Prawns With Fenugreek

PRAWNS WITH FENUGREEK

Hello and welcome to my cooking corner again. Hope you all are doing good. Today’s recipe that I am going to share with you is prawns stir-fried with asafoetida and fenugreek leaves. It is a simple, satisfying and healthy recipe. So let’s start with it—

Ingredients:

  1. Indian Prawns-100 gms
  2. Fenugreek Leaves-50 gms
  3. Onion-1
  4. Green Chillies-2
  5. Asafoetida-A pinch
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Chopped Garlic-1/2 tsp
  9. Red Chilly Powder-1/4 tsp
  10. Coriander Powder-1/2 tsp
  11. Tomato Puree-2 tbsp
  12. Garam Masala-1 tsp
  13. Tomato Sauce-11/2 tsp
  14. Green Chilly Sauce-1 tsp

For the tempering-–Five spice-1/2 tsp

Vegetable Oil-1 tbsp

STEPS

Step 1

DSC03385Wash and clean the prawns. Chop and wash the fenugreek leaves, onions, and green chilies finely.

Step 2

Take a pan, add the five spice and vegetable oil to it. Next, add a pinch of asafoetida. After that add the chopped onions, green chilies, and chopped garlic. Fry for a minute and add the chopped fenugreek leaves. Fry again till half done. Now add prawns and fry for two minutes.

Step 3

DSC03379.jpgNow add the spices, coriander powder, tomato puree, and garam masala and saute everything well for ten minutes. When the prawns are well-cooked, add tomato and green chilly sauce and simmer for a minute before switching the gas off.

Our Prawns with Fenugreek is done. Serve it with home-cooked chapatis, some onion rings, and sliced lemon. Alternately you can have it as you want to.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

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Shallow Fried White Yam

SHALLOW FRIED WHITE YAM

Hello and welcome to my cooking corner again. Today I will be making a very simple, tasty, snack idea called Shallow Fried White Yam. It is very healthy and a great way to pass time. There are many varieties of yam available in the market like purple yam, Chinese yam, water yam. I have chosen white yam here. I make it frequently and I hope you too will like it. So let’s start—

Ingredients:-

  1. White Yam-250 gms
  2. Gram or Wheat Flour-150 gms
  3. Salt-According to taste
  4. Turmeric Powder-1/2 tsp
  5. Red Chilly Powder-1/2 tsp
  6. Coriander Powder-1/2 tsp
  7. Asafoetida-A pinch
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1 tsp
  10. Vegetable Oil-For shallow frying

STEPS

Step 1

Wash, scrape and cut the yam into slightly thick roundels.

Step 2

Mix the yam pieces with gram or wheat flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, coriander powder, dry mango powder. Toss everything so that the spice mix is well mixed with the yam pieces. In coating, you can use rice flour too.

Step 3

DSC03311.jpgTake a pan. Smear it with oil and shallow fry the yam roundels till cooked, slightly crisp and browned. If need be, cook the yam covered with a lid. Cook it on a medium flame for five minutes. Then increase the flame on high and cook for two minutes. Add some chat masala before serving.

Our Shallow Fried White Yam is done. Serve it with sweet onion dip or any other dip of your choice. Serve it as an accompaniment to lunch or dinner platters or have it as a snack with some tea.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Pan-Fried Chicken Breasts With Mustard Sauce, Curd, And Green Paste

PAN-FRIED CHICKEN BREASTS WITH MUSTARD SAUCE, CURD, AND GREEN PASTE

Hello everyone and welcome to my corner again. I am a health-conscious person and being a non-vegetarian, I too prefer making chicken recipes more than mutton. Though pan-fried or roasted chicken can be made in a number of ways but this recipe, Pan-Fried Chicken Breasts With Mustard Sauce, Curd And Green Paste which I made yesterday turned out great. I really liked it and hope you will do so too. So here is the recipe—

Ingredients:—

  1. Chicken Breasts -250 gms
  2. Curd -200 gms
  3. Green Chutney 2 tbsp
  4. Dijon Mustard Paste -1 tbsp
  5. Turmeric powder – 1/2 tsp
  6. Red Chilly powder – 1/2 tsp
  7. Cumin Powder – 1/2 tsp
  8. Ginger-Garlic Paste – 1 tsp
  9. Tandoori Chicken Masala – 1 tsp
  10. Garam Masala – 1 tsp
  11. Dry Mango Powder – 1/2 tsp
  12. Salt – According to taste
  13. Vegetable Oil – 2 tbsp

STEPS

Step 1

IMG-5428.JPGWash and make slits on the chicken breasts.

Step 2

Make a marination sauce of curd, green chutney, dijon mustard, turmeric, red chilly, cumin powder,ginger-garlic paste, tandoori masala,garam masala, dry mango powder, salt, and coat the breasts in it well. Leave it overnight for best results.

Step 3

IMG-5426.JPG Heat a heavy-bottomed and shallow-fry the breasts till soft and done.

Our Pan Fried Chicken Breasts With Mustard Sauce And Green Paste is done. It can be served with vegetable and fruit salad, mayo, lemon wedges or any dip of your choice.

  Try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy cooking, healthy living. Take care.

