APPLE CRANBERRY CREPE ( EGGLESS )

Crepes are very thin pancakes with some fillings inside. I prefer sweet ie something prepared  with fruits and nuts most of the time :) Makesure not to add water in the batter. Instead milk is added for making the batter watery and smooth. This is a veg version so anybody would love to have it specially kids would adore. This is super healthy and filling. Fillings can be of any fruits like mangoes, bananas, strawberries, fig, apples with nuts etc etc

INGREDIENTS FOR MAKING CREPE

1 cup Maida

1 cup Milk.

3 tbsp Castor sugar

1 tsp Vanilla essence

1 tsp Melted Butter.

Pinch of Salt

INGREDIENTS FOR FILLING

2 Apples chopped

1/2 cup of dried cranberries

2 tsp Sugar.

1 tbsp Butter.

METHOD

In a bowl mix flour, sugar and salt. Then add milk slowly and beat until the batter becomes smooth. Then add melted butter and vanilla essence and mix again. Refrigarate for a hour. Mean while make the fillings. Heat nonstick pan. Put 1 tbsp of butter and saute chopped apples. Sprinkle with sugar and cook for 5 to 6 min or till pieces becomes tender. Add the dried cranberries over. Transfer them into a bowl.

Heat a non stick pan.Grease with butter or cooking spray. When the pan is hot, pour a ladleful of batter and swirl the pan to coat. When the edges of crepe becomes dry and brown, flip it over and cook other side until slight brown.

Place them on a plate. Take a spoonful of apple filling and place in the center and fold them from both the sides as shown in the picture. Serve chill or hot :)

Enjoy!!

GARLIC RICE

Garlic lovers would surly love this rice as it is full of garlicky aroma and flavours. Its taste superb when you prepare this rice using coconut oil only. Very simple and quick to make if you have ready rice. Hardly 5 to 6 min thats it. Best way to use with leftover rice too and also its perfect lunch box recipe.

INGREDIENTS

1 Cup Cooked Turmeric rice.(while cooking rice add turmeric cum salt and cook)

2 tbsp Chopped Garlic

1 tbsp Urad dal

2 tsp Red chilly pd

1 tsp Mustard seeds

Few Curry leaves

Pinch of Hing.

1 tbsp Coconut oil

Salt to taste

METHOD

Heat oil in a pan. Put mustard and allow to splutter. Then add urad dal. Once it turns light brown add the chopped garlic and fry. Add chilly powder, hing, and curry leaves and immediately pour the cooked rice. Make sure you don't get a burnt smell of chilly powder. Season with salt and serve hot with raita.

Enjoy!!

SWEET BUNS

Sweet buns is one of the popular special recipe from Mangalore. Some have this for breakfast and some enjoy as a tea time snack. These can be stored for a day too. Back to the recipe. In this the dough has to be kept to ferment nearly for 4 to 5 hours. The softness fluffy texture comes with the addition of mashed ripe banana. The flour used can be both of wheat flour or maida. But I always prefer using wheat flour as its healthier and always tastes good :)

 INGREDIENTS

11/2 Cup Wheat flour

1 Big Ripe Banana.

2 tbsp Yogurt.

2 tbsp Sugar (depends on ur sweetness)

1/8 tsp Cooking soda.

Pinch of Salt.

1 tsp Ghee,

1 tsp Cardamom pd.

Water as needed.

Oil for frying.

METHOD

First step is mash the bananas well adding sugar and cardamom pd. Add rest of the ingredients one by one except oil. Knead into a smooth dough, Make sure you apply ghee on your hands while kneading to avoid sticky dough. Keep the covered dough at room temperature for about 4 to 5 hours.

Heat oil for frying. Divide the dough into small balls and roll them into small poori. Deep fry them under medium flame on both the sides till they are puffed and golden. Drain on paper napkins and serve hot.

Enjoy!!

PRAWN PEPPER FRY

I am a prawn lover :) I just love them a lot. I dont look for any time I just pop these in my mouth . Fresh prawns sauted in coconut oil with a aroma of curry leaves with a dash of crushed peppers tastes fab. Its a must recipe to try guys :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Kg Baby Prawns.

