Thursday, August 17, 2017

Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner.

I wanted to make something spicy and was just searching for some thing, didn't know what to do. Saw a pack of macaroni and got the idea and tried this spicy macaroni. Of course its Indian style when you think of spicy.
I have used macaroni, tomatoes, beans, carrots, potatoes and coriander leaves with little spices including oregano. ( Herb spice used in Italian food).
Let us see the recipe Now :

Things needed :

Tomatoes : 2 to 3 (Medium sized)
Beans : 10 to 15
Potatoes : 4 to 5
Macaroni : 1 Bowl (250 Grams)
Olive oil : 2 Tablespoons
Jeera /Cumin powder : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Oregano : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Handful
Cooking oil : 1/2 Cup (To fry potatoes).

Method :

1. Keep water for boiling and let it boil. Put macaroni and let it cook till it is soft.
2. Drain out the water once macaroni is cooked and let the cooked macaroni cooled.


3. Put a teaspoon of olive oil on the top of drained macaroni.
4. Wash and cut tomatoes into small pieces.
5. Wash and cut carrots and beans. Cook with little water til it turns soft. (Not over cooked).

6. Wash and remove the outer skin of potatoes and cut it as thin stick.
7. Wash and put the pieces in a bowl of water. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and let it heat. Put oil and let it get hot.
5. Add jeera and fry till it turns slightly golden brown.
6. Add tomatoes and fry nicely till it turns soft. Add cooked beans and carrots.
7. Fry for 2 minutes. Add salt, dry ginger powder and jeera /cumin powder. Mix it well.


8. Add boiled and cooled macaroni. mix it well. Let it cook for a minute.

9. Sprinkle Oregano ( 1 teaspoon) on the top. Mix it nicely and put off the fire.

10. Now keep oil in a pan on the fire. Let it get hot. Fry cut potatoes till they turn golden brown.
11. Remove it from oil and put it on Veggie Macaroni. Add cut coriander leaves.

12. Stir slightly and serve " Veggie Macaroni " with tomato ketchup.

Note :

Do not over cook vegetables and macaroni. (noodles). Do not put lots of spice. Let it be mild.
Adding a bit of garam masala/chilly powder (1/2 teaspoon) will add to the taste. Adding olive oil is good for health. Adding more vegetables is optional. Adding any type of sauce of ketchup to macaroni is optional. Example : Tomato ketch up, soya sauce or tomato sauce. ( I have not used).
Adding onions and garlic is optional.
You can choose and top up the macaroni with grated cheese, grated paneer, potato chips, onion rings or with vegetable salad. Try and Enjoy..
Time : 30 Minutes.
Serves : 2 to 3 .

Tuesday, August 15, 2017

Jack Fruit Buns/Pooris

Jack fruit buns/pooris are yummy and it is an easy dish to prepare and very good for breakfast/snack with a cup of coffee.

I have used jack fruits, organic jaggery and wheat flour.
Buns are famous in South Canara and Malenadu . They are fried pooris, prepared using  Maida/All purpose flour, banana and sugar. We can easily prepare many varieties of Buns using different fruits.
I have prepared pineapple buns and wheat and jaggery buns etc.
Here I have tried wheat flour with jack fruit added and jaggery instead of sugar. No need to add any oil while preparing the dough. It does not take much of oil.
Our foodie blog's, one of the Admini, Madhura Pradeep had tried jack fruit buns and that encouraged me to prepare these Jack Fruit Buns/ Jack Pooris. She has used sugar and instead of sugar I have used jaggery. The Jack Buns turned as yummy as usual banana buns which we prepare very often.
Jack fruit is a seasonal fruit and it is just about to complete its season for this year.  I had some jack fruits from  my sister's home and jack fruit was just enough to prepare these pooris. (The remaining fruits were eaten before preparing the buns :) .
Let us see the recipe now:

Things Needed :

Jack Fruits : 10 to 15
Jaggery : 1 to 2 Tablespoons
Wheat flour : 2 Cups
Salt :  A little
Oil : 1 Cup ( To fry )

Method :

1. Remove jack seeds from fruits and grind it with out water. Put it in a bowl.


2. Add jaggery and mix it well.

3. Add wheat flour and little salt. Mix it well and prepare poori dough.
4. Kneed the dough well and divide them into small lemon size balls.


5. Turn them as round shaped balls. Grease each ball shaped dough with little oil.
6. Roll them as small poori. Arrange them in a plate/tray.

7. Keep oil for frying and let it heat.
8. Drop a poori slowly in hot oil and fry on both sides till they turn slightly brown.

  Remove it from oil and put it on a kitchen tissue. Let all the extra oil absorb by kitchen tissue.



