Quinoa Chutney

Ingredients

Quinoa-3tsp

Masoor dhal-2tsp

(or Thur dhal)

Urad dhal-1tsp

Jeera-1/2tsp

Red chillies-3

Grated coconut-1tsp

Hing-1/4tsp

Garlic chopped-1

Salt to taste

Oil-1tsp

Method

Heat oil in a pan fry all above ingredients till light brown.Cool,add water,salt & grind it to a smooth paste.Serve it with rice or any tiffin.

Dahi Aloo

Ingredients

Boiled & cubed potato-1 big

Coriander leaves for garnish

Blend everything together

Curd-1/2 cup

Red chilly powder-1/2tsp

Coriander powder-1/4tsp

Roasted jeera powder-1/4tsp

MDH Kitchen king masala-1/4tsp

Turmeric powder-a pinch

Grated ginger-1/4tsp

Salt to taste

Tempering

Oil-3tsp

Mustard-1/2tsp

Curry leaves little

Method

Heat oil in a pan & temper it.Add the aloo & fry a bit.Pour the curd mixture & cook it till dry Garnish it with coriander leaves.Serve it with roti.

Apple Lassi

Ingredients

Chopped small red apple-1

Blue agave sweetener-2tsp

(or sugar/honey)

Curd-1/2 cup

Nutmeg powder-a pinch

Ice cubes

Method

Blend everything in a mixi & serve it cold with ice cubes.

Brinjal Fry

Ingredients to marinate

Oil-1tsp

Besan-1tsp

Coriander powder-1/2 tsp

Chilly powder-1tsp

Ginger & Garlic paste-1/2tsp

Turmeric powder-1/8tsp

Ajwain-1/4tsp

Salt to taste

Other ingredients

Brinjal -10 pieces

(cut into thin semi circles)

Oil-to fry

Method

Mix all the ingredients together,sprinkle very little water & make a paste.Apply it on both sides of the brinjal & keep it for 10 minutes.Shallow or pan fry till cooked & golden brown.

Oats & Vazhlai Poo(Banana Flower) Usili

Ingredients ground to a semi coarse paste

Soaked channa dhal-1/3 cup

Red chillies-5

Salt to taste

(Steam the above mixture.Cool & crumble it)

Other ingredients

Cleaned & finely chopped Vazhlai poo-1

chopped onion-1tbsp

Curry leaves-little

Turmeric powder-little

Dry roasted & cooked oats-1/3 cup

Tempering

Oil-3tsp

Fennel seeds-1tsp

Mustard-1tsp

Jeera-1/4tsp

Urad dhal-1tsp

Hing-a pinch

Method

Heat oil in a pan temper it.Fry onion,turmeric powder,salt,vazhlai poo & curry leaves till slightly cooked.Sprinkle very little water & cook it till done.Add the crumbled dhal mixture & cooked oats.Fry it till everything is mixed well.Garnish it with coriander leaves & serve it with rice.

Award

Thanks to Pavithra & Smita for sharing these award with me.I would love to share it with all my blog friends.Pl. feel free to collect it.

Thai Peanut Sauce

Ingredients
Olive oil-1/2tbsp
Chilly garlic sauce-1/2tsp
Soy sauce-1/2tsp
Sugar-1/8tsp
Peanut butter-2tsp
Grated ginger-1/2tsp
Lime juice-1 & 1/2tsp
Warm water-1/2tbsp
Method
Mix all above ingredients together.Serve it with Vietnamese Summer Rolls.....

Quinoa Ven Pongal

Ingredients
Quinoa-1 cup
Yellow moongh dhal-1/2 cup
Grated ginger -1/2tsp
Salt to taste
Turmeric powder-1/8tsp
Water-3 & 1/2 cups
Tempering
Jeera & Crushed black pepper-each-1/2tsp
Curry leaves-little
Ghee-1tbsp
Cashew nuts-2tsp
Method
Heat a pressure cooker dry roast moongh dhal till light brown colour & nice aroma comes out.Add the quinoa,turmeric powder,salt,ginger & water,cook it till done.Temper it,mix it well & serve it hot with any chutney.

Thandai (Masala Milk)

Ingredients ground to a smooth powder

Blanched almonds-12

Cashew nuts-1/2 tbsp

Melon seeds(char magaz)-1tbsp

Poppy seeds-1tsp

Fennel powder-1/2tsp

Whole black pepper-5

Cardamom-2

Other ingredients

Cold milk-1 & 1/2 cups

Sugar-6tsp or more

Saffron to garnish

Method

Mix the ground powder & sugar to milk.Pour it in glass & garnish it with saffron strings.Serve it cold.

Oats & Tomato Soup

Ingredients

Oats-6tsp

Chopped large tomato-1

Chopped onion-3tsp

Chopped celery-3tsp
Grated garlic-1

Dry oregano-1/2tsp

Salt & Pepper to taste

Olive oil-1tsp

Stock/broth-1 & 1/2 cup

(I used 100% fat free chicken broth)

Water-1 cup

Method

Heat oil in a pan saute onion,garlic & tomato.Add celery,oregano & oats,fry a bit.Pour water & stock & cook till oats are done.Before serving add the seasoning & serve it hot.

