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Carrot Salad



A healthy and nutritious salad with fresh crunchy carrots blend with coriander leaves and mint leaves and a tangy dressing of made of lemon, cumin and pepper.

Ingredients:

Carrot - 2 big, peeled & grated
Onion - 1 small, finely chopped
Tomato - 1 medium, chopped
Green chillies - 2 to 3, finely chopped
Ginger - 1/2 tsp, grated
Coriander leaves - 1 tbsp, chopped
Mint leaves - 1 tbsp, chopped
Cumin/Jeera powder - 1/4 tsp
Pepper powder - 1/4 tsp
Juice of 1/2 a lemon
Salt - to taste

Method:

1. In a bowl, combine together grated carrot, onion, tomato, green chillies, ginger, coriander leaves, mint leaves. Mix thoroughly.

2. Add cumin powder, pepper powder, lemon juice, salt and toss well.
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Soya Chunks and Cauliflower Curry


A healthy and simple curry with soya chunks and cauliflower, which goes well with chapathi, rice and even dosa.

For this month's blog hop, I'm paired with Roshan of Roshan's Cucina. Her blog is mainly inspired by recipes from Kerala, God's Own Country!!! I wanted to post a Kerala recipe but ended up choosing Soya chunks curry. I tweaked the recipe slightly by adding cauliflower to the curry. I must say that with such simple  ingredients and little spices, the curry turned out very tasty.

Ingredients:

Soya chunks – ½ cup
Cauliflower florets - 1 cup
Onion – 2 big, finely chopped
Ginger garlic paste – 1 tbsp
Tomato – 3 medium, finely chopped
Red chilly powder – ½ tsp
Pepper powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala - ½ tsp
Oil – 2 tbsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Put the cauliflower florets in hot water with a pinch of turmeric powder and salt till its half cooked. Drain and rinse the florets and keep aside.

2. Add 2 ½  cups water to soya chunks and bring to a boil. Boil for 5 minutes. Turn off the heat and drain after 10 minutes. Rinse the chunks in water 2-3 times and squeeze out the water.

3. Heat oil and add onion and ginger-garlic paste. Fry till the onion turns brown.

4. Then add  turmeric powder, red chilly powder, pepper powder and garam masala. Stir for a minute and add tomatoes. Mix well and add 1/2 cup water, salt and bring to boil.

5. Add soya chunks, cauliflower and mix well. Close and cook for 10-12 minutes to absorb the spices. Garnish with coriander leaves.

Serve hot.
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Masala Vegetable Dal


A combination of toor dal and moong dal flavored with aromatic spices and with the addition  of healthy vegetables like carrot, beans etc and the tanginess of tamarind paste. This dal goes well with rice and chapathi.

Ingredients:

Toor dal - 1/2 cup
Yellow moong dal - 1/2 cup
Onion - 1 medium, diced
Tomato - 1 big, diced
Garlic - 6 to 7, finely chopped
Ginger - 1 big piece, finely chopped
Green chillies - 3 to 4, finely chopped
Potato - 1 big, boiled and cut into medium cubes
Carrot - 1 big, cut into small cubes
Green beans - 8 to 10, cut into 1" pieces
Tamarind paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 2 tsp
Jeera/Cumin seeds - 1 tsp
Red chillies - 1, halved
Asafoetida - 1/2 tsp
Ghee - 2 tsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Wash the toor dal and yellow moong dal. Add 2 cups water, turmeric powder and mix it. Pressure cook the dal till soft. Mash and keep aside.

2.  Dissolve the tamarind paste in 1 cup water and keep aside.

3. Heat ghee and add jeera, red chillies and asafoetida. Add ginger, garlic and fry for a minute. Then add onions, green chillies and fry till golden.

4. Now add beans, carrot, little salt and cook till the vegetables become soft. Then add turmeric powder, coriander powder, red chilly powder and garam masala. Sprinkle little water and fry for 3-4 minutes.

5. Add the boiled potatoes, tomatoes and mix well. Fry for 2 minutes.

6. Add the cooked dal, tamarind water, 1 cup water, salt and mix well. Bring to boil and boil for 5 minutes. Garnish with coriander leaves.

Serve hot.
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Rajma Masala


Rajma is a popular Punjabi cuisine, made with red kidney beans cooked in thick gravy of onion, tomato, curd and a blend of spices to a creamy consistency. Rajma chawal - rajma masala served with hot steaming rice - is a famous North Indian delicacy and a great combination. This curry also goes well with chapathi.

Ingredients:

Kidney beans/Rajma - 1 cup
Jeera/Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 2 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - 2 tbsp, chopped

To grind:
Onion - 1 big
Tomatoes - 4 medium
Green chillies - 3
Ginger - 1 tbsp
Garlic - 5
Curd - 1/4 cup

Method:

1. Wash and soak rajma overnight. Pressure cook the rajma till its soft and tender. It will take around 20 to 25 minutes depending on the quality of rajma. Do not discard the water.Keep aside.

2. Grind onion, tomatoes, green chillies, ginger, garlic and curd to a smooth paste.

3. Heat oil and add jeera. When it splutters, add the ground paste and bring to boil.

4. Add turmeric powder, coriander powder, red chilly powder, garam masala and fry till raw smell of masala  goes.

5. Add rajma, rajma water, coriander leaves, salt and mix well. Cook till the gravy becomes thick and creamy.

Serve hot with chapathi or hot steaming rice.

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Kollu Kalathu Podi | Horsegram Dal Powder


Kollu, also called as Horsegram or Muthira in malayalam is a thin oval shaped bean known for its nutritional and medicinal values. Kollu kalathu podi is a dry powder made of roasted lentils and kollu . Mix this podi with hot steaming white rice and gingelly oil/sesame oil and enjoy.

Parippu podi/ Dal powder is not something which was in my favorite list. But there was a phase in life, when we had to live on the pickles and powders that we had got from India. Dal powder mixed with hot steaming rice and a dollop of butter!!! Really yummy... Later when we came back to India, we often went to Andhra restaurants just to have some rice with dal powder and ghee. This kollu kalathu podi is little different in flavor from the usual dal powder we make, but still tasty and healthy too. And the credit of this recipe goes to my sweet mother in law.

Ingredients:

Kollu/Horsegram - 1 cup
Whole urad dal/Uzhunthu - 1 cup
Toor dal - 1 cup
Channa dal/Kadalaparippu - 1 cup
Yellow moong dal/Cheruparippu - 1 cup
Red chillies 4 to 5 (adjust spice according to your taste)
Black pepper powder - 1/4 tsp
Salt - to taste

Method:

1. Dry roast all the ingredients separately except pepper powder till they turn lightly brown and gives a nice aroma.

2. Allow it to cool. Add salt, pepper powder and grind to a fine powder. Store in a dry container.

Serve with hot steaming white rice and gingelly oil.


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Bhindi Fry | Vendakkai Fry



A simple and quick stir fry with vendakkai/bhindi, seasoned with turmeric powder and red chilly flakes. This stir fry goes well rice-sambar or rice-rasam or curd rice.

Ingredients:

Vendakka- 1/4 kg
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli flakes - 1 tsp
Salt - to taste
Oil - 1 tbsp

Method:

1. Wash the vendakka and dry them. Cut them into 1/2 inch round pieces.

2. Heat oil in a pan and add mustard seeds. When it crackles, add the vendakka and mix well. Fry for 5 minutes, then add turmeric powder, salt and mix well.

