Chocolate Burfi

It’s an easy and tasty recipe. This will be perfect treat for kids. They really love it.

Ingredients

Milk Powder – ¼ cup

Sugar – 1/3 cup

Water – ¼ cup

Coco Powder – 1 tsp

Melted Ghee – 3 tsp

Finely Chopped Almonds – 3 tsp

Method

Grease a plate with ghee and keep it ready before you start cooking.

Mix milk powder and coco powder together, whisk it well so that it gets mixed evenly.

Now add sugar and water, stir well so that sugar completely dissolves.

Let the syrup boil till the syrup reaches single string consistency.  Now add milk powder coco mixture and mix well. Keep mixing, in few seconds it will become thick but still in flowing consistency.

Add ghee, give a quick mix and switch off. Transfer the mixture to a ghee greased plate, level it with a back of spoon for a smoother finish on top.

Garnish with chopped almonds. When it is still warm, cut into squares. Cool down and store in airtight container.

Semolina Coconut Burfi / Coconut Rava Burfi/ Thenga Paarai/ Sooji Coconut Burfi/ தேங்கா பாறை

Semolina Coconut Burfi is one of my childhood favorite Diwali sweets. My aunty (Dad's sister) used to prepare and give me lot in those days. I am still surprising how the time has changed. It's possible in y kitchen now. I simply love it, My kids too.

Ingredients

Grated Coconut – 2 cups
Sugar – 1 ½ cups
Water – ¾ cup
Roasted Semolina/ Sooji/ Rava – ¼ cup
Broken Cashew – 3 tsp
Ghee – 4 tsp
Cardamom Powder – 1 tsp
Method
Add little ghee, roast the broken cashews till golden brown and keep aside.
Now add the sooji and fry till get slight golden color then keep it aside.
In the same pan add the coconut and fry for few min then keep aside.
Grease a tray/plate with ghee and keep it ready.
Take wide bottomed stick pan, add sugar and water mix well till sugar dissolves completely and starts bubbling.
Keep stirring continuously, cook till a single string consistency. At this stage add coconut.
Combine and keep stirring till bubbles start forming at the edges. Now add ghee.
Then add cashews and cardamom powder and give a quick stir. After 5 minutes, it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan. Then switch it off.

Transfer the mixture to the tray and cut into squares when it’s still warm. Cool down completely then store it in airtight container.

Semolina/Sooji/ Rava Laddu

Semolina Laddu is a quick recipe. This is very easy to make this kind of sweet urundai. Enjoy your festive with this sudden sweet.

Ingredients

Semolina/Sooji/Rava – 1 cup

Sugar – ¾ cup

Cardamom Powder – 1 tsp

Melted Ghee – ¼ cup

Cashew Nuts – 3 tsp

Method

In a kadai, add sooji and dry roast until nice aroma comes and it turns slightly golden. Turn off heat, keep aside and allow it to cool. Heat a tsp of ghee in a pan, and roast cashews till get golden brown, keep aside.

Powder the sugar very fine, set aside in a bowl. The transfer roasted sooji to the same mixie jar.

Grind it to a semi coarse mixture. Transfer powdered sooji and sugar to a mixing bowl and mix until it combined well.

Then add the fried cashews, cardamom powder. Add ghee.

Mix everything together. With your hands form them into round balls by pressing tight.

Press it tight and form balls. Set aside. Store in airtight container.

Lemon Ginger Detox Drink

This drink is a perfect way to start your day! Ginger is a powerful detox ingredient that helps to kick start your metabolism. Lemons are natural detoxifier. This helps to remove unwanted toxins from your body.

Ingredients

Hot Water – 1 cup
Lemon – 1 (Extract Juice)
Honey – 1 tsp
Pepper Powder – ¼ tsp (optional)
Method
In hot water, add lemon juice, crushed ginger and let it be for few min.
Then filter and transfer it separate glass. Now add honey and pepper powder. Mix well.
Drink well and stay healthy!

Watermelon Ginger Detox Drink

The ginger will warm you up, and the watermelon serves to cool you back down and hydrate your body and skin. Drink this amazing watermelon detox drink first thing in the morning to help cleanse and detox your body from toxins.

