TRIPLE LAYER FRUIT SMOOTHIE

Tried a unique version of drink using the combi fruits which is Mango, Sapota and Watermelon :) When you have this drink, you can enjoy the flavoured segments of each fruit which is truly heavenly feel :)

Do try it this healthy fresh smoothie😀 You can try with different fruits as well like Kiwi, Strawberries, Muskmelon etc etc. No doubt kids will tharoughly njoy to the fullest having attractive  delight.

NOTE: Instead of designful serving glass, Please use the Plain normal glass for serving.That looks extra attractive. I did not had that time😐so went with this👇

INGREDIENTS FOR MANGO JUICE

1 Ripe Mango

Sugar to taste OR Honey

Pinch of Cardamom powder.

METHOD

Blend all the ingredients till u get a smooth dropping consisitency.

INGREDIENTS FOR SAPOTA JUICE

2 Ripe Sweet Sapota

Sugar to taste OR Honey

METHOD

Blend all the ingredients till u get a smooth dropping consistency

INGREDIENTS FOR MAKING WATERMELON JUICE

1//2 Cup Watermelon pieces

Sugar to taste OR Honey

Pinch of Lime juice

1 tsp grated Ginger 

METHOD

Blend all the ingredients till u get a smooth dropping consistency. Strain and keep it aside.

FINAL TOUCH

Take a serving glass. Now comes the assembling part. With the help of the spoon pour in the mango  smoothy upto the 1/3 portion. After that gently pour sapota smoothie from the side so that it doesn't get mixed with the first layer. And finally add the watermelon smoothie using another spoon gently in the same way. Now lovely colourful smoothie is ready to serve :)

Enjoy!!

MYSORE PAK

Mysore pak originally called as Mysuru paaka which is a very popular sweet dish in the Indian state of Karnataka. This is the sweet dish I have tried many times😫 and finally this method for me was a huge success.💪So lets check how to make kurkure yummy Mysore pak :)

INGREDIENTS

1 Cup Besan

1 Cup Sugar

1 Cup Ghee

3/4 Cup Water

1/2 Cup Sunflower oil

Pinch of Yellow colour. (optional)

1/2 Tsp Baking powder

METHOD

Firstly Sieve the besan and add baking powder. Mix well. In a kadai, add sugar plus water to make a sugar syrup. Cook till it becomes to one string consistency. Sidely heat ghee and oil in a pan. Then add besan little by little and mix well constantly under low flame. Make sure there should not be any lumps. This is the stage where you add food colour. Once you see small bubbles, add ghee & oil mixture little by little and mix well very carefully. Sidly make sure the ghee is hot. When the besan mixture stops absorbing the ghee, stop adding more. Besan will start appearing puffy and colour will change too, Immediately switch off the flame and drop it into the greased vessel. Spread it without pressing it. Cut it after 2 to 3 min. Allow to cool down and then you can unmould.

Enjoy!!

MANGALOREAN STYLE MASALA POMFRET

This is one of the traditional seafood of Mangalore. A shallow fryed fish completely coated in spicy and tangy masala paste which can serve with simple steamed rice. I kept it dry in the picture. You can add some more leftover gravy on top if needed 😋😋 You can use any kind of fish :) It tastes equally great :)

INGREDIENTS FOR MARINATING FISH

Pomfret pieces

1 tbsp Red chilly powder

1 tsp of Turmeric powder

Half of Lime juice

Oil as per to make paste.

Salt to taste.

INGREDIENTS FOR MAKING MASALA

1 Onion 

1 Ripe Tomato

3 cloves of Garlic

1 tsp Jeera

1 tsp Tamarind extract

7 to 8 Roasted Kashmiri Red chillies

Salt to taste

Water as per needed to make thick paste.

OTHER INGREDIENTS

1 chopped Onion

Curry leaves

2 Green chillies Slit

1 tbsp Oil

METHOD

Wash the fish with turmeric water and patch it dry. Mix the marinating ingredients as below above in a bowl and marinate fish & Refrigerate them for about 30 min. Meanwhile for making the masala, blend all the ingredients will smooth paste. Heat 1 tsp of oil in a tawa and shallow the marinated fish on both the sides. Remove and place them on a plate. Use the same leftover oil for making the rest of the cooking. Add onions, curry leaves and saute till translucent. Now add the grounded masala and fry them well the raw smell disappers. Add green chilly and mix well. Once its cooked, add water and allow the gravy to boil. This is the stage where you add the fryed fish pieces. Now cover with a lid and allow to cook for another 5 min under medium flame. Add few more fresh curry leaves on top before serving :)

Enjoy hot hot!! 

