Bread Kothu / Kothu Bread

Preparing Time : 10 Minutes
Cooking Time : 15 Minutes
Cuisine : South Indian (Kerala )

Kothu parata is one of a kind which is  juicy , in which parata is cut into into small pieces and cooked along with a combination of veggies and ground spices which pops out into a delicious meal . It's a staple kind of parata in which  malabar parata is used in the prep  . I have first tasted while we are on a vacation in kerala , and the taste is really unique to the roots of Kerala cuisine which combines some exotic spices with Coconut .
Making a malabar parata takes a lot more time , so , I wanted it to be replaced by something which can have almost similar texture  but easily available. Hence I  replaced the parata with lightly  toasted bread . This replacement gave a unique flavor and texture to the dish which made it more delectable . You can even replace the prarata to chapathi or roti which has almost the same texture of parata but more healthy and gluten free.
Toasting of the bread really helps the bread to be not soggy when added to the gravy or spice mixture , as normal bread kind of soaks in all the moisture . You can play with the veggies according to your taste preference and availability . Using bread gives a crunchy texture with more fibre and  your kids will  start to love to eat veggies .

Pudina/Mint Fried Rice

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes

Cuisine : South Indian (Fusion )

This is a  smart utilization of left over rice or fresh rice and a simple recipe for lunch boxes with refreshing flavor of mint . Mint or Pudina has a very refreshing flavor which is so unique making it a main ingredient in Dum Biryani , when I have  a bunch of  mint  left in my refrigerator for a long time it made me rethink the option of making the biryani which is painfully very time taking (although tastes amazing ) ,so I opted for a fried rice instead.
The real challenge is to prep for the ingredients  as they  should not be  strong competitors to mint but should enhance it's taste  , hence eliminated traditional ginger garlic & onions.
The key in making the dish lies in the selection of ingredients and the sequence in which they are added, so, I  selected some ingredients which can alone stand up to the taste by not sinking into the strong aroma of mint but add their uniqueness to the dish .Cooking a delicious dish does not end with taste it should provide a  good amount  of carbs , proteins and vitamins  after consuming, try to infuse some protein and green veggies into your plate , as esp rice is full of carbs which may fill the tummy but not the energy .
Infusing some vibrant greens like green peas or lima beans or spinach along with the mint really pops out the color along with taste and you will be happy as your kids enjoy their protein & vitamins  (as for fried rice we need not cook the veggies completely they provide more vibrant color and vitamins /protein ) more in their plate with taste .

Green Onions / Spring Onions Stew

Preparing Time: 10 Minutes
Cooking Time: 15 Minutes

Cuisine : South Indian

Stew which complements perfectly well with Idli, dosa or rice alike with a strong tint of green onions taste . Making this stew is very easy and it can replace sambar especially on a busy day .
Spring onions have a distinctive  flavor , when added along with onions it enhances the taste with  a tint of sweetness  . We generally use this green strands as a  garnish or   especially in  fried rice  but making this as a main ingredient is a real game changer .
My mother used to make this stew in my childhood , which I tried and kind of achieved the taste almost .
I have added few veggies for an extra texture as with onions alone gives  the stew more thin consistency . You can make this stew from thin consistency to thick depending upon to which you want to complement along .

Ravva / Broken Rice Pulihora

Preparing Time: 20 Minutes
Cooking Time : 15 Minutes

Cuisine : South Indian (Andhra)

Broken rice or Ravva pulihora is a quick recipe which is very similar to normal pulihora but the cooking time is much less .This recipe even uses less oil when compared to rice pulihora . You can get the broken rice or rice ravva in some stores , if not,  you can prepare it at home very easily .
As I promised more pulihora recipes in my old posts here is one which is authentic and tasty  addition to your exotic  recipes . This can be taken as a breakfast or dinner or brunch too .
Stay tuned for more authentic recipes of Pulihora/ puliogare  in my next posts .

Andhra Style Spicy & Savory Uttapam (Pan cake Made with Idli Batter )

Preparing Time: 10 Minutes

Cooking Time : 10 Minutes

Cuisine : South Indian (Andhra)

Utappam is a savory  and crispy pancake or crepe made with idli batter, & everyone  craves one . You can add tomatoes or grated coconut or grated beets or corn or cheese or paneer as per taste . The simpleness in the preparation with the  ingredients which are available  in your kitchen all the time makes this dish more easy .This can be served with chutney or sambaar or simply with curd .

