Diamond-cut Chips Recipe

                      Easy to make crunchy, crispy chips using maida flour and chilli powder as the main ingredients. If stored in an air container, this stays fresh for about 8-10 days. It's a great tea time snack since this tastes more or less like potato wafers.

Ingredients

• Maida / all-purpose flour - 1 1/2    ( you can use 1/2 cup wheat flour and 1 cup maida flour)
• Cumin seeds - 1 tbsp
• Red chilli powder- 1 tbsp
• Asafoetida - a pinch
• Salt - to taste
• Butter - 2 tbsp
• Water as required to prepare dough
• Oil for deep frying

Method

1. In a wide bowl, add flour, salt, red chilli powder, cumin seeds, asafoetida, butter and combine. Knead the dough till smooth and firm. Test the dough for salt before preparing the chips.

2. Pinch a large lemon size ball of the dough and roll into slightly thick roti. Use a fork to prick the roti all over. Using a sharp knife, cut it into square pieces.

3. Heat a vessel with enough oil for deep frying and once the oil is hot, place the cut maida squares one by one into the hot oil, you will find the oil froth up in bubbles. Let the chips fry on medium flame till they rise to the surface.

4. Cook the squares till they turn golden shade. Turn them over gently so that they cook on all sides.  Drain on an absorbent paper.  Cool and store it in an air tight container.

Happy cooking....

Potato shrimp Gravy

             This is a different kind of shrimp dish. The combination of potato and shrimp is fantastic and make this dish taste good. I love the flavor of shrimp in this dish. I tried this dish with my own recipe. But it comes out very well. My hubby too loved it. So I wish to share this recipe in my blog.

Ingredients

• Potato - 1 (large)
• Shrimp - 2 cups
• Chilli powder - 2 tbsp
• Corriander powder - 1 tbsp
• Cumin seeds - 1 1/2 tbsp
• Yellow Onion - 2 (medium size)
• Green Capsicum - 1/2
• Red Capsicum - 1/2
• Pepper - 2 tbsp
• Garam masala - 1 tbsp
• Salt - to taste
• Red chilli - 1 -2 ( depend on your spice level)
• Oil - 2 tbsp
• Corriander leaves - for garnishing
• Mint leaves - for garnishing

Method

1. Boil potato with required amount of water in pressure cooker. After it is cooked, peel off  the skin and cut it into small pieces. Keep it aside.

2. Chop the onions well and cut the Capsicum in lengthwise. Then wash the shrimp and devein it. ( I used the deveined frozen shrimp)

3. Heat oil in a pan. Add cumin seeds, red chilli, chopped onion and capsicum. Saute till onion starts browning.

4. Then add the potato pieces into it. Add red chilli powder, corriander powder, garam masala, pepper. Fry it for 6-8 mins.

5. Then add shrimp, Cook it in medium flame with little water for 15 - 20 mins. Add salt and pepper to taste.

6. Garnish it with chopped corriander and mint leaves. Serve it hot with Curd rice.



Happy cooking.....

Chilli Chapathi

                            It's a hot and spicy version of Chapathi. It is very easy to prepare. This dish turned out awesome and tasted so good even if done with leftovers when served with onion - cucumber raita.

Ingredients

• Chapathi - 5 (cut into small pieces)
• Cumin seeds - 1 tbsp
• Green chilli - 1
• Onion - 2 
• Garlic - 4 pods
• Ginger - 1 inch piece
• Tomato - 1
• Red chilli powder - 1 tbsp
• Garam masala - 1/4 tbsp
• Corriander powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Lemon juice - 2 tbsp
• salt - to taste
• Oil - 2 tbsp

Method

1. Heat oil in a pan. Add the green chillli, grinded cumin seeds, ginger and garlic paste. Fry it until the raw smell goes. Then add the chopped onions into it. Saute it till it starts browning.

2. Add the tomato into it. Saute it until the raw smell goes. Then add chilli powder, garam masala, corriander powder, turmeric powder and saute for 3 mins.

