BREAD UNNIYAPAM

Bread unniyapam is a easy and delicious snack. It can be made by only 03 main ingredients. If any guest came and there is nothing to give them. This will help to make a variety one. I tried it with some of them and they liked it very much. So, I thought to share this easy and delicious sweet snacks with you people. Soon I will come with another bread recipe and please try this one and give your valuable suggestion to me. If anyone knows something made upon bread please share with me.

Ingredients

1. Bread - 12 Slices
2. Sugar - 12 Tsp
3. Coconut(Grated) - 1/2 Cup
4. Water - 1/2 Cup

Method:

1. Cut the edges of the bread and make it in to powder in a mixi.
2. Mix sugar in 1/2 cup of water and keep aside
3. Take a bowl and add grated coconut into it then add powdered bread and sugar syrup.
4. Make a dough of it (Chapati dough type).
5. Make small balls of size of lemon and keep it aside.
6. Heat oil and fry these balls till it turn into golden brown.

Delicious bread unniyapam is ready. 

BREAD UPPUMA

Bread uppuma is a good breakfast or evening snacks. It can be an alternative for the normal bread sandwiches and also those who don't like bread will like this uppuma very much.It can be used for kids lunch box. It is very easy to make and very tasty also. Hope you people will like this. This recipe came handy when I found there is nothing for evening snack and only few pieces of bread .

Ingredients

1. Tomato - 01 No
2. Ginger - 1/2 inch piece
3. Green Chilies - 02 Nos
4. Slices of Bread - 06 Nos
5. Garam Masala - 01 Tsp
6. Turmeric Powder - 1/4 Tsp
7. Red Chilli Powder - 1/2 Tsp
8. Butter or Oil - 03 Tsp
9. Curry Leaves - 04 Leaves
10. Mustard Seeds - 01 Tsp
11. Urad Dal - 01 Tsp
12. Salt - As per Taste

Method:

1. Cut the bread into small squares. (01 slice should be cut into about 09 squares)
2. Heat the oil or butter.
3. Put in the urad dal and mustard seeds and curry leaves.
4. When the urad dal turns light brown put onion into it.
5. Saute till the onions turn light brown.
6. Put ginger and green chillies and fry for 2 minutes.
7. Now add bread pieces into it.
8. Keep stirring the mixture otherwise bread will stick to the bottom.
9. Now add  all the remaining masalas and mix well.
10. Then add salt and tomatoes.
11. Mix everything well and cook for 5 minutes.

Serve hot with tea or coffee

Pazham Pori/ Banana fry

Pazham Pori/ Banana fry is a delicious evening snacks and it is liked by almost everyone. This one is made by  my husband by adding rice powder. It made banana fry more crispy than usual, so i like to share this recipe with you people.

Ingredients

1. Ripe Banana (Cut it into lengthy thin pieces)  -  18 Pieces
2. Refined Flour or Maida - 1/2 Cup
3. Rice Powder - 01 Tbsp
4. Sugar - 01 Tsp
5. Salt - 01 Pinch
6. Water - As requried

Method:-

1. Boil oil in a kadai
2. Add water to Maida, Rice Powder, sugar and salt.
3. Mix it well and make it as thick as idli batter.
4. Immerse cut banana pieces into it and put it into the boiling oil
5. Deep fry it till it become golden brown and keep it in tissue paper to absorb excess oil.

Serve it hot along with tea.

Cooking Tips - 2

Some other cooking tips which will help you in cooking and also pre and post preparation of foods. It also includes some of the cleaning tips also. Hope it will help you.

1. Fish can be cleaned well, if you clean fish by adding wheat powder.

2. It will be tastier if we add crushed ginger and garlic for cooking than chopped one.

3. The colour of the vegetable will be maintained if we cook after keeping it for a while in hot water.

4. The raw smell of cabbage can be reduced if a piece of ginger is added while cooking it.

5. The sharpness of Kitchen Knife can be increased by dipping it in boiling water.

6.  If we cook vegetables in steam, its nutrients can be saved.

7. Roti or chappati will not dried up if we put pieces of potato in roti or chappati box.

8. The fish curry made by adding kudam puli will not get spoil if we keep outside for 2 or 3 days without refrigeration.

9.  Wash with Salt water or viniger to get rid of foul smell in hands after cutting Fish.

10. The hardness of coconut oil can be reduced by heating it little after adding banana skin into it

Salad Making Tips

Today I like to share some of the cooking tips while making salad which I learned from my Mother, Friends, relatives and books which helped me in my cooking. Hope these tips will also help you to make your cooking easy, tasty and interesting one.

