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
Banana Pudding Ingredients Banana peeled and sliced 500 gram Milk 500 ml. Sugar 100 gram Butter 2 teaspoon Eggs 2 nos Cardamom powder a pinch Vanilla essence a few drops Raisins 2 tablespoons. Preparation Heat a thick-bottomed pan and caramelise the sugar, remove from heat and allow to cool. Heat butter in a pan and roast the bananas. Mix the eggs and milk in a bowl and beat well. Add the roasted banana, caramelised sugar, raisins, vanilla essence and cardamom powder to the bowl and mix well. Fold the beaten egg-milk mixture to it. Pour the mixture into greased moulds … Continue reading Banana Pudding
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
Preparation Grind the fried peanuts coarsely. Heat butter in a pan and fry the oats flakes for a few minutes stirring well. Remove from heat and allow to cool. Remove the seeds from the dates and grind them into a paste using a mixer grinder. If it is too thick add 1-2 teaspoon honey. Now add the fried oats to the dates paste in the grinder and grind or blend them together. Now remove the paste from the grinder, add the cardamom powder and ground peanut and mix all together. Now form small balls of uniform size. You may decorate … Continue reading Peanut Oats Laddu/Peanut Oats Sweet Balls
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.
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
Chapati is a low fat flat bread made up of wheat flour. In north India it is the main food item of the common man. They use it from breakfast over to supper. It is served with a wide variety of vegetables as well as non-veg curries. Ingredients Whole wheat flour 250 gram All purpose flour 250 gram Luke warm water as needed (200 ml) Vegetable oil 2 tablespoon Salt to taste Preparation Mix flour and salt in a vessel. Add vegetable oil, water and mix well into a smooth dough. Knead the dough until it becomes soft. Make small … Continue reading Chapati
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
The crispy uzhunnu vadas which was served along with Masala dosa was a delicacy we enjoyed during our college days. Later away from home, I yearned for it. And on holidays back at home I got the simplest recipe and managed to make it for my friends. Here the recipe. Ingredients Urid dal (Uzhunnu parippu) 250 gram Green chillies chopped 4 nos Ginger chopped 1 teaspoon Salt to taste Oil to fry. Preparation Soak urad dal in water for 3-4 hours and drain. Grind the dal, chillies and ginger together adding a little water using a mixer grinder to a thick paste. … Continue reading Medhu Vadai / Uzhunnu Vada
Zucchini Fritters Zucchini is available in the market fast all the year round. At first I was not clear what to do with these green veggies. But during the years we have found out various preparation methods for zucchini, from friends, from internet, from experimenting with this vegetable with other traditional preparation methods and the like. I must say that many of these preparations are tastier than the steamed zucchini which we tasted for the first time from a take away. Here is the preparation method for Zucchini fritters. Ingredients Zucchini 2 large ones Eggs 2 nos Bread crumbs 2 … Continue reading Zucchini Fritters