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Tuesday, 23 October 2018

Vendakka / Okra Rasam


3 vendakka/ okra/ ladies finger
3-4 cups of water
1 big tomato, chopped
1 medium onion, chopped
2 green chillies, slit
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp coriander leaves
small lemon sized tamarind
2 sprig curry leaves
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp cumin seeds
2 garlic cloves, crushed
1 dry red chilly
salt to taste
1 tbsp oil

  1. Soak tamarind in little water for 10 minutes, extract its juice and keep it aside.
  2. Wash and chop okra into pieces / cubes and keep it aside.
  3. In a deep pan, add chopped tomato, onion, green chillies, coriander leaves , curry leaves and water and mix well with hand.
  4. Add turmeric powder, chilli powder, ginger paste, garlic paste , chopped okra and salt to this and cook for 3 minutes at medium flame, stirring in between.
  5. Then add tamarind extract , mix well and cook at medium flame for 15-20 minutes. Check for salt.
  6. Heat oil in a pan and splutter mustard seeds, urad dal and cumin seeds. Add crushed garlic, red chillies and curry leaves and fry.
  7. Add this seasoning to the rasam and boil for 1-2 minutes at low flame. Remove from the flame and serve with rice...

Wednesday, 10 October 2018

Easy Fried Rice With Leftover Rice / Egg and Veg Fried Rice

                    After 2 months break, Muslim Food Blogger's Challenge is back and the theme chosen for this month is " Back to school lunch box ideas".  Most of the days my kids prefer sandwiches, but occasionally they like to have fried rice, pasta etc in their lunchbox. Today's recipe is a simple and tasty fried rice that can be done quickly with leftover rice..


1 1/2-2 cups cooked basmati / raw rice
2 eggs
1/2-1 tsp pepper powder
1 small onion, finely chopped
1/2 carrot, finely chopped
1/2 capsicum, finely chopped
1 tsp soy sauce
salt to taste
2 tbsp oil

  1. In a bowl, add eggs and beat along with salt and pepper powder until well combined.
  2. Heat oil in a pan and pour beaten egg and scramble it well at low flame.
  3. Then add the chopped onion, carrot and capsicum and mix well for 2 minutes at high flame. Don't over cook the vegetables, must retains its crunchiness...
  4. Now add the cooked rice and enough salt and stir well till it gets heated up.
  5. Add the soy sauce to this and mix well. Adjust the pepper powder and salt and remove from the flame..
  • You can add any vegetables of your kid's choice...

Sunday, 7 October 2018

Apple Mousse


4 medium apples, peeled and chopped into pieces
5-6 tbsp sugar ( or as required)
1 tbsp gelatin
1 cup whipping cream
1/2 tsp vanilla essence
1-2 drops of light green food gel / colour

  1. In a sauce pan, add the chopped apples and 3-4 tbsp sugar and cook it adding 1 1/2 cup of water till soft.
  2. Then puree it in a blender and strain it into a bowl ( about 2 3/4- 3 cups of puree). Keep it aside. 
  3. Soak gelatin in 3 tbsp cold water for 5 minutes and melt by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) till you get clear solution.
  4. In a mixing bowl, add the whipping cream, 2 tbsp sugar and vanilla essence and whip until you get stiff peaks. Keep it aside.
  5. Add the cooled gelatin mixture to the apple puree and mix well. Add green gel colour and mix well.
  6. Now add the whipped cream to this mixture and fold in the cream very gently.
  7. Pour into a serving dish or into dessert bowls and refrigerate for 4-5 hours or until set. Garnish and serve chilled...
Recipe Source: Magic Oven

Thursday, 4 October 2018

Fresh Dates Milkshake


8-10 fresh dates
2 cups chilled milk
2 tbsp sugar or as required

  1. In a blender, add the pitted dates, chilled milk and sugar and blend well until smooth.
  2. Pour the prepared milkshake into serving glasses and serve......

Wednesday, 3 October 2018

Kovakka / Ivy Gourd Pachadi


1 cup sliced kovakka / ivy gourd
1/2 cup grated coconut
2 green chillies
1/2 tsp cumin seeds
1 cup yoghurt
3/4 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
oil as required

  1. Cut kovakka into thin slices. Heat 1/4 cup of oil in a pan and fry the sliced kovakka till crispy and golden brown at medium flame. Remove them from the flame and drain on paper towels.
  2. Grind together grated coconut, green chillies, cumin seeds and 1/4 tsp mustard seeds to a fine paste.
  3. Mix this coconut paste with yoghurt and salt.
  4. In a pan, add the fried kovakka and coconut-yoghurt mixture and mix well and heat in low flame for 1-2 minutes. Don't allow to boil. 
  5. Heat oil in a pan, splutter 1/2 tsp mustard seeds and fry dry red chillies and curry leaves and pour this over the curry. Serve with rice....
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