Broccoli & Corn Tikki | Easy Indian Snack Recipe

0 comments


After a month plus long break from posting recipes in blog, we are back with a delicious delicacy to share with you all. Hope you all are happily enjoying with upcoming diwali preparations. Check here for the Diwali Recipes  and for Diwali Sweets.
This crunchy tasty tikki is ready for a lite evening snack, apparently when served for kids, they will say yummmmmy �� to broccoli, but they are a must-have for its nutritional benefits. So temp them with this delicious healthy tikkis made of broccoli and corn combination when they are back from school.

Broccoli & Corn Tikki | Easy Indian Snack Recipe

Preparation & Cooking Time :25 minutes

Yield : 8 Tikkis

Ingredients:

Broccoli - 1 cup, finely chopped
Sweet Corn Kernels - 1 cup, crushed
Onion - 1, finely chopped
Green Chilli - 1 tsp, finely chopped
Ginger Paste - 1/2 tsp
Corn Flour - 2 tbsp
Salt To taste
Bread crumbs - 1/4 cup for coating
oil - 1/4 cup for cooking

Method:

  • Heat the oil in a non stick fry pan, add the onions and saute on a medium flame for 2 minutes.
  • Add the chilli and ginger, saute for another 4-5 minutes until fragant.
  • Add the crushed corn kernels and saute for a minute. 
  • Now add the broccoli and required salt, mix well. Saute on a medium flame for about 5-8 minutes with stirring constantly.

  • Remove from the flame , transfer to the bowl and allow it to cool.
  • Once cooled add the corn flour and mix well. The mixture should be able to hold shape.

  • Divide the mixture into 8 equal portions, flatten between palms to make tikki. 

  • Roll the tikkis into the bread crumbs and keep aside.


  • Heat a tava or pan, apply little oil and place the tikkis. 

  • Shallow fry using oil as needed till golden brown on both sides.


  • Serve hot with ketchup or chutney of your choice.


Note:

  • Add a boiled and mashed potato while mixing with corn flour if the mixture is little loosey. 
  • To replace green chilli use chilli powder or black pepper powder.
  • Using rice flour in place of corn flour tastes equally delicious.


Related Posts:



Print Friendly and PDF

Read More »

Tomato Juice Pulao | Easy Lunch Box Recipe

0 comments




Tomato Juice pulao, a simple and tasty rice recipe.  It is one of the best and unique rice or pulao recipe flavoured with tomato juice, spices and mixed vegetables. Relish the puloa with a mild cucumber raita. It goes perfect to lunch box and kids will definitely enjoy the mild spiced red pulao. 


Tomato Juice Pulao | Easy Lunch Box Recipe

Preparation & Cooking Time : 30 minutes

Yield :serves 3

Ingredients:

Basmati Rice  - 1 cup
Tomato - 2 large
Chille Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Coriander Powder - 1 tsp
turmeic powder -1/4 tsp
Carrot - 1/2 cup, thick julinned
French Beans - 1/2, thick julinned
Green peas(fresh/frozen) - 1/4 cup
Coriander - 1/4 cup, chopped
Sugar - 1/4 tsp
Salt to Taste
Butter + Oil - 2 tbsp

Method:

  1. Wash and soak the basmati rice in 1 cup of water for 30 minutes.
  2. Bring water to boil in a sauce pan, add the tomato and allow it to cook until skin peels off. Drain and peel the skin of the tomatoes. Cool and grind in the mixie to fine puree. 
  3. Now add reruired water to the  puree to make 2 cups of tomato juice. Keep aside.
  4. Heat a deep pan with butter + oil. Once butter melts add the ginger garlic paste, saute for a minutes on medium fire. Add the vegetables and saute well. Now throw in the masala powders and combine. Let it cook until masala flavors incorporate well with vegetables.
  5. Now drain the rice and add to it. Stir to fry for 2-3 minutes.
  6. Add the tomato juice, needed salt to taste, sugar and bring it to boiling point. Reduce the fire. Cover with lid. Simmer cook for 20-25 minutes or until rice cooks thoroughly. Garnish with chopped coriander.
  7. Serve hot pulao with cucumber raita and pickle.

Note:

  • To make the pulao more flavourful add thin coconut milk with tomato juice.
  • Blanching the tomato gives out maximum of the juice and enhance the taste. 


