Sunday, 29 April 2012

Cauliflower Roast

cauliflower - medium size(400- 500gm)
oil - 2 tbsp
chopped onion - 100 gm
chopped tomato - 50 gm
ginger garlic paste - 1 tsp
garam masala - quarter tsp
turmeric powder - quarter tsp
chilli powder - half tsp
pepper powder - half tsp
cumin powder - half tsp
coriander powder - 2 tsp
chopped coriander leaves - 2 tbsp
salt - to taste.

Steps to follow:
Parboil the cauliflower florets in a sauce pan of boiling water for 10 minutes and drain it.Keep aside.

Heat oil in a pan fry the onion for one minute and add ginger garlic paste fry for further one minute,then add chopped tomatoes and salt.Stir for a minute and add all the masala powders and again stir well.
Add the cauliflower florets,little salt and fry, stirring for 5-7 minutes.Garnish with chopped coriander leaves and mix well.
Serve hot with rice or freshly made Chappathi.
Sending this to Eat vegetables and stay healthy @ Samayaldiary  & Justeat.

Thursday, 26 April 2012

I don't know why she tagged me ?!

Sangeetha of Recipe Excavator tagged me. OMG! This reminds me of scary exams pa..
Anyhow I like to share simply.

These are my replies for her tagged questions.

1. My Introduction
I am Asiya Omar, an Agricultural graduate from the great TNAU, Coimbatore. Now I am a happy home maker and blessed with a son and a daughter.I am always active, at present really bored trying to engage myself in various things.

2. Favourite dish
Grilled chicken with Kubus, Hammoos, Muthabal, Garlic sauce and Green chilli pickle.

3.Your best / new try recipe so far?
Baked Apple Pudding
(will be posted soon)

4.Which is your second passion other than cooking?
Recently I developed my passion towards reading and writing.

5.At least once have you thought I could have born as a guy or you feel "am happy with what I am now, Be frank with reason please.
I am happy with who I am, reason is very satisfied life.

6.My favourite question, love to be a home maker or office goer ?
Both I like but now I held up with home making.

7.You prefer instantly publishing post or scheduled post and why?
Whenever I end up with something good, I post it immediately.

8.Can I see your Kitchen? Photo please?

9.If you are really upset, What is that one thing you do to get distracted?
First thing I'll do is wrap myself with blanket and take a long nap or go out for window shopping.

10.What will be your spouse reaction on seeing you new tried recipe's outcome?
All that he does is give a bright smile with appreciations and comments ( positive or negative)

12.What do you think about "Recipe Excavator".
All your recipes are simply superb dear,.I feel you got a positive attitude towards everything.

Thanks for tagging ! Sangeetha.:))).
If anyone like to continue with the same questions please
but the 12 th question is What do you think about My Healthy Happy Kitchen?

Tuesday, 24 April 2012

Mint Tomato Rasam

Sending this Recipe to Julie's EP Series -Herbs & Spices hosted by Surabhi Nayak.

Mint leaves - 1 cup
tomatoes - 200 gm
garlic cloves - 4
salt - to taste

for this rasam powder:
coriander - 1 tbsp
toor dal - 1 tsp
pepper - half tsp
cumin - half tsp
dry red chilli - 1
Dry roast and grind it the above said ingredients and mix the turmeric and asafoetida powder.
turmeric powder - quarter tsp
asafoetida - quarter tsp

for seasonig :
oil - 1 tbsp
mustard, fenugreek - each half tsp
curry leaves - few

In a food processor add cleaned washed mint leaves ,chopped tomatoes and chopped garlic and blend it coarsely.
Heat oil in a kadai add mustard, fenugreek seeds when it splutters add curry leaves. Then add the mint tomato garlic mix and stir well till the raw smell goes.Then add rasam powder.Stir well.

Then add 3 cups of water and add salt to taste. Simmer the stove, when it starts to boil switch off the stove.

Delicious Mint Tomato Rasam is ready to serve.Serve with plain rice,dal and pappads.

Serves 3- 4

Sunday, 22 April 2012

Puliyotharai /Tamarind Rice

cooked rice - 2 cups
tamarind - lemon size
coriander seeds - 1 tbsp
fenugreek seeds - half tsp
dry red chilli - 2 +1
asafoetida - quarter tsp
turmeric powder - quarter tsp
mustard,urad dal - 1tsp
channa dal - 1 tsp
groundnuts - 1 tbsp
curry leaves - 2 arc
gingelly oil - 4 tbsp
salt - to taste.

Steps to follow:
Dry roast coriander seeds, fenugreek, 2 dry red chilli separately and powdered it. Keep aside.Soak the tamarind in one cup water and extract it.
Heat oil in a pan add mustard urad dal,channa dal,ground nuts and add one dry chilly and curry leaves,when it splutters add asafoetida and turmeric powder and stir it.
Then add immediately the tamarind extarct and salt to taste. When it brings to boil add the puliyotharai powder to it.

