Month: November 2021

BREAD OMELETTE WITH CHEESE

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Easy and wholesome breakfast !Of recent classified under ‘street food’ this sandwich is twisted and turned to make varieties of flavours with sauces and chutneys.

Well ,today’s recipe is egg and chives seasoned omelette,and grated cheese sandwiched together with chilli sauce .Food like this makes the change with chutneys and sauces.This one is the most simplest and filling for a good breakfast .

To the recipe (for 1 sandwich )

INGREDIENTS

3 slices bread

2 eggs

pepper and salt to taste

few chives /leeks/basil leaves finely chopped

grated cheese

any chilli sauce

Butter/oil

METHOD

Beat eggs with salt and pepper, add in the greens and pour the mixture in a wide pan.

Allow the egg to spread as we have to fold with the bread.

Keep 2 slices of bread one in line to the other.

Now fold in the cooked egg from all sides, and then flip one slice over the other to form like a parcel.

Add the chilli paste and grated cheese to the remaining slice, and place on the prepared sandwich .

Press and flip the cheese slice to the bottom and allow to lightly toast for a second .

Remove and cut.

Tip.Sandwiches like this can be cut into pieces, dipped in bajji batter and served as a snack

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COCONUT MILK HALWA

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This halwa is the recipe of Bombay halwa,but instead of water I have added coconut milk .I didn’t want to add any colour ,and wanted to have it’s natural graceful white.

I had pistachios to add to contrast look .The prompt to add rose petals on the top of the sweet was foiled by the rains and I had no entry to my terrace. So… if you are going to try,.. and love to add rose petals go ahead and add .The coconut milk should be thick and if you are using fresh coconut (I did use fresh )use only the first thick extract .I tried with only a cup as I was trying for the first time.You could use your calculations to make more.

To the recipe..

INGREDIENTS

1 cup thick coconut milk

3/4 -1 cup sugar

1/2 cup water

3 tbsp cornflour mixed in a little water without lumps

1/2 tsp cardamon powder

5 tbsp ghee (adding more is your choice)

1/4 tsp salt

a few pistachios and watermelon seeds.

METHOD

Add water and sugar to a thick bottomed/non stick pan.

Once the sugar is melted and bubbling, add the cornflour mixture,and salt(lower the flame while adding).

Now, adjust the heat to medium heat and mix till you get a glassy look.

Add half of the ghee and the cardamon powder.

Add the coconut milk gradually, and mix till it becomes thick.

The correct consistency is when a spatula run in the middle of the mixture, you should be able to see the bottom of the pan.

Transfer into a greased mould and sprinkle nuts .

Allow to cool completely before cutting.

MOCHA- HAZELNUT CARAMEL PUDDING

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This caramel pudding is made with a mix of coffee powder and cocoa powder and then caramel is poured over after the pudding is steamed.

The hazelnut trapped in the caramel gives an amazing taste .Hazelnut with chocolate is undoubtedly a divine combination and this

pudding with a mix of coffee taste was unique.

So…do try this recipe and post in your comments !

INGREDIENTS

2 cups milk

4 eggs

4 tbsp sugar or to taste

1 tsp coffee+1 tbsp cocoa powder mixed in little hot water

1 tsp hazelnut/coffee/vanilla essence

METHOD

Beat the eggs, sugar and essence together lightly.

Add the coffee-chocolate blend and mix.

Add milk and mix well.

Pour into a bowl.Cover and steam till it is set firm.

For the caramel

3 tbsp sugar

1/4 cup chopped hazelnuts

2 tbsp water

a drop of lime juice

Heat the sugar and the water and cook till golden colour .Add the lime drop.

Spread the hazelnuts on top of the steamed pudding, and pour the caramel over .

Allow to set and serve.

Note :This pudding can be baked in a water bath.

KARPOORAVALLI /AJWAIN LEAF BAJJI

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Karpooravalli/Omavalli (Tamil)or Ajwain leaf known for it’s health benefits is spread all over my terrace garden.

