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Sunday, 30 November 2014

CHAPPATHI-EGG RICE WRAP(Burrito)





















Chappathi-EggRice Wrap


Whole wheat Chappathis are healthy and wholesome meal. It helps us to get vitamins and minerals to our body.When it is stuffed with egg rice then we dont need any other dishes to complete our meal.It is fullfilled,colourful and mouth-watering dish........Smiley

A burrito is a type of Mexican food consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.Try out this yummy recipe and enjoy international dish at home using available ingredients at home.............I made this wrap for shh secretly challenge.This time my partner is Ramya venkateshwaran.She suggested me flour and egg.........




For the dough

Ingredients: 

Flour-1 cup  

 salt-1/4 tsp  

water needed

Method:

In a bowl add flour and salt mix well add water knead to a thick dough,cover with wet cloth and keep aside for 10 mins.Roll out a small ball sized dough into a thin flat sheet.Heat the griddle/tawa do on both sides without oil.cool the chappathis.


For Egg Rice:


Ingredients:

Boiled Rice-1/2 cup  

Egg-2 

 Onion-1 medium size,chopped 

  Capsicum chopped-2 tbsp  

oil-1 tsp 

 Cumin seeds-1/2 tsp 

  pepper crushed-1/2 tsp 

Garlic crushed-2 pods   

salt to taste

Method:

In a wok/deep bottomed pan add oil heat well add cumin seeds to splutter.Add garlic,onion saute well add eggs leave for 1min undisturbed when it half boiled break them into pieces and stir well.Add in salt and pepper mix well and cool them.

For Assembling:

Onion-1,thinly sliced 

  Lettuce leaves-2 pieces  

Egg Rice a cup  

Tomato sauce-1 tbsp  

Cheese-1 tbsp,grated(optional)  

Mix Egg Rice and tomato sauce and set aside.

In a plate place one chappathi sprinkle onion slices on one side.Place one lettuce leaf  and a scoop of  Egg rice mixture spread on one side.Sprinkle cheese and roll the wrap tightly by folding the sides.You can serve as it is or do again on the tawa and serve warm.........















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Monday, 24 November 2014

Wednesday, 19 November 2014

HERBAL SOUP
























Herbal Soup

Cold and cough will never leave us in any season.If we are low immune then this dragon will live with us for ever.Cough ll never leave us even to sleep.Even kids will suffer a lot of cold and cough........Medicines for cough will give you relief but not immediately.......I present you hear a herbal payasam which will give immediate relief and  comfort from severe cold..............

I got this recipe from my aunty and she got this from her mom,may be she got from her mom.................................It is so authentic and tested recipe.So you can try this without any fear......................very simple and yummy medicineSmiley The ingredients given below are full herbal products you can find these items in a departmental store or in an organic shop in your locality...............



Serves-3 persons  

 prep time-`5 mins 

cooking time-5 mins





Ingredients:

Raw rice-2 tbsp

   chitharathai(galangal roots)- 1 stick 

 Thippili(long pepper)-1/2 stick,Break into two 

  vaalmilagu(Tailed pepper,Jawa pepper)-3-4 corns  

      panam kalkandu(crystalized palm sugar or rock candy)-3 tbsp   

jaggery-1/4 cup,grated  

coconut grated-2 tbsp or coconut milk-1/2 cup 

water-1 cup ground paste :3 cups water 

a pinch of salt

Method:


Soak raw rice in water for 20 mins.

Grind chitharathai(galangal roots),Thippili(long pepper), vaalmilagu(Tailed pepper,Jawa pepper) grind them to a course powder and take 1/2 tsp from that powder.You can preserve the remaining for next time.Add soaked Raw rice and ground powder to the mixer and grind to a fine paste with some water.

In a nonstick pan put ground paste stir well with water if you are using coconut milk use instead of water,milk should be watery in 1:3 ratio and heat them....stir continuously because it may create lumps.When the mixture thickens add panam kalkandu(crystalized palm sugar or rock candy) stir till it dissolves.Mix in grated jaggery,salt and coconut grated,if not using coconut milk.Stir well and remove from fire and serve hot..............!!!!!!!!!!Smiley




Note:

  • Use Raw rice(paccharisi)
  • mix the ground paste either in water or in coconut milk
  • Use coconut milk or grated coconut 
  • While boiling stir continuously to prevent lumps you can use ballon whisk too..
  • For grated jaggery slice the jaggery with knife.
  • you can make this in drinking cosistency or in soup consistency.For drink,use some more water or coconut milk.
  • It is very effective when drink in empty stomach.

