QUICK CHETTINADU STYLE GREEN PEAS TOMATO KURMA

Weekend Breakfasts are always Special.. There's no such hurry to cook up 2 course meals!! So relaxed my mind and made Some spicy Chettinad Style Green Peas Tomato Kurma with Store bought Idiyappam for our Breakfast!!

Chettinad cuisine is always a hit there aroma and spiciness bowls me over.

Check out other Chettinadu recipes:
Chettinadu Mochai Kuzhambu
Chettinadu Chinna Vengaya Poondu Kuzhambu
Chettinadu Mushroom Masala
Chettinadu Masala Kuzhambu

What you need:
Tomato - 3 nos
Onion - 1 no, chopped
Frozen Green Peas -1 cup
Bay leaf - 1 no, small
Fennel seeds - 1/2 tsp
Curry Leaves - 1 sprig
Olive Oil - 1 tbsp
Salt as reqd

To grind into smooth paste by adding 1/4 cup water:
Coconut gratings - 2 tbsp
Fennel / Saunf seeds - 1/2 tsp
Split roasted bengal gram / pottukadalai - 1 tbsp
Dry Red chillies - 4 nos 

How to make:
Heat oil in a pan add bay leaf, fennel, curry leaves and saute well.

Add onion fry em up until it turns pinkish, add tomatoes cook until they soften.

This stage add salt, green peas, 1/4 cup water and cook for 2 mins. Now add the paste and cook in low heat until it starts to bubble.

Sprinkle fresh coriander and serve hot!!

DIY HOT CHOCOLATE MIX (EDIBLE GIFTS FOR CHRISTMAS)

Edible gifts for Christmas for friends and neighbors is what i prefer!! Something chocolateyy works wonder .. and this Hot chocolate mix is definitely a perfect gift and espcly when its homemade it adds more value and love. 

I packed them with a mug, spoon to stir, a small basket, chocolate mix, and a hand written note on how to prepare the drink!!

What you need: Makes 1 jar
1/2 cup - Milk powder
1/4 cup - Cocoa powder
1/4 cup - Granulated sugar
1/4 tsp - Cardamom powder
1/4 tsp - Cinnamon powder
1/4 cup - Chocolate, chopped

How to make:
In a bowl mix all of the above and place in the jar and cover with parchment paper and close the jar.

Preperation:
For Kids .. Heat milk in a pan bring to boil, add 1/3 cup of the this mixture to 1 cup hot milk stir and serve hot!!

For grown ups .. just mix 1/3 cup of this mix with 1 cup hot water and enjoy!!

MUSHROOM MASALA WHOLE WHEAT NAAN PIZZA (Step wise)

The Holiday Season has kick started and so everyone should be busy on "what to cook" and "what to gift" mode?? This Mushroom Masala Naan Pizza makes a perfect party snack easy to make and when this is made from scratch at home it brings much more pride when serving to guests!!

 For the naan: Recipe - The cupcake Confession
Wheat flour - 3 cups
Instant yeast - 2 tsp
Sugar - 2 tbsp
Salt - 1 tsp
Milk - 4 tbsp
Melted butter - 2 tbsp
Water as reqd

In a bowl mix all and form into smooth dough knead on a smooth surface roll them and set aside for an hour to proof.

For the Mushroom Masala:
Mushrooms - 1 pkt, sliced
Capsicum - 1 no, chopped
Onion - 1 no, chopped
Tomato paste - 1/2 cup
Garlic - 3 pods, chopped
Red chillies - 5 nos, soaked in water for 10 mins and made into paste
Coriander powder - 1 tsp
Cumin powder and Garam masala 1/4 tsp each
Oil - 2 tbsp
Salt as reqd

 How to make:
Heat oil in pan saute onions, garlic until brown in color.  Add chilli paste cook for few mins or until raw smell leaves. 

Add coriander powder, cumin powder, garam masala and cook for about 1 minute.

Add capsicum, mushrooms, half cup water and cook until the gravy thickens and allow to cool.

