suma's cuisine

GARLIC CHICKEN LOLLYPOPS

2013-05-22T23:16:00.002-07:00

It is a simple dry preparation of chicken sauteed in hot and spicy tomato sauce and deep fried. It makes a wonderful tasty starters for get to gather parties. Also tastes great with noodles and fried rice. Here either fried lollipops with tomato dip can be used or u can just mix the whole dip along with fried lollipops. Both options taste good.

INGREDIENTS FOR MARINATING LOLLIPOPS.

4 Big Chicken Lollipops.

1 tsp Ginger Garlic paste.

1 tsp Soy sauce.

1 tsp Green chilly Paste.

1 Egg.

1/4 Maida.

Red Colour (optional)

Salt and Pepper to taste.

Oil for deep fry.

METHOD.

Marinate chicken lollipops in the above given paste except egg and maida for at least 1 hour. In a bowl, beat egg with salt and pepper and keep it aside. Spread maida on plate. Now take each marinated lollipops and roll on maida and then dip it into egg mixture and again roll it in maida. Repeat the same procedure with rest of the lollipops. Heat oil in a pan and deep fry them until it turns golden brown.

INGREDIENTS FOR HOT AND SPICY TOMATO SAUCE.

10 Pods of Garlic.

1/2 Cup Tomato ketchup ( i used hot and spicy one )

2 tsp Red Chilly pd.

1 tsp Vinegar.

1 tbsp Butter.

METHOD.

Heat butter. Add garlic pods and fry. Then add chilly pd, tomato sauce and vinegar and bring them to boil. You can serve the sauce with lollipops or u can mix the lollipops with the sauce in pan. Serve hot.

Enjoy !!

BREAD TOFU PIZZA

2013-05-14T19:33:00.004-07:00

Bread pizza's might be one of the best snacks for kids on behalf of real pizza's. Easy to prepare with different healthy toppings, The topping I have used is yellow, red and green bell peppers with tofu. Tofu is a food made by coagulating soy milk that are protein rich and is a popular substitute for meat or diary in a variety of dishes. I know most of the people specially kids hates tofu because of its unique smell and weird texture. But once in while can be used when you think of its nutritious value. Its filling and inviting for kiddo's when tofu is mixed up with other veggies along with a mild spices. It can be served with a glass of fruit juices.

INGREDIENTS.

2 Wheat Bread slice.

1 Small Onion.

2 Cloves of Garlic.

1/2 Cup bell peppers ( red, yellow and green).

1/4 Cup Diced Tofu.

1 tbsp Magic Masala pd or Garam masala.

1/4 tsp Cumin pd.

Cheese as per needed.

Salt and pepper to taste.

Butter as per needed.

Tomato sauce ( Optional )

METHOD.

In a pan, heat butter. Add garlic and onion with salt and saute till its half fried. Add the veggies and tofu and fry them until its soft. Then add the magic masala or garam masala pd , cumin pd and fry for another 1 min. Remove from heat.

Now spread tomato sauce or butter on each bread slice and place the veggie mixture on the top. Top up with grated cheese and bake or micro for 2 min or cook till the cheese melts.

Enjoy !!

POMFRET MASALA FRY WITH CURRY LEAVES

2013-05-12T22:23:00.004-07:00

Fishes provides an excellent source of nutrients to our body. One among is the POMFRET fish which my little one loves to have all the time. It contains high amount omega 3 fatty acids which reduces the risks of cardiovascular problem development. It supplies DHA which is an important component for brain development. Now back to recipe, pan fried masala fry with spices makes delicious South Indian dish. Addition of curry leaves brings you the touch of keralian cuisine straight from God's own country Kerala. The spicy aroma and its taste is just irresistible and inviting one and all to dining. If you what, you can conserve the masala paste to an air tight containers and keep them into fridge for a week too.

INGREDIENTS.

4 Pomfrets.

3 tbsp Kashmiri Chilli pd.

1 tsp Turmeric pd.

1 tbsp Ginger Garlic paste.

1 tsp Tamarind paste.

2 tbsp of Fish masala pd.

Dash of Hing.

Few Curry leaves.

1 Sliced Onion.

Coconut oil.

Salt to taste.

METHOD.

Clean the fishes and marinate them with salt and turmeric pd.

In a bowl, mix chilly pd, turmeric pd, ginger garlic paste, tamarind paste, fish masala pd, hing and salt. Drop in coconut oil or water to form a thick paste. Apply the masala on pomfrets and keep it in fridge for half an hour to marinate.

Heat oil in a pan. Spread curry leaves and sliced onions and place the marinated fish carefully. Top the fish with curry leaves and sliced onion and turn them over to fry on other sides. Cook until done.

Serve on plates with lemon wedges.

Enjoy!!

MINI FRUIT PIZZA

2013-05-07T20:27:00.001-07:00

Each and every kids love Pizza's these days. Addition of veggies cum cheese cum tomato

sauce are the keen classic touch of pizzas. Its very easy and simple to prepare at home

when there's ready made pizza base readily available at stores.

Here I came up making fruit pizza with leftover fruits. Instead of sauce, I applied nutella

and mixed fruit jam where all the kids love to have as it is so do my little one loves too.

Then topped with whatever fruits left at home. I did with bananas, mangoes and orange. So

guys what are u waiting for? Just dig in and prepare delicious and healthy fruit pizza for ur

kids. I bet all would love them. :)

Enjoy !!

UR RECIPES

2013-05-06T19:56:00.002-07:00

These chicken recipes are tried and a hit to my family. Thanks to my blogger friends.

Heres the first recipe -

CHICKEN GHEE ROAST.

I have never dreamt of making this at home, unless I visited shireen's blog. Her pic was soo inviting that I just can't stop preparing it. It was fab and was just according to my expectation. Thanks Shireen for this awesome dish. For recipe please click here.

Next is -

KERALA STYLE SPICY SAUSAGE FRY.

This is pretty interesting dish from ' NIYA PRAKASH ' that I have come across. She drools me everyday whenever I visit my facebook. I have never seen a person uploading new new recipe everyday. Lucky her family :) Kuddos to u Niya :)

Coming back to the recipe. Sausage turning into Indian style was just incredible. It was soo good in taste and at the same time very simple and easy to prepare. Even this dish has become my little one's fav too. She tells me to prepare twice in a week ;) I thank Niya for giving me such a wonderful dish. For recipe please click here

Enjoy !!

BREAD APPLE SWEET VADAS

2013-04-26T05:19:00.001-07:00

Bread apple vadas are the unique dish I learnt from food food.com. These are the sweet delights for kids. It is best to prepare when therez any leftover sugar syrup at home for eg rasgulla's leftover or gulab jamoon syrup. Its healthy and nutritious because therez an addition of wheat bread and apple fruit.

INGREDIENTS.

4 Wheat breads.

1 Apple's puree.

1/4 Cup Chopped nuts.

2 tsp Rice flour.

Milk if necessary.

1/4 Cup Sugar syrup.

Oil for shallow fry.

METHOD.

Crumble wheat breads in a bowl. Add apple puree, chopped nuts and rice flour. Mix them into a soft dough. If necessary add milk. Make them into small ball and flatten them each. Heat oil in a pan and shallow fry each on both the sides till it becomes brown. Transfer them into a serving plate and drizzle with sugar syrup on the top. Decorate with nuts and serve.

Enjoy!!

GARLIC TOMATO SARU

2013-04-16T03:59:00.003-07:00

Garlic saru or rasam is my fav combi with rice because its light, tangy and spicy mixed with Indian spice flavours. Freshly ground masala gives the heavenly flavors to the dish. Its the best comfort food when one suffer with sore throat and runny nose.

INGREDIENTS.

2 Tomato.

1 tsp Jeera.

2 tbsp Coriander seeds.

1 tbsp Grated Coconut.

2 Dry Red Chilli.

Small piece of ginger.

2 tbsp of Tamarind extract.

3 to 4 Peppercorns.

1 tbsp Oil.

Water as needed or Cooked dal stock.

Salt to taste.

INGREDIENTS FOR SEASONING.

1 Tsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera.

Few Curry leaves.

1/4 tsp Hing

10 cloves of Crushed Garlic..

Coriander leaves for garnish.

METHOD.

Blanch Tomatoes and grind them. ( in boiling water add tomato with salt. Let it sit for 10 min. Then take off the tomato skin and grind them)

Heat half tsp of oil in a pan. Fry red chilli, jeera, coriander seeds, grated coconut, ginger for about 2 to 3 min. Then grind them adding sufficient water. Keep aside.

