Thursday, July 20, 2017

CHICKEN SAUSAGE OCTOPUS

I feel in love with these cute octopus when I first saw the video in YouTube. These are made from Chicken sausages. These are fun making with kids too and no doubt they would adore making these. So do try these adrorable snacks and just wait for a tight hug with a big smile on their face :)
INGREDIENTS

Cocktail Chicken sausages

Oil for deep fry

Melted cheese or Mayo

INGREDIENTS FOR BATTER

1/2 Cup Maida

1 tbsp Ketchup

1 tsp Garlic powder

Milk as needed

Salt to taste.

METHOD.

Cut 6 slits in the bottom half of each sausage.

Make a batter as mentioned above.

Heat oil for deep frying.

Dip the non cut side of each sausage in the batter and carefully fry them until golden brown.

Decor using melted cheese or mayo

Serve warm with ketchup.

Enjoy!!

Tuesday, July 18, 2017

MUSHROOM PEPPER PULAV

Pulav is the most comforting and one pot meal. I make this when I want something quick and easy when I have less time on hand. All I have to do is make a pulav and pair it with raita. That's it :)  This is extremely tasty pulav using the main ingredient as Mushrooms which are the powerhouse of nutrition and have high anti oxidant. Here the mushroom are sauteed with fried onions and for the spicy flavour, I have used adding pepper which gives a hot spicy taste and also very healthy to use in recipe as well :)

INGREDIENTS FOR COOKING RICE

1 Cup Basmati rice.

1 1/2 Cup Water

2 Cloves

1 Stick Cinnamon

1 Elachi

1 Star anise.

1 tsp Lime juice.

Salt to taste

INGREDIENTS FOR MASALA

1 Big Onion.

2 Cup Mushrooms chopped

1 tsp Garam masala

11/2 tsp Ginger garlic paste.

2 tsp Pepper pd

1 tsp Vinegar

1 tbsp Butter.

Salt to taste.

METHOD
Clean the rice 3 times and soak in a 1 1/2 cup water. Add the rest of ingredients and keep for about half an hour. Later pressure cook the rice using the same soaked water and soon as its done, keep the rice for cooling.

Heat butter in a pan. Add onions and fry them till translucent. Add ginger garlic paste and saute till the raw smell disappears. Drop the mushrooms and cook till its done. Add pepper power and garam masala and fry for about 2 min. Now add the cooked rice with a spoon of vinegar and stir well till its well combined. Garnish them with coriander leaves or greens of spring onions and serve hot :)

ENJOY!!

Monday, July 17, 2017

ITALIAN BAKED POTATOES

Potatoes are the real treat for kids. Most of them love that veggie like anything. These baked one are really delicious and healthy and also you can tailor it to fit any vegetables as well. A mix of Italian seasoning with garlic powder and with a mild heat of red flakes ends with an exotic utterly delight. Do try this for sure and no doubt your little one would adore like anything.
INGREDIENTS

3 Big Potato Wedges.

1 1/2 tbsp Italian seasoning

2 tsp Garlic powder.

1 tbsp Olive oil.

1/2 tsp Red chilly flakes.

Pinch of Pepper powder.

Salt to taste.

METHOD

Preheat the oven to 200°C.

Peel the potatoes and cut them into wedges and let it sit in water for about 5 min. Later drain the water and patch it dry. Keep it aside.

In a bowl, add olive oil, garlic powder, Italian seasoning, red chilly flakes, pepper pd, salt and mix. Add in the potatoes and rub them well till the herb mixture are well coated.
Transfer them to the greased baking tray and bake them for about 30 to 35 min or until the potatoes are cooked while stirring them  twice in between.

Serve hot with ur favourite dip.

Enjoy!!