Related Posts:

Tomato Dosa
Basic Tomao Sauce
And check more tomato recipes
Print Friendly and PDF

Read More »

Karuvepillai Dosai | Curry Leaves Dosa Recipe

0 comments

Karuvepillai dosa, is a healthy flavourful green dosa with the inclusion of huge quantity of curry leaves to the batter. I learned this recipe from my Sister -in-law. My first question to her once I heard about the dosa, since we add huge amount of curry leaves won't it taste strong and bitter. She said try it and you will keep making it often. And yes, it tastes delicious and the karuvepillai flavor is enhanced  and found no bitterness.
The proportion of rice and dal I used for this dosa is same as regular dosa, but the includion of curry leaves is the highlight. Small amount of  ajwain is used to improve the taste and to spice up. After fermentation the batter would rise double the amount, so use bigger vessel.
Whenever we buy vegetables, without hesitation we request for free curry leaves, am I rite? But at the end of the day most of the curry leaves would go to trash without using much. Try this healthy dosa and utilise the curry leaves to get the excellent benefits.

Check for more Dosa Recipes


Karuvepillai Dosai | Cuury Leaves Dosa Recipe

Preparation & Cooking Time : 30 minutes

Soaking Time: 4-5 hours

Fermentation Time: 8-10 hours

Yield : 15 -20 dosas


Ingredients:

Ponni Boiled Rice - 2 cups
Whole Black Gram/ Urad dal - 1/2 cup
Omam/ Ajwain - 1/2 tsp
Fresh Curry leaves - 2 cups
Salt To taste
Oil as needed to make dosa

Method:

  1. Rinse the rice and black gram seperately in the tap water for thrice minimum. Soak in fresh water for 4-5 hours.
  2. Wash the curry leaves thoroughly and keep aside in a colander to drain off excess water.
  3. Grind the dal to smooth paste, add water as needed in between to grind evenly.Transfer to the large vessel.
  4. Same way grind rice to smooth batter. Transfer to the same vessel.
  5. Now grind the curry leaves and omam to fine paste. Add the paste to the ground batter. Add required salt and mix well.
  6. Cover the vessel with lid and damp  kitchen towel. Keep it in a warm place to ferment for minimum 8-10 hours. The fermentation process may vary depends upon the weather.
  7. Once the batter raise well, mix the batter using ladle.
  8. Heat the dosa tawa or pan. Grease oil to the pan and pour a ladle of batter and spread evenly. Apply oil all over the surface of the dosa. Cover with lid and let it cook for 2-3 minutes or until dosa turns to be golden crisp. No need to cook on the other side. Fold the dosa and serve it in plate with chutney of your choice.

Note:

  • Always use fresh curry leaves for a better taste.
  • If you want to try making idli using the same batter go head,  use 1/4 cup of soaked poha while grinding the batter to make soft and spongy green idli.


Related Posts:

Oats Dosa
Vendakai Dosai


Print Friendly and PDF

Read More »

Bread Pizza Cups - Quick & Easy Snack Recipe

0 comments



Bread Pizza Cups, is a quick, easy and kids friendly recipe that are topped with garden fresh vegetables and cheese. This can be a quicker option for all pizza cravers. My family loves eating bread, so i always stock up bread. I often try some new recipe using it. For all bread related recipe check Here. Pizza using bread slices are absolutely quicker option to enjoy almost any time of the day.


Bread Pizza Cups, are tiny bite size pizza  and instant munchies that are made with whole meal bread slices topped with favorite vegetables and generous amount of cheese. Sometimes I pack for my kiddo Lunch box and she enjoys as well.


Bread Pizza Cups - Easy Party Snack Recipe

Preparation & Cooking Time : 20 Minutes

Yield : 6 pizza

Ingredients:

WholeMeal Bread - 6 slices
Pizza Sauce - 1/2 cup(click the blue link for recipe)
Mozerella Cheese - 1/2 cup, grated
Mixed Vegetables - 1 cup , parboiled
(I used carrot, capsicum, peas)
Salt To Taste
Olive oil - 1tbsp

Method:

  1. Pre heat the oven to 180 C(350 F). 
  2. To parboil the vegetable - cook the vegetables partially in the boiling water for a brief time with salt added.
  3. Trim the edges of  bread slices. Grease the muffin pan with olive oil. Place the bread slices in each of the muffin moulds. Press the breads to sit firmly. Spread the pizza sauce to all slices. Add the vegetables and finally top it up with cheese.
  4. Bake it in the pre-heated oven for 12-15 minutes or until the bread turns golden and cheese starts melting.
  5. Yummy Pizzas are ready to serve.

