Wholesome Homemade Food……Satisfaction Guaranteed..!!!

Posts tagged ‘Quick recipe’

Pappulapodi/Putnalu Podi Perugu Charu

Pappula podi Perugu Charu

 Ingredients

Yoghurt/Curd/Perugu – 2 cups whisked

Onion – 1 small sliced

Green chilli – 2 slit

Curry leaves – 2 sprigs

Priya Rasam Powder – 2 tsps

Ginger garlic paste – 1/2 tsp

Salt to taste

Turmeric powder – 1 pinch

Fresh coriander – 2 tbsp chopped

Roasted chana dal powder/Pappula podi/Putnalu Podi – 3 tbsps

For Tempering/Talimpu

Oil – 1 tsp

Mustard – 1/4 tsp

Red dry chillies – 2 slit

Curry leaves 1 sprig

Garlic cloves 2 crushed

Method

Take a large mixing Bowl and place the whisked Yoghurt and add 3-4 cups of water,salt,pappula podi,rasam powder,turmeric,chopped onion,greenchilli,curry leaves,half of fresh coriander,ginger garlic paste and whisk well.

Pour into a cooking vessel and place on a low heat and continue stirring for 5-6 mins till you can see smoky vapours on the spoon and turn ogg heat and immedietely transfer into the serving bowl.

If you leave on the stove top it gets curdled.

Pappula podi Perugu Charu/Rasam

Now prepare tempering by heating oil and frying the remaining ingredients and add to the prepared pappula podi perugu charu/rasam.Add the remaining fresh coriander lastly.

This is a cool dish for hot summers…with all the goodness of yoghurt and onion.

This dish prevents Heat strokes.

Serve with plain white rice and Pappads/Appadalu/Fryums

Advertisements

Microwaved Aubergine Slices

Microwaved Aubergine Slices

 Got an idea of preparing large aubergine  slices in microwave with simple spice powders and chopped onions with olive oil and done in just 5 mins.

Ingredients

Aubergine/Brinjal – 1 large wash and cut into roundels of 1 cm thick

Salt – to taste

Olive Oil

Red chilli powder – 1 tsp

Garam masala – 1/4 tsp

Turmeric powder – 1/6 tsp

Onion – 1 finely chopped

Fresh coriander – 2 tbsp chopped

Method

Place the aubergine slices on a glass or any microwavable plate and sprinkle salt first and place the place in the oven for 2 mins on high and then remove the plate and turn the slices with tongs as they are hot.

Now sprinkle salt and the other spice powders also on the pieces and place few onion chopped on each slice and fresh coriander.Drizzle olive oil over the slices and place this plate again in the microwave and  cook again for 3 mins on high.

Slices placed inside the microwave

Check for doneness if necessary continue cooking 1 more min again and remove.

Be careful while handling,as microwave cooking is done within few mins with high heat generated through microwaves. Microwavable dishes or plates do not get hot ,only the food gets cooked and is very hot .

Caution

Never use metal plates or Foil paper in Microwaves as they may cause Arcs and result in fire.

Serve as a side dish with your meal.

Microwaved Aubergine Slices

Egg Scramble with Tomato

Egg sramble with Tomato

 Ingredients

Eggs – 3

Onion – 2 finely chopped

Tomato – finely chopped

Curry  leaves – few

Salt to taste

Red chilli powder – 1 tsp

Turmeric powder – 2 pinches

Oil – 3 tsps

Method

Heat a pan and add oil,drop in the onions and curry leaves fry well till slightly brown and sprinkle Turmeric, salt and red chilli powder and stir well.

Add the chopped tomato and continue stiring and do till oil seperates,now add eggs and leave a min and stir till it becomes scrambled well for about 3-4 mins and turn off heat.

Tastes good with chappatis or parathas or frozen chappatis(To be cooked on tawa ,No need to thaw)

We can add any greens,peas or potatoes and garam masala if desired to this scramble to have a different taste.Try and experiment you’ll love .

Serve in wraps or with toasted bread for kids meal.

Gongura Pachhadi

 

Gongura Pachhadi

 This is a simple and easy chutney with just three main ingredients and using oil for frying and salt to taste.The interesting thing about this is preparing this chutney with the Mortar and Pestle and just Pounding till all gets well crushed….this method adds more taste and it looks appetizing…This Gongura is my all time favourite sour greens.

Gongura,Onion and Green chillies

Ingredients

Gongura (Red sorrel) Leaves – 1 cup

Onion – 1 roughly chopped

Spicy Green chillies – 3-4 chopped

Oil – 2 tsps

Salt – to taste

Method

Heat a small pan and add a tsp of oil and fry onion and green chilli till onion turns light brown on edges.

Fried ingredients

Remove and add another tsp of oil and wilt the gongura leaves and as they turn the colour remove and cool.

Now put all the ingredients and salt  into the mortar and pound with the pestle till you get the desired chutney.

