Watermelon Lemonade

Ingredients

Watermelon (peeled and deseeded): 4 cups

Lime juice: 1 lime

Ginger: 2” piece

Sugar: ¼ cup (adjust according to your taste)

Chilled Water: 2 cups

Method Of Preparation

In a blender add water melon, water, lemon juice, sugar and ginger.

Blend it well.

Strain and serve chilled.

Vegetable Omelete

Ingredients

Egg: 5

Ginger paste: ¼ tsp

Garlic Paste: ½ tsp

Carrot: 1

Capsicum: 1

Onion: 1

Green Chilli: 2

Tomato: 1 big

Salt: needed

Coconut oil: 2tbsp

Method Of Preparation

Cut the carrot to thin round slices.

Cut the tomato and onion to round slices and then cut to half.

Cut the capsicum to thin slices.

Cut the green chillies to round pieces.

Take a bowl and add eggs, ginger, garlic paste and salt to it.

Beat well.

Heat a non stick pan and add oil to it.

Then add the beaten egg and lower the flame.

Soon spread the cut vegetables on the egg as per your desire.

Close with a lid and cook in low flame, as flipping and cooking will be difficult, so close with an air tight lid and cook.

Note: you can finely chop the vegetables and add to the egg and beat well and make the omelet. 

You could use this sandwich omelet or just as a side dish.

Special Okra Stir Fry/Vendakka Stir Fry

Recipe Source:  Kitchen Corner -Try it (Thanks a lot Suja for this yummy recipe)
Ingredients

Vendakka/Okra: 20-25

Onion: 1

Green Chilli: 1

Mustard Seeds: ¼ tsp

Curry leaves: few

Oil: 3tbsp

Salt: needed

Masala

Roasted Peanut Powder: 2tbsp

Roasted Sesame seeds: 1tsp

Chilli Powder: ½ tsp

Coriander Powder: ½ tsp

Garam Masala: ¼ tsp

Method Of Preparation

Cut okra into desired shape. Heat a tsp of oil and add in the ingredients listed under masala and lightly roast it in low flame till the raw flavor disappears (careful not to over roast it) and set aside. Heat another two tsp of oil and add mustard seeds. Allow to splutter and add in green chilly, curry leaves. Add onions and fry till golden brown and finally add okra and stir fry in an open wide pan for few minutes. When the okra is cooked add in the masala powder and stir fry for a few more seconds till it well coated and dried up.

Serve hot with rice.

Mixed Fruit Milk Shake

Ingredients

Avocado: half of 1 Avocado

Apple: 2

Pear: 3

Plums: 1

Strawberry: 2

Guava: 1

Plantain/Big Ripe banana: 1

Chilled Milk: 1 ltr (as per the consistency you can increase or decrease)

Sugar: needed            

Method Of Preparation

In a blender add guava and 1 cup water and blend. Strain this to remove the seeds and keep the pulp aside.

Peel and chop apple, pear, plums, Avocado and banana.

In a blender add the above chopped fruits, guava pulp, strawberry and sugar.

Add milk to it and blend well.

Serve chilled.

Tip: The addition of fresh ripe plantain will give extra taste to the juice.

Varutharacha Mutta Curry

Ingredients

Hard Boiled Eggs: 5

Tomato: 2

Grated Coconut: 1 ¾ cup

Turmeric powder: 1tsp

Chilli powder: 2tbsp

Coriander powder: 2 ½ tbsp.

Garam masala: 1tsp

Curry leaves: few

Shallots: 15

Garlic cloves: 5

Ginger: 1” piece

Coriander leaves: 2 strings

Tempering

Shallots: 5

Curry leaves: few

Coconut oil: 3tbsp

Method Of Preparation

In a pan add grated coconut, turmeric powder, chilli powder, coriander powder, garam masala, curry leaves, shallots, garlic cloves, ginger and coriander leaves.

Keep on flame and roast coconut till it becomes light brown color and when roasted aroma comes from it.

Let it cool slightly and add this to the blender along with tomato and some water.

Make it to a smooth paste.

In a pan add this coconut mix and 3-4 cups water and salt. Keep this on flame and when boils, low the flame and close with a lid.

Let it cook in low flame for 25-30 minutes. Stir occasionally.

When it becomes thick add the hard boiled eggs to it by making slits on the eggs.

