Mung bean powder

Mung bean is roasted and finely ground and spiced with pepper and salted. This tastes eternal and goes great with Rice and Ghee / Oil and also with Dosa. Its a quick to make recipe and has a shelf life of months.

Ingredients :

• Whole Moong : 250 grams
• Pepper powder : 1 tbsp 
• Salt to taste
  

Method of Preparation :

• Roast whole moong in a pan till it turns golden. 
• Bring it to room temperature and grind in a spice grinder / coffee grinder / mixer till its fine.
• Add pepper powder and salt at last and once the mixture comes to room temperate store in airtight container. 
• Add oil or ghee and serve for Dosa / Idli. You may want to add extra salt while serving with idli along with ghee

Note : Add less salt as you might not need much salt when you serve this for dosa.
Also Known as : Patchai pairu podi, pesra podi, pappu podi, Idli podi, Moong Powder, Green Gram podi

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Nudeln Vegetarisch Auflauf / Pasta Casserole

Auflauf is something which is cooked or baked in a vessel and served in  the same. Auflauf is in German and usually known as Casserole. I learn  this from a dear friend of mine in Germany. Here I have used Penne Rigate Pasta and Hollandish Sauce with vegetables.

Ingredients :

• Penne Rigate Pasta : 120 gms
• Brocolli, Carrots, Potatoes - 200 gms together
• Hollandish Sauce mix - 1 Pack
• Whipped Cream - 5 tbsp
• Milk - 1 cup
• Garlic - 1 tbsp
• Onions - 2 Nos.
• Pepper - 1/4 tbsp
• Italian Seasoning - 1/2 tsp 
• Cheese grated - 1 cup (I used Gaud)
• Capsicum - 1 Small
• Olive Oil - 1 tbsp
• Salt to taste

Method of preparation :

• Cook Pasta as per the instruction on the pack, add 1/2 tsp salt while cooking and drain water.Keep aside
• Cook Mixed vegetables till they are 3/4th cooked and drain water. Keep aside 
• In a Pan heat oil and add garlic then onions and fry for a min.
• Add Hollandish sauce powder with milk and cream and salt if required.
• If you are using creamy hollandish sauce you can skip whipped cream.
• Bring it to boil, this should be saucy and not too watery. Boil for a few extra minutes if its watery.
• Add Italian seasoning, pepper  and keep aside
• In a baking tray spread the pasta and then add cooked vegetables and pour the sauce on it.
• Lift the tray and shake it or use a fork to spread the sauce. Arrange capsicum pieces on it. 
• Spread the grated cheese allover this so that it forms a layer and covers.
• Bake it for 25 to 30 min in a pre heated oven @ 350 deg.
• Serve hot

Note : The above preparation serves 3. Do not put the pasta layer on top as it turns out hard due to heat.
Also Known as :  Pasta Casserole, Veg Pasta Casserole, Italian Pasta, One Pot Pasta Meal
Variations : Add vegetables of your choice. You can substitute hollandish sauce with your choice of sauce.

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Egg Stew

Boiled eggs are added to thin spiced coconut sauce which goes well with Idiappam and Appam and garnished with fresh cilantro leaves.

Ingredients :

• Eggs : 5 Nos
• Onion : 1 No (finely chopped)
• Tomato : 1 No (finely chopped)
• Fennel seeds : 1/2 tsp
• Mustard seeds : 1/2 tsp
• Turmeric : 1/4 tsp
• Salt to taste
• Cilantro for garnishing

To grind :

• Coconut : 4 tbsp
• Fennel seeds : 1/4 tsp
• Chilli powder : 1/2 tsp
• Green Chillies : 3 Nos.
• Ginger : 1/2 inch
• Garlic : 3 pods

Method of preparation :

• Boil water in a vessel and add egg and cook for 10 min. Drain hot water, run cold water on eggs and remove skin and cut into half - keep aside.
• Grid the ingredients listed above for grinding. Make it as fine paste as possible.
• Heat oil in a pan, add mustard and fennel seeds once they are done add onions and fry till golden brown
• Add tomatoes and cook till it turns mushy, now add the ground mixture, turmeric, salt, lots of water and let it boil for 10 to 12 min.
• The sauce should be watery a little thicker than rasam, adjust water accordingly, check taste and add boiled eggs and garnish with cilantro. Close it with a lid and keep it aside for 5 min before you serve.

Note : Garnishing with fresh cilantro leaves gives a nice taste and aroma to the stew
Also Known as : Egg curry for idyappam, Egg stue, sauce for idiyappam, side dish idiyappam

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Jiffy Prawn Pepper Fry

Prawns are cooked with fried onions  and spiced up with pepper and salt to make a Jiffy Prawn Pepper Fry

Ingredients :

• Prawns : 200 gms ( I used Medium sided frozen)
• Onion : 1/2 No.(finely chopped)
• Turmeric : 1/4 tsp
• Garlic powder : 1/2 tsp (or 1/2 tsp garlic paste)
• Pepper : 1/2 tsp (crush it into coarse powder)
• Oil : 1 tsp
• Salt to taste

Method of preparation :

• Heat oil in a non stick pan and add onions, salt and turmeric
• With in a min add defreezed prawns and garlic -close with a lid/.
• In a min stir it and leave without lid for 2 more min on medium flame and add pepper powder
• Take a fork and prick into the prawns and check if its soft enough. 
• Remove from flame and serve

Note : Do not over cook the prawns as it turns to become rubbery / hard. Add prawns even when the onions are not fried else when prawns are getting fried, onions would turn black. Add as less oil as possible.
Also Known as : Shrimps Fry, Era Varuval

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