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FUN COOKING

Find Good and Natural Recipes

Garlic Noodles With Scrambled Egg

Burnt Garlic Noodles With Scrambled Egg is a delicious fast breakfast recipe. Easy quick and a filler. Garlic a small vegetable, garlic (Allium sativum) sure has a big, and well deserved, reputation. This member of the Lily family, a cousin to onions, leeks and chives, can transform any meal into a bold, aromatic and healthy culinary experience.Garlic strengthens the immune system as well as helps to fight chest infections, coughs and congestion. In the winter months garlic is a great food to boost your immune system and ward off colds and flu.Popular folklore says that garlic is good for more than scaring hungry vampires away! Impotency has long been thought to benefit from doses of garlic, and treatment continues in many communities to this day.Why not try treating yourself with garlic for several months before you head off to the doctor for that Viagra prescription? Cardiovascular disease can be reduced by ingesting garlic. LDL cholesterol is no friend of garlic and the aortic plaque deposits that gather on the walls of your body’s veins can be reduced with the use of garlic too. Studies have shown the amazing benefits of taking garlic in relation to heart disease.Garlic is a great source of vitamin B6 which is needed for a healthy immune system and the efficient growth of new cells. Vitamin B6 can also assist with mood swings and improve your cheery disposition! So what are you waiting for be happy and enjoy this delicious burnt garlic noodles with scrambled egg.


Garlic Noodles With Scrambled Egg

Ingredients
  • 1 pack boiled noodles as per package instruction
  • 8 to 10 cloves of garlic
  • 1 small onion sliced
  • 3 eggs
  • 1 chicken seasoning powder
  • 1/2 tsp ginger grated
  • 1 tsp salt and pepper
  • 1 tsp sweet chilly garlic sauce
  • 1 1/2 tbsp vegetable oil
Cooking Directions
  1. Beat eggs with salt, pepper and grated ginger until blended well. Now heat 1/2 tbsp oil. Pour the egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, continue cooking pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
  2. Now in pan heat the oil add whole garlic and fry till golden, then add the sliced onion. Fry a little add boiled noodles. Sprinkle chicken seasoning powder with little salt and pepper if needed. Then add the scrambled eggs. Mix well with noodles. Put off the flame and serve immediately with jerky dash of sweet chilly garlic sauce.
Garlic Noodles With Scrambled Egg

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Nutty Carrot Egg Wrap

Nutty carrot in egg wrap is a very delicious breakfast, I am sure you all will love it.Delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide.They are rich in “heart-friendly” monounsaturated-fatty acids like oleic, and palmitoleic acids. These essential fatty acids help lower harmful LDL-cholesterol while increasing good HDL cholesterol.Cashew nuts are abundant source of essential minerals. Minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium are concentrated in these nuts.They are also good in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1).I this recipe I combine delicious nutri rich carrot with cashew and wrap all in protein rich eggs. It's not only delicious but healthy too. I am sure such healthy breakfast will definitely boost your energy in the morning andmake your day bright.So enjoy Nutty carrot in egg wrap.

Nutty Carrot Egg Wrap

Ingredients
  • 1 big carrot cut into thin strips
  • 2 tsp cashew powder
  • 3 garlic clove crushed
  • 2 tsp olive oil
  • 3 eggs
  • 1/2 tsp ginger juice
  • 1/2 tsp butter
  • to taste salt and pepper
Cooking Directions
  1. In a skillet heat olive oil. Add crushed garlic fry a little. Then add carrots, salt and pepper. Mix well fry in medium to high flame till the carrot is little soft.Add cashew powder.Mix well.Fry for a minutes then put off the flame and keep aside.
  2. Now in bowl whisk  three eggs with salt, pepper and ginger juice. Heat  another skillet brush butter and pour the eggs and make a thin sheet of open faced omelette. In a bowl take the thin sheet of open faced omelette place the fried carrot on it and then cover the top with the edges of omelet. Serve hot. You can have it simply the way it is or serve with a crisp loaf of butter toasted bread.
Nutty Carrot Egg Wrap

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Onion Pancake with Lime Garlic Sauce

Onion pancake with lime garlic dipping sauce is a truly delicious treat. I added semolina and rice flour to add a little crunch to this pancake, I am sure you all will like it too. I am exploring the goodness of coconut oil so used coconut oil for this recipe you can explore this with any other oil of your choice.By the way though it is true that no one food is a miracle add to great health but coconut oil comes close. From cooking to your daily beauty routine, there's a hundred of ways that coconut can help your health.With all other health benefits if you're looking for an energy lift, a teaspoon of coconut oil in your coffee or with some food will work wonders.Curry leaves medicinal benefits are immense. The leaves are rich in Vitamin A and C, calcium and fair amount of iron in them.They are therefore beneficial for eyes,skin,hair and blood.This plant is considered a stomachic (aiding digestion and promoting appetite).This yummy delicious onion pancake and with lime garlic dipping sauce is loaded with health benefits.Don't wait to try this yummy dish.