9. Repeat the same and fry all the pooris.

10 Serve with chutney or you can just eat as they are.

Note :

Adding sugar instead of jaggery is optional. You can use normal jaggery instead of organic jaggery.
Powder jaggery and heat it with very little water. Let it boil and turn as liquid completely. Sieve it in a strainer and used it. You can add a teaspoon of ghee to the dough while preparing the dough. (optional). I did not. No need to rest the dough. It might absorb oil if you allow to rest the dough. Do not add any water while grinding fruits. Adjust the jack fruit mixture with wheat flour. Mix it with little quantity and check . (Divide both jack fruit ground mixture and wheat flour and add little by little while preparing the dough).
Time : 20 Minutes.
Serves : 20 to 25 pooris. (According to size).

Saturday, August 12, 2017

Ridge Gourd - Bottle Gourd Kootu

Kootu is nothing but a type of curry which is mild spicy. I have tried Ridge gourd and bottle gourd combination.  Kootu has turned very yummy and it goes well with all most all main dishes.


Ridge gourd and the bottle gourd were used as veggies and little coconut, channa dal and red chilly with little ingh and curry leaves. I remembered Mrs. Nagamani Prasad very much because she used to prepare this Kootu very often. I have seen her preparing this kootu curry and eaten as well. She is one of the good cook whom I have come across. I have learnt to cook by seeing her and Mrs. Prema Sundareshan. It is always a pleasure to eat and enjoy whatever they cooked.
Let us see some benefits of eating Channa dal in our diet.
Split bengal dal/channa dal is full of nutritious, high in fiber and easily digested. It helps to lower the cholesterol level in our body. It has very low fat. It has good amount of iron, sodium, selenium and small amount of copper, zinc and manganese. They do have folic acid and fiber. It has antioxidant properties. Channa dal is good for diabetes and helps to control the sugar levels. Channa dal has rich source of iron and good for people who are suffering from anemia.
Let us see the recipe Now:
This is one of the traditional dish of Mysorians (Ayyangaris) and has No Onion or No Garlic in it.

Ingredients :

To Cook :
Bottle Gourd : 1 Bowl (1/2 of medium size bottle gourd).
Ridge Gourd : 1

To Fry/roast  : Spices.
Channa Dal : 1 Tablespoon
Red Chilly : 4 to 5 (Byadagi)
Pepper Pods : 3 to 4
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

To grind :
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Fried or roasted spices.

To Add :
Salt : As required
Coriander Leaves.

Seasoning :
Groundnut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 2 to 3 Tablespoons

Method :

1. Wash and remove the edges of ridge gourd and wash it again. Remove the outer layer and cut ridge gourd into small pieces. (Outer layer can be used for chutney).
2. Wash and remove the outer layer of bottle gourd and cut into small pieces.
3. Cook both the veggies with required water till soft.


4. Keep a pan on the fire and heat. Add a spoon of oil and fry channa dal and red chilly.(Byadagi menasu).
5. Let channa dal turn golden brown. Add pepper pods and put off the fire. Add curry leaves and ingh.
6. Grate coconut and grind it with fried channa dal, pepper pods and red chilly mixture.


7. Keep a big pan on the fire. Add cooked vegetables (ridge gourd and bottle gourd).
8. Add salt and little turmeric powder. Mix it well. Let it boil nicely.
9. Add ground coconut mixture and mix it nicely. Let it boil for 3 to 4 minutes.


10. Shift the ready Kootu to a serving dish.

11. Keep a pan and heat. Add oil and mustard seeds, urid dal and channa dal. Let mustard seeds splutter.
12. Add curry leaves and ingh/Asafoetida. Put off the fire and add the seasoning to the ready curry.
13. Add cut coriander leaves and a spoon of ghee.

14. Ridge Gourd -Bottle gourd Kootu is ready to serve.

Note :

Do not over cook the veggies. Let it be soft. Adding tamarind or lemon to Kootu/Curry is optional.
Normally Kootu has mild spice and do not need any tangy/tamarind or lemon. Use of any cooking oil is optional. I have added a teaspoon of ghee just before serving. Adding ingh helps to digest the food easily and reduces the gastric content.
Time : 20 Minutes.
Serves : 3 to 4 .

Thursday, August 10, 2017

Ghee Jeera Rice with Cauliflower Fritters

Ghee Jeera Rice is a simple dish which can be done easily. You can have this jeera/cumin rice with some vegetables and here I have prepared "Ghee Jeera rice with Cauliflower Fry". It is a healthy dish which is very simple and Cauliflower fry adds to the taste.