CARAMELISED BREAD PUDDING (EGGLESSS)

This is the tried recipe from hebbarskitchen.com 👍 Thanks for sharing this osm recipe :) This pudding tasted super simple, light and soo delicious that this has became one of our family favourite delight. I followed the same instruction as per given except the cooking process. Instead of steaming, I used Baking process. In a preheated oven, I kept it on a pan, filled with hot water and baked for half an hour under 180 degree 😍

For the recipe please click HERE

Enjoy!!

INSTANT OATS DOSA

Oats dosa is super crispy and healthy which can be preparated in Jiffy using simple ingredients. The onion bite with a flavour of ginger and green chilli is soo yum. Guys, dont go with the looks of my dosa 😛 because the method of pouring batter on the tawa am learning still 😁hehe. I served this crispy dosa with green chutney and sambar.

 INGREDIENTS

3/4 Cup Roasted and Powdered Oats

1/2 Cup Rice flour

1/2 Cup Wheat flour or Rava

1 tsp Grated Ginger

2 Chopped Green chilly

1 Chopped Onion

Few Chopped Curry leaves

Few Chopped Coriander leaves (optional)

Salt to taste.

2 1/2 Cup Water nearly ( Batter should be watery )

METHOD

In a bowl, Add all the ingredients one by one and mix well. Dilute with water and allow to rest for half an hour. Heat a nonstick taw. Give the batter a quick mix and then pour it on the tawa to make a dosa. Sprinkle oil and let it cook under medium flame. When the dosa becomes golden brown, do a fold and transfer it on a serving plate. Enjoy having with ur favourite dip :)

Enjoy!!

BANANA BlOSSOM FLORETS CHIPS

Banana flower florets chips is something unique and interesting recipe which I bet everyone would love to taste it :) Most of the time we chop those florets and add them into the poriyal or curry. Thats quiet natural but do you know these florets can turn into yummy crispy chips as well :) So lets dig into the recipe. 

The ingredients I have kept it simple. You can also add ginger garlic paste or garam masala or any other as per ur taste buds.

NOTE : Buttermilk is must in this recipe as these florets are gonna soak for about 15 min as this process helps to hold its natural colour and also make sure to discard the black string which is inside the florets.

INGREDIENTS

Handful of Banana blossom florets.

3/4 Cup Buttermilk.

1/4 Cup Maida.

1/4 Cup Cornflour

1 tbsp Chilli powder

1/4 tsp Turmeric powder

1/2 tsp Ginger paste.

Pinch of Amchur powder

Pinch of Hing.

Pinch of Soda.

1/2 tsp Ajwain

Water as needed

Salt to taste

Oil for deep fry

METHOD

Peel the petals and collect the florets.Soak them into the buttermilk atleast for 15 min. Drain them and keep it aside. Meanwhile in a bowl, add maida, cornflour, chilli powder, turmeric powder, hing, ajwain,  ginger paste, amchur pd, soda and salt to taste. Add adequate amount of water and make them into a thick paste. Add in the florets and mix well. The consistency should be thick enough. Heat oil in a pan and deep fry till golden brown. Serve hot hot :)

ENJOY!!

PODI DOSA WITH PEANUT CHUTNEY

Podi dosa is nothing but dosa topped with Idly podi or Spicy powder. Its a variety type dosa which tastes soo good and which makes its even more delectable. It goes well with any type of chutney or sambar. I served with Peanut chutney which equally tasted YUM :) 

INGREDIENTS FOR IDLY PODI

1 Cup Urad dal

2 tsp Jeera

3 Dry Red Chillies

3 tsp Coriander seeds

1 tsp Peppercorns

8 to 10 Curry leaves

Pinch of Hing

Salt to taste

METHOD

Dry roast all the ingredients one by one except hing and salt. Let it cool down and grind the mixture into coarse powder adding salt and hing. Keep it in a air tight container. It will stay fresh more than a month.

