Mutton soup | Uppu Saaru | Mutton Stew

Mutton Soup is a soup or stew made from the mutton which is a very healthy soup recipe and popular in South Indian state of Tamil Nadu. For my kids I make this mutton soup often, We call it as Mutton Uppu Saaru in Tamil. This recipe is like watery (not too much water) with mild spices. Here I added bone and the mutton pieces, you can add as your choice. My 4 yr old little one loves non veg, but not spicy so i do in this way. This Mutton soup is a good source of calcium and good for growing kids and Pregnant Women.

Mutton soup | Uppu Saru | Mutton Stew - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Main Dish | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :

• Mutton 250 gm.
• Ginger 2 inch piece.
• Garlic 5 pods.
• Small Onion 10 No.
• Tomato 1/2 cup.
• Coriander leaves 2 Tbsp.
• Salt to taste.
• Turmeric powder 1/4 Tsp.
• Pepper powder 1 Tsp.
• Coriander powder 1 1/2 Tsp.
• Sesame(Gingelly) oil 3 Tbsp.

Preparations

1. Clean and wash the Mutton pieces.
2. Grind the ginger ,garlic ,onion into paste and keep it aside.
3. In a pressure cooker add the gingelly oil,when the oil is hot add the grind paste fry until the raw smells goes.
4. Now add the chopped tomato,coriander leaves and fry it well.
5. Add the mutton pieces and add all above powders.
6. Fry the mutton pieces with the masala for 1 min then add enough water to it, close the lid and give 5 to 6 whistle or cook until the mutton became tender.

Tips
* You can add half gingelly oil and half sunflower oil.
* You can add 1 sliced green chilly also.
* Pepper powder is also depends upon to your taste.

For kids:
While Serving with rice add 1 tsp ghee to the rice mash the rice well and then add the soup to it.

Egg Biscuit | Muttai biscuit | Coin Biscuit

Egg Biscuit one of my favorite biscuit variety available in all bakeries in Tamil Nadu, when I was kid my mother bought for me from the bakery its is crunchy and yummy in taste and I love to take it as a evening snack, same like me now my son is asking, he loves it very much, Specially for him I make this egg biscuit. In our area we call it as Muttai biscuits, because it's shape is small and flat we also call it as Coin biscuits or Bean Biscuit.

Egg Biscuit | Muttai biscuit | Coin Biscuit - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 3 Servings |
Recipe Category: Biscuits | Recipe Cuisine: Indian | Calories : 180 / serve

Ingredients :
Egg 1 No
Sugar 1/2 Cup
All Purpose Flour 6 Tbsp
Yellow Food Color a pinch
Vanilla Essence 1 tsp
Baking powder 1 Tsp

Preparations

1. Preheat the Oven at 150 degree for 15 Minutes.
2. Line a baking tray with aluminum foil and apply oil on it and dust with All purpose flour.
3. In a Mixing bowl add sugar and Egg beat it well.
4. In the beaten mixture add Baking powder,Vanilla essence and food color , Give gentle mix.
5. Now slowly add the All purpose flour and mix it gently.
6. Pour this batter onto the baking tray drop by drop,from the piping machine to make small drops.
7. Now place the tray into the oven bake it for 10 to 15 minutes or until became golden color.
8. The biscuits will be soft initially after taken out of the oven. Allow them to cool for few minutes then will become crispy.

Cooking Tips :
Instead of Vanilla essence you can use Pineapple,Orange,Mango,Strawberry Essences(But the Original is Vanilla flavor)
You can use 1 More Egg also.
Food color is also optional (Which flavor your are using add that food color to it kids will like it).

Serving Tips :
Store it in airtight container.

Potato, Drumstick and Brinjal Poriyal | Mixed Vegetables Stir Fry

Potato, Drumstick and Eggplant(Brinjal) Poriyal is a healthy and easy to make South Indian recipe. This recipe goes well with Rice for lunch as a side dish.Let us see how to make Tamil-Nadu style Mixed Vegetables Stir Fry recipe.

