PULINCHIKKA/ BILIMBI JUICE

Bilimbi or tree sorrel is widely available in Kerala and is known as Irumban 

Puli in Malayalam. Used to make pickles, squashes and even wine. It has many medicinal purposes because of its high acidic properties.

Bilimbi Juice is used medicinally throughout Asia. The fruit juice has a high concentration of oxalic acid which is useful for cleaning and bleaching. Infused leaf of bilimbi can be used for cough while leaf decoction can give soothe to rectal inflammation.The leaves of bilimbi tree are also used as a treatment relief for skin itches, swellings of mumps and rheumatism. It can also be a good alternative remedy for insect and animal bites. The leaves are applied as poultice on itches, swellings of mumps and rheumatism, and on skin problems. Syrup made from Bilimbi fruit is taken as a cure for fever and inflammation and to stop rectal bleeding and alleviate internal haemorrhoids.

Pulinchikka/ Bilimbi Juice!! What a refreshing drink a thirst quencher it is!! This is simple to prepare, and  so refreshing. One of the best drink to beat the summer heat. So why wait, welcome the summer with this refreshing drink!

PULINCHIKKA/ BILIMBI JUICE RECIPE

Ingredients:

Bilimbi (Pulinchikka) - 1/2 kilo

Sugar- 1 1/2kilo

Water -2cups

Orange - 1 with skin sliced

Ginger -medium size piece chopped

Citric acid - 1tsp (or lime juice can be added instead of citric acid)

Green food colour- one or two pinch (optional)

Method

Clean and wash the pulinchikka. Cut it into medium pieces. Put pulinchikka, orange and ginger in a mixy and grind it. Don't add water for grinding.   Grind it well. Using a spoon take the pulp through a sieve. Place a pan on stove and pour 2cups of water and into that add sugar and melt it well. Stir it continously and make sugar syrup. When it reaches boiling  point remove from stove and  add it into fruit pulp and mix well. After cooling add 1tsp citric acid or lime juice and add a bit of green food colour (adding is optional) and mix well. Transfer this mix into an air tight bottle and refrigerate it. Prepare the juice by adding required amount of water with fruit syrup. 

Healthy Tuna Sandwich

A great no-cook summer appetizer treat.

When it comes to making a quick and easy lunch, sometimes people opt for the high calorie options such a fast food pizza or fast food hamburgers. But with just a little planning, they can make a healthy meal recipe that are perfect for lunch, picnics  and packs, well  for school or office. Tuna sandwich recipes are a perfect solution if you’re in a hurry and want to eat something filling but good  and healthy.

Eating tuna and other fish can help your brain function better, keep your memory sharp and reduce your risk of heart disease. The American Heart Association recommends eating fish at least twice a week. Both fresh and canned tuna are convenient ways to get your weekly amounts of this nutrient-rich food. Choosing low-sodium and low-fat seasonings and whole-grain bread is the healthiest way to make a tuna sandwich.

This quick and easy sandwich recipe is an ideal healthy meal idea for those looking to add more protein to their diet. This simple sandwich recipe is healthy, delicious and a great appetizer for a dinner group or even as a quick summertime lunch. Everyone will love this low-fat, low-sodium and high protein healthy  recipe. Try it for your next lunch.

Here’s a quick mid-week recipe that you can whip up in a couple minutes flat. I love this recipe. I added fresh lemon juice for tartness, chopped onions and celery for crunch. Season the mixture generously with salt and pepper, and you’ve got a fresh tuna sandwiches that is packed with flavor. Don’t miss the ketchup!

Here is the Healthy Tuna Sandwich Recipe:

Ingredients: 

Tuna in water                       – 2 cans (6 oz each, I used sandwich flaked Tuna)

Medium stalk celery              – 1

Small onion                          – 1

Lemon juice                         - 1 tsp

Salt                                      - ¼ tsp

Pepper                                 – ¼ tsp

Slices bread                          – 8 ( Used canapé bread)

 Method

• Drain the tuna in a strainer. Chop the celery to measure 1/2 cup. Peel and chop the onion to measure 1/4 cup.

• In a medium bowl, mix the tuna, celery, onion,  lemon juice, salt and pepper. If you want you can add green chilies or any herbs of your choice, its optional.

• Spread tuna mixture on the bread slices.

I like to serve this tuna on an open-faced sandwich on whole grain canapé bread or on toast. Super filling, heart healthy and so yummy! Your body and your taste buds will both say “thank you.”

