Capsicum rice

I love capsicum in any form.I came across this recipe on a site.I gave it a try...  Believe me it was awesome!.
Simple and easy.I like them to be little crunchy. so I fry them 75 %, if you want it soft then fry for some more time.I used green pepper,you try using red or yellow.

cooked rice- 1cup
capsicum- 1 chopped
onion-1 chopped
tamarind pulp- 2tsp
mustard seeds- 1/4 tsp
oil- 4 tbsp
coriander leaves- 1tbsp chopped.

To Grind:
peanuts- 1/4 cup
cumin seeds- 1 tsp
red chillies- 4
curry leaves- 10

Roast all the above in little oil and grind it into powder.

Method:

Heat oil in a pan.When hot add mustard seeds.
Now add capsicum and onions,let them saute for few minutes.
Now add the peanut mixture and fry for a minute.
Add tamarind pulp and salt.
Saute for 2-3 minutes.
Now add rice and mix well.
Garnish with coriander leaves .
Serve hot with papadam.

Tindora Fry (Ivy Gourd/)

I dont know how to cook this vegetable until I had this at a friend's house for lunch.My mom never made this vegetable.
And still now .... I don't know how to make my daughter eat this vegetable!
I followed the same procedure as I follow for brinjal or bhindi fry and it turned out to be good.
Its good for diabetic people.It reduces sugar levels.

As I told you it is better to fry this in a non stick pan because it takes long time to fry and consumes less oil.

Tindora- 20
oil- 1tsp
mustard seeds- 1/4 tsp
garlic- 1 tsp chopped

ToGrind:
peanuts- 8
dhania pwd- 1tbsp
red chillies - 3
cumin seeds 1/2 tsp
urad dal -1 tsp
curry leaves-6

With a bit of oil roast the above and grind into a semi coarse pwd.

Method:
Cut the tip and bottom of the tinda.
Either chop it into round slices or into lengthwise.
Heat oil in a non stick pan ,when hot add mustard seeds and garlic.
Now add the tindora pieces and fry well until they are cooked.
Sprinkle some salt.Cover and cook on low heat.
If needed add 1 or 2 tsp of water.Don't not add too much they will become soggy.
this would take around 10 minutes or so.
When cooked sprinkle the ground mixture and fry for 2 minutes and remove.
Serve hot with curd rice or rasam rice.

Red Radish and Red Potato Fry

I was so fascinated by these small cute little red radishes.These are mainly available during the Spring season.It is low in calories  and high in Vitamin C .It is perfect for salads.But I love it when cooked and crunchy.

You can either add red potatoes or any other type.I cook these in non stick so it does not get burnt  and consumes less oil.They don't taste well when overcooked.The almonds give a nice crunchy flavor to this.

Red radishes- 7-8
red potatoes-2
onion- 1 small

To grind
red chillies- 3
garlic- 2 cloves.
almonds- 6
curry leaves- 5

Method:
Chop potatoes into cubes ,add salt and boil them in some water until soft but not mushy.
Drain and keep it aside.
Chop radishes into round thin slices.
Heat oil in a non stick pan ,add mustard seeds.
When they pop add radishes and stir fry them .
Sprinkle some salt .Fry them on low heat until they change color and are almost done.
Now add potatoes and sprinkle the ground mixture .
Stir fry it for few minutes until they are dry .
Serve hot with rasam or sambhar rice.

vendhya keerai kuzhambhu (Methi/fenugreek leaves curry)

There are very few people who eat  Methi leaves.It is used as a herb and as a spice.The fresh leaves  are very bitter.There are two varieties-  the small one with little leaves and the other with big leaves and big stem.
It is sold in dried  and fresh forms.Dried leaves called "Kasuri methi" when added boosts the flavor of certain north Indian dishes.They are very rich in Iron,Calcium and Potassium.Dishes made made from these leaves are also less.
This dish takes only few minutes to prepare ,but removing the leaves from the stem is a much time consuming .

Methis leaves - 1cup
shallots-1/2 cup
tomatoes - 1 small
tamarind  -key lime size
garlic- 4 cloves
green chilli-1 slit

To grind:
Coconut- 4 tbsp
dhania pwd- 1tbsp
turmeric pwd- 1/4 tsp
red chilli pwd- 1tsp( to your spice level)

For seasoning:
Oil- 1tsp
mustard seeds- 1/4 tsp
cumin seeds- 1/2 tsp
asafoetida- a large pinch

Method:
Remove the leaves from the stem and wash thoroughly.
Chop  onion, tomato and garlic finely.
Extract tamarind pulp by adding 1 cup of water.
Grind the ingredients given to a smooth paste by adding some water.
Now heat oil in a non stick pan ,add mustard seeds,cumin seeds, asafoetida.
Now add garlic and saute well.
Add onions, methi leaves, green chillies and saute for few minutes or until the leaves wilt.
Now add tomatoes and fry well for few minutes.
Stir in the ground coconut mixture and tamarind water.check for salt.
Add little water if needed , give a boil and simmer it.
Let it cook  until done.
Serve hot with plain rice and any veggie fry

Okra-Eggplant curry

Finding a name for my recipe is my biggest problem!actually this curry tasted well with morning  breakfast idlis.I just tried something new and it came out well!I had a few brinjals and okra left out.

Brinjals- 2 sliced
okra- 6 cut into 1" pieces
onion - 1 chopped
tomato- 1 chopped
green chillies-1 slit
oil- 2 tbsp
tamarind- a small marble size
turmeric pwd- 1/4 tsp
curry leaves- 1 sprig

To Grind:
coconut- 4tbsp
fried bengal gram- 3tbsp(pottu kadali)
red chillies-7
pepper- 1/2 tsp (optional)

Method:
Grind the above into a smooth paste. keep aside.
Cut brinjals  lengthwise and okra into 1 " pieces.
Soak tamarind in 1 cup of water.
Heat 1 tsp oil in a pan and roast these veggies in it.
Add tamarind water ,turmeric pwd and little salt and cook the veggies.Keep it aside.
Now heat oil in a pan add mustard seeds, curry leaves, green chillies.
Add onions and saute well.Now add tomatoes and saute till it gets mashed properly.
Now add the coconut mixture and  1 cup water.Bring it to boil for a few minutes.
Add the veggies along with the tamarind water.Check salt.
Adjust water consistency according your taste.
Let it boil for a few minutes.
Serve hot with idlis or plain rice.

