VEGGIE BREAD BALLS

Hi All,

Time for a new recipe. I made this when it was raining and you crave something fried, hot, and tasty. This one is perfect on a rainy day. It's simple and great for kids who refuse to eat vegetables otherwise. So, here it goes...

VEGGIE BREAD BALLS

INGREDIENTS

POTATOES: I BOILED AND GRATED
CAULIFLOWER: 1/2 CUP BOILED AND GRATED
PEAS, CARROTS: 1/2 CUP EACH BOILED
RED CHILLI POWDER: 1/2 TSP
DHANIA POWDER: 1/2 TSP
GARAM MASALA: 1/2 TSP
BREAD SLICE: 2-3
CORIANDER LEAVES: 2 TBSP
SALT AS REQUIRED
OIL FOR FRYING

Veggie Bread Balls

MAKING
Boil all the vegetables and grate them. Add red chili, dhania powder, garam masala powder, salt, and coriander leaves and mix them well. Soak the bread in water and drain all the water out of it and mix it with the veggie mix. Make it into balls and deep fry them until golden. Garnish it with finely chopped coriander leaves and serve it with sauce either tomato or pudhina.

VARIATIONS

You can add cheese spread into the mix to make it extra delicious. You can also add chopped mint leaves to give flavor. For health-conscious people, instead of deep-frying, you can just fry the outer layer as the vegetables inside it are already boiled. One can also add rice flour in case the veggie mix is loose and has extra water.

MUSHROOM MASALA CURRY

Hey all,

The recipe that I going to post today was from a cooking show that I saw on TV some days back. This dish is from the state of Goa and apparently Goans love using coconut in everything. I made this yesterday and it was an instant hit. when I say " hit", it means it was relished by everyone at home including my 3 year old son who surprisingly asked for more. So here it goes, its called.....

MUSHROOM MASALA CURRY

INGREDIENTS

MUSHROOM : 6 LARGE
ONIONS: 1 LARGE OR 2 SMALL
TOMATOES : 1 LARGE OR 2 SMALL
GREEN CHILLIES: 2
COCONUT MILK: 2-3 TBSP
TAMARIND PULP: 1/2 TSP

FOR THE GRAVY

CUMIN SEEDS/JEERA : 2 TSP
CORIANDER SEEDS/DHANIA: 2 TSP
GINGER
GARLIC; 2-3 CLOVES
CORIANDER LEAVES: 1 BUNCH OR 1/2 A BUNCH
COCONUT : 2 TBSP
GREEN CHILLIES: 3

Mushroom Masala Curry

MAKING

Wash the Mushrooms thoroughly and cut each one into 4 equal pieces and keep them aside. Put all the ingredients needed for the gravy and grind them into a nice paste. Take a kadai, pour 2-3 tsp oil. Add the finely chopped onions, slit green chillies, a pinch of turmeric powder and stir them until golden. Add the tomatoes and stir them until the tomatoes have softened and blended well with the onions. Now add the gravy masala and cook them (3-4 mins) with salt till the raw smell of the masala goes away. You can add some water if the gravy is too thick. Finally, add the cut mushrooms, the tamarind pulp and stir them for another 5 minutes until the mushrooms are cooked and blended with the gravy. Don't over cook the mushrooms as it will shrink and soften a lot. Make sure the gas in in low flame, add the coconut milk and cook for a couple of minutes before switching off the gas. Garnish it with a dash of coconut milk and serve them hot with chapatis/rotis.

TIPS

Don't add too much water as Mushrooms releases water when cooked so your gravy might end up too thin. Keep the gas in low flame when adding coconut milk. Don't overcook the mushrooms.

MORU KALI

Hey All,

First of all, Wishing everyone a Very Happy Valentines day. The recipe I am going to post today has nothing lovey-dovey about it. Its an experimental dish, so some may like it and many may wont. It looks like Upma , consistency is pasty and tastes like tart but in the end, its all up to individual preferences. I liked it and so did my husband so here it goes.

MORU KALI

INGREDIENTS

SOUR BUTTERMILK ( ABOUT 4-5 CUPS)
RICE FLOUR : 2-3 CUPS
GREEN CHILLIES: 4-5
RED CHILLIES: 1-2
CHANNA DAL: 2TSP
MUSTARD SEEDS: 1TSP
CURRY LEAVES
SALT AS REQUIRED

MAKING

Mix the rice flour, green chillies, salt into the buttermilk and mix it thoroughly.The consistency would be slightly thinner than a dosa batter. Next take a kadai, pour 2 tsp of oil, add mustard seeds, Channa Dal and red chillies. Once the mustard seeds splutters, add the buttermilk mix and stir it continuously keeping the gas in low flame until the mix thickens just like in upma. Garnish it with Curry leaves and your Moru Kali is ready to eat. Its very simple and tastes good too.

LIQUID KULFI

Hi All,

My recipe today is more of a Dessert drink and its very simple and just basic. This one is called Liquid Kulfi as its pretty much tastes like a Kulfi. So, here it goes.

LIQUID KULFI

INGREDIENTS

CONDENSED MILK: 1 CAN
EVAPORATED MILK: 1 CAN
WHIPPED CREAM: AS REQUIRED
CARDAMOM POWDER: 1/2 TSP

MAKING

Very simple actually, Open all the cans, pour in to the blender, add whipped cream and Cardamom powder. Blend it well and that's it, its ready to serve. Best served, if chilled and if you want, you can add fruits like Strawberries, Grapes, Blueberries etc...

Tips: The consistency of the drink should be a little thinner than a smoothie or a milk shake. This is great for parties or getogethers because its simple and quick to make so Enjoy !