Thursday, March 28, 2013

Oats-Corn Flakes Ladoo

 Oats: ½ cup
Corn Flakes: 1 cup
Jaggery: ¼ cup
Water/Milk: as needed (approx. 3-4tbsp)
Nuts/Raisins: if needed (I didn’t add)

Method Of Preparation
Dry roast the oats for about five minutes. Powder it when it is slightly cooled.
Then add the corn flakes to the blender and powder it coarsely.
Transfer the powdered oats and corn flakes into a bowl.
Then add the jaggery to the blender and powder it.
Add the blended jaggery to the oats cornflakes mix. If you are adding roasted nuts add at this stage.
Add a bit of water or milk to it so that we can get the consistency to make balls out of it.
Make small balls. Store it in an air tight container and serve

Wednesday, March 27, 2013

Nellikka Pachadi/Amla Raita

Recipe Source: My Kitchen Experiments
Amla / Nellikka / Indian Gooseberry - 8
Grated Coconut - 2 tablespoons
Green chillies - 2 nos
Yogurt / Curd - 1 cup
Salt - to taste
Oil - 2 teaspoons
Mustard seeds - 1/4 teaspoon
Curry leaves - 1 string
Red Chilli: 3

Method Of Preparation
In a saucepan, boil 1 cup of water with salt. When it is boiling add amlas and cook only for 3-5 minutes in full flame. Make sure not to over cook.
Once the amlas are cooked, allow it to cool to room temperature and chop them.
Add half the quantity of chopped amla, grated coconut, green chillies to a mixer and make a coarse paste of it.
Take fresh curd in a bowl and beat it well for few seconds.
Add coarse amla coconut paste to this curd. Add salt and half of the chopped amla to it. Mix well.
In a seasoning pan, heat oil and throw mustard seeds, red chilli and curry leaves. Let it splutter.
Add this seasoning to the curd amla mixture.
Serve with rice.

Tuesday, March 26, 2013

Mushroom Masala with White Zucchini and Capsicum

Mushroom: 400gms
Onion: 1 big
Tomato: 1
Capsicum: 1
Koosa/white Zucchini: 1
Curry leaves: few
Coconut Oil: 3tbsp + 2tbsp
Ginger Garlic paste: 1tbsp
Coriander powder: 1 ½ tbsp.
Chilli Powder: 1tsp
Turmeric powder: ¾ tsp
Garam Masala: 1tsp
Salt: needed
Green Chiili: 2
Coriander leaves: needed

Method Of Preparation
Wash and chop mushroom, capsicum, zucchini, tomato and onion.
In a pan add the chopped veggies.
Add 3tbsp coconut oil, few curry leaves, ginger garlic paste and salt.
Mix this well with hand.
Now add coriander powder, chilli powder, and turmeric powder and garam masala.
Again mix well with hand.
Sprinkle some water to it. Don’t add more water as water will be produced from mushroom while cooking.
Keep on flame and close with a lid.
Lower the flame after few minutes.
When the vegetables get cooked and gravy becomes thick or somewhat dry switch off the flame and add 2tbsp coconut oil, few curry leaves and chopped green chilli, coriander leaves.
Serve hot with Chappathi

Monday, March 25, 2013

Bread Vada

Bread: 10 slices
Onion: 1 big
Green Chilli: 5
Curry leaves: few
Coriander leaves: few
Ginger: 1” piece
Salt: needed
Oil: for frying

Method Of Preparation
Add the bread slices in the mixer and blend it to make fine bread crumbs.
Chop finely onion, green chilli, ginger, curry leaves and coriander leaves.
Add this to the powdered bread.
Add salt to it. (Add little salt only as the bread already contains salt in it)
Add water little by little to make it dough. (Be careful while adding water, only little water will be required. Adding more water will make the vadas drink more oil)
Take small balls from the dough and flatten it a bit.
Heat oil in a pan and deep fry each vadas on both sides till the vadas turn reddish brown.
Serve hot with tea.

Sunday, March 24, 2013

Drumstick Curry With Raw Mango

Lentils/Parippu: ¼ cup
Drumstick: 5
Raw Mango: 2(if tangy use only 1)
Onion: 1
Tomato: 1
Green Chilli: 2
Chilli Powder: ¾ tbsp.
Turmeric Powder: 1tsp
Salt: needed
Oil: 2tbsp
Mustard Seeds: 1tsp
Curry leaves: few

Method Of Preparation
Wash the lentils and transfer to pressure cooker and add enough water to get it cooked and add turmeric powder and chilli powder to it.
Close the lid and wait for 2 whistles and switch off the flame and wait till the pressure releases.
When the pressure releases open the lid and add sliced mango pieces, onion, tomato and green chilli to it. Add salt too.
Again close the lid and switch on the flame. Wait for another one whistle and switch off the flame.
And open the lid after the pressure releases. Switch on the flame and add the drumstick pieces to it.
Let it cook without closing the lid. When the drumstick gets cooked switch off the flame.
Heat oil in another pan and splutter mustard seeds and add curry leaves.
Add this to the prepared curry.
Serve hot with rice.