The texture of the utappam varies from soggy to crispy , depending upon the batter consistency , I prefer a crispy one with a perfect and even browning . If you like your utappam to have a crispy browned top just add some water to the idli batter to get a little  thin consistency of typical idli batter  . This goes well as a brunch or as  breakfast or  as dinner . Simply spread , toss,  cook  and enjoy :)

Rice Bowl with Fried Egg and Avocado

This bowl is packed with protein and fiber which balances your body needs particularly when you are in a diet. Make it extra tasty by adding your favorite sauce to this recipe. Simple ingredients and quick procedure which doesn't take much of your time with less carbs in it.
                                                                                   

Moong Dal Dates Ladoo (Without sugar)

Preparing Time: 10 Minutes

Cooking or Frying Time: 8 to 10 minutes

Cuisine : Indian (dessert) 

A perfect sweet for diabetic patients , for sweet lovers and even to diet conscious people.
(Moong Dal ) Yellow split Pea gives a very balancing taste with rich aroma to any food . So, why not use it in a sweet ??? This thought really pushed me to make really simple and healthy sweet .
I have used no sugar or sugar substitute for sweetness, so, this sweet treat is not a pack of fat and calories instead it's rich in protein , carbohydrates and dietary fiber .
Can you imagine a sweet without ghee or clarified butter ???? for me it's impossible but after tasting this easy treat I think it's possible .
This ladoo is an easy go as a perfect snack because it is rich in protein & satisfies hunger which stops craving.

Ingredients:

Moong dal 1/2 cup
Dates   6 to 8
Sweet Raisins  10 to 12 
Honey 1 table spoon
Tuti fruti 1 table spoon
Dry coconut flakes 2 table spoons
Poppy Seeds 1 table spoon
Wall Nut powder 2 table spoons
Boiled Milk (Cool)  2 table spoons

Method:

Step 1: Dry roast the dal in a skillet until they turn into light brown color , usually when it is done it gives out nice aroma 

Step 2: Take out the seeds in dates, chop roughly and blend  dates and   raisins into a smooth paste .

Step 3: Dry roast poppy seeds . Now take another blending jar and blend moong dal into a smooth flour , without any residues 

Step 4: Take a bowl and add the moong dal powder, poppy seeds, dates  & raisins paste , dry coconut flakes, tuti fruti, wall nut powder , honey and mix completely . Finally add milk and mix well.

Step 5: Now make round sized ladoos of your desired size.

Step 6: You can store these ladoos  for a week  at room temperature .

Chef's Notes:

• You can add dates, raisins according to your taste  and sweetness 
• Use boiled and cooled or lukewarm milk for giving the sweet good shelf life 
• You can add almonds powder as well for extra taste .
• Moong dal fries quickly , if you fry for any extra minute you may burn the dal which  gives a burnt taste .
• Make a smooth powder of moong dal for best taste .

Hara Dhaniya (Coriander ) Aloo

Preparing Time: 15 Minutes

Cooking Time : 15 Minutes

Cuisine : North Indian (Side/ Curry )

Savory delight with smooth and melting potato bites in rich green gravy . When I first thought of making a potato dish , I wanted it to be unique rather than routine which goes well with flavored rice as well as rotis , so, ended up making this simple yet unique dish. This can be served as an appetizer too . 

Try this dish and I am sure you will appreciate how well it complements as a side .

Try these other varieties of Potato dishes shared ......

Banana Pudding (Without Egg )

Preparation Time: 10 minutes
Cooking Time: 10 Minutes

Refrigerating Time: 4 Hours
Cuisine: French (Fusion)

Pudding means a soft sweet dessert thickened usually with flour or eggs  and baked or boiled or steamed . I have tried this recipe and turned out be outstanding even without eggs  with rich flavor of bananas & balanced sweetness (I have used extra ripened bananas for rich flavor and sweetness ) . The nuttiness of nuts and crunchy wafers add texture to the soft and melting pudding .

 

Chili Bajji (Mirchi bajji )

Preparing Time : 10 Minutes

Cooking Time :15 Minutes 

Cuisine : South Indian (Andhra)

Yummy and spicy fritters with fresh , crispy onions ,lime juice and coriander stuffed which invite you in each bite . This bajji is a perfect brunch esp on a drizzling evening , but can be eaten at any time in the year .

I always wondered how  the road side vendors offer such  a airy and crispy  outer coat to a bajji and finally figured out the trick , while preparing these spicy fillers. The trick lies in deep frying them twice .

You can select banana or jalapeno chilies according to your spice tolerance , but be sure to remove the seeds while preparing the fritters to avoid too much hotness esp for jalapenos . 

Parsley Rice with Almonds Parmesan

Preparing Time: 10 Minutes

Cooking Time: 10 Minutes 

Cuisine : Italian / Mediterranean 

Rejuvenating green rice  flavored with Parsley and served hot with crunchy almonds Parmesan . 