1/2 tsp Turmeric pd

Pinch of hing.

Salt to taste.

INGREDIENTS FOR MASALA.

1 Onion

2 tsp Chopped Garlic

1 tsp Chopped Ginger

Curry leaves.

1 tsp Coriander power

2 tsp Pepper pd (according to ur spicyness)

Salt to taste.

1 tbsp Coconut oil

METHOD

Marinate the prawns with the above ingredients mentioned. Heat oil in a kadai. Add ginger and garlic and fry till its semi cooked. Then add curry leaves and the onions and fry till slight brown. Add coriander pd and mix well along with marinated prawns. Cover with a lid for 5 min under low flame. Then add crushed pepper and toss well. Fry in oil for 4 to 5 min for crispy prawns.

Enjoy!!

OMLET IN CAPISCUM

This is something special that you can prepare for your kids. An egg and at the same time one veggie with their favourite cheese on top. Its simple to make and attractive too. The crunchiness of capsicum and softness of an egg just melts in our mouth. One of the best snack you would give them after they come from school ;)

INGREDIENTS

Sliced Capsicums as shown in pic.

1 Egg

2 tsp Fresh Cream or Milk

Salt and pepper to taste.

Oregano (optional)

Cheese on top

1 tsp Butter.

METHOD

Heat greased non stick pan. In a bowl, break eggs, cream , salt and pepper. Stir well. Place the capsicum and toss them on both the sides just to coat butter on them. Make sure you don't cook them a lot. Now pour the egg mixture slowly inside the capsicum and allow to cook under medium flame covered with a lid. Once its done, take our carefully and place them on a serving plate. Grate cheese and oregano on top and serve hot.

Enjoy!!

SOYA PAKODAS

Special thanks to my Dear Amma :) who taught me this special recipe. Love you ma :) I just love it alot.

Soya pakodas can be made on special occasion like kids party as these pakodas are very rare and unique tasty fritters. Its nice and crisp on outside and soft and warm on inside. Do try this, I bet your kids would love as my daughter and her friends would adore this fritters like anything :)

INGREDIENTS

1 Cup cooked Soya chunks.

1 1/2 Cup Besan

1 tbsp Rice flour

1 Chopped Onion

1 tbsp Chopped Ginger

2 tsp Chopped Curry leaves

1 Green chilly

1 tsp Chilly powder

Pinch of Hing

Pinch of Cooking Soda

Salt to taste

Water as required.

Oil for deep fry.

METHOD

Heat oil in a kadai for deep fry. In a bowl add all the ingredients except cooked soya. Add enough water to make the batter not too thick or thin consistency. If you make it too runny, the batter begins to drip off the soya. Adjust salt as needed.

Now dip each soya into batter and pour carefully into the oil.  Fry till golden. Drain them on tissue and serve hot.

ENJOY!!

COCONUT RICE

There are different method of preparing coconut rice like rice cooked with coconut milk or rice mixed up with fry ed grated coconut etc etc. But my version of preparing  this rice is very simple and quick. If there's any leftover rice, then this is perfect to end up next day. An aroma of curry leaves and fresh grated coconut makes this rice yummy. Also its the best to pack this rice for lunch or dinner during our train travel. Make sure you use only coconut oil. This will enhance the flavour of coconut and goes well with the taste.

INGREDIENTS

1 Cup Cooked Rice.

1/2 Cup Grated Coconut

2 tsp Mustard seeds.

1 tbsp Urad Dal.

5 to 6 Methi Seeds.

Few Curry leaves.

2 Dry Red chilly.

1 tbsp Coconut oil.

Pinch of  Hing

Salt to taste.

METHOD

Heat coconut oil in a pan. Add mustard seeds. Then add urad dal and methi seeds and fry till the dals turns slight brown. Next drop in curry leaves and dry red chilly with a dash of hing. Mix in the cooked rice and give it a nice stir. Add salt. Cover for a min and cook. Then add fresh grated coconut and mix well. Remove from flame and serve hot.

Enjoy!!

