Apr 28, 2015 1 comment:

Pickled Onions

I have seen in some restaurants or in chat stalls they serve these beautiful and colorful pickled onions along with chapati or aside a chat item. These pickled onions are little salty and tangy unlike their natural spicy taste. I have never noticed these that close nor have an idea to make them at home, but today I have come across this recipe at one cook book, the simplest method and minimal ingredients motivated me to make these pickled onions and I am hooked on to these to serve as the side for roti or chapati. Here is the Recipe, Njoy!


Ingredients:
Recipe Source : Vidhu Mittal Pure & Simple Cookbook

Purple Onion - 1
White Vinegar - 1 Tbsp
Salt -1 tsp
Water - 1/2 cup

Method:
  1. Chop the Purple Onion into quarters and separate them into layers.
  2. Take a medium bowl and water to it. Mix salt in and add Vinegar to it mix together.
  3. Add Onion flakes to this mixture  in the bowl, cover it and leave aside for an hour.
  4. After an hour, discard water and Pickled Onions are ready to serve. Serve with Chapati as a side dish for some crunch. 


Notes:
  • Onions turn dark pink when it mixed with Vinegar.
  • It can be served with any meal, taste good with crud rice too.

will be back with simple side dish
until then take care
-Mythreyi

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Apr 24, 2015 4 comments:

Fresh Mango Pickle ( Aam ka Achaar)

Spring means the fresh Pickle Season in India. All my grandmothers and aunts at village will be busy in making the fresh pickles. Mango Pickle ( Aavakaya) is the must on the Pickle List in Andhra region. Today I didn't make that traditional Aavakaya, but tried this Mango Pieces Pickle that is close to Authentic Aavakya. I will definitely bring Aavakaya to you for sure, but until then, you can adjust with this Mango Pieces Pickle. It can be ready instantly, so if you miss Pickles from India, this should be your quick fix that you can make fresh at home. Feeling Nostalgic? I know, me too! Here is the recipe, Njoy!


Ingredients:
Raw Mango - 1
Mustard Seeds - 1 tsp
Fenugreek Seeds ( Methi Seeds) - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - /1/2 tsp
Red Chili Powder - 1 tsp
Salt - 2 tsp
White Vinegar - 1 Tbsp ( or Lime Juice)
Mustard Oil - 1/3 cup ( or Canola Oil)
Peeled Garlic Cloves - 4 (optional)

*yields: 1 medium jar pickle

Preparatory Steps:
  1. Wash and trim the Mango at stem. Chop into medium size cubes along with skin. If the seed is big and firm take it away first, so that it won't stick to pieces.
  2. Dry roast Mustard Seeds and Fenugreek seeds for 1 min and grind them together into fine powder.
Method:
  1. Take a  medium bowl and add Lemon Juice (or Vinegar) to it. Add salt, Red Chili Powder, Coriander Powder, Turmeric Powder and Fenugreek & Mustard powder. Mix it well together. Add Oil to this mix and give it a mix so that every things is combined and forms like a thick paste.
  2. Add chopped mango cubes and Garlic Cloves to this paste and close the lid and store in the dark place over night.
  3. Next day notice that Oil, spices and Mango pieces are mixed well together, and mango pieces becomes little soft. Now it is ready to serve along with White Rice and Ghee. 
  4. This stores fresh in the fridge for upto 7 to 10 days. 

Notes:
  • If you don't like the Vinegar taste you can replace it with Lime Juice. 
  • Don't add Fenugreek more than specified, it gives bitter taste to pickle if used in large quantities. 
  • The color and spice depends on the Red Chili Powder you use, if your is not that spicy, you can increase the Red Chili Powder quantity accordingly. Mine is super spicy and bright red color, so 1 tsp was enough.
  • If you don't have Mustard Oil, you can use regular Canola or Vegetable Oil. That's what I did today. But Mustard Oil will give very authentic taste though.
  • You can easily make this in large quantities by doubling or multiplying ingredient measures accordingly.
  • If the garlic cloves are too big, chop them into small pieces so that they can get marinate deeply.

Will bring another rare recipe
until then take care
-Mythreyi

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Apr 21, 2015 3 comments:

Beerakaya Perugu Chutney

I have never seen my mom doing this version of  Beerakaya Chutney with Yogurt. I have heard this recipe from one of my friend and trying it today. This version is creamy compare to regular Beerakaya Chutney and tasted good with White Rice. My Kids also loved this, if you want to start your kids off with trying Chutney I suggest to try with these type of Creamy versions, so that they can handle the spice and that keeps them interested toward trying chutneys. Here is the recipe, Njoy!



