Vegetable and Cheese Sandwich

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Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Asian Slaw with Ginger-Peanut Dressing

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Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Kerala Olan- Onam Sadhya Recipe

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Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kaalan | Kalan - Onam Sadhya Special

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Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Orange and Passion Fruit Juice

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Orange and passion Fruit juice.

Easy Orange and passion Fruit juice.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 3
Recipe adapted from- australianfood.about.com
Ingredients:

1. Navel Oranges - 5
2. Passion Fruits- 2

Instructions:

Cut the orange into halves.Squeeze out the juice using a cirtus juicer.Keep aside.

Halve the passion fruit and scoop the pulp into a bowl.Beat well using a fork for about 30 seconds.In a jug,combine together orange juice and passion fruit pulp.Serve chilled.

NOTES

• Add sugar to taste ,if desired.
  

Orange and passion Fruit juice.

Easy Orange and passion Fruit juice.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 3
Recipe adapted from- australianfood.about.com
Ingredients:

1. Navel Oranges - 5
2. Passion Fruits- 2

Instructions:

Cut the orange into halves.Squeeze out the juice using a cirtus juicer.Keep aside.

Halve the passion fruit and scoop the pulp into a bowl.Beat well using a fork for about 30 seconds.In a jug,combine together orange juice and passion fruit pulp.Serve chilled.

NOTES

• Add sugar to taste ,if desired.
  

Orange and passion Fruit juice.

Easy Orange and passion Fruit juice.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 3
Recipe adapted from- australianfood.about.com
Ingredients:

1. Navel Oranges - 5
2. Passion Fruits- 2

Instructions:

Cut the orange into halves.Squeeze out the juice using a cirtus juicer.Keep aside.

Halve the passion fruit and scoop the pulp into a bowl.Beat well using a fork for about 30 seconds.In a jug,combine together orange juice and passion fruit pulp.Serve chilled.

NOTES

• Add sugar to taste ,if desired.
  

Vellarikka Manga Curry

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Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Paneer and Vegetable Sandwich

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Paneer and Vegetable Sandwich

Quick,easy and delicious paneer and vegetable sandwich
Cooking Time: 10 minutes
Prep Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Ginger and garlic,crushed- 1/2  tsp each
2. Onion,sliced - 1/2 cup( 1 small)
3. Carrot ,cut into long strips - 1/2 cup
4. Bell pepper ,red and green,sliced - 1 cup
5. Kashmiri chili powder - 1/4 tsp( or according to taste)
6. Garam masala powder - 1/4 tsp
7. Cumin powder- 1 small pinch
8. Tomato ketchup - 1 tbsp( see notes)
9. Crumbled Paneer - 1/4 cup
10. Freshly ground ,black peppercorns- 1/2 tsp ( or according to taste)
11. Salt - to taste
12. Oil or butter - as required
13. Hamburger rolls or bread rolls- 2 or 3

Instructions:

Heat oil in a pan,add ginger and garlic, saute for few seconds.Add onion and saute until it turns translucent.

Next add carrots and cook for 1 or  2 minutes on medium high flame.Add bell pepper and mix well.

Add kashmiri chili powder,garam masala and cumin powder.Saute for about a 30 seconds.Next add tomato ketchup and mix well until combined.

Finally add black pepper powder,crumbled paneer and salt to taste.Cook for 2 more minutes,stirring continuously.Set aside.

To prepare the sandwich,cut open your sandwich bread .Brush oil /butter on a pan and toast the bread.

Repeat with the remaining bread rolls.  

Place 2 to 3 tbsp of the paneer filling on one half of the bread and top with the other half  of the bread.Repeat with the remaining bread rolls.

NOTES

• If you don't have tomato ketchup,then make a "quick version tomato ketchup"  like i did.All you have to do is,cook one medium pureed tomato(about 1/4 cup) along with 1/4 tsp sugar,1 pinch cumin powder,1 pinch garam masala,1/8 tsp ginger garlic paste,1 pinch black pepper powder,1/8 tsp kashmiri chili powder and salt to taste in a heavy bottomed pan,until it is reduced to half  for about 10 minutes.
  

