Veggie Pizza

(Courtesy : My friend Meghana)

Ingredients :

Pillsbury pizza dough (thin crust ) : 1 no
Mixed veggies : 1/2 cup ( I used red, yellow, green and orange peppers, peas, yellow and green zucchini)
Maggie hot and sweet tomato sauce : 4 tbsp
Red Onion : 1 no
Tomato : 1 no
salt : to taste
Pepper : 1 tsp
oil : 2tsp



Directions :

Preheat the oven to 325 F degrees.

In a pan heat the oil and add the onions. Once the onions are half cooked add the veggies and saute them lightly with salt and pepper.

Now unroll the dough in a plate and pour the maggie sauce and spread it well until all the area of the dough is covered. Now add the sauted veggies. Cut the tomatoes in circle and place them all over the pizza. Bake it for 15 mins or until the dough the cooked.

Serve it hot.

Note: You can add cheese.

Raw Plaintain Stem Salad (Vazha thandu Salad)

Raw Plaintain Stem Salad

Ingredients:

Plaintain Stem - 1 (a foot length)

Buttermilk - 1 cup (can be little watery also)

Lemon Juice extract - from 1 lemon

Salt - to Taste

Green chillies - 2 Nos.

Directions:

• Slice the Stem with the help of a slicer in to thin slices. While slicing itself, slice the stem into the bowl of buttermilk.(the reason for using buttermilk is to avoid the color change of the stem)
• Leave it for five minutes
• Now strain the stem from the buttermilk and keep it aside in a separate bowl.
• Add salt, lemon juice and Green chillies to the Plaintain stem.
• Mix it well, so that Salt and lemon juice are coated on all the slices of the stem.
• Keep it for an hour and it is ready to be served. (Its one of the healthier dish)
• It can be served as a side dish with hot Rasam Saadham.

Molaga Bajji

Molaga bajji - batter fried chilli crispies

For the batter
Roasted gram flour (kadala maavu/besan/chickpea flour) - 100 gms
Rice flour - 50 gms
Corn flour - 10 gms
Red chilli powder (cayenne pepper) - 5 gms Turmeric powder - a pinch
Cumin (jeera) - 1/2 teaspoon
Asafoetida (perumkayam) - a pinch
Salt to taste
Oil for deep frying
Mix all the ingredients with sufficient water to create a thick batter(to the batter of Idli/dosa). The batter should be thick enough to form a stable coating on the chillies.

For the bajjis
Bajji molaga - 8 Nos
Slit the Chillies take care that they remain intact with the stems(Split up till the stem end). Heat oil in a thick skillet.Drop a small drop of the batter in, if it rises up with a sizzle then you know the temperature is right. Dip the slit chillies in to the batter. Ensure that it is coated all over and in between the slits.
Drop into the oil gently and fry ensuring all sides are an even crusty brown.

Serve hot with tomato ketchup! (Can also be served with coconut chutney)

Baigan Ka Bartha ( Eggplant Curry )

Ingredients :

Baingan / Egg plant : 2 Big ones
Jeera : 2 tbsp
Onion : 1 no
Tomatoes : 2 Nos
Garlic : 10 cloves
Oil : 4 tbsp
Green chillies : 4 nos
Garam Masala : 1 tsp
Chilli powder : 2 tsp
Sambar powder/ Pav baji masala / Chole masala : 3 tsp
Chat masala : 1 tsp
Turmeric: 1 tsp
Curd : 2 tbsp
Salt : To taste
Hing: A pinch
Curry leaves : 5 nos
Cilantro: To garnish

Directions:

Preheat the over to 350 degrees. Wash the bringals and poke small holes in it. Place the garlic inside the holes, apply some oil and put it in the oven. Cook it for 30- 45 mins until the skin peels off.

In a pan heat the remaining oil and add jeera,curry leaves and hing. When the jeera splatters add the onion, green chillies and salt. Wait till the onions are translucent and then add the tomatoes. Cook the tomatoes covered until they become soft. Now add turmeric, garam masala, chilli powder, sambar powder and chat masala. Cover it with lid and simmer for 10 mins. Remove the lid and add the curd and simmer for 5 mins more to ensure that all the water is evaporated.

Remove the eggplant from the oven and peel off the skin. Mash it well along with garlic that was stuffed in them. Now add the same to the masala and cook for 5 mins. Garnish with cilantro and serve hot with rotis/ bread.

Note: If you dont have oven then cook the eggplant under direct heat on the stove.