Ingredients

Chopped Watermelon – 2 cups

Chopped Ginger Pieces – 1 tsp

Lemon Juice – 2 tsp

Method

In a blender, add all the ingredients and grind it well.

Pour into glasses and serve immediately!

Yogurt Chilli Chicken Fry

 Ingredients
Yogurt – 4 tsp
Dry Red Chilli – 25
Chicken – 1 kg (Washed and Chopped)
Ginger Garlic Paste – 2 tsp
All Purpose Flour/Maida – 2 tsp
Corn Flour – 2 tsp
Salt to taste
Oil for fry
Curry Leaves – Few
Sliced Green Chilli – 3
Method
In a blender, add yogurt, salt and dry red chilli. Let it be for 15 minutes, then grind it as fine paste.

In a bowl, add chicken pieces, yogurt chilli sauce, ginger garlic paste and mix well. Let it be for 2 hours.
Heat a kadai, add oil. Once it is ready, fry the marinated chicken pieces. While frying add curry leaves and sliced green chilli.

Then keep it in a paper towel. Serve hot the crispy chicken fry!!!

Fish Tikka Masala

Ingredients

Fish Fillet – 10 pieces

Salt to taste

Oil for fry

To marinate

Ginger Garlic Paste – 3 tsp

Chilli Powder – 3 tsp

Turmeric Powder – ½ tsp

Cumin Powder – 1 ½ tsp

Coriander Powder – 1 ½ tsp

Pepper Powder – 1 ½ tsp

Tandoori Masala Powder – ½ tsp

Lemon Juice –  tsp

To Saute and Grind

Cardamom – 2

Clove – 2

Cinnamon Sticks – 1 inch

Cashew Nuts – 20g

Chopped Tomatoes – 2

Cumin Seeds – 1 tsp

Butter – 1 tsp

Oil – 1 tsp

Chopped Coriander Leaves – few

Method

In a bowl add washed and cleaned fish fillets, and all the ingredients which are under “to marinate” and mix well. Then let it for 30 to 60 min.

After that heat oil in a pan and fry the fish pieces and keep it in a paper towel.

In a kadai, heat butter. Add clove, cardamom, cinnamon sticks, cashew nuts and saute it for few seconds.

Now add chopped onions and saute it well. Then add chopped tomatoes and cook till it becomes mushy.

Once it done, switch off the flame. Let it cool down and grind it as fine paste.

In a pan, heat ½ tsp of butter. Add ginger garlic paste, ground paste and saute well. Then add remaining chilli powder, Turmeric powder, cumin powder, coriander powder and saute well.
Add fried fish fillets let it cook for few minutes. Then switch off the flame and garnish with coriander leaves.

Serve hot with steamed white rice!!!

Roasted Eggplant Fry

Ingredients
Eggplant/Brinjal/Kathirikkai – 1 lb
Oil – 3 tsp
Mustard Seeds – 2 tsp
Urad Dal – 2 tsp
Bengal Gram Dal – 2 tsp
Coriander Seeds – 1 tsp
Dry Red Chillies – 5
Hing Powder – 1 tsp
Turmeric Powder – 1 tsp
Grated Coconut – 2 tsp
Salt as per taste

Method
Dry roast the bengal gram dal, dry red chillies and coriander seeds for a minute over low/medium flame.
Grind them to a coarse powder and keep aside until needed.
Heat oil in a pan. Fry the urad dal and mustard seeds for 30 seconds.
Cut the brinjals lengthwise into 4 quarters but do not cut them through. They should still be together at the bottom.
Stuff the brinjals with the ground masala powder. Add salt, turmeric powder and coconut.
Add the stuffed brinjals to the pan and cook over low flame for 10 minutes.
Sprinkle a little water to prevent it from sticking to the bottom.
Cover with a lid and stir gently from time to time to ensure it is evenly cooked.
Switch off the flame when it is cooked. Serve hot with rice.

