Tempting Rice roll and vegetables

My kid hates rice dishes in his lunch box. On the other hand he loves to eat sandwiches and wraps.

This recipe is more like a hand food so we both are happy about this rice roll.

Tempting Rice roll with veggies 

For Rice roll mix

1 cup  Rice

 2  medium  Potatoes

1 cup Spinach

2 tbsp Peas

½ tsp Garam masala powder

½ tsp Cumin seeds

2 tbsp Shredded carrots

1 tsp Lemon juice

1 tsp Plain flour

Salt to taste

Remaining ingredient

 ½ cup plain flour

1 cup Soya granules

Oil for frying

Preparation 

 Boil the rice and potatoes separately.
Add the Spinach to the boiling water, allow to cook only for 2 minutes.

Strain the water from Spinach and chop it finely.

 In a separate bowl mix  ½ cup plain flour with some water(batter consistency).

Method

Mash rice and potatoes nicely together.

 Add the spinach, peas, carrots , garam masala powder, lemon juice, cumin seeds,1 tsp plain flour and salt to the rice.

Roll the rice mix into sausage shape.

Dip it into the plain flour batter.

Then roll it into soya granules.

Heat some oil in a pan and shallow fry it until golden brown.

Note 

You can add some more vegetables and minced meat as you wish.

In this I have used soy granules, instead of this you can use bread crumbs.

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Tamilnadu fish curry (meen kulambu)

How to make TamilNadu Fish Curry (Meen kulambu)

This is our traditional fish curry recipe. Even though there are lot of different fish curries with different versions this is one of our traditional curry made using tamarind extract and coconut. Fish curry with rice is an unbeatable combination. Please don’t come to the conclusion that fish curry with tamarind water will taste sour and hot. Try this recipe in the proper order and enjoy the taste.

Preparation

Clean the fish without any blood stain. Rub some turmeric powder on the fish and keep it aside.

Soak tamarind in hot water.

Ingredients

Fish 1kg

2 scoops Sesame oil

½ tsp Asafoetida powder

1 tsp fennel seeds

½  tsp fenugreek seeds

1cup Shallots

1 cup Garlic cloves

Curry leaves

1 cup chopped Tomatoes

2 big lemon shaped Tamarind  (soak in 2 cups of hot water for 15 minutes to get the extract )

Salt

Jaggery  ½ tsp(cane sugar)

To grind

1 cup coconut

3 tsp Red chilli powder

2 tsp Coriander powder

Method

Heat oil in the cooking pan. When hot add asafotida powder, fennel seeds, fenugreek seeds  onion , garlic and curry leaves one by one in an order. When the onions are cooked add tomato and fry well.

In about 5 minutes add the tamarind water and the coconut paste and salt.(The tomatoes don’t need to be cooked properly.)

Mix everything and allow it to boil, while boiling close the pan and cook in low flame until oil separates.

Now add  fish and open cook for about 6 to 7 minutes, close the flame and add Jaggery .

Allow the curry to sit for sometimes before serving.

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Chocolate muffin with walnut and raisins

Ingredients

2 cups Plain Flour

115 g Unsalted Butter (½ cup )

2 tbsp Coco Powder

1 Cup Brown Sugar

2 Eggs

2 tsp Baking Powder

¼ tsp of Baking Soda

½ cup milk

½ cup Raisins

½ cup chopped walnuts

A pinch of Salt

Extra butter for Brushing

Preparation

Lightly Beat the eggs

Shift all the dry ingredients together except brown sugar

Method
Preheat oven to 180 degree centigrade

 Lightly cream the  egg , milk , butter  and  brown sugar

Now slowly add the dry ingredients and  fold it until properly combined without any lumps don’t overbeat .

At last add the raisins and walnuts.

Fill in the muffin tins 2/3 rd and bake for 20 minutes.

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Omam Roti (Carom Paratha)

Omam Roti

Omam (Ajwain) is used as a remedy for digestion problems, cough, throat irritation and flatulence. It is also helpful for better functioning of the respiratory system and the kidneys.

Omam(Tamil name for Carom seeds) has a strong aroma, a teaspoon quantity of raw omam can be used in potato fry, normal vegetable curries, savouries, and parathas etc.

Ingredients

 Chickpea flour ½ cup

 Wheat flour 1 cup

 Omam(carom seeds) ¾ tsp

 Plain yogurt 1/8 cup

Red chilli powder 1tsp

Turmeric powder ½ tsp

Flaxseed powder ½ tsp(optional)

Salt to taste.

Ghee or oil to fry.

Mix all the ingredients to make a soft dough, if required add some oil to knead the dough.

Take small balls and press it flat dusting with some wheat flour and fry it on a hot tawa using oil or ghee(clarified butter).

Serve with cucumber raita (grate the cucumber and mix natural yogurt and salt).

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Aviyal- curd vegetable curry

This recipe is very good for health loaded with lot of vegetables and curd .

Ingredients

To grind

½ cup shredded coconut

3 green chillies

1 tbsp cumin seeds

vegetables needed

½ cup potatoes

½ cup snake guard

½ cup drumstick

½ cup raw green banana

½ cup carrots

½ cup beans
1 cup chopped mixed capsicum(red, yellow and green)

½ cup green peas

2 slices of raw mango

2 tbsp of ground peanuts

½ cup water

1 cup of thick natural curd(lightly mix with fork).

