Oats Rava Idli

This recipe was shared with by our "Ammayi" but with little variation.Actually,she is a very cute friend of mine. It is good to use Bombay rava or the fine one available at the Indian stores.

Oats Idli

old fashioned oats - 1 cup
rava- 1cup
Curd- 1 cup
water- 1+1cups
salt- 3/4 tsp
curry leaves
coriander leaves

For Tadka:
oil- 1tsp
mustard seeds- 1/8 tsp
grated ginger- 1/4 tsp
green chillies-2 chopped finely
jeera- 1/4 tsp
sesame seeds- 1/4 tsp
urad dal- 1/4 tsp
channa dal - 1/4tsp

Method:
Powder oats.In a bowl mix oats, rava,salt, curd, ginger and 1 cup water .
Heat oil in a pan add mustard seeds, ginger,chillies,curry leaves urad dal,jeera and channa dal.
Add this tadka and mix well into normal dosa consistency.Leave it aside for 30 minutes.
The rava will absorb all the curd and water.Before making idlis just add little water and mix well.
Check for salt.Spoon the batter into the idli pans and steam for 10 minutes.
Serve hot with coconut chutney or any chutney of your choice.

Prawns Roast

This is a little modified version from the Naadan Chicken Roast.

Shrimp- 20 medium
onions- 1/2 chopped
spring onions- 2tbsp (optional)
garlic- 2 chopped finely
curry leaves - 7
pepper pwd- 1/2 tsp
ginger garlic paste- 1tbsp
coriander leaves- to garnish
Corn flour- 2tbsp
Salt- to taste
red chilli pwd- 3/4 tsp
oil- 2 tsp

Prawns Roast

Method:

Wash and clean the shrimp.
In a bowl mix corn flour,red chilli pwd, ginger garlic paste and salt.
Add shrimp into this bowl and keep it for 15 minutes.
Take flat pan and add 1tsp oil  and arrange the shrimps to shallow fry them.
It would take about 2-3 minutes on each side.
Transfer them onto a paper towel.
Shallow fry these shrimps in batches on low fire .( on knob 3)
Into the same pan add curry leaves, chopped garlic and onions.
Saute them for few minutes ,add pepper pwd and some salt.
Add the shrimp and saute for 3 minutes.
Now add the spring onions and coriander leaves and saute for another 1-2 minutes.
Serve hot with fried rice or pulao or rasam.

Honey Roasted Almonds

I came across  this recipe on a site called cooks.com. It is a wonderful snack to nibble on play dates.
I tried it and it was a hit among my friends!

Honey Roasted Almonds

almonds- 1cup
honey- 1tbsp
olive oil- 1tsp
water- 1tbsp
sugar- 3tbsp
cinnamon - a pinch
salt - a pinch

Method:


Arrange the almonds on a baking sheet and bake it for 8-10 minutes at 350 F.
Remove it and cool.In a bowl mix sugar,cinnamon and salt.
In another pan add honey,water and oil .Allow it to bubble on medium heat.Now add the almonds.
Stir it until all the liquid is being absorbed by the almonds.
transfer all of these into the sugar mixture bowl.
give a good toss.Transfer them on a wax paper to cool.
Enjoy the crispy and awesome almonds as a snack.

Adai (multi grain dosa)

Adai is a very healthy dosa.It contains so many lentils which have a lot of protein. It needs no fermentation .
It is made in different combinations but it is good to use whatever lentils you have at home. And instead of channa dal (kadalai paripu)  you can use white/black channa. We have to soak all the dals and rice for 2-3 hrs and then grind it into a paste,not so fine .We can make dosa immediately.

Adai 

 Rice 1/2 cup
Urad Dal 1/2 cup
Toor Dal 1/4 cup
White channa 1/4 cup
Green chilles -4
Hing- 1/8 tsp
curry leaves- 1 sprig
shallots- 5
salt- to taste

Method: 
Wash all the ingredients and soak them for 3hrs.
Add green chillies,curry leaves,shallots,hing and salt.
Grind them into a paste.Check for salt.
Heat a tawa.Pour a laddle of the batter to make a dosa.
Flip it after 2 minutes. It should be golden brown color.
Throw a dash of butter on top and serve hot with coconut chutney.

Simple Brinjal Fry

Most of the people don't like brinjals.I hope this will help.Select tender brinjals for this.So yummy for lunch box along with curd rice.Stir carefully so that it does not break .Do not add water it becomes squishy.

Brinjal Fry

Brinjals- 5 cut lengthwise.

onion- 1 medium sliced

tomato- 1/2 sliced

ginger- 1/2 "

garlic- 2 minced

sambhar pwd- 1tbsp

salt- 1/2 tsp

curry leaves

mustard seeds- 1/2 tsp

jeera- 1/4 tsp

oil- 1tsp

pepper pwd- 1/2 tsp

Method:

Heat oil in a pan . When hot add mustard seeds,jeera, curry leaves,garlic and ginger.

Saute for 30 secs.Now add onions and saute well for 2minutes.

Add tomatoes and brinjals . Sprinkle sambhar pwd and salt .Give it a stir.

Cover and cook on low heat without adding water.

Stir occasionally. Sprinkle pepper pwd and saute for a 1min.

Serve hot with rasam or curd rice.

Chicken Kurma

This is an awesome curry that goes with chapatis and pulao or dosa. It does not require much preparation also. It has less spices and  is very mild. Children will surely love it.

Chicken Kurma

Chicken- 1 lb or 5 drumsticks.

onion - 1 sliced 

tomato- 1 chopped

green chillies-2 slit(optional)

curd- 3 tbsp

grated coconut- 1/2 cup

cashew-5 

cardamom-1

cloves-2

cinnamon- 1/2"

ginger  garlic- 1tbsp

turmeric-1/2 tsp

red chilli pwd- 1/2 tsp

oil- 2tsp

Method:

Soak cashew in little water for 10 minutes.

Grind coconut and cashew into a fine paste.

Heat oil in a pan.When hot add cloves,cardamom and cinnamon.

Add onions.Saute for few minutes.Now add ginger garlic paste.

Add tomatoes and all the masala powders.Let it cook for few minutes.

Now add chicken and curd.Add 1/2 cup water.Let it boil.