How to Assemble the naanizza:
Remove and knead the dough divide into equal parts roll into naans spread the mushroom masala, add onion rings, bell peppers, cheese slices and bake in the oven at 240 degrees C for about 12 minutes which is prehated.

Serve hot with generous spinkle of chilli flakes and fresh coriander. Black olives and cheese are optional.
 

GREEK SALAD IN A JAR

Inspired with salad jars and dessert jars.. made these not much effort needed salad jar this stores pretty well and makes life easier.. Greek Salad in jar a super easy recipe with crunchy veggies and feta they make a grt one..

Restaurants are so stingy with the feta on salads.. u could hardly see them..  its the other way when made at home. Generous feta and black olives makes a yummy meal!!

What you need:
1/4 of Bell peppers 3 colors, chopped
1/2 of Onions, sliced
1/2 of cucumber, chopped 
1/2 of Tomato, chopped
Lettuce leaves
1/2 cup feta
Few black olives, chopped
Salt and pepper
2 tbsp - Olive oil
1 tbsp - Apple cider vinegar (usually it uses white wine vinegar)

How to make:
Start with layering onion, followed by oil, vinegar some salt n pepper. Layer the other ingredients step wise fill feta in between and add torn lettuce leaves.

Top with generous feta on top close the lid, refrigerate and when ready to eat shake the jar so that oil n vinegar coats the entire salad n enjoy!!

KASHMIRI DUM ALOO (Pan fried version)

A Kashmiri delicacy which has no onion, garlic or tomatoes but still a rich and spicy dish. Traditionally this is a slow cook method and potatoes are deep fried. I chose to pan fry them and they did turn out sooper delicious. Made whole wheat parottas to go along with this dish for dinner.

What you need:
250 gms - Baby potatoes 
2 nos - Cardamom
1 tsp - Black peppercorns 
1 tsp - Black jeera
1" - Cinnamon stick 
1 cup - Yogurt, wisked
1 tsp - Fennel seeds, powdered
1/2 tsp - Ginger powder
1 tsp - Red chilli powder 
1 tsp - Kashmiri red chilli powder
3 tbsp - Oil 
Salt as reqd

How to make:
In a bowl add red chilli powder, kashmiri chilli powder 2 tbsp water make into paste and set aside.

Boil the potatoes and pierce them with toothpick and pan fry the potatoes until golden brown with tbsp oil and keep aside.

Heat 2 tbsp oil add, dry spices and saute well. Add chilli powder mixture and cook in slow fire till the raw smell leaves.

Remove from heat add yogurt, fennel powder, ginger powder, salt and bring to heat and cook in low fire.

Once the mixture starts to thicken add the potatoes and bring the mixture to semi gravy consistency.

Remove from heat sprinkle coriander and serve hot with parathas or rice.

RAJMA PANNER PATTIES (Pan fried) IN A MULTIGRAIN BURGER

Rajma Paneer Burger makes a great evening snack or a dinner too.. They make a great party snack as well. Since no potatoes are used and its a no fry recipe the calories are much lesser than the store bought ones and more so over i used mutli grain buns which makes this burger a wholesome complete meal. 

 What you need for the cutlets:
1 cup - Rajma, soaked overnite, cooked until soft and mashed
1/2 cup - Paneer, grated
1/4 cup - Onion, finely chopped
1 tsp - Green chillies, finely chopped
2 tbsp - Coriander, finely chopped
1 tsp - Garam masala
2 tbsp - Cornflour
4 tbsp - APF, dissolved in water and made into thick paste
4 tbsp - Bread crumbs 
2 tbsp - Oil 
Salt as reqd

How to make cutlets:
In a bowl add rajma, paneer, onion, chillies, coriander, garam masala, salt, cornflour and mix well.

Divide it into equal portions, shape them dip each cutlet in the flour mixture then roll in bread crumbs and set aside.

Heat 2 tbsp oil in a tawa and cook till golden in color and drain on kitchen towel.

Other Ingredients
Burger Buns, Lettuce leaves, Tomato slices, Onion slices, Cucumber slices, Capsicum slices, Cheese slices
Rajma Patties
Spring onion almond pesto
Sauce as desd

 How to assemble the Burger:
Cut each burger into half apply butter and toast on a tawa. 