 

 

 

 

Potato Curry With Green Chutney And Curd

POTATO CURRY WITH GREEN CHUTNEY AND CURD

Hello everyone.Welcome to my corner again. Every day we are in search for recipes which can be made quickly and easily with simple ingredients and surely depend on the veggie potato which is a regular ingredient of generally every kitchen of the world. Potato is of many types and is loved, cooked in any form by generally everyone. We make many recipes with it, some of which are baked, fried, roasted, sauteed but each of them is delicious enough. Today I’m sharing with you a very easy, handy recipe of Potato Curry With Green Chutney And Curd. The dish has curd and green chutney adding a special flavor to it along with being healthy. I hope you will like it and you can try it when you are out of other veggies in your stock. So let’s start with it—

Ingredients:-

  1. Potatoes- 250 gms
  2. Curd- 1 cup
  3. Onions- 2
  4. Turmeric Powder- 1 tsp
  5. Red Chilly Powder- 1 tsp
  6. Coriander Powder- 1 tsp
  7. Garam Masala- 1 tsp
  8. Tomato Puree- 1 tbsp
  9. Salt- According to taste

For the tempering:-

  1. Cumin and Black Mustard- 1 tsp
  2. Bay Leaf- 2
  3. Asafoetida- A Pinch
  4. Cinnamon-1
  5. Green Cardamom-1
  6. Vegetable Oil- 2 tbsp

STEPS

STEP 1 

DSC02928_20181005005746891.jpgWash, peel and cut the potatoes into medium-sized pieces. Blanch them. Chop the onions.

Step 2

Take a pan and add the tempering ingredients to it. Add the chopped onions and fry for three-four minutes. Now add the blanched potatoes and fry for the same time again. Next add the spice mix, turmeric powder, red chilly powder, coriander powder,garam masala, salt and tomato puree and fry for two minutes.

Step 3

DSC02923_20181005010259679.jpgNow add some green chutney(I have mentioned the recipe of green chutney in my other blog, you may refer it from there). Stir well and mix everything nicely. Add water and whipped curd for the gravy. Simmer for two minutes before finally switching the gas off.

Our dish of Potato Curry With Green Chutney And Curd is ready to be served. It is best done so with pulaos, chapatis, paranthas or bread.

Friends do try the recipe. Share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Pasta With Noodles And Rice

PASTA WITH NOODLES AND RICE

Hello everybody.Welcome to my corner. Today I will be sharing a healthy, scrumptious Italian and very popular recipe of Pasta With Noodles And Rice. Pasta is made in many ways everywhere and is a favorite fast food now of the entire world. Today, I too decided to share with you all this recipe giving it a slightly different twist by adding rice to the dish along with pasta and noodles and making a healthy, green and tastier dip of white sauce mixed with coriander and mint chutney. I hope you all will like it too. So here is the recipe—

Ingredients:

  1. Penne Pasta – 100 gms
  2. Plain Noodles – 150 gms
  3. Cooked Rice – 100 gms
  4. Par-Boiled Mixed Vegetables like Broccoli, Carrot, French Beans -Each 25 gms
  5. Mushroom – 20 gms
  6. Cumin Powder – 1 tsp
  7. Tomatoes – 2
  8.  Nestle Maggi Masala – 2 tsp
  9. Salt – According to taste
  10. Ginger-Garlic Paste- 1 tsp
  11. Chilly Flakes – 1 tsp
  12. Garam Masala – 1 tsp
  13. Panir – 20 gms
  14.  Basil – A few
  15. Tomato Sauce – 1 tsp
  16. Green Chilly Sauce – 1 tsp
  17. Soya Sauce – 1 tsp
  18. Herbs(Oregano, Thyme) – A pinch
  19. White Sauce –  1 cup
  20. Coriander-Mint Chutney – 2 tbsp
  21. Mozzarella Cheese – For Garnish

STEPS

Step 1

DSC02863.jpgBoil pasta, noodles, and rice. Cut all the veggies along with mushrooms into small pieces and blanch them. Chop the onions and deseed the tomatoes, cut them into small pieces.

Step 2

Take a wok and add olive oil. Now add chopped onions. Fry for half a minute before adding ginger-garlic paste. Now add tomatoes, chilly flakes, and all the mentioned masalas. Fry for a minute. Now it’s time to add the blanched veggies fry for one minute, then rice and noodles. Fry again for a minute. Now add soya sauce, green chilly sauce, tomato sauce, panir pieces.

Step 3

DSC02855.jpgNow add white sauce mixed with coriander chutney to the dish along with some oregano, thyme, basil or any herb of your choice and garnish with shredded mozzarella cheese.

Our dish of Pasta With Noodles And Rice is ready to be served.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

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Bread Chat

BREAD CHAT

Hello and welcome dear friends once again to my cozy cooking corner. We generally enjoy chats more than any other snack dish as it is so wholesome, spicy, fulfilling and even looks so great. We eat many kinds of chats like bhelpuri,papadi chat, raj kachori, aloo tikki chat, samosa chat and many others. But today I’ll be sharing a recipe of bread chat which I made today in the evening and was liked by everyone, especially my daughter. The dish is an instant one, hassle-free, equally healthy and with a fresh taste to make your mood fine. So let’s start with it—

Ingredients:-

  1. Bread – 2
  2. Potato -1
  3. Curd -200 gms
  4. Peanuts -1 tsp
  5. Salt, black and white -According to taste
  6. Green Chilly -1
  7. Red Chilly Powder -1/2 tsp
  8. Pepper Powder -1/2 tsp
  9. Chat Masala -A pinch
  10. Green Chutney -1 tsp
  11. Red Chutney -2 tsp
  12. Lemon Juice -1/2 tsp
  13. Besan Sev  and Cilantro -For garnish

STEPS

Step 1

IMG-5407.JPGCut the crust of the bread and dry roast it in a pan till golden browned. Boil and cut the potato into medium-sized cubes. Shallow-fry them in butter till browned and sprinkle some salt and black pepper over it. Chop the cilantro. Roast the peanuts.

Step 2

IMG-5410.JPGTake curd in a mixing bowl, beat it till smoothened and add white salt to it. Now assemble all the ingredients together to serve the dish.

Step 3

Take a bowl, add the toasted bread pieces, fried potato cubes, roasted peanuts, the beaten curd, salt, pepper powder, chat masala, red chilly powder, green and red chutney. Now sprinkle the besan sev, chopped green chilly and cilantro and some lemon juice over the dish.

IMG-5409.JPGOur Bread Chat is ready. As an optional addition, you can sprinkle some potato or banana chips over the dish.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Mixed Veg And Vermicelli Idli With Potato Rasa And Peanut-Sesame Chutney

MIXED VEG AND VERMICELLI IDLI WITH POTATO RASA AND PEANUT-SESAME CHUTNEY

Hello and welcome dear friends to my food corner again. Every day no one likes to eat the same sort of breakfast. All of us would love variations. So what better than having a south Indian breakfast and making idlis with a different twist along with a potato rasa and some peanut sesame chutney. Everyone in my family loves idlis and so I made this mixed veg and vermicelli idli. It is tastier, easier and healthier So I hope you all will like it. Do try making it and let me know when you do. So let’s start with it—

Ingredients:-For the vermicelli idli

  1. Fresho Idli Dosa Batter -1/2 kg
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Thick Vermicelli-100 gms
  5. Onions-1
  6. Green Chillies-2
  7. Asafoetida-A pinch
  8. Turmeric Powder-1/2 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder-1 tsp
  13. Vegetable Oil-1 tbsp

For the Potato Rasa:

  1. Potatoes-2
  2. Onions-2
  3. Green Chillies-2
  4. Peanuts-5
  5. Salt-According to taste
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Tomato Puree-1 tbsp
  11. Tamarind Paste-1 tsp
  12. Vegetable Oil-1 tbsp

For the Potato Rasa tempering:-

  1. Black Mustard-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the Peanut-Sesame Chutney:-

  1.  Peanuts-1/2 cup
  2. Sesame-3 tbsp
  3. Onion-1
  4. Dry Red Chillies-3
  5. Garlic Pod-1
  6. Lemon Juice-1 tsp
  7. Salt-According to taste

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Black Mustard-1 tsp
  3. Curry Leaves-3-4

STEPS

Step 1

Firstly to make the vermicelli and vegetable batter, cut and blanch the mixed veggies for two minutes. Chop the onions and green chillies. Take a pan and add oil. Add the chopped onion and green chilies. Fry for half a minute and add the spices, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder and add the vermicelli. Fry it for two minutes and now add the blanched veggies. Now mix the vermicelli well and fry for a minute or two.

Step 2

DSC02637_20180819125229998.jpg

For making the idlis take out the idli batter(here I have used a readymade batter of Fresho) in a vessel. Add the above-made vermicelli mix in it. Mix well and taste it to adjust the salt content.

Step 3

Now put the idli batter in the steamer molds with a ladle and steam it for fifteen minutes. You may check the idlis in between the steaming process and see whether they are done or not.

Our Mixed Veg Vermicelli Idlis are done.

Step 4

To make the potato rasa, boil and grind the potatoes. Chop the onions and green chilies. Now take a pan and add the tempering ingredients in it. Add the chopped onions and green chilies and saute for a minute. Now add the roasted peanuts, the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder, tomato puree and fry for a minute. Now add the tamarind paste and the ground potato paste and fry for half a minute before adding the water to make the gravy. Let it simmer on a medium flame for five minutes before switching the gas off.

DSC02610_20180819122115686.jpg

Our Potato Rasa is done.

STEP 5

Now coming to last but not the least dish, that of peanut and sesame chutney, take the ingredients of the chutney, peanuts, sesame, onion, garlic pod, dry red chilies in a pan and dry roast them till lightly browned.

Step 6

DSC02612_20180819122245385.jpg

Put this in a chutney jar and add some water. Now grind it into a thick paste and add some salt and lemon juice to it. Add the tempering ingredients and mix well.

Our Peanut And Sesame Chutney is ready.

DSC02628

Now our recipe with all its accompaniments is ready to be served. This recipe is best had at breakfast and will surely give you a good feeling.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!