Poha/ Flat Beaten Rice.

Poha King of Breakfast: The most popular and very easy breakfast to make.. there are many versions you can make in this. I follow this basic recipe and it turns out delicious everytime.. all you need is few ingredients and you’ll have quick breakfast ready. Poha and Kadak Adrakwali Chai #matchmadeinheaven .. don’t forget to follow my step by step videos and enjoy with your family.. xx

Click on the Link to see the full recipe video.

https://youtu.be/v6tZ_wTDs0U

CornFlakes Mixture.

CornFlakes Mixture. Dilwali is around the corner and in every house the Diwali preparation is on full swing. I can see on my FB page only different types snacks, sweets and this will go for another few days till the Diwali is over.. This is a so easy recipe and in no time you'll have hot hot snack ready. I'm a very big snacks eating person and I love munching something in my free time. I keep trying many types of snacks and I make sure that I have lots and lots of snacks in my pantry.. This is one of my all time favourite mixture and it solves all the purpose of not having anything as a side dish for your lunch, dinner or even for the drinks too.. Do try and let me know.

Ingredient's.

2 cups of Raw Corn Flakes

1/2 cup Peanuts

1/4 cup Roasted gram

Handful of Curry leaves

1/2 tsp red chilli powder, 1/4 tsp turmeric powder

1/2 tsp coriander powder, 1/2 tsp garam masla

1/4 tsp roasted cumin powder

1 tbsp powdered sugar (optional)

Salt to taste

Oil for deep frying.

Cooking Method.

In a small mixing bowl, add red chilli powder, turmeric, garam masal, cumin powder, coriander powder, sugar and salt, mix them altogether and keep it aside.

In a deep frying pan (Kadai) heat enough oil for deep frying, once the oil hot, fry the peanuts and roasted gram till the turn crispy. Take them out on to a kitchen towel and set it aside.

Now in the same oil, add the raw corn flakes and fry to golden brown, (fry little by little) remove them to the same plate which you have fried peanuts and roasted gram, once all the corn flakes are fried, then turn off the flame and fry the curry leaves till they turn crisp.

Then in large mixing bowl, add all the fried ingredients and sprinkle the masala powder which you have prepared earlier, while the other ingredients are still hot. Mix everything together well, allow the mixture to cool, once its completely cooled. Store them into a Airtight container.

Serve as and when needed.

Brinjal Rice/ Vangi Bhath.

Brinjal Rice/ Vangi Bhath is a delicious one pot meal. It is a combination of eggplant and rice combined with indian spices!! and serve with coconut chutney. I still can't forget those days, when one of colleague use to bring vangi bhath for me in lunch when ever she cooks, atleast once in a month I use to get a call saying that don't bring lunch today, because I have cooked VB. She was an expert when it came to cooking this dish and I have tried eating in many South Indian restaurants but still I'm not able to get that taste. Anyway even I try my hands on to this dish when ever I get a chance. This dish can be made with even left over rice and serve with coconut chutney and papad, It's a wonderful combination.. I make vangi bhath masala at home, this time I have used a store bought masala, since the home made was over and I was craving to have this dish. What to do desperate times desperate measures!!

Ingredient's.

2 brinjal cut into cubes 

2 cups cooked rice

1/2cup peanuts

1 medium onion chopped

2tbsp vangi bhath masala

2 to 3tbsp tamrind extract

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1/4tsp channa dal, 1/4tsp urad dal

1/4tsp mustard seeds

2 dry red chilli

Pinch of hing

10 to 15 curry leaves

Salt and Oil to taste.

Cooking Method.

Take a broad pan and heat oil. add channa dal, urad dal and peanuts, when they starts to turn brown, add dry red chilli, mustard seeds, curry leaves and hing, when they starts to splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, vabgi bhath masala, tamarind extract and brinjals and cook till the brinjals are well cooked, that might take about 5 to 6 minutes, Now add the cooked rice and mix well. Vangi Baath is ready to serve.

Serve with Coconut Chutney and Papad.

Hyderabadi Bagara Baingan / Baby Eggplant In Coconut Creamy Gravy.

Hyderabadi Bagara Baingan.. This rich and cream baby eggplant gravy cooked with peanuts, cashew and coconut masala paste, which goes very well with rice, naan, roti and you can make a dry version and serve as a side dish too and this gravy is must in my family when we cook briyani.. This is one gravy which I can eat many times and I won't feel bad. In my childhoods days I use to be not a big fan of eggplants but now it's opposite. My hubby likes the dry version and I like the gravy, so when ever I cook this I have to convince my H to eat the gravy but he only eat's eggplants not a gravy and that's also fine with me because I get to eat the gravy for next day's lunch.

