Chicken bites

Ingrediants

chicken breast.300gm boneless chicken
Ginger & Garlic paste1 tbsp
Chili powder2 tsp
Salt to taste
Curd2 tbsp
Olive oil1 tbsp
Egg                                              1
Bread crumbs1 cup

Preparation

Wash the chicken and cut into 2 inch cubes or finger strips.
Drain all the water.
In a bowl, mix ginger & garlic paste, chili powder, salt, curd and oil.
Add chicken pieces to the mixture and mix well.
Leave it for 20mins.

Method

Beat 1 egg in a bowl with a pinch of salt.
Keep the bread crumbs spread it on a plate.

1. Take a chicken piece and dip it in egg mixture and then spread the bread crumbs and keep aside.
2. Repeat this process until done.
3. Heat the oil in a frying pan.
4. In a medium heat, fry all the chicken pieces.
5. Transfer it to a kitchen tissue to absorb the excess oil.
6. Chicken bytes are ready to serve.

This mouth watering Chicken bytes can serve with Rasam Sadam or you can eat as a tit bits with chili sauce. However the way you eat, the great taste of this chicken byte will not change. You will enjoy the taste.

Samai Kichidi

Ingredients

Samai rice1 cup
Onion 1 big
Potato1 big
Peas½ cup(frozen)
Grated ginger1 tsp
Curry leavesfew
Chopped Corriander leavesfew
Mustard seeds1 tsp
Dry red chilies3
Split Urad dal1 tsp 
Split Channa dal1 tsp
Oil1 tsp
Salt to taste

Preparation

Wash and soak the Samai rice in water for ½ an hour. After ½ an hour drain the water and set the Samai rice aside.

Method

1. Chop the onions and potato.
2. Heat oil in the pressure pan. Season with mustard seeds, split urad dal, channa dal, dry red chilies and curry leaves.
3. Saute for a while until it crackles.
4. Add onions and fry well, then add potato and peas.
5. Mix everything well and add salt and turmeric to the mixture.
6. After the vegetables are well coated with spices and oil, add 2 and half cup of water.
7. Let the water boil. Now add the samai rice, check the salt and mix well with spatula.
8. Cover the pan with cooker lid and put the whistle.
9. Cook in medium flame upto 3 whistle.
10. 15 minutes later remove the lid and mix the Kichidi.
11. Transfer to another serving bowl and garnish with chopped Coriander leaves.
12. Serve it with onion raita or chilli sauce.

Variations

You can use other vegetables also. Use any three combinations of vegetables.
Like potato, carrot and peas or carrot potato and beans.
Use vegetable of your choice.

Samai kichadi is a tasty and healthy dish.

Cauliflower Perattal

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Ingredients

Cauliflower1 medium size
Coconut 3/4 cup
Green Chilies 6
Garlic1 pod
Turmeric powder         1 tsp
Mustard seeds½ tsp
Split urad dal                        1 tsp
Curry leavesfew
Salt         to taste
Oil                         1 tbsp    

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Preparation

Cut the cauliflower into flowerets, make sure it is not too small so that it will not get mashed while cooking. Boil 3 cup of water with little salt and turmeric. Once it started to boil, put off the flame and put all cleaned flowerets into the bowl and cover it for 10 mins. After 10 mins drain the water and keep the cauliflower aside (By doing this process, the worms in the flowerets if any will be killed and that will become safe for us to eat)

Method

1. Grind the coconut and green chilies into fine paste.
2. Heat oil in a pan and season with Mustard seeds, split Urad dal and Curry leaves. Make sure everything crackled.
3. Now add the grounded paste to the pan and add ½ cup water.
4. Saute for a while and then add the flowerets to the mixture.
5. Mix well without breaking the flowerets.
6. Keep the flame in medium or low and cover the pan.
7. Stir or mix in between and check salt and adjust.
8. Once the cauliflower and the masala is cooked, and the cauliflower is well coated with the masala then switch off the flame.
9. Transfer the Cauliflower perattal to the serving bowl.
10.This delicious side dish is for rice and chapatti.

I am sure you will love it

Channa/chickpeas sundal

Chickpeas or Channa                 1 Cup
Onion                                           1 big size
Green chili                                   2
Coconut                                       2 tbsp grated
Turmeric Powder ½ tsp
Saltto taste
Oil                                                 1 tbsp
Mustard seeds                           ½ tsp
Split Urad dal                             1 tsp

Method

Wash and soak chickpeas in water for 4 to 6 hrs or overnight.
Pressure cook the chickpeas with little salt, turmeric and 2 cups of water up to 4 whistles.
Check the chickpeas by pressing it with two(2) fingers, if it is broken softly considered cooked. Otherwise cook for another 2 whistles.
1. Slice the onions evenly, slit the green chilies.
2. Heat oil in a pan, I prefer gingelly oil, you can use other oil of your choice.
3. Season with mustard seeds, once it starts to crackle, add split urad dal, green chilies and onions.
4. Now add salt so that onions can be cooked little faster, then its time to add turmeric powder.
5. Don’t burn the mixture, cook with low to medium flame.
6. Allow chickpeas to go in, while adding the chickpeas, use the water you have used to cook them.(when you cook the chickpeas in the pressure cooker, use enough water to cook, not more than what it needs)
7. Mix well until the the spices combine well.
8. Once all the water are absorbed, adjust the salt.
9. Finally add the grated coconut and mix well.

