Cheera pathiri/kerala spinach pathiri for veggies

Ingredients:For pathiri
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

For the masala
Cheera - 2 handful of leaves
Grated coconut - 1/2 handful
Onion - 3
Cloves of garlic - 2
Green chilly cut into small pieces - 2 nos
Curry leaves - 2 twigs
Mustard seeds - 1 tsp
Oil to roast
Salt to taste

Preparation:
        In a pan pour some oil now put mustard seeds and allow it to splutter.Then add the chopped curry leaves and then add onions and salt.saute for sometimes till it becomes soft and translucent.Add garlic and chilly and saute for few minutes until onion is cooked very well.add the chopped cheera and coconut,cover and cook on very low flame until the flavour is infused well for about 8-10 minutes.        
      Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Keep this pathiri on a piece of banana leaf.Add some masala in the centre leaving a little space from the circumference.Now make another pathiri of same size,cover the masala filled pathiri with this covering the masalas completely.Slowly press the edges using the fork to seal all the masala in.Carefully lift the banana leaf and place it in a steamer.Repeat the same process until all the masalas and the rice flour are used up.Steam cook for about 10-12 minutes minutes or until the pathiri is firm.

Love,
Roshu

Broccoli Mayo Wraps

Ingredients:

Chappathi - 4 nos.
Cumin seeds - 1 tsp
Finely chopped garlic - 1 tsp
Onion cut into rings - 1
Tomato cut into small pieces - 1
Broccoli small cut into tiny florets - 1
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Mango powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp
Mayonnaise - 3-4 tbsp
Tomato ketchup - 2 tbsp
Oil - 3 tbsp
Salt to taste

    
Preparation:

             Heat oil in a pan for filling.Add jeera/cumin seeds and garlic,stir till the colour changes.Now add onion rings and stir till it becomes soft.Add broccoli and fry for sometimes.Now add all the powders including garam masala.Now add tomato and fry for sometimes.add lemon juice and salt to taste.when broccoli gets cooked remove from fire.

            Now spread some mayonnaise on each chappathi covering till the sides.spread the filling mixture on the chappathi and roll it tightly and seal the end with some tomato ketchup.Heat 1 tbsp oil and pan fry the wrap with tucked side down till golden on both sides.Serve hot.

Love,
Roshu

Veg Club Sandwich

Ingredients:

Paneer cut into thin slices - 50 gms

Cheese slices - 2

Bread - 6 slices

Butter - enouh to spread

Cucumber - 1 (cut into paper thin slices)

Mix in a bowl:

Mayonnaise - 4 tbsp

Finely chopped capsicum - 1/4 cup

Finely shredded cabbage - 1/4 cup

Grated carrot - 1/4 cup

Pepper - 1/4 tsp

Direction:

                Mix well the ingredients mentioned in the mix in a bowl.check seasonings.add more if required.Sprinkle salt and pepper into the thin slices of paneer.Toast all the bread and spread butter on one side of each toast.Place a cheese slice.Lay some cumber slices on the cheese.place another buttered toast on it,with the butter side down on the cucumber pieces.

              Now place a paneer slice on the bread.Spread some mayonnaise mix on the bread and press on the paneer slice.Repeat with other slices.Cut the sandwich diagnolly into two or four pieces.To decorate the sandwich,pierce a small piece of lettuce throgh a tooth pick and top with a cherry.

You can even use chicken slice or veg cutlet instead of paneer..

Love,

Roshu

      

Fruit Kebab

Ingredients:

Apple - 1
Banana - 1
Pine apple - 1/2
Bamboo sticks - 5
Oil to grease the grill pan

For marinade:
Brown sugar - 3 tbsp
Honey - 2 tbsp
Lemon juice - 3 tbsp
Salt to taste

                       

Method:

      In a bowl,mix brown sugar,honey,lemon juice and salt.Add the fruits cut into small pieces,mix well,make sure that all the fruit pieces are covered with the marinade.

      Now thread the fruit pieces onto the bamboo sticks.Grease the grill pan with a little oil and heat it.Now place the fruity sticks in the grill pan and cook.(cover and cook so that it becomes golden brown).Serve it hot hot......u can garnish with walnut,cherries and cashews...

