Thotakura/Amaranth leaves Stirfry

Love the fresh Thotakura/Amaranth leaves. So, made this simple stir fry. This dish can be served with  plain rice, Rasam rice or roti. This nutritious dish is well liked by all ages.

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves : 2-3

Ingredients:

Thotakura/Amaranth leaves : 8 bunches
Dry red chilies: 2 broken in half
Cumin/jeera : 1 teaspoon
Garlic cloves : 3 crushed
Peanuts : 3 tablespoons powdered
Red chili powder: 2 teaspoons
Coriander powder: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Salt to taste

Method:

Heat 2 tablespoons of oil in a pan and add cumin seeds and red chilies. Fry them for 1 minute.
Add the garlic cloves and thotakura. Stir fry for 5-6 minutes.
Add all the spices and stir well. Fry for 2 minutes.
Turn of the stove and serve hot.

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Veggies and Egg Stirfry

Theme for this week blogging marathon is quick and delicious stir Fries. I was thinking about different dishes that suit the bill. I finally decided on a breakfast stir fry which is both quick and delicious.
Kids absolutely loved this healthy breakfast.

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves : 2-3

Ingredients:

Spinach : 1 large bunch or 4 cups roughly chopped
Green Peppers/capsicum: 3 large sliced
Red bell pepper: 1 large sliced
Baby tomatoes: 10 cur in half
Eggs : 5 medium
Fresh ground Black pepper:  1 teaspoon
Paprika: 1/4 teaspoon
Salt to taste

Method:

Heat 2 tablespoons of oil in a wok and add the peppers. Stir fry them on high heat for 3 minutes.
Add spinach and stir fry for 1 minute.
Add the tomatoes, 1/2 teaspoon pepper, salt and paprika and stir fry for 2 minutes.
In the meanwhile, crack and Beat the eggs, salt and 1/2 teaspoon pepper in a bowl.
Take the veggies into a plate.
Add the eggs to the wok and scramble them. It should take about 4 minutes.
Turn off the stove and add eggs to the veggies and serve immediately.

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Red Velvet Pancakes

Valentine's Day this year is on a Tuesday and it's a working day so the kids can't eat relaxed breakfast. So, I made these red Velvet pancakes for them over the weekend. Both of them loved it and pretty much said they love this variation compared to regular pancakes.
The recipe is super simple. I took my regular pancake batter and add cocoa powder and red food coloring. That's it, but the taste was just amazing.
Funny part is my maid stays away from any sweet dish but she got tempted by the color of the pancakes, so I made it for her breakfast and she loved it.

Preparation Time: 5 minutes
Cook Time: 3 minutes per pancake
Makes : 6 large pancakes

Ingredients:

Cold Milk : 3/4th cup
Vinegar: 2 tablespoons
All purpose flour: 1 cup
Sugar : 2 tablespoons
Baking powder: 1 teaspoon
Baking soda : 1/2 teaspoon
Salt : 1/2 teaspoon
Egg : 1 large
Melted unsalted butter : 2 tablespoons
Cocoa powder : 1 teaspoon
Red food coloring: 1/4 teaspoon
Powdered sugar : For serving

Method:

Combine milk and vinegar to make sour milk and let it sit for 5 minutes.
Add all dry ingredients in a bowl and mix.
Add egg and butter to the milk. Whisk them together and add this mixture to the dry ingredients.
Whisk well to make a smooth batter.
Add cocoa powder, red food coloring and whisk well.
Heat a frying pan or a griddle, grease it with butter or spray oil and pour batter on to the pan and cook until bubbles appear on the top.
Flip the pancake and cook for 1 minute or until is light brown on the other side.
Serve hot with some powdered sugar and syrup.

Tomato Basil Pasta

I'm trying to make simple one pot meals for Summer. This pasta dish is a filling and refreshing one. It takes 20 minutes to make this pasta. Kids loved the fresh flavors.
I made this dish with Veggie Fusilli Pasta but regular whole grain Penne or Fusilli can be used.

Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 3-4

Ingredients:

Whole grain Penne or Fusilli pasta : 1 pound
Extra virgin olive oil : 3 tablespoons
Garlic cloves: 4 crushed
Onion : 1 large diced
Tomatoes: 3 large diced
Fresh basil : 2 sprigs
Water : 4 1/2 cups
Grated Parmesan cheese: 1/2 cup
Red chili flakes: 1 teaspoon
Salt : 1/2 teaspoon

Method :

Heat oil in a large saucepan and add garlic cloves. Sauté for 30 seconds.
Add Onion and sauté for 3-4 minutes until they turn translucent.
Add pasta, red chili flakes,tomatoes, basil, salt and water.
Bring it to a boil and simmer until no more liquid is left.
Turn off the stove and add cheese, mix well until it's melted.
Serve hot.

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Potato Corn Chowder

I made veg chowder before which is really creamy. Normally these thick and creamy Chowders are fall and winter favorites. Kids love chowders so I tried to go with a dish that is apt for Summer which is less creamy but still full of flavors.
I'm sending this dish to BM#73 under one pot meals category.

Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 3-4

Ingredients:

Onion : 1 large diced
Potatoes: 3 large peeled and diced
Corn : 2 cups
Cumin seeds : 1 tablespoon
Butter : 1 tablespoon
Bay leaf : 1
Chicken or Vegetable stock : 3 cups
Milk : 1 cup
All purpose flour: 1 teaspoon
Shredded cheese : 1/2 cup
Fresh ground pepper: 2 teaspoons
Salt : 1/2 teaspoon

Method:

Heat butter in a medium saucepan and add onions. Sauté them for 3-4 minutes until they turn translucent.
Add cumin seeds, mix well and fry for 1 minute.
Add potatoes, bay leaf, stock and bring it to a boil.
Simmer, close lid and cook for 10 minutes until the potatoes are soft
Add corn and cook for 2-3 minutes.
Mix flour with milk and add the mixture to the chowder stirring constantly.
Cook for 1 minute and turn off the stove.
Add shredded cheese and stir until it's melted.
Add salt and black pepper, stir to mix.
Serve warm with toasted bread.
This can be served cold as well.


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