PEPPER MUSHROOM,CHEESE BREAD ROLL


I consider this to be the easiest,and tastiest

breakfast I could make .All the mixing and

preparations took just 45 minutes,and the

bread turned out too good and crunchy on the

top which added to the taste.

As the title of the recipe seemed long , I did not

mention the addition of zucchini and pumpkin

seeds .Zucchini and cheese are a good pair with

breads .Adding seeds for topping can be your

choice .Few suggestions of seed varieties which

could be added are , flax seeds,sesame seeds,

sunflower seeds,almonds,pumpkin seeds ….

Now to the recipe

INGREDIENTS

For the mushroom filling

200 gm button mushrooms

4-5 cloves garlic chopped

1 tbsp coriander powder

1 tbsp coarsely ground pepper

1 tbsp Apple cider vinegar

1/2 tsp garam masala powder

1 zucchini sliced

2 green chillies chopped ( for topping)

Salt to taste

1 tbsp ghee/butter

50-75 gm cheese ( I used Edam, you could use

any of your favourite)

1 tbsp flour ( to wash mushroom)

METHOD

•Sprinkle flour on the mushroom, and wash

well.

•Heat ghee and add the mushrooms,

garlic,curry leaves ,and allow to cook for 3

minutes.

•Next add the rest of the ingredients except

pepper ,vinegar and cheese

•Cook for further 5 minutes .Add vinegar and

pepper and remove from fire .

•Spread the dough ,and add the filling with

pieces of cheese ( keep some for topping ).

•Roll the dough to one big roll , brush with egg

yolk on the top .

•Sprinkle grated cheese, pumpkin seeds , and

chopped green chilli ,and bake in a preheated

200C oven for 35 minutes .

For the dough ( no knead , no egg )

3 +2 tbsp flour

1 tsp yeast

2 tbsp brown sugar

Lukewarm water

2 tbsp milk powder

Salt

2 tbsp oil

METHOD

•Add yeast and sugar to a little warm water in

the bowl you are going to mix.

•Sprinkle 2 tbsp flour ,cover and set aside .

•Once it looks frothy ( 5 minutes),add the rest of

the ingredients with warm water and mix with

a wooden spoon . The dough has to be sticky.

•Cover and allow to stand for 15-20 minutes.

•Next add some flour onto a board and knead

lightly for 3 minutes .

•Allow to rise on a silicon mat or the tray you

are going to bake on.

•Cover and let it rise for another 10 minutes.

•Next spread the dough with your palm.

•Keep the filling , and add cheese . Seal the

edges and make like one big roll.

•Brush with egg yolk .

•Grate cheese on the bread itself and sprinkle

chillies and seeds .

Bake.

PEAS ‘N’ PALAK PULAO


This rice with peas is a favourite in my home .

Served with your favourite curries, it’s justice

done to your appetite and taste !

You can make this with only peas , peas and

cashew,only raw cashew ,chick pea .

Options of adding greens – Palak ( spinach ) any

variety, leeks , spring onions ,Mint ..

Now to the recipe

INGREDIENTS

250 gm basmati or samba rice ( soaked for 10

minutes)

1 cup soaked peas or fresh peas

1 cup Palak / Spinach

3-4 split green chillies

2 onions chopped

6 cloves garlic + 1 inch piece ginger+2 green

chillies ground to a coarse paste

1 cup coconut milk

4 cardamons ,4 cloves , a piece of cinnamon ,

saunf ( fennel seeds/ perumjeeragam).

1/4 tsp nutmeg powder

Salt to taste

1 tsp sugar

2-3 tbsp Ghee / butter

1/2 tsp garam masala or biriyani masala

METHOD

•Heat ghee in a pot ,add the whole garam

masala and onions, and sauté till onions are

light brown .Add salt.

•Add ginger – garlic paste , peas,palak and stir.

•Add the soaked rice and let it cook for 5

minutes .

•Add coconut milk and the remaining

ingredients .

•Add water ( preferably warm water) 1 inch

above rice level,and cook on a slow fire for 15

minutes .( Dum cooking).

Serve with raita and any of your favourite

dishes.

PINEAPPLE PEPPER RASAM


Pineapple rasam is the need of the season now,

Fruit with Vitamin C ,antioxidants,and disease

fighting properties is good taken in any form.