Simple Bindi

Ingredients :

Bindi/ Ladies Finger : 1 pound
Red Onion : 1 no
Green Chillies : 4 Nos
Salt : To taste
Curry Leaves : 4 Nos
Hing : A pinch
Mustard Seeds : 1tsp
Urad dal : 1tsp
Channa dal : 1tsp
Amchur powder : 3tsp
Oil : 3 tbsp

Directions:

Cut the bindis in about 1/4 inch thick. The bindi should not be too thick nor too thin.In a pan heat the oil and add the mustard seeds. When the mustard splatters add the urad dal, channa dal, hing, green chillies and curry leaves.Add the onions after the dals turn light brown in colours. Fry the same till the onions are translucent.Now add the bindis, salt and mix well. Cover it and cook till the bindis are soft. Now add the amchur powder and mix well. Cover the vegetable for 3 mins and turn off the heat. Serve it hot with rotis.

Indian Style Pasta

(Courtesy : My friend Nithya )

Hey Guys,

Our blog had been idle for sometime now , so I thought why not kick it off with a spicy pasta/noodles.


Ingredients:

Whole Grain pasta/ Noodles : 1 Packet
Red chillies : 5-6 nos
Finely chopped Green pepper, beans , cabbage and carrot : 1/2 cup
Red Onion : 1 nos
Tomatoes : 2 nos
Garlic : 2 Cloves
Oil : 4 tbsp
Hing : A pinch
Curry leaves : 4 nos
Cilantro : for Garnish
Salt : To taste


Directions:

Soak the red chillies in hot water for 2 hrs.Then drain them and grind the red chillies with tomatoes, onion, salt and garlic to a smooth paste. In a pan heat 2 tbsp of oil and pour this mixture and simmer. Keep stirring the mixture until it absorbs all the oil and comes to a paste consistency. It would take almost 1/2 hour for the same to come to a paste consistency, this process is the longest of all and it has to be done in low heat to enable the flavors to come out.

In another pan heat the remaining oil and fry all the vegetables along with hing and curry leaves.Keep the vegetables crisp and take off from heat.

Boil water in a large pan, add salt and pasta to the same and cook well. The pasta should be 95% cooked. Drain the pasta and allow it to cool

Now mix the vegetables in the chilly paste well and then add the drained pasta. Simmer the heat and cover it for 1 min. Then garnish with cilantro and serve hot.

This is a spicy dish and a highly satisfying lunch/dinner. This can be made out of noodles too. I tried it with whole grain pasta to bring a nutritional flavor to the food.

Note: You can add any kind of vegetables like corn, peas, mushroom etc..

Which of these you want me to add first

Morkulambu , molaga bajji, greens dosa, plaintain stem salad, vendakkai poriyal and chow chow kootu

Vegetable Pulav

Ingredients :

Cooked Rice : 2 Cups
Beans : 1/4 Cup
Carrot : 1/4 Cup
Peas : 1/4 cup
Onions : 1/2 cup
Cashews : 2 tbsp
Ghee / oil : 4 tbsp
Salt : To taste.
Curry leaves : 4 nos
Mint leaevs : 4 nos

To Grind :

Bay leaf : 2 nos
Cinnamon Stick : 2 Nos
saunf : 2 Tsp
Poppy Seeds : 2 tsp
Dried Ani seed : 2 Nos
Green Chillies : 5 nos
Coconut : 1/4 cup
Oil : 1 tsp

Directions :

Place the oil and roast all the ingredients shown in the grind section expect coconut and green chillies. Allow it to cool and grind them with coconut, ani seed and green chillies.

In a pan, place the ghee/ oil and add the cashews and dried ani seeds. Saute them until light brown.Add the onions and saute them until they become translucent. Now add all the beans, carrots ( All cut length wise ), peas and curry leaves. saute the veggies till they become nice and tender but still crispy. Add the grind mixture and fry them until the flavors come out well.Now add salt and rice and mix well in a medium heat. Cover it and cook for 3 - 4 mins till the rice absorbs all the flavors.

Garnish with Mint leaves and serve with Raita.

Note: You can add more veggies like Capsicum, Cauliflower etc.

Lunch box special (parupu usili, parupu rasam(without rasam powder), rice)

I tried Chithra Vivek's Paruppu usili using cluster beans (kothu avaraikai, gor chikudukaya)its really nice side dish for rasam and rice.

I have shared here the recipe of rasam without using rasam powder.

Parruppu Rasam (without rasam powder)

Ingredients:

Tuvar Dhall - 1/2 cup

Tamarind - 1 normal lemon size

Tomato - 1 no.

Salt to taste

Oil - 2 tsp

Water - to make rasam for two persons.

