Chicken Cutlets

Chicken Cutlets 

These delicious chicken cutlets are easy to make and can be served as a snack or an appetiser. They can be served with green chutney or ketchup. 

What you need:

• 350 g chicken 
• 3 medium potatoes 
• 1 large onion (finely chopped)
• 2 green chillies (finely chopped)
• 2” ginger (chopped)
• 8” garlic seed (peeled & finely chopped)
• 1/2 tsp pepper powder 
• 1/2 tsp green chilli sauce 
• 4 tbsp oil for shallow frying 
• Seasoning 
• 1 tsp lime juice
• Salt to taste 

Method:

1. Boil the potatoes in a cooker. Peel and mash them. Boil the chicken along with half teaspoon salt with very little water for 10 minutes. Remove it and let it cool. Discard the bones and chop the meat into fine pieces. Keep it aside. 
2. In a saucepan heat 2 tsp oil. Add the chopped onion, ginger, garlic and green chilies. Fry till they you a nice flavour. Add the green chilli sauce and pepper powder. Mix well. Add chicken, lime juice and mashed potatoes. Check the salt. Remove from heat. Mix well. 
3. Once it is cold make flat balls as shown in the picture. Shallow fry it in a pan or you can also use a microwave to fry them.
4. Serve hot with ketchup.

Ash gourd Curd Curry

Ash gourd Curd Curry

Ash gourd comprises of 96% water and is very low in calories and fat. It is rich in fibre and it helps in improving digestion. This ash gourd curd curry is easy to make and tastes delicious. Serve it hot with rice.   

What you need:

• 2 cups ash gourd (chopped into cubes)
• 1/2 cup chana dal
• 1/2 cup beaten curd 
• 2 green chillies 
• 1/2 cup coconut 
• 1/2 tsp rice
• 1/4 tsp fenugreek seeds 
• Salt to taste

For tempering:

• 1 tsp oil
• 1/2 tsp mustard leaves 
• 6-7 curry leaves 
• 1 pinch asafoetida 

Method:

1. Cook the ash gourd pieces in 2 cups of water. Cook the chana dal in a cooker till soft.
2. Roast the fenugreek seeds and grind with green chilies, coconut and rice.
3. Mix vegetable, dal and masala. Boil well. Check the salt. Switch off fire. Add the beaten curd.
4. Prepare the tempering and pour it on the curry. 
5. Serve hot with rice. 

Green Gram Rasam

Green Gram Rasam

Sprouted green grams are rich in potassium, magnesium and fibre and are packed with healthy nutrients. They also contain healthy antioxidants. This green gram rasam is comforting and can be served with rice or rotis. 

What you need:

• 1/2 cup sprouted green gram
• 1 tomato (medium in size)
• 2 tsp rasam powder 
• 1/2 cup coconut 
• Salt to taste 

For tempering:

• 2 tsp oil
• 1 tsp mustard 
• Few curry leaves 
• Pinch of asafoetida 

Method:

1. Grind the coconut and rasam powder to form a fine paste.
2. Chop the tomato and cook in the cooker along with green gram for 2 whistles. Once it cools, mash it and keep it aside. 
3. Heat oil in a pan. Add mustard, curry leaves and asafoetida. Add in the masala paste and mashed vegetable. Add little water if necessary. Check the salt and boil well.
4. Serve hot with rice. 

Chinese Pork Roast

 Chinese Pork Roast 

This simple recipe gives you the most delicious, juicy and lip - smacking pork roast. This dish goes perfectly with noodles or bread! 

What you need:

• 1 kg pork
• 3 carrots (large)
• 2 capsicums 
• 2 onions (large, sliced)
• 4-5 tsp pepper powder 
• 5 green chillies (slit)
• 2 tsp soya sauce 
• 3 tbsp tomato chilli sauce 
• 2 tbsp vinegar 
• 2 tsp oil
• Salt to taste
• Few spring onions for garnishing 

Method:

