Thursday, December 29, 2016

Chocklate Pancake



Yummy chocolate pancake any kid would say I like it.......... 

Usual way make Dosa and Spread the chocolate in between two pancakes and serve it with love......


Dosa 

Soak  below for 5 hours and grind it
Rice 4 cups  
3/4 cup uddinabele
3/4 sabudana 
3/4 poha
1 teaspoons of methi seeds

Morning make dosa like the way shown 
and 
Spread the chocolate in-between and serve 



Pasta Sagu

Crazy me and my dishes...................was wondering why could not try pasta sagu for dosa, since there was no vegetable left in the fridge........It came out good.......tasted nice........

Preparation time 20 minutes
Cooking time 10 minutes 
The below proportion could be served for 3 to 4 servings.

Here is the way I made it. Took cup a cup of pasta or 2 tablespoons of pasta.
Keep the water for boiling, put the pasta, salt, teaspoon of oil so that it does not stick to each other, drain it and then wash it in the flowing water and keep it aside.

Next prepare for the sagu masala......
Take 50 gms of grated coconut
25 gms of fried grams.
2 green chilles
2 teaspoons of cumin seeds
1'' cinnamon 
1 cardamom
1 tablespoon of chopped coriander leaves
Turmeric powder 1 teaspoon

Grind the above, take oil about 1 spoon for tempering, add mustard once crackles, add curry leaves and masala then followed by water.Check the consistency.  Add the pasta and then leave it for boiling for 5 minutes and the pasta sagu is ready.............





Tuesday, December 27, 2016

Sabudana Variation

An evening felt like having sabudana vada and was very eager to make it and have it........I have taken 100 gms of sabudana and soaked it for 20 minutes and then drained it.....left it for an hour.

Had only two small sized potatos which I did boiled and smashed.

Added one green chilli and cumin seeds mixed it well adding salt.

Made small balls and made patties out of it and dipped in chiroti rava and shallow fried using ghee.

Happily had it.............. 


Monday, December 26, 2016

Moong Dosa




Ingredients :

100 gms whole moong dal
100 gms rice
1 tea spoon of methi seeds 
25 gms of Poha 
Soak alll the above ingredients for 5 to 6  hours and grind it.
Leave it overnight for fermentation
Make dosa for tiffen box and pack it in the foil it will remain crispy for 4 hrs.

Tender Coconut Dosa

As a kid when visited  granny's place for summer vacations, I used to demand tender coconut dosa  for the breakfast......I still remember my grandmother used make it on a stove made of mud and wood was used for cooking....The taste would be amazing which even today I cannot forget.

Tried the same at my home, 
had little tender coconut pulp and thought why not make dosa and enjoy.

1 cup of rice and 1 cup of tender coconut pulp, 1 teaspoon of methi seeds.
Soak rice, methi dana and while grinding add the pulp and methi dana.
leave it for fermentation for whole night and enjoy dosa in the morning with chutney.

Potato with Crushed Groundnuts


 Healthy breakfast for kids and it's easy.............................
All you need is two medium potatoes either you can pressure cook the potatoes and cut it into desired shape, then take a kadai add oil and then add curry leaves, green chilles, and then
add the crushed groundnut and cashew nuts. (ground nuts are roasted and crushed or powdered)add potatoes and then add salt and mix it well.
 or 
Cut the potatoes and then fry it in oil. before frying add red chillies and curry leaves. 
To that add crushed groundnut and cashew-nuts you need to roast the groundnuts and remove the husk and then powder or crush it.
Add this to the fried potatoes, add salt. 

Serve hot...........

Saturday, December 17, 2016

Buttermilk rasam

Ingredients:

Chana dal flour two table spoon
Butter milk 250 ml
2 teaspoons of rasam powder of any brand
2 teaspoon of turmeric powder.
Chopped 1 tablespoons of coriander leaves.

2 tea spoons of oil for tempering
Curry leaves few
Red chillies 2 nos
Mustard 1 teaspoon
Cumin 1 teaspoon

salt to taste
Garnishing with coriander leaves, (which I have not done) coriander will give extra flavor.