Pineapple is considered beneficial to arthritic

patients too.

Pineapple rasam is compulsorily present in

South Indian Thalis( mostly vegan) served at

occasions .The fruity flavour gives out a lovely

taste , and not forgetting that the juices present

in this fruit aids in digestion too.

So let’s get into the recipe

INGREDIENTS

1 cup pineapple chunks slightly crushed

1 tbsp peppercorns

1 tbsp cummin seeds

5-6 cloves of garlic ( peel on)

2-3 cups light tamarind water

1 tomato mashed with hand

1/2 tsp turmeric

Salt to taste

Few curry leaves

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1-2 dry chillies

A pinch of asafoetida

METHOD

•Crush the pepper and cummin seeds coarsely.

•Crush the garlic coarsely

•Temper with the ingredients listed for

tempering .

•Add garlic,tomato,turmeric,salt .

•Add tamarind water.

•When it starts to boil , add crushed pineapple,

pepper and cummin mixture.

•When it reaches boiling point , switch off the

flame.

• Cover and set aside for a while and serve !

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES


Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now


1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !


2.TOMATO -RADISH CHUTNEY

Ingredients

34 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

GRAM DAL LADOO


This is an easy ladoo anyone can make with

less effort and time . Made with soaked Bengal

gram,this ladoo tastes like a motichur ladoo.

I had this idea during the lockdown( as I didn’t

get gram flour )but was hesitant to try it at

that time . Today I tried it and it turned

awesome !

I must state that, each type of ladoo has it’s

distinct taste…

I had this recipe with semolina in an old

cookbook,( will post that later, as I never post

recipes without trying and tasting it and of

course wait for the comments of my

kids,who are my best critics too.😀.

Now to the recipe

INGREDIENTS

2 cups Bengal gram dal ( kadala parippu)

1/4 tsp salt

2 cups sugar

1/2-1 tsp cardamon powder

A pinch of edible camphor

A pinch of kesar / kesari powder

Cashews and raisins

Oil for frying

2 tbsp ghee

METHOD

•Wash the dal well and soak for 3-4 hours.

•Grind to a coarse paste without water.

•Add salt .

•Heat oil in a shallow pan.

•Drop little portions like pakoras into the oil.

•Remove from fire, when it is light golden

colour not brown

•Prepare sugar syrup with 1/2 cup water ( soft

ball stage or 2 string consistency ).

•Crush the fried pakoras in a mixer,to a coarse

mix ( don’t grind fine ).

•Mix into the thick syrup and heat for 2-3

minutes and mix well.

•Remove from fire

•Mix in the rest of the ingredients,and allow to

cool .

•Bind into ladoos and allow to cool completely

and then serve .

SWEET ‘N’ SOUR BABY CORN


Fried rice served,is never complete without a

sweet’n’sour dish !

Today it’s a baby corn, pineapple dish . I always

love the sweet and sour with pineapple ,if not

with orange juice ! I do not use soy sauce or aji-

no -moto in any recipe ,instead add fish sauce

or oyster sauce in minute quantities.

If you love soya sauce,then I have given the

option for it in my recipe .

The baby corn is first dipped in batter ,fried,

and added to the prepared hot sauce .

Moving to the recipe now

For the batter

Ingredients

1 egg

1/4 tsp baking powder

2 tbsp flour

1 tsp red chilli powder

salt

Oil for frying

Method

Separate the egg white from yolk,and beat

the egg white stiff.

Add baking powder to flour , and mix in the

rest of the ingredients .

If needed add 1 tbsp water.

Dip and fry to a golden brown colour.

INGREDIENTS

200 gm baby corn mixed with chilli powder

and salt

1 big onion chopped

2 -3 green chillies slit thin

1 tomato chopped

1 tsp ginger garlic paste ( coarse)

1 tsp chilli powder

1/2 tsp coarse pepper powder

1/2 cup tomato ketchup

1 tsp soy sauce/ fish sauce/ oyster sauce

1 tbsp oil

1/2 cup pineapple pieces chopped

1 tsp sugar

1 tbsp cornflour mixed in 1 cup water

METHOD

•Heat oil, add onion tomato , ginger-garlic

paste.

•Next add the rest of the ingredients except the

cornflour mixture and cook on high flame ,for

10 minutes.

•Next add cornflour mixture .

