Monday, August 13, 2018

Beetroot Poriyal | Beetroot Thoran | Accompaniment for Rice

Beetroot Poriyal, a simple and easy to make accompaniment for the rice. In our home, we usually make beetroot poriyal with the grated beetroot and call them as "Beetroot Puttu",you can check out the beetroot puttu recipe here. But for very long time, i wanted to make the restaurant style beetroot poriyal that serve as accompaniment for the typical south indian meal menu, few months back finally i had tried that and we really liked it so much, so now it becomes the regular accompaniment for our lunch. Haven't tried anything special for this poriyal, simply make it as how i normally make the other poriyal, but cuutting the beetroot into small cubes really helps to blends the flavor very well. Now let's checkout how to make this beetroot poriyal.

Beetroot Poriyal | Beetroot Thoran

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Beetroot - 1 
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1/2 tsp
Pearl onion - 1  
Garlic - 1 pod
Green chili - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leaves - few

Procedure
Cut the beetroot into small cubes, for that  first peel the beetroot, cut into the thin circles, stack the beetroot circles and cut them into thin stripes and then cut into small cubes.Heat a pan with water(just enough to immerse the beetroot), add the beetroot when it comes to boil. Add enough salt and cover cook the beetroot till it's soft.Add the ingredients listed under "To Grind" into mixie jar and grind into coarse mixture and add into the beetroot,mix it well. Let all the water evaporates.Finally add the grated coconut, mix it well and switch off the flame. Temper the ingredients listed under to temper and add into the beetroot poriyal.Tada, Tasty and healthy beetroot poriyal is ready. Serve as the accompaniment for your rice.
Notes:
  • Cut the beetroot into small cubes, it helps to cook them quickly.
  • Adjust the green chili as per your taste.
  • Coconut oil gives enhanced flavor to the poriyal, but you can use the regular cooking oil too.
  • As i don't have pearl onions in stock, i have used the equal amount of red onion.
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Thursday, August 9, 2018

Spinach and Corn Sandwich | Sandwich Recipe

Spinach and Corn Sandwich, a healthy and tasty sandwich made from spinach and corn. It's one of my recent favorite sandwich to make for our breakfast. It's quick to put together and also taste absolute delicious with gooey and cheesy stuffing inside. This recipe is also so versatile, you can add more or less of ingredients as per your liking. Here in the recipe, for the stuffing, i have used hung curd, but sometimes i had used sour cream also , both taste equally good. So use whatever available in your pantry. For extra cheesy texture, i have used mozzarella cheese here, but without cheese also, it tastes awesome. Now let's check out how to make this cheesy and tasty spinach corn sandwich. 

Spinach and Corn Sandwich

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Sandwich | Recipe Cuisine: Indian
Ingredients
Bread Slices - 8
Corn kernels - 1/4 cup
Spinach - 1 cup(tightly packed)
Hung Curd/ Sour cream - 2 tbsp
Garlic - 2
Italian seasoning - 1/2 tsp
Mozzarella cheese - 4 tbsp
Olive oil - 1 tsp
Salt & Pepper powder - to taste
Butter for toasting

Procedure
First finely minced the garlic and roughly cut the spinach into small pices and keep it ready. Heat a pan with olive oil,add the garlic saute till it fragrant, then add the corn and saute it in the oil for 2 mins.Then add the chopped spinach and mix it well. Let the spinach cook, then add the salt, pepper powder and italian seasoning. Mix it well. Switch off the flame and let it cool completely.In a bowl, take the hung curd,add spinach & corn masala into it ,mix it well.Take the bread slices, add the needed stuffing and spread it evenly and on the top add 1 tbsp of cheese and close it with another bread slice.Heat the tava, add the needed butter for toasting the bread, place the prepared sandwich on the tava and cook on both sides till it becomes golden brown. Slice and serve.Tasty and healthy Spinach & corn sandwich is ready to serve. 
Notes:

  • Let the spinach mixture comes to room temperature before mixing it with curd/sour cream.
  • Adjust the seasoning as per your liking.
  • Serve immediately otherwise it becomes soggy.


