Brussels Sprout fried

Pan Fried Brussels Sprouts

Ingredients Brussels Sprouts 500 grams Honey 1 tablespoon Lemon juice 1 tablespoon Sesam 1 tablespoons Vegetable Bullion powder 2 teaspoon Preparation Wash and dry the brussels sprouts thoroughly and cut them each into halves. Mix all the ingredients together in … Continue reading Pan Fried Brussels Sprouts

Oats Cutlet, Tasty, Crispy and Easy

Ingredients Rolled oats dry roasted 250 gram Potatoes boiled and mashed 250 grams Paneer 100 gram Carrot grated 2 nos Green Chilli finely chopped 2 nos Ginger Garlic paste 1 teaspoon Garam masala 1 teaspoon Salt to taste Oil to fry Preparation Boil the potatoes, peel them and mash them finely. Wash, peel and grate the carrots finely Dry roast the steel rolled oats for a few minutes and allow to cool. Mix the mashed potatoes, grates potatoes, roasted oats, salt, chopped chilly, ginger garlic paste, garam masala powder in a bowl. Take the batter of the size of one … Continue reading Oats Cutlet, Tasty, Crispy and Easy

Indian Gooseberry Chutney

Indian Gooseberry Chutney Ingredients Coriander leaves a bunch Gooseberry 200 grams. Green chilli 5 nos. Ginger a small piece Olive/coconut oil 1 tablespoon. Salt to taste Preparation Wash the coriander leaves and let it dry. Split the gooseberries, remove the seeds and slice into small pieces. Remove the seeds from the green chillies and chop them into small pieces. Remove the skin of the ginger and chop into small pieces. Put all these ingredients into a mixer bowl, add salt and oil and grind it into a smooth paste/chutney. Continue reading Indian Gooseberry Chutney

Carrot Kheer (Carrot Payasam)

Carrot Kheer (Carrot Payasam) Ingredients  Carrot 500 grams Milk 1 litre Sugar 100 grams Saffron a pinch Almond flakes (pieces) 1 tablespoon Preparation Clean and peel the carrots, and cut them into small pieces. Cook the carrot pieces adding some milk till it becomes tender. Remove the carrot pieces from heat, add sugar to it and mash it to a paste. Cook the rest of the milk on low heat adding the saffrons. Add the carrot paste to this and mix well. Allow to cool. Serve chilled garnishing with fried almond flakes and saffron strands. Continue reading Carrot Kheer (Carrot Payasam)

Snake gourd Fry – Pdavalanga Fry.

Snake gourd Fry – Pdavalanga Fry. Ingredients Snake gourd cut into small stripes 500 gram. Water 200 ml. Baking powder a pinch Salt to taste. For Seasoning Oil 1 tablespoon. Mustard seeds 1/2 teaspoon. Cumin seeds 1/2 tsp. Shallots sliced 2 tablespoon. Dried chillies 4 nos, Urid dal 1 tablespoon. Garlic chopped 1 teaspoon. Curry leaves 1 sprig. Asafoetida powder a pinch Salt to taste. Preparation. Cook Snake gourd stripes (padavalanga) adding water and baking powder for a few minutes.   Take off from the heat, drain and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, urid … Continue reading Snake gourd Fry – Pdavalanga Fry.

Apple Mango Chutney

Apple Mango Chutney Ingredients Unripe mangoes 200 grams Sour/unripe apples 200 grams Chilli powder 1/2 teaspoon Sugar 1 teaspoon Garlic minced 1 teaspoon Ginger chopped a small piece Raisins 2 tablespoon Water 250 ml Vinegar 200 ml Cardamom seeds from 2 pods Preparation Peel and slice mangoes and apples. Put them into a thick-bottomed pan, add water, garlic and cook till tender. Add chilli powder, cardamom and raisins and cook till all water is absorbed. Add vinegar, mix well and take off from heat and allow to cool before storing. Continue reading Apple Mango Chutney

Beetroot Stir-fry with Coconut Slices

Beetroot Stir-fry with Coconut Slices Ingredients Beetroot 250 gram Onion sliced 1 nos. Oil 1 Tablespoon Dried red chillies 3 NOS. Mustard seeds 1/2 teaspoon. Sliced coconut or dried coconut flakes 2 tablespoons. Salt to taste. Pepper powder as per taste Preparation. Peel, wash and cut the beetroot into pieces. Grate it finely using a grater. Chop the onion finely. Slice the cocont pieces finely. Break the dried chillies into small pieces. Heat oil in a pan, add the mustard seeds and allow to splutter. Add the sliced onions, and dried chillies and saute well till the onions turn golden … Continue reading Beetroot Stir-fry with Coconut Slices

Potato Egg Omelette

Potato Egg Omelette It is a simple and tasty preparation which can be made within a few minutes.  It can be used for breakfast, as lunch tiffin, or for a 4 Ò clock snack or as a light dinner. It can be made with the minimum ingredients such as potatoes, egg and a bit salt. Here how to prepare potato egg omelette. Peel and wash a medium sized potato and grate it using a grater into a bowl. Now add a pinch salt to the grated potato and mix together. now break an egg and mix with the potatoes. Heat … Continue reading Potato Egg Omelette

Aloo gobi masala

Aloo gobi masala belongs to the North-indian kitchen and the Hindi name translates itself as potatoes (Aloo) and Cauliflower (Gobi) cooked with anIndian spice mix (Masala).  The first time I tasted it was in the 1980`s on my first trip to north India.  I found it delicious and here is the recipe. In the well-known Indian cuisine aloo gobi, potatoes and cauliflower are cooked with onions, tomatoes, and spices. There are various different methods to prepare this meal. You can use only onions, only tomatoes, or neither onions nor tomatoes at all. The aloo gobi recipe I’m presenting today is … Continue reading Aloo gobi masala