3. Cut the chapathi into small pieces and add it into gravy. Fry for another 3 minutes until it is mixed properly.

4. Garnish it with corriander leaves and serve it hot with raita.



Happy cooking....

Green Gram Dosa / Pesarattu Dosa

          Pesarattu dosa is made with green gram dal. Pesarattu is not only easy to prepare but also very nutritious. Use the moong dal with skin on and this is what gives this dosa the classic green color. Ofcourse, this dosa is high in protein and fiber.

Ingredients

• Green gram Dal - 1 cup
• Rice - 1 tbsp (optional)
• Green Chilli - 2 to 3
• Salt - as needed
• Asafoetida - a pinch

Method

1. Wash and soak green gram dal for 2-3 hours. Drain the water, grind it in the mixer along with green chillies, salt and asafoetida. Add 2 tbsp of rice flour batter instead of soaking rice with green gram dal.

2. No need to ferment the batter. It is now ready to make pesarattu.

3. Heat a pan, pour a laddle of batter in the centre and spread it in a circle from the centre to the outside of the pan.

4. Drizzle a tbsp of oil around the dosa. After it gets cooked, flip it over the other side and cook till done.

Serve it hot with coconut chutney.

Note

      You can add grated carrot and onion on the top.

Happy cooking....

Pasta with Broccoli

                    This is very delicious, filling and easy to prepare. I love to have this creamy pasta with white sauce.

Ingredients

• Pasta - 2 cup
• Broccoli florets - 1 cup
• Pepper - 3 tbsp
• Salt - to taste
• Green Capsicum- 1/2
• Yellow Onion - 1
• Olive oil - 3 tbsp

For white sauce

• Corn flour - 2 tbsp ( if you do not have corn flour then use maida / All purpose flour)
• Butter - 2 tbsp
• Milk - 1 cup
• Salt and pepper powder to taste

Method

1. In a wide pan boil water and salt. Then slowly add the pasta and cook till the pasta is all done ( it should be soft but firm). Stir in between to prevent the pasta from sticking together. After it is cooked, drain it and pour cold water in it. This is done to prevent it from getting cooked further.

2. Cut the broccoli florets into small pieces, chop the onion well and chop the Capsicum in lengthwise.

3. Cook broccoli Separately and keep it aside.

4. In a pan melt butter, simmer and add cornflour, stirring continuously. Saute it till it changes color slightly. At this stage add 1/2 cup of cold milk and stir continuously to prevent formation of lumps.When it starts thickening, add the remaining milk, stir continuously. Add salt and pepper powder to taste.

5. Heat oil in a pan. Add chopped onions and capsicum, Saute it till onion starts browning.

6. Then add cooked pasta, broccoli into it. Then mix it well with the white sauce in low flame.

  

7. Add salt and pepper to taste and serve it hot.

Happy cooking...

Avocado Chapati

                 Avocado doesn't have any significant taste. I would say it has a blend taste. I didn't like to eat avocado in all its raw form. But my husband loved to eat avocado in our diet. So I incorporate avocado in chapati. It goes very well with chapati. My husband and myself liked it very much.

Ingredients

• Wheat flour - 3 cups
• Avocado - 2
• Salt to taste
• Olive oil - 1 tbsp
• Warm water - as required

Cutting Avocado

                      Take a ripe Avocado. Cut it into half, going around the seed in the middle. Twist and separate two halves. Stab the knife into the seed and pull it out, the seed will come out easily. Scoop the flesh of avocado using a spoon from each half. Take it in a small cup and mash it into a fine paste.

Method

1. In a bowl mix together wheat flour, salt, mashed avocado and warm water.

2. Knead the dough well and make sure the dough is not too soft or too hard.

3. Cover and keep the dough aside for about an hour.

4. Divide the dough into lemon size.

5. On a wooden board sprinkle some all purpose flour and roll out the ball shaped dough into a round flat shape.

6. Heat a pan and put chapati on it. Flip the chapati to cook the other side. Continue with remaining dough.

Serve it hot with any curry. 

Happy cooking... 

