PUDINA RICE

There are many varieties of preparing Pudina rice. This is the simplest one I learnt from my friend which tastes equally soo good. Therez no need of coconut nor whole spices. Do try this simple and  quick rice which will be ready in jiffy :) To attract kids, I have added corn kernels which gives you a nice crunchy bite :)

INGREDIENTS

1/2 Cup Basmati Rice

1 Onion

1.4 Cup Frozen Corn kernels

Cashews if needed

2 tsp Ghee.

Salt to taste.

INGREDIENTS FOR GRINDING

1 Cup Pudina leaves

2 Green chillies

Half of lime juice

METHOD
Wash and soak rice for about 15 min. Meanwhile grind the ingredients until smooth paste using adequate amount of water. Now heat a pressure cooker adding ghee. Fry the onions, corn and cashews followed by the grind ed paste. Once the raw smell of the leaves disappears, add the soaked rice and mix well. Add in 1 cup of water or little less than that and cook until the rice is fully done. Serve hot :)

PUMPKIN LEAVES PATRA (DUDHE PHALLA PATRAVODO)

We konkanies are mad of Patras specially myself ;) I can have it all the time and at any time :)We make Patras using Colacasia leaves. There's is another version of making patra using Pumpkin leaves. Most of the people are not aware that these leaves are edible and are used in preparing various types of dishes.These are not easily available in markets. Most of the people in kerala grow in their own backyard :) So the time I was on my vocation I was lucky enough to taste this delight which equally tastes like normal Patra. Only difference is in this recipe its fry ed one and therez no steaming process.  The batter I have used is the same which I normally use to prepare patravodo. You can get the RECIPE and also the METHOD explained very well by clicking one of my friend cum relative blog :) Click HERE

As I told earlier therez no need of steaming process, though the Pumpkin leaves gets cooked very fastly once its deep fryed. The next step is as the rolls are done, slice the patra carefully applying extra batter on all the sides as shown in the pic below.

Deep fry them on both the sides until slight brown  under low flame.

Serve hot and ENJOY!!

CHICKEN SCHEZWAN FRY

This is a quick Chicken starters if you have ready made schezwan sauce at home :) Its spicy , attractive and tempting indeed. Its great for the parties and very good combi with noodles. Not only kids, even elders would adore having spicy flavour. Lets go on with the ingredients and method as below

INGREDIENTS

500 grams Cutted Chicken

1 Big Onion

1 tsp Ginger Garlic paste.

1/2 tsp Turmeric powder.

2 tbsp Schezwan sauce ( add more or less accordingly to ur spice taste)

Salt to taste.

Butter for sauteing

Coriander leaves for garnish.

METHOD
Marinate chicken with turmeric powder and salt for half an hour. Heat butter in a pan. Add in chopped onion and ginger garlic paste. Saute till the onions turns translucent. Add the marinated chicken and mix well. Allow them to cook under low flame. Once its done, add the schewan sauce and fry the chicken till its turns into dry consistency. Garnish with coriander leaves and serve hot.

ENJOY!!

CAPSI OMELETTE WITH STIR FRYED VEGGIE

This is something different from normal omelets. Here I have used capsicum circle as a magic of attraction :) and then decorated with some stir fry ed veggies. Its the best evening snack for the kids who loves eggs. Veggies can be anything according to your favourites.

INGREDIENTS

2 Eggs

3 Capsicum rings

2 tbsp Cream

Cheese on top

Salt and Pepper to taste

INGREDIENTS FOR STIR FRY ED VEGGIES

1 Cup Veggie sticks

1 tbsp Butter

1 tsp Garlic powder (optional)

Salt and pepper to taste

METHOD FOR MAKING STIR FRY ED VEGGIES

Heat butter or oil a pan. Drop in the veggies adding salt, pepper and garlic powder on top. Saute them until its well coated with butter and until half cooked. Remove them plate. 

METHOD FOR MAKING OMELETTE

In a bowl, break 2 eggs and whisk well. Add in cream, salt and pepper and mix well. Keep it aside. Heat 1/2 tsp of butter in a pan. Place the capsicum rings and let it fry for about 20 sec each on both the sides. Sprinkle little salt. Once its half cooked, transfer them in a plate. Now in a same pan, add little more butter. Spread the egg batter all over. Place the capsicum rings as shown in the pic. Sprinkle some cheese on top. Cover the pan with a lid and let it cook under low flame until cheese melts. Once it done transfer them in a plate and serve hot.

