Friday, April 29, 2011

Apple lemonade recipe

I tried this combo once when I had apple juice left in the jar,but I was wanting something lemony… Loved it a lot,do try this combo yourself !! The photographer in me wanted me to click and post it here :)
Apple Lemonde

Monday, April 25, 2011

Vegetable cutlet recipe, no onion, no garlic

An excellent way to make kids eat the vegetables as snack. You can make the pre-preparation and freeze/refrigerate too.So this is a nice idea to use this as birthday party recipe. While making in bulk,its better to deep fry as pan frying will be time consuming.
How to make cutlet video

INGREDIENTS: (Makes 12 pieces as shown in the picture)

Potato  3
mixed veggies 1/2 cup
Bread slices
Garam masala 3/4 tsp
red chilli powder 1 tsp
Coriander leaves,chopped 4 tbsp
Bread crumbs 1/2 cup
Maida 2 tbsp
Salt As needed
Oil For frying

vegetable cutlets


  1. Pressure cook potato in a vessel and other chopped veggies together in another vessel for three whistles. Just sprinkle a tsp of water in the chopped veggies,that is enough. For potato just cut into 4 and add little water.
  2. Peel off the skin and mash the potato and add other veggies to it. Make sure there is no water.
  3. Vegetable cutlet prep1 Vegetable cutlet prep1a
  4. Tear the bread pieces and crumble it by grinding in a mixer.This step can be skipped and you can directly add to the veggies as well. But I prefer this way for even mixing.
  5. Vegetable cutlet prep2 Vegetable cutlet prep2a
  6. Add it to the veggies along with garam masala,red chilli,salt and coriander leaves and mix together.
  7. Vegetable cutlet prep3 
  8. Make a thick paste(like idly dosa batter consistency) out of maida and water. Make equal and desired shapes out of the veggies and set a side,I made it simple and round. Dip it in the maida paste one by one.
  9. Vegetable cutlet prep4 
  10. Quickly take it out and coat both sides with the bread crumbs. Repeat the process for the rest and arrange in plate.
  11. coat with crumbs arrange
  12. If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides,until crisp.
  13. arrange DSC_3000
Enjoy hot with tomato sauce/ketchup with tea/coffee/cool drinks.
  •  If in case the vegetable mixture is too sticky, add gram flour to make it stiff.
  • Make sure not to over cook the veggies, otherwise it will retain water and become gooey.
  • Adding cauliflower gives nice flavour to the cutlets. Adding beetroot give nice colour.
  • Deep frying gives a good look with even cooking of the outer layer.
  • You can add gram flour/kadalai maavu in place of the bread crumbs in the mixing part along with the veggies. But for coating dry bread crumbs are best. 
  • You can make bread crumbs by sun drying bread for some time until it turns crisp and powder in a mixer. Also you can try micro waving the bread slices.

Friday, April 22, 2011

Baby corn sabzi | Baby corn recipes

My kid has few favourite veggies,in that baby corn is one. So weekly once this will be in the menu for him . He loves baby corn sabzi with steamed basmati rice and simple yellow dal for his lunch. So here is the recipe for baby corn sabzi.

Baby corn sabji recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - side dish
Prep Time15 mins     |  Cook time: 25 mins     Serves: 2


Baby corn - 12

Onion - 1,chopped

Tomato - 2 ,chopped

Capsicum - 1/2 ,cubed

Green chilli - 2 nos

Red chilli powder - 3/4 tsp

Coriander leaves - 2 tblsp

Turmeric - 1/8 tsp

Salt & water - As needed

To temper

Oil - 1 tblsp

Jeera - 1 tsp



  1. Cut the baby corn to your desired shape and boil it with salt and turmeric until done.
  2. DSC_2463
  3. Heat a pan with oil and temper with the jeera. Add onion and green chillies and fry till transparent.
  4. DSC_2468
  5. Add the cooked baby corn and red chilli powder and cook for 2-3 minutes.
  6. DSC_2470
  7. Add the tomato and capsicum and fry for 2-3  more minutes in medium flame.
  8. DSC_2471
  9. Top with coriander leaves and drizzle with some ghee if you want,gives a nice touch…
  10. DSC_2473


  • You can add finely chopped ginger along with onion if you like.
  • You can also pressure cook baby corn instead boiling.
Fry for a minute and transfer to the serving bowl. Serve as accompaniment for rice or roti .

Monday, April 18, 2011

Paneer jalfrezi recipe | With vegetables

I am trying this paneer jalfrezi recipe for first time and loved its simple procedure yet a yummy dish,I love it wrapped as Kathi roll,perfect idea for kid’s lunch box/snack box. Being paneer my kid’s favourite, this recipe has crunchy carrots,capsicum and beans too in it.So make its whole some when wrapped inside roti !! I love it because its tangy !!Yumm…
Paneer Jalfrezi

Paneer Jalfrezi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time15 mins     |  Cook time: 25 mins     Serves: 3

Paneer - 200 gm

Carrot - 1

Beans - 8

Capsicum,small - 1

Tomato,firm - 1

Tomato puree(ground tomato) - 3 tblsp

Tomato ketchup - 1 tblsp

Ginger garlic paste  - 2 tsp

Red chilli powder - 3/4 – 1 tsp

Dhania powder - 1 tsp

Roasted methi seeds powder or add kasoori methi - 1/4 tsp

Lemon juice - 3/4 tsp

Salt - 3/4 tsp

To Temper

Oil - 3 tblsp

Mustard - 1/2 tsp

Jeera - 1/2 tsp

Curry leaves - A sprig

Kathi Roll with Paneer Jalfrezi


  1. Thaw paneer,cut into thin strips and keep it immersed in hot water till use. Cut the carrots into diagonal slices and beans too diagonally as shown in the picture.Cut tomato into four,deseed it and cut into thin strips as well.
  2. paneer jalfrezi step1
  3. Heat pan with oil and temper with the items given under ‘To temper’ table.
  4. paneer jalfrezi step2
  5. Add the tomato puree,tomato ketchup,red chilli powder,dhania powder,ginger garlic paste and salt.(add kasoori methi at this stage if you are using kasoori methi. Just crush it in between ur palm and add)
  6. Tomato puree
  7. Fry for 2 minutes till the masala gets cooked.Now add the cut carrot,beans,fry for a minute.
  8. paneer jalfrezi step4
  9. Add 1/4 cup water and cook covered for 4 – 5 minutes.
  10. paneer jalfrezi step5
  11. The veggies should get cooked as well as it should be crunchy. Add methi seed powder at this stage.
  12. paneer jalfrezi step6
  13. Add capsicum and tomato and stir well.
  14. paneer jalfrezi step7
  15. Lastly add Paneer and toss well in high flame.
  16. paneer jalfrezi step8
  17. Cook for 2 minutes until the curry turns shiny.Add lemon juice and give a toss.
  18. paneer jalfrezi step9


    • Changes I made to the original recipe are,I omitted methi seeds and kalonji seeds(onion seeds) in the tadka part. Also I added roasted methi seeds powder instead towards the end.
    • Original recipe asked for amchur powder,I had no stock so added lemon juice.
    • So if you can get the above items,you can try that too.
Transfer to the serving bowl..
Panner jalfrezi

I like to wrap it in thin rolled roties and enjoy!
Kati roll

Thursday, April 14, 2011

Mango ginger pickle recipe | Quick maa inji oorugai

I don’t like ginger at all, except Mango ginger/Maa inji. I tasted them only once and was amazed by its taste. No smell of ginger at all,not even 1%. It was tasting like mango,only that its crunchiness,texture was like ginger! I never got a chance to make this maa inji uruguai before. Last weekend got this pack of mango ginger in Mustafa and without second thought bought it. My hubby asked to make pickle out of it,so called my mom to get the recipe. It was very very simple.


Mango ginger/maa inji Chopped,1 cup
Lemon 1
Green chillies 5-6
Salt 1 – 1/4 tsp(adjust as per taste)

To Temper
Sesame oil/nallennai 2 tsp
Mustard 3/4 tsp
Asafoetida(optional) 1/4 tsp


  1. Peel the skin of the ginger using a peeler,wash it and pat dry.
    peeled and washed
  2. Chop it according to your wish,my mom slices into circles,easier way…but I chopped them finely…so its your choice.
  3. Take this in a bowl and squeeze the lemon and add salt and chopped green chillies. Mix well.
    Add lemon juice and green chilli, salt
  4. Season with the items given under ‘To temper’ table,mix well and store in an airtight container in the fridge. Use after a day or two.
Enjoy with curd rice…!
மா இஞ்ஜி ஊருகாய்
  • The pickle tend to leave water after we add salt.
  • You can add finely chopped capsicum also in this same recipe.Also try adding all the veggies like carrot,cabbage,cucumber to make vegetable pickle.

Monday, April 11, 2011

Soya bean dry curry recipe | Soya bean recipes

My MIL made this once for me and I was surprised when I knew it was soya bean. Then every time when I go to Chennai,my MIL has a pack of this dry soya bean to pass it to me. I make this curry just like her or make it as a simple sundal with no onion or garlic. Love it either way and eat as such … I make this when I run out of veggies and the job gets easily done in the early morning,if you soak overnight, morning just have to pressure cook in a separate vessel when we keep rice and no cutting veggie part,we can easily make an accompaniment for rice. Club this with any rasam so its a perfect, comfort lunch box idea!!


Soya bean dry curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch side dish
Prep Time: 12 hr soaking time    |  Cook time: 20 mins    Serves: 2


Dried soya bean - 1/2 cup

Onion - 1

Turmeric - 1/8 tsp

Salt - as needed

To grind to coarse paste

Coconut,grated - 2-3 tblsp

coriander seeds - 1 & 1/2 tsp

pepper - 1 tsp

Jeera - 1 tsp

Red chilli - 2

Garlic,small - 2

Water - as needed

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Curry leaves - a sprig



  1. Soak the soya bean over night,next day,drain water and pressure cook with salt and little water (1/4 cup). If you don't add salt,then the bean will get over cooked and get mashed.
  2. soya bean step1
  3. Grind the items given under the table ‘To grind’ to a coarse paste and keep a side.
  4. soya bean step2
  5. Heat a pan with oil and temper with the items given under ‘to temper’ table. Add chopped onion and fry till transparent. Add the cooked soya beans.
  6. soya bean step3
  7. Add turmeric and the ground paste and add 1/4 cup water and mix well. Cook for 6-8 minutes or until the water evaporates and the masala starts browning.Add a tsp of coconut oil for an extra flavour!
  8. soya bean step4


  • You can also try making the simple way like we do other sundals too..
  • This masala we grind is very very flavorful,while you grind you can smell it ,the whole house would smell while you make this curry!

Serve as accompaniment for rice or enjoy as such!!

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