Papaya Chicken Gravy

Ingredients

• Chicken - 2 cups
• Half riped Papaya - 1 1/2 cups
• Onion (medium size) - 2
• Tomato - 2
• Ginger Garlic paste - 1 tbsp
• Bay leaf - 1
• Cloves - 2
• Cinnamon stick - 1 inch
• Salt - to taste
• Oil - 3 tbsp
• Corriander - for garnish
• Chilli powder - 1 tbsp
• fennel seed powder - 1 tbsp
• Turmeric powder - 1/4 tbsp

Method

1. Wash the chicken well and cut into small pieces. Chop the onion and papaya well.

2. Heat oil in a pan. Add bay leaf, cloves and cinnamon stick into it. Add ginger garlic paste and onion into it.  Saute it until transparent, about 2-3 mins.

3. Then add tomato into it, saute it until raw smell goes.

4. Then add the chicken pieces and saute another 5 minutes to partially cook and lightly brown. Add chilli powder , corriander powder and fennel seed powder into it.

5. Add water to cover the chicken and bring it to boil. Reduce heat and simmer 25 - 30 minutes, stirring and skimming off fat and scum occasionally.

6. Add cubed papaya and simmer another 5 - 10 minutes until papaya is tender.

7. Remove from heat, salt and pepper to taste and stir in the chopped spinach. Serve it hot with rice. 

Happy cooking...

French Green Beans Poriyal

French Green beans fry made in South Indian style, little baby prawn or salad shrimps add a classic homely touch to this dish. Shrimp goes very well with the beans and I loved it very much.

Ingredients

• French green beans  - 2 cups
• Salad shrimp - 15 ct
• coconut - 1/2 cup
• Salt - to taste
• Oil - 2 tbsp
• Chilli powder - 1 tbsp
• Onion - 1 (small)
• Curry leaves (optional)

Method

1. Chop the onion and beans. Wash the shrimp and cut it into small pieces.

2. Heat oil in a pan. Add chopped onions into it. Fry till it turns browning and then add chopped shrimps into it.

3. After the shrimp cooked well, add chopped beans into it. Boil it with water in medium flame. Add salt into it.

4. Add chilli powder into it.

5. After the beans cooked well, garnish it with grated coconut. Let it be in low flame for 1 - 2 mins. 

Serve it hot with rice.

Happy cooking...

Cabbage rice

Cabbage is a very simple on to pack for lunch box and people who hate cabbage will like this recipe surely. This rice can be made in less than 45 minutes and tastes great too.

Ingredients

• Rice - 2 cups
• Cabbage - 1 1/2 cups
• Ginger Garlic paste - 1 tbsp
• Urad Dal - 1 tbsp
• Channa Dal - 2 tbsp
• Yellow onion - 1 (medium size)
• Red chilli - 2
• Salt - to taste
• Oil - 2 tbsp

Method

1. Wash the rice and cook it such that all the grains remain separate. Place the cooked rice in a plate to cool.

2. Chop the onion and cabbage well. 

3. Heat oil in a pan. Add cumin seeds and allow to splutter. Then add urad dal, channa dal and red chillies.

3. Then add the chopped onion. Stir till onions turn little golden in color. Now add the chopped cabbage into it. Keep it in medium flame and let the cabbage be cooked.

4. Once the cabbage is slightly tender , add the cooked rice and stir the mixture thoroughly.

Serve it hot with prawn curry or potato fry.

Happy cooking....

Avarakkai Poriyal / Broad beans fry

Ingredients

• Avarakkai / Indian Broad beans - 2 cups
• Onion - 1
• Oil - 2 tbsp
• Chilli powder - 1 tbsp
• Paneer (grated) - 1 cup
• Salt - to taste
• Water - 2 cups

Method

1. Chop the onion and broad beans.

2. Heat oil in a pan. Add in onion and fry until it starts browning.

3. Grate paneer well and keep aside.

4. Then add the chopped broad beans, salt, chilli powder into it. Also add enough water to cook the broad beans. 

5. Once the broad beans get cooked and dried, add the grated paneer. Keep it in low flame for 1-2 mins. Then turn off the heat and serve hot with rice.

Happy cooking....