No flour almond butter coookies

Happy Easter to everyone.We had a fun filled day with the kids and going out shopping.Even though I didn't bake anything as i intended I want to share this quick yummy recipe which makes a quick and healthy snack for the kids for the vacation.We leave for our holiday in two days and I'm trying to do everything I can to clean up this place and schedule a few posts so I can feed the blog while i'm not here.Hopefully I can make a few posts from there and be in touch with you.

Crunchy peanut Chicken fry

I keep trying different versions of chicken fry just so that we don't get bored no we never get bored of chicken do we!?This is a similar version to the dish we get at a caterer in our place its their signature dish except that I didn't deep fry everything.

This dish goes very well with lime rice or any everyday curry or sambar. The peanuts fried in coconut oil gives this dish an extra flavour.

You need

Chicken 250 gms
Curry leaves 2 sprigs
Oil 2-3 tablespoons(or some more)
Green chilli 2
Ginger crushed or sliced very finely

Onion 1 medium sliced finely

Coriander powder 2 tsp
Chilli powder 1 tsp
Turmeric powder 1/4 tsp
Lime juice 2 tsp
Yogurt beaten 1 tablespoon
Salt to taste
Pepper powder 1/2 tsp
Aniseeds/Sombu/Saunf  powder 1/2 tsp

To fry :
Coconut oil 2 tablespoons
Peanuts roasted 2 tablespoons crushed
Curry leaves 2 sprigs

• Marinate the chicken with the coriander powder,chilli powder, lime juice,salt and pepper and aniseed powder.let this rest for half hour or more.
• Heat oil in a pan, add green chillies, curry leaves and onions fry well.
• Add the marinated chicken and give it a stir and cover.
• Cook until the chicken is soft and tender.Please don't add water let the chicken cook in its own juices.
• Add beaten yogurt once the chicken is done.Add turmeric powder.Check for salt.
• In an another pan, add 2 tablespoons of coconut oil, fry the curry leaves, ginger and the crushed peanuts until crispy and brown.
• Add the fried peanuts to the chicken mix well.
• Serve hot with lime rice or rotis.

Crunchy peanut Chicken fry

I keep trying different versions of chicken fry just so that we don't get bored no we never get bored of chicken do we!?This is a similar version to the dish we get at a caterer in our place its their signature dish except that I didn't deep fry everything.

Masala coated Peanuts

Peanuts are such an addictive snack :) they are healthy alright but you need to know how and when to stop munching on them.And extra enjoyment with yummy masala coated and deep fried ones to make it even heavenly - guilty pleasure!

I used to love these always but now when i was at mom's for my delivery the love was renewed for these crispy crunchy spicy peanuts...me,my mom and my daughter used to finish off a packet easily!And remain stuffed for the rest of the evening :) What fun!

I saw these on Monsoon Spice last week during the V-day weekend.I instantly wanted to make it.However Sia has made a really healthy version of these in the microwave I didn't have the patience to try that out and so deep fried it.Lazy me!

Since this was the first time i made it, the flour coating was a little too thick which i want to rectify the next time i make them.Also i want to try microwaving it.

You need

Roasted peanuts 1 cup

Besan/Chick pea flour 1/2 cup or to coat the peanuts thinly

Rice flour 1 tablespoon

Salt to taste

Chilli powder 1 tsp

Chopped curryleaves 6 7

Ginger crushed 1/2 tsp

Garlic crushed 4 5

Turmeric powder 1/2 tsp

Water as needed to wet the mixture

Oil 1 tablespoon

• Add all the ingredients except oil and water and mix well.
• Add water slowly along with the oil such that the besan evenly coats all the peanuts.
• Heat oil in a pan and drop bunches of peanuts and fry them until golden brown.
• Drain fried peanuts on a tissue paper and store in an air tight container.

EnJoY crunchy peanuts with hot tea!

Sending this to WTML @ Hema's space started by Gayathri , Bon Vivant Kids delight, WTML - Hostel food, \Let's cook for kids\

Masala coated Peanuts

Peanuts are such an addictive snack :) they are healthy alright but you need to know how and when to stop munching on them.And extra enjoyment with yummy masala coated and deep fried ones to make it even heavenly - guilty pleasure!

Coconut Rice/Thengai Sadham

Coconuts are not aliens in our south indian kitchens but surprisingly I've never made this rice ever before.I love it and so did my LM who usually picks out titbits from her plate.i must declare it an instant hit.