Transfer it to the serving bowl and garnish with chopped raw onions and coriander leaves. This is simple and healthy recipe. You can make this for your Family.

Medhu Vadai (மெது வடை)

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Nutritional Value

Urad dal is one of the famous lentils used in the southern part of Asia, primarily in Indian cuisine. Rich in protein, fat and carbohydrates. Moreover, Urad dal is one of the most abundant sources of proteins and vitamin B.
This easy lentil is full of iron, folic acid, magnesium, calcium, and potassium, which makes this dal a good health package for especially women.

Ingredients

Ulundhu/Urad Dal1 Cup
Fenugreek seeds / Methi seeds½ tsp
Onion1 big
Green chilies3
Black Pepper crushed1 tsp
Curry leaves10
Asafoetida½ tsp
Salt to taste
Oil to fry

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Method

1.Use white Ulundhu or Urad dal. Wash it thoroughly.
2.Soak for 2hrs along with fenugreek seeds.
3.After 2hrs, drain all the water and grind the Urad dal smoothly in Mixer Grinder by adding very little water at a time.

Vadai dough / batter has to be thick.
Transfer it to a big bowl.

Now add finely chopped onions, finely chopped green chilies, crushed black pepper and salt. Mix well.

Heat enough oil in a Kadai to fry. When it is medium hot, start making crispy and delicious Vadai.
You will definetly love this crispy Medhu Vadai.
Hope you find this recipe easy to make at your home.

doduttu (sweet)

Nutritional Value of Rava

1. Made from durum wheat, Semolina digests slowly making you feel full for a longer duration of time.
2. Semolina improves kidney function.
3. Semolina is a good source of several B-Complex vitamins [thiamine, folate] and Vitamin E, which help to support your metabolism and in building the immune system of the body.
4. It is rich in minerals, such as phosphorus, zinc and magnesium which help strengthen the bones and improves the nervous system.
5. It is rich in iron.

Ingredients

Rava                                           1 cup
Sugar                                         1 to 1¼ cup
Maida                                        ¼ to ½ cup
Sesame seed(white)              1tsp
Salt                                            1 pinch
Cardamom powder               ½ tsp
Oil to fry

Method

Rinse and soak Rava with very little water at least for ½ an hour, so that Rava will absorb all the water.

Add 1 cup sugar and ¼ cup water to another bowl.

Heat it and let the sugar dissolve and boil for few seconds. Keep this Sugar Syrup aside.

1.Transfer the soaked rava to another bowl.
2.Add the Sugar syrup and mix well.
3.Add Maida, Salt and Cardamom powder.
4.Mix well, batter should be thick like Idly batter. If it is thin, add another ¼ cup of Maida to the batter and make sure the batter is thick.
5.Add the white sesame seeds to the mixture.
6.Heat oil in a Kadai, once the oil is hot use a hollow spoon to scoop and pour the batter into the oil.
7.Wait for a while the batter will rise on top.
8.Now flip and fry the Doduttu.
9.Remove from the oil and put it on Kitchen tissue to absorb oil.

This is a very delicious sweet, children will love it.

Pepper Chicken masala

Ingrediants

Chicken 1 whole ( cut  the chicken as you wish)
Onion2 medium size
Tomato1 big
Chili Powder2 tsp
Turmeric1 tsp
Ginger Paste1 tbsp
Garlic paste1 tbsp
Peppercorns2 tsp
 Funnel seeds                 2 tsp
Curry leaves                    few
Coriander leaves           one fist
Cinnamon                       2 sticks
Cloves                              4
Oil                                     2 tbsp

Secret Powder

Dry roast Fennel seeds & Peppercorns in a pan and make it into a fine powder.

Method

Wash the chicken after removing the fat and skin from the Chicken. After cleaning apply turmeric and set aside.
Use the chicken with bones, this will be more tastier.

Chop the onions and tomatoes finely.

Heat oil in a pan(use Ginggely oil for a better health and taste) season with Cinnamon sticks and Cloves.

Add the chopped onions and cook till it turns golden brown colour, add curry leave too.

Now add Chicken and cook for 3 mins, after 3 mins add Ginger and Garlic paste and saute till raw smell goes off.

Let it cook for another 5 mins.

At this time add chopped tomatoes, Chili Powder, Salt and Turmeric. Mix everything well until it combines.

Cover the pan with lid and allow it to cook for at least 10 mins. Stir the Chicken in between, if needed add little water. Check the Chicken is cooked, once it is cooked well, add the secret powder(fennel seeds and peppercorns powder) and keep mixing well for another few minutes . Cover and let it set for 2 mins.

