Veg Quesadilla Recipe - Indian Vegetarian Quesadilla

Recently I tasted Mexican Veg Quesadillas at Taco bell. Its my long time wish to prepare Vegetarian quesadilla at home. So I bought tortilla sheets and tried it in my own combination after watching few you tube video recipes. I made it for our Sunday breakfast. I din’t have sour cream, cheese or other Mexican ingredients in hand. So I used tomato ketchup and mayonnaise along with mixed vegetables stuffing and made it in our Indian style.It came out very well. Sendhil & Raksha liked it a lot. Try this easy and simple Indian Veggie quesadilla at home and enjoy your breakfast. I am sure kids would love this recipe.Lets see how to make Vegetable quesadilla with simple stuffing .
Friends, I am enjoying a short vacation in Valparai and surrounding areas. So I drafted these recipes in advance and posting them here. I may not be able to respond to your mails and queries quickly. So please bear with me for another 5 days. Thanks.

Veg quesadilla recipe

Indian style Vegetable quesadilla recipe for breakfast/dinner

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Tortilla sheets - 3 nos Olive oil/Cooking oil - 2 tbsp Tomato sauce/Tomato ketchup - to spread Mayonaise - to spread For stuffing Carrot - 1 no Capsicum - 1/4 no Big onion - 1 no Tomato - 1 no Cabbage - 1/2 cup Pepper powder - 1 tsp Sugar – 1/2 tsp Red Chilli Sauce or green chilli sauce - 1 - 2 tsp ( based on taste) Herb seasoning/ Oregano mix - 1/4 tsp Rosemary leaves - a pinch Salt - as needed

METHOD

Chop the vegetables into thin strips. Heat oil in a kadai and saute the onions, chopped vegetables till its half cooked. Add the tomato strips and saute until mushy.Add salt & sugar while sauting.This helps for quick cooking and prevents color changing of vegetables. After the vegetables are 3/4th cooked, add red chilli sauce, pepper powder, herb seasoning mix and rosemary leaves.Mix well. Check for taste and add more spices as you like.Stuffing is ready. Take the tortilla sheets and microwave in high power for 1 minute. I kept in 800w power.Take a sheet and spread the tomato ketchup. Spread the stuffing in the center. Apply 2 tsp of mayonnaise all over the stuffing as shown in the picture.Fold it like a half moon. Heat a dosa tawa & sprinkle a tsp of oil. Cook the folded quesadilla on both the sides till golden. Remove and cut into three triangular shaped pieces using a scissors. Serve hot with salsa or cheesy sauce.Enjoy !

Note

Adjust the quantity of chilli sauce & pepper powder as per your taste. You can replace red chilli sauce or green chilli sauce. You can replace mayonnaise with sour cream.

Yummy Indian style vegetarian quesadilla is ready to enjoy !!

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Rose Milk Popsicle Recipe - Easy Popsicle Recipes

This is my first post on popsicle recipes. So I wanted to share a very simple and quick popsicle recipe. What else it could be other than rose milk popsicle. Rose milk is loved by adults and kids as well. Its a best summer drink and a healthy choice for kids. Some kids don’t like to drink it as milk. Instead serving it as a popsicle will sure attract them. My daughter Raksha, who never drink Rose Milk tasted this popsicle and gave poses for my pics too. Do try this homemade easy popsicle recipe during this summer vacation for yourself & your kids and enjoy !! Lets see how to make rose milk popsicle at home.

Rose Milk Popsicle Recipe

Easy popsicle recipe with rose milk

Cuisine: Indian

Category: Popsicle recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 60 Minutes

Total time: 65 Minutes

INGREDIENTS

1 cup = 200ml Boiled milk - 1 cup Rose essence - few drops Sugar - 1.5 tbsp Popsicle mould - 3 nos Popsicle sticks – 3nos

METHOD

Boil milk and take 1 cup of it. Add sugar and few drops of rose essence as per the color you need. Mix well and let the milk cool down. Check for sweetness. Actually rose milk tastes sweeter than the frozen popsicle. So you should add more sugar than the usual quantity.Keep this in mind. Pour the milk into popsicle mould till 3/4 th. Cover it with a plastic sheet or zipwrap.Freeze it for 30 minutes.Open it once in the middle and insert the popsicle stick in the mould.Again freeze it for 30 minutes to 1 hour till its set completely. Take out and show the mould under running water for less than a minute.Remove the popsicle carefully and consume it immediately.Enjoy !

Note

Add more or less sugar based on your taste. Actually rose milk popsicle tastes less sweeter than the rose milk. So you should add more sugar than the usual quantity.

Try this easy popsicle at home and attract your kids . See who is enjoying it ??

