This combination of Banana and Mango are match made in heaven. Both these fruits give a natural thickness and creaminess to the smoothies. Addition of match green tea to the smoothie will provide the required antioxidants. Almond milk, coconut milk, non diary milk anything works fine for this smoothie if you want to keep it vegan else usual milk can be used.
What you need:
1 cup - Mango flesh
1 no - Banana
2 tbsp - Matcha green tea powder
1 cup - Soya milk
Few ice cubes if required
How to make:
Blend Mango with half cup soya milk and pour in the glasses until half, now blend banana, green tea powder and left soya milk blend it and pour over the mango smoothie.
Mildly spiced Kerala style Mattar Paneer curry this makes a perfect accompaniment with rice. Fusion cooking works well when the combinations are properly selected. Regional flavor is retained with modern ingredients.
This is a very quick to make gravy which can also go well with Idiyappam, puttu or any South Indian tiffin varieties.
What you need:
Green Peas - 1/2 cup
Paneer - 1/2 cup, cubed
Onion - 1 no, sliced
Coconut Milk - 1 cup
Red Chilli powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/3 tsp
Fennel seeds - 1/3 tsp
Curry leaves - 2 sprigs
Dry red chilly - 1 no
Coconut Oil - 2 tbsp
Salt as reqd
How to make:
Heat tbsp of oil in a pan add onion saute until golden brown add turmeric, red chilli, coriander powders, salt and saute until raw smell leaves.
Now add green peas, coconut milk and let this simmer in low heat for 2 minutes, once the gravy starts to thicken add paneer cubes and allow to simmer.
Mean while, heat tbsp of oil in a tadka pan add mustard, fenugreek seeds allow to crackle, add fennel, red chilli, curry leaves and saute well and pour this over the gravy cook for half a minute and remove the gravy from heat and serve hot!
After Pad Thai it's time again for a scrumptious Thai Green curry.. I have been buying Thai Green curry and Thai red curry paste for several years now. Always use to look up for fresh ingredients in super markets but that never happened for me in Chennai. This year vacation to Singapore turned to be a perfect grocery shopping vacation for me.. grabbed what ever i could take home..
Bought a pack of Thai green curry ingredients to be made into paste. The paste stays well for a week wen refrigerated. This curry tastes great with rice. Good quality coconut milk is all that is required to make this curry creamy and for the perfect texture. Traditionally turkey berry is added to the paste which i missed to add.
To my surprise SH ate the whole lot of this curry with rice for breakfast.
What you need for the paste:
5 nos - Green chillies
3 nos - Shallots
2 pods - Garlic
1/2 inch - Galangal
2 stick - Lemon Grass, lower portion only
3 nos- Kaffir (Lemon leaves)
1 tsp - Lemon rind
5 stems - Fresh Coriander roots only
1 tbsp - Peppercorns
1 tsp Coriander seeds, roasted
1 tsp Cumin seeds, roasted
How to make:
Grind all the ingredients adding very little water and make into paste.
What you need for the curry:
1/2 cup - Thai Green Curry Paste
1 no - Carrot, sliced
3 nos - Baby corn, slit
1 cup - Mushroom, sliced
1/2 cup - Bell Peppers, chopped
250 ml Coconut Milk, canned / pack
Salt to taste
1 tsp - Oil
How to make:
Heat oil in a pan add green curry paste and fry well, add vegetables, 2 tbsp water and cook till they are almost done.
Add coconut milk and cook in low heat add salt and cook for 3 mins and switch off the heat.
Serve hot with rice.
This dish makes a perfect side for South Indian Tiffin varieties, North Indian Breads as well as for Plain Rice. Easy to make and still tastes great.. Mild spices makes it perfect to go with both North n South dishes.
What you need:
4 nos - Tomatoes (chopped)
1 no - Onion (chopped)
1/2 tsp - Red Chilli powder
1/4 tsp - Turmeric powder
Cinnamon - 1/4 inch, Cloves - 2 nos, Cardamom - 1 no
1 tbsp - Oil
Salt as reqd
Fresh coriander
To grind into paste with 1/4 cup water:
1/4 cup - Fresh Coconut flakes
5 nos – Dry Red chillies
1/2 tsp - Fennel seeds
1/2 tsp - Khus Khus
1 tsp - Ginger chopped
How to make:
Heat oil in a pan add spices, roast em add onions saute well add tomatoes and cook till it turns soft.