Make it this way:  

Take a bowl and put chana flour, put turmeric powder, salt, rasam powder and mix it later, pour buttermilk and mix it well.....make sure there are no lumps.

Keep it for boiling once it is done give tempering. 
Garnish with coriander leaves and serve with rice or roties........

Optional: One can add fresh chopped onions with rasam.





Tuesday, November 29, 2016

Teamonk Global

The early morning alarm beeps….mind looks for an alternative to wrap yourself for some more time…but you force yourself to wake up and the first thing your conscious mind demands is to have your bed coffee/tea.. while few  are lucky to experience their desire…few have to move out of their couch to enjoy the early sipping of coffee/Tea. For few of them, Tea/coffee with newspaper has become an routine in life as it’s become an energizer to start the day with a new and a charged up perspective. While coffee was holding dominance in south India, the trend is inclining towards tea due to the available choices and getting health conscious. The consumers demand is increasing due to choices like Green tea, White tea, Oolong tea, Black Tea, Herbal tea etc…and every flavor signifying it’s existence. Currently, Tea has become a Universal drink since it’s consumed after breakfast, after a heavy meal, in the evening along with snacks, in night to evade sleep and the reasons can go on and on….

As the trends move towards Green tea which is termed as rich antioxidant nourishing your health, Herbal tea is another drink made by steeping various herbs, spices, flowers in boiling water for their soothing or rejuvenating qualities and for who are caffeine sick. .

I have been drinking tea from past 15 years and started enjoying a lot when I want to North India and had the opportunity to taste the verities of masala & ginger tea. The experience in Chungs fascinated me after I tasted Jasmine tea which made me feel comfortable after a heavy meal and then I started researching on Tea Flavors

Later I started tasting different flavors and was able to influence my social circle and have been getting a very positive response from them.

Few days back when Sidarth from Teamonk Global invited me for a tea tasting session, I decided to check the flavors I was aware and if there were any new introductions and hence was excited to visit their company. The experience was amazing and got the opportunity to taste



Peppermint flavor which I had tried at home using fresh leaves. It tasted as though it was made out of fresh leaves and was tasting very good.

I spoke to their Manging Director Mr. Ashok Mittal who is a veteran in this industry and he explained about the process adapted, which reduces the processing turn around time to 3 months from 6-7 months without impacting the taste quality. I’m sure this was achievable due to the rich experience he has imbibed in this industry to make this brand successful.


 


Here are some pictures of their products.......


Beautifully packed Gift Packs







Reeti white tea





Maya OOLONG tea


Must try 
Check out for more 
http://teamonkglobal.com

Now you can easily order it through Amazon and Bigbasket.com........


Capcicum and Tomato Filling Variation

Preparation time: 20 minutes.
Steaming time : 10 minutes
Serves: 6

Ingredients:

Potato Medium Sized   2 nos
 Tomato  medium sized  1 nos
 Red Chillies according to the spice you need , I have added 3 to 4 which is medium spice.
Curry leaves powder which is dried and powdered before itself.
Fried groundnut powder and crushed take about 50 grams
  Any masala powder, about 50 gms,  I have used Gravy powder which is made at home,  one can use vangi bath powder which is available in MTR brand.  
Capsicum 6 nos
Salt to taste.
For Steaming use Idly Cooker or can use normal cooker.

Make it this way

First cook potatoes and smash it and mix all the above ingredients and keep it aside.
Take the capsicum and cut the top most part scoop out the seeds using a spoon.
Take the scooped capsicums and fill the mixed prepared masala and then fill it.
Steam it for 10 minutes 
Serve hot with roties

This is a simple recipe for anybody who can prepare easily and enjoy............








Thursday, November 17, 2016

Khadi Pakodi

Khadi Pakodi is similar to South Indian More Kulambu in Tamil or Majjige huli
in Kannada.
Here the difference is we use channa dal flour, in more kulambu  we use soaked chana.

Below is the recipe 

Serving for 3 people
Preparation time 15 min
cooking time 15 minutes

Ingredients 
Chana dal flour for pakodies about 1 tablespoon 
Chopped onions about 1/4 tablespoon
Coriander leaves chopped 1/4 tablespoon
Cumin seeds 1 teaspoon 
Green Chillies 2 nos chopped or according to the required spice.
Oil for frying 
Salt to taste.