Note:


  • If you find difficult to place bread inside muffin mould. Wet the bread slightly with water and try it. 
  • Topping is upto individuals taste prefrence. Change it as you wish and its absolutely goes well with any kind of toppings.
  • The same way you can even try with tortilla instead of bread.
  • These pizza can be cooked on stove top as well.


Related Posts:




Print Friendly and PDF

Read More »

Ragi Inippu Pidi Kozhukattai | Vinayaka Chaturthi Recipes

0 comments


Ragi pidi Kozhukattai is an extremely delicious and healthy version of traditional kozhukattai. Pidi kozhukatti is usually prepared with rice flour and jaggery combination. For a change I tried with ragi. For this recipe I followed the traditional puttu making procedure. It came out very soft and delicious.
Consuming millets in a our regular diet provides high health benefits. Make this different version of kozhukatti and offer lord Ganesh for chaturthi, apparently serve to your family and stay healthy.
Also check out here for more Vinayaka Chaturthi Recipes.

Ragi Inippu Pidi Kozhukattai 

Preparation & Cooking Time : 30 minutes

Yield :10-12 kozhukattai

Ingredients:
Ragi / Keppa / Finger millet flour - 1 cup
Powdered Sugar - 1/2  cup
Cardamom Powder - 1/2 tsp
Freshly Grated Coconut - 1/2 cup
Ghee - 1 tbsp

Method:

Sift the ragi flour twice to remove dirt or dibres. Saute the ragi flour in the dry pan without oil until aromatic. To the flour add half of ghee and cardamom powder. 
 Add warm water little at a time, keep mixing until you get a wet flour. The consistency of the flour should be able to hold shape and break easily like shown in the below picture. 

Sift the flour in a big perforated sieve to remove lumps. It can be cooked directly without sifting but the lumps will not cook properly.

In the idli steamer add about a cup of water and heat the vessel. Meanwhile place a clean wet kitchen towel to the idli plate and pour the flour, spread evenly. Cover with lid.Steam cook over medium-high fire for 5 minutes. Let it cool.  

Transfer the flour to the bowl or plate. Add powdered sugar, remaining ghee and grated coconut. Combine well. Take a fistful of the mixture and make kozhukattai by pressed firmly between fingers. 


Steam cook the kozhukattai for 5 minutes and serve.


Note:

  • The kozhukattai can be had as a puttu without steaming, but steaming the kozhukattai stays good for 8-10 hours.
  • Jaggery can be used instead of sugar for healthier option. Grate the jaggery and use it.
  • If you like  chunks or  bits of coconut in kozhukattai then add coconut bits for grated coconut.
  • Sift the flour before steaming and it  yields soft kozhukattai and stays good for many hours. 


Related Posts:





Print Friendly and PDF

Read More »

Thinai Urundai | Foxtail Millet Ladoo Recipe

0 comments



Thinai Urundai, is a ancient sweet recipe that is popularly made in Tamilnadu. Thinai is a type of millet(ciru thaaniyam) which is also known as foxtail/yellow millet. For those who are health conscious and are wary about what they eat,millets should be part of their daily diet. 
Now a days people started consuming millets in their regular diet in the form breakfast like idli, dosa, pongal, paniyaram, poridge. All you need to do is replace or decrease the portion rice for millets. 



The most common millets available at Jowar (Sorghum), Bajra (Pearl Millet), Ragi (Finger Millet), Korra (Foxtail millet), Sama (Little millet) and Variga (Proso millet). 
Check out our millet recipes:
Samo Khichidi (little millet)
Farali Dosa(fasting Dosa)
Bajra Na Rotla(pearl millet)

Thinai Urundai, is completely guilt-free healthy snack. It is prepared using Thinai, ghee and cane suagr/jaggery. This recipe I  prepared using whole millet and if you are able  to get foxtailmillet flour / Thinai Maavu, follow the same procedure.

