Besan Chila(Gramflour Pancake)

Besan Chila also known as Vegeterian Omelette, Tastes just like Omelette this is a quick Protien Rich breakfast

With toppings like Onion Tomtaoes & greenchilies this Pancake is wonderful for breakfast it keeps you full for a long time

Try this Besan chila made just like any Utaapam, pancake with Toppings

Ingredients:

Gram flour(Besan): 1cup
Onion: 1
Tomato: 1
Green chilies: 2
Coriender leaves : Handfull
Red chili powder: 1tsp
Turmeric: 1tsp
Water: 3/4th -1cup
Salt to taste
Oil for spreading: 2-3sps

In a mixing bowl add Gram flour & little by little water to form a batter
Then add all finely chopped toppings, onion tomato chilies coriender leaves
Add chili powder & Turmeric mix add salt to taste leave it for 5-10 min
Then add little more water to make it pouring batter consistency

Heat a griddle/Tava sprinkle Little Oil
With the help of a Laddle Pour 1 laddle full batter at centre & spread Outwards
Forming a Pancake, Spread little Oil to the sides, close lid & cook 2-3 min each side
Remove on a plate & serve with Tomato sauce

Besan chila is ready Perfect for breakfast or snacks, Tastes just like Omelette

Note: Batter must not be too thick make it Pouring consistency to get soft Pancakes
This Pancake cant be made too thin like other Dosas it has toppings so it will be liitle Thick, spread the batter as much as possible

Masala Fish Fry & Meen Kolumbu

Masala Fish Fry also called the Naked fry this Fry is spicy & masalas are well coated so no extra coating while frying so these are called Masala fry, Combined with South Indian style Fish curry using Aachi Fish Curry masala 

I have used Mullet Fish, you can even use River fish of your choice or any other fish like Seer or Pomfret

Ingredients for Masala Fry(4-5 fish steaks)
Chili powder 2 sps
Turmeric lillte, 
Lemon juice:  1/2
Riceflour : 2sps 
Salt to taste
Coconut Oil: 3-4 sps
Curry leaves few

Marinate the fish steaks apply salt to taste keep for 5 min
Mix together chili powder, Turmeric lillte, 1/2 Lemon juice & riceflour  to form a thick paste if needed little water.(can use tamarind pulp instead of lemon)
Squeeze the fish remove excess water & apply this paste leave to marinate for 1/2 hr to 1 hr
In a pan heat Oil for tawa fry add curry leaves then place the fish & fry 2-3 min each side....
Tawa Masala fish fry ready

Meen Kolumbu

South Indian style Fish curry using Aachi Fish Curry masala will tantalize your taste buds
Tamil style fish curry with Coconut milk its creamy & flavorful perfect for Fish

Ingredients for 5-6 fish Steaks
Onion: 1
Tomato: 2
Green chilies: 2
Curry leaves few
Coconut Oil: little
Aachi Fish Curry Masala: 3-4 sps
Coconut milk: 2 cups(300-400 ml)
Salt to taste

In a Pan Heat Oil then add Chopped Onion & fry it nicely till its golden
Now add Chopped tomatoes & saute it for a while till mushy, Now add Aachi fish curry masala mix & switch off the heat

In a blender, add all the above fried mix of onion & tomatoes add little water & make a fine paste

In a Deep Dish Heat little Oil, Add curry leaves & Green chilies & fry
Then add the Ground Paste & mix add 1 cup water to make it thin
Now add the cleaned Fish steaks one by one, bring to a boil, cook for 3-4 min with lid
Then add Coconut milk & simmer for 5-8 min
It will become creamy & thick, South Indian Fish curry is ready to serve 
Enjoy it Hot with Rice & Masala Fry

Mangalore chicken curry

Mangalore chicken curry with Rice Pancake/ Neer dosa, this is a South Indian hit combo

Spicy Chicken curry is a Coconut based Chicken gravy with South Indian spices, Served combined with Rice or Rice pancakes truly complete South Indian style

Rice Pancakes/ Neer dosa is a soft thin Pancakes goes well with chicken curries
It is light type of dosa,  Neer dosa is a delicacy from  Karnataka part of Udupi cuisine. 'Neer' is the word for water, Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry .Neer dosa comes out soft It is served hot with chutney or Gravy, Learn how to make Neer Dosa/ Rice pancake

Ingredients for Chicken curry
Chicken - 1 kg,

Onions - 2, medium, finely chopped,

Curry leaves - 1 sprig,

Turmeric powder - 1/4 tsp,

Thick coconut milk - 1/4 cup (optional),

Salt to taste Oil - 3 tbsps,

Ghee - 2 tbsps,      
         

For masala:

Onion - 1, medium, sliced,

Garlic - 4 cloves, 

Coconut - 1/2 cup fresh and grated 

Dry red chilies - 7-8,

Black pepper corns - 1 tsp, 

Cumin seeds - 3/4 tsp, 

Coriander seeds - 1 1/2 tbsps, 

Methi seeds - 1/4 tsp,

Cloves - 3,  Cinnamon - 1" piece.       
                                                        

Take Chicken with bone, clean and cut into medium size pieces

Marinate chicken in turmeric powder and half tsp salt for 15 min

Prepare the masala. 

