QUICKEST CURRIED PRAWN PASTA


This pasta has less ingredients ,and less time in making too.Not the usual pasta ingredients…

Good for lunch boxes ,and quick fix food.

I’m moving on to the recipe right away!

INGREDIENTS

200-250 gm cooked pasta ( reserve 1/4 cup of the drained water)

10 red chillies

1 tblsp. ginger -garlic paste

1 tblsp vinegar

1 tsp.kashmiri chilli powder(for the color)

100 gm prawns

1 big leeks/ spring onions chopped

1/4 cup cauliflower chopped fine or cabbage

1 green chilli chopped

2 tblsp.butter

1 tblsp red wine vinegar/ plain vinegar

Salt to taste

METHOD

Grind the bold listed coarsely and set aside.

Heat the butter,and add the prawns and sauté till it changes color

Next add the chilli paste and cook for further 2-3 minutes

Add the chopped leeks,cauliflower,and the chillies and mix well.

Add cooked pasta and the water ( drained water)

Add the wine vinegar ,mix well and remove from fire.

Garnish with parsley or coriander leaves if you like.

CARROT COCONUT ROTI


Well,this is nothing but the Sri Lankan Pol roti recipe made with carrot juice.This is a good

way in,for kids who have an aversion to carrots.Carrots,as you know have a rich content of

beta carotene ,which transforms to Vitamin A ,which improves eyesight and treats eye

related ailments.It is also a good source for maintaining your skin,and body .Good for heart,

Cholesterol levels and many more if you list.Good for breakfast and lunch box.

So….now let’s get into the recipe.

INGREDIENTS

2 -3 carrots made into a juice with 1/2 cup water

1-2 cups grated coconut

1 tsp chilli flakes

200 gm flour

Salt to taste.

A little coconut oil to grease

METHOD

Mix all the above ingredients to make a soft dough.Grease a board or plate with coconut oil

Pat the dough with your hands ,and make into shapes you like.Heat a thick griddle and make

rotis ,only by just smearing with oil or butter.Do not pour oil for making.

Can be served with Katta sambol,Pol sambol (coconut sambol)or any thick gravies you like.

Variations:You can add finely cut green chillies,onions,spring onions ,sesame seeds,flax seeds

for a change.

I have not tried with beetroot juice ,but I think it will be a good combination with

green chillies ,spring onions ,chilli flakes and maldive fish .

Anyway do send in your comments and suggestions!

MORINGA/DRUMSTICK KOLUKATTAI


This is a dumpling served at breakfast or as a snack .These type of kolukattai or dumplings

famous in the South Asian cuisine,can be made savoury and sweet too.Most kids love the

sweet dumplings.This recipe i’m going to share is, a  very healthy one.I would like to share

a few  notes on this miracle leaf.

Moringa or the Murungai keerai(tamil) is rich in antioxidants,Omega 3 fatty acids,and  has

high  alkalizing and purifying benefits.Moringa helps maintain skin,hair,eyes ,and overall

health.Moringa has 3 times iron of spinach .Including this in your diet will positively bring

changes you could clearly feel and see.You can include in soups,curries,chappathis , or a

side dish for rice.Will be posting more on this later.

For the recipe now

INGREDIENTS

1 cup rice flour

1.5 cup water

1/2 cup moringa leaves

2 dry chillies

1/2 tsp.mustard seeds

1/4 tsp.cummin seeds

21 tblsp.bengal gram dal.

a pinch of asafoetida

1/2 cup coconut

2 green chillies chopped

2 tblsp oil

salt to taste

METHOD

Heat oil in a pan.Add mustard seeds,cummin seeds,dry chillies,asafoetida,gram dal ,and

half of the leaves ,salt and water .Allow the water to boil.Then slowly add the rice flour and

cook for 2 minutes.Add coconut ,and the rest of the leaves and mix well.