Chicken Manchurian

Ingredients

(For Chicken Marination)

Boneless Chicken – 1 lb

Egg White – 1

Coarsely Crushed Pepper – ½ tsp

Soya Sauce – 2 tsp

Chilli Powder – 4 pinches

Corn Flour - 3 tsp

Rice Flour – 2 tsp

Ginger Garlic Paste – 2 tsp

Salt to taste

Oil as needed

(For Manchurian Sauce)

Chopped Garlic – 2 tsp

Chopped Ginger – 1 tsp

Chopped Onions – 2

Soya Sauce – 2 tsp

Red Chilli Sauce – 3 tsp

Vinegar – 2 tsp

Chicken Stock or water – 1 cup

Sugar – ½ tsp

Cubed Capsicum – 1 ½ cup

Chopped Spring Onions – few

Method

Mix chicken with soya sauce, salt, red chilli powder, ginger garlic paste and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

Heat oil and deep fry on medium flame until golden color. Drain to a kitchen towel.

Stir in the corn flour with 3 tsp water. Transfer the oil to a bowl and retain only half a tsp. Fry ginger garlic until aromatic. Fry onions until transparent.

Add bell peppers and fry for 2 minutes. Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.

When the sauce begins to bubble, add the balls, spring onions and toss.

Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.

Garnish with spring onions and serve as an appetizer.

Roasted Bengal Gram Coconut Chutney

Ingredients

Grated Coconut – 1 cup
Bengal Gram – ½ cup
Green Chilli – 3
Tamarind Pulp – 1 tsp
Salt to taste
To Temper
Mustard Seeds – 1 tsp
Chopped Shallots – 2
Curry Leaves – few
Chopped Coriander Leaves – few
Coconut Oil – 1 tsp
Method
Heat a pan and dry roast chana dal for few minutes or until slightly reddish in color. Add the freshly grated coconut and dry roast it for another couple of minutes. 

Then add green chillies followed by curry laves and saute it. Remove from the stove and let it rest for few minutes before grinding. Transfer it to a blender and blend to powder.

Add in salt and tamarind paste and give it a few pulses. Add ½ cup of water to this or as per the consistency to get a thick fine paste.

Heat oil on medium heat in a pan and add mustard seed. When it splutters, add shallots. When the shallots turn golden brown in color and curry leaves and mix it.

Turn off the stove and pour the ground coconut Bengal mixture to this fried seasoning and mix well.

Then add water as per your required consistency and mix well. The roasted Bengal dal coconut chutney is ready to serve with dosa, idli, uthappam or masala dosa…

Roasted Shrimp Aloo Masala

This is spiciest tasty roasted shrimp aloo masala. This goes very well with steamed white rice, fried rice, ghee rice, chappati, roti and bread...

Ingredients

Shrimp/Prawn – ½ kg (Peeled & Cleaned)
Chopped Onions – 2 (big)
Chopped Tomato – 1 (medium)
Sliced Green Chilli – 2
Chopped Potato/Aloo – 2 (big)
Chopped Coriander Leaves – a cup
Salt to taste
Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Fennel Powder – 1 tsp
Oil – 2 tsp
To Saute
Venkaya Vadagam – 1 tsp
Curry Leaf – a handful
Fennel Seeds - ½ tsp
Method
Heat oil in a pan. Add the ingredients which are given under by saute one by one.
Add chopped onions and saute well till it gets slight turn in color, then add
chopped tomatoes and keep cook till it becomes mushy.

Then add cleaned shrimp and apply a tsp of oil. Let it fry for another 5 min. Now add potatoes, salt, fennel powder, chilli powder, coriander powder and a cup of water.Then roast it well with another tsp of oil, and chopped coriander leaves. Once it done, serve with hot steamed rice.

Chilli Garlic Chicken Fry

 It's the spiciest chicken fry. I made the chilli garlic paste by myself. I will post it in my upcoming posts. That's really fantastic and mouthwatering sauce. It is very simple to prepare and good starter too.

Ingredients
Chicken – ½ kg
Chilli Garlic Paste – 5 tsp
Salt to taste
Ginger Garlic Paste – 1 taste
Chopped Green Onions – a handful
Sliced Onions – 2 (big)
Chopped Coriander Leaves – a handful
Yogurt – 1 tsp
To Temper
Fennel Seeds – 1 tsp
Cardamom – 3
Cinnamon Sticks – 2 inch
Cloves – 3
Coconut Oil – 2 tsp
Method
In a bowl, add the washed and cleaned pieces, salt, ginger garlic paste, yogurt and chilli garlic paste and mix well. Then marinate it for at least 2 to 3 hours.
In a pan, heat oil. Add the tempering ingredients and saute it for one by one.
Add sliced onions and saute it well. Then add chopped green onions and fry well.
Let it be for another few min. Now add the marinated chicken pieces and cook on medium flame.
Once it cooked well add another 1 or 2 tsp of chilli garlic paste (optional) and mix well.
Chicken should be roasted well and serve hot.

