Spicyandhra

Vegetable frittata makes the perfect Sunday brunch, Very light but substantial and definitely healthy. The veggies radiate this amazing aroma when you are preparing and grilling in the oven just adds to the anticipation.
After so many weekend parties with non veggie stuff, we decide to go on veggies this week. So far so good.

How to make:

Onion 1(finely chopped)
1 carrot(grated)
1 courgette (grated)
few green chillies, finely chopped
cheddar cheese 1/3rd cup
couple of tbsp of olive oil
5 eggs, lightly beaten

heat 2 tbsp of oil and cook onion and chillies for few minutes or until onions are soft.

After that add cheese,salt and pepper to the veggies and mix well.

Take it out of the grill, cut into wedges and serve with salad and roasted potatoes.

Delectable donuts made of lentils and fried to give the authentic South Indian Flavour
My family love to have some tasty munchies every weekend as we all tend to sit together and enjoy our evenings with a hot cuppa.
Snacks I try to make often are pakodas, vadas, bhajjis .
These are all deep fried snacks and oily but I guess once in a while we can relax our dietary habits and enjoy few traditional and authentic snacks which we have been eating for so many years.
Vadas are so simple to make and with few ingredients.

I try to change something in the recipe every time I put together a dish just to see whether I can enhance a simple dish ad make it little healthier. This time I tried to make these vadas in less than an hour. I didn’t want to soak for 4 hrs and wait and grind and make these.
So I started my try out to make faultless vadas within an hour.

Here’s the recipe:

Sambhar or Lentil soup
1 cup : red lentils or toor dal
1 tsp: turmeric
1 tsp: chilli powder.
Pressure cook dal with turmeric, chilli powder with 2 glasses of water.
For tempering u need:
4 fresh tomatoes
1 onion
2 chillies
Coriander leaves: small bunch
Mustard seeds, black gram, chana dal - 1 tsp each
Curry leaves: 1 sprig

Take oil in a sauce pan and add mustard, jeera, black gram, chana dal and fry for few min.

As soon as mustard seeds start spluttering add chopped onion, chillies for couple of min or until onions are soft

Now add tomatoes, tamarind juice and cooked dal and let it boil for 10 min.
Now add salt and garnish with corainder leaves and dish up with hot Vadas

Now tell me can anyone resist these mouth watering Vadas with Sambhar

We usually don’t get the opportunity to eat barbecues out too often here as u all very well know how unpredictable UK weather is. I remember last year, we did have good summer but my mom and sis were here and we are busy holidaying, so we didn’t have many sit outs. This year, we decided that as soon as the sun is out with some decent sunshine, so comes out our barbecue.

As we had 23 degrees Centigrade on sunday, It was perfect to take out the barbecue and we enjoyed grilled sticks and many other grilled delicacies.

Most people think of BBQ as throwing a few chicken breasts, sausages, ribs on the grill and flipping them so often.
I think BBQ is all about preperation and marinade.
If u plan ahead, it will trun out to the best BBQ ever

I love to marinade whatever i want to grill, over night and the prawns, chicken pieces will be succulent when u put them on the BBQ.

Chicken Tikka:

For us the pleasures of a Wonderful Barbecues has just started and many more to come with many dishes to try and experiment and most importantly enjoying family n friends