Parsley is one of the world's best herb or spice that is  cultivated in Europe and widely used in Mediterranean cuisine , esp in Italian Cuisine . This gorgeous green bunch is also a load of health benefits which may make it one of the World's healthiest herb besides it's usage as a "garnish" on food  .If consumed this may help to alleviate problems like arthritis , and promotes healthy heart , and floods your body with anti oxidants which aid you from many infections .

This dish I am sharing today is Italian , as I have used all the Italian cuisine must haves , which includes even cheese , to make a complete Vegan meal I have used Almonds Parmesan  instead of cheese. Italians do make Pilaf with Rice, veggies and meat , which inspired me to make this dish with Parsley as main ingredient which gave a unique flavor to the rice and made this a must have in my hubby's lunch box .

Parsley do look similar to Coriander but with mild flavor and taste unique to that of coriander , so if you want to treat your taste buds with a different flavor than usual try this simple recipe and leave your guests to wonder , that even a herb can be used for flavoring the entire dish without any spices .

Parsley's unique flavor make it a must have in Italian dishes esp in Pizzas, Pasta or soups and now this rice gives it a new place even in Indian cuisine .

Munchurian Frankie ( Chapathi/ Roti wrap up )

Preparing time : 20 minutes

Cooking Time: 10 Minutes

Cuisine: North Indian (Bengali )

A delicious snack or brunch  or lunch made with in minutes with left over manchurian or aloo curry or aloo patties  . Kids just love this pack of fun with different textures and flavors of stuffing, with crispy onion pieces along with crunchy sev or melting cheese that invite in each bite .

When I have first tasted the frankie or kati roll it felt so delicious from it's first bite to last . Kati roll or frankie is a wrap up invented in Bengali cuisine in which vegetable kebab or barbecued meat is rolled inside a parata. Over time there are many inventions in different cuisines and the stuff changed its shape and taste depending upon regional preferences . I have tasted both Manchurian Frankie and aloo or Potato Frankie which has unique difference in tastes and textures but I wasn't sure to eat more often as road side vendors offer a delicious meal but the pollution ,the oil and most importantly the unhygienic ambiance really encouraged me to prepare one at home , and to my surprise it's just as simple as it looks ........  

I have replaced the parata with a chapati or roti in health conscience as wheat flour is rich in iron ,fibre and gluten free . You can add your kids favorite sauces or toppings to make it more fun and I am sure they will never ask to buy a frankie after tasting one at home which is freshly prepared , healthy and tasty.

Puran Poli / Bobbatlu

Bobbatu or pooran poli is a favorite to many due to its dazzling  melting taste . This mild dessert is a must have in almost all  festivals . One must master the making to attain a delicious poli perfectly round, soft and tasty . 

I never cooked in my mom's kitchen , but when she made these polis , I should be the one who helps her to taste and roast with ghee . I learned making these polis  from my mother , who makes  perfectly without breaking or dry or chewy. This is her recipe  which  I have tried and succeeded. You can serve them with ghee or simply alone as they are roasted with generous amounts of ghee .

The secret of  making the poli lies in the dough that surrounds the stuff , in order to get it perfect , prepare the dough atleast 40 minutes prior to making .

Following the simple instructions makes this a child's play to master.

Moong Dal (Yellow Split pea ) Kichidi

Preparing Time: 10 Minutes

Cooking Time : 20 Minutes

Cuisine : North / South  Indian  

This is one simple healthy dish (as all kinds of veggies are added in prep along with lentils ) that everyone must try , as the similar recipe of Pulao contains a lot more calories which takes more time to prepare .

Kichidi is a kind of Pilaf where the rice is cooked in the broth of lentils and vegetables ( may or may not include garlic and onion ) . Here the type of kichidi I am sharing is one of a kind where I have used no onion or garlic or spices except to pepper balls . 

Lentils  used may be  like pigeon pea  or chick pea or beans or  split / whole moong dal  depending upon regions . People even add garma masala or whole garam masala depending upon regions , but the main ingredient which all regions add is ghee or clarified butter . Different traditional cooking cultures even add meat instead of vegetables or along with vegetables .

Today I am sharing a traditional recipe with neither meat nor spices . 

The balancing taste of moong dal , the fragrance of basmati rice , the taste of  veggies   and mainly the melting taste of ghee gives this dish a unique flavor and makes it a must haves in your menu . This can be served hot with curd or pickles or gravies like baigan ka bharta, aaloo ka bharta, tomato chutney,onion or cucumber  raita .

