Chickpeas Wrap

This is a very easy lunch box recipe for my daughter on a lazy morning , if there is tortilla and chickpea at home . It is simple and easy recipe to make in a hurry and very healthy too . This is one of my daughter's favorite food too .This is a Low fat and Vegan Recipe

Chickpea Wrap

Ingredients:

• Tortilla - As needed
• Lettuce - As needed 

For the Filling:

• Boiled Chickpea - 1 can ( Aprox 437 Gm ) OR [ Soak the chick peas over night and cook it till soft ]
• Bell pepper - 1 no , Diced
• Tomato - 1 no , Diced
• Onion - 1 no , sliced
• Red chilli powder - 1 tsp
• Ginger Garlic Paste - 1 tsp
• Oil - 1 tsp
•  Salt - to taste

Chickpeas Wrap

Method:

In a heavy pan add oil and fry the ginger garlic paste till the raw smell goes away . Add the diced tomato , onion , chilli powder and salt . Cook till the contents become soft .

Now add the boiled Chickpea and bell peppers and fry for few more minutes till the mixture is blend well .

Take a Tortilla , and place a tablespoon of the chickpeas masala in it .

Add some lettuce .

Wrap it up and pin the ends using a tooth prick .

Slice it in to halves .

Serve the wrap or pack it up for lunch .

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Banana Mango Muffins

Banana Mango Muffins is a very easy and a simple recipe . When i was baking the Mango Banana Bread , I put few batter in the muffin tray and my daughter Akshita decorated with some jelly beans .The muffins were Super delicious . This recipe follows the steps as same as the Mango Banana Loaf Off to the recipe .

Banana Mango Muffins

Ingredients:

•   All Purpose Flour / Maida - 1 1/2 cups
•   Sugar - 3/4 cup  
•   Baking powder - 1 tsp
•   Baking soda - 1 1/2 tsp
•   Salt - 1/4 tsp
•   Unsalted butter - 1 stick ( Approx 1/2 cup when melted )
•   Mashed Banana and Mango Puree - 1 1/2 cup ( I used 3    ripe   banana and 1/2 cup of mango puree )
•   Eggs - 2 no
•  Vanilla extract - 1/2 tsp
• Nuts - Few ( optional )
• Jelly Beans - optional

 

Banana Mango Muffins

Method:

Preheat the oven to 350 F . In a  mixer  Puree the banana and Mango together . Set aside .

 Melt the butter and set aside .

Beat the two eggs and set aside .

In a bowl , mix all purpose flour , salt  sugar , baking soda , baking powder and whisk . Make a dent in the middle .

Add the beaten eggs , melted butter , pureed mango and banana  , vanilla Extract and gently fold the wet ingredients to the dry ingredients using a spatula .

 Add the nuts and fold it again .

Take the muffin Liner and line with the muffin paper , and fill the muffin cups with batter .

 My daughter decorated with some jelly beans , But this is purely optional . Bake for 15 - 20 minutes .  Insert a tooth prick to check if the muffin is fully baked ie the inserted tooth prick comes out clean .

 Allow them to cool down .

Enjoy this muffin with a cup of chai .

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Gobi Manchurian | Gobi Manchurian Gravy - Low Fat Method

Gobi Manchurian is my all time favorite recipe . I made this a low fat method by skipping the deep fried part and replacing it by tawa fry and making this dish a healthy one . This is a very easy and a simple recipe .

Gobi Manchurian | Gobi Manchurian Gravy - Low Fat Method

Ingredients:

For Marinating :

• Cauliflower - 1 flower , Cut to florets .
• Ginger Garlic paste - 1 tsp
• Paprika Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Corn Flour - 1 tsp
• Lemon juice - 1/2 tsp
• Salt - to taste

For Making the Gravy :

• Oil - 2 tsp
• Garlic - 1 tbsp , Chopped
• Onion - 1 no , Chopped
• Red Chilli Sauce - 1 tsp
• Tomato Ketchup - 1 tsp
• Soy Sauce - 1 tsp
• Ajinamotto - 1/2 tsp ( Optional )
• Spring onion - Few , For garnishing .
• Water - As required 
• Salt - to taste

Cauliflower Manchurian

Method:

In a shallow bowl , add the florets , chilli powder , paprika powder , salt , ginger garlic paste , corn flour , lime juice and mix well . Set aside for 30 minutes .

 In a heavy bottom pan , heat  some oil add the marinated florets and tawa fry them till they turn brown in color . Set aside  .

Add the remaining oil , add the chopped garlic and fry till the raw smell goes away .

Now add the onions and fry till they become translucent .

Now add the red chilli sauce , Tomato ketchup and soy sauce , salt , Ajinamotto and mix .

Add some  water and bring the contents to a boil .

Now add the fried cauliflowet to it and mix .

Cook for few minutes . Once the gravy starts to get thick , add the spring onions and turn off .

Serve hot .

