BREADFRUIT CUTLET

Herez coming the next unique recipe which is a real lip smacking one nothing but breadfruit cutlets. I kept few pieces of breadfruit after making breadfruit fritters. Its my first trial and was a super duper hit one. Its simple, easy and effortless at the same time acts as a best appetizers during gettogethers or parties. People can never make out that its made of breadfruit. The process of preparing this cutlets are same just as we prepare for normal veg cultets. Instead of adding boiled veggies I added breadfruit. Rest the same :) . Do try this awesome delight.


INGREDIENTS.

1 Cup Breadfruit pieces.

1/2 Cup Boiled Potatoes.

1 Medium Sized Onion.

1 Green chilli.

1 tsp Red chilli pd.

1/2 tsp Turmeric pd.

2 tsp Garam Masala.

1 tsp Ginger- Garlic Paste.

2 Beaten Eggs.

Breadcrumbs.

Salt to Taste.

Oil for shallow fry.



METHOD.

Pressure cook breadfruit pieces adding salt and little water. ( I took 2 whistle and then Sim for 15 min) Allow them to cool. Then mash them with boiled potatoes and keep aside.

Heat some oil in a pan. Add onions, chilli, ginger garlic paste with some salt. Saute till the onions turns translucent. Then add red chilli pd, turmeric pd and garam masala and give them a nice stir. Finally add the mashed potatoes- breadfruit mixture and saute well. Allow the mixture to cool.

Meanwhile beat the eggs in a bowl and keep it aside. In another plate, spread breadcrumbs.

Heat oil in a pan for shallow fry the cutlets. Now make a flat round patties then dip them in the beaten eggs and on the breadcrumbs and shallow fry them in oil till golden brown. Place them on tissue and serve hot with tomato sause.

Enjoy!!

BREADFRUIT FRITTERS

Hey friends, Hope all of ur are fit and fine. Finally am back with happy and hectic shifting to my new house. Currently enjoying my stay to my fullest also tiring to have a close touch to my new kitchen ;) Hope half of u all must have viewed my new home snaps :) Was so happy to c all ur sweet comments. Thanks buddies. Now coming back to recipes, I prepared breadfruit fritters which is somthing different from normal dialy used potato or capsicum or cauliflower fritters. The procedure for making besan batter is the same just as u prepared for the rest of the fritters. The tastes is just superb when u have them with a sip of coffee. Let me tell u one more thing is its a bit mushy type when u bit as its precooked before deep frying. People say that method is done to cook the breadfruit. I love them so much and hope u would also love it. Do try this awesome recipe guys.

INGREDIENTS.

15 Pieces of Breadfruit.

1 Cup of Besan.

1 tbsp Chilli pd.

Pinch of Hing.

Pinch of Soda.

Salt to taste.

Water as per required.

Oil for deep frying.

METHOD.

Cut the breadfruit into medium thick size as shown in the pic. In boiling water, soak them for 5 min and drain. Arrange them on plates and season with salt and chilli pd.
In a bowl mix in besan, chilli pd, soda, hing, salt with required amount of water to form a paste. The consistency must not be so thick nor thin.
Now heat oil in kadai. Take the marinated breadfruit and dip them into the besan batter and carfully drop them into oil. Deep fry until its done.
Serve hot with ur fav dipping.



Enjoy!!

TAKING A BREAK :)

Hai to all my blogger friends out there. Hope all are doing good. First of all sorry guys for not posting my recipes regularly as I am very busy these days with my completion of my new home. Due to this, I am not able to concentrate on writing blog nor am I able to visit every one's blog :( Hope all could know my excitement how it would be for me :)

I am so thrilled and very much involved in home decor, interiors, buying new things, shifting from here to there. Hmmm you all know, that's a real real hectic job phewww. On other side, its indeed a great feeling to have all my family members around specially my parents, my uncle, my sisterinlaw, relatives, and most specially my brother and bhabhi who are coming from 'Netherlands' to attend my 'Gharpravesh' ( house warming ) Yuppeee....

So guys, I am gonna miss all ur recipe and will try to keep on eye once I get settled to my new place. Hey hey don't forget to miss me too huh ;) Till then,

''HAPPY BLOGGING'' AND ''MY ADVANCE HAPPY DIWALI '' to all. Have a safe festival.