Paneer and Vegetable Sandwich

Quick,easy and delicious paneer and vegetable sandwich
Cooking Time: 10 minutes
Prep Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Ginger and garlic,crushed- 1/2  tsp each
2. Onion,sliced - 1/2 cup( 1 small)
3. Carrot ,cut into long strips - 1/2 cup
4. Bell pepper ,red and green,sliced - 1 cup
5. Kashmiri chili powder - 1/4 tsp( or according to taste)
6. Garam masala powder - 1/4 tsp
7. Cumin powder- 1 small pinch
8. Tomato ketchup - 1 tbsp( see notes)
9. Crumbled Paneer - 1/4 cup
10. Freshly ground ,black peppercorns- 1/2 tsp ( or according to taste)
11. Salt - to taste
12. Oil or butter - as required
13. Hamburger rolls or bread rolls- 2 or 3

Instructions:

Heat oil in a pan,add ginger and garlic, saute for few seconds.Add onion and saute until it turns translucent.

Next add carrots and cook for 1 or  2 minutes on medium high flame.Add bell pepper and mix well.

Add kashmiri chili powder,garam masala and cumin powder.Saute for about a 30 seconds.Next add tomato ketchup and mix well until combined.

Finally add black pepper powder,crumbled paneer and salt to taste.Cook for 2 more minutes,stirring continuously.Set aside.

To prepare the sandwich,cut open your sandwich bread .Brush oil /butter on a pan and toast the bread.

Repeat with the remaining bread rolls.  

Place 2 to 3 tbsp of the paneer filling on one half of the bread and top with the other half  of the bread.Repeat with the remaining bread rolls.

NOTES

• If you don't have tomato ketchup,then make a "quick version tomato ketchup"  like i did.All you have to do is,cook one medium pureed tomato(about 1/4 cup) along with 1/4 tsp sugar,1 pinch cumin powder,1 pinch garam masala,1/8 tsp ginger garlic paste,1 pinch black pepper powder,1/8 tsp kashmiri chili powder and salt to taste in a heavy bottomed pan,until it is reduced to half  for about 10 minutes.
  

Paneer and Vegetable Sandwich

Quick,easy and delicious paneer and vegetable sandwich
Cooking Time: 10 minutes
Prep Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Ginger and garlic,crushed- 1/2  tsp each
2. Onion,sliced - 1/2 cup( 1 small)
3. Carrot ,cut into long strips - 1/2 cup
4. Bell pepper ,red and green,sliced - 1 cup
5. Kashmiri chili powder - 1/4 tsp( or according to taste)
6. Garam masala powder - 1/4 tsp
7. Cumin powder- 1 small pinch
8. Tomato ketchup - 1 tbsp( see notes)
9. Crumbled Paneer - 1/4 cup
10. Freshly ground ,black peppercorns- 1/2 tsp ( or according to taste)
11. Salt - to taste
12. Oil or butter - as required
13. Hamburger rolls or bread rolls- 2 or 3

Instructions:

Heat oil in a pan,add ginger and garlic, saute for few seconds.Add onion and saute until it turns translucent.

Next add carrots and cook for 1 or  2 minutes on medium high flame.Add bell pepper and mix well.

Add kashmiri chili powder,garam masala and cumin powder.Saute for about a 30 seconds.Next add tomato ketchup and mix well until combined.

Finally add black pepper powder,crumbled paneer and salt to taste.Cook for 2 more minutes,stirring continuously.Set aside.

To prepare the sandwich,cut open your sandwich bread .Brush oil /butter on a pan and toast the bread.

Repeat with the remaining bread rolls.  

Place 2 to 3 tbsp of the paneer filling on one half of the bread and top with the other half  of the bread.Repeat with the remaining bread rolls.

NOTES

• If you don't have tomato ketchup,then make a "quick version tomato ketchup"  like i did.All you have to do is,cook one medium pureed tomato(about 1/4 cup) along with 1/4 tsp sugar,1 pinch cumin powder,1 pinch garam masala,1/8 tsp ginger garlic paste,1 pinch black pepper powder,1/8 tsp kashmiri chili powder and salt to taste in a heavy bottomed pan,until it is reduced to half  for about 10 minutes.
  

Vegetable Masala Puttu

Healthy Food - Hi Mom How To Make Cake, On this share Healthy Food, I have provide any thing about cake

Healthy Food

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste.