Sunday, 31 July 2016

Murungai Keerai Muttai Poriyal

Murungai Keerai Muttai Poriyal, this is one of the easy to make recipe at the same time, very very healthy too. Especially for kids, we need to give this dish often as this is rich in protein and iron. As the name says, we need only two main ingredients to make this recipe. One is drumstick leaves and the other is egg. If you have both the main ingredients ready, we can make the recipe really quick. Lets see how to make it...


Murungai Keerai Muttai Poriyal

Preparation Time : 15 Minutes | Cooking Time : 15 Minutes | Serves : 2

Ingredients
Murungai Keerai / Drumstick Leaves - 1 Cup
Egg - 1 No.
Onion - 1 No.
Garlic - 10 Cloves
Dry Red Chilli - 3 No.
Curry Leaves - 2 Sprigs.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Chili Powder - 1/4 tsp.
Oil - 1 tsp.
Salt to taste

Method
1. Keep all the ingredients ready to make Murungai Keerai Muttai Poriyal.
a. De-stem the drumstick leaves and wash it thoroughly.
b. Chop the onion and garlic.
c. Break the dry red chilli into 2 piece each.
2. Heat oil in a pan and add mustard seeds, urad dal and cumin seeds. When the mustard seeds splutter, add the onion, red chilli and curry leaves. Saute till the onion turns transparent.
3. Add the drumstick leaves / murungai keerai and saute for few minutes until it starts to shrink. Add required salt and mix well. Sprinkle some water and cook till the leaves are well cooked.
4. Once the drumstick leaves are cooked, break one egg and pour into the leaves. Stir it continuously till the egg breaks and cooked properly. (The egg should have a consistency similar to that of egg bhurji). Once done switch off the flame.

Murungai Keerai Muttai Poriyal is ready to serve. Serve as an accompaniment with any rice items.


Health Benefits of Drumstick Leaves / Murungai Keerai
  • Helps to reduce blood sugar level.
  • Improves blood circulation and helps in blood purification.
  • Helps to increase the milk secretion for mothers who feed their baby.
  • It helps in preventing Asthma.
Read More...
Tuesday, 26 July 2016

Sweet Corn Chicken Soup - Chicken and Sweet Corn Soup

Sweet Corn Chicken Soup, this soup is one of my favorite soup and my kids' all time favorite soup. When ever we visit restaurants, the first we order is sweet corn chicken soup. I hope any family who take their kids, order this first :) I just wanted to try this soup at home, so as usual, I browsed on net to get the recipe.


 All the recipes I saw was talking about the chicken stock to be used for this soup. And when I browsed for making chicken stock, there were different methods to prepare the stock. So, I decided to prepare the stock on my own which is really very simple to make at home. I did not add any oil or butter or cream but still the soup came out really really well. My kids just loved it!

Sweet Corn Chicken Soup - Chicken and Sweet Corn Soup

Preparation Time : 20 Minutes | Cooking Time : 30 Minutes | Serves : 4-5

Ingredients
Boneless Chicken - 100 gm.
Boiled Sweet Corn - 3/4 Cup.
Carrot - 1 No.
Beans - 7 to 8 No.
Onion - half
Ginger Garlic Paste - 1/2 tsp.
Pepper Powder - 1/2 tsp.
Corn Flour - 2 tbsp.
Egg - 1 No.
Salt to taste

Method
1. Keep all the ingredients ready to make Sweet Corn Chicken Soup.
a. Wash and clean the chicken pieces.
b. Finely chop the onion, carrot and beans.
c. Boil the sweet corn.
d. Prepare ginger garlic paste.
e. Beat one egg and keep it ready.
f. Add the cornflour to half cup of water, mix well and keep it aside.
Add all the ingredients mentioned in (a) to (d) to a pressure cooker. Add salt and pepper powder and pour four cups of water. Pressure cook it for 4 to 5 whistles.

