Recipe World

Fish Peera

2012-07-10T11:58:00.000-07:00

Meen Peera

Ingredients :-

• Fish - 1/2 kg (small fish like Smelt )

• Shallots - 5 to 6

• Garlic - 4 to 5 pods

• Ginger - 1 big piece

• Green chilly - 5 to 6

• Coconut grated - 1/4 to 1/2 cup

• Turmeric powder - 1/2 tsp

• Kudampuli - 3 to 4 pieces

• Curry leaves - few

• Salt to taste

Preparation :-

1. Clean and cut the fish into small pieces.

2. Make a crush mix using shallots, garlic, ginger, green chilli, coconut ,turmeric pwr, curry leaves and salt.

3. Add crushed mix and kudampuli and little water into the fish and mix well.

4. Cover it and cook it in medium flame till done.

Meen peera is ready...Enjoy :)

Beans + carrot thoran

2012-07-09T06:13:00.002-07:00

Beans + carrot thoran

Ingredients :-

• Beans - a bunch

• Carrot - 2

• Grated coconut - 2 table spoon to 1/4 cup

• Shallots - 3-4 or half of a large onion

• Garlic - 2 cloves

• Green chili chopped - 2

• Dried red chili - 1 or 2

• Mustard seeds - 1/4 tsp

• Curry leaves - few

• Salt to taste

Preparation :-

1. Clean and chop the beans and carrot.

2. Crush onion, garlic and green chilli.

3. Add coconut to it and mix well with your hands or grind it for 1 minute.

4. Heat oil in a pan and add mustard seeds.When it pop up , add dried red chile and curry leaves.

5. Add chopped beans ,carrot, salt and mix well.

6. Sprinkle some water, keep everything to the center and cook it covered for 4-5 minutes or till it is dry and the beans & carrots cooked.

7. Add coconut mixture and saute well for a couple of minutes or untill it is dry.

Serve warm with plain rice.

Coconut Macaroons

2012-07-06T09:45:00.003-07:00

Ingredients:-

• All-purpose flour / Maida - 2/3 cup

• Coconut flakes - 3 1/2 cups

• Condensed milk (sweetened) - 1 tin ( 14 oz / 396 g)

• Cinnamon powder - 1/2 tsp

• Vanilla extract - 2 tsp

• Salt - a pinch

Preparation:-

1. Preheat oven to 350 degrees F. Line aluminum foil on a cookie sheets.

2. In a large bowl, mix together the flour, coconut flakes, cinnamon powder and salt.

3. Add condensed milk and vanilla extract. Mix well. Let it rest for 2 minutes.

3. Spoon it in the aluminum foil as shown in the picture. you can make 20 -25 macaroons.

4. Bake it for 12 to 15 minutes in the preheated oven, till coconut is toasted.

Coconut Macaroons are ready. Serve it when cooled... Enjoy ... :)

Sending to 'Microwave Cooking' event by Pari of Foodelicious

Parippu vada curry

2012-07-05T09:14:00.003-07:00

Parippu vada curry

Ingredients :-

• Parippu vada - 3 or 4 (medium )

