Thondekayi batani bath / ivy gourd peas Rice

Ingredients:

Thondekayi - 2 cups chopped (vertically)

Peas - 1/2 cup
Onion - 1 medium (chopped vertically)
Garlic - 3 pods
Ginger - 1 inch
Green chillies - 4
Tomato paste - 2 tbsp
Salt - as required
Turmeric - 1/4 tbsp
Vangi bath powder - 1 tbsp
Lemon juice - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few
Oil - 2 tbsp
Rice - 1 cup
Coriander leaves - 1/4 cup chopped

Method:

1) Take one measure of rice and 2 measures of water with 1/4 tbsp of oil ad cook rice. 
2) In a pan, add remaining oil followed by mustard, jeera, chana dal, urad dal, hing, curry leaves.
3) Now add ginger, garlic and chopped onion and fry until golden brown.
4) Now add chopped thondekayi and fry until chrisp. 
5) Add Peas and fry well.
6) Now add tomato paste and fry for a min.
7) Once its well mixed, add turmeric, vangibath powder and salt.
8) Add 1 tbsp of lemon juice to this followed by coriander leaves. Turn off the heat.
9) Now add cooked rice and mix well. Add the remaining lemon juice to the rice and mix well.

Thondekayi batani bath is ready to be served.

Vermicelli payasam / pudding

Ingredients:

Vermicelli - 1 cup
Sugar - 3/4 cup
Cardamom - 1/4 tbsp
Salt - a pinch
Ghee - 3 tbsp
Cashews - 1//4 cup
Raisins - 1/4 cup
Milk - 2 cups


Method:

1) In a tawa, add ghee and vermicelli and roast until golden brown.
2) In another pan, add roasted vermicelli and water until it sinks.
3) Boil until soft. Then add, half of the milk and boil.
4) Once its completely cooked, add sugar. Boil for 2 mins.Turn off the heat.
5) Now in a pan, add ghee followed by cashews and raisins and frry until golden brown.
6) Add the fried cashews and raisins to the cooked vermicelli. 
7) Sprinkle cardamom powder and mix well.

Yummy vermicelli payasam is ready to be served.

Mango Rice

Ingredients:

Rice – 1 cup (uncooked)
Raw Mango – 1 medium – grated
Green chillies – 4 – slit vertically
Turmeric powder – 1/2 tsp
Asafoetida – 1/4 tsp
Salt – as required
Oil – 3 tbsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Peanuts / groundnuts – handful
Curry leaves – few
Coriander leaves – for garnishing

Method:

1) Wash and cook the rice. Once done, spread it on a plate.
2) In a frying pan, heat oil. Then add mustard seeds and urad dal to it. Saute till the urad dal turns golden brown and mustard seeds splutter.
3) Now add the peanuts and sauté till they are roasted well.
4) Then add the green chillies and curry leaves. Sauté for 2-3 minutes.
5) Once done, add turmeric powder, asafoetida. Turn off the heat.
6) Now add the grated mango (you can also add a few finely chopped mango pieces) and salt. Mix well.
7) Mix rice well but gently making sure it does not break.
8) Garnish with some chopped coriander leaves.

Serve hot with pickle or papad Or enjoy this tangy rice as it is.

Spicy Roasted Foxnuts / Phool Makhana ~ Easy Tea Time Snack

Phool Makhana /  Lotus Seeds are same and widely called as Foxnuts. The seeds are edible from lotus plant can be widely used in cooking both as sweet or savory, fried or roasted.  Indian cuisines include this in making curry, pulao, dessert also it is a good substitute for thickening the gravies. The seeds taste neutral can blend with any food ingredients when cooked.

Foxnuts are rich in anti-oxidants, high in fibre and good source of potassium. Regulates blood pressure and treats insomnia problems too.  Roasted foxnuts is a guilt-free snack can munch at any time. People like me who loves popcorn, can replace with a bowl of healthy lotus pops. The munching of seeds in between meals is a good  diet as it digest easily.

The seeds are white and round in shape, that appears to be like popcorn  with dark spots.