Dry roast all the ingredients on low flame, except onion, garlic and coconut.

Remove the roasted ingredients from the pan and set them aside.

In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts.

Add the grated coconut and saute for 5 mts. Turn off flame and cool. 

Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.             

                  

Heat oil in a Pressure cooker, add the chopped onions and saute till lightly browned. Add the chicken and cook on high flame for 4min

Reduce flame, mix well Add the ground masala paste, curry leaves and salt and mix well. 

Add little water Place lid and pressure cook on medium flame till 2 visels & switch off

Once pressure releases open & check. If gravy is too thin Reduce it by cooking on medium flame, place lid and simmer till Gravy is thick. 

Before turning off the flame, add the coconut milk and mix well.

Remove to a serving bowl. Serve with Kori rotti, neer dosa or rice.

Baked Samosa

Baked Samosa for oil free Crispy samosas follow this easy steps & enjoy Guilt free Samosas with tea

To stay healthy we put a lot of efforts, but why miss eating our favourite foods, so try making these Guilt free Spicy tangy Samosas with very less oil, I have baked these in Oven, you can even make these in Airfrier

Ingredients For Outer cover Poori:
All purpose flour(Maida): 3 cups
Caraway seeds(Ajwain): 1tsp
Oil heated: 1sp
Baking powder: 1sp(optional)
Oil for brushing

For Stuffing

Potato(Boiled):1+ 1/2
Mashed Peas:1 cup
Green chili: 1
Onion chopped: 1
Redchili powder: 1sps
Jeera(cumin)powder : 1/2sp
Garam masala: 1sp
Chaat masala: 1/2sp
Coriender leaves: 1/4 cup
Salt to taste


Method

Preparation of Poori (Outer cover):

• Seive All purpose flour (Maida) add caraway seeds(Ajwain) salt & 1 sp hot oil mix to form crumble
• Then add little little water & make a hard dough 

Preparation of Stuffing:

• Heat a Pan add Greenchili & Onion saute for few min  add Boiled & grated potato with Cooked & Mashed Peas mix
• Add salt, Redchili powder, Jeera powder, Garam masala & chat masals mix add coriender leaves 
• Mix well stuffing is ready Keep ASIDE
• 

For the Assembly

Preheat the Oven(OTG) or Microwave grilling/Convention mode @ 180* for 1/2 an hr

• Make small portions of Dough & make lemon sized balls of it
• Then Roll Out Thick poori, Cut the Poori into 2 as shown in pic
• Fold one side & other side join by applying little water to edge to form a pocket as shown in pic
• 
• keep the Potato mixture in middle 
• Hold it in your hand to form a triangular shape then fold the end sides to close & press it 
• 
• Make all the rest rolled dough similarly to form samosas
• Brush each samosa with Oil & Place in baking tray
• Bake in Oven @150*- 160* for 20 min use heat selection both top & bottom

• Check the Samosa for light golden colour if not leave for another 10 min 
• It will turn crispy after little cooling down
• Enjoy Guilt free Spicy tangy crispy Samosas with tea, For a healthy living Oil free samosas

Oats Cutlet

Evening snacks special, Oats Cutlet nutritious & tasty snacks

For kids this is a good way to Include Oats which keeps them full, Oats have lot of fibre which keeps the digestive track at ease mission successful, Make these Oats cutlets or try other Evening snacks like Mixed veg cutlet, Soya cutlets or Crab cutlets 

For this healthy vegetable cutlet all you need are following Ingredients & follow this simple procedure below


Ingredients Needed
Boiled Potato(2) : 1cup
Oats(Regular Rolled): 1cup
Bread crumbs: 1/2cup
1 tbsp Ginger garlic paste
1 medium sized onion: finely chopped
1 tbsp Redchili powder
1/2 tbsp coriender powder
1tbsp All spice( Garam masala) powder
1/2 cup Bread crumbs to coat
Salt to taste

4-5 sps Oil to fry

Procedure to follow:
Firstly boil the potatoes(I have pressure cooked it)
Once cooled down mash it nicely without any lumps
Then make the bread crumbs by using the sides of bread loaf
Make a fine powder in dry blender(you can even use white part of bread)
Heat a pan take 2 sps Oil add add Chopped Onion & fry  
Then add add ginger and garlic paste  & saute it

Add all the spices, red chili powder, Coriander powder, garam masala
Sprinkle little water so that it doesnt burn
Add salt to taste & mix
Remove from heat & Add boiled & mashed potato & mix
Keep this mixture aside, once cooled down completely add Oats mix till combines
Then add little by little bread crumbs till it becomes tight dough consistency 

Check the consistency, if the mix is too soft add more bread crumbs

Take a portion of this mix in your hands,make  small balls and shape like tikkis.....

Then Roll in Bread crumbs& press so that it gets well coated
In a pan Add Oil & once heated shallow fry 2-3 min till both sides are golden

Enjoy crispy Oats cutlets for evening snacks, try this healthy snacks for your Kids

Surmai Fish Thali(Seer Fish Platter)

I love cooking fish...born in coastal region this is the staple food...Presenting to you Large Surmai Fish Thali

These are Seer fish fillet also known as King fish/ Surmai/Iswan, tasty & easy to cook doesn't take much time at all.....Worth it king fish fit for a king to dine

Fish fry, Seer fish fillets fried coated with Semolina(Rava) for the crispy fish fries, Served with Fish curry & Rice

With very few Ingredients this crispy fish fry is ready

Ingredients:

Seer fish Fillets: 2
Red chili powder: 2-3tsps
Turmeric: 1/2 tsp
Tamarind paste: 2tbsps
Coconut Oil: 4-5 tbsps
Salt to taste
Semolina(Fine Rava):1/2 cup
Salt to taste

Method
Take Seer fish steaks & clean several times
Marinate with salt leave for 5 min
Mix together Red chili powder, turmeric & tamarind paste
Apply this paste generously on fish fillets 

Coat these in Semolina(Rava)both sides & shallow fry in oil or Tawa fry on a pan in lesser oil

Fish fry is ready to serve

Goan curries:

Goa cusine has a huge influence in Spicy Fish curry. Goan curries use a lot of coconut, curry leaves while chili peppers, spices and vinegar are also used. Fish curry and rice forms the staple food of the community, I have grown up feasting on this cuisine, Spicy curry being favourite along with Fish fry

The traditional coconut curry is a curry made with coconut juice is quite popular. The Goan fish curries and prawn curry are known for their taste and renowned in the whole of coastal India while fried fish dishin their style is well known.This spicy Fish curry is a  coconut and kokum curry which is also very popular

Fish Curry for Fish fillets cleaned 2-3 large steaks

Ingredients
Coconut grated: 3/4th cup
Red chilies: 4-5
Tamarind/ Amsol: 2sps
Onion: 1/2
Turmeric: 1pinch
Coriender: 2sps
Salt to taste

Method:

Gind All the Ingredients with 1 cup water & make a fine masala
In a Deep dish(kadai) add this masala & little water(to make curry consistency 1 cup water)
Bring to boil then add salt to taste
Add fish fillets & cook covered for 10 min
In between check the fish if cooked just remove from heat

Serve this Fish curry with Hot Rice & fish fry

Snacks & sweets for Holi festival of colours

Happy Holi, Snacks & sweets for Holi festival of colours

Holi celebrations start on the night before Holi with a Holika bonfire where people gather, sing, dance and party. The next morning is celebrated as Rangwali Holi - a free-for-all carnival of colours, where participants play, chase and colour each other with dry powder and coloured water, with some carrying water guns and coloured water-filled balloons for their water fight. Anyone and everyone is fair game, friend or stranger, rich or poor, man or woman, children and elders. The frolic and fight with colours occurs in the open streets, open parks, outside temples and buildings. Groups carry drums and other musical instruments, go from place to place, sing and dance. People visit family, friends and foes to throw colour powders on each other, laugh and gossip, then share Holi delicacies, food and drinks. Some drinks are intoxicating. For example, Bhang, an intoxicating ingredient made from cannabis leaves, is mixed into drinks and sweets and consumed by many. In the evening, after sobering up, people dress up and visit friends and family.
There is no tradition of holding puja (prayer), and the day is for partying and pure enjoyment. Children and young people form groups armed with dry colours, coloured solution, the means to fill and spray others with coloured solution (pichkaris), water balloons filled with coloured water, and other creative means to colour their targets.

Cashew Burfi a very popular sweet, Its a Cashew fudge rich & melt in mouth to greet the guests:Recipe of Cashew Burfi

Ribbon crispies, crunchy snacks which kids love muching on: Recipe Ribbon crispy

Gulab Jamoon: Indulge in this Soft sweet: Recipe for Gulab jamoon

Rice Murukku: South Indian special crunchy murukkus Recipe

Rasgulla: Made from Milk this is the Spongy Sweet Rasgulla try this Easy Rasgulla recipe: