required:asparagus-1 bunch thin type,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,onion-1 small finely chopped,curry leaves-few,salt-according to taste,turmeric pd-1 pinch,senagapodi karam or any other karappodi 2 to 3 tsp,chilli pd[optional]-1/2 tsp
method
wash and prepare the asparagus.heat a pan and pour oil into it.when the oil is hot, pop the mustards.add the uraddal,curry leaves.tip in onion,turmeric pd,salt when the dal changes colour.after the onion is light brown add the asparagus.cover for 3 min and cook.remove the lid and saute until slightly soft.in between tip in senagapodi karam,chilli pd and mix well.
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| MY CLICKS |
required:ginger peeled and chopped-370 g,garlic peeled-250 g,cumin seeds-1 heaped tsp,salt-1/4 th tsp,turmeric pd-2 pinches
method
wash and drain both ginger and garlic.grind all the above ingredients to a smooth paste without adding any water and put this in an air tight container.this can be stored in the refrigerator for upto 2 months.
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| MY CLICKS |
required:slightly thick dosa batter-2 ladles,salt-according to taste,red pepper-diced into small cubes[combination of peppers can also be uased],processed cheese-a handful[optional],black pepper pd-little,oil-few drops
method
mix cheese,red pepper cubes with black pepper pd and a pinch of salt.pour the batter onto the pan.now sprinkle pepper cubes and cheese on top.pour little oil around the uttappam and cover the pan.when the uttappam becomes golden on the bottom flip and cover again until cooked
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| MY CLICKS |
required:thick fermented dosa batter-2 ladles,ragi powder-1&1/2 ladles,onion finely chopped-2 handfuls,green chillies-2 finely chopped,coriander-finely chopped,cumin seeds-1/2 tsp,salt-according to taste,water-just enough,oil-few spoons for frying
method
mix dosa batter,ragi powder and keep aside for 15 min.add onion,green chillies,cumin seeds,salt,coriander to the batter.mix enough water to the thick batter to make a slightly thinner pancake batter.adjust salt if necessary.pour oil in each mold of the paniyaram pan or ebleskiver pan upto half the height of the mold.when the oil heats up, pour the batter into individual molds and fry on both the sides
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| MY CLICKS |
required:frozen sweetcorn-1 handful,green chillies-3 finely chopped,grated ginger-a small piece,grated carrot-1 small size,dosa batter-3 ladles,onion finely chopped- 2 handfuls,cumin seeds-1/2 tsp,salt-according to taste,curry leaves chopped-few,oil-for frying
method
mix sweetcorn,green chillies,ginger,carrot,onion,cumin seeds,curry leaves to the normal dosa batter.add salt.this should not be very thin or thick.pour this batter into the paniyaram pan which has been already heated with oil.pour the batter upto the rim of the molds and when the paniyaram is light golden in the bottom turn to the other side slowly and fry further.
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| MY CLICKS |
required:oil-4 tbsp,onion-1 large peeled and ground,cumin pd-1/2 th tsp,coriander pd-1 tsp,6-small size purple brinjal,g&g paste-1 tsp,salt-according to taste,red chilli pd-1 tsp,turmeric-1/4 th tsp,water-1 cup,tamarind paste-1 tsp,coriander-little
masala pd:dessicated coconut-2 tbsp,white sesame seeds-2 tbsp,dry red chillies-6,roasted peanuts with skin-3/4 th cup
method
in a sauce pan dry roast the red chillies for few sec until they are hot.before they change colour tip in the sesame and roast until they pop and nice smell emanates from them.by now the red chillies and sesame are fried.now add the dessicated coconut and fry until there is an even light golden colour.turn off and add the contents of the pan and also the roasted peanuts to a mixie jar and grind to a smooth powder.
prepare the brinjal or eggplant or baingan by making a slit from underneath the stem to the other side of the stem.make 2 or 3 cuts depending on the size of the brinjal.also slightly chop off the stem part and discard.put them in salted water until further use.
take a non stick sauce pan and heat the oil.add the onion paste,ginger&garlic paste and fry until almost the raw smell disappears.tip in cumin pd,coriander pd,salt,turmeric pd.squeeze out any water from the brinjal and put the brinjal into the pan and cover on medium heat.in between slowly move them around until the skin changes colour on all sides.take out one brinjal carefully and press slightly under the stem to check if it's soft or 70% cooked.now add the tamarind paste,water,ground masala pd,red chilli pd and cover to cook further.wait until the oil appears on the surface and turn off.