Love U all :)

Enjoy!!

GONGURA PICKLE

Hey all. Hope everyone had shuub navarathri. Mee too. Now skipping to the recipe. Gongura pickle is one of the famous pickle in Andra side. I can have it any time. When therez gongura pickle, believe me guys, I don't prefer any gravy with hot steamed rice. What I need is just a spoon of this pickle. Awesome meal I would say. This is one of my fav pickle, prepared by my mom when I visited my place during vocation. And the taste was just unbelievable and obviously it will be na when our mom cooks something special for us adding extra ingredients of love and care. Isn't? So here's the recipe.



INGREDIENTS.


1 Bunch Gongura leaves.


1 tsp Mustard seeds.


1 tbsp Urad dal.


5 Red Chillies.


3 Green Chillies.


1/2 tbsp Methi seeds.


1/4 tsp Turmeric Powder.


1 tbsp Gingelly Oil.


Hing as per taste.


Salt to taste.




METHOD.


Heat oil in a kadai. Add mustard seeds. Wait till it splutters. Then add urad dal and methi seeds and fry them till the colour changes slight brown. Add red and green chilli and finally the leaves. Saute it well till the leaves looses its raw taste. Remove from flame and allow them to cool for a while. Blend them with salt and turmeric powder for about 2 min without adding water.

Serve with rice or chappati etc.



Enjoy!!

PANEER MASALA DOSA

Paneer masala dosa sounds pretty interesting right? hahaha well it is. U know guys this paneer masala dosa recipe I call it as 2 in 1 because I did the masala the previous night for dinner with chappati and the next day I ended up stuffing them in dosa naming paneer masala dosa :) So its indeed a good idea to cover up all the leftover items into delicious unique yummies. I served this dosa with ''SWEET POTATO UMMAN'' which was a very good combination.

Paneer masala dosa is somthing unique one I tried from normal masala dosa which are very popular breakfast in South India. They have it with chuntney and sambar. Yumm what a comfort breakfast right? So below is the ingredients that I have used for my paneer masala dosa :)

INGREDIENTS.

Dosa Batter.

500 Grams Paneer.

1 Big Chopped Onions.

1 tbs Chopped Ginger and Garlic.

1 tsp Jeera.

1 tsp Red chilli powder.

2 tsp Coriander powder.

2 tsp Garam masala.

1/2 tsp Turmeric powder.

1 tsp Amchur Powder.

1 tsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD FOR PANEER MASALA.

Grate the paneer and keep aside. Heat oil in a kadai, add jeera, ginger garlic and onions. Fry them till the onion are translucent.

Now add red chilli pdr, coriander pdr, turmeric pdr, garam masala and amchur powder. Saute it for a while. Add grated paneer and lastly garnish with coriander leaves and keep aside.

METHOD FOR PANEER MASALA DOSA.

Place a non stick tava.

Pour the dosa batter onto the center of the tava and spread in a circular motion. Put oil on the edges to make the dosa crisp.

Soon as u c the dosa turning slight brown, place few spoon of paneer masala on one side and flip the other side dosa over the masala.

Make sure it is fully covered.

Serve with ur fav dipping.

AWARDS TIME:

''SAVITHA from SAVITHARAJ'S SPICE LAND'' had passed me one award named ''BEAUTIFUL BLOGGER AWARD''. I am so happy to receive from u savitha. U just made my day so good. Really flattered. Thanks again for this precious award.

I would like to pass on this award to all my blogger friends because each an everyone's blog is soo beautiful and perfect with yummy recipes that all deserve this award for sure. So come on guys just grab ur awards :)

Enjoy!!

GINGER LEMONADE

Lemonade, perfect drink almost everyone would die for. I love it soo much when it comes with the mint flavour or with addition of ginger flavour. Mint flavour I have already. Just click 'here' to refer. This time, I was craving to have Ginger lemonade. These 2 are almost visible ingredients that are daily used at every one's home. And there are enormous benefits of lemon juice like its a rich source of vitamin C and also contains proteins and carbohydrates. Its good for the cold, dental care, weight loss, throat infections, controls high blood pressure and many more where as ginger cures stomach problems, cures food poisoning, migraine relief, reduces nausea and the list goes on. So mixing these 2 ingredients in the form of juices results in healthy, perfect and refreshing drink. What u say? This is the different process of making ginger lemonade under blending method. I learnt this unique version from my Bhabhi. I can say its a real energy booster. I can have any time all by myself.