Heat remaining oil in a pan. Season with the ingredients given above. Add the grinding masala followed by tomato puree and tamarind extract. Add water or stock, salt and bring them to boil. Garnish with coriander leaves.

Enjoy!!

STUFFED COCONUT PLAINTAIN

2013-04-04T03:31:00.003-07:00

These are just equivalent to our traditional delicious Pazham pori. Only difference is these are stuffed one and is deep fried as a whole plantain. Its very simple to look at but sidely has a wonderful taste. Also its filling and a hearty snack. I had these cuties along with a scoop of vanilla icecream. It was soo yummy.

INGREDIENTS.

2 Nenthran pazham.

FOR BATTER.

1 Cup Maida.

2 tbsp Rice flour.

1 tbsp Sugar.

Pinch of Soda.

Pinch of Turmeric pd.

Pinch of Salt.

Water as Needed.

Oil for deep fry.

INGREDIENTS FOR STUFFING.

1 Cup Grated Coconut.

1 Cube of Jaggery.

1 tsp Ghee.

Pinch of Cardamom pd.

METHOD.

First mix all the ingredients for stuffing and keep aside. Next prepare batter, mixing all the ingredients given above. Keep aside.

Trim the head and base of the plantain. Now with a knife, give a slit on plantain with out breaking it into 2 parts. Stuff the coconut mixture in the plantain one by one with a spoon or with ur hands.

Heat oil. Now carefully take the stuffed plantain, dip them into the batter and deep fry them both the sides until it become brown and crispy. Once its done, cut them and serve

Enjoy !

SPRING ONION MUSHROOM IN COCONUT GRAVY

2013-02-28T00:15:00.003-08:00

Mushrooms are my all time fav. I had bookmarked this recipe long back and finally gave it a try last week. This curry is very easy as it comes with no grinding part. Its very flavourful, creamy and yummy.

INGREDIENTS.

15-20 Mushrooms.

1 Onions.

3 tbsp Tomato paste.

1 Bundle of Spring Onion.

1 tbsp Ginger Garlic paste.

1 tsp Chilli pd.

1/2 tsp Turmeric pd.

1 tsp Cumin pd.

1 tbsp Chicken masala or Garam Masala.

1/4 Cup of Thick Coconut milk.

2 spoons of Butter.

Salt and Pepper to taste.

METHOD.

Cut the green part of spring onions into length wise and keep a side. Clean the Mushrooms and cut into medium size.

Heat butter in a pan. Fry ginger garlic paste for 3 to 4 min. Then add onions, salt and saute till translucent. Then add tomato paste followed by masala powders. Mix well and fry for few min. Add little water if its very thick.

Add mushrooms and sim for 2 to 3 min covered. Once its cooked, add the green spring onions, sprinkle pepper pd and lastly, pour in the coconut milk and switch it off.

ENJOY!!

BEETROOT CARROT SOUP(microwave version)

2013-01-23T05:51:00.001-08:00

This is the healthy, light, refreshing soup learnt from my dear aunt. Its simple to taste and very easy to cook in microwave. This soup is ideal for the winter. The addition of coconut milk to the soup balance the acidic taste of tomatoes.

INGREDIENTS.

1 Beetroot.

1 Carrot.

1 Tomato.

2 tbsp of Coconut milk.

Water as needed.

Salt and Pepper to taste.

METHOD.

Microwave chopped beetroot, carrot and tomato for about 6 min high. Remove the skin the tomato and allow the mixture to cool. Now blend them till u get a smooth paste. Transfer them into other micro bowl. Add salt and water as per required. Micro for about 2 to 3 min. Sprinkle with pepper and garnish with coconut milk.

Enjoy!!

PEPPER PRAWNS FRY

2013-01-19T23:11:00.001-08:00

Pepper prawns are the simplest form of masala which goes very well with cocktails ;) This dish consumes very less ingredients and is done within minutes. Still I am drooling while writing this post. Its so simple with a fantastic flavour.

INGREDIENTS:

1/2 Kg Prawns.

1 Big Onion.

1 tsp Ginger Garlic paste.

2 tsp Kashmiri chilli pd.

1/2 tsp Turmeric pd.

2 tsp Lemon juice.

2 tsp Pepper pd.

1 tsp Coriander pd.

Sprig of Curry leaves.