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Tuesday, August 7, 2018

Eggless Banana Pancake | Banana Pancake | Breakfast Recipe

Eggless Banana Pancake, an easy to make pancake recipe with bananas. We love to have pancakes as breakfast ,hence often make them and also i have tried quite few types of pancakes so far and you can see them here . For very long time, i had made only the butter milk pancakes. It was so fluffy & soft and we absolutely loved it. Later when i thought of including fruits in the pancakes and searched for some fruit based pancakes. That's when i came to know about this banana pancakes and the strawberry pancakes. Both are my favorites and both taste good in its own way. Addition of fruits in the pancakes actually reduces the amount of added sugar in it, that's a big plus for me to try out this kind of fruit pancakes. 
So if you're like me, looking for eggless pancakes that has less added sugar without compromising in the taste and texture, then this pancakes is for you.Adding banana gives nice aroma and softness to the pancake. This banana pancake is been in our breakfast menu for a while, whenever i have over ripen banana, without much thinking, either i make this pancake or banana bread,both are my favorite. With maple syrup on top, it tastes absolutely delicious and wanting to eat more and more.
This post is been in my drafts for over a year and somehow i'm too lazy to edit the old posts, today i keep myself motivated to edit the post, so here it is, soft and fluffy  Eggless Banana Pancakes !!!

Eggless Banana Pancake

Preparation Time : 1 hr | Cooking Time : 20 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: International
Ingredients
Banana - 1 
All purpose flour - 1 cup
Sugar - 2 tbsp
Milk - 3/4 cup
Butter - 1 tsp
Baking powder - 1 tsp
Cinnamon powder - 1/2 tsp
Salt - a pinch

Procedure
Keep all the ingredients for the pancake be ready. Peel the banana and mash it well with a fork.
Add sugar,salt and the melted butter, mix it well.Next add milk, baking powder and cinnamon powder into it.Mix it well and then add flour & whisk it with the wet ingredients.Now the batter is ready. Heat the pan and add the needed butter for cooking the pancake.Take a ladleful of batter and pour into the pan. Cook for a min in medium flame and then gently flip it on other side and cook till it changes its color. Remove it from the heat and it's ready to serve.

Serve it with breakfast syrup/maple syrup. 
Notes:

  • If you're using small banana, you can use 2 bananas for the given measurement.
  • Depends on the sweetness of the banana, you can add more or less of sugar.
  • Serve hot for better taste.



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Friday, August 3, 2018

Cucumber Juice | Cucumber Lemon Juice | Summer Drinks

Cucumber lemon juice, a perfect thirst quencher on summer days. It's one of my recent favorite juice to have on hot summer days. Cucumber has more than 95% water hence it's perfect to include in your diet on summer days to keep you hydrated. Mostly we like to have them slices or used it in raita as side dish. But when i browse through pinterest a while ago, i came across this cucumber juice and really like the idea of making  juice with cucumber, so later whenever i have bulk cucumbers in hand, without second thought, i would make this juice. Here in the juice, i have used salt to season it, but instead of salt, you can add sugar/honey too. It's really up to your preference whether you want salty or sweet juice.

Name

Preparation Time : 5 mins | Cooking Time : 0 minsServes :
Recipe Category: Juice | Recipe Cuisine: Indian
Ingredients
Cucumber - 1 
Lemon - 1/2
Salt - 2 pinch
Pepper - to taste
Water - as needed

Procedure
First peel the cucumber and slice them roughly, put the cucumber slices into the blender.Add enough water and grind them into smooth puree. Strain the cucumber puree.Squeeze the lemon juice and add salt and pepper as per your taste. Stir well and it's ready to serve. Tasty and cool Cucumber Juice is ready.
Notes:
  • You can have this juice as it is without any straining too.
  • If you like mint flavor, add few mint leaves while grinding the cucumber.
  • Serve fresh for better taste.  
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Wednesday, August 1, 2018