INGREDIENTS FOR PEANUT CHUTNEY

1 Cup Roasted Peanuts

1 Onion

1 tsp Urad dal

3 Dry Red chilly

Small piece of Ginger

2 3 Garlic pods

1 tsp Tamarind extract

1 tsp oil

INGREDIENTS FOR TEMPERING

2 tsp Coconut oil

1 tsp Mustard seeds

1 tsp Jeera

Pinch of Hing

Few curry leaves

METHOD

Heat oil in pan. Add urad dal, ginger, garlic, red chilly followed by onion and fry well till onion becomes becomes translucent. Let it cool down and grind those along with roasted peanuts, tamarind and salt adding adequate amount of water. Transfer them into the bowl. For tadka - Heat oil in a pan. Add mustard seeds, jeera, hing and curry leaves and pour the tempering over the chutney. Mix well and keep it a side.

Now the fun part comes. Heat tawa. Grease with oil. Pour the dosa batter on tawa and start spreading in concentric circle. Now sprinkle the idly podi evenly. Drizzle oil on top to make the dosa crispy. Once the sides turns brown, transfer them on plate and serve with peanut chutney or with ur fav dip.

ENJOY!!

NEI APPAM

Nei appam is one of the popular sweet originally from Kerala and is usually prepared during festival occasion. These are the rice pancakes fried in ghee or oil. Its crispy outside whereas when you have a bite its soft with a crunchy munchy bite inbetween and that;s due to the addition of  fried coconut pieces. 

NOTE : If the batter turns watery, then add riceflour to get the right consistency. It should be thicker than dosa batter. Dont skip adding ghee fried coconut pieces.

INGREDIENTS

1 Cup Raw rice.

3/4 Cup Grated Jaggery

2 Ripe Banana (small)

1/2 Cup Ghee Fried Coconut pieces.

1/2 tsp Cooking soda

1/2 tsp Cardamom powder

1 tbsp Sesame seeds ( black will be best but I added white as i did not had a stock of black one)

Pinch of Salt

Oil or ghee for deep

METHOD

Soak rice for atleast 3 hours.

First will make Jaggery syrup. For that, In a kadai, mix jaggery with water. Boil the mixture till jaggery melts. Now allow it to cool and then strain the syrup to remove the impurities. 

Now grind the rice along with jaggery syrup to a fine paste. Add in the banana's and mix well. If needed can add water as well. The batter should be thicker than the dosa batter. Pour them into a bowl. Add cardamom powder, soda powder, sesame seeds & ghee fried coconut pieces and mix well. Let the batter rest atleast for half an hour. Heat oil for deep frying. Add 2 tsp of ghee. Pour a ladleful of the batter into the pan and allow to fry. Once u get to see the sides gets crispy flip to other side and cook till golden brown.

Serve hot :)

Enjoy!!

OMLETTE MASALA CURRY

Hey all :) This time I have come up with a yummy curry using eggs. I agree most of the time we make egg curry ending up using boiled one becoz thats the easiest method ;) hehe. Once in a while do try out this delicious curry adding omlette. The gravy can be of your choices just like you make for paneer masala or any other varieties. This goes well with the rotis or simple jeera rice.

INGREDIENTS FOR PREPARING OMLETTE

3 Eggs

1 Big Onion chopped

3 Green chilly

1 tsp Grated Ginger

1 tbsp Milk

Salt to taste

Butter for greasing the pan.

METHOD

Beat the eggs in a bowl. Add all the ingredients one by one and mix well. Heat butter in a pan. Pour the egg mixture and allow it to cook on both the sides. Remove and allow it to cool. Cut into medium size pieces and keep it aside.

INGREDIENT FOR THE GRAVY

2 Onion chopped

2 Tomatoes (boil and make a puree)

2 tsp Cumin seeds

2 tsp Ginger Garlic paste

2 tsp Red chilly powder

1/2 tsp Turmeric powder

2 tsp Egg masala or Garam masala

1 tsp Jeera powder

2 tbsp Cashew paste

Water as needed

Salt to taste

Oil

Coriander leaves for garnish.

