Eggless spong cake.

Egg less sponge cake :
----------------------


Servers 10 , cooking time 1 1/2 hours. shelf life 1 1/2 weeks in refrigerator
























Ingredients :

1 cup maida (plain flour)
1/4 corn flour
1/2 baking soda
1 1/2 of yeast dissolved in 4 to 5 spoons of milk(warm the milk and dissovle the yeast and keep aside)
50 g Butter
50 g Sugar
1/2 tin condensed milk
2 spoons apple cider vinegar(U can use any vinegar ,It makes the cake much softer)
vanilla essence - 1 spoon
2 cups of cold water
2 spoons of vegetable oil

Method

1.In a bowl add sugar and butter , whisk and make it soft.

2. Add the flours and all above ingredients including sugar and butter mixture.

3. Add cold water ,blend it nicely. you can use blender in case if u don't have a beater.

4.Grease some butter or ghee in the baking pan or sheet, then pour the mixture into it.

6. Let the mixture stand for 1 hour ,let it marinate.(u can also drop raisins,cashews,almond into mixture if u like crunchy taste)

7. pre -heat the oven for 450 c for 10 mins. place the baking tray into it. bake the mixture for 10 mins. Then lower the temperature to 350 C. let it bake for another 15 minuets .

U can now find the golden soft cake ready to be served with a hot tea..

Easy Biriyani

ingredients :

2 cups of zeera rice or normal rice or basmathi rice
15 - 20 small onions
1/2 cup of diced carrot
1/2 cup of green peas
1/2 of beans chopped ( 1 inch)
1/2 cup of tomato(optional)
4 spoons of oil

spices to  grind :

cardomom - 4
cloves - 3
cinnamon stick - 3
garlic cloves -3
coconut - 2 spoons



garnishing:

cashews
parsley


Method:

* Soak the rice for 15 mins keep it aside

* meanwhile grind the spices in a mixer with out water

* In a meadium flame , drop the grinded paste in oil
saute for 5 mins . add onion ,saute till golden
brown.. add other vegetables now ... U can add a pinch of turmeric or food
colour if you want the biriyani to be colourful...

* mix it well with the uncooked rice  .. keep it in a
rice cooker  with a appropriate amount of water..

* fry the cashews in ghee .. for garnishing .
server it with parsley

*server it with onion raitha

Note :

For basmati -- 1 cup 1 1/4 water
zeera === 1 cup 1 1/4 water
plain rice --- 1 cup 2 cups water..

Rajmma Masala :

Total cooking time : 25 to 30 mins . Servers for 4


This is an ideal dish for chapatti or rice..

I used to do this 2 different ways . 1. My method 2. General method

Here goes My method :

Mine is not a time consuming .. No grinding .. Though it tastes good . Ideal for busy life .

Ingredients :
---------------

Rajma soaked for 6 hrs and pressure cooked or Canned rajma 200 gms
1 medium size onion thinly sliced
2 spoons of tomato puree
1 inch ginger chopped
1 clove garlic minced
1 spoon of garam masala
1 ½ spoon of oil

Mathod :
---------

In a pan Sauté the onion till golden brown add ginger and garlic fry for 2 mins .. Add the puree into it and pour 2 tumblers of wait .. Let it cook till it becomes thick gravy . Meanwhile mash the rajma (don’t make it into a paste ,just a squeeze is enough ) .. Add it into the gravy ,add salt .. Bring it to a boil .. Garnish it with coriander.


General Method:
----------------


Soak rajma in water overnight.. Pressure cook rajma until tender. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. Heat oil in a pan. Add the paste and fry on medium heat until golden brown. Till the oil separates from the gravy .Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma and little milk (say ¼ cup). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.

churmuri

Oh! It was really a hot afternoon .. I badly needed something to munch .. I remembered having some puffed rice at home .. So I ended in doing Churmuri .Good for summer , it has cucumber,carrots .. .My mom often do this ..