Marble Cake

Ingredients
Maida-3 cups
Butter-1 cup
Sugar-2 cups

Eggs-5

Milk-1 cup + 1tbsp
Baking powder- 1tsp
Baking soda-1/2tsp
Unsweetened cocoa powder-1/4 cup
Vanilla essence-2tsp

Salt-1/2tsp

Method

Pre heat oven to 350 deg. C.In a bowl mix maida,baking powder,baking soda & salt,keep it aside.Cream butter,essence & sugar well with a hand mixer.Add the eggs one by one & beat it well.In low speed slowly start adding the dry mixture alternating with milk.Take our 4 to 5 spoons of this cake batter into a bowl & add the cocoa powder to it.Add 1 tbsp of milk & mix it till smooth.Spoon the plain cake batter into a pan which is greased with butter and coat it with little maida and dust out the excess.Using the cocoa mixed cake batter make 3 strips on the cake as shown in the picture above.Now take a knife & gently draw swirls through the batter to marbleize it .Bake it for 50 minutes or till done.Cool completely before cutting.

Courtesy:Kavya with a slight change.............

Pineapple Lassi

Ingredients

Fresh or canned pineapple chunks-3/4 cup

(I used canned.Drain the water & used only the chunks)

Yogurt-1 cup

Cardamom powder-little

Sugar-3tsp or to your taste

Ice cubes

Method

Blend everything in a blender & serve it cold with ice cubes.

Spicy Fish Curry

Ingredients fried in 1tsp of oil & ground to a smooth paste

Chopped onion-1/2

Whole pepper-25

Garlic-2

Curry & Coriander leaves-little

Tomato-1/2

Salt to taste

Turmeric powder-1/4tsp

Hot curry powder-3/4 tsp

Fennel seeds-1/2tsp

(fry above ingredients till light brown & grind)

Other ingredients

Tamarind juice-2 cups

Fish slices-6

Tempering

Oil-5tsp

Vadavam-1tsp

(or mustard,methi,jeera-little)

Cinnamon-a small piece

Cloves-2

Curry leaves-little

Slit green chillies-4

Sliced garlic-2

Method

Mix the ground paste in tamarind juice & keep it aside.Heat oil in a pan & temper it.Pour the tamarind mixture & cook it till raw smell disappears & gravy is thick.Add the fish pieces just give a boil.Switch off the gas & garnish it with curry leaves.Serve it with rice.

Quinoa Sweet Pongal

Ingredients

Quinoa-1 cup

(washed & soaked in water for 30 minutes)

Yellow moongh dhal-1/2 cup

Channa dhal-1tbsp

Salt a pinch

Brown sugar-1 & 1/4 cup

Milk-1/4 cup

Water-4 cups

Ghee-4tbsp

Nuts-1tbsp

(fried in ghee)

Edible camphor-little

Cardamom powder-1/2 tsp

Saffron -little

(soaked in little milk)

Method

Heat a pressure cooker & fry moongh dhal till light brown.Add channa dhal,quinoa,milk,water & cook it till done.Mix brown sugar,edible camphor,cardamom powder & ghee.Mix it well & give a nice boil.Mix in the nuts & serve it hot.

Broccoli Paratha

Ingredients for stuffing

Grated broccoli-1cup

Grated ginger-1/2tsp

Chilly powder-a pinch

Turmeric powder-little

Grated green chillies-1

Salt to taste

Jeera powder-1/4tsp

Other ingredients

Whole wheat flour-2 cups

Milk-1/4 cup

Salt

Water required amount

Oil-1tsp + to make parathas

(make a soft dough using above ingredients)

Method

Mix all stuffing ingredients together except salt & keep it aside for 10 minutes.(I usually keep it open for all the moisture to evaporate & mixture is dry)Just before making the parathas add salt to the mixture.Take a small amount of dough,shape it like a cup,keep little filling inside.Close it well & roll it out to thick parathas.Cook it on tawa till brown on both sides by brushing oil.Serve it hot with raita or any gravy .

Oats & Besan Ponganalu

Ingredients

Broken Oats-1/3 cup

Besan-1/2 cup

Semolina-1tbsp

Grated carrot-1/2

Chopped onion-3tsp

Chopped green chillies-1

Chopped coriander leaves-1tsp

Kastoori methi-1tsp

Salt to taste

Jeera-1/2 tsp

Baking soda-a pinch

Oil-to fry

Method

Soak oats in little water for 15 minutes.If using quick oats then skip soaking.Mix all above ingredients together.Pour water & make a semi thick batter.Heat a paniyaram pan,pour some oil in each hole.Pour a ladle full of batter & cook it till brown on both sides.Serve it hot with any chutney.

Lemony Chutney

Ingredients
Long red chillies-8 to 10
(I used chilly flakes-2tsp)
Lime juice-1/3 cup
Salt to taste
Brown sugar-1/4tsp
Sesame oil-1tbsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Urad dhal-1/2tsp
Jeera-1/2tsp
Chopped onion-3tsp
Curry leaves-little
Method
Grind chillies with lime juice to a smooth paste.Mix brown sugar & 1tbsp of sesame oil.Heat oil in a pan temper it.Fry the onions till light brown.Pour in the chutney & mix it well.Yummy spicy chutney is ready to eat with dosa or Idly.I loved it with curd rice too.....
Courtesy:Raks with a slight change.....

Award

Thanks Asha for thinking about us ,we wish you all the best.Friends pl. feel free to pick it up.

Chicken Quesadilla

Ingredients for filling

Ground chicken-2 cups

Salt & pepper to taste

Chopped parsley-1/4 cup

Chopped onion-1/4

Chopped tomato-1

Chopped green chillies-1

Ginger & garlic paste-1tsp

Hot Mexican sauce-2tsp

Oil-1tsp

Other ingredients

Small corn tortilla-1 pck

Mexican blend shredded cheese-little

Method
Heat oil fry onion till light brown.Add ginger,garlic,tomato,parsley & green chillies.Fry a bit.Add the sauce & seasoning & cook it till dry(do not add water).Keep it aside.Spread some filling on a tortilla,sprinkle some cheese & close it with another tortilla.Cook it both sides on a tawa till light brown & crisp.Cut it into half & serve it hot.