For seasoning:

Mustard - 1/2 tsp

Cumin seeds (Jeera) - 1/2 tsp

Pepper powder - 1 tsp (coarse powder not fine powder)

Red chillies - 2 no.

asafoetida - a pinch

Method:

• Cook the dhall and keep it aside.
• Extract the tamarind juice
• Cut the Tomato into pieces.
• In a pan, add the oil to get heated.
• Now add the Mustard, cumin seeds, once it splutters add the Pepper powder, asafoetida and the Red chillies.
• At the last add the tomato and saute only once (optional) or else add the tomato to the rasam directly.
• In a vessel, add the tamarind extract, salt, water, tomato and the seasonings from the pan, and allow it to boil for 10 minutes and add the dhall and againbboil it for 5 mins.
• Hot Rasam is ready to serve. Garnish it with cilantro and curry leaves.
• It goes highly with paruppu usili as done by chitra in her previous recipe.
• This was the lunch box today in our house.

Useful Tip

When you store coriander leaves (kothamalli, cilantro) in the fridge, it gets rotten soon.

Here is an idea which i tried for this.

Just in a vessel add water, cut the roots of the cilantro and immerse the cilantro in this water and keep it in the fridge. It stays fresh for long time.

Pidi Kozhukattai ( Savour Mothak ) and Tomato Chutney

INGREDIENTS :

TO MAKE THE FLOUR FOR MOTHAK:

Rice : 1 Cup
Tuvar dal : 1/4 cup
Jeera - 2 tbsp
Pepper corns : 1 tbsp
Hing : A pinch

TO MAKE THE MOTHAK :

Mustard : 1tsp
Channa dal : 1 tsp
Urad Dal : 1 tsp
Hing : A pinch'
Green/ red chillies : 4 nos
Grated Coconut : 4 Tbsp
Salt: To taste
Curry leaves : 4 Nos
Chopped Cilantro : 1 tsp
Oil : 2 tbsp
Water : 2 cups

TO MAKE THE CHUTNEY :

Ripe tomatoes : 4 nos
Red Onion : 2 Nos
Curry leaves : 4 nos
Urad dal : 2 tbsp
Red chillies : 4 nos ( as per taste)
Salt : To taste

DIRECTIONS :

Dry grind all the ingredients stated in flour section above coarsely.

In a pan heat the oil, add mustart, urad dal, channa dal and hing. When the mustard splatter add the curry leaves, chillies and add water. When the water starts boiling add coconut, cilantro and salt. Stir well and then add 1 cup the coarsely grounded flour. Stir well until the flour absorbs all the water and comes in the form of a round dough. Remove it from heat and allow it to cool. Then make small round balls of it and steam cook in the idli plates for 7 mins. Allow the pressure to reduce and then open it.

To make the chutney:

Preheat the oven to 450 F.

Cut the tomatoes, onions and chillies. Place them on a tray, add the urad dal, curry leaves and season with salt. Coat everything with oil and place it in oven for 15 mins or until the tomatoes are soft. Then cool if off and grind it. Season it with mustard and hing on top. Yummy tomato chutney is ready.

Serve the savour mothak with this chutney!

Beans Parupusli ( Beans and lentils )

Ingredients:
French beans - ¼ kg
Tuvar dal - 1 cup
Turmeric powder - ½ tsp
Asafetida powder - ½ tsp
Red chillies - 4 Nos
Curry leaves - 4 Nos
Salt to taste
Mustard seeds - 1 tsp
Urad dal - 2 tsps
Channa dal - 2 tsps
Oil - 3 tsps


Method:

Soak the tuvar dal for about an hour and drain well. Grind the dal, turmeric and asafetida powders, red chillies, curry leaves and salt into a pate without adding water. Heat the oil in the pan and add mustard seeds, urad dal, channa dal and aesofotida. When the mustard seeds splatter and dals become lightly pink add the paste and mix well. Cover with a lid and simmer it until the lentils are cooked and start to become crumbly.
Chop the beans into small pieces and cook with a little salt till well done but firm in a microwave.
When the beans are ready add it to the crumbly lentil mixture and strill well. Simmer it for 5 minutes until all the flavours blend well.

Serve it hot with More kozhumbu ( South Indian khadi ) or Rasam.

Tomato rice

Ingredients:

Rice - 1 cup

Onion - big size - 2 nos

Tomato - 2 nos

Green chillies - 1 to 2

Ginger garlic paste - 1/2 tsp

Turmeric powder - a pinch

Sambar powder or chilli powder - 1tspn

Coriander powder - 1/2

Salt - to taste

Elaichi (Cardamom) - 1

Fennel seeds - 1 tsp

Cinnamon - 1 inch pice

Cloves -2

Oil or Ghee - as required

Garam masala powder optional

Directions

• Cook the rice and make it to cool and separate it
• Finely chop the onions and tomato
• Heat the Oil in a pan add the fennel seeds, cloves, cardamom and cinnamon.
• Then add the grenn chillies, onion and ginger garlic paste
• Saute it well
• Add the tomato and salt, saute till it becomes like a gravy(add water if necessary two or three spns)
• Now add the turmeric powder, chilli powder and coriander powder. If you are adding sambar powder no need to add coriander powder.
• Add garam masala powder if cinnamon, cloves are not added before
• Saute them well till the raw smell of the powders are removed.
• Now add the cooled rice and mix it well till the rice gets heated up in a low flame.
• Garnish with curry leaves and cilantro leaves
• Now hot and spicy tomato rice is ready to serve.
• Serve it with Onion raitha. If you like you can taste this with Potato chips, Appalam also.

