May 30, 2017

Oats Moongdal Tikki !!



Make this healthy, delicious and rich in fibre tikki's for your family and enjoy !!!


Ingredients :

  1. Yellow moong dal - 1/2 cup
  2. Oats - 1/2 cup (Dry roasted and grinded)
  3. Green chillies - 2 no, chopped
  4. Ginger garlic paste - 1 tsp
  5. Cilantro, chopped 
  6. Carrot, grated - 2 tbsp
  7. Oil 
  8. Turmeric powder - 1/2 tsp
  9. Cumin powder - 1 tsp
  10. Coriander powder - 1 tsp
  11. Garam masala - 1 tsp
  12. Red chilly powder - 1 tsp
  13. Salt to taste
  14. Dry mango powder - 1 tsp
  15. Black pepper powder - 1/2 tsp

Method :

1.   Wash and soak the moong dal for 30 mins.  Cook the moong dal in the pressure cooker or in a pot until soft and all the water is evaporated.  Let it cool down and smash them to a thick paste.

2.  Add all the ingredients to the dal and make patties or tikkis.  

3.   Heat the pan over medium heat and shallow fry the patties till golden brown or until done .


Serve warm with ketchup or chutney. 

May 24, 2017

Homemade Sprouted Ragi (Finger Millet) Powder !!!


After knowing all those nutritious benefits of ragi, I started making my own sprouted millet flour at home.  Here is the procedure for sprouting and grinding the finger millet.  This ragi flour can be used in making porridge for babies, adults, cakes, pudding & so on.....


Ingredients :
  1. Ragi (Finger Millet) - 1 cup

Method :

1.  Wash and soak the finger millet overnight.

2.  Next day, drain the water completely and spread it on a clean cloth.  Just bring the ends of the cloth together and close it on top of it.  Let it sit for 10 hours.

3.  Small sprouts will start appearing on ragi.  Give it another 10 hours, if you want longer sprouts.

      Image Source : IndiaMart
     
4.  Now spread it on a clean cloth and dry them completely.

5.  Once it dries, roast the millet over a medium flame until you smell an aroma.  Allow it to cool completely.

6.  Grind them to fine powder either in food mill or at home in food processor.


Store them in air tight container. 

May 22, 2017

CCC (Corn flour Crispy Chicken) !!!


Simple, crispy and delicious fried chicken is perfect appetiser for chicken lovers.  Chicken pieces are coated with corn flour and other masalas and deep fried in the oil.  This stays crispy for longer time.  Try this and enjoy !!


Ingredients :

  1. Chicken - 500 gms
  2. Oil for deep frying
  3. Salt to taste
  4. Ginger garlic paste - 1 tsp
  5. Cornflour - 1/2 cup
  6. Red chilly powder - 1 tsp
  7. Turmeric powder - 1/2 tsp

Method :

1.  Clean and cut the chicken into small pieces.  

2.  Mix together the chicken, ginger garlic paste, cornflour, red chilly powder, turmeric powder and salt to taste.  (Sprinkle some water if needed)

3.  Keep aside for 30 mins.


4.  Heat the oil and deep fry the chicken pieces over medium heat until crispy and cooked through.

5.  Drain on kitchen paper and serve.


Serve immediately.

May 19, 2017

Sprouted Moong Salad - Kids friendly !!


Sprouted Moong dal salad is very healthy, nutritious and refreshing salad.  This can be prepared in different ways by adding vegetables, fruits and nuts. I made this very simple and kids friendly with fresh onion, tomato and cucumber.  Cooking the moong dal for few mins is optional.  Learn to sprout the green moong bean at home.


Ingredients :

  1. Sprouted Moong bean - 1 cup
  2. Onion, finely chopped - 1 no
  3. Tomato, chopped - 1 no
  4. Cucumber, chopped - 1/4 cup
  5. Salt to taste
  6. Black pepper powder
  7. Lemon juice - 1 tsp
  8. Coriander leaves

Method :

1.  Boil a cup of water and add sprouted moong dal.  Cover and cook them for 3 mins.  Drain the water and allow them to cool.

2.  Add finely chopped onion, tomato, cucumber, salt to taste, black pepper powder, lemon juice and coriander leaves to the sprouted dal and mix.

Refrigerate and serve.


Note :

1.  Cooking the sprouted dal is optional.  
2.  Don't overcook the dal.  
3.  Adjust the seasonings according to your preference.
4.  Additional of cumin powder, chaat masala is optional.
5.  Parsley can be used instead of coriander leaves.


May 16, 2017

Indo-Chinese Garlic Rice !!!


Indo-Chinese garlic rice is a delightful and flavourful recipe.  This can be made in minutes and goes well with vegetable manchurian, ginger chicken and chilly chicken.


Ingredients :
  1. Garlic cloves chopped - 10 nos
  2. Garlic cloves 4 nos
  3. Cooked Basmati rice - 2 cups 
  4. Oil - 1 tbsp
  5. Onion - 1 no, finely chopped
  6. Crushed black pepper - 1 tsp
  7. Red chilly flakes - 3/4 tsp
  8. Salt to taste
  9. Soy sauce - 1/2 tsp
  10. Spring onion chopped - 2 tbsp
  11. Capsicum - 1 small sized
  12. Lime juice - 1 tsp 

Method :

1.  Heat oil in a heavy bottomed pan.  Add chopped garlic, onion and saute till tender.

2.   Add chopped capsicum and saute for few mins.

3.   Add crushed black pepper, red chilly flakes and salt to taste. 

4.   Add rice, salt  and mix well.


5.   Heat oil in the another pan and saute sliced garlic cloves till golden.

6.   Reserve some for garnishing and add the remaining to the rice.  Add soy sauce and mix well.  Saute for another 2 mins.