Slow the fire.Let it become thick gravy and oil floats on top.Switch off the stove.
Add the cooked rice and mix well and keep it closed for at least 1 hour.
Now the Puliyotharai is ready to serve.Serve with potato chips or pappads.

Sending this recipe to

Saras's Kitchen chronicles Heirloom recipes and Julie's EP Series - Mint and Coriander hosted by Surabhi Nayak.

Tuesday, 17 April 2012

Mint Chicken Barbecue

boneless chicken - 600 gm
mint leaves - small bunch
green chilli - 2
chopped ginger - 1 tsp
chopped garlic - 1 tsp
garam masala - half tsp
fresh yogurt - 100 ml
oil - 1 tbsp
salt - to taste.

Steps to follow:
Clean ,cut, wash and drain the chicken pieces.

In a food processor add cleaned washed mint leaves, green chilli,ginger,garlic, garam masala and salt .Grind it to a fine paste.
To that mint paste add yogurt ,oil, salt and mix well.
Then add chicken pieces to the mint yogurt mixture.Mix and marinate at least 4 hours in the refrigerator.
Arrange the marinated chicken pieces in the barbecue stick.Fire the barbecue stove.Keep the marinated chicken in the stove. Cook the chicken both sides slightly brown until the juices run clear.
Now the Healthy Mint Chicken Barbecue is ready.
Remove the mint chicken from the stick and serve as a starter with lime wedges.
Sending this recipe also to Julie's EP Series- Herbs & Spices -Mint & Coriander hosted by Surabhi Nayak.

-Asiya Omar.

Sunday, 15 April 2012

This is what I have got to say...

I would like to share my wonderful experiences in getting my two lovely little ones.
When I got conceived everybody was obviously happy. I was at my in-laws house that time.Since my husband is the eldest son, my in-laws were eagerly waiting for their grand children. I remember each time somebody came to visit me they would bring a huge basket of fruits and snacks with them. I had to eat all those healthy food they got for me. Everybody was there for me to take care of healthy diet. There was a lovely grandma in my neighbourhood.She helped me a lot during pregnancy.

Just like everybody else I followed what the doctor said. I've got a really huge family with my two sisters and six sister in laws took care of me. When I was pregnant all my relatives invited me for a feast. Wow! Wow!

From the ninth month everyday around 7 p.m I used to apply gingelly oil all over my stomach and had a body bath with medium hot water. It will help for the normal delivery(grandma tip)
Even after my due date I didn't get pain, later they admitted me in the hospital..After 2 days I got pain in one morning and I had to bear the pain till night. And finally I had a normal delivery my sweet son was born. My husband was very helpful, he was there for through out. I returned home on 6 th day, I had a huge welcoming feast on 7 th day. The whole family gathered. My all sister in laws were with me to completely take care of me since I had lost my parents in my childhood.

From the experience I had from my first delivery I know how to keep myself prepared for the second baby.
I had an easy time in giving birth to our daughter, the huge bundle of joy.
After the third month of second delivery my husband took charge of everything.Till now for my loving husband, he considers me as the third child..:))))..That is what I have got to say ..

-Asiya Omar.

Garlic Porridge / Puthina Thuvaiyal

raw rice - 50 -75 gm
garlic cloves - 15( small size)
cumin seeds- quarter tsp
fenugreek seeds - quarter tsp
green chilli - 2
tomato - small 1
onion - smalll 1
chopped coriander - 2 tbsp
curry leaves - few
ghee - 1 tsp
oil - 1 tsp
coconut milk or cows milk - half cup
salt - to taste.

Method :
In a pressure pan add washed rice , garlic, green chilli, chopped onion, tomato, coriander leaves, cumin, fenugreek and four cups of water and salt to taste.Close the lid and put weight.
When first whistle comes, slow the flame and keep it for another 15minutes.Switch off the stove.Let it cool.
For seasoning heat oil and ghee in a pan add curry leaves when it splutters add coconut milk and little salt.
Pour this coconut milk seasoning to the prepared porridge in the pressure pan.Mix well.
Now Garlic Porridge is ready to serve.
Serve with Puthina Thuvaiyal.
For pregnant women and lactating mother this Poondu Kanji is a very healthy dish to serve.

2 servings.

Puthina Thuvaiyal:
mint leaves - one handful
green chillies - 2
grated coconut - 2 tbsp
tamarind - tamarind pod size
salt to taste.

In a pan slightly dry roast all the ingredients given.

Add all the ingredients in a food processor, Sprinkle little water and grind to a paste.Healthy delicious Puthina Thuvaiyal is also ready to serve with Poondu kanji.

Sending this recipe to Healthy Morsels - Pregnancy.

-Asiya Omar.

Tuesday, 10 April 2012

Moong Sprouts Kebab

moong sprouts - 1 cup
chopped ginger - 1 tsp
chopped garlic - 1 tsp
green chillies - 2
medium size onion - 1
coriander leaves- 2 tbsp
roasted split channa dal - 3 tbsp
pepper,cumin - each quarter tsp
fennel seeds - half tsp
turmeric powder,karam masala - each quarter tsp
bread crumbs - 1 cup
maida - 2+ 3 tbsp
oil - to fry
salt - to taste.
Steps to follow:

In a food processor add moong sprouts, chopped ginger,garlic,chilli ,onion and coriander leaves.Grind to a coarse paste with out adding water.
Then powder the roasted split channa dal, pepper,cumin and fennel seeds and keep it separately.

In a bowl add moong sprouts mix paste,roasted split channa dal mix powder, 2 tbsp maida, karam masala, turmeric powder and salt to taste and mix well and make a dough.

Divide the moong sprouts dough into equal lemon size balls and shape it like a mini kebab.Mix 3 tbsp flour in a half cup water and keep aside.Dip the kebab in the flour batter and roll the kebabs in the bread crumbs and keep aside.

Heat oil in a pan and shallow deep fry the few kebabs at a time in a medium flame, both sides golden brown or bake it in the oven. If the oil is not hot enough, the kebabs will break.
Serve hot immediately.Serve as a evening snack with tea or side dish or a starter.
Sending this to Eat vegetables and stay healthy @ Samayaldiary  & Justeat.

-Asiya Omar.

Monday, 9 April 2012

Variety Fried Rice

Always use good quality of basmati rice for fried rice varieties.

Mixed Fried Rice:
basmati rice - 300 gm
boneless chicken cubes- half cup
cleaned shrimps - half cup
chopped onion - 2 tbsp
chopped vegetables - 1 cup(carrot,cabbage,bell pepper)
chopped spring onion - 2 tbsp
soya sauce - 2 tsp
oil - 3 tbsp
pepper powder- half tsp
salt - to taste.

Serves - 3-4

Steps to follow:
1.Wash the rice well soak for 30 minutes and drain it.In a vessel pour water, bring to boil then add the soaked rice and salt to taste, cook for 10 minutes.Drain it and keep aside.
2.Clean wash drain the prawns and chicken and mixed it with 1 tsp thick soya sauce an
3.Heat oil in a pan add chopped onion and fry for a minute, then add chicken and shrimps fry well until done and keep aside.
4.Then add chopped vegetables and stir well for 2 minutes add salt to taste and remaining 1 tsp soya sauce and mix well.
5. Add cooked rice and stir well for a minute.Then add pepper powder, chopped spring onoins and stir well and switch off the stove.

Serve Hot Mixed Fried Rice in a serving plate with cool Refreshing Raitha.

Bell Pepper Fried Rice:

Ingredients :
basmati rice - 300 gm
peppers( red,green,yellow,orange) - 4 small size
chopped tomato small - 1
chopped garlic cloves - 4
chopped spring onions - 2 tbsp
soup cube - 1
butter - 1 tbsp
oil- 1-2 tbsp
soya sauce - 1 tbsp
pepper powder - half tsp
salt - to taste.

Serves - 3-4

Steps to follow:
1.Wash the rice well soak for 30 minutes and drain it.In a vessel pour water, bring to boil then add the soaked rice and salt to taste, cook for 10 minutes.Drain cooked rice and keep aside.
2.Heat oil and butter in a heavy bottomed non stick pan add chopped garlic stir it and add colourful pepper chunks and stir well. Then add crushed soup cube and chopped tomatoes.Mix well for a minute and add soya sauce and stir it.
3.Add cooked rice mix well and close the lid for 2 minutes.Open the lid, sprinkle pepper powder add chopped spring onions and toss well gently.Now the bell pepper fried rice is ready.
4. Serve with potato chips.

This is the simple rice dish full of flavours.

Mushroom Fried Rice ;
cooked basmati rice - 2 cup
chopped button mushroom - half cup
chopped green bell pepper and cabbage - each half cup
chopped onion - 1
ginger garlic paste - 1 tsp
chopped green chilli - 1
mint and coriander leaves - each 1 tbsp
lemon juice - 2tsp
oil - 2 tbsp

ghee - 1 tsp
salt - to taste.

Serves - 2

Steps to follow:
1.Heat oil and ghee in a pan add chopped onion and fry for a minute, then add ginger garlic paste,chopped chilli,chopped coriander and mint leaves and stir for a minute.
2.Then add chopped mushrooms,cabbage and green pepper and little salt to taste.Mix
and stir well until soft.
3.Add the cooked rice and stir gently.Add lime juice and mix well.Switch off the flame.

Mushroom fried rice is ready to serve.Serve with any veg or non veg fry items.
This is extremely low in fat, but packed full of exciting flavours.

Suitable for lunch boxes.So sending this to Kids Lunch Box Recipes Event.
--Asiya Omar.