Easy Veg Sandwich

My neighbor told me this recipe..I tried this in a weekend long back for dinner..We just loved it..Last week i went to AAB for dinner..We had Mini tiffin and APCHI MUMBAI SANDWICH..To my surprise , it tasted really the same i prepared @home.So i thought of posting this simple yet yummy sandwich..Do try this and let me know ..No need to toast the bread and cut the corners ..U can do both if u want..

Ingredients 

• White bread – 12 slices
• Carrot – 1 –2 nos (Grated )
• Butter – 1 – 2 tbsp
• Tomato ketchup /Sauce – 2 tbsp (adjust )
• Tomato -  2  -  3 nos
• Cucumber – 1  - 2 no
• Red chilly powder – 1/2 tsp (optional )

For Chutney :

• Grated coconut – 1/2 cup
• Green chilly – 2 – 3 nos
• Coriander leaves – Quarter bunch
• Salt & water – as needed
• Lime juice – a few drops

Method :

• Grind all the items given under “for chutney” to make a smooth paste and set aside.
• Cut tomatoes into small pieces and cucumber into thin  round slices.
• Grate carrot and set aside.
• Take 3 slices of bread and apply butter in one of the slices , tomato ketchup on the second bread and coriander chutney on the third .
• Keep the tomato pieces on the butter spread bread , grated carrot on the bread with ketchup , cucumber slices on the chutney bread  and sprinkle red chilly powder on the veggies.( i dint do )
• Arrange in ur desired order and serve !!

Side Dish For Roti/Chapati

I wanted to send some side dishes something different from I usually make, for our Viki’s event..So I’ve given three distinct entremets that goes very well with chapati/roti.. All these 3 side dishes are very easy to make. Do give a shot !

POTATO – CAPSICUM CURRY 

I learnt this from my friend Shalini..Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So i was a little hesitant to do this.But my friend was telling for a long time..At last i tried yesterday along with an easy tomato gravy for safer side....But we liked it very much…Iwill make it more often.Thanks to Shalu..This can be made in a jiffy..I took just 15 mins to finish including the cutting part.
Ingredients :

• Potato – 2 nos (Cut into finger size)
• Capsicum – 1/2 no (-do-)
• Big onion – 2 nos
• Channa masala – 1 tsp (I used a local brand )
• Pepper powder – 1/2 tsp (optional, I used )
• Salt – as needed.
• Oil – 1 tbsp
• Mustard seeds – 1/4 tsp
• Water – Very little .

Method :

• Cut the above said veggies and set aside.
• Heat a kadai with oil and add  mustard seeds.
• Once it splutters  , add the chopped  potato , capsicum & onion.
• Saute till they are half cooked.
• Then add the channa masala powder , salt & pepper powder.Mix it well and saute for a minute.
• Sprinkle little water and cover cook it for 2 mins.
• Open the lid and mix well (Take care it should not get burnt )
• Sprinkle some more water if necessary.
• Cover cook till its done.

Remove & serve hot with chapathi.

EASY TOMATO GRAVY

This gravy is my own experimentation.I tried with some combinations & it came out very well.This gravy tastes good not only for chapati but also for idly ,dosa..Hope u all will try and leave a note to me :)

Ingredients 

• Ripe Tomato – 3 nos (I used small ones..Finely chopped )
• Big onion – 1 no (Slice cut )
• Salt & water – as needed
• Oil – 2 tsp

To grind :

• Coconut – 1 Pointer finger size piece
• Fried gram dal /Pottukadalai – 1 tsp
• Green chilly – 1 no (adjust , add more )
• Cinnamon /Pattai – 1 small stick
• Cloves – 2 nos
• Water – as needed.

To Temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry leaves – a few

To garnish :

• Coriander leaves – a  few.

Method :

• Heat a kadai with oil and temper with ingredients given under “to temper “.
• Then add the onion slices & finely chopped tomato pieces.
• Saute well till the tomato becomes mushy.
• Add little water and cover cook till onions get cooked.
• In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
• Once the onions get cooked , add the ground masala with required water.
• Add the salt and let the gravy boil for sometime and gets thicken.
• Finally garnish with coriander leaves and serve hot !!

FRIED GRAM DAL , COCONUT POWDER 

I learnt this from my MIL.I am sure Kids would love this to have with chapathi & poori.I too prepared this for my kid i.e... My husband . People with sweet tooth can surely give this a try.I used sugar here..If u wish , u can replace with jaggery.Both tastes good.

Ingredients:

• Fried gram dal /Pottu kadalai – 1 fistful
• Coconut – 1 finger size piece or 2 tsp of grated coconut
• Sugar – 2-3 tsp
• Cardamom – 1 no
  

Method :

• In  a mixie , add coconut , cardamom and fried gram..Run it  twice or thrice to make a powder.
• Finally add the sugar and run it once.
• Remove & serve !!

Have a nice weekend

Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal ..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was good.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

For 10 – 12 nos :
Ingredients :

• Quick Oats – 1/2 cup
• Red chilly – 2 nos (pinch into two )
• Curry leaves – a sprig
• Coconut pieces – a few (cut into very small pieces )
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Hing – 2 –3 pinches
• Salt & water – as needed
• Oil – 1 tsp

Method :

• Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
• Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
• In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
• Add the coconut pieces to it and fry for a minute.
• Mix the seasoned items with the ground oats along with the remaining hing.
• Add salt & water to knead like a chapatti dough.
• Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.

Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!

VARIATIONS :

• Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
• If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

Matka Kulfi - Ice Cream Recipes

I still remember the days  i ran behind the Bombay kulfi walahs to buy mouth watering , 1 rupee , cone shaped kulfis..I  really crave for those kulfis now …Last month we had been to my native and there i tasted Matka kulfi ,  my hubby’s favourite..After tasting it, i got an idea to try my own.So I washed those matkas and took home ..I tried and Yes,I got the same taste..My husband was very happy when i prepared this for him..Generally, Kulfis are prepared using a combination of condensed, evaporated and whole Milk..But i prepared in a very simple way..Here is the recipe,

Ingredients

• Milk – 500 ml
• Sugar – 2 –3 tbsp (adjust )
• Cardamom powder – 3  - 4 pods (powdered )
• Saffron threads -  few
• Almonds and pistachios – Few (finely chopped )

Method

• Take the milk in a Microwave safe wide bowl  .The bowl should accommodate at least two litres of milk to avoid spill over.Please see to it..
• Microwave high for 10 minutes..Remove the bowl and stir well.If u want u can remove and collect the skin( paal aadai), blend it at the end to a paste and add to the milk ..But I mixed the skin as it is along with the milk..
• Microwave again till the milk is reduced to half in volume.. (My MW took nearly 25- 30 mins to complete the process....Adjust the timings according to urs..)
• Then add sugar, saffron threads and cardamom powder, mix it and MW high for 5 mins..Let the sugar dissolve well and boil…
• Finally add the chopped almonds and pistachios and mix well.
• Pour into the moulds and freeze it for a minimum of 6 hours..

I got these cute kulfi moulds from my SIL and i poured some mixture into these moulds to serve my kid and of course for me.. Eat immdiately after u take out from the freezer because it gets melted very soon ...

 
VARIATIONS

• The above process can be done using stove top method . Take the milk in a wide mouthed kadai and boil the milk till it is reduced to half in volume..
• Give a constant stir and simmer the flame to avoid the spill over..
• Then add sugar, cardamom powder and saffron threads..
• Mix well and boil till sugar dissolves completely..
• Finally garnish with chopped almonds and pistachios.

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Veg Pizza Recipe Using Instant Pizza Base

I’ve tasted homemade pizza at shalini’s house recently and i liked it very much.She taught me tawa method using readymade pizza base.But I tried in microwav in my own way.It tasted excellent , soft and flavorful.We all loved it.You can try on stovetop too.The mistake I made was, I bought normal low fat amul cheese..I dint buy mozarella cheese.I dint know there are varieties of cheese.So when you want to try this recipe, do use pizza cheese.It will give u the exact taste like Pizza hut.My parents came yesterday & i prepared this for them .They loved it a lot.

Ingredients :

• Pizza base – 1 no (medium sized )
• Tomato ketchup –1- 2 tbsp
• Tomato – 1 no ( cut into thin slices )
• Big Onion – 1 no (thin slices )
• Capsicum – 1/2 no (Small cube cut ) (i cut a little into slices and remaining into cubes )
• Green chilly – 1/2 no (finely chopped ) (if u get jalapeno,u can use it )
• Garlic – 5 flakes (finely chopped )
• Olive oil – 1 tbsp
• Butter – 1 tbsp
• Salt & pepper powder – a pinch (optional )
• Cheese – 1 small block .(Grated)

Method :

1. In  a  MW safe bowl, Add 2 tsp of olive oil .Take the sliced onions, capsicum and green chilly & garlic pieces..Mix it well. MW high for 1 minute to saute well.Take care, the color should not change.(My MW is of 700w output.Please adjust the timings according to urs)
2. Remove and set aside.. Take a MW plate and keep the base on it.
3. Apply butter on both the sides of pizza base and MW medium high for just 30 seconds..Please dont keep it more because the base will become hard.. (If u want , u can omit this step .just apply the butter on the base.)
4. Then , apply the tomato ketchup on one side of the base evenly..Apply more if u like..
5. Take the sautéed onion, capsicum mixture and spread it with tomato slices in ur desired order.. Grate the cheese and spread it all over the pizza..
6. Then pour 1 tsp of olive oil over the pizza and brush the sides too..
7. MW high for 2-3 mins and just leave it till the cheese melts..
8. Remove and sprinkle salt and pepper powder..Serve hot !!

Arachuvitta VathaKuzhambu Recipe

We had this vathakuzhambu in a banquet..It was excellent.We all had 2 ,3 servings..One of my relatives asked the recipe from the cook and told my MIL.She tried at home and it came out well…Last week i made this for my husband’s lunch box along with chow chow kootu..It was a divinely combination..I stocked it and had for 2 days .Day by Day i found the taste got improved and made me thought, i could have made it more ….So here comes the flavorful , restaurant style vathakuzhambu ..I’ve given the recipe for two people.

