Wednesday, September 17, 2014

Poached nectarines (Yummy breakfast recipe)

Poached nectarine
Poached nectraine

One of our close friend visited our home with red wine for a get together party. After that party, there is so much red wine left. In many cookery shows, people make so many continental dishes using red wine. I always wanted to try and taste those dishes. Now I have red wine at home but don't know what and how to make. Searched for so many recipes using red wine but couldn't come to a conclusion. Thanks to food network channel, from where I got this wonderful, simple, yummy and quick breakfast recipe "Poached Nectarine". And yeah, you can also serve this as a fruit dessert.

Nectarines are similar to peaches but have a smooth skin. Eating nectarine is a healthy way to include many vitamins and minerals in your diet. Calories in nectarine is very less, 1 nectarine contains 50 calories approximately. Poaching nectarine in red wine syrup makes it super soft and it melts in your mouth when you have it with yogurt. Aside from the enchantingly robust flavor and spicyness of cinnamon, you can also feel the tangy hint of orange rind in this recipe.

You can serve this poached nectarine with plain or flavored yogurt of your choice, crepe , ice cream, pancakes, waffles or a tart. Its absolutely your choice to pick the right one that suits your taste bud.

Fruit and yogurt are always hit combinations and hence we had with plain yogurt with walnut, pecan toppings. Try out this yummy breakfast recipe and share your comments in the comment section below.


Nectarines - 2
red wine - 1/2 cup
water - 1/2 cup
sugar - 1/2 cup
cinnamon stick - 1
orange rind - 1 strip
walnut / pecans (chopped) - for garnishing (optional)


  • cut the nectarine into small pieces
  • Add wine, water and sugar in a saucepan
  • heat until sugar is dissolved
  • add the cinnamon stick and orange rind . let it cook for couple of minutes
  • Add the nectarines and poach gently for 10 - 12 minutes until it becomes soft and tender
  • switch off the flame and let it cool completely. You can either peel off the skin of the nectarine pieces or you can just have it with skin. 
  • Top a bowl of yogurt with some of the nectarine slices. Drizzle some of the poaching liquid.
  • Sprinkle some chopped nuts and enjoy eating this yummy poached nectarine
  • You can store the rest of the poached nectarines with the liquid in a jar and keep it in the refrigerator. 
  • Serve as topping for yogurt, ice cream, filling for crepes, pancakes, waffles, perhaps in a tart.

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Monday, September 15, 2014

Mooli paratha (Radish paratha)

Mooli paratha
Mooli paratha

Mooli paratha (Radish paratha) is one of the popular dishes in most regions of northern India. This paratha recipe is a delicious healthy recipe, easy to prepare and it is the best alternative for a simple roti or chappathi. My choice for dinner is mostly roti. However, we will tend to get bored of eating roti very often, so wanted to make a spicy as well as a healthy version of roti. So I decided to make this mooli paratha.

As we are adding spices to the shredded radish and cooking it before stuffing, we don't need a special side dish to be served with this paratha. A simple chutney, tomato pachadi, curd or pickle goes well this paratha. This dish is a very comfort food for breakfast or dinner.

Radish has lot of health benefits. Listing few below:

  • very good for liver and stomach
  • powerful detoxifier (purifies the blood and eliminates toxins and waste)
  • useful in treating jaundice
  • satisfy your hunger without running up your calorie count
  • good source of anthocyanins which helps to reduce cardiovascular disease
  • very high in fiber
  • good source of potassium, so helps in reducing blood pressure

If you hate radish smell and don't want to incorporate in your food then this is the best way of adding radish to your healthy diet. Since we are cooking the shredded paratha and stuffing it inside the roti, the total flavor will be very good. So this paratha is a perfect breakfast recipe and a dinner recipe. Enjoy making this paratha recipe at your home and share your comments below (in the comments section)

Ingredients (makes around 6 paratha)

Wheat flour - 2 cups (1 cup size = 150 ml)
salt - as needed
oil - 3 tsp 
radish / mooli (shredded out of one medium size radish) - 1 cup
red chili powder - 1 tsp
coriander powder - 1.5 tsp
turmeric powder - 1/4 tsp
garam masala - 1/4 tsp
coriander leaves - few


