Milk Powder Maida Barfi Recipe

Ingredients

• Milk powder - 1/4 cup
• Maida - 1/4 cup
• Sugar - 1/2 cup
• Water - 1/4 cup
• Cardamom powder - 1/2 tsp
• Ghee - few drops to grease the plate
• Almonds and Pistachios – few chopped
• Saffron few (optional)

Preparation

• Mix maida and milk powder in a bowl.
• Heat the pan and add sugar & water. Now add few saffron (optional). Mix well till the sugar melt completely.
• Boil the sugar mixture till one string texture.  
• Now reduce the flame to low and add maida, milk powder mixture and  mix well.
• Mix till blended with sugar mixture. 
• Off the flame and stir the mixture for few more mins, now it start to thicken.
• Transfer the mixture to greased tray. Sprinkle few chopped almonds and Pistachios on the top of the burfi.
• Wait till the mixture turns warm, now shape the burfi pieces of your choice.
• Ready to serve the milky flavour maida milk powder burfi. 

#sweet #recipes #festival  #baby 

Egg Masala Roast Recipes

Ingredients

• Boiled Eggs - 3 slit
• Onions - 2 cups finely chopped
• Tomatoes - 1 finely chopped
• Jeera - ½ tsp
• Garlic - 5 finely chopped
• Chilli powder - 1 tsp
• Coriander Powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Green chillies - 3    
• Curry Leaves -1 tsp
• Coriander leaves - few
• Oil - 1 tbsp
• Salt - to taste

Preparation

• Heat the pan with oil, add jeera, garlic, saute for a sec, now add the onions and fry till colour change.
• Now add the curry leaves, green, red chilli powder, turmeric powder and coriander powder. Mix well.
• Add the tomatoes and cook till the tomatoes get pureed well.  
• Finally, add eggs, salt and coriander leaves and mix well.  
• Sprinkle few drops of water and cook for 3 to 4 mins.
• Ready to serve Egg masala roast with chapatti.

Easy And Quick Chicken Gravy

Ingredients

• Boneless chicken - 250 gm small pieces
• Curd - 2 tsp
• Tomato - 2 finely chopped
• Onion - 1 sliced
• Kashmiri red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Fennel seed - 1 tsp
• Cinnamon -1/4-inch
• Cardamom - 2 whole
• Cloves - 2
• Oil -  3 tsp
• Curry leaves and coriander leaves few
• Salt to taste

 To grind:

• Small onion - 10
• Ginger - 1 inch
• Garlic - 10

Preparation

• Wash the chicken pieces and put them in a bowl.
• Add all the spices, such as red chilli powder, turmeric powder, coriander powder, curd and salt to taste. Mix well and keep aside.
• Now heat the pan with oil, add curry leaves, Fennel, Cinnamon, Cardamom and Cloves, sauce for a min. Then add the sliced onion cook till transparent.
• Now add the grounded paste, cook till raw smell goes off.
• After that add the tomatoes and cook till puree.
• Now add the marinated chicken pieces. Cook the chicken for 2-3 min on medium flame. Cover and cook the chicken on low flame, Stir the chicken mixture often, to avoid burning.
• Cook till the gravy thickens and chicken cook soft, if you feel the gravy get dry, add little water to get the chicken cooked properly.
• Now add Coriander Leaves and cook for a min, turn off the gas.
• Ready to serve Easy and quick chicken gravy with rice, chappati, dosa and idly.  #paleochicken                               

Egg Paneer Dry Recipes

Ingredients

• Egg  - 2
• Paneer - 1 cup  (small cube size )
• Oil – 2 tsp
• Red chilli powder – 1 tsp
• Green chilli - 1
• Mustard – 1 tsp
• Jeera – ½ tsp
• Small Onion – 10 chopped
• Tomato – 1 chopped
• Coriander powder - 1 tsp
• Turmeric powder - 1 tsp
• Pepper powder - 2 tsp
• Curry leaves & Coriander leaves few 
• Salt to taste

Preparation

• Crack eggs into a mixing bowl and beat it well.
• Heat the pan with oil, add mustard allow to crack, jeera, curry leaves and green chilli.
• Add onion and saute till transparent, add tomatoes cook until soften.  
• Now add the red chilli powder, turmeric powder and coriander powder, mix well and saute for 2 to 3 mins.
• Now pour the beaten eggs. The eggs starts thickening stir continuously.
• Now time to add paneer, coriander leaves and pepper powder.
• Keep stirring until they are light brown in colour.
• Ready to serve egg paneer fry recipes.
 

