Macaroni vegetables Indian style / Pasta indian style

Pasta Indian style

Ingredients:

Macaroni-1 cup
Egg-1(optional)
Vegetables-1/2 cup (Any vegetables chopped)
Ginger garlic paste-1 tsp
Red chilli powder-1/4 tsp
Garam masala powder-1/2 tsp
Salt- to taste
Olive oil-3 tsp
Onion-1 chopped
Curry leaf-1 spring(optional)
Crushed pepper-1/2 tsp


Recpie:

Boil macaroni with salt, 1 tsp cooking oil and required amount of water for 5-10 mts.Drain water and keep aside.

In a frying pan,heat 2 tsp oil. Add ginger garlic paste and fry for a minute, add chopped onions, and saute till light brown .Add curry leaves.
Add the chopped vegetables and sprinkle little water and salt to it and mix well.Add the red chilli powder and garam masala powder and stir .Cover and cook for till the vegetables are cooked well.

Break the egg and add it to the vegetables.Add the crushed pepper and stir

Add the boiled macaroni to it and stir well.Turn off the heat.
Serve hot.

My kids just love this Indian version of pasta.

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Parotta Recipe / Paratha Recipe / Kerala Parotta

Ingredients:

Maida / All purpose flour  - 250 gms
Egg - 1 no
Milk - 75 ml
Sugar - a pinch
Cooking oil - 30 ml
Baking soda -  a pinch
Oil / Butter - For frying

Salt- to taste

Method:

Mix the flour and  baking soda in a mixing  bowl.



Break the eggs in a bowl. Add milk , sugar , salt and oil and whisk .

Beat it well using a beater , or beat well by hand using a ladle .

 
 Pour these contents to the flour  and start mixing.

 Knead to a soft dough.Spread oil over the kneaded dough and cover the dough with a moist cloth and leave for an hour.

  Divide the dough into equal portions and make balls.

In a flat surface, apply oil.Take one ball and roll out in to a thin sheet using a rolling pin.Make it thin as possible and not to worry about shape. 

Spread melted butter or oil  on the surface.

 Then dust with flour. 

Hold the two ends ,Using both hands make pleats on the rolled dough(just like saree pleats) starting from one end.

Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

  Flatten each portion with a rolling pin into a round parotta , dusting with flour while rolling.

 Place the parotta on a heated tawa.Cook each parotta using little oil on both the sides untill they have brown spots.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together, just  like clapping to separate the different layers.

Serve hot with Chicken curry/Vegetable kurma .

This parotta is very famous in the southern part of tamilnadu and kerala.It is also a common street food.

Freezing Parotta :

If U are planning to make in larger quantities and freezing them , do not over cook them . Cook till they are only half done . Then spread them in the News paper and allow it to cool off completely .

After the parotta is completely cooled off  stack them one over the other and freeze them .

 

To cook these parota , remove from freezer and cook in tawa with some drops of oil  till it has dark brown spots in them , puff them and  Serve hot .

Enjoy this parota with Kurma, chalna

Sending this recipe to Vidya 's Love Lock - series Bread event by Dhivya , Serve it griddled event by Denny

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BROCCOLI DHAL FRY | BROCCOLI KOOTU | BROCCOLI RECIPES

Broccoli Dhal Fry is a simple dish that goes well with Steamed rice and a Simple roti . This is a vegan recipe and a  Mild dhal made with Broccoli . Here , in this recipe the Broccoli is cooked with few mild spices and added with the cooked lentils to make this yummy Dhal . Off to today's post Broccoli dhal Recipe .

BROCCOLI DHAL FRY | BROCCOLI KOOTU | BROCCOLI RECIPES

 Ingredients: 

 To pressure cook :

• Toor Dhal , Lentils - 1 cup 
• Tomato - 1 number , diced
• Green Chilli - 2 numbers , Slit
• Turmeric Powder - 1/2 tea spoon
• Hing , Asafoetida- 1 pinch 

  To Temper :

• Oil - 1 tea spoon
• Mustard seeds - 1 tea spoon
• Urad dhal - 1 tea spoon
• Whole red chilli - 2 numbers
• Onion - 1 number , chopped
• Broccoli florets - Few florets ( Around 10 - 12 florets )
• Salt - To taste 

Check out the Broccoli Recipes in my blog below .

