Wednesday, 1 July 2020

Nutella Oats Porridge / Kids Breakfast Recipe

Nutella Oats Porridge is an easy and quick breakfast or mid morning meal that would be appealing for all particularly for kids.  

Try it and give your feedback.



Serves - 2 (approximately)

Ingredients:

Milk - 2 cups
Oats - 1 to 1 1/2 cups
Nutella - 1 to 2 tbsp
Honey / Sugar - to taste(optional)
Apple or any favorite fruit of your choice
Nuts (walnuts, almonds)


Directions:

Heat 2 cups of milk in a pan. 

When it starts boiling add 1 to 1 1/2 cups of oats to the milk; allow to cook till it thickens.

After that 2 tbsp of nutella and stir well ; swatch off the gas.

Top it with your favorite fruits and nuts.  Enjoy!

Note:  

Adjust the consistency of the porridge by adding milk, to suit your taste.





Tuesday, 30 June 2020

Mutton Varuval / Spicy Mutton Fry (Tamil nadu style)

This spicy Mutton fry is simple, easy to make, delicious dish cooked with many flavorful spices.  It goes well with rice paired with any mutton gravy / sambar / rasam / curd rice.

Do give this recipe a try!



PREP TIME
15 mins
COOK TIME
TOTAL TIME 
40 mins
                                                                                                                                        
Recipe for Mutton Varuval / Spicy Mutton Fry 
Recipe type: Main course
Cuisine: South Indian
Serves - 3 to 4(approximately)

Ingredients:

Mutton - ½ kg
Onion - 1 (big)
Ginger Garlic paste - 2 tsp
Tomato - 1 (medium sized)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp

To grind:
Pepper - 1 tsp
Fennel seeds / sanuf - 1 tsp
Cumin Seeds - 1 tsp

For seasoning:
Oil - 1 to 2 tbsp
Cinnamon -1
Cloves - 3 or 4
Cardamom - 1
Green chillies - 2
Curry leaves - 1 sprig





Directions:

Take a pressure cooker; add mutton, turmeric powder, and salt ; along with 2 cups of water.

Give it a mix and close the lid; pressure cook for 4 to 5 whistles or till it becomes soft.
( the mutton stock can be used for preparing rasam, soup)

Heat oil in a kadai and season with cinnamon, cardamom, green chillies and curry leaves; after it splutters, add the onions. 

Sauté till the colour changes; add ginger garlic paste, tomatoes and salt. Stir well till the tomatoes becomes soft.

After that add turmeric powder, red chilli powder and the cooked mutton; mix well. 

Allow to cook till the water evaporates and masala becomes thick. 

At last add pepper mixture and coriander leaves and give it a stir and cook for 2 to 3 minutes ; switch of the flame.

Spicy Mutton fry is ready to serve.


Note:


Adjust the water quantity and spice level to suit your taste.

The cooking time depends upon the quality of mutton.



Monday, 29 June 2020

Green Chilli Sambar (without sambar powder) / Lady's finger Sambar / Vendakkai Sambar

Green chilli sambar is one of my favorite and also a popular recipe in  our house hold.  This sambar is easy to prepare, without having to depend on the availability of sambar powder.  

Here I have used Lady's finger; you can also use other vegetables such as raw mango, drumstick, carrot to prepare this sambar.

Let's check the recipe;


Click for the video link:





PREP TIME
15 mins
COOK TIME
TOTAL TIME 
30 mins
                                                                                                                                        
Recipe for Green Chilli Sambar
Recipe type: Accompaniment for rice
Cuisine: South Indian
Serves - 3 to 4(approximately)

Ingredients:

Toor Dahl / Tuvar Dhal / Thuvaram paruppu - ½ cup
Lady's finger - 12 to 15 (chopped)
Big Onion - 1 / Small onion - 10 (Chopped)
Tomato - 1 (finely chopped)
Tamarind - a small gooseberry size
Turmeric powder - 1/2 tsp
Asafoetida - a generous pinch
Salt - to taste

For Seasoning:
Mustard seeds - ½ tsp
Urad dhal - ½ tsp
Curry Leaves - 1 sprig
Green chillies - 5 to 6

To Grind:
Coconut - 2 tbsp
Pepper - 1 tsp
Cumin seeds - 1/2 tsp

Directions:

Pre - Preparation:

Wash the lady's finger and pat dry completely. Trim the edges and chop into long pieces

Soak the tamarind in a cup of water. After sometime squeeze and extract the juice; keep it aside.

