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.

27 January 2017

Beetroot Chapati




Today I have chosen beetroot chapati, it's a wonderful way of making your fuzzy kids eat their veggies.

Beetroot has a lot of health benefits. It is high in immune boosting vitamin c, fibre, essential minerals like potassium, manganese. It is rich in folate and reduces the risk of birth defects.

Beetroot Chapati

No. of Serving : 6 - 7

Ingredients

Whole wheat flour - 2 cups

Beetroot - 1 medium

Ginger Garlic paste - 1/4 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil - 2 tbsp

Water as required

Salt to taste



Preparation Method

1. Peel, chop and grind beetroot into a fine paste along with ginger garlic paste, red chilli powder and turmeric powder.

2. In a mixing bowl add whole wheat flour and salt and mix well.

3. Add oil and mix well.

4. Add the ground paste little by little and mix well, add water as required and make a thick dough.

5. Let it rest for 1/2 hr.

6. Roll out chappati and toast it in tava on both sides.

7. Serve with onion raita.


21 January 2017

Gopi Matar Pasta / Cauliflower Peas Pasta




This time I have made pasta in the Indian style by adding Indian spices. I have also added vegetable like cauliflower and peas to give it an Indian touch. It tasted delicious, hope you too will like it.

Gopi Matar Pasta / Cauliflower Peas Pasta

No. of Serving : 4

Ingredients

Pasta - 100 gms dry

Cauliflower - 1/2 flower

Peas - 2 cups fresh

Onion - 1 medium

Tomato - 2 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Oil - 3 tbsp

Salt to taste



Preparation Method

1. Wash and cut cauliflower into florets. Dip them in hot boiling salted water for 10 minutes so that if there is any worms it will die.

2. Cook pasta in salted hot water for 10 minutes. keep aside.

3. In a kadai, heat oil and add green peas and saute for 3 minutes , then add chopped onion and saute till it turns translucent.

4. Then add ginger garlic paste and saute till the raw smell goes and a nice aroma comes.

5. Add tomato puree, red chilli powder, turmeric powder and salt and saute till the tomato is cooked and oil separates on the top of the gravy.

6. Add cauliflower and cook till it is cooked.


7. Add cooked pasta, saute and serve hot.  

16 January 2017

Gooseberry Chutney




I found a lot of gooseberry in the vegetable market, so thought of making healthy dishes with it. Today I have tried this tasty chutney using gooseberry. Gooseberry 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 Chutney

No. of Serving : 6

Ingredients

Gooseberry - 10

Urad dal - 3 tbsp

Asafoetida - 1/4 tsp

Ginger - 1" piece

Green chilli - 2

Red chilli - 2

Coconut - 3 tbsp

Coriander leaves - few

Oil - 2 tbsp

Salt to taste



Preparation Method

1. Cut, remove the seeds and chop the gooseberry. keep aside.

2. In a kadai, heat oil and add urad dal, saute till the urad dal turn brown in color.

3. Then add asafoetida, ginger, red chilli and green chilli and fry well.

4. Then add chopped gooseberry, salt and saute till it is half cooked.

5. Then add coconut and coriander leaves and saute for 3 minutes.

6. Cool and grind into a smooth paste.

7. Serve with idli, dosai, chappati and puri.


12 January 2017

Corn Pongal



Happy Pongal to all my viewers, friends and well wishers.
Corn has a lot of health benefits. It promotes eye health and is a good source of antioxidants and also a rich source of vitamins and minerals.

Corn Pongal

No. of Serving : 5

Ingredients

Corn puttu flour - 1 cup

Moong dal - 1/2 cup

Jaggery - 2 cups

Water - 2 cups

Milk - 1 cup

Salt a pinch

Cardamom powder - 1 tsp



Preparation Method

1. Cook moong dal and keep aside.

2. Boil jaggery with little water, cool and filter, keep aside.

3. In a pan mix together corn puttu flour, water, milk and salt. Keep over stove and bring to a boil. Stir continuously till it thickens and cooks.

4. Add jaggery syrup and cooked moong dal and mix well. Mix till the mixture becomes very thick.

5. Add cardamom powder and mix well.


6. Garnish with cashew nuts and raisins fried in ghee. 

9 January 2017

Keerai Kozhambu / Spinach Curry



Today I have cooked keerai kozhambu with arai keerai. This keerai is very appropriate for making kozhambu and it tasted delicious.

Keerai / Spinach has a lots of health benefits. It is low in fat and high in niacin, zinc, folate, vitamin A C E and K, protein fibre, thiamin, iron, manganese, potassium, calcium, copper and magnesium.

Keerai Kozhambu / Spinach Curry

No. of Serving : 5

Ingredients

Keerai / Spinach - 1 bunch

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Onion - 1 medium

Ginger Garlic paste - 1/2 tsp

Tomato - 1 medium

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind paste - 1 tbsp

Oil - 2 tbsp

Salt to taste


Preparation Method

1. Wash and chop the keerai / spinach and keep aside.

2. In a kadai , heat oil in a pan and add mustard, cumin and fenugreek seeds. When the seeds begin to crackle add onion.

3. When the onion turns translucent add ginger garlic paste and saute till a nice aroma comes.

4. Then add tomato, red chilli powder, coriander powder, turmeric powder and salt and saute till the tomatoes are cooked.

5. Then add keerai / spinach and add little water and cook till the keerai is fully cooked.

6. Then add tamarind paste and sufficient water for the kozhambu and cook for another 5 minutes.

7. Serve hot with steamed rice.