Simmer to medium heat and cook for 25 minutes.

Now add cashew coconut mixture and cook for another 15 minutes on low fire.

Garnish with coriander leaves and serve hot.

Ghee rice (Nei Choru)

So yummy and relished by all in the family right from children to elders. It has to be eaten with egg curry or mutton curry.When we were in Bangalore, there was a muslim hotel  on CMH Road where we used to get this ghee rice on weekends.My daughter was 1 1/2 yrs old but she used to enjoy this rice.This is generally made with jeera sambha rice.This rice is very flavorful and has a wonderful aroma.But I used basmati.

Ghee Rice

Basmati - 1cup
water - 1 1/2 cup
onions- 1 small sliced
ginger garlic paste- 1tbsp
green chillies- 1 chopped
ghee- 4 tbsp
oil- 2 tbsp
cardamom- 2
cinnamon -1 "
cloves- 2
salt
raisins- 2tsp
cashews- 2tsp

Method:
Wash and soak rice for 30 minutes.Add 1tbsp ghee in a pan and roast the cashews and raisins.
Keep it aside.
Heat oil and 2tbsp ghee in a pressure cooker.When hot add  cardamom,cinnamon and cloves.
Add onions and saute for 2 minutes. Add ginger garlic paste.
Now add water and salt.
Let it boil. Now pour the ghee used for roasting into the boiling water.
Give 1 whistle and simmer for 3 minutes.
Remove from fire.Let it stand for 20-30 minutes.
Transfer the rice into a bowl and throw in the cashews and raisins. mix well.

Banana Bread

Banana Bread

Ripe bananas-1&1/2 cup(3 medium)
raisins- 3 tbsp
walnut - chopped- 3tsp
all purpose flour-2 &1/2 cups
baking powder- 2tsps
salt- 3/4
baking soda- 1/2 tsp
milk- 1/4 cup
vanilla extract- 2tsps
butter- 1 stick(1/2 cup)
sugar- 1cup
eggs-2 large

Method:
Preheat oven to 350F.
Evenly grease 9"x5" metal loaf pan.
In a bowl combine flour,baking pwd, salt and baking soda.
In a another bowl combine bananas,milk and vanilla.
In a large bowl beat butter and sugar light and fluffy.
Beat in eggs one at a time,reduce speed to low alternatively add flour mixture and banana mixture.
Occasionally scrap with rubber spatula. Mix raisins and walnut also.Beat just until blended.
Pour batter into the pan.Bake until toothpick inserted in center comes out clean ie.. about 1 hr an 10 minutes.
Remove and cool.

Note:
use the most ripened bananas for best flavor.

Aloo Tikki

This was a big hit during my daughters birthday party! I served it as an appetizer.Elders and children were in Queue! I served this mint chutney and sweet tamarind chutney.A wonderful combination with the tikkis.

It is good for snack box or even to be made as burgers.You can make the tikkis before hand and leave them in the fridge.Cook them just before guests arrive.This way it remains stiff.

Aloo Tikki

Potatoes- 3

frozen green peas- 1/4 cup

ginger- 1/2 grated

red chilli pwd- 1/2 tsp

garam masala pwd- 1 tsp

coriander leaves- 1/4 bunch chopped

bread crumbs- 1 cup

oil for shallow frying- 1/4 cup

Method:

Boil potatoes with salt and mash them in a bowl.

Add green peas, ginger, coriander leaves and all the powders.

Mix well. Make into small balls. Flatten the balls.

Roll them into the bread crumbs.Keep it refrigerated for 1 hr or so

Drizzle some oil in a flat pan. Shallow fry the tikkis.

Serve them hot with the chutneys.

aloo,potato, fry, tikki,

Pal Semiya Payasam

Who does not love payasam? As a kid I used to drink and eat payasam as lunch during festive days .I used to wait for occasions when it was made.It is a must in all south Indian Families during festivals or birthdays days.Few years ago I learnt a secret ingredient to this recipe which enhances the payasam to a great level.

Semiya Payasam

Vermicelli/semiya- 1cup
sugar- 1/2 cup or 3/4 cup
milk-5 cups
water- 1cup
raisins and cashews- few
ghee- 2tsp
cardamom- pwd- 2 pinches
unsweetened condensed /evaporated milk- 1/2 cup(optional)

Method:
Boil milk in a pan.
Heat ghee in a big kadai .Add cashews and fry them golden brown.Drain them onto a paper towel.
Now add raisins into the same kadai.Fry until they swell.Drain them into the same paper towel.
Now add the vermicelli into the same kadai and roast them for few minutes.Add water.
Let it boil.Now simmer the heat and let it cook for 10-12 minutes.
Add sugar and stir well. Cook for another few minutes.
Add boiled milk and cook for few minutes.
Stir in between.Check for sugar.
Add the condensed milk and stir it for 3 minutes.
Remove from fire.Sprinkle cardamom powder
Throw in the fried cashews, raisins. Mix well.
Serve hot or cold.

Mushroom Fry

So simple and yet delicious.Not all people are mushroom lovers.But this is sure to make them one.
It goes well with rasam or curd rice.

Mushroom Fry

Mushroom- 10
oil 1tbsp
garam masala- 1/2 tsp
coriander pwd- 1tsp
jeera pwd -1/2 tsp
red chilli pwd- 1tsp
garlic -3 chopped finely

Method:
Wash and clean the mushrooms.Slice them .
Heat oil in a kadai.Add mushrooms,garlic and salt.Do not add water.
Now sprinkle all the powders and mix well.
Cook on medium heat for 10-15 minutes until the mushrooms are coated with the masala and are dry.
Serve hot with rice.

Red Capsicum Chutney

I had this in a friend's house .Hmm! I have gone crazy about this chutney.The color is so pleasing.It tastes some what like chilli chutney but so hot.It is goes well with idli ,dosa etc.You can use either red or orange.