Spinach Bonda

Spinach Bonda is the tastiest and healthiest snack. This is very yummy and delicious snack. Enjoy with your tea/coffee/hot chocolates.

Ingredients
Urad Dal – 1 cup (soaked)
Chopped Spinach – 1 cup
Rice Flour – a handful
Finely Chopped nions – 1 (big)
Finely Chopped Green Chilli – 2
Finely Chopped Ginger – 1 tsp
Finely Chopped Coriander & Curry Leaves – 2 tsp
Salt to taste
Pepper – 1 tsp
Hing – a pinch
Oil as required
Method
Urad dal should be soaked at least 2 to 3 hours and grind it as a paste.In a bowl, add this batter and all other ingredients except oil. And mix well.

In a pan, heat oil. Make sure it is medium heat. Once the oil is heat, take a tsp full of the mixed batter and drop it in hot oil. Once it puffs and comes to top take another tsp of batter and drop it in oil.

Once the oil sound subsides, take out and place it in a kitchen towel.
Crispy and spicy spinach bonda is ready. Serve hot with your favorite chutneys.

Spicy Cheese Peanut Chat

I love peanut. Peanuts are reliable source of protein. Peanuts are insoluble dietary fiber, which is linked with reduced risk of weight gain. It reduces the risk of both heart disease and gallstones.

Ingredients

Boiled Peanut – 1 cup
Finely Chopped Onion – 1 (big)
Finely Chopped Tomato – 1 (big)
Finely Chopped Ginger & Garlic – 1 tsp
Finely Chopped Coriander Leaves – 1 tsp
Finely Chopped Mint Leaves – 1 tsp
Kashmir Chilli Powder – 1 tsp
Grated Cheese – 1 cup
Salt to taste
Butter – 1 tsp
Method
In a pan, heat butter. Add chopped ginger and garlic, then saute it for few min.

Now add chopped onions and fry well. Then add chopped coriander and mint leaves.

Add tomatoes and saute it well till it becomes mushy.

Now add cooked peanuts, salt and chilli powder and mix well.

Finally add grated cheese and serve hot!

Fish 65 (Butter Sauteed)

Fish 65 is the tastiest recipe. Simple to prepare and mouthwatering recipes too. You can have as starter. This goes very well with chapatti, roti and bread too.

Ingredients

Chopped and Cubes Fish Fillets – 2
Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Turmeric powder – ¼ tsp
Salt to taste
Lemon Juice – 2 tsp
Butter as required
To saute
Fennel Seeds – 1 tsp
Finely chopped Curry Leaves – few
Finely Chopped Coriander Leaves - few
Method
In a bowl, add cubed fish fillets. Then add salt, chilli powder, coriander powder, turmeric powder, salt and lemon juice. Mix well and keep it for at least 1 to 2 hours.
In a pan, heat butter. Add fennel seeds, chopped curry leaves and coriander leaves. Saute it for few seconds.

Add the marinated fish fillets and fry well. Once it cooked well then serve with chopped onions.

Diet Chicken Curry

This is very easy and healthy chicken recipe. You can make it very quickly. This goes very well with idli, dosa, steamed white ice, roti, chapatti, Bread, Biryani and Ghee Rice.
Ingredients
Chicken – ½ kg
Peeled Shallots/Small Onions – 30 (Chopped)
Chopped Tomato – 1
Green Chilli – 2
Ginger Garlic Paste – 1 tsp
Salt to taste
To Roast & Grind
Peeled Shallots/Small Onions – 20
Fennel Seeds – 1 tsp
Chilli Powder – 2 tsp
Coriander Powder – 3 tsp
Turmeric Powder – ¼ tsp
Sliced Green Chilli – 2
Curry Leaves – a handful
Salt to taste
To Saute
Cinnamon – 2 inch sticks
Cardamom – 2
Clove – 2
Oil -- 2 tsp
Curry Leaves - few
To Garnish
Chopped Coriander Leaves – a handful
Method
In a pan, heat oil. Add small onions, green chill and curry leaves. Then saute it well. Then add fennel seeds and fry for another 2 minutes.