1. Wash the pork. Cut into 2”x 4” sized pieces. Marinate with 2 tsp of pepper, salt and vinegar. Keep aside for an hour. 
2. Cook the pork with sufficient water in a sauce pan or in a cooker for one whistle. Remove and let it cool. Slice the pork into thin strips. Keep aside. 
3. Wash and peel the carrots. Cut them into halves and further slice them. Cut and slice the capsicums. 
4. Heat 1 tsp oil in a pan and fry the onions and green chillies until the onions turn translucent.
5. Use the same oil and fry carrots and capsicums by adding salt and soya sauce for about 4-5 minutes. Add the remaining oil and fry the pork slices. Add salt and the remaining soya sauce and pepper powder. Fry till pork turns golden brown in colour. 
6. Add the previously fried vegetables, onions and green chillies to the pork. Mix well. Check the salt. 
7. Add in the tomato sauce. Let it cook for 2-3 minutes. 
8. Garnish with spring onions. Serve with noodles or bread. 

Drumstick Leaves Rasam

Drumstick Leaves Rasam

This drumstick leaves rasam is easy, quick and lip-smacking.  Drumstick leaves are rich in vitamin A and vitamin B1. They help in protecting and nourishing skin and hair. They make bones healthier and reduce blood pressure. 

What you need:

• 1 cup drumstick (moringa) leaves 
• 1/2 cup tuvar dal
• 1/4 tsp turmeric powder 
• 1/2 tsp mustard 
• 1/2 tsp jeera
• 2 green chillies 
• 1 onion (big, finely chopped)
• 1/2 tsp pepper powder 
• 1 tbsp oil
• Few curry leaves 
• 1 pinch asafoetida 
• 1 tsp lime juice
• Salt to taste

Method:

1. Wash and cook the dal in a cooker for 3 whistles. Wash and chop the drumstick leaves and keep them aside.
2. Heat oil in a pan. Add mustard and jeera. When it splutters, add curry leaves and asafoetida. Add onion, chopped green chillies and the drumstick leaves. Fry for 2-3 minutes. 
3. Add the cooked dal, turmeric powder, pepper powder, salt and lime juice. Mix it well and boil till it thickens. 
4. Serve hot with chapati or rice. 

https://happytummy5005.blogspot.com/2020/06/egg-curry-dhaba-style.html

Methi Pulao

Methi Pulao

This methi pulao recipe is easy, quick and filled with the goodness of methi leaves. Methi leaves are a strong antioxidant and is good for the digestive system. It’s good for the heart and prevents anaemia.  Methi pulao tastes best when served with raita. 

What you need:

• 4 cups cleaned methi leaves
• 1 cup peas
• 2 cups rice
• 1 onion (sliced)
• 1 tbsp oil
• 2 tsp lime juice
• 4 cups water
• Salt to taste 

For masala:

• 1/2 cup coconut 
• 4 green chillies 
• 1/2 cup coriander leaves 
• 1” ginger
• 4 cloves garlic 
• 1 onion (small)
• 2 tsp kuskus
• 10-15 mint leaves 
• 1” cinnamon 
• 4 cloves

Method:

1. Heat 1 tbsp oil in a pan and fry the sliced onions until they turn golden brown. Add the chopped methi leaves and green peas. Fry for two more minutes. 
2. Add in the masala. Fry till it’s dry. 
3. Add the soaked rice and water. Also add salt and lime juice. Close and cook on medium flame till done. 
4. Garnish with fried onions. Serve with raita. 

Beetroot Salad

Beetroot Salad 

Beetroot improves digestive health and are low in calories, yet high in vitamins and minerals. This healthy beetroot salad is simple, easy and quick to pull off. 

What you need:

• 2 medium sized fresh beetroots
• 2 tsp olive oil
• 1/2 tsp pepper powder 
• 1/2 tsp seasoning of your choice 

Method:

1. Wash and boil the beetroots in a cooker with sufficient water for 10 minutes. Remove and cool the beetroots. Remove the skin and chop it into chunks.
2. For preparation of the dressing, take olive oil in a small bowl. Add pepper powder and seasoning of your choice. Pour it over the beetroot chunks and mix well so that all the pieces get coated.
3. Serve it either chilled or at room temperature.

Lemon-Thyme Chicken Roast

Lemon-Thyme Chicken Roast

There’s nothing that beats an easy to make lemon-thyme chicken roast. The aroma of thyme is very subtle, however it’s flavour is very earthly and a little bit sweet, with a slightly minty taste. This chicken roast is perfect for weekend dinners. 