Pasta

Ingredients:

Pasta (Macroni - shell shaped or tube shaped) - 2 cup

Onions - 2 nos (chopped thin vertically)

Tomato - 2 nos (finely chopped)

Green chillies - 2 to 3

Ginger Garlic paste - 1 tsp

Salt to taste

Soya sauce - Optional

Fennel seeds(saunf) - 1/2 tsp

Oil - 2 tbsp

Curry leaves, coriander leaves - for garnishing

Directions:

• Boil water in a vessel (1litre), add the pasta(Macroni) and 1 tbsp salt.
• Cook it for ten or more minutes till the pasta gets cooked.
• Drain the water in a stainer and pour some cold water on the pasta (to remove the stickyness) and drain the excess water.
• Now in a pan heat the oil, add fennel seeds , green chillies, onion, ginger garlic paste and tomato. Saute them well. Sprinkle some water if needed. Add salt to taste(chk and add salt as already salt has been added to pasta while cooking)
• Now add the cooked pasta and mix it well. Soya sauce if prefered can be added at last.
• Garnish with curry leaves and coriander leaves
• Serve hot and spicy pasta with Tomato sauce

Crazy Kitchen

Hi friends

This is one of the Crazy thing i did in my kitchen recently.

I just wanted to prepare mini dosas for my kid. But Unfortunately the Batter was little watery than the normal batter so it flowed down the pan and formed this shape of dosa.

Everyone were laughing at my home seeing this dosa. It seems like a dosa flower. Just have a look at it friends.

Cabbage Rice

Ingredients

Rice - 1 cup

Cabbage - 250 grams

Onion - 2 nos

Oil - as required

Salt - to taste

To grind

Grated coconut - 1/4 cup

Chutney dhal (fried gram, pottukadalai) - 2 table spn

Green chillies - 4 to 5

Ginger - 1/2 inch piece

Coriander leaves - 1/2 bunch

For seasoning:

Mustard - 1/2tspn

Urad dhall - 1 tspn

Gram dhall - 1 1/2 tspn

Red chillies -2 nos

cashewnut - optional

For Garnishing:

Coriander leaves

Curry leaves

Directions:

• Cook the rice and allow it to cool and separate it
• Grind the masala with less water
• In a pan add the items for seasoning and then add the chopped onions
• After the Onions gets sauted add the cabbage and sprinkle some water(if needed) on it to get sauted easily
• then add the ground masala and mix it well till you get a nice aroma
• then add the cooled rice and salt
• Then garnish with coriander and curry leaves
• Serve it hot with Raitha and Potato chips / wafers

Pudhina Pulav (Mint leaves pulav)

Pudhina Pulav

Ingredients:

Rice - 1 cup

Potato - 2

Green peas - 1/4 cup

Mint Leaves - 1 bunch

Onion - big size - 2 nos

Grated coconut - 3 tbl spoon

Green chillies - 3 to 4

Ginger - 1/2 inch piece

Turmeric powder - a pinch

Lemon - 1/2

Salt - to taste

Elaichi (Cardamom) - 2 nos

Bay leaves - 1

Oil or Ghee - as required

Directions

• Cook the rice and make it to cool and separate it
• Cook Potato and Peas separately and keep it
• Chop the onions length wise
• Saute the Mint leaves in little ghee or oil and grind it with Coconut,greenchilles, ginger, and turmeric
• In a pan, add oil, elaichi, bay leaves, and onion and saute
• Then add the grind masala , potato and peas
• Saute this mixture till the raw smell goes
• then add the salt and rice and mix it well till the rice gets heated
• then squeeze the lemon and mix it well
• Now serve it hot with Raitha.

Idli Milagai podi ( Idli powder )

Ingredients :

Channa Dal : 1 Cup
Urad dal : 1/2 cup
Red chillies : 15 nos ( as per the spice level )
White sesame seeds : 2 tbsp
Salt : to taste
Aesofoetida : A pinch.

Directions :

In a pan dry roast the channa dal, urad dal , sesame seeds and red chillies separately. Allow them to cool and dry grind them.

Add salt and aesofoetida and pulse it so that everything belnds together.

Cool it and store it in a air tight bottle.

This is great with idlies. You can take 2 tbsp of this powder and add sesame oil. Marinate the idlies with this mixture and enjoy !