Easy Paleo food recipes 

Egg Omelette Quick Side Dish and snacks Recipes

Ingredients

• Eggs - 3
• Onion - 1 finely chopped
• Green chilli -1 finely chopped
• Capsicum - 3 Tsp
• Chilli powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Oil - 1 tbsp
• Cumin seed - 1/2 tsp
• Coriander Leaves chopped few
• Salt to taste

Preparation

• Take all the ingredients in a vessel, beat them nicely.
• Now heat the pan with oil. Pour the egg mix into the pan, now sprinkle few pepper powder on the top of the mixture and cook on low flame for 2 to 3 mins.
• Now flip the egg upside down, again cook for 2 to 3 mins.
• Off the flame and transfer it to the plate.
• Ready to serve spicy and tasty egg omelette. Serve as a healthy snack for kids and even a side dish with rice items.
• Best food for paleo diet. Paleo egg Recipes

Wheat Roti | Godhumai Roti Recipes

Ingredients

• Wheat flour – 1 ½ Cup  
• Onion chopped – ½ Cup  
• Green chill /red chilli –  3 to 4
• Curry leaves Few
• Coriander leaves few  
• Salt to taste
• oil – 2 Tsp
• Water required

Preparation

• Take a  bowl and add all ingredients and mix well.
• The batter should be soft dough and little sticky.
• Now heat the dosa pan, spread little oil, take small dough put it on the pan, dip fingers in water, immediately spread the dough and make it to round shape then add oil,  and cook both side till golden brown.
• Ready to serve Gothumai / wheat roti.

Peerkangai Poriyal | Ridge gourd Stir-fry Recipes

Ingredients

• Ridge gourd - 1  cup
• Chopped onion - 1
• Green chilly -  2
• Grated coconut - 1 tbsp
• Mustard seeds - 1/2 tsp
• Curry leaves few
• Oil
• Salt to taste

Preparation

• Peel the skin of ridge gourd and cut into small pieces.
• Heat the pan with oil, add  mustard seeds and allow to split.
• Add the onion, green chilly, curry leaves and saute for a minute.
• Now add the chopped veggie and sprinkle little water and cook for 5 minutes on medium heat.
• Once the veggie is done, add salt,  grated coconut and Mix well. Off the stove.
• Ready to serve Ridge gourd/Peerkangai poriyal with sambar and rasam rice.

Mutton Kola Urundai - Minced Meat Ball Recipes

Ingredients

• Minced Mutton   – 150 gm
• Cinnamon - ½ inch  piece
• Clove – 1  
• Fennel seeds – 1 tsp
• Shallots – 10 Nos
• Garlic – 4 pods
• Ginger – 1 inch piece
• Green chillies – 2Nos ( ad according to your spice taste)
• Grated coconut – 2 tbsp
• Turmeric powder – ½ tsp
• Fried gram  – 1 tbsp
• Curry leaves  few
• Salt to taste
• Oil to fry
• Egg - 1 (for binding - optional)

Preparation

• Wash the mutton, squeeze out the water and kept aside.
• Heat the frying pan with oil and add cinnamon, clove and fennel seeds sauce for a sec.
• Now add onion, ginger, garlic, turmeric,  green, and saute till nice flavour comes.
• Then add curry leaves, coconut, fried gram and  saute for 2 mins.
• Finally, add mutton and saute  till the water dries out, off the flame. Allow the mixture  to cool.
• Now grind the mixture without adding any water.
• Transfer the mixture to the bowl and mix well with few coriander leaves.
• Heat the pan with oil, in the mean time make small balls mutton balls and  kept aside.
•  Once the oil gets hot, add the balls and fry in low flame till crispy.
•  Ready to serve mutton kola urundai  as snacks or with rice.

Vanjaram Fish Fry / Vanjaram Meen Varuval - King fish / Seer Fish Fry Recipe

Ingredients

• Seer Fish - Vanjaram meen - 1/2 Kg cut into steaks
• Ginger Garlic Paste - 2 tbsp
• Red chilli powder - 2 tbsp
• Pepper powder - 2 tsp
• Lemon juice - 2 tbsp
• Salt to taste
• Oil required for shallow fry

Preparation

• Clean the fish and remove excess water. Set aside.
• Take all your ingredients  and mix all the spices with salt. add lemon juice, a little water, mix well make it masala paste.
• Apply the paste on both sides of the seer fish. Kept aside for 30 min  to 1 hour.
• Heat the pan with oil,  place the fish over it shallow fry the fish for  1 - 2minutes on each side (golden colour)Drain the fish  and serve hot.
• Ready to serve spicy and healthy Vanjaram - Seer Fish Fry with rasam rice.

Pudalangai Kootu - Snake Gourd Curry recipe

Ingredients

• Snake gourd - 2 small chopped
• Turmeric Powder - 1/4 tsp
• Jeera – 1 tsp
• Green chillies – 2  
• Curd – 1 cup  
• Moong dal dal - 1 cup cooked
• Coconut gratings – 2 tsp
• Coriander leaves few 

For seasoning

• Oil - 1 tsp
• Mustard seeds -1 tsp
• Urad dal – 1 tsp
• Red Chillies - 2
• Asafoetida Powder - a pinch
• Curry leaves few
• Salt to taste

Preparation

• In a mixer grinder add coconut, green chillies and jeera grind fine paste.
• Beat the curd well and keep aside.
• Heat the oil in a pan,  add mustard, urad, turmeric powder, red Chillies,  asafoetida, curry leaves, saute for a min, then add snake gourd and salt saute for 3 mins, then add sufficient water just to cover the vegetable.
• Cook till the snake gourd is soft.
• Now add mashed dal allow to cook for 3-4 mins and add the  grounded paste, mix well.
• In a low flame allow to boil for 5 mints and add the curd, stir well and remove from flame. Sprinkle few coriander leaves on the top.
• Ready to serve the tasty Pudalangai Kootu with rice and chappathi, dosa too.