1.  The freshness of vegetable and fruits from which salad is preparing should not lose.

2.  If you are using the cooked vegetables for salad, each vegetable should be cooked individual to maintain its colour and aroma.

3.  If you are using Beetroot for salad cut it only just before serving. Don't cut and keep it before itself as attraction of salad will be lost.

4.  If you are using apple for making salad, add little lemon juice on it to maintain its colour.

5.  Arrange salad only 05 or 10 min before serving it, otherwise it will lose its freshness.

6.  Always try to arrange salad in glassware or in the shell of Watermelon, Pineapple etc.

7. Sprouted green gram, chickpeas, boiled groundnut etc can be added to make salad nutritious one.

EASY SALAD RECIPE

Ingredients

1.   Cabbage(Chopped) – 01 Cup

2.   Tomatoes (chopped) – 01 Cup

3.   Grated Cheese – 2 Tbsp

4.   Salt as per your taste

5.   Pepper Powder – 1 tsp.

Method:

1.   Chop cabbage and tomatoes

2.   Mix it with grated cheese and add salt and pepper as per your taste.

3.   Simple and delicious salad is ready.

MASALA LEMON RICE

Lemon rice is one of the main food of South Indians, although present generation may not like this. I used to take this as pack lunch when I used to go for teaching in a school in Bangalore. It is easy to make. I am not sharing the recipe of traditional Lemon Rice. I have tried out a Masala Lemon Rice which came very good and tastes some what better than our traditional one. You people can try this as Lunch Box for your kids and I am sure that they will like it.

Ingredients

1. Rice - 02 Cups
2. Fresh Green Peas - 1/4 Cup
3. Beans - 05 Nos
4. Carrot - 01 or 02 Nos
5. Tomatoes - 01 No
6. Green Chillies  - 04 to 08 Nos (As per your taste)
7. Ground Nuts - 01 handfull
8. Lemon - 02 Nos
9. Raisins - 10 Nos
10. Masala Powder - 02 Tbsp
11. Turmeric Powder - 01 Tsp
12. Cashewnuts - 10 Nos
13. Ghee - 02 Tbsp
14. Salt to taste
15. Oil - 02 Tbsp
16. Onions - 02 Nos

For Seasonings

1. Mustard seeds - 01 Tsp
2. Bengal Gram Dal - 01 Tbsp
3. Black Gram Dal - 01 Tsp

Method:

1. Wash rice and add 4 1/4 cups of water and pressure cook in cooker.
2. Cut all vegetables in square shape and keep it aside.
3. Heat oil in a pan and add Mustard seeds, When it splutter and both dal mentioned in for Seasonings.
4. Add groundnut along with it and roast them all.
5. When they are done, add green chilies paste, tomatoes, masala powder, turmeric powder, salt and lemon juice.
6. Mix it well for a minute or two
7. Remove from fire and allow the mixture to cool and put rice over it.
8. Allow the rice to cool down in a broad pan else rice will broken if you mix it when it is hot.

Serve it with Raitha or Pickel

Variations : You can add Potatoes and Brinjal instead of fresh green peas, carrot and beans

Please try this one and share your valuable opinions.

Beetroot Ularthe

Hai friends today i made simple beetroot ularthe for lunch so i thought to share that recipe with you people.

Beetroot and its benefits

The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet grown for their edible taproots, especially B. vulgaris L. subsp. conditiva. They are among the most commonly encountered varieties in North America, Central America, and Europe.

Beetroot is a dark red vegetable with an acquired taste which has been getting a lot of coverage in the news. It has been linked with better stamina, improved blood flow and lower blood pressure

Beetroot is an excellent source of foliate and a good source of manganese and contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine. High circulating levels of homocysteine may be harmful to blood vessels and thus contribute to the development of heart disease, stroke, or peripheral vesicular disease. This hypothesis is controversial as it has not been established yet whether homocysteine itself is harmful, or whether it is just an indicator of increased risk for heart disease.