Black channa dal sundal

Ingredients:

Black channa dal : 1 Cup
Carrots : 1 no ( finely grated )
Onion : 1 no ( finely chopped)
Green chillies : 4 nos ( as per taste)
Jeera : 1 tsp
Mustard seeds : 1 tsp
Channa dal : 1 tsp
Urad dal : 1 tsp
Oil : 2 tbsp
Aesofoetida : A pinch
Salt : To taste
Curry leaves : 4 nos
Cilantro : to garnish

Directions :

Soak the channa dal overnight and cook it until they are soft. Drain any excess water. You can save this water as stock and use later in cooking.

In a pan heat the oil, add mustard seeds, channa dal, urad dal , jeera and aesofoetida. Add the finely chopped onions and green chillies, saute them until the onions become translucent. Then add the carrots and curry leaves. Saute them for 3 mins.

Add salt and cook it covered for 2 more mins or until the carrots are well cooked. Now add the channa dal and simmer for 3 more mins.

Turn the heat off , garnish with cilantro and serve hot.

This makes a healthy evening snack. You can also add other vegetables like thinly chopped cabbage. This adds a great taste to it.

HEALTHY TOMATO SOUP

Ingredients :

Ripe tomatoes : 2 nos
Onion : 1 nos
Garam masala : 1 tsp
Chilli powder : 1 tsp
Low fat or fat free milk : 1/4 cup
Flour : 1 tsp
Olive oil : 4 tsp
Croutons : 10 pieces
Salt : To taste
Aesofoetida : A pinch
Curry leaves : A few
Cilantro to garnish.


Directions :

In a pan heat 2tbsp of oil and add aesofoetida and onions. Let the onions caramelize and release all its juices. Add salt as per taste this will make the onions cook faster. Once the onions are translucent add the chopped tomatoes and mix well. Once the tomatoes are half cooked add garam masala, chilli powder. Let all the ingredients blend well and cook.Close with a lid and simmer for 5 mins or until the tomatoes are tender and masala are well cooked.

Turn off the heat and then allow it to cool for 20 mins. In a mixie blend all together until they are smooth. Strain the mixture.

In a new bowl add the rest of the oil and flour. Cook the flour for a min and then add the milk. Allow the milk to boil and thicken for 3 mins. Then add the strained juice and simmer for 5 mins.

You can add curry leaves if you like. Garnish with cilantro. While serving add crontons and serve hot. This will make a hearty sunday brunch and no guilt on the weight part :)

Note: You can add cream if you want towards the end or can also use full fat milk. This will make the soup really rich.

Sambar for Idli (Hotel Sambar)

Sambar for Idli (Hotel Sambar)

Ingredients:

Toor dhal - 3/4 cup

Yellow Moong dhal - 1/4 cup

Tamarind - small lemon size

Salt - to taste

Small Onions - 1 cup

Tomato - 1

Curry leaves - few

Asafoetida - a pinch

Roast and Grind:

Red chillies - 4 or 5 (to spice level)

Coriander seeds - 1 tbspn

Fennel seeds (saunf) - 1/2 tspn

For seasoning:

Mustard -1 tspn

Urad dhall- 1 tspn

Methi seeds - 3 nos. (should not add too much or else can be cooked with dhal)

Oil - 1 tbspn

Directions:

• Cook both the toor dhal and moong dhal together and keep it aside.
• Get the tamarind Extract .
• Roast and Grind the Chillies , Coriander seeds and Fennel seeds.
• In a pan, add the oil, and the items for seasoning.
• Now add curry leaves
• Add Onions and tomatoes and saute it for few minutes.
• Now add the Tamarind extract and  allow it to boil for 5 minutes.
• Then add the cooked dhal (both mixed) and the grind mixture to this.
• Add Salt and required amount of water allow it to boil for 5 minutes.
• Yummy yummy sambar is ready to serve with Hot idlis as in hotels.
• The measurement here in this recipe is enough to serve four nos.

Moong Dhal Masala

Moong dhal Masala

Ingredients:

Green gram (Moong dhal) - 1 cup

Onion - 2 nos. finely chopped

Tomato - 2 nos. finely chopped

Ginger garlic paste - 1 tbspn

Chilli powder - 1tspn (or to taste for spicy level)

Coriander powder - 1tspn

Garam masala powder - 1/4 tspn

Turmeric powder - a pinch

Water - required amount (1 to 1.5 cups)

For seasoning:

Oil - 1 tbspn

Mustard - 1/4 tspn

cumin seeds - 1/4 tspn

Curry leaves -few

Directions:

• Soak the Moong dhal for 1 hour and cook it in a pressure cooker and keep it aside.(should be very soft when cooked)
• In a pan, add the oil, and the ingredients for seasoning.
• Add curry leaves.
• Wait till it splutters.
• Now add the chopped onions and the ginger garlic paste.
• Saute it till onions are half cooked.
• Now add the chopped Tomato and saute it.
• Then add the Chilli powder, coriander powder, garam masala and turmeric powder.
• Mix it well
• Now add the cooked moong dhal and add some water to make it gravy.
• Allow it to boil for five minutes. Keep stirring now and then while its boiling.
• Moong dhal masala is ready to serve with hot chappathis.

