LOTUS STEM-POTATO MASALA


Lotus stem an aquatic plant has many essential minerals and nutrients and is a great source of vitamin C which fights viral infections, and boosts the immunity system.This root which is low in calories not only is believed to manage obesity ,but also aids in good blood circulation as Potassium is present in this root which aids in relaxing the blood vessels.

Now.. from the brief summary of the nutrition part I will be moving to today’s recipe …

You can check these recipes too… LOTUS STEM SALAD and KASHMIRI FISH ‘N’LOTUS STEM CURRY

Looking forward to your likes, comments and suggestions !

INGREDIENTS

2-3 peeled and sliced

2 potatoes cut into cubes

1-2 onions finely chopped

3 tomatoes coarsely ground

1 tsp ginger-garlic paste

1-2 tsp kashmiri chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

curry leaves

salt to taste

2 tbsp oil

METHOD

First soak the sliced lotus stem in salt water for few minutes and wash well again for 2-3 times.

Heat oil in a kadai and add the onions and saute till light brown.

Next add the ginger-garlic paste ,tomato puree, chilli powder and salt .

After 5 minutes add the lotus stem and potato, mix well ,cover and cook on a low heat till the vegetables are cooked.

Add a little water only if needed.

Garnish with coriander leaves.

Add the rest of the ingredients and remove from fire.

Can be served with any menu.

BRAIN FRITTER STIR FRY


This brain fritters recipe was made with minimal oil ….Yes it was made in the paniyaram moulds .

Kept a few to serve it plain and the rest I tossed in with some red chillies and greens .

The taste was awesome !Well this recipe was my discovery . These little dumplings can be made into a

curry or stir fry or served plain for starters with a sauce.

To the recipe

INGREDIENTS

2-3 goat brains

2 big onions chopped fine

1/2 tsp ginger garlic paste

2-3 green chillies cut fine

few curry leaves chopped fine

1 tsp pepper powder

1/2 tsp cumin powder

1-2 spinach leaves chopped fine (optional)

2 eggs

1 heaped tbsp breadcrumbs

1 tsp gram flour

1/2 tsp plain flour

salt to taste

oil for frying

METHOD

Clean the brains and mash it with eggs and all the ingredients and mix well.

Heat the paniyaram moulds and a tsp of oil in each division.

Add a spoon of the brain mixture and fry till golden brown on one side .

Flip over to the next side and fry till evenly browned.Remove from fire.

For the stir fry mix

1 small onion chopped

1-2 garlic crushed

8-9 red chillies broken

few spinach leaves /curry leaves

1/2 tsp cumin powder

1/2 tsp lime juice

1 tsp oil

METHOD

Heat oil, and add the garlic and onions with the dry red chillies.

Add the fried dumplings ,sprinkle the cumin powder, and toss for a minute.

Remove from fire, add lime juice and mix well.

CELERY ‘N’ FENUGREEK SPROUT SALAD


This is a healthy salad made with celery and fenugreek sprouts.

Celery is one low calorie vegetable with amplified health benefits.Some do not prefer the aroma of this vegetable consumed raw.

Considering the fact that the nutrients are not lost even though celery is blanched, steamed,or sautéed,i decided to toss the vegetable in a little oil before adding to this lovely salad.

Continuing to the next healthy ingredient the fenugreek is also a seed loaded with health benefitting properties.

I usually drink fenugreek water in the mornings, and sprinkle the soaked seeds in my garden and get fresh methi leaves often.

This time I decided to store it in the fridge to get the sprouts.When it sprouts in the fridge it has more of a fresh taste.

Soaked fenugreek does not taste bitter and it does not alter the taste when added into any salad.

This type of salad can be consumed by anyone, of any age.Very beneficial for diabetics.

A teaspoon is more than enough to soak in a cup of water for one person .