CREAMY TOMATO CURRY

Creamy tomato curry is visually appealing, delicious and tangy royal dish. Its full credit goes to my hubby who prepared this yummy curry when I felt so lazy to enter my kitchen. Its goes well with chappati, naans and even parathas. Adding coconut powder mixed with warm milk blends well with the curry. Its ideal for when you don't have many fresh ingredients lying around in the kitchen.

INGREDIENTS

4 Ripe Tomatoes.

2 Onions

2 tsp Ginger Garlic paste.

1 tsp Chopped Garlic.

1 tbsp Chilly pd (kashmiri)

1/2 tsp Turmeric pd.

Few curry leaves.

1 tsp Kasturi methi

3/4 Cup warm Milk

2 tbsp Coconut powder.

1 tsp Ghee.

2 tsp Coconut oil

Salt to taste.

METHOD

Heat coconut oil in a kadai. Fry ginger garlic paste followed by freshly chopped garlic, curry leaves and onions. Once the onions are fry ed add chilly pd and turmeric pd and fry well.Then add tomatoes and salt. Cook till the tomatoes turns mushy. In a bowl pour warm milk and mix coconut powder. Once the masala are well fry ed, add the milk coconut mixture and give it a quick stir. If you need gravy more add more amount of milk and coconut powder. Sprinkle kasuri methi on top along with a spoon of ghee.

Enjoy!!

PHANNA IDLY (SEASONED IDLY)

Idly are the South Indian dish that is versatile with many variations. Idly with seasoning in it brings out the unique flavour. Each bite has the gingery crunch. You can either use fresh coriander leaves or mint leaves, depending on what you have. Its very simple to prepare and something different from normal once. Its spicy, delicious and healthy breakfast recipe.

INGREDIENTS

Idli batter

1 Tbsp Mustard seeds.

1/2 tsp Jeera

2 Tbsp Chopped Curry leaves

2 Tbsp Chopped Ginger

2 Green Chilly

2 Tsp Coconut oil

Coriander leaves for placing on mould

METHOD
Heat oil in a pan. Add mustard seeds and jeera. Once the mustard splutter, add ginger and green chilly. Fry and lastly add curry leaves. Add into idly batter and mix. Grease idly moulds and place a leaf of coriander. Then pour the batter then steam for 5 to 7 min.
Serve hot with ur fav chuntny.

Enjoy!!

STRAWBERRY BANANA LASSI

Strawberry banana lassi is an ultra creamy based Indian lassi. Its yummy and delicious cold fruity sensational drink which is just perfect during summer. If the yogurt is sour, then balance the taste adding more sugar or splash of honey. A dash of adding grated nutmeg gives a unique flavour to balance things out.

INGREDIENTS

1 Cup Yogurt

1/2 Cup Milk

6 to 8 Fresh Strawberries

1 Ripe small Banana.

Pinch of grated Nutmeg (optional)

Sugar or Honey as required

1 tsp Butter.

METHOD
Blend all the ingredients into the mixer. Pour it into a serving glass and garnish with a slice of strawberry. Chill and serve :)

Enjoy!!

MILK PANNACOTTA WITH JELLY

Jellies are always favourite with kiddoes. So I am dam sure, they would enjoy milk jelly pannacotta delight. Its lovly, attractive and eye catching dessert which is just perfect for kids party. Its pretty simple to make as well. You can also get creative as you want with this, changing up the jelly with fruit, the possibilities are endless :)

INGREDIENTS

Jelly crystal (i used strawberry flavour)

1 1/4 Cups cream.

1 Cup Boiled chilled milk.

3 tbsp Milkmaid. (add more or less)

2 1/2 tbsp Agar Agar strands.

Pinch of Vanilla essence

METHOD

First start preparing the jelly according to the instruction given behind the pack. Chill till set. Cut into cubes and put them into mini bowl.
Soak agar agar in a bowl for 10 min. In a pan add milk, cream ,and milkmaid and just heat up for about 5 min under low flame. No need to boil the mixture. Add vanilla essence and allow the mixture. Meanwhile add the soaked agar agar mixture into a pan and boil till it dissolves and makes a clear mix without any lumps. Switch off and keep it aside. Now the room temperature of both agar agar mixture and milk mixture should be same. Now both mix together and whisk it well. Strain the mixture and pour it on the set cubed jelly into a mini bowl and refrigerate until set. Once set, invert it to unmould. Serve chill :)

Enjoy!!