I have used Sona Masuri rice, jeera, tomatoes, capsicum, cauliflower and very simple spices which is in your kitchen. 
Let us see some benefits of eating " Cloves " in our diet.
Cloves are rich source of antioxidants, antiseptic, anti-inflammatory and anti -flatulent properties. Cloves have essential oils in them. It is good for dental care. Cloves are good for digestion and gastric problems. They are very helpful for indigestion and constipation problems. They contain minerals like potassium, manganese, iron, magnesium. They are rich in Vitamin A, beta carotene properties, Vitamin K, Vitamin B6 and Vitamin C. 
" Ghee Jeera Rice with Cauliflower Fry " has No Garlic or No Onion Recipe. 

There are three steps to prepare this " Ghee Jeera Rice with Cauliflower Fry".
1. Ghee Jeera Rice preparation.
2. VegetableFrying 
3. Cauliflower s Fry.

Let us see the recipe step by step. Though the preparation looks long, You feel very comfortable to have this food. It is yummy and healthy dish.


 Let us see the recipe now :

1. Ghee Jeera Rice

Things Needed :
Cooked Rice : 2 Cups. 
Jeera /Cumin Seeds : 1/2 Teaspoon
Cloves : 2 to 3
Cinnamon : A small piece.  
Ghee : 2 Tablespoons
Salt : As required
Coriander leaves : Handful 


Method : 

1. Keep a pan on the fire and heat. Add ghee and let it melt. Add cloves and cinnamon piece.
2. Add Jeera /Cumin Seeds and fry for 30 seconds.

3. Add cooked rice and salt. Mix it well and let it cook on low flame for 2 to 3 minutes. Stir in between.
4. Shift the ready " Ghee Jeera Rice to a serving dish. Rice is ready to serve.
5. Wash and cut coriander leaves and add it on the top of  Ghee Jeera Rice. 




2. Vegetables Fry.

Things Needed :
Carrots : 2 to 3 
Capsicum : 2 
Tomatoes : 2 
Garam Masala powder : 1 Teaspoon
Turmeric powder : A pinch
Oil : 1 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : A small piece
Salt : As required 


Method 

1. Wash and remove the outer layer of carrots and grate it. Keep it aside.

2. Wash capsicum and remove the seeds and cut into small. ( Desired shape and size).
3. Wash tomatoes and cut into small. Remove the seeds before cutting into small.
4. Wash ginger and remove the outer layer. Wash again and grate it.
5. Keep a pan on the fire and heat. Add oil. jeera and let jeera turn slightly golden. 
6. Add cut capsicum and fry nicely. Add grated carrots and fry for a while.


7. Add cut tomatoes and fry till they turn soft. Add garam masala powder and stir.
8. Add salt and turmeric powder. Stir in between and let all the moisture disappear.


9. Put off the fire and keep Vegetable fry aside.


3. Cauliflower Fritters. (Pakodas)

Things Needed :
Cauliflower florets : 1 Bowl.
Rice flour : 2 to 3 Tablespoons
Corn flour : 1 Tablespoon
Wheat flour : 1 Tablespoon
Salt : As required 
Jeera /Cumin seeds : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Oil to Fry : 1 Cup

Method :

1. Wash cauliflower and dip in warm water for 20 minutes. Add 1 tablespoon of salt to it.
2. Wash cauliflower nicely using normal water.
3. Cut into small florets. (Each flower separate, if it is too big cut into 2). 
4. Dry roast wheat flour for 2 minutes. Put roasted wheat flour in a tray/plate. Let it cool completely.
5. Take a big bowl and put rice flour, corn flour and roasted wheat flour. Add salt and jeera.
6. Add chilly powder and mix it well. Add required water and prepare dough. (Idli dough consistency).
7. Keep a pan and heat. Put oil and let it get hot. Now dip cut cauliflower in mixed flour dough and leave it in the hot oil. (Medium flame and slow flame).

8. Fry cauliflower in medium and slow flame. Fry on both sides. Remove it from the oil and put it on the kitchen tissue.
9. Repeat the same and fry all the fritters same way.
10. Add fried cauliflower pakodas/fritters to the vegetable curry done.
11. Keep vegetable curry on the fire and stir it nicely. Let cauliflower mix with curry.

12. Now shift the curry to a serving dish. 
13. Put this fried curry cauliflower mixture on the top of Ghee Jeera Rice and serve.
14. You can mix all the three dishes nicely and serve  
                                          Or 
15. You can just top up cauliflower fritters mixture above the rice and serve.

Note :

Use cooked and cooled rice to get the perfect dish.
Adding any sambar powder, jeera -coriander powder, pav baaji masala powder or chenna masala powder is optional. I have used garam masala powder.  
You can also use any sauce while frying vegetables. ( I have not added any sauce).
You can use maida instead of wheat flour. Dry roasting wheat flour helps to reduce the gluten and it the fritter will not turn very soft.
Time :  30 to 40 Minutes. (if cooked rice is ready or you need another 30 minutes to cook rice).
Serves : 3 to 4.                                                                                                                                                                                                                                                     

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Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner. I want...