Maida Bonda (Tea time snack)

This a also a snack which I learnt from my neighbor. They had served this snack for a party.I tried this at a get together in my house and it became a instant hit.Thanks to my neighbor.It takes only 10- 15 minutes to make this snack.This would make around 40-45 bondas.Double the measure if needed more.

Maida- 2/3 cup(5tbsp)
rice flour- 1/2 cup( 4tbsp)
curd/water- 2/3 cup
onions- 1/2 finely chopped
baking soda- 1 pinch
green chillies -4 finely chopped
ginger- 3/4 tsp grated
jeera -1 tsp
hing- a pinch
curry leaves -1 tsp chopped
coriander leaves- 1tsp chopped.
salt -to taste
oil for frying

Method:
In a bowl mix rice flour, maida, green chillies, baking soda, salt, ginger, jeera, onions,curry leaves and curd.
The batter must be of idli batter consistency.Add little water if needed.Heat oil in a kadai.Now scoop little of the batter and put it the oil.
Deep fry it until it turns golden brown.Drain it on to a paper towel.Repeat the same with the remaining mixture.Serve hot  tea,or with coconut chutney.

Chicken Fried Rice

This is a fata-fat recipe. It could be done with normal sona masuri also.
When you have a sudden guest and to make them feel good ...this is a better recipe.

Basmati/Sona masuri rice-2 cups
chicken breasts- 2 cut into small pieces
green chillies-2 chopped
cabbage - 1/2 cup chopped
carrots-2 chopped
spring onions- 2 chopped
soya sauce- 1tbsp
tomato ketchup-1 tbsp
pepper- 1/2 tsp
salt- 1tsp





Method:
Boil 6-7 cups of water in a vessel with 2 tsp salt.
Add rice to it and cook for 8-10 minutes on high until the rice is soft but not mushy.
Strain the rice and spread it on a tray.
Pressure cook chicken with 1/4 cup water and 1/4 tsp salt.
Give 3 whistles and cool it.Heat oil in kadai.Add green chillies.
Add vegetables and stir fry for 1-2 minutes.
Add spring onion and chicken.Saute for a minute.
Add rice.Add sauces, salt & pepper.Stir well.
Serve hot with chilli chicken,garlic chicken or gobi manchurian.

Hot Garlic Chicken

My sister was coming to visit me during the weekend and I did not want to bore her with the same usual curry and chicken fry.So just tried the chinese chilli chicken with a generous amount of garlic.It is so hot and well flavored with garlic dish.I serve this dish with chicken fried rice. Hmmm! so yummy!I wanted  little gravy to mix it with the fried rice,so if you don't want just dry it litte more.My sister loved this dish so much!

Chicken- 1 lb
garlic- 2tbsp finely chopped
red chillies- 2-4 deseeded & chopped
soya sauce- 2tbsp
vinegar- 1tbsp
tomato ketchup- 2tbsp
tomato puree- 2tbsp
cornflour- 2tsp
spring onions- 2 cut diagonally
oil- 5tbsp
For marination:
 red chilli paste- 1tbsp
pepper- 1/2 tsp
salt- 1/4 tsp

Method:
Marinate the chicken pieces with slat ,pepper and chilli paste.
Heat oil in a pressure cooker,add garlic and red chillies.
Stir till it changes color slightly.
Add chicken pieces.Cook on high flame till chicken changes color to light brown.
Add 1/2 cup water and give 3 whistles.Cool it
In a bowl combine soya sauce,vinegar,ketchup,puree and corn flour.
Return the chicken to a kadai and put on high fire to dry excess water lightly.
Add all the sauces .stir fry till chicken is coated and dry.
Garnish with coriander leaves and spring onions .
Serve hot.