Ingredients:

Makhani / foxnuts - 2 cups

Chilli Powder - 1 tsp

Chaat Masala - 1 tsp

Turmeric Powder - a Pinch
Onion - 1/2 medium
Tomato paste - 1 tbsp

Salt - 1/4 tsp

Oil - 1 tbsp

Method:

1) Heat oil in a fry pan. Once hot, stir in the foxnuts and toss constantly for about 8 - 10 minutes or until crisp under low flame. You can even taste a piece of nut to check whether it turned crispy to chomp. Keep it aside.

2) Now add some oil, then add onion and fry until golden brown.

3) Add the tomato paste and mix well.

2) Add the chilli powder, salt and turmeric. Toss to combine evenly. Sprinkle chaat masala and roasted foxnuts and turn off the fire.

 Serve with hot tea or at any time.

Note:

1) Chaat masala, chilly powder can be replaced with sambhar powder.

2) The seeds have good shelf life and can be stored in a air container.

3) Another variation would be to replace chaat masala with garam masala and amchur powder of same proportion.

4) The roasted seeds can be used in making curries along with vegetables at the final stage. 

5) Use the seeds in making Makhana kheer, Dal makhani, Paneer Makhana Masala, Makhana Pulao.

6) Onion and tomato paste can be avoided too.

African cabbage stew (Indian style)

Ingredients:

Cabbage - 1 medium
Oil - 2 tbsp
Onion - 1 medium
Garlic - 1/4 tbsp (finely chopped)
Ginger - 1/4 tbsp (finely chopped)
Tomato paste - 2 tbsp
Red chilly powder - 1/4 tbsp
Salt - as required
Curry leaves - 8
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Turmeric powder  - 1/4 tbsp
Sambhar powder - 1 tbsp
Lemon juice - 2 tbsp

Method:

1) In a pot, add oil followed by mustard, jeera, chana dal, urad dal, hing, and curry leaves.
2) Now add ginger, garlic, and chopped Onion. Fry until golden brown.
3) Now add chopped cabbage and frry until soft.
4) Now add tomato paste and stir.
5) Once its mixed well, its time to add turmeric powder, red chilly powder, sambhar powder and salt. Give a good mix.
6) Cook until everything is mixed well. Now add Lemon juice and mix well and turn off the stove.

Indian style Cabbage stew is ready to be served with rice, chapathi or any Indian bread.

Instant pudi avalakki

Ingredients:

Avalakki / Poha - 1 cup
Red chillies - 2 medium
Dates Paste / Sugar -  2 tbsp
Tamarind - Amla sized
Salt- As required
Desiccated coconut - 1/2 cup
Curry leaves - 5-6 leaves
Mustard - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Turmeric - 1/4 tbsp
Ground nut - 1/4 cup

Method:

1) Grind red chillies, dates paste / sugar, tamarind, salt into coarse powder.
2) Now add avalakki / Poha , dry coconut and grind it again into coarse powder.
3) In a pan, add curry leaves, mustard, chana dal, urad dal, and the powdered avalakki, turmeric and heat it for some time.
4) Roast the groundnut.

Note:

1)  This can be consumed as a snack and also as a breakfast.
2) You can mix this with curd / milk.
3) Oil can be added for seasoning if using it immediately. 
4) I have avoided oil, so that this can be stored for long time.

Easy veg sandwich - version 2

Ingredients:

Bread - 4
Mozzarella cheese - 1/2 cup
Butter - 1/4 stick
Salt - as required
Pepper powder - 1/4 tbsp
Tomato paste - 4 tbsp
Onion - 1 small
Bell pepper - 1/2 (any color / all colors)


Method:

1) Apply butter to the bread slices on both the sides.
2) Arrange sliced bell pepper, tomato, onion and spread mozarella cheese.
3) Sprinkle salt and pepper powder on it. 
4) Apply tomato paste to the other bread slice (on one side) and butter on the other side. 
5) Now close this bread slice on the other.
6) On a tava place this sandwich and roast until golden brown.

Tasty and quick sandwich is ready to eat.