Singhara ki Sabzi Recipe

The winter season has started and you must have seen water chestnut in Sowcarpet market, the fruit of Singhara is found in the water of the pond, hence it is also called the water caltrop, water chestnut, ling nut, devil pod, bat nut and buffalo nut.

Singhara has many medicinal values and is very beneficial alsi acts as a coolant, it cures jaundice, has antioxidant properties, treats urine infection, cures indigestion and nausea, relieves cough, helps to combat hypertension, improves blood and is beneficial for hair growth… We often use to buy boil peel and eat… My kids love it too.. So wanted to try making Singhara sabzi and it came out so well…Today, I am going to share with you the recipe for making Singhara ki Sabzi Recipe which is delicious as well as nutritious….
Ingredients :
1/2 kilo Raw Water Chestnut
2 Onion (chopped)

1 tap Ginger paste

I tsp Garlic paste
2 Green Chilly
4-5 cashewnuts
2 Tomatoes (chopped)
I/2 tsp Cumin Seeds
Pinch of Asafoetida (Heeng)
I/4 tsp Turmeric Powder
I /2 tsp Red Chilly Powder
I/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
Salt to taste
2-3 tsp Oil
Coriander Leaves (finely chopped) to garnish
Method :
1).Take Singhara wash it Pressure cook it for about 3 whistle. You don’t need to add water while pressure cook.

2).To make gravy, add chopped onion and tomatoes , cashew nuts, ginger paste , green chilli and garlic paste in a mixer jar and grind them to fine paste.
3).Take oil in a pan and keep it on the gas for heating. When the oil becomes hot, add asafoetida and cumin seeds . After roasting it add grinded pasted and fry it for 2-3 minutes..
4).Now add turmeric powder, red chilli powder, coriander powder and salt to this roasted spice and Add 1/2 cup of water cook the spices on medium flame till oil shows separately.

5).Add cooked singhara and a glass of water. Cook covered for about 10 minutes. Garnish with coriander leaves, singhara sabzi is ready, serve hot with puri or chapatti or rice..

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Ragi Instant Dosa Recipe

Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. It’s a healthy South Indian breakfast.. Ragi is very rice in calcium and its good for women and children

Ingredients:

1cup Ragi Flour (Finger Millet)

1/4 cup Rice Flour

1/4 cup Sour Curd

cup Water

A pinch of hing (asafoetida)

Salt to taste

Cooking oil for shallow frying

Method:

Take a bowl and add in the ragi flour and rice flour.. Add in the hing (asafoetida) and salt . Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..

Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..


Batter should have pouring consistency like regular dosa batter . If required, add more water to get the required consistency…

Heat a dosa griddle over medium flame. Take a ladle of the ragi dosa batter and pour evenly all over the pan (from the 2-3 inches height) from center to the side in circular motion. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.

Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.

Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate and serve with coconut or garlic chutney

Rava upma recipe | How to make rava upma

Rava Upma is one of the most common breakfasts in India and its a traditional South Indian breakfast dish based on rava (semolina or suji). I love eating upma with a cup of good coffee. This is the way it was made at home all through my childhood and the way I make it now. You can also make it healthier by adding a lot of boiled veggies like carrots, beans, potatoes, tomatoes and peas along with the semolina when cooking.. Its really a beautiful breakfast option for the entire family. I love to have my Rava Upma with a cup of coffee anytime during the day. But usually, its made in breakfast and served with Ghee/Sugar/Banana etc. Presenting below my take on Rava Upma. It’s simple but delightful. Do try for sure…

Ingredients:

1 cup – Semolina or Sooji/Suji/Rava
2 tsp – Clarified butter or Ghee
1 tsp – Mustard seeds
1 tsp – cumin seeds
5-6 Fresh curry leaves
2 Green chilies
6 to 8 – Cashew nuts ( Kaju)
1 medium size – Onion peeled and finely chopped
1/4th cup – Fresh or frozen green peas
2 and 1/4th cups – Water
Salt- As per taste