Stir and again close with a lid and cook for another 5 minutes and switch off the flame.

Heat oil in a pan add chopped shallots to it and when it becomes slight brown color add curry leaves and transfer to the prepared egg curry.

Serve hot with chappathi, Appam, roti….

Mango Juice With Mango Pulp

Ingredients

Mango: 3 (Slightly tangy and sweet mango)

Cold Water: 4 cups (or as per your consistency)

Sugar: as per your taste

Method Of Preparation

Take half of one mango peel and cut into very tiny pieces and keep aside         

Peel the rest mangoes and cut into pieces.

In a blender add the mangoes, cold water and sugar. Blend well.

Transfer it into a bowl and add the finely chopped mango pieces and stir.

Serve chilled.

Khailat Nahal/Honey Comb Bread

Ingredients

All Purpose Flour: 3 ½ cups

Milk: 1 cup

Milk Powder: 2tbsp

Water: ½ cup (or as required)

Egg: 1 while kneading + 1 for egg wash

Sugar: 3tbsp

Oil: 4tbsp

Melted Butter: 4tbsp

Yeast: 1 ½ tsp

Salt: ½ tsp

Triangles of cheese spread: 6-8 portions (Kiri or Al-Marai, etc.)

Honey Glaze

Sugar: 1cup
Water: ¾ cup
Honey: 1tbsp
Saffron: a pinch

          

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch it down, and break off tiny bits of dough. You should get about 40 tiny pieces out of this. Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Repeat this with all the dough.

Grease your pan/pans with butter. Place the balls of dough in a ‘honeycomb’ pattern. Try to get them close to each other so that there are no or very little spaces in between.

Cover the pans and set aside for a second rise, about half an hour.

Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.

Remove from the oven and pour your syrup all over the hot bread. Remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven. Turn it out and place on a rack to cool and for the syrup to glaze slightly.

Honey Glaze

Boil the sugar, water and saffron together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely.

Egg Ada/Savory Egg Pockets

Ingredients

Dough

Maida: ¾ cup

Wheat Flour: ½ cup

Warm Water: as required

Baking Powder: 1tsp

Oil/Ghee: 3tbsp

Salt: needed

Egg Masala

Fennel Seeds: 1tbsp

Hard Boiled Eggs: 4

Onion: 2

Turmeric Powder: 1tsp

Chilli Powder: ½ tsp

Garam Masala: ½ tsp

Chicken Masala: 1tsp

Green Chilli: 2

Coriander leaves chopped: few

Salt: needed

Oil: 3tbsp for masala

Oil: for deep frying

Method Of Preparation

Dough

In a bowl add maida, wheat flour, baking powder, 2tbsp ghee and salt.

Add needed warm water to it and knead to soft dough. Make sure not to add too much water, add less water and knead more.

Apply 1tbsp ghee on the dough and keep covered for ½ hour.

Masala

Cut the hard boiled eggs into small pieces and keep aside.

Heat oil in a pan, add chopped onion and add fennel seeds to it.

When onion turns translucent add turmeric powder, chilli powder, garam masala and chicken masala.

Stir for a minute and add chopped eggs to it. Stir till it is well combined.

Add chopped coriander leaves and green chilli and switch off the flame.

Keep aside and let it cool.

Preparation

Divide the dough into 3 or 4 parts.

Take each part and roll to a big thin chappathi.

Cut round shape with a cookie cutter or you can use glass for it.

Take each round and add the egg masala to it.

Fold it to a crescent shape and seal and roll the edges inside to give the edges a good pattern.

Heat Oil in a pan and deep fry the egg adas till it is golden brown color.

Drain on to a kitchen tissue.

Serve hot.

Potato-Capsicum Masala

Ingredients

Onion: 3

Tomato: 2

Ginger: 1” piece

Garlic: 4 cloves

Potato: 1 big

Carrot: 1

Capsicum: 3

Coriander leaves: few

Curry leaves: few

Turmeric powder: 1tsp

Chilli Powder: 1tbsp (or less)

Coriander powder: 1tbsp

Garam Masala: 1tsp

Fennel Seeds Powder: 1/2 tsp

Coconut oil/refined oil: 4tbsp

Mustard seeds: ½ tsp 

Salt: needed

Method Of Preparation

Take 1/4^th of 1 carrot and chop it finely and keep aside. (This is to add at the last stage)

Peel and cut potato and ¾th of 1 carrot into medium sized pieces.

