Wednesday, December 24, 2014

Tomato Pickle

Tomatoes, chopped- 20 nos
Turmeric powder - 1 tsp
Tamarind water - 1 cup (adjust to suit your taste, discard the pulp)
Salt as needed

Roast and powder:-
Red chili - 7 or 8 nos
Methi seeds - 1tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp

Oil - 4 tsp
Curry leaves- 2 sprig
Mustard seeds - 1 tsp
Garlic cloves - 10 or 12 nos
Broken Red chilli - 4 nos
Pinch of hing

1. Wash tomatoes and leave them aside to dry.
2. Soak tamarind in enough warm water to immerse it. set aside.
3. Dry roast red chillies, fenugreek seeds, cumin seeds and mustard seeds on a low flame. Set aside to     cool.
4. Powder the roasted ingredients.Set aside.

5. Chop tomatoes and fry them with salt and turmeric on a medium flame till they turns mushy.
6. Add tamarind water to the cooked tomatoes and fry until it turns to thicken.

7. Add grounded spicy powder to this mixture and mix well.
8. Heat a pan with 2 tbsp of oil, add mustard seeds , fry till they splutter, add garlic, broken red    chilies and curry leaves.

9.  Add this seasioning to cooked tomatoes and mix well.
10. Then add rest of the oil to the pickle  and mix well.
11. Allow to cool and store in a glass bottle in the refrigerator.
12. Eat with plain rice, sambar rice or chapati etc.

Thursday, October 30, 2014

Layered Peach Salad


For the Salad:-
Corn - 1 cup
Tomato , diced  - 1 cup
Frozen peas  -  1 cup
Lettuce, shredded - 1 cup
Boiled Lima beans - 1 cup
Red Cabbage, shredded- 1 cup
Capsicum, diced - 1 cup
Peach, sliced - 1

For the Dressing:-
Lemon juice - 1 cup
Pepper powder-1 cup
Olive oil - 1 tsp
Mayonnaise - 2 tsp
Salt - 1/4 tsp

  1. In a glass bowl, transfer the corn to a glass bowl and spread evenly to form the bottom layer.
  2. Continue making the next layer with the tomatoes, followed by peas, peach, boiled lima beans, lettuce, red cabbage and onion.
  3.  Pour dressing over top and set aside until layers are soaked through, about 5 minutes.
  4. Cover and chill at least 1 hour.
  5. Before serving, garnish with peach slices and lemon slices.

Tuesday, October 7, 2014

Tilapia Sandwich

Tilapia fillets - 1
Sandwich bread - 1
Lettuce - 1 leaf
Spinach - handfull
Onion, sliced - 1 nos
Cheddar cheese - 4 tsp
Bread crumbs - 1/2 cup
Beaten egg - 1 
Olive oil for deep frying

To marinate Tilapia:-
Pepper powder - 1 tsp
Corn powder - 1 tsp
Lime juice - 1 tsp
Red chilli paste - 1 tsp
Garlic paste - 1 tsp


To prepare Fried Tilapia:-
  1. Combine all the ingredients given under " To marinate Tilapia"  and mix well .Cover and place in a refrigerator for 1 hour. 
  2. Heat oil in a wok.
  3. Dip the tilapia in the beaten egg and dredge in the bread crumbs.
  4. Now drop tilapia  in medium heat oil and fry for 2 minutes each side until well cooked and drain it in a kitchen towel.
To prepare Sandwich:-
  1.  Spread about 4 teaspoons of cheddar cheese on bottom of bread. Top with  tilapia fillet. Arrange onion evenly over fish; top with lettuce and spinach and top of bread.

Thursday, July 31, 2014

Brunch Style Portobello Mushroom

Portobello Mushroom - 1 nos

Shredded Cheddar Cheese - 1/4 cup
Fresh Onion rings - 6 or 8 nos
Bread curmbs - 3 tsp
Dried Parsley Flakes - 1 tsp
Fresh Spinach- 1 cup
Tomato Sauce - 1 tsp
Red chilly Sauce - 1 tsp
Grated Garlic - 1 tsp
Pepper Powder - 1 tsp
Olive oil - 1 tsp
Egg - 1

  1. Preheat your oven to 350 degrees F.
  2. Clean and remove the stems and gills from the mushroom and discard. 
  3. Arrange the mushroom  on a nonstick baking pan and drizzle about a tablespoon of  olive oil inside the mushroom and sprinkle salt & pepper to taste.
  4. In a bowl, combine spinach, tomato sauce, chilly sauce, grated garlic, salt and pepper and mix well. set aside.
  5. Fill the mushroom cap with the spinach mixture then top with the breadcrumb, fresh onion rings and cheddar cheese.
  6. Bake for 15 to 20 mins or until mushroom is tender and the breadcrumbs are golden and crisp. Set aside.
  7. Heat oil in a pan, crack the egg gently into the pan and sprinkle salt and pepper for taste. Cook until the white starts to set. 
  8. Place the baked mushroom  in the center of a plate. Top with Fried Egg/Poached egg and sprinkle with dried parsley flakes.
  9. Serve immediately.  

