PEANUT SPECIAL great snack at any time

PEANUT/ GROUNDNUT SPECIAL

The humble peanuts or groundnuts are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium, sodium, etc. The recent studies say that the peanut skins are rich in natural antioxidants and have a high content of dietary fiber. Usually while eating fried peanuts we discard the skin. However, this preparation is packed with lot of minerals, vitamins and antioxidants as it comes with the skin and other veggies but in the street food make over.

You need

1 cup groundnuts (not fried)

1 medium onion minced

1 carrot grated

1 medium tomato cut finely or 
3 tbsp grated raw mango

½ tsp chili powder

Salt to taste

1 tbsp coriander leave cut finely (optional)

·        Soak the groundnuts for a of four hours. Wash well and drain the water.

·        Pour half a cup of water to the drained groundnut and place the vessel in the cooker and steam for 5 minutes in low heat after the first whistle.

·        Take out the boiled groundnuts once the cooker is cooled.

·        Mix all the other ingredients well. Check the taste. Adjust chili and salt.

·        Now add the groundnuts to the above mixture, give a good shake and serve.

Tips:

ü  This snack can be prepared without grated carrot also.

ü  In the picture tomato is not used, but raw mango.

ü  If you don’t like the raw tomato, add lime juice instead.

ü  Groundnuts can be soaked and boiled much ahead. Heat for half a minute in the microwave before mixing with other items.

ü  If you are using fresh groundnuts in season then no need to soak them.

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Ragi Balls in Micro Wave (Finger Millet or Nachni)

Ragi Balls in Micro Wave (Finger Millet or Nachni)

This very easy to do recipe needs hardly 6 minutes to serve the healthy ragi balls on the dining table. Keep the curry ready. Just before lunch or dinner prepare the ragi balls. Ragi powder or finger millet can be store bought. I usually buy the ragi/finger millet and get it powdered in the mill. Use the same measuring cup to measure both the ragi and water. Increase the quantity in same proportion ( also the time), if you want to cook more. The proportion showed here is enough for two people in our home.

You need

1 cup ragi powder

1.5 cup water

Pour water in a microwave safe bowl and microwave for 1 minute.

Take it out and mix the ragi powder well. Make sure there are no lumps.

Place the bowl again the in the microwave and microwave for 1 minute.

Take it out and mix well.

Place the bowl again the in the microwave and microwave for 1 minute.

Dip your palms in water, take small quantity of batter and shape into a ball.

Repeat the process till the batter exhausts.

Serve immediately with any delicious curry.

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CARROT SUKKA Easy & Simple yet tasty & healthy

CARROT SUKKA

Carrots which are delicious and rich in beta-carotene and fiber. Also one gets vitamin A, C, K and B8, folate, potassium, iron, copper and manganese. Many don’t like them when cooked in curries/sambars as they taste a bit different. This carrot sukka is an exception as it tastes very well when cooked a little with the addition of only green chili and salt.

You need

2 big carrots

1 green chilli

1/2 tsp mustard seeds

salt to taste

1 tsp oil

• Peel the carrots, wash and grate.
• Cut the chilly in to four pieces.
• Heat oil in a pan, add mustard, when it splutters, add chili and saute for a minute.
• Add grated carrot and salt. Mix well. Close the lid and cook in low heat for 3 minutes.
• Turn off the heat. Let the carrots cook on its own for 3 minutes. Mix well and serve with chapattis or as a side dish with rice.

Tips:

i)             Please don’t over cook the carrots, you lose the taste.

ii)           Don’t add any water. If you do, you get a soggy pallya.

iii)         If you want to make more carrot sukka, use more carrots and green chilly and increase the cooking time by 2-3 minutes.

iv)         This sukka is good to carry as chapattis role while travelling or to office or school where the break is minimal.

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Sweet corn masala

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PANEER / BABY CORN MASALA May 17, 2018

EGG & DRUMSTICK FLOWERS BURJI / NUGGE HU

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU

Drumstick tree itself is a nutritional powerhouse. Drumstick or Moringa flowers are said to aid weight loss because they reduce water retention and bloating due to the powerful diuretic in them. These also protect against tissue damage.

      

You need

3 eggs beaten well

2 handful drumstick flowers/buds

1 big onion minced

2 green chilies minced

½ tsp jeera powder

1 big tomato chopped fine/pureed

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

·     Pluck the flowers and buds off stems, wash, drain and keep aside.

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add green chilies and curry leaves, fry for a minute.

·    Add onions and fry for two minutes, add drained flowers, mix well and close the lid and cook for about five minutes.

