Potato Fry / Urilai Kilangu Varuval

                         

We all love potatoes, don't we? I often prepare potato fry but was wondering why we haven't posted this simple recipe in our blog. Potato fry is an unbeatable combination when had with rasam or curd rice. It goes well with other rice dishes like sambar, coconut, lemon rice or bisi bele bath.

There are 'N' number of potato recipes but this is a simple and basic potato recipe for a lazy day in your kitchen ;)

Ingredients

• Potato - 3-4 
• Sambar powder - 2tbsp
• Turmeric powder - 1/4tsp 
• Mustard seeds - 1tsp
• Urad dhal - 1/2tsp
• Asafoetida - a pinch 
• Curry leaves - few 
• Salt - as needed 
• Oil - as needed

Method

• Peel the skin off potatoes and cut into small strips. 
• Now transfer the cut potatoes into a bowl of water. This is to avoid the decolouration of potatoes. 
• In a pan heat oil, temper with mustard seeds, urad dhal, curry leaves and asafoetida. 
• Add potatoes and mix well. 
• Then add turmeric powder, sambar powder and salt. Mix well. 
• Roast the potatoes in medium flame for about 10-15 minutes. Saute in between to avoid burning.
• Potato fry is ready to be served with rice of your choice. 

Tips

• You can replace sambar powder with red chilli powder.
• If you are immersing in water, drain the excess water and pat dry them with kitchen towel before using. 

                                       

  linking party
pin-junkie-pin-party|foodie-friday|fridays-unfolded

Vegetable Cheese Sandwich

                               

Looking to surprise your family/spouse with a special breakfast this weekend? Check out this easy & healthy breakfast. Give your loved ones a break from cereals, pancakes and waffles. Have it with a glass of chocolate milk or fruit juice or cut fruits to make this a perfect breakfast combo. 

                                    
                                                  Don't care how late you wake up
                                             eat your breakfast......

    

Breakfast makes you energetic, it improves your focus & concentration, weight control, metabolism boost, helps in lowering the bad cholesterol and balance your hungry for rest of the day. We can keep going, so please don't skip your breakfast.

   
                     "EVERYTHING IS POSITIVE IN LIFE WHEN YOU ARE HEALTHY"

                                         

                   
                              

Ingredients

• Bread - 4-6 slices
• Butter - as needed 
• Sandwich spread - as needed (you get this in Indian grocery)
• Cheese slice - 3 (optional)
• Tomatoes (sliced) - 1
• Capsicum (juvenile cut) - 1
• Cucumber (juvenile cut) - 1
• Pepper powder - as needed 
• Salt - as needed 

Method

• Take two bread slice ( I used white bread ) . Generously spread butter on one side of each bread slice.  
• Next grease the sandwich spread on one side followed by cheese on the same side of the bread slice. 
• Now top it with all the cut veggies one by one, then sprinkle some salt & pepper powder on the veggies.
• Close the veggies filled bread with the other bread slice.
• Repeat the same steps for other slices of bread also.
• Meanwhile heat the panini maker. Once ready, place the bread slices over the grill. Then close the maker and wait till it turns green in color. 
• Once the bread is grilled completely, take it carefully and cut into triangle or square as you desire.
• Now hot and tasty sandwich is ready to be served with ketchup and chips.

                         

Tips 

• You can also use whole wheat bread to make this sandwich.
• Any vegetable of your choice can be used.
• You can also replace cheese with mayonnaise or ranch. 
• Black pepper powder can be replaced with white pepper.  

Check our other sandwich recipe also Avocado Sandwich

Linking parties
melt-in-your-mouth-monday|mix-it-up-monday| a-round-tuit| inspire-me-tuesday| treasure-box-tuesday| two-cup-tuesday| the-southern-special-week-37| tuesdays-table| simple-supper-tuesday| a-wonderful-wednesday| hearth-soul-blog-hop| flusters-creative-muster-party| 

Potato rolls

Planning for a picnic/party/potluck? Or...Looking for a tea-time snack? Here is a very easy recipe which can be done in a jiffy if you have some boiled potatoes and bread in hand. 

These rolls are immensely simple, delicious and a  perfect finger food.. The first time I made these rolls I was in my teens *smug look*. haha.. 

truth is I was experimenting with aloo paratha and goofed it up.. So I wrapped the spicy potato stuffing with a bread slice and fried them. 

These rolls are crunchy from outside and soft n spicy from inside. You can either deep fry it or bake it, totally upto you. You can use whole wheat brown/white bread to make it more healthy. Also you can add veggies of your choice along with potato. If you're thinking of a cheat food for your kiddo who hates veggies, this is the one. Let's get to the recipe already...

