Nami's Cookbook

 Mutton saaru is a dish which goes well with plain rice. This is a very easy recipe where no grinding needed. Just prepare it in a jiffy. This is my hubby's recipe. Give it a try and let me know how was it. Step by step method : Pressure cook mutton for 3 whistles with little water, salt and turmeric powder. Keep it aside. In the same cooker, heat oil. Add mustard seeds and allow it to splutter. Add curry leaves and fry. Now add garlic, ginger mince and onion and fry until translucent. Add ginger- garlic paste and saute for a minute.  Add turmeric powder, coriander powder, red chilly powder, meat masala and pepper powder. Saute for a minute. Now add coriander leaves, mix well. Add cooked mutton pieces with stock. (At this stage, check for salt and add if required) Pressure cook for 2-3 whistles. Serve hot with steam rice or jeera rice. Recipe card : Print Easy Mutton Saaru Yield: 3-4 servings Author: Namitha Shenoy Prep time: 15 M Cook time: 15 M Total time: 30 M A no grind, easy

Healthy and Easy Finger millet Idiyappam ¦ Ragi Idiyappam ¦ Ragi Semige ¦ Ragi String hoppers ¦ is a healthy recipe. One can have it in anytime of the day. Finger millet also known as Ragi/Nachni is one of the staple food in South India. It's power packed with lots of nutrients. Ragi contains fiber which aids in weight-loss and good for diabetic patients. This recipe is quick and easy and goes well with any spicy curry or spicy coconut chutney. Have it when it's hot. We prepare rice shevai normally. This is the first time I tried preparing shevai with Ragi flour. Its healthy and about the taste, yum it was.  Step by step method : Dry roast ragi flour until the raw smell goes off. It took around 5-7 mins. (Make sure you wont brown it). Mix rice flour and salt. Switch off the flame. Allow it to cool a bit. Now add water lil by lil to the flour mixture and mix well until it starts coming together. Now close with a lid and allow it to rest for 15 mins. After 15 mins, add 1 tsp of

 Pasta is Italian staple food like our rice and roti. It is served with different sauces like white sauce, marinara sauce, cheese sauce and many more.  Creamy mushroom sauce is my own variation of the white sauce. I have also added vegetables to make it more healthy. Step by step method : Cook pasta as per info on the packet. Drain n keep aside. (Don’t over cook it)                       In a pan, heat oil n half of d butter. Add garlic n sauté for a minute. Now add onions n saute till translucent.Add mushrooms n fry til golden brown. (Make sure no water content remains in mushroom). Once done keep it aside. Now in the same pan add the remaining butter. Add corn flour n fry for a minute. Add 1 cup of water lil by lil so that no lumps are formed. Mix well. Add milk and bring this sauce to boil. (The sauce should be of creamy consistency) Once done, add sauted mushrooms, bell peppers, cabbage and mix well. Now add salt, white pepper powder and basil. Mix well n bring to boil. Add cooked

Galouti Kebabs are delicious and melt in mouth kebabs. You can prepare this as evening snack or as a starter. :) Its very easy to prepare. Usually these kebabs are prepared using meat mince.  I made veg version of it using mushrooms.  It tastes soo good.. Here’s d recipe               Step by step method : Roughly chop mushrooms and wash very well. Boil water in a vessel. Add salt and lemon juice. Now switch of the flame and add the mushrooms and parboil for 2-3 mins. Drain the water. Squeeze excess water from mushrooms. Put these mushrooms in a blender and mince it. Keep it aside. Mash boiled potato using a masher and keep it aside. In a pan, heat 1 tbsp oil. Add ginger paste and green chilies and sauté until raw smell goes off. Add onions and fry till translucent. (Or you can brown it too for extra flavour) Now add turmeric powder, kebab powder and garam masala powder and sauté for a min. Add minced mushrooms and mashed potato. Mix well until the oil starts leaving the sides of the p

Mushroom methi matar malai is a mildly spiced creamy gravy. I have tried to make this bit healthier. It tasted heavenly. This is a restaurant style recipe. Step by step method : Grind the ingredients under “for paste” into smooth paste with little milk which was used for soaking almonds n poppy seeds. The paste must be very creamy without any bits in it. In a small pan, dry roast kasoori methi n keep aside. Wash and drain the fenugreek leaves properly and keep it aside. Heat ½ tsp butter in a pan and add cumin seeds. Allow it to splatter. Now add the washed and completely drained fenugreek leaves and sauté on medium flame for 2-3 mins. Keep it aside. Now in the same pan add sliced mushrooms and toast until all moisture content goes off. Keep it aside. (I forgot to click the pic :( ) In a deep bottom pan, heat oil. Add chopped onions and sauté till translucent. Add the ground paste and sauté on medium flame for 3-4 mins. Add tomato pulp, garam masala powder, amchoor powder and mix well.

Jeera Rice is one of the flavorful and most popular rice dish in all restaurants. Many of us prefer jeera rice instead of plain rice for dals or any curry items. Its very simple n easy to prepare. It goes well with North Indian dishes. Step by step method : Rinse rice till water runs clear of starch. Soak for 30 mins and then drain. Keep it aside. Heat 5 cups of water. Add bay leaf, cinnamon, cardamom, cloves, peppercorns, mace and star anise. Bring the water to boil. Now add salt and oil. Add the drained rice and cook in low flame. Cook till the grains are tender. (Don’t overcook the rice) Drain the rice and keep it aside. In a small pan, heat ghee or oil. Add cumin seeds and allow it to splatter. Add chopped green chilies and fry for a min. Mix this tempering with drained rice. (Mix gently or else grains gets broken) Garnish with coriander leaves and serve with curry, gravy or dal of ur choice. Recipe Card :  Print Jeera RIce Yield: 3-4 servings Author: Namitha Shenoy Prep time: 30

Parathas are stuffed Indian Bread. Stuffing can be potato, vegetables, gobi, methi, onion and what not. In North India, parathas are prepared during anytime of the meal. It is filling and healthy too. I have tried stuffing paneer and sweet corn in the parathas here. This can be given to kids for their lunch box. Step by step method : Mix flour, oil, salt and enough water. Knead into dough. Make sure the dough should neither be too soft nor too hard. Cover with a damp cloth and keep it aside for 15-20 mins. Now for the filling, in a bowl, add paneer, sweet corn, green chilies, garam masala powder, salt and lemon juice and mix well. Take a lemon sized ball of the dough. Roll this into a small disc and place a tbsp of filling in the center and cover the dough. (Seal it properly. Also make sure you won’t add too much filling). Roll this into a paratha either thick or thin.  Now heat a griddle. Put the paratha on this. Cook till golden brown on both sides. Add little oil or butter, to roast