LEMON SEVAI ( Rice sticks )

Ingredients :

Rice Sevai : 1 Packet
Lemon : one big no.
Green chillies : 5 nos ( based on spice level )
Salt : To taste.

Seasoning:

Oil : 2 tbsp
Mustard seeds : 1 tsp
Channa dal : 1 tsp
Urad dal : 1 tsp
Aesofoetida : A pinch
Methi seeds : 4 nos
Turmeric : 1tsp.
Curry leaves : 5 nos
Cilatro : To granish.

Directions:

In a boiling water add the sevai and cover the lid. Cook for about 2 to 3 mins or until its done. Drain the water and keep it aside.

In a pan, pour oil, once its hot add the mustard seeds, channa dal , urad dal, aesofoetida, turmeric, methi seeds, curry leaves and finely chopped green chillies. Once the mustard splatters add the rice sevai and salt and stir it well until all of them belnds together. Switch off the heat and allow it to cool for 2 mins. Then add the lemon juice and mix well.Granish with cilantro and serve hot.

AVIAL ( Mixed vegetable in Coconut Stew )

Ingredients :

Carrot : 1 Stick cut length wise
Beans : 10 nos cut into half
White Pumpkin : 10 big length wise cut pieces
Green Beans : 1/4 Cup
Cucumber : 1 no ( cut thick length wise )
Kohlrabi ( Nulkol ) :5 lenght wise pieces
Raw Banana : 5 Nos cut legthwise.
Potato : 5 nos cut lenghtwise
Salt : to taste



To grind :

Coconut : 1/2 Cup
Jeera : 2 tbsp
Ginger : One some bite size piece
Aesofoetida : A Pinch
Sour curd : 1/4 cup
Green chillies : 5 nos ( based on spice level )

Seasoning:

Jeera : 1 tsp
Coconut oil : 2tbsp
Aesofoetida : A Pinch
Curry leaves : 5 nos
Cilantro for garnish

Directions :

Cut all the vegetable in the same size and shape. Cook potato, carrot, beans and kohlrabi first. Once they are lightly cooked add white pumpkin, cucumber, peas, raw banana as these take considerably less time to cook. Add salt to the vegetables. Do not over cook them. They need to have a little bit crunch too it. Drain excess water if any after the vegetables are cooked. You can preserve the water and use while kneading the roti dough or can preserve it in ice cubes for days.

Grind all the ingredients as said above into a smooth paste. I generally grind the curd with the mixture, you can also add at the end to the vegetables instead of grinding. Grinding the curd makes it get mixed well with the masala

Add the masala to the vegetables and simmer the heat. Bring it to a boil and turn the heat off.In a saute pan, place the coconut oil ( you can use regular oil if you want ) , add jeera, curry leaves and aesofoetida. Once the jeera turns colour pour them to teh stew and garnish with cilantro.

Serve hot with rice. You can also eat with rotis.

Note : You can add any number and variety of vegetables. This is the best way to make kids eat all kinds of vegetables. It tastes Yummy too !

Carrot Rice

Carrot Rice

Ingredients:

Rice - 1 cup

Carrot - Big size -grated - 3

Onion - 2

Fried Groundnut - 2 tbspn(Peel the skin and powder it)

Oil - 2 tbspn

Salt - to taste

Cinnamon - 1 inch piece

Cloves - 3

To Grind:

Coriander seeds - 1 1/2 tspn

Cumin seeds - 3/4 tspn

Red chiilies - 3 or 4 (to taste)

Grated coconut - 2 tbspn

Directions:

• Add 1 tspn oil in a pan and fry the item to be grinded. At the end add the grated coconut, and fry till it becomes brown. 
• Now Grind these and keep the powder aside.
• Finely chop the Onions, grate the Carrot (Peel the skin of the carrot and put in hot water for 2 0r 3 minutes.No need to cook)
• Cook the rice and make it to cool. 
• In a pan, heat the oil , put Cinnamon, cloves (those who doesn't like the taste of cinnamon, cloves remove it from the oil immediately as it splutters).
• Then add Onions to it. Saute till it becomes golden brown
• Then add Carrot to it. Saute till the raw smell of the carrot goes. (If needed sprinkle some water)
• Then add the rice, salt and the grounded masalapowder to it.
• Now mix it in medium flame till the rice gets slightly hot.
• Before switching off the stove add the powdered groundnut to it and mix it
• Serve it with Onion Raitha and Tomato Sauce.
• Yummy carrot rice is ready.

