How did you like the whole wheat vegetable noodles recipe? I am eagerly waiting for you to try and share your feedback. We enjoyed it with Gobi Manchurian( Dry version). The moment I said that I know many of you are so eager to know how come I made it as it has maida/all purpose flour which I always omit considering to be unhealthy. Wait for few more seconds to know the replacement I had used. Just like the noodles, Gobi Manchurian was also one of the dishes which I tried during early marriage days and in the recent days, all my attempts were only to make it absolutely healthy. Though it is a matter of few spoons of white flour, I still didn’t want to give up on trying a healthy alternative. I have made so many trials (Every healthy flour on earth) with various flours and the following recipe was definitely great. The outcome was no different from the restaurant style ones and we thoroughly relished the Gobi Manchurian with Whole Wheat Noodles. Some of you are still wondering how come a fried food can be healthy. Fried foods are unhealthy only when consumed very frequently with no limits and when the oil used is refined. Above all, it is healthy or unhealthy depending on your individual health conditions and lifestyle. This is my notion of fried foods consumption. Two to four pieces of Manchurian with a dash of soya sauce consumed once in 5 years (in this case of mine) or once in two months will definitely do no harm. For kids below 6 months, please skip all sauces and salt, sugar in this recipe. If you would prefer making this gobi Manchurian often kindly use a low sodium soy sauce for kids. Use only homemade tomato sauce. I have taken utmost care to keep this Whole Wheat Veg. Noodles recipe and Manchurian recipes as safe and healthy as possible for kids of all age since they are always a showstopper among them. They can be definite treats for them occasionally when you make healthy replacements of the ingredients.
Continue reading “Gobi Manchurian Dry Recipe-Without Maida(Cauliflower Manchurian)”
Here is a collection of recipes based on mushrooms or mushrooms as the base ingredient. All of these are guest posts from fellow bloggers and friends. All recipes are healthy and easy to make.I have also written in detail about when babies can be given mushrooms and the nutritional information of mushroom.Come let’s have look at all mushroom recipes.Please click the image to check the detailed recipe.
Continue reading “Mushroom Recipes”
Tomato Thokku Recipe :
Tomato Thokku or Thakkali Thokku is such a quick fix and an all-rounder accompaniment for almost all dishes ranging from simple curd rice to roti. I have already posted a version of tomato thokku with onion which goes well with roti and it is so great for travel.It stays perfect for three days at room temperature too.When refrigerated and handled right this can stay good for three months without preservatives.This recipe of Tomato Thokku is without onions and very easy to make.My step by step images turned out to be a flop, hence I am not adding them today. I shall include them when I make next time.
Continue reading “Tomato Thokku Recipe/Thakkali Thokku Recipe”
Thengai Podi or Coconut Powder recipe with step by step images.
Thengai Podi or Coconut Powder is a simple powder made with coconut, chilly and few more ingredients. Hubby is fond of the various combination of podis for idly and rice. And this recipe is from my mother in law.This recipe has fewer chillies to make it baby friendly. You can use this for babies above six months without salt. Continue reading “Thengai Podi|Coconut Powder for babies , toddlers and kids”
Methi Matar Malai recipe with step by step images and recipe.
Methi Matar Malai-I recently tasted this in a restaurant.I was so doubtful about how methi leaves would taste with cream.But to my surprise, it was really yum and I found that they had included Kasturi methi.Last weekend hubby wasn’t at home and I had to cook for only two people who love creamy dishes(Yeah me & my boy). Methi Matar Malai got done in a just few minutes and we both loved it and had it twice.You can use fresh methi leaves too in this recipe and try.