What you need:

• 300 gms chicken 
• 1 &1/2 tsp thyme
• 1&1/2 tsp lemon juice 
• 1 &1/2 tsp garlic paste 
• 1 &1/2 tsp grounded black pepper 
• Oil as required 
• Salt to taste

Method:

1. Take a mixing bowl. Add oil, pepper, garlic, thyme, salt, lemon and chicken. Mix well.
2. Set it aside for 30 minutes to marinate. 
3. Arrange marinated chicken in a lightly greased plate and place it in the microwave oven. Bake for 20 minutes. Flip it once in between. 

You might also like

•  Mangalorean Chicken/Mutton
• Cheese Pasta
• Sausage potato pepper

Cheese Pasta

Cheese Pasta

Pasta is a favourite dish among kids as well as grown ups.  This simple and easy cheese pasta is super delicious and doesn’t take a lot of time to prepare. 

What you need:

• 2 cups macaroni/pasta
• 2 & 1/2 tsp butter
• 2 tbsp flour
• 2 cups milk
• Salt
• Black pepper powder 
• 1/2 cup mozzarella cheese (grated)
• 1 tsp garlic (chopped)
• Seasoning
• 1 tsp spring onions (chopped)

Method:

1. Cook the pasta according to the directions on the packet and drain. 

For the preparation of white sauce: Melt butter in a pan and stir in the flour. Add in the milk and continue to stir. Make sure the flour mixes in smoothly. Bring the milk to a boil and simmer for a few seconds more. 

    

    2. Melt butter in a pan, add the chopped garlic. Sauté. Add the white sauce and the pasta. Stir in the mozzarella cheese. Add the seasoning and mix well. Add salt to taste. 

   3. Serve it hot. Enjoy! 

Mangalorean Chicken/Mutton Curry

Mangalorean Chicken/Mutton Curry

This mangalorean style chicken/mutton curry is made with freshly roasted spices and other basic ingredients. This curry is perfect for a Sunday lunch and goes well with chapati, shevio, panpole or roti. 

What you need:

• 1 kg chicken/mutton
• 2 onions (large)
• 1/2 tsp jeera
• 1 tbsp coriander seeds 
• 2 tsp kuskus 
• 5 red chillies (long)
• 2 chillies (short)
• 1/2 tsp turmeric powder 
• 5 cloves
• 1 tsp tamarind paste
• 2” cinnamon 
• 2 cups coconut 
• 2 seeds garlic (chopped)
• 1 tbsp ghee
• Salt to taste

Recipe:

1. Cook the chicken/mutton with salt. Keep aside. 
2. Heat 1/2 tsp ghee. Roast coriander, jeera, kuskus, red chillies, cinnamon. After roasting them remove it. Next in the same pan, heat 1 tsp ghee. Fry the onions, garlic and coconut till it becomes light brown. 
3. Grind all the ingredients along with tamarind paste and turmeric powder.
4. In a pan, heat the remaining ghee, fry the ground masala. Add the cooked meat. Add more water to get a thick consistency of curry. 
5. Check the salt. Bring it to a boil. 
6. Serve hot with shevio, panpole, chapati or roti. 

Tomato Rasam

Tomato Rasam 

Tomato rasam served hot with rice makes a comfortable meal during rainy days. It can also be served plain with toasted bread. This rasam is very good for digestion. 

What you need:

• 3 tomatoes (large)
• 2 green chillies 
• 2 tsp rasam powder
• 3 tbsp coconut to extract half cup coconut milk 
• 1 tsp lime juice
• 1 tbsp oil for tempering 
• 1/2 tsp mustard 
• 1 tsp jeera
• Few curry leaves 
• Salt to taste

Method:

1. Cut the tomatoes in large pieces. Break the chillies into two. Heat 2 cups of water and cook the tomatoes and green chillies until they are soft. Remove the tomato pieces, discard the skin and let it cool. Keep the water in which tomatoes are boiled. 
2. Grind the tomatoes and cooked chillies in a blender. 
3. Grind the coconut in warm water and extract thick coconut milk.
4. Heat oil in a pan, add mustard, jeera and curry leaves. Add in the tomato chilli paste. Fry for a while. Add the rasam powder and coconut milk. Mix well. Add salt and lime juice. 
5. If you want a thinner rasam add the remaining water and boil well. 
6. Serve hot with rice. It can also be consumed as an appetiser. 