  • shred the radish. If you are getting more juice from the shredded radish, squeeze the juice and use it while kneading the dough
  • In a vessel, mix wheat flour and salt (add lesser amount of salt than usual as we are adding some salt in the stuffing as well)
  • add water little by little and  make a soft dough. Cover it with a wet cloth for 30 minutes
  • heat oil in a vessel and add the shredded radish
  • saute it for a minute and then add salt, turmeric powder, red chili powder, coriander powder and garam masala
  • cook it for 4 - 5 mins till the raw smell is gone. Finally add some coriander leaves and switch off the flame. Let it cool down
  • make 6 small balls out of this radish mixture 
  • make 6 balls out of the soft dough
  • flatten out the edges of the dough ball using hands, keeping the center part thick
  • place the radish ball in the center
  • cover it with the dough
  • first flatten out the stuffed ball using hands to even thickness and then roll it to flat circle using rolling pin
  • heat a pan, drizzle some oil and cook the paratha on both sides till brown spots appear.
  • Serve hot with curd, pickle or any other side dish of your choice. 
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Wednesday, September 10, 2014

Chicken chukka varuval

Chicken chukka
Chicken chukka varuval
Chicken is one of the most favorites in our home. We usually make Erode style "Chicken thanni kuzhambu"  everytime as my husband loves it a lot. It was taught by my father-in-law during my intial days after wedding.Yeah !! Golden memories :) . This time I wanted to try something different with the chicken, probably an appetizer but not deep fried. Immediately, the dish that came to my mind was mutton chukka . But I have only chicken so tried the same dish with chicken. This recipe is very easy to make and tastes great. It goes well with rice and roti or you can simply eat it as an appetizer. Enjoy making this spicy chicken starters at home :) .

Ingredients (serves for 4):

Boneless chicken - 1 kg
salt - as needed
ginger - 1 inch piece
garlic - 8 - 10 pods
mint leaves - 1 fist full
pepper powder - 2 tsp
coriander powder - 3 tsp
red chilli powder - 2 tsp
curd - 2 tablespoon
turmeric powder - 1/2 tsp
garam masala - 2 tsp
small onions (shallots) - 25 - 30 nos
curry leaves - 2 sprigs
oil - 3 tsp
cinnamon - 3 small sticks
bay leaves - 1
cloves - 1
fennel seeds - 1 tsp


  • wash and cut the boneless chicken into small pieces
  • grind garlic, ginger and mint leaves to a fine paste
  • add this paste to the chicken  and add turmeric powder, curd, coriander powder, pepper powder, salt and garam masala
  • mix it well and mariante it for atleast 2 hours
  • chop the shallots
  • after 2 hours, pressure cook the marinated chicken with 1 1/2 cups of water (1 cup size = 150 ml) for 2 whistles
  • once the pressure is released, heat a heavy bottomed vessel with oil and add fennel seeds, cinnamon sticks, clove, bay leaves 
  • once it splutters, add chopped onion and curry leaves
  • fry till the onion becomes transparent and then add red chili powder 
  • mix well and add the cooked chicken pieces. Adjust the salt. If you want it even more spicy, you can add more chilli powder at this stage according to your spice level. 
  • cook well till all the water is gone and mixture becomes dry
  • Serve as side dish or as an appetizer

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Monday, September 8, 2014

Avarakkai Maangai theeyal (Roasted coconut tamarind gravy)

Avarakkai Mango theeyal
Avarakkai mango theeyal
I got this recipe from a cookery show Vijay tv's "Kitchen super star". This recipe was made by one of the contestants (Brinda) in that show and it was greatly appreciated by the judges. Inspired by that I wanted to try it immediately and its a sooper dooper hit in my home.

Ingredients (serves for 2)

Avarakkai / broad beans (chopped) - 1 cup (1 cup size = 150 ml)
Raw mango (cut into cubes) - 1 fist full
grated coconut - half cup
dry red chili - 2
black pepper - 1/4 tsp
shallots / small onion - 6 nos
curry leaves - 1 sprig
tamarind - 2 inch piece
salt - as needed
oil - 2 tsp
mustard seeds - 1 tsp
fenugreek seeds - 1/4 tsp
coriander seeds - 2.5 tsp


  • cut the small onions lengthwise and cut the mango into cubes. 
  • Before cutting the broad beans, take out the veins on both side of the beans and trim the ends. Then chop it into small pieces
  • heat 1 tsp of oil in a vessel and add coriander seeds, black pepper, red chilies, grated coconut, curry leaves and half of the chopped onions
  • roast till the coconut becomes golden brown in color
  • grind this mixture to a fine paste by adding little water
  • soak the tamarind in water and extract the tamarind juice
  • heat 1 tsp of oil in a vessel and add mustard seeds, fenugreek seeds
  • once it splutters, add the remaining half of the chopped onions
  • fry till the onions become transparent and then add the chopped vegetables. Cook till the vegetables are cooked well.
  • add the extracted tamarind juice and salt
  • bring it to boil and then add the grounded paste. If you want more spicy, then you can add some red chili powder and if want it more tangy, then you can add more tamarind juice. Adjust as per your taste. 
  • let it cook for 8 - 10 mins till the raw smell is gone. 
  • Serve hot with white rice, idly or dosa.