Cabbage poriyal

Cabbage poriyal is a fresh vegetable stir that is always inviting. The green from the cabbage and the green of the peas on the top is a fresh feast for the eyes. I used to make it different way till my mom showed this new way. Wow what a difference it makes. The same ingredients but stirred in a different way took us by a sweet surprise. The first time we had it, both me and hubby were just singing words of praise. There was nothing else we could say. Dont think this is a hype .. this is what we really felt like.

Serves... 2 ppl 
Serve option... With rice and hot sambar

This is what u'll need....

Cabbage 1/2
Peas 1/4 cup
Green chillies 3
Curry leaves 1 tbspn
Mustard 1 tspn
Urad dal 1 tspn
Shredded coconut 1 tbspn 
Salt to taste
Oil

Here is the stir....

• Shred the cabbage and toss it into a pan with peas and salt
• Pour a 1/4 cup water or even less into the pan and cook the cabbage and peas covered
• Once cooked, remove them onto a bowl
• In a different pan heat some oil. Add mustard seeds, urad dal, green chillies and curry leaves
• Toss in the cabbage and peas into the pan and stir for a minute
• Add coconut and stir for few secs

Egg Roll

I remember having this in my childhood days when dad used to drive us all the way to a nearby town to this special hotel that used to serve spicy egg rolls. I know we were never had enuf of it. It used to be so yummy that we used to plan outings especially to eat them. Those were those golden old days I cherish all the time. Nowadays they make different versions of it and have named them frankie.... thats why I am a big fan of them too. I am using wheat flour here for the health conscious eye.

Serves... 2 ppl
Serve option... Warm with tomato ketchup

This is what u'll need....

Chapathis 4
Onion 1 small
Chilli powder 1/2 tspn
Green chilli - optional
Ketchup 1 tspn
Vinegar/lemon juice 1/2 tspn
Salt to taste
Eggs 2

Here is the stir....

• Mix together thinly sliced onions, chilli powder, chopped green chillies, ketchup, vinegar and salt in a bowl and keep aside
• Break open an egg and mix a little salt to it
• Heat a tawa. Drizzle a little oil and pour half the egg on it to the size of a chapathi
• After a few seconds top it with a chapathi and let it cook for a few more seconds
• Flip and wait for a few more seconds
• Keep it on a plate and spread a little onion mixture in the middle like a line
• Wrap it like a roll and serve it warm with ketchup

Coriander chicken

I was looking for something different to make with chicken. The same old onion, tomato sauted sauce had to take a break. Was surfing the internet to fish something and landed up on this wonderful recipe. I have a bad memory and really dont remember where I picked this recipe from. I was surfing for so long that I finally I even lost track of everything other than the recipe :) This recipe doesnt make gravy but still has enough masala that gives you the option to eat it as is or with rice.

Serves...2 ppl
Serve option...warm with hot rice

This is what u'll need....

Marinate ->

Chicken 2 lbs

Soya sauce 2 tbspn

Lemon juice 1 tspn

Corn flour 1 tbspn

Salt to taste

Masala->

Coriander 1/2 a bunch(can use the stem too)

Green chilli 4

Curry leaves 4 tbspn

Onion 1 medium

Grated ginger 5 tbspn

Gg paste 1 tbspn

Salt to ataste

Crushed pepper 1 tspn

Oil 5 tbspn

Here is the stir....

• Marinate the chicken with all the above mentioned ingredients and keep aside
• Grind coriander, green chilli, curry leaves, onion
• To a wide pan add oil and add the chicken and fry till all the water evaporates
• Grate the ginger and add it pan with gg paste. Fry for 3-4 mins
• Pour the coriander masala and stir
• Sprinkle salt and let the chicken fry till all the masala is blended and cooked well 
• Towards the end top with crushed pepper and transfer to serving bowl

Simplest potato fry

OPotatoes are everybody's favorite and they taste the best when they fried in a little oil. I know that its not very healthy on an everyday diet but I am sure its ok to quench your love for these spicy, tender, delicious pieces fried in little oil. In my family this is everybodys fav and so i cant find really many excuses not to make it. This one specially is the quickest of all the ones that I make and it sure tastes yum yum.

Serves... 2 ppl 
Serve option... With rice and dal or chapathis

This is what u'll need....

Potato 1 big
Salt to taste
Chilli powder 1 tspn
Sambar powder 1/4 tspn 
Oil 2-3 tbspn

Here is the stir....

• Boil potato. Peel it and cut into little cubes/mash them with your fingers into small pieces
• Heat oil in a pan and toss in the potatoes. Keep the on heat medium high and keep an eye not to burn the potatoes
  
• Sprinkle salt, chilli powder and oil. Stir it occassionally until the edges turn golden brown. We prefer them darker somedays depending on what are going to eat them with e.g. with lemon rice it tastes good when it is really brown and little crispy too

Tuvar dal thovaiyal

Tuvar dal chutney with rasam rice is a perfect menu for a day when your tummy is tired of  rich foods and craves for something really light. It tastes good with dosa and idli too.

I wonder why sometimes I post really simple entries. Its not always that I want to remember or refer the recipe. But when I really am in a state of confusion on what to make for lunch or dinner, such a list helps me a lot. You see it on the list and get to know that theres something you can make but just didnt think of it. In my blog there are many more recipes that might fall under this category.

This is what u'll need....

Tuvar dal 3 tbspn

Tamarind paste 1/2 tspn or less

Red chillies 4

Coconut pieces 1 cup

Garlic

Salt to taste

Oil 1 tbspn

Here is the stir....

• Heat oil in a pan and add tuvar dal, red chillies and garlic. Fry this till tuvar dal turns a little brown. Remove from heat and let them cool
• Grind the above to a fine paste along with coconut and salt
• You can add a tspn of fried sesame seeds too if you want

Pani poori

Ghe gol gappa or pani poori is everybody's favorite. I havent had this for a while now.  Those thela walas(roadside vendors) make the best gol gappas. I sure remember one guptaji in our township who used to make them really scrumptious. His thela's chaat too used to be delectable. I crave for it even now. i havent had pani pooris for quite a while now, so there it started - a hunt for the perfect recipe on the net. I tried a few of them but the one which I am gonna share now is the best of all for an all-time hit.

This is what u'll need....

Sooji 1 cup

Maida 1 tspn

Salt to taste

Oil

For pani ->

Water

Cumin powder 1/4 tspn

Coriander powder 1/4 tspn

Chilli poowder 1/4 spn

Salt to taste

Tamarind paste - just a dash

Sugar(optional)

Coriander leaves 3 tbspn

Finely chopped onions 3 tbspn

For stuffing->

Potato 1 small
Chole 2-3 tbspn

Here is the stir....

• Put sooji and salt in a bowl. Add very very little warm water and mix it all together so that the mixture just turns grainy. Remember it should be sticky at all
• Add a little maida on top to take off even the little moisture that remains
• Knead it into a dough that is not too tough nor too soft 
• Make tiny pooris out of the dough and deep fry them in medium high heat oil till they come out crispy. Drain them on a paper towel and keep them aside
• Mix all the ingredients for making the masala pani and adjust spice to taste
• Boil the potato and mash it with a little salt
• When serving, make a little hole in the poori. Stuff it with little potato, chole and pour some masala pani into it. Pop it into your mouth in one shot.  I am sure its gonna be yummy