Onion Pancake with Lime Garlic Dipping Sauce

Ingredients
  • 1 cup all purpose flour
  • 1 tbsp semolina
  • 1/2 tbsp rice flour
  • 1 egg
  • 1/4 cup milk
  • 1 tsp sugar
  • 1 onion chopped
  • 1 green chilly chopped ( optional)
  • 3 to 4 tsp coconut oil/ vegetable oil
  • to taste salt and pepper
  • To make Lime Garlic dipping sauce
  • 1/2 cup mayonnaise / Greek yogurt/ hung curd
  • 1/2 tsp crushed garlic
  • 1/4 tsp coconut oil/ vegetable oil
  • 1/4 tsp limezest
  • 1/4 tsp lime juice
  • 1/4 tsp sugar (optional)
  • to taste salt and pepper
Cooking Directions
  1. Take bowl mix all purpose flour, semolina, rice flour, sugar, salt and pepper. Mix well. Now in another bowl whisk egg and milk and a teaspoon of oil. Now fold the flour mixture in the egg. Mix well to make a semi thick batter ( you can add more milk to get your desired consistency. Then add chopped onions (you can use chopped spring onion also) and green chilly if using.
  2. Now heat flat pan and brush the pan with oil take a ladle full of the mixture and swirl to make a flat pancake. Once one side is cooked flip and cook the other side.
  3. To make the Lime Garlic Dipping:
  4. Heat oil in pan fry garlic and curry leaves till you get the fried garlic flavor. Now take chilled mayonnaise or Greek yogurt or hung curd add the fried garlic and curry leaves with salt sugar(optional), pepper, lime zest and lime juice. Mix well and serve with hot onion pancake.Hot onion pancake with lime garlic dipping sauce is ready to relish....yummy fun....enjoy!
Onion Pancake with Lime Garlic Sauce

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 Poached Egg With Fried Onion And Green Peas Topping

Water Poached Egg With Fried Onion Green Peas Topping is a very simple but healthy breakfast. Fried onion and green peas add color and make this simple food more delicious.As you all know eggs have it's own health benefits. But poached egg is more healthy they are usually significantly lower in calories and fat than scrambled, baked and fried eggs.Both poaching and boiling help prevent the fats in an egg yolk from being oxidized before and during cooking. Oxidation occurs as a food is exposed to air.For a light breakfast or snack poacher egg with fried onion green peas topping can be in your fav list. Try and let me know you like it or not.

Poached Egg With Fried Onion And Green Peas Topping

Ingredients
  • 2 eggs
  • 1 big onion slices
  • 1/4 cup green peas
  • 1 tsp ginger juice ( optional)
  • 1/4 tsp olive oil
  • 1 tsp black salt and pepper
 Poached Egg With Fried Onion And Green Peas Topping

Cooking Directions
  1. Heat oil in a pan. Then add onion and green peas. fry till onion is transparent. Add salt pepper and ginger juice. Mix well. Put off the flame.
  2. Take water in a nonstick pan. Drop a drops of oil , pinch of salt. Let it simmer. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. Crack the egg and carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. Let it poach: Turn off the heat. Lift it out.( I love my yolk runny so I lifted it immediately but if you want hard yolk cover the pan and let it be there for 5 to 6 minutes before removing.)  Remove the egg with a slotted spoon and serve immediately topped with fried onion and green peas.
  3. A delicious breakfast is ready, serve with toasted brown bread. Enjoy a healthy colorful breakfast with water poached egg with fried onion and green peas topping.
 Poached Egg With Fried Onion And Green Peas Topping