Enjoy a light, healthy meal with this quick and easy tuna sandwich.

Pav Bhaji...

Today, I’m blogging about Mumbai’s famous street food – Pav Bhaji. A hurried meal for the man in the street.  It is easy to cook and also filling. It is a Maharashtrian fast food dish that originated in Mumbai cuisine. Pav = Soft Bun and Bhaji =  a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, and a dollop of butter, consumed with warm bun/bread gently or crispy fried in butter – an all-time, anytime favourite with Indians.

I was craving for Pav Bhaji last weekend……So went to a near by Chat shop, just to eat this chat and unfortunately that day the  Pav buns were out of stock, so came back home disappointed. The next day I got pav buns and yummy homemade pav bhaji is ready in minutes  at home for dinner :) 

Recipe :

Ingredients

Potatoes, boiled and mashed             2 medium

Tomatoes, chopped                            2 medium

Onions, chopped                                 2 medium

Green capsicum, chopped                 1 medium

Cauliflower, grated                              ¼ small

Green peas, shelled                            ¼ cup

Ginger, chopped                                 1 inch piece

Oil                                                        3 tbsp

Green Chillies, chopped                     3-4

Pav bhaji masala                                1 ½ tbsp

Salt                                                      1 ½ tbsp

Butter                                                  3 tbsp

Pav                                                      8

Fresh coriander leaves, chopped       ¼ cup

Lemon, cut into wedges                      2

Method

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

My Notes:

• You can also add veggies like beans, carrots ect.

• If you dont get pav buns, go ahead with normal milk buns or butter buns.

• Chopped tomatoes can be added too. Dont skip chopped raw onions and coriander leaves while serving.

• The bhaji goes well with toasted bread too.

• Dont skip butter as its the main ingredients which makes this chat tastier.

Recipe adapted from Chef Sanjeev Kapoor

See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.XZCIG5Do.dpuf

Once ur veggies are boiled and kept ready pav bhaji can be done in a flash. Whenever its chat outside I go blindly with pav bhaji they are my fav anytime and in my case the craving never ends for chat atleast when it comes to pav bhaji.

Chicken Kati / Kathi Rolls

Rolls and wraps are very popular these days. These Kathi rolls are very easy to make and easy to serve.

A Kathi roll /Kati roll is street-food originating from Kolkata, India. Kathi means bamboo skewers. During the colonial rule the kebabs were used to be served on these bamboo skewers and since then the name kathi came into existence and slowly became synonymous with any kind of paratha which is rolled with stuffing. Hence the name kathi roll was coined. Traditionally a kathi roll is kebab wrapped in a layered paratha. However with many improvisations, kathi roll has become quite versatile. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kathi roll.

The stuffing can always be experimented with. Vegetarians can use veggies while non vegetarians may add a few chicken pieces. After eating Kathi rolls in Azad Bread Factory,Trivandrum. I was inspired to make this typical Calcutta rolls at home. It was so tasty  and I like the way the roll is made.   But when I tried this chicken kathi roll , I really loved it. So simple, filling and tasty! So thought I should post it. It is very easy and simple, you can pack this in lunch box for yourself or your kids. You can also make as a snack.

This delicious dish is easily put together and really tasty. Juicy pieces of spicy chicken are wrapped in Chapatis or Parathas that has been coated with egg! when the chicken is ready, all you need to do is assemble the rolls! It is  very filling and can be made with different stuffings. Here I made with chicken and vegetable filling to make it more delicious. Try out this easy and delicious recipe of chicken kathi roll. It is simply irresistible.

Ingredients:

For rotis: same chapathis recipe

Whole wheat flour/atta -1 cups

Salt

Water to knead the dough

For filling:

Boneless Chicken - cooked and grated

Julienne mixed vegetables – 1 cup (carrot, capsicum, & beans)

Green chili -2 cut diagonally

Onions - 2 finely slice 

Garam masala - 1/2 tsp

 Red Chili powder - 1/4 tsp
Green Chilli Sauce - 1 1/2 tsp
Tomato Sauce - 1 tsp

For Assembling:

Eggs – 4 beaten with salt and pepper

Olive oil / any refined oil  2-3 tbsp

Salt to taste

Method:

1. To make rotis

Add salt to the wheat flour, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.

To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.

