Tuesday, November 21, 2017

CHUTNEY WHEAT DOSA

This is an awesome way to finish it up leftover chutney if any. It tastes so good that we can have hot dosa as it is though it has salt and seasoning in it. I prefer having it with pickle ;) For a extra bite and crunch, you can add even finely chopped onions. Though mine was onion chutney, there was no need to add fresh onion.
Mixed up with wheat flour makes a good healthy breakfast.
INGREDIENTS

1/4 Cup Leftover Chutney

1/2 Cup Wheat flour

2 tbsp Rice flour

1 tbsp Chopped Onion(optional)

1 Green chilly

1 tsp Jeera.

Salt to taste

Water as needed

Oil for drizzling on dosa.

METHOD
In a bowl, mix all the ingredients except oil and make a thin running batter. Make sure there's no lumps.
Heat tawa and spread dosa evenly. Drizzle some oil towards the sides. Flip and cook on both the sides.
Serve hot with pickle.

ENJOY!!

Thursday, November 16, 2017

CHEESY SOYA IN CAPSICUM CUPS

Cheese filled snacks are liked not only by kids but also adults who loves to have dairy products. My family is crazy of milk products and when it comes to cheese they will adore like anything. On my today's recipe I prepared soya masala which is filled on the bed of capsicum and is topped with cheese. This tastes super awesome and is the best ever filling snack. Instead of soya, you can add any type of ingredient or leftover veggies as well.
INGREDIENTS

1 Capsicum

1/2 Cup Cooked soya

1 Pearl Onion

1/4 tsp Ginger Garlic paste

Pinch of Pepper pd

Salt to taste

1 tsp Butter.

Handful of Grated Cheese.

METHOD

Cut the cleaned capsicum veggie and discard the seeds. Sprinkle some salt and place them on a baking sheet. Heat butter in a oil and fry the onion for few seconds. Then add ginger garlic paste and saute till the raw smell disappears. Add pepper powder and remove from flame. Let it cool down for 5 min. Now fill the soya in the capsicum cups and garnish with grated cheese. Bake them at 180 degree for 10 min.

Serve hot.

ENJOY!!



Wednesday, November 15, 2017

IDLY CHILLY FRY

Best way to end up leftover idlies by making it chilly fry which acts as a best crunchy munchy snack with a cup of tea or coffee. According to your taste buds, can increase or decrease the amount of chilly powder. So do try try and enjoy this chilly delight :)

NOTE: Before deep frying the idlies, make sure you refrigerate them for few hours so that they don't break in oil.


INGREDIENTS

Leftover idlies

Oil for deep fry.

INGREDIENTS FOR MAKING MASALA

Chilly powder

Hing

Salt to taste.

METHOD
Combine the masala into a bowl and keep it aside. Slice the idlies into long medium FINGER SHAPE pieces. Deep fry them until slight brown or till it becomes crunchy. Drain them on tissue pap per and put them in a bowl. Sprinkle the masala on top and toss them well till the masala is well coated on all sides.

Serve hot

ENJOY!!

Monday, November 13, 2017

EGG PEPPER MASALA

The most simplest, and easiest dry masala which does not need much ingredients and can be prepared in jiffy. Here the eggs are spiced up with pepper powder with some Indian spices which acts as a best combi with pulav and chappati. No doubt it will be treat for the egg lovers who loves to have something spicy and hot ;)
INGREDIENTS

2 Hard boiled Eggs.

2 Onions

tsp Fennel seed

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly

1/2 tsp Turmeric pd

1 tsp Garam masala

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

METHOD
Cut the eggs into medium chunks and keep itside. Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown and turmeric pd and garam masala powder. Saute for few min. Add in soya sauce and Mix well. Drop in the eggs and saute well. Now add crushed pepper. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

ENJOY!!

Monday, October 30, 2017

PRAWN PICKLE

I love prawns in any forms. When it comes to Pickles, I will make sure I have some at least twice a day ;) The flavour of methi seeds, coriander seeds, and hing is the super hit flavours of the pickle and when its comes on prawns, its just incredibly yummy. In short its the finger licking side shows in our plate with every meal :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Cup Mini Prawns(deveined)

Pinch of Haldi

Salt to taste

INGREDIENTS FOR SPICY GRAVY

9 to 10 Kashmiri dry chilly

3 to 4 Methi seeds

1 tsp Coriander seeds

1 tsp Mustard seeds

1 tsp Grated Coconut

Gooseberry shaped Tamarind

2 tsp Oil

1/2 tsp Hing

1 tsp Vinegar.

Salt to taste

Water as needed.

METHOD

Clean the prawns and remove all the moisture using kitchen tissues. Then marinate it with salt and turmeric powder.
Heat 1 tsp oil in a pan. Add dry chillies, followed by methi seeds, coriander seeds, tamarind and coconut. Fry till red chilly release its fry ed aroma. Allow to cool and then grin them into smooth paste using adequate amount of water.
In a same pan, add remaining oil and fry the prawns for a min. No need to add water as it gets cooked up in its own releasing water. Once its half done, add the spicy paste with some water. Allow to boil and then sim for 2 min. Add hing and mix well. Remove from flame. When its cooled up add vinegar and store it in an air tight container.

Serve with curd rice.

Enjoy!!