Rasagulla

Rasagulla

Ingredients:

Milk - 4 cups

Lime - 1/2

For syrup:

· Water - 3 cups

· Cardamom - 1 (crushed)

· Sugar - 3/4 to 1 cup

 

Directions

1. Heat milk in a pan. Stir it once in a while to avoid burning the bottom.

2. Once the milk starts boiling, reduce the heat to medium and add lime juice to it, then milk starts to curdle.

3. After 3 to 4 minutes Paneer is completely separated from milk. Remove this from heat .

4. Strain the Paneer using a nice muslin cloth. Hang the muslin cloth for 1 hour to drain the water from paneer.

5. Then Squeeze the muslin cloth to remove the extra moisture completely.Now remove the paneer from cloth and knead it for 5 minutes.

6. Make equal sized small balls from the paneer and keep aside. Now the Paneer balls are ready.

7. Heat Water, Sugar and Cardamom together in a pan. Once it starts boiling, add the paneer balls to it, cover the pan with a lid and cook for 7 to 10 minutes.

8. You can cook these paneer balls in pressure cooker too. After cooking, the size of the balls will be increased from its original size. 

Tastes yummy when served chilled.

 

Sabubiyam Upma - Javarisi upma

Ingredients

2 cup Sago (Sabudhana)
2 cup buttermilk or curd (sour)

1/4 cup Yellow Moong dhal
 4 green chillies.
salt- to taste

Grated coconut - 2 tbspn

1/2 tsp mustard seeds
1/2 tsp urad dhal
1/2 tsp channa dhal
A bunch of curry leaves
A bunch of coriander leaves
A dash of asafoetida(optional)
2 tblsp oil


Method :


Soak the sago in the buttermilk for 2-3 hrs. (See to that the buttermilk is neither too thick nor too thin, but should be sour).

Cook the Moong dhal and keep it aside.
Chop the green chillies and curry leaves.
Heat the pan and add oil. Add mustard, channa dhal and urad dhal.
Add, chillies and curry leaves to it. Cook for 5 minutes and add soaked sago and cooked Moongdhal to it. Also add chopped coriander leaves to it. Mix it well. Add salt. Keep mixing till the Sago gets heated up.

Two minutes before switching off the stove add the grated coconut and mix it. Sago Upma is ready.

They taste real good by themselves without a side dish like chutney. Goes well with coconut or tomato chutney.

Sago Idli

Ingredients

2 cup Sago (Sabudhana)
2 cup buttermilk (sour)
1 onion
4 green chillies.
2 tsp salt or to taste
1/2 tsp mustard seeds
1/2 tsp urad dhal
1/2 tsp channa dhal
A bunch of curry leaves
A bunch of coriander leaves
A dash of asafoetida(optional)
2 tblsp oil


Method :


Soak the sago in the buttermilk for 5-6 hrs. (See to that the buttermilk is neither too thick nor too thin, but should be sour).
Chop the onions and green chillies and curry leaves.
Heat the pan and add oil. Add mustard, and channa dhal and urad dhal.
Add onions, chillies and curry leaves to it. Cook for 5 minutes and add this to the soaked sago. Also add chopped coriander leaves to it. Mix it well. The consistency should be like the same for rava idli.
Pour these in idli pans and cook them for 15-20 minutes.

Note: These idlis are too soft and sticky. They should not be cooked for too long but see to that the sago is cooked well. It comes out by practice. Just try it out. The amount I said can make around 20 idlis. They taste real good by themselves without a side dish like chutney. Goes well with coconut or tomato chutney.

Parupu Podi ( dal powder )

Ingredients :

Thuvar dal : 1 Cup

Channa dal : 1/2 Cup

Urad Dal : 1/4 Cup

Moong dal : 1/4 Cup

Whole Pepper : 2 Tsp

Hing : To taste

Buna channa ( Pottu kadalai ) : 1/2 cup

Ground Nut without skin : 1/2 Cup

Red chilli powder : 1/4 Cup ( based on spice level)

Salt : As required.

Directions :

Dry roast all the ingredients above separately ( Except chilli powder, hing and salt) until light brown. Cool and place it on a mixer, add hing, salt and chilly powder and ground it coarsely.

This powder can be preserved for months in air tight container. Serve it with hot rice and ghee.

Credit for this receipe too goes to my aunt.She is a good cook.