Wash toor dhal and pressure cook adding water along with turmeric powder and till it becomes soft.

Once the pressure releases; open the lid and mash with the laddle and keep aside.

Preparation for sambar:

Heat oil in a kadai and season with mustard seeds; once it splutters add the remaining ingredients 'For Seasoning', one by one.

Once it crackles; add chopped onions and Lady's finger with little salt. Saute till stickiness reduced.  

After that add tomato fry for a while , add tamarind juice and a cup of water .

Close the pan with the lid and allow to cook till it is half done.

Now add the cooked dhal, extra salt (if needed), coconut paste along with a cup of water. 

Mix and allow to boil  for five more minutes and switch off the gas.

Serve hot with rice.

Note:

You can also use Raw mango, drumstick, carrot to prepare this sambar.

You may adjust the water quantity and spice level to suit your taste.

Sambar will tend to thick, so adjust the water level accordingly.

Addition of ghee (clarified butter) while serving will enhance the taste and flavour of sambhar.


Friday, 26 June 2020

Coconut Milk Chia Seed Pudding / Chia Seed Pudding with Coconut Milk

Chia Seed Pudding is an easy to make, tasty, nutrient rich super food. Here I have used coconut milk as a liquid base; you can adjust the thickness of the coconut milk to suit your taste.

Chia seed is an excellent source of omega-3 fatty acids; rich in fiber, calcium, antioxidants and high quality protein.

For variation, you can use any milk of your choice (almond milk, cow's milk, soy milk, etc.) and top it with your favorite fruits.

You can have this Chia Seed Pudding as breakfast (low carb), snack or dessert!


                                       
                         
Serving Size: 1

Ingredients:

Semi thick coconut milk - 1 cup(unsweetened)
Chia seeds - 2 tbsp
Walnut  - 2 to 3(chopped)
Dates - 2 to 3(optional)
Banana - 1 sliced(you can add fruit of your choice
Maple syrup / Honey / any sweetener of your choice - to taste

Directions:

Take Chia Seeds in a bowl and add Coconut Milk. Stir well to avoid lumps.

Close bowl with the lid and keep aside for at least an hour. If you plan to keep for more time / overnight, it's better to store in refrigerator.


You can see the pudding thickened and the seeds have swollen up.

Give it a mix and top it with chopped nuts, dates, banana and any sweetener of your choice.

Your Omega-3 rich, healthy breakfast is ready to serve!





Tuesday, 23 June 2020

Instant Lemon Rasam / Lemon Rasam

Lemon Rasam is filled with ingredients (Lemon, Garlic, Cloves, Black pepper, Jeera / Cumin seeds, Turmeric powder, Curry leaves, Coriander leaves, etc.) that are good for health in general, aids digestion and boost our immunity in particular. 

This is easy to make, tangy, spicy, instant rasam which I learned from my mother-in-law.

It is to be served along with rice accompanied with kootu, poriyal (stir fry) or even with pappad.

Try for its health benefits, enjoy its awesome taste and give your feedback!



PREP TIME
5 mins
COOK TIME
TOTAL TIME 
10 mins
                                                                                                                                        
Recipe for Lemon Rasam
Recipe type: Accompaniment for rice
Cuisine: South Indain
Serves - 3 to 4(approximately)

Ingredients:

Lemon - 1
Tomato -1 big
Garlic- 3 to 4 cloves
Black pepper - 1 tsp
Jeera / Cumin seeds -1 tsp
Turmeric powder- ½ tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tbsp ( chopped)
Water - 1½ - 2 cups

For seasoning:
Oil / ghee - 1 to 2 tsp
Mustard - 1 tsp
Green chillies - 2 to 3 (adjust according to your spice level)
Asafoetida - a pinch

Directions:

Add tomato, jeera, pepper and garlic cloves in a mixie and grind it into a paste.

Add the paste to 1½ to 2 cups of water to dilute.  Give it a mix and keep aside.

Heat oil in a kadai;  season it with mustard seeds and red chilies.

Once it crackles; add the prepared tomato mixture.  While it starts boiling add salt, turmeric powder,  curry leaves and chopped coriander leaves.  Allow to cook in medium flame.

Once the rasam starts to become frothy; switch off of the gas. (don't allow to boil; then the taste of rasam will change).

Switch off the gas and squeeze the lemon juice.

Transfer into a suitable container and serve hot!


Monday, 22 June 2020

Beetroot Halwa / Beetroot Halwa using Jaggery

Beetroot halwa is an easy to make dessert using milk, grated beetroot, nuts, cardamom and in particular using jaggery (without use of white sugar). 

This makes it a healthier choice than a dessert made using sugar. This dish is suitable for all special occasions and even for your routine dessert cravings. 

Try it out and give your feedback.


Click the link for the Youtube video:  https://youtu.be/oUn4i1GGdlg


PREP TIME
10 mins
COOK TIME
TOTAL TIME 
30 mins
                                                                                                                                           
Recipe for Beetroot Halwa
Recipe type: Sweets / Desserts
Cuisine: Indain
Serves - 3 to 4(approximately)

Ingredients:

Beetroot – 3 cups
Milk - 2 cups
Jaggery 1/4 to 1/2 tsp
Cardamom powder – 1 tsp
Cashews  - 10 to 12 pieces each (chopped)
Ghee- 2 to 3 tsp

Directions:
Wash, peel and grate the Beetroots.

Roast the cashews with ghee in a pan and keep aside (reserve some for garnishing).

Heat ghee in a heavy bottomed pan; add the grated beetroots and saute for 2 minutes.

Add milk and cook on medium heat till it evaporates and become thick. After that add jaggery syrup.

Stir well and add cardamom powder, roasted nuts and add the remaining ghee i

Once the halwa starts to leave the sides of the pan, transfer it to serving bowl and garnish with remaining nuts.

Serve warm or chill.

Friday, 19 June 2020

Zebra Cake

Zebra Cake is a yummy sponge cake with mixed stripes of two flavors (vanilla and chocolate). Though it looks complicated, it is easy and fun to prepare.

Involve your kids while preparing the cake; its fun to do the layering of both batters to create "Zebra" stripes. After baking, the outcome looks super cool!

Try and enjoy this yummy cake with your family and friends.



PREP TIME
25 mins
COOK TIME
TOTAL TIME 
55 mins
                                                                                                                                               
Recipe for Zebra Cake
Recipe type: Cakes
Cuisine: International
Serves - 10 to 12 (approximately)

Ingredients:

All Purpose Flour / Maida - 2 cups
Granulated Sugar - 1 cup
Eggs - 4
Vegetable Oil - 1 cup
Milk -1 cup
Vanilla Essence - 1 tsp
Salt -  1/4 tsp
Baking Powder –2 tsp
Cocoa Powder – 3 tbsp (use good quality)

Direction:

Sift together all purpose flour, salt and baking powder; keep aside.

Preheat oven to 180 deg. C and prepare the 9" inch cake tin ; keep aside.

In a bowl, beat oil and sugar till it becomes fluffy and light.

Add eggs one by one and beat it thoroughly. Then add vanilla essence.

Fold in the flour mixture gently.

Now divide the batter into two equal parts.


In one part of the batter, add in the cocoa powder and mix it thoroughly without any lumps.

To prepare the zebra pattern, simply layer the batter on top of each other. Take 1/4 cup  of vanilla batter, place it in center of the pan and put 1/4 cup of cocoa batter on top of it. The batter will spread on its own.

 
Continue the process till both the batter is finished.


Bake on preheated oven at 180 deg C for 30 to  35 minutes. Bake till a toothpick inserted into the center of the cake comes out clean.


Remove from oven and allow to cool completely. Once it is cooled completely, remove cake from pan.

Slice and serve!