2. Preparing roti and omelet

Beat 4 eggs with pepper powder and pinch salt (to taste). Bear in mind that you will be making 4 omelets, respectively, for each kathi roll. Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati. Add 1 tsp of oil per omelet, to the pan. Slowly pour in 1/4 of the egg mix and swirl, to cover the pan. As soon as you see that the bottom of the omelet is set and the top is still soft and custard-like, place the the roti on top, it will cling to the omelet.Gently insert a spatula underneath the omelet and flip it over. Let the roti bronzen a bit, then remove from flame. The omelet will be clinging to the roti now.

3. Fillings

Heat a tbsp of olive oil in a vessel, add the onions and green chilies  and saute for few secs. Add carrots, beans and capsicum and sauté for 7-8 mts.  Add garam masala and redchilli powder and saute for a minute. Add the cooked grated chicken and salt, in this and combine well. Turn off heat and keep aside.

4. Assemble kati roll:

-In a plate, place the roti with the omelet side up.

-Add the fillings. 

-Roll it tightly and eat warm.

To serve, wrap the lower part of the rotis in a butter paper or foil paper.

If you are preparing these for a crowd, you can prepare the roti and omelette and serve this to your guests.

Enjoy the big bite - filling and tasty! I am totally in love with this kathi roll these days!

Bread Pockets - evening snack

I have heard about bread pockets, but until I tried, I had no idea of how it would taste or about the texture. To my surprise, it was tasting great. 

I made them with spicy potato stuffing (I used cutlet koottu as fillings) . It tastes good and enjoyed it with a cup of hot tea, as an evening snack. So let’s start the recipe .yum

Ingredients:

Bread Slices - 2

Egg - 1 (for batter)

Bread Crumbs - 1 cup

Cucumber - medium size chopped

Capcicum - a small one chopped

Chicken -  1 cup grated ( cooked with slat and pepper)

Black olives - 1/4 cup (optional)

Pepper

Mayonnaise 

Salt

Oil - Refined

Method:

Take 2 slices of bread. Cut the edges of the bread.  Place one slice on top of other slice and slightly roll it with a rolling pin and (don't give too much pressure). With a round shaped cutter or with a round shaped lid, cut the bread from the centre. Beat an egg in a bowl and dip those round shaped bread in the egg batter, then roll it with bread crumbs (same process of making cutlets). Deep fry in oil. When it becomes golden brown colour take it from the pan and drain the excess oil. Then, cut the fried breads from the centre into half (semi circle). Now, you will get the pockets. Prepare, any filling of your choice and fill the pockets. Have it with hot tea or coffee.

Simple Fillings: In a bowl take chopped cucumber, capsicum, grated chicken (cooked with salt and pepper) and chopped black olives. Add salt and pepper and one spoon mayonnaise (optional). Mix well and fill it in the bread pockets. You can use fillings of your choice.

Note: We can use sauces, mayonnaise etc of our taste as filling. If you are adding tomatoes or sauces in the filling, add it before severing, otherwise the bread pockets will become soggy.

Enjoy these hot pockets with a cup of hot tea

Banana Nutella Toast Sandwitch !!!!

French toast makes a fabulous  morning treat for any Nutella lover. I made it with bananas but strawberries would be awesome, too. Or both!

One of our favorite go to breakfasts, or snacks, are nutella and banana sandwiches. I always have all of the ingredients on hand and if you combine that with, how yummy they are and how quick and easy they are to make. 

Nutella goes really well with a lot of fruits, though banana seems to be the one that I keep coming back to. We normally eat them in sandwich fashion with two slices of bread but an open faced sandwich, or toast, also works really well. I sometimes even butter them up and grill them so that they are nice and golden brown on the outside and the nutella is warm and melted on the inside. You could also easily turn it into french toast for something a bit different.

This is a wonderful and easiest toast sandwich to do and the tastiest one to eat. No one can resist the delicious taste of Nutella. The combination of banana, cinnamon and walnuts to Nutella,is soo Yummy... Recipe courtesy Pavithra Elangovan.

Ingredients:

• Whole wheat bread or white bread – 3 slices need for a sandwich
• Banana Sliced
• Nutella – to spread
• Walnuts – chopped
• Cinnamon powder – to sprinkle

Method:

Toast the bread with butter in low flame until nice brown colour. Apply nutella. Chop the walnuts and sprinkle on top of the nutella spread slice and close with another toasted bread, on top of that place sliced banana. Add few more chopped walnuts (if needed, optional) and sprinkle cinnamon powder. Apply nutella in another toasted bread. Close the sandwich, cut diagonally into two halves and serve.

This is great for breakfast or anytime snack.