•The mixture will thicken.

•Cook for 4-5 minutes . Remove from

fire.

•Add the fried corn ,mix and serve .

•Garnish with spring onion leaves

Note : The sauce should not be too thick .The

consistency should be ‘pouring’.

This is the basic sauce for sweet and sour .

You can use prawns,fish,chicken …or any of

your favourites battered and fried .

IDDLI WITH IDDLI RAWA


This iddli has to be made with iddli rawa

( broken rice sold specially for iddli called iddli

rawa ).

The texture and the taste was very good .

Working busy moms could try this .Those stuck

to some hobby till late, and then confuse what

to do for the next morning,can try this recipe .

The recipe instructions were to soak urad dal

for 2 hours,but I minimised the time to 30

minutes,and the outcome didn’t make any

difference,so do try this during your busy

times /days.

INGREDIENTS

1 cup urad dal washed and soaked for 30-45

minutes

2.5 cups iddli rawa washed and soaked .

2 tsp salt

METHOD

•After the soaking time,grind the dal fine .

•Mix in with the rawa, salt and allow to

ferment overnight.

•Next morning mix well,pour into iddli moulds

and steam till done .

Note : Iddli rawa is different from normal rawa ( semolina )

NEEM FLOWER RASAM


When you say neem faces do frown .

But this rasam doesn’t have the bitter taste .

Advantageous towards boosting health,

especially the stomach ,this type of concoction

should be taken frequently.

You should dry the neem flowers and store it ,

to make these type of recipes .

As neem trees are found all around my house ,

it’s just a leap if I need.Fresh flowers will infuse

bitterness so do not use fresh flowers .

You have to make this rasam with ghee for

good taste .

Fresh flowers can be used to make ‘ Kara

kulambu ‘ or vathal kulambu .Do try this recipe

and give your experiences and feedback.

Now to the healthy recipe

INGREDIENTS

A handful of dried neem leaves

Grind to a coarse paste

1 small tomato

4-5 cloves garlic

7-8 peppercorns

1 tsp cummin seeds

1/2 tsp turmeric

2-3 cups light tamarind water

Salt to taste

2 tsp ghee

For tempering

1/4 tsp mustard seeds

2 dry chillies

Few curry leaves

A pinch of asafoetida

METHOD

•Heat ghee and fry the flowers in ghee for 2

minutes . Remove and set aside.

•In the same vessel,add the ingredients listed

for tempering

•Next add the ground paste,turmeric,and salt.

•Sauté for few minutes

•Add tamarind water and when it starts to boil ,

add the fried flowers .Remove from fire .

•Garnish with coriander leaves .

2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

WHEAT CHEESE ROLLS


This recipe is another innovation from my

kitchen.

If there is more chappathi dough left ,I keep it

in an airtight container in the fridge .

During my weekly update of the fridge stock ,I

found that the left over dough had turned sour.

Earlier I throw it straight into the bin,but this

time thought to give it a try like the sour dough

starter method .

I poured only water in it , drained the water

each day ,and added fresh water for 3 days .

Today morning I made these soft lovelies for

breakfast half with cheese and half with jam .

The taste and texture was awesome , and it’s a

no knead bread .’Waste turned Taste ‘.

So do try it and post your feedback.

INGREDIENTS

3 cups wheat flour

1/2 cup all purpose flour

1 cup of the chappathi dough sour mix ( it was

a dough for 3 chappathis )

1 tbsp sugar

1 heaped tsp of instant yeast

1 tbsp milk powder

A tsp of salt

Enough water to make a dough

METHOD

•Drain out the water at the top from the

chappathi mix .

•Mix in yeast ,sugar, milk powder

•Add salt , and all the flours and mix to a

dough .

•Apply oil or butter on top,and allow to rise for

minimum 20 minutes.

•Knead slightly for 5 mins , divide into

portions .

•Spread each dough with your palm ,Apply oil

on each .

•Keep another 2 rolled doughs over it .

•So 3 rolled dough ,rolled out to 1 dough.

•Cut into triangles , apply cheese or any filling

of your choice and roll.

•Allow to rise on tray for few minutes.

•Brush the tops with milk and sprinkle sesame

seeds or pumpkin seeds .

•Bake in a preheated 200C oven for 20 minutes.

•Remove from oven and brush the tops with

butter and serve .