Now add chilli powder, coriander powder and then switch off the flame. Once it cools down, put it in a blender and grind well.

In a pressure cooker heat oil. Add the ingredients one by one which are under “to saute”. Then add ginger garlic paste, chopped small onions and saute it well.

Now add chopped tomatoes and cook till it mashed well. Add chicken pieces and salt, then mix well and keep cook for another 5 min.

Add ground masala, turmeric water, 1 cups water and close the lid. Let it cook till 3 whistles comes out.

Finally garnish with chopped coriander leaves. And serve hot.

Eggplant Pulusu

This is another easy and simple recipe. This goes very well with rice, idli, dosa, idiyappam, chapatti and bead items.

Ingredients
Eggplant/Brinjal/Kathirikkai – 10
Tamarind water – 1 cup
Chopped Onions – 1 cup
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Grated Coconut – 1 cup
Green Chilli – 3
Salt to taste
Jaggery – 1 tsp
Oil – 5 tsp
Chopped Coriander Leaves – a handful
Method
In a blender add grated coconut and green chilli. Then grind it well smoothly.
In a pan, heat oil. Add mustard seeds and cumin seeds.
Then add chopped onions and saute it well. Now add chopped eggplants.
Then add chilli powder, coriander powder, salt, ground masala and mix well.
Add tamarind water and jaggery then cook well. Let it for another 5 to 10 min.
Garnish with chopped coriander leaves and serve hot.

Peanut Salad

A lip-smacking recipe of boiled peanuts and chopped fresh vegetables, It’s a quite simple and all the ingredients are already a hand away in your kitchen. This recipe salad is totally kid ‘s recipe. Kids always want new dishes every day and it’s difficult to think of new recipes. You can make this peanut salad in whatever way you desire.

Ingredients

Cooked Peanut – 1 cup

Finely Chopped Red Onions – ¼ cup

Finely Chopped Carrots – ¼ cup

Finely Chopped Coriander – 2 tsp

Salt to taste

Lemon Juice – 2 tsp

Pepper Powder to taste (Optional)

Chilli Powder to taste (Optional)

 Method

 In a mixing bowl, add cooked peanuts, carrots, onions and coriander leaves.

 Then add required salt and pepper powder. And mix it well.

 Add lemon juice and toss it. Serve this yummy and healthy snack.

Pakistani Chicken Biryani

Biryani is a complete meal in itself, apt to suit all occasions; Just try this recipe and enjoy your delicious and tasty food.

Ingredients
Chicken - 1 kg

Yogurt - 5 tsp

Ginger Garlic Paste - 1 tsp

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Butter - 2 tsp

Ghee - 1 tsp

Sliced Onions - 4

Saffron - a pinch

Chopped Mint leaves - a handful

Biryani Masala - 1 tsp

Finely Chopped Coriander leaves - a handful

Garam Masala - (3-4 cloves, 1sinamon stick, 1bay leaf)

Milk -1 cup

Rice - 2 cups

Chopped Ginger - 1 tsp

Red Chili Powder - 1 tsp

Salt as per taste

Cumin Seed - 1 tsp

Method

Soak the rice for about 20-30 minutes in cold water.

Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour.

Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown.

After that add the marinate chicken to the fried masala, add 1/2 tsp ginger garlic paste, biryani masala, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked).

On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove.

When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it.

Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

In the mean time take half cup of milk and add some saffron to it, later sprinkle the saffron milk on the biryani.

Generally saffron gives the nice color to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight.

Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Mix the rice and chicken very slowly otherwise the rice will brake and that will not look good.

Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor.

Gobi 65 (Restaurant Style)

It is perfect for parties as it is very simple to prepare and tastes great. You can prepare your favorite Cauliflower 65 at your home. Gobi 65 is a popular dish served in restaurants. It can be had as a starter or as a side dish or as a tea time snack. We loved it very much.