Red Capsicum Chutney

Red capsicum-1
orange capsicum-1
red chillies-4
curry leaves
salt- to taste
oil- 1tsp
channa dhal- 1tsp
urad dhal- 1tsp
tamarind - a small marble size
garlic- 4

Method:
Cut capsicum into small bits.Heat oil in a pan.Add all channa,urad dhals and curry leaves.
Fry till golden brown.Now add garlic and tamarind .
Now add the capsicum bits ,some salt and saute for few minutes.
Do not cook it.Cool it and blend it in a mixie.
Serve with idli or dosa

Hot Chicken Wings

Hmm! This dish tastes too good especially on Sunday evenings.....  a watching movie or Super Bowl.
so simple and done withing minutes.You can have celery sticks and ranch dip with it.This is exactly the American style hot wings which we get at the restaurants.

Hot Chicken Wings

Chicken wings- 20
oil for deep fry
salt - to taste
pepper- 1 tsp
butter- 1/2 stick
hot sauce- 1/2 cup
cayenne pepper/chilli pwd- 1tbsp(to spice alter)
Worcestershire sauce- 3 tbsp
celery sticks -10
ranch dip- 1 cup

Method:
Wash and clean chicken wings. Sprinkle some salt and pepper on it.
Heat oil in a kadai. Fry chicken wings in batches. Drain them on a paper towel.
Preheat the oven at 325 degrees F.Heat butter in a pan, add 3 tbsp of the deep fried oil also.
Add the sauces, let it bubble on low heat.Put it off.
Transfer the wings on a baking dish.Pour this hot sauce over the wings.
Mix well and bake it at 325 F for 15 minutes.
Serve hot with dip and celery sticks.

chicken,wings ,fry hot

Mint Chutney

This is good for dosa or idlis and even sandwich.If you add coconut it will taste  like South Indian chutney otherwise it will be the mint chutney we usually have with cutlets or samosas.

Mint Chutney

Mint - 1bunch
coriander- 1/2 bunch
coconut- 1/4 cup
green chillies-4
tamarind- small marble size
urad dhal- 1tsp
Bengal dhal-1tsp
salt- to taste
asafoetida- 1/8 tsp

Method:

Wash and chop the leaves.
Heat 1/2 tsp ,add urad dhal, bengal dhal ,asafoetida and tamarind.
Now add the leaves and saute until the leaves wilt.
Now add the coconut and salt and 30 secs.
Cool and then grind it in mixie.

Egg Masala Gravy

This is an awesome side dish for fried rice or chapatis.My family loves this curry.This goes well with parotas also.

Egg Masala Gravy

Boiled eggs-5
red onion-2 chopped
ripe tomato-1 chopped
ginger garlic paste- 1tbsp
curry leaves
salt-to taste
mustard seeds- 1/4 tsp
 oil- 3tbsp

Masala:
Garam masala- 3/4 tsp
red chilli pwd-1 tsp( to taste)
coriander pwd- 1tsp
pepper- 1/2 tsp

Method:
Heat oil in a pan.Add mustard seeds, curry leaves .
Now add onions and saute well for 3-4 minutes until they change color.
Now add ginger garlic paste.Saute for 30 secs.
Now add chopped tomatoes and saute for 1 min.
Add the masala powders and saute well on reduced heat for 10 minutes or so until they turn mushy .
Now add 1 glass of water and cook for another 5-6 minutes until they form a nice gravy .
Now slit the boiled eggs into two and add into this gravy.
Cook for 30 secs and mix gently.
Garnish with coriander leaves and serve hot.

Spring Roll

No other appetizer gets much attention as these spring rolls.And the best thing about the roll is you can use veggies or chicken or beef or egg or paneer.Sometimes only onions and bell pepper is enough.If you are making this  for kids ,add shredded cheese.You  can get these egg roll skins at H-E-B.

Filling:
canola oil- 2 tbsp
garlic- 1/2 tbsp
paneer- 8 oz
mushroom- 1 cup shredded
onion- 1/4  cup minced
red/green bell pepper- 1 thin strips
sesame/olive oil/- 1/2 tbsp
rice vinegar-  1tbsp
salt and pepper - to taste
12- egg roll wrappers

Spring rolls

Method:
For the Filling:
Heat oil in a non stick pan.Add garlic and saute.
Now add mushroom ,paneer,onions and peppers.Stir fry for a minute.
Add sesame or olive oil,vinegar,salt and pepper.
Wet the sides of the wrapper.Transfer 2 tsp of filling into the wrapper.
Tightly roll the wrapper to form a cylinder, folding in the sides about halfway, as you form the roll.
Deep fry the rolls in oil or bake it.

spring ,roll, paneer

Palak Paneer

I loved this dish when I was in college. Every time we went to a hotel ,I would order this dish.Today when I learnt this recipe ,I was shocked to find out how easy and quick it is to make?
But it would change color if cook covered.I love that fresh green color when mixed with white paneer.And it also changes color after a hour or so .... When cooked try having it soon.It not only goes with rotis and chapatis ...my daughter has it with dosas also....

Palak Paneer

Paneer- 1cup into cubes
Palak-  2 bunches
green chillies- 4
ginger- 1"
tomatoes- 4 medium pureed
cumin seeds-1 tsp
fenugreek seeds- 1 pinch
garlic- 1 clove chopped
onion - 1 chopped
oil- 2tsp
salt- to taste

Method:
Wash and chop the Palak. Boil Palak,green chillies,ginger,salt  with 1 cup water until cooked.
Do not cover and cook.Keep it aside to cool.Once cooled puree it in a mixer.
Puree the tomatoes also.Heat oil in kadai,when hot add fenugreek seeds, onions and garlic.
when color changes , add tomato puree.boil for 5 minutes until all the water has evaporated .
Now add paneer and saute gently for 1 minute. Now add palak paste and boil for 2 minutes.
Serve hot with rotis pr chapatis.

palak, paneer, tomato

Brussels Poriyal (Thoran)

For a long time I wanted to give a try to this vegetable.It looks like a miniature version of cabbage but a little sweet.You can cook this like our normal cabbage thoran/poriyal.It marries well with  green peas and bell peppers or you can simple cook only brussels.Chop the green stiff portion on top and slice it thinly.