Ingredient's.

6 purple baby eggplants (baingan)

2tbsp cashew, 2tbsp peanuts

2tbsp grated coconut

1 onion (chopped fine)

2 green chilis (whole)

2tsp ginger garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp red chilli powder

1 tsp jeera/cumin seeds

2tbsp tamarind paste

Oil and Salt to taste

Freshly chopped coriander leaves for garnish.

Cooking Method.

Dry roast the peanuts and cashew until golden brown. Set aside to cool. Then grind together with the coconut and little water to form a smooth paste.

Slit the eggplants and fry in a 1tsp oil until soft but still holds shape. Drain and set aside. In the same kadai add more oil, add cumin, when they turns brown, add onions and ginger garlic paste fry until golden. Then add the ground paste and fry for a minute.

Then add turmeric powder, chilli powder, coriander powder and salt. Mix well and fry for another minute.

Add the tamarind and 1 cup of water, mix, then add the brinjals and cook for 5-10 mins on a medium heat. Garnish with fresh coriander leaves.

Serve hot with Rice, Roti or Naan.

Pulihora/ Tamarind Rice..

Actually it feel good when you start your old life to slowly move on to the new phase of life.. Yesterday when I was writing the post I had nothing in my mind what has happened to me in the past, everything was looking like before, how I use to start writing the post as soon as my husband leaves to office.. That feeling itself gave me lot of positive energy. So from now on I have decided I will not be giving more pain to people around me being sad and I will start writing on my blog what I feel, I'm not a writing person but it really feels good when you write about what you feel.. Cutting of from the world it is not a right solution to me, I really need to face what ever come on my way and wait till everything again falls in a right place, as everybody says I will get back what I have lost... Now lets come to the recipe.

Pulihora is something very common dish in South India. They cook this dish on many occasion. Such as Marriage, Festivals and Pooja. But some of the people don't use onion and garlic to this. This rice is favourite of all in my family, I cook very often and I try out many ways so that you are not eating same every time.. I have already a post of tamarind rice in a different way and this one among the many pulihora what I cook.. It goes very well with a boiled eggs and coconut chutney..

Ingredient's.

2+1/2 cup cooked rice

2tbsp peanuts

1/2tsp channa dal

1/2tsp urad dal

2 dry red chilli

1 small onion (finely chopped)

3 garic cloves (crushed)

1/4tsp mustard seeds

8 to 10 curry leaves

1/2tsp red chilli powder, 1/2tsp coriander powder

pinch of turmeric

2tbsp tamarind paste

Oil and Salt to taste.

Cooking Method.

In deep kadai/frying pan, add oil, when it is hot add peanuts, channa dal, urad dal, crushed garlic and fry to lite golden brown.

Then add mustard, dry red chilli and curry leaves. When they splutter, add onion and fry for 2 to 3min.

Add red chilli power, turmeric, coriander powder, tamarind paste and salt with a 1/2cup of water and allow the mixture to cook till it becomes thick.

Now add the rice and mix well. This rice can be served cold or warm.

Serve with boiled eggs and coconut chutney.

Nippattu.. A Spicy And Crunchy Snacks.

I think now this is the right time for me to take few days break from my blogging. As I have a very special thing to do in my life and which is going to change my life forever... I know you all must be thinking what it is. But I'm not going to disclose it now, you all will know very soon, even I'm also waiting desperately to give this news.. Every morning I get up by thinking that from today my holiday will start but it is getting postponed everytime, so I decided what ever happens, from today only my holiday is going to start... Now enough of this hiding business lets come to recipe :)

Nippattu.. This is one of the very famous snacks in South Indian, in every kannadiga families this is must on Ganesh festival. This was there in my to do list from ages and kept delaying to cook and as you all know tomorrow never comes, so I have given a small suggestion to myself that if I have to cook something I should cook it on the same day and never put it on my TO DO LIST. You can serve them with tea or a coffee and they even make very good time pass snacks while travelling..

Ingredient's.

1/2 cup rice flour

1 tbsp all purpose flour

1 tbsp fine sooji (rava)

1/2 tsp red chilli powder

1/4 tsp asafoetida (hing)

10 curry leaves (finely chopped)

1tsp red chilli flakes

2 tbsp dry roasted peanuts

2 tbsp soak channa dal

Salt to taste

2 tsp oil

Water as req to make stif dough

Oil for deep frying.

Cooking Method.

Prepare the mixture by adding rice flour, all purpose flour, chilli powder, sooji, asafoetida, peanuts, channa dal, curry leaves, chilli flakes and salt. Mix all together nicely.