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Pasta With Roasted Pumpkin

Today I will share with you all a very delicious creamy pasta with roasted pumpkin topping. This dish is a blend of creamy sweetness. It may seem a little heavy as cheese and cream and milk all are added but I also use pumpkin which is an extremely nutrient dense food, meaning it is chock-full of vitamins and minerals but low on calories.
Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant color and which is converted to vitamin A in the body. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.Eating pumpkin is good for the heart! The fiber, potassium and vitamin C content in pumpkin all support heart health. Consuming adequate potassium is almost as important as decreasing sodium intake for treatment of hypertension (high-blood pressure). Other foods that are high in potassium include cantaloupe, pineapple, tomatoes, oranges, spinach and bananas.
Increased potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
For women of child-bearing age, consuming more iron from plant sources such as spinach, beans, pumpkin, tomatoes, and beets appear to promote fertility, according Harvard Medical School's Harvard Health Publications. The vitamin A in pumpkin (consumed as beta-carotene then converted to vitamin A in the body) is also essential during pregnancy and lactation for hormone synthesis.
Plant foods like pumpkins that are high in both vitamin C and beta-carotene offer an immunity boost from their powerful combination of nutrients.
Creamy pasta with roasted pumpkin topping is not only a delicious dish but loaded with health benefit. So what are you waiting for give it a try and enjoy a delicious fall recipe.

Pasta With Roasted Pumpkin


Pasta With Roasted Pumpkin
Ingredients
  • 1 cup penne/ ratatouille pasta cooked
  • 1tsp garlic finely chopped
  • 1/4 cup milk
  • 3 tbsp grated cheese
  • 1 tsp flour
  • 1/4 cup fresh cream (optional)
  • 1 cup cubed pumpkin
  • 1 1/2 tsp butter / diet butter
  • to taste freshly crushed pepper
  • to taste salt
  • 1/2 tsp mixed Italian herb (optional)
  • 1/2 tsp lemon juice (optional)
  • 1 tsp grated cheese for garnish
Cooking Directions
  1. Boil water in a steamer and steam the pumpkin cubes till little tender. Heat 1 tsp butter in a pan. Add chopped garlic. Place steamed pumpkin cubes ( with it I added few cubes of green bell pepper and red onion to add more color n crunch . You may or may not use it ) in an even layer across the bottom of the skillet and allow to pan-fry until lightly browned on the underside.Sprinkle salt and freshly crushed pepper. Put off the flame. Meanwhile cook the pasta.
  2. Heat 1/2 tsp butter on another pan. Add chopped garlic. Then add flour. Fry a bit util you get a mild frying flavor then add milk. Let it come to boil. Then add cheese, salt pepper and mixed Italian herb if using.Let the cheese melt and as the gravy thickens add cooked pasta and cream. Mix well. Put off the flame.Spread the creamy pasta top it with roasted pumpkin. Sprinkle grated cheese and lemon juice ( a dash of lemon juice act as a palate cleanser in this dish) skip if you want to. I am sure you will love this yummy creamy awesome creamy pasta with roasted  pumpkin topping.
Pasta With Roasted Pumpkin
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Banana Pancake With Coconut Lime Syrup

Today I am sharing with you a very delicious yummy breakfast banana pancake with coconut lime syrup. In hot summer morning this delicious hot pancake with creamy chilled coconut syrup flavored with lime will give you a real refreshing feeling. This pancake is loaded with the goodness of banana and egg and a healthy morning platter. If you want to skip sugar then try out with honey. I am sure you all will love this flavorful banana pancake with coconut lime syrup.

Banana Pancake With Coconut Lime Syrup

Ingredients
  • 2 cup flour
  • 2 egg
  • 1 3/4 cup milk
  • 1 pinch salt
  • 3 tbsp caster sugar or to taste
  • 1/4 tsp grated ginger
  • 1 ripe banana mashed
  • 2 pinch of cinnamon powder
  • 2 tsp oil
  • For coconut Lime syrup
  • 1 cup thick coconut milk
  • 2 tbsp caster sugar or to taste
  • 1 tbsp lime juice
Banana Pancake With Coconut Lime Syrup
Cooking Directions :
  1. Whisk milk, eggs, ginger and cinnamon together in a jug. Sift flour into a large bowl. Stir in sugar and salt. Make a well in the center. Add milk mixture. Whisk until just combined. Add mashed banana then mix well.
  2. Heat a large non-stick frying pan over medium heat. Spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  3. Heat 1 cup coconut milk with sugar. Constantly stir and reduce it in a consistency you want.Put off the flame and add lime juice. Mix well. You can make it earlier and store in your freezer and then serve the chilled syrup.
  4. Now pour the syrup over your pancake and relish. To add more you can top it with pineapple jam pearls or any kind of jam of your choice. Enjoy Banana pancake with Coconut lime syrup.
Banana Pancake With Coconut Lime Syrup