3. Fry the vendakka till its cooked and sides turn brown and little crispy. Add red chilly flakes and stir for another for one more minute.
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Nadan Mutta Roast | Kerala Style Egg Roast


Egg roast/Nadan Mutta Roast is Kerala specialty dish, made of boiled eggs cooked in a spicy masala. It is usually served as an accompaniment with appam and puttu or with chapathi and parotta.

Ingredients:

Boiled eggs - 4, halved
Onion - 3 medium, finely chopped
Green chillies - 4 to 5, finely chopped
Garlic - 5 to 6, finely chopped
Ginger - 1 big piece, finely chopped
Curry leaves - few
Tomato - 3 big, finely chopped
Tomato sauce - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin/ Jeera powder - 1/4 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 tsp
Pepper powder - 2 tsp
Salt - to taste
Oil - 2 tbsp

Method:

1. Heat oil and add ginger, garlic and fry till the aroma of garlic comes out. Then add green chillies, curry leaves, onions, little salt and fry till onions turn golden.

2. Now add the tomatoes and cook till the tomatoes become mushy and oil separates. Add tomato sauce and mix well.

3. Then add turmeric powder, jeera powder, coriander powder, red chilly powder, pepper powder, salt, 1/4 cup and mix well. Cook till raw smell of masala goes and blends well.

4. Add the eggs and gently mix the eggs with masala. Cover and cook in low flame for 5-6 minutes. Remove from heat.

Serve hot.
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Cheesy Vegetable Pasta


Pasta and vegetables cooked in a tomato and cheese sauce seasoned with Italian herbs and red chilly flakes.

Second Blog Hop Wednesday!! After the first blog hop, I was eagerly waiting for the next. This time I am paired with Kalyani of Sizzling Tastebuds. I have been following Kalyani's blog for quite sometime and was excited to be paired with her. Her blog has an amazing collection of recipes and I had a tough time deciding which recipe to choose from her blog. This time I thought of choosing something different from the usual stuff I have already posted in my blog. I finally settled on the Cheesy Veg Pasta.

Ingredients:

Pasta – 1 cup
Onion –  1 big, sliced
Garlic – 4 pods, finely chopped
Capsicum – 1/2 cup, sliced
Tomatoes – 4 big
Green beans – 1/2 cup
Carrots – 1/2 cup
Cheese – 1 cup, grated
Mixed dried herbs - 1 tsp
Red chilly flakes – 1 tsp
Olive oil – 2 tbsp
Salt – to taste

Method:

1. Cut carrot and beans into 2 inch thin strips and boil in salted water for 10 minutes.

2. Cook the pasta according to the instructions given in the packet. Blanch the tomatoes and puree them.

3. Heat a wok or pan and add olive oil. Add garlic and fry for a minute. Then add onions, capsicum and fry till onions turn pink.

4. Add the tomato puree, boiled vegetables, salt and mix well.

5. Now add the cooked pasta, grated cheese and mix on a low flame.

6. Add the dried herbs, red chilly flakes and stir. Garnish with grated cheese.

Serve hot.
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Mint Chutney | Pudina Thogayal


Mint chutney/ Pudina Thogayal is a flavorful and aromatic dip made from mint leaves. This mint chutney is prepared without adding coconut. Mint chutney can be served with dosa, idli or snacks like samosa, cutlet or as a spread for sandwiches.

~ Recipe adapted from Dakshin by Chandra Padmanabhan ~

Ingredients:

Mint leaves - 1 big bunch
Mustard seeds - 1 tsp
Green chillies - 2
Red chillies - 2
Asafoetida - 1/2 tsp
Urad dal - 3 tsp
Tamarind - 1 marble size ball
Oil - 1 tbsp
Salt - to taste

Method:

1. Remove the mint leaves from the stem. Wash well and dry them. Dry roast the mint leaves for a minute.

2. Heat oil and add mustard seeds. When it crackles, add red chillies, green chillies, asafoetida and urad dal. Fry till urad dal turns golden.

3. Grind to a fine paste adding the roasted mint leaves, tamarind and salt adding water as needed.


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Potato Chutneywale | Aloo Chutneywale


A unique flavored dry curry with potatoes cooked in spicy tangy green chutney. Serve hot with chapathi or rice.

Once I had Dum Aloo Chutney in a restaurant and I loved the distinct flavor of the curry. Usually we make onion-tomato based curries but this tasted different because of the coriander and mint base. I googled for the recipe, but couldn't find any Dum Aloo Chutney recipe. My mother watches cookery shows in TV and scribbles down the recipe.  Months later while I was going through my mother's recipe diary, I found this Potato Chutneywale recipe.

Ingredients:

Potato - 5 large
Jeera/Cumin seeds - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Curd - 1/2 cup
Garam masala - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

For the green chutney:
Coriander leaves - 1 cup
Mint leaves - 1/4 cup
Green chillies - 8 to 10, big (adjust spice according to your taste)
Ginger - 1 tbsp
Garlic - 5 cloves, big
Juice of 1/2 a lemon

For garnish:
Sesame seeds - 1 tsp

Method:

1. Boil the potatoes. Remove skin and cut into cubes. Dry roast the sesame seeds and keep aside.

2. Grind together the ingredients for the green chutney to a smooth paste. Add little water if needed.

3. Heat oil in a pan. Add jeera and when it crackles, add the green chutney and fry for 2-3 minutes. Add turmeric powder, coriander powder and mix well. Fry again for 2-3 minutes.

4. Whisk the curd. Add potatoes, curd, salt and mix well. Close lid and cook in medium flame for 8 to 10 minutes, stirring once in between.

5. Add garam masala and mix well. Garnish with roasted sesame seeds.

Serve hot.
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Arachuvitta Vatha Kuzhambu


Vathal Kuzhambu or Vatral Kuzhambu is an traditional South Indian recipe. This tangy and spicy kuzhambu is prepared using vatrals like sundakkai and manathakkali cooked in tamarind extract and served with rice and applam or karuvadam.

I never used to like this kuzhambu much, but once I happen to ran out of vegetables and there was no power, and I had only little time to prepare lunch. I made Quick Vatha Kuzhambu, a simple and easy version and loved it. So whenever I had to make some kootan or kuzhambu in a hurry, I would make this. Once my MIL made this kuzhambu and it had a different flavor. I asked her how she made it and she said she grinds her own masala for the kuzhambu. No wonder it tasted different and better!!

You can use any vathal for this. I haven't used any, instead I have added onions.

Ingredients:

Tamarind - 1 big lemon size
Onion - 1 small, sliced
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp
Salt - to taste
Jaggery - 1 tsp

For the masala:
Gingelly oil - 2 tsp
Toor dal - 2 tbsp
Urad dal - 2 tbsp
Fenugreek seeds - 1 tsp
Red chillies - 4 to 5 (adjust spice according to your taste)

Tempering/Tadka:
Gingelly oil - 2 tbsp
Mustard seeds - 2 tsp
Urad dal - 2 tsp
Toor dal - 1 tsp
Fenugreek- 1/4 tsp
Asafoetida - 1/2 tsp

Method:

1. Soak the tamarind in water and extract the pulp.

2. Heat oil in a pan and roast the ingredients for the masala till it becomes red in color. Cool and grind to a fine powder.

3. Heat oil. Add ingredients for tempering. Add the sliced onions and fry till it becomes pink.

4. Add the tamarind water, turmeric powder and bring to boil. Boil till it reduces to half. Add salt, ground masala and 1½ - 2 cup water and stir well so that there are no lumps.

