Tiffin

Veg kothu parotta

October 02, 2013

Ingredients:



Parotta                  : 3 no
Onion                     : 1 no chopped
Green chilli           : 2 no. chopped
Carrot                     : 1 no. chopped
Peas                         : ¼ cup
Tomato                   : 1 no.chopped
Oil                             : 3 tbsp
Curry leaves          : 1 sprig
Coriander leaves  : ¼ chopped
Salt to taste



Method:


Heat oil in a kadai, saute chopped onion till translucent. Then add curry leaves,chopped green chilli, tomato and sauté again.  Then add the peas, finely chopped carrot and sauté for 2 mins. Add salt and mix this. Then add the parotta pieces to this and mix well. Garnish with chopped coriander leaves.
Shred parotta into small pieces. Better use the leftover parotta for this dish. 



       

Carrot rice

Carrot rice

October 02, 2013





 Ingredients:


Carrot                      : 2 grated
Cooked rice            : 2 cups
Onion                       : 1 no.chopped
Grated coconut     : ¼ cup
Mustard seeds       : 1tsp
Urad dal                   : 1tsp
Red chilli                : 1 break into 2
Green chillies         : 2 nos chopped
Salt to taste
Curry leaves
Oil                              : 2 tbsp
Lime juice                : 1 tbsp

For garnishng:

Fried cashews        : 3 nos
Coriander leaves chopped : 1 tsp


Method:

Heat oil in a kadai, add mustard seeds. When it pops up add urad dal and curry leaves. Then add the chopped onion and sauté for 1 min, add the grated carrot and sauté it . 



Now add the cooked rice and salt. Mix well. 



Finally, add the grated coconut and lime juice. Garnish with Fried cashews & coriander leaves.




 Tasty Carrot rice is ready!   Serve it with potato chips!!


Chicken fingers

Chicken fingers

October 02, 2013



Ingredients:


Chicken (boneless)       : ½ kg
Ginger garlic paste        : 1tsp
Salt to taste
Soya sauce                       : ½ tsp
Egg white of 1 egg
Bread crumbs                 : 1 cup
Oil for frying


Method:
Chicken breast is the best part for this dish.
Beat the chicken with a tenderizer to make it soft. Cut the chicken pieces like finger shape.  Marinate the chicken with salt, ginger garlic paste and soya sauce.
Keep it in the fridge for 30 mins.
Take care while adding the salt as the soya sauce is also salty. 
Heat oil in a kadai. Dip the chicken piece in egg white and roll it in the breadcrumbs and fry it in hot oil till golden brown. Repeat the same process with the remaining chicken pieces. Serve it with tomato sauce. 


Kaara boondi

Kaara boondi

July 27, 2013

 

 



Ingredients:



Besan                               : 1 cup
Chilli pdr                          : 1 tsp
Hing                                 : a pinch
Salt to taste
Oil for frying
Curry leaves                    : 1 sprig
Ground nuts                    : 2 tbsp

Method:


Mix besan with salt. chilli pdr and hing. Add water gradually to make a thin batter. The batter should drip drop by drop when it poured on the jarny(boondi ladle). There should not be any lumps.   If it is too thick then you'll get boondi with tail. If it is too thin then it will fall flat.





Heat oil in kadai and pour one full ladle on the boondi ladle and tap it gently. Drop letss of batter will  fall on the hot oil. Fry it till crispy, and remove it from the oil and repeat the process with the remaining batter.




Add the fried ground nuts and curry leaves to this and mix well. Cool it and store in an airtight container.

Dal vada

Dal vada

July 16, 2013






Ingredients:


Urad dal                         : 2 cups
Salt to taste
Oil for frying
Pepper corns(crushed)  : 1/4 tsp
Green chilli                   : 1 chopped finely
Curry leaves                  : 1 sprig
Coconut pieces            : 2 tbsp



Method:


Soak urad dal for 2 hours. 
Grind it smoothly adding very little water. Add salt, curry leaves, pepper corns, green chillies and coconut pieces. Mix well.
Heat oil in  a kadai.
Apply some water to your palm. Take a small ball of batter and make it round shape. Make a hole with the finger in the center.






Slide  the vadas into the hot oil carefully and fry it till golden brown colour.
Serve it with  coconut chutney or sambhar.

For Sambhar vada: Dip the warm vada in luke warm water for a few seconds and remove it. Pour a generous amount of  hot sambhar over this . Garnish it with coriander leaves and finely chopped onions and serve.




Pot logo by Sma-Rtez , used under the Creative Commons license