PAV BHAJI

There's nothing to tell about mumbai street food. Its just heavenly. Can have anytime. One among them is Pav bhaji where the bhaji is spicy curry with a blend of assorted vegetables served with buttered  pav. Its best way to make your kids eat veggies as kids don't prefer having them these days. Try this fabulous spicy and tangy street food. Its yumm :)

INGREDIENTS

Pav as needed.

2 Onion.

3 Boiled Potatoes.

2 Big Tomato

1 tsp Ginger Garlic paste.

1 Cup Boiled Veggies ( cauliflower, carrots, beans, capsicum )

1 1/2 tbsp Pav bhaji masala.

1/2 tsp Turmeric pd.

Pinch of Garam masala.

Salt to taste.

1 tbsp each Chopped Onion and Coriander leaves for garnishing.

2 tbsp Butter as required.

Half  Lime

METHOD

Heat 1 tbsp butter in a kadai. Fry ginger garlic paste till the raw smells disappears. Then add onions, salt and saute for 3 to 4 min. Once its fryed add tomatoes and cook till it becomes mushy. Add turmeric pd, pav bhaji masala and garam masala and saute for another 1 min. Then drop in mashed boiled potatoes , boiled veggies and mash them well with the help of masher. Add required water and allow to cook.

At the time serving, slit the pav horizontally into two. Heat tawa and add 2 tbsp of butter. Open the pav and place on it and cook till it becomes slight brown and a bit crisp on both the sides. Place them on serving plate with spicy bhaji topped with raw onions chopped ,coriander leaves and with a cube of butter and squeezed lime.

Enjoy!!

PALAK PARATHA

I love paratha's soo much and specially when it comes with greens. I normally grind palak and make chappati or puries. This is the somthing new I learnt from Raks kitchen which tastes fabulous. The main advantage of making parathas is that it goes well with simple curd or pickles. No need to think of side dish ;) Thank u soo much raks for sharing such attractive and delicious paratha.
 For recipe please click here

Enjoy!!

CHICKEN SAUSAGE SPINACH ROLL

A very simple and delicious starters which can be prepared in jiffy. Its the process where sausage pieces are being wrapped in palak leaves and then shallow fry ed. It tastes crispy and crunchy on outside and very soft texture when you have a bite.  My daughter loves the wrapping process so I make her do the rest :) You too can try with your kids ;)

INGREDIENTS

Chicken sausage

Palak leaves

Tomato ketchup

Salt and pepper to taste.

Oil.

METHOD

Slit the sausage into 2 half. Heat oil in a pan. Shallow fry the sausage on both the sides. Once its fry ed cut the sausage into chunks. Place palak leaves erect and keep one piece of sausage . Wrap it in such a way that the sausage is fully covered up . Seal it with a toothpick. Repeat the same with the rest. Heat oil in a pan and place the toothpick wrapped palak sausage and fry on both the sides. Sprinkle salt and pepper. Take a serving plate. Spread tomato ketchup and place it on top of it. Serve hot.

Enjoy!!

LAPSI KHICHIDI

Broken wheat provides calcium, folic acid, iron and other nutrients. Adding broken wheat in your daily diet helps you fit and energetic. In this recipe to make the dish extra delicious, I added moong dal and vegetables. This is the one, I would love to prefer during my fasting because its quite filling and comforting, I can have the same for my lunch and dinner :)

INGREDIENTS

1 Cup Broken wheat (Big size))

1/4 Cup Yellow Moong dal

1 tbsp Grated Ginger

1/2 Cup Vegetables ( carrots, beans, cabbage)

1 tsp Jeera

1 ts Turmeric pd

2 Green chilly

1/2 tsp Crushed Pepper

5 to 6 Curry leaves.

2 Cup Plus Water.

1 tbsp Ghee

Pinch of Hing

Salt to taste.