One thing to keep in mind is as soon as u prepare this, make sure to serve them immediately because keeping them for more, may leads into bitterness later because of addition of lime along with skin as it is.

INGREDIENTS.

2 Lemon.

3 Cups Water.

1 tbsp Grated Ginger.

Sugar as per needed.

Crushed Ice cubes.

Pinch of Salt.

METHOD.

Cut the lime into halves. In a blender put everything and grind them for about 20 sec. Strain and serve cold.

I love them with a floating piece of lemon on the top. Want to have a chill sip?

Enjoy!!

KOZHUKATTAI

Kozhukkatai are nothing but the sweet dumplings made of rice flour with a jaggery coconut stuffing inside. Its is also meant as 'MODAK' . But some of konkani ppl specially we make it with wheat flour with a addition of banana ,coconut and jaggery which is entirly different from the current recipe. You could find the ingredients amd method here.

People make this during the festival of ganesh chaturthi as he is very fond of modaks / kozhukattai. It is very delicate and tender. I too tried this time referring one of talented blogger ''SUKANYA RAMKUMAR'' I really admire her clicks which are very neat with awesome presentation. Thanks for this recipe dear. Also to mention I loved ur kozhukottai moulds so much. Next time will try buying that and make it :)

The one which we have made is without using moulds. I must thank my hubby 'RAJESH' for turning out kozhukattai into a perfect cute shapes. I used fork for making designs on it which is slightly seen I guess hehehe :)

For ingredients used please click ''here'' .

CHANGES I MADE :

I tryed adding kishmish, cashews, and badams into the coconut jaggery stuffing which came out soo delicious and yummy in taste.

Enjoy!!

UTTAPPAM.[ DOSA TOPPED WITH VEGGIES ]

Uttappam is a recipe basically from South India and they prefer the most having at the time of breakfast. Its very healthy as therez addition of various types of veggies and that too raw. For a change apart from normal dosa, do try this healthy version for sure. I prepared coconut chutneys and poondu milagai podi ( garlic spicy pd) referred from ''RAKS KITCHEN'' which was an awesome combination with uttapam. Also I would like to mention about one special ingredient that gives you a nice crunchy bite and thats nothing but a half handful of 'CASHEWS'. Yummmm..Nothing can beat its taste.

Once in while making this makes our tasty buds the best. Isn't? Do try this for sure guys :) . Theres no particular measurement for this. Its upon ur choice adding any of ur fav veggies.The ingredients that I have used are as below-

INGREDIENTS FOR UTTAPAM.

Dosa Batter.

1 Onion.

1 Tomato.

1/2 Cup Capsicum.

1/4 Cup Grated Baby corns.

Small Green Chilli.

Half handful of Cashews.

Salt to taste.

Ghee to taste.

METHOD.

Chop all the veggies also the cashews and place them on plate seasoned with salt.

Heat a tawa. Spread the batter to a thick circle. Put ghee on sides and then cover with lid for a while. Make sure the flame is low. Once its half cooked, sprinkle the chopped veggie mixture on the top.

Turn over carfully and allow to cook on other side. When its done, serve in on the plate.

Below is the ''POONDU MILAGAI PODI'' that I tried from ''RAKS KITCHEN''. Thanks for this delicious recipe raks. U rock gal :)

INGREDIENTS FOR COCONUT GINGER CHUTNEY.

1/2 Cup Coconut grated.

1 Green chilli.

Few Curry leaves.

Small piece of Ginger.

1 tbsp Roasted Gram dal

Tamarind accordingly.

Salt to taste.

FOR TEMPER.

1/2 tsp Mustard seeds.

1/4 tsp Jeera.

Few curry leaves.

1 tsp Oil.

METHOD.

Grind everthing in the blender adding required amount of water. Place them into bowl and temper them with the ingredients above.

Serve hot uttapams with coconut chutney and garlic spicy pd. Its the best :)

ENJOY!!