2. After the chicken and vegetables are cooked, separate the chicken and shred it as shown in the picture below. Keep the stock separately.
3. Now, add the chicken stock which we prepared and bring to boil. Once it start boiling, add the cooked corn and mix it well.
4. Add the shredded chicken and mix well. Allow it boil for 2 to 3 minutes.
5. Reduce the flame to low and add the cornflour mix to the boiling soup little by little by stirring it continuously. Once the cornflour is added, the soup will start to thicken.
6. Once it reaches the right consistency, slowly add the beaten egg by continuously stirring the soup. The eggs will start to form thin white threads. Keep stirring it for 2 minutes and then put off the flame.

We are ready with the Sweet Corn Chicken Sour / Chicken and Sweet Corn Soup. Enjoy it hot!


Note
  • The thickness of the soup depends on the cornflour added, so adjust the cornflour to get the correct thickness.
  • You can also beat only the white of egg and add to the soup. I have beaten the egg with yolk.
Health Benefits of Corn
  • Rich in vitamin and minerals.
  • Rich in Fibre.
  • Boosts immune system.
  • Reduces cholesterol absorption in the body.
Read More...
Monday, 25 July 2016

Peanut Masala Chaat

Peanut Masala Chaat - this easy to make peanut masala is very common in my home. I often make this peanuts as an evening snack for tea time. Everyone at my home likes it very much. We usually get this type of peanut masala on road side or in beach. Nothing much to do with this recipe, just chop all the ingredients given in the recipe, add the peanuts and mix it. Thats it! Peanut masala chaat is ready :)


Peanut Masala Chaat

Preparation Time : 15 Minutes | Cooking Time : 15 Minutes | Serves : 4

Ingredients
Raw Peanuts - 1 Cup
Onion - 1 No.
Tomato - 1 No.
Carrot - 1 No.
Mango - 1/2 No.
Boondi - 2 tbsp.
Chopped Coriander leaves - 2 tbsp.
Turmeric Powder - 1/4 tsp.
Amchur Powder - 1/2 tsp.
Chaat Masala - 1 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1/2 tsp.
Salt to taste

Method
1. Keep all the ingredients ready to make Peanut Masala Chaat.
a. Soak the raw peanuts for minimum 4 hours and pressure cook it for 3 whistles. Drain the water and keep the peanuts ready.
b. Finely chop the onion and tomato.
c. Grate the carrot.
d. Chop the mango and coriander leaves.
2. Take a mixing bowl and add all the vegetables. Then add the cooked peanut and masala powders (turmeric powder, chilli powder, chaat masala, amchur powder and salt).
3. Mix everything well. Atlast, just before serving add boondi and coriander leaves and mix well.

Easy evening snack Peanut Masala Chaat is ready to eat. Take a cup of coffee or tea, sit relaxed and enjoy the snack.


Health Benefits of Peanuts
  • Good source of dietary protein.
  • Helps to lower cholesterol levels.
  • Helps fighting cancer
  • Peanuts are rich in fibre. 
Read More...
Sunday, 24 July 2016

Sweet and Sour Bitter Gourd - Khatta Meetha Karela

Sweet and Sour Bitter Gourd - Khatta Meetha Karela, as the name suggest this dish is little tangy, sweet and spicy. If you make the bitter gourd this way, I hope those who hate it also would like it. I like bitter gourd since my childhood and so as my elder son. My younger one has not started to eat bitter gourd yet. This goes well as a side dish for rice. If you want this curry to be little saucy, you can stop cooking when it has some gravy left. I like it dry, so I cooked till it is dry.


Sweet and Sour Bitter Gourd - Khatta Meetha Karela

Preparation Time : 15 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Bitter Gourd / Karela - 300 gm.
Onion (Big) - 1 No.
Tomato - 1 No.
Tamarind - 1/2 Goose berry size
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1/2 t sp.
Jaggery - 1 tbsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Oil - 1 tbsp.
Salt to taste