5. Boil till it becomes a little thick or to the required consistency. Garnish with curry leaves.

Serve hot with rice.
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Gobi Masala | Cauliflower Masala



Cauliflower seasoned with spices and cooked in onion-tomato and coriander leaves gravy . The ripe tomatoes gives it a tangy and sweet flavor. Serve this mildly spicy - tangy curry with chapathi.

Ingredients:

Cauliflower - 1 medium
Onion - 2 medium, finely chopped
Tomato - 3 medium, finely chopped
Green chilly - 1 big, finely chopped
Ginger-garlic paste - 1 ½ tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1  tsp
Garam masala - 2 tsp
Curd - 1/4 cup
Sugar - 1 tsp
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Coriander leaves - 2 tbsp
Oil - 1 tbsp
Salt - to taste

Method:

1. Cut the cauliflower into florets. Put in hot water with a pinch of turmeric powder and salt for 15 minutes. Drain and rinse the florets and keep aside.

2. Heat oil. Add jeera and fennel seeds. When they splutter, add onions, ginger garlic paste and green chillies. Fry till onions are golden.

3. Add tomatoes and cook till the tomatoes become mushy and oil separates.

4. Add cumin powder, turmeric powder, coriander powder, red chilly powder, garam masala and sugar. Mix well and fry till the raw smell of the masala goes.

5. Add 1/2 cup water, cauliflower florets, coriander leaves, salt and mix well. Cover and cook till cauliflower becomes tender and soft, stirring in between.

6. Once the cauliflower is cooked, simmer till the gravy thickens a little. Add whisked curd and stir for 4-5 minutes. Garnish with coriander leaves.

Serve hot with chapathi.
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Coconut Rice | Thengai Saadam



Coconut rice is a simple rice dish prepared with fresh grated coconut and tempered with mustard seeds, dals and curry leaves. This can be prepared quickly if freshly grated coconut is ready and makes a tasty lunch box recipe with applam or pickle.

Ingredients:

Basmati rice - 1 cup
Grated coconut - 1/2 cup
Green chillies - 2, finely chopped
Coconut oil - 2 tbsp
Salt - to taste
Sesame seeds/Ellu - 1 tbsp

Tempering/Tadka:
Mustard seeds - 1 tsp
Jeera/Cumin - 1 tsp
Urad dal - 1 tsp
Channa dal/Kadalaparippu - 1/2 tsp
Red chillies - 2, halved
Asafoetida - 1/4 tsp
Curry leaves - few
Coconut oil - 2 tsp

For garnish:
Ghee - 2 tsp
Cashewnuts - 2 tbsp

Method:

1. Cook the rice and keep aside. The rice should not be overcooked or mushy. After the rice is cooked, spread it and allow it to cool.

2. Heat ghee and fry the cashewnuts till it turns golden. Dry roast the sesame seeds and allow it to cool. Powder and keep aside.

3. Heat coconut oil and add mustard seeds. When it crackles, add asafoetida, red chillies, jeera, urad dal and channa dal. When dal becomes golden, add curry leaves, green chillies and fry for few seconds.

4. Add the grated coconut and fry continuously till the coconut becomes reddish brown. Then add the cooked rice, salt and mix well.

5. Add the sesame powder and mix well. Garnish with fried cashewnuts.

Serve hot.
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Apple Watermelon Smoothie


A healthy, thick and delicious smoothie with apple, banana, watermelon blended with orange juice, yogurt and honey. A perfect drink to beat the hot summer.

Ingredients:

Apple - 1, cut into small cubes
Chilled watermelon - 2 cup,  cut into small cubes (seedless)
Orange juice - 1/2 cup (200ml)
Banana - 1 small, cut into small pieces
Honey - 2 tbsp
Curd/Yogurt - 1/2 cup

Method:

1.  In a blender, add apple, orange juice and blend until smooth. Then add banana, watermelon, curd and blend again until smooth.

2. Add honey and blend together well. Add some ice cubes to a tall glass, pour the smoothie over the ice and serve immediately.
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Milkmaid Chocolate Barfi



A yummy and chocolaty barfi with the sweetness of condensed milk and the nuttiness of almonds, cashew & pistas.

This is a special post , as this marks my first Blog Hop Wednesday , an event started by Radhika of Tickling Palates. For my first blog hop , I have been paired with Archana of The Mad Scientist's Kitchen. Archana's blog has a variety of recipes right from exclusive Goan recipes to simple everyday recipes. I wanted to begin my journey of blog hopping on a sweet note and being a chocolate lover , I choose to make Milkmaid Chocolate Barfi  from Archana's blog for the Blog Hop Wednesdays ~ Week 16.

Ingredients:

Butter - 50 grams 
Milkmaid/Condensed milk  - 1 tin/400 g
Sugar - 1/2 cup 
Cocoa powder - 1/2 cup 
Chopped nuts - 1/2 cup
Chopped pista - for garnish

Note: For chopped nuts, I have used almonds and cashew. 
         Original recipe called for 3/4 cup of sugar, I have reduced to 1/2 cup.

Method:

1. Grease a tray with butter and keep aside.

2. Mix together butter, milkmaid, sugar, cocoa powder and chopped nuts in a thick bottomed pan. Keep stirring the mixture continuously on low flame, till the mixture leaves the sides of the pan.

3. Pour the mixture into the greased tray and spread it evenly. Sprinkle the chopped pista over the surface of the mixture.

4. Set aside and allow the mixture to cool. Refrigerate for about 10 to 15 minutes. Then cut out into desired shapes.


As Archana mentioned , it was bit difficult to cut these barfi's as they sticked to the tray. Refrigerating the barfi helped me a little bit to cut them into so called 'square pieces'. But I guess shapes don't matter as long it tastes good. And what a pleasure it was to lick off the chocolate from the fingers !!!
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Vendakka Pachadi | Bhindi Raita


Vendakka pachadi is a Kerala based delicacy, usually served as a side dish for rice. It's a quick and easy dish with vendakka (okra / ladies finger / bhindi) fried and mixed into a coconut and curd gravy.

Ingredients:

Vendakka - 10 to 12
Green chillies - 2
Curd - 4 tbsp
Oil - to fry
Salt - to taste

To grind:
Coconut - 1/4 cup
Green chillies - 4 to 5
Mustard seeds - 1/2 tsp
Curd - 2 tbsp

Tempering/Tadka:
Coconut oil - 2 tsp
Mustard seeds - 1 tsp
Red chillies 1, halved
Curry leaves - 1 sprig

Method:

1. Grind together coconut, green chillies, mustard along with the curd to a paste without adding water.

2. Wash the vendakka and pat them dry. Cut them into thin round slices. Heat oil in a pan. Add green chiilies (whole) and vendakka. Fry till vendakka turns brown. Do not make it crispy.

3. In a bowl, mix together the fried vendakka, green chillies and the ground paste. Add curd, salt and mix well.

4. Heat oil in a tadka pan and add mustard seeds. When it crackles, add red chillies and curry leaves. Pour into the pachadi and mix.

Serve with rice.
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Vazhakkai Poriyal | Raw Banana Stir-Fry


Raw banana (plantain) stir fry or vazhakkai poriyal is a simple stir fry with coconut. I have added garlic here but you can skip it and make a no-onion no-garlic stir-fry. This can be served as an accompaniment for rice and any South Indian curry like sambar, rasam and morukootan.