Ingredents

Puffed rice 2 cups
1 carrot scrapped
1/2 cucumber finely chopped
raw mango (as needed) chopped
sprouts (any sprouts like green gram, channadhal) 4 spoons
1/2 onion finely chopped (optional)
Thin sev which is called as omapudi in tamil(optional)
ground nut 1 spoon
chat masala 1/4 spoon

Mehod :

Mix all the above ingredients well. Garnish it with coriander

njoy ur evening snack ..with tea or coffee

NAN & BREAD KOFTA(healthy kofta) Curry

Servers for 4 ... cooking time 1 hr


Preparation of nan (NAN ABOVE THE PRESSURE COOKER)

Igredients for NAN :
----------------------

Maida flour - 2 cups

Milk - ¼ cup

1 spoon of yeast

Salt as needed


Method :
----------

Heat the milk warm , then add the yeast to it.. Let it dissolve in the water .. It takes 10 mins ..
Add the maida flour in a large bowl .. Add the milk to it .. Make it to a dough kneading it (as chapatti dough).. Add little water in intervals , to avoid the sogginess .

Squeeze a thin cloth in water .. Rap the dough .. Keep it aside for 15 mins ..

Mean while take the pressure cooker bottom, remove the lid ,turn it upside down and place on the stove,let it be in low flame . Brush the top with a little oil.

Roll the mida flour ( you may find the dough fluffy) into 8 potions .. Speard the dough thinly as u do for chappti . Now place the raw nan in the top of the pressure cooker … let it cook ... Now cook the other side of the nan .. Brush it with butter ..

You Nan is ready to serve ..


FOR KOFTA MASALA
------------------------
BREAD TO BE ROLLED like this

NAN with Healthy kofta curry

Ingredients :
-----------------

¼ cups diced carrot, beans , cauliflower a cup of green peas
6 slices of multi grain bread


To be grind into paste :
------------------------------

1 large size onion
3 tomatoes
1 inch ginger
2 cloves of garlic
2 elachi (cardamom)
2 cinnamon stick
2 clove
¼ turmeric powder
1/2 spoon kashimiri chilli powder
1 spoon of garam masala
4-5 almonds(soak almonds for 15 mins in hot water and remove the skin)
3-4 cashews
Salt to taste


Method:
----------

Put all the ingredients (to be grind) into mixer with little amount of water ,Grind into a smooth paste .In a wide pan pour 3 spoons of oil , drop the paste into it . Let it cook for 20 mins . Add salt.

Meanwhile . Soak the bread slices in little amount of hot water . Add the minced green chilli and make the bread into 12 balls. Microwave it for 20 seconds .

Now add the bread balls into the masala .. Let it for 15 mins .

Serve with nan,chappati or rice .

Cauliflower rajmma masala

Ingredients
------------

1 ½ cups of Cauliflower florets
½ cup of rajma (kidney bean)
Note : soak the kidney bean for at least 6 hours .. Then pressure cook (leave 4 whistles) .

2 spoons of oil.

To be grinded into paste :
-------------------------
3 tomatoes
1 medium size onion
1 ½ spoons peanuts
2 cloves of garlic
½ coconut
1 spoon Dhaniya powder
½ Chilli powder

METHOD :
-----------
Boil the cauliflower in a large pan with ½ a spoon of salt for 4 mins . Off the stove,drain it .. Keep it aside .
Now grind the above ingredients including dhaniya powder and the chilli powder in a mixture without adding water .. tomato contains enough amount of water to grinder the mixture .

Heat the oil in a pan .. Add the grinded mixture in it , add ¼ cup of water .. Cover the pan with a lid .. Let it cook for 10 mins .. Occasional stirring . Add the Kidney bean to the mixture .. Cook it for 5 -7 mins .. Then add the cauliflower .. Let the masala be in stove for 6 mins . Off the stove .
Garnish it with coriander leaves .


Serve it with roti or rice …

Palak pakkoras

Palak pakkora(spinach pakkora): servers for 4 ,cooking time 15 mins

Everyone would like to have snack in the evening .. Especially during cold evening or rainy days .This is a perfect snack with slurp elachi tea ...
Ingredients :

Channa gram flour - ¾ cup

Spinach (chopped )- 2 cups

Onion - ½ thinly sliced

Garlic - 2 cloves minced

Green chili - 2 finely chopped

Saunf ,fennel - ¼ spoon

Oil to deep fry the pakoras

Salt to taste
Method :

Mix the channa dhal ,spinach, and other above ingredients with water (in intervals ) into a batter . Let it rest for 15 minutes . Drop batter in the oil with help of a spoon or u can use your hand ,deep fry until it becomes golden and crisp . Remove from the pan with a slotted spoon, drain on kitchen towel . Sever it with pudena chutney or tamarind chutney .

Moor(butter milk)sathamudhu or rasam

Moor sathamudhu:
--------------------

Sathamadhu is a Tamil word, rasam is a Sanskrit word (both conveys the same meaning ).

Sathadar thirku ammdhu is SATHAMADHU ..

I have to thank my friend Anita and her grandma for sharing this wonderful recipe .This is really yummy ! .. You take less than 10 mins to prepare this.

Ingredients :
--------------

Butter milk - 2 cups (skim it with fresh curd .. Don’t add lots of water to it .. Tastes delicious if it is little bit thick)

Jeera - ½ spoon

Pepper corns - 4 in number(if your spice level is high go to 10)

Dried red chili - 2 ( you can add another 2 if you want very spicy )

Channa dhal -1 spoon

a pinch of turmeric

a pinch of asafeotida

Oil - ½ spoon

Salt to taste


Garnishing :
----------------

½ spoon mustard

3to 4 curry leaves


Method:
-----------

Skim the curd and keep it aside . (NO BOILING NEED)

Add oil in the pan Fry all the above ingredients and roast it till it turns brown (don’t burn it ).

add the turmeric powder and asafeotida.

In a mixer grind the above ingredients dry .(no need to add water ). Powder it . Add it into the

Butter milk . Stir well.(NO COOKING)

Fry the mustard when it pops up ,add the curry leaves . Garnish it over then sathamadhu or rasam .

Server it with rice … tastes wonderful.

Spinach & raw mango kootu with parupu

Spinach & Raw mango kootu :
-----------------------------


This is a very healthy food . Delicious with Rice or Roti


Ingredients:
-------------


Spinach - 2 cups chopped

Raw mango - ½ scliced into pieces

moon dhal - ¼ cup



For garnishing :
----------------

1 spoon of ghee or oil

½ spoon of mustard

¼ spoon of methi seed (fenugreek seed)

2 dried chilies (u can also add 3 to4 according to your spice level)

2 garlic cloves (crushed)

Channa dhal - 2 spoons


Method :
---------

Pressure cook the Spinach ,raw mango and moong dhal with 1 ¼ cups of water (do not pour more water ,the kootu might become watery ). Let it cook for 2 whistles . Off the stove .Let it cool. Meanwhile ,Take a pan add the ghee or oil , add all the ingredients one by one as listed above .Wait till the mustard pops . Roast it well .

Take the pressure cooked kootu and mash it well for 5 mins .till the dhal mashes well . Add the roasted one on the top . Serve it with vadam and applam

panner tikka

Panner Tikka ;

One of my favorite ..

Here goes the method I do..


Servers for 5 , total cooking time 35 mins

Ingredients
-------------
Panner - 1 pack (you can sclice them horizontally or vertically )
Capsicum (bell pepper) --1 (thinly sliced )
Curd - 3 spoons (large spoon) , The curd should be very thick .
Chat masala -½ spoon or tandoori masala -½ spoon (if u don’t have the chat or tandoori masala add 1 spoon of garam masala)
Garam masala - ½ spoon
Ginder and garlic paste -- 1 spoon
2 spoon of oil
Salt to taste

Method:
---------
In a large bowl ,add the scliced panner ,capsicum , curd and other ingredients listed above and mix it well. Let them marinate for 10 to 15 mins .

In a pan take a spoon of oil and brush it well trough out.. Place the Panner one by one in the pan. Leave it for 6 to 7 mins . Toast it well. Let them become golden brown . Toast the other side as well .At last fry the capsicum with the remaining oil.. Garnish it on the top..

Have a great treat!!!