ENJOY!!

TOMATO CINNAMON SOUP

Soups are good appetizers. Its always good to have a bowl of any soup before a meal. But I love them to have it on my dinner with a piece of bread because its light and simple and taste delicious equally. Here is the simple tomato soup with the touch of cinnamon powder which highlights the flavours of tomatoes and of course the addition of Carrots brings a unique colour to the dish. If you need your soup to be creamy, then you can add up fresh cream in the end. Do try this super simple soup.

INGREDIENTS

3 Tomatoes

3 Garlic Cloves

3 Pearl Onions

1 Small Carrot.

1/2 tsp Cinnamon powder

1 tsp Butter.

Water as needed.

Crushed Pepper

Salt to taste.

Cream (optional)

METHOD

Pressure cook or boil chopped tomatoes, onions and carrot in a vessel adding water. Once its cooked, keep aside to cool. Now grind it into a smooth paste adding adequate amount of water. Sieve and keep it aside. Now add butter in a pan, drop in the grind ed paste followed by pepper powder, salt and cinnamon powder. Bring them to boil and serve hot with a piece of roasted bread.

ENJOY!!

FRIED POTATO CHEESY SNACK

This is the quick fry ed potato cheesy snack which everyone adore, those who love potatoes and cheese specially :) I know its deep fry ed but once in a while tho Banta hai boss 😛Perfect snack for kids after they come from school. And also it acts as a best starters during party time or getogther etc etc. Health conscious people can use Air fryer as well :) That equally tastes delicious. So Now, lets move on to the ingredients below :)

INGREDIENTS

 2 Big Potatoes which should be sliced thinly

1 tbsp Cornflour

1 tbsp Rice powder

1 tsp Garlic powder

Salt to taste

Red Chilly powder accordingly

Oregano [optional]

Oil for deep fry

Grated Cheese [any of ur fav]

METHOD
Slice the potatoes and put them in cold water so that the colour remains the same. Pat it dry and keep it aside. Take them in a bowl and add corn flour, rice flour, garlic powder and chilly powder and mix well. Make sure potatoes are nicely coated. Heat oil in a deep pan. Start frying them one by one until grown brown on both the sides. Now arrange them on a serving plate. Season with salt if needed. Upon that grate the cheese and micro for few sec until cheese melts. Serve hot

ENJOY!!

STEAMED VEG MOMOS

Veg or Non veg, my family loves Momoes💓 First time try ed at home and it was a superhit. Well I am not good at shaping them but seems to be OkToky 😛 My little one too helped me and yaa shez my helping hand of course👧 The stuffing I used is the veggies sauteed in ginger, garlic and soya sause which is stuffed in the thin dough and then steamed. Stuffing can be of any your fav choice. Non veg lovers can use minced chicken instead of veggies. These dumplings are super delicious and filling. I like them to have with schezwan sause 😋

NOTE: For the healthier version, instead of maida, wheat flour can be used ;) The texture might be little bit hard but the flavour tastes equally good.

INGREDIENTS FOR DOUGH
1 cup Maida
1/2 tsp Salt
Water for kneading
Oil for grease

INGREDIENTS FOR STUFFING
 2 Cups Grated veggies (cabbage, carrots and beans)
1 tbsp Spring Onion
1 tsp Grated Ginger & Garlic each
Salt and pepper to taste
1 tsp Oil

METHOD.
Prepare the momos dough just like we make it for chappaties. Grease and keep it aside covered.
Take grated veggies cum spring onions in a bowl. Heat oil in a pan and add grated ginger and garlic. Now add veggies and soya sause. Season with salt and pepper. Cook the veggies on high flame just for a min and remove. Now the fun part comes. Divide the dough into 3 equal parts. Dust some maida and start roll using rolling pin into a thin big circle uniformly.Make small rounded puris by cutting it using round shaped small lid. Now take a sheet, stuff the filling and start pleating the edges slowly and gather everything and seal it. For more shapes you can view youtube :)

Heat a steamer and arrange momos on the plate. Steam for 15 min under low flame. Serve hot with your fav dip.

ENJOY!!

