Banana Oats and Dry Fruits Muffin

This is the first time i baked muffin and they turned delicious.This is a simple and easy recipe that will take a single bowl for mixing and is non-messy.

INGREDIENTS:

All purpose flour – 2 cup

Baking powder – 2 tsp

Banana puree - 1cup

Quick Oats - 1 cup

Powdered Sugar – 3/4 cup

Salt- 1/2 tsp

Butter (unsalted) – 1/4 cup

Eggs – 2

Milk – 3/4th cup

Vanilla essence – 1 tsp

Chopped dry fruits( dates,anjeer and raisins) - 1 cup

METHOD:

Melt the butter for 30 sec in a microwave.

Mix the butter well till its smooth. Now add the Eggs and mix well.

Next add the Milk and Banana Puree and mix well.

Add the vanilla essence and stir once again.

Add the sugar, baking powder, salt and oats and mix.

Add little by little flour and mix well so that no lumps are formed. Once the flur is mixed well add the dry fruits and mix till the fruits are coated in the batter.

Pre heat the oven at 230 degrees C for 10 min. Line a muffin tray with paper cups, add enough batter to fill 1/2 the paper cup.

Bake at 230 C for 20-22 minutes. Cupcake is done when a toothpick inserted comes out clean. 

Once done cool them and serve.

Sending this to Lets Cook with Fruits Event @ Simply.Food ,  Bon Vivant #7 - Baked Goodies @ Sumee's Culinary Bites , Bake Fest @ Food Mania and Cup Cake Recipes @ My Culinary Creations

Chicken Keema Balls

INGREDIENTS:

Chicken keema-1/4 kg

Besan - 2tbsp ( for binding)

Ginger Garlic Paste-2 tsp ( if you want you can even add finely chopped ginger and garlic)

Onion- 1 medium finely chopped            

Green chillis - 2 finely chopped (can be adjusted acc to taste)

Salt - acc to taste

Garam Masala powder - 1tbsp

oil- for deep frying

METHOD:

-Add all the ingredients into a bowl except oil mix well.

-Let the mixture rest for1/2 hr.

-Heat oil ,once its hot enough make small balls of the mixture and drop them carefully into the hot oil and deep fry till done.

-Enjoy with some ketchup or green chutney.

Masala Rice

What do we do with leftover rice???? Make Fried Rice or Pulihora or Lemon Rice. Today I made Masala Rice. With some leftover rice i didnt want to make either of the above so Googled and found masala rice , read a couple of recipes and combined them together and made my own version. So Here is my version of Masala Rice.

INGREDIENTS:

Left over rice : 2 cups

Onion: 1 medium chopped

Green Chillis: 2 finely chopped

Peanuts: 2tbsp

Chana Dal/ Senagappu : 2tbsp

Oil - 2tbsp

Mustard Seeds: 1tsp

Jeera: 1tsp

Red Chillis: 2

Curry Leaves: 1 sprig

Turmeric/Pasupu : 1/2tsp

Salt: as required

Red Chilli Powder: 1tbsp

Lemon: 1

METHOD:

Heat oil , once hot add the chana dal and peanuts and fry for 2-3 min.

Now add the mustard seeds,jeera and red chillis fry for 2 min. Now add onions , green chillis and curry leaves and fry for 1 min. Add the salt and turmeric and cook for 2-3min.

Next add the rice and cook for 5 min. Add the chilli powder and fry for 2 min more.

Finally add the lemon juice and serve hot with some curds.

Sending this dish to SHOW ME YOUR HITS: RICE  hosted by Vardhini of Cooks Joy and 30 MINUTES MEAL MELA hosted by Srivalli of COOKING 4 ALL SEASONS

Beans Patoli

Patoli is a traditional Andhra dish. It is very tasty and very healthy. Today i made Beans Patoli , this is the first time i tried out this dish and it came out very well. 

INGREDIENTS:

Beans - 1 cup(cut into small pieces and boiled in salted water for 7-8 min)

Onion- 1 medium chopped

Garlic paste- 1 tsp

channa dal 1 cup (senaga pappu soaked in water for an hour)

mustard seeds- 1tsp

jeera - 1 nd half tsp

dry red chillis- 6-7 broken and soaked in water.

Haldi- 1/4th tsp

asafoetida/hing - a pinch

salt as required

Oil - 5 tbsp

METHOD:

Grind the soaked channa dal along with dry red chillis,1/2 tsp cumin seeds, asafoitida and salt to a coarse mixture without adding water.

Heat 2tbsp oil and fry the dal mixture till it becomes crunchy and dry.Once the dal is dry keep it aside.

In the same pan add the rest of the oil. Add the mustard seeds,jeera garlic paste and fry for 30 secs. Now add the onions, salt and turmeric mix well and cook for 5 min.

Now add the beans and fry till the moisture of beans is almmost gone. It will take about 5-10 min.

Take care that the beans dot go totally dry little moisture should be left.Add the dal mixture and cook for another 10min.

Serve with hot rice and ghee.

Sending this to SOUTH INDIAN KITCHEN SERIES EVENT #1 hosted by Anu of ANU'S HEALTHY KITCHEN


                                      

Aloo Pakodi

Pakodi or pakora is a perfect snack for a rainy day and they turn even more delicious with a cup of piping hot tea.These can be created using the simple onion , potato , green chilli , cauliflower , cabbage , paneer , plantain, spinach or even chicken.

In Andhra Mirchi Bajji ( green chilli akora) is very famous , there are lots of small stalls on the road side that sell these delicious bajjis stuffed with finely chopped onions with a dash of lemon that make there extremely delicious.