Heat 2tsp oil and add it to the above mixture of flour and nuts. Keep aside for 2 to 3 minutes.

Then, add water little by little to make it a medium density dough.

Divide the dough into 12 or 24 pieces to make the Nippatu.

In a deep frying pan. Heat the oil on a medium heat.

Take the dough, make it into a small ball, then press it onto your palm to make a circle or you can also roll it on parchment paper (make sure you have greased the parchment paper first).

Once the oil is hot enough (check by adding a little dough to the oil, the dough has to come up immediately), add the flattened (Nippatu), one by one.

Fry it until it turns golden brown color on both sides.

Nippattu is ready.

Store them in a airtight container and Serve with hot cup of tea or coffee.

Vada Pav.. (Mumbai Street Food)

Vada Pav.. I have eaten this many times in Goli Vada Pav in bangalore, in starting I use to feel good and use to have 2 to 3 times in a week, then the masala what they use started giving me problem and I totally stopped eating Vada Pav. I always wanted to try at home, but use to feel why to do some much of work when you can get it from opposite of the road and stop myself from cooking.. But here there is no option what ever we want to eat I have to cook at home only and I really feel this is a very good opportunity for me to try out many recipes which I have been waiting to try from ages..

This was my second attempt to cook Vada Pav at home and it turn out to be the tastiest Vada Pav we have ever had and my H loved it and he ate 2 Vada Pav along with 2 green chilli. where he use to always by 1 and eat only half.. When ever he eats happily and more I feel my this much of effort is worth.. Enjoy the simple and tasty recipe of Vada Pav and make your family members happy..

Ingredient's For Vada.

3 medium boiled potatoes (peeled and mashed)

1 tsp ginger garlic paste

1 green chillies, 1 medium onion (finelychopped)

1/4 tsp tumeric powder

1/4 tsp mustard seeds

6-7 curry leaves

2tbsp oil

Salt to taste.

Ingredient's For Batter of Vada

1 1/2cups gram flour (besan)

Oil for deep frying

1 pinch of red chilli powder, 1 pinch of turmeric

1/4tsp ginger garlic paste

1 pinch of cooking soda (optional)

Salt to taste

6 Pav buns (square buns).

Ingredient's For Spicy Red Dry Chutney.

1tbsp red chilli powder

1/4 tsp cumin

8 curry leaves

1tbsp grated coconut

1/4 cup peanuts, 3tbsp sesame seeds

5 garlic cloves, 1 green chilli (finely chopped)

1 pinch of asafoetida

Salt to taste.

Cooking Method.

Step-1. First dry roast all the ingredients of spicy red dry chutney. and grind them into powder (do not add any water) and set it aside.

Step-2. Then in a mixing bowl, add all the ingredients of batter for vada and mix them nicely and make a thick batter like we make for bajji.. set it aside.

Step-3. Now in a deep frying pan, add 2tbsp oil, mustard seeds, curry leaves, when they start spluttering, add onion and green chilli and fry for 2 to 3 minutes. Then add ginger garlic paste, turmeric, potato and salt, fry for another 3 to 4 minutes. Take out the mixture in a separate plate and allow the mixture to cool. when the potato mixtures is cooled, make 6 to 7 large lemon size balls and keep it aside.

In the same frying pan add oil for deep frying the vada's. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful spicy red chutney on it. Place a potato ball on the bun and fold over, pressing down gently.

Serve while the Vada is still hot with fried green chilli..

Puffed Rice Masala..

Last weekend I bought a bag full of puffed rice from grocery store. I wanted to use as much as possible and finish it otherwise it will loose its crunch very soon and also if it gets old, a strange smell comes out of it. I am not the one who wants to just throw things away. Thats a big reason I buy in lesser quantities. This time the quantity was more but the price was less that was the main thing which tempted me very much. Every time when my husband comes from office he wants something very light in snacks. This time i have made this puffed rice masala. Very easy to make and very tasty to eat with cup of tea..

Ingredients: 

1/2 kg puffed rice

1 cup peanut, 1 cup roasted gram 

1 full garlic cloves finely chopped

Curry leaves, a few

5 to 6 dry red chillies

1/2 tsp turmeric powder 

Salt to taste

3 tbsp oil

Cooking Method

In a large deep frying pan, dry roast the puffed rice for few minutes and keep it aside. Then in the same pan add oil, when the oil is hot add curry leafs, red chillies, peanuts, roasted gram and chopped garlic and fry for 5 to 6 minutes in a low flame. Now add the turmeric and salt and fry for another 1 to 2 minutes. then allow it to cool. Finally add the puffed rice to it and mix it well.

