Cauliflower & Egg Scramble

Cauliflower is a nutritious vegetable with lots of disease preventing components like antioxidants  and VitaminC. (More details about the healthy benefits of cauliflower)

Cauliflower is good for a stand alone recipe or as an additive in soups, rice, curries or fries. Cauliflower and egg scramble can be served with toast, rice or tomato rice.

Caramel Toast for kids

This is a crispy, crunchy and sweet toast which kids and grown up kids would love to eat. Not my own recipe, though I named it for the sake of blogging. The first time I came across a toast with ghee and sugar on it was at one of our acquaintance place when I was in the second standard (at school). My mother also witnessed the same and ….

Onion pakoda / pakora

the recipe

Gram flour / besan / kadala mavu – 8 tbsp or more

Asafoetida – ¼ - ½ tsp
Coriander leaves, chopped – 1 sprig
Chilly powder – ½ tsp
Water – as required
Salt – to taste
Onion, cut into slightly thick julians (lengthwise) – 2
Oil – to deep fry

the method
Prepare a thick batter with gram flour, asafoetida, chilly powder, salt and water. Add coriander leaves, onion and mix well. Heat oil in a pan. Spoon half a tablespoon of the onion mixture and fry it in hot oil.

Thai Prawn Curry

Prawns (big) – 20 – 25

Onion – 1

Capsicum, diced – ¼ cup

Tomato , diced (only the flesh part) – 1

Green chilly or fresh red chilly – 1

Chilly flakes – ½ tsp

Pepper powder – ¼ tsp

Soya sauce – 2 tbsp

Coconut milk, first extract – ¾ - 1 cup

Salt to taste

Sugar – 1 pinch

Oil – 2 tbsp

Heat oil in a pan and stir in the onion, capsicum, tomato and chilly and sauté for a minute or two. Add chilly flakes, pepper powder and salt. Stir for few second and then add soya sauce. Add a pinch of sugar. Stir in the cleaned prawns. Saute for two minutes and pour the coconut milk. Check salt, bring it to a boil. Serve hot with rice.

Potato Wedges

the recipe

Potato – 250 gms

Pepper powder – ½ - ¾ tsp

Salt – to taste

Oil – 2 tbsp

the method

Cut the potato into wedges. Boil water in a pan. Place the wedges in the water with a little salt and parboil. This takes about 5 minutes. Drain the water.

Heat oil in a pan (preferably a flat pan) and add the parboiled potato wedges. Add salt. Stir till all the sides have become light golden brown. Season with pepper powder and mix well. Can be snacked or served as starters with mayonnaise.