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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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Tomato Chutney | Thakkali Chutney


Ingredients:

Tomato - 3 big
Shallots/Small onion - 3/4 cup
Red chillies - 7 to 8 (adjust spice according to your taste)
Urad dal - 2 tsp
Salt - to taste
Gingelly oil - 2 tsp

Method:

1. Immerse the tomatoes in boiling water for 3-4 minutes or till their skins starts to peel. Immediately remove them and put in cold water. Once they are cooled, remove the skin and keep aside.

2. Heat oil and add urad dal. Fry till dal becomes red. Add the red chillies and small onions and fry for 7-8 minutes. Turn off the heat and allow it to cool.

3. Grind together urad dal, red chillies, small onion, tomatoes and salt to a smooth paste.

Serve with idli/dosa.


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Egg Biriyani In Rice Cooker


Ingredients:

Basmati rice - 1 1/2 cup
Egg - 4
Chopped vegetables - 1 1/2 cup
(Carrot, French Beans, Cauliflower, Potato, Capsicum, Green Peas)
Onions - 2 big, sliced
Tomato - 4 medium, chopped finely
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Green chillies - 3 to 4, finely chopped
Mint leaves - 1/4 cup
Coriander leaves - 2 tbsp, chopped
Curd - 1 cup
Milk - 1/2 cup
Turmeric powder - 2 tsp
Coriander powder - 1 tbsp
Red chilly powder - 2 tbsp
Garam masala - 2 tsp
Ghee - 1/4 cup
Bay leaves - 2
Cinnamon - 1" piece
Cardamom - 3
Cloves - 4
Salt- to taste

To garnish:
Onion - 1 big, sliced thinly
Mint leaves

Method:

1. Wash and soak the rice for 30 minutes. Hard boil the eggs. Make vertical cuts on the eggs and keep aside. Fry the onions for garnish till golden and crispy and keep aside.

2. Heat ghee in a pan/kadai. Add bay leaves, cardamon, cinnamon and cloves. Fry for a minute. Add ginger, garlic, green chillies and onions. Fry till onions are golden.

3. Add the tomatoes and fry for 4-5 minutes. Add chopped vegetables, coriander leaves, mint leaves, turmeric powder, coriander powder, red chilly powder, garam masala, curd, salt and mix well. Fry for 5-6 minutes.

4. Add milk and stir well. Transfer this to the rice cooker. Put the eggs in the masala. Add the soaked rice and 3 cups water.

5. Put the lid on and turn to the cook mode. Once it switches to warm mode, let it sit closed for another 15-20 minutes.

6. Open lid and fluff with a fork. Garnish with fried onions and mint leaves.

Serve hot with raita.


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Ivy Gourd Potato Fry | Tindora Aloo Sabzi


Ingredients:

Ivy Gourd/Kovakkai/Tindora - 30 to 35 nos.
Potato - 2 large
Onion - 2 medium
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur/Dry mango powder - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Salt - to taste
Oil

Method:

1. Put the onions in boiling water till its cooked enough to be firm but not soft. Cool and grind them to a smooth paste.

2. Cut the ivy gourd and potato into thin strips. Fry the ivy gourd and potatoes till they are slightly crisp and golden.

3. In a pan, heat oil and add jeera. Add the onion paste and ginger-garlic paste. Mix well and fry till oil separates.

4. Add turmeric powder, coriander powder and red chilly powder. Mix well and fry for 3-4 minutes.

5. Add the fried ivy gourd, potatoes and salt. Mix gently and fry for 3-4 minutes. Add garam masala and amchur powder and fry again for 3-4 minutes.

Serve hot with chapathi.
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