Ingredients:
Ridge Gourd (Beerakaya) - 1 cup ( chopped pieces)
Garlic - 2
Green Chili - 4
Cumin Seeds - 1 tsp
Tamarind - 1 Tbsp ( Whole)
Oil - 1 Tbsp
Yogurt - 1/3 cup
Salt - 1 tsp

Method:
  1. Heat 1 Tbsp of Oil in non-stick pan. Once the Oil is hot, add 1 tsp cumin seeds, green chili, garlic. After 1 min, add ridge gourd pieces. Saute them for 5 to 7 min until the ridge gourd becomes tender. Then add 1 Tbsp tamarind and saute for 3 more minutes. Switch off the stove and let this mixture cool off. ( at least for 10 min)
  2. Transfer this mixture to mixie jar and grind it at medium speed. Add salt in between and taste, adjust accordingly. Now add 1/3 cup Yogurt to the mixie jar and grind until the chutney becomes smooth.
  3. Transfer this to a serving bowl.
Tempering: 
  1. Heat non-stick pan and add 1 Tbsp of Oil. Add Red Chili, 1 tsp Chana Dal, Urad Dal. As the lentils turning to gold color, add 1 tsp mustard seeds. They start spluttering, then add pinchful turmeric powder and finally add curry leaves and switch off the pan. 
  2. Add this tempering to Chutney on top in the serving bowl.  Mix together before serve. Serve with Hot White Rice. 
Tempering gives a whole new taste to your chutney!

Notes:
  • Do not be tempted to add water while grinding. It spoils the taste of chutney.
  • Tempering is Optional. But I always prefer to add tempering to chutney as they give nice lentil taste along with rice. 
  • With out tempering, you can serve this as dip or spread as well. 

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Apr 18, 2015 1 comment:

Instant Oats Dosa

All of us know that Oats has good health benefits as it belongs to the complex carbs category. These days Oats acquired special place on our breakfast plates. It is proven at our home that consistent intake of Oats (in the morning breakfast) reduced Cholesterol levels  in our bodies. Since then I am determined to include Oats in our family breakfast in many forms. Oat Meal Porridge, Oat Meal Paayasam and Oats Upma are some of the varieties that I have tried in the past. Today oats are appearing in the form of Dosa which is All time South Indian favorite Breakfast, that no one can deny at the Table. My kids and Vj totally loved this breakfast and never noticed that this is actually the complex carb dosa, my favorite part is as it happens Instantaneously. Here is the recipe, Njoy!

Instant Oats Dosa
Ingredients:
Recipe Source: Padhu's Kitchen

Oats - 1 cup
Rice Flour - 2 Tbsp
Sooji Rava - 2 Tbsp
Buttermilk - 1/4 cup
Green Chili - 1 ( optional)
Coriander Leaves - 1 Tbsp ( chopped)
Cumin Seeds - 1 tsp
Black Pepper Powder - 1/4 tsp ( freshly ground)
Salt - according to taste
Oil - as needed to make dosa
Water - 1/2 cup or as needed

*yields: 4 to 6 dosas

Method:
  1. Dry roast the oats (for 2 min) in non-stick pan and let them cool for a bit. Oats should become brittle. 
  2. Grind all ingredients together ( except oil) in mixie or blender to get fine batter consistency. You need to add water  while grinding in small quantities until it becomes like  batter. Let the batter sit for 15 min so that it gets fermented little bit.
  3. Heat Dosa Tawa ( or non-stick griddle) and pour 1 ladle of batter and spread around in circles. Add 1 tsp of oil around dosa and let it cook for 1 min on each side and fold into half, take it out from the pan.
  4. Repeat the same steps until you are done with the batter. Serve hot these Healthy Oats Dosas with Peanut chutney.
Look at that Crispy Texture!
Notes:
  • Green chili is optional here, if i serve to kids I will skip green chili.
  • Buttermilk is must and critical ingredient for this Dosa, which aids in speed up the fermenting process. 
  • Sooji Rava gives nice crispy texture to Dosa. 
  • These are best when served hot.  
  • These won't last long, so make sure you make only enough batter for that day or for one-time use.

    Wholesome Breakfast Instantaneously!