Wednesday, July 23, 2014

Cauliflower Crust Pizza


Steamed Cauliflower - 1 cup
All purpose flour - 1/2 cup
Egg ( beaten) - 1
Grated garlic - 3 nos 
Italian Seasioning - 1 tsp
Shredded mozzarella cheese - 1 cup
Yeast - 1 tsp
Salt to taste
Olive oil

Tomato sauce - 2 tsp
Jalapenos - 1 , chopped
Sliced Red onions - 1 
Shredded mozzarella cheese - 1 cup

1. Preheat oven to 350 degrees.
2. Place steamed cauliflower in a blender. Pulse until is well blended. 
3. In a bowl, combine blended cauliflower , egg, all purpose flour, shredded mozzarella cheese, yeast, grated garlic, Italian seasioning and salt. Mix well.
4. The dough will be thick and roll it into a thin circle.

5. Bake the crust for about 25-30 minutes.
6. Once the crust is cooked , remove from oven and Spread tomato sauce on crust.

7. Place on toppings with jalapenos , onion and tomatoes.Sprinkle with Shredded cheese and bake for 10-15 minutes or until cheese is melted. 
8. Top with spinach.
9. Cut into Slices and serve immediately !

Fig Lemonade

Fig(அத்தி பழம்) is naturally rich in calcium .If you are having it raw , its not very sweet or tasty ,but seems good for health..

Fresh figs - 4 nos

Lemon juice - 3 tsp
cold water - 1/4 glass
Sugar - 2 tsp
Salt to taste

  1. In a blender, add figs, lemon juice ,sugar and salt. Blend until done.
  2. Strain this juice and add the cold water.
  3. Serve chilled or add ice cubes and serve immediately.  

Tuesday, July 8, 2014

Strawberry Ice Cream

Tried strawberry ice cream today and it came out yummy  smile emoticon smile emoticon smile emoticon. I don't have ice cream maker and instead did it with just refrigerator.  So i need to check the consistency every 1hr.

Strawberry - 10 nos
Fat free hung yogurt - 1 cup
Whole milk - 1 cup
Vanilla extract - 1 tsp
Sugar - 5  or 6 tsp


1.Pour the milk into a heavy-bottomed pan.Heat it for about 10-15 minutes until the milk comes to a boil. Set aside.

2. In a blender, add chopped strawberry, sugar, hung yogurt, vanilla extract and boiled milk. Blend until the mixture becomes creamy and smooth.

3. Pour the mixture into a freezer safe container and freeze it for 2-3 hours until well chilled.
4. Serve plain or with desired toppings.

Chicken Lollipop

Chicken wings / Chicken drumsticks - 5 or 6
Red chilli powder - 1 tsp
Lemon juice - 1 tsp
Ginger garlic paste - 1 tsp
Pepper powder - 1/4 tsp
Yogurt - 1 tsp
Soy sauce - 1/2 tsp
Corn Starch - 2 tsp
All purpose flour - 1 tsp
Food color (optional)
Egg - 1 (beaten)
Silver foil
Salt to taste
Oil for deep fry

  1. Clean the chicken drumsticks((you can use chicken wings also which is original recipe) and remove the skin and shape it like a lollipop.
  2. Mix the Red chili powder, soy sauce, corn starch, all purpose flour, egg, lemon juice, pepper powder, ginger garlic paste, salt , yogurt and food color together and apply to the chicken pieces.
  3. Marinate for 30 minutes. 
  4. Heat oil in a pan.
  5. Once the oil is hot , slowly drop the chicken drumsticks into the oil and fry it until it turns golden brown.
  6. Drain fried chicken drumsticks on to a paper towel.
  7. Wrap  silver foil at the ends.
  8. Garnish with sliced onion rings and sliced cucumber.
  9. Serve hot as a appetizer.  

Strawberry lassi

Low fat yogurt - 1 cup
Strawberries - 6 or 8 nos

Milk - 1/4 cup
Sugar - 3 tsp
Water - 1/4 cup
Ice cubes - 4 nos

  1. Add the strawberries, yogurt, water, milk and sugar into the blender and blend until smooth. 
  2. Strain the strawberry mixture.
  3. Pour into serving glass .
  4. Serve with the ice cubes.

