Veg Omlette (Pure Veg)

                 

                  Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!

INGREDIENTS:

⦁        3/4 cup besan (gram flour) available in Indian grocery stores
⦁        1/2 teaspoon salt
⦁        1/2 teaspoon cumin seeds (jeera)
⦁        1/8 teaspoon black pepper
⦁        1 green chili finely chopped, optional
⦁        1/2 cup tomato seeded and finely chopped
⦁        1/2 cup finely chopped spinach
⦁        1/2 cup finely chopped bell pepper
⦁        1/2 cup water to make batter
⦁        2 tablespoons oil

    Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.

METHOD:

1.        Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
2.        Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
3.        Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
4.        When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
5.        Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
6.        Repeat for the remaining omelet.
                                               
                                                    

                                       Serve this with mint chutney

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Maggie bread roll

We often eat bread rolls with the veg stuffing. But here today we did maggie roll with cooked maggie stuffing. It really taste gud and mouth watering. And also loved by children.....

INGREDIENTS:

For The Cheesy Maggie:

• 1/2 cup grated processed cheese
• 1 packet (70 gms) maggi noodles , broken into pieces
• 1 packet maggi noodles masala
• 1/4 cup chopped capsicum
• 1 tsp dry red chilli flakes (paprika)

Other Ingredients:

• 2 tbsp plain flour (maida)
• 13 bread slices
• melted butter for greasing

METHOD:

For the cheesy maggi:

1. Boil 1 cup of water in a deep non-stick pan, add the capsicum and maggi noodles masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
2. Add the maggi noodles, mix well and cook on a medium flame for 4 minutes or till all the water has been evaporated, while stirring occasionally.
3. Add the cheese and chilli flakes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
4. Divide it into 13 equal portions and keep aside.

How to proceed:

1. Combine the plain flour and 2 tbsp of water in a small bowl, mix well and keep aside.
2. Remove the crust from all the bread slices and roll each slice with help of a rolling pin.
3. Place one portion of the filling on one side of the bread slice and roll it up tightly.
4. Apply some plain-flour water mixture at the edges and press to seal the stuffing.
5. Repeat steps 3 and 4 to make 12 more bread rolls.
6. Apple little melted butter evenly over all the bread rolls and bake them in a pre-heated oven at 180°c (360°f) for 15 minutes or till they turn crisp, turning them once after 10 minutes.
7. Serve immediately.

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Sphagetti Cheese Balls

         Flavourful and succulent cottage cheese balls; tangy tongue-tickling tomato sauce; and perfectly cooked, herbed spaghetti... each of these is as perfect as can be, whether in terms of flavour, texture or appearance, and when they come together the outcome is nothing short of magic. Lets c how to do this...

INGREDIENTS:

For The Tomato Sauce:

• 1 3/4 cups fresh tomato pulp
• 1 tbsp butter
• 1/4 cup finely chopped onions
• 1/2 tsp dry red chilli flakes (paprika)
• 2 tsp sugar
• salt to taste
• 1 tbsp fresh cream

For The Cottage Cheese Balls:

• 1 1/2 cups crumbled paneer (cottage cheese)
• 2 bread slices , torn into pieces
• 3 tbsp curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1/2 tsp finely chopped green chillies
• 2 tbsp cornflour
• 1/4 tsp baking soda
• salt to taste
• oil for deep-frying

For The Herbed Spaghetti

• 1 tsp dried mixed herbs
• 3 cups boiled spaghetti
• 1 1/2 tbsp butter
• 1 1/2 tsp finely chopped garlic (lehsun)
• salt to taste

METHOD:

For The Tomato Sauce:

• Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
• Add the fresh tomato pulp, chilli flakes, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
• Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For the cottage cheese balls:

• Combine the bread slices and curds in a bowl, mix well and cover with a lid and keep aside for 5 minutes.
• Combine all the ingredients along with the bread-curd mixture in a deep bowl and mix very well.
• Divide the mixture into 12 equal portions and roll each portion into a ball.
• Heat the oil in a deep non-stick pan and deep-fry a few cottage cheese balls at time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the herbed spaghetti:

• Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
• Add the mixed herbs, spaghetti and salt, mix well and cook on a medium flame for 1 minutes, while stirring occasionally. Keep aside.

How to proceed:

• Divide the herbed spaghetti into 3 equal portions and keep aside.
• Reheat the tomato sauce, add the cottage cheese balls, mix gently and cook on a medium flame for 1 minute. Divide it into 3 equal portions and keep aside.
• Place portion of the herbed spaghetti on a serving plate along the circumference of a plate.
• Put the tomato sauce along with cottage cheese balls in the centre of the spaghetti.
• Repeat steps 3 and 4 to make 2 more servings.
• Serve immediately.

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Madurai Special Fish Fry (Sunday Special)

Fish fry makes a great appetizer or a side to a meal. A simple vegetable salad or onion wedges compliment the fish fry. It can be served as a side with any variety rice or with rice and rasam. This recipe is very easy to follow, a bachelor’s recipe and yields a tasty crispy fish.

INGREDIENTS:

• ½ kg fish fillets
• Oil as needed
• First marination
• 1 tbsp. ginger garlic paste or coarsely crushed
• Lemon juice as needed
• Salt as needed
• ⅛ tsp turmeric
• ¾ tsp garam masala
• ½ tsp coriander powder (if garam masala is very strong)
• ½ tsp red chili powder

Second marination:

• 1 ½ tbsp. rice flour
• 1 ½ tbsp. besan / chickpea flour / gram flour
• Salt as needed
• ¼ to ½ tsp red chilli powder or paprika (adjust to suit your taste)
• ½ tsp saunf
• ½ tsp ajwain
• ¼ tsp Kasuri methi or 1 sprig curry leaves chopped finely

METHOD:

• 
  
• Mix all the ingredients mentioned under first marination. Taste the marinade and adjust salt or spice as needed.
• Powder ajwain and saunf together or crush them coarsely. Mix all the ingredients mentioned under second marination. Repeat tasting this a bit. Adjust whatever is needed.
• Wash fish fillets thoroughly. If using a fish like salmon, make slits in the fillet.
• Drain off the water completely. Marinate with marinade prepared in step one. Set this aside for about 15 minutes.
• Place the fish in flour mixture we prepared in step 2. Make sure flour coats well on to the fish on both the sides. Fish looks floury at this stage. Set this aside till the dry flour turns moist. The moisture in the fish makes the flour damp and it sticks well to the fish. This takes around 10 to 15 minutes
• Heat a tawa. Add oil and spread it well. Heat it on a low flame. Fry till crusty on both the sides. Be gentle while flipping the fish otherwise the masala comes out. Fish can be pan fried or shallow fried both yield almost the same result.
• Garnish with onion wedges and grated carrot. Serve with a meal or as an appetizer.

For grilling the fish.

• After the second marination, Gently brush a generous amount of oil over the fillet. heat the oven at 170 C for 15 minutes and grill for about 25 minutes. You may need to grill for more or long depending on the thickness of the fillet or the variety of fish.

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Raagi puttu

   Ragi puttu, my favorite puttu of all time..I love it more than my rice puttu and wheat flour puttu. But tapioca puttu is also my favorite. I make sure to include ragi in my families diet atleast once a week, i make either idiyappam, idli, crispy dosa.

Ingredients:

• Ragi Flour / Finger Millet Flour - 2 cup
• Sugar - 2 tblspn
• Salt to taste
• Water as needed
• Ripe Banana as needed
• Fresh Coconut as needed grated

Method:

1. Take ragi flour in a large mixing bowl.  Add in salt, sugar and mix well.
2. Now add in water slowly and mix well with your hands. This will form into crumbs. The crumbs should not be dry, it should form into a tight ball when you hold it and it should crumble when you drop it.
3. Now take your puttu making gadget. I used cup puttu gadget.
4. Fill water in the pressure cooker and heat it up.
5. Drop the holed disc inside the cup. Now start layering the funnel.
6. First add some coconut in the bottom, followed by the puttu mixture, then top some sliced banana.
7. Place the cup over the pressure cooker. Cook this for 7 to 10 mins till the puttu is cooked.
8. Now flip the puttu cup and Serve this puttu hot with banana and sugar.

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Salmon fish fry (kerala special)

     It was my first experience cooking salmon using South Indian flavours and was a little doubtful of how it would work out. But the result was delicious and I am sure every seafood lover will agree with me on this one. Let c how to do it home...

Ingredients:

• Salmon steaks – 4
• vegetable oil/coconut oil – for shallow frying
• Salt – to season
• Red chilli powder – 2 tsp
• Turmeric powder – 1 tsp
• Freshly milled black pepper – 1 tsp
• Ginger – 1 inch piece
• Garlic cloves – 2 large
• Shallots/small onion – 2
• Juice of half a lemon

Method:

1. Clean, wash and pat dry the salmon steaks.
2. Season the steak pieces with salt.
3. Prepare the marinade by blending together all the ingredients given in the list. Adjust the amount of chilli depending on your palate for heat.
4. Rub this marinade onto the steaks making sure all sides are coated well.
5. Refrigerate as long as you can (I did it overnight) to let the flavours seep through the fish.
6. Shallow fry in oil.
7. Serve hot with vegetable salad and lemon wedges.

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