Ingredients:

Raw banana - 1 big
Garlic - 4 to 5, crushed
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 2, halved
Curry leaves - few
Turmeric powder - 1/2 tsp + 1/2 tsp
Green chillies - 3
Grated coconut - 5 to 6 tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Crush the green chillies in a mortar and pestle or grind them coarsely in a mixer and keep aside.

2. Peel the skin of raw banana and chop into small cubes. Add 1/2 tsp turmeric powder, mix well and set aside for 2 minutes, then strain the water and wash well.

3. Heat oil and add mustard seeds. When it crackles, add urad dal and red chillies. When dal turns golden, add garlic and curry leaves and fry for few seconds.

4. Then add raw banana, turmeric powder, salt and mix well. Sprinkle some water, about 1/4 cup and mix. Cover and cook till it becomes soft, stirring occasionally.

5. Stir fry the raw banana in medium flame till all the water is evaporated and the banana becomes dry and lightly roasted.

6. Now add grated coconut, green chillies and stir well. Fry for 3-4 minutes.

Serve hot with rice.

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Arachu Kalakki


Arachu kalakki is a curd based gravy prepared using kanni manga (mango) or nellika (gooseberry) preserved in brine (salt water) or chenai (yam) ground with green chillies, ginger and coconut and tempered with mustard seeds, red chillies and curry leaves.

This is a simple and tweaked version of the traditional arachu kalakki cooked without using mango, gooseberry or yam.

Ingredients:

Grated coconut - 1/4 cup
Green chillies - 4 to 5
Ginger - 1" piece
Tamarind paste - 1 tsp
Curd - 4 to 5 tbsp
Salt - to taste

For Tempering/Tadka:
Mustard seeds - 1 tsp
Red chillies - 2, halved
Asafoetida - a pinch
Curry leaves - few
Oil - 1 tsp

Method:

1. Grind together coconut, green chillies ginger and tamarind paste to a smooth paste. Add curd, little water, salt and mix well.

2. In a tadka pan, heat oil and add mustard seeds. When it crackles, add red chillies, asafoetida and curry leaves. Pour over the arachu kalakki and mix.

Serve with rice.
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Carrot Rice


A nutritious rice dish with carrots that can be served with a simple raita or pickle. This easy recipe with minimal spices, can be prepared quickly. A perfect lunch box recipe!

Ingredients:

Cooked rice - 1 cup
Grated carrot - 1 1/2 cup
Onion - 1 medium, chopped
Green chillies - 2, finely chopped
Ginger - 1" piece, grated
Curry leaves - 1 sprig, roughly chopped
Coriander leaves - 1 tbsp, chopped
Asafoetida - a pinch
Turmeric powder - a pinch
Jeera/Cumin powder - 1/4 tsp
Garam masala - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 2, halved
Oil - 2 tsp
Salt - to taste

Method:

1. Heat oil and add mustard seeds. When it crackles, add asafoetida, red chillies, urad dal and fry till dal turns golden. Then add ginger, green chillies and fry for few seconds.

2. Add onions, curry leaves and fry till onions turns pink. Then add grated carrots, turmeric powder, jeera powder and mix well. Fry till the carrots become soft.

3. Add salt, garam masala and coriander leaves. Mix well and fry for a minute. Add the cooked rice and combine well with the carrots. Stir for another 2-3 minutes.

Serve with raita or pickle.

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Potato Capsicum Fry | Aloo Shimla Mirch Fry


A simple and quick, mildly spiced curry with capsicum and potato that can served with chapathi and rice.

Ingredients:

Potato - 3 medium, cut into cubes
Capsicum - 2 medium, cut into cubes
Onion - 1 big, chopped
Tomato - 3 medium, chopped
Ginger-garlic paste - 1 tsp
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/4 tsp
Ajwain - 1/4 tsp
Red chillies - 2, halved
Turmeric powder - 1/4 tsp
Jeera/Cumin powder - 1/4 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Coriander leaves - to garnish

Method:

1. Heat oil. Add jeera, fennel seeds, ajwain and red chillies. When jeera pops, add onions. Fry till the onions become translucent. Now add ginger-garlic paste and fry till the onions turn golden.

2. Add tomatoes, potatoes, salt and turmeric powder. Mix well. Close and cook for 10 minutes, stirring once in between.

3. Then add jeera powder, coriander powder, red chilly powder and 1/2 cup water. Mix well and cook till potatoes become soft.

4. Add the capsicum and mix well. Cover and cook for another 5 minutes. Add garam masala, mix well and fry for 4-5 minutes. Garnish with coriander leaves.

Serve hot with chapathi.
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Pulikuthi Poduthul


Pulikuthi poduthul is a specialty of Palakkad Iyer's, usually served with tomato rasam. Its a combination of vegetables like sundakkai (turkey berry), potato, brinjal, raw banana, chembu (colocasia/arbi), chembu leaves, pumpkin (mathan), ladies finger (okra/vendakka) and raw rice, urad dal, red chillies, fenugreek and tamarind.

Ingredients:

Sundakkai - 20
Potato - 1 big
Ladies finger/Vendakka - 8 to 10
Raw banana - 1
Brinjal - 4
Pumpkin - 100 gms
Tamarind - 1 lemon size ball
Red chilly powder - 1 ¼ tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Oil

To roast & powder:
Raw rice - 1/4 cup
Urad dal - 1 tbsp
Fenugreek seeds - 1 tsp
Red chillies - 5 to 6

Preparation:

1. Soak the tamarind in water and extract the pulp.

2. Crush the sundakkai lightly and keep aside. Wash the vegetables and cut them lengthwise into 1 inch long pieces.

3. In a pan, heat little oil. Add the raw rice and fry till its brown. Then add the urad dal and fenugreek seeds and roast till dal turns golden. Add red chillies and fry for 2 minutes. Cool and powder.

Method:

1. Boil the vegetables (except vendakka and brinjal) separately in little tamarind water along with little salt, a pinch of turmeric powder and 1/4 tsp red chilly powder till its 3/4th cooked.

Note: You can boil the vegetables together (except vendakka and brinjal) by first adding chundakka and after 2 minutes add the potato and raw banana. When they are half way done, add the pumpkin.

2. Heat oil in a pan. Fry vendakka and brinjal for 2-3 minutes. Then add little tamarind water, salt, a pinch of turmeric powder and 1/4 tsp red chilly powder and fry till its cooked. Keep aside.

3. In the same pan, fry the sundakkai, then add potato and raw banana. Fry till the vegetables are lightly roasted. Then add pumpkin and fry till its lightly roasted.

4. Now add the fried vendakka and brinjal and mix the vegetables together. Add the powder and mix well. Stir fry for another 2 minutes.

Serve with rice and rasam.
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Sweet Corn Butter Chaat


A simple chaat recipe with sweet corn, butter and a pinch of spices.

Ingredients:

Sweet corn - 2 cup
Onion - 1 small, finely chopped
Butter - 2 tsp
Chaat masala - 1/4 tsp
Red chilly powder - 1/4 tsp
Pepper powder - a pinch
Lemon juice - 1 tsp
Boondi - 2 tsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Boil corn in hot water till it becomes soft.

2. In a bowl, add corn, onion, butter, chaat masala, red chilly powder, pepper powder, lemon juice, boondi, salt and combine well.

Garnish with coriander leaves.