Fry pakodies as usual and keep it aside.

For Khadi

Chana flour  3/4 tablespoon
Sour curds 250 gms.
salt to taste
Turmeric powder 1/2 teaspoon

For Garnish:
Mustard, cumin about 1 teaspoon, curry leaves few, Asafoetida, and Green chillies.


Take 3/4  tablespoon of chana flour
Take 250 gms of sour curds and mix the chana flour and keep it aside.

Later  take a pan, add oil 
Add mustard, once crackles,
Add cumin seeds, 
Add green chilles, curry leaves and asafoetida a pinch.
Add mixed flour to this and leave it to boil for 5 minutes.
Later add pakodies which is ready and serve hot with Rice or roties.

Chana dal flour for pakodies






Friday, November 11, 2016

Bottle Guard Parata



Cooking time 15 min
Preparation time 15 min
Note.... When you grate bottle gourd, take out the water from it by squeezing it.

Ingredients
Wheat flour 250gms for 4 to 5 paratas
Bottle gourd medium
Garam masala powder 2 teaspoons
Red chilli powder 1 or 2 teaspoons

Make dough from wheat flour for paratas and keep it aside. 

 Take one medium sized bottle gourd, peel the skin and grate bottle gourd,take out the excess of water, add Garam Masala powder say about 2 teaspoons, chilli powder and salt. Fry it on a tawa adding half tablespoon of oil, till the water is gone.
Make small balls out of the mixture, keep it inbetween the flour, close it and roll it out and make paratas.
Serve it with curd and pickle.

Barnyard millet for Lunch

Why do people think millets are not tasty enough......they are wrong, we are not ready to accept changes for better health.
We have proof of people using millets decades ago.

When I started using millets my husband and daughter started showing faces....but today they started enjoying millets.

I replaced rice with Barnyard/udalu as in kannada, I am liking it. Hoping you all might like it, posting this.

Pressure cook for 3 whistles adding 1:2 barnyard:water, if one like watery add more water.

Enjoy it with any rasam.

Monday, October 31, 2016

Banana Stem with curds (best medicine for worms in the stomach)




Banana stem as it is useful in many ways, they say that it can remove stones from kidney, it acts as an deworming  wherein every 15 days we can give it as a salad to kids.
It has various health benefits.......In between it can also good for weight loss....


An medium sized stem, serving for 3 
Preparation time: 15 minutes.
Cooking time 5 minutes since no cooking is required in this


Ingredients
Medium Sized or 8 inches of banana stem
Curds 250 gms
Half a tablespoon of oil
Mustard, asafoetida, curry leaves, green chilles and 1 teaspoon of urad dal.
Salt to taste


Take the layers out use the middle part of the Banana stem and cut into small pieces,
mix it in the  curd.
Temper it,
add oil, add mustard once it crackles, add urad dal once it turns light brown, add green chilies,
curry leaves, asafoetida and then adding salt mix it properly.

You can eat as salad or with roties.






Saturday, October 29, 2016

Mango Pickle Andra style







This recipe was given by a lady in the Market, when I went to buy raw mangoes for the pickle, she also came to buy raw mangoes and she was waiting for her turn to get the mangoes to be cut by a vendor. Here in Bangalore at Basavanagudi , they  cut the mangoescharging 40rs kilo andcout it into equal size and give,  so that it tastes best when the thin layer above the seed will remain . All  thanks to that elderly lady, who took my number telling that, she will call me, to know how did the pickle come out. But she did not,,,,,,may be she forgot or she lost my number……all thanks to her for the recipe.  Everyone liked the pickle and after much wait, I am posting this one for few who asked me for the recipe…..here it goes…….
Ingredients:
Mango raw cut into cubes about 4 cups, you can take any cup or  for the measurement.
One cup of red chilli powder, which is freshly powdered. (one can use available powder of any brand)
One cup of Mustard Powder
One cup Salt
Asafoetida about 3 tea spoons 
Two cups of oil either Til oil or Groundnut oil……most of them prefer til oil. Which is also known as sesame.
Half a tablespoon of Methi seeds(Fenugreek seeds fried and powdered)
Turmeric Powder half a tablespoon.
Always remember, whenever we are preparing this, take care of not using moist spatula or container.
Hand must be dry, just to make sure that it will not get spoil.

