Baby Potato Fry

The Baby potato fry is one of the best recipes for variety rice. It is my husband’s favorite recipe. We can prepare many different recipes with potatoes. It is one of the best replacements of Meat for vegetarians. Potatoes are rich source of carbohydrates.

Ingredients:

Baby Potatoes - 1/2 kg

Mustard -1/4 tsp

Ginger garlic Paste-11/2tsp

Turmeric Powder -1/4 tsp

Coriander powder -1/4 tsp

Cumin powder -1/4 tsp

Chilli powder -1/2 tsp

Garam Masala -1/4tsp

Oil- Olive oil

Salt as required

Method:

Wash the potatoes to remove the dirt on it.

Take heavy bottom pan and add the potatoes and little salt.

Bring it to boil and cook the Baby potatoes to 75 percent.

Peel off the outer skin and keep it aside (It would be little difficult to peel them).

Take oil in a kadai and add mustard seeds, when they splutter, add the Ginger garlic paste into the oil and fry it in low flame, don’t burn it.

Add the potatoes and all the spice powder, turmeric powder, salt and mix well.

Cook on low flames, stirring frequently by adding oil little by little, till all the potatoes are well roasted.

Switch off the stove when able to see oil oozes out from the roasted potatoes.

Garnish with Cilantro leaves.

It goes well with Cilantro rice, sambar rice, chappati etc,

Chicken 65

Chicken 65 is on of my favorite recipe. It can use boneless or boned chicken for this recipe. This recipe is prepared by marinating chicken cubes with some spices like chili powder, ginger garlic paste etc. Chicken 65 can be served as an appetizer, snacks or as a side dish. There is a secret behind the name chicken 65, which I came to know from chef sanjay thumma. Chicken 65 is a dish in the military canteen, where it is placed as 65 th item in their menu, which in later called as chicken 65. Chicken is rich in Protein.

Ingredients:

·        Chicken ( boneless or bone in) 1 pound.

·        Chili chicken masala( store bought. I used JB masala)-1/2 packet

·        Ginger Garlic Paste -1tsp

·        Corn starch 1tsp

·        Salt( if needed)

·        Red color -pinch

·        Oil for deep frying

Marinating chicken:

           Take a bowl. Add Chicken masala powder, ginger garlic, red color, chicken and mix well. Set aside this marinate for an hour (keep marinate in fridge for good result).

Note: The longer you refrigerate, becomes more taster.

Method:

1.     Take a heavy bottom pan and pour oil for deep frying.

2.     When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil.

Garnishing:

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken with onion and lemon and ready to eat.

Cilantro Rice

This is one of the Lunch box Recipe. Cilantro is Iron rich food.I got this recipe from my mother- in-law.She used to prepare this recipe for my husband .In his child hood days it was his favorite recipe.Try This recipe

at home and bring back Your school days Memories Back. Enjoy it with semi-dry Chicken or potato curry .

Ingredients:

• Basmati Rice -2 cups
• Cilantro - 2 bunches
• Onion - 1 small
•  Cloves -3
• Fennel seeds -1 tsp
• Cinnamon sticks -1 inch
•  Ginger -  lemon size
•  Garlic -12 pods
• Green Chillies-4 to 5
• Bay leaves -2
• Salt to taste.
• Oil  -2 tsp

Method:

1. Take the cilantro bunch and clean only the leave part and not the stem.Collect all the leaves and Keep it aside
2. Wash and grind coriander leaves,ginger,garlic,fennel seeds,two cloves and one piece of cinnamon stick into a smooth paste.
3. In a pressure cooker add  basmati rice and 11/2 cup of water and few drops of olive oil in it and pressure cook it for 1 whistle.
4. When the pressure cooker cools down , transfer the rice onto a  plate and spread evenly and keep it aside.
5. Heat oil in a pan  and add mustard in it. When the mustard sputters  and then add two Bay leaves ,onions and Green chillies  and fry till translucent.
6. Now add  the ground paste and saute for few minutes till the raw smell goes . Then add the Cooked Basmati Rice and mix well.
7. Now Close the Lid and simmer it for few minutes, so that  and masala and the rice will mix together evenly .
8. At last check for salt and switch of the flame.
9. Serve it with Semi dry chicken ,Potato curries and also with rita..

