Showing posts from 2019

Chatpata Potatoes / Tangy potatoes

Chatpata Potatoes This recipe was specially made for the kids at home. It instantly turned to be a hit.

Here is the recipe for Chatpata potato.
Ingredients : 500 grams Baby Potatoes (boiled and peeled) 1 tsp Roasted  Cumin seeds powder/Jeera powder 1 tsp Red Chili powder 1 tbsp Coriander powder 1/2 tsp Turmeric powder 1 tsp Raw mango powder (amchur) 2 tsp chat masala 1/2 tsp Garam masala 1 tbsp oil +oil to brush Salt to taste to taste

Cook the potatoes till done. Make sure they do not overcook. Peel these potatoes and keep aside. In a large bowl add 1 tbsp oil to this add roasted jeera powder, coriander powder, red chilli powder, turmeric powder, raw mango powder, chat masala salt and mix well. To this mixture add the peeled baby potatoes, using your hands mix the masala well to the potatoes and allow it to marinate atleast for an hour. * see notes Now take a flat pan , drizzle oil and roast the masala coated potatoes evenly. Serve it with a lemon wedge and Mint and yogurt chutney or mint chutney…

Karibevu Chitranna/Curry leaves rice -Tiffinbox series

This is a typical south Indian recipe which I have made after seeing various blogs and videos. This rice can be made for breakfast,lunch or dinner too A perfect lunchbox/tiffinbox recipe. Karibevu Chitranna

Ingredients: For the curry leaf masala powder: 2 tsp oil 1 tbsp urad dal 1 tbsp chana dal
½ tsp coriander seeds ½ tsp jeera / cumin 3 dried red chilli 1 tbsp dry coconut, sliced Tamarind -size of 2 peanuts or a small ball ½ cup curry leaves For the rice mixture: 3 tsp oil 1 tsp mustard pinch hing / asafoetida few curry leaves 2 tbsp peanuts 2 cup cooked rice 1 tsp salt 2 tbsp Coriander leaves finely chopped

Green Moong Appe/Green Moong Appo/paniyaram -Tiffinbox series

A healthy and filling breakfast as well ad tiffinbox recipe.
Green Moong Appe Ingredients : 1/2 cup green moong soaked over night 2 tbsp rice flour 2 green chillies 1/2 tbs eno 1 tbs Ginger 2 tbsp chopped coriander leaves To taste Salt For tadka: 1 tbsp oil 10-15 curry leaves ½ tbsp mustard seeds 1 tbsp urad dal

Method:    Wash and soak green moong overnight. Rinse well add rice flour to this in a mixer and grind with ginger and green chilli. Heat a tsp oil add urad dal,mustard seeds when it splutters add curry leaves (tear the curry leaves into small pieces) Add tadka to ground dal. Add chopped coriander leaves and salt as needed  Heat appe pan and put few drops of oil in each cavity. Add eno to the batter and mix well with a ladle and pour a small amount into the appe pan. When cover with a lid and cook on low flame for 2 mins. Turn all the appe upside down and cook for further 2 minutes till the outer layer starts to brown and appe cooks from inside. Keep the flame on low to medium so that the appe doe…

Moong Dal Vada -Tiffin Box Series

How many of you think packing tiffin for kids is a big  task?  If this is your worry then I will make your work easy by posting easy recipes for tiffin boxes.  I have many more recipes posted here. Today’s recipe is Moong Dal Vada
INGREDIENTS 1 cup moong dal ¼ cup water 1 green chilli, finely crushed 1 inch ginger, finely chopped 2 tbsp coriander, finely chopped 1 tsp jeera / cumin ½ tsp salt 2 pinches of baking soda Coconut oil for deep frying (or oil of your choice)

Method: Firstly, in a large bowl soak 1 cup moong dal overnight or for atleast 4 hours. Drain  the water and blend to a smooth paste adding very little water. Transfer this into a large bowl. If the paste you’ve ground isn’t thick then add a tbsp rice flour to make the paste thick. Now  add crushed green chilli, chopped ginger, 2 tbsp coriander, 1 tsp jeera and salt to taste and mix well. To this mixture add 2 pinches of baking soda and give it a good mix. Now dip your fingers in water, and start dropping a portion of the batter one by o…

Rulanva Shevai/ Rawa Sevai/Rawa String hoppers

Normally Shevai is made with Rice back in Mangalore. I have experimented with Rawa/Rulanv and it’s a huge success at home. There is no soaking grinding rice and difficult procedures. You can make shevai anytime you wish. If you do not have a Shevai Dante(sevai pressing machine) do not worry you can do it with Chakkuli/Chakli machine.