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Method:
1) Put semolina ( Rava or Sooji) in a heated pan on medium flame. Roast, stirring occasionally until fragrant (about 7-8 minutes).
Take out semolina and keep aside.
2) Take a pan add oil allow it too heat then add the tempering ingredients – mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
3) When mustard seeds sputter, Now add cashews. Give it a good stir and continue to cook for 2-3 minutes.
4) Add chopped onions curry leaves and green chilies.Cook for 2 minutes, then add peas stirring constantly.
5) Add water and salt, bring it to boil. Check for salt. Add the roasted rava in a sprinkled way as well as stirring side by side.
6) Will splutter a lot so be careful with it. Mix well, it will soon become thick absorbing water.Cook covered bringing the flame to low.
6)After 2 minutes remove the lid and give a quick stir to the mixture and switch off the flame.
7) Serve hot upma with chutney or sugar…

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NOTE :
1) Don’t over-roast the semolina or it won’t cook well.
2) You can add finely chopped ginger, carrots, other vegetables available along with onions to make it more healthier…

Chilli Cheese Toast Recipe

Chilli Cheese Toast is an easy-to-make recipe. Needs very few ingredients and gets ready in no time. Perfect for evening snack or breakfast. Made with regular bread slices, these cheese sandwiches taste scrumptious and are prefect for occasions like picnics and road trips. Let us check quick and easy recipe to fill tummy whenever you are carving to eat.

Ingredients :

4 slices Bread
2 tsp Cheese (grated)
1 Green Chilli (thin long variety)
1/2 tsp Chilli flakes
1/2 tsp Italian Seasoning
1 tsp Mayonnaise
1/2 tsp Tomato sauce
1 tsp capsicum (optional)

Method:
1)Cut green chillies finely and grate cheese. Keep aside.
2)Take the bread slice and apply the Mayonnaise,tomato sauce and spread equally. Then spread cheese & chilli.

3) Sprinkle seasoning & chilli falkes evenly on top and cover with the remaining slices.

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4)Heat a toaster/sandwich maker for few seconds. Place the prepared bread slices and cook till it turns golden brown.
5) Cut diagonally and serve hot with tomato sauce!

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My Notes:
1)You can add capsicum as its less spicy.
2)Use long green chillies as it is less spicy.

Fried Vegetable Crispy Rolls

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The Fried Vegetable Rolls is a popular Starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavored with spices. It is a perfect starter for any party or gathering because there is something in it for everybody. It has been highly appreciated by all my guests who have tried it. Whenever I invite people for dinner, they ask if I will be serving crispy veggie rolls! Relish this starter hot and fresh, with tomato ketchup. You can serve these as a meal, wrapped in a tortilla or stuffed into a pita bread, or you can have them as an appetizer served on a skewer or toothpick with a side of my delicious, garlicky yogurt sauce
Hope this recipe pleases your crowd as well! Let’s see how to make yummy delicious Crispy vegetable rolls here..

Ingredients:
2 cups boiled and mashed potatoes
1/2 cup finely chopped french beans
5 tbsp boiled green peas
1/4 cup finely chopped capsicum
1 tbsp oil
1 tsp finely chopped green chillies
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
1 tsp soy sauce
salt to taste
1/2 cup plain flour (maida)
bread crumbs for rolling
oil for deep-frying

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Method:
1. Combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside.
2. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds.
3. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes.
4.Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds
5.Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly.
6.Divide the mixture into equal portions and shape each portion into a roll shape.
7. Dip each roll into the prepared plain flour-water mixture so that it is evenly coated on all the sides.
8. Roll it in bread crumbs till they are evenly coated from all the sides.
9. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in color from all the sides. Drain on an absorbent paper.
10. Serve immediately with tomato ketchup.

kachori recipe | khasta kachori recipe | Crispy moong dal kachori recipe

Moong dal khasta kachoris make an amazing snack along with steaming hot cup of tea or coffee. It’s a spicy snack with the mixture of moong dal and other lip-smacking spices which is then deep fried to form a puri shape. There are several other variants of kachoris are there like Raj kachori, Mava kachori, Moong dal kachori, and Onion kachori. Kachori makes a mouthwatering appetizer and can be served with Tamarind Chutney. You can prepare moong dal khasta kachoris and store it in an air-tight container. They keep good for 8-10 days. You can prepare moong dal khasta kachoris and store it in an air-tight container and serve later with your guests instead of sweating in the kitchen.