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Creamy Pasta

Pasta is my all time favorite. Today I am sharing with you all a very delicious simple creamy pasta recipe. It's simple,easy and quick to cook. In today's recipe I made a healthy twist instead of using cream or mayonnaise I used buttermilk  potato creamy mixture. It keeps the calorie count low and it also taste great.You can make it more rich adding more veggies, eggs or chicken. I am sure you will like this simple creamy pasta.

Creamy Pasta

Ingredients
  • 1 cup boiled elbow macaroni
  • 1 tsp crushed garlic
  • 1 tsp butter
  • 1 1/2 cup butter milk
  • 1 boiled potato skinned
  • 1/2 tsp mixed Italian herb
  • 1/4 cup canned sweet corn
  • 1 tbsp cheese grated
  • 1 tsp chopped parsley / coriander
  • 3 to 4 shaved cheese slices
  • to taste salt and pepper
Creamy Pasta
Cooking Directions
  1. Take your blender and blend potato with buttermilk. Blend them into smooth runny mixture.
  2. Heat butter in a pan. Then add crushed garlic. Fry till brown. Then add the butter milk mixture. . Let it come to boil. Then add macaroni and sweet corn. After that add Italian herb and grated cheese. Mix well. Adjust seasoning.Put off the flame. Garnish with chopped parsley and shaved cheese.Your yummy creamy pasta is ready to enjoy.
Creamy Pasta

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Noodles With Caramel Onion

Instant noodles are the most loved food around the world.Cooked in various ways in different parts of the world.Today I tried a creamy and bit salt and sweet version of noodles.It's sweet and creamy taste will attract the kids. Load this noodles with your favorite vegetable to make it more healthy and enjoy a bit different yet yummy delicious noodles with caramelized onion.

Noodles With Caramel Onion

Ingredients
  • 1 cup boiled noodles
  • 1/2 cup mixed vegetables blanched 
  • 2 egg scrambled
  • 1 tsp olive oil
  • 2 tsp butter/ diet butter
  • 2 onion sliced
  • 1 tsp cashew crushed
  • 1 tsp crushed garlic
  • 1 tbsp fresh cream (optional)
  • 1/2 tsp sugar
  • to taste salt and pepper
Noodles With Caramel Onion

Cooking Directions

  1. Heat butter in a a pan. Add sliced onion, salt and pepper. Fry till the onions are translucent. Then add sugar and fry till the onions are brown and soft you are done. Keep aside.
  2. Heat oil in a pan. Add crushed garlic and nut ( you can use any nut of your choice ). Add vegetables, scrambled egg, noodles, salt and pepper. Mix well. Add fresh cream ( if using) . Mix well. Top the cooked noodles with caramelized onion and serve hot. I am sure you will love this yummy noodles with caramelized onion.
Noodles With Caramel Onion

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Laksa is a popular spicy noodle soup in the Peranakan cuisine,which is a combination of Chinese and Malay cuisine. It can be found in Malaysia, Singapore and Indonesia.CNN Travel ranked Penang Assam Laksa 7th out of the 50 most delicious food in the world.There are three basic types of laksa: curry laksa, asam laksa and Sarawak laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup.Today I am sharing with you a very delicious prawn egg and mushroom laska. It's too awesome.Do try it and let me know how you like it.

Prawn Egg And Mushroom Laksa

Ingredients
  • 100 g egg noodles
  • 3 cloves garlic
  • 1/2 inch ginger
  • 1 onion
  • 1 red chilly soaked in warm water
  • 1/2 tsp roasted coriander seed
  • 1/4 tsp roasted cumin seed
  • 1/2 cup coconut milk
  • 1 cup chicken stock/ vegetable stock
  • 6 to 8 prawn cleaned and deveined
  • 2 boiled eggs
  • 1 carrot cubed and blanched
  • 6 broccoli florets
  • 6 to 8 bottom mushroom
  • hand full l chopped coriander
  • 1 tsp lemon juice
  • 1 kaffir lime leaves/ lime leaves
  • 2 tsp oil
  • 1 tsp salt
  • 1 lemon wedge

Cooking Directions
  1. Take ginger, garlic, onion, red chilly, cumin, coriander in your blender and make a fine paste. Now heat oil in a pan. Add prawn .Stir a little then add the paste. Mix well with prawn. Then add vegetables and mushroom. Then add coconut milk, vegetable/ chicken stock and salt. Let it come to boil. Then add kaffir lime leaves. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Add boiled eggs. Season to taste, then serve in a bowl, topped with chopped coriander and lemon wedge. Enjoy piping hot prawn egg and mushroom laksa.