·     When the flowers are almost cooked, add tomato and fry till the tomato is cooked. Add salt and jeera powder, mix well. Check the taste.

·     Add eggs and mix well in high flame. Keep stirring for a minute or 2 till the eggs thicken and coat everything well.

·     Lower the heat, close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own. Mix well.

·     Mix well and serve with chapathi or rice.

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KOKUM/ BINDA/ PUNARPULI RASAM great to health
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PANEER / BABY CORN MASALA

PANEER / BABY CORN MASALA

Paneer, also known as cottage cheese is delicious and a very good source of protein, calcium, and healthy fats. Baby corn, as the name says harvested while the stalks are still small and tender. Baby corn is eaten whole including the cob.

You Need

Paneer – 200 gms (cut into cubes)

Baby corn – 200 gms (cut into ½ cm thick rounds)

Tomato – 2 big (pureed or chopped fine)

Onion – 1 big (minced or thinly sliced)

Ginger Garlic paste – 1 tsp

Garam Masala – ½ tsp

Coriander powder - 1 tsp

Red chilly powder – 2 tsp (adjust to taste)

Lime juice – 1 tsp.

Coriander leaves – 1 tsp chopped (optional)

 ·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add onions and fry till translucent (don’t brown them).

·     Add ginger garlic paste, stir for 2 minutes. Add chopped/pureed tomato and cook till soft. You may add a tsp of water in case tomato starts burning.

·     Add coriander powder and chilly powder and mix well.

·     Now add the baby corn and give a good mix, add little water if needed for the baby corn to cook.

·     When the baby corn is almost cooked (it may take 5 minutes), add paneer pieces, garam masala and salt.

·     Mix everything gently, close the lid and cook for a few minutes. Check the taste and adjust the thickness of the curry by adding some water (only if necessary as the paneer leaves water as it cooks). Sprinkle lime juice, leave the lid ajar and cook for 4-5 minutes, turn off heat. Add chopped coriander leaves.

·     Serve with chapathi/dosa for a delicious breakfast.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato 

You may also like to try some of these with the carrots:

CARROT RICE

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

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BHENDI SAMBAR / OKRA

BHENDI SAMBAR / OKRA

You Need

Bhendi – ½ kg

Sambar powder – 2  tsp

Tamrind extract – 2 tbsp

Tomato – 1 big chopped fine

Tur dal – ½ cup

Coriander leaves – 1 tsp chopped (optional)

For seasoning

Chopped onion – 1 small

Mustard – 1 pinch

 curry leaves – 1 twig

tomato -1 finely chopped

oil –2 tsp

,

·      Wash the bhendi well, drain water and keep aside

·      Cook the dal in two cups of water.

·      Heat a thick bottomed pan, add oil, mustard, curry leaves one by one. Finally add onion and fry till translucent (don’t brown them).

·      Add chopped tomato and cook till mushy. You may add a tsp of water in case tomato starts burning.

·      Add hing and sambar powder, mix well and add bhendi and tamrind extract.

·      Cook the bhendis adding little water if necessary.

·      When the bhendis are almost cooked, add cooked dal and salt,

·      Check the taste and adjust the thickness of the curry, leave the lid ajar and cook for 4-5 minutes, turn off heat and chopped coriander leaves.

·      Serve with rice or chaptathi for a delicious meal.

PORK PEPPER party starter

PORK PEPPER party starter

You Need

Pork – 1 kg (cut into thick slices)

Green chilly – 5 sliced

Onion – 3 medium sliced

Ginger – 1.5” shredded

Pepper – 2 tsp freshly ground

Turmeric powder – ¼ tsp

Oil – 1 tsp

Vinegar – 3 tsp

·      Wash the meat well and drain water.

·      Marinate with ½ tsp of pepper powder, ¼ tsp turmeric powder, 2 tsps of vinegar and salt and keep aside for a minimum of two hours.

·      Boil the marinated meat in sufficient water, leave it to cool.

·      Slice the boiled and cooled meat into small pieces. Discard the excess water if any.

·      Heat the oil in a thick bottomed wok or nonstick pan. When oil is hot, add onions, fry for 3 minutes stirring in between.

·      Add shredded ginger and sliced green chillies. Fry for two minutes.

·      Add sliced meat pieces, mix well. After a few minutes add the remaining pepper powder.

·      Check the taste, add salt and vinegar if required. Fry the meat in slow fire for 5-10 minutes.

·      Turn off the heat, serve hot at party as a starter or with rice, rasam and salad for a simple meal.

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