Moving on to the recipe now…

INGREDIENTS

1 cup celery stalks chopped and slightly tossed in 1 tsp.of oil

1 cup cucumber cut into cubes

1 red carrot chopped

1 small tomato (seeds removed

3-4 tsp fenugreek sprouts

For the dressing

1 tbsp apple cider vinegar /vinegar

1 tsp honey

1/2 tsp pepper powder

1 tsp Worcester sauce(optional)

1/2 tsp chilli flakes (optional)

1/4 tsp mustard powder

1 tsp olive oil or sesame oil

1/2 tsp lemon juice

salt to taste

METHOD

Mix all the ingredients for dressing in a separate bowl and pour over the cut vegetables and sautéed celery

and mix well.

This salad is beneficial to diabetics and people who want to prevent diabetes’s do try this healthy salad and post in your suggestions and comments.

SCOTCH EGGS WITH SLICED PAPRIKA &CHEESE


Scotch eggs are made with boiled egg wrapped in any filling of your choice, coated in breadcrumbs and

deep fried in oil.Plainly explained it’s boiled egg bundled in cutlet mixture.

Can be served as a snack/starter with any dipping of your choice.

Today’s recipe is made with only eggs and bread.Simple and elegant dish!

Let’s get into the recipe to know how…

INGREDIENTS

6 hard boiled eggs

3-4 bread slices

2 tbsp.sliced paprika

1 tsp Worcester sauce

4-6 tbsp grated cheese

1-2 tsp pepper powder

2 tbsp chopped onion/spring onion

salt to taste

For coating

2 lightly beaten eggs

Enough breadcrumbs to coat

Oil for frying

METHOD

Slit the boiled egg in half and remove the yolks into another bowl.

Soak the bread in water/milk for 2 minutes, and squeeze out the water.

Mix the squeezed bread with the rest of the ingredients, yolks and salt to taste.

Fill in the egg white cases, and shape like an egg.

Dip in egg, coat with breadcrumbs and deep fry in oil.

SCOTCH EGGS CURRY-Check this recipe also for scotch eggs in curry.

CARROT -CAULIFLOWER PICKLE


A Vegan pickle with a good combination of vegetables.

The cauliflower can be steamed,boiled in salted water or fried lightly in oil and added .

Adding mustard oil to any pickle produces a lovely taste and aroma .I tried this pickle with a mix of gingerly

oil and mustard oil .

The pickle can be used after a day.Do try this recipe and post in your comments and suggestions.

Moving to the recipe now…

INGREDIENTS

1 cup cauliflower florets

1 cup carrot cut into medium strips

Mustard oil+gingelly oil 3/4 cup (teacup)

2 tbsp.ginger-garlic paste

5-6 slit green chillies

1 tsp chilli powder

1.5 tsp coriander powder

1 tsp turmeric powder

1/2 cup vinegar

6 tsp jaggery powder

salt to taste

Roast lightly and powder (coarsely)

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp fennel seeds

METHOD

Wash the cauliflower florets well, mix in with a little salt and steam for 10 minutes, and allow to cool.

Boil 1/2 cup water with 1/2 tsp salt and add the cut carrots .Cook for 2 seconds and remove from the boiling

water, and set aside.

Next add the slit green chillies and remove immediately and set aside.

Heat both the oils, add ginger garlic paste,salt,rest of the ingredients excluding the roasted powder spice mix.

Add salt to your taste, mix well and then add the roasted spice powder and remove from fire .

Mix well, set aside to cool thoroughly and store in sterilised jars.

Tips to note: Once the roasted powder is added at the end, you should quickly remove from fire,as the

pickle may turn bitter if cooked longer.

Pickle made with fried cauliflower florets will have longer shelf life.

MEAT PICKLE


Starting to blog after a long pause with a meat pickle recipe which could be made with any meat.The first choice will be beef/veal.

This is a spicy,addictive and tasty pickle .If you are person with less time in your hands, just slip in these meat pieces in a wrap/ sandwiches .You could also make a rough mince of these pieces and add to make a quick bite.

The meat can be cooked in a pressure cooker till tender and then fried/or cut into tiny pieces and fried in oil before adding the spices.The level of oil should be slightly above the meat level to store for a longer time.If you find that the meat has sucked up the oil ,after it has cooled ,heat a little more oil and pour over the pickle and mix well.

Now to the recipe..