I use it in juices, and rasam,and I never knew that a bajji (fritters) could be made with this.

When I saw this recipe my thoughts on how the fragrance of the leaf will taste with a bajji,delayed my try on it.It so happened that the

leaves of the karpoorovalli plant in my patch looked amazingly big like a betel leaf.This attracted me to try this recipe.

Trust me the result proved me wrong, and the taste was complimented, and the leafy structure looked great !

So go ahead and try this healthy and tasty recipe as a side dish for a simple meal or as a snack.

To the recipe …

Karpooravalli leaves (Ajwain leaves)

For the batter

1 cup gram flour

2 tbsp rice flour

1 tbsp maida (plain flour)

1 tsp chilli powder

salt to taste

a pinch of asafoetida

1/4 tsp.baking soda

1/2-3/4 cup water

oil for frying

METHOD

Mix the ingredients listed for batter.

Heat oil, and take 2 tsp of oil from the heated oil, and pour into the batter and mix well.

Now dip each ajwain leaf and fry.

FRIED PINEAPPLE KESARI

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This has an awesome flavour of pineapple.I have posted recipe for pineapple kesari before where ripe and crushed fruit was directly

added in the preparation.

In this new and innovated recipe I have added the pineapple pieces after it is slightly fried in ghee.This way the pineapple flavour is

predominant and the taste is fantastic.

So do give it a try and post in your comments and suggestions!

INGREDIENTS

1 cup roasted rawa (sooji, semolina,)

3/4 cup -1 cup sugar

1/2 cup chopped pineapple pieces

few cashewnuts and raisins

1/2 tsp cardamon powder

1/2 tsp pineapple essence (optional )

1/2 cup ghee ( you could add more if you like )

1/4 tsp salt

1.5 cups water

a pinch of edible camphor (optional)

METHOD

Heat a little ghee first and roast the pineapple till you see the edges turning light brown.

Roast the nuts and set aside.

Add water in the same pan and allow a boil .Add the rawa into the boiling water with salt .

Lower the flame, cover and allow to cook.When you see the sooji swelled up ,add the rest of the ingredients .

The mixture will turn watery (as the sugar melts).Keep mixing till thick .

Add a little more ghee (1-2 tbsp)after removing from fire.

Note:The kesari tasted more good the next day !

HOMEMADE MAYONNAISE(Basic+variations)

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This recipe is a no fail recipe ,so go ahead and get your hand blender or beater,and within minutes you would have a thick,creamy and tasty mayo.

I love the inclusion of mint mayonnaise in sandwiches like cucumber ,tomato ,egg…,, and the addition of mayonnaise in non vegan

food will complement with any combination.

Mayonnaise can be flavoured into herbal,spicy,nutty and countless variations . Using a little bit of imagination and innovation will

create a blast of flavours .

So no more buying mayonnaise,you can create your own flavours in the comfort of your home .

Using mustard and pepper powder is purely your choice . I’m giving you the recipe with 1 egg which will produce a teacup of

mayonnaise.You could use a little maths to increase the quantity 😊.

To the recipe

INGREDIENTS

1 egg

Oil ( 3 times the volume of egg )-vegetable oil/olive oil

2 tsp vinegar

1/2 tsp salt

1 tsp sugar

1/2 tsp mustard powder (optional)

1/2 tsp pepper powder(optional)

METHOD

Break the egg into a small bowl and mark the volume of the egg .

Measure 2.5 -3 (in the same cup you had the egg ).

Put all the ingredients into a bowl and blend till thick and creamy .

Variations

Mint-Grind a handful of mint leaves with minimal water/lime juice and add to the mayonnaise.

Basil-Same as Mint

Capsicum/Capers -Grind coarsely and add .

Roasted Garlic-Roast a few cloves of garlic in butter till brown and mince fine.

Nuts-Add coarsely ground nuts/Roasted nuts.