Make dumpling by slightly pressing a little dough in your palm with your fingers.(like

.clasping).Steam for 10 minutes or till done.Serve with hot tomato chutney or sauce.

Nourishing and good for snack boxes ,breakfast,and a quick gulp down meal for those who

are too busy to sit for breakfast.

 

 

 

MANGO RICE


This is another addition to the list of variety rice,and a lunch box delight.Made from

grated  raw mango and a south Indian recipe.You can serve this with any curry ,(vegetarian

or non-vegetarian),and a raita!It’s a good quick lunch.

Well for a quick glimpse of the health benefits of raw mango.

Rich in VitaminC,VitaminA,and Vitamin E. Raw mango aids in weight loss(not the ripe

ones,which adds calories).

Raw mango helps to strengthen the immunity system,and to relieve all the waste from

your body.

Raw mango juice with some cummin seeds ,black pepper and salt,is a good drink to

overcome  dehydration.

Now that i have given an outline,let’s get into the recipe.

Ingredients (for 2 cups cooked rice)

2 cups basmati cooked rice.( you can use raw rice ,or any rice you prefer)

1 raw mango grated

1.5 tblsp.of ginger chopped fine

4 green chillies chopped

2-3 dry chillies

1/2 tsp mustard seeds

1/2 tsp.cummin seeds

10-12 peppercorns

10-12 cashewnuts

few curry leaves

a pinch of asafoetida

1/2 tsp cummin powder

1/4 cup coconut (optional)

3-4 tblsp.ghee

salt to taste

Heat the ghee in a wok, add the mustard seeds,asafoetida,red chillies,cummin

seeds,ginger ,green chillies curry leaves.Saute till the cashew turns light brown.

Add the mango, the rice and the rest of the spices, and mix well for 2-3 minutes.If you are

adding coconut,add at this stage .Remove from fire.

Garnish with fried curry leaves for the added aroma and taste!

 

 

 

 

 

 

SAMBHAR RICE(sambhar sadham)


This variety rice comes from the south indian kitchen !This can be served with any chips ,

fryums,papadams,or appalams.No extra dishes are necessary .

Easy to make ,and healthy too.You could add any type of vegetables you like.

This comes in the vegetarian lunch box category,with lemon rice,tomato rice,curd

rice,sambhar rice etc.

For the recipe:

INGREDIENTS

1 cup raw rice or basmati rice

3/4 cup tuvar dhal /moong dal(green gram dal)

2 drumsticks

2 carrots

6-7 beans cut or green peas

5-6 ladies finger

3 brinjals

1 small piece pumpkin(white or yellow)

1 raw banana

lemon sized tamarind soaked in water

1.5 inch piece ginger chopped

4-5 green chillies

1 tomato

few shallots/small onions/spring onions

1.5 tblsp.sambhar powder

2 tsp garam masala powder

1/2 tsp turmeric

1 tsp.mustard

1 tsp.fenugreek seeds

3-4 dry red chillies

1/2 tsp whole peppercorns

1 tsp.cummin seed powder

few curry leaves

few cashewnuts

1/4 cup ghee

salt to taste

METHOD

Wash and cook the rice and dal together with 1:3 ratio water in a pressure cooker.

Cut all the vegetables and cook separately  in a little water with chopped ginger,green

chillies and salt.

When it is half cooked ,add tamarind extract,sambhar powder and switch off the flame.

After the rice and dal is cooked very well,slightly mash the rice.Add the vegetables

with the water.(it should be in a semi solid state like congee,and not too watery too.)

In another  wok add ghee,then the mustard seeds till it splutters.Add red chillies,

fenugreek,shallots,curry leaves,asoefoetida and cashewnuts and saute for a minute.

Add garam masala,and pour over the rice.

Add scraped jaggery.Check salt and simmer for 5-7 minutes.

The taste of the rice depends on what type or sambhar powder you are using.

Will be posting ‘  make home spice powders’ soon!