• Onion(finely chopped) -1 big

• Tomato(finely chopped)- 1

• Red chilli -2

• Ginger garlic paste -1 tsp

• Chilli powder - 1/2 tsp

• Coriander powder- 1 tsp

• Garam masala powder- 1/2 tsp

• Coconut milk - 1 cup

• Mustard seeds- 1/2 tsp

• Curry leaves - few

• Salt to taste

• Oil

Preparation:-

   1. In a hot pan put two tbsp of oil & when it gets heated add mustard seeds.

   2. When it crackles, add onions,GG paste & turmeric powder & saute till the raw smell goes.

   3. Meantime cut the vadai into small pieces.Then add the tomato, pinch
salt & fry till tomato get mashed .

4. Then add all the powders & saute it for 1 minute in a low flame .Then add some water.

5. When it boils add the vada, the vada will absorb all moisture soon,so keep it in a low flame.

6. As soon as the vadai start absorbing water,add the coconut milk and let it simmer for 5 min.

Serve hot with idly

Carrot Filled Dosa

2012-06-29T10:29:00.001-07:00

Carrot Filled Dosa

Ingredients:-

Dosa batter - 2 cup

Carrot ( grated) - 2

Coriander leaves - few

Oil

For making dosa batter

• Raw rice ( pachari ) - 1 1/2 cup

• Urad Dal - 1/2 cup

• Fenugreek Seeds - 1/2 tsp

• Salt to taste

• Water

Dosa batter preparation:-

1. Wash and soak rice and urad dal in water for 4 hrs.

2. Grind them together to a batter ,with fenugreek seeds with enough water and let it aside to ferment for 8 hrs.

3. After fermentation, add salt and mix well.

Dosa Preparation:-

1. Heat a nonstick pan, pour a ladlefull of batter and spread into medium circular shape.

2. Drizzle some oil at the edges of it and sprinkle grated carrot over along with few chopped coriander leaves.

3. Cover it and cook for 1 minutes. When the edges are light brown, pour 1/2 a ladle of batter and spread it over and cook for 2 minutes and flip it and cook for another 2 minutes.

Carrot filled Dosa is now ready to serve. Serve it hot with coconut chutney.. Enjoy

Coconut chutney recipe http://recipeworld1.blogspot.com/2012/04/coconut-chutney.html?utm_source=BP_recent

Easy Vegetable Clear Soup

2012-06-28T08:25:00.002-07:00

Easy Vegetable Clear Soup

Ingredients:-

Cabbage - 1 inch piece
Beans - 1/4 cup
Spring onion - 1
Carrot - 1
Tomato - 1
Onion - 1/2
Celery - 1 inch stalk
Ginger - a small pieces
Garlic - 3 cloves
Capsicum - 1/2
Garlic powder - 1/2 tsp
Pepper Powder - 1/4 tsp to 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups or as required
Lemon Juice - 1 tsp
Salt to taste

Preparation:-

1. Cook the chopped vegetables with enough water and salt.

2. When it comes to boil, add turmeric powder, garlic powder and pepper powder.

3. Cook it until all the vegetables are well cooked & tender.

When its done, turn it off and add lemon juice over it.

Simple soup is now ready serve it hot .

Chana Masala

2012-06-27T05:48:00.003-07:00

Chana Masala

Ingredients:-

• Chick peas ( white ) - 1 cup

• Onion ( finely chopped ) - 1/2

• Tomato - 1 ( finely chopped )

• Garlic cloves - 3 ( finely chopped )

• Chilli - 3 (finely chopped )

• Cumin seeds - 1 tsp

• Turmeric powder - 1/2 tsp

• Corriander powder - 2 tsp

• Red chilli powder - 1/2 tsp

• Garam masala - 1/4 tsp

• Water - as required

• Salt to taste

Preparation:-

1. Soak chickpeas over night and pressure cook it with some salt for 2 - 3 whistles.

2. Heat oil in a skillet, add cumin seeds then chopped onions, garlic and green chilli and sauté it over medium heat for few minutes and add chopped tomatoes and saute it until onion becomes light brown in colour.

3. Meanwhile grind 1/4 cup of chick peas to a smooth paste and keep it aside.

2. Add all powders to the onion tomato mixture and mix it well for a minute and add some water along with cooked chick peas and chick peas paste. Adjust salt to taste and let it boil for about 8 - 10 minutes on medium heat.

Simple Chana Masala is now ready to serve . Serve it hot with Puttu / Dosa / Paratha / Plain Rice....

Corn Cheese Dosa

2012-06-23T20:06:00.001-07:00

Corn Cheese Dosa

Ingredients:-

• Dosa batter - 3 cup ( as required) For dosa batter http://recipeworld1.blogspot.com/2012/05/spring-onion-capsicum-dosa.html

• Corn ( cooked ) - 1/4 cup

• Onion ( chopped ) - 1/4 cup

• Cheese ( shredded) - 1/2 cup

• Dry red Chilli flakes -2 tsp

Preparation:-

1. Heat a non stick tawa, pour a ladleful of batter over it and spread it in circular shape.

2. Drizzle 1/2 tsp of oil / ghee around the dosa and sprinkle chopped onions all over the dosa and corn on one side. Sprinkle cheese on the other side. Cook it for 2 minutes .