Sambar Powder

Ingredients :

Dhaniya : 1 Cup

Channa dal : 1/4 Cup

Urad Dal : 2 tbsp

Turmeric : 1 tsp

Methi seeds ( Vendiyum ) : 1tbsp

Red Chilly : 1 1/2 cup ( based on spice level needed )

Hing : To taste

Directions :

Dry roast all the above ingredients except turmeric and hing until light brown. Cool it and place it in a mixer, add hing and turmeric and grind it coarsely. Cool it again and store it in a air tight container.

I learned this receipe from my aunt so all credit goes to her. You can use this spice for while making roast potato or raw banana curry. It tastes yummy.

Masala Pori ( Masala Puffed Rice )

Ingredients :

Puffed Rice : 4 Cups
Kashmiri Chilli powder - 1 Tbsp
Turmeric : 1tsp
Salt : To taste
oil : 3 Tbsp
Hing : To taste

Directions :

Heat the oil in a pan, When its hot add the turmeric, salt, Hing and chilli powder. You should get a nice smell when the chilli powder heats in the oil , at this stage add the Pori ( puffed rice) and lower the heat to medium. Mix well until everything blends together. Remove from heat. You can serve hot or cool it and store it in a air tight container .

Murungakai adai (Munakaya)

Murungakai Adai

(Drum stick adai)

Ingredients

For  4 persons

Drumstick  - 5

Uraddhall - 50 grams

Green gram - 100 grams

Rice - 150 grams

Gram dhall - 150 grams

Toor dhall - 50 grams

Onion chopped - 100 grams

Ginger -  one little piece

Green chillies - 3 -finely chopped

Red chillies - 4

oil - 2 tbspn

Curry leaves , coriander leaves -little chopped

Asafoetida -pinch

salt and Ghee - to taste.

 

Directions

 

Soak all the dhall varieties and rice for 2 hours.

Grind all these along with Redchillies added to it.

Cook the Drum stick and take only the pulp inside.

In a pan, add oil, curry leaves,Green chillies and onion.

Fry till golden brown.

Add Asafoetida, ginger, pulp of drumstick, Coriander leaves.

Saute it for two minutes and grind

Mix it with the dhall varieties and rice ground before.

 

Now pour like adai or dosa with oil or ghee added on its sides.

Serve it with Coconut chutney, Jaggery.

 

amirthabalam - morkali (dish from buttermilk)

Amirthabalam

(Morkali)

Ingredients

Buttermilk - 1 litre

Rice flour - 1 cup (200gms)

Salt - to taste

Green chillies -4 or 5 (to taste)

Ginger - finely chopped - 1 tsp

For tempering:

mustard

urad dhall

gram dhall

asafoetida

curry leaves

Directions

• Mix the Butter milk and rice flour without any lumps. 
• Add salt to taste. and keep it aside.
• In a pan, add oil for tempering, add mustard, urad dhall, gram dhall, curry leaves and asafoetida
• now add green chillies and ginger wait till it gets sauted.
• Now add the mixed buttermilk and rice flour.
• Keep stirring to see there is no lumps formed.
• It may take 10 to 15 minutes to get cooked.
• It will be like a paste.
• Good when served hot.

Bittergourd chips

BITTER GOURD CHIPS

(with no bitter)

Ingredients

Bittergourd-2 nos

Salt - to taste

Turmeric powder - 1/2 tsp

Chilli powder - to taste

Lemon - 1

Directions

• Slice the Bitter gourd in a bowl into thin slices to the thickness of potato chips.
• Add turmeric powder, salt and Lemon juice and keep it aside for 1 hour
• Deep fry the Bitter gourd and drain the oil in a stainer.
• Now add Chilli powder to taste.
• Bittergourd chips is ready with no Bitterness.

atukulu upma, aval, poha

Ingredients 

 Aval (flattened rice) thick flaked rice - 1 cup - wash and soak it for 1 hour. (if the flattened rice is very thin - need not soak, just wash and keep it aside before you start preparing the dish 10 minutes before) 

Onion - 2

 For seasoning Oil - 1 tbsp 

Mustard - 1 tsp 

Urad dhal - 1/2 tbsp 

Gram dhal - 1/2 tbsp 

Green chillies - 4 - finely chopped

 Ginger - 1 tbsp -finely chopped 

curry leaves few

 Coriander leaves

 Lemon - 2 

turmeric powder salt to taste. 

Pinch of asafoetida

Method

First soak the aval and keep it aside. 

after 1 hour drain the excess water if there 

in a pan, add oil and all the ingredients one by one. 

Mustard, uradhal, gramdhal, pinch of asafoetida, greenchillies and ginger. 

Once all these gets sauted add curry leaves, and keep the stove in 
simmer. 


Add onions and let it turn light brown 

Add turmeric powder,lemon juice and salt. 

Mix it well. 

Now add the soaked aval(poha) and mix the mixture well till the aval gets lightly heated. 

Garnish with coriander leaves and it is ready to serve.