MINESTRONE SOUP RECIPE | VEGETABLE MINESTRONE SOUP RECIPE

   Whenever we go to Pizza hut here, we order this minestrone soup and i was searching for a perfect and easy recipe for vegetarian version of minestrone soup. I bookmarked the recipe from here. This minestrone soup tasted awesome and was quite filling too.

INGREDIENTS:(SERVES 3-4 )

ONION	1 NO.
TOMATO	2 NO
TOMATO PASTE | TOMATO SAUCE	2 TSP
GARLIC	1 NO
CARROT| CORN|BABY CORN	1/2 CUP(FINELY CHOPPED)
PASTA	A FISTFUL
CHICK PEAS	A FISTFUL(SOAKED OVERNIGHT)
ITALIAN SEASONING	1 TSP
SALT AND SUGAR	TO TASTE
PEPPER POWDER	1/4 TSP
CHILLI FLAKES	1/2 TSP
OLIVE OIL	1 TSP

METHOD:

• Soak the chick peas for 6 to 8 hours and pressure cook them for 3 whistles.

• Chop the onions, tomatoes and the veggies finely.
• You can use any veggies of your choice.
• Finely chop the garlic too.

• In a pan add oil and  throw in the minced garlic, italian seasoning and pepper.
• Add onions and saute for few minutes till it becomes translucent.

• Now add the chopped tomatoes. and saute for few minutes.
• Saute till the tomatoes turn soft.

• Add the chopped veggies,pasta , cooked chickpeas and add 2 cups of water.

• Add the tomato paste to this and mix well.
• Cook in medium flame for 10 to 12 minutes.

• Soup is ready to serve now.
• This soup was very filling .

Note:

• Chick peas can be replaced with red kidney beans or black beans.
• Any variety of pasta can be used.

ONION TOMATO GRAVY RECIPE | BACHELOR RECIPES

 Onion tomato gravy is a simple side dish for chapathi|dosai,perfect for picnics. I can say this is a bachelor friendly recipe.Mom usually makes this for long journeys and this can be mixed with rice too. We usually call this as thakkali vengayam. I usually make this onion tomato gravy whenever i run out of any veggies and no mood to make any elaborate side dish for idli or dosa or roti. This pairs well with masala paratha and Masala poori. 

Onion tomato Gravy

Recipe Cuisine: Indian|  Recipe Category: Lunch | Dinner
Prep Time: 15 mins   |  Cook time:20 mins |  serves: 3-4 | Author: Jeyashri 
Onion tomato gravy is a simple side dish for chapathi|dosai,perfect for picnics. Simple Bachelor recipe

    Onion  3
    Tomato  2
    Sambar powder 1 and 1/2 tsp
    Turmeric powder 1/4 tsp
    Salt  as needed
    Oil  2 tblsp
    Mustard seeds  1/4 tsp
    Sugar | Jaggery  1/2 tsp
    Curry leaves  few
    Asafoetida  a pinch
    Water  1/4 cup to 1/2 cup

Method

• Thinly slice the onions and chop the tomatoes.
• In a pan add oil and throw in the mustard seeds and curry leaves.
• When the mustard crackles add the sliced onions.
• When it turns pink add the chopped tomatoes.
• Add the sambar powder,turmeric powder, salt and asafoetida.
• Add water to this and close this with a lid.
• Keep the flame in medium.
• Stir in between and let it be in medium flame till the tomato turns mushy.
• Add jaggery| sugar and mix well.
• Serve hot with Roti, idli or dosa.

Method

• Thinly slice the onions and chop the tomatoes.

• In a pan add oil and throw in the mustard seeds and curry leaves.
• When the mustard crackles add the sliced onions.

• When it turns pink add the chopped tomatoes.

• Add the sambar powder,turmeric powder, salt and asafoetida.

• Add water to this and close this with a lid.
• Keep the flame in medium.
• Stir in between and let it be in medium flame till the tomato turns mushy.
• Add jaggery| sugar and mix well.

• Serve hot with Roti, idli or dosa.

