with salt and black pepper.Sprinkle in freshly chopped parsley.Add the juice

of 2 lemons and mix.Before serving,top it with grated parmesan cheese and serve.

Source : Patrick and Gina Neely from Food Network Channel.

Note : I made this dish with brown rice pasta (spirals).Brown rice pasta is

           available in Walmart under the Pasta Aisle.

          Brown Rice Pasta is Gluten-free and not mushy like regular pasta.

      

For The Health Benefits of Brown Rice Pasta,Please Visit:

http://www.lower-cholesterol-today.com/brown-rice-health-benefits.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128