Poha(Aval) mixture

Ingredients

Spicy chicken Flat noodles

Ingredients

Ragi Semiya

Ingredients

Vegetable Omlette

Ingredients

• Eggs
• Carrot
• Beans
• Corn kernels
• Mushroom
• Onion
• Tomato
• Red Chilly powder
• Cumin powder
• Salt
• Cheese

Method:

1. 
   
   Heat oil in a pan and add chopped onion. Fry onion till it becomes translucent.
2. 
   
   Then add chopped tomatoes and fry till it becomes soft.
3. 
   
   Then add chopped mixed vegetables and fry them.
4. 
   
   Then add cumin, red chilly powder and salt. Fry until the vegetables are cooked.
5. 
   
   Beat the eggs in a bowl and keep it aside
6. 
   
   Once when the vegetables are cooked add the beaten egg to the frying pan.
7. 
   
   After 3-4 minutes, fold the omlette into two and leave it to cook for another 3-4 minutes.
8. 
   
   Garnish with cheese and Vegetable Omlette ready to taste as a breakfast meal.

Pori Urundai

Ingredients

• Puffed Rice - Pori
• Fried Peanuts
• Brown Sugar
• Cardamom
• Butter

Method:

1. 
   
   Fry puffed rice lightly in a pan and keep it aside.
2. 
   
   Make brown sugar syrup (paagu) with little water and brown sugar. Take this from heat.
3. 
   
   Add crushed cardamom powder to the sugar syrup
4. 
   
   Add puffed rice and peanuts to the syrup and mix gently without breaking the puffed rice
5. 
   
   Make small balls before the heat gets reduced from the mixture
6. 
   
   This is special made for Karthiigai Deepam Neivedhiyam.

Frankie

Ingredients

1. Peas
2. Tofu
3. Chilly powder
4. Turmeric powder
5. Coriander powder
6. Garam masala
7. Onion
8. Chappathi
9. Egg
10. Crushed pepper corns
11. Salt

Method:

• 
  
  Beat egg with salt and pepper powder.
• 
  
  Place the rolled chappathi flour on the pan and brush the beaten eggs throughout the rolled chappathi
• 
  
  Flip over the flour and get the chappathi done with the brushed eggs.
• 
  
  To prepare the filling:
• 
  
  Cut tofu into smaller peices and saute them in little oil.
• 
  
  Add water in a pan and boil the fresh green peas with little salt
• 
  
  When the peas is have done, add all the dry powders and fry until the raw smell leaves
• 
  
  Now add the fried tofus and cook them for 7-10 minutes.
• 
  
  The filling is ready now.
• 
  
  Place the filling at the centre of the roti along with chopped onions, little bit salt and pepper.
• 
  
  Roll both the ends and the frankie is ready to taste.

Oats Paniyaram

Ingredients

1. Oats - 3 cups
2. Roasted Rava - 2 tspn
3. Onion - 1
4. Cumin seeds - 2 tspn
5. Rice flour - 1 cup
6. Salt
7. Green chilly - 3
8. Channa dhal - 1 tspn

Method

• 
  
  Soak oats in water for 15 minutes
• Add rice flour to the oats mixture and mix well
• Now add oil in a pan and add mustard seeds.
• Once when it splutters add channa dhal.
• Add chopped onions, chopped green chillies and cumin seedds and saute them
• Add the fried items to the wet mixture.
• Finally add salt and roasted rava and mix well
• The batter is ready to put in the paniyaram pan
• Paniyaram ready to taste with coconut shutney, tomato and coriander chutney.

Fish Kuzhambu

Ingredients

1. Fish - Tilapia
2. Garlic
3. Ginger
4. Onion
5. Green chilly
6. Red chilly powder
7. Turmeric powder
8. Cumin powder
9. Coriander powder
10. Sambhar powder
11. Tamarind
12. Coconut milk
13. Mustard
14. Cumin seeds
15. Tomato
16. Coriander leaves
17. Salt

Method:

• 
  
  Cut tilapia fillets into peices. Add turmeric powder and keep it aside.I used 2 tilapia n cut into 6 peices
• 
  
  Chop 1 big onion, 3-4 garlic pods and 2 green chillies.
• 
  
  Add oil in a skillet and add mustard seeds.
• 
  
  Once it splutters add cumin seeds. Then saute onion and garlic until they are translucent
• 
  
  Add tomato and fry until it becomes tender
• 
  
  Add all the dry powder ingredients and fry until the raw smell goes.
• 
  
  Add coconut milk and tamarind paste(mix it with water and then add)
• 
  
  Leave until the masala boils.
• 
  
  Wash the fish peices and add it to the boiling masala.
• 
  
  Leave it for five minutes and garnish with chopped coriander leaves
• 
  
  Fish kuzhambu ready to taste with rice, dosa and chappathi.