CHANNA MASALA IN CASHNEW GRAVY

Its true that addition of Cashews in any recipe makes the dish tastes royal, rich and a creamy one. This is the first time I tried adding cashews into channa masala for a change. It was truly awesome and was appreciated by my family memebers. Its simple and easy, flavored with a mild blend of spices. It turned out too good. Perfect to have with chappaties or phulkas.

INGREDIENTS.

1 1/2 Cup Boiled Chickpeas.

1/2 Cup Cashews.

2 Onions.

1 Tomato.

4 to 5 Cloves.

3 Cinnamon stick.

2 Cardamom.

1 Star anise.

3 Peppercorns.

1 tsp Tomato paste.

1 tbsp Chopped Ginger.

1 tbsp Chopped Garlic.

2 tsp Red chilli pd.

1 tsp Turmeic pd.

1 tsp Coriander pd.

1/2 Cup Milk.

1 tsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD.

Soak the cashews in milk and keep aside.

In a pan heat oil. Add whole garam masala. Fry them for a sec. Then drop ginger-garlic and onions. Saute onions till they become translucent. Now add tomatoes, tomato paste, red chilli pdr, coriander pdr, turmeric pdr,and salt. Later add only the cashews. [Make sure you use the milk for the grinding purpose.] Saute till u get a nice aroma and all the ingredients are well fried in oil. Remove from flame and let it cool.

Now grind the mixture into smooth paste adding adequate milk. In a pan add oil and drop in the smooth cashew masala paste and saute. Add boiled chickpeas with adjusted salt. Add water or milk if neccessary. Depends upon the consistency u need.

Lastly garnish with coriander leaves and serve hot with chappaties.

Sending this recipe to '' CWF - LB:CHICKPEAS HOSTED BY NITHUBALA ''

Enjoy!!

GREEN PEAS TOMATO CURRY

This curry peas with tomato is quick comfort food that I offen prepare at home. It goes very well with chappati. This is soo yummy when its seasoned with fried garlic and with a dollop of ghee. Woo its just heavenly. Do try this simple and easy nutritious recipe.



INGREDIENTS.

1 Cup Frozen Peas.

2 Medium Tomato.

2 tsp Jeera.

1 tbsp Chopped Ginger.

1 tsp Chilli Powder.

1/4 tsp Turmeric Powder.

2 tsp Coriander Powder.

1 tsp Garam masala.

1 tsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD.

Heat oil in a pan. Add jeera and ginger. Fry them for a while. Add tomatoes with salt and cover them with a lid for about 5 min. When tomatoes becomes tender and start releasing its juice add the chilli pd, turmeric pd, garam masala, and coriander pd and stir. The gravy comes into thick consistency. Now add frozen peas with limited amout of water and cook them closing with a lid for about 5 to 6 min under low flame.

Garnish with coriander leaves and serve hot.

Enjoy !!

PEPPERY BABYCORN FRY

Corns, corns, corns. Its corn season these days. My kiddo is very fond of it. So whenever we go for shopping, corn is surly there on our buying list. This time my hubby suggested to take baby corns which was in a bundle. Its freshness made me take over those babies. I had no idea what to do with this as I was taking them for the first time. Thus my hubby came out with a unique and lips smacking dish from an amazing blog. I dont know from which site but I really thank and appreciate that blog for sharing with us.

INGREDIENTS FOR PEPPER MASALA.

1 Small Onion.

2 no Dry Red Chilli.

2 tbsp Black Pepper Corns.

1 tsp Oil.

METHOD.

Heat oil in a pan. Add all the ingredients and fry till the onions turns translucent.

Cool them and grind them into a fine paste adding enough water. Keep it aside.

INGREDIENTS FOR CORN PEPPERY FRY.

10 to 11 no Baby corns.

1 Big Onion.

1 tsp Ginger Garlic paste.

2 springs of Curry leaves.

1 Tsp Turmeric pd.

2 tsp Chilli powder.

1 tsp White pepper pd.

2 tsp Coriander pd.

2 tsp Oil.

2 Cups Water.

Coriander leaves for garnish.

METHOD.

In a pan, bring 2 cups of water to boil. Add salt and a pinch of turmeric pd. Put all the corns and remove from flame. Let it sit for 15 min. Now as the corns are half cooked, slit them into medium thin slice. Keep it aside.