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Raw Mango Vatha kuzhambu Recipe | Mango Puli Kuzhambu

Usually I make sambar and kazhani kuzhambu with raw mango. My mom makes vatha kuzhambu using dry maa vathal. We call it as mangai puli kuzhambu. For the first time, I tried vatha kuzhambu adding raw mango following my MIL’s recipe. It came out really well. I loved the juicy, flavorful, tangy, pulpy cooked raw mango in spicy kuzhambu. Its a very simple vatha kuzhambu recipe. No grinding works at all. Ideal to prepare in busy mornings for working women and bachelors. 

As raw mango takes very less time to cook, this kuzhambu/gravy can be made in less than 15 minutes.  Try this easy, quick mangai vatha kuzhambu recipe during this mango season and enjoy. Lets see how to make raw mango vatha kuzhambu.

Check out my other mango recipes HERE

Raw Mango Vatha Kuzhambu Recipe

Mangai vatha kuzhambu - Tangy, spicy gravy adding raw mango

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw mango - 5 pieces ( 1/2 no) Tamarind - Big gooseberry size Sambar powder - 1.5 tbsp ( Add 2 tbsp for more spicy kuzhambu) Turmeric powder - 1/4 tsp Grated jaggery – 2 tsp Salt & water - as needed To temper Cooking oil or Gingely oil - 1.5 tbsp Mustard seeds - 1/ 2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1 tsp Toor Dal - 1 tsp Small onions - 10 nos Garlic cloves - 15 nos Curry leaves - few

METHOD

Wash and slice the raw mango into big pieces. Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook. So stay nearby and keep checking. Check it with a knife whether the mango pieces are cooked soft but firm in shape. Remove the cooked mango pieces in a plate and soak the tamarind in the remaining mango cooked water. Chop the onions, garlic cloves and curry leaves. Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Saute onions,  garlic cloves and curry leaves until onion turns transparent. Take the extract from soaked tamarind and add it to the sauteed onion mixture. Add turmeric powder, sambar powder, jaggery and salt. Boil for 5-10 minutes till the gravy thickens. Lastly add the cooked mango pieces, give a boil and switch off the flame after it thickens. I garnished the gravy with some fried vengaya vadagam for additional flavor. You can add a tsp of gingely oil for garnishing. Transfer the gravy to a vessel and cover it till you serve. Enjoy with plain rice, any kootu and sutta appalam !

Note

The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambar powder if its tastes too tangy. Adding jaggery helps to balance all the taste.

Try this easy, yummy raw mango vatha kuzhambu and enjoy mixing with hot plain rice.

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Mango Kesari Recipe – Mango Sheera – Kesari Varieties

Mango season has started. Last year I shared few ripe mango recipes like Mango ice cream, Mango sago and Aamras. This year I wanted to start my mango recipes with this easy and yummy mango kesari as I love to make different varieties of kesari at home. 

Mango kesari is nothing but our usual rava kesari cooked with mango pulp. It is known as Aam ka sheera in Hindi, Ambyacha sheera in Marathi and Mambazha kesari in Tamil. Yesterday I tried it for the first time I followed the procedure of my rava kesari recipe and prepared this. It came out so well with the awesome flavor of ripe mango. Do try this kesari recipe for a change. You will love it for sure. Lets see how to make this easy, delicious mango kesari. Even beginners & bachelors can make a perfect kesari by following this recipe.

 
Check out my Semiya kesari, Karnataka Kesari bath, Milk kesari, Microwave Rava Kesari recipes too.

Mango kesari recipe

How to make rava kesari with mango pulp - Mango sheera / Mango kesari recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml Rava/Sooji - 1/2 cup Mango Pulp - 1/4 cup ( Use 1/2 of ripe mango or readymade mango pulp) Sugar - 3/4 cup Cardamom powder - 1/2 tsp Ghee - 3 tbsp Cashews - few Water - 2.5 cups Lemon yellow food color – a pinch ( Optional)

METHOD

Take the ripe mango, peel the skin. Remove the pulp and grind it to a smooth paste without adding water. Measure 1/4 cup of it and set aside.I used readymade mango pulp here. Heat 1 tbsp of ghee in a kadai. Roast the cashews till golden and remove in  a plate leaving the ghee in the kadai. Add the rava. It should sizzle in the sides as you see in the picture. Roast it in medium flame for 3-4 minutes. Remove in a plate. In the same kadai add 2.5 cups of water and 1/4 cup of mango pulp ( you can add 1/2 cup of mango pulp if you want more mango flavor) I din’t want dominating mango flavor in my kesari, so I added the pulp half the quantity of rava. When the water comes to roll boil,lower the flame completely and add the roasted rava. Mix it well using a whisk. Make sure there are no lumps in it. Rava splashes, be careful while mixing. After all the water is absorbed by the rava, close the kadai with a lid and keep the flame medium. Let the rava cook well for 2-3 minutes. Open the kadai and add sugar. Mix well with a whisk without lumps. It will become watery. So mix well till the kesari becomes slightly thicker. Add the remaining 2 tbsp of ghee and cardamom powder. Mix till the ghee is absorbed by the kesari. Don’t wait for the kesari to leave the sides of kadai. Remove it as soon as the ghee is absorbed by the kesari. If you keep on stirring after this stage, kesari will become hard and chewy.So remove the kesari in a ghee greased bowl or plate. Don’t worry, Kesari will be very slightly watery, sticky and it falls like a ribbon as shown in the picture. It will thicken and tastes soft when it becomes warm. You can make them into pieces if you spread the kesari in a plate OR serve it as a scoop in bowls. Enjoy !

