Quick and Easy Bite for Snack Time
Roast – 1 cup Oats – 1 cup Peanut – +/- 2mnts – Grind to coarse powder
Flavour – 1 tsp Cinnamon Powder – 1 cup chopped Soft Dates – 1 tbsp Butter + 1 tbsp Honey – Grind to smooth paste
Garnish – 1/2 cup Sunflower + Pumpkin Seeds – 1/2 Cup raisons / dry Berries – Roasted – +/- 1 mnt.
Mix – Roasted powder – Flavour paste and Garnish
Spread – evenly on a plate and cut to desired shape – Or shape into balls to make Ladoos.
Quick and Easy Bites ready for Snack time or on the go. mmm…. enjoy
Note : Use Jaggery or Sugar powder instead of Honey. Change Garnish to Coconut or Almond. Enjoy.
This recipe is inspired by Hungarian Goulash
Marinate – 800 g meat – 1 tbsp. Paprika Powder (Kashmir Chilli) – 1 tbsp. Vinigar – 1/2 tbsp. Salt. – Half Hour
Chop – 2 Onions – small pcs.
Slice – 3 Onions – Big Slices. – Garlic – 6 cloves – Bell Pepper 1
Fry – Heat Oil – 2 tsp Carreway Seeds – Chopped Onion – till light brown
Saute – Sliced Onion – Garlic – 2 mnts – Bell Pepper – 1 mnt – marinated meat – 3-4 mnts
Add – 400 g. chopped tomatoes -1 tsp. Pepper – 1 Bay leaf – 1 cup water – Bring to boil.
Cook – In cooker – or slow fire till done +/- half Hour- till done.
Garnish with Parsley or corriender. mmm.. delicious and flavourful. Eat with rice or Bread.
Note : Use more water if soup consistancy desired. Use Lamb or Pork. Traditional Goulash is made with Beef .
Japanese Seaweed Indian Way
Chop – 1 Onion – 2 Fresh long Red Chilli
Mix – Chopped Onion Chilli – 1 Cup Dried Wakame Seaweed – 1 cup Chickpeas Flour- 1 tsp. Salt
Batter – +/- 1/2 water mix to above – Dry Dropping consitstancy
Fry – Drop spoonful – Hot oil – Turn and Fry both sides.
Drain – Hot Snack on Paper towel
Delicious Seaweed Snack ready. Crispy Spicy Yummy!! Enjoy.
Note : Substitute Red chilly with Sweet Pepper.
I love Seaweed. This recipe is another way to enjoy Japanese Seaweed Indian Way.
Minu I used your lunch box before Sarah or Tina!!
Chop – 50 g Cold Butter
Mix – +/- 2 cups all-purpose flour – 1 tbsp Baking Powder – Pinch Salt – 1 tsp. Cinnamon
Warm – 1 cup Butter Milk – – 1 tbsp. honey. – Luke warm
Combine – Buttermilk – Honey – Chopped Butter – Flour Mix – Form Soft Dough
Roll – Divide Dough 4 parts – Shape parts in square – Roll till 1/2 cm thick
Cut – Diamond Shape with butter knife – Slit middle with knife – expand a bit to Form Hole.
Fry – Heat Oil in Pan – lower flame – Fry doughnut in Batches
Toppings – Glaze with Chocolate Spread or Jam or Drizzle Honey or Dust with Powdered Sugar. Or Just eat Plain.
Delicious Diamond Doughnuts read!! Easy to make delicious to eat!! Perfect Snack for a Break.
Note : Substitute Honey with Sugar. Cinnamon with Vanilla.
My mom use to make similar Snack when we were kids. I wish I had watched more carefully when you made it Amachi. No worries, we have a new version now.
Italian Asian Flavour Blend
Chop – 1 Pak Choi – Chop Stems and Leaves Seperately
Saute – Drizzle Olive Oil on Pan – Saute Stems – 3 mnts – Add leaves Saute -2 mnts
Blend – 1 cup Olives – 3/4 Sauted Pak Choi – Anchovis & Garlic to taste – smooth Paste.
Garnish – Mix and garnish with leftover Sauted Pak Choi.
Spread on Toast or Sandwich Delicious and Healthy !! Quick and Easy!!
Note : Skip Anchovis for Veg version .
This delicious and Easy recipe was shared by Sarah who loves Chutney’s and spreads of all types. She loves Smoothies too.
Thanks to her our Blender has a full time Job. Our family and friends have endless supply of Smoothies!!
Sarah and Tina you are the Best!! You bring out the Best in Papa and Me!!
Spice – Cloves-4pcs – Fennel seeds 1/2 tsp. – Nutmeg-small pc. Cinnamon- 1 small stick – Coriander seeds- 2 tbsp. – Cumin seeds – 3 tbsp. Fenugreek seeds -1/2 tbsp. Channa dal -1 tbsp. – Urid dal-1 tbsp. – Poppy seeds 1 tbsp. – Dry Roast
Coconut – 1/2 Cup Freshly grated – 1/2 cup Dry Grated coconut – Coconut Mix
Fry – tsp oil – Dry red chilles to taste -Asafoeteda – a pinch – Handful Curry Leaves.
Grind – Dry Roasted Spice – Coconut Mix and Fried Items.
Cook – 1 cup Rice – 1 Cup Toor Dal (lentil) – +/- 6 cups water – 1 tsp turmeric Powder – well done. – Dal-Rice
Veg – Beans Carrot Peas and Double Beans- chopped and cooked – 2 Cups Cooked Veg
Saute – 1 tbsp. Oil – Onion – 2 Tomato – 1 Capsicum – Chopped – 2-3 mins. – add cooked Veg – Fry 4-5 mnts.