Do it drink it and keep yourself and your family away from this nasty cold.........Emoticon




chitharathai(galangal roots)

Thippili(long pepper)

Vaal milagu(tailed pepper corns)

ground herbs

Heats up

Herbal soup with coconut milk

Herbal soup with grated coconut










Saturday, 15 November 2014

OATS AND HONEY PANCAKE


































Oats and honey pancake

Pancakes are nothing but cakes we do in a pan .Its more like oothappam in South India. This pancake is a mixture of oats and honey and less sugar..You can use full amount of honey and avoid sugar, can use jaggery also….Instead of flour, you can use whole wheat flour….So It’ll be more and more healthy………..I made this pancake for shh cooking secretly challenge made by mayuri patel,my partner this time who gave me oats and honey.............

Ingredients:


Oats-2 tbsp
Maida-1 cup  
Butter-1 tbsp
  powdered sugar-2 tbsp  
 honey-1tbsp
  Baking powder-1/2 tsp  
 egg-1
  Badam,chopped-1/2 cup

Method:

 

                                      In a bowl add softened butter and powdered sugar beat well till foamy. Break in egg and beat till combined well. Add in honey, oats and baking powder beat well.Fold in maida mix well and rest them for about 10 mins.Meanwhile heat the pan with some butter and pour the batter and spread slightly.Sprinkle chopped badam on top,Do on both sides and serve with maple syrup or honey...........................























Sunday, 9 November 2014

WATERMELON CAKE












Watermelon cake



Don't panic on hearing the name WATERMELON CAKE..........A cakeeeeee made of watermelonn what????????This is the question my daughter's asked.......But yes it is........Last month Swathi Iyer from baking partners suggested us to make a strawberry cake,At that time strawberry was not available in my location.I got confused and thought of anyother fruits to make this cake.Suddenly Watermelon came into my mind and why not try this...................

Believe it,It came out very well soft,spongy and yummy............I followed the same recipe suggested by Swathi and swap the fruit into watermelon...........Got awesome results and the cake vanished at the moment...........


Recipe source:americastestkitchen

Watermelon cake

Ingredients:

watermelon-1,whole,deseed and cut into cubes   

APF flour-1 cup+2 tbsp   

for APF=1cup flour+1 tbsp flour+1 tbsp corn flour  

 baking powder-2 tsp  

salt-1/2 tsp 

 sugar-3/4 cup+1 tbsp 

  Butter-6 tbsp 

 eggs-2  

watermelon puree-1/4 cup 

Milk-1/4 cup

 vanilla essence-1 tsp 

fresh watermelon juice-1 tsp



Method:

In a bowl add watermelon pieces and 1 tbsp sugar boil well.When cooked remove from fire and blend to puree.Strain and reserve.

In a bowl add watermelon puree and milk combine well add van.ess,fresh water melon juice,sugar and butter beat well.Beat in eggs,sift dry ing. add to the mixture.Combine all ing's well.you can add food color at this stage but I haven't used it.

Pre heat oven to 180°c

Pour the batter 3/4th in a greased baking tray.Bake them at 180°c for abt 40 mins.First you start with 30mins then insrease the time according to your oven.Mine is kept for 40 mins and its perfect.When baked remove from oven and cool completely.You can cover the cake with cling film and store it in fridge overnight to do icing.you can reserve it for a week too and use when needed.

Icing:

Butter,softened-1 cup

  Icing sugar-4 cups 

 salt-a pinch  

 van.essence-1 tsp 

 watermelon puree-1 tbsp(optional)

Beat butter well till creamy add in sifted Icing sugar and beat well add salt,van.essence till thick and creamy.Reserve some cream and add watermelon puree to the remaining cream.

Decorating the cake:

Remove the cake from fridge and cool them to room temperature.Cut into half  coat the watermelon cream on one half and place the other.Now do the Icing in your desired way to the cake with plain cream and serve this yummy,moist,soft watermelon cake.....!!!!!!!!!!!!!


























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I'm a housewife.I have great passion over cooking and try new recipes.I love to share with viewers

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I am a full-time food blogger and I have great passion over baking and exploring the world cusine. I am taking baking and cooking classes for the beginners in Madurai.

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