Friday, November 29, 2013

     Easy to prepare within 10 -15minutes.  This dish goes well with plain rice, fried rice...etc. I am sure that you must be having packet of sausages handy in your freezer. This could be used on an emergency basis when you have used all your ration. If you want this dish little gravy you can add more pepper and tomato sauce for this dish.

Chicken sausage – 1 packet (10 nos)
Oil- 2 teaspoons 
Onion, Chopped - 1    
Pepper powder- 1 ½ teaspoon
Tomato sauce - 4 teaspoons
Coriander leaves, Chopped – 2 teaspoons

  • Boil water in a pan and cook the sausage for 3- 5 minutes and drain water.
  • Chop the sausages, onion and coriander leaves.
  • In a pan add oil and add chopped sausages and cook till it browns on both sides.
  • Then add onion and cook till golden colour.
  • Add pepper and sauté till nice aroma arises.
  • Then add the tomato sauce and cook for 2 minutes and sprinkle coriander leaves and switch off the stove.

Thursday, November 28, 2013

       French toast, also known as the ‘eggy bread’ and ‘gypsy toast’ is a dish of bread soaked in beaten eggs and then fried. It is a twist version of normal french toast. The taste of banana after toasting...mmm sure tasty.
      If you try this dish,  you will be tempted to make this dish the following day as well. Days when you feel lazy, this is the one dish you must try. Kids would love it too.

Bread slices-2
Egg-1 large
Banana, chopped - 1
Milk-2-3 tablespoons
Sugar-1 teaspoons
Cinnamaon- ½  teaspoon
Butter-2 teaspoons


  • In a broad bowl take the banana pieces and mash it well with the backside of a spoon. Crack the egg and add sugar and beat well.
  • Then add the milk, cinnamon and beat well.
  • Take a slice of a day old bread (because the fresh bread will soak up more egg mixture without falling apart) and soak in the beaten egg mixture
  • Heat the nonstick pan and add 1tsp of butter and keep the flame to low to medium. Keep the banana egg-coated bread slice on and toast on both sides till golden brown and well cooked through.
  • You could top the cooked slices with jam, marmalade, butter, honey, maple syrup, golden syrup, fruit flavored syrup, molasses, apple sauce,whipped cream, fruit, chocolate, Nutella, sugar, yogurt, powdered sugar, ice cream, various nuts, or other similar toppings.

Wednesday, November 27, 2013

    Vada pav sometimes spelled wada pav or vada paav, is a popular spicy vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada (Aloo Bonda) sandwiched between two slices of a pav. The compound word batata vada refers in Marathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun. It is also known as an ‘Indian burger'.

For Vada Pav:
Pav- 6
Groundnut chutney (or) tamarind chutney- 6 teaspoons          
Green chutney- 6 teaspoons

For Peanut Chutney:
Peanuts- 5tablespoons
Red chilli-1
Jeera/ cumin - ½ teaspoon
Garlic- 1 big clove
Coconut- 2 tablespoons
Tamarind- 1 small piece
Salt- to taste

For Green Chutney (Coriander Mint Chutney):
Mint leaves- 2tablespoons
Coriander leaves- 2 tablespoon
Green chilli-2
Garlic- 1 clove
Channa dhal- 2 teaspoons    
Coconut- 2 tablespoons
Salt- to taste     


 Peanut Chutney:
  • Roast peanuts, red chilli, garlic and jeera by adding a teaspoon of oil. allow to cool. 
  • Grind this with coconut, tamarind and salt.

Green Chutney:
  • Grind all the above above mentioned ingredients to make green chutney as fine paste.
Vada Pav:
  • Cut the pav into two pieces and apply green chutney on oneside and the otherside peanut or tamarind chutney.

  • Can keep grated veggies also if you like.
  • Keep a aloo bonda inside and close the pav and slightly press the pav
  • Serve

Monday, November 25, 2013

      Oats idlis are a healthy alternative to normal idlis. This is an instant preparation. It tastes almost like rava idli. Tasty healthy idlis in minutes.

Oats- 1 cup
Rava/semolina- 1 cup
Curd/ yogurt- ½ cup
Asafetida/ Hing - pinch
Baking soda/ Eno – ½ teaspoon
Carrot, grated- ¼ cup
Coriander leaves, chopped- 2 tablespoons
Salt- to taste
Almonds- 6

To temper:
Oil- 2 teaspoons
Mustard seeds- 1 teaspoon
Urad dhal- ½  teaspoon
Curry leaves- 1 sprig

  • Roast the oats till the roasted smell arises and powder in a blender.
  • Roast the semolina also till you get the roasted smell.
  • In a pan add the oil and almonds. Roast and remove from oil.
  • In that same oil add the mustard seeds and urad dhal. Then add the curry leaves & carrot. Sauté for a minute then add coriander leaves and switch off the gas.
  • In a deep bowl add oats powder, rava, tempered spices, curd, asafetida, soda, salt and mix well. Add enough water to make a thick batter (idli batter consistency)
  • Allow to rest the batter for 15-20 minutes.
  • Grease the idli plates and keep the almonds. Then pour the batter
  • Steam it for 8-10 minutes. Allow to cool for 5 minutes and remove the idlis from plates.
  • Makes approximately 12 idlis.

Saturday, November 23, 2013

       I made this smoothie using low fat milk. Healthy tasty drink made with in 2 minutes. Cinnamon goes well with banana and tastes great. But this can also be made with full fat milk or with a scoop of vanilla ice cream for richer taste. People who are on diet can replace the sugar with dates or honey.

Banana, chopped- 1
Cinnamon- ½ teaspoon
Low fat milk- 1 cup
Sugar- 1 teaspoon

  • Boil milk with sugar and allow to cool. Keep the milk inside the refridgerator and allow to chill. 
  • In a juicer jar add banana, the now chilled milk, cinnamon and blend well till frothy.
  • Pour this in a tall glass and serve chilled.

Friday, November 22, 2013

     Aloo Bonda is a tasty irresistible snack most popular in Mumbai, other parts of Maharashtra and as well western India. It is one of the popular chats served in parties. Aloo Bonda is a yummy potato spicy ball wrapped in gram flour batter. This can be easily made, by dipping the potato balls in dosa batter and deep fried.

Potatoes- 2-3
mustard seeds- ¼ teaspoon (optional)
jeera/ cumin seeds- ¼ teaspoon
Onion, chopped- ½ cup
Green chilli, chopped-1-2
Ginger, chopped- ½ teaspoon
Asafetida/ hing- pinch
Curry leaves- few
Chilli powder- ¼ teaspoon
Coriander leaves, chopped- 2 teaspoons
Lime juice- few drops
For Batter:
Gram flour- 1 cup
Rice flour- 1 tablespoon (optional)
Red chilli powder- 1 teaspoon
Turmeric- ½ teaspoon
Salt- to taste
Baking soda- pinch
Oil- to deep fry
  • Pressure cook the potatoes till soft around 4 whistles on medium flame.
  • Peel and mash the potatoes.
  • In a hot pan add oil and jeera and onions, when the onions are soft, add green chilli, ginger, asafetida and curry leaves.
  • Cook till the raw ginger smell leaves. Then add red chilli powder, mashed potatoes, salt and coriander leaves.
  • Cook for two minutes and put off the gas and add lime juice and allow the mixture to cool.
  • From this mixture take a  scoop of the mixture and roll into big lemon sized balls.
  • In a deep bowl mix gram flour, rice flour, turmeric, red chilli powder and salt. Mix well the dry ingredients and add water to form a semi thick slurry.
  • Dip the potato balls in to the slurry and allow to coat well.
  • Heat the oil in a pan till smoking hot and reduce the flame to medium and deep fry  bonda's till golden brown.

Wednesday, November 20, 2013

       Oats fingers are a healthy snack or appetizer. This recipe can be done simply with oats and potatoes (veggies can be added) for vegetarians. And non-veg versions are made with adding cooked minced chicken, mutton, beef or fish as you wish. Kids would also like this dish because of the shape and taste. This dish is healthy as well since I have added oats with-it.

Oats- ½ cup
Onion, chopped- ½ cup
Green chilli, chopped- 3
Ginger, chopped- 1 teaspoon
Garam masala- 1 teaspoon
Pepper- ¼ teaspoon
Salt- to taste
Curry leaves- 1 sprig
Meat/ Fish- ½ cup
Potato- 1
Coriander leaves, chopped- 1 tablespoon
Egg, beaten- 1
Breadcrumbs- ½ cup
Oil- to fry

  • In a pan roast the oats till raw smell goes off and powder it in a blender.
  • In a pan add water, meat/ fish with pepper and salt and cook it. Takeout the meat and mince well with hand/ blender.
  • In a pan add three teaspoon oil and add onions and sauté till translucent pink.
  • Add green chillies, ginger, curry leaves and cook till slight brown colour.
  • Add meat/ fish mince and garam masala in this mixture and cook well.
  • When the meat cooks add the powdered oats and mix well. 

  • Then add the mashed potatoes and coriander leaves and cook for a minute and put off the gas.
  • Take a lemon sized balls and make it like fingers and dip in egg and coat with bread crumbs.
  • Heat the oil to smoking hot. Reduce the flame and fry the fingers in medium flame.

Tuesday, November 19, 2013

      Let's admit it, not everyone is a cauliflower fan. But i am sure that this recipe would actually make you to start liking it. This dish is a good accompaniment with chapatis, rice, rasam, curd, moor & sambar as well. Kids would love this dish too since it is lively with bright color.

Cauliflower (chopped) - 500grams
Onion (chopped) - ½
Green chillies (chopped)-2-3
Salt-to taste
Turmeric powder- ¼ teaspoon

To grind:
Coconut- ¼ cup
Jeera- ¼ teaspoon

To temper:
Oil-3 teaspoon
Mustard seeds- ½   teaspoon
Curry leaves- 1 sprig

  • In a blender pulse coconut, chopped garlic and jeera. Do not grind as paste
  • In a pan add oil; add mustard seeds when it splutters then add curry leaves.
  • Add chopped onion and cook till it becomes soft. Then add green chillies and cook for a minute and add the chopped cauliflower, turmeric and salt. Sprinkle little water and cover the pan and allow to half cook.
  • Now open the lid and add coconut mixture. Mix well and cook till the garlic smell goes away from the masala.