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Pasta Tomatina

Hello friends returning to blogging after a long break. Hope all you are doing well. Today I 'm sharing with you a very delicious pasta recipe Pasta tomatina. It's truly drool worthy. In this recipe I use farm fresh ripe red tomatoes. The tomato has been referred to as a "functional food," a food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene, tomatoes also play a role in preventing chronic disease and deliver other health benefits.Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. Pasta is a perfect foundation for healthy, nutritious and satisfying meals.Pasta tomatina is such a delicius healthy recipe filled with antioxidant-rich tomato sauce and protein-packed cheese with little dash of fiber rich vegetables. So enjoy yummy Pasta tomatina.





Pasta Tomatina

Ingredients
  • 100 g pasta of your choice
  • 1 cup tomato puree
  • 1 tbsp red chilly sauce (optional)
  • 1 tsp mixed Italian dried herbs
  • 1/2 cup cream cheese
  • 1 1/2 tbsp crushed garlic
  • 2 tbsp butter
  • 1/2 cup chicken / vegetable stock
  • 1 onion big slices (optional)
  • 4 tbsp finely chopped beetroot (optional)
  • 2 tsp finely chopped green beans (optional)
  • to taste salt and pepper
Pasta Tomatina

Cooking Directions
  1. Boil the pasta in water adding salt and a teaspoon of oil.
  2. In a pan add a teaspoon of butter fry the sliced onion and with toss finely chopped beetroot and green beans with little salt and pepper. Keep aside.
  3. In another pan heat a teaspoon of butter add garlic. Fry a little. then add tomato puree. Stir well. Add dried herbs, red chilly sauce if using want little heat , salt and pepper. Mix well . Then add 1/2 cup of stock. Let it boil. When the sauce thickens. Add cream cheese. Mix well. Add boiled pasta and let the sauce get well coated now you can add fried onion and veggies. Mix well. Put off the flame.Serve hot a delicious whole meal pasta tomatina.
Pasta Tomatina