Thursday, July 13, 2017

DUDHI PALLA SUKKE (PUMPKIN LEAVES UPKARI)

Pumpkin leaves are very nutritious and are rich in vitamins and minerals. The health benefits of this leaves are that it lowers cholesterol, it has hypoglycemic effect which helps reducing sugar levels, Fights against cancer,  treats anemia and many more. We konkani's just love this alot. Once I got to have a look at those leaves at mglore shop and in no time I got them. I make upkari and sometimes if I got extra leaves, I surly end up preparing patras as well which is yet another popular dish of konkani cuisine.
This upkari goes well with any simple daal or rasam meals. The coconut in this gives you a nice crunchy flavour and thus your lunch can't get any more comforting :)

INGREDIENTS

1 Bunch of Pumpkin leaves

2 tsp Mustard seeds

1 tbsp Urad dal

1/2 tsp Methi seeds

1/4 cup Grated Coconut

2 Green chilly

2 tsp Chilly powder

1/2 tsp Turmeric pd

1 tbsp Coconut oil

Water to sprinkle(if needed)

Salt to taste.

METHOD

Clean the leaves, drain and roughly chop them. Keep it aside.

Heat oil in a pan. Add mustard seeds and allow them to splutter. Drop it urad dal and methi seeds and fry till slight brown. Add green chilli and stir for a min. Put roughly chopped leaves with salt and mix well. Cover with a lid and sim the flame for about 10 min. The leaves will get cooked in its own water.

In another plate, combine the grated coconut with red chilly pd and turmeric pd and make it like a masala. Once the leaves gets cooked, add the masala and mix well.

Serve hot.

ENJOY!!

Friday, July 7, 2017

CAULIFLOWER PAKODA

A crispy, flavourful and simple cauliflower pakodas are common and prepared in every household. These are sight to behold and a treat to bite into. Adults cum kids will enjoy them thoroughly as a starters or as a evening tea snack,

INGREDIENTS FOR MARINATING CAULIFLOWER FLORETS

13 to 14 Steamed Cauliflower florets

11/2 tsp Red chilly pd.

Salt to taste.

INGREDIENTS FOR BATTER.

3/4 Cup Besan

3 tbsp Rice flour

1 tsp Red chilly pd

2 tsp Jeera pd

1 tsp Ginger garlic paste (optional)

Pinch of Hing

Pinch of Soda

Sate to taste

Water as needed.

Oil for deep fry

METHOD

Clean the florets and steam them for about 10 min. Keep it aside.

In a big bowl, add all the ingredients mentioned for batter and finally add water little by little to form a thick batter. The consistency should be like it should coat the florets.

Heat oil for deep frying. Take florets, dip it in batter and carefully drop them in hot oil. Fry them on the both the sides till it becomes golden brown.

Serve hot

Enjoy!!

Thursday, July 6, 2017

EGG VEGGY ROLLS

This is a tried and tasted recipe that,I would like to recommend to all who are specially egg lovers. Its an innovative egg rolls which is not only delicious or healthy but its a fun part to prepare too. We were surprised to see the video that forced us to prepare these delight. Extra ingredients can also be added accordingly. It can served as an appetizer. Well I would say its the best healthy snack to be served for kids soon after they be back from school :)

Just click here for the recipe and do watch step by step instruction given :)
Enjoy!!

Wednesday, July 5, 2017

PEPPER CHICKEN

Pepper chicken is a a dry masala dish in which chicken is spiced up with black pepper and other Indian spices. This can be served as starters, or a side dish with chapatis too which is just perfect for winters and rainy season. My all time favourite is the pepper chicken. Not only me, its loved by my hubby and my daughter as well. I will make sure whenever I get chicken for making curry, I keep few pieces for making our family fav dish. Chicken lover would just fall in love with this dish. So its a must recipe to give it a try :)

INGREDIENTS FOR MARINATING CHICKEN

500 Grams Chicken with bone

Salt and Pepper to taste.

1 tsp Turmeric powder.

INGREDIENTS FOR MASALA

2 Big Onions sliced

2 tsp Fennel seeds

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly.

1 tsp Chicken Masala.

1 tsp Garam masala.

1/2 tsp Turmeric pd

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

FOR GARNISHING

1 Onion sliced

Fry ed Curry leaves.

METHOD

First clean the chicken and marinate with salt and pepper and refrigerate it for about half an hour.

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, add in chicken masala, garam masala and turmeric pd. Saute for few min. Add in soya sauce and marinated chicken. Mix well and cook it under low flame for about 20 min. The chicken will get cooked in its own juice so avoid adding water. Once the chicken gets cooked, add crushed pepper and stir. Just before removing from flame, add the remaining onions and fry it well adding some more oil if needed. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

Serve hot.

Enjoy!!

Monday, July 3, 2017

DAHI IDLY

Simple and innovative recipe I learnt from my dear amma when I was on my vacation in Mumbai. Dahi idlies reminds me of dahi vadas where the flavours are also nearly same to same. Leftover idlies can be transformed into delicious dahi idly within no time. Kids would really love it though its light and filling. To look even more attractive, you can end up garnishing with grated carrots, grated coconut and boondi as well.


INGREDIENTS

5 to 6 Leftover Idlies

3/4 cup Thick Dahi

1/4 cup Water

1 tsp Grated Ginger

2 Green chilly

Few Curry leaves.

Pinch of Hing.

1 tsp Mustard seeds

1 tsp Jeera

2 tbsp Coriander leaves.

1 tsp Oil

Salt to taste.

1/2 tsp Sugar (optional)
METHOD

Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well.  Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.

ENJOY!

Tuesday, June 20, 2017

GREEN PEAS HALWA

This is a tried recipe from the blog  Aayisrecipes.com.  Her click was so catching that I had to make it  immediately. Green peas halwa was totally a new sweet dish to me and I could not wait to taste it. I was at my mom's place and  she had stored lots of frozen fresh peas in freezer. Thats it. Within no time, I grabbed those and prepared it. The dish was so delicious and tempting. As Shilpa intended, we could not stop eating it as it was a great success. That's true and I thoroughly agreed with u shilpa. Thank you so much for sharing.

For the recipe please click here .


Enjoy!!

Monday, June 19, 2017

POTATO PIZZA

This creative Potato pizza is just an outstanding snack. It can also be had as Breakfast. Its loaded with sliced potatoes,egg,meat and loads of cheese. It can be loaded with just about anything you can imagine. This shareable snack will quickly become a new game day favorite.

INGREDIENTS

2 Big Potato

4 Fried Chicken Salami

1 Egg

Schezwan chutney (small packet)

1/4 Cup Shredded Cheese

Slice of Mozzarella cheese.

5 to 6 Slices of Capsicum

2 tsp Butter

Italian seasoning

Chilly flakes.

METHOD
Heat butter in a pan. Place the chicken salami and fry them on both the sides. Once its cooled down, cut them into long strips and keep aside. Slice the potatoes into thin slice using hand cutter. Heat a non stick pan. Start layering the potato slices in the pan, overlapping the slices until the pan is fully covered as shown in the pic. Add shredded cheese on top and let it cook for about 5 to 7 min under low flame covered with a lid.

Once its cooked, add beaten egg all over, followed by the Schezwan sauce and sliced capsicum.
 Now add the long strips.of chicken salami with a blocks of mozzarella cheese. Cover the lid and cook for another few min or until the cheese melts.

Once its cooked, Slide them on plate and sprinkle with Italian seasoning on top. Slice the potato pizza with a cutter and serve hot :)

ENJOY!!

Thursday, June 15, 2017

PALAK FRITTERS

If you want to enjoy the rainy pleasant evening, then do try this crispy and spicy palak fritters. It tastes great when accompanied with hot tea. Specially kids adore this fritters as these are in leaf shaped pakodas. The palak are well mixed with our normal besan batter with Indian spices and then deep fry ed until crisp.

INGREDIENTS.

10 Baby whole Palak leaves.

1 Cup Besan

1 tbsp Rice flour.

1 tsp Ginger garlic paste

1 tsp Red chilly pd

11/2 tsp Cumin pd

Pinch of Ajwain

Pinch of Cooking Soda

Pinch of hing

Salt to taste

Oil for deep fry.

Water as needed for Thick consistency batter.

Chaat masala for sprinkling.

METHOD

Wash palak leaves very carefully and drain them and place it on tissue paper.

In an bowl, mix all the ingredients and make it into a thick consistency batter except oil and chaat masala. Make sure the batter should stick on the leaves.

Heat oil in a pan. Now dip palak leaf into the batter. Coat evenly and gently drop into the hot oil. Fry them on both the sides till crisp and golden brown. Drain them on paper towel to remove excess oil.

Sprinkle with Chaat masala on top and serve hot.

Enjoy!!

CUCUMBER MINT COOLER

Its a refreshing drink with cucumber, mint and lime. The benefit of this drink is it keep you hydrated, flushes out toxin, aids in weight loss and many more. Cucumber juice has high water content as this veggie of course have 98% of water content. Mint gives you extra flavour and colour to it and to look even more attractive as well. Do try this drink for sure :)

INGREDIENT

1 Big Cucumber diced

Half handful of Mint leaves

Sugar or Honey as needed

Pinch of black salt.

1/2 tsp Grated Ginger.

1 Cup of  Cold Water (add extra if  needed)

2 tsp Lime juice

METHOD

Put all the ingredient in the mixer except lime juice and blend for a min or until all the ingredients gets well pureed. Strain the mixture. Add lime juice and mix well.  Add more water if needed in case if anyone wants extra liquidy. Serve cold :)

Enjoy!!

Thursday, March 30, 2017

KESARI

Kesari is one of the popular dish made in South India especially for marriages or any functions. Its very simple and easy pudding  prepared with rava ,sugar, milk ,water with some fry ed dry fruits. The taste and flavour is just mind blowing.

INGREDIENTS

1 Cup Rava

2 Cup Milk

1 Cup Water

1 Cup Sugar

1/4 Cup Ghee (or less)

1 tsp Cardamom pd

Pinch of Yellow colour (optional)

Few Cashews and raisins fried

METHOD

Keep for boiling 1 cup water and 2 cup of milk in a vessel togther. Meanwhile in another pan,  heat 2 tbsp ghee . Add rava and fry for few min till the raw smell disappears. Make sure not to brown roast. Next add the boiling milk cum water to the rava and stir continuously in order to avoid lumps. After all the milk evaporates, add sugar and stir well for about a min or 2.  Add remaining ghee and stir well until the kesari starts leaving its end.  Add cardamon pd at the last stage and transfer them into the greased plate. Allow to cool down. Cut into desired shapes and decorate with fried cashews and raisins.

Serve after meals :)

Enjoy!!

Wednesday, March 22, 2017

BANANA OATS SMOOTHIE

Start your day having a quick and healthy smoothy made from banana, oats and milk. Its a perfect way of health boosting add - ins. Its rich and creamy and has a beautiful pleasant colour.
INGREDIENTS

1 Ripe Banana

1 Cup Chilled Slimmed Milk

2 tbsp Roasted oats

1 tsp Dates syrup

Pinch of Vanilla essence (optional)

METHOD

Grind all the ingredients into the mixer and blend for about a min.

Pour into a serving glass and Serve cold

Enjoy!!

Monday, March 20, 2017

FRUIT FILLED PANACOTTA

This is one of the healthy dessert as its filled with lots of calcium and fruits. I came up with this idea of combining fresh fruit with pannacotta which was super hit and indeed super delicious. You can add any types of fruits you need. My daughter is a strawberry lover so I Incorporated strawberry with grapes. These both act so well together :)

INGREDIENTS

Fresh fruits 

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

Take a serving glass. Add half filled fruits in it and keep it aside. 
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 demould. Serve chill :)

ENJOY!!

Sunday, March 19, 2017

CHICKEN SALAMI SANDWICH

Sandwiches are the one which can be prepared in varieties. I prefer them as a evening snack most of the time. Here I have made a sandwich with chicken salami which is easily available in markets with simple most ingredients as rest.  Its very delicious. Even kids would love helping you :) These sandwiches makes a great to go lunch for me :) It tastes even more tastier when the sandwich are grilled :)

INGREDIENTS

Bread slices

Chicken Salami

Mayonnaise

Tomato slice

Cheese slice

Pepper to taste.

METHOD

Shallow fry each chicken salami and keep it aside. Place 2 bread slice on a plate. Spread them with mayo. Take a bread, and top with 2 fryed salami, tomato slices and cheese slice one by one. Sprinkle some pepper on top and end up placing another bread on top. Heat butter in a pan. Place the sandwich and cook them until it gets golden brown both the sides.

Enjoy!!

Thursday, March 16, 2017

CHICKEN CLEAR SOUP

Having peppery chicken soup is the best ever treatment for cold. It clears off throat infection if any due to addition of ginger and pepper. The whole spice gives you a nice touch of spicy flavour that gives an awesome concoction to throat, nose and even fever in one serving. Do try this soup and check out the surprising result :)

INGREDIENTS

200 grams Chicken (with bone pieces)

3 Cups of Water

2 Cloves

1/2 inch Cinnamon

5 Black pepper

2 Tbsp Chilly Vinegar (Add more if needed)

1 tsp Soya sause.

1 tsp Crushed Ginger.

Salt and Pepper to taste

1 tsp Butter.

FOR THICKEN

1 tbsp Cornflour.(mixed in cold water until thin paste)

METHOD
Clean and wash the chicken. Pressure and cook till 5 whistle all the ingredients except vinegar, ginger ,butter and the seasoning. Strain the stock,  shred the meat and discard the bones. Heat butter in a pan. Add in the crushed ginger and fry for a min. Pour the stock, vinegar, soya sause and freshly crushed pepper and boil to a boil. Add the cornflour mixture and stir well. Add the shredded chicken and remove from flame.
Ladle it in a soup bowl and serve hot :)

ENJOY!!

Wednesday, March 15, 2017

JACK FRUIT MANCHURIAN

Gobi Manchurian is always loved by kids and adults. Its a great demand. This time I tried Manchurian from Jack fruit which was just up to the mark :) I tried this when there was a grand feast of the main ingredient Jack fruit at Mangalore. Tasted so many varieties out of which I found this is something more interesting and unique. Its a dry version and makes for a good starters or snacks. I adopted the same method just the way I prepare gobi manchurian. The only thing I did was I steamed the pieces for 5 to 8 min in steamer then followed  rest of the steps same for marination and method. Make sure the pieces of jack fruit is tender.

For the recipe please refer my Gobi Manchurian post here 

Enjoy!!

Thursday, March 2, 2017

EGG STUMBLER

Egg stumbler is nothing but scrambled eggs tossed in fry ed bread piece. And this one is the complete meal itself. I have just fallen in love with it when I taste this dish for the first time in a small shop at Mannaguda (Mangalore). The day I tried, the very next day I prepared for our dinner which was just upto the mark. My hubby and daughter just loved it. Only thing to be noted is that  the addition of fry ed bread should be mixed at last or else the bread will turn soggy if its added earlier. So do try this recipe as its surly filling, tasty and nutritious.

INGREDIENTS

3 Bread slices

2 Eggs

2 Onions

1 Tomato

2 tsp Grated Ginger

Few sprigs of Curry leaves

3 Green chilly

1 tsp Turmeric pd

1 tsp Garam masala

Coriander leaves for garnish

Salt to taste

2 tbsp Oil or Butter
METHOD

Slice the edges of the bread and cut it into small square pieces. Heat 1 tbsp of oil in a non stick pan. Add the bread pieces and fry them till brown and crunchy. Keep them aside.
Now in a bowl, break the eggs and season with salt. Beat them well and set aside.
Heat 1 tbsp oil in a pan. Add onions, ginger and green chilly and fry until it becomes golden brown. Drop in tomato, curry leaves, turmeric powder, and garam masala. Pour the beaten egg and scramble lightly. Stir the egg bhurji constantly to prevent burning. Lastly at the time of serving, add the fry ed bread pieces and mix well. Garnish with coriander leaves and serve hot.

Enjoy!!

Tuesday, February 28, 2017

PALAK PANEER

Indian Cottage Cheese mixed up with Onion Tomato Spinach gravy nothing but 'Palak Paneer' is one of the popular dish from North India. It is the delicious mix of flavour, taste and texture in each bite. Most of the people blanch palak and then puree them. But here I have just sauteed leaves in butter along with few ingredients  (leaves gets cooked up in its own juice) and then grind ed into a fine paste without loosing any of its nutritious value. One more tips I adopted from my uncle is that to add crumbled paneer into the gravy that just tastes fabulous. It thickens the gravy and at the same time gives you a nice munchy bite. The cubed paneer in this recipe has been  shallow fried. You can however add them without frying too.

INGREDIENTS FOR PALAK PUREE

2 Bunch Palak (only leaves)

1/2 of Onion

3 Cloves of Garlic

1 tsp Ginger

2 Green chilly

2 tsp Butter.

Pinch of Salt.

INGREDIENTS FOR GRAVY

2 Onion

1 Tomato

1 Cup Cubed Paneer (fried or non fried)

1/2 Cup Crumbled Paneer.

2 tsp Jeera

2 tsp Ginger Garlic paste

2 tsp Red chilly pd

1 tsp Turmeric pd

3 tsp Coriander leaves

1 1/2 tsp Garam masala

1 Tbsp Butter

Water as needed.

Salt to taste.

GARNISHING

2 tbsp Cream.

METHOD

For preparing puree, heat butter in a kadai. Add garlic, green chilly , onion and ginger and fry for about 2 min.. Add the cleaned palak with salt and mix well. Reduce the flame and cover with a lid. Palak will get cooked in its own water within a min. Switch off the flame and allow them to cool. No problem if water remains. Grind them into a puree and keep it side.

Heat butter in a kadai. Add jeera followed by onions. Fry them till translucent. Add in the ginger garlic paste and fry till the raw smell disappears. Then add all the masala powder except garam masala. Once the masala gets fry ed, add in the tomato. Once the tomatoes turns mushy, add the crumbled paneer and saute well. Finally drop it in the palak puree and stir well. Add adequate water  and bring them to boil. Sprinkle garam masala and stir again.

Pour the gravy into a serving bowl and garnish with fried paneer. If anyone likes cream on top then drizzle few drops on top and serve creamy palak paneer gravy :) Serve them with roties or parathas.

Enjoy!!

Tuesday, February 21, 2017

ARROWROOT DOKHLA

Arrowroot is found growing wildly in India mostly in the state of Orissa  and Kerala. Koova Podi or Arrowroot is one of the important natural source of nutritional starch. Arrowroot has many medicinal properties and very good for the stomach, facilitates weight loss, treatments for skin problems,and also is an ideal food for infants too. There is no known dangers or toxicity to arrowroot. 
Using this powder, we make yummy desserts ie Halwa.  But this time, my hubby Mr 'R' came up with spicy dish using arrowroot pd which was so delicious. The Munch bite of coconut and crunchy curry leaves makes this dish extra perfect :) Its very simple to make and nobody can go wrong with this.
INGREDIENTS

1/2 Cup Arrowroot powder

2 Onion chopped

1 Carrot grated

2 tsp Grated Ginger

1 Green chilly.

Few curry leaves

2 tbsp Coconut grated

1/2 tsp Turmeric pd

1 tsp Chilly powder.

1 1/4 Cup Water

2 tsp Oil

1 tsp Ghee.

Salt to taste.

INGREDIENTS FOR TADKA

1 tbsp Oil

2 tsp Mustard seeds

Pinch of Hing

1 tbsp Chopped Curry leaves

METHOD

In a bowl, dilute arrowroot pd with coconut and keep it side.Mix it thoroughly to form a solution without lumps. Heat oil in a kadai, Fry ginger. green chilly and onions till golden brown. Then add grated carrots and saute till its cooked. Add in turmeric, chilly pd and fry till the raw smell disappears. Season with salt. Now slowly add in the arrowroot mixture and stir continuously. The mixture will start leaving the sides of the pan and will slowly attain the thickness and becomes a whole mass. At this stage, add ghee and immediately remove from the flame. Transfer them to a greased plate. Allow them to cool. 
For the tadka, heat remaining oil in a pan. Add mustard seeds. Once it gets crackle, add chopped curry leaves and pour on the dhoklas. Cut into desired shapes and serve.

Enjoy!!

Thursday, February 16, 2017

CHATPATTA QUAIL EGGS FRITTERS

I have become a big fan of quail eggs but sad that I don't get those at Mangalore :( . But whenever I visit Kerala I make sure I get them without fail. So this time I try ed out something special. That's the egg fritters which not only looks dam cute but so tasty as well. Its is a great combo with a cup of tea or coffee as an refreshing evening snack. It also makes a good addition for a party menu.

INGREDIENTS FOR MARINATING EGGS

10 Boiled Quail eggs

Salt and Pepper to taste.

INGREDIENTS FOR BATTER.

1/2 Cup Besan

2 tsp Rice flour.

2 tsp Ginger garlic paste

1 tsp Jeera pd

1 tsp Red chilly pd

1/2 tsp Ajwain.

Pinch of Soda

Pinch of Hing

Salt to taste.

Water as needed.

Oil for deep fry.

GARNISH

Chaat Masala.

METHOD

Marinate eggs with salt and pepper and keep it side for atleast 15 min.

In a bowl, Mix all the ingredients mentioned under batter except oil. The consistency of water should be thick so that the eggs are well coated.

Heat oil in a kadai. Dip the marinated eggs in the batter and deep fry them carefully till slight brown.

Sprinkle with chaat masala on top and serve hot.

Enjoy!!

Wednesday, February 1, 2017

CURRY LEAF KOZHUMBU


Yet another super delicious healthy kozhumbu learnt from one of my blogger pal from Raks kitchen :) Her picture was very attractive and eye catching which pushed me to try this tasty dish. I have followed each and every step mentioned on her page :) Normally we all use the curry leaves as a flavouring agent but at the end rather than eating we just throw it away. But in this recipe, curry leaves plays an important role as we have used the main ingredient to the maximum level which not only enhance its taste and flavour but also offers wonderful health benefits both externally and internally.
So thanks alot raks for sharing healthy dish. Its truly very delicious :) For the recipe please click here

Enjoy!!

Monday, January 30, 2017

CAULIFLOWER MASALA

Cauliflower masala is a fool proof one and can taste with any kind of roties or puri or with simple jeera rice. It has a very slight sweet taste with a mild spiced, thus making it an excellent gravy. I have used Almonds as it gives a smooth texture and richness to the gravy :)

INGREDIENTS

250 Grams Cauliflower florets.

2 Onions

5 Small Pearl Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Jeera

8 Almonds

2 tsp Red chilly pd

1/2 tsp Yellow pd

2 tsp Coriander pd

1 tsp Garam masala

Pinch of Ajwain

1/4 tsp Milk

Water as needed.

Coriander leaves for garnish.

2 tbsp Oil

Salt to taste

METHOD

Clean the florets and soak them in salt turmeric warm water for about 10 min. Drain and keep it side. Then Marinate the florets with salt and red chilly. Shallow fry them until half cook and keep it side.
Heat oil in a kadai. Add in onions and fry till its half cooked. Then the ginger garlic paste and tomato. Sprinkle salt and let it cook till tomato becomes mushy. Then add in red chilly pd, turmeric pd and coriander pd and mix well. Allow them to cool.
Blend the masala along with almonds into a smooth creamy paste.
Heat oil in a another pan. Add in jeera and chopped pearl onions. Then add in the grounded onion tomato paste and mix well adding milk into a thick consistency. Add adequate water as per thickness of gravy. Time to drop in the fry ed florets into the gravy followed by ajwain and a sprinkle of garam masala on top. Cover it and let it cook for about 5 min under low flame. When gobi is almost cooked, switch off the flame and Garnish with coriander leaves and serve hot.

ENJOY!!