This is a very special, quick and hot recipe, made using onions. Most south indian breakfasts are served with this chutney. It is mostly served with Idli, Dosa and it can be had with all types of other snacks like pakoras, or can be used with the main course. Course: Indian Main Course Cuisine : South Indian Prep […]
Chop – 2 Onions – 4 cloves of garlic – 2 aubergines – 2 courgettes – 2 Sweet Red Peppers
Saute – Heat pan – 2 tbsp. Olive Oil – Onion – Garic – 1 mnt – Add rest of the Veg – Salt to taste – Saute till Soft and Done
Spice – 2 tsp. Sweet Pepper Powder – Stir Well – 6-8 chopped Tomatoes – Bring to Boil – 3 mnts – Pinch of Sugar.
Garnish – Hand full Fresh Herbs (Basil or Coriander) – Drizzle Tsp. of Olive Oil – Turn off Stove done.
Serve with Rice or Bread. Delicious Quick and Easy
Recipe for Ratatouille Mediterranean-style vegetable stew perfect for a super-healthy midweek Lunch or Dinner
Slice – 1 Onion – Half Head of Cabbage (or 4 cups)
Meat Balls – 1/2 kg. Ground Meat – Salt -Pepper to taste -1 Egg – Mix – Form Balls – Desired Size
Saute – Onions – 2 mnts – Add Cabbage – Stir Fry – till Soft – 2 tsp. Sweet Chilli Powder – Mix – 1 cup Tomato Puree – Salt – Bring to Boil
Cook – Meat Ball to above – Continut to Cook – 10-15 mnts
Garnish – Handful Frozen or Fresh Green Peas – Boil 3 mnts.
Flavour – Handful Dill leaves – Stir in Boiling Sauce – Done
Serve with Rice or Bread. Delicious Yummy Cabbage Meatballs.
Note : Use Ground meat of choice. Use Herbs of Choice. Use Spicy Chilli if preferred. If using Prepare Ground Meat Make ball directly without Egg.
Cabbage and Meat Balls Flavoured with Dill and Garnished with Green Peas. Delicious Quick and Easy Recipe with Ground Meat.
Malayali food is one of my very favourite cuisines and is one of the things I miss most about living in India. I don’t mean to suggest that I grew up eating Malayali food (Kerala is the state, the people, culture and food are Malayali; the language is Malayalam). Indeed, given how intensely regional Indian […]
Chop – Peal – 1 Plantain – cut in Cubes
Sauce – Mix 1 tbsp. Rice Flour- 1/2 Cup Water – 2 Cups Coconut Milk – 2 tbsp. Sugar – Pinch Cinnamon Powder – Stir Well – Bring to Boil – 2-3 mnts – Slow Fire – Turn Off Stove
Batter – Mix – 1 Cup Rice Flour – 1 Cup Finely Grated Coconut (fresh or Dry) – Pinch Salt – +/- 1 Cup water – 1/2 Cup Sauce – 1 Drop Vanilla Essence – Thick Pouring Consistancy
Microwave – Pour Batter – Flat Bottom – Greased Dish – Decorate Chopped Banana – Sprinkle Pinch Cinnamon – +/-7 mnts. – Out of Microwave – Rest 5 Mnts.
Slice and Serve Hot of Cold with rest of the Sauce.
Note : Use Cardamom powder instead of Cinnamon. Use Jaggary instead of Sugar. Substitute Coconut Milk with Regular milk. Steam Cake 15 -20 mnts instead of Microwave if preferred.
I have been craving this cake for the last few days. My mom made it all the time. But this is the first time I have tried this. The method and ingredients have changed slightly but the whole Appam was made and eaten in no time with beautiful memories of Amachi.
Delicious and Easy Recipe from Kerala India – Ethakka Vattayappam / Rice Cake with Plantain Steamed or In Microwave drizzled with Coconut Sauce for Breakfast or Evening Snack.