Pavaikai Fry (Bitter Gourd fry)

Sometimes it is difficult for people to understand the taste of this vegetable.
This is the least favorite veggie among people.Some eat it due to its medicinal value as it can reduce blood sugar levels and has lot of vitamins in it.Here it is known as bitter melon .

So here is a simple recipe.

Bitter gourd-2
oil- 2 tbsp
curry leaves-1 sprig
cumin pwd- 3/4 tsp
coriander pwd-1 tbsp
red chilli pwd- 1tbsp
sugar-1 tsp
salt -to taste
tamarind paste 1 tsp

Method:

First cut bitter gourd into half and scoop out the inner portions.
Add 1 tsp salt and let it be for 15 minutes.
Then wash it and pat dry.
In a pan heat oil,when hot add mustard seeds,curry leaves.
Sim the heat and add all the powders, tamarind paste and sugar.
Give a stir.Now add bitter gourd,sprinkle some water and little salt.
Cover and cook on slow fire for few minutes.
Check salt and add little more water if needed and cook until done.
Serve hot with rasam or curd rice.

Garlic Toast

Early morning breakfast with a warm and aromatic bliss. This can  also be a evening snack  or can be  had with soups.

French loaf-1
garlic -2tsp finely minced
unsalted butter- 6tbsp
Parmesan cheese- 1tsp(optional)
parsley -1 tsp chopped finely
salt - 1/4tsp

Method:
Slice bread into 1" inch thick slices.
Melt butter on a pan.Add garlic,cheese, parsley and salt.
Stir, until fully incorporated.Apply the butter mixture generously on each side of the slice.
Heat a tawa.Toast each slice until it is golden brown.
Flip over and repeat the same.
Serve hot.

Iced Coffee

There are several ways of preparing a cold coffee ....it varies as per the country.It is nowadays famous in our country too.This is my style of coffee.you will love it.It is as simple as me and you will come back for more!
Use Bru coffee ,Nescafe is on the stronger side.

Cold milk- 1 cup
Instant coffee pwd- 1tbsp
Hershey's chocolate syrup - 2tsp
sugar- 1tsp(or according to taste)

Method:
Add all the above ingredients in a blender.
Whip it till its foamy and rich.
Serve in glasses.

Guacamole (Avacado chutney)

I have heard about this fruit after coming to US.I tried this in one of my friends house .
Guacamole is usually served as a dip,but it is also a great accompaniment for tacos.I used it as a chutney for dosa.I bet you everybody will love it.Their buttery,flavor is incomparable.I just altered the flavor for Indian style.It can be had in two ways either purre it or just mix it.

mixed

pureed

ripe avocados-2
fresh lime juice- 1tbsp
ripe tomato-1 large chopped
onions-1/4 cup chopped
cilantro- 1/4 cup chopped
green chilies-1-2 deseeded & minced
salt- 3/4 tsp
cumin pwd- 1/4 tsp(optional)




Method:
With spoon scoop out avocado.
In a bowl add avocado with lime juice,cumin pwd,tomato,onions,cilantro,chilies and salt.
Add all the ingredients in a mixer and blend it.Spoon guacamole into a serving bowl.

Note: 
Serve immediately or refrigerate it  for later.
It changes color.

Carrots and Peas Fry (Thoran/Poriyal)

I had some of the baby carrots which my daughter would not eat. so made it into a thoran which all relished.

Carrots-  1 cup  chopped
Peas- 1/2 cup

oil- 1tbsp
onions- 1 chopped finely
green chilli- 1 chopped finely
garlic- 1 clove chopped finely
ginger-1/2 " chopped finely
coriander pwd- 1/2 tsp
jeera pwd- 1 tsp
red chilli pwd- 1/4 tsp
jeera seeds- 1/4 tsp
tomato- 1 chopped


Method:


Heat oil in a large pan, add mustard seeds .
When they pop add onions,saute until pink.
Add ginger, garlic and green chillies.Saute for 2-3 min.
Add all the powders.Sprinkle some water if it sticks.
Saute for 1-2 minutes.
Add tomato and cook for another 2- 3 minutes.
Then add carrots and peas.Sprinkle some salt.
Cover and cook until done.

Capsicum Cauliflower Curry

It has been a long time since I have done some justice to my blog.I have been tired of shifting and settling.

Its o.k with me...!

So lets get back to our blog.Here I go...

cauliflower- 1lb cut into small florets

capsicum- 1 cut into 1" pieces

coconut milk- 1 cup

turmeric pwd- 1/2 tsp

cumin pwd- 1 tbsp

coriander pwd- 1tbsp

tomatoes- 4 pureed

red chilli pwd- 1 tbsp

water 1 cup

asafoetida- 1/2 tsp

oil- 3 tbsp

ginger- 1/2 tsp grated.

Method:

Heat oil in a pan.sprinkle asafoetida and allow to sizzle for 20 secs.

Now add tomatoes, salt, cumin pwd, coriander pwd, red chilli pwd and turmeric pwd.

Saute for 6-7minutes or until oil glistens on top.

Add water, bring it to boil. reduce heat add ginger, cauliflower and capsicum .

Cover and cook for 5-6 minutes.

Add coconut milk and cook for 2-3 minutes.

Garnish with coriander leaves and serve hot with rice.

Note:

You can reduce the water and make it thick , so that this could be served a side dish for rotis and chapattis.

Mushroom briyani

This is from a friend ....she was generous enough to share this recipe with me.
This recipe is good when I had after 1 hr I cooked ...the rice did not catch all the flavors immediately...but it was excellent after 1 hr.