Murukku

Ingredients

1. Rice flour
2. Urad dhal
3. Sesame seeds
4. Cumin seeds
5. Salt
6. Butter

Method:

• Fry urad dhal in a kadai.. just heat it and allow it to cool. Grind into smooth powder
• Add rice flour and urad dhal powder(in 4:1 ratio) with little water.
• Also add sesame seeds, cumin seeds and butter.
• Mix the ingredients and make into a smooth dough.
• Keep the dough inside the murukku-maker and press into different desired shapes.
• Deep fry them in oil until it is cripsy and light golden color.
• Enjoy diwali with tasty murukku.

I am sending this recipe to Priya's diwali contest

Boondi Laddoo

Ingredients

1. Besan flour
2. Sugar
3. Cardamom
4. Cashew nut
5. Raisins

Method:

• 
  
  Mix the besan flour with equal amount of water and make a smooth batter
• 
  
  Heat oil in a pan and pour the batter into the hot oil pan through a seive with small round holes.
• 
  
  Fry the boondi's and keep it ready
• 
  
  Make a sugar syrup and add cardamom powder to it.
• 
  
  Mix in the fried boondi's and roasted cashew nuts and raisins when the sugar syrup is hot.
• 
  
  Make small balls out of this mixture when it is warm
• 
  
  Boondi laddoo is ready to be served.

Soya chunks cutlet

Ingredients

1. Soya chunks
2. Potato
3. Cumin seeds
4. Chilly powder
5. Coriander powder
6. Breadcrumbs
7. Salt

Method:

• 
  
  Soak the soya chunks in hot water for 10minutes
• 
  
  Boil the potato. Remove the skin and mash the boiled potato.
• 
  
  Drain the water from soya.
• 
  
  Grind the soaked soya chunks with cumin seeds.
• 
  
  Mix the mashed potato, ground soya chunks along with salt, chilly powder and coriander powder
• 
  
  Make small balls and flatten a little bit.  Season it with breadcrumbs.
• 
  
  Add oil in a pan and fry the cutlets.
• 
  
  Pan fry the cutlets until it turn little brown and crispier.
• 
  
  Delicious and protein-rich cutlet ready to serve with tomato sauce.

Masala Poori

Ingredients

1. Wheat chips
2. Puffed rice (pori)
3. Roasted peanuts
4. Cooked Garbanzo beans(white kondakadalai)
5. Onion
6. Chilly powder
7. salt

Method

• 
  
  Chop the onion to fine peices
• Mix pori with roasted peanuts, garbanzo beans and onions along with salt and chilly powder
• Finally toss it with the crushed crunchy wheat chips
• Yummy masala poori is ready for evening snack

Wheat chips

Ingredients

1. Wheat flour
2. Salt
3. Oil

Method

• 
  
  Make a dough with wheat flour by adding warm water and salt
• 
  
  Make small balls with the dough
• 
  
  Roll each ball like we do for chapathi
• 
  
  Cut the rolled dough into peices in a desired shape.
• 
  
  Deep fry the dough peices in oil.
• 
  
  Yummy wheat chips ready for evening snack

Simple-n-Healthy Breakfast

Ingredients

1. Multi-Bran wheat bread
2. Eggs
3. Onion
4. Salt
5. Pepper

• 
  
  Toast the wheat bread
• 
  
  Make omlette - beat the eggs and add chopped onions, salt and freshly ground pepper
• 
  
  Simple and healthy breakfast ready to serve

Quick-n-Easy Salad

Ingredients

1. Lettuce
2. Salt
3. Pepper

• 
  
  Chop the lettuce.
• 
  
  Sprinkle some salt and fresh ground pepper.
• 
  
  Toss the lettuce and its ready to eat.
• 
  
  Healthy, Simple and quick salad

Rasagulla

Ingredients

1. Milk
2. Lemon juice
3. Sugar
4. Cardamom

Method:

• 
  
  Boil the milk.
• 
  
  When the milk is well boiled, add a teaspoon of lemon juice.
• 
  
  Milk will start curdling to a semi-solid form
• 
  
  Allow it to cool.
• 
  
  Take a strainer and place a tissue cloth over it.
• 
  
  Pour the curdled milk and strain the water out of it.
• 
  
  Make little balls out of the strained curdled milk.
• 
  
  Make sugar syrup and add powdered cardamom to it. Now add the milk balls to the syrup.
• 
  
  Let it cool down with the syrup inside refrigerator for 1 hour.