1 tbsp of Coconut oil.

Salt to taste.

METHOD:

Clean the prawns and marinate with salt, chilli pd, turmeric pd and lemon juice. Let it sit for half hour covered in fridge.

Heat oil and fry onions till golden brown. Add ginger garlic paste, curry leaves and saute till the raw smell disappears. Drop in the marinated prawns, coriander pd and cook till it becomes dry. Sprinkle with pepper pd and remove from flame. Serve hot.

Enjoy!!

SPROUTED METHI SALAD

2013-01-16T05:11:00.002-08:00

Salads are the perfect accompaniment to any meal. Its healthy and refreshing. One among them is my sprouted methi salad which is rich in proteins, vitamin c and many more. Having methi, helps lower cholesterol levels, maintain a healthy metabolism, improve digestion etc etc.

I prepared this when my uncle & family visited my place. They truly loved it. The slight bitterness of sprouted methi and crunchiness of roasted peanuts makes this salad classic and super sharp tasty one. Those who like the bitter taste, would surly love it. All measurements can be altered to taste.

INGREDIENTS.

Sprouted methi.

Chopped Onion.

Chopped Tomato.

Roasted peanuts.

Coriander leaves.

Coconut grated.

Green chilli

Jeera.

Salt and Pepper to taste.

NOTE:

For 1 cup of sprouted methi, I took 1/2 of grated coconut, 1 Green chilly and 1/4 tsp of Jeera.

METHOD:

Grind coarsely the coconut , green chilli , jeera and keep aside.

Now combine all the rest of the ingredients and mix it well with coconut mixture at last.

Enjoy!!

PHENORI

2013-01-11T00:11:00.001-08:00

Phenori or Chirotis are sweets that are very similar with badushas but not at all similar to the method of making it. These are the crispy layered type mini puries which is either dipped in sugar sypur or just sprinkled with powdered sugar. Phenories can be stored nearly for 15 days in a airtight containers. Its been long time since I have bookmarked this recipe and here finally I made it :) I remember this having on a wedding occasion at bglore where it was served along with badam milk. Waooo that was heavenly. This a must try for sweet lovers ;)

INGREDIENTS.

1/2 Cup Maida.

3 Tsp Ghee.

Pinch of salt.

Rice flour just to sprinkle.

Water as needed.

1/2 Cup Powdered Sugar.

1/2 Tsp Cardamom pd.

Oil for deep fry.

METHOD.

In a bowl, mix maida, salt with 1 tsp of melted ghee. Kned it well adding required amount of water to make a soft dough. Allow the mixture covered and let it rest for about 1/2 hour. Then make atleast 5 balls on this dough. Roll out these into very thin chappaties. Now the fun part. Keep one chappati on a board. Apply ghee and sprinkle some rice flour over. Keep the next chappti on the first one, slightly facing downwards. Make sure it does not cover fully. Repeat the process stack up all 5 chappati. Now roll them like a swiss roll. Slice the roll into 2 inch size piece and slightly press to flatten to make a mini puri. Deep fry them till its cooked on both the sides. As soon as u drop them on a plate, sprinkle with some powdered cardamom sugar and serve.

Enjoy !!

KARIVEPILLAI KOZHUMBU

2012-12-06T00:15:00.001-08:00

Karivepillai kozhumbu is a thick, iron rich gravy with several health benefits. I would say this has become our very frequent gravies, easy to prepare and delicious. All my thanks to Raks kitchen for sharing this awesome recipe. I have tired lots an lots of her recipe which ended in a good delicious results most of the time except her badusha. I still admire her perfectly shaped badushas which is very hard for me to do just like hers. Hmmm will keep on tiring ;). U can find the karivepillai kozhumbu recipe link here :)

Enjoy !!

KODUVI BHAJJI

2012-10-08T23:58:00.002-07:00

Koduvi are the bitter small leafy vegetable available very rarely in some part of south India at the same time tastes extra delicious and meant to be highly nutritious one. Its the part of konkani menu for lunch . This was prepared by my mom when I visited mumbai on my last vocation. Depends on seasons, very different from the one we get it from Cochin, mumbai koduvi's are bitterness and red in colour. This ghassi goes well with kanji and I and my grandpa also prefer them to have it with curd rice.

INGREDIENTS.

1 Cup Cleaned and Chopped Koduvi.

1/2 Cup Grated Coconut.

