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