BlueBerry Oatmeal Muffins

Ingredients

• Oatmeal - 3 cup
• All-Purpose flour(Maida) - 1 cup
• Blueberries - 1/2 cup
• Baking soda - 1/2 tspn
• Baking powder - 1/2 tspn
• Honey - 1/2 cup
• Eggs - 1
• Vegetable oil - 1/4 cup
• Unsalted butter - 1/4 stick
• Salt - a pinch

Method:

• 
  
  In a bowl mix oatmeal, all-purpose flour, baking powder, baking soda, salt.
• 
  
  In a separate bowl, beat the eggs and then add honey, melted butter and oil and beat them well with a whisk.
• 
  
  Add this to the dry ingredient mixture and whisk until the dry ingredients are well mixed with the fluid
• 
  
  Finally add the blueberries and just mix it roughly.
• 
  
  Take a muffin pan and pour the muffin batter.
• 
  
  Preheat the oven to 350 degrees .
• 
  
  Place the muffin tray and let it cook for 15 minutes
• 
  
  After 15 minutes, bluerberry muffin is ready to taste.

Kothamalli (Cilantro) Chutney

Ingredients

1. Cilantro - 1 bunch
2. Red chilly - 3
3. Onion - 1
4. Coconut - 4 to 5 tspn
5. Tamarind - 2 tspn
6. Salt

Method:

• 
  
  Clean and wash cilantro.
• 
  
  Chop the onions.
• 
  
  Add oil in a kadai and fry onions
• 
  
  Add chillies to the onions and then fry for 3-5 minutes
• 
  
  Now add the cilantro and fry until the cilantro becomes soft and it will shrink to half.
• 
  
  Now add the shredded coconut and fry for another 5 minutes.
• 
  
  Allow it to cool and grind with tamarind and salt.
• 
  
  Cilantro chutney goes well with hot idly or dosa

Chikki

Ingredients

1. Peanuts
2. Brown sugar

Method:

• 
  
  Split the peanuts and remove the husk from it.
• 
  
  After cleaning, dry roast the split peanuts.
• 
  
  Meanwhile prepare the jaggery with water.
• 
  
  When the jaggery comes along to form lightly thicker, add the roaster peanuts.
• 
  
  Mix peanut well with the jaggery.
• 
  
  Now take a plate and cover it with foil paper.
• 
  
  Pour the jaggery, peanut semi-liquid batter to the foiled plate.
• 
  
  Before it cools down, just cut into peices in a desired shape.
• 
  
  Let it cool and it will be set to solid form.
• 
  
  Yummy chikki is ready to taste.

Vegetable Couscous

Ingredients

1. Couscous
2. Mixed vegetables - carrot, beans, corn kernels, peas
3. Sundried Tomato
4. Green chilly
5. Coriander leaves
6. Olive oil
7. Mustard seeds
8. Channa dhal
9. Peanuts
10. Salt

Method:

• Add couscous to a clean and dry bowl.
• Pour hot water to the couscous bowl. See to that the water level is just above the coucous.
• Note to take care the water level as extra water will make couscous to be very soggy.
• Keep this covered for 10-15 minutes.
• Meanwhile add little oil in a kadai, add mustard seeds.
• Once when the mustard splutters, add channa dhal and peanuts and let it fry.
• Now add onions, green chillies and saute the same
• Once when the onion becomes tender and fried, add the mixed vegetables and saute the same.
• Add the salt as per taste. Sprinke some water and let the vegetables cook.
• Now chop the sundried tomatoes and add it to the frying pan.
• After 15 minutes, uncover the couscous pan and mix the cousocus with the fork without forming lumps
• Add the cooked mixed vegetable mixture to the couscous bowl.
• Toss the couscous and vegetables.
• Finally garnish couscous dish with minced coriander leaves.
• This dish will be really tasty and it is a light meal.

Iam sending this recipe to WYF: Light Meal event