Seasoning – Heat 1 tbsp Ghee – 1 tsp. Mustard – – Handful Curry Leaves.
Combine – Dal Rice – Veg Fry – +/- 2 tsp. Salt – 1 tbsp. tamarind juice – extra water as needed – small pc Jaggery – bring to boil. – Add Seasoning. Done.
Garnish – Cashew Nuts or Ground Nuts.
Serve Delicious Aromatic Bisibelebath Garnished with Nuts of Choice. mmm… delicious.
Note : Add Salt and Chilli to taste. Veg of Choice. Water as necessary.
This Authentic Karnataka Recipe is shared by Bagya’s Mom . Prakash Bagya and Aditya are our friends in Bangalore. Bagya and Mom thanks for this delicious recipe. We enjoyed it. Tina had 2 helpings and Sarah had 3 helpings of it. I ate a lot too.
Thank You Bagya for making this delicious recipe whenever we visited you.
Bisibele Bath Sakkathagide Amma!!
Ice Cream for Summer Yes! Ice Cream for all Seasons ? Yes Yes!!!
Chop – 250 g Fruit
Freeze – Spread fruits on Tray – Freeze – +/-2 hrs.
Blend – 250 g Thick – Creamy Full Fat Yougurt – Frozen Fruit – Pinch Vanilla Essence – 1 tbsp. Honey -Creamy Texture
Freeze – Airtight Container – +/- 2 hours
Serve – Spoon Ice Cream in cups – Serve topped with chocolate or Berries. Or Just Eat Plain.
Todays Icecream is made with BlueBerries.
Delicious Cooling Healthy Icecream Ready !! mmm……. Love it!! Enjoy.
Note : Use Fruit of Choice. ~Add extra Honey to taste. Or Add sugar if you prefer.
Chop – 6 Shallots – 1 inch pc. Ginger – 2 Cloves Garlic – 2 green Chilli -1 Handful Curry leaves.
Cut – 2 Raw Mangoes- Peel cut in Quarters
Spice – 2 tsp. Kashmir Chili Powder (paprika powder) – 2 tsp. Chilli Powder – 2 tsp. Coriender Powder – 2 tblsp. Water – Mix to form Paste
Saute – heat 1 tbsp Coconut Oil – 1 tsp. Mustard Seeds – 1 tsp. Fenugreed Seeds – Add Chopped items – Salt to taste – Fry till translusent.
Sauce – Low Flame – Add Spice Paste to Saute – Fry +/- 2 mnts – 2 cups Water Bring to Boil.
Curry – Boiling Sauce – Mango – Boil – 1/2 Kg. Fish Chunks – Cook Till Done -8-10 mnts – Spicy
Mild – Substitute Water with Coconut Milk – Mild Sauce.
Garnish – Fresh curry leaves – Drizzle of Coconut Oil.
Delicious Melt in Mouth Mango Fish Curry Ready . Quick and Easy and Delicious.
Mmmm…….Love it. Serve with Rice or Puttu or Chapati or Bread.
Note : If Mangoes not Sour add a bit of Tamrind Juice. Substitute Chilli with Paprika powder.
This recipe was Shared by Molly Aunty who lives in Australia, when she visited us 2 years ago. We love Molly Aunty Mango Fish Currry.
Molly Aunty and Robert Uncle you are the Best!! So Generous, Kind, Friendly, Funny , Loving. We are so happy to have you in our lives. Thank you for the late night chats, the wonderful walks and the extravagant gifts!!
Last year visiting you in Australia was so fun and relaxing. I felt so welcomed and at home. The Beach, the Shopping and the Casino and so many more things we did together.
Joe’s Cocktails , Sonia’s Roast Beef and Wok, The Dim-sums experience thanks to Veena and Tony. Amazing.
The Remarkable Dance Performance by Jas, Jord, Zenia and Rohan was a memorable Send Off for me!! Miss you all!!
Traditional Breakfast Recipe of Kerala!!Heat – 1 cup Water – Pinch Salt – Boil – +/- 2 cups wheat Flour – Stir – Turn off Stove – CoolGrate – Coconut 2 cups – (1 cup + 1 cup)Knead – above to Crumbly Texture – (quick Blitz in Blender) – Mix 1 cup CoconutMould – Small cup or Coconut Shell – Add Spoonful Coconut Bottom layer – Add Crumble mix – Press firmly – turn over on a steamer plate – continue with rest of mixSweet – Coconut Layer – Chopped Plantain Layer – Crumble Mix – Turn over on Steamer PlateSteam – 3 cups Water in Saucepan – Good boil – Steam wheat Cakes with lid on – 20 mnts.Delicious Coconut Cupcakes ready. Enjoy with Brown Chickpeas or Mango Fish Curry or with Banana.Note : Puttu mix should be hold its shape when pressed between your fist but should crumble if pressed harder. Use Rice instead of Wheat.As a child visiting Kerala for Summer Vacations we ate puttu every morning. Rice Puttu, Jackfruit Puttu, Mango Puttu, Wheat Puttu. And many more variations. Delicious aroma of Steamed Coconut Puttu in Everyhouse. No escaping Puttu if you are planning to visit Kerala.Sita Luc and Anna hope you are looking forward to eating lots of Puttu this summer!!