Chicken Sausage Stir Fry

An easy and quick fix side dish to serve with rice and roti. Very nutritious too with the veggies. Great for a quick lunch box package and good for a light night dinner.

Chicken Sausage Stir Fry

No.of Serving : 2

Ingredients

Chicken Sausages – 4

Garlic – 4 cloves

Onion – 1 medium

Tomato – 1 medium

Capsicum – 1 medium

Chilly powder – 2 tsp

Turmeric powder – ¼ tsp

Garam Masala – ½ tsp

Oil – 1 tsp

Salt to taste

Preparation Method

1.    Heat oil in a kadai, add chopped chicken sausage. Stir fry for 5 minutes.

2.    Then add finely chopped garlic and fry for a minute.

3.    Then add chopped onion and fry till golden brown.

4.    Then add chopped capsicum and fry for 2 minutes.

5.    Then add chopped tomatoes and fry for 2 minutes.

6.    Then add chilly powder, turmeric powder, garam masala and salt.

7.    Stir fry for 5 minutes.

8.    Serve hot.

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.

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.

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.  

Brown Onion Almond Pesto Pasta

My version of the pesto is that I have fried onion till they turn dark brown and ground it along with almond to make it more nutritious and tasty. The phytochemicals and vitamin C present in onion helps in improving immunity. It regulates blood sugar and heals infections.

Brown Onion Almond Pesto Pasta

No. of Servings : 2

Ingredients

Pasta - 100 gms

Onion - 2 medium

Ginger Garlic paste - 1 tsp

Almond - 20

Star anise - 1

Cinnamon - 1 " piece

Red chilli powder - 2 tsp

Salt to taste

Oil - 3 tbsp

Preparation Method

1. Boil water, add the pasta and cook for 10 minutes or till it is al dente. Drain and keep aside.

2. In a kadai, heat oil and fry the onions till dark brown and charred. Cool and grind to paste along with blanched almonds.

3. In a kadai heat oil and add cinnamon and star anise. Add ginger garlic paste and fry till the raw smell goes.

4. Add the ground onion paste, salt and red chilli powder, cook till oil separates on the top.

5. Add cooked pasta and stir well.

6. Garnish with chopped almonds.

Mudakathan Keerai Dosai

Mudakathan Keerai is an healthy and medicinal greens. It's used as a remedy for joint pain and arthritis. It's used to cure cough, cold and also dandruff. I added tomato to cut the bitterness of the greens and also added red chilli for added taste.

Mudakathan Keerai Dosai

No. of Servings : 5

Ingredients

Dosai batter - 4 cups

Mudakathan keerai - 2 cup

Red chilli - 2

Tomato - 1 medium

Preparation Method

1. Separate the leaves of the keerai from the vine.

2. Wash well 4 times

3. Grind to paste along with tomato and red chilli.

4. Add it to dosai batter and mix well.

5. Make dosai and serve with chutney and sambar. It does well with idli podi also.

Snake Gourd Thokku

Snake Gourd is a water content vegetable with lots of nutrients. Apart from lots of vitamins and minerals it is low in calorie, thus suitable for diabetic patients. It is also known to lessen fever.

This can be apt for lunch box. You can wrap it inside dosai and the dosai will stay moist till lunch.

Snake Gourd Thokku

No. of Servings : 5

Ingredients

Snake gourd - 250 gms

Onion - 1 medium

Tomato - 2 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Oil - 3 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1tsp

Salt to taste

Preparation Method

1. Puree tomatoes, keep aside.

2. Finely chop snake gourd and pressure cook for 3 whistle, keep aside.

3. In a kadai, heat oil, add mustard seeds and cumin seeds, when the seeds bring to crackle add onion.

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

5. Then add tomato puree, red chilli powder, coriander powder, turmeric powder and salt and cook till oil separates on top of the masala.

6. Add the cooked snake gourd. Sauté for 5 minutes.

7. Garnish with coriander leaves and serve with dosai or chapati.

Soft Spongy Idli Recipe

A facebook friend of mine requested me to post the recipe on how to make soft spongy and white idli. This I am posting on her request. This is how I make idli everytime.

Soft Spongy Idli Recipe

Ingredients

Idli rice - 8 cups

Urad Dal - 2 cups

Fenugreek seeds - 1 tsp

Water as required

Salt as required

Preparation Method

1. The ratio is 4 : 1 ; rice : urad dal

2. Soak urad dal and fenugreek together , rice separately for 8 hrs.

3. First grind to fluffy batter the urad dal and fenugreek seeds in the grinder. You must sprinkle water from time to time to get it fluffy. You must grind it exactly for 15 minutes, no more or less time.

4. Transfer into a vessel.

5. Grind the rice for 30 minutes till little course.

6. Transfer to the urad dal mix.

7. Mix in salt and leave it overnight to ferment.

8. I make idli in the pressure cooker. Pour water in the cooker and bring it to a boil before greasing and pouring the batter into the mould.

9. Steam for 10 minutes.

Notes :

• The urad dal must be ground fluffy and light.

• The rice must be ground little coarsely.

• The water in the pressure cooker must be boiling before the idli mould is placed into it, only then u will get fluffy idli otherwise idli will become flat.

• Adjust the rice according to your grinder capacity. Remember ratio rice : urad dal ; 4 : 1

• You can also grind it in mixer / blender, you will get the same soft and spongy idli.

Poached Egg Curry

This poached egg curry I have done it in chetinad kara kozhambu style. Hope you will like it as much as it did. It tasted yummy and delicious :)

Poached Egg Curry

No. of Servings : 4

Ingredients

Egg - 5

Onion - 2 medium

Tomato - 2 medium

Garlic - 5 cloves

Ginger - 1" piece

Coconut - 5 tbsp

Tamarind paste - 2 tbsp

Fennel seeds - 1 tsp

Cumin Seeds - 1 tsp

Pepper Seeds - 1/2 tsp

Red chilli powder - 3 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt to taste

Oil - 3 tbsp

For Tempering

Vadavam - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Preparation Method

1. Mix tamarind in 1/2 cup water and keep aside.

2. In a kadai, heat oil, add fennel seeds, cumin seeds, curry leaves when they begin to crakle add coconut and fry till dark brown.

3. Then add ginger, garlic and onion and fry till onions turn translucent.

4. Then add tomato and saute till tomato is cooked, cool and grind to a thick paste.

5. In the kadai, heat oil, add vadavam and fenugreek seeds, then add tamarind paste, ground coconut paste, coriander powder, red chilli powder and turmeric powder and water, cover and boil for 10 minutes.

6. Break an egg into the mixture and mix it well so that it gets incoperated into the curry.

7. Break the other eggs one at a time and let it cook. Do not stir it. Cook for 5 minutes. Gently turn the eggs over to the other side and cook for another 5 minutes.

8. Garnish with curry leaves. Serve hot with steamed rice.