CHILLI CHAPATTI

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               We all goto the restaurants at weekends and in occcassions.Chili parotta is one of the dishes in the list which we order in the hotels.Even kids like to eat chili parotta though it is spicy.We can do chili parotta in home itself.We can serve it as a evening snack for kids.But parottas are made from maida.It is tasty but while considering the health,maida is not that healthy.

               Maida has become a vital ingredient for many dishes.We can use wheat as an alternative foe maida for few dishes.We can't completely avoid maida.At the same time we can't eat maida frequently.So we can use wheat in the place of maida and prepare delicious and healthy dishes.







               I have tried chili chapatti at home.This was a trial as few chapattis were left out after all having our breakfast.It was boring to eat the chapatti for second time.Chili chapatti stuck my mind and i gave a try.The recipe for the chili chapatti is given below........

SERVES - 1

INGREDIENTS


Chapatti - 2
Big Onion - 1 large sized
Tomato - 1 medium sized
Curry leaves - 1 tsp
Chicken masala powder - 2 tsp
Coriander leaves - 1/2 tsp finely chopped
Salt - As per the requirement
Oil - 2 tbsp






The pictorial procedure of chili chapatti is as follows



Heat oil in a kadai.Add straightly chopped onions and curry leaves to it.




Once the onion is cooked well add the chopped tomatoes.
When the tomato is cooked and oil oozes out add salt and chicken masala powder.
Mix it well.


Add the chopped chapatti.


Garnish it with coriander leaves,curry leaves and green chili.


               Yummy chili chapatti is ready.It tastes exactly as chili parota. As.As it is made from wheat it is healthier than maida parota.

QUICK PROCEDURE

Heat oil in a wok.
Add onions and allow it to turn light brown.
Add tomatoes and cook till it becomes soft.
Add salt and chicken masala powder and stir it well.
Add chopped chapatti pieces and mix it to coat the gravy.
Garnish with coriander leaves,curry leaves and green chili.

NOTE

More chopped onions can be added.It will taste better.
If required,we can add green chili.For kids and who want it be less spicy,green chilies can be avoided.
The chapattis can be deep fried in oil if we want it be crispy.Since I wanted to be less oily I didn't deep fry the chapattis.

POMEGRANATE ICE CREAM

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   Hi all!!!!!!!! I am going to try pomegranate ice cream today.Basically am a ice cream lover.I want to try ice cream in home.Dishes made at home are healthy and delicious when compared to outside food.But few dishes can't be made at home easily.Ice creams come under that category.How hard we try we don't get the perfect finishing of a ice cream which we purchase outside.

                I have made pomegranate juice and filled them in ice tray.Was thinking what to do with them,After googling several recipes finally decided to do pomegranate ice cream.


                Ice cream is a simple to do but we want patience.The time taken to get the final output is more than the ingredients.

INGREDIENTS

        Pomegranate - 2 peeled

        Milk - 1/2 litre

        Sugar - 10 tsp

PROCEDURE

1. Put the peeled pomegranate in a mixer grinder and make pomegranate juice.
2. Keep the pomegranate juice aside.
3. Heat the milk till it boils and simmer it for 5 minutes.
4. Add sugar to the milk and make a homogeneous mixture.
5. Allow the milk to cool for room temperature.
6. Now mix the milk and pomegranate juice in mixer grinder.
7. Transfer the mix in a plastic box and refrigerate it.
8. Once the mixture become solid use a fork and break the solid and use a mixer grinder to make it like a shake.
9. Again transfer it to the plastic box and refrigerate.
10. Repeat the process till the smoothness of the ice cream is obtained.

           Cool ice cream is ready with the goodness of the whole pomegranate and  milk.As we are not going to filter the juice,the entire benefit of the pomegranate is retained.

        

VEGETABLE PULAO

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  Vegetable pulao/Veg pulao is a simple recipe and it is appetizing too.We all love biriyani but cannot make biriyani immediately all the times. Pulao can be made quickly and easily at home within few minutes.As pulao is less spicy when compared to biriyani,kids like it very much.Many kids are not eating veggies nowadays.We can make kids to eat veggies in the form of vegetable pulao.It is healthier and tastier dish.We can add many combinations of veggies for vegetable pulao.There is no age bar for eating vegetable pulao.Since it is less spicy,people of all age groups like it.

                     Pulao should be cooked from basmati rice only.The look,aroma and taste of the pulao lies in basmati rice only.The quality of the basmati rice varies from one type to another.Good quality basmati rice should be long when cooked.Each grains of the rice will look like vermicelli.Longer the grains of basmati richer the quality.But the cost of first quality basmati rice will be higher the the other qualities.The time taken for cooking also differs for each quality.

                     The general thought in case of basmati rice is that we should not over soak the rice.We should soak basmati rice for 1/2 hour.The amount of water to cook the basmati rice should be in the ratio of 1:1.5.It means for 1 part of rice we should use 1.5 parts of water.This ratio will make the basmati rice to look long like vermicelli.We can add few drops of oil while cooking the basmati rice separately so that the grains will not stick with other grains.But in case of pulao we are going to cook the basmati rice along with sauteed veggies.So i didn't add oil to the basmati rice.

                    Ok!!!!Let's start with the ingredients and procedure for making vegetable pulao.I will update the pictorial procedure later.

INGREDIENTS

                            Basmati rice
                            Onion
                            Tomato
                            Ginger-Garlic paste
                            Green chili
                             French beans
                            Carrot
                            Green peas
                            Other veggies - Cauliflower,Mushroom,Baby corn,Sweet corn
                             Fennel seeds
                            Cardamon
                            Cinnamon stick
                            Cloves
                            Bay leaves
                            Anise seed
                            Saffron
                            Salt
                            Oil
                            Water

PROCEDURE

• Heat Oil in a kadai.
• Once the oil is hot add fennel seeds,cardamon,cloves,cinnamon sticks,bay leaves,anise seeds and saffron and allow them to splutter.
• Then add green chili and ginger garlic paste.
• Cook till the raw smell of ginger and garlic goes.
• Now add onion and cook it it till it turns light brown.
• Next add the veggies and saute it well for 5-10 minutes.
• Add tomatoes and cook it till the tomato mashes.
• Add required salt.
• Pour required water and allow it to boil.
• Add basmati rice and pressure cook it for 10 minutes in low flame.