The red colour compound betanin is not broken down in the body, and in higher concentration may temporarily cause urine (termed beeturia) and stool to assume a reddish colour. This effect may cause distress and concern due to the visual similarity to hematuria (blood in the urine) or blood in the stool, but is completely harmless and will subside once the food is out of the system.

Beetroot Ularthe

Ingredients

1. Beetroot (cut thinly length wise and cooked) – 01 Cup

2. Dry red chili – 03 Nos

3. Small or Sambar Onion – ¼ Cup

4. Ginger (minced) – ¼ tsp

5. Salt – As required

6. Pepper Powder – As required

7. Coconut oil or refined oil – 01 tbsp

Method

1. Heat oil in a pan.

2. Add red chili, small onion and ginger into it

3. Fry it for a minute

4. Add beetroot and mix it well.

5. Add salt and cook by closing it.

6. When steam comes out, open the lid and add pepper powder

7. Mix it well.

Serve Hot with rice as side dish

DAL VADA or PARIPU VADA

This Dal Vada is little different from traditional Dal vada which uses anyone like Bengal Gram/Split Chickpeas/Chana Dal. But in this I added Chana Dal, Urad Dal and Toor Dal.

Ingredients

1. Socked Chana Dal - 01 Cup
2. Socked Urad Dal - 01 Cup
3. Socked Toor Dal - 02 Cups
4. Green Chili - 05 Nos
5. Dry Red Chili - 03 Nos
6. Ginger - 01 Piece
7. Curry Leaves - Few
8. Hing/Asafoetida - 1/4 Tsp
9. Oil - As per requirement
10. Salt - As per taste

Methods

1. Clean Chana Dal, Urad Dal and Toor Dal.
2. Add Dry Red Chili, Asafoetida and salt and grind the item into a coarse paste.
3. Now, add Green Chili, Ginger and Curry leaves and grind it once again.
4. Don’t worry if there are few whole lentils left as they will add crunch to the vadas
5. Heat oil in a Kadai or frying pan in medium flame. While the oil is getting heated, shape the vadas for deep frying.
6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make it a round discs.
7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour.
8. Remove from the oil and place them in a plate lined with kitchen towel or butter paper to remove excess oil.

Serve Hot with tea and coffee as evening snacks

Tips: Don't add excess water while grinding the dal as it will be difficult to make round discs and also it will consume more oil.

Wheat Upma

Wheat Upma is a healthy breakfast recipe. It is good for person having diabetics.

Wheat Upma

Ingredients

1. Broken Wheat - 01 Cup

2. Oil - 2 Tbsp

3. Mustard - 01 Tsp
    Red Chilli (Dry) - 01No
    Curry leaves - Few

4. Small Onion(Chopped) - 1/2 Cup

5. Red chilli Powder - 1 Tsp
    Coriander Powder - 1 Tsp
    Fennel Seeds - 1/2 Tsp
    Cinnamon - Small Piece
    Cardamom - 01 No

6. Boiling Water - 02 Cup

7. Salt - As per your taste

Methods

1. Heat Oil and crackle the mustard seed.
2. After this add red chilli, curry leaves and chopped onion 
3. Fry till onion become soft.
4. In this add items mentioned in Sl no. 5 of ingredients and fry for few minutes.
5. Then, add broken wheat into it and fry it.

