BRUSSELS SPROUTS DAL STIR FRY

INGREDIENTS :

Brussels sprouts - 250 gas

Onion - 1 sliced

Moong dal - 50 gms

Green Chillies - 3

Mustard - 1 tsp

Turmeric powder - 1 tsp

Jeera - 1 tsp

METHOD OF PREPARATION : 

1. Heat oil in a kadai. Once hot, add mustard and jeera. When it splutters, add onion and green chillies. Saute it well till tender.

2) Add moong dal , turmeric powder and saute for 2 minutes, add little water and cover with a lid. Cook till the dal is soft.

3) Add the chopped sprouts to it, add little water and salt. Cover with a lid. Cook till done. Once the water is drained completely, add Paruppu Podi ( 2 tsp) and mix well. Remove from the flame and serve hot.

TOASTED EGG BURGER

Today, I am sharing a simple children breakfast. My children love to take omelette everyday for their breakfast. This is one such recipe, which they generally prefer for breakfast.

INGREDIENTS :

Burger buns 

Eggs

Pepper

Salt to taste

Butter

METHOD OF PREPARATION :

1) Make omelette with pepper and salt.

2) Toast the burger buns with butter.

3) Serve omelette with buns. Taste it with tomato sauce or ketchup.

TOMATO CHUTNEY

INGREDIENTS :

Tomato - 4 well ripen

Onion - 1

Corinader leaves - handful

Ginger - 1 small piece

Channa dal - 1 tsp

Dried red chillies - 3

Coconut - 4 pieces

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Saute all the ingredients, first with channa dal, followed by Red chillies,onion, tomato, ginger and coriander leaves. Saute till roasted and softened. Allow it to cool and grind them finely in a blender. 

2) Temper it with Mustard, Urat dal and Red chillies.

Serve hot with Dosai, Idli or roti

WHEAT BANANA PANCAKE

Let's start our day with a quick comfort healthy pancake. They always make a full breakfast meal. 

INGREDIENTS :

Wheat flour - 2 cups

Baking powder - 1.5 tsps

Baking soda - 1/2 tsp

Banana - 1 fully ripen

Jaggery / Cane sugar as required for your sweetness. I prepared the syrup.

Honey

Butter

METHOD OF PREPARATION :

1. Sieve the flour, add baking powder, baking soda, sliced banana. Mix it well.

2. Slowly add the syrup and mix well without lumps. Leave it aside for 30 minutes.

3. Heat butter in a pan. Spread the batter evenly. Spray butter or apply butter evenly. Cover with a lid. Flip to its side till done.

4. Serve hot with honey toppings.

GINGER TEA

Ginger tea / Inji tea is a very common beverage in Indian households prepared everyday. Our day starts with this flavourful tea. The aroma and flavour of the tea will give a refresh feeling to start our day fresh. Ever don't miss to taste this tea with tea biscuits. 

A perfect beverage on a lovely monsoon evening chit chat with family and friends.

INGREDIENTS :

Milk - 1.5 cups(boiled)

Water - 2 cup water

Tea leaves - 2 tsps

Grated ginger - 2 tsps

Sugar as required. We use Country sugar.

METHOD OF PREPARATION :

1. I used the same milk pan in which I boiled milk. Bring the water to boil. 

2. Once it starts to boil, add the tea leaves. Allow to boil.

3. Meanwhile, crush the grated ginger in a hand mortar finely.

4. When it starts boiling, add the crushed ginger to it. Leave in slow flame. Boil it for 5 minutes until the raw smell leaves and the ginger leaves it juice with the water and the aroma of ginger rules out. The water will also be reduced.

5. Once the aroma of ginger is out, add milk to it and boil for 5-8 minutes, leaving out a strong aroma. Cook in slow flame, till it thicken. 

6. Once done, remove from the flame and strain the tea in glasses with the required sugar in it. Mix it well.

Hot flavourful strong Ginger tea is ready to serve. 

SAMBAR SAADHAM

A quick comfort meal is always welcomed during busy schedule. Sambar Saadham is one of those recipes that can be prepared in no time. 

INGREDIENTS :

Rice - 1 cup

Toor dal - 1/2 cup

Mixed vegetables - 1 cup ( any mix of vegetables, I added butternut squash)

Tamarind juice - 1/4 cup

Coconut milk - 2

Sambar powder - 2 tsps

Turmeric powder - 1 tsp

Onion - 1 sliced

Tomato - 1 sliced

Coriander leaves to garnish.

Salt to taste

METHOD OF PREPARATION :

1) Clean and soak rice and dal in water for 20 minutes.

2) Clean the vegetables and keep aside.

3) Heat oil in a pressure cooker. Once hot, add mustard, jeera and methi seeds. When it splutters, add onion ,tomato, green chillies and saute till tender. 

3) Once done, add the vegetables, turmeric powder and Sambar powder. Sauce it for few minutes.
Then add Coconut milk and 3 cups of water. Bring it to boil.

4) Add tamarind juice with salt.

5) Add dal and rice. Add chopped coriander leaves. Cook with the lid and cook for 2 whistles. Remove from the flame and allow the steam to leave. Once, the lid is removed, add 2 tbsps of ghee to it and mix it well.

Serve hot with Appalam.

LEMON IDLY UPMA

INGREDIENTS:

Lemon - 1 (medium)
Red chillies - 4 nos
Turmeric Powder - 1 tsp
Salt to taste
Channa dal - 1 1/2 tsp
Curry leaves
Asafoetida as per requirement

METHOD OF PREPARATION:

1) Take lemon juice without seeds,add little water and turmeric powder.
2) Heat oil in a kadai.Once hot,add mustard,urat dal.When it splutters,add channa dal,red chillies and curry leaves.
3) Add asafoetida.Mix them well.
4)Add lemon juice and little salt.Wait for a minute and then crushed idli to it and mix well.Turn off the flame.Garnish with coriander leaves.

Serve hot with pickles,chutney or potato fry or sundals.

COUSCOUS UPMA

INGREDIENTS : 

• Peanuts- 1/4 cup
• Channa dal - 2 tsp
• Ginger - 1 small piece
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Red pepper - 1
• Mustard - 1 tsp
• Jeera - 1 tso
• Couscous- 200 gms
• Coriander leaves
• Onion - 1 big sliced
• Salt to taste

METHOD OF PREPARATION :

1) Meanwhile, roast peanuts in oil and keep aside. 

2) Heat oil in a kadai. Once hot , add mustard, jeera. When it splutters, add onion, Red Pepper,ginger. Saute till tender. Then, add the roasted peanuts to it. Add chilli powder and Turmeric powder.

3) Add 2 cups of water for 1 cup of couscous and salt. Allow it to boil well . 

4) Finally add couscous and stir well without lumps. Cover with a lid and cook in slow flame for 5 minutes till done.

Garnish it with coriander leaves. Serve hot.

SAMBA RAVAI UPMA

INGREDIENTS : 

• Mixed vegetables - 1 cup
• Ginger - 1 small piece
• Mustard - 1tsp
• Green Chillies -3
• Samba Rava - 200 gms
• Coriander leaves
• Onion - 1 big sliced
• Tomato - 1 medium sliced
• Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard and Onion . Saute till onion becomes transparent.

2)Add chillies ,ginger and tomato. Saute well till tender .

3) Then, add the vegetables, salt . Add 2 cups of water for 1 full cup of Rava. Cover with a lid. Cook for 5 minutes till the vegetables are soft.

4) Finally add Rava, stir continuously while adding to avoid lumps. Cover with a lid and cook in slow flame for 5 minutes till done.

Garnish it with coriander leaves.

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.