I have been trying to make this rice for a while since my friend has been mentioning it for a while.I was a little worried about how it would last in the lunch box.But I realised the trick!One aromatic flavoursome rice and lunch made easy in this sweaty summer!I have added a lot of baby onions to this recipe which made it extra fragrant and tasty too.I just heard on tv yesterday evening that baby onions/sambar onions are great coolants during the summer.

You need

Cooked rice 2 cups

For the seasoning:

Coconut oil 3 tablespoons
Mustard seeds 1tsp
Channa dal/kadala paruppu 1 tsp
Urad dal/uzhundhu 1 tsp
Curry leaves 2 sprigs
Peanuts 1 tablespoon
Cashew nuts few
Green chillies 1 or 2
Cumin seeds 1 tsp
Aniseeds/saunf 1 tsp
Red chillies 3
Baby onions 1/2 cup chopped finely
Grated coconut 1 cup
Ginger garlic paste 1 and half tsp
Salt to taste

• Cook rice and allow to cool so the rice does not stick together.
• Heat oil in a pan/vessel, add all the ingredients listed under the seasoning one after the other waiting for each to fry well in the oil.
• Once the seasoning is all ready, check for salt and mix the cooled rice and mix well so that the flavors well mixed.
• Serve hot with any spicy chicken curry or vegetarian gravy of your choice and fried pepper papads.

• Pack it in the lunch box with fried potatoes and boiled eggs.
• Enjoy the amazing flavors!

Sending this to Lunch box ideas @ Cuisine delights, Only series-South indian , Cooking concepts 8-Vegan, Healthy Morsels @ Taste of pearl city, Anyone can cook #45 @ taste of pearl city

Coconut Rice/Thengai Sadham

Coconuts are not aliens in our south indian kitchens but surprisingly I've never made this rice ever before.I love it and so did my LM who usually picks out titbits from her plate.i must declare it an instant hit.

Brinjals and Peanut sabji

I know this sounds a little offbeat of a combination.But I thought I'd give it a try and google-d to find many such recipes.This one is from Priya's blog, but I did tweak it to my tastes.

You need
Brinjals (sliced thinly) 3 nos
Cumin seeds - 1/2 tsp
Onion - 1 medium thinly sliced
Ginger- 1/2 tsp minced
Garlic 4 numbers minced
Turmeric powder a pinch
Red chilli powder 1/2 tsp(as much as you require)
Coriander/Dhaniya powder 1/4 tsp
Tamarind water - 1 tablespoon(thick)
Peanuts handful of them roasted and ground coursely
Oil 2 tablespoons
Salt to taste
Curry leaves,Coriander leaves/Cilantro - to garnish



- In a saucepan, heat the oil, add the mustard seeds,cumin, onions,curry leaves and let it fry.
- Add the garlic and let it fry well.Once thats done, its time to add the brinjal slices in.Let it fry until nice and brown.
- Add the powders: tumeric, dhaniya, chilli powders and salt.Let it fry well until the oil leaves the sides.
- Add the tamarind water and let it cook well.The brinjals have to nicely soak up the tangy taste.
- Add the peanut powder and give it a good stir.
-  Garnish with some chopped cilantro.

- A nice hot and tangy curry for your chapatis or steamed curry rice.

Reposting and Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjals and Peanut sabji

I know this sounds a little offbeat of a combination.But I thought I'd give it a try and google-d to find many such recipes.This one is from Priya's blog, but I did tweak it to my tastes.

You need
Brinjals (sliced thinly) 3 nos
Cumin seeds - 1/2 tsp
Onion - 1 medium thinly sliced
Ginger- 1/2 tsp minced
Garlic 4 numbers minced
Turmeric powder a pinch
Red chilli powder 1/2 tsp(as much as you require)
Coriander/Dhaniya powder 1/4 tsp
Tamarind water - 1 tablespoon(thick)
Peanuts handful of them roasted and ground coursely
Oil 2 tablespoons
Salt to taste
Curry leaves,Coriander leaves/Cilantro - to garnish



- In a saucepan, heat the oil, add the mustard seeds,cumin, onions,curry leaves and let it fry.
- Add the garlic and let it fry well.Once thats done, its time to add the brinjal slices in.Let it fry until nice and brown.
- Add the powders: tumeric, dhaniya, chilli powders and salt.Let it fry well until the oil leaves the sides.
- Add the tamarind water and let it cook well.The brinjals have to nicely soak up the tangy taste.
- Add the peanut powder and give it a good stir.
-  Garnish with some chopped cilantro.

- A nice hot and tangy curry for your chapatis or steamed curry rice.

Reposting and Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats