Eggless Wheat Flour Bread

INGREDIENTS:

• Wheat flour - 1 cup
• Sugar - 4 tbsp
• Melted Butter - 2 tbsp
• Baking powder/baking soda - 1/4 tsp
• Milk - 1/2 cup
• Salt - 1/4 tsp
• Vanilla essence - 1/4 tsp
• 1 large microwave safe coffee or tea mug/cup

METHOD:

• In a mixing bowl, add all the ingredients, except milk.
• Mix the ingredients well.

• Now add the milk to the bread mixture and gently mix together.

• Then transfer the bread batter to a large microwave safe coffee or tea mug/cup.
• Keep the mug with the bread batter in the microwave oven and microwave on full power for 3 to 4 minutes.

• By 3 mins the bread had risen on top of the mug. Just to make sure that the bread is cooked well.Its a nice feeling to see the bread rising on top of the mug…. more so because it is instant.
• Remove the mug from the oven and let the bread become warm.
• The bread comes out easily from the mug. 

• Transfer the easy bread on to a plate.

• Slice the bread and serve it warm with hot tea.
• We need only 5 minutes for this tasty bread, 1 minute for preparing bread batter and 4 minutes for cooking the bread.

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Lunch 13

Rice, Raw Green Mango(Pacha Manga) Curry, Beans Mezhukkupuratti and Potato Thoran

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Appam & Egg Coconut Thoran

Appam with  Egg Coconut Thoran Comments

Dosa & Egg Masala

Dosa with Egg Masala Comments

Chapatti & Soya Chunk Curry

Chapatti with  Soya Chunk Curry Comments

Chapatti & Channa Masala

Chapatti with Channa Masala  Comments

Appam & Vegetable korma

Appam with Mixed Vegetable Korma  Comments

Appam & Chicken Thick Curry

Appam with Chicken Thick Gravy Comments

Appam & Egg Curry

Appam with Egg curry  Comments

Raw Green Mango(Pacha Manga) Curry

INGREDIENTS:

• Raw Green Mango - 1/2 ( cut into cubes or 1" pieces)
• Drumstick – 1/2 ( cut into 2" pieces)
• Jack Fruit Seeds (washed, cleaned and cut into medium thin strips) - 1/2 cup
• Coconut Oil – 2 tsp
• Mustard – 1/4 tsp
• Jeera / Cumin – 1/4 tsp
• Curry Leaves – 1 sprig
• Small Onions – 5 (peeled)
• Grated Coconut – ¼ cup
• Red chilli powder - 3/4 tsp

METHOD:

• Grind grated coconut, red chilli powder, small onion, cumin, curry leaves and  pinch of salt with 2 tbsp of water to get a fine and smooth paste, Keep it aside.
• In a deep vessel or pan,heat oil and splutter mustard seeds, then cook jack fruit seeds( Chakkakuru) by adding turmeric powder and salt with 1 cup of water.
• When jack fruit seeds( Chakkakuru) are almost done, add cubed raw green mangoes and sliced Drumsticks and add 1/2 cup of water, and allow it to cook well.

• To this add the ground coconut paste and saute well. 
• Then add around 1/2 cup of water or enough to get your desired consistency and bring to boil in medium heat.
• Now turn off the stove immediately as the texture will change badly if u continue to boil the ground coconut mixture.
• Let it rest for minimum 30 minutes for the curry to embrace sourness of mangoes and blend with the seeds and creamy coconut paste. 
• Serve it with warm rice.

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Instant eggless chocolate cake

INGREDIENTS:

• Maida/all purpose flour - 1/2 cup
• Sugar - 4 tbsp
• Chocolate syrup - 2 tbsp
• Melted Butter - 2 tbsp
• Baking powder/baking soda - 1/4 tsp
• Milk - 1/2 cup
• Salt - 1/4 tsp
• Vanilla essence - 1/4 tsp
• 1 large microwave safe coffee or tea mug/cup

METHOD:

• In a mixing bowl, add all the ingredients, except milk.