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Makai/corn meal dalia is made sweet and namkeen too. Here I have made this sweet dalia with very less milk and in very easy way.  Here below is how we can make it:
Ingredients:
1 cup of makai daliya
2 cups  of milk
2 tsp of pure ghee
1/3 cup of sugar or to taste
3 cups of water
Method:
1.  Take the daliya in a pressure cooker. Add 1 tsp of pure ghee and roast it till golden brown on low flame.
2.  Now add three cups of water and stir it well with spatula. Now close the lid and increase the flame to full.  As the first whistle comes, lower the heat to sim and cook it for 5 minutes.  After 5 minutes remove from fire. As it cools off , open the lid and keep it on the flame again.
3. Now add milk as to make it of kheer consistency, if you have less milk then increase the quantity of water while boiling and add milk as available. As it starts boiling, add sugar and 1 tsp of pure ghee.  Cook 1 minute more. Remove from fire.
4.  Add handful of mixed chopped , sliced dry fruits such as almonds, cashews and raisins. 
5.  Delicious Makai daliya is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Somtam Papaya Salad   
Tom Yam Soup (veg.) 
Double Colored Rice Poori  
Jobstears Kheer  
Watermelon (Tarbooj) Kheer 
Yellow (Pumpkin) Kheer  
Sweet Potatoes Kheer  
Sweet Bread (Tutti Frutti)  
Sweets Carrots  
Sweet Water Melon rind 
 Petha Mithai 
Moong Dal Halwa 
Boondi Ladoo  
Sago Kheer
Rabdi/Rabri
Wheat Dalia 
Namkeet Wheat Dalia 
                                       ----------------------
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Wheat Dalia is a healthy and ideal for breakfast. It is made sweet as well as namkeen.  Here below is the recipe of namkeen Dalia:
Ingredients
1 cup of wheat dalia
1/4 cup of peas
1/4 cup of finely chopped carrot
1/4 cup of chopped cauliflower
few curry leaves
2-3 tbsp of cilantro
2-3 tbsp of oil
pinch of hing/asafetida
1 tsp of mustard seeds
salt to taste
1/2 tsp of turmeric powder
1 /2 tsp of garam masala
pinch of red chili powder or to taste
1/2 tsp of tomato paste
Method
1.  Heat the oil in a pressure cooker. Add hing and mustard seeds and let it splutter till it stops itself.
2.  Thereafter, add curry patta and wheat Dalia and roast constantly stirring till lights golden brown.
3.  Now add peas, cauliflower and carrot, tomato paste, ginger paste,turmeric, red chili powder and salt.  Roast 1/2 minutes constantly stirring with spatula.
4.  Next add 3 cups of water and mix.
5.  Close the lid of pressure cooker.  As it starts whistling, lower the heat and cook it for 5 minutes.  After that remove from heat.
6.  Let the pressure cooker cool down.  Now open the lid and add  garam masala and cilantro and mix
7. Namkeen Dalia is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla    
Chili Chilla    
Spicy Grilled Baby Corn Kabab    
Namkeen Puda or Chilla    
Bread Tikki chaat    
Corn stuffed Mirch Pakoras    
Double Colored Rice Poori    
Kale Patra or Patoud    
Mathi or Mathiyan    
Papaya Parantha    
Kuttu &sweet Potato Roti    
Ajvaini Lacha Parantha    
Boiled Rice Parantha    
Bread Loaf    
Mooli Wali Makki roti    
Plain Makki Ki Roti    
sweet Bread (Tutti Frutti)
Fried gorditas 
Burf wali Kulfi 
                                      -----------------
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Taro root and its leaves are used in making various dishes. Few days back, I tried to make its stuffed parantha and roti.  It came out so nice and delicious that I have not imagined to that extent.  Here below is its full recipe how I made it:
Ingredients
1 small sized  boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For dough
2 cups of wheat flour
1 cup of water
handful of wheat flour for rolling
oil for frying
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2.  Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post  "how to boil kachalu" in this blog.
3.  Now peel the boiled kachalu after getting it cool off completely.
4.  Now keep it in the refrigerator for 2 to 3 hrs.
5.  Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press.  I prefer it to grate rather than mashing.
6.  Before mixing all the ingredients for stuffing, make the dough with water.  Take the same ratio of wheat flour and water.  It should  be soft. Keep it for 10 minutes.

7. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
8. Heat the tawa on medium flame.
9.Now make the balls out of dough.
10. Take one dough ball and roll it with rolling pin in round shape with the help of dry flour.
11. Place handful of kachalu mixture on rolled roti and gather it from all sides and make flat ball out of it. Now press gently with palm to make it more flatten. Now apply dry flour to it and roll it on wooden surface with rolling pin.
12. Next place it on heated tawa or  non stick pan. When one side seems dry, turn it to another side and apply oil to both the sides and cook till it gets crispy.
13. Tempting kachalu parantha is ready to serve. It can be served with curd, butter, pickle and chutney.
Stuffed Roti
1. Follow the above mentioned method for parantha  from steps 1 to 11.
2. After step 11, place the rolled stuffed roti on heated tawa.  When it seems dry from one side turn it to the other side.
3.  Now cook it by pressing some small kitchen cloth towel from both the sides or puff it on direct flame by turning very quickly on both the sides.
4,  Swadisht stuffed kachalu roti is ready to serve. Little pure ghee can be applied to it. Enjoy it with curd.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla    
Chili Chilla  
Spicy Grilled Baby Corn Kabab    
Namkeen Puda or Chilla
Bread Tikki chaat  
Corn stuffed Mirch Pakoras    
Double Colored Rice Poori    
Kale Patra or Patoud
Mathi or Mathiyan    
Papaya Parantha       
Kuttu &sweet Potato Roti      
Ajvaini Lacha Parantha      
Boiled Rice Parantha    
Bread Loaf    
Mooli Wali Makki roti   
Plain Makki Ki Roti   
sweet Bread (Tutti Frutti) 
Totilla's bhatoore
Tortilla Tandoori roti    