INGREDIENTS

750-1kg beef

Ingredients to cook beef with

1 tsp turmeric powder

10 peppercorns

1 tbsp plain chilli powder

1 tsp garam masala powder

1 tsp salt

To fry meat after cooking

Coconut oil /gingelly oil

For tempering

1/2 tsp mustard seeds

3/4 tsp fenugreek seeds

2-3 dry chillies

few curry leaves

2 tbsp finely chopped ginger-garlic

4-5 tbsp raw chilli powder

3/4 cup vinegar

6-7 green chillies slightly slit

1/2 tsp asafoetida

salt to taste

1 tsp sugar or jaggery

7 tbsp gingelly oil

METHOD

First cook the meat with the ingredients listed for cooking, for 3-4 whistles.

Transfer the meat with the water into another pan and cook till the water is absorbed.

Heat coconut oil and fry the meat till it is brown and set aside.

Heat another pan with gingelly oil ,add the green chillies and remove immediately.

Next add the mustard,fenugreek,curry leaves, ginger-garlic,green chillies, chilli powder, asafoetida, vinegar, fried beef, salt ,sugar .(Add the ingredients in the order I have given ).

Cook for 2 minutes .

Allow to cool and store in sterilised bottles.

BREAD OMELETTE WITH CHEESE


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

COCONUT MILK HALWA


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


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


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


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)


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


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


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 .

CARROT CASHEW HALWA


This is excellent in taste and texture .Made with fresh carrot juice and lots of cashew.I have posted many delights with

carrot but this recipe tops it all.

The extracted juice is cooked in ghee till the raw smell of the juice is gone.This step is more important as the raw smell

will not give good results.

Next the rest of the ingredients are added and cooked to perfection .Nutritious sweet recipe worth the try!

To the recipe now

INGREDIENTS

Juice of 7-8 carrots (250 gm)

1 cup sugar or to taste

2 heaped tbsp of cornflour mixed in 1/2 cup water

1/2 tsp salt

1/2 cup ghee (1/4 cup to cook the juice +rest to add later)

1/2 -3/4 cup cashew nuts

a pinch of edible camphor

1 tsp cardamon(elaichi)powder

1/4 tsp mace or nutmeg powder (optional)

METHOD

Heat half of the ghee and add the juice with salt and cook till the mixture bubbles well and raw smell is absent.

Next add sugar and cook till sugar is well dissolved .

Add the cornflour mixture and the rest of the ingredients and keep mixing till you see the bottom of the pan when the

spatula is slid through the mixture.

If needed you can add more ghee (the addition of ghee depends on the richness required )

Pour into a greased tray .Garnish with more cashew nuts if you like.

Allow to cool and then cut into desired shapes.

HAZELNUT UPSIDE DOWN BROWNIE


This is an awesome brownie recipe ,gooey inside and a treat to your taste buds.Makes you close your

eyes the minute you bite into this nutty, crunchy ,gooey brownie.

This time I thought of sprinkling the nuts at the bottom (like i used to make sweets and halwas with the

nuts under the sweet )and it was a success .

Chocolate recipes turn out good only if good quality chocolate is used.

So do try this recipe and post in your comments and suggestions.

INGREDIENTS

100 gm butter

75 gm sugar (half brown +half white)

1 heaped cup flour sifted with 1/2 tsp baking powder

2 eggs

50-75 gm chocolate

2 tbsp cocoa powder

1 tsp vanilla essence

1 tbsp yoghurt/curd

100-150 gm hazelnuts (slightly crushed )

METHOD

Melt the chocolate, butter in a Bain-marie (double boiler) till butter is partially melted.

Now add the cocoa powder ,and remove from fire.

Whilst the mixture is hot ,mix well till well corporated.

Whisk the eggs,sugar and essence together till sugar dissolves .(In another bowl).

Now add the chocolate mixture gradually into the egg mixture .Add curd and mix well.

Fold in the flour little by little and mix.

Line a tray with parchment paper and grease the paper with butter.

Spread the hazelnuts at the bottom,and pour over the batter.

Bake in a preheated 180C oven for 25 to 30 minutes.

Cut into pieces after it is cooled (minimum 2 hours)

You could serve it without any adornment as it has a richness of its own.

If preferred you could serve with cream/ice cream/drizzle of chocolate.