Tomato moong dhal soup :

Tomato moongdhal soup :

Total cooking time :25 mins ,servers for 3



After pressure cooking








Tomatoes are not only one of our favorite foods, but they’re also one of the most important, from a nutrition standpoint. They are especially notable for being high in vitamin C , a good source of vitamin A and it acts as an anti oxidant.



Ingredients:
-------------

Tomato (ripened ) - 3 in nos
moong dhal (Yellow lentil , Tamil : pasi parupu or paitham parupu) - ½ cup
Onion medium size - ½ (thinly sliced )
Fat free butter ( reduced ) - 2 small spoons
Corn flour - 1 ½ spoons
Milk (optional) - ½ cup
salt and pepper 1/4 spoon or to taste
Croutons or masala papad for garnishing

Method :

Pressure cook the tomato and moong dhal together (cut the tomato into half). Leave it for 3 whistles. Once it cools down, In a blender add the pressure cooked tomato and dhal, blend and liquefy . If u don’t have a blender , grind it in a mixi till it gets into smooth puree (add some water if you find it semi solid) .Heat a pan , add the butter ,sauté the onion till golden brown , sprinkle the corn flour on it and stir it well to prevent lumps.. Now add the tomato puree you have made .you can also add milk if you want.It will taste good even without milk. Cook for 7 to 10 mins .. You can see a colour change .. Orange will become dark orange .. If the tomato is red .. It will turn into bright red color .. trun off the stove ..

Dress it with croutons .. I garnished with roasted Punjabi masala papad!!!

Noodles with gobi manchrian

Noodles With Gobi Manchurian
-----------------------------------

Ingredients :
=========

Noodles (spaghetti ) - A bunch
Vegetables thinly sliced - Carrot, beans, red capsicum(red bell pepper) , cabbage ,garlic (optional)
Soy sauce - 2 spoons
Oil- 1 spoon
Rice vinegar -1 spoon
Salt and pepper to taste


Method :
=======

Cook the spaghetti with lot of water (usual method ) with salt . In a pan ,take 2 spoons of oil saute the vegetables for 6 minutes ,then add the soy sauce and rice vinegar to it . Toss it and add salt . Add the noodles to it ,toss it again .Let it be in the stove for 5 minutes. The noodles is ready to eat. Server hot .


Gobi Manchurian :(WITHOUT deep FRY)
=============

Ingredients :
=========

Cauliflower florets 20 pieces
Less then ¼ of milk
Onion and garlic finely minced
Corn flour 2 spoons
Oil 2 + 1 spoons
Tomato ketchup 4 spoons
Pepper and salt to taste


Method :
======

Boil the cauliflower florets in water with less than a cup of milk (combined) for 3 to 4 mins . Drain to out and pat it dry .

Add the oil in a non stick tawa , then add the cauliflower to it .. Sauté lightly when it turns golden brown ,sprinkle the corn flour sauté again . Fry for 5 mins ,till the corn flour turns golden ,then add the ketchup to it add pepper and salt . Toss it well.. Keep the cauliflower aside in a plate. Now add the onion and minced garlic in the same pan with a spoon of oil ,sauté it for 3 mins … Dress it over the cauliflower . Your Manchurian is now ready with out much of oil ..garnish it with coriander

Bon appetite

eggplant parmesan

Eggplant parmesan


Servers for 4 ,cooking time 45 to 1 hour .

I love egg plant parmesan ,but I avoid it in restaurant as they deep fry it . Once, out of curiosity I did this with easy ingredients and I tried baking It came out very well and very tasty . This is a easy version ,tasty and low in calorie . He he .. Try it out n pass me comments !!!!

Ingredients


1 Medium Eggplants

6 Tablespoons Salt

2 Tablespoons Olive Oil

1 Cup Grated Mozzarella Cheese

1 Cup Grated Parmesan Cheese


For The Sauce:


2 Cans Chopped Italian Tomatoes or Freshly chopped tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

Method:


Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top . Let the eggplant drain in the sink for about 15 minutes. Pat the eggplant dry. This helps to get rid of the bitterness in Eggplant .

