BEETROOT PACHADI

Ingredients

2 nos Beetroot finely grated

2 nos green chillies finely chopped

1/2 tsp ginger finely chopped

Yoghurt as required

1 tsp mustard seeds

6-8 curry leaves

SALT as per taste

1 tbsp coconut oil

Method

Heat oil in a nonstick pan.

Add mustard seeds,and curry leaves.

Now add grated beetroot. green chillies, and ginger and saute well.

Cover and simmer for few minutes.

Remove from flame.

Allow it to cool.

Now add this to yogurt and mix well.

Beetroot pachadi is ready.

PAALAPPAM

Ingredients

2 cups Idli rice 

1/4 cup sugar

tender coconut water

Salt – To taste

Method

Soak the idli rice in water for at least  4 -  5 hrs.

In a bowl mix the tender coconut water with 1/4 cup sugar. Keep aside to ferment.

Grind the idli rice to a fine paste adding sufficient water. Reserve 3 tbsp of this sugar-coconut water mixture and grind again to a very fine paste.

Heat a pan and add the 3 tbsp reserved batter and stir it for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste. This is done to make extra soft appams. Leave aside to cool. 

When it is completely cooled, mix it well with the batter. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 – 30  seconds or leave the oven light on) for at least 6 – 8 hrs. Remember to transfer the batter to a large container otherwise it may overflow. When fermented, the batter will almost rise double.  If the yeast is of good quality, fermentation might take place in lesser time.

 Before making appams, add little salt and check for sugar. If it is thick, dilute it by adding milk or coconut milk. We need a loose batter .

Heat the appachatti at medium flame and pour a ladle full of appam batter into it. Remember to smear the appachatti lightly with oil if its not nonstick. Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once for a thin lace on the edges. Now bring down the flame and cover with its lid. Cook until done on one side only. It will take around 2 – 3 mts at low flame. Remove and repeat until the batter is finished. Serve warm with any stew/kadala curry/vegetable korma/ egg curry/ fish moli or any curry of your choice. 

P.S.  You can use the normal frying pan too and make appam as you would make dosa. 

CHILLI TOFU

This dish can be made with paneer too.

 

Ingredients

200 gms Tofu , cut into cubes

1 Onion chopped 

1 cup Bell Pepper (red, green, yellow)  

1 tsp Ginger, chopped                   

1 tsp Garlic, chopped                           

1 tsp Pepper powder                         

1 tbsp Soya Sauce                          

1 tsp Vinegar                                  

1 tsp Tomato Ketchup                    

Water   as needed

2 tbsp All-purpose flour                  

1 tsp Cornstarch                            

Salt as per taste                                       

1 tsp Chilli paste                           

2 tbsp Oil

Method                          

In a bowl, add some chilli paste, salt, cornstarch, all-purpose flour, little water and mix well to make a slightly thick batter.
In this mixture, add in the tofu pieces and mix gently to coat the tofu pieces nicely.
Heat 1 tbsp oil in a pan and  fry the tofu pieces until they turn golden in colour and crisp.

In a bowl, add tomato ketchup, vinegar, salt, soya sauce, pepper powder and mix well. Keep this mixture aside.

Heat little oil in a pan and when it becomes hot, add finely chopped ginger, garlic, green chillies and sauté.
Add red, green and yellow coloured bell peppers and onions.
Slightly sauté and add in the mixed sauces mixture. Mix well and bring to a boil
Finally add the fried tofu and toss well.
Serve hot.

SHAADIWALA MATAR MUSHROOM

This recipe has been  inspired  from Sanjeev Kapoor. In my house nobody likes mushroom dishes other than me. I gave it a try and surprisingly my hubby liked it the most. He said this is the only mushroom dish which he has liked it until now.

 

 

 

 

Ingredients

1 cup peas fresh or frozen

15 nos  Button mushrooms quartered

2 medium Onion finely chopped

1 tbsp ginger-garlic paste

1 tsp Turmeric powder

2 tsp Coriander powder

1 tsp Cumin powder

2 tsp chilli powder

3/4 cup Tomato puree

1/4 cup Cashewnut paste

2 tsp Garam masala powder

Salt to taste

2 tbsp oil

 

 

Method

Cook mushrooms with 1 cup water, salt and turrmeric powder in a pan till soft.
Heat oil in a non stick pan , add onions and saute till light brown.
Add ginger garlic paste , and saute for 1 minute.
Add coriander powder, cumin powder, and chilli powder.
Mix well and add tomato puree , saute for 2-3 minutes,
Add fresh or thawed green peas along with some water and cook till peas are cooked .
Add cashewnut paste and mix well (the cashews should be soaked in hot water for 2 hour then grind  it to a paste.)
Add cooked mushrooms alongwith the water and mix well.
Add garam masala powder ann mix well , cook for 10 more minutes.
Serve hot.

 

 

SAUSAGE MASALA FRY

This recipe of sausages is good as a sandwich filling too. You can also eat this with Chinese fried rice.

 

 

 

Ingredients

5 sausages

1 red bell pepper

1 green bell pepper

1 orange bell pepper

1 can of baby corn drained and rinsed

2 tbsp tomato sauce 

1/2 tsp turmeric powder

1-2 tsp garam masala powder

2 tsp coriander powder

1/2 tsp chilli powder

Salt to taste

Pepper to taste

1 green chilli

2 tbsp oil

Method

 

Heat 1tbsp of oil , add the sausages. Let it brown on both sides. 

Heat oil in a pan, add bell peppers, baby corn sauté till soft and transparent. 

Add turmeric , coriander powder, red chill powder and salt. 

Now add in the chicken sausages to it. Mix well. 

Mix it well so that all spices get coated on sausages.

Add tomato sauce and stir well . 

Yummy sausage masala is ready .

 

FENNEL POTATO FRY

 

Ingredients

3 big Potatoes

1 onion finely chopped

5 cloves Garlic finely chopped

1 tsp turmeric powder

1 tsp mustard seeds

1 tsp cumin seeds

5-6 curry leaves.

1 tbsp olive oil

4 dry chillies

1 tbsp. fennel seeds

2 tsp peppercorns

2 tsp cumin seeds

 

 

Method

Grind the dry chillies, fennel seeds, peppercorns and cumin seeds to a fine powder and keep it aside for later

Wash, peel and cut the potatoes to small cubes .

 Heat oil in a kadai, splutter mustard seeds ,add cumin seeds and curry leaves and fry for about 30 to 40 secs.

Add the chopped onions, garlic and fry well until it turns to golden brown colour.

Now add the potatoes, salt and fry about 3-5 minutes.

Add the ground powder to the potatoes and mix well, until the masala coats on all the potato pieces.

Add the turmeric powder and sprinkle about ¼ cup of water. Mix well, cover and cook the potatoes until done.

Delicious, flavourful and yummy Fennel Potato Fry is ready to be enjoyed.