Heat oil in a pan. Fry onions, curry leaves with ginger garlic paste. Add turmeric pd, chilli pd, coriander pd, white pepper pd and stir till the raw smell gets off. Now add the grounded peppery masala with enough water. Finally add the corns and saute well.

Garnish with coriander leaves and serve hot.

Enjoy!!

TAIKILE CHUTNEY FROM APS KITCHEN PLUS AN AWARD.

I was not able to sit in a place when I had a glance at taikile chutney in ''Aparna's blog from aps kitchen''. It remind me the day when I went to her place with my daughter. I must surly appreciate her mom making tikile vada (tikile ambado) , mangalore buns, halwa and few more goodies. I enjoyed to my fullest having those and remaining I packed to my home :) I was not aware of what tikile is. She gave me its chutney for taste which also I loved it and my smera ohhhh boy, she just adore having it as it is and I guess she had almost finished it off :)

I have come acrossed many chutney but the one that really popped my eyes was this chutney. This was entirly new to me. Thus I decided to make them for sure because this is somewhat unique chutney I haven't prepared nor seen. When my loving, talented sweet pal aparna posted this recipe along with the picture of tikilo leaves (cassia tora), I immediatly showed the pic to my fatherinlaw and the very next day he bought it for me. Thats so nice of him na? I prepared this chutney that day itself for dinner with onion dosa. It was just outstanding. The changes I made here is I added grated ginger and lime juice for tangy flavour as the additional of tamarind was less. But this did not compromise the flavour. We enjoyed it so much.

INGREDIENTS.

1 cup washed and drained taikilo leaves.

1/2 cup Grated Coconut.

2 tsp Jeera.

1 tbsp Grated Ginger.

Tamarind (as per needed)

3 Dried Red chillies.

1 tbsp Oil.

Salt to taste.

Lime juice (optional )

METHOD.

Heat oil in a pan. Add jeera, grated ginger, red chillies and coconut and fry till the coconut is semi roasted. Now add the taikilo leaves and fry until leaves have changed their color. Lastly drop in the tamarind and saute for another 2 min.

Transfer it into a bowl add salt and mix well. Add lime juice if u prefer more tanginess.

Serve with idlies or dosa.

AWARDS TIME:

One of my lovly blogger friends ''AIPI'' AND ''ASHA MERNEDI'' has honoured me with this amazing award ''THE VERSATILE BLOGGER AWARD'' . Thanks for making my day so special friends. I am soo happy to recieve from both of u.

To accept this award the guidelines are --

Thank the person/people who gave it to you-

Tell 7 things about yourself.-

Pass the award on to 15 bloggers who you think are fantastic.

I have already posted my 7 Facts so please click here.

I would like to pass on this award to all my blogger friends because you all deserve this. Love u all friends :)

Enjoy!!

UR RECIPE.

These 2 recipes are the tried one from ''RAKS KITCHEN'' which inspired me to prepare while visiting her wonderful blog. It was to good in taste at the same time easy and simple to make. I also tried her 'Badusha' but alas was a flop one for me :( I did not get her exact shaped badusha as she did very perfectly. Need lots of patience huh. I really adore her blog so much. The current recipe I tried was just incredible. I followed her quantity of ingredients exactly as she described without changing anything. Thanks Raks for the fabulous dish.

RIDGEGOURD GRAVY:

This is the unique gravy I have ever tasted b4. Interesting and was a good combi with hot rice. As she have mentioned is very true that the onion chunks in the gravy was too crunchy that I just loved to have them on my each and every bite. For ingredients click here.

BRINJAL SEMI DRY CURRY:

It was a super fast poriyal and tasty one. My family is not very fond of brinjal so we usually avoid that veggie. But looking at her dish, I tried and just loved it . So do my family :) . The difference in pic I found out of mine was brinjal has overcooked. Rest in taste was superb. For recipe click here.

Once again thanks for the recipe raks. There are even few more iIhave bookmarked. Will get back soon :)

Enjoy!!