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| MY CLICKS |
required:1 tbsp-black sesame pd[alternatively dry roast the sesame and powder them in a mixie jar],mango pulp-3 tbsp,almond flakes--3 tbsp,old fashioned oats-1 cup,pistachios-few,milk-1 cup
method
mix everything well and put this in an airtight container.leave this overnight in the refrigerator and use it the next day.if necessary add more milk next day.
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| MY CLICKS |
required:tofu-8 oz,potatoes-2 boiled and mashed fine,onion-1 medium sized,green chilles-5,salt-according to taste,coriander leaves- a small bunch,breadcrumbs-1 heaped cup,oil-few tsp
method
drain the tofu by pressing slightly.mix well with the mashed potatoes,chopped onion,finely chopped green chillies,chopped coriander,bread crumbs.take palm size mixture of this dough and roll into a ball.flatten these balls and fry them on flat non stick pan with oil.flip and fry both sides.
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| MY CLICKS |
required:1 cup-old fashioned oats,2 tsp-chia seeds,dried figs-3 chopped,unsweetened apple sauce-4 oz or 1/2 cup,milk-1&1/2 cups,almond flakes-2 tbsp
method
to prepare the apple sauce cook the apple with little water and lemon juice until soft and pass through a sieve or use the store bought sauce.mix all the above ingredients well and put in the refrigerator overnight.
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| MY CLICKS |
required:olive oil-1/2 tbsp,shallot-1/2 or 1 small red onion,garlic clove-1 crushed,chickpeas-1 can or boiled chickpeas-2 cups,salt-according to taste,feta cheese-2 handfuls or substitute with paneer,
red chilli flakes-a pinch,black pepper pd-1/4 th tsp,parsley leaves -1 cup,lemon juice-1&1/2 tsp
method
heat the olive oil in a pan and fry the onion for half a min.add the garlic,chickpeas,salt,red chilli flakes,black pepper pd and saute for 2 min.lastly add the feta and parsley and mix well.turn off and add the lemon juice
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| MY CLICKS |
required:1 bunch parsley,garlic cloves-2,cumin seeds-1/2 tsp,salt-according to taste,green chillies-3,tamarind paste-1 tsp,turmeric pd-a pinch,oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1/4 th tsp
method
wash and chop parsley along with stems.put in a colander for sometime to drain any water.grind parsley along with green chillies,garlic,salt,tamarind paste,turmeric pd,cumin seeds.
now prepare tempering with oil,mustard seeds,uraddal and add to the chutney
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| MY CLICKS |
required:sweetpotato-1 small or 150 g,salt-2 pinches,red chilli pd-2 pinches,oil-1/2 tsp
method
wash and peel the potato and chop off both the ends.with the help of a peeler, peel it widthwise by holding the potato vertically.now put the slices onto a plate and add oil,salt,chilli pd.mix well and spread the slices seperately on a microwavable plate.turn on the microwave for a min.remove and flip all of them and microwave again for 3 min.this takes about 4 min.at the end of 4 min they will be soft but thin.leave them out for few min and they will crisp up.if they aren't put them back in the microwave for 5 sec intervals and watch closely.
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| MY CLICKS |
required:kesar mango pulp-1 cup,thick buttermilk-1 cup[should not be sour],cardamom pd-2 pinches[optional],plain pistachios finely sliced-to top
method
blend mango pulp,butter milk,cardamom pd in a blender jar and blend them in a whipper mode.sprinkle some sliced pistachios on top
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| MY CLICKS |
required:kesar mango pulp-1 cup,plain greek yoghurt or thick curd-3/4 th cup.sugar-1&1/2 tsp
method
mix the ingredients well.this combined mixture should be sweeter than usual so that when the icecream sets the popsicles will have enough sweet taste. spoon into popsicle molds.put the molds in the deep freezer until they are set.
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| MY CLICKS |
