Fish Fry With A Twist

Ingredients:

Tilapia - 6 Fillets

Red Chilli Powder - 3  tsp.

Turmeric Powder - 1/4 tsp.

Salt - To Taste

Louisiana Fish Seasoning  - 1 Cup

Lemon/Lime Juice -  Few Drops

Oil - As Required (For Deep Frying)

Method:                              

Wash and clean the tilapia fillets and chop into medium pieces.

In a bowl add some red chilli powder,turmeric powder,salt to

taste and few drops of lemon/lime juice and mix it well.

Add the chopped tilapia fillets in the above mixture and mix it

nicely until the fish is coated well in the spices.

Let it marinate for 30 mins to an hour.Just before deep-frying

the fish,dredge the marinated fish pieces in the louisiana fish

seasoning to coat them evenly.

Then deep fry the marinated and seasoned tilapia fillets until

they are golden brown.

Drain the excess oil on a paper towel.

Serve it with sambar rice or rasam satham.

Note : Louisiana Fish Seasoning  is available in Walmart          
            under the spice aisle.

Tofu Nuggets

Description :

Tofu or bean curd is a food made by coagulating
soy milk and then pressing the resulting curds into
soft white blocks.

There are many different varieties of  tofu,including
fresh tofu and tofu that has been processed in some
way.

Tofu has a subtle flavor and can be used in savory
and sweet dishes.

                                                It is often seasoned or marinated to suit the dish.

                                                Tofu contains a low amount of calories,relatively large

                                                amount of iron and little fat.

                                                Depending on the coagulant used in manufacturing,the

                                                tofu may also be high in calcium and/or magnesium.

Recipe For Tofu Nuggets :

Ingredients:

Extra Firm Tofu (Nasoya's) - 14 Oz. (Drained & Cubed)

All-purpose Flour/Maida - 2 Cups

Red Chilli Powder - 2 tsp.

Black Pepper Powderf - 1 tsp.

Salt - To Taste

Egg Whites - 3 to 4
Panko Breadcrumbs - 2 Cups

Parmesan Cheese - 1 tbsp.(Shredded/Grated)

Italian Flat-leaf Parsely - 1 tsp.(Minced)

Lemon Zest - From One Lemon

Oil - As Required

Tomato Sauce/Ketchup - For Serving

Method:

Drain the extra firm tofu and cube it into bite size pieces.Keep it aside.

In the 1st bowl,add all-purpose flour/maida,red chilli powder,black pepper

powder and salt to taste and mix it well.

In the 2nd bowl,add 3 to 4 egg whites.Discard the egg yolks or use for

scrambled eggs for kids later.

In the 3rd bowl,add panko breadcrumbs,grated parmesan cheese,lemon

zest from one lemon,minced italian flat-leaf parsely,1/4 tsp. of salt and

1/2 tsp. of black pepper powder and mix it well.

Heat a pan with some oil.Meanwhile dredge the tofu cubes in the all-purpose

flour,then in the egg wash and then in the seasoned breadcrumbs.

Do the same for the remaining  tofu cubes and set it on a clean plate.

Then deep fry the tofu cubes until they are golden brown.Drain the

excess oil on a paper towel.

Serve it hot with some tomato sauce/ketchup.

Note : Tofu can be substituted with paneer,chicken or fish.

           Tofu is available in Walmart in the grocery aisle.

            Panko Breadcrumbs are available in Walmart in the

            the spice aisle.

Crispy Mushrooms

 

Ingredients:

Button Mushrooms - 2 to 3 Cups

Maida/All-purpose Flour - 2 Cups

Corn Flour - 1/2 Cup

White Sesame/Till Seeds - 1/4 tsp.

Black Pepper Powder - 3 tsp.

Salt - To Taste

Water - 1/2 Cup or As Required

Oil - As Required (For Deep Frying)

Tomato Sauce/Ketchup - For Serving.

Method:

Clean the button mushrooms with a nice kitchen towel and chop into halves

and keep it aside.

In a bowl,add maida/all-purpose flour,corn flour,white sesame/till seeds,

black pepper powder and salt to taste and enough water and mix it well.

The batter should be like bajji mavvu/batter constitency.

Heat a pan/kadai with some oil.While the oil is getting hot,dip the halved

button mushrooms in the above batter and add it to the hot oil in batches

and deep fry it in medium-high until they are golden brown and crispy.

Drain the excess oil in a paper towel and serve it hot with tomato sauce/ketchup.

This makes an excellent evening snack.Both kids and adults would enjoy it.

Bon Appetite.

Note : Corn Flour is added to make the mushrooms crispier and crunchier.

