Tag Archives: expomilano2015

Radish Fry

Radish Fry

I have shared many veggies recipes, but I shared only one radish recipe (Mooli paratha), up to now. Usually I use radish for sambar, this is the first time I have tried radish for a side dish.

Radish roast was very simple, easy and needs very few ingredients to prepare. This was delicious and now I prepare it very often. Let us move on to the recipe…

Do check out my other veg recipes in this link: https://madraasi.com/main-course/vegetarian/. As of Friday, Iam taking this to Fiesta Friday #101 hosted by Angie@thenovicegarderner.

Radish Fry

Radish Fry

Ingredients:

  • Radish – 3 nos (medium size)
  • Onions – 2 nos (medium size)
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Fennel seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel – Poppy seeds powder – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste

Preparation:

  • Peel and chop the onions.
  • Peel and thinly slice the radish (round shape).
  • For fennel and poppy seeds powder: Grind the fennel and poppy seeds to fine powder and keep it aside.
  • Pressure-cook the radish for 1 whistle (it should be boiled but not to mashing consistency).
  • Heat oil in a kadai, add in the mustard, cumin, fennel seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the thinly sliced radish along with turmeric, chili, cumin, fennel-poppy seeds powder along with little salt.
  • Cook until the radish gets induced well with the masala powders and start turning golden brown.

Serve hot for lunch as side dish.

Apple Pancake (Sugar-Free)

Apple Pancake (Sugar-Free)

Apple Pancake is one among the most delicious breakfast recipes, but here I used powdered jaggery instead of Sugar. And so this could come under the Diabetic-Friendly recipe.

A very simple, easy, healthy, and a less time consumption breakfast. Not only for breakfast, this can also be served as tea-time snacks along with a cup of milk or coffee or tea. Let us move on to the recipe…

Apple Pancake

Apple Pancake

Ingredients:

  • Apple – 1 no (big one)
  • Wheat flour – 1 ½ cups
  • Powdered jaggery – 1 ¼ cups
  • Egg – 1 nos
  • Milk – 1 ¼ cups
  • Baking soda – ½ tsp
  • Salt – a pinch
  • Butter – 4 tbsp

Preparation:

  • In a bowl, break the egg, add in the milk and powdered jaggery. Stir it well until the sugar dissolves or it becomes fluffy.
  • Add in the wheat flour, baking soda, a tsp of butter and a pinch of salt. Continue stirring all these together (be sure no lumps are formed).
  • Peel and grate the apple, add in the grated apples and mix all these together. Rest it for 5 mins.
  • Heat a tsp of butter in pan, spoon the batter and spread it lightly on the pan.
  • Drizzle a tsp of butter along the sides of the pancake.
  • Swap the side and cook until it starts turning golden brown.
  • Remove from fire.

Serve hot with Jaggery syrup or chocolate syrup and a cup of milk. I have served it with chocolate syrup for my kids.

Mutton Rasam

Mutton Rasam

Everyone knows that rasam is the one and only comfort food in any situation for everyone from kids till elders. Guess the rasam with non-veg, already I have shared Chicken Rasam recipe and now its Mutton (Bones) Rasam recipe. This can be served after having heavy non-veg meals or after Biryani along with steamed rice. Also this can be served along with toasted or plain bread in times of sick or for dinner. My son in a big fan of my Chicken Rasam and Mutton Rasam. Let us move on to the recipe…

Do check out my Lamb/Goat recipes in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Mutton Rasam

Mutton Rasam

Ingredients:

  • Lamb / Goat (with Bones) – 250 gm
  • Onions – 3 nos (medium sze)
  • Tomato – 2 ½ nos
  • Black pepper – ½ tsp
  • Black pepper powder – ½ tsp
  • Cumin seeds – 2 tsp
  • Fenugreek/Methi/Vendayam – ½ tsp
  • Fennel seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 5 stalks
  • Red chilies – 5 nos
  • Garlic cloves – 6 nos
  • Ginger – 1” inch stick
  • Turmeric powder – ½ tsp
  • Gingelly oil – 1 ½ tbsp.
  • Curry masala or Garam masala – ¼ tsp
  • Lemon Juice – 3 tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste

Preparation:

  • Peel and finely chop 1 onion and roughly chop the other 2 onions.
  • Finely chop 1 tomato and roughly chop the other 1 ½ tomatoes.
  • In a pressure cooker, heat a 2 tsp of oil, add in the fennel seeds, roughly chopped onions, tomatoes and red chilies and cook until it turns golden brown.
  • Remove it to a plate and bring it to room temperature and then grind it to a fine paste.
  • In the same pressure cooker, pour in 3 tsp of oil, add in the mustard seeds, ¼ tsp of fenugreek, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the finely chopped onions and cook until they turn golden brown.
  • Add in the finely chopped tomatoes and cook until they turn mushy.
  • Add in the mutton pieces followed by turmeric powder, crushed ginger and salt. Cook for few mins or until the raw smell goes off.
  • Add in the ground onion-tomato paste and cook for few mins or until the raw smell goes off.
  • Pour in 2 cups of water, cover with the lid and pressure-cook for 4 whistles.
  • Meanwhile crush the fenugreek and methi seeds coarsely using pestle and mortar, add in the garlic, coriander stalks and continue crushing them. Keep it aside.
  • Remove the lid when the pressure subsides, keep the rasam in medium flame, sprinkle black pepper powder, curry masala and the crushed ingredients.
  • Give a stir, pour in the lemon juice, wait for few mins or until it starts bubbling. Switch off the flame once it starts bubbling.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch or with toasted or plain bread for dinner.