Ingredients

Cauliflower - 1 (medium)
Ginger Garlic Paste – 1 tsp
Chilli Paste – 1 tsp
Salt to taste
Garam Masala – ½ tsp
Peppercorn Powder – ½ tsp
All Purpose Flour – 4 tsp
Corn Flour - 4 tsp
Oil for fry
To Fry & Garnish
Chopped Curry Leaves – 2 tsp
Chopped Coriander Leaves – 1 handful
Sliced Green Chilli - 3

Method
In a big bowl take cauliflower florets blanch them in hot water for 2 min.
In Another bowl add all the ingredients one by one and mix well with little water like thick batter.
Pour this batter on to the cauliflower. Coat with the mixture to the cauliflower.
In a pan heat oil and add the cauliflower florets and fry it well. When you fry add chopped coriander leaves, curry leaves and green chillies.
Then serve this yummy gobi 65 with tomato sauce.

Roasted Garlic Soup

This is another easy and healthy soup. This can help to reduce your cold. You can use the powdered oats for a thick soup.

Ingredients
Chopped Mixed veggies – 1 cup
[Broccoli, carrot, beets, capsicum, green peas]
Finely Chopped Garlic – 6 cloves
Finely Chopped Onions – 1 (large)
Oats – 2 tsp, roasted and powdered
Salt – to taste
Black pepper powder – to taste
Cloves – 2, for seasoning
Oil – 1 tsp
Method
Heat oil on a non-stick pan placed on a medium to high flame. Add garlic and onion and sauté until both turn golden brown.

Add veggies and sauté for 3 to 4 minutes. Add about 2 ½ cups of water and allow the mixture to come to boil.

Cover and cook on low to medium flame until veggies are cooked well. Mix in salt and pepper as desired.

Dry roast cloves in a small pan and crush well. Keep aside.

Mix in powdered oats to the veggie mixture and simmer for 3 more minutes.

Serve hot, garnished with crushed cloves.

Almond Egg Masala

It is a simple and easy recipe. The gravy will give the richness to the egg masala. This mouthwatering almond egg masala goes very well with biryani, pulav, fried rice, roti, dosa, idli, rice…

Ingredients

Eggs – 4 boiled

Salt to taste

(To grind)

Chopped Onions – 2 medium

Chopped Tomato – 1 medium

Cashews – 8

Almonds – 20

Ginger & garlic – 1 ½ tsp

Coriander Seeds – ½ tsp

Cumin Seeds – ½ tsp

Chilli powder – 2 tsp

Poppy seeds – 1 tsp

Turmeric powder – ½ tsp

To Temper

Butter – 2 tsp

Cinnamon stick – 2 inches

Dagad Phool or Stone Flower – 1

To Garnish

Chopped Coriander Leaves - 2 tsp

Method

Wash and boil the eggs. Let it cool don, then remove the outer skin and slightly slit the eggs vertically them with knife. So, that the eggs will get the flavors of the gravy.

In a blender, add the ingredients which under “to grind” and keep it aside.

Heat a kadai, add butter then add flower, cinnamon and saute it for few second.

Then add the ground masala and let it for few min. Then add the eggs and fry for few sec.

Add required water and pressure cook for 3 whistles. Let it cool down.

Finally garnish with chopped coriander leaves.

Then add the ground masala and let it for few min. Then add the eggs and fry for few sec.

Add required water and pressure cook for 3 whistles. Garnish with chopped coriander leaves.

Carrot Ginger Soup

This carrot soup is very healthy, simple, easy to prepare and as low in calories. Soup is always welcome and I always try new combos in making soups.

Ingredients

Carrots – 250 g

Chopped Ginger Piece – 1 inch

Chopped Garlic – 3 cloves

Chopped Onion – 1 (big)

Butter – 2 tsp

Salt to taste

Finely Chopped Coriander Leaves – few (to taste)

Pepper Powder to taste

Bread Cubes – 1 cup

Method

Wash the carrots, peel and chop it into small cubes. In a pressure cooker heat a tsp of butter, add chopped onions, ginger and garlic.

Cook the onions till get translucent, now add chopped carrots and saute for 3 minutes on low flame.

Add 2 cups of water, salt and cook covered until pressure cook for 2 whistles.

Once cooked, cool it and blend it to a puree I a blender. Strain using a soup strainer.

Add another cup of water, chopped coriander leaves and reheat the soup.  Add salt, bread cubes and pepper powder to taste.