Paruppu Urundai Kuzhambu - Gravy Recipes

Ingredients

 For urundai

• Toor dal   - 3/4 cup
• Small onion  - 10
• Red chillies -  3 
• Fennel - 1/2 tsp
• Coriander leaves  few
• Ginger - 1 inch
• Curry leaves few
• Salt to taste 

For Kuzhambu/Gravy

• Tamarind - 1 gooseberry size (extract juice)
• Small onions  - 1/2 cup
• Garlic  - 6 flakes
• Tomato - 1 small (chopped)
• Sambar powder - 1 tbsp
• Coriander powder - 2 tbsp
• Turmeric - 1/4 tsp
• Salt to taste
• Coconut - 1/2 cup
• Garlic flacks - 2
• Jeera - 1/2 tsp

To temper

• Sesame oil  - 2 tbsp
• fenugreek seeds  - 1/2 tsp
• Mustard - 1 tsp
• curry leaves - 2 sprigs

Preparation

• Soak toor dal for 2 hrs, drain water from the dal, grind it with red chillies, fennel, salt and ginger to a semi coarse mixture.  No need to add water while grinding. Transfer it to bowl and add chopped onions, salt, coriander leaves, curry leaves and mix well.
• Make small balls and steam it in idly plates for 10 minutes and kept aside. 
• Heat the pan with oil, add the tempering ingredients and temper. Add garlic, onion and fry till colour change.
• Now  add  tomatoes and fry sauce till juicy, add the tamarind juice, sambar powder, coriander powder, turmeric powder and bring to boil.  Grind  coconut, jeera and garlic fine paste.
• Once raw smell leaves , add the grounded coconut paste, mix well  and allow to boil for 5 mins in medium flame.
• Finally add the parupu urundai  to the tamarind mixture and reduce the flame to low. Allow to cook for 5 mins.
• Ready to serve  Paruppu Urundai Kuzhambu with rice, dosa, idly and chappathi.

Potato Rice Recipe

Ingredients

• Rice - 1 cup cooked
• Potatoes - 2  (cut into small cubes)
• Onion - 1 chopped 
• Garlic cloves - 4  minced
• Green chili  - 1 slit
• Biryani masala  - 1 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/2 tsp
• Salt as needed
• Oil - 2 tsp
• Curry leaves few
• Coriander leaves few
•  Jeera - 1/2 tsp

 Preparation

• Heat the pan with oil, add garlic sauce for a sec and  add green chilli, onions sauce till transparent.
• Now add the potato cubes, child powder, biryani masala, coriander powder, curry leaves and salt, mix well and sprinkle little water, close with lid and cook in medium flame till potato cooks well.
• Add the cooked rice and mix well.
• Finally add coriander leaves and ghee, mix gently.  Remove from heat.
• Ready to serve Kids favourite Potato rice with carrot raita, appalam/papad.

Vada Curry Recipe / Gravy

Ingredients

• Vada – 10 (break it into small pieces)
• Tomatoes - 3 big chopped
• Onion – 1 chopped
• Ginger garlic paste – 1 tbsp
• Curry leaves few
• Coriander leaves few
• Mustard – ½ tsp
• Chilli powder – 1 tsp
• Turmeric powder - ¼ tsp
• Bay leaf 1
• Cloves - 2
• Cardamom - 1
• Cinnamon - 1
• Salt to taste
• Oil – 2tbsp

Preparation

• Heat the pan with oil, add mustard after split and add cloves, cardamom, bay leaf, cinnamon stick. Saute for a sec.
• Add ginger garlic paste and curry leaves. Saute well.
• Add onions and saute till onions turn soft.
• Now add tomatoes and saute till mash.
• Add salt, chili powder and turmeric powder. Mix well and cook till oil leave out.
• Now add 1 cup water and allow to boil.
• Add the vada to the gravy and mix well. Cover and cook in low flame for 10 min.
• Finally add coriander leaves.
• Ready to serve tasty and spicy Vada curry with idli, dosa, poori and chappathi.

Note:
 You can make use of the left over masala vada  to make side dish for your dinner.

Easy and Quick Paneer Recipe

Ingredients

• Paneer – 200 gm
• Onion - 1
• Capsicum – 1
• Lemon juice – 1 ts
• Curd thick - 2 tbsp
• Ginger Garlic paste – 1 tbsp
• Red Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Oil – 2 tbsp
• Salt to taste
• Coriander leaves few

Preparation

• Cut the paneer and capsicum as cubes.
• Mix all the ingredient together and marinate for 30 mins. (except onion and cumin)
• Now heat the pan with oil, add cumin saute a sec and add the marinated paneer mixture. Mix well, cover and cook in medium flame.
• Allow to cook till raw smell goes off.
• It takes 7 to 10 min.
• Sprinkle few coriander leaves and serve.
• Ready to serve easy and healthy paneer recipe. Serve as a snack for kids and easy paleo diet recipe.