Sausage Potato Pepper

Sausage Potato Pepper 

This sausage potato pepper dish is very simple and delicious, made with few ingredients and is a favourite among all age groups. 

What you need:

• 6 chicken sausages (chopped)
• 2 medium sized potatoes (cubed)
• 2 small sized onions (cubed)
• 2 green chillies (finely chopped)
• 1 tsp lime juice 
• 1 tsp pepper powder 
• 1 tbsp spring onion (chopped)
• 1 tbsp oil
• Salt to taste

Method:

1. Heat oil in a saucepan. Add in the cubed onions and green chillies. Fry till the onions turn translucent.
2. Add in the potatoes. Keep frying till they are lightly browned. Add the sausages followed by pepper powder. Mix well.
3. Add 2 tbsp of water. Close and cook for 4-5 minutes. Add salt and lime juice. 
4. Garnish with spring onions. Serve hot with roti or bread. 

Hash Brown

Hash

Hash browns are one of those easy recipes that take very little effort, look amazing  and taste delicious. These hash browns are crispy on the outside and full of flavours on the inside. Hash browns are a favourite among all age groups so, what are you waiting for? Go ahead and try this recipe! 

What you need:

• 2 medium sized potatoes (peeled and shredded)
• 1 egg
• 1/4 tsp black pepper 
• 2 tbsp oil for frying 
• 2 tbsp processed cheese (grated)
• Salt to taste 

Method:

1. Rinse shredded potatoes until water is clear, drain and squeeze dry. Place in a bowl. 
2. In a small bowl, whisk together egg, salt and cheese. Add this to the shredded potatoes and mix until evenly distributed. 
3. Heat oil in a shallow frying pan and pour the egg mixture into a thin layer. Cook until it turns brown at the bottom. Flip over and cook until brown on the other side. Sprinkle pepper powder. 
4. Relish with tomato ketchup. 

Beetroot Rasam

Beetroot Rasam

Beetroot Rasam

This beetroot rasam is tangy, spicy, colourful and super tasty. Beetroot helps lower blood pressure and improves exercise stamina.This rasam can be savoured along with rice. 

What you need:

• 1 beetroot (small)
• 1/2 tsp lime juice
• 1/4 tsp jaggery
• 1 tsp rasam powder
• 2 green chillies (small, finely chopped)
• 1 tsp oil
• 5 curry leaves 
• 1 tsp mustard 
• Salt to taste 

Method:

1. Peel the beetroot and chop it into medium pieces and cook till tender in a cooker. Grind it into a purée. 
2. Heat oil and add the seasoning, mustard, curry leaves, green chillies. Add in the beetroot purée. Add enough water, lime juice, rasam powder and jaggery and salt to taste. Mix and boil well. 
3. Serve hot with rice. 

You may also like to try : Vegetable Pulao , Paneer Samosa , Jeera Pepper Rasam

Avocado Smoothie

Avocado Smoothie 

Avocado Smoothie 

Start off your day by indulging in this simple yet delicious, creamy and thick avocado smoothie. This smoothie is absolutely worth a try because it might just become your new go-to smoothie! 

What you need:

• 1 avocado 
• 2 tbsp sugar
• 1 cup milk
• 1/2 cup cold water
• 1/2 tsp Italian seasoning or chat masala

Method:

1. Cut the avocado. Scoop out the flesh. Transfer it to a mixer jar.
2. Add sugar and milk. Run the mixer for 2 minutes. 
3. Add cold water and blend it again. 
4. Serve it with Italian seasoning or chat masala on top. 

Avocado Toast

Avocado Toast

Avocados are a great source of vitamin C, E, K and B-6 as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium. Try this avocado toast recipe which is easy, quick and hassle free for breakfast or a healthy snack. 

What you need:

• Avocado ( well ripened )
• Whole wheat bread 
• 1/2 tsp pepper powder 
• 2 tbsp olive oil
• Sea salt to taste 

Method:

1. Take a perfectly ripe avocado, slice it in half and scoop out the flesh. Mash it using a fork. Add salt and mix well.
2. Toast the bread with olive oil using a oven or a tawa. 
3. Spread the creamy avocado on each slice of bread. Season with pepper powder and enjoy. 