Basmati rice-1 cup

water- 1.5 cups
mushroom-1/2 cup
onion- 1 medium finely chopped
tomato-1 medium finely chopped
cardamom-1
clove-1
cinnamon-1

For masala:
coriander leaves-1/2 cup
mint leaves-1/2 cup
green chillies-4
jeera-1/2tsp
ginger-1/2"
garlic-4 cloves

Method:
Grind the ingredients for masala.Wash and soak rice for 10 minutes.
Heat oil in a pressure cooker.When hot add cloves, cinnamon, cardamom.
Add onions and fry well.Now add mushrooms also and fry well.do not add water .
Add tomatoes.saute well for 4 minutes
Add the ground paste.Let it cook well for 8 min until raw smell goes and changes color.
Now add salt, water and rice.
Give 1 whistle and sim for 3 min.Put off the stove.
Remove the lid only after 30 minutes.
Serve hot with raita.

Tomato Chutney(Thakkali chutney)

This is a chutney relished by my daughter right from the day she started taking solid foods.My mom does this especially for her.Avoid adding turmeric pwd it will not give the red color.Substitute red chilli pwd instead of red chillies.

Tomatoes- 3 chopped

small onions- 8 chopped
garlic- 2 cloves chopped
red chillies-4
mustard seeds-1/4 tsp
curry leaves.-10
salt- to taste
oil- 2tsp

Method:
Heat oil in a pan,add mustard seeds and garlic.saute for 1 minute.
Add curry leaves,onions,red chillies and tomatoes.
Saute well until tomatoes are well mashed and oil oozes.
Sprinkle some water if you need.
Add salt and mix well.
Serve hot with hot idlis

Ghee or Clarified butter

Ghee is the butterfat  from which milk solids have been removed.This way you can have unadulterated ghee ....good for chidren

Butter- 1lb(sticks-4)

To make ghee:
In a heavy bottomed saucepan add unsalted sweet butter and simmer.
Foam (stage-1)will be formed but this will eventually subside.
Stir occasionally until milk solids turn golden and settle at the bottom of the pan.(Stage-2)
This would take about 20 -25 minutes.(stage-3)
Sieve this and store it in a jar.

Note :
Do not throw away the milk solids.Mix it with wheat flour to make paranthas.
Add  any herbs/spices( curry leaves,mint,bay leaves,cloves, jeera etc) it just prior to melting the butter to make it a flavored ghee

Garam Masala Powder

The Basic Indian spice which creates aroma in some dishes.The ones available in the stores contain coriander seeds,bay leaves etc.It is our choice in blending the spices.These are basic ones .If you want to lighten the aroma you can add some other spices also.

black /green cardamom seeds -1tbsp
cloves- 1tsp
cinnamon-3" stick
black pepper corn-1tsp
bay leaves- 7
white/black jeera - 1tsp
mace- 2
nutmeg-1/3 of 1 piece

Method:
Roast the above in a pan one by one. and grind it in a spice grinder.
Store it in cool and dry place in the kitchen .It will last for 1-2 months.
If stored in fridge it will last for 6 months.

Pilaf/Pullao Masala

Actually the difference between pulao and briyani is that pulao is less spice and looks plain.
So after cooking pulao you should pick and throw away all  the spices before serving.

for 1 cup of rice

Bay leaves-2
cinnamon1" stick
cardamom - 2
cloves-10
peppercorns-10
jeera -1/2tsp

Method:
To use tie these spices in a muslin cloth and use it in pulaos.This is not to accidently bite these spices in the recipe.

Ridge Gourd Poriyal (Peerkangai Poriyal)

Some years back I came across this Eastern Vegetable Masala mix once in Kerala.I just wanted to give a try.So I  bought some and tried.It is so tasty with right amount of all ingredients in it that you'll stick to this masala powder forever.You can use this for making any vegetable thoran or poriyal.We get this  at Indian Grocery stores these days.


Ridge gourd- 2 cups
onions-1 small chopped
tomato- 1small chopped
jeera - 1/4 tsp
garlic- 1 clove finely chopped
vegetable masala mix- 1tbsp
salt - to taste




Method:
Heat oil in a kadai.when hot add mustard seeds and jeera.
When they splutter add garlic,onions and tomatoes.
Now add ridge gourd and salt.
Sprinkle the vegetable masala and mix well.
Cover and cook on sim fire until done.
Serve with rasam,sambhar or curd rice.

Note:
No need to add water.

Capsicum Rice

I have used left over rice for this recipe.You can even try with fresh cooked rice also.
I did not want to throw away the rice and more over bored over making tamarind rice with the left over ones.Its so simple and easy for lunch box also.Try shredded carrots or cabbage if you are not having capsicum.



Cooked rice- 1cup
capsicum - 1/2 cup
onions- 1 small chopped
red chilli pwd- 1/2 tsp
jeera- 1/4 tsp
garlic- 2 cloves finely chopped
mustard seeds-  a little
turmeric pwd- 1/4 tsp

Method:
Heat oil in a kadai,when hot add mustard seeds.
When they splutter add garlic,onions and capsicum.
Saute well for 4 minutes.
Now add salt, red chilli pwd and turmeric pwd.
Saute for 1 minute.Now add rice and mix well.
Keep it on low fire for 1-2 minutes.
Serve hot with appalam or pickle.

Idli Dosa Milaga Podi (Chutney Podi)

This is one the must in all households in South Indian.When my daughter started having it with idli, I didn't want to give her the store bought one.So I was forced to make an unadulterated podi.So this is how I started making podis at home.I learnt it from so many people with lot of variations.At last I stuck to my own style.
There is a important trick in this podi.My daughter and husband throw away all the curry leaves in whichever dish I add,so I added a lot of curry leaves in this and ground it.They like my idli podi very much not knowing  curry leaves are in it! How is it ?Ha ha ha



So here it goes....
Channa dal- 1/2 cup
urad dhal- 1/2 cup
red chillies- 12-14
tamarind - a small piece
hing-1/4tsp
sesame seeds- 2tsp
sugar- 1tsp
salt- 1&1/2 tsp
curry leaves- a handful
garlic- 5 cloves chopped finely

Method:
Roast channa,garlic until fine brown.Keep it aside.
Now roast and sesame seeds urad dhal until fine brown.(appro 8 min for each one)
Now add red chillies hing,sugar,tamarind,garlic,curry leaves and salt.
Now add all the ingredients and fry for 1-2 minutes.Don't char it.
Cool it and grind this in a mixie into a powder.
Store it in air tight jar.


Note:
Its shelf life is 5 months.You get 1&1/2 cups of podi for the above measurement.

Maida Bonda (Tea time snack)

This a also a snack which I learnt from my neighbor. They had served this snack for a party.I tried this at a get together in my house and it became a instant hit.Thanks to my neighbor.It takes only 10- 15 minutes to make this snack.This would make around 40-45 bondas.Double the measure if needed more.

Maida- 2/3 cup(5tbsp)
rice flour- 1/2 cup( 4tbsp)
curd/water- 2/3 cup
onions- 1/2 finely chopped
baking soda- 1 pinch
green chillies -4 finely chopped
ginger- 3/4 tsp grated
jeera -1 tsp
hing- a pinch
curry leaves -1 tsp chopped
coriander leaves- 1tsp chopped.
salt -to taste
oil for frying

Method:
In a bowl mix rice flour, maida, green chillies, baking soda, salt, ginger, jeera, onions,curry leaves and curd.
The batter must be of idli batter consistency.Add little water if needed.Heat oil in a kadai.Now scoop little of the batter and put it the oil.
Deep fry it until it turns golden brown.Drain it on to a paper towel.Repeat the same with the remaining mixture.Serve hot  tea,or with coconut chutney.

Chicken Fried Rice

This is a fata-fat recipe. It could be done with normal sona masuri also.
When you have a sudden guest and to make them feel good ...this is a better recipe.

Basmati/Sona masuri rice-2 cups
chicken breasts- 2 cut into small pieces
green chillies-2 chopped
cabbage - 1/2 cup chopped
carrots-2 chopped
spring onions- 2 chopped
soya sauce- 1tbsp
tomato ketchup-1 tbsp
pepper- 1/2 tsp
salt- 1tsp





Method:
Boil 6-7 cups of water in a vessel with 2 tsp salt.
Add rice to it and cook for 8-10 minutes on high until the rice is soft but not mushy.
Strain the rice and spread it on a tray.
Pressure cook chicken with 1/4 cup water and 1/4 tsp salt.
Give 3 whistles and cool it.Heat oil in kadai.Add green chillies.
Add vegetables and stir fry for 1-2 minutes.
Add spring onion and chicken.Saute for a minute.
Add rice.Add sauces, salt & pepper.Stir well.
Serve hot with chilli chicken,garlic chicken or gobi manchurian.

Hot Garlic Chicken

My sister was coming to visit me during the weekend and I did not want to bore her with the same usual curry and chicken fry.So just tried the chinese chilli chicken with a generous amount of garlic.It is so hot and well flavored with garlic dish.I serve this dish with chicken fried rice. Hmmm! so yummy!I wanted  little gravy to mix it with the fried rice,so if you don't want just dry it litte more.My sister loved this dish so much!

Chicken- 1 lb
garlic- 2tbsp finely chopped
red chillies- 2-4 deseeded & chopped
soya sauce- 2tbsp
vinegar- 1tbsp
tomato ketchup- 2tbsp
tomato puree- 2tbsp
cornflour- 2tsp
spring onions- 2 cut diagonally
oil- 5tbsp
For marination:
 red chilli paste- 1tbsp
pepper- 1/2 tsp
salt- 1/4 tsp

Method:
Marinate the chicken pieces with slat ,pepper and chilli paste.
Heat oil in a pressure cooker,add garlic and red chillies.
Stir till it changes color slightly.
Add chicken pieces.Cook on high flame till chicken changes color to light brown.
Add 1/2 cup water and give 3 whistles.Cool it
In a bowl combine soya sauce,vinegar,ketchup,puree and corn flour.
Return the chicken to a kadai and put on high fire to dry excess water lightly.
Add all the sauces .stir fry till chicken is coated and dry.
Garnish with coriander leaves and spring onions .
Serve hot.

Spicy Egg Wrap

Saturday night chapatis were left over and had no mood for a great breakfast on Sunday  .So just a little makeover for these chapatis and in 10 minutes it turned out to be a wonderful breakfast with lots of appreciation from my husband for working so hard in the kitchen early in the morning!!!!!!!!!!!!!ha ha ha

Chapatis- 4
lettuce- 1/2 cup shredded
tomatoes chopped- 1
onions- 1 chopped
cucumber- 1/2 chopped
coriander - 2tbsp chopped
lime/chilli pickle- 2tsp
eggs - 2
salt and pepper
curd/mayo- 4tbsp

Method:
In a bowl combine lettuce,tomato,coriander,cucumber and pickle.Mix well.
In a bowl beat eggs,salt and pepper.Keep it aside.
Put one chapati on  non stick pan until toasted on the underside.
Turn chapati over and pour little of egg mixture,spreading to the edges.
When egg has set,quickly flip over,cook for 1 min.
Transfer to a serving plate with egg on top side.
Spoon the salad mixture at the center of the chapati, drizzle with 1 tbsp of curd/mayo.
Roll it up and serve .

Note:
You can even use tortillas instead of chapatis

Coconut Chutney

There are a lot of variation in preparing this chutney. Fried bengal gram or peanuts can be added along with coriander leaves.The chutney color is green.This is prepared in almost all the houses in South India everyday morning for either dosa,idli,or uppma etc.This is a very simple chutney which is made in almost all houses in the mornings.And 2tsps of curd if it is too hot.If you add red chillies,the chutney will be in orange color .If you add green chillies ,then it will be green in color.

with green chillies

coconut- 1 cup

red chillies/green chillies-5(to your spice level)
shallots-5
tamarind- a small marble size
salt-to taste
oil- 1tsp
mustard seeds- 1/4 tsp

with red chillies

Method: Grind all the above in mixie with some water.
Heat oil in a pan .When hot add mustard seeds and curry leaves.
Pour this season over the chutney and mix.
Serve with dosa or idli.