Take 2 spoons of olive oil. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Meanwhile take the chappati tava or u can use broiler in oven to toast the sliced eggplant .
Brush the eggplant with live oil and toast it both side till it becomes golden brown.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

I loved it!!!!!

Vegetable soup : (CLEAR soup)

Vegetable soup : (CLEAR soup)
--------------------------------

Servers for 4 , Total cooking time 20 mins .


Hey guys !! Thanks for your encouragement .

Here is a super healthy soup for you. Best for dinner !!!


Ingredients :

1 small carrot Thinly sliced .
1 small cup zucchini sliced .
1 small cup of cabbage thinly sliced
½ cup of baby corn sliced .
½ cup of spinach
½ onion thinly sliced.
3 cloves of garlic.(Optional)
2 tomatoes chopped
1 cup of macaroni (boiled )
(hey u can use any of your favorite vegetable )
½ spoon oregano(dried herb)
1 spoon of vinegar
1 spoon extra virgin olive oil
A pinch of pepper powder
Salt to taste
½ spoon of cheese for garnishing

Method :

boil the macaroni with a pinch of salt in water.Let it get cooked (taste and see whether it is cooked), darin and keep aside . Boil the chopped tomato in a medium size vessel with 4 cups of water in medium heat . Let it boil for 10 mins . Add all the chopped vegetables with another 2 cups of water. Bring it to a boil .add the macaroni ,extra virgin oil, Vinegar ,oregano ,pepper and salt and turn off the stove . Garnish it with coriander and cheese.

Note : some of the vegetable cooks very fast(zucchini ,Cabbage ,lettuce ) . So add it after the hard vegetables gets half cooked(carrot,beans,) !

Healthy to eat, yummy to taste!!!!!

Baby corn mushroom fried rice :

Baby corn mushroom fried rice :

Servers for 2.Cooking time 35 mins.




















Ingredients:

10 to 15 baby corn
1/2 pack of mushroom
1 medium size shallot
2 garlic cloves
2 spoons oil (olive ,maize )
pepper and Salt to taste
1 spoon of cashews fried in ghee .
1 cup long grain rice

Method:

Wipe the mushroom with clean wet cloth or tissue paper (do not wash mushroom it easily absorbs water ) and slice it . Soak the rice for 15 mins ,with 1 1/4 cup of water either pressure cook it .(or keep it in a rice cooker ).You can also fry the rice with a ½ spoon of ghee without soaking in the water and pressure cook it .
In a pan take 2 spoons of oil .sauté the onion ,garlic for 3 mins or till translucent . add the baby corn .saute for another 5 mins till the baby corn turns golden brown .then add the mushrooms . Saute for 6 to 7 mins or till the mushroom turns brown ,add the rice mix it well. Let it be on the stove for another 6 mins .
Add the salt and pepper power . Garnish it with fried cashews .

Simple but tasty !!!

masala dosai

Masala Dosa :
--------------

One of my favorite …Masala dosa with spread!!

Here goes the recipe for Dosa batter

Ingredient:

Raw rice - 3 cups
Par boiled rice -1 cup
Urad dhal -¾ cup
Avul (poha) -2spoons
Fenugreek seed - ½ spoon


Method :
--------
Soak the rice and urad dhal in a separate container with lot of water ,overnight . Add the fenugreek seed and soak it along with the rice . You can soak auvl(poha) half an hour before you grind. Don’t add lot of water to avul (poha).the above should be soaked for at least 6 hours .

Grind the rice and poha together and the dhal separately . With water in intervals .don’t pour more water to the batter . It is better to start with just enough water and add as you go along,grind it till the batter is very smooth to touch. Let the batter ferment . You can see bubbles over the batter in 5 to 6 horus. When the weather is cold you can keep it inside the oven for fermentation. When u see bubble over it. The batter is ready to do dosai and doesn’t smells raw.

DOSA:
-----

Heat pan or thava . The test you can perform is sprinkle some water on the pan. If the water evaporates immediately, pan is hot enough.
Take a round utensil, say a ladle, and put a ladleful of batter in
the center of the pan. Immediately spread the batter in a circular motion starting from the center, to get a crêpe. Drizzle the corner with oil and ghee.
Remember, you have to be pretty fast in spreading the batter, otherwise
it will start cooking instantly. The idea is to get thin crepes.