Spicy Egg Wrap

Saturday night chapatis were left over and had no mood for a great breakfast on Sunday  .So just a little makeover for these chapatis and in 10 minutes it turned out to be a wonderful breakfast with lots of appreciation from my husband for working so hard in the kitchen early in the morning!!!!!!!!!!!!!ha ha ha

Chapatis- 4
lettuce- 1/2 cup shredded
tomatoes chopped- 1
onions- 1 chopped
cucumber- 1/2 chopped
coriander - 2tbsp chopped
lime/chilli pickle- 2tsp
eggs - 2
salt and pepper
curd/mayo- 4tbsp

Method:
In a bowl combine lettuce,tomato,coriander,cucumber and pickle.Mix well.
In a bowl beat eggs,salt and pepper.Keep it aside.
Put one chapati on  non stick pan until toasted on the underside.
Turn chapati over and pour little of egg mixture,spreading to the edges.
When egg has set,quickly flip over,cook for 1 min.
Transfer to a serving plate with egg on top side.
Spoon the salad mixture at the center of the chapati, drizzle with 1 tbsp of curd/mayo.
Roll it up and serve .

Note:
You can even use tortillas instead of chapatis

Coconut Chutney

There are a lot of variation in preparing this chutney. Fried bengal gram or peanuts can be added along with coriander leaves.The chutney color is green.This is prepared in almost all the houses in South India everyday morning for either dosa,idli,or uppma etc.This is a very simple chutney which is made in almost all houses in the mornings.And 2tsps of curd if it is too hot.If you add red chillies,the chutney will be in orange color .If you add green chillies ,then it will be green in color.

with green chillies

coconut- 1 cup

red chillies/green chillies-5(to your spice level)
shallots-5
tamarind- a small marble size
salt-to taste
oil- 1tsp
mustard seeds- 1/4 tsp

with red chillies

Method: Grind all the above in mixie with some water.
Heat oil in a pan .When hot add mustard seeds and curry leaves.
Pour this season over the chutney and mix.
Serve with dosa or idli.

French Toast

This is a Easter time recipe in Spain but a staple breakfast for Indians.And we had it for tea time snack.
This is a high calorie breakfast which will keep you on the go!It is also a kids- friendly dish.A simple recipe that anyone can make.Using a star cookie cutter ,cut these slices into shapes and attract kids to have more.
It is so yummy and filling ...my daughter had 3 slices.!!!

eggs- 3 large
milk- 3/4cup
salt- 1/8 tsp
butter-4tbsp
firm white bread slices-8
maple syrup or honey

Method:
In a pie plate whisk eggs ,milk and salt.
Heat a skillet and melt 1 tbsp of butter on medium heat.
Dip bread slices one at a time in this egg mixture to coat both sides well.
Place two slices in skillet and cook for 4 minutes per side.
Transfer to cookie sheet to keep warm.
Repeat with same  for the remaining slices.
Serve hot with maple syrup or honey or whipped cream and fruits

Note:
Try adding a little of orange zest or cinnamon pwd to the egg mixture.

Navaratna kurma

This is a  sweet dish loved by all.As the name suggests "nine gems"it must be a mixture of nine veggies and fruits.It is a very rich dish ...people who are on diet will not prefer dish.Add only firm fruits.My daughter loves raisins so I added it to the dish..This goes wonderfully with naan,roti or chapathi

Mixed vegetables - 1cup (carrot, beans, cauliflower, potatoes,green peas)
fruits- 1/2 cup ( apple, grapes,pineapple,paneer)
onion-1 finely chopped
green chili- 1 chopped
tomatoes-1 finely chopped
garam masala- 1tsp
ginger garlic paste- 1tbsp
milk- 1/2 cup
coconut milk- 1
heavy cream- 5tbsp
turmeric pwd- a pinch
coriander leaves- chopped -1 tsp
lime juice- 1/2 tsp
fried cashews and raisins-15
butter- 1tbsp

Method:
Heat  butter in a kadai.Add onion.Cook well.Add ginger garlic paste, green chili.
Add tomatoes and garam masala.Cook until oil separates.
Add  little water if needed so that it does get burnt.
Now add mixed vegetables and milk.cook for 5 minutes.
Add coconut milk,heavy cream, turmeric pwd.and  bring it to boil .
Reduce heat to sim and cook for 5 min. or until veggies are done.
Stir in fruits,cashew and raisins. Boil for 1 more minute.
Top with coriander leaves.Drizzle lime juice.
Serve hot with pulav or naan or roti.