Brussels- 10
yellow and red bell peppers- 1/2 each
onions- 1 medium sliced
red chilli flakes- 1tsp
hing- a pinch
turmeric pwd- 1/4 tsp
garlic- 2 minced
curry leaves
oil- 1tsp
mustard seeds- 1/4 tsp
jeera -1 /4 tsp
grated coconut- 2tbsp( optional)

Brussels Fry

Method: 
Chop brussels and bell peppers lengthwise.
Heat oil in a pan,when hot add mustard seeds,jeera,garlic,red chilli flakes,hing.
Add onions and bell peppers and saute well.
Now add brussels and stir well. Sprinkle some salt.
Sprinkle a 1/4 cup of water and reduce heat.
Cover cook for 10 minutes.It should  not be soggy.
Throw in  grated coconut and mix well.
Serve with any rice.

brussels, fry ,bell pepper

Sweet Potato Fry

This is similar to our normal potatoes but a bit on the sweeter side.Just increase your spice level.The sweet and spicy taste adds beautifully to the color of the dish .And it takes only 5-10 minutes to cook.
You can either cut into cubes or slice it round .You can even try it with sambhar pwd instead of red chilli pwd.

Sweet Potato Fry

Sweet potatoes- 2 medium
onion- 1 medium chopped
red chilli flakes- 1 tsp
mustard seeds- 1/4 tsp
curry leaves
oil- 1tsp
hing - a pinch
jeera -1 /4tsp
garlic- 2 minced
note:
If using sambhar pwd- 2tsp

Method:
Peel and cube the sweet potatoes.
Heat oil in a pan, when hot add mustard seeds, hing, jeera, garlic, curry leaves and onions.
Saute for some time.Now sambhar pwd or red chilli flakes along with sweet potatoes.
Add only 1/4 cup of water or just a little more.
Bring it to boil and reduce heat.Cover and cook until done.
Take care not to mash it.Stir it golden brown.
Serve hot with curd rice or rasam rice.

potato, sweet ,fry

Potato Fry -2

Actually I was watching the T.V Programs and wanted to finish my cooking fast.so I made sambhar and wanted to make some quick side dish which wouldn't take my time away from T.V.So I decided to make potato fry.And instead of usual ingredients, I just add the sambhar powder which I had left it on the kitchen top itself. And believe me, I could not stop licking my fingers!So simple and easy.

Potato Fry

Potatoes-3
onion- 1small sliced
Sambhar pwd- 2tsp
oil- 1tsp
mustard seeds-1/4 tsp
hing- a pinch
curry leaves
salt -to taste
turmeric pwd- a pinch
garlic- 2 minced

Method:
Chop potatoes into cubes.Boil potatoes in salt water with little turmeric pwd for 7-8 minutes.
Do not over cook it.Cool it and peel it.
Heat oil in a pan,when hot add mustard seeds, hing,curry leaves,garlic and onions.
Saute for few minutes. Add sambhar pwd.Saute well.
Now add the potatoes and stir well.
Sim the fire and slow fry it for 8-10 minutes until it is crispy and golden brown color.
Serve hot with rasam,,sambhar rice or curd rice.

potato, fry, poriyal

Sindhi Khari

Actually this is a Sindhi curry it is called kadhi something.I have made some alterations,this curry is cooked with besan flour but I prefer channa dal cooked and mashed .This is perfect for a  full meal on lazy Sundays ... Sindhi Khari with fried brinjal and a dessert.Give it a try !You can  add yam,brinjal, okra and potatoes. I tried with some veggies I had.But this curry is good with all vegetables but you should take care the cooking time of each vegetable. brinjals and okra must be fried separately and added .The curry must be some what watery .

Sindhi Khari

beans- 10
carrots- 1
green peas- 1/4 cup
besan-1/2 cup( channa dal- 1/2 cup)
water- 2-3 cups
tamarind pulp-1/2 cup
red chilli pwd- 1tsp
oil -2tbsp
curry leaves- 10
salt -to taste
mustard seeds- 1/4 tsp
ginger julienne- 1/4 "
turmeric pwd- 1/2 tsp
hing- 1 pinch

Method:
Chop all the vegetables into 2" pieces.If using channa dal pressure cook and mash it.
Heat oil in a pan and saute peas,carrots and beans for few minutes.
Sprinkle some salt and little water. Cover and cook for few minutes.
Remove from fire and keep aside.
In a another pan add oil , mustard seeds, hing, ginger and curry leaves.
Add besan and saute until light brown color
If using dal just ad the dal and turmeric pwd.
 simmer and cook for few minutes.
Now add  water,red chili pwd,tamarind paste and salt.
Add vegetables and simmer for 10 minutes.
Serve with plain rice and fried brinjal or potatoes.

Chilli Paneer

This is a North Indian appetizer but nowadays common in lot of houses in south also.It is simple but loaded with calories!.So once in a while is okay.I used to be so crazy of this dish during my college days.
Whenever we go to a restaurant I used to order this dish.Today when I tried ,....I never knew it is so easy and they were charging a hell lot of money!.

Chilli Paneer

Paneer- 1 lb
egg- 1
onion- 1 medium
capsicum- 1 medium
jeera-1/2 tsp
garlic-2 tsp minced
green chillies- 3-4
ginger garlic paste- 1tbsp
maida- 1 tbsp
corn flour- 1 1/2 tbsp
soy sauce-1tbsp
coriander leaves- 1tbsp chopped
coriander pwd- 1tbsp
red chilli pwd- 1/2 tsp
lime juice- 1tbsp
oil for frying.

Method:
Chop paneer ,onions and capsicum into cubes of same size.
In a bowl mix maida,egg,corn flour,red chilli pwd,salt and ginger garlic paste.
Add paneer into this mixture and mix well so that the batter coats on the paneer.
Beat the mixture well.Heat oil in a pan.
Drop the pieces in the hot oil and fry it until golden brown.
Drain them on a paper towel.
Heat 1 tsp of the same oil in another pan.
add jeera,garlic, green chillies,onion and capsicum.Saute for 1 minute.
Add coriander pwd, and saute for 1 minute.
Stir in soya sauce and  a bit of salt.Mix well.
Add fried paneer.Mix well.Garnish with coriander leaves
Serve hot .

paneer, chilli,fried,onions,appetizer

Mushroom Pepper Fry

Mushroom  are so full of proteins that it is considered to eating red meat.It is boon for vegetarians.
Especially it takes only 10 minutes to cook but wash the  mushrooms properly because they also tend to have lots of mud sticking to them.Not necessary to use ginger garlic paste ,you can use only garlic still it tastes good.