Hey!! Better oil the thava and spread it with a paper towel ,then add batter to it. Else cut a piece of onion and potato tame it in the thava so that the batter will not stick to it ..


Masala :
-------

1 big onion
2 medium size potato
1 to 2 green chilies
A piece of ginger (optional)
½ spoon Channa dhal
¼ spoon mustard seed
A pinch of turmeric powder.
1 spoon of oil
3 curry leaves chopped

Boil the potato and peel out the skin and mash it well . Add one spoon of oil into the pan and when the oil get heated spatter the mustard seed,add the channa dhal wai till it becomes golden brown then add the chili and the onion and sauté till it becomes translucent. Add the mashed potato and add the turmeric power and the curry leaves sauté it for say 6 mins.off the pan .


SPREAD :chili spread
---------------------

4 to5 dried red chili
3 garlic cloves.

Method:
Soak the chili and garlic for 15 mins in water, grind it into a paste .



For masala Dosai :
-----------------

After spreading the batter , turn you gas knob to low heat. After u see the crisp in the corner ,take a spoon of chili paste and spread it over the dosai. Then add masala on the top .YOU NEED NOT TURN THE DOSA .
Warp it up. You can serve it with a slight butter on the top!

Yummy!!!!!

Akki rotti

Akki rotti: total coking time 15 mins ,servers for 2

Akki is a kannada word for rice . Akki roti is rice roti . it’s a very tasty one with chutney podi (thenagai podi is called as chuty podi ) and kothammali chutney (coriander chutney ).

Ingredients :
------------

Rice flour -1 cup (hey ! If u have left over rice ,add that too with the rice flour.. And mash it well with your hand!!)

½ medium size onion finely chopped
1 medium size green chili finely chopped (depends on your spice level you can add extra if u want)
A tint of asafetida (Perumgayam)
4 spoon of oil.
A little of Finley chopped coriander and curry leaves
Salt to taste

Method:
--------

In a large bowl , take one cup of rice flour ,left over rice (mashed) and other above give ingredients .
mix it well and make a dough (as u do it for chapatti) with little of water . Do not over pour the water.
Add water in intervals during mixing .
Divide the dough into 4 parts .

Now ,heat up the thava (low) , add ½ spoon of oil and brush it over the thava . Have a bowl of water near by. Dip your palm in water ,take a portion of dough and tap the dough gently on the thava ,make it round and thin (flatten it well) .Hey don’t worry nothing will happen to your hand .!! .. Adjust the gas to medium flame. Drizzle ½ to 1 spoon of oil on the corner .leave it for 2 mins . Now it is the time for the another side to cook. gently rise the roti with spatula and turn the side . Wait for 3 minutes . You can have a crispy and tasty akki roti in minutes ! Do the same for the remaining rotis .

Chutney :
----------
A small cup of coconut
A bunch of coriander leaves (cleanly washed ,u can also chop if you want)
½ spoon of split gram (pottu kadalai)
1 medium chili (again it depends on your spice level)
Mustard seed & 3 curry leaves
Salt to taste

Method:
Grind the above ingredients well with very small amount of water in a mixer .Take it in a bowl.Spatter the mustard seed with ½ spoon of ghee and the curry leaves to it,garish it over the chutney .

Jasmine rice with tofu curry

Jasmine rice tofu curry
----------------------------
Cooking time :15 to 20 mins ,serves for 3

Ingredients
------------


1 pack Tofu (either hard or soft)
1 ½ cup of Mixed vegetable of your choice (carrots,broccoli, beans, cauliflower,double bean,rajmma)
3 spoons of red wine vinegar (recommended) or apple cider vinegar (both the vinegar gives sweet flavor )
4 spoons of soy sauce
3 spoons of sugar
1 spoon of hot chili garlic sauce
2 ½ spoon of pea nut oil or any other of your choice
2 spoons of pea nut salted for garnishing

Method :
-----------

Tofu : place the tofu in the freezer for a day . Let it freeze .If you are going to do the tofu in the morning let the frozen tofu in a bowl for the whole night or you can also microwave it when needed .
The tofu will be watery .. Press the tofu and extract the water from it. Usually deep frying of tofu gives very good taste but you know its full of oil. Better sauté the tofu with 2 spoons of oil till golden brown.
Keep it aside .