Mortar and Pestle

Remove into a bowl and serve as an accompaniment to your lunch dishes.

Instant Rawa (Semolina) Dosa Plain

Instant Plain Rawa Dosa

 

This is my combination of ingredients to prepare instant rawa dosa,easy and worth trying to get the taste of this dosa.when feeling like eating dosa and if you don’t have that batter in the refrigerator….just go for this recipe…you will not be dissappointed,just serve with your choice of chutney. Can be prepared for breakfast or as an evening Snack.
 
Ingredients
 
Rawa/Semolina/Sooji – 1 and 1/2 cups
Plain flour/Maida – 1 cup
Yoghurt/Curd – 3/4 cup
Salt to taste
Baking soda – 1 pinch
Black pepper corns 1/2 tsp crushed well.(Do not Use the fine Readymade Powder)
Cumin – 1/4 tsp
Water – 1-2 cups
 
Method
 
Wash rawa and soak for 10 mins
Whisk the curd and add 1 cup of water and add the soaked rawa,plain flour and salt mix well to combine.
Now add the pepper crushed,cumin and baking soda and prepare batter use little more water if needed.
Batter should be  a bit thick and in pouring consistency.
Heat a tawa or griddle and grease with oil or cooking spray and pour a laddle ful of batter and spread into dosas,drizzle a tsp of oil over and cook 3-4 mins and turn to cook the other side and remove.
Serve hot with desired chutney.
 
See Category of Chutneys and Pickles for more chutney recipes.
 

Spinach with Potato

Spinach with Potato

 Ingredients

Spinach/Palakura – 1 bunch.washed and chopped leaves

Potato – 3 med peeled and cubed

Onion – 1 finely chopped

Green chilli – 2-3 sliced

Cumin/jeera –  1/2 tsp

Oil – 2 tsps

Salt – to taste

Turmeric powder – 1/6 tsp

Chaat masala – 1/2tsp

Method

Heat oil in a pan,drop in the cumin seeds and then green chillies and onions and fry 3-4 mins and add potato cubes stir fry on high for few secs and then on med heat till crust forms on potatoes and centre is cooked.

Add the turmeric powder and spinach and stir fry add salt and chaat masala and combine .

Turn of heat and Serve Hot,Goes well with Chappatis or Rotis.

Pan Roasted Chicken with Veggies

Pan Roasted Chicken with Veggies

 Ingredients

Chicken breast -4 pieces

Onion – 1 med roughly chopped

Garlic – 3 cloves

Fresh coriander – a handful chopped

Green chilli – 2

Cloves – 4

Cinnamon – 1” pc

Black Pepper corns – 1/2 tsp

Lemon – 1/2

Oil for shallow fry

Method  

Wash and pat dry the chicken breast pieces with paper towels and set aside.

Grind all the ingredients except lemon and prepare masala  paste.

Ingredients

 Rub the masala paste to chicken pieces and drizzle salt and lemon juice and coat well and  refrigerate for an hour to marinate.

Then heat a shallow and wide pan and add oil as it gets heated place the chicken pieces and fry till brown on both sides.

Remove and keep in a platter.

To prepare pan gravy

Tomatoes – 2 pureed

Salt – a pinch

Turmeric powder – a pinch

Water or chicken stock – 1 cup

After removing the chicken pieces add the above ingredients to the pan and cook on high for 2 mins and simmer till thick gravy consistency is achieved.Turn of heat.

This adding of liquid to a  pan in which something is roasted or fried is called Deglazing..

Pour this Reduction over the chicken pieces while serving.

Preparing the Veggies

French Beans – a small bunch

Carrots – 2

Beetroot – 1

Garlic  – 1 clove finely grated

Salt and Pepper  for seasoning

Olive oil – 1 tsp

Method

Trim the edges of  beans and wash,peel carrot and remove edges and wash,then cut into thin long strips.

Place a sauce pan with enough water on heat and bring to a boil,add beans and carrots and boil 5 mins and immediately drop in to ice cold water to retain the crunch,this is called shocking the veggies.

Strain into a colander and keep.

In the same sauce pan boil the beetroot seperately for 10 mins and then cool and peel,cut into desired shapes.

I used a zig zag slicer. 

 

Sliced beets

 Now heat a pan and add olive oil and drop in the beans and carrot slices and toss well ,add garlic,salt and pepper and toss few mins and remove into a platter.

Just toss in the beets and toss again  and remove.

Prepared beans and carrots

 

For serving I placed a cookie cutter and placed the beans and then carrots in layers and gently pressed down and removed the cutter,and placed beets over them to get a nice and colourful veggie tower.

Place the chicken piece and pour the pan gravy over it.

Garnished with fresh mint and lemon slices.

Pan Roasted Chicken with Colourful Veggie Tower

 

Serve as a main course along with plain rice or just like that with a salad.This is my way of serving this simple dish.

Tag Cloud