Monday, November 18, 2013

     It is a popular teatime snack. Easy to make in a jiffy. Tasty crunchy perfect in cold evenings. Its a common snack available in tea shops in South India. I love bajjis to be thin and crispy. However if you want the bajjis with more outer covering (batter), make the batter more thick.

Plantain thinly sliced -1 (Monthan or Peyan variety)
Gram flour- 5 tablespoons
Rice flour- 2 ½ tablespoons
Chilli powder- ½ teaspoon
Asafetida- ¼ teaspoon
Salt- to taste
Baking soda/ Appam soda/ Eno- ¼ teaspoon

  • Slice the bananas into thin slices using the slicer blade.
  • In a broad bowl mix all dry ingredients gram flour, rice flour, chilli powder, asafetida, salt and baking soda.

  • Then add water little by little and mix and make a thick but a little runny slurry. Check the salt in the batter.
  • Dip the banana slice into the gram flour slurry dip well and allow to coat by turning both sides 4-5 times.
  • Heat the oil to smoking hot and fry the bajji in medium flame.
  • Note: Serve with coconut chutney.
  • Makes about 10-12 Bajji

Sunday, November 17, 2013

     This recipe makes milk delicious and more nutritious. It takes a max. of 10 minutes to prepare the drink. Ragi adds nutrition and texture. The saffron gives colour and flavour. Almonds add nutrition and richness to this dish.
Health Benefits of Ragi includes:
  • Ragi It make kids bone stronger, acts as a tonic for lack of milk production in lactating women.
  • Ragi is a rich source of calcium and fiber and it helps to lower cholesterol level.
  • Ragi is one of the best health foods for reducing weight, controlling diabetes and cooling the body.
  • Ragi can be used as a substitute for people allergic to milk.
Almonds do have varied benefits:
  • Helps Lower LDL-Cholesterol and Reduce Your Risk of Heart Disease
  • Protect against Diabetes and Cardiovascular Disease and are cardio-protective
  • Almond's Healthy Fats May Help You Lose Weight
Saffron also does have its own benefits:
The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant and digestive.

Milk- 2cups (I used low fat milk)
Ragi powder- 1 tablespooon
Almonds/ badam (Blanched/ Normal)- 10
Saffron strands- ½ teaspoon
Sugar- 1 teaspoon

  • In a milk pan add milk, sugar, ragi powder and dissolve well with a ladle without forming any lumps.
  • Switch on the gas and allow the ragi mixed milk to boil. When it starts to boil stir continuously with a ladle.
  • Reduce the flame to medium and cook ragi milk (till the raw taste of ragi goes completely) around two to three minutes constantly stirring.
  • Take almonds in a blender to make a fine power and add this in to the boiling ragi milk.
  • Add saffron strands as well. Allow to cook for two minutes and put off the gas.
  • Serve hot or chilled.
  • Note: During the whole process constant stirring is essential to avoid forming lumps.
  • Ragi should not be added to boiling milk,  since hot milk may cause lumps to be formed.
  • Don’t allow to cook for long time. This affects the taste and consistency.

Friday, November 15, 2013

      This fish curry could be prepared in a matter of 15 minutes. Easy and tasty. Goes well with rice as well as Kappa (tapioca). But i love this spicy curry with kappa. Tangy, spicy, easy and healthy fish curry prepared without coconut.
       Kudampuli is a kind of tamarind widely used in Kerala to obtain the authentic taste. I would recommend for using Kudampuli  if you would like to retain the authentic Nadan taste of this curry. This curry could be prepared with normal tamarind used for curry as well.

Fish (red or white meat) - 300-400 grams
Onion, chopped - ½ (optional)
Ginger garlic paste- 1 ½ tablespoons
Red chilli powder – 1 ½ teaspoons
Fenugreek powder/ uluva – 1 teaspoon
Salt- to taste
Kudampuli- 3-4 pieces
Curry leaves - 1 sprig
Oil- 3teaspoon

  • Heat a pan and add oil. Add onions if you wish and cook till slight brown colour. Subsequently add ginger garlic paste and allow to brown slightly till the raw smell goes.
  • Reduce the flame to simmer and add the fenugreek powder. Then add the chilli powder and allow to cook the chilli powder in that same oil for a moment. Don’t allow to cook more than a minute if you do so the masala will burn and the fenugreek would turn bitter.

  • Immediately add a glass of water, kudampuli and salt; allow to boil. When the oil from the curry starts to separate, add the fish and reduce the flame to medium. Allow the fish to cook simultaneously reducing the curry and allowing the oil to separate. Add curry leaves and put out the gas.
  • Note: Don’t add more water. Because in this curry the thickening agent is fenugreek. Other than that we are not adding coconut or another agent to make the curry thick.

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