• Mix the ingredients well.

• Now add the milk to the cake mixture and gently mix together.

• Then transfer the cake batter to a large microwave safe coffee or tea mug/cup.

• Keep the mug with the cake batter in the microwave oven and microwave on full power for 3 to 4 minutes.
• By 3 mins the cake had risen on top of the mug. Just to make sure that the cake is cooked well.Its a nice feeling to see the cake rising on top of the mug…. more so because it is instant.

• Remove the mug from the oven and let the cake become warm.
• The cake comes out easily from the mug. 
• Transfer the chocolate cake on to a plate.

• Slice the cake and serve it warm.

 

We need only 5 minutes for this tasty cake, 1 minute for preparing cake batter and 4 minutes for cooking the cake.

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3D Flower POP UP Card

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Easy Potato Curry

INGREDIENTS:

• Potatoes ( peeled and cut into cubes)- 2 nos
• Onion (sliced) - 1 no
• Green bell pepper (sliced) - 1/4
• Ginger ( chopped ) - 1" piece
• Garlic ( chopped ) - 2 pods
• Cumin powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Meat masala - 1/2 tsp
• Garam masala - 1/2 tsp ( optional)
• Coriander leaves (chopped) - 2 tsp
• Coconut oil - 1tbsp
• Salt - to taste
• Water - 1 cup

METHOD:

• In a pressure cooker, add all the ingredients, mix together and pressure cook upto 3 whistles. If cooking over stove top, cook till the potatoes are well cooked.
• Heat oil in a pan and splutter mustard seeds.
• Now add well cooked potato curry to the pan and let it boil for few minutes.Check the salt.
• Cook on slow to medium flame without lid for 10 minutes or till you get the consistency of your choice. 
• Garnish Potato curry with coriander leaves.
• Serve hot with Chapatti,Appam, or Dosa

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Kuthappam

INGREDIENTS:

• Maida / All purpose flour - 1 cup
• Rice flour  -1 cup
• Egg - 1
• Thick coconut milk - 3/4 cup
• Baking powder - 1/4 tsp
• Salt to taste

METHOD:

• Shift maida, rice flour and baking powder along with salt.
• Beat egg very well and make it frothy. Add to the flours and mix well. Pour coconut milk, little at a time and make a batter which has a consistency, which is a bit lighter than idli batter.make batter like not too loose like dosa batter, nor too thick like idli batter.
• Add water if necessary to get the right consistency.
• Stir the batter well, so that some air bubbles form in the batter. 
• Let the batter rest for half an hour.
• Before preparing the appam, stir the batter once again well.
• Heat a non-stick pan on medium high heat.
• Grease a cloth with oil and wipe the non-stick pan with this cloth.
• Using a big ladle, take batter in the ladle and pour into the  non-stick pan.
• Do not stir the pan.
• Close with a tight lid and cook on very low heat. 
• Appam will start forming holes on the top surface and get cooked in the steam.
• Once the appam is fully cooked, take the appam out of the pan and transfer to a serving plate.
• Continue making more appam in the similar way with rest of the batter.
• Just keep in mind to heat the pan on high before pouring batter and then immediately lower heat to very low simmer, after closing with lid. The high heat will help in forming the holes.
• You can have this appam with sweetened coconut  or drinking milk , poured on top of the appam, also add sugar with milk as your taste.Otherwise you can have this appam with any meat curry or potato curry.