Ingredients:

For Dough:

2 cups Refined flour
1 tsp oil
4-5 tsp water, or as required
pinch of soda (optional)
salt to taste

For the Filling:

1/2 cup yellow moong dal
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tesp coriander powder
1/2 cumin powder / jeera powder
1/2 tsp dry mango powder / amchur powder
1/4 tsp garam masala
salt to taste
Oil to deep fry
a pinch of hing

Method :

To make dough:

1. Mix the flour, soda, salt and oil.
2. Add water slowly, mixing with your fingers slowly.
3. Add just enough water to get all the dough together and knead to make a soft and smooth dough
4. Now over the dough and let it rest for at least 20 minutes. Cover it with wet cloth.

To make Filling:

1. Soak and cook moong dal(half cooked), remove water and allow it to cool.
2. Heat a pan with 1-2 tbsp of oil into it. Once the gets heated, add hing, moong dal, cumin powder, coriander powder, salt, garam masala, turmeric powder and red chilly powder.
3.Allow it to cook over medium heat for about two to three minutes. Mix everything really well.
4. Transfer it to a bowl and allow it to cool down completely.

To make Kachoris:

1. Take the dough and knead it for a minute to make it smooth. Divide the dough into large lemon size equal parts.
2. Let the filled ball sit for three to four minutes before rolling.
3. Now Shape the dough ball into a bowl and place a tsp of stuffing on it. Close the stuffing and flatten it gently to shape it as kachori.
4. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready to put a little piece of dough in the oil. The Dough should sizzle, and come up very slow.
5. Drop the kachoris into the hot oil. Place as many kachoris as possible into the pan. Fry these stuffed moong dal kachori’s on medium-low heat. If the kachoris are fried on high heat, they will get soft and will not be crispy.
6. After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
7. Transfer them to kitchen paper towel.
8. Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, sweet chutney, hot tea or coffee. Serve them as a chat, pouring plain yogurt and chutney on top.

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Note:
1. Kachoris can be stored for at least a week in an airtight container.
2. Fry kachoris on medium flame else they will not be crispy.

Moong Dal Halwa/ Moon Dal Seera

Moong Dal Halwa is a delicacy of the state of Rajasthan, a popular North Indian dessert. This is made during severe winters. After eating on winter evenings, the fun of roasted moong dal pudding is different. Moong dal or split green gram paste is sautéed in ghee on low heat till it goes fragrant and a beautiful golden brown in colour. The fruit of this laborious process is a sweet, rich and creamy moong dal halwa Let’s make Moong Daal ka Halva today

Ingredients :

1 cup Moong dal/split husked yellow mung lentils

1 -1/2 cup Sugar

9 to 10 tbsp Desi ghee/clarified butter

1/2 tbsp Cardamom Powder

1/2 cup water

Dry fruits of you choice (I have used sliced or chopped or 10-12 sliced almonds)

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Method:

1. Wash and soak dal in water for 5-6 hours and grind coarsely, in a food processor or a grinding stone and keep aside.
2. Take ghee in a heavy-bottom non stick pan and heat.
3. Add dal and fry on low flame until golden brown.
4. Stir well to avoid sticking in the pan on low flame.
5. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step.
6. First, the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. So stir well continously..
7. Cook the dal for at least one hour on a low flame stirring continuously it gets a nice golden color and the ghee starts to leave from the dal.
8. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well, Cook well until the sugar melts.
9.Cook over low heat till the liquid is absorbed, and once again stir-fry till the fat separates.
10. Add dry fruits and cook for 5 minutes.
11. When the ghee is leaving out the moong dal, finally, add some cardamom powder and mix well. Garnish with Almonds..
12. Serve hot!!

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Note** – I would suggest 1.Add few drops of ghee while grinding dal to prevent from sticking to pan while stirring in initial stage and 2.To use non stick pan or kadai to make this moong dal halwa..

Food Zone At Eco Park Chennai

Hello friends,
hope everyone is aware of Chetpet Eco Park which is a tourist spot with a Nice green scenic park in a busy city of Chennai with nice boating facility….Lot of walkway for joggers and walkers. Its really a nice place to hangout with friends and family.. When I visit there we feel hungry and there was a not a proper food spot to have food.. But now stop worrying guys,
Food zone coming soon to Chetpet Eco Park Yes, you heard it right, the Food Zone is going to open….The long wait is over. It’s time to experience the delicious food in a truly amazing ambience. Launching On January 14th. I was so happy hearing this news and also so much excited to visit the place.