          

Channa Pulao

Ingredients:

Basmati Rice - 2 Cups
Channa - 1/2 Cup
Onion - 2 (Medium - Thinly Sliced)
Tomatoes - 3(Medium - Chopped)
Ginger-garlic Paste - 1 tbsp.
Mint Leaves - 1/2 Bunch
Coriander Leaves - 1 Bunch
Red Chilli Powder - 2 to 3 tsp.
Cloves - 4
Cardamom - 4

Cinnamon Sticks - 2

Yogurt/Curd - 1/2 Cup

Water - 2 and 1/2 Cups

Salt - To Taste

Oil - 4 tbsp.

Method:

Wash and soak the basmati rice in 2 and 1/2 cups of water for 30 mins.Set it aside.

Soak 1/2 cup of channa for 3 to 4 hrs and pressure cooker for 3 whistles or over

the stove-top until they are tender.Keep it aside.

Thinly slice the onions and finely chop the tomatoes and keep it aside.

Clean and wash the mint leaves and coriander leaves and set it aside.

Heat a pressure cooker with some oil and add cloves,cardamom and cinnamon

sticks and fry for 30 seconds.

Then add sliced onions with a pinch of salt and fry till they are transculent.

Add chopped tomatoes,ginger-garlic paste,mint leaves,coriander leaves,

cooked channa,red chilli powder and salt to taste.Let it cook until the raw

smell of the ginger-garlic paste,red chilli powder and tomatoes leaves.

Now add 1/2 cup of yogurt/curd and allow it boil for 2 mins.Add the soaked

basmati rice along with the water and stir it well until everything is well-blended.

Cover the pressure cooker and let it cook for 1 whistle.Then reduce the flames

to low and allow it cook for another 2 to 3 mins.Turn off the stove and wait for

the pressure to release.

Once the pressure is released open the cooker and stir it nicely and gently.

Transfer the channa pulao to a serving bowl and serve it hot with raita of

your choice.

Egg Rice

Ingredients:

Cooked Basmati Rice - 2 Cups
Onion - 1 (Large)

Red Chillies - 7 to 8

Eggs - 3 to 4 (Beaten)

Black Pepper Powder - 1 tsp.

Salt - To Taste

Oil - 3  tbsp.

Hot Sauce - A Dash

Soya Sauce - 1 tsp.

Cilantro/Coriander Leaves - Few (For Garnishing)

Method:

Wash and cook the basmati rice in a pressure cooker for 4 whistles

and set it aside.

Chop the onion finely and keep it aside.

Heat a wok/kadai with some oil and add finely chopped onion,

red chillies and enough salt and saute until the onion is transculent.

Add beaten eggs and stir it well.Let it cook until the eggs are

fully cooked.

Now add a dash of hot sauce,black pepper powder and soya

sauce and mix it well.

Then add the cooked rice and stir it well until everything is

well-blended.

Remove from the heat and garnish with some cilantro/coriander

leaves and serve it hot with some kurma of your choice.

Grilled Tilapia With Veggies and Mixed Green Salad

Ingredients:

To Marinade:

Tilapia - 4 Fillets

Weber's N'Orelans Canjun Seasoning - 1 tbsp.

Extra Virgin Olive Oil - 2 tbsp.

Juice From A Lemon

Black Pepper Powder - 1/2 tsp.

Salt - 1 tsp.

Veggies:

Broccoli - 1 Cup

Baby Carrots - 1/2 Cup

Salt To Taste

For Salad :

Mixed Greens - 1 Package

Homemade Salad Dressing

Black Pepper Powder

Salt To Taste

Method:

In a bowl add some extra virgin olive oil,weber's n'orleans cajun seasoning,

lemon juice,black pepper powder and salt and mix it well.

Pour the marinade into a liplock bag and add the tilapia fillets and lock the

bag and shake it slowly for everything to blend well.Refridgerate it for an

hour or two.

Meanwhile boil some water in a thick-bottomed vessel with some salt

and add broccoli and baby carrots and stir it once.Let it cook until

they are fork tender.Then strain the cooked veggies and let it rest for

a while.

Now heat a grill with some cooking spray and add the marinated

tilapia fillets and let it cook for 3 to 4 mins on each side.Reserve

this marinade for the salad as a salad dressing.The fish should be

flaky and completely done.Transfer the grilled tilapia to a serving

plate.

In another bowl add the mixed greens and the reserved fish

marinade sauce to the salad and stir it well.Check for the

seasoning.Add some black pepper powder and some salt

if needed.

Serve the grilled tilapia with the cooked veggies and the

mixed green salad and a glass of  fruit juice of your choice.

Note : Weber's N'Orelans Canjun Seasoning is available

            in the spice aisle @ Walmart.

            Mixed greens can be substituted with baby spinach.

            Roasted/mashed potatoes,grilled asparagus,sweet peas and

            sweet corn can also be served along with broccoli and baby

            carrots.Choose the veggies of your choice. 

           

Peerkangai/Ridgegourd Poriyal

Ingredients:

Peerkangai/Ridgegourd - 2 (Medium)

Onion - 1 (Large)

Garlic Cloves - 4 (Crushed)

Curry Leaves - Few

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 1 tsp.

Mustard Seeds - 1/2 tsp.

Cumin Seeds - 1/2 tsp.
Urad Dal - 1/4 tsp.
Salt - To Taste

Oil - 2 tbsp.

Coriander Leaves - Few (For Garnishing)

Method:

Cut the rough edges of the ridgegourd/peerkangai.Peel their hard skin off

and chop into medium pieces.Set it aside.

Finely chop the onion.Crush the garlic cloves and keep it aside.

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

it crack.

Then add cumin seeds,urad dal,curry leaves,chopped onion and

crushed garlic cloves and saute till the onion and garlic cloves are

transculent.

Add chopped peerkangai/ridgegourd,turmeric powder,red chilli

powder and enough salt and stir it well.

Drizzle little water and let it cook until the peerkangai/ridgegourd

are tender.Check for the seasoning.Adjust if needed.

Remove from the heat and garnish with some coriander leaves

and serve it hot with rice as a side dish.

Potato Roast

Ingredients:

Potatoes - 6 (Medium)

Red Onion - 1 (Large)

Ginger-garlic Paste - 1 tbsp.

Curry Leaves - Few

Mustard Seeds - 1/2 tsp.

Cumin Seeds - 1/2 tsp.

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 2 tsp.

Dhania/Coriander Powder - 1 tsp.

Salt - To Taste

Oil - 2 to 3 tbsp.

Coriander Leaves - Few (For Garnishing)

Method:

Wash and peel the skin off the potatoes and chop into medium pieces.

Put them in cold water to avoid discoloration.

Chop the red onion finely and set it aside.

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

splutter.

Then add cumin seeds,curry leaves,chopped red onion and a pinch

of salt and saute till the onion is transculent.

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

Drain the water from the potatoes completely and add it to

 the above masala and stir it well.

Add some turmeric powder,red chilli powder,coriander

powder and salt to taste and mix it well.

Reduce the heat to medium-low and let  it cook until the

potatoes are tender,stirring frequently.Check for the seasoning.

Adjust if necessary.

Remove from the fire and garnish with some coriander leaves

and serve it hot.

Goes well with curd rice as a side dish.

Banana-Berry Smoothie

Ingredients:

Ripe Banana - 1 (Chopped)

Black Berry - 1 Pint
Blue Berry - 1 Pint
Milk - 1 Cup
Yogurt - 1 Cup

Almonds - 8

Sugar - 2 tbsp.

Whipped Cream - 1 tsp. (Optional)

Method:

Blend all the ingredients until they are frothy.Serve chilled with some whipped cream,

if desired.

Adai

Adai is made with lentils and rice.It is usually prepared for breakfast and
is filling and healthier than dosa.It is very simple to prepare and does not
need much planning as for dosa.It goes well with avial,chutney,jaggery
and butter.

Ingredients:

Channa Dal/Bengal Gram - 1/2 Cup
Urad Dal/Split Black Gram - 1/2 Cup

Moong Dal - 1/2 Cup

Toor Dal - 1/2 Cup
Rice - 1 Cup
Red Chillies - 10
Cumin Seeds - 1/2 tsp.
Ginger - 1 Small Piece (Minced)
Onion - 1 (Finely Chopped)

Grated Coconut - 1/2 Cup

Curry Leaves - Few

Salt - To Taste

Oil - 1 tbsp.

Method:

Soak channa dal,urad dal,toor dal and moong dal for couple of hours.

Also soak 1 cup of rice separately for couple of hours.

First grind the soaked rice and set it aside.

Then grind all the dals along with red chillies.The

batter should not be thick nor watery.

Mix both ground rice and ground dals with enough salt.

Add finely chopped onions,minced ginger,grated coconut,

cumin seeds and curry leaves and mix the batter nicely.

Heat a griddle or a non-stick tawa and pour a ladle of batter

and spread it in circular motion.Add a tsp of oil around it and

let it cook.

Then flip it over to the other side and drizzle a tsp of oil around

the adai and allow it to cook. 

After both sides are cooked remove from the griddle/tawa and

serve it hot with chutney of your choice or  milagai podi.