1 Green chilly.

2 Red chilly.

Pinch of Turmeric powder.

Tamarind ( Gooseberry size)

Hing

1 Tsp Coconut oil.

Salt to taste.

METHOD.

Grind Coconut with green chilly, red chilly, turmeric pd, tamarind and hing adding little water. Heat a kadai , pour in the coconut masala and bring them to boil. Add the chopped koduvi with salt and sim for 2 to 3 min. Though its a leafy veg its cooks very fast. Before serving drizzle the gravy with coconut oil and serve hot :)

ENJOY

MALABAR CHICKEN BIRIYANI

2012-09-05T10:03:00.001-07:00

I was not able to sit in a place when I had a glance at this site http://www.reciperoll.com/2009/03/chicken-biriyani.html as I was hunting for some chicken recipe. I was totally admiring the click of the dish that it just made me drool and forcefully took me into my kitchen and thus u can have a snap below ;)

I did it same as per their instruction given without any modification and the final result came out to be extra delicious yummy one pot meal. A big thanks to them to presenting such an awesome meal. Thanks a lot :)

AMCHI MUMBAI CHAAT

2012-08-11T10:57:00.002-07:00

Herez my mumbai chat special homemade pani puris . I tried this chat buying readymade puries and for katta metta namkeen pani, using Pani puri masala which is easily available at supermarkets. Thats it... if u have both these ingredients available at stock, anytime Pani puris are ready to prepare. My kiddo just love having it but not as a whole instead having one filled puries with 2 bites :)

INGREDIENTS FOR STUFFING.

Chopped Onions.

Chopped Tomatoes.

Few Sprouted Moong.

Boiled Potato.

Spicy Bondies.

Green chutney.

Sweet chutney.

FOR MAKING PANI.

Proceed making pani accordingly as per the steps giving on the masala pack. Garnish with few bondi with crushed mint leaves and keep it aside.

FILLING METHOD.

Make a small hole in the center of each puries carefully. Now stuff them with the ingredients given above in a small quantity with green and sweet chutney. Place them on the plate with a bowl of pani aside. At at the time of serving, stir the pani well before dipping the puries and eat immediately..

ENJOY!!

PEPPER MUSHROOM

2012-08-01T02:41:00.000-07:00

I love mushrooms in any forms. That might be simple or in rich flavours, I just dig into it that I would even eat it every day as accompaniment for my lunch. Coming back to today's recipe, the addition of crushed peppers with crunchy onions and capsicum makes this dish very special. It goes well with roti, naan or mild pulaos too.

INGREDIENTS.

15 to 20 no Button mushrooms.

1 Onion.

Small Capsicum.

1 tsp Ginger.

2 tsp Garlic.

1 Green chilli.

1 tsp Turmeric pd.

1 tsp Jeera pd.

Pinch of Garam masala.

1 Sprig of curry leaves.

2 tsp Crushed peppers.

Salt to taste.

2 tbsp Oil.

Coriander leaves for garnish.(if needed)

METHOD.

Wash the mushrooms well and place it on a tissue or towel to remove the water content. Then chop them and keep it aside. Heat oil in a pan. Drop in ginger, garlic, green chilli and fry them for 2 min. After that add the diced onions and capsicum and curry leaves with a pinch of salt. Dont overcook them instead make sure these 2 veggie becomes crispier. Now add the turmeric, jeera pd, garam masala and crushed peppers. Sautee them. Add chopped mushrooms and mix well till all the masala gets nicly coated with the mushrooms .Cover the pan for 2 to 3 min and cook until the mushrooms becomes tender. Garnish with coriander leaves and serve hot.

Enjoy!!

CHAPPATI KA MASALA FRY

2012-01-31T00:02:00.000-08:00

Last week I had few guests at home where I had 4 to 5 chappati left. And u know what leftover things can be transformed into a delicious tasty delight just as this chappati masala fry. My family loved it. Its filling, easy and I kept it simple not adding too much of masala's. Instead with mild spices I ended up with healthy snack. Do try this guys and nodoubt you will surly love it. :)

INGREDIENTS.

2 Chappati.

1 Big Chopped Onion.

1 Medium Tomato.

1 tsp Mustard seeds.

1/2 tsp Jeera

2 tsp Chopped Ginger.

1 tbsp Chilli pd.

1/2 tsp Turmeric pd.

Few Curry leaves.

1 Tbsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD.

Cut chappati into medium square size. Keep it aside.

Heat oil in a kadai. Add mustard seeds, jeera. Later drop in ginger, curry leaves, onion with salt and wait till the onions becomes slight brown. Add tomato, chilli pd, turmeric pd, and stir for a while. Lastly sprinkle some water and add chappati pieces. Garnish with coriander leaves and serve hot hot.

Enjoy !!

CHICKEN TIKKA RICE

2011-12-02T01:51:00.000-08:00

Daily morning I spend some time thinking about what to cook and especially on sunday's I wanted something very simple so that I don’t have to stand long hours in front of the stove. This is one such item that I tried with leftover chicken tikka which we ordered the previous night. I wanted to keep it as simple one pot meal sauted with mild indian spices. I served with cabbage stir fry which I felt was best combi with chicken tikka rice.

INGREDIENTS.

1 Cup Cooked Rice.

1/2 Cup Shredded Chicken tikka pieces.

1 Onion.

2 tbsp Tomato puree.

1 tbsp Ginger Garlic piece.

1 tsp Red chilli pd.

1/2 tsp Mustard seeds.

2 tbl Coriander leaves.

Pinch of garam masala.

2 tsp Oil.

Salt to taste.

METHOD.

Heat oil and temper with mustard seeds. Then add onion, ginger- garlic paste, and fry for couple of minutes. Add tomatoes puree,salt, chilli powder and garam masala mix well and let it cook for few minutes. Add chicken tikka pieces, coriander leaves and saute well. Finally add cooked rice. Cover for about 5 min.

Serve hot with ur fav veggie.

Enjoy !!

POMEGRANTE SHAKE

2011-11-18T02:31:00.000-08:00

I never know using pomegrante, shakes can be prepared until unless my hubby prepared for me this delight. I could proudly say I am learning new things from my hubby itself :) Its very simple and easy to prepare in no time. Its the best cooling beverage for all especially for kids as its very useful for them because it increases memory power, contains vitamins B, C along with folic acid and also has excellent antioxidant properties.

One more tip to enjoy this heavenly drink is to have it with a single or double scoop of vanilla icecream. Isn't that yummyyyyy :)

INGREDIENTS:

2 Cups De seeded Pomegrante.

1 Cup Chilled Milk.

Sugar as per taste.

4 to 5 Almonds.

METHOD:

First soak almonds in half cup of hot milk for about half an hour. Remove its skin and keep it aside. Blend all the ingredients plus almonds together in a mixer for about 1 min.

Serve it chilled. Garnish accordingly.

NOTE:

For much more healthier version instead of adding normal milk try adding soya milk. Its extra good for you.

Enjoy !!

RASGULLA

2011-08-09T01:38:00.000-07:00

One of my fav sweet are the Rasgullas with a cute look also with the extra soft texture. My mom always buy this for me on my b day right from my childhood. I am just crazy of rasgullas. Muaaah

Once when my friend intended that hez gonna try rasgullas referring one site which he forwarded to me through mail, I felt sooo excited because that site belonged to none other than one of my fav blogger ''Raks kitchen''. I have tried so many recipe of her that I have no words to express about her cooking. U just rock rak's :) I will always be ur fan yaar.

Now back to the recipe, today being my fatherinlaw's b day who is a dessert lover, I prepared this yummious awesome dish. Really guys, I never dreamt about this making at home. I must say it was just perfect and was according to my expectation. For the recipe click 'here'. I must really thank raks a ton for this :) Thank u Raks. Lots of hugs to u dear :)

Enjoy!!

CAULIFLOWER UMMAN.

2011-07-26T01:31:00.000-07:00

Cauliflower is every one's fav veggie. These days even kids specially my daughter prefer having her fav chinese type ''Gobi manchurian'' or the sabzi with lots of masala's the most. Its OK up to a level but not always.

This umman is something different from all those masala type. Its the best com bi with dosa and idlies. I offen make this when I find very less quantity of cauliflower in fridge. One thing I like in this is the crunchiness of the veggie because its half cooked and it tastes superb when its mixed up with Indian spices with a tangy touch. Its quick and easy to make within no time. You can also replace cauliflower with ladysfinger (Bindi). Its tastes great too :)

INGREDIENTS.

Few Cauliflower Florets.

7 to 8 Dried Red chilli.

Pinch of Hing.

1 tbsp Tamarind Extract.

1 tsp Mustard seeds.

1/2 tsp Jeera.

1/2 tsp Turmeric pd.

Few curry leaves.

Water as per needed.

Salt to taste.

Oil.

METHOD.

Fry red chillies with a tsp of oil till u get a nice aroma of fried chilli. Grind them with tamarind extract adding water into a fine chilli paste. Meanwhile wash and clean the cauliflower florets. Sprinkle with salt and keep it aside.

Heat oil in a pan. Add the florets and fry under medium heat for about 5 to 6 min. Makesure its not cooked thoroughly. Half cooked florets tastes too good :) Transfer them on a plate once its done.

On a same pan add extra oil. Season with mustard seeds, jeera and curry leaves. Add turmeric pd and chilli paste with adequate amount of water and bring them to boil. Adjust salt according to taste. Sprinkle with hing and atlast add the fried cauliflower florets. Drizzle with a spoon of coconut oil and serve hot with dosa.

Enjoy!!

JAGGERY JUICE

2011-07-20T23:13:00.000-07:00

Jaggery juice is very comforting and a very unique healthy drink. At the time of temple festivals, we can c people distributing this as a refreshment. Jaggery have a good amount of minerals, iron and is considered as energy food both for adults and for kids. It also helps in giving relief from constipation, maintain blood pressure , reduces water retention in the body so controls weight of the body, helps in preventing breathing problems and asthma and many more. It is said that giving ragi porridge mixed with jaggery syrup are very healthy for infants. Infact we have them still at home. I just love them.

Now coming back with recipe, I make jaggery syrup and store in fridge so that at the time of sudden, I could just mix up with water and relish. Let me share u recipe now. There is no approximate measurement for this. I bet u too will enjoy a lot.

INGREDIENTS.

Jaggery.

Water.

Grated dry Ginger or Powdered Cardamons.

( Adding water should be half of the jaggery quantity)

METHOD.

Add jaggery with limited amount of water and bring them to boil. Its just enough till all the jaggery melts and dissolves. Now add grated dry ginger or cardamom pd and stir. Strain them and store it in a well cleaned container.

Use it pouring enough water and serve chill.

Enjoy !!

RAAGI APPO ( raagi paniyaram)

2011-07-04T01:41:00.000-07:00

Raagi are the most nutritious food and one of the easy one to digest. Its rich in calcium, protein and also have a good amount iron and many more health benefits. It is known as one of the popular food among diabetic patients. Its is said that having ragi with buttermilk removes heat from the body. Yes it is true. Now coming back with the recipe -'' Ragi appo's'' a healthy treat for a sweet lovers :) We usually prepare ragi porridge, ragi idly plus dosa, ragi puttu which are all comfort tummy full foodies. My motherinlaw and I wanted to try some different dish which looks unique, easy and filling. Thus ended up finally with this lip smacking delight.

In this recipe I have used instant raagi powder which is indeed when mix with warm water makes somwhat sticky, so in order to look it firm I added milk and wheat flour. I would like to mention that quantity of water which I have mentioned is approximate. According to consistency, add more or less :) Hey guys, one more tip is you can add fried coconut small piece into the batter. Just will just double its taste :)

INGREDIENTS.

1 Cup Raagi powder.

1/2 Cup Coconut.

1 Cup Jaggery( more or less)

1 Ripe Banana.

3 Powdered Cardamons.

1/2 Cup Wheat flour.

1/2 Cup warm water or plus.

1/4 Cup of milk.

Pinch of cardamom powder.

Ghee.

METHOD.

First drop in ragi into bowl. Mix warm water and stir well. Leave it for about half an hour just to get off its raw flavour.

Meanwhile grind coconut, jaggery and banana with milk for about 2 min in a blender. Then pour it into ragi mixture and stir. Then drop in wheat flour and atlast sprinkle them with cardamom pd & a teaspoon of ghee. If the consistency is too thick then add water as needed. Let the batter be sit for about 2 hours.

Smear the paniyaram griddle with oil.. Pour a spoonful of batter and fry till they turn into golden brown colour. Cook it on low heat till it gets cooked and turns crispy. Slowly turn them over and cook on other side as well.

Enjoy!!