Mushroom Pepper Fry

Mushroom- 8 oz pack
ginger garlic paste- 1tsp
onions-1 medium
coriander pwd- 1tsp
pepper - 1tsp( alter to taste)
jeerakam- 14/ tsp
salt- to taste
oil- 1tsp

Method:
Wash and chop , mushrooms either lengthwise or into cubes.(Mince garlic)
Heat oil in a pan, add jeerakam,ginger garlic  paste and onions.
Saute for few minutes.Add mushrooms and mix well.
Do not add water.The vegetable gives out a lot of water.
Add the powders and mix well.
Cook on reduced heat for 10 -15 minutes or until done.
Serve with sambhar or rasam  or curd rice.

mushroom,pepper,fry

Beet Greens with zucchini

So I tried a cutlet with the beets but what to do with the greens left with roots.The leaf and the stalk look  so much like normal greens.I have heard people telling that they cook poriyal/thoran with the greens of radish or turnip.It makes good combination with dal also.Till now I haven't tried.So I thought of trying with the greens of the beet and I tell you that it tasted so good and was similar to red Swiss.And I had a half zucchini left, so I added it at the end. And the dish turned out to be good.!Take care to wash it well because lots of mud will be sticking to these greens.

Beet greens with Zucchini

Beet greens of  2 beetroots.
Garlic- 3 cloves.
shallots- 8
red chilli- 2
jeerakam- 1/2 tsp
hing- 1/4 tsp
oil- 1 tsp
salt- to taste,
mustard seeds- 1/4 tsp
zuchinni- 1/2 (optional)
Grated coconut- 3tbsp (optional)

Method:

Wash and chop the greens  finely.Chop zuchinni also into small cubes.
Crush onions ,garlic and red chillies.
Heat oil in a pan, add mustard seeds,hing.
Now add the crushed mixture.Saute for 1-2 minutes.
Add the greens,sprinkle some salt and mix well well.
Reduce the heat to sim.Cover  and cook until the greens are 75% done.
Now add the zuchinni and cook for 2-3 minutes.
Take care not to over cook the zuchinni.
Add coconut and mix well .
Serve hot with any rice dish.

greens, beet, zuchinni

Beet Cutlet

Wow! How simple and easy way to make people eat beetroot .The color of the cutlet is so beautiful.The thing is it could be made instantly but retaining the shape will be a task. It will be good if you make these patties and throw it in the fridge for 1 hr.And no deep frying. Perfect for an evening snack with Chai. It does not require any dip .

Beet cutlet

Beetroot 2 medium.
potatoes-2 medium
green peas- 1/2 cup
garam masala- 1/2 tsp
red chilli pwd- 1tsp
all purpose flour- 1/2 cup
bread crumbs- 1/2 cup
oil- 1-2 tsp

Method:
Wash all beet and potatoes and chop them into cubes.
In a cooker add all the vegetables,some salt and give 3 whistles.
Now drain all the water and peel the skin of potatoes and beetroot.
Mash them well .Check salt.
Add garam masala and red chilli pwd.Mix well.
Make them into small balls.Press them into a round patty on your palm.
Dust them in  flour and then roll them in bread crumbs.
Arrange them on a plate and put them into the fridge.Leave it for an hour or so.
Heat a flat bottom pan with 1 or 2 tsp oil.
Arrange the patties without touching each other.
Cook for 1-2 minutes and then flip over.
Serve hot with tea and if necessary with a dip.

cutlet, potatoes, beet.

Red Swiss Chard Poriyal (thoran)

This is somewhat like what is called the red amaranth in Kerala.It is so full of iron than any other greens.
That red chards or stalks are so nutritious pack with huge amounts of  Vitamin A and sodium.
These belong to the family of spinach, quinoa and beets.It can be cooked in a normal way like other greens.
The stalks are also edible ones.

Red Swiss Chard 

Red Swiss chard- 1bunch
onions-1 medium chopped
jeerakam- 1/4 tsp
garlic- 3 minced
red chillies- 3chopped
coconut - 3 tbsp(optional)
mustard seeds- 1/4 tsp
hing- 1/8 tsp
salt - to taste
oil- 1tbsp

Method:

Wash and chop the greens finely.Heat oil in a pan.
When hot add mustard seeds, hing,jeerakam, garlic, and red chillies.
Add onions and saute for some time.Now add the greens and saute well.
Reduce the heat to sim. Sprinkle some salt.
Cover and cook until done.
Just before removing from fire throw the coconut and mix well.
Serve hot with rasam rice.

greens, thoran , poriyal, red amarnath

Quinoa Dosa

Hmm! yummy and healthy especially for pregnant  ladies,people on diet and diabetic persons.
It has 5% fat though , it is a better substitute for rice.It is has 18 % protein content which makes
 it a complete protein source for the day.It is gluten free.. so light that could be had in salad during summertime.
So here it is...

Quinoa Dosa

Quinoa -1 cup
raw rice/ brown rice- 1cup
urad dal- 1/2 cup
methi seeds-1 tsp

Method:
Wash and soak all the above for 4-5 hours.Grind them into a smooth batter.(like normal dosa batter consistency)Allow them to ferment for 8-10 hrs. ( according to the place you live).And salt and mix well.
Heat a tawa and pour a spoonful of batter to make dosa.When golden brown ,flip it and cook.
Repeat the same with the remaining batter.
Serve hot with coconut chutney or any other chutney of your choice.

dosa, quinoa

Fresh Lemonade

Spring is just here and its  getting hot in South! This is really a refreshing drink .So simple to make .

Lemonade

 lemon-2
sugar -1/2 cup
fresh mint sprigs
4 cups cold water

Method:
Slice lemon into rings and place in a bowl or pitcher with the sugar.
Using a wooden spoon, pound the lemon pulp and rind just until juices are released .
Add 3 or 4 mint leaves and pound gently with the spoon .
Allow mixture to sit for about 5 minutes to release the flavors .
Add cold water and stir to dissolve sugar .
May be prepared up to 1 hour ahead and refrigerated .
Pour into ice filled glasses and garnish with fresh mint sprigs.

