BREAD APPLE SWEET VADAS

Bread apple vadas are the unique dish I learnt from food food.com. These are the sweet delights for kids. It is best to prepare when therez any leftover sugar syrup at home for eg rasgulla's leftover or gulab jamoon syrup. Its healthy and nutritious because therez an addition of wheat bread and apple fruit.

INGREDIENTS.

4 Wheat breads.

1 Apple's puree.

1/4 Cup Chopped nuts.

2 tsp Rice flour.

Milk if necessary.

1/4 Cup Sugar syrup.

Oil for shallow fry.

METHOD.

Crumble wheat breads in a bowl. Add apple puree, chopped nuts and rice flour. Mix them into a soft dough. If necessary add milk. Make them into small ball and flatten them each. Heat oil in a pan and shallow fry each on both the sides till it becomes brown. Transfer them into a serving plate and drizzle with sugar syrup on the top. Decorate with nuts and serve.

Enjoy!!

GARLIC TOMATO SARU

Garlic saru or rasam is my fav combi with rice because its light, tangy and spicy mixed with Indian spice flavours. Freshly ground masala gives the heavenly flavors to the dish.  Its the best comfort food when one suffer with sore throat and runny nose.

INGREDIENTS. 

2 Tomato.

1 tsp Jeera.

2 tbsp Coriander seeds.

1 tbsp Grated Coconut.

2 Dry Red Chilli.

Small piece of ginger.

2 tbsp of Tamarind extract.

3 to 4 Peppercorns.

1 tbsp Oil.

Water as needed or Cooked dal stock.

Salt to taste.


INGREDIENTS FOR SEASONING.

1 Tsp Oil.

1 tsp  Mustard seeds.

1/2 tsp Jeera.

Few Curry leaves.

1/4 tsp Hing

10 cloves of Crushed Garlic..

Coriander leaves for garnish.

METHOD. 

Blanch Tomatoes and grind them. ( in boiling water add tomato with salt. Let it sit for 10 min. Then  take off the tomato skin and grind them)

Heat half tsp of oil in a pan. Fry red chilli, jeera, coriander seeds, grated coconut, ginger for about 2 to 3 min. Then grind them adding sufficient water. Keep aside.

Heat remaining oil in a pan. Season with the ingredients given above. Add the grinding masala followed by tomato puree and tamarind extract. Add water or stock, salt and bring them to boil. Garnish with coriander leaves.

Enjoy!!

STUFFED COCONUT PLAINTAIN

These are just equivalent to our traditional delicious Pazham pori. Only difference is these are stuffed one and is deep fried as a whole plantain. Its very simple to look at but sidely has a wonderful taste. Also its filling and a hearty snack. I had these cuties along with a scoop of vanilla icecream. It was soo yummy.

INGREDIENTS.

2 Nenthran pazham.

FOR BATTER.

1 Cup Maida.

2 tbsp Rice flour.

1 tbsp Sugar.

Pinch of Soda.

Pinch of Turmeric pd.

Pinch of Salt.

Water as Needed.

Oil for deep fry.


INGREDIENTS FOR STUFFING.

1 Cup Grated Coconut.

1 Cube of Jaggery.

1 tsp Ghee.

Pinch of Cardamom pd.

METHOD.

First mix all the ingredients for stuffing and keep aside.  Next prepare batter, mixing all the ingredients given above. Keep aside.

Trim the head and base of the plantain. Now with a knife, give a slit on plantain with out breaking it into 2 parts. Stuff the coconut mixture in the plantain one by one with a spoon or with ur hands.

Heat oil. Now carefully take the stuffed plantain, dip them into the batter and deep fry them both the sides until it become brown and crispy. Once its done, cut them and serve

Enjoy !

SPRING ONION MUSHROOM IN COCONUT GRAVY

Mushrooms are my all time fav. I had bookmarked this recipe long back and finally gave it a try last week. This curry is very easy as it comes with no grinding part. Its very flavourful, creamy and yummy.

INGREDIENTS.

15-20 Mushrooms.

1 Onions.

3 tbsp Tomato paste.

1 Bundle of Spring Onion.

1 tbsp Ginger Garlic paste.

1 tsp Chilli pd.

1/2 tsp Turmeric pd.

1 tsp Cumin pd.

1 tbsp Chicken masala or Garam Masala.

1/4 Cup of Thick Coconut milk.

2 spoons of Butter.

Salt and Pepper to taste.

METHOD.

Cut the green part of spring onions into length wise and keep a side. Clean the Mushrooms and cut into medium size.

Heat butter in a pan. Fry ginger garlic paste for 3 to 4 min. Then add onions, salt and saute till translucent. Then add tomato paste followed by masala powders. Mix well and fry for few min. Add little water if its very thick.

Add mushrooms and sim for 2 to 3 min covered. Once its cooked, add the green spring onions, sprinkle pepper pd and lastly, pour in the coconut milk and switch it off.


ENJOY!!

BEETROOT CARROT SOUP(microwave version)

This is the healthy, light, refreshing soup learnt from my dear aunt. Its simple to taste and very easy to cook in microwave. This soup is ideal for the winter. The addition of coconut milk to the soup balance the acidic taste of tomatoes.

INGREDIENTS.

1 Beetroot.

1 Carrot.

1 Tomato.

2 tbsp of Coconut milk.

Water as needed.

Salt and Pepper to taste.

METHOD.

Microwave chopped beetroot, carrot and tomato for about 6 min high. Remove the skin the tomato and allow the mixture to cool. Now blend them till u get a smooth paste. Transfer them into other micro bowl. Add salt and water as per required. Micro for about 2 to 3 min. Sprinkle with pepper and garnish with coconut milk.

Enjoy!!