I got to visit today when I entered I saw colorful paintings on wall which kids will love for sure. Mr.Krishnan Subramanian who owns Uttar Bhojan welcomed me and introduced Mr. Bhagavan Menon who takes care Of the food zone behalf of CCFF..
He said that
Food Zone At Ecopark Chennai is run by Copper Chimney Fine Foods (CCFF) Pvt.Ltd. He also added that within three months The Aquarium, Virtual reality theatre and gym are also going to be launched ….. Food zone is a multi-cuisine Food Court with 120 seats which is going to be one of it’s kind in Chennai with carefully chosen menu ranging from South Indian, North Indian, Chinese to Malaysian delicacies (Veg and non-veg). There are yummy kozhukattais and Kulfis too.

Here are my favorite outlets in Food zone at Eco park…

1. Uttar Bhojan is one of my favorite food joint where I get Authentic North Indian Vegetarian Food which tastes like home food…It always serves mouth-watering, authentic, healthy, homemade North Indian cuisine and Chinese food. I love the soft yummy Aloo parathas , pani poori and bhel puri so much…

2. Kulfi King : It serves creamy delicious Kulfi in a huge variety of flavors on offer – some of them quite exotic. There are “stick Kulfis” like Ice Cream on a stick .. I tried sitaphal kulfi which is really delicious.. Don’t miss to visit and enjoy all flavors !! A kulfi is a not to be missed dessert after a sumttuous meal.

3. Steam : The wordings(slogans of quality of food) around the outlets gives pleasant and relaxed view. I totally loved the concept of this outlet as they serve traditional steam foods like Kozhukattai, Puttu and much more.. I loved eating this as I found it unique as well as healthy which tasted delicious.. Kids also will love this store as they serve popcorn and steamed corn..

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4.pongal unavagam :
Pongal Unavagam is the traditional and ethnic food restaurant. You will enjoy fresh and delicious food with a South Indian cultural touch here. I tried Venpongal and idly here which is really delicious. Also we get health9iy millets pongal here. So, step in to Pongal Unavagam and step out feeling as if history has repeated itself!

The food zone also contains some Non-Vegetarian outlets like Sedap, Mansatti, Lucknowi and The Madhatters.. The juice king is at the corner to chill yourself and have fun.. Some more outlets like A2Milk, Celebrations Ice cream from Hyderabad would be coming soon on the second floor..On third floor ,Chef Soundarajan , An International Chef planning to open a full fledged vegetarian outlet..

I’m totally excited being a big foodie and loved the concept mainly the seperate kitchens for Veg and Non Veg which is really appreciable..

Its really a best place to have breakfast, lunch or dinner.. Good place for quick bites with Huge varieties at reasonable prices. Portions are good too. Nice service and ambience with excellent quality of food always win.. The entire venue is very colorful and a good place for hangout with family and friends..

Food zone at eco park is worth a visit!!

Onion Pakoda Recipe / Vengaya Pakoda Recipe / Onion Fritters

Onion Pakoda is a very popular snack recipe which can be prepared in just 5-10 minutes..Its a evening snacks with hot chai during rainy season.   It is also a popular tea  time snack and tastes great with green chutney  or ketchup or as it is. Onion Pakoda is a deep fried batter snack made of gram flour (besan), other spices and onions. Unlike the potato bajji or the banana chilli bajji, the batter for the onion pakoda is different.  This  onion pakoda recipe is very easy to make . Today we will learn how to prepare South Indian Onion Pakoda following this easy recipe.

Ingredients:

2 Onion
2 cup Besan / gram flour
1 or 2 Green chilly
Salt to taste
Oil to fry

Method :

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1)Mix onions, green chillies, red chilli powder, coriander, lemon juice, ajwain and salt.
2)Then Add besan to the mixture and slowly pour in water, to form a thickish consistency.
3)Heat oil in a pan and pour in a spoonful of the batter at a time.
4)Keep the flame in low medium and deep fry to golden with stirring once in a while.
5)Try not to overcrowd the oil, coz it will result in greasy pakoras
6)When the pakoras turn crispy & cooked, remove from oil. Drain it in kitchen tissue.
7)Repeat the same for the rest of the mixture.
8)Serve hot with Tea or any chutney u like!!!