Almonds /Badam chutney

Preparing Time: 5 Minutes
Cooking Time: 5 Minutes

Cuisine : South Indian (Andhra)

Almonds or Badam    (click for health benefits of almonds) , tastes best when consumed toasted or raw . They add a crunchy and nutty flavor to the dish . Today I want to introduce a unique savory flavor of almonds in the form of chutney . This yummy chutney is the best alternative to Peanuts or coconut chutney as both are high in fats. This complements well with Idli & dosa . Due to its rich texture and less oil content when compared to peanuts (which has the highest ) this chutney may be considered healthy , and does not  make you feel  thirsty or bloated even when consumed in more quantities .A 10 minute recipe which is perfect when in a hurry or for  lunch box .

Peanuts /Groundnuts Powder

Preparing Time: 5 Minutes

Cooking Time : 10 Minutes 

Cuisine : South Indian (Andhra) 

Peanuts or groundnuts are  high in energy ,contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health when consumed in required amounts .They even add a crunchy flavor to any dish , with a strong taste . 

Today I want to share a unique flavor of peanuts , combined with a load of garlic , which gives a strong aroma to this powder .

This powder goes well with Idli or with Dosa or even with  ghee rice  . This recipe uses NO OIL , as peanuts are rich in fats and oils . 

Potato Chips Oven Baked

Preparing Time: 10 Minutes

Cooking Time: 20 minutes

Cuisine : American  (Snack )

Chips are an  accidental invention according to history , but  a great success .Potato chips are the best when it comes to snacking , let be served with a dip or salsa  or cheese or  by their own they seem to be ruling your taste buds to lurk for more and more .

IS eating packed and store bought chips  which are deep fried and loaded with tons of MSG's are always good for health?????

Hmmmm unfortunately they aren't. So, even reputed companies like Lays started their signature mark oven baked chips & successfully introduced  a new perspective in the flavors of chips  .

This oven baking is more healthy when compared to deep frying the chips , but when they are packed they are again loaded with MSG's , sodium which may hinder our health .

Should we have to sacrifice  chips when considered un healthy ??? NO , you can prepare these chips at home more easily than you think with less oil and sodium ,more importantly they are fresh from oven .You can play with different flavors , according to your taste when you master these little fellas .

Gobi Manchurian with Vegetable Pulao

Preparing Time: 20 Minutes

Cooking Time: 20 Minutes

Cuisine: Indo- Chinese 

Crispy outside with  a combo of  spicy, sweet and sour  tastes ,  makes you to yearn for more .This succulent side dish  might be the first choice to many when it comes to Pulao ,Biryani  or just as an appetizer . I have shared Broccoli Manchurian long time back , which is lip smacking just like Gobi manchurian  .

Today I want to share this as a side dish to Vegetable Pulao  , which is very authentic and stands upto its  taste and texture .

Click on the image for recipe

Click here for Broccoli Manchurian Recipe

Vermicelli (Semiya ) Pulihora (Puliyogare )

Cooking Time: 10 minutes
Preparing Time :5 minutes

Cuisine : Traditional South Indian 

This yummy and 15 minute recipe,is the best choice for lunch boxes or for breakfast or as a brunch.

Savory vermicelli with a load of fresh lime juice and inviting yellow color makes this dish more slurpy  by just its sight. 

There are many  varieties in pulihora which is mainly tempered rice , which inherits its sour taste from either tamarind or lime or raw mango or amla ,a  must have esp on special occasions and is considered to be auspicious due to its charming yellow color .

Vermicelli pulihora  is a quick recipe almost the same taste of pulihora in exception to the main ingredient rice which is replaced by semiya / vermicelli .

In contrast to the original recipe of pulihora which is made with rice , this uses less oil, salt and even less tamarind or lime which is healthy with respective to calories 

Stay tuned for different  and authentic flavors of pulihora in my next posts ......

One more variety of vermicelli pulihora  (with gooseberry) here (click on the image below)

Potato Chick Pea flour Gravy Curry

Cooking Time : 25 Minutes

Preparing Time: 10 minutes 

Cuisine:  South Indian  (Andhra)

Smooth and melting  gravy ,a perfect complement to puffy and crispy poori .The best home made gravy curry for poori or chapathi with in minutes .This is a very popular side or curry in south India 

& you probably love the besan gravy curry  served with poori in hotels ,mainly road side hotels . 

 If you ever tasted this , you know what I am talking about ,because people love to eat poori  for this curry at only certain places . What if you can prepare this curry at your place more healthy but with the same taste , a big YES !!!!

This basic recipe does involve only four to five  ingredients those are available in your kitchen everyday.A simple and a must try recipe .