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Mixed Vegetable Kurma


A rich and creamy curry with mixed vegetables cooked in onion-tomato gravy along with aromatic spices, coconut, cashew nuts and poppy seeds.

Ingredients:

Potato - 2 medium, cut into small cubes
Carrot - 2 medium, cut into small cubes
Green beans - 1/2 cup, cut into 1/2" length pieces
Cauliflower - 1 cup, cut into small florets
Green peas - 1/2 cup
Ginger-garlic paste - 1 tsp
Onion - 2 medium, finely chopped
Tomato - 2 medium, finely chopped
Turmeric powder - 1/4 tsp
Red chilly powder- 2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - to garnish

For wet masala:
Grated coconut - 3/4 cup
Green chillies - 4 to 5
Cashew nuts - 8 to 10
Poppy seeds - 1/2 tsp
Fennel seeds - 1 tsp
Jeera/Cumin seeds - 1/2 tsp

For dry masala:
Bay leaf - 1 big
Clove - 4
Cinnamon - 2 (1" piece)
Cardamom - 2
Star anise - 1

Preparation:

1. Put the cauliflower florets in boiling water along with little salt for around 10 minutes. Drain and keep aside.

2. Soak the cashew nuts and poppy seeds in warm water for 5 minutes. Grind it along with other ingredients under 'For wet masala' to a smooth paste.

3. Dry roast the ingredients under 'For dry masala' and powder them.

Method:

1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.

2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.

3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then add the dry masala and mix well till masala's get well coated on the vegetables. Fry for 5-6 minutes.

4. Add the wet masala, 1 cup water, salt and mix well. Cover and cook till the vegetables have become soft and cooked well, stirring in between.

5. Add garam masala and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.

Serve hot with chapathi/poori.


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Creamy Aloo Gobi Capsicum Curry


Potatoes, cauliflower and capsicum cooked in a rich gravy with cashewnuts and fresh cream, seasoned with kasuri methi/dried fenugreek leaves.

Ingredients:

Potato - 2 large, half-boiled & cut into big cubes
Cauliflower - 3 cups, cut into medium florets
Capsicum - 1 big, cut into medium dices
Onion - 2 large, finely chopped
Tomato - 3 medium, pureed
Cashewnuts - 10 to 12
Fresh cream - 1/2 cup
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1 1/2 tsp
Pav bhaji masala - 1 tsp
Tomato ketchup/sauce - 1 tsp
Kasuri methi - 1 1/2 tbsp
Jeera/Cumin powder - 1 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Soak the cashewnuts in warm water and grind to a smooth paste. Put the cauliflower florets in boiling water for 10 minutes. Drain and keep aside.

2. Heat butter and oil and add jeera. When it pops, add onions, little salt and mix well. Fry till onions turn golden in color.

3. Then add the pureed tomatoes, cashew paste and mix well. Fry for 3-4 minutes. Then add turmeric powder, coriander powder, red chilly powder and mix well. Fry again for 3-4 minutes.

4. Add the cauliflower florets, potatoes, capsicum and mix well. Add 1 cup water, salt and close lid and cook till the vegetables have softened.

5. Add pav bhaji masala, tomato ketchup and fry for 2-3 minutes. Then add fresh cream, kasuri methi and combine well. Stir-fry for 1-2 minutes and garnish with coriander leaves.

Serve hot.
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Bhindi Do Pyaza | Okra Onion Stir-Fry



Bhindi Do Pyaza or Okra Onion Stir-Fry is okra sauteed with double quantity of onions. Fried bhindi is  combined with lots of onion which gives a sweet taste to the dish and addition of curd gives a tangy flavor.

Ingredients:

Bhindi/Okra - 500 gms
Onion - 2 large, finely sliced
Tomato - 1 large, finely sliced
Green chillies - 3, slit into 2
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 3/4 tsp
Garam masala - 1 tsp
Dry Mango/Amchur powder - 1/4 tsp
Jeera/Cumin seeds - 1 tsp
Whisked curd - 1/4 cup
Oil - 3 tbsp
Salt - to taste

Method:

1. Wash the bhindi. Dry it fully with a kitchen towel. Trim the ends and cut them into elongated diagonal pieces or 1 inch pieces.

2. Heat 2 tbsp oil in a pan. Fry the bhindi in high flame, stirring gently to reduce the sliminess of bhindi. Once the sliminess has reduced, fry in low flame till the bhindi is cooked. Keep aside.

3. In same pan, heat 1 tbsp oil and add jeera. When it pops, add sliced onions. When onions turn translucent, add ginger-garlic paste, green chillies and little salt. Fry till the onions turn golden.

4. Add sliced tomato, turmeric powder, red chilly powder, garam masala, amchur powder and stir well. Fry for 4-6 minutes.

5. Add the fried bhindi and adjust salt. Combine well and fry for 4-5 minutes. Now add the whisked curd and fry till the curd dries up.

Serve hot with chapathi.


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Mathan Thoran | Pumpkin Stir-Fry


A healthy and delicious pumpkin stir-fry with the flavor of garlic, small onion, green chillies and coconut.

Ingredients:

Pumpkin - 500 gms
Garlic - 6 to 8, crushed
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 2, halved
Curry leaves - few
Turmeric powder - 1/2 tsp
Small onion - 10 to 12
Green chillies - 2 to 3
Grated coconut - 2 tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Crush the small onions and green chillies in a mortar and pestle or grind them coarsely in a mixer and keep aside.

2. Peel the skin of pumpkin and remove the seeds. Cut them into small cubes.

3. Heat oil and add mustard seeds. When it crackles, add urad dal and red chillies. When dal turns golden, add garlic and curry leaves. Fry for a minute.

4. Then add pumpkin, turmeric powder, salt and mix well. Cover and cook for 10-12 minutes or until the pumpkin becomes soft, stirring occasionally. The pumpkin should not get overcooked or mushy.

5. Now add grated coconut, crushed small onions & green chillies and stir well. Fry for 3-4 minutes.

Serve hot with rice and sambar.

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Nadan Mutta Curry | Kerala Egg Curry With Coconut Milk


A delicious Kerala Style egg curry cooked in coconut milk that goes well with chapathi, rice, dosa, puttu and idiyappam and appam.

Ingredients:

Egg - 4
Onion - 2 big, finely chopped
Tomato - 4 medium, finely chopped
Green chillies - 2 big, finely chopped
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1/2 tsp to 1 tsp
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
Oil - 1 tbsp
Salt - to taste
Coriander leaves - to garnish

Tempering/Tadka:
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/4 tsp
Bay leaf - 1
Cinnamon - 2, 1"  piece
Cloves - 4
Cardamom - 2

Method:

1. Hard boil the eggs. Make vertical cuts on the eggs and keep aside.

2. Heat oil. Add bay leaf, cinnamon, cloves and cardamom. Then add jeera and fennel seeds. When they pop, add onions and ginger-garlic paste. When onions turn pink, add the green chillies and fry till onions are lightly golden.

3. Add tomatoes and cook till tomatoes become soft. Add little water and cook for few minutes till the tomatoes are mushy.

4. Now add turmeric powder, cumin powder, coriander powder, red chilly powder and salt. Fry till the masala's are cooked.

5. Spread the gravy and put the eggs on it. Cover the eggs with gravy. Cover and cook for around 8-10 minutes so that the eggs absorb the spices.

6. Add the thin coconut milk and bring to boil. Cook for 2-3 minutes on low flame, stirring occasionally. Check for salt and adjust.