Mix the soy sauce, sugar, hot chili garlic sauce and the red wine vinegar in a bowl Whisk it for 2 mins.

Steam up the vegetables till they are half cooked. Or microwave it for 2 mins with 2 spoons of water.

Take ½ spoon of oil .let it get heated. Add all steamed veggies and sauté for 3 mins. Add the tofu along with it. Let it be in the stove for another 2 mins.. Stir occasionally. Pour the mixed sauce into the pan of steamed veggies. Let it cook for another 5to 7 mins. Here ur tofu curry is ready!!! Have it with jasmin rice .garnish the tofu curry with peanut.

Health to eat n easy to do!!!

Mushroom masala :

Brfore adding milk






















total cooking time - 20 mins ,servers for 4

Ingredients
------------

1 pack of button mushrooms
1 medium onion finely chopped
1 spoon of freshly grinded garlic and ginger paste
2 spoons of garam masala
2 spoons of tomato puree (or freshly prepared paste )
1 medium capsicum
2 spoons of oil
½ cup of milk(subsitutw for cream.. which is very high in calorie)
Salt to taste
Coriander of garnishing

Mehod :
-------

Slice up the mushroom into pieces (half).Mushroom usually absorb water. So wipe the mushroom with wet cloth. it’s a pain .. anyhow for gravy u can wash it cleanly as it not going to be dry.

Sauté the onion with 2 spoons of oil for 2 mins and add the capsicum saute for another 3 mins . Add the tomato puree and ginger garlic paster along with ½ cup of water. Let it cook till the raw smell goes . It takes hardly 7 to 10 mins.
Then add the mushroom to the gravy (no need to sauté the mushroom) . Sprinkle the garam masala over the gravy .. Stir it well. don't add water .. After 5 mins add the cup of milk into the gravy .Let it boil for another 5 mins .add salt . Granish it with coriander leave .

Hey guys .. Its very easy to do and doesn’t have lots of oil. So enjoy the recipe when every you want.

Bisibele bath:

Bisibele bath:
--------------
Total cooking time 45 mins , serves for 4



Ingredients
----------------
½ cup rice
½ thoor dhal
Vegetables (optional like carrot, beans)
½ cup garbanzo (kondai kadali steamed)
½ cup peas
2 spoons of oil
3 spoons of ghee
1 spoon of Mustard
5 to6 curry leaves
2 spoons of jaggery
Coriander for garnishing

To be grinded into paste :
-------------------------------
4 pieces cinnamon bark
3 ½ spoons of channa dhal(kadalai parupu)
4 spoons of dhaniya
1 spoon of kasa kasa (soaked in hot water of 1 ½ hrs)
1 spoon of cashew
2 elachi powdered
6 pepper corn
5 to 8 dried chili (depends on the spice level, you can also limit the chili to 4 if your spice level is low)Only Badgi chili adds red color when it is grind.
3 spoons of coconut

Method :
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Pressure cook the rice and thoor dhal put together . Pressure cook it upto 5 whistles. Off the stove let the cooker be on the heat.
Mean while get the paste ready . In a pan take one spoon of oil, add the channa dhal fry it for 3 to 4 mins ,add the dhaniya sauté for 3 to 4 mins in medium heat do not over fry or burn .add the dried chilli to it followed by peppercorn,elachi powder and cinnamon stick . After you smell the essence of cinnamon add cashew followed with coconut. Sauté for 1 min. Take it off from the stove and let it cool .
Note : Kasa kasa can be added during grinding .