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Stir fried thick chicken curry

INGREDIENTS:

• Oil - 1 tbsp
• Boneless, skinless chicken breast, cut into 1/2-inch pieces - 2 pounds
• Broccoli, cut into florets - 1 cup
• Mashed potatoes - 1 cup
• Carrots, thinly sliced - 2 nos
• Red bell pepper, chopped - 1/2
• Green bell pepper - 1/2 
• Onion, sliced - 1 cup
• Soy sauce - 1 tbsp
• Ginger powder - 1 tsp
• Garlic paste - 1 tsp
• Red chilli powder - 1 tsp
• Meat masala - 1/2 tsp
• Garam masala - 1/2 tsp
• Black pepper powder - 1/4 tsp
• Chopped coriander leaves - 2 tbsp

METHOD:

• Heat oil in a heavy bottomed pan.
• Add the chicken and cook for 15 minutes by adding 1/4 cup of water until lightly browned. 
• Add mashed potatoes and mix well with chicken.
• Add broccoli, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently.
• Add ginger powder, garlic paste, red chilli powder, meat masala, garam masala, black pepper powder, soy sauce and salt.everything mix well.
• Add 1 cup of water  and bring it to a boil over medium-high heat.
• Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until gravy become thick.
• Garnish it with coriander leaves.
• Serve  hot with cooked rice or appam or chapatti. 

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Palak-Moong dal-Potato curry

INGREDIENTS:

• Spinach - 1 bunch
• Potatoes - 2 nos
• Moong dal/split yellow dal - 1/2 cup
• Chopped Onion - 1/4 cup
• Garlic pods - 3 or 4 nos
• Ginger - 2" piece
• Green chilies - 4 nos
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Cumin powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Oil - 1 tbsp

METHOD:

• In a pressure cooker, add 1cups of water, moong dal, enough salt and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked. 
• In a pan, add the crushed garlic,crushed ginger, green chilies,and saute them. 
• Put the washed spinach in the pan, add very little water (just a sprinkle) and a pinch of salt. 
• Cover and allow it to boil over a high flame for 2 minutes. 
• When spinach cooked well,turn off the heat and heat. 
• After it cools down run into a mixer or a blender and keep it aside. 
• Cut the potatoes into cubes and boil them by adding enough water. 
• Add turmeric, salt and mix with potatoes. 
• Heat1tbsp of oil in a pan and splutter the mustard seeds. 
• Add chopped onion in it and saute well. 
• Now add the spinach paste and let it boil for few minutes. 
• Add the pressure cooked dal and mix well with spinach paste. 
• Now add the boiled potatoes, garam masala, coriander powder, cumin powder, red chili powder, and salt for taste. 
• Now mash the potatoes and mix well with spinach moong dal mix. 
• Add water only if it is needed. 
• Cook on slow to medium flame without lid for 15 minutes or till you get the consistency of your choice. 
• Serve hot with chapatti or rice.

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Unakka Chemmeen Chammanthi

INGREDIENTS:

• Dried Prawns/Unakka Chemmen -1/2 cup
• Freshly Grated Coconut - 3/4 cup
• Dried Red Chillies - 7 or according to ur taste
• Shallots/Cheriya ulli - 5 nos
• Curry leaves -4-5 nos
• Ginger - 1"piece
• Seedless tamarind - A small marble size
• Coconut oil - 1tsp
• Salt - to taste

METHOD:

• Remove head and tail of the dried prawns. Wash properly and drain it well.
• Heat a pan and fry the dried prawns.
• Fry them in medium heat, when roasted(crisp) transfer this to a bowl.
• Now fry the dried red chillies and small onion in the same pan for 1-2 minutes.
• Then add all the fried prawns ,grated coconut,dry chilly ,shallots ,curry leaves tamarind,ginger and salt together in to a jar of the mixer and crush them.
• No need to grind too much.Just crush well.
• We need everything to mix together. That is enough.
• Check the salt.Finally pour 1tsp of coconut oil to the chammanti and mix well.
• Serve as a side dish with kanji or rice.

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lunch 12

Unakka chemmen Chammanthi, Carrot-Beetroot Stir fry (mezhukkupuratti), Palak (Spinach)-moong dal-potato curry and Stir fried thick chicken curry.

Rice, Unakka chemmen Chammanthi, Carrot-Beetroot Stir fry (mezhukkupuratti), and Palak (Spinach)-moong dal-potato curry Comments