Masala pori is ready to eat. Store it in an air tight container upto ten days.

Bisi Bele Bath.... (Pressure Cooker Version)

This is one of the easiest and simplest way to cook BBB and it taste awesome... It has been a long time i ate BBB, it was there in my mind to cook at home from a long time but was not having right idea to cook. Then i asked my sister how to cook this BBB. She told me one very easy way to cook. It is in pressure cooker, and i laugh at her. She told me it is true and it will taste delicious. I will tell you the recipe you can also trying cooking in this version then tell me or laugh at me ok... Today morning i thought why not cook BBB for brunch and it is true you can cook BBB in pressure cooker too, and it taste delicious :)

Ingredient's
1/2 cup rice, 1/2 cup toordal
3 cup of chopped vegetable. ( cabbage, capsicum, beans, green peas, cauliflower)
1 onion, 1 tomato, 3 green chilies (finely chopped)
1tsp red chilly powder, 1tsp coriander powder, 1/2tbp turmeric
3tbsp bisibele bath masala powder, 1tbsp sambar powder
1tsp ginger garlic paste


Tempering
2tbsp penuts, 1tbsp cashew
4 dry red chilly, 5 garlic cloves, 10 curry leafs, 1tsp mustard
Salt and Oil to taste.

Cooking Method
Wash dal and rice and put it in the pressure cooker with 5 cup of water and salt. Allow 4 whistle (1 in high flame 3 in low flame) after the pressure is gone from the cooker then add all the vegetable, onion, tomato, green chilly, ginger garlic paste, and all the masala powder. mix it gently and again cook for 3 whistle (1 in high flame 2 in low flame) In the mean time take a frying pan, add oil and fry cashew and penuts, and set it aside. After the pressure is gone from the cooker open the lid and add the fried cashew and peanuts, Then prepare for the tempering, in the same frying pan add oil, mustard, curry leafs, red chillis and garlic cloves, when they start turning golden brown remove from the heat and add in to the BBB and mix it well.
Bisi bele bath is ready to Serve. 
Serve hot with Ghee and Mixture. 

Chikki (Jaggery and Peanuts Sweet)

Rich roasted peanuts trapped in a shell of complex (salty-sweet, caramel, smoky) notes- peanut brittle or peanut chikki is my all time favorite candy. I first tried making chikki when I was in South Korea. I only remember that the chikki was a messy one, and now after a 5 to 6 months i tried making this again in a small quantity and this is the result. I am very happy and i am eagerly waiting for to show it to my husband, because i know he would be very happy to see even his favorite candy.

Ingredients
1 cup peanuts
200 gram jaggery
3 tea spns ghee

Method:
Roast the peanuts on a medium flame. Remove the skin. Heat ghee, add jaggery ,heat on a medium/low flame, mixing it continuously. When all jaggery melts down, immediately add the peanut. Remove from heat and mix well. Grease a plate with ghee, pour this mixture on top, roll into a small round balls.
Store in air tight container for 3 to 4weeks.

Spicy Peanuts

Ingredient's

• 100gram Peanuts
• 1 small onion, 2 green chillies chopped
• 2 garlic cloves finely chopped
• 2tbsp coriander leafs
• 1/2tbsp mustard seeds, 1/2tbsp mix of red chilly powder and turmeric
• 2tbsp oil
• Salt as per taste

Cooking Method

• Clean the peanuts. Heat 1tbsp oil in a broad pan and add peanuts, roast them to light brown in color and set aside
• In a same pan add 1tbsp oil, mustard , cloves, when they start spluttering , add onion and green chillies, sauté  for 2 to 3 minutes , then add red chilly and turmeric powder, fry for 10sec
• Now add peanuts and salt mix all together and fry another 2 minutes.
• Garnish with Coriander leafs and Serve with Tea or Drinks.

Lemon Rice

Lemon Rice is a delicious South Indian dish it is very easy to cook, you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad)

Ingredients
Basmati Rice 1 cup
Oil 1 tbsp.
Mustard seeds 1 tsp(optional)
Green chillies 4 nos.
Ginger 1' inch piece finely chopped
Tumeric 1tsp
Salt To taste
Lemon juice 1/4 cup
Peanuts 1/2 cup
Coriander seeds 1tsp

Cooking Method
Wash rice, Cook & allow it to cool. Dry roast the coriander seeds. Heat oil in a pan, add mustard seeds, ginger, chillies, peanuts, tumeric fry till every thing is cooked completely. Add salt , Off the stove & add the lemon juice. Add rice & finally mix in coriander. Serve with Chips or any Pappad of your choice. Lemon rice is ready to serve....