Thinai Urundai | Foxtail Millet Ladoo Recipe

Preparation & Cooking Time : 20 minutes

Yield : 12- 15 ladoos

Ingredients:

Foxtail Millet - 1 cup
Cane Sugar Powder / Grated Jaggery - 1 cup
Ghee / Clarified Butter - 1/2 cup
Cardamom Powder - 1/4 tsp

Method:

  1. Roast the millet in dry pan for few minutes until aromatic. Cool and grind it to fine powder.
  2. Transfer to the bowl. To this add about 1 cup of cane sugar(powder) or grated jaggery.  Mix to combine thoroughly.
  3. Melt 1/2 cup of ghee and pour to the millet mix. Mix well. When it is still warm start making ladoos. Smear the fingers and palm to little ghee before making ladoos. Roll the ladoo firmly. 
  4. If you are conscious about adding calories, reduce the ghee to half  the measurement and add warm milk to the rest. Adding milk will yield soft ladoos that are easy to roll too, but stays good for 3-4 days. Ladoos that are prepared using ghee alone stays good for longer days.
  5. Store it in a air-tight container.

Note:

  • I used 1 cup of cane sugar, but personally felt it can be 3/4th of the cup. Test check the millet and sugar mixture before rolling ladoos. Add more sugar as per your taste preference.
  • Making millet to fine or course powder is up to you as some may prefer crunchy texture where other may like fine texture.



Related Posts:

Sweet recipes
Rava Ladoo
Coconut Ladoo
Churma Ladoo
Pasi paruppu urundai

Print Friendly and PDF

Read More »

Maida Chegodilu | Maida Ring Murukku Recipe

0 comments

Chegodi is a local name for ring murukku in AP. It is popularly prepared during festival time or as a evening snack cum savory to enjoy with chai. Usually chegodi is made using rice flour but this time I tried with maida. And the recipe shared by my friend who is in India which she followed from a local channel. As she said the chegodilu is super hit with my Hus and kid. They are really crunch munch crunch munch and munch....
Any one who wishes to try chegodis for the upcoming Krishna Jeyanthi, can try without any fuss. This is a fail-safe recipe for beginners to put their hands. Try it !!!

Maida Chegodilu - Ring Murukku Recipe 

Preparation & Cooking Time : 60 minutes

Yield : Serves 4


Ingredients:

Maida / All Purpose Flour - 1 cup
Water - 1 cup
Split Yellow Lentil / Pesara Pappu - 2tsp
Cumin Seeds -  1/2 tsp
White Sesame Seeds - 2 tsp
Chilli Powder - 1/2 tsp
Salt - 1/2  tsp
Ghee - 1 tbsp
Oil for deep frying

Method:

  • In a sauce pan add 1 cup of water. Add the pesara pappu,cumin, sesame, chilli powder, ghee and salt. 

  • Let the water boil, when it bubbles highly add the flour and simmer the fire. Stir the flour until thoroughly combined. Switch off the fire.

  • Cover the dough with lid. Let it cool completely. Once cool, knead the dough to make it smooth without any lumps. 


  • To make chegodis, smear the fingers with little ghee, pinch a small gooseberry size ball, roll it to form a thick rope( see the picture for reference) and join the edges to form a ring shape. In the similar way prepare the remaining chegodis with the rest of the dough. Cover the dough with a lid to avoid getting dried while preparing the rest of the chegodis. Also cover the chegodis with lid to prevent drying. 


  • Heat oil in a pan or kadai. Once the oil is hot test check with one chegodi. Drop the chegodis into the hot oil and fry them in batches until golden brown. Always remember to fry in medium flame to get crispy chegodis. You need more patience to fry perfectly. Drain to the kitchen paper and store it in a air tight container. 


  • Enjoy as a evening snack with chai.


Note:

  • Cool the dough completely before making making chegodis. Otherwise it would take lots of time to fry.
  • Donot add more pesara pappu as it would break the chegodis while frying.
  • For variation add ajwain seeds and neglect the cumin, chilli powder and sesame.
  • Stick on to the exact measurement for flour and water as 1:1 ratio for perfect chegodis.


Related Posts:



Print Friendly and PDF

Read More »
Google Analytics Alternative