BITTER GOURD LEAF HUMMAN (PICKLE)

Bitter Gourd leaves are also edible. These can be cooked and eaten as a leafy veggy. These are rich in Iron and calcium content which helps to control blood sugar levels and many more medicinal benefits. Now coming back with the recipe, I was lucky enough to get some leaves. I remember my amma used to prepare humman thats nothing but spicy liquidy curry which goes best with steamed idlies or dosas. She used to prepare during my childhood days and now this time I was soo happy enough to prepare for her :) These are spicy and can be prepared in jiffy when you have ready chilly paste. Chilly paste can b stored in freezer for a month so please note the recipe below :) 

Its a real treat for bitter flavour lovers :) so do give it a try ;)

NOTE: If the consistency turns watery, dilute cornflour and add at the time of boiling. I added grated coconut and mustard seeds as a thicking agent at the time of frying red chillies.

INGREDIENTS FOR CHILLY PASTE

7 to 8 Kashmiri dry Chillies

Small pieces of Hing (blocked one)

1 tsp Mustard seeds

1/2 tsp Coriander seeds

1/2 tsp Coconut grated (optional)

2 tsp Oil

REST OF THE INGREDIENTS

10 to 12 Bitter gourd Leaves

1 tsp Mustard seeds

1 1/2 tsp Urad dal

1 tsp Tamarind extract

Few curry leaves

Water as needed

2 tsp Coconut oil

Salt to taste

METHOD
For making chilly paste, heat oil in a kadai. Add dry chilly, mustard seeds, coriander seeds and fry till u get a nice aroma of roasted chillies. Then add hing, and grated coconut and fry for 3 4 sec. Remove from flame and allow them to cool. Grind into fine paste adding 1 tsp of tamarind extract.

Meanwhile clean the bitter gourd leaves and chop them. Heat oil in a kadai, add mustard seeds and allow them splutter. Add urad dal and curry leaves. Fry till the dal turns golder brown. Now add leaves with salt and saute it for a while. Then add the nearly 1 tbsp of chilly paste and stir adding adequate amount of water till u get the right consistency.Bring them boil. Now you can see the gravy has thickend up. Drizzle with coconut oil and remove from flame.
Serve with idly or dosa.

ENJOY!!

SOYA WRAP(USING LEFTOVER ITEMS]

Here is the best way to use leftover items into a delicious one pot snack in a jiffy :) This wrap acts as a best filling snack for kids after coming from school and they would love like anything as it fully loaded with cheese, egg and with masaaledar filling. Filling can be anything with mushrooms or veggies or paneer or leftover chicken tikkas as well. So do try guys ;)

INGREDIENTS

Leftover chappati dough

Leftover soya bhajji

1 egg for each chappati.

Grated cheese

Tomato ketchup (optional)

Oregano to sprinkle

Oil

Salt to taste

METHOD.
Make half fried chappati and keep itside. In a pan, break egg. Season with salt and beat well. Grease oil in non stick. Spread egg batter and after few sec, place one chappati above so that it sticks on the  batter. Flip it on other side and allow to get it cooked. Place them on plate. Spread tomato ketchup if needed. Keep the soya filling in the middle, grated cheese and fold. Make sure to fold the sides in as you roll your wraps so the fillings are enclosed. Serve hot

ENJOY!!

DRUMSTICK BLOSSOM PORIYAL

During my childhood days, we used to have drumstick tree in our garden where my amma used to pluck fresh flowers as well as leaves of course for preparing delicious delight. These are very good in Iron and a good agent of anti / viruses and also have some medicinal value. I truly miss having drumstick flowers these days :(
Here luckily after so many years, when we had a visit to our relatives place in Coimbatore, there my aunt had kept for me few stock from her garden, knowing I love them like hell. Aww that's so sweet of her :) Now coming back to the recipe, these flowers are soo tender that it gets cooked in a min. The mix of coconut with Indian spices combine together brings out the heavenly flavours of each ingredients. We Konkani's  love them to have as it is :) No doubt even u guys would love if u try this :)

INGREDIENTS

2 1/2 Cup Drumstick flower (cleaned)

1 tsp Mustard seeds

1 tsp Urad dal

2 3 Fenugreek seeds

1/4 Cup Grated coconut

1/2 tsp Turmeric powder

1 1/2 tsp Chilly powder

2 tsp Coconut oil

Salt as per taste

METHOD
Heat oil in a kadai. Add mustard seeds, urad dal and fenugreek seeds. When the dal turns brown, add the cleaned flower with salt. Cover with a lid and let it cook for about 4 5 min. Meanwhile a make a masala. In a plate, make a mix of grated coconut, turmeric power and chilly powder. When the flower gets cooked, add the masala. Stir well for about few sec and remove from flame. Serve hot with meals :)

Enjoy!!

CHILLY IDLY FRY

Leftover Idlies? No worries 😄 Normally we have heard of making idly upma which is of crushing the idlies and seasoning. But this is something variety. Chilly idly fry is the simple and quick delicious recipe with minimum ingredient. It acts as a best snack or can be prepared for breakfast as well. And the plus point is no side dip is required ;) Learnt this recipe from my Amma 💓💓💓

INGREDIENTS

10 Leftover idlies

1 tsp Mustard seeds

1 tsp Jeera

2 1/2 tsp Coarsely grinded Chilly powder [more or less]

Pinch of Turmeric powder

1/2 tsp Hing powder

Few Curry leaves

2 tsp Oil

Salt to taste

METHOD

Make small cubes from idly and keep it side. Now in a bowl mix chilly powder, turmeric and hing.
Heat oil in a kadai. Add mustard seeds and jeera and allow them to splutter.  Add curry leaves and the spicy powder. [make sure the masala is not burnt] Immediately add the cutted idlies and season with salt. Mix well continuously for about 2 min or until all the masala is coated with the idlies. Serve hot.

ENJOY!!

CLAMS MANGALOREAN STYLE CURRY

First time tried making Clams curry. In Mangalore its called Kube curry or Marwai curry. My little love just love the flavour of shell fish. Whenever my neighbour aunty used to give us, she forces me to make at home:) So thus taught of giving a try for sake of her ;) And yaa it came up quiet delicious :) This clams curry is very traditional and popular dishes among the Christians of Mangalore. The clams are cooked in the spicy coconut mixture which goes well with simple rice and dal. I served with Idiyappams :) The one which I love is its chewy texture and salty ocean taste just amazing :) The same recipe will work good on Mussels or oysters as well :)

NOTE: The actual recipe says Tadka is important which is of mustard seeds and curry leaves but I have avoided because my daughter wanted to have it plain :) But I recommend all not to avoid this step. The flavour of curry leaves would really increase the flavour of curry :)

INGREDIENTS

500 Grams Clams (cleaned)

2 Onion (one of frying and one adding in gravy)

1 Tomato

1 tsp Ginger garlic paste.

2 Green chilly

Water as needed

Salt to taste

1 tbsp Coconut oil

INGREDIENTS FOR MASALA

8 Kashmiri chillies

2 tsp Coriander seeds

1 tsp Jeera

1 tsp fenugreek seeds

3 Methi seeds

1 tsp Turmeric powder

2 tsp Oil

3/4 Cup Coconut grated

1 tsp Tamarind extract.

1 Onion

METHOD
Heat oil in a pan. Roast red chillies and keep it aside till u get a roasted smell. In the same pan, add coriander seeds, jeera, fenugreek seeds and methi and fry. Transfer them into the mixer and grind along with coconut, tamarind, turmeric powder and onion adding adequate amount of water. Keep it aside.

Heat oil in a kadai. Season with mustard seeds and curry leaves. Add one onion, ginger garlic paste and fry till translucent. Drop in the grounded masala with adequate amount of water. Season with
salt. Add sliced onion, tomato, green chillies and bring the curry to boil. At this stage, add clams and cook for about 8 to 10 min under low flame until the curry thickens. Now you can see the clams are opened and cooked well. Garnish with coriander leaves. Serve hot :)

Enjoy!!

EGG SOUFFLE

If ur looking for some unique omelette, then here comes the best Egg Souffle which is the traditional French egg dish. Here the egg whites and the egg yolks are beaten separately and then its cooked in non stick pan for about 3 mins. In this you can add green onions, mushroom or cheese for the extra flavour but I have kept it simple ;)
Its super delicious and just melts in ur mouth within a sec :) Its fluffy, classy, light and tastes heavenly :) can add even cheese on top for extra creamy texture.Its a real treat foe the egg lovers and no doubts you will fall in love with it as I already fell ;)

INGREDIENTS
2 Eggs
Cheese (optional)
Salt and Pepper to taste
Butter to grease the pan.

METHOD
First step separate egg whites and yolk and put it in a 2 large mixing bowl. Now using electric hand beater, beat the whites until firm and glossy peaks form. On other side beat the yolks as well. Carefully fold the egg yolks into the egg whites until fully incorporated. Season them with salt and pepper. Heat a non stick pan and add butter. Now very carefully spread the egg mixture all over. Cover with a lid and let it cook for about 3 min or until the top of the omelette has set. Once its done, fold it and place them on a serving plate. Sprinkle with chives and serve hot.

ENJOY!!

KAPPA CUM MOLAGU CHAMMANDI

Boiled tapioca with red chilly chutney my all time fav :) Its the most popular dish in South Indian state of Kerala. I am dam sure, u all will love the combination.

INGREDIENTS FOR BOILING KAPPA

Tapioca

Turmeric powder (optional)
Salt

Water for boiling

INGREDIENTS FOR RED CHILLY CHUTNEY

15 to 16 Kashmiri chillies

Handful of Pearl Onion

3 Sprigs of Curry leaves

Pinch of Turmeric powder

2 tsp Tamarind extract

3 tbsp Coconut oil

Salt to taste

METHOD

Boil water in a kadai with salt and turmeric powder. Peel off the tapioca skin. Cut them into big chunks as shown in pic and soak it into cold water. In the stage of boiling water, put the kappa pieces and cook . Drain and set aside.

Heat oil in a pan, Fry Kashmiri chillies till it changes its colour, add onions and fry well under low flame. When the onions turns brownish, add curry leaves, turmeric powder, tamarind, salt and remove from flame. Allow them to cool and grind them coarsely. Drizzle coconut oil on top.

Serve hot kappa with  red chilly chutney :)

Enjoy!!

CUCUMBER LEMONADE

Cucumber lemonade is the best ever drink which cools your body. Its the perfect refreshment to beat the heat. Its also good for weight  and also helps increase your metabolism. Addition of mint provides an extra boost of antioxidants and provides a unique flavour that really makes this drink soo delicious.

INGREDIENTS

1 Cucumber

5 to 6 Mint leaves

1 tsp Grated Ginger

Half of Lime juice

Sugar or Honey for sweetness

1 cup Water or Sparkling water

METHOD
In a blender, add sliced cucumber, mint leaves, honey , ginger and water. Blend well. Strain the juice and add lemon juice. Mix well.
Serve chilled with ice cubes.

Enjoy!!

FRENCH CROISSANTS

It was a great pleasure trying out Croissants for the first time which is just similar to the puff pastries. The dough is  layered with soft butter and then folded and rolled many times. The best combo breakfast with croissants is the butter or jam. And the fun part is you can shape them as you like :) The texture of the croissants should be soft and airy on the inside and golden coloured crusty look on outside :)

Now coming back with the recipe, I got the recipe and followed the same to same steps referring sallysbakingaddiction site. Please click Here to know the ingredients -

Enjoy!!

ORANGE PEEL KA PICKLE

Its Orange season yeyyy😋. So this time, I tried something with the orange peel :) Yup u hear it right its Orange peel :) We make pickle out of Lime peel so taught Y cant b with orange peel ;) The result came out quit good but the flavour of the peel was extra bitter than the lime peel. People who love bitter flavour would love this pickle :) Along with that, the crunchiness of ginger and green chillies makes the pickle perfect.
Note : Cut the cleaned orange peel into pieces. Apply salt and refrigerate them for few days or till the peels turns soft. Then its ready to make :)

INGREDIENTS

1 Cup cutted Orange peel (cutted into small pieces)

1/4 Chopped Ginger

3 Green chillies

2 tbsp Kashmiri chilly powder

2 tsp Coriander powder

Pinch of Turmeric powder

1 tsp Vinegar

3 tbsp Gingelly oil

Hing as per required

Salt to taste

METHOD

Heat oil in a pan. Add marinated orange peel with little salt and stir for a min followed by ginger and green chilly. Once the peel pieces becomes tender, add chilly powder, turmeric pd, coriander pd and hing. Mix well for another few min till you get a nice aroma of fry ed masala. Switch off the flame add vinegar and mix well thoroughly. Transfer them in a dry cleaned container jars. Serve with curd rice :)

Enjoy!!