15 June 2017

Indian Style Chicken Pasta



This is a fusion of pasta in Indian style. The best way to use up the breast meat of the chicken is by making good pasta dishes, it won't dry up the meat and it remains moist and tender to eat. Here I have used Indian style to make this pasta by adding Indian masalas. Hope you will enjoy the taste and flavour of it.

Indian Style Chicken Pasta

No. of Serving : 4

Ingredients

Chicken breast meat - 250 gms

Pasta - 250 gms

Onion - 2 medium

Tomato - 2 medium

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam Masala - 1 tsp

Ginger Garlic paste - 1 tsp

Capsicum - 1 cubed (optional)

Salt to taste

Oil - 3 tbsp



Preparation Method

1. Boil the pasta for 10 minutes, strain and keep aside.

2. Chop the chicken breast meat into 1 inch cubes and marinate for 1/2 hr with red chilli powder, turmeric powder and salt. Keep aside.

3. Puree tomatoes, keep aside.

4. In a kadai heat oil and add the onions and fry till golden brown.

5. Add ginger garlic paste and fry till a nice aroma comes.

6. Add the chicken and salt and sauté for 5 minutes. Add little water, cover and cook till the chicken is done.

7. Add the pureed tomatoes and garam masala to the chicken and sauté till the tomato is cooked and oil separates on the top of the gravy.

8. Add capsicum and sauté till the mixture is thick without any water.

9. Add the cooked pasta and mix well. Heat it for 5 minutes.

10. Serve hot with onion raita.


9 June 2017

Mango Lassi



Mangoes are known to produce heat to the body, but yet they are available only in the hot summer season. You can combine them with milk or yogurt to make their heat reduce. In this recipe I have added mango, yogurt and milk and made a tasty chill lassi for all the lassi lovers. Hope you will enjoy it as much as I loved it.

Mango Lassi

No. of Serving : 3

Ingredients

Mango ripe - 1 large

Yogurt fresh - 1 cup

Milk cold - 1/2 cup

Water cold - 1/2 cup

Sugar - 3 tbsp



Preparation Method

1. Peel and chop the mango into cubes. Keep aside.

2. In a blender add the mango cubes and grind to a thick paste.

3. To this add yogurt, milk, water and sugar and blend well.

4. Add water or milk according to your consistency.

5. Serve chill.


2 June 2017

Yam Roast



Yam is a cooling veggie very apt for this summer. It has a lot of nutrients too. It cools the body. It's a good source of vitamin c, helps fight against cold and flu. It an anti-aging and provides a healthy immune system. It helps in quick healing and strong bones. Its rich in fibre, potassium, manganese and metabolic B vitamins.

Yam Roast

No. of Serving : 5

Ingredients

Yam - 250 gms

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Oil - 4 tbsp

Salt to taste



Preparation Method

1. Clean the yam, cut the skin off and make into chunks of 3 inch cube.

2. Wash well. Pressure cook for 3 whistles. cool it and cut into small cubes.

3. In a kadai, heat oil and add red chilli powder, coriander powder, turmeric powder and salt.

4. Add the cubed cooked yam and fry on slow fire till golden brown.

5. Serve with steamed rice and dal.


24 May 2017

Mango Parfait



For this summer let's give our kids some good healthy homemade dessert. Mango Parfait is a perfect dessert for this hot summer and kids will enjoy it. I have used almonds and walnuts, you can use any nuts of your choice. Mango mousse used in this recipe is from my previous post (recipe link for your reference).

Mango Parfait

No. of Serving : 2

Ingredients

Mango Mousse - 2 cups - recipe link for your reference

Marie biscuits - 20

Almond - 10

Walnut - 10



Preparation Method

1. Refrigerate and keep chill 2 cups of already prepared mango mousse (recipe link for your reference). Keep aside.

2. In a blender, powder marie biscuits, almond and walnut to a course powder.

3. In a serving glass put a layer of powdered marie biscuit mixture and press it well, then add a layer of mango mousse, repeat has many layers as you wish.

4. Top it with cherry or chopped nuts.


5. Serve chill. 

6 May 2017

Eggless Mango Mousse




Delighted to have something cool and refreshing for this summer ? , here is an eggless mango mousse. Mango has lots of health benefits. Its healthy antioxidants help fight cancer, improves eye health, lowers cholesterol, improves digestion, helps fight heat stroke.

Mango is available only in hot summer season, but when you take it along with ingredients like milk and buttermilk the heat effect is reduced.

Eggless Mango Mousse

No. of Serving : 5

Ingredients

Mango ripe - 3 medium

Custard powder - 4 tbsp

Corn flour - 2 tbsp

Milk  - 3 cups

Sugar - 1/2 cup



Preparation Method

1. Peel chop and puree the mango, keep aside.

2. Mix custard powder, corn flour and sugar in milk and bring it to boil. Keep stirring till it thickens. Cool it and keep aside.

3. Mix the mango puree and the prepared custard.


4. Refrigerate it for 1 hr , serve chill topped with nuts and cherries.

15 April 2017

Sweet Dosai



A healthy summer holiday snack for your kids, Sweet dosai. It can be had for breakfast or as a evening snack. Since it is made at home with healthy ingredients you know that you are giving your kids good and hygienic food.

Sweet Dosai

No. of Dosai : 10

Ingredients

Raw Rice (not idly rice) - 3 cups

Cooked steamed rice - 1 cup

Coconut grated - 1/2 cup

Sugar - 1 cup

Cardamom powder - 1 tsp

Yeast - 1/4 tsp

Salt - 1/4 tsp



Preparation Method

1. Soak raw rice in water for 8 hrs.

2. Grind to smooth paste along with cooked rice , grated coconut, sugar, salt and cardamom powder.

3. Let it to ferment overnight.

4. Half an hour before making dosai add the yeast and let it rest for 1/2 hr.

5. Make dosai in tawa , cover and cook till it is done.

14 March 2017

Paneer Custard Ice-cream



Summer has started folks...... Wondering what to do to beat the heat and refreshment for the hot midmorning...? Here is a healthy and refreshing midmorning ice-cream, Paneer Custard Ice-cream. Paneer has lot of healthy protein and is loaded with calcium. This is a guilt free refreshment meant for people of all age group. It is also easily digestible.

Paneer Custard Ice-cream

No. of Serving : 5

Ingredients

Paneer - 200 gms

Custard Powder - 4 tbsp

Milk - 400 ml

Sugar - 1 cup



Preparation Method

1. In a pan mix milk, sugar and custard powder, bring to a boil and simmer it till the custard thickens. Cool and keep aside.

2. Grind to smooth paste paneer and prepared custard.

3. Pour into a freezer proof dish and freeze it for 4 hours. No need to churn.


4. Serve chill topped with chopped nuts according to your choice. 

15 February 2017

Chicken Groundnut Masala



This chicken groundnut masala is my own innovation. I like the flavour of groundnut with chicken and so I tried it and turned out delicious.

Groundnut is rich in energy and contains monounsaturated fatty acids. It contains vitamins, minerals and antioxidants. It's good for children.

Chicken Groundnut Masala

No. of Serving : 4

Ingredients

Chicken breast meat - 300 gms

Groundnut roasted - 50 gms

Onion - 2 medium

Tomato - 2 medium

Ginger Garlic paste - 1 tsp

Curd - 1/2 cup

Red chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Cloves - 3

Cinnamon - 1" piece

Cardamom - 2

Star anise - 1

Marati mokkuu - 1

Salt to taste

Oil - 3 tbsp



Preparation Method

1. Wash, dry, cube the chicken and marinate with red chilli powder, turmeric powder, ginger garlic paste, salt and curd for 1 hr. Keep aside.

2. Puree tomatoes , keep aside.

3. In a kadai , heat oil add cloves, cinnamon, cardamom, star anise and marati mokkuu.

4. Then add finely chopped onion and sauté till the onions turn golden brown.

5. Add tomato puree, salt and coriander powder and sauté till tomato is done and oil separates on the top.

6. Then add the marinated chicken and fry for 5 minutes, then add little water and cook till the chicken is done.

7. Coarsely powder the peeled roasted groundnut and add to the chicken. Sauté for 10 minutes.

8. Serve hot with steamed rice , chapati or puri. It goes well with idly and dosai also.


5 February 2017

Gooseberry Jam / Amla Jam



In this recipe I have not used any artificial preservatives. I have used jaggery instead of regular white sugar for more flavour and health benefits of jaggery. Jaggery is sweet and has more calorie but it is better than white sugar health wise.

Gooseberry / Amla has a lot of health benefits. It is low in calorie, fat and cholesterol. It is rich in vitamin C and A, manganese and dietary fibre.

Gooseberry Jam / Amla Jam

No. of Servings : 10

Ingredients

Gooseberry - 20

Jaggery - 3 cups

Water - 1/2 cup



Preparation Method

1. Wash, chop and remove the seed from the gooseberry and cook with very little water. Smash and keep aside.

2. In a pan mix jaggery with little water, bring to a boil and filter it.

3. Boil the jaggery syrup to a one string consistency, add the cooked smashed gooseberry and stir till the mixture comes thick.

4. Cool and refrigerate it.

Notes:

No preservatives are added

It stays for a month if kept in the refrigerator.

Cool it completely before you refrigerate it.


31 January 2017

Chicken Vindhai Curry



Chicken Vindhai Curry is a classic traditional curry of Pondicherry, India. The unique flavour comes from the combination of garlic, fenugreek seeds, cumin seeds and vinegar. It is usually prepared with mutton, this time I have prepared it with chicken. It was very delicious and this recipe was passed on from my grandmother to my mother and now to me.

Chicken Vindhai Curry

No. of Serving : 6

Ingredients

Chicken - 1 kg

Onion - 2 medium

Tomato - 3 medium

Coconut grated - 5 tbsp

Garlic - 10 cloves

Red chilli powder - 3 tsp

Turmeric powder - 1/2 tsp

Vinegar - 2 tbsp

Fenugreek seeds - 1 tsp

Cumin seeds - 2 tsp

Cloves - 3

Cinnamon - 1" piece

Salt to taste

Oil - 3 tbsp



Preparation Method

1. Soak fenugreek seeds, cumin seeds and garlic in water for 1/2 hr and grind to paste along with grated coconut. Keep aside.

2. Puree tomatoes and keep aside.

3. Wash chicken and dry it, keep aside.

4. In a pressure pan heat oil and add the cloves and cinnamon.

5. Then add chopped onion and sauté till the onions turn translucent.

6. Add tomato paste, red chilli powder, turmeric powder and salt and sauté till oil separates on the top.

7. Add chicken and the ground coconut paste and vinegar and sauté for 5 minutes till a nice aroma comes.

8. Add required water for the curry and pressure cook for 3 whistle.

9. Garnish with coriander leaves.