METHOD

Heat oil in a kadai. Add jeera followed by Onion. Season with salt and saute till the onion turns slight brown. Now add all the masala powder except Garam masala. Fry it well till the oil leaves the sides. This is the time when you add tomato puree. Cover with a lid and allow to cook for another 1 2 min under low flame. Add adequate water and bring the gravy to boil. Add cashew paste and garam masala at the end and mix well. Finally add the omlette pieces and top it with fresh coriander leaves. Serve hot with rice or roties

ENJOY!!

MANGO WATERMELON MILAN

Mango Watermelon Milan sounds great right😛 It also tastes soo yummy and refreshing as well. Therez nothing special in this as we all make normal fruit juice, I just mixed the combi of 2 fruit together to make a Milan type😍 You can infact make triple layer as well with ur fav fruits as well. Fresh sip are the great way to enjoy fresh juice and cool off in the heat.

INGREDIENTS FOR MAKING MANGO JUICE
1/2 Cup Diced Mangoes
2 tsp Sugar
1/4 Cup Water
Ice cubes

METHOD
Blend all the ingredients together until smooth juice. Add water if you want to dilute more. Keep it aside

INGREDIENTS FOR MAKING WATERMELON COOLER
1/2 Cup Diced Watermelon
2 tsp Sugar
Ginger small piece
1 tsp Lime juice
2 3 leaves Mint leaves (optional)
Water as needed.

METHOD
Blend all the ingredients together until smooth juice. Add water if needed. Strain the juice and keep itside.
Now the fun part comes. Take a serving glass. Chill atleast for 15 min in the freezer. Now fill the glass half with mango juice. Next gently pour the watermelon cooler over the back of the spoon. This should be very carefully in order to avoid mixing. Add few fresh fruit pieces at the time of serving.

Enjoy!! 

COLACASIA STEM SIDEDISH [ VENTHI UPKKARI]

Colacasia leaves are famous in Konkani's cuisine. In konkani we say as 'TERE PAN'. The first dish which struck my mind is the Pathrode . I am the most craziest fan of pathrode. I could have them any time- day, night or everyday I could say😝😝 U can check out for Pathrode recipe HERE. 

Now todays recipe is the dish made of its stem which is fully loaded with vitamins, iron, fiber and minerals. Well there are many dishes made using leaves and stem but here I have come up with the simple UPKARI which is dry type and this can be served along with the simple meal or with Kanji (peej)

Point to be noted : These stems should be cooked properly if not they may cause irritation which will lead the mouth and throat to itch.

NOTE: Colacasia plants with purple stems are considered less toxic compared to green stemmed ones.

INGREDIENTS
10 TO 11 Colacassia stems
2 tsp Coconut oil
1 tsp Mustard seeds
2 tsp Red Chilly powder
2 tsp Tamarind extract
2 tsp Sambhar powder
3 tbsp Water or less.
Salt to taste

METHOD
Wash the stems thoroughly and peel the outside part to remove any tough fibers. Then cut the stems into 1 inch long pieces. Heat oil in a pan. Add mustard seeds and red chilly powder followed by the cutted stem. Add salt, tamarind extract, little water and cook till the pieces become tender. Once its cooked and the water get dryed, add sambar powder. Give it a quick stir and remove from the flame.

ENJOY!!

BANANA STEM SALAD

Banana stem or the flower stalk are very high in fibre and rich in potassium. These have the crispy texture with mild bitter flavour. Adding banana stem to our daily diet helps us to stay fit and healthy. It cleanses the digestive system, promotes weight loss, treating kidney stones, manages cholesterol, BP and keeps many diseases at bay. The juices works well on acidity conditions as it has a soothing effect on the stomach. 
Now coming back with my amma's recipe, I have prepared a healthy and yummy Banana stem salad in coconut gravy which can be served as a side dish along with a simple meal or with chappati. The interesting thing is therez no cooking process in this :) Just add up all the ingredients one by one and serve.

TIPS: The cut pieces of the stem oxidizes and changes colour so inorder to prevent this, keep the pieces immersed in water with a tsp of curd mix.