Take a container of your choice, either glass bottle or plastic ones. I did use the traditional Pickle Jar,
Add mangoes
Add red chilli powder
Add mustard powder
Add salt , methi powder, turmeric and finally add oil and mix it thoroughly……

Leave it for 10 days and your pickle is ready, open it after 10 to 12 days, take out little of it into small severing bowl and close it tight. Preserve it properly. 

Tuesday, October 25, 2016

Potato Chakli



Preparation time 15 minutes
Making time: 10 minutes
This measurement is for 10 to 12 medium chaklis


Ingredients

2 cups of rice flour (150 grams)
2 large potatoes boiled and smashed.
Til seeds one tablespoon (white)
Salt to taste.
Rasam powder which you buy from MTR about half tablespoon ( I make rasam powder at home so I have added it) 
Butter of 50 grams.
I have added mint paste of 2 teaspoons for the flavour.
Spice according to your choice.
I have added 3 redchillies.
water to knead
Oil for frying 200 gms

Mix all the ingredients together add water knead it, keep the dough aside.
Put the dough in the chakli mould and press it, make chaklis and enjoy with tea



Monday, October 24, 2016

Masala puffed wheat.....

 This is an easy snack for tea time.
You can store it for 15days in an air tight container.

We get this puffed wheat in few places where they sell puffed rice.

In Bangalore I buy it in Basavanagudi.

All you need to do is buy it  clean it,  temper with masala, 
All you require is
Red chilli powder, you can use rasam power for the better taste
 2 teaspoons according to the Chili you need.
Curry leaves few,
Few Red Chillies,
Groundnut about 2 tablespoons for 3 litres of beat puffed.
Asafoetida
Turmeric powder about 2 teaspoons.
Salt to taste

Take oil in a kadai,  add groundnut once it turns Brown add curry leaves, Red Chillies, asafoetida or (garlic) I like the taste of asafoetida, so I always prefer it.
Once it is done, add red chilli powder (RASAM powder) and turmeric powder,  little bit of salt you need to check this out because the puffed wheat will have little salt content in it and mix the puffed wheat.
Leave in the low flame maybe for 10 minutes,  in the low flame mix it, so that it can become crunchy and store it in a tight container whenever you want to serve it.

While serving you can garnish with finley chopped  onions, tomatoes, and coriander leaves.

Steamed Dumplings/Kadubu






I prepare this in many different ways here I have used Idli batter with grated carrot and I have taken rice flour, which I have steamed.




All you need is:

2 cups of rice flour,

2 cups of Idli batter,

One cup of grated coconut.

Plantain leaves cut into small squares which you can used for steaming.

one can either use Idli rice cooker for the streaming or you can use the normal pressure cooker for steaming.

Grated Carrot say about 2 medium sized.

Salt to taste

Simple method,

Boil water of about 2 cups if the rice flour is about 3 cups of water, once the water is boiling add a spoon of flour mixed with water,

later once it comes to boil add salt and then add rice flour, leave it for 5 minutes and then switch off the stove, knead the flour once it is little cool. Be careful of burning your hands, u can sue spatula also.

Take Idly batter add grated carrot, will not add salt since batter contains salt already.

Make small balls out of the rice flour kneaded and spread it, then fill the idly batter, keep this in the cut plantain leaf and leave it for steaming, at a time we can steam about 3 to four.

Serve hot with coconut chutn
ey.

Sunday, October 23, 2016

Most awaited post Kaju Barfi



This recipe is from my friend Sushma's mother........it comes out very tasty.......thanks Sushma for this recipe 


Ingredients  Godambi /Cashew - 1 cup.......Milk powder - 1 cup......Sugar - 1 and half cup.......Ghee - 2 cups.    