Notes:
Use only the clintro leaves to avoid the bitter taste of the stem.
You can add some more ghee to make it more rich.
You can add some fried cashew nuts.

Wheat Dosa

 Wheat Dosa is one of the traditional recipe varity .In my childhood days my grandmother used to prepare this dosa often, but now-a-days it as become occasional food. Try this recipe at home. Kids will love it.

Ingredients: 

Sweet Wheat dosa:

• Whole Wheat - 1 Cup
• Grated Coconut - 1/3 Cup
• Jaggery Grated or cane sugar -3 Tbsp (as needed)
• Ghee or oil

Spicy Wheat dosa:

• Whole Wheat - 1 Cup
• Green Chilly or red chilli – 3
• Cumin – 1tbsp
• Onion – 1 medium (chopped)
• Cilantro for garnishing
• Salt (as needed)
• Ghee or oil - for dosa

Method for sweet dosa:

Soak wheat for around 5 hours or over night. Add the wheat and grind till it is coarse. For small Grinders, grind twice. Transfer the coarsely grinded batter to a bowl and add grated coconut. This dosa batter does not need fermenting .Heat the tawa and pour the dosa batter. Spread the batter thinly, because it take time to cook. Now pour ghee or oil on top it. Serve hot.

Method for spicy dosa:

Soak wheat for around 5 hours or over night. Add the wheat and grind till it is coarse. For small Grinders, grind twice. Transfer the coarsely grinded batter to a bowl. Add salt, Cumin powder, green chillies, ginger and onion finely chopped. This dosa batter does not need fermenting. Heat the tawa and pour the dosa batter. Spread the batter thinly, because it take time to cook. Serve hot with sambar and/or chutney.

Variations: Soak the wheat and grind it with salt, Cumin, green or red chilies, ginger and onion of the ingredients mentioned above. Add water to get the consistency of dosa and prepare yummy dosa.

Vegetable Rava Upma

                                 Rava Upma is one of the popular dish in south India.Most of the restaurants have this recipe as their breakfast menu. 

Ingredients:

• Sooji(Rava) - 1 cups
• Water- 2cups (if needed can add based on rava)
• Vegetables-A cup of diced Vegetables like carrots, beans and peas
• Mustard seeds-1/4tsp
•  Urad dhal -1/4tsp
• Green chilies (slit lengthwise)-2
• Onion-1 Medium sized Onion sliced lengthwise
• Ginger –cut in small cubes
• Oil-5tsp
• Ghee-1tsp (optional)
• Cilantro-to garnish

Method:

1.     Roast the rava in 2 tsps of oil or ghee in a heavy bottom pan with medium heat till rava turns to light brown. Remove and keep aside.

2.      Heat oil in the same kadai,when oil becomes hot add mustard to Splutter .

3.     Add urad dal fry to light brown and then add green chilies.

4.     Then add sliced onions and fry till translucent. Now add the ginger and saute for few seconds.

5.     Add the chopped sliced vegetables toss it for few minutes (slice the vegetables smaller size to cook faster)

6.     Once the vegetables is half cooked add water. Let the vegetables get cooked completely.

7.     When water comes to boil, add rava, little by little, stirring with a spatula, continuously.(Addition of rava and stirring are to be done simultaneously. Care should be taken to avoid lumps with the boiling water; reduce the heat to medium).

8.      Keep on stirring the rava to get to thicker, cooked and the right consistency.

9.     Then garnish with cilantro. Can add ghee and stir well for taste (optional).

10.  Remove from fire. Serve it with coconut chutney, pickle

Note: Try to have cup of warm water. If you need water can add while stirring.
If  u like tomato can add,but it will change upma orange color.

Okra Stir Fry

This is a simple Okra Stir Fry .Try this recipe at home and enjoy with Sambar Rice.

This is one of my favorite recipe.The stir fries usually takes long time,which inturn becomes tasty recipe.