• Broccoli Carrot Sandwich
• Stir Fry Broccoli ( Broccoli Poriyal )
• Broccoli Fritters ( Broccoli Baji )

So now off to Today's Post Broccoli Dhal Fry .

 Check out all the Dhal recipes in my blog by clicking here .

Preparation:

• In a pressure cooker add the washed Lentils  (dal ) Turmeric powder ,chopped tomatoes,  green chilli, water and pressure cook it for 10 minutes. Mash Them well . 

 

• In a Kadai, heat oil add the mustard seeds and allow it to pop , add urad dal , chopped onions and slit red chilli,and saute till the onion become soft .

 

• Now add the broccoli florets and stir and cook broccoli . The Broccoli should be crunchy . Do not overcook Broccoli .

• Now add the Cooked dhal to the broccoli . Add some salt and mix .Add water if needed to a desired consistancy .

•  Cook for few more minutes for One or two minutes . and switch off .

 

•  Yummy Broccoli Dal is ready to serve . 

If you like this recipe please like my Facebook page here to get regular recipe updates , or follow me on twitter here , pinterest here , and Google plus here to get regular updates of recipes .
 

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Keerai Masiyal ( Kadayal ) | Pureed Spinach Dip | Spinach recipes

Spinach Curry / Palak Keerai Masiyal ( Kadayal ) / Pureed Spinach Dip

Ingredients:

• Spinach / palak - 1/2 bunch, chopped (I used frozen Spinach )
• Green chilli - 1 no
• Garlic  - 2 pods
• Tomato - 1 no small size , chopped
• Onion - 1 no small size , chopped

Tempering:

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal  - 1/2 tsp
• Red chilli - 1 nos
• Cumin Seeds - 1/2 tsp

Preparation:

In a shallow pan add the cut greens,onions, tomatoes , garlic, green chilli , sprinkle little water and cook for 5 minutes .

Add these contents to the mixer without adding water and make a paste.

Heat oil in a kadai, add mustard seeds, urad dal , cumin seeds  and slit red chilli and transfer these contents to the ground Greens mixture.

Serve hot with Steamed rice and rotis .

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Potato Bajji | Potato Fritters | உருளைக்கிழங்கு பஜ்ஜி

Potato Bajji / Potato Fritters / உருளைக்கிழங்கு பஜ்ஜி

Ingredients :

• Gram Flour ( Kadalai Maavu / Channa dhal flour ) - 1 cup
• Rice flour - 2 tsp
• Hing - 1 pinch
• red chiili powder - 1/2 tsp
• Salt - to taste
• Oil - for frying
• Potato - 1 no , Sliced ( Put them in water once sliced so that they don't turn brown )

Aloo Bajji

Method:

In a mixing bowl , add the gram flour , rice flour , salt , hing , red chilli powder and mix .

 

Add some water and mix it to a dosa batter  ( Not too thick and not too watery )  consistency .

Drop the sliced potatoes  in to the batter and coat it well with the batter .

Heat oil in a shallow frying pan and drop the batter coated potatoes in oil , and deep fry till they turn golden brown in color.

Serve hot with sauce or any chutney . Enjoy these fritters with a cup of chai .

My Kids love these fritters .

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Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Ingredients:

Lemons- 7 nos
Green chilies- 15 nos
Mustard seeds - 8 tsp
Fenugreek -4 tsp
Cooking oil – 1 cup
Red chili powder 3 tbsp
Turmeric powder 1 tbsp
Salt- To taste
Red chilli's-10 nos, split in to two

Recipe:

Wash and dry lemon and green chilies separately.
Cut lemon in to quarters and green chilies into small pieces.
Squeeze 1 lemon and make a juice .
Add salt and squeezed lemon juice to lemon and green chilies and keep it in a glass bowl for a week.Each day in the morning give a stir and set aside for a week.
In a pan,Heat oil ,add the mustard seeds and allow it to pop,add the fenugreek seeds, and slit red chilli's and transfer the contents from the glass bowl ,add chilli powder and turmeric powder and cook till the lemon becomes soft.
Take a clean jar fill it up with the above pickle.
Store it in a clean and dry place.
It can be refrigerated and used fr 6 months.
Pickle is ready to eat .

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