Continue reading “Methi Matar Malai Recipe|How to make restaurant style Methi Matar Malai?”
vegetable Stew is one of my favourite accompaniments for aapam/idiyappam/idly/dosa/rice/roti. I have been waiting so long to make this at home and relish .This is one of the most common side dish for Kerela dishes and I have enjoyed them a lot when we at Cochin. Continue reading “Vegetable Stew-Kerela Style Mixed Vegetable Ishtu”
Kerala Kadala Curry:
Kadala Curry with puttu/aapam/idiyappam is one of the yummiest and very common breakfast combos of Kerala. These combos are so filling and very healthy too. I have tried n number of variations of this recipe but this one was loved by my hubby(My MasterChef) , so posting it here. There is one more reason to post. This is the only time I had captured the entire recipe with a decent final picture. Most of the times, I miss clicking step by step pictures because of my rapid cooking sessions. Being a mother of a toddler I had always thought of quickly finishing kitchen works and rushing to see what my son was upto.I hear him cry/scream/fall/break/throw only when I am engaged with any work. But actually, he would be silently doing his job. This is not imagination but hallucination(Effect of Bigg Boss) associated with MOTHERHOOD(LOL).I am sure every mommy would undergo this daily. I definitely should agree that I am not a great photographer or an excellent food stylist. I am more of a person who looks for the health quotient of a dish rather than the looks.I am very gradually improving myself and trying to learning to click better. Thanks to each and everybody who is continuously motivating me in this journey of learning. Coming to the recipe,I served this with Bajra/Pearl Millet/Kambu Idiyappam/String Hoppers.It was so tasty and very filling.If you get a chance to visit Kerala don’t miss their delicacies.Oh how I miss Kerala and my dear neighbours!
Continue reading “KERALA KADALA CURRY”
Onion & tomato Thokku along with roti/chapathi/phulkha is an excellent combination and a no fail recipe in our family.This time I tried making chapathi using Autolysis Method which helps in reducing the kneading effort .I can hear you asking what it is… Here we go with the details of this.Long back, post few days of wedding when we had a family discussion during dinner and my father in law was elaborating a quick way he had learnt during his NSS camps and had asked me to give a try whenever possible as it would reduce my efforts. This is what he said to me,add half the amount of warm water to the flour(wheat) by just making deep hollow space in vessel containing wheat flour and just cover up the water with the flour just as we play with sand. Cover and let it for 30 minutes. Give a quick mix/knead and make rotis. I have always seen my in laws doing this but I have never given a thought of doing it.Recently I learnt from my school friend that this is such an easy way make chapathi/roti/phulkha and it is called “AUTOLYSIS” and I gained more confidence as I referred here.Yes…It took me almost 2.5 years to give a try and now I am always following this recipe to make roti.Believe me !The result was a perfect success. It might take you 2 or 3 trials to fix up on the right ratios as the wheat flour each of us use might differ.A few more insights about autolysis method which I read across before trying. Autolysis on a general term refers to destruction of a cell by its own enzymes or in just a word it is “self splitting”.When it comes to baking or kneading dough it means enzymes in the flour (amylase and protease)start breaking down starch and protein in the flour.Ok OK.. Let me stop here and get into the recipes. Continue reading “TOMATO/THAKKALI THOKKU & CHAPATHI DOUGH MAKING WITH LESS KNEADING(AUTOLYSIS METHOD)”
Vada Curry is a very flavorful and yummy combination with Set dosa,idly and dosa. This recipe is so special to me because it is MIL’s recipe and my husband’s preparation.Yeah -You read it right.A guest post from my BELOVED BEST HALF. We just love the combo of “SET DOSA & VADA CURRY”. I planned to post this as a guest recipe when I complete 200 posts.But somehow it got delayed and I am doing it only now and finally it is out as WOMEN’S DAY SPECIAL. Continue reading “VADA CURRY”
A five minute recipe.
A different variant of coconut chutney.I always love make variants with side dishes.I just try to add /eliminate any ingredient and give a new taste.This recipe of coconut chutney/thuvaiyal is from my mother-in-law and it is slightly different from our traditional family recipe. This is our side dish for kozhukattai always. This can accompany your idly,dosa,variety rice.
For all side dish recipes please refer here.(Around 25+ chutneys and thuvaiyals)
Coconut-1 cup (grated)
Half split urad dhal-2 tbsp
Tamarind-A small ball size
1.Soak tamarind in luke warm water.
2.Add oil in a pan and roast red chilly and urad dhal.
3.Cool them and add to the mixer jar.
4.Add coconut,soaked tamarind,salt along with it and give it a run.
5.If water is required use the tamarind soaked water.
6.Grind it into a smooth paste and serve after tempering.
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