Note : While making adai,horse gram/kollu also can be used

           instead of toor dal.I made this adai with kollu and it

           tasted good.Try it sometime and you would  love it

           too !

Paneer and Bellpepper Pulao

Ingredients:

Cooked Basmati Rice - 3 Cups

Cubed Paneer - 1 to 2 Cups

Yellow Bellpepper - 1 (Chopped)

Orange Bellpepper - 1 (Chopped)

Green Bellpepper - 1 (Chopped)

Red Onion - 1 (Large - Thinly Sliced)

Ginger-garlic Paste - 1 tbsp.

Cloves - 2

Cardamom - 2

Cinnamon Sticks - 2

Red Chilli Powder - 1 tsp.

Lemon Juice - 1 tsp.

Salt - To Taste

Oil - 2 tbsp.

Ghee - 2 tbsp.

Spring Onions - Few (For Garnishing - Green Part Only).

Method:

Wash the basmati rice and cook it in an electric rice cooker or in

a pressure cooker for 3 to 4 whistles by drizzling a tsp.of oil to

avoid the rice sticking together.When its done,let it cool for a while.

Heat a pan/wok and add the whole spices (cloves,cardamom,cinnamon

sticks) and let it sizzle.

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

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

Add chopped yellow,orange and green bellpepper and pinch of

salt and let it fry till they are little tender.

Add cubed paneer and stir it well.Allow it cook for another 2 to 3

mins.

Then add red chilli powder and salt to taste and mix it well.Let it

cook for few more mins.

Reduce the heat to low and add the cooked basmati rice and stir

well until everything is well-blended.

Add lemon juice and mix it well once again.

Remove from the heat and garnish with some spring onions (green

part only).

Serve it hot with raita and some chicken/veggie curry of your choice.

Andhra Puli Kulumbu

Ingredients:

Okra/Lady's Finger - 1 Lb (Chopped)

Onions - 2 (Chopped)

Green Chillies - 4 (Slit Lengthwise)

Tomatoes - 4 to 5 (Chopped)

Tamarind Juice - 2 Cups

Red Chilli Powder - 1 tsp.

Salt - To Taste

Oil - 3 to 4 tbsp.

Curry Leaves - Few (For Garnishing)

Method:

Chop all the veggies (onions,tomatoes,green chillies and okra/lady's finger)

and set it aside.

Extract juice from tamarind and keep it aside.

Heat a pan with 3 to 4 tbsp. of oil and add onions and saute for few mins.

Then add okra/lady's finger and saute till they are tender.

Now add chopped tomatoes,green chillies and enough salt and cook till

the tomatoes are soft and mushy.

Add red chilli powder and stir it well.Let it cook until the raw aroma leaves.

Add tamarind juice and mix it well.Allow it boil until the gravy/curry thickens.

Check for the seasoning.Adjust if necessary.

Remove from the heat and garnish with some curry leaves.

Serve it hot with rice and sesame oil/gingelly oil and appalam.

Note : Brinjal or Drumstick can also be substituted with Okra/Lady's Finger.

Watermelon Juice

Ingredients:

Watermelon - 1 Lb
Ginger - 1 Small Piece (Grated)
Mint Leaves - Few (Finely Chopped)

Lemon Juice - 1/4 Cup (juice from 1 lemon)

Sugar - 1 tsp. (Optional)

Method:

Blend all the ingredients together and serve chilled.

Drumstick Theeyal

Ingredients: Frozen Drumstick - 1/2 to 1 Full Packet Pearl/Sambar Onions - 1 Cup Curry Leaves - 5 to 6 Mustard Seeds - 1/2 tsp. Tamarind Paste - 2 tbsp. Sugar - 1/2tsp. Asafoetida - 1 Pinch Grated Coconut - 1/2 Cup Red Chillies - 7 Coriander Seeds - 1 tbsp. Cumin Seeds - 1/4 tsp. Black Peppercorns - 7 to 8 Turmeric Powder - 1/4 tsp. Coriander Leaves - Few (For Garnishing) Oil - 3 tbsp. Salt  - To Taste.

Method:

Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies,coriander seeds,cumin seeds and black peppercorns and fry till it emits an aroma. Add the turmeric powder and stir-fry for 2-3 seconds.Let it cool.Then  grind into a coarse powder. Heat 2 tbsp. of oil and add the mustard seeds,curry leaves and remaining red chillies. When the mustard seeds start spluttering,add asafoetida and  pearl/sambar onions and saute it for 5 mins on a medium heat. Add frozen drumsticks and enough salt and cook until they are tender. Now add the ground masala powder and cook for a few seconds. Add water,tamarind paste,salt and sugar and bring it to a boil. Then simmer for 5 to 7 mins.Remove from the stove and garnish with some coriander leaves. Serve it hot with steamed rice. Note : Theeyal can also be prepared with Prawns/Shrimp,Bitter Gourd,            Okra/Lady's Finger,Brinjal/Eggplant. Source : A Friend.

