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PANEER SHEZWAN

By Radha Natarajan -
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Simple flavors and great with rice .Paneer shezwan  can be made in a jiffy and you dont need anything else with the dish except brown or white rice. My experiments with Oriental flavors continue with small steps and am loving them  !This dish has a special place in Chinese cuisine.    Ingredients 15-20 paneer pieces cubed 1 tsp white pepper powder  2-3 tbsp cornflour 1 tbsp all purpose flour  1 /2 tbsp ginger paste  1 tbsp green chili paste or chopped green chilies  1 tbsp garlic paste 1-2 tbsp tomato ketchup  1 tsp sugar  1 tbsp red garlic chili sauce  1/2 tsp chili flakes  1 tbsp soya sauce  1/2 cup bell peppers chopped into small pieces  1-2 tbsp spring onion greens finely chopped  1/4 cup spring onion whites finely chopped . Salt as required . 2-3 tbsp oil for pan roasting or deep frying paneer pieces . Method  Make a semi thick batter of all purpose Flour and corn flour. Add white pepper power and salt to the Batter . The batter should not be very thick o
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VEGETABLE CHUTNEY ( no coconut )

By Radha Natarajan -
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This is a very delicious tasty chutney using vegetables and a good accompaniment for idlis, dosas and chapatis. The addition of  spinach stems was on a spur of the moment and it didn't alter the taste and gave a good body and texture to the chutney. Try it and add it to your list of chutneys that you make frequently and without coconut it tastes great too . Adding coconut might give it a richer flavor though not required. Check this YouTube video for details . Do like and subscribe for more . Thanks. Cuisine .............South Indian Recipe type ....... Side Prep time ...........10 minutes Cook time ...........8 minutes Yield...................200 grams   Ingredients :                            Add a pinch of roasted methi seed powder to the sauteed chutney to give a good aroma and longer shelf life.
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BROCCOLI CARROTS RAVA IDLI

By Radha Natarajan -
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Rava idli is a great option to many of us when idli batter is not ready or we need a good breakfast or tiffin to be ready at a short notice. Many of us have already tasted lovely soft rava idlis in various South Indian restaurants and we try to replicate the dish at home. So why not add some healthy ingredients and vegetables to make it a good choice for kids lunch box too ? Here s how... Check the Youtube video and subscribe for more recipes. Thanks. Recipe type............Breakfast /tiffin                                South Indian vegetarian Prep time ...............10 minutes cook time ................5-7 minutes Total time ..............17 minutes Yield.......................14 medium sized idlis Ingredients: 1 1/2 cup roasted rava/ sooji/semolina 1/4 cup chopped broccoli florets ( blanched in hot water and drained ) 1/4 cup grated carrots. 1/4 cup grated fresh cocnut ( optional ) 1 tsp mustard seeds 1 tbsp chana dal  1 tsp ch
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GIRMITT ( A delicious street food from Dharwad North Karnataka)

By Radha Natarajan -
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Girmitt is a favourite popular street chaat most commonly eaten in regions of North Karnataka mainly Dharwad , Hubbali regions. It is almost similar to bhel with little variations. In fact it is also called as poor mans bhel as it is a no frills simple pori/ murmura garnished with basic ingredients. Girmitt and hot tea or cha ha as it is fondly called is the life saver to many a college canteen goer and all university students throng to the little tea shop cha ha angadi as it is known for a bite of girmitt with tea, mirchi bajji etc..Having lived and grown up in Dharwad this dish is no doubt my favourite when it comes to satisfying quick hunger pangs. Even writing about Girmitt has me in nostalgia and am ready to devour a plate right now. The Youtube video gives the method and a detailed recipe below . Please do Subscribe as well to my You tube videos which is a maiden attempt and i need to work on it as I learn along the way. Ingredients: 2 cups churmori/ p
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SAAGU.........Restaurant style side dish ( Karnataka)

By Radha Natarajan -
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Check my Youtube video .... detailed recipe given below. Saagu is a famous side dish served in most restaurants in Bangalore and many restaurants all over Karnataka . Each Saagu variety has little variants but the most popular one is the light green or white colored Saagu which is a lip smacking accompaniment to set dosa, poori , chapati .  I have posted a slightly different version of Saagu in another post and this is the second version which I prepare very often mainly because it is very simple and the spices used are easily available in the kitchen. . Recipe type   Side dish Indian  Servings .      7-8  Prep time      10 minutes  Cooking time  8 minutes  Ingredients  2-3 cups of chopped mixed vegetables like carrots , beans , potatoes  1/2 cup finely chopped onions to be used with vegetables  1/4,cup finely chopped onions to be ground with masala  Some green peas  To roast and grind  1 tsp oil  1 piece of cinna
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MALLIGE IDLI ( SUPER SOFT SPONGE IDLIS )

By Radha Natarajan -
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Mallige idli is just a name after the famed pleasantly perfumed Jasmine flowers in Kannada and used to describe extremely soft pillowy idlis as such . The name is also synonymous with sponge idlis and Khushboo idlis. To me it is just  one more variant of a very soft idli worth trying out. I have already posted a recipe Khushboo idlis. As this recipe is slightly different in proportions of ingredients used , I decided to make  a separate post . The advantage of the recipe is that it makes excellent super soft idlis, sponge dosas and also good to make thin crispy dosas ...as shown in the video..so I call it my all in one batter . Check this Youtube video  Do like and subscribe for more such easy recipes ..Thanks                                                                     Recipe type                 South Indian                                     Breakfast / Tiffin Prep time                    10 minutes Resting time ...           4 hours for soaking 
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ARISI UPMA. ( RICE RAVA UPMA )

By Radha Natarajan -
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                                                          Arisi upma or rice rava upma is another traditional tiffin dish known to us probably from our grandmomthers time and before .It is nothing but a simple way of making upma with rice and some spices like cumin , cracked pepper, some dal, chillies  and curry leaves. Those days rice was used for almost every dish and as it used to be bought or cultivated in villages they used to find creative tiffîn options using rice grain . It was also economical and using rava or semolina was not so prevalent then. Rice flour was also usually milled at home with a domestic mortar pestle and though laborious it was also delicious . So many rice based tiffîn items were known to our ancestors . The traditional method seems to be more cumbersome as it involved soaking rice and spreading it around a cloth to air dry. It was then milled or pounded at home coarsely with a mortar pestle. This rice was softer after drying and made a good
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TRAVEL RECIPE : Instant poha with instant chutney

By Radha Natarajan -
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Travel recipes are nothing but simple solutions for quick cooking upon reaching your destination presuming you dont want to eat out immediately but need a quick fix of home style food or simple  tiffin . This will help many travelers on temporary relocation or living in hotel rooms as temporary residents  having bare kitchen utilities. Most hotels come with rooms having a small kitchen corner or a microwave . So carrying a few handy mix from home before you travel makes sense as you dont have to go hungry .  Same applies to students living in dorms with microwave or in apartments on their own with full kitchen facility but do not have time to do grocery shopping for ingredients. A travel kit with few food packs to start off can be a great boon . The  Poha upma which I  posted here is a pre mix made from home. refer my post instant poha no cook recipe . The post  below is the same as instant no cook poha as far as ingredients is concerned. The method giv
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