Note:

• You can add 1/4 tsp of freshly ground black pepper and you can reduce the quantity of sambar powder.
• If you are packing for any picnic or trips, once it is done, just allow it to cool completely and store it in a clean dry bottle or plastic box.
• You can cook this for more time till it becomes completely dry and this will stay little more longer than the gravy one.
• Always use clean dry spoon to take the onion tomato gravy.

Ulundu vadai recipe, Medhu vadai recipe

  “Ulundu Vadai or Medhu Vadai, a popular, crispy, South Indian snack | breakfast accompaniment made using Urad dal. I usually make Medhu vadai during festivals or when I have guests at home, hence, never really got an opportunity to patiently click pictures. I am used to making Medhu Vadais for a long time now and I can confidently make them in large quantities as well. Since my mom is here with me for a week, I decided to make ulundu vadais and she sweetly waited for me to finish clicking the pictures, after which we both enjoyed the Vadais with piping hot filter coffee. A perfect combo for a rainy weather, you bet!

• Sambar vadai
• Thayir vadai
• Rasa vadai

CAULIFLOWER KHEEMA RECIPE |GOBI KA KHEEMA| SIDE DISH FOR ROTI

       Last week i have 2 packets of cauliflower which was passed to me by my friend , who was leaving for a holiday and I washed them and grated and planned to make Gobi paratha for kids lunch box the next day morning. But when my little one who is a very picky eater wanted to have chapati and side dish. As the next day is  the first day of the school after the holidays i don’t want to disappoint him and was searching for a recipe with the grated cauliflower and came across an interesting recipe here. This turned out super yum and both the kids loved this.
Also check out my

• Veg kheema masala
• Paneer bhurji

Serves 2-3

GRATED CAULIFLOWER	2 CUPS
GREEN PEAS	1/4 CUP( FROZEN)
ONION	1
TOMATO PUREE or TOMATO	3 TBLSP or 1 tomato
GINGER GARLIC PASTE	1/2 TSP
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
OIL	1-2 TBLSP
GARAM MASALA	1/4 TSP

METHOD:

• In a pan add little oil and saute the grated cauliflower till it becomes slight golden brown.

• Keep it aside. Chop the onions finely.
• In a pan, add oil and add the chopped onions.
• When it becomes pink in color add the ginger garlic paste and fry till the raw smell goes and the onions become golden brown . Keep the flame medium.

• Add the tomato puree ( if using tomatoes just blanch them and make a puree)  and mix well.
• Add the frozen peas.
• I usually keep the peas outside for 5 minutes to bring it down to room temperature.

• Add the red chilli powder, coriander powder, cumin seed powder and garam masala.
• Now add cauliflower and mix well.

• Cook for 5-6 minutes.
• Garnish with coriander leaves.

NUTELLA AND DATES MILKSHAKE RECIPE

  After successfully finishing the full box of nutella by making Nutella brownies few were just sticking on the edges of the nutella box and i wanted to use that before discarding the box. I have a lot of dates lying in my fridge and I wanted to try out this nutella dates milkshake for breakfast. This turned out so nice and we all loved the nutella flavor in the milkshake with the goodness of dates. Also check out my

• Nutella truffles recipe
• Nutella cold coffee

I couldn’t take stepwise pictures this time. Will update soon.
INGREDIENTS:(SERVES 2)

EMPTY NUTELLA JAR	1
DATES (DESEEDED)	7-8
MILK	1 CUP

METHOD:

• Soak dates in luke warm milk(3-4 tblsp)  for 10 minutes.
• Since i used the last portion of the nutella in the box, just add few tblsp of luke warm milk into the box and close the lid.
• Shake vigorously for 2 minutes.
• If you have full or half box of nutella, take1 or 2 tsp of nutella and add to the soaked dates and blend.
• In a blender add the nutella milk, soaked dates and sugar(if adding) and blend into a smooth paste. Add remaining milk and you can little more milk also if the consistency is thick.
• Pour this in a tall glass and enjoy with your breakfast.