Mint/Pudina Pulao

Ingredients:
Basmati Rice - 2 Cups
Coconut Milk - 1/2 Cup
Mint/Pudina - 2 Bunches
Coriander Leaves - 1/2 Bunch
Green Chillies - 4
Ginger - 1 Small Piece
Garlic - 6 Cloves
Grated Coconut - 4 tsp.
Cinnamon Sticks - 2
Cloves - 2
Cardamom - 2
Onions - 2
Lemon Juice - 1 tsp.
Oil - 4 tbsp.
Salt - To Taste.

Method:

Wash and soak the basmati rice for 30 mins.Drain the water completely
and keep it aside.

Blend mint/pudina leaves,coriander leaves,ginger,garlic cloves and 4 tsp.
of grated coconut  into a fine paste.Set it aside.

Chop the onions finely and keep it aside.

Heat a pressure cooker with 4 tbsp. of oil and add the whole spices
(cinnamon sticks,cloves and cardamom) and fry for a minute.

Then add chopped onions and a pinch of salt and fry till they are
transculent.

Add the blend masala of  mint/pudina leaves,coriander leaves,ginger,
garlic cloves and grated coconut  and fry till the raw smell fades away.

Now add coconut milk,2 cups of water,washed basmati rice,enough
salt and lemon juice and stit it well.

Cover and cook for 1 whistle.Then reduce the flames to low and
cook for another 2 mins.

Serve it hot with raita.


Note : Raw rice can also be used to make this pulao.If using raw
           rice,soak it for 30 mins just like basmati rice.


Source : My Mother-in-law.

Radish and Kabuli Channa Kulumbu

Ingredients:
Kabuli/Black Channa - 1/2 Cup
Radish - 2 (Medium)
Onion - 2 (Finely Chopped)
Tomatoes - 2 (Chopped)
Red Chilli Powder - 3 tsp.
Coriander Powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Grated Coconut - 1 tbsp.
Ginger-garlic Paste - 2 tsp.
Cinnamon Stick - 1
Cloves - 2
Cardamom - 2
Sombu/Fennel Seeds - 1/2 tsp.
Oil - 3 tbsp.
Salt - To Taste
Curry Leaves - Few (For Garnishing)
Coriander Leaves -Few (For Garnishing).

Method:

Soak kabuli/black channa for 4 to 5 hours.Pressure cook the soaked kabuli/black
channa with the same water and some salt for 2 to 3 whistles.

Chop onions,tomatoes and radish.Keep it aside.

Blend the grated coconut until smooth.Set it aside.

Heat a pan with 3 tbsp. of oil and add cinnamon stick,cloves,cardamoms and
sombu/fennel seeds and let it sizzle.

Then add chopped onions and a pinch of salt and fry till they are transculent.

Add chopped radish and fry till they are tender.

Add chopped tomatoes,ginger-garlic paste and enough salt and fry till the
raw aroma fades away.

Now add turmeric powder,red chilli powder and coriander powder and
stir it well.Allow it cook for few mins.

Add cooked kabuli/black channa along with the water and stir it well.
Allow it boil.Check for the seasoning.Adjust if needed.

Then add the ground coconut and mix it well.Let it boil for another 2 to
3 minutes.

Garnish with some curry leaves and coriander leaves and serve it hot
with rice.

Cabbage Vada

Ingredients:
Urad Dal - 1 Cup
Cabbage - 1 Cup (Finely Chopped)
Ginger - 1 Piece (Grated)
Green Chillies - 2 (Minced)
Curry Leaves - Few
Cumin Seeds - 1/2 tsp.
Salt - To Taste
Oil - As Required (For Deep Frying).

Method:

Soak urad dal for 1 hour.Then drain the water completely and grind it coarsely.

Add finely chopped cabbage,minced green chillies,grated ginger,cumin seeds,
curry leaves and salt to taste and mix it well.

Make small balls and press it in your palms to make it flat.

Heat a kadai with some oil and when its hot drop the balls and deep fry until
they are golden brown.

Drain the excess oil on a paper towel and serve it hot with chutney or tomato
ketchup.

Chicken and Black Beans Enchilada

Ingredients:
Whole Wheat Flour/Corn Tortillas - 8 (10 inch)
Black Beans - 1 Can (Washed and Drained)
Chicken Breasts - 2
Onion - 1 (Medium - Finely Chopped)
Jalapenos - 2 (Minced)
Cooked Rice - 1/4 Cup
Salsa - 4 tbsp.
Hot Sauce - 1 Dash
Black Pepper Powder - 1 tsp.
Salt - 2 tsp.
Grated/Shredded Parmesan Cheese - 2 tbsp.
Low Fat Sour Cream - 2 tbsp. (Optional)
Avacado - 1 tbsp. (Optional)
Extra Virgin Olive Oil - 3 tbsp.
Lemon Wedges - 1 or 2.


Method:

Season the chicken breast with some black pepper powder and some salt.

Heat a griddle with 1 tbsp. of E.V.O.O.(Extra Virgin Olive Oil) and  pan sear
the seasoned chicken breast for 3 to 4 mins each side.

Remove the fire and let it cool for a while.Once its cooled,shred the chicken
and keep it aside.

Chop the onion finely and mince the jalapenos.Set it aside.

Heat a pan with 2 tbsp. of extra virgin olive oil and add the chopped onions
and let it sweat for a while.

Then add the minced jalapenos and fry for another 2 to 3 mins.

Add the shredded chicken,drained black beans,cooked rice and stir it well.
Allow it cook for another 2 minutes.

Now add salsa,hot sauce and salt to taste and mix everything well until its
well-blended.

Add grated/shredded parmesan cheese and cook it for another a minute or
two.Remove from the fire.

Heat a tawa and  place the whole wheat flour/corn tortillas and let it heat
for 30 seconds to a minute on each side.

Then fill the tortillas with some chicken and black beans stuffing along with
some low-fat sour cream and avacado,if desired and a splash of lemon juice
and  roll it.

Serve it with some tortilla chips and salsa or with some roasted/steamed
or grilled veggies like baby carrots,broccoli,baby potatoes and baby corn
or with just a salad.

Chicken Enchilada

Introduction:

An enchilada  is a corn or flour tortilla rolled around a filling and covered with a
chili pepper sauce.Enchiladas can be filled with a variety of ingredients,including
meat,cheese,beans,potatoes,vegetables,seafood or combinations.

Enchiladas originated in Mexico,where the practice of rolling tortillas around
food dates back at least to Mayan times.The people living in the lake region
of the Valley of Mexico traditionally ate corn tortillas folded or rolled around
small fish.

In their original form as Mexican street food,enchiladas were simply corn
tortillas dipped in chili sauce and eaten without fillings.They now have taken
many varieties,which are distinguished primarily by their sauces,fillings and
in one instance,by their form.

Ingredients:

Skinless & Boneless Chicken Breast Halves - 4

Onion - 1 (Chopped)

Sour Cream - 1/2 Pint

Shredded Cheddar Cheese - 1 Cup

Dried Parsley - 1 tbsp.

Dried Oregano - 1/2 tsp.

Ground Black Pepper - 1/2 tsp.

Salt (Optional) - 1/2 tsp.

Tomato Sauce - 1 Can (15 Ounce)

Water - 1/2 Cup

 Chili Powder - 1 tbsp.

 Green Bell Pepper - 1/3 Cup (Chopped)

 Garlic Clove - 1 (Minced)

 Flour Tortillas - 8 (10 inch)

Taco Sauce - 1 Jar (12 ounce)

 Shredded Cheddar Cheese - 3/4 Cup

Method:

Preheat oven to 350 degrees F (175 degrees C).

In a medium,non-stick skillet over medium heat,cook the skinless and boneless
chicken breast halves until no longer pink and juices run clear.Drain excess fat.

Cube the chicken and return it to the skillet.Add the onion,sour cream, shredded
cheddar cheese,dried parsley, dried oregano and ground black pepper.Heat until
the cheese melts.

Stir in salt,tomato sauce,water,chili powder,green bellpepper and garlic.

Roll even amounts of the mixture in the tortillas.Arrange in a 9x13 inch baking dish.

Cover with taco sauce and 3/4 cup shredded cheddar cheese.Bake uncovered in
the preheated oven 20 minutes.Cool 10 minutes before serving.

Ridgegourd/Peerkangai Milk Kootu

Ingredients:
Ridgegourd/Peerkangai - 1/2 Kg
Milk - 1 or 1 1/2 Cup
Onion - 1
Green Chillies - 4
Turmeric Powder - 1/4 tsp.
Salt - To Taste
Oil - 3 tbsp.

Method:

Peel the skin off from the ridgegourd and chop into medium pieces.
Keep it aside.

Chop the onion finely and set it aside.

Slit the green chillies lengthwise and set it aside.

Heat a pan with some oil and add the onion and green chillies and
fry till they are transculent.

Then add chopped ridgegourd,turmeric powder and salt to taste
and stir it well.

Let the veggies cook until they are tender.

Now add the milk and let it boil for few mins.

Serve it hot with plain rice and papad.


Note : Ridgegourd,bottlegourd and snakegourd can be used
           to prepare  this kootu.

Garlic-Pearl Onion Curry

Ingredients:
Garlic Cloves - 1/2 Cup
Pearl/Sambar Onion - 1 Cup
Tomatoes - 4
Tamarind - 1 Small Piece
Red Chilli Powder - 3 tsp.
Coriander/Dhania Powder - 2 tsp.
Turmeric Powder - 1/4 tsp.
Oil - 3 to 4 tbsp.
Mustard Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Methi Seeds - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Salt - To Taste
Curry Leaves - Few
Coriander Leaves - Few

Method:

Chop the garlic cloves and pearl/sambar onion into half.

Chop the tomatoes finely.

Soak the tamarind and extract juice and keep it aside.

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

Then add urad dal,methi seeds,cumin seeds,pearl/sambar
onions and garlic cloves and fry for few mins.

Add chopped tomatoes and a pinch of salt and let it cook
until they turn soft and mushy.

Now add turmeric powder,red chilli powder,coriander/dhania
powder and enough salt and let it cook until the raw smell of
the masala fades away/leaves.

Add the tamarind juice along with a cup of water and let it boil
until the curry thickens.

Garnish with some curry leaves and coriander leaves.

Serve it hot with plain rice and sesame oil /gingelly oil and appalam.

Raw Banana Paratha

Ingredients:
Raw Banana - 1 (Boiled and Smashed)
Whole Wheat Flour - 2 Cups
Green Chillies-Garlic Paste - 1 tsp.
Ghee/Oil - As Required
Water - As Required (To knead the dough).


Method:

Boil the raw banana and let it cool for a while.

Then remove their skin and smash it with a
potato smasher or with your hand.

Make a paste of green chillies and garlic cloves.

In a large bowl,add the smashed raw banana,whole
wheat flour,green chillies-garlic paste,salt and aqeduate
amount of water and knead the dough.

Leave it for 30 minutes in a vessel well covered on all sides.

Be very careful for no air must be allowed inside.

Make equal sized balls,smear them with some dry flour and
roll them out on a rolling board.

Heat the griddle and put the paratha on it.

Moderately roast both sides of the paratha on the griddle.

Tasty raw banana paratha is now ready to be served.

Serve it with channa masala,matar paneer masala,chicken curry,vegetable
kurma (of your choice).

Raw Banana Podimas

Ingredients:
Raw Banana - 2 (Large)
Onion - 1 (Large)
Green Chillies - 2 to 3 (Minced)
Garlic Cloves - 3 to 4 (Minced)
Ginger - 1 Small Piece (Minced)
Curry Leaves - Few
Coriander Leaves - Few
Mustard Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Black Pepper Powder - 1 to 2 tsp.
Salt - To Taste
Oil - 2 tbsp.

Method:

Pressure cook the raw bananas for 2 whistles.

Let it cool and then remove the skin and grate the
raw bananas.Keep it aside.

Chop the onions finely.Mince the green chillies,garlic
cloves and ginger.Set it aside.

Heat a kadai/wok with some oil and season with mustard
seeds and let it crack.

Then add urad dal and curry leaves and fry for a min or 2.

Add onions and fry for few mins.

Now add minced green chillies,garlic cloves and ginger and
and fry for 5 mins.

Add the grated raw banana and  let it fry for a minute.

Add turmeric powder,black pepper powder and enough
salt and stir it well.

Let it cook for another 5 to 7 mins.

Garnish it with some coriander leaves and serve it hot as
a sidedish with rice.

Egg Biryani

Ingredients:
Basmati Rice - 3 Cups
Eggs - 3 to 4
Onion - 1 (Large - Thinly Sliced)
Tomatoes - 3 (Medium)
Green Chillies - 6 to 8 (Adjust according to ur taste)
Ginger-garlic Paste - 1 tbsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 1 tsp.
Bay Leaves - 2
Cloves - 3
Cardamom - 3
Cinnamon Stick - 2
Star Anise - 2
Coriander Leaves - 1 Cup (Roughly Chopped)
Mint Leaves - 1 Cup (Roughly Chopped)
Salt - To Taste
Oil - 1 tbsp.
Ghee - 2 to 3 tbsp.
Water - 5 Cups

Method:

Soak the basmati rice for 30 mins.Drain the water completely and set it aside.

Thinly slice the onions,chop the tomatoes and slit the green chillies lengthwise
and keep it aside.

Heat a pressure cooker with some oil and ghee and add the whole spices
(bay leaves,cloves,cardamom,cinnamon sticks and star anise) and fry for
few seconds.

Then add onions and green chillies and fry till the onions are transculent.

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

Add roughly chopped corainder leaves and mint leaves and stir it well.

Add chopped tomatoes and a pinch of salt and stir it well.Let it cook
until the tomatoes are soft and mushy.

Now add turmeric powder,red chilli powder and enough salt and mix it
well.

Then add the drained basmati rice and fry for a minute or two.

Add  5 cups of water and stir it well until everything is well blended.

Let it boil.Now add the eggs and mix it well.

Cover the pressure cooker and cook for 1 whistle.After the 1st whistle,reduce
the flames to low and let it cook for another 2 mins.

Exactly after 2 mins switch off the stove and wait for the pressure to release.

Once the pressure is released,take the eggs out and put them into cold water
and let it cool for 10 to 15 mins.Then remove the shells from the eggs and keep
it aside.

Before adding the eggs,stir the cooked rice for once and then add the eggs so that
the eggs don't break.

Transfer the biryani to a serving bowl.Serve it hot with raita.

Tomato Curry

Ingredients:
Tomatoes - 3 to 4  (Medium Size)
Red Chilli Powder - 1 tsp.
Mustard Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Curry Leaves - Few
Salt - To Taste
Oil - 2 tsbp.

Method:

Boil the tomatoes until the skin peels off.

Let it cool and remove the skin completely.

Blend the tomatoes into a fine paste.

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

Then add urad dal and curry leaves and fry for a minute.

Add red chilli powder and enough salt and fry for few mins.

Now add the tomato paste and little water and let it cook
until the gravy thickens.

Check for the seasoning before removing from the stove.

Serve it hot with idli and dosa.


Source : My Mother-in-law.

Banana Smoothie

Ingredients:
Banana - 2
Almonds - 8
Cold Milk - 1 Cup
Cold Yogurt/Curd - 1 Cup
Sugar - 2 tbsp.

Method:

Blend all the ingredients together until they are frothy and serve.


Note : Kids love this smoothie.You can prepare this drink for any
            sudden guests in your house in no time.Try it and enjoy it !

Oven Roasted Potatoes With Garlic and Rosemary

Introduction :

Roasted potatoes are a no-brainer and always a crowd-pleaser.Here we roast
them at a higher temperature than normal for a crispy crust and golden exterior.
This preparation,a take on the roasted potatoes that traditionally accompany a
Bistecca Fiorentina,pairs well with just about any fish or meat dish.

Ingredients:
Baby Potatoes - 15 (Scrubbed,Dried and Chopped into Half )
Extra Virgin Olive Oil - 1/4 Cup
Garlic - 4 to 6 Cloves (Minced)
Fresh Rosemary - 1 tbsp. or Dried Rosemary - 1 tsp.
Black Pepper Powder - 1 tsp.
Salt - 2 tsp.

Method:

Preheat the oven to 400 degrees F.

Pare a narrow strip of peel from the middle of each potato.

In a large bowl mix the extra virgin olive oil,minced garlic,fresh
or dried rosemary,black pepper powder and salt.

Add the potatoes and toss well.Transfer the potatoes to a shallow
baking pan and oven roast until the potatoes are tender when tested
with the tip of a knife (approx. 30 to 35 mins).

Serve it hot.These can also be chilled and served.

Raw Mushroom Salad

Introduction :

I love mushrooms and parsley is one of my favorite herb.I thought,“Well,how
good can a raw mushroom salad be?”Oh friends,seriously,this is really
something special.The lemon adds the most beautiful burst of flavor and
softens the mushrooms just a smidge,giving them a delicious texture.
The parsley manages to add not only a burst of freshness,but gives the
salad some depth of flavor.

Saw the following dish in food network channel and prepared it for
lunch @ home.All of us loved this raw mushroom salad very much.
I immediately wanted to share this dish with you.Try it and enjoy it.
Hope y'all will like it as much as we did !

Ingredients:
Button Mushroom - 1 Pound (Trimmed,Cleaned and Thinly Sliced)
Parsley - 1/3 Cup
Lemon Juice - 1/4 Cup
Extra Virgin Olive Oil - 1/4 Cup
Black Pepper Powder - 1 tsp.
Salt - 2 tsp.
Parmesan Cheese - 2 Ounce

Method:

In a medium salad bowl,mix together the mushrooms and parsley.

In a small bowl,whisk together the oil and lemon juice until smooth.

Season with salt and pepper,to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients
are coated.

Using a vegetable peeler,shave the Parmesan on top and serve.


Source : Giada De Laurentiis

Show : Giada @ home (Food Network Channel).