  Method : -  

Take a kadai. Put cashew/godambi and warm it.   Then put it in a mixi jar and powder it.    Mix the cashew powder with milk powder and keep it aside.  Then put sugar in the kadai.  Add water just till it covers sugar.  The sugar syrup consistency should be such that if u put a drop of the syrup on a plate,  it should sit like a pearl. It shouldn't drip down.  At this stage add ghee. Then add the cashew - milk powder mixture.   Keep stirring until it gets a little hard to mix.   It might take few minutes do not lose patience. Grease a plate and pour it. Cut into pieces when it's still a little hot.The Above is the result and for the above measurements you will get say about 25 to 30 pieces.


Monday, October 17, 2016

Lemon rasam


All time favorite of my family. Once we are back from any trip or whenever they feel one would really enjoy drinking and also having with rise.

Toor dal 150 grams for 3 servings, prepration time 10 minutes, cooing time 15 minutes.
tomato 2 medium sized.
Coriander leaves few.
Green chillies 2.
lemon one medium sized
Salt to taste.

Ghee about half tablespoon for tempering.
Mustard seeds 2 tea spoons
Cumin seeds 2 teaspoons.
Curry leaves few.
Asafoetida pinch.


First cook toor dal with tomato for 3 wistle.
If it is well cooked it taste better.
Smash Tomatoes
Take ghee, heat it, add mustard  once crackles, add cumin, green chilles, curry leaves and coriander leaves.
Add Asafoetida.

Leave it for 10 minutes to boil
Add salt.
Once you get it to dining table for serving then add lemon.

seeds done so that the sample test good taste good once the total is done take care baggi and mustard 1 semester crackers have

 Once the master Crackles at c**** seeds after that it was a 40 day curry leaves green chillies and circuit at the Cook Dal 2 days Ananda milk powder at coriander leaves leave it to Paul later at salt once it comes to boil egg in the in Nikita Denise 1 full lemon since I like lemon alot add 1 and half lemon medium sized small sized lemon so with that lies or give it for drinking soup

Sunday, October 16, 2016

Barnyard Porridge


After an introduction to millets by my brother,  trying to experiment with millets, In those this one could be prepared fast and which is really tasty we can replace rice with barnyard millet.

One of the best way to lose weight,  I think it works because once you eat millions you not feel hungry for long time..... this is Barnyard or Udalu millet which we are using regularly . 

Porridge is one of my favourites, here anyone can cook it fast and easy one for busy.

Ingredients

1.Barnyard millet about 150gms for 2 servings/ cooing time: 15 min/ preparation time 5 minutes.
2. Grated cocnut 1/2 tablespoon
3. 1 red chilli
4. Asafoetida pinch.
5. Ghee for serving.
Salt to taste

Grind 2 and 3 adding asafoetida.

Preparation

Just fry barnyard for 3 min
Pressure cook it adding 1:3 water.
Later mix the grounded paste and add salt.

Live it to boil, keep stirring serve hot with ghee.

Bitter Gourd Pickle Vedio

Thursday, October 13, 2016

Poha Bisibele bath

That day, I got up late and I didn't have time to think of two to three dishes.

Just got an idea, when there, I saw the container of poha and puffed rice.
 Why not bisibele bath with these two things, came to mind and when checked fridge, little Greens (amaranthus) was lying. In came to mind, it would be a good idea to make poha bisibelabath with these greens.

 It's very simple,

Cooking time 15 min
Preparation time 10 min
Severing is for 4 people

You need,

100 gms of toor dal
100 gms of greens and if you want you can also add any vegetables of your choice.
150 gms of poha washed and 100 gms of puffed rice soaked and removed immediately.
Tamarind water of half a tablespoon.
Turmaric powder 1 teaspoon
Red chilles 2
Mustard 2 teaspoons
Asafoetida a pinch.
Oil or ghee 1/2 tablespoon
Salt to taste.
Ghee of 1 teaspoon.

Pressure cook toor dal with greens.