Coriander for garnish

METHOD

Heat Ghee in a kadai. Add jeera, ginger and curry leaves. Once its fried, add vegetables, green chilly and saute well adding salt and turmeric pd. Now add in washed cleaned moong dal and wheat rava and give a quick stir. Pour in adequate amount of water and bring them to boil. Reduce the flame and cook for about 20 to 25 min. Stir in medium and check at the regular interval. If water is needed then add more. Depends on how much liquidity you need. Once its cooked, add hing, pepper and lastly garnish with coriander leaves. At the time of serve, add half a tsp of ghee. It taste really good.

Enjoy!!

EGG DROP CURRY

This curry is a treat for egg lovers.  Its something different dish where eggs are dropped into the gravy and then its cooked. It turned out super tasty. Ready in a jiffy too. Make sure you never forget to add kasuri methi because its the main flavouring of this dish.

INGREDIENTS

2 Eggs.

1 Big Onion.

1 tbsp Ginger Garlic paste.

2 Medium Tomatoes.

1 tsp Jeera.

2 tsp Chilly pd.

2 tsp Coriander powder.

2 tsp Kitchen king masala.

1 tsp Maida.

Pinch of Kasuri methi

Water as needed.

Sat to taste

1 tbsp Butter.

Coriander leaves for garnish (optional)

METHOD
Heat butter in a kadai. Add jeera, onion and fry till it becomes translucent. Then add ginger garlic paste and fry till the raw smell disappers. Add chily pd, coriander pd, kitchen king masala and maida. Fry them well and make sure it does not burn. (Adding maida makes the gravy thick) Once its cooked, add tomatoes. Saute till the oil starts leaving the sides of pan. Add water as required and bring to boil. This is the time you need to break the eggs carefully if not therez a chance of spreading. Do not stir. Cover and cook on a low flame for about 8 min. Once its done sprinkle kasuri methi. Garnish with coriander leaves and serve hot.

Enjoy!!

BONDA LIME

Bonda lime is a delicious, refreshing and natural energy drink. Its perfect during summer season. Its a drink with chilled tender coconut water with a dash of lime juice and sliced or scraped malai on top. It has also become a trend specially in Mangalore to serve this as a welcome drink on different occasion.

INGREDIENTS

1 Tender coconut ( select the one with malai)

Half of Lime juice.

Sugar as required

METHOD

Take a serving glass. Pour the tender coconut water and add sugar and lime juice. Mix well. Scrape the malai into it and mix well. Serve cool :)

Enjoy!!

CABBAGE MASALA PARATHA

Whenever I feel lazy to make curries for chappati, I end up making these delicious parathas. All I want is only curd or a pickle for a touch. Its very quick and easy to prepare and healthy too as its mixed up with grated cabbage. The addition of Indian spices makes this paratha tastes extra good. You can add carrots too instead of cabbage. It tastes equally good. Its perfect when you pack them when you plan for picnics or on your train journey too :)

INGREDIENTS

1 Cup Wheat flour

1/4 Grated Cabbage.

1 tbsp Grated Ginger

Ajwain just to Sprinkle.

1 tsp of Cumin pd.

1/2 tsp Haldi pd.

1 tsp Chilly pd.

1 tsp Coriander pd.

2 tsp Coriander leaves chopped.

Salt to taste.

Little Oil or ghee for mixing and for brushing.

Water as needed.

METHOD

In a mixing bowl, add all the ingredients except water. Using your fingertips, mix it thoroughly. Add little water at a time and start kneading the dough. Dough must be soft just as regular chappathi dough. Let it rest for about 15 min. Later divide the dough into equal portions and roll out each into a thin chappati like. Heat tawa and cook the paratha on both the sides in low flame. Brush with ghee or oil if needed.

Enjoy!!

300 TH POST - LAYERED COLOURFUL DELIGHT

Hurray !!!!! Just like my 100th and 200th post, I knew I would jump into my 300th post some or the other day and today is that special day :) I am really very happy and excited that I have done something which I owned as a passion. I am extremely thankful for my loving family which is a sole reason and my dear friends specially my facebook pals ;) who have supported and motivated me with there likes and encouraging comments. For that I am gratefully Thank you :) Looking forward for the same together over the upcoming year.