You might also like:

• Hash brown

Vegetable Pulao - Quick and Easy

Vegetable Pulao

This vegetable pulao recipe is easy, quick, aromatic and healthy. This one pot dish consisting of rice and vegetables is comfort at its best and this dish turns out to be a perfect meal when it is paired with raita or curds. 

What you need:

• 2 cups basmati rice
• 2 medium sized onions (chopped) 
• 1 big ripped tomato (chopped)
• 1/2 cup curd
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder 
• 1 tsp lemon juice
• 2 tsp ginger garlic paste
• 1/2 cup coriander leaves
• 2 green chillies (slit) 
• 1 tbsp oil or ghee
• 4 cups water
• Salt to taste 
• Vegetables: 1/2 cup each carrot, green peas and beans

Recipe:

1. Heat oil in a pan. Add chopped onions and fry till they turn translucent. Add ginger garlic paste. Sauté for 2 minutes. Add the chopped tomatoes. Fry till the tomatoes turn mushy and then add green chillies and coriander leaves. 
2. Beat the corn and it to the onion - tomato mix. Stir well. Add the vegetables and mix well. Close the lid and let it cook for 2 minutes. 
3. Add the spice powders and the water. Close the lid.
4. When the water starts boiling, add the washed rice. Simmer the gas. Add the salt and lemon juice. Close the lid and cook till done. 
5. Serve with raita. 

Corn Carrot Salad

Corn Carrot Salad 

Salads are the best way to showcase vibrant fruits and veggies in your everyday meal. The corn carrot  salad recipe below is easy, delicious and hassle free and will leave you craving for more!

What you need:

• 1 cup sweet corn
• 1 cup diced carrots 
• 1 onion (medium) 
• 1/2 tsp pepper powder
• 1 tsp olive oil
• 1 tsp coriander or parsley leaves 
• Salt to taste

Recipe:

1. Put the corn and carrot in a steamer and steam for 5 minutes on high flame. Remove and cool. 
2. Add chopped onion to the cooled corn and carrot.
3. For preparing the seasoning: Add olive oil, pepper powder and salt in a bowl. Mix thoroughly. Pour this over corn and carrot preparation. Give it a good mix. Garnish with coriander or parsley leaves. 

Note: By steaming the vegetables, the original bright colour can be retained. 

Vanilla Choco chip Cupcake

Vanilla Choco chip Cupcake

Vanilla Choco chip Cupcake 

If you’re looking for an easy to bake treat then you’ve reached the right place. These cupcakes are moist and full of flavours on the inside and are perfect for birthdays, picnics or whenever you crave for something sweet.

What you need: 

• 1 1/2 cup maida
• 1  1/4 cup castor sugar
• 1 tsp baking powder
• 1 pinch salt 
• 125 gms melted butter
• 3 eggs
• 3/4 cup milk
• 1/2 cup Choco chips 
• Few drops of vanilla essence 

Method: 

1. Sift the flour with baking powder and salt. 
2. Mix all other ingredients except the flour and choco chips. 
3. Then, mix the flour well so that it combines with all other ingredients.
4. Finally, add the choco chips. Mix. 
5. Pour the mixture into the cup cake moulds. 
6. Bake at 180 degrees for 12 minutes. 

Baby Corn Fritters

Baby Corn Fritters 

Baby Corn Fritters 

Very easy to prepare, these baby corn fritters are absolutely delicious. These fritters can be served as a tea-time snack or a party starter with tomato sauce or any dip of your choice. The taste of these baby corn fritters is so addictive that I bet you’ll end up making them again!

What you need:

• 100 gms baby corn
• 2 tbsp gram flour
• 1 tbsp corn flour 
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 2 tbsp oil
• Salt to taste

Recipe: 

1. Wash the corn. Cut them in half and slit them lengthwise.
2. Steam the corn in 2 cups of water for 5 minutes. Drain and let it cool. 
3. Make a mixture of gram flour, corn flour, cumin, red chilli and salt with little water. 
4. Cover the corn with this mixture and keep it aside for 15 minutes. 
5. Heat a non- stick shallow fry pan, add 2 tbsp oil and fry the corns for 5-6 minutes in medium flame. 
6. Serve hot with tomato sauce.