Note

Add 1 cup of sugar if you want more sweetness in your kesari. As we are adding mango pulp, the quantity of sugar I mentioned here is enough. You can add more mango pulp if you like dominating mango flavor. I have used readymade mango pulp here. You can take the pulp from the ripe mangoes, grind to a puree and use it.

Enjoy this easy, yummy mango flavored kesari at home with your loved ones

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Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Whenever I buy Drumstick leaves/Murungai keerai (in Tamil),  my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.

Check out my Murungaikai sambar/Drumstick sambar, Murungakai Poricha Kuzhambu and Drumstick masala recipes.

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Thalippu Vengaya Vadagam Recipe – Kari Vadagam

I am a big fan of Vengaya Vadagam/ Small onion vadagam since my childhood.This younger generation people may not be aware of this traditional recipe and slowly its forgotton by our people :( When I was young, my dad used to buy a packet of thalippu vengaya vadagam from an Iyer mess every year during summer. My mom adds it in Thuvaram paruppu sadam, Kootan choru and we love to have it as a side dish for curd rice too. . After marriage, I was amazed to see my MIL making Kari vadagam/Vengaya vadam on her own. She says its a very simple recipe preparation and can be easily made at home. Our job is to just mix and make balls. Sun will do the remaining part, she says funnily. Since Sendhil is not fond of vadagam, she stopped making it for some years. This year, I requested her to make this yummy onion vadagam for me. Last week we prepared it in Bangalore. I felt the chopping part and sun drying part takes more time. But the end result will be worth the wait. It came out great with wonderful aroma while frying. Iam enjoying it by making vadagam chutney/thogayal and use it for tempering Vatha kuzhambu and Kootu varieties. Nowadays my lunch smells divine because of this vadagam. You too give a try and feel proud to make your own homemade vengaya vadagam recipe. Lets see how to make this easy and yummy Thalippu Vadagam/ Kari vadam at home.
Check out my Koozh Vadam, Killu vadam and Javvarisi vadam too.

Vengaya vadagam recipe

How to make thalippu vengaya vadagam recipe

Cuisine: South Indian

Category: Homemade

Serves: 15 balls

Prep time: 30 Minutes

Cook time: 10 days

Total time: 10days30Minutes

INGREDIENTS

1 cup - 200ml Small onion/Shallots - 1.5 cups ( chopped) Garlic cloves - 1/2 cup ( Chopped) Chopped curry leaves - 2 tbsp White urad dal - 1/4 cup ( soak in water for 30 minutes) Mustard seeds - 1 tbsp Toor dal - 1 tbsp Cumin seeds - 1.5 tbsp Methi seeds -3/4 tbsp Red chilli powder - 1 tbsp Turmeric powder - 1 tsp Salt - as needed Castor oil - 2 tsp Cooking oil - to deep fry vadam after drying

METHOD

Wash and soak the white urad dal for 30 minutes.Wash and peel the small onion and curry leaves.Chop it finely. Peel and chop garlic cloves. Measure them in a cup. Take everything in a wide bowl. Mix well. To this add, mustard seeds, methi seeds, toor dal, cumin seeds, salt, red chilli powder. Mix well using your hands. Drain the water from the soaked urad dal and grind it coarsely without adding water. Dal should be coarse. Now mix the dal with onion mixture tightly and make balls of small lemon size. Let it dry under the Sun for a day.Coarse Urad dal paste acts as a binding agent here. So do not skip this step, If you wish, you can spread the mixture as it is without making balls and sun dry them. In that case, take the required amount of dried vadagam, keep in a separate bottle and use it. Reserve the remaining vadagam without touching often because there are chances of getting worms quickly.  On the same day night, take the partially dried balls. Break into crumbs and add castor oil to it. Mix well and make tight balls again. Let it dry over night under the fan. The next day, sun dry the balls.As the balls dry, it will loosen. So roll it tight everyday. Repeat the same process until the balls dry completely and becomes black in color. It will take nearly one week to 10 days to for the balls to dry depending on the weather/heat. For me, it took nearly 10 days. My MIL says it takes a week in Salem. After the balls are dried well, store in an air tight box. For adding this gravy, take one ball, break into small pieces and fry in oil until it emits a nice aroma. Add to vatha kuzhambu, Kootu and poricha kuzhambu recipes. Enjoy !

Try these yummy, flavorful vadagam at home and enjoy your lunch !

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