Spread the pesto, place lettuce leaf on the bun, onion, tomato, cucumber, cucumber, patti, cheese and place the other half bun and microwave for 1 min or until cheese melts.

Serve hot with sauce as you wish!!

SWEET POTATO FRIES (Oven Method)

Sweet Potato Fries are easy and quick to make at home and makes a great and healthier option for munching.  Sweet potatoes are rich source of anti - oxidants and Vitamin A. Indulging in these yummiess for a evening snack with some spicy sauce!!

What you need:
Sweet Potatoes - 1/4 kg, cut into strips
Corn Flour - 2 tbsp
Olive oil - 1 tbsp
Salt as reqd
Black Pepper powder - as reqd

How to make:
Preheat oven to 220 C. In a bowl toss sweet potatoes, corn flour, oil, salt n pepper.

Arrange on a baking tray and bake for 10 - 15 mins. 

Turn the potatoes and bake again for 10 minx or until golden in colour.

Serve hot with sauce!!

PINDI CHANNA - Green tea Infused

Pindi Chana is a spicy chickpea curry which is completely different from channa masala. Traditionally plain tea bag is added while chickpeas is cooked since i had no stock i added green tea bag and it taste grt..This has unique flavor and makes a great accompaniment for Indian Breads.!!

What you need for boiling the Channa: Inspd from Sinfully spicy
1 cup - Any Channa, soaked overnite 
1 no - Green Tea bag
1/2 tsp - Salt
1/2 tsp oil

What you need for the sauce:
2 tbsp - Vegetable Oil
1 cup - Tomatoes, chopped
1 tsp - Ginger, grated and 1 clove - Garlic, chopped
2 nos - Green chilies, slit
Salt as reqd
Fresh Coriander
Lemon juice

What you need to be ground into powder: 
1/2 tsp - Black pepper
1 tsp - Cumin seeds
1 tsp - Coriander seeds
5 nos - Dry red chillies
1 nos - Cardamom
1/2 tsp - Kasuri methi (Dried fenugreek leaves)

How to make:
In a pressure pan add channa, tea bag, salt, oil, 2 cups water and cook for 6 - 8 hisses.

Reserve the cooked channa water and mix half of the spice powder to the cooked chickpeas and set aside.

Heat oil in a pan, add tomatoes, ginger and garlic, green chillies,  and cook till tomatoes soften, 

Add the reserved stock, salt, remaining spice powder and cook in medium heat for 15 mins approx.

Once the gravy thickens remove from heat drizzle 1 tsp lemon juice sprinkle coriander leaves and serve hot!!

WHEAT FLOUR SWEET BANANA APPAM

These appams are made for Karthigai Deepam and tradionally these are deep fried. Keeping in mind the calories these are made in paniyaram pans but it still gives perfect taste and texture. This can be made without much preparations and its instantaneous. 

 What you need:
Wheat flour - 1 cup 
Organic Jaggery - 1/2 cup, grated, soaked in half cup water and sieved thru a mesh
Banana - 1 no, mashed
Cardamom powder - gen pinch
Salt - small pinch
Ghee to grease

How to make:
In a bowl add wheat flour, jaggery water, mashed banana, cardamom powder and mix well.

Heat paniyaram pan grease with little ghee spoon the batter in cover and cook in medium heat for a min then turn it over and cook till golden in color and serve hot!!

HOMEMADE PEANUT BUTTER n BANANA STRAWBERRY PB SMOOTHIE

Peanut butter the new catch for the kids after Nutella. Gone are those days where i use to go crazy over different variety jams. Idli / Dosa / Chappthai any thing goes with jam for me.

The buzz is all around these expensive spreads but when made at home they are so inexpensive and quick and easy to make. These are safer then the store bought ones for kids and of course for adults too. The nutty and slightly salty PB has become my new friend in fridge i have been licking around with a spoon...

PB makes a fantastic addition to the usual smoothie and makes it creamier, healthy and filling Breakfast!!

