Homely lunch

 Simple lunch at home 🏠 

We love to have rice for our lunch. Rice is our staple food. Along with rice we use to have fish/egg/chicken, veggies and dal.

This lunch includes rice, dal curry, yogurt curry, lime pickle, pappad, egg and chicken roast.

Really delicious and nutritious 💕

Palada Pradhaman ( Kheer)

Rice palada 200 gm 

Boil 4 glass water, add the palada bits into it, off the flame , close it with a lid. Allow 20 minutes to get cooked. Stir it and add cold water, strain and again add cold water to avoid sticking together. Then put  the cooked ada in cold water.

Ingredients 

Rice ada 200 grams, cooked as above and immersed in cold water 

Ghee 3 tbsp.,

Sugar 400-500 grams, adjust the quantity to your taste.

Cardamom 12, powdered,

Milk 2 litres, boiled 

Condensed milk 200 grams.

Take a thick bottom non stick wok, heat on medium flame, add 11/2 tbsp. ghee, add half of the sugar, combine well, add the strained palada, combine well and stir carefully to get mixed with the sugar. Add the rest of the sugar and boiled milk. Allow to cook in medium to low flame. Stir it gently and frequently till the mix gets thickened and light pink in colour. Add the cardamom powder, ghee  and condensed milk. Combine well. Allow to remain on low flame with gentle stirring. When it is thick enough to 

Double horse rice palada pradhaman 

 

Family Tea bun

The pandemic situation is making me creative. The bun is prepared from wheat flour, sugar, yeast, salt and warm milk. Add a tsp of yeast , 2 tbsp of sugar in the warm milk, mix well and allow to ferment for 20 minutes.

Sieve the wheat flour, add salt to taste. Transfer into the fermented mix, prepare a soft dough, knead it flat, roll and knead for 15 minutes. Keep it for 2 hours. Again knead for 15 minutes. I am not having a bread can. So thought of making the family bun. Grabbed the cake can, brushed with butter, and shaped into a hollow circle. Brushed with warm milk.

Preheat  the  kadai for 10 minutes, put the flame low, and transferred the bun mix can into the kadai. Closed it with a lid. Allow to bake for 50 minutes. The bun is ready. Had it with butter and jam. Also dipped in hot milk. So delicious and happy to see that I made it.

So simple. Kneading process is a little bit hard. First time attempt  

Nendran (Banana) pickle

Nendran Banana pickle, so tasty and easy to prepare.

Nendran Banana 2, peeled and chopped,

Garlic cloves 6, ginger 1inch piece, both chopped, red chilli 2, cut into thin circles, pickle powder 1 tbsp., salt to taste, powdered jaggery 1 tbsp.,sesame oil 1tbsp.

Heat the oil in a shallow pan, drop in chopped ginger and garlic followed by chilli. Sauté till tender, add salt and pickle powder, stir for 15-20 seconds till raw smell gone, add banana, 1 tbsp. vinegar and the jaggery. Combine well. When the banana get sautéed, add 50 ml boiling water into it and allow to get thicken. Adjust salt. Pickle is ready. Delicious 😋 

 

Coffee cake

Ingredients 

Dry 

Wheat flour 2 cups, baking powder  3/4 tsp., baking soda 1/2 tsp., take these ingredients, sieve it into a bowl.

Special ingredient 2 tsp bru coffee powder, sugar 11/2 cups  and almonds 

Wet ingredients 

Warm water 11/2 cups, sunflower oil 1/2 cup, 

Add sugar and 1 tsp. coffee powder into the water, whisk till the sugar dilutes, add oil and whisk.

Add the dry ingredients into the wet liquid along with 1/4 tsp. salt and whisk clockwise to form a smooth semi thick batter. Pour it’s into the oil brushed cake pan. Tap it thrice to flatten the surface of the batter. Preheat a kadai for 10 minutes. Bring the flame into low, keep the cake pan inside, cover it and cook for 45-50 minutes. After 20 minutes arrange the almond splits on the cake as you like. Run a tooth pick into the cake and if it comes out clean the cake is done. Allow the cake to cool down.

While the cake is getting cooked, prepare the coffee cream.

Bru coffee powder 1 tsp., sugar (powdered) 6 tbsp., warm water 2 tsp. Combine the ingredients and whisk it thoroughly till the fluffy cream is formed. Just refrigerate.

When the cake cools down, upside down on a plate. Then turn it up and decorate with the coffee cream as you wish. Cut into desirable pieces and serve with pride and happiness.

 

Food and Happiness

When we think about food, go for your favourite. That makes you happy.

Of course it should be delicious and nutritious. That makes you healthy.

Share with your friends. That’s gives you contentment.

That’s it for the blissful life.

Here I introduce one of my favourite combination of rice pancake (appam) and spinach chicken. It becomes a full combination of protein, carbs, fibre, minerals and vitamins. Don’t forget to have your favourite fruit after your meal. I prefer a banana.

Chicken and Chapatti

Shallow fry chicken 

Chicken legs, wings and thighs, marinate with ginger garlic paste, kashmiri chilli powder and salt to taste. Keep it for an hour. Heat 2 tbsp. coconut oil, add the chicken pieces, and fry all the sides. At the finishing point add a handful of chopped onion, garlic and ginger along with silted green chilli, combine well and let it cook and absorb the oil. It’s so juicy.

All time favourite dish for me. Love chicken very much. So once in a while I go for this more protein less carb diet. One chapatti and more chicken. The shallow fried chicken can be eaten as a meal.

Preparation 

Chapatti 

Whole wheat flour 1 cup, salt to taste, 1 tbsp. coconut oil, prepare a soft dough adding enough cold water. Keep it for half an hour. Make lemon size balls, spread it on a chapatti presser, and cook both the sides. No need brush with oil or ghee.

Chicken curry 

Chicken parts 1 kilo, cut into small chunks, legs, wings, thighs are kept for shallow fry. Marinate with ginger garlic paste , salt and chicken masala 1 tbsp. 

Onion 1, green chilli 5, garlic cloves 6, potatoes 2,  all sliced, curry leaf a sprig, coconut oil 1 tbsp., coriander leaves little.

Heat the oil in a shallow pan, add onion and other ingredients , sauté till tender, add the marinated chicken, and allow to cook in medium flame. Add a cup of water, and allow to cook. Add a tsp. of black pepper and fenne

Taro root cowpea coconut mix

Taro root half kilo, peeled and cut into small pieces, washed and cooked with salt to taste,

Cowpea 1 cup, soaked overnight and pressure cooked with salt to taste,

Onion small 1, garlic cloves 7, green chilli 🌶 all chopped, grated coconut 1 cup, turmeric powder 1/2 tsp., cumin powder 1/2 tsp., curry leaf  a sprig, coconut oil 1 tbsp.

Heat the oil in a shallow wok, drop in the onion, garlic and curry leaves, sauté till tender, add the chilli followed by turmeric and cumin powder, stir for 10 seconds, add coconut and salt to taste, mix well and add the cooked taro root and cowpeas. Combine well. Ready to serve. High protein dish with enough carbs and minerals. Serve with rice or chapati. We had it as a special dinner with dry shrimp chutney powder.  

Garlic rice for lunch

Other ingredients 

Shallots 3, garlic cloves half handful, ginger 1/2 inch piece, green chilli 7 all chopped, pepper corns few, curry leaves a sprig, coconut oil 1 tbsp.

Heat the oil in a wok, drop in curry leaves followed by shallots, garlic and ginger, saute till light brown, add green chilli, sauté till tender, add cooked rice, combine well. Ready to serve with yogurt and ginger curry or any pickle you prefer or in hand. Garnishing with chopped Cilantro is highly recommended.

I was not having it. But the taste came out great 👍 

Garlic rice is delicious and good for weight loss. 

Preparation 

Biriyani rice 1 cup, cook in 21/2 cups of water with little turmeric powder and salt to taste, transfer into a plate and run a fork through it.

Soya chunk masala roast

Onion 1, garlic cloves 5, ginger 1/2 inch piece, green chilli, all cut into thin slices, chicken masala 1 tsp., salt to taste, coconut oil 1 tbsp. Tomato 1, cut into thin pieces. Curry leaf a sprig.

Heat the oil in a pan, drop in curry leaves, followed by onion, ginger and garlic, sauté till tender, add green chilli and tomato, mix well add salt and chicken masala, combine well, add the soya chunk and allow to cook in low flame. 

How to prepare?

Wash the soya chunk, squeeze and boil 10 minutes, drain out and put in normal water for 1/2 an hour, squeeze, cut slender and marinate with ginger garlic paste, chilli powder and salt to taste. Keep aside for an hour.

Onion 

Delicious side dish for chapatti, poori, naan and appam.

Soya chunk fried rice

Preparation 

Biriyani rice 1 cup, cooked in 21/2 cups of water, little turmeric powder and salt to taste.

Soya chunk 1/2 cup, washed and boiled 10 minutes, drained out and soak in water for 1/2 an hour. Squeeze it and chop it, marinate with ginger garlic paste paste and salt touch taste. Keep aside for an hour.

Shallots, 7, ginger 1 inch piece, garlic cloves 7, green chilli 4, all chopped,

Sesame oil 1-2 tbsp., soy sauce and chilli sauce.

Heat the oil in a pan, drop in shallots, garlic and ginger, sauté till tender, add chopped soya chunk, sauté till dried, add green chilli, mix well and add cooked rice along with 2 tsp. soy sauce and 1 tbsp. chilli sauce, combine well and serve hot. Delicious and nutritious.

A novel dish for lunch.  

Soya chunk fritters

Preparation 

Soya chunk 1 cup, wash it, boil it for 10 minutes, drain out, soak in water for 1/2 an hour, squeeze it. Marinate with ginger garlic paste, chilli powder and salt to taste. Keep for an hour. Shallow fry it and keep aside.

Batter preparation 

Wheat flour 1/2 cup, chilli flakes 1 tsp., fennel seeds 1 tsp., garam masala powder 1/4 tsp., salt to taste. Combine these ingredients in a little water to prepare a thick batter. 

How to fry?

Add the soya chunks in the batter combine well with a spoon. Heat enough coconut oil in a shallow pan, scoop out each soya chunk covered with the batter and fry till golden brown. 

Serve hot with your favourite beverage.

How to fry 

Preparation 

 

Chicken fritters/ Baji

Tea snack with boneless chicken.

Marinate the chicken pieces with ginger garlic paste, chilli, pepper powder, salt to taste and a pinch of turmeric and fennel seeds powders. Keep for an hour and shallow fry it. 

For batter 

Wheat flour as required, chilli flakes 1/2 tsp., turmeric powder a pinch, garam masala 1/4 tsp., salt to taste, chopped shallots, garlic, ginger and green chilli a little. Combine the ingredients and add little water to prepare a thick but flowing batter.

Heat required oil in a shallow pan, dip the juicy chicken pieces in the batter and fry it till golden brown. Serve hot with chilli sauce.

So delicious, please try and taste. 

Pickle day....Lime pickle & Banana pseudo stem

Pickles are delicious and a great relief when in stock. Go well with rice, porridge, chapatti, upma and biriyani.

Lime pickle 

Lime 4, washed and cut into small pieces discarding the seeds, add some bird chilli, chopped ginger, garlic along with salt and transfer into a glass bottle. Leave it for 1-2 weeks.

Heat a tablespoon sesame oil, add 2 tsp. chilli powder, pinch turmeric powder, 1/2 tsp. asafoetida powder and a tsp of sugar, mix the ingredients together in low flame, add the lime mix, combine well. Allow to cool down and transfer into an airtight glass bottle. 

Banana pseudo stem pickle 

Banana pseudo stem a half feet piece, cut into circles removing the threads, stack the pieces and chop.

Heat a tbsp sesame oil, add the pseudo stem along with salt to taste and stir till tender, drain out the pieces, add 2 more tsp sesame oil, add a tsp full finely chopped ginger and garlic, sauté till rawness is gone, add 1 tbsp chilli, 1/2 tsp asafoetida, 1/4 tsp fenugreek and a pinch of turmeric powders, stir for 20 seconds in low flame, add 2 tsp sugar, cooked pseudo stem, combine well, adjust salt, off the flame and allow to cool down. Transfer into an airtight glass bottle. 

 

Wheat flour sponge cake

Ingredients and Preparation 

Wheat flour 11/2 cups, sieve it into a bowl,

Warm milk 1cup, sugar 3/4 cup, whisk together into a smoothie, add baking soda 1/2 tsp., baking soda 1tsp., salt a pinch, mix together and allow to remain for 5 minutes, add 1tsp., vanilla essence and 1/2 cup of coconut oil (any vegetable oil), whisk well, add the flour into the wet ingredients and again whisk in one direction without any lumps. Grease the cake pan with oil, sprinkle little wheat flour in the pan and transfer the cake mix. Tap it to level the surface of the mix. By the time preheat the kadai, transfer the cake pan in the kadai, and cook in medium flame for 10 minutes and in low flame for 30 minutes. Run a tooth pick into the cake to know whether cooked. If it comes out clean the cake is done ✅ 

So soft and delicious. Serve with your favourite beverage, hot tea or coffee ☕️ 

So simple to make. Delicious  

Chapatti and chicken curry

All time favourite dish. The combination of chicken curry and chapatti.

Prepare whole chicken curry as usual with onion, garlic, ginger, green chilli, tomato, curry leaves, cilantro, salt to taste and chicken masala. I prefer more pepper powder in my chicken curry.

Prepare chapatti and serve with hot chicken curry.

It’s so delicious.

Soya chunk Biriyani

Delicious biriyani with Soya chunk. 

Masala preparation 

Ingredients 

Soya chunk 3 cups, soak and wash, then soak for 2-4 hours, squeeze it and marinate with ginger garlic paste and biriyani masala 2 tsp., with salt to taste. Keep aside for 2-3 hours if you have time. Otherwise directly shallow fry and keep aside.

In the balance oil, saute thinly sliced onion, 4 cloves garlic, 1 inch piece ginger and 7 silted green chilli, when it turned tender and cooked, add 1 tsp. biriyani masala and 1/2 tsp. garam masala, add the fried soya chunk, combine well. Masala is ready.

Preparation of rice 

Basmati rice 2 cups, washed and strained.

In a pressure cooker, dry fry whole spices such as, cinnamon stick, cloves, pepper corns, nutmeg mace and fennel seeds. When it gets fried and turns light brown, add the rice and stir to vaporise the moisture, add salt to taste and 5 cups of water. Cook for a whistle. Allow to cool down, and transfer the rice into a shallow pan, run with a fork to get the cooked rice separated from each other. 

Mixing of the biriyani 

Heat a tablespoon of ghee, add the cooked masala and rice, combine with care. Garnish with chopped cilantro and spring onion. Tasty biriyani ready.

Here I was not having cilantro and spring onion.

I garnished with green chilli slices.

Delicious biriyani