Without Much a do I will post the recipe for Rulanva Shevai/Rawa Sevai/Rawa String Hoppers Rawa-2 cups Coconut 2 tbsp Salt to taste Water approx. -4 cups Method: In a grinder jar take 2 tbsp coconut add little water and grind it into a very smooth paste. Transfer this paste in a deep bottom pan and switch on the gas/flame, immediately add 2 cups of water and allow it to boil. Once boiled add salt 1.5 tsp or salt to taste and 2 cups rawa. Mix it well using a ladle to form a soft dough. Switch of flame. Now knead the Rawa mixture and make small cylindrical balls out of the mixture. Place these on a plate. Heat the steamer or pressure cooker (without placing the weight)…

Udida Appo/Urad dal Appo/Urad dal Paniyaram/Paddu - Tiffin box series

Udida Appo Urad Appo Urad dal appo If you have dosa batter then you must make try this Appo. Its very easy to  make and one of best things to pack for kids tiffin and even a best breakfast item. Lets check out ingredients required to make this appo: Dosa batter/Paniyaram/Appo batter Here is what we need: 3 cup rice ( dosa chawal/ Dose Akki/pole tandul) 1 cup split black gram lentil/ Split Urad Dal Methi seeds/fenugreek seeds -1/4th tsp 1 tsp salt ¼  th cup Poha Method to make batter: Wash and soak rice,urad dal and methi seeds for atleast 5 hours. After 5 hours soak poha for 5 minutes and drain it. Now drain the dal and rice mix and keep the water for later use. In a dosa grinder or mixie grind soaked rice, urad dal,methi seeds and poha until smooth adding very little water at an interval of 3 minutes. Grind the batter atleast for 10-13 minutes. Make sure the batter isn’t too watery.  Ferment this batter overnight or for 8-10 hours.
Dosa/Appo batter is ready. Lets make Appo/Paniyaram with this batter.

Undi- Tiffin box Series

Hello Readers, I am going to post tiffin and lunch box ideas for kids and even elders can enjoy it. I have been requested by some of my readers especially insta followers. I will try to post Manya's and Adhya's tiffin/snack box pictures as and when possible. P.S: Kids are always moody and so are my daughters, they need not finish off the whole lot of thing you have packed and it happens with my kids too she does finish her food rarely she gets back sometimes reasons can be many as she says she was busy playing or she had no mood, sometimes she even says She Forgot ;). So just try your best and pack limited. Do not over stuff your kids box just because you  think your kid will finish it in school. Pack according to his/her capability of eating. This tiffin box has Mini Undi with pickle for the elder one and honey for the younger one as she loves honey with her Undi. A banana for mid snacking. My mid snack break is very light and most of the time healthy. For Undi recipe please follo…

Corn and Pomegranate Salad

This is a healthy salad and can be made easily.

Ingredients: 300g  sweet corn steamed and cooled ¼ of a cucumber, peeled and diced into small pieces 2 tomatoes, diced into small pieces Handful of pomegranate jewels Dressing Juice of half lime 1 green chilli, finely chopped A tsp coriander leaves, chopped Salt to taste
Wash the sweetcorn and leave to dry. Mix all the dressing ingredients in a jam jar and shake to mix all the flavours together. Set to one side. Place the corn in a bowl with the diced cucumber and diced tomatoes. Sieve the dressing over the salad and toss it together. Finally add pomegranate on top, mix  and serve immediately. Aps Note: If you are serving it for lunch and want to prepare the salad first itself, I recommend you to just chop the vegetables and keep corn and pomegranate ready and mix the dressing just befor you serve or else the salad will release water and wont be fresh. Happy Cooking, Till Later then,