CHAPATHI UPMA RECIPE | HOW TO USE LEFT OVER CHAPATHI

       Chapathi |Roti upma , this recipe i got from my relative who recently visited my blog and called me up and told this recipe of roti upma. She is a  great cook and at this age of 75 she actively cooks everyday for her family . I thank Saroja Mami for introducing me this simple,easy and tasty Roti upma.

INGREDIENTS:

ROTI | CHAPATHI	4-5
PEANUTS	2 TBLSP
SESAME SEEDS	2 TSP
CUMIN SEEDS | JEERA	1/4 TSP
ONION	1 NO
CAPSICUM	1/4 PORTION
OIL	2 TSP
MUSTARD SEEDS	1/4 TSP
GREEN CHILLI	2
CORIANDER LEAVES	A HANDFUL
SALT	TO TASTE
LEMON JUICE	FEW DROPS

METHOD:

• Tear the roti into small pieces.
• 
• Chop the onions , green chilli and capsicums finely.
• In a pan add oil and add the mustard seeds and jeera.
• Add the green chilli and the chopped onion and saute for few minutes.

• Add the peanuts and sesame seeds. Roast in a low flame till it turns golden brown.
• Add the capsicum and saute for few minutes.

• Add the torn rotis to this and mix well.
• Saute in a low flame and switch off the flame. Add the lemon juice and mix well.
• Garnish with coriander leaves.

• Always serve hot.  I thoroughly enjoyed eating this roti upma.         Note:

1. You can add carrots, green peas and corn kernels too.
2. You can coarsely ground the peanuts ( roast and take the skin ) instead of adding it full.

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VANILLA ICE CREAM | CUSTARD POWDER ICE CREAM RECIPE

Vanilla custard powder Icecream is a one which i wanted to try out for a long time. Most of the times we don't get the vanilla flavored custard powder here, recently when i saw this i picked up to try out this ice cream. Few weeks back i posted this as a guest post for Rak's Kitchen. Try out this easy, eggless ice cream with easy available ingredients and without ice cream maker too.

INGREDIENTS: YIELDS 4 SCOOPS

CUSTARD POWDER (VANILA FLAVOR)	1 AND 1/2 TBLSP
SUGAR	4-5 TBLSP
MILK (LOW FAT)	2 CUPS
CREAM	2 TBLSP

• Boil the milk in a saucepan, reserving 3 tblsps of milk aside.
• Mix the custard powder in the 3 tblsp of milk into a smooth paste without any lumps.
• Add this custard mixture to the boiled milk and keep the flame low. Stir it continuously for 2 minutes. The mixture will give a thick custard. Let it be like a dosa batter consistency.

• Add sugar to it and put off the flame.
• Allow this custard to cool down completely.
• When done, add cream to this ( i used the Nestle cream) and whip in the mixer for a minute.

• Pour this mixture in a freezer safe box and freeze it for an hour.
• After that take out and whip it again for a minute. Repeat this step 2 times . this is to avoid the formation of Ice and to get a creamy texture.

• After doing the whipping process for 3 times, freeze the ice cream mixture for 5-6 hours.
• Your vanilla custard powder ice cream is done.

• Serve with fruits if you want.

  Note:

1. You can use any flavour of custard powder.
2. To the custard powder mixture, instead of sugar you can add condensed milk to get a rich taste.
3. You can add nuts to this after you finish off the whipping process. You will get the nutty bits while having ice cream.
4. Do not add custard powder more than the quantity mentioned.

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GARLIC BREAD STICKS RECIPE| SOFT GARLIC BREAD STICKS

Garlic bread sticks are the the first choice of starter whenever we go to Domino's Pizza  in India. When Divya  posted this Garlic bread sticks recipe, i bookmarked it and tried it. the Garlic bread sticks came out too well. I made it long back but some how couldn’t post it. The pictures didn’t come out as i expected as it was raining when i clicked the final pictures. But trust me, this garlic bread sticks were awesome. Check out Divya's blog for the detailed recipe.

ALL PURPOSE FLOUR	1 AND 1/2 CUP (DIVIDED)
SUGAR	1/2 TSP
INSTANT DRY YEAST	1/2 TSP
OLIVE OIL	2TBLSP
SALT	TO TASTE
GARLIC PASTE	1/2 TSP
OREGANO	1 TBLSP
CHILLI FLAKES	1/4 TSP (OPTIONAL)
PARMESAN CHEESE	3 TBLSP
WATER	1/2 CUP

METHOD:

• In a bowl add water, sugar and yeast and mix well. Keep it aside for 10 minutes or till the yeast raises up. the water should be slightly warm. ensure that it is not too warm else it will make the yeast to raise.

• In a wide bowl add 1 cup of flour, and add the olive oil. Mix well and add the raised yeast water to this and make it into a sticky dough.

• Cover it and keep aside for 45 minutes to 1 hour till it raises.
• Now add the garlic paste ( i ground few cloves of garlic with 1/4 tsp of butter) to the raised dough and add the remaining flour (1/2 cup).

• Knead well and keep it covered till the dough raises to double the size.