Related Recipes:

Dosa Recipes

Oats Recipes

Instant Breakfast Recipes



will be back with another healthy recipe,
until then take care!
-Mythreyi


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Apr 17, 2015 4 comments:

Crispy Cracked Potatoes ( Step - by - Step)

Who doesn't like potatoes? I think every home has at least one potato lover. At my home it is my son Abhi. I am always in search of variety of Potato Recipes to bring some newness to his plate. This is one trial in that attempt. These crispy cracked potatoes will take your potatoes to next level that you die for these. The good thing I like about this recipe is they are so crisp but NOT deep fried at all YaY! This is very healthy recipe with very less oil involved but you get that crispy texture, and more over most of the work is done by your Oven. Love it!  These will be definitely a big hit on your Party Platter with less effort. Of course you don't need to have a party to make these, these could be made in jiffy with make ahead technique as well to serve on any weekend supper or for evening snack. Here is the recipe, Njoy!

Crispy Cracked Potatoes

Ingredients:
Baby Red or Yellow Potatoes - 15 to 20
Kosher Salt - 1 Tbsp
Oliver Oil - 1/2 cup
Rosemary - 2 Strands
Black Pepper - 1/2 tsp
Crushed Red Pepper - 1 tsp

Method:

Boiling Potatoes:
Take Sauce Pan and arrange Baby potatoes in one layer. Fill with water until potatoes are drowned. Heat the pot on high heat until the water comes to boiling point. Add 1 Tbsp Kosher salt Then reduce the heat and simmer for 10 min or until Baby Potatoes becomes tender. You can pierce the tooth pick in potatoes in order to check the tenderness.  ( Total cooking time will be 20 to 25 minutes)

Cooling and Flattening Potatoes:
Keep Kitchen Towels in 2 layers on the counter top. Once the potatoes are cooked drain the water and transfer hot potatoes to these kitchen towels and leave them there for 2 min. Take another kitchen towel or napkin and press each potato under your palm firmly so that you will get the cracked potato shape. Repeat this until all the potatoes are done. If some of them break, it is okay you can still use them.

Seasoning:
Take Rosemary leaves from strands and add them to mortar. With pestle mash the rosemary leaves roughly. add salt and black pepper  mash it along with rosemary leaves. Take 1/2 cup of olive oil in a small bowl, add the rosemary leaves with spices to the oil and mix well.

For spicy seasoning version I have divided the oil into 2 bowls and in one added crushed red pepper flakes.



Baking:
Arrange the cracked potatoes on a Baking Sheet with parchment paper on.  Spoon the seasoning on top of potatoes. Lift the potatoes up, so the the oil goes under, coating on all sides of potato. Heat the Oven to 450 F, bake these potatoes for 30 min, in mid way turn them on to other side ( very gently) with spatula or tongs. You will notice they get crispy and turn to brown around edges. Take them out of the oven and cool for 5 min and serve hot.

I have done these in 2 batches. 1 batch with regular seasoning and another batch with Spicy seasoning, in that way they satisfied taste buds of kiddos and grown-ups as well!

Take a Close Peek, Aren't these sooo Crispy!

Notes:

  • You can boil and flatten the potatoes ahead of time (they stay fresh up to 8 hours) keep them in fridge. When you are ready to serve take them out of the fridge bake them for 30 min according to directions. 
  • Rosemary and Other seasoning spices are optional. If you don't have these handy, You can just use salt and olive oil to apply while baking. 
  • Olive Oil is critical as this is light compare to any other oils and good for potatoes.



Will be back with another great recipe
take care until then!
-Mythreyi

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Apr 10, 2015 3 comments:

SatyaNarayana Vrata Podi Prasadam ~ Prasadam Recipes

Last weekend we have performed SatayNarayana Vrata at home, then  I was in search of making Podi Prasadam recipe for this pooja ! This is typical prasadam offering at this SatayaNaraya Vrata Pooja! The recipe is very simple, but the ingredients and measures are critical. This can be made quickly right before the Pooja start. Here is the recipe, Njoy!

SatyaNarayan Vrata Podi Prasadam
Ingredients:
Sooji Rava - 1 cup
Sugar - 1 cup
Ghee - 2 Tbsp
Nuts - Almonds and Cashew - 1/3 cup
Raisins - 2 Tbsp
Cardamom Powder - 1 tsp
Banana - 1 (optional)
Coconut - 10 small pieces  (optional)

Method:
  1. Heat 1 Tbsp of Ghee in non-stick pan and fry the nuts and raisins, once they turn golden color, transfer them to a plate.
  2. In the same pan add 1 Tbsp of Ghee, then add 1 cup of Sooji Rava. Fry until it turns into slightly golden color (about 2 min, not more than that). Add cardamom powder. Switch off the stove.
  3. Add 1 cup of sugar to the pan (while it is on the stove), for that slight heat the sugar mixes with rava properly. Add fried nuts and raisins to the pan and mix it well.
  4. Transfer this to the plate and keep it at the Pooja place. At the time of Naivedyam offer this prasadam to God. Once Pooja is done, distribute prsadam to all the guests.