In a pan add some water and salt and cook potato and carrot. Keep this aside.

Heat oil in a pan; splutter mustard seeds and add chopped onion and salt. When onion turns slight brown add ginger and garlic paste to it.

Stir for 1 minute and add chopped tomatoes.

When tomatoes are cooked well add turmeric powder, chilli powder, coriander powder and garam masala.

Stir for a minute and add cooked potato and carrot and diced capsicum to it.

Close with a lid and cook till the capsicum is 80% done. Switch off the flame and add fennel seeds powder, chopped coriander leaves, curry leaves and finely chopped carrot pieces.

Serve hot.

BREAK

Going to take break for few more days as we are going to shift to new home. Thanks for all your support and I will back after reciving the internet connection.

Guava Milk Shake

Ingredients

Guava: 7 (medium sized)

Milk: ¾ litre

Sugar: as needed

Method Of Preparation

Cut the guava into small pieces. Add this to the blender and add some cold water and blend for 2-3 minutes.

Strain it to take out the seeds from it.

Add milk and sugar to the pulp and mix or blend it once more.

Serve chilled. 

                               

Capsicum-Tahini Dip

Ingredients

White sesame seeds: ½ cup

Olive Oil: 4-5 tbsp

Salt: needed

Lemon juice: 3tbsp (can increase as per taste)

Garlic Crushed: 3

Curd/Yogurt: 3-4tbsp

Capsicum: 1

Method Of Preparation

Heat 1 tsp olive oil in a pan and add the chopped capsicum to it. Roast to about 3-4 minutes or till its raw taste takes off. Keep aside.

Dry roast the sesame seeds and add to the blender.

When it powders, add olive oil and garlic to it and blend again. Then add roasted capsicum pieces to it and blend again well.

Then transfer to the bowl and add curd, lemon juice and salt to it and stir well.

If you find it too thick you can add more olive oil to get the consistency.

Apple-Mint Cooler

Ingredients

Apple: 6

Chilled Water: ¾ ltr

Sugar: 1 ½ cup (or as per taste)

Mint leaves: 8

Lemon juice: Of 2 lemons

Ginger: ½” piece

Method Of Preparation

In a blender add apple (I didn’t peel apple), sugar, mint leaves, ginger and 2cups chilled water.

Blend it well.

Strain this in a fine strainer. Add balance water and lemon juice to it.
Serve chilled.

Kumbalanga Pachadi

Ingredients

Kumbalanga/ Ashgourd pieces: 1 ½ cups

Green Chilli: 2

Grated Coconut: 4tbsp

Curd: ¼ cup

Mustard Seeds: ½ tsp

Salt: needed

Coconut oil: 3tbsp

Curry leaves: few

Method Of Preparation

In a pan add ash gourd pieces, green chilli, salt and 1 cup water. Keep this on stove.

Meanwhile, In a blender add grated coconut and curd and blend it. Keep this aside.

In a mortar add mustard seeds and with a pestle powder it coarsely.

When ash gourd piece turns translucent and water is dissolved, put in very low flame and add the blended curd-coconut mixture.

Stir well and increase the flame a bit and don’t allow it to boil. At this stage add the freshly powdered mustard seeds.

Switch off the flame and add fresh coconut oil and curry leaves. Close with a lid for few minutes.

Serve hot with rice.

Mango Jam

Ingredients

Mango (ripe): 2 cup (peeled and chopped)

Sugar: ½ cup

Lemon Juice: 1 lemon

Cinnamon: 2” piece

Method Of Preparation

In a pressure cooker add mangoes and 3 cups water to it.

Wait for 2 whistles and switch off the flame.

When the pressure releases open the lid, mash the mangoes with the back of the lid well and add sugar and cinnamon to it.

Switch on the flame, when it boils put in medium flame.

Stir occasionally and when it starts thickening, add lemon juice and start stirring frequently till you get the consistency.  (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

Switch off the flame when done.

When cooled, store in an air tight bottle.

Rooh Afza Soda Lemonade

Ingredients

Rooh Afza: 3tbsp

Chilled SodaWater: 300ml

Lemon juice: 3tbsp

Sugar: needed (if required only)

Method Of Preparation

Take a glass, add rooh Afza, lemon juice and sugar and stir well.

Add soda water to it, Stir and serve Chilled.