White Sauce

This classic sauce is the foundation for many popular dishes.

butter- 2tbsp
maida- 2tbsp
warm milk- 1 cup
salt - 1/2 tsp
nutmeg- a pinch
Method:
In a heavy bottomed pan melt butter on low heat.Add flour and cook,stirring for 1 minute.
With wire whisk, gradually whisk hot milk.
Cook on medium heat until sauce thickens.
Keep stirring frequently for 5 minutes.
Remove from heat and add salt and nutmeg.
This makes about 1 cup.

Quick chilli chicken

I did not want to spend much time near the stove in summer so I thought of some fast recipe.It took only 20 minutes to cook excluding the marination time.This is a very fast,Chinese style of preparing dry, chilli chicken.It was  so yummy that my daughter liked it so much.It is very tasty...must give  a try!


Boneless Chicken- 1.5 lb (cut into pieces)
ginger garlic paste-2 tsp
red chilli pwd -1/2 tbsp(or red chilli paste)
soya sauce 2 tsp
vinegar- 1 tbsp
pepper pwd- 1/2 tsp
sugar-1/2 tsp
oil -3tbsp
green chilllies - 6 slit
spring onions -2 tsp chopped
capsicum- 1 (cut into cubes)
salt - to taste

Method:
Marinate  the chicken with ginger garlic paste,red chilli pwd,soya sauce,vinegar,pepper, salt, sugar for 1/2 hr.
Heat oil in a pressure cooker, add marinated chicken. Stir fry on high flame until the chicken is dry.
Add 1/2 cup water and close the lid and give 3 whistles.
Allow it to cool. Check if water is there, then increase the flame to make it dry.
Add green chillies ,spring onions, capsicum.Stir well and saute for 1 min .
Serve hot.

Chettinad Chicken Curry

This is from a T.V show.I liked the way it was made and presented .So I thought of giving it a try.
The gravy was rich and thick. Good to go with rice.

For ground masala:
green chillies - 5
garlic-12
ginger-2"
poppy seeds/cashews- 1tsp ( soak poppy seeds in little warm water , its easy to grind)
Grind all the ingredients(raw) into a fine paste.

For masala:
pepper corns-1 tsp
red chillies- 6
jeera-1 tsp
fennel(sombu)- 1 tsp
dhania seeds - 3tbsp
Dry roast all the above ingredients and grind into a fine paste with water

For the Gravy:
oil- 4 tbsp
chicken - 3/4 kg
small onions- 2 cups
tomatoes - 2 cups
turmeric pwd- 3/4 tsp
curry leaves- 10 12
coconut milk- 1  1/2 cup ( or coconut paste)
salt- to taste
Method:
In a  pressure cooker heat oil.When hot add small onions, curry leaves and saute well.
Add ground ginger paste and saute for 1 min. Add chicken and saute for 4 minutes.
Add masala paste and mix well. saute for 4 minutes.
Reduce heat and add salt, turmeric pwd, tomatoes . mix well. Let it cook for 7 minutes.
Add 1 1/2  cups of water. check for salt.
Close the cooker and give 1- 2 whistles. Remove the cooker from fire .
Now wait until all the steam goes off.
Open the lid and put the cooker on fire.Add the coconut milk and boil for 3-4 minutes.
Garnish with coriander leaves.Remove from fire.
Serve hot with plain rice.

Egg fried rice

This is a quick recipe made even with left overs.The dish is so versatile that you can add any vegetables.

For scrambled eggs:

eggs-2
milk- 1tsp
butter -1 tsp
salt and pepper -to taste

 For rice:
cooked basmati rice- 1 cup
onions- 1/2 finely chopped
spring onions- 1tbsp chopped
green peas- 1tbsp
carrots-1tbsp finely chopped
beans - 1tbsp finely chopped
shredded cabbage- 1tbsp
green chili sauce- 1tsp
ginger garlic paste -1tsp
soy sauce- 1tsp
oil- 2tsp

Method:
Beat eggs in a bowl with little salt,milk and pepper
Melt butter in a non stick skillet,pour this egg mixture and scramble it. keep it aside.
In a another tawa heat oil, add ginger garlic paste.Saute until raw smell goes.
Add onions,carrots, beans,cabbage.Saute for 3 minutes.
Sprinkle little salt, soy sauce,green chili sauce and spring onions.
Add rice and toss for 1 minute.
Sprinkle scrambled egg and mix well.
Serve with  tomato ketchup.

Cream of Broccoli soup

Frozen vegetables are picked and processed so quickly they often retain more nutrients than fresh.Here , frozen broccoli is easily transformed into a satisfying soup.The secret to the thick satisfying soup is to puree the vegetables.Enjoy this soup with some whole grain bread during winter.

butter- 1tbsp
onion-1 medium chopped
frozen broccoil- 1packet (1 lb)
chicken broth- 1 can
dried thyme-1/4 tsp
nutmeg- 1pinch
red pepper- a pinch
salt - 1/8 tsp
black pepper- 1/8 tsp
milk- 1&1/2 cups
lemon juice-2tsp

Method:
In a sauce pan melt butter over medium heat.
Add onion and cook stirring occasionally for 5 minutes.
Add frozen broccoli, broth , thyme,salt ,pepper, nutmeg.Reduce heat and simmer for 10 minutes.
Cool it for 5 minutes and spoon  the mixture into the blender and puree until smooth.
Return puree into sauce pan,stir in milk.
Heat through, stirring often (do not boil).This would take about another 10 minutes.
Remove from heat and stir in lemon juice.

Vangi Bath (eggplant rice)

This is also a rice dish from Karnataka.This is one of the favorite dishes of the people there.
Ready-made masala powder is available in Indian Grocery stores.But I use fresh ground masala which I prepare at home.You can even use the big  American eggplant.It is a mouth watering dish!

cooked rice-1 cup
brinjals- 4thinly sliced
curry leaves- 1 sprig
mustard seeds- 1/2 tsp
salt- to taste
oil- 1/4 cup

For Masala:
channa dal- 2tsp
urad dhal - 3tsp
grated coconut-3 tsp
jeera- 1tsp
dhania seeds- 1tsp
turmeric pwd- 3/4 tsp
methi seeds- 4 number
red chillies- 5
slightly roast the above and grind it into powder.
Method:
Heat oil(3tsp) in a non stick skillet.Add brinjals slices and stir fry them until cooked on medium heat.
In another pan heat oil(4tsp).When hot add mustard seeds, and curry leaves.
Add 4 tsps of ground masala,fried brinjals and salt.
Stir for 1-2 min.Then add rice and mix well.
Serve hot with papads and curd.

Rotini with Creamy Tomato Sauce

The restaurant favorite is a cinch to prepare at home.The rich creamy sauce coats the pasta with a slightly spicy taste which is a sure delight.I used tomato and basil sauce.The spirals holds the sauce making every bite a flavorful one.

rotini or penne pasta- 3 cups
olive oil- 4tbsp
onion- 1 medium diced
garlic- 4cloves finely chopped
zucchini- 1 thinly sliced
pasta sauce -1& 1/2 cup
parsely- 2 tbsp finely chopped
Parmesan cheese grated - 1cup
or heavy cream- 1/2 cup

Method:
Bring a large pot of water to boil.Add pasta and cook as per instructions on the box.
Drain it.Keep it aside.
Heat oil in a skillet, add garlic and onions, cook until brown.
Add zucchini and cook for 2 minutes.
Now add tomato sauce and parsley and cook for 2 more minutes.
Add pasta and toss well on high heat for 1 minute.
Now add Parmesan cheese (or cream)  and mix well.

Meen kozhambu (Fish curry)

This is my first fish curry that I tried 7 years back. And my whole family became a fan of this.Fish curries are always tasty the next day.

King fish - 6-8 pieces( or any fish)

mustard seeds- 1/2 tsp

vendhayam /methi seeds- 1/4 tsp

curry leaves - 1 sprig

ginger- 1 " inch cut lengthwise

green chillies- 1 slit

turmeric pwd- 1/2 tsp

red chillies-1  broken into two

onion- 1 big finely chopped

tomato- 1 medium finely chopped

tamarind- a small lemon size

oil- 4tbsp

coconut oil- 1tsp

To grind:

 red chillies-5  

garlic-5cloves

dhania seeds- 1tbsp

pepper corns- 1/2 tsp

jeera -1tsp.

Roast the above ingredients with little oil for 1 minute on low fire. 

Grind the above into a fine paste with some water.

Method:

Extract tamarind pulp with 1 cup of water.

Heat oil in a heavy bottomed pan.When hot add mustard seeds.

While they splutter add methi seeds, ginger, curry leaves,green chilies and red chillies.

Add onion and saute well until translucent

add tomatoes.Fry well until oil separates.

Add the above paste .fry for 2 minutes.

Now add water and turmeric pwd.

Let it boil for 5-6 minutes. Now add tamarind pulp and salt.

Let it boil for 4-5 minutes.

Now add fish pieces.

Let it boil .Give a stir and cover and cook on medium  heat  for 5 minutes or until fish is done.

Drizzle coconut oil and coriander leaves.Serve the next day.

Note:

You can adjust the water  measure according to your consistency.

Crispy baked fish

Full of healthy fats , fish is one of the easiest and quickest way to cook.You can use even tilapia or tuna or salmon.See to it the chunks are 2" inch long and a bit thicker.The batter has to be thick ,add more sooji if needed.Use the finest rava.Instead of tomato puree you can use pasta sauce also.

King fish chunks- 1 lb
lemon juice- 1tsp
Bombay rava/sooji - 1/2 cup
salt and pepper - to taste
olive oil- 2tbsp
tomato puree- 2tbsp
red chili pwd- 1/2 tsp( or to taste)
honey - 1tsp
spring onions-2 chopped finely
green chillies- 2 finely chopped
coriander leaves- a handful finely chopped
Method:
Marinate the fish with lemon juice and set aside  for 15 minutes.
Sift the sooji with salt and pepper.Pour in the olive oil and mix well.
Knead in the tomato puree,green chillies,honey,coriander leaves and spring onions.
Grease a baking dish with a little butter.Dip the fish pieces in the batter and place in the pan.
Preheat the oven to 350F and bake the fish for 25 minutes.
Remove the fish pieces and place on the wire rack.Grill for another 5 minutes for extra crispiness.
Serve hot with pasta.
Note:
 If you don't have oven you can shallow fry on a non stick skillet.

Uralai Chops

As I had already told that people love potatoes in any form.This is one of the forms!
I and my daughter ate half of it while frying it!!!!!
I ran out of curry leaves so I used coriander leaves.It went well ..!!!!!!!

Potatoes- 3big
rice flour- 2tsp

red chilli pwd- 1tsp
dhania pwd- 1tsp
salt - 1/4 tsp
curry leaves- 1 handful.
oil- 2tbsp

Method:
Peel and cut potatoes into thick round slices.
Cook them for 3 minutes with salt and a pinch turmeric pwd.
Drain and keep them aside.
In a bowl mix rice flour,salt(little), curry leaves,oil and red chili pwd.with little water.
Marinate these cooked slices in the batter for 15 minutes.
Heat a tawa. Spray some oil on it and arrange these slices.
Drizzle some oil on the pieces also.Fry for 1 minute.
Flip it. fry until brown.
Repeat the same with the rest of the slices.
Serve with plain curd rice or rasam .

Andhra Kara Kozhambu

This is a typical Andhra dish .It is so exotic.... good to eat during any season.

This is has lot of oil and is spicy.But a good one!

Lady’s finger or brinjal- 15 cut into two

oil-5tsp

onions- 2 medium cubed

Tomato-2 chopped

garlic- 10 cloves

tamarind- a small lemon size

green chillies-4 slit

curry leaves -a handful

red chilli pwd- 1 tsp 

vathal kozhambu pwd- 1tsp

Method:

Soak tamarind in water and extract pulp with 1 & ½ cups of water.

Heat oil in kadai.When hot add onions ,garlic and lady’s finger.

Fry for 5 minutes or until onions turn pink.

Add tomatoes, green chillies, red chilli pwd, vathal pwd.

Close and cook for 10 minutes until oil separates.

Now add tamarind water and cook for another 5 minutes until raw smell of tamarind goes.

Garnish with curry leaves.

Serve hot with plain rice.

Veggie Couscous Treat

Couscous is a tiny pasta like rava/sooji.It is very easily cooked and can be a substitute for rice.
You can add any vegetable of your choice and cook.It is a dietary dish. It is zero in trans fat, sugars,and cholesterol.It can be prepared within 15 minutes for breakfast.

Raw Couscous

Couscous- 1cup
onion-1 small chopped
tomato-1 chopped
garlic-2 minced
chicken stock- 1&1/2 cup(or use water)
mushroom-1 cup
green peas- 1cup
salt- 1/2 tsp
turmeric pwd- 1/2tsp
red chilli flakes 1/2 tsp
Coriander leaves- 1/2 chopped
oil- 2tbsp

Veggie Couscous 

Method:
Heat oil in a pan.When hot add onions,mushrooms and garlic.Cook for 6 min.
Add chicken stock, peas and salt,turmeric pwd and red chillies flakes.
Bring it to boil on high heat.
Reduce heat and cover and cook for 10 minutes.
Remove from heat and stir in couscous, tomato and coriander leaves.
Cover and let it stand for 5 minutes.
Serve immediately.

Note:
If you are adding water instead of chicken stock add 1 tsp butter.

Bisi bele bath (sambhar rice)

I remember the first time I entered a hotel in Bangalore for breakfast. I  was served   this bisibele  bath early morning !!! I liked it at the first go. As the name goes it means hot dal rice!!. But could not eat it fully because not used to eating rice in the morning.It is served  with chips and onion raita sometimes.Each and every hotel has this dish in Karnataka.
It is a bit time consuming but worth doing it.

To grind:
coconut grated-1/2
channa dal- 1tsp
urad dal-1tsp
vendhayam/methi seeds- 1/2 tsp
asafoetida/ hing -a pinch
red chillies- 8
garam masala- 1 tsp
oil- 1tsp
Heat oil in a tawa ,roast all the above ingredients(into light brown color) and grind into a fine paste with little water.
For rice:
cooked basmati rice- 2cups
cooked toor dal- 1 cup
tamarind pulp- 1/2 cup
Fried cashews - 15
curry leaves- a handful
ghee 2 tbsp
salt - to taste
coriander leaves-2 tsp chopped
Method:
In a pan mix cooked rice, cooked toor dal,  enough water and salt.Gently cook for 3-4 minutes.
Mix in the ground masala paste,tamarind pulp and curry leaves. Cook  for 2-3 minutes.
Keep it aside.Garnish with coriander leaves and fried cashews.
Sprinkle ghee.Serve with potato chips or mixture.

Paneer Capsicum Masala

onions- 2 big grated
paneer cubes- 1 cup
capsicum- 1 sliced
jeera -1 tsp
ginger garlic paste- b1tsp
red chilli pwd- 2 tsp
dhania pwd-2tsp
turmeric pwd- 1/ tsp
garam masala- 1tsp
tomatoes - 3big pureed
salt -to taste
oil- 3tsp
milk- 1cup
cream- 1/2 cup
Method:
Heat oil in a kadai.Add jeera, grated onions.fry till onions turn pink.
Add ginger garlic paste.Fry well.
Add cubed capsicum and fry for 2 min.
Add all the powders.Fry well.
Now add tomato puree and salt.
Let it cook for 10 min.
Finally add paneer and cook.
Now add milk and cream.Reduce heat and cook for 5 min.
Serve hot with rotis.
Note:
Heat 2 tsp ghee or oil in a tawa and fry paneer.It enhances taste.

Poori -masal

To make poori:
wheat flour- 1cup
fine rava- 2 tsp(optional)
oil- 2tsp
salt-to taste.
oil - 1 cup (for frying).
Method:
Make dough with wheat flour, rava,salt and oil(2 tsp).The dough must be a bit tight.. so you get fluffy pooris.
Heat oil in kadai. Make small balls out of the dough.
Roll it into small chapatis.When oil is hot enough add these chapatis one by one.
When it bulges on one side. turn it to the other side.Repeat the same for all the chapatis.

For Masal:
Potato- 1 big.
onion- 1 small sliced
tomato 1/2 sliced
green chili-2 slit
curry leaves
coriander leaves- 1tsp chopped
ginger- a small piece chopped.
oil- 1 tbsp
mustard seeds- 1/4 tsp

Method:
Boil potato with salt and little turmeric pwd.Mash it a little
Heat oil in a pan.When hot add mustard seeds, curry leaves.
Now add ginger, green chillies and onions . Saute well.
Now add tomatoes and fry well.
Add potatoes and water.Let it boil for 4 minutes.
Garnish with coriander leaves.
Serve hot with pooris.