Ingredients:

• Okra- 20-25
• Onion- 1 medium
• Turmeric Powder-1/2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves - 1 string
• Red Chilly powder- 1/2 tsp or 1 tsp depending on spice level.
• Garnish-Cilantro Leaves
• Grated coconut - few tsp (optional)
• Salt to taste
• oil- 2 or 3 tbsp

Method:

1.     Wash the okra and keep it aside to dry out the wetness .

2.     Cut okra into desired shape.

3.     Heat the oil in the kadai  and add mustard seeds.

4.     Allow to splutter and add curry leaves and cut okra.

5.     Fry the okra for few more minutes without add any spices ,till the sticky nature of okra goes off.

6.     Then add onions and above mentioned spices and fry till it turns golden brown with constant stirring okra. 

7.     Fry in low flame to prevent from burning okra. When the okra is cooked add in the cilantro leaves. Enjoy with Sambar rice and rasam rice.

Notes: Fry the okra in very low flame for long time to get yummy Okra stir fry.

You can also add grated coconut to increase more taste to it.

Moong Dal /Greeen gram Dal Rasam

Rasam is called in other words as “soup”. Rasam is famous in south India .I learnt rasam from my mother-in-law. She prepares rasam very tasty. Green gram is rich in vitamin A, B, C, E and Minerals, such as calcium, iron and potassium. It is high source of protein and fiber and lowers the blood cholesterol level.The green gram helps us to cool our body temperature.

Ingredients:

• Tomato -1medium size
• Moong Dal -1/4 cup
• Tamarind- less then 1/4 lemon size
• Peppercorns-6corns
• Garlic-1
• Onion-1/6
• Cilantro-garnishing
• Mustard seed-1/2 tsp
• Red chili-1
• Hing(Asafoetida)-a pinch
• Turmeric-1/4 tsp
• Cumin-1/2 tsp
• Curry leaves-1 sprig
• Rasam powder (any store brought brand)-1/2tsp(optional)
• Castor oil-1/4 tsp
• Oil –needed
• Salt to taste

Method:

1.     Take a kadai ,add moong dal and toss if for few minutes to get nice aroma while cooking

2.     Add tomato, Moong dal, few drops of Castor oil and pressure for 3 whistles.

3.     When pressure goes down, open the cooker and separate Moong dal water.

4.     Then squeeze the tomato and filter the juice alone and set aside.

5.     Crush the peppercorn, cumin and garlic as coarse and keep it ready.

6.     Take onion (chopped), curry leaves, cilantro and red chili (broke to two piece).

7.     Soak the ¼ lemon size tamarind in water for 1 hour.

8.     Then squeeze the tamarind and filter the juice alone and set aside.

9.     Finally mix all the liquid together with right proportion and keep it ready.

10. Take kadai and add 2tsp of oil.

11. When oil is hot, add mustard seed to splutter.

12. Then add onion, curry leaves, cilantro and red chili.

13. Toss it well then add Turmeric powder, crushed mixture .Keep in medium flame to prevent from burning.

14. Add juice mixture, salt, hing, cilantro, rasam powder and bring to boil and off the stove. Your zesty rasam is ready to taste.

Note: Don’t let rasam to boil, keep the entire ingredient aside. You can make rasam in 5-10 min maximum. You crush the peppercorn, cumin and garlic to get fresh tasty rasam .Otherwise dry cumin and peppercorn. Make powder in mixer and store it.

Soya 65

                    Soya chunks is popularly know as Meal Maker. Soya chunks are rich source of Protein.So try this recipe with your daily diet.

Ingredients:

• Soya chunks -200 grams
• Red Chilli Powder -2 tsp (as spicy needed)
• Salt to taste
• Oil -for deep frying

Method:

1. Soak the soya in water or Lukewarm water for 30 mins.
2. Remove it and squeeze excess water from it.
3. Take  a bowl , add salt red chilli powder and mix it well.
4. Marinate  it for about 30 minutes.
5. Heat the oil in a kadai. When oil is hot.
6. Add soya chunks in batches and fry them to reddish brown.(Do not burn it)
7. Remove and place it on the paper towel.
8. Served with sauce as a starter or as a side dish.It goes well with lemon rice and other variety rice.

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