Ingredients

• Tamarind – A big gooseberry size or a small lemon size
• ***Sambar powder – 1/2 – 3/4 tsp (adjust)
• Turmeric powder – 1/4 tsp
• Sundakkai / Dried Turkey berry – 10 nos
• Garlic – 10 – 12 flakes..
• Gingely oil – 1 tbsp
• Jaggery – a small piece
• Salt & water – as needed.

To Roast & Grind:

• Mustard seeds – 1/8 tsp
• Fenugreek seeds – 1/4 tsp
• Jeera – 1/2 tsp
• Urad dal – 1/4 tsp
• Red chillies - 5 nos
• Coriander seeds - 1 tsp
• Toor dal / Thuvaram paruppu – 2 tsp 
• Curry leaves - 1 small sprig ( 5-7 leaves)
• Grated Coconut – 1 tsp 

To Saute:

• Mustard seeds – 1/2 tsp
• Small onion- 5 nos (finely chopped)
• Garlic – 3 flakes (finely chopped)
• Curry leaves – a sprig (finely chopped)
• Oil – 2 tbsp

Method:

1. Soak tamarind in water for 15 mins and extract the juice from it.
2. Add sambar powder,turmeric powder and salt to it..Keep aside.
3. Heat oil in a kadai with 1 tbsp of oil and roast the turkey berries till nice aroma arises(It should turn black)..Set aside.
4. In the remaining oil roast all the ingredients given under “roast & grind”  in the same order.No need to roast the coconut.(Make sure no ingredient turns black..this will spoil the nice aroma of the gravy).Cool and grind it to a paste by adding little water.
5. Now add the roasted turkey berries to the paste and set aside.
6. Heat the kadai with oil and add mustard seeds,chopped onion,chopped garlic and whole garlic flakes,chopped curry leaves and saute till garlic turns light golden brown with nice aroma. Saute in medium flame.
7. Then add the tamarind extract and let it boil for sometime. Add the jaggery.
8. Finally add the paste along with turkey berries and allow to boil for sometime.The gravy will become thick and reduce in volume.So add little water .It should neither be too thick nor watery.
9. Last but not the least, add 2 tsp of gingely oil , mix it and cover..

Serve with any kootu and papad!!
Note:
It tasted  best the next day.So prepare at least two,three hours in advance before serving !! I’ve added the turkey berries at the end because i want it a bit crunchy..If u like u can add with tamarind water in the beginning…!!

***OUR SAMAR POWDER:
 1cup - 200ml

• Coriander seeds – 1/4 kg ( 1.25 cup)
• Red chilly(long ones) – 1/4 kg (1.25 cup)
• Fenugreek seeds – 50 gms ( 1/4 cup)
• Toor dal – 50 gms (1/4 cup)
• Channa dal – 50 gms (1/4 cup)
• Pepper corns – 50 gms (1/4 cup)
• Jeera – 2 tbsp
• Turmeric powder – 50 gms (1/4 cup)

We usually grind this in flour mill and use it for 3-4 months …We use this powder for Sambar , vathakuzhambu , pitlai , poricha kuzhambu ,Kootu , poriyal and paruppu rasam.This powder plays the major role in our day-to-day cooking..We don’t use red chilly powder at all..This itself is sufficient..
For this kuzhambu , u can  any brand  sambar powder or replace with 1 tsp of coriander powder and 1/2 tsp of red chilly powder..
Bye.Catch u all in my next post

Ragi Vermicelli - Sweet & Savory Versions

I had this vermicelli @ my mom’s place when i was pregnant.We generally prepare semiya/vermicelli made from maida/Wheat..This one is a healthy replacement..Taste wise no compromise too,, Very easy to make and weight watchers should include this in their diet..Filling one..The sweet version is for kids..I am sure they will like it..:)

Ingredients

 FOR SWEET VERSION:

• Ragi vermicelli – 100gms (I used ANIL )
• Sugar – 2 - 4 tsp (adjust)
• Cardamom – 2 pods (Powdered)
• Grated coconut – 1 tbsp

Method:

1. Soak ragi vermicelli in plain water for 3 mins with little salt ..Don’t soak more than 3 mins because it will become gooey.
2. Drain the water completely and steam cook the vermicelli using idly plates..
3. Cook for 5-7 mins.Remove and let it cool.
4. Then take the cooled vermicelli in a bowl and add the remaining ingredients…
5. Mix it well..and serve !!

Ingredients FOR SPICY VERSION:

• Ragi vermicelli – 100 gms
• Big onion -  1 no (finely chopped)
• Green chilly – 1-2 nos (slit cut)
• Curry leaves – a sprig
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Oil – 1 tsp
• Lime juice – a few drops
• Salt – as required

Method:

• Follow the steps  1-3 given in the sweet version.
• Heat a kadai with a tsp of oil and add the mustard seeds.Once it starts to pop,add the urad dal,channa dal,big onion ,green chilly and curry leaves.
• Saute it well..Then add the steamed vermicelli and toss it well…Adjust the salt..
• Remove from the flame and add the lime juice ..Mix well and serve hot !!