Recipe source: Zee Khana Khazana

Love,
Roshu

Almondy Brown Wood and Award Time

Almondy Brown Wood and Award Time



Ingredients:

Marie Biscuit - 17 nos
Warm milk - 1/4 cup
Coffee powder - 1/4 tsp
Powdered sugar - 3 tbsp
Cocoa powder - 1 1/2 tbsp
Unsalted Butter - 250 gms
Almond essence - 1/2 tsp
Crushed almonds - 10 nos.

Method:

               Firstly blend the butter, sugar,almond essence and cocoa to make a smooth paste,keep it aside.Now mix the milk and coffee powder.Then dip each marie biscuit into the coffee and stack one over other.Cover all the sides of  the stacked biscuits with the cocoa mix,sprinkle the crushed almonds and refrigerate for a while before serving.

Cut and serve with a pleaant smile :-)



Recipe source : Neethu's http://neetzkitchen.blogspot.com/
Love,
Roshu

 Award Time

      Oooolaaaaa here comes the award time, I really thank god for this award.Now i thank faseela of http://faseelanoushad.blogspot.com/ who passed this lovely award.I really feel honored and so happy to accept this award.

I would like to share this award with my few blogger friends who inspired me with their inventive and sweet dishes.

Urmi of http://khanamasala.blogspot.com/

Sobha of http://sobha-goodfood.blogspot.com/

Sonali of http://onlyfishrecipes.blogspot.com/#axzz1j2qd3eiy

Neethu of http://neetzkitchen.blogspot.com/

Maha of http://mahaslovelyhome.blogspot.com/

 

Almond naan khatai

Almond Naan Khatai

Ingredients:

Maida or all purpose flour - 2 cups
Dalda or vegetable ghee - 1 cup
Powdered Sugar - 1 cup
Almonds (crushed) - 1/2 cup
Powdered cardamom - 1/2 tsp

Method:
             In a bowl,mix all the ingredients and make a smooth dough.If the measurement is exact u dont need the addition of anything.Pre-heat the oven for 5 minutes at 180c or in a medium flame.Make lemon sized balls and flatten them lightly.Place it on the baking tray spread with aluminium foil.Bake for approx 6-7 minutes in a low flame.Allow it to cool down.Now u can store in an air tight container and kep for 5-6 days.



Luv,
Roshu

Masala peanut

Masala kappalandi

Ingredients :

Peanuts(roasted,skinned or skinless) - 1 cup
Besan Powder/maida - 2 tsp
Rice Powder - 2 tsp
Chilli Powder - 2 tsp
Amchur or Dry Mango Powder - 1/4 tsp
Asofetida - a pinch
Garlic   - 2 cloves crushed
Chaat masala - 1/2 tsp (optional)
Salt to taste
Curry Leaves - 10-12 leaves
Oil to deep fry

Method: 
    Make a very thick paste of all ingredients(except nuts and oil)using cold water and add curry leaves to it. Now toss in peanuts, mix till well and evenly coated. Heat oil in a frying pan, till smoky. Reduce heat, drop in coated nuts one by one, quickly. Fry till crisp. Drain, cool and serve with tea, drinks, or as anytime munchy. I prefer while watching tv.

Luv,
Roshu

Chilly Gobi

Ingredients:

Medium sized cauliflower cut into florets - 1

For marinating the cauliflower:

Maida/all-purpose flour - 3 tbsps 

Cornflour - 3 tbsps
Ginger-garlic paste - 1 tsp
Soya sauce - 1 tsp
Tomato sauce - 2 tsp
Chilli sauce - 1 tsp

Pepper pwdr - 1 tsp
Salt to taste
Oil for deep frying

For the gravy or sauce:

Medium sized capsicum sliced - 1/2
Onion sliced into small pieces - 2
Garlic chopped into tiny pieces - 1 1/2 tbsp
Ginger chopped into tiny pieces - 1 tbsp
Green chillies chopped into tiny pieces - 2-3 nos.