For seasoning

1 tsp Coconut oil

1 tsp mustard

10 Curry leaves

Method

Grind coconut, cumin , and green chilli into fine paste.

Heat water in a large bowl and add the vegetables .

Cover and gently cook the vegetables.

Note: Don’t add too much water ,then the vegetables would be over cooked.

(You can also cook the vegetables in the oven or steam them).

When the vegetables is almost done add the coconut paste , stir well and add salt to taste.

After five minutes add the curd and allow to stand for 2 more minutes .

In a separate pan sauté mustard and curry leaves in oil.

Pour this over the cooked Aviyal .

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Vanilla heaven cupcakes

Rithvik want to make this cup cake all by himself,and he did. I helped him in the baking and blending process, his main aim in this cup cake is sprinkles....lot and lots of sprinkle.

This mixture makes 15 normal size cup cakes.

Ingredients

For cake

2 ¼ cup plain flour

1 cup milk(room temperature)

¾ egg whites(about 6 large egg)

1 tsp pure vanilla extract

1 ¾ cup sugar

4 tsp baking powder

½ tsp salt

12 tbsp butter(cut into pieces)

Preheat the oven at 350degree.

Beat slowly the milk, eggwhites, sugar, baking powder and salt ,add the butter piece by piece until it forme crumbs. You can also use your hand to make this mixture to crumb consistency.

Now add ½ cup milk and beat well and add the remaining half.

Line the muffin cups with colourful muffin holder and pour the mixture ¾ of the cup.

Bake this for 15 to 20 minutes.

Allow to cool completely at least for 1hour before icing.

Vanilla buttercream frosting

100gms butter

2cups icing sugar

1 tbsp vanilla extract

2tbsp heavy cream(thickened or double) or milk

Pinch of salt.

Beat all the ingredients slowly until well combined,if you feel it is not thick enough keep it in the fridge for sometimes .

If you want color icing mix a drop of required color while the mixing process.

You can decorate it as you want...

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Pavlova

4 egg whites

200g of caster sugar

10ml vinegar(plain white)

10g cornflour

Salt a pinch

 

 

Method

 

Beat the egg whites and salt until stiff.

Add the sugar gradually, then add the vinegar, vanilla essence and beat well.

Sift the cornflour and fold lightly with the wooden stick.

Bake in the preheated oven on 130 degree C, for 1.5 to 2hours.

(line the baking tray with baking paper, spoon the pavlova mix in the baking tray, no need to press the mix.).

Garnish

200ml thickened cream

25g icing sugar

2ml of vanilla essence

Sliced ripe mango flesh.

Method

Whip the cream and add sugar and vanilla.

Cover the pavlova with this cream and top it with fruits.

NOTE: you can also use kiwi, passion fruit or mixed berries .
Can store this in fridge for a week.

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Pumpkin and sultana muffin

Ingredients

1 ¾ cups Self raising flour, sifted

1tsp baking powder

½ cup of brown sugar

¾ cup milk

1 egg, lightly beaten

2 tbsp vegetable oil

1 cup sultanas

1 cup cooked, mashed pumpkin

Method

Preheat oven to 180deg cent .

Combine flour, baking powder and sugar in a large bowl.

In a separate bowl, whisk together milk, egg and oil.

Add this to flour with sultanas and pumpkin.

Mix until combined.

Fill prepared cases, bake for 20-25mins,or until cooked

Cool on a wire rack. Store in an air tight container.

NOTE: this muffins can be frozen and thaw when required.

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Chettinad Chicken

This south Indian chicken recipe goes well with rice or with any type of breads ,

Ingredients

½ Kg chicken

2 big onions(finely chop)

2 tsp of finger garlic paste

2 tomatoes(finely chop)

2 green chilli

Curd 2 tbsp

1tsp turmeric powder

½ tbsp chilli powder

½ tbsp coriander powder

1 tsp garam masala powder

2 tbsp of oil

2 bay leaves

½ cinnamon stick

Curry leaves

Salt

Preparation

Chicken

½ tsp of salt

1 tsp of ginger garlic paste

 chilli powder , coriander powder, curry powder,

Curd.

Mix everything together and marinate overnight.

Marinating in curd

Method

Heat oil in pan, add cinnamon stick ,bay leaves ,green chilli and onions.

Fry onions until the raw smell goes, then add ginger garlic paste and turmeric powder.

Now add the tomato, chicken with curd masala and fry for five minutes.

At last add the remaining powders(chilli, coriander, garam masala)and salt to taste.

Simmer and close cook the pan until the oil separates.

Garnish with curry leaves and coriander leaves.

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Spinach Patties

Makes20 to 25:Preparation time 30min

Ingredients

One bunch of fresh spinach(discard the stem)

Three medium sized potatoes

One garlic clove

1 cup peas

1 cup corn

½ cup plain flour

1 cup bread crumbs

Salt

Oil to fry

Grounded pepper 2tsp

First step

Wash the spinach properly .

In a small saucepan boil 5 cups of water and add this washed spinach .

In two to five min take the boiled spinach , drain the excess water .

Chop it finely.

Boil the potatoes ,peel the skin off and mash it coarsely.

Separately Cook the corn and peas .

Finely chop the garlic.

Add some water to the plain flour ,mix and keep it separately.

Direction

Mix the potato, garlic, spinach, peas and corn together with some salt and pepper.

Flatten this mix into patties .

Dip this in flour mixture then in bread crumbs.

Heat some oil in pan and cook this patties for5 min on each side.

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