MIXED VEGETABLES FARFALLE

INGREDIENTS :

Mixed Vegetables - 1 cup

Tomato Sauce - 2 tbsps

Paprika/ Red Pepper - 1 sliced

Cheese- 2 slices grated

Butter - 2 tbsps

Farfalle - 500 gms

Salt to taste

METHOD OF PREPARATION :

1) Boil farfalle in a heavy vessel. Cook till soft and drain the remaining water. Keep it aside.

2) Meanwhile, Heat butter in a pan. Add the vegetables, salt and saute well. Add little water, cover with a lid and cook till soft, let all the water is drained completely.

3) Once the vegetables are cooked, add paprika, grated cheese and sauce for a minute. Add the cooked farfalle , tomato sauce and mix it well. Cook for 5 minutes and remove from the flame. Serve hot.

QUICK SPICY CHUTNEY

INGREDIENTS :

Pearl onions - 1 handful
Coconut - 3-4 pieces
Roasted channa dal/ Pottukadalai - 1 cup
Garlic cloves - 4
Ginger - a small piece
Red chillies - 3
Salt to taste

METHOD OF PREPARATION :

1) Roast all the ingredients one by one in a tsp of oil for 5 minutes. Allow it to cool. 

2) Blend the above said ingredients with salt and water in a mixer.

3) Heat a spoon of oil in a kadai.Once hot , Mustard, Urad dal and Red chillies. Switch off the flame and add tadka to the chutney.

BITTERGOURD STIR FRY

INGREDIENTS :

Bittergourd - 1/2 kg
Mustard -1 tsp

Jeera - 1 tsp

Chilli powder- 1 tsp

Turmeric powder - 1 tsp

Onion - 1 big
Fennel seeds -1 tsp
Coriander seeds - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Wash the bitter gourd well in water. Chop them well.
2) Meanwhile , heat oil in a pan . Add mustard, jeera, fennel seeds, coriander seeds and sliced onion . Saute till tender.

3) Then add the bitter gourd and the spice powders. Cook in slow flame for 20 minutes till it gets cooked well.

Serve hot with rice.

PARSNIP FRY

Parsnip is a root vegetable, look like a mix of Carrot and Parsley. They are rich in fibre, Vitamin C, Vitamin K. It tastes like potatoes with a bit of sweet taste.

INGREDIENTS :

Parsnip - 5 or 6 

Chilli powder - 2 tsp

Garlic powder - 1 tsp

Turmeric powder - 1 tsp

Asafoetida/ Hing - a pinch

Salt to taste

METHOD OF PREPARATION :

1) Peel the skin and clean the parsnip well in water. Then slice them well.

2) Mix Turmeric powder, Chilli powder, Garlic powder, Hing and Salt to it. 

3) Mix them well. Shake the bowl well to have a even spread of spices.

4) Heat Olive oil in a pan. Once hot, add the parsnip to it and fry till soft and cooked well. 

Serve hot with Rice.

BROAD BEANS PORIYAL

INGREDIENTS :

Broad beans -1 kg

Mustard -1 tsp

Jeera - 1 tsp

Chilli powder- 1 tsp

Turmeric powder - 1 tsp

Onion - 1 big

Salt to taste

For Masala : 

Coconut--3 pieces

Kasakasa /Poppy Seeds -- 1/2 tsp

Fennel seeds-1 tsp

Coriander seeds - 1 tsp

METHOD OF PREPARATION :

1) Wash the beans well in water. Pressure cook broad beans with grinded masala, turmeric and chilli powder with little salt and little water. Cook for 3 whistles till cooked.

2) Allow the steam to leave.

3) Check whether all the water is drained completely and masala is well mixed with beans. 

4) Meanwhile , heat oil in a pan . Add mustard, jeera and sliced onion . Saute till tender.

5) Then add the boiled beans to it and mix well .

Serve hot with rice.

SPICED CRUNCHY AVAL

A best crunchy snack during tea time. Always my favourite is this Spiced Crunchy Aval.

INGREDIENTS :

Poha\ Aval - 1 cup
Peanuts - 1 cup
Pottukadalai/ Roasted Channa dal - 1/2 cup
Turmeric powder
Chilli powder
Salt to taste

METHOD OF PREPARATION :

1) Heat a tsp of Olive oil in a kadai. Roast peanuts well and gets roasted with turmeric, chilli powder and salt.
2) Add oval or poha, after the peanuts are well roasted. Mix for 5 minutes. Poha will also be crunchy.
3) Finally, add pottukadalai, mix for 2 minutes and remove from the flame.

Store in an air tight container. 

MACKEREL OVEN FRY

Mackeral fry is one of the favourite in our family. A regular fry recipe but fried in Oven.  


INGREDIENTS :

Mackeral - 1/2 kg
Turmeric powder - 1 tsp
Chilli powder - 1 tsps
Coriander powder- 1 tsp
Salt to taste
Lemon juice- 2 tsps
Olive oil as required.

METHOD OF PREPARATION :

1) Wash mackerel with turmeric powder and salt.

2) Then marinate it with Turmeric powder,Chilli powder,Coriander powder, half lemon juice and Salt to taste. Refrigerate for 1 hour.

3) Pre-heat the oven to 220 degrees, for 10 minutes. Place the fish pieces coated with olive oil in the tray lined with aluminium foil and bake for 20-25 minutes. Flip in 10 minutes after placing it.

4) Check whether the fish is fried properly before removing for the oven. Yummy fry is ready to be served.

SALMON FRY

Fish is one of the most preferred food in our family. We love to taste the flavours of different fish. Salmon is one of most common fish in UK. English food has more of yummy salmon recipes. Salmon is rich in protein and Omega-3.

Today, I am sharing a yummy salmon fry with Indian spices.

INGREDIENTS :

Salmon - 1 kg
Turmeric powder - 2 tsp
Chilli powder - 2 tsps
Ginger powder - 1 tsp
Garlic powder - 1tsp
Coriander powder- 1 tsp
Salt to taste
Olive oil as required.

METHOD OF PREPARATION :

1) Wash salmon with turmeric powder and salt.

2) Then marinate salmon with Turmeric powder,Chilli powder,Ginger powder,Garlic powder,Coriander powder, half lemon juice and Salt to taste. Refrigerate for 1 hour.

3) Heat dosa pan. Add olive oil. Once hot, place Salmon pieces and add little more oil. Flip to its side in 5 minutes. Fry till done.

4) Squeeze lemon juice on Salmon fry.
Serve hot.

PRAWNS COCONUT CURRY

Prawns are great source of protein, low in calories and healthy cholesterol. The first important thing to be taken care while handling prawns is that it has to be deveined and cleaned properly. Take extra time and care while cleaning prawns.

I am sharing a quick prawn gravy that goes well with Rice or Roti.

BASIC INGREDIENTS :

Prawn - 300 gms

Onion - 2 sliced

Tomatoes - 2 medium sized

Kari masala powder - 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Chicken masala - 2 tsps

Ginger-garlic paste - 1 tsp

Salt to taste

To Grind: 

Coconut pieces -4 or 5
Fennel seeds - 1 tsp
Kusa kusa - 1 tsp
Coriander seeds- 1 tsp

METHOD OF PREPARATION : 

1) Clean and wash prawns with turmeric powder and salt for 1/2 hr.
2) Heat oil in kadai. Once hot, saute onion, tomato , sprinkle little salt till tender . Then followed by spice powders and ginger -garlic paste and salt.

3) When the raw smell leaves, add grinded masala and mix it well.

4) Cook till the gravy is little thick and oozes oil out.

5) Once done ,  add prawns to it and mix it up well . Cook for 5 minutes in slow flame till done .

Garnish with Coriander leaves .Serve hot with Roti / Rice .

SPINACH IN COCONUT MILK

Today, I am sharing a simple and tasty recipe.

INGREDIENTS :

Spinach - 300 gas
Garlic cloves - 10
Sliced chillies - 4
Onion - 1 medium size
Coconut milk - 1 1/2 cups

METHOD OF PREPARATION :

1. Finely chop the spinach and keep aside.

2. Heat oil in a pan. Sauce onion and garlic cloves, chillies till tender.

3. Add Spinach with turmeric powder. Cover with a lid and cook in slow flame for 2 minutes.

4. Finally add coconut milk with little salt. Cook in slow flame, it shouldn't curdle. Remove from the flame in 5 minutes.

Serve hot with Rice.