On this wonderful day, I wanted to post and present a mini sweet delight which looks quite colourful and at the same time attractive, tempting and heavenly. Its fully loaded with fruits and nuts and every one's favourite ice creams. In this dish, there's no specific measurement as you can add more or less depending to your taste buds.

INGREDIENTS AND METHOD :
Take a serving glass. Add the first layer of strawberry pudding or jelly whatever you like. Then top them with fruits and dry fruits. ( I used bananas, apple, cherry and green grapes). Above that I have kept chocolate sponge cake. In between the layers, try to drop in chocolate sauce and strawberry sauce to get a royal look ;) Upon that a scoop of vanilla ice cream or any other flavour. Lastly garnish with fresh fruits and nuts, and drizzle both the sauces or with your favourite toppings.

Tempting colourful delight is ready to serve :)

Enjoy!!

BEETROOT KOSAMBARI

Beetroot is not only colourful but also a healthy vegetable which has its own sweetness. This is one of the best and superb salad for the dieters. This salad should be served as soon as its prepared as beets loses its nutrition when kept for the long time.The same salad can also be prepared replacing with radish or carrots. Adding roasted peanuts will give you a nice crunch and looks tempting too.

INGREDIENTS

1 Cup Grated Beets

1/2 Cup Grated Carrots.

1/4 Cup Soaked Moong dal.

1 Chopped Onion.

1 Tbsp Grated Ginger.

2 Tsp Lime juice.

Salt to taste.

Coriander leaves for garnish.

INGREDIENTS FOR GRINDING

1/2 Cup Grated Coconut

2 Green chilly

Few Curry leaves

1 tsp Jeera.

METHOD.

Mix all the grated veggies in a big mixing bowl . Then coarsely grind coconut, green chilly, curry leaves and jeera. Mix the grind ed mixture into the mixing bowl and mix well. Add lime juice and season with salt. Garnish with coriander leaves and serve.

Enjoy!!

CORN PULAV

Tried this tasty pulav for the first time and believe me it was a super hit recipe. This pulav is fully loaded with delicious sweet corns with a mild spices. Already if you have cooked rice,it can be prepared in jiffy. This dish not only attract kids but also very nutritious and healthy for them.  Its perfect to pack for lunch box too.

Important note: I have added mint leaves in this recipe. Please make sure not to avoid this special ingredient as the mint leaves always gives a wonderful flavour of freshness to the dish. So make use of this for sure :)

INGREDIENTS FOR COOKING RICE

1 Cup Basmati rice.

2 Cloves

1 Inch Cinnamon stick

1 Elachi

1 1/2 Cup Water.

Salt to taste.

INGREDIENTS FOR FRYING

1 Cup Steamed Corn Kernels.

1 Big Onion (sliced)

1 tsp Ginger Garlic paste.

10 Mint leaves.

Pinch of Kitchen king Masala.

Salt to taste.

Pepper pd top taste.

1 tbsp Ghee.

METHOD

To cook rice :- Soak the washed rice in 1 1/2 cup of water for about half an hour. Add all the rest of the ingredients mentioned above and cook in pressure cooker as you make it. Once the pressure release, open and fluff it up with the help of a fork. Allow to cool.

Heat ghee in a kadai. Add sliced onion and fry till translucent. Next add ginger garlic paste and fry well till the raw smell disappears. Add crushed mint leaves, corn kernels and season them with salt and pepper. Mix the cooked rice and stir well under low flame. Lastly sprinkle with kitchen king masala and again mix well. Serve hot.

Enjoy!!

MARBLED TEA LEAF EGGS

This is one of the surprising recipe for kids. No doubt they will adore it. The patterns that emerge on these eggs makes quite attractive.The marble effects is due to the breaking of membrane and the colour is due to the addition of tea powder. If you want the eggs to be extra flavourful, then you can add anise or cinnamon in boiling water. Some people add dark soya sause for deeper colour but I want to maintain the flavour of normal boiling egg, so I kept it simple adding tea powder with very mild taste.