Ingredients  (makes 10 rolls)

• 10 bread slices, crust removed
• 4 medium sized potatoes, boiled & mashed
• 1 tsp minced green chilies
• 1/2 cup carrot, shredded
• 1/2 cup peas, boiled/defrosted 
• 1 small onion, finely chopped
• 1/2 tsp red chili powder
• 1/2 tsp garam masala powder (optional)
• 1/2 tsp chaat masala (optional)
• 2 tsp butter
• 2 tsp oil
• salt, to taste
• finely chopped cilantro

Method

• Heat a pan, add 2 tsp of oil. Add onion, green chili & saute for  a minute.
• Add mashed potatoes, carrots, peas, salt, red chili powder, garam masala powder and chaat masala. 
• Switch off the heat. Add cilantro and mix well.
• Pre-heat the oven to 350deg F. Grease a baking sheet with butter.
• Roll the bread flat using the rolling pin. Place a teaspoon of potato mixture on the slice.
• Roll it up tightly and seal the edges with the help of water.
• Once you are done with all the slices, brush them with butter and place on the baking sheet.

• Place them in pre-heated oven for 10 mins and flip the rolls and bake for 10 mins or until it turns golden brown in color too.
• Serve them with ketchup or green chutney.

Linking this post to :
Hearth and soul blog hop  weekend recipe link up party

Vegetable Kofta Curry/ Gravy

Kofta in simple words is minced vegetable balls mixed with Indian spices, which can be deep fried or baked. This gravy is sweet and mildly spicy, usually goes well with Indian Flat breads (Chapathi, Naan, Roti etc..) and Mild Pulao. It's tomato onion based gravy cooked with rich cream and milk. This gravy is too rich, as daily routine, so you can plan for special occasions. Kofta is like a appetizer. It's your call you can eat the kofta as such or along with the gravy. When making kofta balls it will tempt your taste buds to have as such, it might be silly right but I did it ;). Here you go with the recipe.....Enjoy the royal treat :)
                               

Paneer Capsicum Briyani

                              

I'm pretty sure that everyone would miss their mother's cooking, especially when it comes to traditional veg briyani. Whenever I make briyani/pulao, I struggle to cook basmati rice at the right consistency. I found a secret way of cooking rice, let me share that with you in the steps ;). Paneer and capsicum makes a wonderful combination when cooked together and this recipe can be easily prepared when we have unexpected guests. Here comes my secret :) 

Tofu Fried Rice

Tofu Haters be like - Yikes! Tofu 

Me - I know, right? I never liked tofu until I tasted Veggie-Tofu Fry.
        Also FYI,tofu is rich in protein & calcium & has a low calorie count. 

Tofu Hater - Yeah OK! But it's so bland & boring!!

Me - That's the best part, right? It's like a blank canvas and it happily        absorbs whatever flavors you throw at it which makes it palatable.

Tofu Hater - so, how do you make this Tofu Fried rice? 

Me - it's very easy & can be done in a jiffy if you have leftover rice handy.                                  Here's how I do it :)

Vegetable Upma (Savory Semolina Porridge)

Well, this one needs no introduction! Vegetable upma, as most of you would know, is one of the most popular South Indian breakfast dishes. Liked by some and disliked by many :D

A small confession:

I have always hated upma as a kid. Why you ask? Simply because it was a torture and it was prepared too often. My mom realized that I was really having a tough time with upma and she made her version of upma with veggies.

 I must say I eventually quit Upma haters club. I assure you it tastes too good plus healthy and can be prepared in a jiffy!! So let's get straight to the recipe !!

Minestrone Soup

Whenever we go to olive garden, we first order the minestrone soup with salad without even seeing the menu. I wasn't sure why we were crazy about this soup, then I understood that the aroma and the taste from the fresh veggies, beans, mild flavor of tomato and pasta cooked in the vegetable-broth was the reason. This soup can be taken as lunch or dinner portion with two slices of wheat or garlic bread toast, which will be filling. This soup will have an awesome taste when served hot!
                              

Vegetable Cheese Rolls

Hello Everyone! I was planning to post kid friendly snacks for a long time. When I got this idea of making vegetable rolls with cheese,  luckily I had some bread slices left. Most of the kids love cheese, so I decided to add veggies to it and make it healthier.This snack can be served with a glass of milk or fresh juice.The recipe is very easy to make. Now here you go with the making of rolls....
                               

Vegetable Broth

Got vegetables which are almost  'on their way out' or veggie scraps lying around in your kitchen? I have an idea may be its an old idea but its a good idea, so I thought I would share it with you all. I keep a zip-lock bag in freezer and keep adding the veggie odds and ends to it. Once the bag is full, its vegetable broth time!

Homemade vegetable broth is not only flavorful but very nutritious and much cheaper than the store bought one. It can used as a base for soups, gravies and rice recipes. Make a large portion of broth, cool completely and store it in freezer for later use.

INGREDIENTS

•  1tbsp oil
• 1  cup of onion, tomato and carrot each.(you can add other veggies like beans,cabbage,potato)
• 2 stalks of celery, chopped
• 6 cups of water
• 3 Garlic cloves
• 2 bay leaves
• peppercorn - to taste
• salt - to taste

METHOD

Heat a large pot, add oil and garlic cloves, bay leaves and peppercorns. Add in all the vegetables, salt and allow it to cook for 5-6 min. Add in water & cover, increase the flame to high and wait for it to boil. Once it boils reduce the heat, cover and simmer for at least 45 min.Turn the heat off and allow it to cool completely. Strain the stock/broth from the vegetables and remove the bay leaves. Store in refrigerator then freeze it for later use.