6. When nice smell comes out, add water and salt as per your taste.
7. Cover and cook it till wheat is properly cooked



 Serve Hot

Savoury Diamond Cuts

Good evening, Today i like to share the recipe of evening snack, which will go well with evening tea or coffee. This one is also like by children who like spicy snacks. I call this snack as spicy diamond

Ingredients

1. Maida - 1 cup

2. Chilly powder - 1 tsp

3. Cumin seed - 1 tsp

4. Ghee - 4 tsp

5. Salt to taste

6. Water

7. Oil to fry  

Method

1. Add ghee, cumin seed and salt to the flour

2. Knead the dough with water. Allow the dough to rest for an hour.

3. Make three to four small balls. Roll out these balls like a chapati.

4. Use a knife to cut it lengthwise and then diagonally to get diamond shaped pieces.

5. Heat oil in a pan and deep fry the pieces. Remove when they are brown in colour.

6. Cool and store in air tight containers.

Lady's finger fry or Bhindi fry

Lady Finger earned its curious name because the edible part of the plant is long and tapered, much like the fingers of an elegant lady. Lady Finger is a wonderful source of important vitamins such as vitamins C, A, E, K, and B complex, as well as iron, calcium, potassium, sodium, copper, magnesium, selenium, manganese and zinc. It is also low in calories and high in dietary fiber.

Okra provides numerous health benefits, including the weight loss, reduces cholesterol, diabetes, glowing skin, strengthens the bones, protect against colon cancer, lung cancer, cavities in the teeth and many more.

Bhindi Fry

Ingredients

1. Lady's Finger - 250 grms

2. Ginger Garlic Paste - 1 tsp

3. Garam Masala - 1 tsp

4. Coriander Powder - 2 tsp

5. Turmeric Powder  - 1/4 tsp

6. Green Chili - 02 nos

7. Onion(large), Chopped - 01 no

8. Tomatoes - 01 or 02 nos

9. Curry leaves - few

10. Salt - To taste

11. Oil - 02 tbsp

Method

1. Put the oil and add ginger garlic paste and salute well.

2. Add garam masala, coriander powder, turmeric powder, green chili and onion, then mix it well.

3. When onion become soft, put little oil if you want.

4. Add tomato to it and mix well and cook till tomato become soft.

5. Now, add lady's finger, salt and curry leaves and mix well.

6. Cook this for 10 min.

Serve it hot with rice or chapati

Try and add your valuable comments

  

MYSORE MASALA DOSA

 Masala Dosa

There are many varieties of masala dosas. Today I tried the Mysore Masala Dosa. This is one of the favorite breakfast for me and my husband. I usually make this when some relatives came to visit us.

Ingredients

For Dosa:

• Raw Rice - 1 cup
• Par boiled rice (Cooked) – 1/2 cup
• Urad dal - 3/4 cup
• Methi seeds - 1 tsp
• Salt to taste

For Potato Masala:

• Potatoes (Large, Boiled, Mashed)- 02 Nos
• Onion (large, sliced) – 01 No
• Green chilies (slit) - 2-3 Nos
• Ginger (finely minced) - 1"
• Garlic (finely minced) – 05 nos
• Turmeric powder - 1/4 tsp
• Salt to taste

For tempering of Potato Masala:

• Mustard seeds - 1 tsp
• Urad dal - 1 1/2 tsps
• Curry leaves - 1 sprig

For Red Chutney:

• Red chilies - 4-5
• Coconut (fresh and grated) - 1/4 cup
• Garlic - 1 large clove
• Salt to taste

Methods

To make the dosa batter

1.  Soak rice, urad dal and methi seeds in a large bowl with enough water for 4-5 hours.  
2. Drain the water from the soaked rice-dal mixture and grind along with cooked para boiled rice, adding little water while grinding. It should be a smooth paste, neither too thick nor runny. Add enough water to make a smooth batter. Add salt to taste and mix it well
3. Ferment the dosa batter overnight. It will rise on fermentation.

To make potato masala

1.   Heat oil in a heavy bottomed vessel. Once the oil is hot, add mustard seeds and as they begin to splutter, add urad dal and allow the dal to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds. Add the sliced onions and saute till it become soft.

2.   Add the turmeric powder and mix. Add the boiled potato and mix well.

To make red chutney

1. Grind the red chilies, garlic, grated coconut and salt to a fine paste. Remove to a bowl.

To make the dosas

1. Heat a non stick dosa pan and pour 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles.  
2.  Drizzle oil along the edges of the dosa, drizzle melted butter or ghee all over the dosa. Cook the dosa on medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney all over the dosa. Place a ladle full of potato masala on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate. Prepare dosas with rest of the dosa batter.
   

Serve Mysore masala dosa warm with sambar and coconut chutney.