• Dust the kitchen top with flour and roll this into a big circle.
• Spread cheese over this. I used parmesan cheese, in the original recipe divya used amul grated cheese.

• Fold it into a semi circle. Sprinkle the Oregano on this. If using red chilli flakes sprinkle that too.

• Transfer this to a greased baking tray  Cut this into strips and bake this for 10 to 12 minutes or till the bread turns out slight brown on the top.

• Mine took 12 minutes to bake.

This Garlic bread tasted totally awesome and kids enjoyed a lot.
            
Note:

1. You can use garlic powder instead of garlic paste.
2. The original recipe used grated amul cheese cube.

Technorati Tags: garlic bread sticks,soft garlic bread recipe,garlci bread pizza hut style,soft garlic bread,how to make garlic bread,baking with yeast

KATHIRIKKAI PODI CURRY | BRINJAL PODI CURRY RECIPE

Without much introduction to the recipe, let me explain how to make Brinjal curry with freshly ground spices. Generally it is made by stuffing the spice powder into the brinjal, but since we like it this way more than the Stuffed Brinjal curry, I made it in this way. This Kathrikkai podi curry was lying in my drafts for more than 2  months i wanted to post this today. I have few more simple recipes lying in my draft which i will post in the following weeks and will post new recipes soon.

INGREDIENTS: SERVES 3 - 4

SMALL BRINJAL	10-12
OIL	2 TBLSP
MUSTARD SEEDS	1/4TSP
SALT	TO TASTE
CURRY LEAVES	FEW

INGREDIENTS: TO ROAST AND GRIND

CORIANDER SEED(DHANIA)	1 TBLSP
RED CHILLI	5-6
CHANNA DAL	1 TBLSP
URAD DAL	1 TSP
KOPRAI (DRY COCONUT)	2 TBLSP

METHOD:

• Take out the top portion(paavadai) of the brinjal and cut the brinjals into slices.
• Soak it in the water to avoid getting it black.
• Roast all the ingredients under the table “Roast and Grind”into golden brown color.
• Grind this into a fine powder.

• In  a pan, add oil and mustard seeds and when it crackles add the brinjals (drain the water and add it)
• Add salt, turmeric powder and this spice powder. Mix well and keep the flame medium low.

• Stir in between and let it cook for 10 to 15 minutes.
• Once it gets cooked and roasted switch off the flame.

• Garnish with curry leaves . You can have this with plain hot rice smeared with ghee.

Check out my Simple brinjal curry and Stuffed Brinjal recipe too.

Note:

1. You can make the powder in advance and store it in  an airtight container.
2. always use the small purple variety of Brinjals for best results.

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VENGAYA VATHAKUZHAMBHU RECIPE | ONION VATHAKUZHAMBHU RECIPE

Vengaya Vatha kuzhambu with Video

We are just back from a week trip to Vietnam. We had a good break but i badly missed cooking and our South Indian food too. Eating a week in restaurants will make me and my family too crave for home made vatha kuzahmbhu. Though my friends cooked for me when we were back home i made this Vengaya vathakuzhambhu long back and clicked the picture too. My mom makes the best vengaya vathakuzhambhu and we all are a big fan of that. Though during the initial days of my cooking i didn’t get the exact taste, but now a days i make the same of my mom’s vengaya vathakuzhambhu. So here comes the simple and tasty recipe of vengaya vathakuzhambhu.

I missed many posts of my fellow bloggers and will catch up soon as I am currently hooked up with helping kids to finish their holiday projects.

MAALADOO | POTTUKADALAI URUNDAI |MALADOO RECIPE

Maladoo | Maaladoo is a sweet dish made for diwali or janmashtami . It is made with pottukadalai |roasted gram and my grandma always tells it is very healthy for kids. I have few extra packets of pottukadalai left as my friend passed it on to me as she shifted from here. So i wanted to try the Maladoo which is made with roasted gram. It turned out very well and it got over on the same day it is made. Try out this easy Maladoo recipe .

INGREDIENTS : MAKES- 11 BALLS

POTTUKADALAI | CHUTNEY DAL	3/4 CUP
SUGAR	3/4 CUP
GHEE	1/2 CUP MINUS 1 TBLSP
CARDAMOM POWDER	A PNCH
CASHEW NUTS	8-10

• Grind the pottukdalai | chutney dal into a fine powder in a mixer.

• Powder the sugar too finely.

• Sieve this powdered dal and sugar to ensure even mixing.

• Add the cardamom powder to this.( I didn’t add)
• Break the cashew nuts into tiny bits. Fry them in little ghee and add it to the sugar pottukadalai powder mixture.
• Melt the ghee and add it .
• Mix gently with a spoon.

• When it is warm , make it into round balls.

• You keep in the refrigerator or can be stored in an airtight container too  at room temperature.

           
Note:

• Sugar can be reduced 2-3 tblsp less if you want it little less sweet.
• In that case reduce 1 tblsp of ghee
• If you feel the mixture is not binding after adding ghee, sprinkle 1 tsp of milk and bind.
• But adding milk will reduce the shelf life of the maaladoo.

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