 

Enjoy this recipe with fried rice . 

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Lamb Korma / Lamb Stew / மட்டன் குருமா

Its been long that I have made this dish . My mom used to prepare this very often . I had few pieces of lamb in my freezer , so I made this dish in my moms style . We also call this as green Korma . This stew  could be made with either Lamb or Goat pieces . Now off to the recipe.

Lamb Korma / Mutton Kurma / மட்டன் குருமா

Ingredients:

• Lamb or Goat pieces - 250 gms
• Onion - 1 no , diced
• Tomato - 1 no , Chopped
• Oil - 2 tsp
• Star Aniseed - 1 no
• Cloves - 2 no
• Cinnamon stock - 1 no
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - To taste

To Grind:

• Grated coconut - 1/4 cup
• Ginger - 2 ' piece
• Garlic pods - 6 pods
• Green chilli - 4 no
• Curd - 1 tbsp
• Mint Powder - 1 tsp ( It can be substituted with few mint leaves )
• Fennel Seeds - 1 tsp

Mutton Korma  / மட்டன் குருமா

Method:

In a mixer add the contents under To Grind column  ( coconut , chilli , ginger , Garlic , mint , yogurt , fennel ) and grind them in to a paste by adding little water . Set aside .

Heat oil in a pressure cooker . Add the cloves , aniseed , cinnamon stick , cumin seeds and fry for few seconds .

Add the onions and cook till they become translucent . Now add the tomatoes and cook till they become soft .

Add the Cleaned Lamb pieces and fry for few minutes .

Add the ground paste , Turmeric powder , salt , some water and bring the contents to a boil .

Cover with the lid and pressure cook for 15 minutes or till the lamb pieces become tender .

Serve this stew with Appam , Idly , Parotta , Dosa .

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Eggplant ( Brinjal ) Drumstick Masala / Katharikkai Murungaikai Poriyal / கத்தரிக்காய் முருங்கைக்காய் பொறியல்

Eggplant ( Brinjal ) Drumstick Masala / Katharikkai Murungaikai Poriyal / கத்தரிக்காய்  முருங்கைக்காய் பொறியல்

Ingredients:

• Eggplant  / Brinjal - 1 no ( I used Chinese Eggplant )  , Diced
• Drumsticks - 10 no of cut pieces ( I used frozen Drum sticks )
• Onion - 1 no 
• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Urad dhal - 1 tsp
• Turmeric powder - 1/4 tsp
• Sambar powder - 1 tsp
• Salt - to taste  

Eggplant ( Brinjal ) Drumstick Masala / Katharikkai Murungaikai Poriyal / கத்தரிக்காய்  முருங்கைக்காய் பொறியல்

Method:

Heat oil in a kadai . Add the mustard seeds and allow it to pop . Add the urad dhal and fry till it turns brown in colour . Add the onions and fry till it become translucent .

Add the diced Eggplant , Drumsticks , salt , turmeric powder and sambar powder and mix .

Sprinkle little water and cook till the eggplant become soft and that the drumsticks are cooked .

Serve hot .

 

This goes well with rice and a curry of your choice .

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Lemon Pickle Pressure Cooker Method / elumichai oorugai / எலுமிச்சை ஊறுகாய்

During my school days , I remember my mom making all types of pickle . We never had any store bought pickles at our home . This is one pickle that she makes often . When my parents visited us last summer , We got a good deal of limes , It was 28 big limes for just a dollar from farmers market . This post was in my desktop for a long time , So i thought of posting it today . My mom made this pickle for us . and I was just clicking pics .

Lemon Pickle Pressure Cooker Method / elumichai oorugai / எலுமிச்சை ஊறுகாய்

Ingredients:

• Limes or Lemon - 25 no
• Salt - To taste
• Water - 1/4 cup

To grind:

• Whole Red chilli - 20 no
• Mustard seeds - 3 tsp
• Fenugreek seeds - 2 tsp

To Temper : 

• Oil  -2 tbsp
• Mustard Seeds -3 tsp
• Hing - 1/2 tsp

Method:

Wash the limes in water . Do not cut them . Take the pressure cooker , add the limes and water and cook for 2 hisses .Do not  throw the drained water .Cut the limes , add salt and the drained water and set aside the contents for 3 days . Toss the limes occasionally each day at least once .

Take the heavy bottom wok , add the red chilli and dry roast for few seconds and remove it .

Now add the mustard seeds and dry roast it .

Now dry roast the fenugreek seeds and set aside .

Transfer the dry roasted contents to the mixer .

Run it to a powder .

Now add this powder to the limes on the 4th day .

Mix well .

The last part is tempering . Heat oil and add the mustard seeds and allow it to pop , and add hing .

Transfer these to the limes and mix well .

Store it in an airtight container and use as required . These pickles stay fresh for a long time . If it is kept in the refrigerator  could be used for a year .
Check out other pickle recipes by clicking here .

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