What you need:
Skinless Unsalted Roasted Peanuts - 2 cups
Sugar - 2 tbsp
Oil - 2 tbsp
Salt - 1/8 tsp

How to make:
Add peanuts, sugar, oil and salt into the mixie jar or food processor and grind until the mixture is smooth and store in a jar and refrigerate.

What you need for smoothie:
Banana - 1 no
Milk - 1 cup, chilled
3 tbsp - Peanut butter
10 nos - Strawberries + 1 tbsp - Sugar - pulsed in a blender

How to make:
Blend milk, banana and peanut butter until smooth. First add the strawberry mixture and then add the banana mixture and serve!! 

BEETROOT GINGER RICE

Beetroot rice is a sooper easy and simple to prepare dish. Beetroot is low in calories and highly nutritious vegetable but its is always an under estimated and ignored veggie.. Ginger gives a new taste and enhances the whole flavor of the rice...

What you need:
Beetroot - 1 no, skin peeled and boiled until soft and grated
Frozen Green peas - 1/4 cup (optional)
Onion - Half, finely chopped
Ginger - 2 tsp, grated
Cooked Basmati Rice - 1 cup
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Olive oil - 1 tbsp
Fresh Mint - 1 tbsp, chopped
Fresh coriander - 2 tbsp, chopped

How to make:
Heat oil in a pan add cumin seeds, ginger, onion and saute well. Add grated beetroot, spice powder, masala and give a nice mix and cook until the raw smell leaves (approx 2 mins)

Add cooked and cooled rice give a nice stir, sprinkle fresh coriander and mint mix well and serve hot with mixed vegtable raitha!!

STRAWBERRY MOUSSE / CHEESE CAKE .. 2 in 1 dessert!!

Birthdays are always celebrated with a cake for family members.. This year SH said no cakes / sweets / special menu he wanted to keep it simple and a day as usual.. It was so upsetting that i could't make any thing special.. Finally he agreed for a small scoop of dessert / cake.. 

Strawberries is well in season and its time for a quick dessert!! Sooper easy to make mousse / cheesecake and portions can be controlled if made in small jars / shot glasses. No china grass/ agar agar is used in this mousse. SH jus loved it.. happieee meee..

 What you need:
Digestive Biscuits - 4 nos
Fresh Strawberries - 1 pack
Whipping cream - 1 cup
Sugar - 2 tbsp (add more if reqd)

How to make:
Crush biscuits and fill the bottom layer in the glasses / jars and press well and refrigerate.

Puree strawberries  with sugar and cool it. Beat the cream until soft peaks and cool it.

Add 3/4 portion of strawberry puree to the cream mix well and fill the glass this will be the second layer and chill it until its firm.

Add the leftover strawberry layer, chill it for 4 hrs or more and serve garnished with fresh strawberry n mint leaves. 

POORI MASALA an all time fav combo!!

Poori and masala is an all time favorite of SH.. Wat can bring smiles on his face on his birthday?? This is a perfect and famous South Indian combo. Each family has it own version of making poori masala this one is the quickest method with simple ingredients.

What you need:
4 nos - Potatoes, cubed, boiled in pressure cooker for 4 hisses and mashed
1 no - Onion, chopped
4 nos - Green chillies, chopped
1 tsp - Ginger grated
1 tsp - Mustard seeds
1 tsp - Channa dhal
1 tsp - Urad dhal
Gen pinch - Turmeric powder and Asafoetida
1 sprig - Curry leaves
1 tsp - Oil
Salt as reqd

How to make:
Heat oil in a pan add mustard seeds, once they splutter add curry leaves,turmeric powder, dhals, chillies, ginger and saute well.

Add potatoes half cup water, salt and cook it covered for 4 mins or until it thickens.

Serve hot with Multigrain poori for Breakfast!!

THOOR DHAL CHUTNEY .. Its not paruppu thogayal

Quick and easy to make a different variant chutney. Though its a close knit of paruppu thogayal this has different flavor and texture. 

What you need:
3 tbsp - Thoor Dhal
5 stalks - Coriander leaves
3 tbsp - Coconut, gratings
1 tsp - Ginger, grated
7 nos - Red Chillies
Salt as reqd

For Seasoning:
1/2 tsp - Mustard  Seeds
Big pinch of Hing
Curry Leaves
1 tsp - Oil

How to make:
Heat drop of oil in a pan add dhal roast on medium heat until nice aroma comes and remove and set aside.

In the same pan add other ingredients fry them and set em to cool.

Grind all the dry roasted ingredients to coarse powder. Add water little by little and grind until smooth.

Heat oil add mustard seeds once it splutters add hing, curry leaves and pour on chutney.

Serve with any Breakfast dish !!

ONE POT SAMBAR SADHAM without any masalas!!

A simple Madras style one pot Sambar sadham made for lunch. Since baby potatoes were there thought some simple rice would go with these spicy roasted potatoes!!

What you need:
1 cup - Rice 
3/4 cup - Thoor Dhal 
6 nos - Pearl onions 
1 big - Tomato, chopped
2 nos - Green chillies, slit
1 cup - Carrot, Beans, Drumstick, Green peas n Brinjal
3/4 tsp - Tamarind paste
4 tbsp - Sambar Powder
Gen pinch - Asafoetida 
1 tsp - Mustard seeds 
1 tsp - Oil n 1 tsp - Ghee 
Salt as reqd
1 sprig - Curry Leaves
2 tbsp - Fresh coriander, chopped

How to make:
Soak Rice n dhal for 30 mins in warm water, rinse well and use.

In a Pressure pan heat oil n ghee add mustard once it crackles add green chillies, pearl onions, curry leaves, asafoetida and saute well add tomatoes give nice mix. 

Add rice and dhal mix well,  add 3 and half cups water, tamarind paste, sambar powder, salt, add the veggies mix it well and pressure cook for 5 hisses.

Sprinkle fresh coriander and serve hot with chips and raitha!!

RAGI ROTI RECIPE

Palak Ragi Roti is one easy to make roti variety with all the essential nutrients. There are n number of variations of rotis n parathas to be tried. Its all left to our imagination. A pickle and a cup of curd will do for these parathas. Dough can be prepared and stored in refrigerator for next day use in air tight containers.

What you need:
1 cup - Ragi Flour (Finger millet)
1/2 cup - Wheat flour
1 cup - Spinach / Palak, blanched n chopped
1/2 no - Onion, grated
1/2 tsp - Red chilli powder
1/2 tsp - Cumin powder 
5 nos - Ajwain 
Salt as reqd

How to make:
Mix all of the above in a bowl add water little by little and make into soft dough and set aside for 30 mins.

Divide into equal balls roll them thick place on a heated tawa cook on both the sides spread some generous ghee / low fat butter and serve hot with subzi / pickle. 

PANEER LABABDAR (Cottage Cheese in simple gravy)

Paneer had always been my SH's fav but the only dish which can be made with paneer at my place is pan roasted with little salt n red chilli powder as a munch. 

After watching Chef Vikhas Khannas recipe SH finally requested me to prepare this dish. A low calorie version of "Paneer Lababdar" with no cream or milk. This dish was too yummy and a great healthy option for paneer lovers.  

What you need:1 cup - Paneer, cubed
1 no - Onion, chopped
1 no - Tomatoes, chopped
1/2 tsp - Garlic paste 
1/2 tsp - Ginger paste
1 tsp - Cumin seeds
1 tsp - Red chilli flakes
1/2 tsp - Dry coriander, crushed
1/4 tsp - Turmeric powder
Pinch of Garam masala
1 tbsp - Olive Oil
Salt as reqd
1 tbsp - Fresh Coriander, chopped

How to make:
Heat oil in a pan add onions, ginger n garlic paste and saute well. Add cumins seeds, tomatoes, turmeric, red chiili flakes, coriander flakes, garam masala, salt and cook till it turns soft.

Turn of the heat and let it cool and make into fine paste add some water while grinding.

Return the paste to the same pan, cover and cook for a few mins until the gravy thickens.

Add Paneer to the gravy give a nice mix and sprinkle coriander leaves and serve hot with Rice or Rotis.

BABY CORN CURRY in mildly flavored Coconut Milk

A simple and mildly flavored curry with coconut milk which makes a great side dish for Indian Breads and Pulao varieties. This has very minimal masalas and it tastes great and can be prepared in less than 15 mins. While rotis are getting done this curry can be cooked side by side. Those who do not use coconut can replace with half cup milk the creaminess remains the same and it tastes great as well. Made this curry for rotis for dinner. 

What you need:
1 pkt - Baby corn, cleaned n sliced
Half cup - Coconut milk
1 no - Onion, choped
2 nos - Tomatoes, chopped or pureed
2 nos - Green chilies,chopped
1/2 tsp - Ginger n Garlic paste each
1 tsp - Red chilli powder
1/2 tsp - Coriander powder
1/2 tsp - Cumin powder
1/2 tsp - Turmeric powder
1/4 tsp - Garam masala powder
1 tbsp - Oil 
1/2 tsp - Cumin seeds
Salt as reqd
Fresh Coriander - 2 tbsp

How to make:
Heat oil in a pan crackle cumin seeds, add onions, green chillies, ginger n garlic paste and give a nice mix.

Add tomatoes, baby corn, add masalas one by one and salt mix well add one cup water and cook until corns turn tender.

Now add coconut milk cook in simmer until the curry thickens and garnish with fresh coriander and switch off the heat.

MEXICAN STYLE STIR FRY RICE

Mexican rice is a simple but flavorful variety rice which is cooked with beans and veggies with loads of canned tomatoes. Made this rice to suit our taste buds with few variations.

What you need:
2 cups - Cooked Basmati rice
1 - Onion, chopped
2 nos - Tomatoes, chopped
1 cup - Tri colored bell peppers, carrots, frozen peas, corn
1/2 tsp - Red chili powder
1/2 tsp - Red chili flakes
2 pods - Garlic,minced
1 tbsp - Olive oil
Salt and black pepper
Fresh coriander leaves

How to make:
Heat olive oil in a pan, stir fry garlic, onion for 2 mins add tomatoes, veggies, chilli powder, chilli flakes, salt and pepper and cook in medium heat. 

Cover and cook until the mixture is cooked add rice mix well cover for 2 mins, remove add fresh coriander and serve hot!!

CHILLI TOFU (DRY VERSION) PAN FRY METHOD

I never order Chinese dishes at Restaurants because of greasy oil, colors, high sodium sauces, ajinomoto n so onn.. they are definitely a big no no for me as well as for my SH. But love the dry version of starters available in Indo Chinese styles. Though there are few Restos which serves good quality starters but they are deep fried at those places my take is always momos (stamed dumplings)..

When this climate made me crave for some munch.. made Dry Chilli Tofu as a evening munch; pan fried method which is lower in calories compared to deep fried ones.

What you need:
200 gms - Tofu, cut into squares
1 cup - Tri colored Bell peppers, diced
1 no - Onion, diced
2 nos - Green chillies, slit open
2 nos - Garlic, finely chopped
1 tsp - Ginger, finely chopped
2 tbsp - Tomato n Red chilli sauce, each 1 tbsp
1 tbsp - Soya sauce
Pepper n Salt as reqd
1 tbsp - Oil

For the batter:

3 tbsp - All purpose flour
2 tbsp -  Corn flour
1/2 tsp - Ginger n Garlic paste
1/4 tsp - Pepper powder
Salt as reqd
3 tbsp - Oil

How to make:
Mix all ingredients under batter except for oil to smooth consistency, dip the tofu and pan fry them until golden in color and keep on a kitchen towel.

Heat oil in a pan add ginger, garlic, green chillies and fry well, add onions n peppers and give a nice saute.

Add soya sauce, tomato n red chili sauce, pepper n salt if needed. 

Add the tofu pieces give a nice stir and serve piping hot with spring onions garnished n serve hot.