7. Then add the thick coconut milk and simmer for another 2-3 minutes. Don't boil too much as coconut milk will curdle. Garnish with coriander leaves.

Serve hot.
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Corn Omelette Mayonnaise Sandwich


A yummy bread sandwich with mayonnaise, sweet corn and egg omelette filling.

Ingredients:

Bread slices - 8
Egg - 2
Sweet corn - 1 cup
Onion - 1 small, finely chopped
Tomato - 1 small, finely chopped
Green chilies - 1, finely chopped
Red chilly flakes - 1/2 tsp
Pepper powder -  1 tsp
Dry oregano - 1 tsp
Olive oil - 2 tsp
Mayonnaise - 2 tbsp
Salt - to taste

Method:

1. In a bowl, break the eggs and beat gently with a fork. To this, add onion, tomato, sweet corn, green chillies, red chilly flakes and salt. Mix well.

2. In a big non-stick pan, heat 2 tsp oil and tilt the pan to even spread the oil. Slowly pour the eggs and tilt in a circular motion to evenly spread the mixture. Sprinkle pepper powder and oregano over it.

Note: The omelette should not be very thick. If you are using a small pan, divide the egg mixture into 2 parts and make 2 omelette's.

3. Cook the omelette over a moderate flame. Cook till the omelette turn lightly golden at the bottom and little moist on the top.

4. Turn off the heat. From one end gently fold the omelette 2 times using a spatula. Divide the omelette into 4 equal parts. You can also divide the omelette into 4 parts if you cannot fold it.

5. Take the bread slices and evenly spread 1 tsp mayonnaise on one side of each slice. Place the omelette piece in between 2 bread slices and toast them in a sandwich maker.

Serve hot with tomato ketchup.
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Tomato Spring Onion Raita


A simple and refreshing raita with tomatoes and spring onions, flavored with chaat masala and black pepper and a great accompaniment for chapathi and rice dishes.

Ingredients:

Onion - 1 medium, finely chopped
Tomato - 2 large, finely chopped
Spring onion(white) - 1/2 cup
Spring onion(green) - 1/4 cup
Green chillies - 1 big, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Curd/Yogurt - 2 cup
Fresh cream - 2 tbsp
Chaat masala - 1/4 tsp
Black pepper powder - 1/4 tsp
Olive oil - 2 tsp
Sugar - 1/2 tsp
Lemon juice - 1 tbsp
Salt - to taste

Method:

1. In a bowl, mix together onions, tomatoes, spring onions - white & green, green chillies, coriander leaves, curd, chaat masala, black pepper powder and olive oil. Refrigerate for 1/2 hour.

2. Just before serving, add fresh cream, lemon juice, sugar, salt and mix well.

Serve chilled.
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Cabbage Thoran | Cabbage Stir-Fry


A simple stir fry with cabbage and coconut.

Ingredients:

Cabbage - 1 medium, chopped finely
Onion -  1 medium, finely chopped
Green chillies - 3 to 4, finely chopped
Ginger - 2" piece, finely chopped
Garlic - 6 to 8, finely chopped
Curry leaves - few
Turmeric powder - 1/4 tsp
Jeera/Cumin powder - 1/4 tsp
Red chilly flakes - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Grated coconut - 2 tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Heat oil and add mustard seeds. When it crackles, add urad dal and fry till dal changes color. Then add green chillies, garlic, ginger, curry leaves, asafoetida and fry for a minute. Add onions and fry till they become pink.

2. Now add cabbage, turmeric powder, jeera powder and mix well. Cover and cook till the cabbage becomes soft, stirring occasionally. Do not add water as cabbage gives out water while cooking.

3. When cabbage is cooked add salt, coconut, red chilly flakes and stir fry for another 3-4 minutes or till it becomes dry.

Serve hot with rice and sambar.
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Adai | Mixed Lentil Dosa | Dal Dosa


Ingredients:

Boiled rice - 1 1/2 cup
Channa dal/Kadalaparippu - 1/4 cup
Whole urad dal/Uzhunthu - 1/4 cup
Toor dal/Thuvaraparippu - 1/4 cup
Yellow moong dal/Cheruparippu - 2 tbsp
Green moong dal/Cherupayar - 2 tbsp
Red chillies - 4 to 5
Black pepper - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 18 to 20
Salt - to taste
Oil - for making adai


Method:

1. Wash rice and soak in enough water for 4 hours. Wash all the dals together and soak in enough water for 2 hours along with red chillies.

2. Grind the rice smoothly. Then add grind the dal coarsely, along with the red chillies, black pepper and half of the curry leaves.

3. Mix the dal and rice together. Add asafoetida, rest of the curry leaves, salt and mix well. Keep aside for 4-5 hours.

To make Adai | Lentil Dosa | Dal Dosa :

1. Heat the tawa/griddle. Pour a ladleful of adai batter and spread it like dosa and make it as thin as possible. Pour 1 tsp oil all round the edges and in the center.

2. Cook till its golden brown in color. Now flip the adai and cook till the other side also turns golden brown.

Serve hot with butter and powdered jaggery or with chutney.
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Onion Tomato Raita


A simple raita with onion and tomato, served with pulao and biriyani.

Ingredients:
1 cup thick curd / greek yogurt
1 large onion, finely chopped
1 large tomato, finely chopped
2 green chillies, finely chopped
2-3 sprigs coriander leaves, chopped
Salt to taste

Method:

1. Whisk the curd using a wire whisk until smooth.

2. Add onion, tomato, green chillies, coriander leaves, salt and mix well.

3. Serve immediately or refrigerate until ready to serve.

Notes:

1. You can also add 1/4 tsp cumin powder.

2. Use curd that is fresh. If its sour, add little sugar and whisk the curd.
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Vegetable Cutlet


Ingredients:

Potato - 3 large
Carrot - 1 medium, grated
Green beans - 8, finely chopped
Beetroot - 1 small, grated
Onion - 1 big, finely chopped
Ginger-garlic paste - 1 tsp
Coriander leaves - 1 tbsp
Jeera/Cumin seeds - 1 tsp
Ajwain - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 2 tsp
Amchur/Dry mango powder - 1/2 tsp
Chaat masala - 1/2 tsp
Salt - to taste
Oil - to shallow fry

For the coating:
Egg - 1
Breadcrumbs - 1 cup

Note: Instead of egg, you can use maida/all purpose flour for the coating by making a thick paste mixing maida and water.

Method:

1. Pressure cook the potatoes. Mash it and keep aside.

2. Heat oil. Add jeera and ajwain. When they pop, add onions and ginger-garlic paste. Fry till onions are golden.

3. Add carrots, beans and beetroot. Mix well and cover and cook till the vegetables are soft. Open lid and stir fry for a couple of minutes till all the water has gone.


4. Add turmeric powder, coriander powder, red chilly powder, garam masala, amchur powder and chaat masala. Mix well and fry for 2-3 minutes.

5. Add the mashed potatoes, coriander leaves, salt and mix well. Cook for another 4-5 minutes. Allow the mixture to cool.


6. Beat the egg and pour in a plate and take bread crumbs in another plate. Scoop a lemon sized mixture and roll into balls. Put the ball in between your palms and gently flatten it.

7. Coat the cutlet with egg first and then roll in the breadcrumbs. Make sure that the breadcrumbs are coated all over the cutlet.


8. Heat oil in a pan. Shallow fry these cutlets till both sides turn golden brown. Remove and place in a tissue paper to soak the excess oil.