French Toast

This is a Easter time recipe in Spain but a staple breakfast for Indians.And we had it for tea time snack.
This is a high calorie breakfast which will keep you on the go!It is also a kids- friendly dish.A simple recipe that anyone can make.Using a star cookie cutter ,cut these slices into shapes and attract kids to have more.
It is so yummy and filling ...my daughter had 3 slices.!!!

eggs- 3 large
milk- 3/4cup
salt- 1/8 tsp
butter-4tbsp
firm white bread slices-8
maple syrup or honey

Method:
In a pie plate whisk eggs ,milk and salt.
Heat a skillet and melt 1 tbsp of butter on medium heat.
Dip bread slices one at a time in this egg mixture to coat both sides well.
Place two slices in skillet and cook for 4 minutes per side.
Transfer to cookie sheet to keep warm.
Repeat with same  for the remaining slices.
Serve hot with maple syrup or honey or whipped cream and fruits

Note:
Try adding a little of orange zest or cinnamon pwd to the egg mixture.

Navaratna kurma

This is a  sweet dish loved by all.As the name suggests "nine gems"it must be a mixture of nine veggies and fruits.It is a very rich dish ...people who are on diet will not prefer dish.Add only firm fruits.My daughter loves raisins so I added it to the dish..This goes wonderfully with naan,roti or chapathi

Mixed vegetables - 1cup (carrot, beans, cauliflower, potatoes,green peas)
fruits- 1/2 cup ( apple, grapes,pineapple,paneer)
onion-1 finely chopped
green chili- 1 chopped
tomatoes-1 finely chopped
garam masala- 1tsp
ginger garlic paste- 1tbsp
milk- 1/2 cup
coconut milk- 1
heavy cream- 5tbsp
turmeric pwd- a pinch
coriander leaves- chopped -1 tsp
lime juice- 1/2 tsp
fried cashews and raisins-15
butter- 1tbsp

Method:
Heat  butter in a kadai.Add onion.Cook well.Add ginger garlic paste, green chili.
Add tomatoes and garam masala.Cook until oil separates.
Add  little water if needed so that it does get burnt.
Now add mixed vegetables and milk.cook for 5 minutes.
Add coconut milk,heavy cream, turmeric pwd.and  bring it to boil .
Reduce heat to sim and cook for 5 min. or until veggies are done.
Stir in fruits,cashew and raisins. Boil for 1 more minute.
Top with coriander leaves.Drizzle lime juice.
Serve hot with pulav or naan or roti.

White Sauce

This classic sauce is the foundation for many popular dishes.

butter- 2tbsp
maida- 2tbsp
warm milk- 1 cup
salt - 1/2 tsp
nutmeg- a pinch
Method:
In a heavy bottomed pan melt butter on low heat.Add flour and cook,stirring for 1 minute.
With wire whisk, gradually whisk hot milk.
Cook on medium heat until sauce thickens.
Keep stirring frequently for 5 minutes.
Remove from heat and add salt and nutmeg.
This makes about 1 cup.

Quick chilli chicken

I did not want to spend much time near the stove in summer so I thought of some fast recipe.It took only 20 minutes to cook excluding the marination time.This is a very fast,Chinese style of preparing dry, chilli chicken.It was  so yummy that my daughter liked it so much.It is very tasty...must give  a try!


Boneless Chicken- 1.5 lb (cut into pieces)
ginger garlic paste-2 tsp
red chilli pwd -1/2 tbsp(or red chilli paste)
soya sauce 2 tsp
vinegar- 1 tbsp
pepper pwd- 1/2 tsp
sugar-1/2 tsp
oil -3tbsp
green chilllies - 6 slit
spring onions -2 tsp chopped
capsicum- 1 (cut into cubes)
salt - to taste

Method:
Marinate  the chicken with ginger garlic paste,red chilli pwd,soya sauce,vinegar,pepper, salt, sugar for 1/2 hr.
Heat oil in a pressure cooker, add marinated chicken. Stir fry on high flame until the chicken is dry.
Add 1/2 cup water and close the lid and give 3 whistles.
Allow it to cool. Check if water is there, then increase the flame to make it dry.
Add green chillies ,spring onions, capsicum.Stir well and saute for 1 min .
Serve hot.

Chettinad Chicken Curry

This is from a T.V show.I liked the way it was made and presented .So I thought of giving it a try.
The gravy was rich and thick. Good to go with rice.

For ground masala:
green chillies - 5
garlic-12
ginger-2"
poppy seeds/cashews- 1tsp ( soak poppy seeds in little warm water , its easy to grind)
Grind all the ingredients(raw) into a fine paste.

For masala:
pepper corns-1 tsp
red chillies- 6
jeera-1 tsp
fennel(sombu)- 1 tsp
dhania seeds - 3tbsp
Dry roast all the above ingredients and grind into a fine paste with water

For the Gravy:
oil- 4 tbsp
chicken - 3/4 kg
small onions- 2 cups
tomatoes - 2 cups
turmeric pwd- 3/4 tsp
curry leaves- 10 12
coconut milk- 1  1/2 cup ( or coconut paste)
salt- to taste
Method:
In a  pressure cooker heat oil.When hot add small onions, curry leaves and saute well.
Add ground ginger paste and saute for 1 min. Add chicken and saute for 4 minutes.
Add masala paste and mix well. saute for 4 minutes.
Reduce heat and add salt, turmeric pwd, tomatoes . mix well. Let it cook for 7 minutes.
Add 1 1/2  cups of water. check for salt.
Close the cooker and give 1- 2 whistles. Remove the cooker from fire .
Now wait until all the steam goes off.
Open the lid and put the cooker on fire.Add the coconut milk and boil for 3-4 minutes.
Garnish with coriander leaves.Remove from fire.
Serve hot with plain rice.

Egg fried rice

This is a quick recipe made even with left overs.The dish is so versatile that you can add any vegetables.