INGREDIENTS
1 Cup Chopped Banana stem
1 Small Onion
2 Green chillies
2 tsp Grated Ginger
Salt to taste
Coriander leaves for garnish

INGREDIENTS FOR COCONUT MASALA
1/2 Cup Fresh Grated Coconut
2 Roasted Dry Red chilly
1 tsp Roasted Coriander seeds
1 tsp Mustard seeds.
1/2 Tsp Tamarind Extract
Water as per needed for grinding

NOTE : Adding Tadka is optional. If needed, then heat coconut oil and add mustard seeds, jeera and curry leaves and pour it on the salad at the end.

METHOD
Grind the ingredients given above for the coconut masala and keep it aside. Make a slit on the banana stem and remove the porous outer layer. Sometimes you may need to discard 2 or 3 layers until you reach the hard and firm inner layer. Now slice the stem into circles. While cutting you will get lots of thread like fibers. Just pull them off and discard them. Now chop those circles into small pieces and put them into curd water. ( Before adding it into the dish, make sure to drain the water and then clean them again with normal water for 2 times & then add it)
In a serving bowl, add the drained banana stem pieces, chopped onion, green chilly, grated ginger and salt. Mix them well followed by the coconut paste. Add water only in needed. Garnish with coriander leaves and serve :)

ENJOY!!

EGG CHETTINAD

Chettinad cuisine uses variety of spices. The dishes are made with freshly grounded masalas. This cuisine is one of the spiciest and most aromatic in India. So this time I was tempting to have something which gives a touch of chettinad flavour when I came across one interesting site. So here it goes.
This is the tried recipe from Swasthi's kitchen which is just drooling one. This delicious curry is prepared with freshly ground coconut with number of spices. It goes perfect with rotis, appam, idiappams or with simple steamed rice as well. Jump in to get the recipe Here

RIDGE GOURD PEEL KHEER

Yeah you heard in right guys :) If we can make Ridge gourd peel chutney then why can't a dessert? This is a simple cum yummy kheer which can be prepared in jiffy. Peel of ridge gourd is a rich source of dietary fiber and low in calories and other health benefits. So whenever you bring this veggie, make sure to utilise the same to the fullest :)

INGREDIENTS

1 Cup Chopped Peel

1 Liter Milk

1/2 Cup Sugar ( more or less)

Cardamom powder

1 tbsp Ghee

Dry fruits

METHOD

Heat ghee in a pan. Fry the peel till you get a nice aroma or until raw smell goes off. Grind them to a smooth paste adding little water and keep aside. Heat milk in another pan and bring it to boil. Lower the heat to the medium flame and keep stirring and scraping the sides of the pan for every 10 min. Cook the milk till it reduce to quarter. Once you get that stage, add sugar, peel paste and cook for another few min.The consistency of the kheer depends according to your choice. Sprinkle with cardamom powder. Garnish with dry fruits and serve hot or cold according to your taste.

ENJOY!!

JACKFRUIT ICECREAM

Jackfruit season is going on and how come not trying of Icecreams?  I just love them and most of the time I prefer having these when I visit Naturals Icecream parlour :) Infact I also love them to have during Monsoon times as well ;) This is simple and quick dessert  with natural flavours of Ripe jackfruit with no eggs nor artificial flavours. Its a treat for Jackfruit lovers :)

INGREDIENTS

10 Ripe Jackfruit

1/2 Tin Condensed Milk

1/2 cup Heavy cream

Jackfruit chunks

NOTE: Sugar can be added to increase the sweetness. If so add them while making jackfruit puree.

METHOD

Grind jackfruit into a smooth paste in a blender. Keep it aside. Take a bowl, add cream and beat it well using hand mixer or whisk it till it becomes foam thick consistency. Add condensed milk and mix well followed by the Jackfruit puree. Add the jackfruit chunks and mix well again. Transfer them into the airtight container and freeze them for about 8 to 9 hours.

Delicious icecream is ready to serve:)

Enjoy!!

MUSHROOM BIRIYANI

Mushroom biriyani is a one pot meal prepared with Basmati rice, flavourful spices, coconut milk and yes ofcourse Mushrooms. There are lots of methods of preparing biriyani but when I feel a bit lazy I stick with the easiest one which is right now :) This goes well the simple raita :)
I am big fan Mushrooms and I love any kind of dishes with it.
So lets see how to prepare this delicious biriyani in jiffy :)

INGREDIENTS

1 Cup of Basmati rice

2 1/2 cup Mushroom sliced

1 Big Onion chopped

1 small Tomato

2 tsp Ginger Garlic paste

2 Green chilly

3 tbsp Pudina cum Coriander leaves Paste

2 tsp Chilli powder

2 tsp Coriander powder

1/2 tsp Turmeric powder

2 tsp Biriyani masala

1tsp Garam masala (optional)

1/2 Cup Curd

1 1/2 Cup Coconut Milk

Salt and Pepper to taste

1/2 of Lime squeeze

1 tbsp Ghee or Butter or Oil

METHOD

Rinse and soak rice atleast for half an hour. After that drain and keep aside. Heat ghee in a pressure cooker. Add onion and fry till it turns slight brown. Then add ginger garlic paste and green chilly. Followed by tomatoes and mushrooms. Once the tomatoes turns mushy, add all the powder and the pudina coriander paste and saute well till the raw smell disappers. Once its done, add curd and saute for another 2 min. Then add coconut milk and season it with salt and pepper. Finally add the soaked rice, and half of lime juice. Mix well and cook for 1 whistle on medium flame. Once the cooking process is done, fluff up with the fork gently. Serve hot with raita.

ENJOY!!

KARIVEPILLAI SOYA FRY

I had few leftover curry leaves fryed in coconut oil for my hair usage. So I did not want them to throw them all as it was crunchy cum crispy with coconut oil flavour. So I came up with this recipe :) This is a super snack item with a nice crunchy bite :) Hope u all like it :)

INGREDIENTS

1/4 Cup of Fryed Curry leaves

1/2 Cup Soya nuggets

1 tsp Garlic powder

2 tsp Pepper powder

1 tsp Amchur powder

1 tsp Jeera powder

Garam Masala (optional)

Salt to taste

1 tsp Coconut oil

METHOD

Cook the soya nuggets as per the direction and keep aside. In a bowl, mix all the powder items. Heat oil in a pan. Drop in the powder mixture and let it fry under low flame. Once u get a nice aroma, put the soya with salt and fry them in oil. Make sure its well coated with masala. Fry them until u get a nice crust on soya. Once its done, crumble the curry leaves into powder and add. Give it a nice stir. Serve hot as a snack :)

ENJOY!!

KACHIL BALUK

My previous post was the Kachil humman. So now this is the Baluk (konkani word) which is nothing but the Chips made out of remaining Kachil :) When we rarely get Kachil, we make sure we prepare 2 or 3 items one at a time:) So coming back with the recipe this is obviously the deep fryed one which is crispy on outside and very soft inside. Only thing is these pieces should be a bit thick in size as shown in the pic. This chips acts as a best bite at the time of having simple lunch.

INGREDIENTS

Medium size Kachil pieces

1/4 Cup Water mixed with 1tsp Salt

Oil for frying

METHOD

Cut the kachil pieces and put it in water. Heat oil in a kadai. Keep the salt water mixture ready. Once the oil is hot, take the kachil pieces, patch it dry and drop carefully into the oil. Once its semi cooked, add 1/2 tsp of salt water into the oil. This process makes sure that each pieces get coated well all over with the salt evenly. Once its slight brown in colour, drain the pieces on to a kitchen tissue. Serve hot.

Enjoy!!

KACHIL HUMMAN

Kachil is otherwise called as Kavathu or Yam Retalu. This is a root vegetable which  is highly rich in carbohydrates. It is not seen everywhere but available most of the time in Kerala. There most of the people grown this veggie in their backyard.
My mom got this veggie at one malayale shop and I was lucky enough to have this simple delicious curry during my vacation time in Mumbai.While preparing this curry, my mom used to add freshly coarsed chilly powder which really tastes yum. Its goes well with Kanji or normal steamed rice.

NOTE: Addition of green chilly makes the oil cools down a bit and also prevent burning of chilly powder.

INGREDIENTS

1 Cup Diced Kachil

1 tbsp Coconut oil

1 Green chilly.

2 tsp Homemade Chilly powder

Pinch of Hing

Salt to taste

Water as needed.

METHOD

Heat oil in a pan. Add mustard seeds followed by green chilly and chilly powder. Add kachil pieces and adequate amount of water. Bring it to boil and let it cook under low flame. Once its gets cooked add salt and hing. Mix well and serve hot.

ENJOY!!