Check the consistency and put off the flame. Consistency should be semi gravy, not liquidy.

Finally add chopped Coriander leaves on top and cover the pan with lid.

Transfer the hot and spicy Pepper Chicken Masala in to a serving bowl.
Enjoy Pepper Chicken Masala with Rice/Chappathi

You can also make the secret powder extra and store it in a box at room temperature.

Red rice Idly/Dosa

Ingredients

Red Rice                                         4 cups
Urad  dal                                         1 cup
Fenugreek seeds/ Methi seeds               1 tbsp
Salt to taste 

Method

1. Wash Red rice and urad dal thoroughly and soak it in water separately.
2. Soak for at least 4 hrs.
3. Soak fenugreek seeds also separately.
4. After 4 hrs, grind fenugreek seeds first, then add urad dal and continue grinding by adding water little by little.
5. Grind it as a fine paste and transfer it to another vessel.
6. Next add Red rice to the grinder, also add water little by little and grind, keep scraping the sides.
7. In between add salt to the mixture. Grind the rice finely.
8. Add the rice batter to the urad dal batter and mix well so that both will combine well.
9. Mix well until combined, and leave it to ferment.
10. Fermentation takes at least 10 – 12 hrs.
11. Now you can enjoy your Red rice Idly/Dosai.

Enjoy this Healthy and Tasty Idly/Dosa and stay healthy.

Variations

Instead of using 4 cups of Red rice, also can use 2 cups of usual Idly rice and 2 cups of Red rice. Taste will not be any less.

Onepot Keerai Masiyal

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Nutritional Value

It is an excellent source of beta carotene which is a precursor of vitamin A, which is good for a healthy immune system, vision, skin and mucus membrane.

Spinach is very rich in Iron that plays a vital role in the production of red blood cells. It is therefore very helpful to prevent anemia. Rich in antioxidants like vitamin C, vitamin E, beta carotene and manganese.

Ingredients

Baby Spinach
(can use other Keerai also)
1 bunch
Yellow split moong dal35gms (one fist)
Onion1 medium sized
Tomato1 medium sized
Green chilies6 nos(adjust to your taste)
Garlic10 pods
Turmeric powder1 tsp
Oil1 tbsp
Jeera1 tsp
Salt to taste

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Method

• Clean the spinach thoroughly with water, make sure it is clean and no sand or mud in it.
• Use the leaves, If the stem is young use that too.
• Clean the split yellow moong dal and soak in ½ cup of water for at least ½ an hour. Later when you use this dal use along with the water.
• Chop the Onions randomly.
• Peel the garlic, chop the tomato and slit the green chilies.

keep everything ready before you switch on the flame.

Now heat 1 tbsp of oil in a small pressure cooker and saute the Garlic, onion, green chilies and tomato for a while, no need to wait to turn golden brown.
Saute for few minutes, then add Spinach and Yellow split moong dal with water. Add salt and turmeric to it.
Pour ½ cup water(don’t use more water) and pressure cook it until 3 whistles.
Let it cool down, then open it and mash it with ladle or whisk or Mathu.
Transfer it to another serving bowl.

In a small seasoning pan add little oil and heat it, once it is hot add jeera(cumin), after it splutters, pour it on the Keerai Masiyal. Enjoy this Simple and Healthy Keerai Masiyal with Rice.

Add Ghee to this Keerai Masiyal Rice to enhance the taste.

Variation
You can use blender to blend the Keerai Masiyal.
Children will enjoy Keerai masiyal when you blend it and give.
Very nutritious for them
.

Bitter Gourd Fry

Nutritional Value

Bitter gourds regulate blood sugar level, stimulate the liver, repair blood tissue and improve digestion. Bitter gourds are very low in calories.

Ingredients

Bitter Gourd2 big
Chili powder1¼ tsp
Turmeric powder½ tsp
Besan flour½ tbsp
Corn flour2 tbsp
Rice flour1 tbsp
Oil to fry
Salt to taste


Method

Slice the Bitter Gourd in a round shape or as you wish but make sure it is not too thick. Remove the seeds, if you want, you can use with seeds also.

Take some water in a bowl and add Turmeric and Salt to it. Now transfer the sliced Bitter Gourds to the bowl.

Using your hand, wash the Bitter Gourd thoroughly, also wash it twice with fresh water. By doing this you can reduce the bitterness of the vegetable.

Drain the water.

Now add salt, chili powder, Besan flour, Corn flour, rice flour and Turmeric powder to the Bitter Gourd and mix well so that it can be spread and absorbed the masala evenly. Set it aside for 10 mins.

Heat the oil in a wok or pan. When it is hot fry all the masala coated Bitter Gourds in the hot oil little by little.

Put it in a kitchen Tissue to absorb excess oil.

Transfer it to a serving bowl. Fry few Curry leaves and garnish it.

Serve it hot. Its tasty and Healthy.
Enjoy it!

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