Notes:
  • You can alternatively make this with Wheat Rava instead Sooji Rava!
  • If you are adding banana and coconut, add chopped banana and coconut pieces right before you offer this to God. 
  • I don't prefer adding banana as the prasadam won't last long. If  you make this prasdam in large quantities, then add banana to small quantity and give prasadam right away. Remaining podi prasdam will last long so you can distribute to others or store in fridge.
  • If you want small quantity and adjust the measures to half in this recipe. The given measures here served 30 guests at my pooja (just for prasadam served in small quantities)!


take care until we meet here again!
-Mythreyi


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Apr 2, 2015 3 comments:

Chettinad Pepper Chicken Fry

As I told you before these days I am determined to try new variety and style when ever I am making Chicken. Today I am trying this Chettinad Pepper Chicken Fry, where Chicken is marinated  and cooked with lot of Crushed Black Peppercorns. Other Spices like Red Chili powder and garam masala etc are dormant in this recipe, but Black Pepper will dominate all other spices. You will be using almost 1/3 cup of whole pepper corns in this recipe, that is a LOT of Pepper. But Black Pepper got little unique taste along with it's spiciness ( i think slightly sweet), so unlike red chili powder it is not very SPICY.  It gives very special taste to this dish and tickles your tongue while making it spicy and at the same time making you say 'I want some more!'. Black Peppercorn is very interesting and unique spice, Poor Thing it didn't know then, this cute little hot pocket is the one reason behind India's Discovery to the Whole World. Today Kids were able to handle this spice very well and went for their seconds and Vj totally loved this dish What else I could ask, I am Super Happy! :-)
Another new Recipe added to my Chicken Recipe Collection! Here is the recipe for you, Enjoy!



Ingredients:
Chicken - 2 lb ( or 1 kg) ( bone-in is preferred)
Black Pepper Whole - 1/3 cup
Oil - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10
Onion - 1/2 cup ( chopped)
Green Chili - 3
Ginger Garlic Paste - 1 Tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Salt - 1 tsp

Marination:
Salt - 1 tsp
Black Pepper Powder - 1 Tbsp
Lime Juice - 1 Tbsp
Turmeric Powder - 1/2 tsp

Preparatory Steps:
Crush the Black Peppercorns in the Mortar with hand Pastel. Pepper powder should be coarsely and rough textured. This is very critical step in this recipe.

How to Marinate:
Take the washed chicken in a medium bowl and add lime juice to it. Coat lime juice all over the chicken. Add salt, black pepper and turmeric powder to the bowl and rub it all over the chicken, so that salt and black pepper gets into chicken. Close the lid and leave it for 30 min. ( you can keep in refrigerator to expedite the marination process).



Method:

  1. Heat the non-stick pan and add Oil. Once the oil is hot, add cumin seeds and mustard seeds. As the mustard seeds splutter add curry leaves and chopped green chili. Saute them for 1 min. Now add thinly sliced onions to the pan. saute for 2 min. Now add the Ginger and Garlic paste to the onions and mix it well, until oil separates from onions. 
  2. Add 1/2 cup of water to the pan. Now add Coriander Powder, Cumin Powder, Red Chili Powder and Turmeric Powder. Mix well until the spices forms thick gravy along with onions. 
  3. Add marinated chicken to the Pan and coat well with spices. Saute for 5 min. 
  4. Add salt and add 1 Tbsp crushed black pepper to the pan. Keep on stir frying until Chicken coats with Black pepper powder. Close the lid and cook chicken for 15 min. 
  5. After 15 min, open the lid and saute for another 5 min, until all the gravy drys out leaving the chicken separate from each other. Now top with remaining crushed Black Pepper Powder ( told you that's LOT of black pepper) and some coriander leaves. Switch off the stove and serve immediately with warm rice. As this is Dry Fry, you can serve as it is as an Appetizer. 

Other Chicken Recipe you might crave for:




My eyes are on Chilli Chicken, comes next!
take care until we meet here
-Mythreyi

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