Mixed Vegetable Paratha

Paratha or roti is my all time favourite esp the ones with veggies in it. You dont need any side dish at all just raita is enough to finish off the dinner or meal. At the same time its wholesome and healthy with all the veggies.I'm sure kids who hesitate to eat veggies will like this paratha with pickle and raita.

Ingredients:

• Wheat flour - 2 cups
• Turmeric powder -a pinch
• Chilli powder - 1 tsp
• Garam masala powder- 1/4 tsp (optional)
• Cumin seeds - 2 tsp
• Onion - 1
• Cabbage - 1/2 cup
• Carrots - 2 medium sized
• Capsicum - 1/2 medium sized
• Coriander leaves - 1 tbsp
• Salt - to taste
• Water - as required
• Oil - 2 tbsp

Method:

1. Chop/grate the vegetables as finely as possible using a chopper/ food processor and keep aside.
2. Heat a tsp of oil and saute the veggies with a pinch of turmeric powder till raw smell leaves completely.
3. Then add this is to the wheat flour and add chilli,garam masala powder, jeera and coriander leaves and mix well.Make this like a chapathi dough consistency.Leave aside for 3omins.
4. Pinch a lemon sized ball, roll it into thin/thick parathas of your choice.
5. Heat oil in a tawa, and cook the parathas on both the sides. Serve hot with curd and pickle.

My Notes:

• You can alternatively pressure cook the veggies until soft, mash it and then add it to the wheat flour and follow the same procedure. But it depends on the veggies you use..... If using capsicum add it raw and pressure cook the other veggies.
• For 2 cups of flour see to it that your sauted veggies comes to 1 cup atleast.
• Veggies is totally of your choice, you can even use green peas, beans,paneer also etc

Almond Oats Cookies

Cookies are always my favorite slightly crunchy and soft making it perfect to pair with a cup of coffee. I've already made oats cookies and this is a total different version I tried from Litebite long back. I like these cookies for its simplicity and easiness to make......

Almond Oats Cookies Recipe

Recipe Reference : Litebite

Ingredients:

• Almond powdered - 1/4 cup
• Oats - 1 cup
• Wheat flour - 1/4 cup
• Honey - 1/4 cup
• Curd - 2 tbsp
• Vanilla/Almond essence - 1/2 tsp

Method:

1. Powder the almonds using a mixer to a coarse powder and keep aside. Then powder oats to a fine powder.
2. In a wide bowl, mix oats with wheat flour, powdered almonds, honey and essence. Add curd little by little to make a soft dough which should hold together easily. If 2tbsp isnt enough add little more till it forms a dough.
3. Cover the dough with a plastic wrapper and refrigerate for 1hr.
4. Pinch small sized balls , make them into smooth balls then flatten them a little with your palm and then press with a fork to flatten a little more and to get the lines
5. Arrange them in a baking tray lined wit butter paper/cookie sheet such that there is atleast 2 inches gap between each cookie
6. 
   Preheat oven at 180 deg C for 10mins and bake them for 15-20mins. Check after 15mins, the bottom and the sides turns slightly browned.
7. The cookies at this stage is softer but dont overbake them it will harden after cooling down. The cookies are slightly crispy and more crunchier in texture.

My Notes:

• Adjust adding curd , add it little by little till it forms a dough. Honey with almonds and oats gives a nice flavour to the cookies
• Do not be tempted to overbake the cookies seeing the texture once removed from the oven. Just confirm by checking the sides and bottom. If you overbake then the cookies will be hard
• The orginal recipe called for almond meal which can be prepared by washing them, drying them and then powdering to a coarse powder in a blender.
• You can use powdered sugar replacing honey, but sure honey gives an extra flavour
• You can flatten the cookies even more thinner and bake them for a little lower time say 12-15mins

Since I baked these cookies, its been regular as its low in fat and mainly very easy to fold in all the ingredients....tada you are done with your cookies. Perfect with a cup of coffee as its mildy sweet.

Lookwise its a bit crumbly but I powdered my oats and almonds to a little powdery form so my cookies were smooth.

Baking cookies always cheer me up as the first baked item in my oven was cookies and the first thing I messed up was the same cookies :) So whenever I get them right I feel proud and happy :)

Maanga Thokku / Raw Mango Pickle

After 6 months of unplanned break, I am joining back work tomorrow. I have the same feeling of a kid going to school reopening for the first day. New people, environment, duties am kind of excited at the same time tensed too. I have enjoyed this 6months completely and have done all those things which I've loved to do. Especially for sharmis passions I have stocked up with drafts so guess that will keep this space occupied for the months to come:)

Since the mango season has started, I am experimenting on them...Will you believe this space has no mango recipes so far?! So more mango recipes to come......Maanga thooku is hubys fav as he says for thokku homemade tastes best...Now to the maanga thokku recipe:

Ingredients:

• Raw Mango - 2
• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Fenugreek seeds (Venthayam) - 1/4 tsp
• Powdered Jaggery -1/2 tsp (optional)
• Salt - to taste
• Oil - 1 tbsp

To temper:

• Oil - 2 tbsp
• Mustard seeds - 1tsp
• Curry leaves - 6
• Hing- a generous pinch

Method:

1. Peel of the skin of mangoes and grate them finely and keep aside.
2. Dry roast fenugreek, powder it and keep aside.
3. First heat oil in a pan and add grated mango and saute until the moisture leaves completely It may take 7-10mins. Then add chilli powder, turmeric powder, salt and mix well.
4. Keep in low flame and fry for 5-7mins. Add fenugreek powder and powdered jaggery and mix well.
5. Meanwhile in another kadai heat oil and temper the items listed one by one mustard seeds, hing followed by curry leaves and then transfer this tempered items to the mango thokku in the pan and mix well.
6. Fry for 2mins, by now oil will start oozing out at this stage, switch off.
7. Cool down completely and then transfer to airtight container. Keep refrigerated and use clean spoon everytime.

My Notes:

• You can add the tempering items in the beginning itself and then add raw mango to it.
• Sauting and frying well in low flame is very important for the mango thokku to keep well for long else it will get spoiled soon.
• Adding jaggery is purely optional, you can skip that if you dont like ur thokku to be sweet.

Being mango season you can make this and store this for a month(refrigerated). This tastes yummy with curd rice or even chapathis. It has the tangy flavour from the raw mango and the sweetness from jaggery apt to lick as such too :)

If you feel grating difficult, you can cut the raw mango into tiny cut pieces and use the same recipe for thokku.

Raw mango with salt and chilli powder is my favourite and brings back school childhood memories. Add required salt and chilli powder to eat the raw mangoes as such yum!!

Raw maangoes in sambar or any curry gives a very nice flavour to the curry with the tangy taste. Maanga pachadi is my fav too, am waiting to make it next time to post it here....

Iced Lemon Tea

I am not much of a tea person and also cant stand any beverage which turns my tea and coffee to be cold except for cold coffee. But on the flip side, hubby loves tea either hot or cold so made this iced lemon tea for him on a sunny afternoon.

Ingredients:

• Water - 2 cups
• Sugar - 1 tsp
• Honey -1 tsp
• Lemon juice - 2 tbsp
• Tea powder - 2 tsp
• Icecubes - 4 to 5

Method:

1. In a sauce pan bring 2 cups of water to boil. Add tea powder and allow it to come to a boil.Switch off.
2. Then strain the water, add sugar and honey, mix well. Squeeze lemon juice and mix well.
3. Allow it to cool down then refrigerate for 30mins atleast, add icecubes and serve chilled.

My Notes:

• You can use tea bags instead of tea powder
• You can skip sugar and use 2tsp of honey
• This is absolutely a refreshing drink for this hot summer which keeps you energertic.

Easy Eggless Chocolate Pudding

Once I saw the recipe in 2-3 blogs, I wanted to make it right away as the ingredients were simple and I had it in hand too. My search for a simple eggless butterless chocolate pudding ends here and am sure its my keeper. How about urs?! :)

Eggless Chocolate Pudding Recipe:

Recipe Source : JustHomeMade & HomeCooksRecipes

Makes 4 small cups

Ingredients:

• Custard powder(vanilla flavored) - 3 tbsp
• Cocoa powder - 2 tbsp
• Chocolate sauce - 1 tbsp (optional)
• Milk - 1 and 1/2 cups
• Sugar - 2 tbsp
• Salt a pinch
• Choco chips - 1.5 tbsp
• Vanilla essence - 1/4 tsp

Method:

1. First take 1/2 cup milk, mix custard powder, coco powder, chocolate sauce, sugar and mix it with a whisk without any lumps and keep aside
2. Boil water in a big bowl and fit another bowl containing chocolate or choco chips over the big bowl. Simmer the flame once the water starts to boil. Once the chocolate is melted completely switch off.
3. Now heat the remaining 1 cup milk in a pan then add the custard-coco-sugar mixture and mix well. Stir continuosly to avoid lumps, when the mixture starts thickening add the melted choco chips and keep stirring for 5-7mins until it is thick. When scrapped with a spoon it comes out clean and easily, that is the stage so switch off.
4. Transfer immediately to setting bowl and refrigerate for atleast 1 hr. Garnish with choco chips and coco powder sprinkled.

Above pic descriptions:

1. Boiling in a double boiler(Boil water in a big bowl and fit another bowl containing chocolate or choco chips over the big bowl)
2. After the choco chips being melted
3. The final consistency when we need to switch off the flame, the pudding is done stage.
4. Enjoy every spoon of this delicious dessert :)

My Notes

• A layer of pudding skin forms So if you like it then refrigerate as such without covering.If you dont like pudding skin wrap the pudding bowls/cups with a plastic wrap and then refriegerate. Even the pudding skin was chocolatey so I liked them too :)
• Do not skip choco chips/ chocolate as it gives the chocolatey flavour.
• You can avoid coco powder and chocolates and use the same recipe for a plain vanilla pudding.
• While adding melted chocolate chocolate to milk, see to that the milk isnt cold else the chocolates will form solids again.

This is a very easy yet rich and delicious dessert. I'm sure kids would luv it as my little one was relishing every spoon :) I loved the pudding too as it was silky, creamy, yummy and most of all chocolatey!! This would sure impress guests too , easy to make so we can plan it for parties or family gettogethers too.

Homemade Granola Bars (Healthy Chewy Snack Bars) | Oats Snack Recipes

We are just back from a short trip to Palakkad and Nelliampathy the much needed break from the usual routine I would say! I'm back only physically :) the mountains, valleys, mist, monkeys ,deep forest areas,greeneries all around is still passing by my eyes.And my long time desire of eating puttu with kadala curry has finally happened and I thoroughlly enjoyed it that I forgot to click them;)

Okay coming to these tasty granola bars...me and amma are greatly addicted to it. Everytime there is no snacks at home with no second thought I would jump to make these tasty and healthy bars. And my lil one likes it in the form of museli.

I've been experimenting these bars many times and finally here I am with the recipe with correct measurements.

Granola Bars Recipe

Makes 5 small bars

Ingredients:

• Quick cooking oats - 1 cup
• Cornflakes - 1/4 cup
• Honey - 1/2 cup
• Butter - 1 tbsp
• Brown Sugar - 1 tbsp (You can use normal sugar too)
• Water - 1 tbsp
• Vanilla essence - 1/2 tsp (optional)

Nuts & Dry Fruits :(this should come to a round of 1/2 cup)

• Almonds - 5 chopped finely
• Walnut - 2 tbsp broken into tiny pieces
• Golden, black raisins and Dates /(any other dry fruit) - 1/4 cup

Method:

• First dry roast oats, cornflakes, nuts and dry fruits in a pan until a nice aroma comes and oats starts slightly browning up. Keep aside.
• Now in the same pan, add butter heat it till it melts. Now add honey, sugar, vanilla essence and water, heat it until the mixture starts bubbling up.
• At this stage add the roasted oats, cornflakes and nuts mixture and mix well until the honey mixture is coated on all sides of the oats cornflakes mixture.
• Then transfer to a butter paper and spread it using a spoon or a wooden laddle to 1/4 or 1/2 inch thickness. Straighten the edges and make it as a square or rectangle.Cover it with another butter paper and press them down gently.
• Allow them to cool for 5mins then cut into bars and store them in airtight container.

You can make these bars in oven too but I prefer stove top method easier than the oven method.I like my granola bars for munching during tea time with a cup of milk.Its your choice to make them into bars or squares as per your convenience. If you like oats then am sure you will like these bars too.

Granola bars are readily available in super markets with different combinations of nuts and dry fruits.

My Notes:

• Dont over roast , as it will give a burnt flavour and spoil the taste.
• If you try to reduce the amount of honey then it will be hard to make pieces/bars.
• You can use any type of nuts and dry fruits, the only thing to note down is the quantity.
• Store them in an airtight container and enjoy them any time.

Paneer Butter Masala - Restaurant style - Step by Step Recipe

Is there anyone who dont like PB masala? I can definitely hear a NO......I've tried 2-3 different versions but was not fully satisfied with any as I cudnt get the exact restaurant taste. I got this recipe from Vahrevah which is a easy and quick version without compromising on the taste. Its apt like the restaurant gravies.

Paneer Butter Masala Recipe

Recipe Source : Vahrevah.com

Serves 3

Ingredients:

• Paneer - 1 packet
• Butter - 1.5 tbsp
• Oil - 1 tsp
• Onion - 1 chopped finely
• Ginger garlic paste - 1 tsp
• Tomato puree - from 2 medium sized tomatoes (comes to 1 cup)
• Milk - 1/2 cup
• Cream - 1 tbsp for granish (optional but enhances the taste)
• Salt - to taste

For mixing :

• Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Dried Kastoori methi leaves (crushed) - 1/4 tsp
• Tomato sauce - 1 heaped tsp
• Milk - 1 cup

Method:

Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it ready. Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce then add milk.

Mix the milk spices mixture well and keep aside.In a nonstick pan add a tsp of oil, fry the paneer cubes till slightly golden brown and drain in a tissue paper and keep aside.

Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.

Now add the mixed milk-spices mixture, 1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuosly to prevent milk from curdling.

Simmer again for 3mins to see like the below consistency.Then add the fried paneer cubes and mix well. Allow the paneer to sit for 2mins then switch off. Garnish with cream(optional) and Serve hot with rotis or naan.

My Notes :

• You can substitute 1/2 cup milk with 1/2 cup of cream and skip the garnishing.
• Frying paneer is optional you can add it raw too as in the orginal recipe, but I always fry as we like it that way.
• The gravy cooked in milk gives it a slight sweet taste even without adding sugar as in restaurants.
• Tomato puree can also be added in the mixing part itself as in the orginal recipe but I find sauting this way even more flavourful. I used fresh tomato puree, you can use store bought ones too.

I am sure u'll also be surprised like me once u taste it, it tastes a in restaurants. Garnishing/adding cream enhances the flavour of the gravy and gives a rich creamy taste.

This is another long time to desire to get the exact taste for PB masala and now am very much satisfied with this recipe and easiness. Sure to be my keeper!