DAL KHICHDI

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Preparation time : 10 mins

Cooking time: 15 mins

Serves: 2

INGREDIENTS:

  • Rice : 1 cup
  • Dal : 3/4 cup
  • onions: 1 finely chopped
  • tomato: 1 finely chopped
  • cumin seeds: 1 tsp
  • Asofetida:1/2 tsp
  • green chilli : 1 finely chopped
  • coriander leaves: few chopped
  • dry round red chilli : 2
  • turmeric powder: 1/2 tsp
  • garlic : 5 to 6 cloves crushed
  • salt: for taste
  • vegetable oil

PREPARATION:

  • In a pressure cooker , cook together rice, dal, garlic, salt, green chillies and turmeric powder.
  • Cook until the rice and dal is cooked well, mash it with the spoon laddle and keep aside.
  • Heat oil in a wok, add cumin seeds, dry red chilli , asoefetida and saute .
  • Add onion and saute till it becomes translucent.
  • Add tomatoes and cook till it turns mushy.
  • Add salt and turmeric powder .
  • Add the cooked rice and dal into the wok and cook for 5 mins.
  • Garnish with coriander leaves.

Egg Roast

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This recepie is a blend of all the spices, a typical southindian cuisine. It can be served with rotis, rice , dosa etc.

Preparation time : 10 mins

Cooking time : 10 mins

Serves: 2 to 3

INGREDIENTS :

  • Boiled Eggs: 2
  • Onion : 1 finely chopped
  • Tomato : 1 finely chopped
  • Ginger garlic paste: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1 tsp
  • Black pepper powder: 1 tsp
  • Coriander powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Fennel seeds : 1/2 tsp
  • Mustard seeds: 1/2 tsp
  • Salt: for taste
  • curry leaves: few
  • coriander leaves : few chopped
  • Coconut oil : 1 tbsp

PREPARATION:

  • Boil eggs for 10 mins. Peel and keep aside.
  • Heat oil in a wok.Add fennel seeds and mustard seeds ,curry leaves , let it splutter.
  • Add onions and saute till it becomes slightly golden brown , add ginger garlic paste and saute till the raw smell goes.
  • Add tomatoes and stir till it becomes mushy.
  • Add all the dry spice powders and mix well. Sprinkle little water so that the spices blend well.
  • Add eggs cut into half pieces and little water and mix without ¬†breaking the egg pieces.
  • Cook for 5 mins, garnish with coriander leaves.

Fish pakora

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Preparation time: 15 mins

Cooking time: 10 mins

Serves: 3 to 4

INGREDIENTS:

  • Fish : 2 ( I used pomfret)
  • Besan/ gram flour: 1/ 2 cup
  • Ginger garlic paste: 1 tbsp
  • Chilli powder: 2 tsp
  • Turmeric powder: 1/ 4 tsp
  • Pepper powder: 2 tsp
  • Soya sauce: 1 tbsp
  • Red chilli sauce: 1 tbsp
  • Salt : for taste
  • Oil : for frying

PREPARATION:

  • Cook fish along with salt, pepper powder, turmeric powder and water. Boil it till 3 whistles.
  • Drain and keep aside the fish for cooling.
  • Prepare batter using besan, all dry spice powders , chilli sauce, soya sauce, ginger garlic paste and water.
  • The batter should be of little thick consistency.
  • Remove the skin from fish and make small pieces of it and mix it into the prepared batter.
  • Keep it for 10 minutes.
  • Heat oil in a wok and add dumplings of batter into oil.
  • Deep fry it till golden brown.
  • Serve with coriander chutney or tomato ketchup.

Spicy Egg Pasta

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Pasta lovers would love this recepie. Its spicy,yummy and easy to make one.

Serves: 2

Cooking time: 15 mins

INGREDIENTS:

  • Boiled pasta: 1 large bowl
  • Veggies : 1 cup ( Your choice)
  • Black peper powder: 2 tsp
  • Salt: for taste
  • Eggs: 2
  • Dried herbs: 1/2 tsp
  • Red chilli sauce: 1 tbsp
  • Olive oil : 1 tbsp

PREPARATION:

  • Boil pasta of your choice , drain and keep aside.
  • Heat oil in a wok, add veggies ( I used chopped carrots, capsicum and corn kernels ).
  • Saute well for 3 to 4 mins.
  • Add eggs and scramble it.
  • Add salt and black pepper powder, mix well.
  • Add red chilli sauce and pasta and mix well.
  • Cook for 5 mins.
  • Garnish it with dried herbs.

Chickoo n dry fruits Smoothie

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Preparation time : 10 mins

Serves: 3

INGREDIENTS:

  • Chickoo: 5 to 6
  • Dates: 4 to 5
  • Cashews: 5 to 6
  • Almonds : 5 to 6
  • Walnuts: 2
  • Milk: 1/2 cup
  • Powdered cinamon: 1/4 tsp
  • Ice cubes: few

PREPARATION:

  • Peel off skin of chickoos and cut it into small pieces.
  • In a mixer blend together all ingredients to a smooth consistency.
  • Grate walnuts and top it on top and sprinkle little cinnamon powder and serve.

Sweet Corn Chicken Soup

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Preparation time : 10 mins

Cooking time : 10 mins

Serves : 4

INGREDIENTS :

  • Corn kernels : 1 cup
  • Boiled chicken pieces : 1/ 2 cup
  • Egg : 1
  • Corn flour : 2 tbsp
  • Salt: for taste
  • Pepper powder: 2 tsp
  • Soya sauce : 1 tsp
  • Vinegar: 1 tsp

PREPARATION:

  • Boil chicken pieces , drain and keep the stock aside.
  • In a vessel add the chicken stock.
  • Add corn kernels and chicken pieces let it boil for 2-3 mins.
  • Add corn flour and mix well.
  • Add water to make the consistency of soup neither too thick nor watery.
  • Add egg in a strainer and pour it into the soup through strainer.
  • Boil for some time.
  • Add soya sauce , vinegar, salt and peooer powder.
  • Boil for 5 mins and serve hot.

Spinach stir fry with corn balls

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Preparation time : 10 mins

Cooking tine : 25 mins

Serves : 4 to 5

INGREDIENTS:

  • Spinach leaves: 1 bowl finely chopped
  • Corn kernels: 1 cup
  • Refined flour/maida: 1tbsp
  • Cheese grated: 1tbsp
  • Green chillies: crushed 2
  • Ginger garlic paste: 1 tsp
  • Salt: for taste
  • Turmeric powder: 1/2 tsp
  • Garam masala powder: 1tsp
  • Cumin seeds: 1/2 tsp
  • Onions: 1 large finely chopped
  • Tomato: 1 finely chopped
  • Oil
  • Coriander leaves: for garnishing

PREPARATION:

To make corn balls: 

  • Coarsely grind corn kernels.
  • In a bowl add ground corn ,crushed green chilli,salt,cheese and refined flour.
  • Make small round balls .
  • Deep fry till golden brown.

For spinach stir fry : 

  • Heat oil in a wok , add cumin seeds and let it splutter.
  • Add onions and ginger garlic paste and saute till it turns translucent.
  • Add tomatoes and saute till it turns mushy.
  • Add salt,turmeric powder and garam masala powder and mix well.
  • Add chopped spinach leaves and saute for 7 to 8 minutes.
  • Garnish with coriander leaves.
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