Method
1. Keep all the ingredients ready to make Sweet and Sour Bitter Gourd - Khatta Meetha Karela.
a. Clean and cut the bitter gourd into half circles.
b. Chop the onion and tomato.
c. Soak the tamarind in warm water for 15 minutes and extract its pulp.
2. Heat oil in a pan and add mustard seeds and urad dal. When the mustard seeds splutter, add the chopped onion and saute till it turns transparent.
3. Add the chopped tomato and saute till it becomes soft. Add turmeric powder, coriander powder, chilli powder and salt. Mix well and cook till the tomato becomes mushy and the raw smell of masalas vanish.
4. Add the bitter gourd and mix it well. Saute the bitter gourd for 2 minutes and add the tamarind extract, mix it well.
5. Add enough water to cook the bitter gourd. Let the bitter gourd cook in the tamarind water.
6. Once the bitter gourd is cooked and water dries up, add the jaggery and mix it well till it is completely dissolved. Switch off the flame.

Sweet and Sour Bitter Gourd - Khatta Meetha Karela is ready to serve. Serve it as an accompaniment for rice dishes.


Health Benefits of Bitter Gourd
  • Helps to boost the immune system
  • Helps to treat diabetes
  • Keeps the skin healthy
  • Contains anti-cancer properties
Read More...
Friday, 22 July 2016

Sprouted Horse Gram Curry

Sprouted Horse Gram Curry, today I am posting a healthy recipe. We know that horse gram is very good for health especially for those who want to reduce their weight. Here, I have used Horse Gram Sprouts to make this curry which is even more healthy as sprouts are rich in dietary fiber. They say that taking horse gram regularly can even cure kidney stones.


Consuming horse gram may increase heat in your body, so try to compensated by adding buttermilk, cucumber, cumin seeds etc. This curry is very simple to make and goes well with rice, idli, dosa and chapati.

Sprouted Horse Gram Curry

Preparation Time : 15 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Sprouted Horse Gram - 1 Cup
Potato - 1 No.
Onion - 1 No.
Tomato - 2 No.
Ginger Garlic Paste - 1 tsp.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Cumin Seeds - 1/2 tsp.
Oil - 1 tbsp.
Salt to taste

To Grind
Grated Coconut - 1/2 Cup.
Chicken Masala Powder - 1 tbsp.

Method
1. Keep all the ingredients ready to make  Sprouted Horse Gram Curry.
a. Pressure cook the horse gram sprouts and potato for 3 to 4 whistles.
b. Slice the onion lengthwise.
c. Roughly chop the tomatoes (I have missed to show the tomatoes in the below picture)
d. Peel the skin of the potato and cut into medium sized pieces.

2. Heat oil in a pan and add cumin seeds. When the cumin seeds sizzle, add the sliced onion and curry leaves. Saute till it turns golden brown color. Add ginger garlic paste and saute till the raw smell goes off.
3. Add the chopped tomatoes and saute till it turns soft. Add turmeric powder and salt. Mix well and cook till the tomatoes become mushy.
4. Add grated coconut and chicken masala powder in a blender and grind it into smooth paste by adding little water.
5. Once the tomatoes are cooked, add the ground coconut paste and mix it well. Add enough water and bring to boil.
6. Add the cooked horse gram sprouts and potato into the curry. Allow it to cook for about 5 to 8 minutes on a medium flame. Switch off the flame when the curry thickens a little.

Healthy Sprouted Horse Gram Curry is ready to serve. Serve it with idli, dosa, rice, chapati etc.


Health Benefits of Horse Gram
  • Helps in weight reduction
  • Strengths bones
  • Helps to reduce blood glucose level
  • Regular consumption can help to remove small kidney stones.
Read More...
Thursday, 21 July 2016

Pomfret Fish Fry

Pomfret Fish Fry, We call Pomfret as Vaaval Meen in tamil and Avoli in Malayalam. I have never tried frying a full pomfret fish (I mean without cutting it into pieces). But my husband was asking to make this for a long time. I did not try it, in the fear that it might break while frying. Even in this recipe I have not tried something different, I just applied the usual masala that we apply for any fish fry. But it not break so much as I feared. Small piece came out here and there but not too bad.