Coriander leaves chopped- a bunch

Spring onion chopped - 1/2 a bunch
Oil - 1 tbsp
Soya sauce - 1 1/2 tbsp
Chilli sauce - 1 tbsp

Tomato sauce - 2 tbsp
Vinegar - 1/2 tsp
Pepper powder 1 tsp

Sugar - 1/2 tsp
salt to taste

 Here is the direction:

           Leave the cauliflower florets in hot water for about 5 minutes to clean it,drain.Mix all the ingredients for marinate with cauliflower and set aside for 3-4 hours(not necessary).Heat oil in a pan for deep frying.Place the marinated cauliflower into the hot oil.fry till it turns golden brown and keep it aside.

            Now we jump to the preparation of sauce or gravy.Heat oil in a large pan,add chopped garlic,green chillies and ginger,stir fry for a few seconds.Now add chopped onions and stir fry for sometimes.Then add the sliced capsicum,coriander leaves and spring onion and stir fry for another 5-6 minutes.They should retain their crunch.

 

         The final touch up goes with adding all the sauces and cook for about 2-3 minutes.
Now add pepper powder,sugar and salt to taste.Lastly add the deep fried gobi and keep on high flame for 3-4 minutes.
      If you want to make it a gravy one, before adding the fried gobi;add 1 tbsp cornflour dissolved in cold water. And just before serving add the fried cauliflower into this gravy.it goes well with noodles and fried rice..

Luv,
Roshu

Pumpkin Halwa

Ingredients:
Grated Pumpkin - 2 1/2 cups  

Sugar - 1/2 cup

Powdered Cardamom - 1/2 tsp 

Cashew nuts - 10

Kismis (white dry grapes) - 10

Ghee - 1/4 cup

Method:Roast the cashews and kismis in ghee until it becomes golden brown. In a pan, heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone. To this add sugar and stir constantly in low flame. Add the roasted cashews,kismis and powdered cardamom and mix well and leave it for 5 minutes. Add 3 tsp ghee to it and stir well, put in low flame till the ghee floats. Serve hot or make it cold.




it was yummy yummy!!!



Luv,
Roshna

Sardine Pickle / Chala or Mathi achar

Dedicating this to u NEETU.....This is my best friend Neetu's fav.Me n my sis is fond of this pickle and fight for it when my mother makes.But some of my cousins hate it like anything......Those who really like pickles will surely love it...i guarantee...

Ingredients

Fish - 2 kg.

Chilli powder - 1/2 cup

Garlic flakes - 2 dsp.

Ginger thinly sliced - 1 dsp.
Mustard - 1 tsp.

Fenugreek - 1/2 tsp.

Oil - 1 1/2 tsp.

Mustard - 1 dsp.

Water - 3 cups

Vinegar - 1 cup

salt - to taste

Method
Cut the fish into either small pieces or big as u wish. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Grate the garlic and ginger. Slit the green chillies. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.

Pudina rice

 Anila,one of my good friend, treated me with pudina rice. The taste of her pudina rice is still on the tip of my tongue.I made this for the first time under her supervision.And it was a super duper success.Everyone liked it.

Ingredients

Basmati Rice - 2 cups
Pudina leaves - 2 bunches
Onion - 1 1/2
Ginger Garlic Paste - 1 1/4tsp
Green Chilli - 4-5 nos
Green peas- 1/2 cup
Cauliflower- 1cup cut into small pieces
Potato - 1 cup cut into cubes
Carrot- 1 cup cut into strips
Beans - 1 cup cut into strips
Tomato - 1 chopped
Garam Masala - 2 tsp
Oil- 4 tbsp
Salt to taste

Method
  First puree the onion and green chilli together and keep aside. In a pot add 4 tbsp of oil and add pureed onion and green chilli mix. Saute for 5 mins and then add ginger garlic paste. Saute till the mix gets almost brown in color.
    Add all the vegetables into the above mentioned onion mix, and saute for about 4-5 mins. Make the puree from pudina leaves bunch and add into it.then add salt as your taste. Cover and cook on low flame for about 8-10 mins. Then add garam masla and again cook for about 3 mins.Soak the rice for about 10mins.Add the soaked rice and water into the vegetable mix.Cover and cook till we get a nice smell of pudina rice. Serve it hot as it tastes excellent when it is hot
Love,
Roshu