Take a pan or kadai, add oil,  mustard, once the mustard crackles, add red chilled bout 2, add asafoetida.
Add tamarind water and  a little bit of water if required. Add two spoons of MTR Sambar Powder and two spoons of MTR rasam powder,  add little bit of jaggery, add turmeric powder and once it comes to boil. Add the cooked dal and greens.
Later add the washed poha and puffed rice.
Keep stirring it till it is cooked perfectly adding salt. 

Finally, pour ghee on the besibelebath and garnish with either grated coconut, or MTR ompudi.

Note. Keep stirring since the poha will be cooked within 5 to 10 min.

Sunday, October 9, 2016

Curry leaves Rice with Chana


Just a twist to curry leaves rice......

Cooking time 15 min
Preparation time 10 min


Ingredients
200 grams of rice for 3 servings.
Handful of curry leaves are about hundred grams of curry leaves.
Green chillies according to the spice you want.
Asafoetoda or Garlic. A pinch of asafoetida or take 6 to 7 cloves.
There are two options, either one can and garlic or asafoetida.
Grated coconut of half tablespoon (optional)
Oil of 1 to 2 tablespoon.
Salt to taste.

 Very simple one

Cook rice and keep it aside rice should not be sticky.

 Grand curry leaves, green chillies, Garlic and if you want add grated coconut.
Take oil in a kadai, add the grinded paste, saute and then add chana dal. Fry it.  Once channa dal turns golden brown. Add rice, add salt and mix it properly.  Serve it with hot chutney.

Wednesday, September 28, 2016

Idli Served with twist

One fine day, after coming from school, my daughter asked me, Amma what special today......I was in a dilemma to answer, since I did not prepare Lunch being busy with some work. I had prepared Idli for the morning Breakfast.
Luckily, this idea came to my mind and here is an IDLI served with a twist.....she happily passed  this....(she is my inspiration,she always say "Amma I am your Master Chef"  She is not bias, their comes the answer, ummm this one is tasty, if the dish has not come out well, Amma what happened today.....it is not tasty") this makes me create new recipes.....




All you need is Idlies made in plates, small plated which we use it for serving snacks.....or we get the plates to make idles in the market.

I have taken Idly and poured curds,  sprinkled salt,  chutney powder made of chana dal and curry leaves, boondi on that, final layer with sev and garnish with dryfruits I have only used cashew.

Serve with a smile.....................It could be breakfast, or snack......

Sunday, August 28, 2016

Healthy Chats for kids at home

Few of my friends think it’s easy to cook, few  think it's boring to cook, this one is for those friends who love chats at home …..cooking for me now has become a passion…..to learn new things.
Most of them, all most all like chats. People throng to eat chats on road side eateries.
I am not against to that, but  sometimes one needs to be extra careful with water used and the way of preparation.

Usually, when kids are back from school, they want like variety food everyday. We also need to make sure that they eat vegetables and sprouts. Just thought this could be one of the filling and healthy. 
Better than eating out. There are two ways for poories either buy and fry or make poories at home.
I prefer making poories at home, still tried these ready made poories this time


Small pooris  filled with sprouts and vegetables     Preparation time 15 minutes  serves 4 servings for 25 poories.


Get these packets ready



These are like papads which needs to be fried in the oil.



Once fried it looks like the ones above


Crack it one side to fill the fillings




Moong dal soaked a night before...cooked and tempered with mustard and curry leaves.


I gave a twist by adding sagu which I made for breakfast with few vegetables 


To top it used finely chopped tomatoes and onion.

After that sprinkle Sev on that


Serve adding sweet and spicy chutney or with out that


Add little sweet curds and serve.....


Ingredients 
Pani puri papad one pack which contains 60 poories, moong dal soaked and cooked.
Onion and tomato finely chopped say about 2 onion medium sized and two tomatoes.
Even you can and grated carrot.
Pepper and cumin powder.
To enhance the taste one can use chutney powder keep it in a bowl say about on tablespoon.
I have added Saghu masala,(sagu masala is made for poori or dosa) since I made Sagu masala for the breakfast with Puri which was there left. Since it had more vegetables in that used it for filling.

For the above mentioned measurements, 5 plates of chat could be prepared.
Preparation is as above shown in the pictures.

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