Potato, Drumstick and Brinjal Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 130 / serve

Ingredients :
Eggplant (Brinjal) 4 No.
Potato 1 No.
Drumstick 1 No.
Big Onion 1 No.
Curry leaves 1 strands.
Sambhar powder 1 Tbsp.
Chilly powder 1/2 Tsp.
Salt for taste.
Turmeric powder 1/4 Tsp.
Mustard seeds 1/4 Tsp.
Urad dhal 1/4 Tsp.
Oil 4 Tbsp.
Coconut grated 2 Tbs.

Preparations

1. Wash and cut the Potatoes and Brinjal into bite size pieces.
2. Wash and cut the Drumsticks into 3 inch pieces.
3. In a kadai add the oil, when the oil became hot add mustard seeds, urad dhal and curry leaves; allow to splutter it.
4. Then add chopped Onion; fry it well until became golden brown.
5. Now add the vegetables, turmeric powder, chilli powder, sambhar powder and salt, give a gentle mix, cook on a low flame the water in the vegetables will loose out.
6. After 2 minutes add enough water to the vegetables and cook well.
7. Add the grated coconut, mix it well and switch off the stove.

Serving Tips :
Serve with Rice and Sambar for lunch.

Cauliflower Curry Recipe | Gobi Masala

Cauliflower Curry Recipe / Gobi Masala is a healthy and delicious Indian vegetarian recipe goes well with Roti,Chapatti, Naan, Paratha and Dosa. This curry comes out like a gravy consistency and this recipe is my favorite Cauliflower Recipe, Try this recipe and enjoy.

Health benefits of Cauliflower
Cauliflower is very low in calories, it comprises of several health-benefiting antioxidants and excellent source of Vitamins and Minerals in addition to be low in fat and zero cholesterol that help prevent overweight and diabetes.

Cauliflower Masala | Gobi Masala - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 3 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 105 / serve

Ingredients :
Cauliflower 300 gm.
Onion 1 No.
Tomato 1 No.
Ginger Garlic Paste 2 Tbsp.
Garam Masala 1 Tbsp.
Chilly Powder 2 Tsp.
Turmeric Powder 1/4 Tsp.
Cumin Powder 1 Tsp.
Oil 2 Tbsp.
Coriander Leaves 1/4 Cup.
Salt to taste.

Preparations

1. Clean And chop the Cauliflower into small pieces.
2. Wash and cut the Onions and Tomato's.
3. In a Kadai add oil,when the oil is hot add chopped Onions and Ginger Garlic paste,fry until the raw smell goes.
4. Now add the chopped Tomato's,fry until it became mashy.
5. Now add the Cauliflower,Salt and Turmeric Powder,give a gentle mix leave it for 2 Minutes,the water in the Cauliflower will comes out.
6. At this stage add the Chilly Powder ,Cumin Powder,Coriander Leaves and Garam masala Powder,mix it well for 1 Minute
7. Now add water and cook the Cauliflower well.

Cooking Tips :
Give it a stir from time to time. Add water if you feel needed..

Serving Tips :
Garnish with some Coriander leaves and serve hot.

Coriander and Mint Chutney | Kothamalli Pudhina Chutney

Coriander and Mint(Pudina) Chutney is a healthy and tasty breakfast recipe from South India. There are various different variations in Preparation of this chutney recipe. and this method is my favorite and also common one in Tamil Nadu. This chutney goes well with Dosa, Idly,Roti and even with Rice as a side dish.

Coriander and Mint Chutney - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins |
Total Time :20 min | Yield : 4 Servings |
Recipe Category: Breakfast | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :
Small Onions(Shallots) 10 to 15 No.
Dry Red Chilli 2 No.
Coriander Leaves 1 Cup.
Mint(Pudina) Leaves 1 Cup.
Tomato Small Size 1 No.
Grated Coconut 2 Tbsp.
Urad Dhal 2 Tsp.
Channa Dhal 1 Tsp.
Oil 2 Tbsp
Salt to Taste.

Preparations

1. Clean and wash the coriander and mint (pudina) leaves.
2. Wash and cut the tomato's.
3. In a kadai add oil when the oil is hot add urad dhal,channa dhal fry it well.
4. Now add the small onions, fry until the onion became transparent.
5. Add the tomato's, coconut, coriander and mint (pudina) leaves fry it well.
6. Allow the mixture to cool and grind it well.

