Masala Oats

When each and everyone is talking about diet, health and healthy food; so even I thought of sharing healthy food which I prepare for myself especially for dinner.

  Preparations

  Chop all the vegetables into chunks keep aside.

  Dry roast oats until it turn light brown or until aroma comes out

 Heat olive oil add cumin; chopped garlic and green chillies

 Add chopped vegetables and season with salt and pepper powder stir well

 Add tomatoes chopped and mix well.

 Mix well add chopped mint leaves mix well; once it starts boiling close the   lid and off the gas stove.

 Open the lid after 5 min; and check oats are cooked.

 Serve oats when it is hot.

 Note

 Roast oats well or else the recipe will turn out sticky.

 Vegetables can be added of your choice; in this recipe I have used corn   kernels,mushroom,carrots,cabbage,

 Can add or reduce the water to get soupy and dry texture as per your   choice respectively.

 My personally choice is soupy texture.

 Can adjust the seasoning as per your taste buds because after all  we   have go on diet and have healthy food which is not an easy task especially for me friends 😊 

Simple Cake

Hi Friends once again I am sharing one of the old post from my old blog on children’s day.

              Happy Children’s Day

SimpleCake

Diwali Special

Hi Friends

Today I am sharing some of my old blog recipes for this Diwali to read the recipe click on links given below.

Chakli

http://shubha76.blogspot.com/2012/11/chakli.html

Besan Ladoo

http://shubha76.blogspot.com/2014/11/besan-ladoo.html

Rava Ladoo

http://shubha76.blogspot.com/2013/09/rava-laddu.html

Paushtik Ladoo

http://shubha76.blogspot.com/2013/07/paushtik-ladoo.html

Besan n Rava Laddo

http://shubha76.blogspot.com/2012/11/besan-n-rava-laddo.html

Karanji/Karjikai/Gujiya

Karanji, Karjikai or Gujiya are different names of one sweet that usually prepared in Diwali. Yes, Diwali is about a week ahead, so thought of sharing commonly prepared sweet Karanji recipe on this Diwali.

                                   This is a maharashtrian and south Indian sweet prepared during Diwali. It is a crispy pastry stuffed with mixture of dried fruits, dried coconut powder and sugar powder. There are many variations in stuffing or may be the way it is prepared; but this is how I prepare at my home. The source of Karanji recipe is from my mom and mother in law. Yes, the recipe of crispy pastry is from my mother in law and the recipe of stuffing is from my mom.

                                 Sharing the recipe of karanji with you all, hope you will like it and prepare karanji for your family this Diwali.

Preparation

Take maida, rava and salt in a large bowl and mix well

Make a small well in above mixture (shown in pic)

Add 2tbsp melted ghee pour on above mixture mix well

The mix of maida, rava and melted ghee should be like bread crumble.

Now add water and knead soft dough.

Rest dough for 1/2hr to 1hr

Meanwhile take roasted channa dal, cardamoms and sugar in mixie jar; blend to fine powder

Add this to grated dried coconut

Mix well; stuffing of karanji is ready.

Take 3tbsp of melted ghee in bowl add rice flour mix well.

Make a small balls of knead dough; dust with maida and roll to small chapatis make an impression of your fingertips as shown in pic.

Spread the mixture of ghee and rice flour evenly on chapatti

Now roll it tightly (as you roll mat) and cut in to small pieces.

Make pooris of this small piece (forgot to take pics)

This is the mould of karanji

Keep poori on mould add stuffing on one side of poori

Apply water to seal the edges of poori and close the mould

Remove extra edges from mould; remove karanji from mould keep aside and cover the prepared karaji with a wet cloth so that it will not get dry. Prepare rest of the karanjies.

Once all karanji is prepared, deep fry on medium flame until both sides turn golden brown

 Karanji is ready; store in airtight container.

Though process is little big I bet you and your family will enjoy it.

Note:

 1.      You can skip this step shown below, make small pooris of dough, and proceed with rest of the procedure.

            Take 3tbsp of melted ghee in bowl add rice flour mix well.

           Make a small balls of knead dough; dust with maida and roll to             small chapatis make an impression of your fingertips as shown               in pic

           Spread the mixture of ghee and rice flour evenly on chapatti

           Now roll it tightly (as you roll mat) and cut in to small pieces.

           Make pooris of this small piece (forgot to take pics)

2.    If you follow above step, the pastry will be crispy and layered texture.

           Or else, it will not have a layer texture.

3.    Handle prepared karanji carefully if any crack form on karanji the stuffing will come out while frying and your oil will be spoiled

Raw Tomato Chutney

Whenever I get raw tomatoes in market, I just bring it and prepare chutney of these tomatoes.

Preparation

Dry roast groundnut and keep aside

Heat 2tsp oil in pan adds garlic, green chillies and chopped raw tomatoes fry until tomato gets soft.

Once tomatoes get soft, blend it in mixer by adding salt and tamarind

Once blended to paste, add roasted groundnut and blend again to a smooth paste.

Now chutney is ready. Serve it with dosa, idli and a best combination with appa or can say paniyaram.

Note:

Do not use water while grinding

Mutton Fry

A spicy,amazing and easy to prepare recipe…which is a good combo with rasam rice; without much description I will just jump into the recipe.

Preparation

Marinate mutton in curds, salt,chilli powder, ginger garlic paste,turmeric powder and pepper powder for 1 hour.

After 1 hr. heat oil in cooker, add marinated mutton fry it(add ¼ cup water if needed) and pressure cook for 2-3 whistles comes(until mutton is cooked ).

Once mutton is cooked fry it till it become dry

Meanwhile heat oil in wok.

Add sliced onion fry till it turns brown; add finely chopped mint and fry

Add cooked mutton mix well, add slit green chillies fry it close the lid and cook until it leaves oil

Add pepper powder, mix well, and fry for another few minute.

Serve mutton fry with rasam and rice or with weekend cocktail as a snack.

Sheera / Rava Kesari

Sheera, Rava kesari or Kesari all are same ...

                           My hubby’s preferred  sweet  whenever he is back from  official tours the first demand will be of  Sheera  with his evening tea; so I   prepare it  in my kitchen  once in  every  15days. Here is my hubby’s favourite sweet dish Sheera.

                                              The recipe of sheera may differ from kitchen to kitchen but this is how I prepare.

Preparation

Take ¼ cup of ghee in wok and heat.

Add Cashewnuts and almond chopped once it turn light brown add raisins 

After adding raisins add Rava (semolina)

Fry without leaving hand until it become light

Once it is fried keep aside

In same wok take milk, add water and sugar

Bring it to boil see that sugar is dissolve

Once it start boiling add cardamom powder and fried rava by stirring continuously see that no lumps are formed

Add a pinch of salt (enhance taste) mix well

Add saffron (soak saffron in warm milk 10minutes before), close the lid, and cook

Once rava absorbs milk and water add remaining ghee and mix well

After adding ghee mix well (at this stage you may feel the ghee is excess, don’t worry once sheera get cool it absorbs ghee)

Sheera is ready….

Corn Vada

In rainy season how awesome, it would be to have a cup of chai (tea) in a hand and hot vada or pakoda in another while it’s raining outside. Yes today’s recipe is of vada  made of corn its easily available in market now…….so  friends I hope you’ll like recipe  and  will try .

Preparation

Take corn kennels

In mixie add coriander, red chillies salt, corn kernel and sugar; run the mixie and grind it but do not add water; take this mixture in a bowl and keep aside.

Make small vadas of this corn mixture and fry until golden colour.

Corn vada is ready…

Note:-

Never use sweet american corn kernel for this recipe.