For scrambled eggs:

eggs-2
milk- 1tsp
butter -1 tsp
salt and pepper -to taste

 For rice:
cooked basmati rice- 1 cup
onions- 1/2 finely chopped
spring onions- 1tbsp chopped
green peas- 1tbsp
carrots-1tbsp finely chopped
beans - 1tbsp finely chopped
shredded cabbage- 1tbsp
green chili sauce- 1tsp
ginger garlic paste -1tsp
soy sauce- 1tsp
oil- 2tsp

Method:
Beat eggs in a bowl with little salt,milk and pepper
Melt butter in a non stick skillet,pour this egg mixture and scramble it. keep it aside.
In a another tawa heat oil, add ginger garlic paste.Saute until raw smell goes.
Add onions,carrots, beans,cabbage.Saute for 3 minutes.
Sprinkle little salt, soy sauce,green chili sauce and spring onions.
Add rice and toss for 1 minute.
Sprinkle scrambled egg and mix well.
Serve with  tomato ketchup.

Cream of Broccoli soup

Frozen vegetables are picked and processed so quickly they often retain more nutrients than fresh.Here , frozen broccoli is easily transformed into a satisfying soup.The secret to the thick satisfying soup is to puree the vegetables.Enjoy this soup with some whole grain bread during winter.

butter- 1tbsp
onion-1 medium chopped
frozen broccoil- 1packet (1 lb)
chicken broth- 1 can
dried thyme-1/4 tsp
nutmeg- 1pinch
red pepper- a pinch
salt - 1/8 tsp
black pepper- 1/8 tsp
milk- 1&1/2 cups
lemon juice-2tsp

Method:
In a sauce pan melt butter over medium heat.
Add onion and cook stirring occasionally for 5 minutes.
Add frozen broccoli, broth , thyme,salt ,pepper, nutmeg.Reduce heat and simmer for 10 minutes.
Cool it for 5 minutes and spoon  the mixture into the blender and puree until smooth.
Return puree into sauce pan,stir in milk.
Heat through, stirring often (do not boil).This would take about another 10 minutes.
Remove from heat and stir in lemon juice.

Vangi Bath (eggplant rice)

This is also a rice dish from Karnataka.This is one of the favorite dishes of the people there.
Ready-made masala powder is available in Indian Grocery stores.But I use fresh ground masala which I prepare at home.You can even use the big  American eggplant.It is a mouth watering dish!

cooked rice-1 cup
brinjals- 4thinly sliced
curry leaves- 1 sprig
mustard seeds- 1/2 tsp
salt- to taste
oil- 1/4 cup

For Masala:
channa dal- 2tsp
urad dhal - 3tsp
grated coconut-3 tsp
jeera- 1tsp
dhania seeds- 1tsp
turmeric pwd- 3/4 tsp
methi seeds- 4 number
red chillies- 5
slightly roast the above and grind it into powder.
Method:
Heat oil(3tsp) in a non stick skillet.Add brinjals slices and stir fry them until cooked on medium heat.
In another pan heat oil(4tsp).When hot add mustard seeds, and curry leaves.
Add 4 tsps of ground masala,fried brinjals and salt.
Stir for 1-2 min.Then add rice and mix well.
Serve hot with papads and curd.

Rotini with Creamy Tomato Sauce

The restaurant favorite is a cinch to prepare at home.The rich creamy sauce coats the pasta with a slightly spicy taste which is a sure delight.I used tomato and basil sauce.The spirals holds the sauce making every bite a flavorful one.

rotini or penne pasta- 3 cups
olive oil- 4tbsp
onion- 1 medium diced
garlic- 4cloves finely chopped
zucchini- 1 thinly sliced
pasta sauce -1& 1/2 cup
parsely- 2 tbsp finely chopped
Parmesan cheese grated - 1cup
or heavy cream- 1/2 cup

Method:
Bring a large pot of water to boil.Add pasta and cook as per instructions on the box.
Drain it.Keep it aside.
Heat oil in a skillet, add garlic and onions, cook until brown.
Add zucchini and cook for 2 minutes.
Now add tomato sauce and parsley and cook for 2 more minutes.
Add pasta and toss well on high heat for 1 minute.
Now add Parmesan cheese (or cream)  and mix well.

Meen kozhambu (Fish curry)

This is my first fish curry that I tried 7 years back. And my whole family became a fan of this.Fish curries are always tasty the next day.

King fish - 6-8 pieces( or any fish)

mustard seeds- 1/2 tsp

vendhayam /methi seeds- 1/4 tsp

curry leaves - 1 sprig

ginger- 1 " inch cut lengthwise

green chillies- 1 slit

turmeric pwd- 1/2 tsp

red chillies-1  broken into two

onion- 1 big finely chopped

tomato- 1 medium finely chopped

tamarind- a small lemon size

oil- 4tbsp

coconut oil- 1tsp

To grind:

 red chillies-5  

garlic-5cloves

dhania seeds- 1tbsp

pepper corns- 1/2 tsp

jeera -1tsp.

Roast the above ingredients with little oil for 1 minute on low fire. 

Grind the above into a fine paste with some water.

Method:

Extract tamarind pulp with 1 cup of water.

Heat oil in a heavy bottomed pan.When hot add mustard seeds.

While they splutter add methi seeds, ginger, curry leaves,green chilies and red chillies.

Add onion and saute well until translucent

add tomatoes.Fry well until oil separates.

Add the above paste .fry for 2 minutes.

Now add water and turmeric pwd.

Let it boil for 5-6 minutes. Now add tamarind pulp and salt.

Let it boil for 4-5 minutes.

Now add fish pieces.

Let it boil .Give a stir and cover and cook on medium  heat  for 5 minutes or until fish is done.

Drizzle coconut oil and coriander leaves.Serve the next day.

Note:

You can adjust the water  measure according to your consistency.

Crispy baked fish

Full of healthy fats , fish is one of the easiest and quickest way to cook.You can use even tilapia or tuna or salmon.See to it the chunks are 2" inch long and a bit thicker.The batter has to be thick ,add more sooji if needed.Use the finest rava.Instead of tomato puree you can use pasta sauce also.