Now take a thick bottomed vessel (your pressure cooker will do) . Add the pressure cooked rice and thoor dhal to it . Add the vegetables to it with 2 cups of water. The fried ingredient is now ready to grind. Add the kasa kasa along with it. Add ¼ of water grind it into fine paste . Now add the paste into the rice and mix it well with 2 cups of water. Let it cook. Stir it often . Add the ghee and jaggery .It takes 20 mins to cook. Stir often . Atlast spatter the mustard in a pan with 1 spoon of oil ,add it to the bath . Add curry leaves for aroma . Off the stove let it be in the stove for few mins . Garnish it with coriander leaves.

Serve it with Applam (papad ) ,Vadam.. Tastes great !!!

Paneer with capsicum gravy

It’s a very easy and very yummy dish . Best for Chappati, nan and rice .

Total mins :20

Ingredients :

½ red capsicum
½ onion
1 cup paneer sliced horizontally
1 spoon of garam masala .
¼ spoon Kashmir chili powder (it gives good red color)
¾ spoon garlic and ginger (grinded in to paste)
1 ½ spoons of tomato puree (tomato paste)
2 spoon of oil

Method:

Cut the capsicum and the paneer into medium thin pieces horizontally. Chop the onion into small pieces.
Sauté the onion with a spoon of oil till it becomes translucent , then add the capsicum and sauté for 3 to 4 mins . Add the garlic paste and tomato puree along with 1 cup of water.. Stir it leave it for 5 mins. Add the garam masala and the sauté paneer to it .. Let it be in the stove for another 5-7 mins till the gravy becomes thicker(and till the raw smell goes off). garnish it with the coriander leaves.

* Before sautéing the onions ,sauté the paneer with 1 spoon of oil in medium heat… continue it till paneer becomes slightly golden. Off the stove and change it to a bowl ,let the paneer cool .

Sesame Steamed Vegetables and Spaghetti

Easy dinner or lunch ?? want to save cooking time.. try out this delicious dish...

Total cooking time : 20 mins

Sesame Baked Vegetables and Spaghetti
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Ingredients

Spaghetti - a bunch(organics is good and cooks very fast)
Rice vinegar - 2 spoons
Sesame oil - 1 1/2 spoon
Sesame seed -3 spoons(roast the seed with out any oil)
garlic - 2 clove
onion - 1 onion
peanut butter - 1 spoon
soy sauce - 2 spoon
vegetable broth-1/2 cup
brown sugar or powdered jaggry - 3/4 spoon
red pepper flake - 2 pinch


Cook pasta in a big vessel with water and 1/2 spoon of salt for 10 to 15 until it becomes soft(stir it occasionally) . After u feel it is soft(better taste it and see whether it is cooked) , drain it with the stainer and leave it dry.
note : to avoid over cooking ,U can pour some cold water to it.

For the sauce
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In a small skillet add the sesame oil and saute the galic and onion for 2 to 3 mins.Add the peanut butter and keep on string ,once you notice the bubbles, pour the rice vinegar followed with soy sauce .stir it for a minute ,then add the 1/2 cup of vegetable broth , red pepper flake and t he brown sugar . cook it for 5-7mins (occasional stir) ,until the liquid becomes little thick.turn off the stove .Let the sauce stand in the stove for 5 more mins (let it cook in the heat).. In a bowl or vessel take the pasta and pour the sauce over it and mix it well.
To serve :
Place the spaghetti on a plate and garnish it with cucumber frills.(cucumber frills can be done with the peeler).for the final touch, add the sesame seed on the top of the delicious spaghetti ... yummy!


Steamed vegetable :

Ingredients

Any vegetable of your choice (Ex broccolis florets ,carrots,dew peas,beans,bell pepper(capsicum),bamboo shoots) .
1/2 spoon sesame oil.
1/2 spoon vegetable oil or sunflower.
1 spoon rice vinegar.
1 1/2 soy sauce .
1 pinch red pepper flake .
1/2 brown sugar or powered jaggery

To do:
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Steam the vegetables in a steamer .

Dressing
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Meanwhile take a small bowl,whisk all the ingredients above to make a dressing . Place the steamed vegetables on a plate .Pour the sauce(dressing) over the vegetables.garnish it with roasted sesame seeds . Jaggery gives a very good flavor and aroma .

hope you like it!!!!!