MUSKMELON MANGO JUICE

This is something new drink, I tried with com bi of muskmelon and mango fruit which was just perfect in taste. Here I have used water instead of milk because my hubby and kiddo wanted a watery type and not a creamy thick texture. It turned out really good and nourishing ways to fix up a breakfast. The addition of muskmelon fruit had made the juice much more tastier. It is definitely a worth try :)



INGREDIENTS.

Half of medium sized muskmelon.

1 Cup Sliced Ripe Mangoes.

Water as per required.

Sugar.

METHOD.

Remove the seeds of muskmelon. In a blender combine all the ingredients and blend to a smooth consistency.
Serve chill topped with some few mango piece.


Enjoy!!

SOYA CRISPS

On my last post, it was soya bean curry which had impressed my family members alot. Therez the next comes the soya appetizers. Now this is what I call 2 in 1 recipe :) . I had kept a half cup of cooked soya aside to prepare somthing different delight for kids who hate having the nutritious food. Just throw in any type of veggie with a touch of garam masala and finish it off with shallow fryed soya crisps. I did with simple coating of riceflour and fryed. It tastes even better when its dipped in beaten egg mixture and then rolled in breadcrumbs and lastly deep fryed. Do try this awesome healthy snack and try giving to ur kids with their fav dipping.




INGREDIENTS.

1/2 Cup Cooked Soya bean.

2 tbps Chopped Onions.

1 tbsp Grated Carrots.

1 tbsp Grated Beans.

2 tbsp Chopped Soya nuggets (Optional).

1/4 Cup Mashed Potato.

2 Cloves of Garlic.

1 tsp Garam masala.

Pinch of Turmeric Powder.

Salt and pepper to taste.

Oil for shallow fry.

Rice flour for coating.

Chopped Coriander leaves.

METHOD.

Place cooked soya in a plate and remove the outer skin just giving pressure with 2 fingers. Because the skin does not get mashed up. So its better to remove them when its used for these type of recipe.
Mash soya and potato together. Keep it aside.
In a pan, add 1 tsp oil. Add garlic, onions, carrots, beans and fry for a min adding a pinch of salt, turmeric and garam masala pd.
Drop these mixture into mashed soya and potato. And finally with coriander leaves. Mix well. It gets thickenen. Then make small balls and flatten them. Just the way we make aloo tikkies.


Heat oil in a pan for shallow fry. Meanwhile spread rice flour on a plate. Coat those flatten tikkies into flour and drop them carefully into oil.

Roast them on both the sides.
Serve hot.


Enjoy!!

SOYA BEAN CURRY

Soya are rich in vitamin E and fibers. Regular intake of soya reduces risk of heart diseases, prevent breast cancer, reduce cholesterol and many more. There are lots of soya products like soya milk, soya nuggets, soya flour which are very very healthy. I am sure there are only few people who love the taste of soya. In my family, I am the only person who adore soya products. When my mom visited my place she brought these soya bean out of which I decided to prepare a curry for the first time. To my surpirse, eveyone loved it. Frankly, the matter that i dont like is smell of cooked soya bean but I love its flavour which is just perfect when its mixed up with masalas. This curry goes well with chappati, naan, kulcha etc.

INGREDIENTS.

1 Cup Boiled Soya.

Whole Masala (1 Stick Cinnamon, 3 Cloves, 1/2 Star anise, 1 cardamom, 3 black peppercorns)

1 tbsp Ginger Garlic Paste.

2 Medium size Onions.

2 Tomato.

1 tsp Jeera.

1 Green chilli.

1 tsp Kashmiri chilli pd.

1/2 tsp Turmeric pd.

1 tsp Coriander pd.

1 tsp Garam masala.

1 tsp Oil.

Coriander leaves for garnish.

METHOD.

Soak soya overnight and pressue cook them till its done.

In a pan heat oil. Add Jeera and whole garam masala. Fry them for a sec. Then drop ginger-garlic paste, greenchilli, and onions. Saute onions till they become translucent. Now add tomatoes, red chilli pdr, coriander pdr, turmeric pdr, garam masala and salt. Saute till u get a nice aroma and all the ingredients are well fried in oil.

Add cooked soya and enough water to get a thick gravy. Adjust with salt. Bring the curry to a boil and remove from flame.

Garnish with corinander leaves.

Serve hot with chapati or naan.


Enjoy!!