INGREDIENTS

1 Egg

1 tsp Tea powder

1 Cup Water

Pinch of Salt

METHOD

Wash the egg first. Take a vessel filled with water. Put salt and place egg for boiling. Let it boil for few minutes. Now take a spoon and crack the shells as many as you can. But make sure the shell does not come out fully. Once its cracked, add tea powder and boil for a sec. Then reduce the flame for another 2 min and switch off. When its cool, gently break the shells from egg.

Serve sliced, halved or quartered. 

Enjoy!!

CHETTINAAD CHICKEN ROAST

This is one of the awesome and tastiest chicken fry that I adopted from one of my fav chef ''Sanjeev kapoor's page. The very best I like in chettinad cuisine are, they are extra spicy and much more flavourful. If you have crowd for a non veg lovers, then this is super easy to make. Do give it a try and let me know how it turned out :)

INGREDIENTS

8 Pieces of  Whole Chicken

6 Dried red chilly.

1 Inch Ginger.

5 Cloves of Garlic.

1 Green chilly.

2 Medium Onions

1/2 tsp Turmeric pd

2 tbsp Rice flour

Half handful of Curry leaves

2 tbsp Oil

1 tbsp Lime juice

Water as needed.

Salt to taste.

METHOD

Marinate the cleaned chicken with salt and turmeric powder. Meanwhile blend dried red chilly, garlic, ginger, curry leaves, green chilly, onions into a smooth paste adding little water. Add this masala, rice flour, lime juice to the marinated chicken and allow to rest in fridge for an hour or two.

Heat oil in a non stick pan. Place the chicken pieces carefully and allow to cook under low flame. Once its cooked on one side, turn it over and allow to cook on the other side too.
Serve hot with creamy cheesy dip or mayonnaise.

Enjoy!!

BANANA PUTTU

Perfect and simple traditional kerala style breakfast tastes heavenly. In this recipe the ripe plantain is chopped into small pieces and put it into the puttu maker or into the puttu cup after adding grated coconut. This was prepared by my aunt during my vacation visit to Mumbai at her place. This can be served as such or with sugar and milk too. The puttu used in this recipe is chemba rice puttu . I loved the way it looked sooo cute ;)

People who don't have puttu maker, no worries guys, you can try making same procedure using idly mould too. Shape might differ but tastes equally good.

INGREDIENTS

1 Cup Puttu powder.

Water as needed.

2 Ripe Plantain.

Fresh grated Coconut.

1 tbsp Sugar (optional)

Salt to taste.

METHOD

In a big bowl, add puttu powder, salt, sugar and mix well. Now add water  little by little and mix well with ur hands. This will form into crumbs and at the same time should be moist. It should form into tight ball when you hold it and when you press little more harder, it should crumble. Make sure no lumps is formed. If there is, then just blend into a mixer for a min and take out.

Now take a cup puttu maker. First add coconut and then top them with sliced plantain and rest fill them with puttu mixture. At the end if you need again to place banana, then layer again with banana and end up added grated coconut on top. Now carefully place it over the pressure cooker and steam for about 7 to 8 min or until puttu is cooked. When its done, flip it and serve hot hot.

ENJOY!!

PALAK PIZZA

Kids love pizzas. And moms always feel great and good if we serve them homemade pizza :). Then that's more than enough to make our kid-does day special. My princess just love it when she gets her fav palak pizza with extra cheese when she comes back from school. In fact she have palak as it is. So what I do is I don't over cook the veggies. Just micro for a min so that when we have a bite, we feel the crunchiness of palak. Its healthy and at the same time very delicious.

INGREDIENTS

1 Pizza base

1 tbsp Pasta sauce or Tomato ketchup.

Finger full Onions slices.

Finger full Red or Green Capsicum

2 tbsp Palak chopped.

Salt to taste.

Oregano for sprinkle.

Red chilly flakes for sprinkle.

METHOD

In a plate, place pizza base. Upon that spread tomato sauce or pasta sauce. Then spread onion slice, capsicum and palak. Lastly add lots of grated cheese. Micro for about a min or 2 or till cheese melts. Remove and garnish with oregano, chilly flakes and serve hot.

Enjoy!!