A delicious starter or snacks recipe that you can prepare to treat your guests in a get-together or a kitty party. This recipe is my bookmarked one. I used to prepare this cutlet so many times for guests and friends. This also i made it for friends family for dinner. This is very simple and tasty snacks too. Crunchy outside and soft inside. The appearance of this cutlet seems like a bird nest with egg. I really remember when i made this cutlet for my hubby’s birthday party, all of our friends got surprised and loved this dish very much. Please do try this recipe and let me know how it turns out and your valuable comments here.
Serves : 20-25 cutlet
Prep Time : 10 mins Cooking time : 5 mins each batch
Boiled Potato : 3 medium sized
Onion : 1 small chopped
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Boil – 2 Eggs – Shell – cut in halves
Sides – 100 gms Salad leaves of Choice – 1/2 cup Tomato / Cucumber slices
Mash & Mix – 1 Can Drained Tuna – 1 Tbsp. Mayonaise – 1/2 tsp. mustard – 1 tsp. Dried Parsley – Pepper Salt Chilli – To taste – Chill Half Hour or More. – Tuna Salad
Stuff – 4 pcs Tinned Peach halves with Chilled Tuna Salad
Sauce – 1 tbsp.. Mayonaise – 1 tsp Garlic – 1tsp Lemon Juice – 1 tbsp. Yogurt – Salt to Taste
Arrange – Stuffed Peaches – Eggs – Salad leaves – Tomato – Cucumber.
Drizzle – Sauce and Serve
Delicious Yummy Peches Au Thon ready to Serve. A great recipe for parties or lunch time.
Note : Use any Salad Sauce of Choice. Adjust flavors to taste.
Belgian Recipe for Pêches au Thon – Perziken met Tonijn – Peaches with Tuna. Quick easy and delicious.
Plums are nutritious fruit rich in antioxidants and fiber. This chutney is sweet,tangy,spicy ,fragrant and delicious.Serve this chutney with fritters or crackers or chips or spread it on bread. Prep time: 5 mins Cook time:20 mins Author:Deepti Ingredients: 4-5 Red plums(Rinse in cold water,pat dry and chop into small pieces.Remove the seed.) 1 tsp roasted […]
Chop – 3 Onions – 1 Inch pc Ginger – 5 cloves Garlic – 1 Green Bell Pepper — 2 tomatoesPeel – 1/2 kg prawns peeled and deveinedSpice – 2 tsp. Chilli Powder – 1/2 tsp. Turmeric Powder – 1/2 tsp. Coriander Powder – 1/2 tsp Pepper Powder – 1 tsp. SaltSaute – Heat Pan – 2 tbsp. Coconut Oil – Onions – Bell Pepper – Ginger – Garlic – till translucent -3/4 mnts -Add Spices – Stir 1 mnt – Chopped Tomatoes – MixCook – Add Prawns to above – Mix well – Cover and cook till done – 8 – 10 mntsGarnish – Handful Cherry Tomatoes – Curry Leaves – 1 tsp. Coconut Oil – Add to cooked above – Mix – Turn off StoveServe Delicious Spicy Konju Varuthathu with Rice and Vegetables. Mmnm…. Delicious.Note – Adjust Salt and Spice to taste. Substitute Spicy Chilly Powder with Sweet Paprika Powder.
Indian Recipe for Kerala Style Prawns or Shrimp Chemmeen Konchu masala
Blend – Boil 1 cup water –Add 250 g Spinach – 4 mnts – Drain – Cool – Grind to Paste.
Microwave – 4 medium Potatoes – 6 mnts – till Soft – Peel – Cut Bite Size Pcs.
Saute – 1 tbsp. Oil – 1 chopped Onion – till translucent – Low Flame
Stir – Add to above – 1 tbsp. Dried Fenugreek Leaves (Kasuri Methi) – 1tsp. chili powder – pinch garam masala – 1 tsp. Salt – Mix well –
Boil – Add 1 cup Tomato Puree to above – Bring to Boil – Add Spinach Puree – Continue Boil – Chopped Potatoes – 1 Cup Cream – 2-3 Mnts. – Turn off Stove Done
Serve Delicous Saag Aloo with Rice or Chapati.
Note – Adjsut Salt and chili to taste. Boil Potatoes instead of Microwave.
Quick and Easy Indian Saag Aloo Recipe / Potato Spinach Curry to serve with Rice or Chapati