King fish chunks- 1 lb
lemon juice- 1tsp
Bombay rava/sooji - 1/2 cup
salt and pepper - to taste
olive oil- 2tbsp
tomato puree- 2tbsp
red chili pwd- 1/2 tsp( or to taste)
honey - 1tsp
spring onions-2 chopped finely
green chillies- 2 finely chopped
coriander leaves- a handful finely chopped
Method:
Marinate the fish with lemon juice and set aside  for 15 minutes.
Sift the sooji with salt and pepper.Pour in the olive oil and mix well.
Knead in the tomato puree,green chillies,honey,coriander leaves and spring onions.
Grease a baking dish with a little butter.Dip the fish pieces in the batter and place in the pan.
Preheat the oven to 350F and bake the fish for 25 minutes.
Remove the fish pieces and place on the wire rack.Grill for another 5 minutes for extra crispiness.
Serve hot with pasta.
Note:
 If you don't have oven you can shallow fry on a non stick skillet.

Uralai Chops

As I had already told that people love potatoes in any form.This is one of the forms!
I and my daughter ate half of it while frying it!!!!!
I ran out of curry leaves so I used coriander leaves.It went well ..!!!!!!!

Potatoes- 3big
rice flour- 2tsp

red chilli pwd- 1tsp
dhania pwd- 1tsp
salt - 1/4 tsp
curry leaves- 1 handful.
oil- 2tbsp

Method:
Peel and cut potatoes into thick round slices.
Cook them for 3 minutes with salt and a pinch turmeric pwd.
Drain and keep them aside.
In a bowl mix rice flour,salt(little), curry leaves,oil and red chili pwd.with little water.
Marinate these cooked slices in the batter for 15 minutes.
Heat a tawa. Spray some oil on it and arrange these slices.
Drizzle some oil on the pieces also.Fry for 1 minute.
Flip it. fry until brown.
Repeat the same with the rest of the slices.
Serve with plain curd rice or rasam .

Andhra Kara Kozhambu

This is a typical Andhra dish .It is so exotic.... good to eat during any season.

This is has lot of oil and is spicy.But a good one!

Lady’s finger or brinjal- 15 cut into two

oil-5tsp

onions- 2 medium cubed

Tomato-2 chopped

garlic- 10 cloves

tamarind- a small lemon size

green chillies-4 slit

curry leaves -a handful

red chilli pwd- 1 tsp 

vathal kozhambu pwd- 1tsp

Method:

Soak tamarind in water and extract pulp with 1 & ½ cups of water.

Heat oil in kadai.When hot add onions ,garlic and lady’s finger.

Fry for 5 minutes or until onions turn pink.

Add tomatoes, green chillies, red chilli pwd, vathal pwd.

Close and cook for 10 minutes until oil separates.

Now add tamarind water and cook for another 5 minutes until raw smell of tamarind goes.

Garnish with curry leaves.

Serve hot with plain rice.

Veggie Couscous Treat

Couscous is a tiny pasta like rava/sooji.It is very easily cooked and can be a substitute for rice.
You can add any vegetable of your choice and cook.It is a dietary dish. It is zero in trans fat, sugars,and cholesterol.It can be prepared within 15 minutes for breakfast.

Raw Couscous

Couscous- 1cup
onion-1 small chopped
tomato-1 chopped
garlic-2 minced
chicken stock- 1&1/2 cup(or use water)
mushroom-1 cup
green peas- 1cup
salt- 1/2 tsp
turmeric pwd- 1/2tsp
red chilli flakes 1/2 tsp
Coriander leaves- 1/2 chopped
oil- 2tbsp

Veggie Couscous 

Method:
Heat oil in a pan.When hot add onions,mushrooms and garlic.Cook for 6 min.
Add chicken stock, peas and salt,turmeric pwd and red chillies flakes.
Bring it to boil on high heat.
Reduce heat and cover and cook for 10 minutes.
Remove from heat and stir in couscous, tomato and coriander leaves.
Cover and let it stand for 5 minutes.
Serve immediately.

Note:
If you are adding water instead of chicken stock add 1 tsp butter.

Bisi bele bath (sambhar rice)

I remember the first time I entered a hotel in Bangalore for breakfast. I  was served   this bisibele  bath early morning !!! I liked it at the first go. As the name goes it means hot dal rice!!. But could not eat it fully because not used to eating rice in the morning.It is served  with chips and onion raita sometimes.Each and every hotel has this dish in Karnataka.
It is a bit time consuming but worth doing it.

To grind:
coconut grated-1/2
channa dal- 1tsp
urad dal-1tsp
vendhayam/methi seeds- 1/2 tsp
asafoetida/ hing -a pinch
red chillies- 8
garam masala- 1 tsp
oil- 1tsp
Heat oil in a tawa ,roast all the above ingredients(into light brown color) and grind into a fine paste with little water.
For rice:
cooked basmati rice- 2cups
cooked toor dal- 1 cup
tamarind pulp- 1/2 cup
Fried cashews - 15
curry leaves- a handful
ghee 2 tbsp
salt - to taste
coriander leaves-2 tsp chopped
Method:
In a pan mix cooked rice, cooked toor dal,  enough water and salt.Gently cook for 3-4 minutes.
Mix in the ground masala paste,tamarind pulp and curry leaves. Cook  for 2-3 minutes.
Keep it aside.Garnish with coriander leaves and fried cashews.
Sprinkle ghee.Serve with potato chips or mixture.

Paneer Capsicum Masala

onions- 2 big grated
paneer cubes- 1 cup
capsicum- 1 sliced
jeera -1 tsp
ginger garlic paste- b1tsp
red chilli pwd- 2 tsp
dhania pwd-2tsp
turmeric pwd- 1/ tsp
garam masala- 1tsp
tomatoes - 3big pureed
salt -to taste
oil- 3tsp
milk- 1cup
cream- 1/2 cup
Method:
Heat oil in a kadai.Add jeera, grated onions.fry till onions turn pink.
Add ginger garlic paste.Fry well.
Add cubed capsicum and fry for 2 min.
Add all the powders.Fry well.
Now add tomato puree and salt.
Let it cook for 10 min.
Finally add paneer and cook.
Now add milk and cream.Reduce heat and cook for 5 min.
Serve hot with rotis.
Note:
Heat 2 tsp ghee or oil in a tawa and fry paneer.It enhances taste.