Saturday, July 5, 2014

Fig Halwa / Atti Pazham Halwa

Maida/All purpose flour – 4 tsp
Milk - 1/2 cup
Sugar – 1/2 cup
Fig fruit – 10 nos
Cashews – 5 nos.
Raisins – 10 nos.
Cardamom powder - 1 tsp
Ghee -  4 tsp
Food color – red (optional)
Roasted nuts - 1/4 cup
Seasame seeds - 1 tsp

  1. Place fig , all purpose flour, food color and boiled milk in a blender. Blend until smooth. Keep it aside.
  2. Now heat a pan add a tbsp of ghee, roast the cashews and raisins.
  3. Add Fig mixture and  mix well.
  4. Then add sugar and bring it to boil.
  5. Stir well and cook for 5 minutes  until halwa becomes dry.
  6. Finally add cardamom powder, seasame seeds and roasted nuts and mix well.
  7. Remove from flame and  spread the halwa  into a  large plate.
  8. Let it sit to reach room temperature.
  9. Then cut into desired shapes and Serve.    

Shrimp wrapped in puff pastry

Jambo shrimp , peeled and deveined with tail left on - 20 nos
Grated garlic - 1 tsp
Pepper powder - 1 tsp
Olive oil - 1 tsp
Lime juice - 1 tsp
Puff pastry sheet - 1 or 2 nos
Cilantro , chopped - 1/4 cup
Onion - 1 nos
Yogurt - 1 tsp
Salt to taste

  1. Place garlic, onion, pepper powder, lime juice, cilantro, onion and yogurt in a blender and blend until thoroughly combined.
  2. Marinate shrimp along with ground paste, olive oil and salt for 15 mins. Set aside.
  3. Place the pastry sheet on a cutting board and Cut into 20 long strips. 
  4. Preheat oven to 400°F.
  5. Take one strip of puff pastry and Wrap the shrimp tightly.
  6. Continue to wrap shrimp in this manner until all shrimp are wrapped.
  7. Arrange the wrapped shrimp in a baking tray and bake until shrimp are cooked through and pastry is lightly browned.
  8. Remove from heat and Serve shrimp with Spinach dipping sauce.

Spinach Dip

This creamy spinach dip dresses up fresh vegetables or chips . Its a very tasty spread for sandwiches and wraps.

Fresh Spinach, Chopped - 1 cup
Grated Parmesan cheese - 1/2 cup
Sour cream - 1 tsp
Grated garlic - 1 tsp
Lemon juice - 1 tsp
Dried basil leaves - 1 tsp
Black pepper powder - 1 tsp
Olive oil - 1 tsp
Salt to taste

  1. Heat olive oil in a sauce pan over medium-high heat. Add garlic; Saute 2-3 mins.
  2. Add chopped spinach and salt. Saute until the spinach wilts; Set aside.
  3. In a blender, add grated parmesan cheese, sour cream, lemon juice, dried basil leaves and pepper powder; Blend unitl smooth.
  4. In a large bowl, combine cooked spinach and cheese mixture; Mix well and Serve.


French Fries

Potatoes - 3 nos
Pepper powder - 1/4 tsp
Salt - 1/4 tsp
Olive oil for deep fry

  1. Wash and peel potatoes.
  2. Cut potatoes into lengthwise .
  3. Soak the potato strips in ice water for 10 minutes and drain it.
  4. Heat oil in a wok.
  5. Add potato strips and fry till golden brown.
  6. Remove from hot oil and place on paper towel to drain.
  7. Place the cooked potatoes in a large bowl and toss with salt and  pepper.
  8. Serve hot.

Shrimp and jalapeno Quesadillas

Tortillas - 4 nos
Shrimp (peeled, deveined & tails off) - 1 cup
Roasted Green peppers (sliced)- 1/2 cup
Jalapeno chilies (minced) - 1
Olive oil - 2 tsp
Ground black pepper - 1 tsp

Lemon juice - 1 tsp
Tomato slices - 1
Onion - 1
Grated garlic - 1 tsp
Cream cheese - 4 tsp
Salt to taste


To prepare Shrimp:-
  1. Heat 1 tsp of olive oil in a frying pan over medium heat. 
  2. Add garlic and stir often until lightly browned, about 5 minutes.
  3. Now add shrimp and lemon juice, then stir and cook for a couple of minutes. 
  4. Sprinkle with salt and pepper. 
To prepare Quesadillas:-
  1. In a large bowl, combine roasted green peppers, jalapeno chillies, onion, tomato slice, lemon juice ,salt and pepper. Set aside.
  2. Heat 1 tsp of olive oil in a skillet over medium heat. 
  3. Place one tortilla in pan and cover half with one-quarter of the cooked shrimp, cream cheese, jalapeno mixture.
  4. Fold the other half of the tortilla over the filling.
  5. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.
  6. Repeat with the remaining ingredients and remove with a spatula.
  7. Cut each quesadillas into two wedges and Serve.