7.  Add spring onion and  mix well.

8.   Add lime juice and serve.


Serve hot.

May 13, 2017

How to make Sprouts | Moong Bean Sprouts | Green Gram Sprouts


Sprouts are healthy and nutritious food which helps in strengthening the immune system and purifies the blood.  Making sprouts at home is very easy.  This ensures quality and freshness of my sprouts. 

Ingredients :

Green moong gram - 1 cup


Method :

1.   Wash the moong gram in the water to remove the dust if any.

2.   Soak them in the clean water overnight.

3.   Next morning, the pulses will be swollen up.  Take clean muslin cloth and soak in clean water.  Squeeze the excess water from the cloth.

4.   Transfer the grams to the damp cloth and tie them.


5.   Keep them in a container and cover them.  

6.   Store the container in the warm place and the sprouts start coming within 5 to 6 hours.  For longer  sprouts, keep for a longer time. 

7.  Refrigerate the sprouts and use.

Note :

1.  I stored the moong gram inside the oven for one day.

2.  We can refrigerate the sprouts for 5 days.


May 9, 2017

Nethili Meen Varuval | Fried Anchovies !!


Nethili neen is my favourite small variety fish which taste good either in curry or fried preparations.  Fresh or frozen fish can be used for this dish, but fresh is the best.  I like to add little rice flour for crispy texture.  This recipe which can be tailor made to your family preference.  Try and enjoy !!!


Ingredients :
  1. Anchovy / Nethili Meen - 250 gms
  2. Oil for  shallow frying
  3. Salt to taste
  4. Red chilly powder - 1 tsp
  5. Tamarind extract - 1/2 tsp
  6. Rice flour - 1 tbsp
  7. A pinch of turmeric powder
  8. Curry leaves

Method :

1.   Clean the fish and remove the head part.  

2.   Mix and marinate the fish with red chilly powder, tamarind pulp, rice flour, salt, curry leaves and turmeric powder for 30 mins.

3.   Heat oil in the pan, shallow fry the marinated fishes till crispy and brown.  


Serve warm.

Note :

1.  Don't overcook the fish.  It becomes very tough.

2.  This can be deep fried too.



May 6, 2017

Whole Brinjal Fry !!!



This simple brinjal fry is cooked with varied spices and sesame seeds.  It taste great with rotis and rice.


Ingredients :

  1. Long brinjals - 6 nos
  2. Oil - 2 tbsp
  3. Red chilly powder - 1 tsp
  4. Mustard seeds - 1/4 tsp
  5. Coriander powder - 1 tbsp
  6. A pinch of hing
  7. Salt to taste
  8. Roasted sesame seed powder - 1 tbsp
  9. Lime juice - 1 tsp

Method :

1.   Slit the brinjal / eggplant lengthwise, keeping the stem on.  

2.  Heat oil in the pan, add mustard seeds, red chill powder, coriander powder, hing, salt and saute.

3.   Add sesame seeds powder and mix well.


4.   Add brinjal and mix well with all the masalas.  Cover and cook for 3 mins over low flame.

5.  Cook the brinjal on all slides.  Drizzle some lime juice and serve.


Serve hot with rice / rotis. 

May 4, 2017

Basil Leaf Tea !!


Basil tea is easy and simple to make.  I use fresh basil for this preparation.  Addition of honey and lemon juice is optional.  Try this delicious cup of tea and enjoy its health benefits !!


Ingredients :

  1. Basil leaves - 1/2 cup
  2. Water - 2  cups
  3. Tea leaves - 2 tsp
  4. Honey - 2 tsp (optional)
  5. Lemon juice, few drops (optional)

Method :

1.  In a pan, bring water to boil and add basil leaves.  Allow to brew for 5 mins over medium heat.

2.  Add tea leaves and bring it to boil.

3.   Switch off the flame. Strain the tea into cups and add honey and lemon juice. 


Serve immediately.

May 2, 2017

Chettinad Pepper Chicken Fry !!!


Hot and spicy chicken curry is prepared using pepper powder as a key ingredient.  Most popular chettinad dish is easy to make and taste good with rice & rotis.  


Ingredients :

  1. Chicken - 500 gms
  2. Oil - 2 tbsp
  3. Mustard seeds - 1 tsp
  4. Cumin seeds - 1 tsp
  5. Cinnamon stick - 1 "inch
  6. Cloves - 3 nos
  7. Cardamom - 2 nos
  8. Bay leaf - 1 no
  9. Red chillies - 2 nos
  10. Onion - 2 medium sized
  11. Ginger garlic paste - 1 tbsp
  12. Curry leaves - 1 tbsp
  13. Turmeric powder - 1/2 tsp
  14. Green chillies - 2 nos
  15. Tomatoes - 2 nos
  16. Red chilly powder - 1 tsp
  17. Coriander powder - 1 tbsp
  18. Cumin Powder - 1 tsp
  19. Salt to taste
  20. Fresh Pepper powder - 1 tbsp (to taste)

Method :

1.  Clean and cut the chicken into medium sized pieces.

2.  Heat oil in the heavy bottomed pan, add mustard seeds, cumin seeds, cinnamon stick, cardamom, cloves, bay leaves, red chillies, curry leaves and finely chopped onions.  Saute till tender.

3.   Add ginger garlic paste and salt to taste.  Saute for 2 mins.

4.   Add turmeric powder, finely chopped tomatoes and finely chopped green chillies.  Cover and cook for few mins.


5.   Add red chilly powder, coriander powder & cumin powder.  Cover and cook for 5 mins over medium low flame.

6.   Add chicken pieces and mix well with masala.  Cover and cook for 10 mins.  (Don't add water while cooking)

7.   Once the chicken is cooked, add pepper powder and turn off the flame.


Serve with rice / rotis.  

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