Wednesday, March 21, 2012

coconut&split chickpeas curry/senagapappu kobbari

split chickpeas/ senagapappu - 1 cup
onion 1 small, chopped
green chillies - 3to4 chopped
coconut - grated 1 cup
ginger garlic paste - 1 tsp
coriander powder - 1 tsp
oil - 3 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
dry red chillies - 1
turmeric - 1/4 tsp
boil chickpeas in water,til tender. not too soft. drain and save 1/4 cup of boiled water.
heat oil in a pan, fry dry chilly, cumin and mustard seeds for 1minute. add turmeric, onions and green chillies. fry for 3 minutes, add ginger garlic paste.
fry for another 3 minutes. add boiled chickpeas and coconut, cover and cook for 4-5minutes. add salt,1/4 cup of boiled water cover and cook for 5mnts. add salt, coriander powder, stir well , cover and turn off heat.

Monday, March 5, 2012

Toasted Brussels sprouts

1lb Brussels sprouts
1 spoon olive oil
1 clove garlic, crushed
crushed pepper flakes
Heat oven to 350degrees. sprinkle olive oil on Brussels sprouts. Add garlic, salt and pepper flakes. spread on a cookie sheet. toast for 20mnts. Insert a fork and check if they are soft on the inside.
same method can be done for broccoli and cauliflower.

Banana and Nutella stuffed french toast

2 whole grain bread slices
1 egg
2tbs milk
1/2 banana, sliced
1tsp nutella
1tsp powdered sugar
1/4tsp cinnamon
butter to toast
Heat skillet. In a wide bowl, beat egg and milk.
Apply nutella to one bread slice and spread banana slices on it.
close with another bread slice. place the sandwich in egg mixture, flip to cover both sides. add little butter to the skillet toast the sandwich, 2minutes on each side. Place in a plate, sprinkle with powdered sugar and cinnamon.