4. Sprinkle some red chilli flakes , when cheese starts melting or the edges of dosa are light brown, fold & flip it and cook for another 2 minutes.

Yummy Corn Cheese Dosa is now ready. Serve it hot .. Enjoy.. :)

Plantain & Rice Flour Steamed Cake

2012-06-20T11:47:00.000-07:00

Ettekka Puttu

Ingredients:-

• Ripe plantain / ettekka - 1 or 2

• Rice flour- 2 cup

• Coconut (grated ) - 1/2 cup

• Cumin powder - a pinch

• Cardamom powder - a pinch

• Water - as required

• Salt to taste

Preparation :-

1. Cut the ripe plantain into round pieces and keep it aside.

2. In a mixing bowl, mix rice flour, cardamom powder, cumin powder and salt.

3. Sprinkle some water over the flour and mix it well.

4. Continue this process till the flour becomes wet. Do not add too much water. Consistency should be like, you can make lumps from the four but can easily break.

5. Add some grated coconut into the prepared flour and mix it well.

For preparing puttu, put a small layer of grated coconut into the round puttu maker followed by the plantain and rice flour & finally a layer of grated coconut and continue this till it reach the top of puttu maker..

Steam it fo 5 to 8 minutes or until the steam passes from the top of the puttu maker.

Serve it hot with pappadam ...

Linking to Mireille’s Plantain event.

Beetroot Chutney

2012-06-19T05:40:00.001-07:00

Beetroot Chutney

Ingredients:-

• Beetroot - 1 ( medium)

• Onion - 1 ( medium)

• Garlic - 3 cloves

• Green chilli - 3 or 4

• Curry leaves - few

• Salt to taste

• Oil - 1 tbsp

• Lemon juice - 1/2 of a lemon

Preparation:-

1. Heat oil in a pan, add chopped onions, beetroots, garlic, green chilli, salt and currry leaves and saute it untill beetroots are well cooked. You can add lil bit water to speed up the cooking process.

2. When beetroots are cooked, let it cool and add lemon juice and blend it into a smooth paste.

Simple, healthy beetroot chutney is now ready to serve. Serve it with Uzhunnu vada / Sandwich / Plain rice.......

Crab Curry

2012-06-17T13:28:00.000-07:00

Crab Curry

Ingredients:-

• Crab - 3 large

• Onion - 1 ( large)

• Tomato - 1 or 2

• Ginger - a small piece

• Garlic - 4 cloves

• Green chilli - 5 or 6

• Turmeric powder - 1/2 tsp

• Corriander powder - 2 tsp

• Coconut (grated) - 1/2 cup

• Cumin seeds - 1 tsp

• Cinnamon stick - 2 ( small piece)

• Cloves - 2 or 3

• Star aniseed - 1

• Curry leaves - a sprig

• Salt to taste

Preparation:-

1. Clean and cut the crab into medium pieces.

2. In a kadai /skillet heat oil, , add all spices and saute it for about 30 seconds. Add ginger and garlic and saute it for 1
minute.

3. Add chopped onions, green chilli ,curry leaves and saute it well till onion becomes translucent and add some
turmeric powder.

4. Blend the coconut ,cumin seeds and salt to a smooth paste with some water.

5. Add coconut paste to the onions along with crab pieces & chopped tomatoes. Cook until it boils.

Simple and creamy crab curry is now ready to serve....Serve hot with plain rice..

Cauliflower Butter Masala

2012-06-15T13:36:00.004-07:00

Cauliflower Butter Masala

Ingredients:-

• Cauliflower - 1/2 of a large size cauliflower

• Peas ( frozen ) - 1/4 cup

• Onion - 2

• Tomato - 2

• Cashew nuts - a handful

• Ginger - 1 tsp ( chopped)

• Garlic - 1 tsp ( chopped)

• Ginger Garlic paste - 1tsp

• Chilli Powder - 1 tsp ( as required)

• Turmeric powder - 1/2 tsp

• Cumin Powder - 1/2 tsp

• Garam Masala- 1/2 tsp

• Whipped Cream - 1 1/2 Tbsp

• Oil - 2 Tbsp

• Salt to taste

Preparation:-

1. Cut the cauliflower into medium size florets. Wash the florets and keep it in hot water with a pinch of salt for 10 mnts.

