Persian Dal curry

Persian Dal curry

Ingredients

Mung dal/ green gram/red gram - 1/2  cup

Oil - 1tbsp

Clove - 2 no

Garlic 
(finely chopped)

- 3 pod

Onion (finely chopped)- 1 no

Green chilly
(finely chopped)

 - 1 no

Coriander leaf - A few

Tomato 
(finely chopped)

- 2 no

Salt - As required

Preparation

1. Boil mung dal in a pressure cooker. Once it cooked to perfection, keep it aside

2. Heat oil in a pan

3. Add clove followed by garlic and onion. Each in a minute gap

4. Add green chilly

5. Once onion turns to golden brown colour, add tomato and salt. Cover it with a lid for five minute

6. Add coriander leaves followed by boiled mung dal and mix well. stir for 2 minute. Curry is ready. Serve it hot with chapati or dosa!

Wheat honey dosa

Wheat honey dosa

Ingredient

Wheat flour– ½ cup

Sweet corn – ½ no

Salt – As required

Lettuce – A few leaves

Honey – 2 tbsp

Preparation

1.     Grind wheat flour, sweet corn and salt together and add a little water to make a fine batter

2.     Heat a pan and make dosa out of this batter

3.     Once the dosa is ready, spread honey and lettuce over it

4.     Make a roll out of it. Serve it hot! 

Non- spicy green gram curry

Non- spicy green gram curry

Ingredients

Green gram – ¼ cup

Grated coconut – ¼ cup

Green chilly – 1 no

Cumin seed – ¼ tsp

Turmeric powder – ½ tsp

Salt – As required

Curry leaf – 1 sprig

Red chilly – 1 no

Mustard – 1/tsp

Coconut oil – 1 tbsp

Preparation

1.     Boil green gram, salt and turmeric powder together in a pressure cooker

2.     Grind coconut, cumin seed and green chilly together in to a fine paste

3.     Once the green gram is cooked to perfection add coconut mixture. Allow it to boil for two minute with out lid. Switch off the flame

4.     For seasoning; heat oil in a pan. Splutter mustard

5.     Add red chilly and curry leaves

6.      Once it is ready add it in to the curry.

Healthy Spinach Upma

Healthy Spinach Upma

Ingredients

Oil – 1 tbsp

Onion (finely chopped)– 1 no

Garlic (finely chopped)– – 3 pod

Curry leaf – 2 sprigs

Tomato (finely chopped)– – 1 no

Ginger (finely chopped)– – 1 medium sized piece

Mint leaf – A few

Spinach (finely chopped)– – 7 sprig

Bishop’s weed (Ajwain) – ¼ tsp

Salt – As required

Black gram – ½ tsp

Red chilly – 1 no

Green chilly (finely chopped)– – 1 no

Broken wheat – 1 cup

Green gram – ½ cup

Fenugreek seed – ¼ cup

Mustard – ¼ tsp

Turmeric powder – ¼ tsp

Preparation

1.     Boil broken wheat, salt, green gram and fenugreek seed together in a pressure cooker

2.     Heat oil in a pan

3.     Add black gram followed by mustard, red chilly, ajwain and curry leaves

4.     Add ginger and garlic followed by green chilly, mint leaves and onion

5.     Sauté it for 3 minute and add turmeric powder followed by tomato and salt

6.     Add spinach and cover it with a lid

7.     Drain the excessive water from boiled broken wheat, green gram and fenugreek mix

8.     Once the spinach is cooked to perfection add the broken wheat, green gram and fenugreek mix in to it and sauté well for five minute.

9.     Healthy spinach upma is ready

Vegetable Stew

Vegetable Stew

Ingredients

 

Grated coconut - 1 cup

Potato - 2 no

Carrot (finely chopped)- 1/2 no (optional)

Beans(finely chopped) -3 no (optional)

Green peas  - 15 no (optional)

Onion (finely chopped)- 1 no

Green chilly - 1no

Curry leaf - 2 sprig

Coconut oil - 1 tsp

Salt - As required

Clove - 1 no

Cinnamon - 1 no

Ginger - 1 medium sized piece

Pepper corn - 6 no

Cumin seed - 1/4 tsp

Preparation

1. Extract thick coconut milk from 1 cup grated coconut. Keep it aside

2. Cut potato in to even sized pieces

3. Boil potato, carrot, beans, green peas, onion and ginger  in a pressure cooker.

3. Once it cooked to perfection, add green chilly and salt; then allow it to boil with out lid

4. Add crushed spices (pepper, clove, cumin and cinnamon) followed by curry leaves

5. Smash the potatos

6. Add thick coconut milk and mix well. Switch off the flame immediately.

7. Garnish it with coconut oil. Vegetable stew is ready. Serve it with idiyappam, palappam, dosa, vellappam or idli

Chicken Kuruma

Chicken Kuruma

 

Ingredients

Chicken - 1/4 kg

Onion (finely chopped) - 1 no

Potato (finely chopped)- 1 no

Tomato (finely chopped) - 1 no

Green chilly -  1 no

Shallot - 6 no

Garlic - 2 pod

Fennel seed - 1/4 tsp

Curry leaves - 2 sprig

Grated coconut - 1 cup

Coconut oil - 1 tbsp

Ginger - 1 medium sized piece

Clove - 1 no

Cinnamon - a small piece

Turmeric powder - 1/2 tsp

Pepper corn - 5 no

Coriander powder - 1 tbsp

Salt - as required

Preparation

1. Fry coconut, fennel seed, garlic pods, 2 shallot, pepper and curry leaves together till they turn golden brown colour. 

2. Add coriander powder. Saute it for 2 minute. 

3. Grind it in to a fine paste and keep it aside

4. Boil chicken, potato, onion, tomato, clove, cinnamon, turmeric powder, green chilly, ginger and salt together in a pressure cooker.

5. Once the chicken is cooked to perfection, add the coconut mixture and mix well.

6. Allow it to boil for 2 minute. Switch off the flame

7. Cut 4 shallot in to very fine pieces

8. Heat oil in a pan and fry the shallots for five minute

9. Garnish the chicken kuruma with fried shallots. Tasty kuruma is ready to serve with pathiri, dosa, ghee rice, etc.

Coconut Chammanthi

Coconut Chammanthi

 

Ingredients

Grated coconut - 1 cup

Red chilly - 2 no

Tamarind - 1/2 a lemon sized ball

Curry leaf - 2 sprig

Ginger- A medium sized piece

Shallot - 2 no

Salt - As required

Preparation

1. Grind all the ingredients to a fine paste. Tasty and yummy coconut chammanthi is ready. So simple!