Note:

• Dates can be replaced with banana.
• Do not add sugar or honey as the milkshake will be sweet enough as it has nutella and dates.
• If you do not have nutella just add 1 tsp of cocoa powder .
• Few almonds or cashews can be added while blending

KARUVEPPILAI SADAM RECIPE| CURRY LEAVES RICE RECIPE |NO ONION NO GARLIC RECIPE

For this past one month as the kids have school vacation, and even i too took a break from giving lunch box to my hubby. As the school is reopening tomorrow from the past 2 days i am slowly getting into my routine and today i was clueless what to give for his lunch box and suddenly this curry leaves rice came to mind. The recipe for karuveppilai sadam i read in a magazine long back and i managed to recollect that recipe and finally packed his lunch box with curry leaves rice.
Also check out my

• Curry leaves rice (version 2)
• Chitranna recipe

INGREDIENTS:
TO ROAST AND GRIND:

RED CHILLI	3 NO
CURRY LEAVES	1 HAND FUL
TAMARIND	A SMALL PIECE
ASAFOETIDA	2 PINCHES
COCONUT	2 TBLSP

OTHER INGREDIENTS:

BASMATI RICE	1 CUP
OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	2 TBLSP
URAD DAL	1/2 TSP
SALT	AS NEEDED
GHEE	FEW DROPS(OPTIONAL)

• Soak the rice for 20 minutes and cook it by adding salt and few drops of oil. Add 1 and 1/2 cup of water and pressure cook for 3 whistles.
• When done, allow this to cool in a wide bowl.
• Heat oil in a pan and add the mustard seeds, peanuts , urad dal and roast till golden brown.
• Add this to the plain rice.

• In the same pan add the ingredients mentioned in the roast and grind table, except coconut.
• Fry till the curry leaves becomes nice golden color.
• Be careful not to get any of the ingredient burnt.
• Switch off the flame and add coconut and mix well.

• Grind this without adding water to this.
• This will be slightly coarse.
• Add this ground masala to the rice.

• Mix gently. If adding ghee, add at this stage and mix evenly.
• Pack for lunch box with papad or raitha.

NOTE:

1. A pod of garlic can be added for making the masala.
2. Finely chopped onions can be sauted till golden brown and added to the rice.
3. You can roast few cashew nuts to make it more rich.
4. Sona masoori rice | raw rice can be used instead of basmati rice.

MANGO SAGO PUDDING RECIPE | MANGO RECIPES

WITH EVAPORATED MILK

      This mango season i ate mangoes like anything and especially during the short visit to India we had mangoes after every meal as it is easily available everywhere, which is not possible here. So after putting few extra kilograms of  weight, i finally decided that i should put a full stop for buying mangoes and yesterday i got few Alphonso Mangoes and i made this easy pudding recipe. I have tried this pudding few times but every time i made with the Banganapalli mangoes as it won’t give nice vibrant color to the pudding, but no compromise on the taste.
   When i tried with Alphonso mangoes, it tasted so exotic and our friend’s family who joined us for dinner enjoyed this mango sago dessert. Check out my full collection of mango recipes.

INGREDIENTS:( 7-8 SERVINGS)

RIPE MANGOES	2 NO
EVAPORATED MILK	1/2 CUP
MILK	1 CUP
MANGO JUICE	1/4 CUP(OPTIONAL)
SAGO|JAVARISI	1/2 CUP
SUGAR	4-5 TBLSP

• Wash and soak the sago in water for 1 hour.

• Drain the water and cook it in 3 cups of water for 5-7 minutes till the sago pearls becomes transparent. When it is done drain the water and wash  the sago again in cold water.

• Peel the skin of mangoes and make them into slices.
• Reserve one big slice to for garnishing.

• In a blender, blend the mango slices, evaporated milk, sugar,milk and mango juice(if adding) into a smooth paste.

• Transfer the cooked sago to a big vessel.
• when it is completely cooled add the mango milk mixture to this and mix well with a spoon.

• Keep it in the refrigerator and serve chilled with finely chopped mangoes(which we reserved) on the top.

Note:

1. If the pudding is very thick just add 1/4 cup of cool milk.
2. Never add the mango mixture when the sago is warm, this will curdle the pudding.
3. You can replace condensed milk for evaporated milk, in that case do not add sugar.