Bread Cheese Toast in Tawa

Ingredients 
Bread Slices - 4
Finely Chopped Green Chilli - 2
Finely Chopped Coriander Leaves- 2 tsp
Pepper Powder to taste
Chopped Capsicum - 4 tsp
Chopped tomatoes- 4 tsp
Butter - 2 tsp
Salt to taste
Method
In a bowl gently mix together grated cheese, tomatoes, capsicum, green chillies, coriander leaves, pepper and salt.
Butter all the bread slices. Pre-heat the tawa in simmer. 
Place the buttered side of the bread on the tawa. 
Place 2 tbsp of the cheese mixture in the centre.
Place another slice of bread on it, with the buttered side facing up. 
Toast on one side for few minutes and then turn it upside down. 
Place a flat steel plate on the toast with something heavy on it so that the toast flattens. 
Once the toast is golden on both sides, remove and cut diagonally. 
Serve hot with tomato ketchup and potato chips. 
Repeat with remaining bread slices and cheese mixture.

Black Pepper and Honey (for cough, cold and sore throat)

Cough is a common winter ailment that is caused mainly due to an infection or change in weather. As most people are susceptible to respiratory problems in this season, it is wise to stay protected beforehand rather than get treated for it.

 This really helpful for common cold, cough and sore throat.

Ingredients
 Honey - a tsp
 Black Pepper - 2 tsp

Method
In a clean bowl take a tsp of honey.

Roast around 2 tsp of black pepper on slow flame, cool and grind them into fine powder. 

Add 1/2 tsp of this powder, mix and consume. 

Do this regularly every morning to prevent cough and also stay away from cold and sore throat.

Cantaloupe Frenzy

Have you ever tasted the yummy cantaloupe smoothies!!! Excellent drink and Perfect for those summer days…My hubby normally don’t like to eat this fruit. But I made this delicious drink for his breakfast. He had it without any hesitations… I and my daughter love this drink… This is wonderful, refreshing and nutritious too…

Ingredients

Cantaloupe – 1 (Peeled, Seeded and Cubed)

Ice Cubes – 2 cups

Sugar – 3 tsp

Method

In a blender, add cantaloupe pieces, ice cubes.

Process until the ice is in small pieces.

And add sugar and grind it well until we get the right consistency.

Pour Into tall glasses and serve immediately.

Green Apple Sandwich

Do you really like bread recipes? If so it’s one of the tastiest mouthwatering recipes. This is undoubtedly great breakfasts. We love to have this with hot chocolate.

Ingredients

Bread Slices – 4

Cheddar Cheese – 2 Slices

Thinly Sliced Green Apple – 6 pieces

Finely Chopped Red Onions – ¼ cup

Thinly Sliced Bell Pepper – 6 pieces

Butter / Ghee – 1 tsp

Ranch – 2 tsp

Italian Dressing – 2 tsp

Method

In a sandwich maker, add a tsp of ghee or butter. Then place two pieces of bread.

In all bread, top 1 slice with cheddar and 3 pieces of green apple.

Then place thinly sliced bell pepper and chopped red onions.

Add Italian dressing and ranch on top of the bread.

Then close it and cook this till gets ready!

Once it done, you can have it with tomato ketchup.

Bitter Gourd Pulikari

Bitter Gourd is one of the great veggies. People will definitely like when they know benefits of this veggies. But most of the kids won’t have it normally including my son. But we need to explain them to have it. This goes very well with rice, chapatti, dosa, idli…

Ingredients

Bitter gourd – 250 g

Chopped Tomatoes – 2 (big)

Chopped Onions – 2 (big)

Tamarind – Lemon sized ball

Garlic Pods – 10

Fenugreek Seeds – ¼ tsp

Dry Red Chilli – 2

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Salt to taste

Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Sesame Oil – 2 tsp

To Garnish

Chopped Coriander Leaves – few

Sesame oil – 1 tsp

Method

Wash and cut bitter gourds (round shape). Then put it in tamarind water.

In a pan, heat oil. Once it done add mustard seeds, Cumin seeds, curry leaves and dry red chilli then sauté it for few min.

Now add garlic pods, fenugreek seeds and mix well. Then add chilli powder, coriander powder, salt, bitter gourd with tamarind water.

And close the lid. And let it be for five min. Then add the chopped tomatoes.

Let it boil well, once it done then switch off the flame. Finally add the chopped coriander leaves.