Add the paste, half cup water, chilli, turmeric powder, salt cover and cook for 5 -6 mins in medium heat.
Once they gravy thickens switch off the heat sprinkle coriander leaves and serve!!
Sandwich making is an ART it completely depends upon are imagination. The more is innovation the more its going to taste great. Chilli Cheese Toasts is one to die for especially the ones sold in Tea shops. SH picks this from the tea shop near his office and i heart them. Crispy toast with spicy chessy inside is an out of world experience. This is how i make my Chilli Cheese Toasts ..
What you need:
Wheat Bread - as reqd
Green Bell Pepper - 2 tbsp, chopped
Onion - 1/2 no, thinly sliced
Green Chilli - 1 no, chopped
Any Cheese - 3 tbsp, grated
Pepper Powder - ¼ tsp
Dry Italian herbs - ¼ tsp
Red Chilli flakes - ¼ tsp
Butter as reqd
Salt as reqd
How to make:
Apply butter on both the slices of the bread. Spread onion, bell pepper, green chillies over the bread slices.
Sprinkle cheese, red chilli flakes, pepper powder, italian herbs, salt and cover with another buttered slice.
Heat the sandwich maker place the sandwich close the lid in approx 2 mins remove from heat and serve with some sauce and cold Chocolate Milkshake!!
Myself n SH are not big fans of Chinese / Indo Chinese foods and never order them at Restaurants. The high sodium sauces n ajinomoto always worries me n neither i make them often at home. During my trip to Singapore; i picked up many variety of sauces and now its time i put them to use. This low calorie version of Chilli potatoes were guests this weekend at home. These chilli potatoes makes a great starter as well as can be made into gravy by adding some more sauce + cornflour mixture.
Simple to make dish but gorgeously yummy.. Paired these potatoes with Burnt Garlic Rice instead of Broccoli made them with tri colored bell pepper for lunch and to beat the Chennai Summer nothing like a pint of chilled Beer for SH (weekend special)!!!
What you need:
2 nos - Potatoes, de skinned, cut into wedges and soaked in cold water
1 tbsp - Corn flour
1/2 tsp - Pepper powder
1 no - Onion, sliced /diced
2 nos - White part of Spring onions,chopped
2 tbsp - Green part of spring onion, chopped
2 nos - Green chillies n 1 no - Red chilli (optional)
1 tsp each - Ginger n Garlic, chopped
2 tbsp - Red chiili n tomato sauce / Tomato sauce
1 tsp - Light Soy sauce
Salt as reqd
Oil as reqd
How to make:
Remove the potatoes pat dry them in cornflour + salt + pepper mixture and make sure they coat evenly.
Heat oil in a pan shallow fry them util golden in color and remove.
In the same pan add chillies, ginger, garlic, white parts of spring onions, onions and saute well.
Add sauces, salt(chk and add) pepper powder(chk and add) give a nice mix, add potatoes toss until they coat well.
Remove from heat sprinkle green parts of spring onion and serve!!
Summer is here the most dreading time, entering the kitchen on late afternoons is one tough task. Easy to cook evening snack ideas are much needed during this season. One such easy to make dish is "BHUTTE KA KHEES" fresh Sweet corn is grated and ground into paste and made into a spicy evening snack, a famous Indore street food made at home in few mins.
This recipe was a long pending dish which i wanted to try but somehow it never happened. It's time to make em..
Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
What you need:
Corn Cobs - 3 nos, grated n ground to smooth paste
Green chillies - 2 nos, chopped
Red chilli powder - 1/2 tsp
Ginger - 1 tsp, grated
Lemon juice - 2 tsp
Mustard n Cumin seeds - 1/2 tsp each
Turmeric n Hing - gen pinch
Salt as reqd
Oil - 1 tbsp
Fresh coriander n Coconut grated - 2 tbsp each
How to make:
Heat oil in a pan and add mustard, cumin seeds, hing, turmeric, red chilli powder saute well add then add chillies,ginger n saute well.
Add the ground corn mix well, add salt mix well and cook in medium heat until the water is absorbed.
Once cooked remove from heat drizzle lemon juice, sprinkle grated coconut and coriander leaves and serve hot with a cup of chai.