Cooking Tips :
No need to add tamarind, tomato will give a sourness to the chutney.
Select Sour Tomatoes.
Coconut is also an optional.

Serving Tips :
Serve with Idli, Dosa or Rice as a side dish.

Happy Pongal - Makara Sankaranthi

How to make Ven Pongal traditional Tamil recipe

Potato(Aloo) and Peanut Tikki Sandwich

Aloo and Peanut Tikki Sandwich is one of our favorite recipes which I do so often, Tikki or Patties is a popular snack in India . Whatever made with potato(Aloo), me and my husband will enjoy it, I added Peanut as a main ingredient which enhances the taste, This Tikki is soft and crunchy with mild spices so children also loves.

Aloo and Peanut Tikki Sandwich - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 3 Servings |
Recipe Category: Breakfast | Recipe Cuisine: North Indian | Calories : 260 / serve

Ingredients :
Potato medium sized 1 No.
Chilli Flakes 1 tsp (or) Dry Red Chill 1 No.
Chopped Onions 1/2 Cup.
Coriander leaves 2 Tbsp.
Garam Masala 1 Tsp.
Cumin Seeds 1 Tsp.
Chopped Green Chilli 1 Tsp.
Salt for taste.
Peanuts(Groundnut) 1/2 Cup.
Oil
Bread for making sandwich.

For Binding:
Water 1/2 Cup.
Corn Flour 2 Tbsp.

Preparations

1. Boil the Potato and peel off the skin, mash the Potato well.
2. Take the peanuts, dry red chilli and cumin seeds and roast it.
3. Put the roasted Peanuts, dry red chilli and cumin seeds in the mixer jar and grind into coarse powder.
4. In mixing bowl, add the mashed potato, powdered peanut, chopped onion, green chilli, coriander leaves, garam masala powder and Salt.
5. In a bowl add water and corn flour; mix well without any lumps.
6. Mix it Well, Make small ball and press it down, shape it like round cutlet.
7. Dip the Tikki's one by one in the corn flour mixture and keep aside.
8. In pan add oil, When the Oil is hot put the tikki one by one and shallow it well.
9. In a Sandwich bread add some Vegetable salad, line the Tikki and add your favorite sauce grill the bread and serve.

Cooking Tips :
For children don't add the green chilli.
Serving Tips :
Instead of sandwich you can serve only Tikki with some tomato ketchup or any chutney for children.

Eggless Cupcakes - Double Colored

Eggless Double Colored Cupcakes is a yummy and easy to make Vanilla Cupcake Recipe. This is my first cake recipe using Oven, I bake it for my little one who loves cake very much, my son love cream cake only, to attract him I used different colors. He enjoyed the colored Cupcake.

Eggless Cupcakes - Double Colored - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 12 Servings |
Recipe Category: Cupcake | Recipe Cuisine: Indian | Calories : 120 / serve

Ingredients :

All Purpose Flour 1 1/2 Cup
Sugar 1 Cup
Yogurt 1 Cup(or) Buttermilk (Full Fat)
Sunflower Oil 1/2 Cup
Baking Powder 1 Tsp
Baking Soda 1/2 Tsp
Food colors a Pinch
Tutti Fruity 2 Tbsp
Raisins 1 Tbsp
Cashew Nuts
Vanilla Essence Powder 1 Tsp

Preparations

1. In a Mixing Bowl add the sugar and buttermilk mix it well until the sugar dissolves.
2. To this buttermilk mixture add the baking powder and baking soda mix well and keep it aside
3. After 2 minutes you will see the bubbles in the buttermilk mixture
4. Sift the flour, add the vanilla essence powder, sunflower oil, tutti fruity, raisins, cashews and the buttermilk mixture
5. Mix well and divide into 2 parts, then add the food color mix well.
6. Pour the batter into cupcake tray
7. Bake at 180 degree preheated oven for 20 minutes or till toothpick inserted in center of cupcake will come out clean.
8. Cool it and serve.

Cooking Tips :
Ensure that the yogurt or buttermilk in room temperature.
Serving Tips :
You can decorate with whipped cream and serve.

Happy New year 2015

Happy new year 2015 ! 

Wishing everyone a prosperous and healthy year!