Serve with tomato ketchup.

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Baby Potatoes in Creamy Spicy Red Gravy


Ingredients:

Baby potatoes - 25 to 30
Onion - 1 big, finely chopped
Ginger - 1" piece, finely chopped
Garlic - 6, finely chopped
Tomatoes - 2 medium, finely chopped
Bay leaf  - 1
Cinnamon - 1" piece
Green chillies - 2, slit into 2
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1 1/4 tsp
Garam masala - 1 tsp
Fresh cream - 2 tbsp
Grated coconut - 2 tsp
Cashewnuts - 6
Oil - 2 to 3 tbsp
Salt - to taste
Coriander leaves - to garnish

For red chilly paste:
Whole red chillies - 6
Kashmiri red chillies - 4

Method:

1. Wash the baby potatoes and prick them with fork. Pressure cook the potatoes till they are soft. Peel the skin and keep aside.

2. Soak cashewnuts in hot water. Grind together coconut and cashewnuts to a smooth paste and keep aside.

3. Soak the red chillies in hot water for 15 minutes. Grind them and keep aside.

4. Heat oil. Add bay leaf, cinnamon, jeera and fennel seeds, When they pop add ginger, garlic and green chillies and fry for a minute. Add onions and fry till onions become golden.

5. Add the red chillies paste and fry till raw smell of the chillies. Add tomatoes and cook till oil separates and tomatoes become soft.

6. Add turmeric powder, cumin powder, coriander powder, garam masala and mix well. Fry till masala's are cooked. Add coconut and cashew paste and fry again for 3-4 minutes.

7. Add the baby potatoes, salt and 1/2 cup water. Mix well and cover and cook for 7-8 minutes. Add fresh cream and simmer for 1-2 minutes. Garnish with coriander leaves.

Serve hot.
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Mixed Vegetable Thoran


Thoran is a dish of Kerala cuisine. This dry dish is prepared with one or more finely chopped vegetables stir-fried with coconut and tempered with mustard seeds, urad dal and curry leaves. 

Ingredients:

Cabbage - 2 cups, finely chopped
Cauliflower - 1 cup, cut into small florets
Carrot - 1 big, grated
Green beans - 12, chopped
Green peas - 1/2 cup
Grated coconut - 3 tbsp
Shallots/Small onion - 15, sliced
Garlic - 5, crushed
Ginger - 1" piece, grated
Green chillies - 4, slit into 2
Curry leaves - few
Red chilly flakes - 1 tsp
Asafoetida/Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Oil - 1 tbsp
Salt - to taste

Method:

1. Heat oil and add mustard seeds. When it crackles, add urad dal and fry till dal changes color. Then add green chillies, garlic, ginger, curry leaves, asafoetida and fry for a minute. Add sliced small onions and fry till they become pink.

2. Now add the vegetables, turmeric powder, salt and mix well. Close and cook till the vegetables. Note that the vegetables should not be overcooked.

3. Once the vegetables are cooked, add grated coconut, red chilly flakes and stir fry for 4-5 minutes.

Serve hot with rice and sambar.
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Green Peas Potato Coconut Milk Curry


Fresh green peas and potatoes simmered in coconut milk, cream and kasuri methi/dried fenugreek leaves.

Ingredients:

Green peas - 2 cup
Potatoes - 2 large, boiled and cut into cubes
Onion - 1 big, finely chopped
Tomato - 2 medium, finely chopped
Garlic - 4, finely chopped
Ginger - 1" piece, finely chopped
Green chillies - 3, slit into 2
Turmeric powder - 1/4 tsp
Cumin/Jeera powder - 1/4 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 1/4 tsp
Garam masala - 2 tsp
Thick coconut milk - 1/2 cup
Fresh cream - 1 tbsp(optional)
Kasuri methi - 2 tsp
Sugar - 1 tsp
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Bay leaf - 1
Oil - 2 tbsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Heat oil and add jeera, fennel seeds and bay leaf. When they pop, add ginger, garlic and green chillies. Fry for a minute. Add onions and fry till the onions turn golden.

2. Add tomatoes and fry till they are soft and oil separates. Add turmeric powder, jeera powder, red chilly powder, coriander powder and salt. Sprinkle little water and saute till the masala's are cooked.

3. Add the green peas, 1 cup water and mix well. Close and cook till the peas becomes tender. When the peas is cooked, add the potatoes, salt and mix well. Cover again and cook for 5-6 minutes.

Note: You can use frozen peas also. If you are using frozen peas, first wash the peas and soak in cold water for 5 minutes. Then add peas, potatoes and 1/2 cup water. Cover and cook for 10 minutes.

4. Add garam masala,  mix well and cook for 3-4 minutes. Then add coconut milk, fresh cream, kasuri methi, sugar and stir well. Simmer until the gravy becomes little thick. Garnish with coriander leaves.

Serve hot with porotta/chapathi and sliced onions.

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Lemon Rice | Elumichai Saadam


Lemon Rice/Elumichai Saadham is a specialty of South Indian cuisine with the tanginess of lemon and nutty peanuts. It can be prepared quickly and is ideal dish for lunchbox and travel.

Ingredients:

Raw rice - 1 cup
Roasted peanuts - 1/4 cup
Onion - 1 small, finely chopped
Green chillies - 1, finely chopped
Grated ginger - 1 tsp
Curry leaves - 1 sprig
Small lemon - 1
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal/Bengal gram dal - 1/2 tsp
Red chillies - 2, halved
Salt - to taste
Oil - 2 tsp
Coriander leaves - 2 tbsp, finely chopped

Method:

1. Cook the rice and keep aside. The rice should not be overcooked or mushy. After the rice is cooked, spread it and allow it to cool.

2. Heat oil and add mustard seeds. When they crackle, add urad dal, channa dal and red chillies. Fry till the dals change color.

3. Next add the peanuts, green chillies, ginger and curry leaves. Fry for 3-4 minutes. Add turmeric powder and asafoetida and fry for few seconds.

4. Now add the rice, salt and keep stirring for 2 minutes and then remove from heat. Add the lemon juice, coriander leaves and mix well.

5. Set aside for 15-20 minutes for the rice to absorb the flavors and tanginess of lemon.

Serve with appalam/papad and any vegetable stir-fry of your choice.
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Dhana Jeera Gobi



Simple and quick cauliflower stir fry seasoned with roasted & powdered coriander and cumin seeds.

Ingredients:

Cauliflower - 1 big
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Jeera/Cumin seeds - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

For dry masala:
Coriander seeds - 2 tsp
Jeera/Cumin seeds - 1 tsp
Fenugreek seeds/Methi seeds - 1/4 tsp
Peppercorn - 1/4 tsp
Cinnamon - 1" piece
Cloves - 2

Method:

1. Dry roast the ingredients for the dry masala and powder them.

2. Cut the cauliflower into small florets. Put them in boiling water with turmeric powder for 5-6 minutes. Drain and keep aside.

3. In a pan, heat oil and add jeera. When they pop, add the cauliflower florets. Stir for 2-3 minutes. Close and cook for 5 minutes.

4. Open the lid and add salt, red chilly powder and mix well. Stir fry the cauliflower florets in medium flame till they are lightly golden color.

5. Now add the dry masala and mix well. Keep frying for another 4-5 minutes.

Serve hot.
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Black Chickpeas Sundal | Kala Channa Sundal


Ingredients:

Black chickpeas- 1 cup
Grated coconut - 2 tbsp
Small thin coconut slices - 2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chillies - 2, halved
Asafoetida/Hing - 1/4 tsp
Curry leaves - few
Oil - 2 tsp
Salt - to taste
Lemon juice - 2 tbsp

Method:

1. Wash and soak the chickpeas in water overnight for at-least 8 hours. Pressure cook the chickpeas with turmeric powder till its soft but not mushy. Remove from cooker and drain the water. Keep aside.

2. Heat oil and add mustard seeds, urad dal and red chillies. When they crackle, add asafoetida, curry leaves and small thin coconut slices. Fry for a minute.

3. Add the cooked chickpeas, grated coconut and salt. Mix well and stir fry for 3-4 minutes. Remove from heat and add lemon juice and mix.

Serve hot.


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Pazha Kootan | Ripe Banana Curry


Pazha kootan is a sweet South Indian curry made with ripe banana's, coconut and buttermilk, that can be served with rice and any vegetable stir-fry of your choice.

Ingredients:

Ripe nenthra pazham/banana - 1
Jaggery - 1/2 tsp
Turmeric powder - 1/4 tsp
Buttermilk/Moru- 1 cup
Salt - to taste

To grind:
Coconut - 1/4 cup
Green chillies - 4

Tempering/Tadka:
Oil
Mustard seeds - 1 tsp
Red chillies - 2
Curry leaves - few

Method:

1. Peel the banana and slice into thick round pieces. Add water just enough to cook the bananas along with jaggery and turmeric powder. Cook till the bananas become soft.

2. Grind the coconut and green chillies to a smooth paste.

3. When the bananas have become soft, add the coconut-green chillies paste and mix well. Boil well.

4. When it has boiled well, add the buttermilk, salt and mix well. Simmer till it starts to become foamy. Do not boil. Remove from heat.

5. In a tadka pan, heat oil. Add mustard seeds and red chillies. When it crackles, add curry leaves and pour into kootan.

Serve with rice.

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Garlicky Brinjal Fry


Ingredients:

Long green brinjal - 4 medium sized, cut into cubes
Garlic - 12 big cloves, crushed
Shallots/Small onion - 10, sliced
Green chillies - 2, slit into 2
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Amchur powder - 1/2 tsp
Salt - to taste
Oil - to fry

Method:

1. Heat oil in a pan. Add mustard seeds and urad dal. When they crackle, add green chillies and fry for a minute. Add the small onions and garlic. Fry till small onions and garlic turns golden.

2. Add the brinjal and mix well. Fry till the brinjal is cooked. Do not cover and cook the brinjal.

3. When brinjal is cooked, add turmeric powder, coriander powder, red chilly powder, amchur powder and salt. Sprinkle some water and stir well. Keep frying until the brinjals are slightly crisp and gets some brown spots.

Serve hot with rice.
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Aloo Bhindi Peanut Masala


A tangy aloo bhindi masala flavored with peanuts that's sure to tickle your taste buds.

Ingredients:

Bhindi/Okra - 20 to 25 nos.
Potato - 3 medium, cut into big dices
Onion - 1 big, cut into big dices
Tomato - 2 medium, cut into big dices
Ginger-garlic paste - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Salt - to taste
Oil
Coriander leaves - to garnish

For dry masala:
Roasted peanuts - 1/4 cup
Coriander seeds - 1 tsp
Ajwain - 1/2 tsp
Fennel seeds - 1/2 tsp
Tamarind paste - 1/2 tsp
Grated coconut - 2 tsp
Red chilly powder - 1 tsp
Grated jaggery - 1 tsp
Salt - to taste

Method:

1. In a mixer, coarsely grind the ingredients for the dry masala, without adding any water.

2. Wash the bhindi and dry them. Cut them into 1" length pieces.

3. In a pan, heat oil. Put the bhindi and fry in high flame for 4-5 minutes. Then fry in low flame till its cooked. Fry again in high flame till brown spots appear. Keep aside.

4. In the same pan, add oil and add the potatoes, Cover and cook till the potatoes are 3/4th cooked. Fry them in medium flame till they turn light brown. Keep aside.

5. In the same pan, heat oil and add jeera. When they pop, add onions and fry for 2-3 minutes. Add ginger-garlic paste and mix well. Fry till onions become pink.

6. Now add the tomatoes and mix well. Cook till the tomatoes become soft. Now add turmeric powder, cumin powder, red chilly powder, coriander powder and salt. Sprinkle some water and fry till masalas are cooked.

7. Add the fried bhindi and potatoes. Adjust the salt and mix well. Cover and cook for 5 minutes. Open lid and stir fry for 2-3 minutes.

8. Finally add the ground dry masala and mix well till its completely blend with the bhindi and potatoes. Fry again for 2-3 minutes.

Serve hot with chapathi/rice.
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Tomato Rice | Thakkali Saadam


An easy and simple yet delicious Tomato Rice/Thakkali Saadam recipe that can be prepared in a jiffy.

Ingredients:

Rice - 1 cup
Tomato - 4 medium, finely chopped
Onion - 1 medium, finely chopped
Green chillies - 2 to 3, sliced round
Curry leaves - few
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
MTR sambar powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1/4 tsp
Sugar - 1/2 tsp
Salt - to taste
Oil
Coriander leaves - to garnish

Method:

1. Cook the rice and set aside. Note that the rice should not be overcooked.

2. Heat oil. Add mustard seeds and urad dal. When they splutter, add asafoetida, turmeric powder and fry for a minute. Add onions, green chillies and curry leaves. Fry till onions turn pink.

3. Now add the tomatoes and mix well. Cook the tomatoes on low flame till tomatoes become mushy and oil separates.

4. Add 1/4 cup water, mix well and boil for 5-6 minutes or till the gravy thickens a little bit.

5. Add red chilly powder, MTR sambar powder, sugar, salt and mix well. Finally add the cooked rice and mix well. Garnish with coriander leaves.

Serve hot.
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Morappam | Kuzhi Paniyaram


Morappam/Kuzhi Paniyaram is a delicious evening snack which is spongy & soft from inside and crispy outside. It's called Morappam because sour buttermilk is added to the batter. Traditionally, it is made by soaking rice and urad dal in 3:1 ratio and grinding it to dosa batter consistency. But you can also use leftover idli or dosa batter to quickly make them. To make Morappam/Kuzhi Paniyaram, you will need a Appa Kaarai /Paniyaram Chatti.

Ingredients:

Dosa batter - 2 cups
Onion - 1 medium, finely chopped
Green chillies - 2, sliced round
Ginger - 1" piece, finely chopped
Curry leaves - 2 sprigs, finely chopped
Coriander leaves - 1 tbsp
Asafoetida/Hing - 1/4 tsp
Besan/Kadala maavu - 1 tbsp
Rice flour - 1 tbsp
Rava/Semolina - 1 tbsp
Sour buttermilk - 1/2 cup
Salt- to taste
Oil - for frying

Method:

1. In a bowl, add dosa batter, onion, green chillies, ginger, curry leaves, coriander leaves, asafoetida, besan, rice flour, rava, butter milk, salt and mix well.

2. Heat the appa karai and add oil in the holes. Once oil is hot, pour batter into the hole. Fill only 3/4th of the hole. When one side is cooked and turns golden, flip over slowly to cook the other side.

3. When both sides are cooked and golden, remove them and place over tissue paper.

Serve hot with chutney and tea.

By the way , we had them with dosa podi !!! And it was yummy !!!
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