Mutton Kheema Curry | Kothu Kari Kuzhambu | Non Veg Recipe

Kothu Kari Kuzhambu, a delicious and spicy curry made from the minced mutton. In our home, while we growing up, we liked minced mutton more than the regular mutton,so Amma often made it for our weekend lunch. But that's quite different from what i'm sharing today, usually Amma made them as dry curry sort of like egg podimas with very mild spices for the kids in the family. Just now i realized still i haven't shared that recipe, will share soon. Now coming to today's recipe, i came to know about this curry from Sivagasi samayal few months back and immediately i bookmarked it to try later. At last, last weekend i got the minced mutton from the near by meat market and without much thought i made this kothu kari kuzhambu with few variations from the original recipe to suit our liking. As expected, it turned out so delicious and it's really hard to stop licking our fingers after having this curry with poori. Let's check out the recipe now.

Mutton Kheema Kari | Kothu Kari Kuzhambu

Preparation Time : 10 mins | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Minced Mutton - 1/2 lb
Onion - 1 
Tomato - 1
Green chili - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few

Sesame Oil - 1 tbsp
Coconut Milk - 1/2 cup

Procedure
Chop the onion and tomatoes into small pieces, slit the green chili and keep it ready. Wash the mutton well until the water runs clean and finally add 1/2 tsp of turmeric powder into it, rub it well and wash it once. Squeeze the water as much as possible and set it aside until use. Also keep the coconut milk ready.Heat the pressure cooker with sesame oil, add the cinnamon,cloves and cardamom , saute them in the oil for 30 secs, then add the onions, chili and curry leaves.Saute them till the onions becomes translucent, then add the minced mutton along with ginger garlic paste.Saute them in the oil for 3-4 mins in the low flame, then add the spices(turmeric, red chili and coriander powder) give a good mix and then add the tomatoes.Mix it well and then add enough water. Cover the cooker with lid and put on whistle. Cook it for 4 to 5 whistle. Let the pressure released from the cooker naturally, then open it and give a good mix, add required salt.Put it on heat again and then add the coconut milk, let it comes to mild boil, keep the flame in low and cook it for 3 to 4 more minutes.Tada, Tasty Kothu Kari Kuzhambu is ready. 

Notes:

  • Coconut milk gives nice creaminess and richness to the curry.
  • If you want more flavor, add 1/2 tsp of garam masala too.
  • Without coconut milk also, you can make this curry.
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Tuesday, July 31, 2018

Beetroot Raita | Raita Recipe

Beetroot raita, a delicious and quick to make raita from the beetroot and curd.  Other than onion raita I haven't tried or tasted much raita recipe until i started to pack lunchboxes for ST. He doesn't like to take onion raita for his lunch box because of its pungent smell, so whenever i made biryani or pulao for his lunch box, i was scratching my head for some raita recipe. Then one day, i made this beetroot raita as side dish for vegetable birynai,the combo was instant hit at our home, the mildly sweet beetroot raita goes really well with the spicy biryani. 

Later ST told me that even his colleague liked it so much and few asked him whether he knew how i had prepared it. And also in my instagram account(where i share daily lunch box pictures of ST,if you're interested to know what i cook on day to day basics, follow here.), whenever i had shared the picture of his lunch box with beetroot raita, few of my friends asked for the recipe, actually it's a easier version of beetroot pachadi recipe that i had learnt from my friend,so here goes the recipe.

Beetroot Raita

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Beetroot(grated) - 1/2 cup
Curd - 1/2 cup
Green Chili - 1
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Salt - to taste

Procedure
First grate the beetroot and chop the green chili finely. Heat a pan with oil, add mustard, urad dal and curry leaves, let the mustard crackle.Then add the grated beetroot, green chili and salt. Saute them till beetroot becomes soft and the raw smell leaves. Switch off the flame and let it cool.Take the curd in a bowl and add salt, beat it well (remember we already added salt in the beetroot, so add just enough for curd also here), then add the cooked beetroot and mix it well.Tada, Tasty and healthy Beetroot raita is ready. Serve it with your favorite biryani or pulao. We had it with Mushroom Biryani.
Notes:
  • Give it a 10- 15 mins standing time before serving the raita.
  • The color of the raita intensify as time goes by.
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