Healthy Egg Omlet

Preparation time - 10 minutes.        Cooking time - 20 mins.
Serves - 1

Ingredients
Egg                   - 1
Pepper              - 1/4 tsp
Spring Onions  - 1 tsp chopped
Mushroom        - 3 chopped
Milk                  - 1 tsp
Salt                   - as needed

Method :
Pour  egg mixture into tawa and stir with spatula to spread eggs continuously over bottom of pan as they thicken.
Let stand over heat a few seconds to lightly brown bottom of omelet.
Place cooked mushroom over half of omelet.
Fold other half of omelet over Mushroom.
Place it in a plate and serve hot

Spinach & Cheese Omlet

Ingredients
Egg                   - 1
Pepper              - 1/4 tsp
Cheese              - 2 tsp grated
Spinach             - 6 or 7 leaves
Milk                  - 1 tsp
Salt                    - as needed

Method

• Sauté spinach in olive oil with salt until it turns dark green colour.
• Pour  egg mixture into tawa and stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omellete.
• Sprinkle cheese all over the omellete and let it melt.
• Place a spoonful of spinach in the one half of omellete and fold it.
• Transfer it to a plate and serve hot.

Karimeen pollichathu

                         Though I haven't tasted this before, I had a feeling for this recipe so I googled and got the recipe. But when I told my hubby, reluctantly he said ok. But the result was awesome. The fish and the masala complements each other. This is a must-try recipe for everyone.

Preparation time : 15mins                  Cooking time : 30mins                   Serves : 2                                                                                                                 Ingredients

Pearl spot or Sea bass - 2 whole
Coconut oil - as needed

For marinade
Lemon juice   - 2 tbsp
Salt                - 2 tsp
Turmeric        - 1/2 tsp
Chilly powder - 1 tsp

For masala

Shallots                - 1cup chopped                                         
Tomato                - 2 small

Pepper powder    - 1 tsp
Garam masala     - 1 tsp
Chilly powder       - 1 tsp
Green chilly         - 2 chopped
Curry leaf            - 2 sprigs
Coconut oil          - 2 tbsp

Salt                      -  as needed

Method

• Mix the fish with marinade ingredients and keep aside.
• Heat oil, add onion, green chilly and fry until onion turns golden brown.
• Add tomato, pepper, chilly powder, garam masala, and salt and fry.
• Now add curry leaves and cook for another 2 minutes.Keep it aside.

Heat oil in frying pan / tava.
Fry the fish for 2 minutes on each side, but not to cook fish through.

• Open a piece of banana leaf and place a spoonful of masala.
• Keep a fish on top and coat it with another spoon of masala.
• Fold the leaves and make a parcel with banana thread.
• Place it on a hot pan/tava.
• Sprinkle some oil over it and cook both sides for 10 minutes.
• Serve hot.

Lamb curry

Yesterday was a busy day and we had fun at the get-together and in toysrus. I felt really lazy on the next day to do anything but since I had a long time plan to make this one I tried it. But fortunately the result is delicious. Though it takes time, the result is worth it.

Preparation time - 20 minutes.        Cooking time - 1 hour 20 mins.
Serves - 3.

Ingredients
Lamb shoulder              - 500gm
Cardamom seeds         - 1/4 tsp
Cloves                           - 4
Onions                          - 2 medium
Tomato                         - 2 small
Ginger garlic paste       - 1 tsp
Yogurt / curd                - 2 tbsp
Garam masala             - 1 tbsp
Chilli powder                - 1 tbsp
Cream                          -1/2 tbsp
Salt                              - as needed

Method :

• Grind cardamom and cloves and set aside.
• Chop onions and tomatoes and blend to a purée separately.
• Heat oil in a pressure cooker and fry the onion paste until browned.
• Then sauté the ginger garlic paste for 2 minutes.
• Now add yogurt and meat and salt and water and stir well.
• Cook in medium heat for 15 minutes.
• After that add garam masala and chilli powder and enough water.
• Simmer and cook for 30 minutes.
• Add cream, tomato purée and clove mix.
• Close the lid without whistle and cook for another 20 mins.

Serve hot with rice or chapathi.

Chicken Achari

This is a kind of dry starter, most popular in "Vellankovil", a region in tamilnadu. My hubby makes this one occasionally and I like it. This one is very spicer and can be enjoyed on a cool, weather day.
I made this one with a little twist.

Preparation time - 10 mins.                  Cooking time - 1 hour.
Serves - 2-3

Ingredients
Boneless Chicken - 250gm
Onion                    - 1 small
Red chilli flakes    - 2 tbsp
Red chilly              - 5
Garam masala     - 1 tsp
Salt                       - as needed
Oil                        - as needed
Turmeric              -1/2 tsp

Method:

• Wash chicken and marinade it with chilli flakes, salt and turmeric for 15 mins.
• Heat oil and fry onions , red chilly and then add chicken.
• Sauté for a minute and add enough salt and water to cook.
• Sprinkle garam masala and cook covered for 20 minutes.

Once it done, serve it hot as starter/sidedish.

Stuffed Chilli Bajji

Chilly/milagai bajji a popular street food in our native during local temple function. I love these bajji and big appalam (Delhi appalam). Stuffed bajji are great during cold weather with hot cup of tea.




 

Preparation time - 15mins             Cooking time - 15mins

Yields - 5 bajji

 
Ingredients
Bajji Chillies                      - 5 (long)

Besan flour / kadala mavu -1 cup

Cooking soda                     - 2 pinches

Chilli powder                     - 2 tsp

Warm Oil                          - 1 tsp

Salt                                    - as needed

Oil                                     - for frying

Stuffing

Carrot - 2 small grated

Salt     - as needed

Oil       -1tsp

 
Preparation

• Wash and pat dry the chillies.
• Make a vertical slit and remove the seeds carefully without breaking the chillies.
• In a mix together gram flour, cooking soda, salt and chilli powder with
• water, a tsp of oil and prepare a slightly thick batter. Keep aside.
• Heat a tsp of oil in a pan, add carrot and salt. Sauté in medium - hi flame until raw smell goes.
• Stuff the chilli with the mixture.
• Heat oil in kadai/ wok for frying.
• Gently dip the chilli in the batter and coat the chilli with batter on all sides.
• Then drop the chilli into the oil and fry until golden brown on all sides.

Enjoy it hot with chutney

Chicken Fry

Chicken Fry

Crumbled Prawns

My LO loves marrybrown prawn so I tried to make it many times but the result are not satisfactory and at last this one came closer to it. We all liked it. This one just takes less than half an hour. Try this for a evening snack or a starter you will definitely like it.

 

Preparation time - 10 mins          Cooking time - 5mins

Serves - 2-3

Ingredients

Prawns - 10

Chilly powder - 2tsp

Pepper powder - 1tsp

Ginger garlic paste - 1/2tsp

Salt -as needed

Egg - 1white

Bread crumbs - 1/4 cup (to coat)

Method

• Mix pepper powder, chilly powder salt and ginger garlic paste.
• Beat the egg white and mix it with above mixture.
• Wash and pat dry the prawns.
• Dip the prawn with egg mixture. And coat it with breadcrumbs.
• Heat oil in a pan and deep fry the prawns until golden brown.

Serve it with mayonnaise.

Note :

Wash and Remove the intestine (long thread) in the centre of the prawn by making a slit.

Kachumber Salad

A simple north indian style salad with cucumber. It goes well with papad.

Preparation time - 20 minutes.       Serves - 3 to 4

Ingredients
Tomatto - 1 finely chopped
Cucumber - 1/2 chopped
Onions - 1 small chopped
Lime juice - 1/2 tsp
Cumin powder - 1/4 tsp
Chilli powder - 1/4 tsp
Pepper - 1/4 tsp
Salt - as needed
Coriander leaves - pinch to garnish
Chat masala - pinch to garnish

Method:
Gently toss all the ingredients together in a bowl.
Serve it with papad or poori

Strawberry Lasi

Strawberry Lasi,,,,


Lassi is traditional Punjabi yogurt base drink. Though traditional one is savory but nowadays sweet lassi too gaining popular. And since I had a packet of strawberry I planned to make this for my LO. She enjoyed till the last sip. This is a perfect summer drink with added taste.

Total time : 10 mins
Serves : 2

Ingredients
Strawberry - 400gm
Yogurt        - 1 cups (Plain)
Sugar          - 2 tbsp
Salt             - a pinch
Ice cubes     - 4

Method

• Hull and cut the strawberries into halves.
• Place it in the mixer along with yogurt, sugar and salt.
• Blend it until frothy and smooth.
• Serve it with ice cubes and  a few pieces of chopped strawberries.

Note :
You can substitute sugar with honey

Tandoori Chicken

     
Tandoori chicken is one of my favourite recipe. I have tasted it two times in chennai. And when I got the recipe I immediately planned to do it on the weekend. The result was perfect and our family thoroughly enjoyed it. My hubby even asked me to do this once a month.

Preparation time : 4 hours                Cooking time : 40 mins
Serves : 4

Ingredients
Chicken                  - 1.5 lb / 3 legs
Lime juice              - 1/2
Salt                         - 1tsp
Chilly powder        - 1tbsp
Yogurt                    -1tbsp
Cream                     - 1tbsp
Ginger garlic paste - 1tsp
Garam masala        -  1tsp
Food colour            -  pinch
Method

• Wash and cut long slits in the chicken legs.
• Mix lime juice, salt and chilly powder and rub it on the chicken legs.
• Keep it in the refrigerator for 30 minutes.
• In the mean time, mix yogurt, cream, garam masala, ginger garlic paste food-colour  in a bowl.
• Apply all over the chicken legs and Marinate it for 2 hours.
• Preheat your oven to 220 c.
• Place the chicken on wire rack and roast for  30 - 40mins or until cooked through.

Serve hot.

Gucamole

Avocado, commonly known as butter fruit in our place is not sweet but smooth and creamy texture
(like butter).
This is a Mexican dish. To make the perfect one , check for the ripeness of the fruit by pressing it gently if it gives then that's is the right one. You can also use has Avocado.

Preparation time: 10 min
Serves : 3-4

Ingredients :
Ripe avocado : 2
Onion             : 1 medium
Green chilly     : 2
Tomato           : 1 small ( seed and pulp removed)
Salt                 : 1/2 tsp
Pepper            : 1/4 tsp
Lemon juice     : 1 tsp
Coriander        : 1 tsp

Method

• Cut the avocado into halves and remove the seed.
• Scoop out the avocado and place it in a bowl.
• Chop onions, tomatoes and green chillies finely.
• Mash the avocado with a fork leaving some chunks.
• Add onion , tomatoes, chilly, lemon juice, salt and pepper and mash it lightly.

Serve it with tortillas.

Note :
Add tomatoes only before serving.

Momos

My Hubby loves momos and I tried for him for the first time. But it came out very well. And he loved it more than the restaurant one. These are the Tibetan special one. Easy to make and delicious to eat.

Momos (Chicken)



Momos (Veg)

Ingredients

All purpose flour 250

Salt                      1/4 tsp

Warm water         150 ml

Oil                        1/2 tsp

Chicken                175 gm (minced)

Onion                  1

Green chilly           1

Ginger                   3 cm

Pepper                  1/4 tsp

Salt                       1/4 tsp

Method
Dough:
Sift the flour,salt in a bowl and add water little at a time and make a firm dough.
Keep aside covered for few minutes.

Chicken filling:
Chicken - 175gm (minced)

Onion - 1

Green chilli - 1

Ginger - 3cm

Salt - 1/4 tsb

Pepper - 1/4 tsb

Mix chicken, onion, ginger, chilli, salt and pepper in a bowl.
Keep it aside.
 
Vegetarian filling :
Carrot            - 1/4 cup chopped
Garlic            - 1 tbsp chopped
Spring onion - 2 sprigs
sugar             - 1/4 tsp
Pepper          - 1/2 tsp
Soy sauce     - 1 tsp
Salt              -  1/2 tsp
Oil               -   2 tsp

 

Assembling the Momos

• Divide the dough into 16 equal pieces
• Or
• Roll the dough as you do for chapathi and cut with a lid to make
• small discs.
• Roll the dough into thin disc.
• Put a teaspoon of the filling into the middle of the dough.
• Fold the dough to make a half moon or semicircle
• Then pinch the end together with a fork to seal the ends.
• Steam the momos in the steamer for 15 minutes.
• Serve hot with chilli sauce

Note :
I have minced the boneless chicken using mixer grinder
I have used pressure cooker (without whistle) in double boiler to steam the Momos.