Aloo Matar (Potatoes and peas )

This is another famous and normal curry which is made in every household.This curry will taste good only if tomatoes are mashed well and oil oozes out.It takes some time but worth giving a try!.

Aloo Matar

Potatoes- 2 cubed

Green peas- 1cup

onions-1 chopped

tomatoes- 2 chopped

ginger garlic paste- 2tsp

green chillies-2 chopped

cumin seeds- 1tsp

bay leaves-1 

turmeric pwd- 1/4 tsp

red chilli pwd- 1/2 tsp

garam masala- 1/2 tsp

coriander pwd- 1tsp

Salt-to taste

oil -2 tsp

Method:

Boil potatoes and green peas with salt until soft.Don't squish it.

Heat oil in a pan.When hot add cumin seeds and bay leaf.

Add onions. Saute for few minutes. Add ginger garlic paste.

Add tomatoes ,garam masala, turmeric pwd,red chilli pwd,green chillies and coriander pwd.

Saute well until the oil oozes out.Now add the potatoes and peas.

Add little water is needed.Cook for few minutes.

Sprinkle with coriander leaves and lime juice.

Serve hot with roti or naan or jeera rice.

Palak Pulao (spinach pulao)

Another way of feeding kids with greens! You can add potatoes or corn if needed .It will become a full healthier meal. It will be ready in 10 minutes for lunch box.

Palak Pulao

Basmati rice-1 cup
spinach- 1 1/4 cup
onions-1 chopped
ginger garlic paste- 1tbsp
green chillies- 2 slit
turmeric pwd-1/4 tsp
bay leaf- 1
clove- 2
cardamom-2
oil- 2 tsp
salt -to taste

Method:
Soak rice for 10 minutes.
Heat oil in a pan. Add bay leaf, cloves and cardamom.
Now add onions.saute for few minutes.Add green chillies and ginger garlic paste.
Saute for a minute.Add turmeric pwd and spinach.Sprinkle some salt.
Add 1 1/2 cups of water .Give 1 whistle in cooker and put it off.
Remove it after the steam goes off completely.
Serve with curd and papad.

Palak,spinach, pulao

Pavaikai Fry (Bitter Gourd)

This recipe gave me some hope at last.My daughter had 5 rings of these.It was very easy to cook also.
you can even do shallow frying .When shallow frying,cook on low heat and just cover it for 30 secs or so .

Pavakai Fry

Bitter gourd- 3
besan- 3tbsp
rice flour- 2tbsp
corn flour - 1tbsp
red chilli pwd- 1tsp
salt - to taste
turmeric pwd- 1/2tsp
oil- for deep frying

Method:


Cut bitter gourd into rings and remove the center portion.
Sprinkle some salt and keep it aside for 15 minutes.Then wash it well, this way it removes
some of the bitterness.
Mix all the powders in a bowl.Add these rings. and keep it aside for 20 minutes.
Deep fry these rings in batches.Do not over crowd them.
Serve hot with rasam or curd rice.



Pavaikai, bittergourd

Chicken Sweet Corn Soup

Hoo Hoo! This is  called the comfort soup or sick soup during winter!Its awesome when someone else prepares this soup and serves you!

Chicken Sweet Corn soup

Chicken stock or water- 4 cups
cooked shredded chicken  -1/4 cup
sweet corn-1/2 cup
corn flour-2tbsp
soy sauce- 2tbsp
egg-1 beaten
salt and pepper - to taste

Secret :
vinegar-1/4 cup
green chillies-2 chopped finely
sugar- 1/4tsp
salt-1/4 tsp

Method:
Mix sweet corn and chicken in a pan.Boil.
Reduce the flame.season with salt and pepper.
Mix cornflour with 1/2 cup water .Add to the soup, stirring all the time until thickened.
Cook on low heat for 2-3 minutes,until raw smell is gone.Beat the egg.
Gradually add the beaten egg to the soup with one hand and keep stirring the soup with a fork so that threads are formed.
Add shredded chicken and soy sauce.Cook for a minute.
Remove from fire.
Serve hot with the secret .

Chicken Sweet Corn soup

Zucchini Chutney

This tastes awesome.The freshness of this chutney will make you lick your hands.
It goes well with dosa or idli.If no tamarind is available add lime juice at last.

Zucchini-1 big
green chillies-2 -3
onion- 1 small chopped
garlic- 2
coconut- 1tbsp
curry leaves
coriander leaves- 1tbsp
ginger - small piece
tamarind - small piece
urad dal- 1 tsp
salt
oil- 1tsp

Zucchini Chutney

Method:

Chop zucchini into small pieces.
Heat oil in  a pan, add mustard seeds, chopped ginger,garlic,green chillies,tamarind and onions.
Saute until onions are soft.Now add zucchini,coconut,curry leaves and saute for 4 minutes.
Just before removing from heat add coriander leaves and salt.
Cool it and then grind into a paste.
Serve with dosa or idli. 

Podalangkai Kootu (padavalangka/snakegourd)

If you are in a hurry you can use cooked toor dal or moong dal.Do not over cook it .This dish tastes good in both dal form and semi gravy form.

Snake Gourd kootu

Snake gourd- 1 cup

onions- 1 small chopped

channa dal- 1/4 cup

mustard seeds-1/4 tsp

oil- 1tsp

asafoetida/hing-1/8 tsp

turmeric pwd- 1.4 tsp

To Grind:

coconut- 1/4 cup

green chillies- 1-2

jeera-1/2 tsp

garlic- 3 cloves.

curry leaves

Method:

Pressure cook channa dal .It must not be mushy.

Heat oil in a pan,add mustard seeds, asafoetida.

Add onions, snake gourd,turmeric pwd and the ground coconut mixture.

Add water-3/4 cup and salt.Bring it to boil and reduce heat.

Cover and cook on low heat until done.The dish  must be semi gravy not dry.

Serve hot with rice.

Podalangkai Kootu

Quinoa Idli

Quinoa is an alternative to rice or couscous. (pronounced as kinwa).It has a mild,fluffy and nutty flavor.Most boxed Quinoa sold in stores are processed to remove the saponins.If not removed just rinse it and soak it for few hours.It is a high protein breakfast food.These are idlis similar to rava idli.So simple to make. It takes around 20 minutes only...