Chili Parantha
Gobhi Parantha 
Stale Roti Chaat
All Purpose flour/Maida dhokla 
                                            --------------
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Yard long beans are a good source of protein, vaitmin A, vitamin C, potassium etc etc. Generally it is eaten as sabzi. Today I have made its parantha/paratha/puronthe and it turned out very well.  Here below is how I made it:
Ingredients
2 cups of wheat flour
10 yard long beans
1 fresh green chili
1 small onion
1 inch piece of ginger
salt to taste
1 tsp of cumin seeds
1/2 tsp of garam masala
oil
Method
1.  Cut the yard long beans into small pieces. Now take beans ginger and green chilies into vegetable copper .  And chop it very fine. Now chop the onion with knife or in veg chopper.
2.  Now take all the chopped beans, green chili, ginger onion, cumin seeds, salt, garam masala and wheat flour/aata.  Make a soft dough just like we make  for chapatis or for any other paratha.  More the beans less the water will be used for dough.
3. Keep it rest for 10 minutes.
4.  Heat the tava, pan. Make balls out of dough.  Now roll the parantha in round shape with rolling pin on chakla/wooden surface or any hard surface with the help of dry wheat flour/plethan.
5.  Place the rolled parantha on the hot tava. When it seems drying, turn it to the other side.
6.  Apply the oil to the both sides and cook till crisp..
7.  After getting crist, take out from the tava.  Delicious yard long beans is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:    
Kuttu Flour Puda or Chilla        
Chili Chilla        
Spicy Grilled Baby Corn Kabab       
Namkeen Puda or Chilla        
Bread Tikki chaat       
Corn stuffed Mirch Pakoras        
Double Colored Rice Poori        
Kale Patra or Patoud       
Mathi or Mathiyan         
Papaya Parantha     
Kuttu &sweet Potato Roti        
Ajvaini Lacha Parantha      
Boiled Rice Parantha     
Bread Loaf     
Mooli Wali Makki roti   
Plain Makki Ki Roti       
 
sweet Bread (Tutti Frutti) 
Stale roti chilla  
Makki ka Plain Chilla
Dibba roti 
                                     ------------------------
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Makke ke aate ka upma is called turn cornmeal in Jamaica. It is ideal dish for breakfast and tea time.  I have made this Jamaican dish little bit mixing with our Indian cooking.  It is very healthy and delicious too.  Here is the whole process how I made it:
Ingredients
1 small cup of makke ka aata/ maize flour
2 cups of coconut milk (250 grams)
3.1 tsp of oil
4.1 tbsp of butter
few curry leaves
1 bowl of frozen vegetables
salt to taste
1/2 tsp of turmeric powder
1 tsp of lime juice
1 tsp of cumin seeds
1 tsp of black mustard seeds
1/2 cup finely chopped cilantro
1/2 cup of chopped spring onion leaves
1/2 cup of cottage cheese cubes (optional)
1 finely chopped green chili
Method
1. Roast the maize flour with one tsp pf oil on medium flame till slightly change in color not too much. Now take out in another plate and clean the pan.
2. In the same pan take 1 tbsp of butter and keep it on heat.
3.  Now add cumin seeds and mustard seeds and let it crackle for a while. Next and curry leaves.
4. Next add frozen vegetables, salt and turmeric powder.
5.  After that add the coconut milk and stir.
6. Now add maize flour and mix.
7.  While stirring constantly, add lime juice, spring onion leaves, and half of cilantro.
8.  Cook constantly stirring till oil separates
9.  Delicious turn cornmeal/makke ka upma is ready and remove from heat. Add remaining cilantro and cottage cheese cubes and mix thoroughly and transfer it into a serving dish.
Tip
1.After cooking, as oil completely separates from upma, this (oil/butter) can be consumed with upma or can be discarded.
2. Instead of frozen vegetables, steamed or frozen corn can be added to it. It tastes great in it.
Enjoy Healthy Cooking!!!
See more recipes
Kuttu Flour Puda or Chilla    
Chili Chilla    
Spicy Grilled Baby Corn Kabab    
Namkeen Puda or Chilla    
Bread Tikki chaat    
Corn stuffed Mirch Pakoras    
Double Colored Rice Poori    
Kale Patra or Patoud    
Mathi or Mathiyan    
Papaya Parantha     
Kuttu &sweet Potato Roti    
Ajvaini Lacha Parantha    
Boiled Rice Parantha   
Bread Loaf   
 Mooli Wali Makki roti   
Plain Makki Ki Roti   
sweet Bread (Tutti Frutti)
How to Steam Corn in Microwave 
Bhutte ki Chutney 
Bhutte ki Bhurzee/burtha 
Healthy Bhutta & Corn 
                                             -----------------
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