Pomfret Fish Fry

Preparation Time : 1 Hour | Cooking Time : 20 Minutes | Serves : 6

Ingredients
Pomfret Fish - 6 No.
Oil - For Frying

For Marination
Lemon - 1 No.
Ginger Garlic Paste - 1 tsp.
Chilli Powder - 2 tsp.
Coriander Powder - 1.5 tbsp.
Cumin Powder - 1 tsp.
Pepper Powder - 3/4 tsp.
Garam Masala Powder - 1/2 tsp.
Salt to taste

Method
1. Wash and clean the fish and make slits on both sides.
2. Take a wide bowl or plate and add all the ingredients mentioned under "For Marination" section. Squeeze the juice of lemon and make a thick paste. Sprinkle water if required.
3. Apply the masala on both sides of the fish. Particularly apply masala in the incision made. Let this fish marinate atleast for an hour.
4. Heat oil in a kadai, and shallow fry the fish one by one. Fry it on both sides till the fishes turn brown color, Make sure to lower the flame while frying else the fish will be browned outside but it will not be cooked inside. Once the fish is fried well, drain the oil and transfer it to a paper towel.

Easy Pomfret Fish Fry is ready. Serve it hot with rasam rice, this will be a heavenly combination. Always, fried fish will taste better when hot.
I will try more variations of pomfret fish fry and post you soon...


Health Benefits of Fish
  • As all know Fishes are rich in Omega-3 Fatty Acid.
  • Fishes helps in promoting Skin and Hair health.
  • Fishes improves memory.


Read More...
Wednesday, 20 July 2016

Carrot Kheer - Carrot Payasam

Carrot Kheer - Carrot Payasam, this is a rich and delicious dessert that can be made at home easily. Actually, I was planning to make this for a very long time and only I got to try it as I had some left over carrots in my fridge. I have heard of this dessert from many people but have never tried before. This is the first time I made it and it came out super awesome. 


When I surfed the web for the recipe, they had two versions. The first method is to puree the carrot and make the kheer. And the second method is to grate and add the carrot. But, in this dish I have added both pureed carrots as well as grated carrot. I cannot explain you how delicious it tasted. You must definitely try this...


Carrot Kheer - Carrot Payasam

Preparation Time : 5 Minutes | Cooking Time : 30 Minutes | Serves : 3

Ingredients
Carrot - 6 No.
Milk - 300 ml
Condensed Milk - 2 tbsp.
Sugar - 1/2 Cup
Cashew Nuts - 10 No.
Dry Grapes - 10 No.
Almonds - 5 No.
Ghee - 2 tbsp.

Method
1. Keep all the ingredient ready to make carrot kheer - carrot payasam.
a. Boil the milk and keep it ready.
b. Grate three carrots.
2. Chop the carrots into big pieces and pressure cook it for 3 whistles.
3. Take a blender and add the cooked carrots and make smooth paste.
4. Heat ghee in a pan and roast the cashew nuts and raisins separately till golden brown and keep it aside.
5. In the same pan, add the grated carrot. Saute it and cook till the carrot is half cooked. Once the carrot is half cooked, add 1/3 of milk and cook till the carrot is fully cooked
6. Once the carrot is cooked, add the pureed carrot and mix it well.
7. Now, add the remaining milk and bring to boil. Once the milk start to boil, add required amount of sugar.
8. Mix it well till the sugar is completely dissolved. Then add the condensed milk and mix it well.
9. Reduce the flame to low and allow it boil for 8 to 10 minutes. Add the roasted cashew nuts and raisins and mix well. Keep stirring frequently. Switch of the flame once the milk starts to thicken.

Delicious and Yummy Carrot Kheer - Carrot Payasam is ready to serve. Garnish it with sliced almonds and serve hot or cold. I prefer cold.


Notes
  1. I have made this kheer in little thicker consistency. If you do not want it so thick, you can add little more milk and reduce the cooking time for reducing the milk.
  2. Remember that we are adding sweetened condensed milk, so adjust the sugar level accordingly.
  3. You can add cardamom powder if you like, I have not added in this recipe.
  4. Mix the chopped almonds in the kheer when you eat, it will give you a nice crunchy twist to the kheer.

Read More...