Tofu Tikka Masala

 

INGREDIENTS:

Tofu- 200 gms

Red bell pepper - 100 gms

Yellow bell pepper - 100 gms

Onions - 100 gms

Turmeric powder - 1/2 teaspoon

Red Chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Ginger Garlic paste - 1/2 teaspoon

Greek Yogurt - 100 gm

Lemon juice - 1/2 teeaspoon

Kasuri methi -1 teaspoon

Salt - as required

Oil - 1 tablespoon

METHOD

1. In a bowl, add Tofu pieces, bell peppers, onions. Make sure u cut them into big pieces , so that they can be inserted in to the skewer.

2. Add all the spices, ginger garlic paste, greek yogurt, lemon juice, kasuri methi and salt. Allow them to marinate for 20 minutes.

3. Now in a skewer insert the pieces. Brush some oil on the veggies and tofu. Preheat the oven at 180 degree celsius for 10 minutes.

4. Place the tofu in the tray and bake for 15 to 20 minutes. The tofu and veggies should be cooked well and the veggies should turn dark and roasted well. Halfway, turn the  veggies to other side and make sure both sides are cooked well.

Tofu Salad

 

INGREDIENTS:

Tofu - 100 gm

Carrot - 1/4 cup grated

Corn - 1/4 cup

Capsicum - 1/3 cup chopped

Oregano - 1 teaspoon

Chili flakes - 1/2 teaspoon

Salt - as required

Black pepper powder - 1/4 teaspoon

Greek Yogurt -  100 gm

Oil - 1 teaspoon

METHOD:

1 In a tawa, add some oil. Then add tofu pieces and fry for some time in medium flame. Now add grated carrot, chopped capsicum . Sprinkle some water and fry for 3 to 4 minutes. Now add corn. I used ready to eat corn and it requires no cooking . Stir fry for some more time. Add some salt, pepper powder and chilli flakes.

2.  In a bowl, take 100 gm of  greek yogurt. Add some oregano flakes and mix well. Also add the above tofu and veggies and mix well. Tofu salad is ready ! . Have it as a evening snack or along with your breakfast or dinner.

Coconut milk Murukku

 

YIELDS : Approx 40 no.s of Murukku

INGREDIENTS:

1 cup - 240 ml

Rice flour - 4 cups

White Urad dal( Whole) - 1 cup

White sesame seeds - 2 teaspoon

Idly Rice - 2 teaspoon

Pottu kadalai/Roasted gram - 2 teaspoon 

Coconut milk - 1 cup

Butter - 50 gm

Salt - as required

Oil - For deep frying

METHOD:

1. Dry roast Urad dal in a pan , in medium heat , until you get a nice aroma  and they are hot to touch . Keep it aside.

2. In the same pan , keep the flame slightly more and  dry roast idly rice , until they slightly puffs up. Keep it aside.

3. In the same pan, dry roast pottukadala in low flame, until they are hot to touch.

4. Allow the dry roasted ingredients to cool for sometime. Then grind it in to the mixie jar in to a fine powder.

5. Now use a sieve and sieve the above flour, to remove any ungrinded particles. This step is very important because, if the flour is not fine , then while deep frying the murukku, chances are that the particles may burst and cause injury. 

6. Now mix the above flour with rice flour. Now add sesame seeds, salt and butter. Mix well. Now add 1 cup of thick coconut milk and mix with flour. Add water gradually, to form a smooth and firm dough. 

7. Keep the dough, covered with damp cloth all the time. Now, Heat sufficient oil in the pan . Use murukku maker and add any pattern disc of your choice and start making murukku. Keep the flame in medium, and cook until it turns slightly golden. Store in an airtight container. It will stay good for a week. 

"Bread Upma and Mashed Avocado"

Serves : 3 servings

BREAD UPMA:

INGREDIENTS:

Whole wheat bread slices - 6 no.s

Carrot - 1 no. grated

Yellow capsicum - 1 no. chopped fine

Onion - 1/2 cup chopped fine

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Coriander powder - 1/4 teaspoon

Garam masala - 1/2 teaspoon

Lemon juice - few drops

Salt - as required

Oil - 5 teaspoons

Mustrad - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Ghee - For toasting bread

METHOD:

1.  Toast each bread  in little ghee separately. Cut each  slice of bread into 8 pieces.  Keep it aside.

2. Grate carrot . Cut yellow capsicum and onion in to fine pieces.

3. In a pan, add 5 teaspoons of oil. Then add mustard, cumin seeds and urad dal. Add chopped onions and fry for sometime.

4. Now add grated carrot , capsicum and fry for some more time.

5. Now add required salt, turmeric, red chilli and corinder powders and mix well. Sprinkle some water and cover and cook until the veggies are soft. 

6.  Now add garam masala and cook for a minute. Switch off the stove. Add few drops of lemon juice. Also add the toasted bread pieces and mix gently. Bread Upma is ready !

MASHED AVOCADO:

INGREDIENTS:

Ripened Avocado - 1 no

Salt - 1/4 teaspoon

Black pepper powder - 1/4 teaspoon

Dried  oregano leaves - 1/2 teaspoon

Lemon juice - few drops

METHOD:

1.  Before cutting the avocado , make sure they are ripened well. The skin of avocado turn slightly dark green and when you touch and gently press the avocado, it should not be firm and should yield to the gentle pressure. That is the indication that the avocado is ripened. Scoop the contents of the avocado using a spoon in a bowl.

2. Using the back of spoon, mash the scooped avocado well ,  to get a paste . Now to that mashed avocado, add salt, black pepper powder , dried oregano leaves. Mix well. Also squeeze few drops of lemon juice. Mashed avocado is ready .This can also be used as a spread on bread .

Butter Kara Sev

 

INGREDIENTS:

Besan or Chickpea flour - 1 cup

Rice flour - 1/2 cup

Cumin powder - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper powder - 1 teaspoon

Butter - 1 tablespoon

Salt - 1/2 teaspoon

Water - To make the dough

Oil - For deep frying

METHOD:

1.  In a large bowl, take besan and rice flour. Also add cumin powder, turmeric powder, salt and black pepper powder and mix well. Also add butter and mix well.

2. Now add water and mix them all to a smooth dough. The dough might be slightly sticky, but it is fine.

 3.  Heat oil in a pan. Prepare your murukku maker. Grease the inside of the maker with little oil.

4. Use the mold, that has one big hole. Stuff some dough in to the machine and press them in a circular motion on the hot oil. Make sure they doesnt overlap. Just gently separate them before they get cooked.

5.  Once the sound stopped, it indicates the sev is cooked . Allow them to rest on a tissue paper for the oil to drain . Store in an airtight container. Kara sev can stay good for two weeks.

Tawa Masala Sandwich

 

Serves - 2 to 3 no.s of sandwiches

Preparation Time - 15 minutes 

INGREDIENTS:

Whole Wheat Bread - 4 no.s

Capsicum - 1 medium sized , chopped fine 

Onion - 1/3 cup chopped fine

Tomato - 1 small sized chopped fine 

Tomato Ketchup - 2 teaspoon

Pav Bhaji Masala - 1 teaspoon

Chili powder - 1/4 teaspoon (Optional. Can use , if you like spicy )

Turmeric powder - 1/4 teaspoon

Salt - as required

Lemon juice - few drops

Coriander leaves - for garnishing

Cucumber slices - as required

Black pepper powder - as required

Butter - 2 teaspoon

Oil - 1 teaspoon

METHOD:

1. In a pan, add butter and oil. 

2. Add chopped onions . Fry for some time. Do not fry for too long and don't turn the onions to brown. 

3. Now add chopped capsicum. Saute slightly. 

4. Now add chopped tomatoes. Saute, till the tomatoes turn soft and mushy. 

5. Now keep the flame in low. Add turmeric powder, red chilli powder , pav bhaji masala and salt. Mix it well . Sprinkle some water and saute for a minute or two, till the raw smell of masala powder is gone. 

6. Now add two teaspoon of tomato ketchup. Mix well, and switch off the stove. Add some lemon juice and also garnish with fresh coriander leaves. 

7. Take whole wheat bread. slightly toast the bread on a tawa. No need to add any butter or oil while toasting, because we have already added butter and oil in the masala. Spread the masala, on one side of toasted bread. Also arrange cucumber slices above the masala. Sprinkle some black pepper powder above the cucumber slices. 

8. Cover with another bread and cut them diagonally. Tawa masala sandwich is ready !. Tawa masala can be prepared and kept in fridge for two days to make sandwiches !. 

Pav Bhaji

Pav Bhaji is an "Mumbai" based  popular snack/tiffin item. "Bhaji" means thick vegetable curry in which veggies are  cooked and mashed. Also spices are added to give it a nice flavor. Usually this "bhaji" is eaten along with  Pav ( mini round buns) and it is a very tasty snack or tiffin !... 

This time, instead of Pav,  I used whole wheat bread to make it more healthy . Do try it and leave your comments !

INGREDIENTS:

Potato - 2 medium sized

Green Peas - 1/2 cup

Cauliflower- 1 cup

Carrot - 1/2 cup

Beans - 1/2 cup

Onion - 1 cup chopped 

Ginger Garlic Paste - 1 teaspoon

Green chilli - 1

Tomatoes - 1 medium sized

Turmeric powder - 1/2 teaspoon

Kashmiri chilli powder - 1 teaspoon

Pavbhaji masala - 1 tablespoon

Kasturi methi or Dried fenugreek leaves - 1 teaspoon

Coriander leaves- for garnishing

Butter- 1 tablespoon

Oil - 1 tablespoon

Lemon Juice - 1 teaspoon

METHOD:

1. In a pressure cooker, add  carrot, potato, cauliflower, green peas, beans . Add 1 1/2 cups of water and cook until they are soft and tender. I kept in high flame for 1 whistle, and then in simmer mode for 10 minutes.

2. In a pan, add 1 tablespoon of butter and 1 tablespoon of oil. Add ginger garlic paste and 1 green chilli. Then add onions and fry till they turn translucent.

3. Now add tomatoes and fry, till they turn soft and mushy. 

4. Now add turmeric powder, kashmiri chilli powder and pav bhaji masala, and fry for a minute or two, until the raw smell is gone.

5. Now add the boiled and mashed veggies.

6. Add some water, to bring to a gravy consistency. Do not add too much water.

7. Cook for 3 minutes, till the mixture thickens.

8. Now garnish with kasturi methi and coriander leaves. Switch off the stove and add some lemon juice.

9. Serve the bhaji with pav or any bread of your choice ! 

Rava/Sooji Murukku

 Try this tasty rava murukku for this Diwali. It is made of rava, rice flour, sesame seeds and butter.

Yields : 15 to 20 murukkus

INGREDIENTS:

Rava/Sooji - 1 cup

Rice Flour- 2 cups

Sesame seeds - 1 tablespoon

Red chilli powder - 1 teaspoon

Butter - 2 tablespoon

Salt - 1 teaspoon

Water - 2 1/4 cups

Oil - For deep frying

Asafoetida powder - a pinch

METHOD:

1. In a pan, heat 2 cups of water. When it starts to boil well, add 1 cup of rava. Do not add rava at once. Add little by little, and keep stirring continuously, so that there are no lumps . When the water all absorbed, add 2 tablespoon of butter and mix well. You can see the rava comes together and doesn't stick with the pan.

2. Take cooked rava in a bowl. Allow it to cool down a little bit. Now add 2 cups of rice flour, sesame seeds, salt, asafoetida powder, red chilli powder.

3.  Crumble and mix well . Also add 1/4 cup of water and mix well to form a moist  dough. You can adjust the water according to the need. The dough should be smooth . 

4. Grease the murukku hand press machine with oil. I used star shaped jalli. 

5. Heat sufficient oil in a pan. Take some dough, and put it in the handpress machine and make chaklis/muruku on the back side of perforated ladle, as shown in the video below.

6. Deep fry them in oil .

7. Rava murukku is ready !

Kothu Parotta using leftover chappathi

 Try this tasty breakfast recipe using the left over chappathi from the day before. 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves - 2 people

INGREDIENTS:

Chappathi/Rotti - 5 to 6 no.s 

Onion - 1/2 cup chopped fine

Tomato - 1 medium size chopped fine.

Ginger garlic paste - 1 teaspoon

Salt - as required

Turmeric powder -1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves - for garnishing

Lemon juice - 1/2 teaspoon

SEASONING:

Oil - 1 tablespoon

Mustard - 1/2 teaspoon

Fennel Seeds - 1/2 teaspoon

METHOD:

1. Chop yesterday's chappathi/rotti in to small pieces. 

2. In a  pan, add oil. Add mustard seeds and fennel seeds.

3. Now add onion and fry till they change color. Also add ginger garlic paste and fry for a minute. 

4. Now add chopped tomatoes and fry till they turn mushy. Also, add salt, turmeric powder, red chilli powder and garam masala and fry till the raw smell of the masala is gone. Now add chappathi/rotti pieces and mix well.

5. Now add some lemon juice. Garnish with coriander leaves. Serve hot. 

French Fries

Today am sharing with you a recipe,  for home made easy french fries for kids . It is  deep fried potatoes that are finger shaped.  My son always wants me to buy french fries outside. Being a vegetarian, I was little concerned about the oil they used to fry the fries. Usually, in restaurants or in fast food places, they use the same oil in which they also fry chicken. Hence I always dont want to buy it outside.  So, for my son, I tried making french fries at home. It came out very well and my son validated it being as similar in taste with restaurant fries ! Please try it and leave your comments.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 1- 2 kids

INGREDIENTS:

Potatoes - 2 medium sized

Salt and pepper - to taste

Oil - For deep frying

METHOD:

1. Wash and peel potatoes. Cut them in to thin finger like shapes. Soak them in cold water for about 20 minutes. It removes excess starch from the potatoes.

2. Now, drain the water well. Again, soak the potatoes in hot water for another 10 minutes. It allows the potatoes to get cooked slightly ,reducing the frying time in oil.

3. Now , in a clean cloth , allow the potatoes to dry well . 

4. Now, put the fries in a box after they are completely dried. And freeze them for 1 hour.

5. After an hour of freezing, take it out. Deep fry them in oil . Keep the flame in medium flame and fry for 1 to 2 minutes. You can see the potatoes are cooked slightly without much change in color. After frying, allow them to cool completely.

6. After the fries cooled down completely, keep the oil in high flame and fry the potatoes again,  till they change color to golden brown. Please be careful to adjust the flame from high to medium flame, as the fries may get burnt very easily. 

7.  Once the fries cooled down, sprinkle some salt and pepper. Serve French Fries with Tomato Ketchup !