Green-You could grind 3-4 green chillies/or 1/2 of a capsicum

Boiled potato cubes +Pineapple

Thinly grated cabbage and carrot

I have given a few variations which could be used as dips,salads,added to wraps,sandwiches and served with fried food/starters.

The picture shows boiled egg mixed in mint mayonnaise for egg sandwiches.

Mayonnaise can be stored in the fridge provided there is leftover….do try and post your suggestions and comments!

PANEER KORMA-FRIED CHICKEN RICE

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This is a recipe innovated from my kitchen, and the title says it all!

Yes it’s a paneer korma, cooked with rice..and fried chicken added when the rice is 3/4 done .This fusion of flavours was

really good and my family liked it.

The key ingredient is ghee … to make it clear the chicken has to be fried in ghee, and the rice has to be cooked with ghee.

You could try using butter too.

Now let’s move to the recipe..

INGREDIENTS

For the chicken

500 gm chicken

1 tbsp red chilli powder

1 tsp ginger-garlic paste

salt to taste

juice of 1 lime

enough ghee for frying

Method

Marinade the chicken for 20 minutes, and fry in a shallow pan till golden brown .

Do not discard the remaining ghee (2-3 tbsp) to pour over the rice finally.

For the rice

250 gm basmati rice

100 gm paneer

2 onions chopped

1 heaped tbsp ginger garlic paste

2 slit green chillies

3 tomatoes (medium sized)

1/4 cup curd

1/2 tsp turmeric

1 tsp chilli powder

1 tsp garam masala powder

1 tsp cardamon powder

whole spices (1 inch cinnamon,3-4 cloves,1 tsp fennel seeds )

few mint leaves

1 tsp sugar

3-4 tbsp ghee

Grind to a paste

2-3 green chillies

1/2 cup grated coconut

7-10 cashew nuts or almonds

METHOD

Heat ghee add the whole spices, onion and saute till onion is light brown.

Add the split green chillies, tomato,turmeric salt, ginger- garlic paste, chilli powder, garam masala and stir till tomatoes are soft.

Next add cut paneer and the rest of the ingredients .

Add the ground paste and the soaked rice.

Add water 1.5 inches above rice level and cook on a slow fire, till 3/4th done.

Add the fried chicken pieces on the top of the cooked rice .Pour the remaining ghee (from the fried chicken)

Add coriander leaves, cover and cook on a slow flame till done.

Serve with raita infused with mint and other accompaniments of your choice.

BEETROOT-BADAM COCONUT BURFI

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Resuming after a while with a new and sweet recipe which is awesome in taste.Comparing to other recipes made with beetroot this

one tops it all!

Beetroot Katli sold by one organic store in Chennai,is the favourite of my family.An almond wrapped in this Katli mixture, shaped

like an almond,oval in shape are little wonders,addictive in taste.

Awed,inspired …by the sweet taste ,I tried my hand at this burfi with my innovation.

Now to a brief narrate…I boiled beetroot in excess for a salad,and bottled up the remaining in the fridge.Now.. this beetroot which

was in my mind to use for cosmetic purposes, became a sweet with combinations I never planned.

Melt in mouth, minutes to prepare, no skill required just a one pot stir to this wonderful addictive sweet ‘BEETROOT-BADAM-

COCONUT BURFI.’

To the recipe now..

INGREDIENTS

1 cup boiled and grated beetroot

1 cup powdered almonds

1 cup grated coconut

3/4 cup-1 cup sugar

1 tbsp ghee

a pinch of salt

1/2 tsp cardamon powder

a few pistachios (optional)

METHOD

Add all the ingredients to a thick bottomed pan. Keep stirring on medium flame till the mixture holds into one lump .

Grease a tray with a little ghee,flatten the mixture and allow to cool before you cut into shapes.

Variation:Cashewnuts can be used instead of Almonds .

NOTE

No water is required in the preparation .