Linking this post to :
Empty-your-archive-49

Inspiration Spotlight party

lets-get-real-friday-party-34

Roasted Peanut Salad

Yippee!! I ll be traveling to India soon and I am thrilled to bits, so SO excited  There are lot of things I miss about India.

  Family and friends of course are at top of the list (Oh! Skype, what would we do without you)

My favorite food- Though we get Indian food and groceries here there are certain few things I am not contented with.One such thing is peanut salad. 

During my college days my friends & I used to go to this restaurant like once a week just to eat this. It was so funny that the waiters stopped giving us the menu card after few days and happily served us the salad. I made my version of this salad and although it wasn't really close to the one I love, my husband loved it :)

So what exactly is this roasted peanut salad ?

It's simply a salad which is protein rich, scrumptious and refreshing since it is made of fresh ingredients & super easy to whip up.

INGREDIENTS

• roasted peanuts - 2 cups
•  chopped onion - 1 cup
• chopped tomatoes - 1 cup
• chopped cucumber - 1 cup
• finely chopped green chilli - 1 or 2
• juice of lemon - 1 tbsp
• chaat masala - to taste(optional)
• salt - to taste
• finely chopped cilantro - to garnish 

METHOD 

Add the roasted peanuts in a bowl.

Add onions & green chillies

 some tomatoes

and some cucumber

add salt, lime juice & chaat masala

 Toss well and garnish with finely chopped cilantro.

Serve it as tea time or mid night snack with some drinks

Linking this post to
Savoring Saturdays Favorite Recipes Event favorite recipes event

Masala Paniyaram

Kuzhi Paniyaram is a popular Chettinadu dish. It's one of my favourite breakfasts. My mom does this dish very often which I miss it now and then :( I have tried my version with vegetables and spices. This paniyaram is perfect for breakfast, snack or dinner with thakkali chutney. The batter for paniyaram should be accurate or else you will not get a soft and crispy one.Lets get started :)
 

  

Spicy Vegetable Sweet Corn Soup

I enjoy a cup of sweet corn soup at the Indo-Chinese restaurant, so I have posted my version with a little bit of spices. I do this soup often for my hubby as he likes to try different kinds of soups. This recipe is not complicated and it’s very easy to make. I think everyone will like a warm cup of soup in this cold weather . Kids usually don’t like vegetables but they would love this healthy soup. Now let’s go to the preparation.

                                             Serves: 4
                                      Prep Time: 4 mins 
                                Cooking Time: 25 mins 

Ingredients

Sweet corn	3 cups
Onion (fine chopped)	1 medium
Tomato (fine chopped)	1 small
Cabbage (fine chopped)	1 cup
Carrot (cut into small cubes)	1 cup
Frozen peas	½ cup
Zucchini (cut into small cubes)	1 cup
Corn flour	1 tsp
Lemon	1/2
Green chilies (fine chopped)	2 nos
Cilantro (fine chopped)	2 tbsp
Pepper powder	½ tsp
Salt	As needed

To Temper

Oil	2 tsp
Bay Leaf	1 no
Cloves	2 nos
Cinnamon	1 inch
Fennel Seeds	½ tsp
Whole Pepper	1 tsp

Preparation

•  Soak the frozen sweet corn in hot water for a 5-10 mins , then divide the sweet corn into two halves. 
• Grind the first half of the sweet corn (approximately 2 cups) with little water to extract juice out of it and use the rest of the sweet corn (approximately 1 cup) to the soup. 
• Mix corn flour with little water and keep it aside to mix it with the soup at last to give a thick texture.

Method

• In a pan heat oil, now add bay leaf, cloves, cinnamon, fennel seeds and whole pepper, and then when it starts to split add onion, fry until it turns  transparent or pink color.
• Now add the chopped tomatoes, add little salt so that it gets mashed. After tomatoes are cooked, add all the vegetables and a pinch of salt.
• Once the vegetables are cooked, add green chilies, extracted sweet corn juice and cook in the medium heat for 5-6 mins.

• Add little salt, pepper powder and corn flour mixture to the cooked vegetables and allow it to boil for 5 mins.
• When the soup starts to boil , add lemon juice and put off the heat.
• Now hot and healthy sweet corn vegetable soup is ready to serve. While serving add croutons to the soup as it gives a nice flavor and taste.

Tips

• Green chili gives a different flavor to the soup, if you don’t want it can be omitted. 
• I added vegetables like cabbage, carrot, frozen peas, zucchini but you can also add beans, cauliflower, broccoli. 
• You can have this soup as appetizer for lunch and dinner along with toasted bread.
• Zucchini is a low calorie vegetable which is a good source of vitamin A, folate and potassium. The other name for zucchini is summer squash. You can also add yellow zucchini to this soup.