Quinoa Idli

Quinoa- 1/2 cup
rava-1 cup
green chilli- 1 chopped
ginger- 1/4 tsp grated
coriander leaves- 1 tbsp
curry leaves- 1tbsp
grated carrot- 1tbsp(optional)
baking soda-1/2 tsp
buttermilk- 1 1/2 cups(3/4 cup curd+3/4 water)
salt-1/2 tsp
urad dal- 1tsp
channa dal- 1tsp
jeera- 1/2 tsp

Method:
Dry roast rava and quinoa in a pan for 5-6 minutes. Transfer it into a mixing bowl.
Heat oil in a pan,add mustard seeds,jeera, urad dal, channa dal, green chilli,curry leaves, coriander leaves and carrots.
Add this seasoning into the bowl.Add baking soda,salt and buttermilk.
Mix it well.Grease the idli plates with little oil and pour a laddle of the batter into them.
Steam these for 18-20 minutes.
Serve hot with chutney and sambhar.

Qunioa idli

Vathal Kuzhambhu

This is a traditional curry of Tamilnadu.This is basically done with Sundaikai ( dry turkey berries) or vathals(combination of some dry herbs).You can add lady's finger or brinjal .Can make prepare this dish without any veggie also.

Vathal Kuzhambu

Tamarind pulp- 1cup

onion-1 medium diced
tomato-1 medium diced
brinjal 3 sliced lengthwise(optional)
garlic- 5 cloves.
water-1 cup
curry leaves
gingely oil- 4-5 tbsp
red chilli pwd-1tsp
coriander pwd- 1tbsp
jeera pwd- 1/2 tsp
pepper pwd- 1/2 tsp
ajwain - 1/4 tsp
methi seeds-1/4 tsp
hing- 1/4 tsp
mustard seeds- 1/4 tsp
salt

Method:
Heat 1 tsp oil in a pan and add brinjals and suate them.Stir fry them until they are done. Keep it aside.
Heat oil in a pan,add mustard seeds, methi seeds, ajwain,hing and curry leaves.
Add onions and garlic .Saute well for few minutes.
Add tomatoes and all the powders.Fry until tomatoes are mushy.
Add tamarind pulp,water and salt.
Let it boil. now reduce the heat and cook covered for 40-45 minutes until all the oil floats on top.
The kuzhambu must be thick not like sambhar

Vathal kuzhambu

Oats Uppma

This is similar to Aval (poha ) uppma but more filling.Perfect for a morning breakfast.
But care should be taken while preparing this otherwise you end up making oats payasam.ha ha ha!!
you can peanuts or cashews if you like.

Oats Uppma

Oats-1 cup
water-1/2 cup
onion-1 small finely chopped
ginger - 1/4 tsp grated
green chilli-1chopped
mustard seeds-1/4 tsp
jeera- 1/4 tsp
curry leaves
coriander leaves- 1tsp
oil- 1tsp
salt

Method:
Heat  oil in a pan,add mustard seeds,jeera,curry leaves, ginger and green chilli.
Add onions and saute for few minutes.Add little salt.
Now add the oats and fry them for 2-3 minutes.
Do not let them burn.
Now sprinkle the water and mix them well.Cook for 1 minute.
Garnish with coriander leaves and serve hot .

breakfast

Ulli Curry (shallots curry)

This is the curry I cook  when I am too tired to cook.It so simple and tasty.It is a typical Kerala curry with coconut milk.I might sometimes wonder what will happen to Indian Cuisine if onions and tomatoes did not exist!Oh my god! I can't imagine!Here it is...

Ulli Curry

Shallots-15
ripe tomatoes- 2
green chili-2 slit
curry leaves
mustard seeds- 1/4tsp
turmeric pwd- 1/4 tsp
red chili pwd- 1tsp
sambhar pwd- 1tsp
salt
coconut oil- 1tbsp
coconut milk- 1cup
water -2cups

Method:
Heat oil in a pan, add mustard seeds, curry leaves.
Now add green chillies and shallots.Saute well.
Add tomatoes and fry until they are mashed.
Now add all the powders.Check for salt.
Add water and let it boil for 3-4 minutes.
Add coconut milk and boil for few minutes.
Serve hot with plain rice and papad.

Ulli Curry (Shallots Curry)

CBH Chicken Curry

This chicken curry is awesome and does not need a lot of prep!This is the one that is served in CBH (Central Briyani Hotel) at Coimbatore for Parota! Hmmm!You get so tempting when you see the redish orange curry.We eat it with Parota and the rest with idli or dosa!.It is the perfect curry. I am missing all of them.I have not included the colors added in the curry.

CBH chicken curry

Chicken- 1lb
onions- 1medium
green chillies-2 slit
ginger garlic paste- 1tbsp
garam masala- 1tbsp
coriander pwd- 2tsp
pepper pwd- 1tsp
red chilli pwd- 1tsp(to spice level)
oil- 1tsp
fennel seeds- 1/4 tsp
curry leaves
coriander leaves- 2tsp chopped

Method:
Wash and clean the chicken.Cut into 1" pieces.
Heat oil in a pan.Add  fennel seeds,curry leaves, green chilli.
Add onions and saute them for few minutes.Add ginger garlic paste.
Saute for 1 minute.Add the chicken and saute for few minutes.
Now add all the powders and salt.
Add 1-2 cups of water.Bring it to boil.
Reduce the heat and cook until done(25-30 min).
Garnish with coriander leaves.
Serve hot with Parota or plain rice.

CBH Chicken Curry

Gobi Manchurian

Wow! who doesn't like this appetizer? Right from kids to elders everybody loves this dish.No colors added.Cook the sauce and mix florets just before setting the table,otherwise the cauliflower becomes soggy.

Gobi Manchurian

Cauliflower florets- 25
oil-  for deep frying

For the Batter:
maida- 4tbsp
corn flour- 4tbsp
rice flour- 1tbsp
ginger garlic paste- 1tbsp
red chilli pwd- 1tsp
salt-to taste

For the sauce:
onions- 1/4
capsicum- 1/2

green chilli-1
spring onions- 2tbsp
garlic- 1tbsp
soya sauce- 2tsps
tomato ketchup-2 tsp
vinegar- 1tbsp
red chilli flakes- 1/2 tsp
coriander leaves- 1tbsp
corn flour- 1tsp mixed in 1/4 cup water
salt - a bit

Method:
Wash the florets.Drain them on a paper towel.
In a bowl mix all the ingredients for the batter.Keep it aside.
Heat oil in a pan.when hot,dip the florets in the batter and drop them in the oil.
Deep fry them for 2-4 minutes until the florets are golden and done.
Do not burn them.
Fry then in batches.do not over crowd the pan.
Drain them in a paper towel.
Heat 1 tsp of oil in a pan.Add garlic, green chillies,onions,little spring onions and capsicum.
Saute them for 2-3 min.
Add vinegar,ketchup,soya sauce,red chilli flakes and corn flour with water.
Mix well.add a bit of salt.
Stir in the fried florets. Mix well.
Garnish with coriander leaves and remaining spring onions.
Serve hot with pulao or rotis or as an appetizer.

Gobi , cauliflower,Manchurian

Chayote Fry

I either add this vegetable  in sambhar or make pachadi but this time I wanted to make it into a side dish/ poriyal/thoran.This is a not  so favorite vegetable on our table! But no one knew this was chayote.Thank God!

Chayote Fry

Chayote -1
onion-1/2
red chilli flakes- 1tsp
garlic- 2
shredded coconut - 2tbsp
curry leaves
oil- 1tsp
mustard seeds- 1/4 tsp

Method:
Peel the skin  and chop the squash into small cubes.
chop onions  and garlic finely.
Heat oil in pan ,add mustard seeds,garlic,onions, curry leaves and red chilli flakes.
Saute for 2 minutes until onions are soft.
Add the squash.Sprinkle some salt and some water.
Cover and cook until done.
finally add coconut and mix well.
Serve hot with rotis or rice.

Chayote Fry

Vegetable Kurma

This is a dish liked by all and could be made with any  combo of vegetables.Especially just potato and green peas.But please don't add beetroot.You can add almonds,fried bengal gram or cashews for the paste.Add for the finishing touch either coconut milk or plain milk.

Vegetable Kurma

Potato-1
carrots-1small
beans- 4
greens peas-3 tbsp
onions-1 small
tomato-1 small
ginger garlic paste- 1tsp
mustard seeds- 1/4 tsp
jeera- 1/4 tsp
curry leaves
oil- 1tbsp
milk/coconut milk-  1/4 cup

For paste:
Almonds- 6
garam masala-3/4 tsp
turmeric pwd- 1/4 tsp
red chili pwd- 1/2 tsp( to spice level)

Method:
Grind the above into fine powder.
Cut the vegetables. chop onions and tomatoes finely.
In a pan boil water, add salt,potato and boil for 5 minutes.Cover and cook
To that carrots and boil for 3-4 minutes and finally add greens peas and cook for 2 minutes.
Now remove from fire,drain the water and keep it aside
Heat oil in a pan,add mustard seeds,jeera and curry leaves.
Now add onions and saute well .
Add tomatoes and the ground paste and cook until it is mushy.
Now add the cooked vegetables and little drained water
Boil for 5 minutes.Add coconut milk and mix well.
Let it boil for 1 minute.
Garnish with coriander leaves and serve hot with chapatis  or rotis.

Vegetable Kurma

Stuffed Okra (Bhindi/vendaikai)

This is a time consuming but extremely delicious side dish.this might even take 45- 1hr to complete the dish.
To make faster I chose small bhindis...but this is only available in our stores.! Ha Ha
The is so flavorful.This is actually a Gujarati dish, known as Bhindi Sambhariya but we don't like sweetness in dishes I avoided sugar /jaggery in this.Cook this in non stick pan ,you can avoid little more oil.

Stuffed Okra

Okra- 20-25(small)
oil-1 tbsp
asafoetida- 1/4 tsp
curry leaves

For Stuffing:
raw peanuts- 2tbsp
coriander pwd- 1/2 tsp
ginger garlic paste- 1tsp
red chilli pwd- 1 tsp
coconut- 3tsp
garam masala- 1/4 tsp
jeera pwd- 1tsp
sesame seeds- 1/2 tsp
coriander leaves- 2 tbsp finely chopped
salt
sugar/jaggery -2tsp (optional)

Method:
Roast peanuts and sesame seeds.put off the stove and add all  powders and stir well.
Let it get roasted in the heat of the pan. Stir in ginger garlic past and salt.
Transfer all the ingredients into a bowl.Mix well.
Clean and chop off the heads and tails of the okra.
Slit the okra lengthwise ,don't make it two.
Now stuff the mixture into all the okras.
Heat oil in a nonstick pan,Add asafoetida and curry leaves.
Place the cut side of the okras on the pan, so that they will not open up when you flip.
Reduce heat and slow until done .This would take around 30 minutes.
If you sprinkle water it will turn soggy.This recipe should be crisp and cooked.
Serve hot with rice.

Paneer Jalfrezi

This is heavily adopted form Sanjeev Kapoor's Show.It was easy to cook and became a big hit in our house.It can be cooked within 10 minutes.You can add red and yellow bell peppers also.

Paneer- 250 gms
onions- 1small
tomato- 1
capsicum-1/2
red chilli-1
ginger-1" julienned
green chilli-1
coriander leaves- tbsp chopped
jeera -1/2 tsp
vinegar 1tsp
salt
oil- 1tbsp
red chilli pwd-1 tsp
turmeric pwd-1/2 tsp
garam masala-1/2tsp

Paneer Jalfrezi

Method:
Cut paneer into 2" long pieces.
Chop onions,tomatoes and peppers into 1" thick slices
Heat oil in a non stick pan.Add jeera,red chilli and ginger.
Now add onion and saute for 1minute .It must not become soft.
Add turmeric pwd ,red chilli pwd and bell peppers.
Saute for 2 minutes. Add paneer and toss well.
Sprinkle vinegar and salt and toss again.
Now add tomatoes and garam masala pwd .
Saute for 1 minute until all veggies are coated.
Garnish with coriander leaves and chopped green chillies.


Paneer Jalfrezi