Today am posting the recipe of Potato pakodi.

INGREDIENTS:
Potatoes -- 2 big (par boiled and cut into small fingers.)
Besan(gram flour) - 1cup
Ajwain/ vaamu- ½ tsp
Ginger garlic paste- 1 tbsp
Red chili powder - ½ - 1 tsp
soda- a pinch
Salt to taste
Oil for deep frying

METHOD:

Heat oil for deep frying.
Take a big bowl add the flour,salt,red chilli powder,ginger garlic paste, ajwain and a pinch of soda , mix all the dry ingredients well.
Now add enough water to make a thick batter.
Once the oil is ready , dip the potato fingers in the batter and drop them into hot oil and deep fry till crisp and done.
Enjoy these hot pakodi's with ketchup and hot tea.

This is my entry for the event  Lets Cook :Starters/Appetizers  hosted by Radhika of Tickling Palates  

Trifle Pudding

Trifle is a dessert made from thick custard , fruits , jelly and sponge cake arranged in layers and chilled for a few hours. There are no specific measurements for this recipe.So just do it as per your specs.

INGREDIENTS:

Thick custard
Jelly ( any flavor i used the strawberry flavor)
Fruits( chopped into small pieces , I used apple,orange,pomogranate and banana)
Store bought plain cake
Orange juice

METHOD:

For custard layer:
Follow the insturctions on the pack to prepare thick custard for puddings and refrigerate it.

For the jelly layer:
Prepare the jelly as per instructions on the pack. After it cools, set it in a tray and refrigerate it. Do not keep it in the freezer.

Layering the Trifle:

Take a wide bowl.

I crumbled the cake into chunks and spread them on the bottom. Moisten the cake with little orange juice.

Now evely spread a layer of jelly on the cake.

Next evenly spread the custard on the jelly. Follow with a layer of fruits.

Repeat this layering till the bowl is full. I topped my trifle with some left over fruits and jelly.

Refrigerate the trifle for 3-4 hrs so that it sets well before serving.

Scallion Pancakes

This is a very easy recipe for chinese scallion pancakes. I was browsing this Blog where i came across this recipe and found it interesting.With just a few ingredients these savory Chinese style scallion pancakes can be made that are great for evening snacking.

I didn't have enough dipping sauce so i mixed 3 tbsp of Sweet Chilly Sauce , 2tbsp of  Red Chilly Sauce and 1 tbsp of Plain Tomato Ketchup to make the dipping sauce and it was perfect for the pancakes.

I followed the recipe and made yummy pancakes. So you too enjoy!!!!!!

Here is the link for the recipe : Chinese Scallion Pancakes

COCONUT RICE

Coconut rice is a rice dish cooked with coconut milk along with whole spices that enhance the dish. Itis a very easy dish to make and it can be had with sides like aloo or chicken or mutton kurma or a simple raita.

INGREDIENTS:
Basmati Rice - 2cups
Coconut milk - 3cups
Onion- 1 large sliced.
Green peas - 5-6 slit
Green chili's - 5(adjust to your taste)
Ginger Garlic paste - 1tbsp
Cloves - 4
Cinnamon stick - 2 one inch pieces
Bay leaves - 2
Star anise - 2
Shahjeera- 1 tsp
Oil- 3 tbsp
Salt according to taste

METHOD:

Coconut Milk Extraction:

Break the coconut, cut it into small pieces and grind it in a mixer.

Now add 2 cups of water and blend it nicely.Strain the mixture with a cloth and keep the milk aside.This is the first milk and it is pretty thick and has lots of flavor.

Now add 1 cup water and blend the mixture again, the milk that is extracted now is the second milk which have low flavor.

Mix both and you have your coconut milk ready.

Rice Preparation:

Heat oil in a pressure cooker.

Once the oil is hot add the shahjeera and other whole spices and fry for 1 min.

Add the sliced onions and slit green chillis and fry for 2 min. Now add the ginger garlic paste and fry till the raw smell goes.

Add the peas and cook or another 3-4 mins.

Now add the rice and mix well till the oil coats on every grain.Fry the rice for 5 min. Add the coconut milk. Add the salt and let it come to a boil.

Once it comes to a boil close the pressure cooker and switch off after 3 whistles.

Serve hot with the coice of kurma or raita.

Seding this to SHOW ME YOUR HITS:RICE being hosted by Vardhini of COOKS JOY and 30 Minutes Meal Mela hosted by  SriValli of COOKING 4 ALL SEASONS

Simple Dal

This is the simplest dal dish that can be enjoyed with warm rotis. Its a bowl of comfort food on a rainy day for people like me. Its made with a very few ingredients and can be customized according to ones taste.

INGREDIENTS:
Pesarapappu/Moong dal- 1/2 cup washed and soaked in water for 1/2 hr.
Tomato- 1 medium chopped
Oil- 2Tbsp
Mustard seeds - 1tsp
Jeera - 1tsp
Methi Seeds - 1/4th tsp
Salt- accordin to taste
Turmeric powder- 1/2 tsp
Red chilli powder - 1 tbsp ( can be adjusted according to ones taste)

METHOD: 
Cook the soaked dal till done. the dal should not be mashed up.grains should be visible.
Heat oil , add the mustard seeds, jeera and methi seeds and fry for about 30 secs.
Now add the tomato and cook for 2-3 min , add the salt , turmeric , red chilli powder and cook till the tomato becomes mushy.
Finally add the dal and water and cook till the desired consistancy is reached.
Serve with warm chapati or phulkha.