2. Heat oil in a skillet, add chopped ginger and garlic and saute it for 1 minute. Then add chopped onions and cook it till translucent.

3. Add chopped tomatoes and salt and saute it for 3 - 4 mnts. When its done switch off the heat and let it cool.

4 .When it cools, add cashew nuts & blend all to make a smooth paste and keep it aside.

5. Heat oil in a skillet, add ginger garlic paste, saute it for 1 minute and add the onion tomato paste and mix it well. Cook it till all moisture goes away. Keep stirring.

6. Add chilli powder, turmeric powder, garam masala and cumin powder.

7. Add the cauliflower florets and mix it well. Add enough water and cover it & cook for 5 minutes. Check salt and adjust it.

8. Add frozen green peas and cook it for 2 - 3 minutes.

9. Finally add whipped cream and let the gravy simmer on low heat for about 2- 3 mnts.

Cauliflower Butter Masala is now ready to serve.

Decorate it with some cream and serve it hot with Paratha / Rice / Dosa...

Payar thoran

2012-06-15T12:50:00.003-07:00

Reposting for Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Ingredients :-

• Payar - 1 cup

• Grated coconut - 2 Tbsp to 1/4 cup

• Shallots- 3 or 4 or half of a large onion

• Garlic - 2 cloves

• Green chili chopped - 2

• Dried red chili - 1 or 2

• Mustard seeds - 1/4 tsp

• Curry leaves - few

• Salt to taste

Preparation :-

1. Clean & soak the payar over night.

2. Cook the soaked payar for 5 to 8 mins and drain the water.

3. Crush shallots, garlic and green chilli in a mortar for few seconds.

4. Add coconut to it and mix well with your hand or grind it for 1 minute and keep it aside.

5. Heat oil in a pan and add mustard seeds.When it pop up , add red chilli, one chopped shallot and curry leaves.

6. Add cooked payar and mix well.

7. Keep everything to the center and cook it covered for 2 minutes or till it is dry.

8. Add coconut mixture and saute well for a couple of minutes or till it is dry.

Serve warm with kanji / rice..

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Kozhukatta

2012-06-15T12:38:00.001-07:00

Reposting for Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Ingredients:-

• Rice flour - 2 cup

• Coconut - 1 cup

• Sugar - 3 Thsp ( as required)

• Water - 2 cup

• Salt to taste

Preparation :-

• Mix together rice flour & salt.

• Boil water and pour it into the rice flour little by little.

• Mix well with a spoon. After cooling down, do the filling make by adding the grated coconut, sugar.

• Make medium sized balls (kozhukatta) & steam it in a steamer for 10 to 15 mins.

Kozhukatta is ready ..Serve it hot :)

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Egg Curry

2012-06-15T12:33:00.000-07:00

Reposting for Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Ingredients:-

• Eggs - 4

• Onions -2 ( medium)

• Tomatoes -2

• Green chillies- 3

• Ginger garlic paste - 1 1/2 tsp

• Turmeric powder - 1/2 tsp

• Coriander powder - 2 tsp

• Red chilli powder - 2 tsp

• Cumin powder - 1/2 tsp

• Garam masala - 1 tsp

• Salt to taste

• Oil - 2 Tbsp

• Curry leaves - a sprig

For seasoning:-

• Cumin seeds - 1/2 tsp

• Mustard seeds - 1/2 tsp

Preparation :-

1. Boil the eggs for 15 to 20 min. Peel the shells & make some small cuts in the eggs.

2. Heat oil in a pan ,when it heats up add mustard seeds , cumin seeds & curry leaves.

3. When it crackles, add the chopped onions & saute till it becomes translucent.

4. Then add the ginger garlic paste followed by the chopped tomatoes,green chilli & salt.

5. Saute them till tomatoes become soft.

6. Then add the red chilli pwr, coriander pwr, cumin pwr, & garam masala pwr accordingly.

7. Saute it for 2 minutes & add water.

8. Then add the eggs & let it boil till it becomes a thick gravy.

Egg curry is ready :) Enjoy...