Poori -masal

To make poori:
wheat flour- 1cup
fine rava- 2 tsp(optional)
oil- 2tsp
salt-to taste.
oil - 1 cup (for frying).
Method:
Make dough with wheat flour, rava,salt and oil(2 tsp).The dough must be a bit tight.. so you get fluffy pooris.
Heat oil in kadai. Make small balls out of the dough.
Roll it into small chapatis.When oil is hot enough add these chapatis one by one.
When it bulges on one side. turn it to the other side.Repeat the same for all the chapatis.

For Masal:
Potato- 1 big.
onion- 1 small sliced
tomato 1/2 sliced
green chili-2 slit
curry leaves
coriander leaves- 1tsp chopped
ginger- a small piece chopped.
oil- 1 tbsp
mustard seeds- 1/4 tsp

Method:
Boil potato with salt and little turmeric pwd.Mash it a little
Heat oil in a pan.When hot add mustard seeds, curry leaves.
Now add ginger, green chillies and onions . Saute well.
Now add tomatoes and fry well.
Add potatoes and water.Let it boil for 4 minutes.
Garnish with coriander leaves.
Serve hot with pooris.

Green peas pulav

The difference between briyani and pulav is there is no masala added in the pulav.So pulav is plain and simple.You can fix it for lunch box very quickly in the morning.you can add any vegetable of your choice.

basmati rice- 1cup
green peas- 1/2 cup
water-1.5 cup
onions-1 finely chopped
green chillies-2 slit
ginger garlic paste- 1tbsp
ghee or butter- 1tbsp
garam masala- 1/2 tsp
clove-1
cinnamon-1
cardamom-1
Method:
Wash and soak rice for 15 min.
Heat ghee in a pressure cooker.When hot addclove,cinnamon and cardamom. Now onions.Saute well.
Now add ginger garlic paste, green chillies and green peas.Add rice and fry well for 1 min.
Add water ans salt. Give 1 whistle ans simmer it for 3 min.
Serve hot with any raita.
Note:
IF you want to enrich the taste, you can add 1/2 cup of coconut milk  and reduce 1/2 cup water.

Egg masala curry

This is a very thick gravy.It s best suited for dinner menu.

Boiled eggs- 4
onions- 2 medium sliced
tomatoes- 2 medium
ginger garlic paste- 1 tbsp
green chillies-2
red chilli pwd- 1 tsp
coriander pwd- 1tbsp
garam masala- 1tsp
turmeric pwd- 1/2 tsp
oil- 4tsp
Method:
Heat oil in kadai.When hot add onions.Fry until translucent.
Add ginger garlic paste,coriander pwd, red chilli pwd,garam masala pwd and green chillies.
Saute well .Now add tomatoes. Fry well for 5-6 minutes on medium heat.
It should have blended well.Cool it and grind into a paste.
Heat 2 tsp oil in the same kadai.Add this ground paste and some water.
Let it boil for 10 minutes on medium heat.
Add eggs and allow it to boil for 2-3 minutes. Garnish with coriander leaves .
serve hot with rotis or plain rice.

Garlic chutney

Garlic- 20 cloves
Red chillies- 9-10
tamarind -a small marble size
salt- to taste
mustard seeds- 1.4 tsp
curry leaves- 1 sprig
oil- 5tsp
Method:
Heat oil in kadai. add garlic and saute for few minutes until it turns light brown.
Now add red chillies and tamarind also.Fry for few minutes.Remove from the pan.Keep the remaining oil.
Let it cool. Grind this into a smooth paste.Heat the pan with the same oil.
When hot add mustard seeds and curry leaves.Mix with the chutney.
Serve with Dosa or idli.

Banana Fritters (pazham pori)

This is all time favorite of my husband and my daughter.This is a tea time snack in Kerala.Children  and Elders like it a lot.It takes only 15 minutes to make.Actually the bananas are cut into two and then sliced lengthwise. It would be too long for my daughter to hold it ...so I cut into round slices.This was also good in a way b'cos she eats  more this way.!!!!!!!!


Ripe plaintain- 3 (nendra pazham)
sugar- 1/4 cup
turmeric pwd- 1/2 tsp
wheat flour- 1 cup
salt - a pinch
oil- for deep frying


METHOD:
In a bowl mix wheat flour, salt, turmeric pwd, sugar with water.
The batter must be of medium this consistency i.e like idli batter.
Heat oil in heavy bottom kadai.Cut the banana into lengthwise or into round pieces.
When hot , dip these pieces into the batter and deep fry it. It will take only two minutes to cook.
Do not burn it.

Onion chutney

This is very spicy chutney. It is used as an accompaniment with idli or dosa in South India.
I used the purple onion avaiable in US groceries stores.Do not use yellow onions , it will be very sweet.

Red Onion- 1 big sliced

red chillies- 4
tamarind - a small marble size
salt -to taste
oil- 2tsp

METHOD:
Heat oil in a kadai.Add onions and fry well for 2 minutes.
Now add red chillies, tamarind, salt.
Saute well until onions are translucent
Grind into a smooth paste in a mixie.
Serve with Dosa or idli.

Banana Milkshake

ripe banana-1(Chiquita)
 chilled milk 1/2 cup
sugar -3 tsp
vanilla ice-cream- 2 scoops.


METHOD:
Blend all the above items in a blender. serve immediately.

Note:
For different flavors you can add any fruit along with this and make smoothie.

Rava kesari (sooji ka halwa)

Rava- 1 cup
water-2 cups
milk 1 cup
sugar- 1.5- 2 cups
ghee -1/4 cup
cashews- 15
raisins-15
cardamom pwd-a pinch.
saffron color - 1 pinch

METHOD:
Heat 2 tsp ghee in a tawa and roast cashews and raisins. Keep it aside.
In the same tawa roast rava. Do not brown it.Keep it aside.
In a kadai boil water and milk. When it boils add the color.
Reduce heat and add rava little by little so that no lumps are formed.
Let it cook for 5 minutes.Now add sugar and stir continuously.
Add remaining ghee and cardamom pwd.Keep stirring.
Let it cook for few minutes.
Garnish with cashews and raisins.

Note :
You can reduce the amount of ghee according to your taste.
Not necessary to add milk ,you can substitute water instead.