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Manga Chammanthi

2012-06-15T12:25:00.000-07:00

Reposting for Kerala kitchen event hosted by Julie @ Erivum Puliyum

Ingredients:-

• Raw mango - 1

• Coconut - 1/2 cup ( grated)

• Green chilly - 3 to 4

• Ginger - a small piece

• Turmeric powder - 1/2 tsp

• Shallots - 3 to 4

• Curry leaves - few

• Salt to taste

Preparation:-

• First grind the sliced mango, then add the coconut, chilly, shallots, curry leaves , turmeric powder ,salt & ginger. Grind it well to make paste. Manga chammanthi is now ready..

Serve with rice / kanji :)

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Erissery ( Pumpkin - Black beans )

2012-06-15T12:14:00.002-07:00

Reposting for Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Ingredients:-

Pumpkin (Mathanga) - 1/2 kg

Green Chillies - 5

Small Onion (Sliced) - 10

Grated Coconut- 1 cup

Curry leaves - one spring

Cumin Seeds - 1 tsp

Black Beans - 1/2 cup

Mustard seeds- one pinch

Turmeric pdr - 1/2 tsp

Salt to taste

Oil

Preparation:

* Cook the black beans with salt and keep it aside .

* Remove the skin of pumpkin and cut it into small cubes. Cook it in water and mash it well.

* Grind grated coconut, sliced onions, green chilly, cumin seeds & turmeric powder.

* Add this mixture to mashed pumpkin with black bean & add required salt.

* Boil it till the gravy becomes thick.

* Heat oil in a pan, season mustard seeds and curry leaves and pour it on to the cooked pumpkin curry.

Simple Erissery is ready...

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Lemon Pickle

2012-06-15T11:44:00.000-07:00

" Reposting for Kerala kitchen event "

Lemon Pickle

Ingredients:-

• Lemon - 5 or 6 ( big )

• Ginger ( chopped ) - 1 tbsp

• Green chili (chopped ) - 4

• Sliced garlic - 5 to 8 pods

• Mustard seeds - 1/2 tsp

• Asafoetida powder - 1/4 tsp

• Turmeric powder - 1/2 tsp

• Oil - 2 tbsp - 3 tbsp ( as required )

• Salt to taste

• Curry leaves - 1 sprig

Preparation:-

1. Clean and cut each lemons into 8 pieces.

2. Mix it with salt and a pinch of turmeric powder and keep it aside for 1/2 hr to 1 hr.

3. Heat oil in a skillet & add mustard seeds.

4. When it splutters, add curry leaves, sliced garlic, ginger & green chilly.

5. Saute it for a few seconds & add turmeric powder.

6. Reduce the heat & add lemon pieces & saute it well.

7. Then springle some water ( not pour too much water, only springle ) into the mixture & boil it well.

8. Remove it from fire and add asafoetida powder. Mix it well and allow it to cool.

Keep it in an air tight container.

Simple yellow lemon pickle is ready...

Sending this to 'The Kerala Kitchen' Event hosted by Julie @ Erivum Puliyum

Mango Payasam

2012-06-13T10:35:00.000-07:00

Mango Payasam

Ingredients:-

• Ripe sweet mango - 1 ( big )

• Jaggery - 3 small cubes ( as required, depends up on the sweetness of mango )

• Sago seeds - 4 tbsp

• Coconut milk ( thick ) - 1 cup

• Cardamom powder - 1/4 tsp

• Dry ginger powder - 1/4 tsp

• Salt - a pinch ( optional )

• Cashew nuts & raisins- 10 each

• Ghee - 2 tbsp

Preparation:-

1. Wash & remove the skin & seed of the mango and cut into small cubes.

2. Cook sago seeds in a thick bottom vessel with 2 cups of water and keep it aside. ( Stir continuosly while cooking )

3. Boil jaggery in one cup of water to make a thick syrup & keep it aside to cool & strain it using a stainer.

4. Heat ghee in a pan & fry nuts & raisins & drain on to paper towel & keep it aside.

5. In the same ghee, put the mango cubes & saute it for few minutes . Let it cool & make a smooth paste using a blender.

6. In a skillet, mix mango puree with jaggery syrup & cooked sago seed & mix it well. Cook it in medium heat for few minutes.

7. Add coconut milk into it & stir continously.

8. When it comes to boils, add 1 tsp of ghee, cardamom powder , ginger powder and a pinch of salt. Mix well & switch off the heat

9. Garnish it with nuts & raisins.

Sweet Mango payasam is now ready. Serve it hot or chilled .. Enjoy.. :)

Sending this recipe to the following events

Dish Name starts with M by Learning to Cook- Akila

Mango Mania 99

Only Mango by Anu's Healthy Kitchen

Kohlrabi Curry

2012-06-11T06:13:00.002-07:00

Kohlrabi Curry

Ingredients:-

• Kohlrabi / knoolkhol - 4

• Onion - 2 ( big )

• Green chilli - 3

• Tomato - 1

• Garlic - 3 cloves

• Ginger - a small piece

• Red chilli powder - 2 tsp

• Turmeric powder- 1/4 tsp

• Garam Masala- 1 tsp

• Tamarind paste - soaked water of a gooseberry size tamarind

• Mustard seeds - 1/2 tsp

• Dry red chilli - 2 or 3

• Urad dal - 1/2 tsp

• Salt to taste

•
.0.7
• Water

kohlrabi / knoolkhol

Preparation:-

1. Heat oil in a pressure cooker, add mustard seeds. When it pops , add urad dal and & fry it for few seconds.

2. Add ginger and garlic and saute it for few seconds.

3.. Add chopped onions and cook till translucent.

4. Add chopped green chilli, tomato and mix well.

5. Add chopped kohlrebies and fry for few minutes .

6. Add chilli powder, turmeric powder, garam masala, salt and tamarind paste .

7. Pour enough water till kholrabies are well covered and pressure cook it for atleast 3 whistles or until kholrabies becomes soft and gravy becomes thick.

8. For seasoning, heat oil in a pan , add mustard seeds. When it pops , add urad dal and red chilli & fry it for few seconds and pour this seasoning over the curry ( optional )

Healthy kholrabies curry is now ready to serve .. Serve it hot with paratha / dosa / plain rice....

Chicken Mappas

2012-06-09T09:04:00.000-07:00

Chicken Mappas

Ingredients:-

• Chicken - 1 kg

• Onion - 2 ( big )

• Tomato - 1 ( big )

• Ginger garlic paste - 1 tbsp

• Green chilli - 4 ( as required)

• Coconut milk (thick ) - 1 cup

• Corriander powder - 1 1/2 tbsp

• Chilli powder - 2 tsp

• Turmeric powder - 1/2 tsp

• Garam Masala - 1 tsp

• Salt to taste

• Oil

Preparation:-

1. Heat oil in a kadai, add chopped onions, saute it till it turns translucent.

2. Add ginger garlic paste, chopped green chilli and saute well for 2 minutes.

3. Add corriander powder, chilli powder, turmeric powder and garam masala. Mix well and add 1/4 cup water & cook it for few minutes.

4.Add chicken and mix well ,make sure that chicken is well coated with masalas. Add tomatoes.

4. Add 1/2 cup water and cover & cook chicken till its tender. Then add coconut milk and cook it for 5 minutes.

Chicken Mappas is now ready to serve.. Serve it with appam / paratha / rice.....

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum and to the event "Master Chef Contest" @ Divya's Page

Capsicum Omelette

2012-06-08T06:39:00.000-07:00

Capsicum Omelette

Ingredients:-

• Egg - 3

• Capsicum ( one round cut for each egg)

• Red chilli flakes - 1 tsp

• Parsley flakes - 1 tsp

• Salt to taste

Preparation:-

1. Heat a nonstick pan , place the capsicums and pour each egg on each capsicum.

2. Sprinkle salt, red chilli flakes and parsley flakes. Remove the excess egg which comes out the capsicum.

3. Cook it for 2 minutes and serve it hot... Have fun.. :)

Linking it to

Frugal Fridays

Event: Exhibit every bite # 1 Simple recipes hosted by Jiya's Delicacy

& Tickling Palates' cooking for kids event

& Healthy Morsels - Baby and Toddler Foods.

Mixed Veg Cheese Dosa

2012-06-04T08:45:00.001-07:00

Mixed Veg Cheese Dosa

Ingredients:-

• Dosa batter - 3 cup ( as required) For dosa batter http://recipeworld1.blogspot.com/2012/05/spring-onion-capsicum-dosa.html

• Corn ( cooked ) - 1/4 cup

• Carrot ( chopped ) - 1/4 cup

• Capsicum ( chopped ) - 1/4 cup

• Onion ( chopped ) - 1/4 cup

• Cheese ( shredded) - 1/2 cup

Preparation:-

1. Heat a non stick tawa, pour a ladleful of batter over it and spread it in circular shape.

2. Drizzle 1/2 tsp of oil / ghee around the dosa and sprinkle all chopped vegetables over it.

3. Sprinkle cheese at one side of the dosa. Cook it for 2 minutes .

4. When cheese starts melting or the edges of dosa are light brown, fold & flip it and cook for another 2 minutes

Mix Veg Cheese Dosa is now ready. Serve it hot .. Enjoy.. :)

Pongal

2012-06-02T21:30:00.001-07:00

Pongal

Ingredients :-

• Raw rice - 1 cup

• Yellow moong dal - 1 cup

• Coconut ( shredded) - 1/2 cup

• Water - 2 1/2 cups

• Turmeric powder - 1/2 tsp

• Ginger - a small piece

• Green chilli - 2

• Pepper corns - 1 Tbsp

• Cumin seeds - 1 tsp

• Cashew nuts - 2 Tbsp

• Curry leaves - few

• Ghee / Oil - 1 1/2 Tbsp

• Salt to taste

Preparation :-

1. In a pressure cooker, cook rice & dal together with coconut ,turmeric powder, water & salt. Cook it till 3 whistles.

2. In a pan, heat ghee, when it heats up, add cumin seeds, chopped ginger, green chilli, curry leaves, pepper corns ,cashew nuts & saute it well for 1 minutes.

3. When cashew nuts become light brown, add cooked rice & dal. Mix it well.

Pongal is now ready to serve. Serve it hot..

Spicy Bell Pepper Chicken

2012-06-01T06:27:00.001-07:00

Spicy Bell Pepper Chicken

Ingredients:-

• Chicken ( boneless) - 1/2 kg

• Capsicum ( diced ) - 3 ( small ) I used 3 colours

• Onion - 1 ( large )

• Garlic - 5 cloves

• Ginger - 2 inch piece

• Spring onion - 4 stalk

• Red chilli sauce - 1 1/2 tbsp ( as required)

• Soy Sauce ( Dark )- 1 1/2 tbsp

• Corn flour - 2 tbsp

• Water - 1 cup

• Pepper powder - 1 tsp

• Lemon juice - 1/2 of a lemon

• Salt to taste

• Oil - 2 tbsp

Spices

• Cinnamon stick - 2 or 3 ( small piece)

• Cloves - 3 or 4

• Star aniseed - 1

Preparation:-

1. Marinate the chicken with lemon juice, pepper and salt. Set it for atleast 1/2 an hr.

2. Heat oil in a wok, add all spices. Add ginger and garlic and saute it for 1 minute.

3 Add capsicum and onion and saute it well till onion become translucent.

4. Add Chicken and all sauces and saute well. Add enough water and spring onion and let the chicken cook in the sauce .Stir continuously. Adjust salt to taste

5. Mix cornflour with 1/2 cup of water and pour it over the chicken and cook till gravy thickens.

Spicy Bell pepper chicken is now ready to serve . Serve it hot.. :)

Linking to the event "Master Chef Contest" @ Divya's Page