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!

Easy N tasty Sandwich

Easy N tasty Sandwich 

Ingredients

 Bread - 2 slice

 Butter -1 tbsp

 Onion  - 1 no

 Tomato - 1 no

 Lettuce (optional) - 1 leaf

 Lemon - 1/4 no

 Salt - As required

Preparation

1. Finely chop onion and tomato 

2. Mix finely chopped onion and tomato

3. Add salt and lemon juice

4. Take the bread slices and toast it lightly to a light brown colour on a pan or in a bread toaster

5. Now take the bread slices and spread the breads thickly with butter, all the way to the edges. Lay the onion+tomato+lemon juice+salt mix in between

6. Easy n tasty sandwich is ready. serve it with tomato sauce or ketchup.

Idli - Grandma's style

Idli - Grandma's style

Ingredients

Parboiled rice (Puzhungalari) - 1 cup

Black gram - 1/4 cup

Salt - As required

Coconut oil - 1 tsp

Preparation

1. Wash rice and black gram

2. Soak rice and black gram together in water for at least 3 hours

3. Grind it in to a thick consistency. Use as little water  as possible to grind the batter to a smooth consistency. Use the same soaking water to grind the batter

4.  Mix salt and keep aside in a warm place for 7 - 8 hours or overnight for fermenting

5. Idlies are ready to be cooked when the batter is well fermented

6. Grease the Idli holder or pan well with coconut oil and fill each of them with 3/4th full of batter

7. Steam cook Idlies on medium flame for about 10 minutes or until done

8. Use a butter knife to remove Idlies

9. Serve them with sambar or chutney.

Nb: Use aluminium vessel to get good idli

Bread bulan

Bread bulan

Ingredients

Bread - 3 slice

Egg - 1 no

Onion (finely chopped)  - 1 no

Tomato (finely chopped) - 1 no

Green chilly (finely chopped) - 1 no

Garlic (finely chopped) - 2 no

Butter - 2 tbsp

Olive oil - 1 tsp

Lemon - 1/2 no

Salt - As required

Preparation

1. Cut the bread in to small square sized even pieces

2. Crack the egg into a glass mixing bowl and beat them until they turn a pale yellow colour

3. Dip the bread pieces in to the egg

4. Heat butter in a pan

5. Add  garlic, onion, tomato and green chilly in to it

6. Saute it for 4 minute

7. Add dipped bread pieces , saute it for 6 minute

8. Once it cooked to perfection, switch off the flame and garnish it with olive oil and lemon juice

9. Tasty bread bulan is ready

Coconut Chutney

Coconut Chutney 

Ingredients

Grated coconut - 1 cup

Red chilly - 3 no

Shallot - 3 no

Mustard - 1/4 tsp

Curry leaf - 2 sprig

Coconut oil - 1 tbsp

Salt - As required

Water - 1/4 cup

Preparation

1. Grind grated coconut, 2 red chilly, shallot, water and salt together. Grind it in to a fine paste

2. Heat oil in a pan

3. splutter mustard, one red chilly and curry leaves and add in to the chutney

4. Serve it with dosa, idli or upma.

Dosa

Dosa

Ingredients 

parboiled rice (Puzhungalari) - 1 cup

Black gram - 1/4 cup

Fenugreek seed - 1tsp

Water - As required

Salt - As required

Preparation

1. Wash rice, black gram and fenugreek seed. Soak it in  water together for four hours

2. Grind it well to a smooth paste with little water.

3. Add salt and mix well

4.  Cover and keep aside for at least four hours

5. Heat a nonstic pan and when it hot, pour a ladle ful of batter, spread using a circular motion with ladle to make a thin dosa and cook on one side. Add little oil on the hole which will pop up on it's surface

6. Keep the flame high for the first 15 seconds and switch to low flame 

7. Once a side is cooked enough turn it to the next side using a turner 

8. Once both the sides are cooked enough take it from the pan with turner.

9. Dosa is ready! Serve it hot with chutney! 

Sambar

Sambar - Valluvanadan style

Ingredients

Red gram - 1/2 cup

Salt - As required

Tamarind - A lemon sized ball

Chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Ghee - 1/2 tsp

Onion - 2 no

Drumstick - 2 no

Lady's finger - 4 no

Carrot - 1/2 no

Potato - 1 no

Raw plantain - 1/2 no

Brinjal - 1

Winter melon - 1/4 kg

Tomato - 2 no

Green chilly - 2

Coriander leaf - A few 

Curry leaf - 4 sprig

Coconut oil - 1 tsp

Dry chilly - 2 no

Mustard - 1/4 tsp

Grated coconut - 1 cup

Cumin seed - 1 pinch

Fenugreek seed - 1/2 tsp

Pepper - 4 seed

Coriander powder - 2 tsp1.

Asafetida - 1 pinch

Garlic pod - 2 no

Shallot - 2 no

Preparation

1. Fry coconut with cumin seed, fenugreek seed, pepper, coriander powder, asafetida, garlic pods, 

shallots and 1 sprig curry leaves. 

2. When coconut turns golden brown  colour, add coriander powder and fry for one minute

3. Allow it to cool and grind it to a fine paste

4. Cut the vegetables (onion, drumstick, lady's finger, carrot, potato, raw plantain, brinjal, tomato, green 

chilly, winter melon and coriander leaves) in to even sized pieces

5. Cook red gram in a pressure cooker along with 1/2 tsp turmeric powder, a pinch of salt, ghee and the 

required quantity of water until half cooked

6. Add chilly powder followed by the vegetables one by one according to their cooking time in to the 

red gram 

:- for instance, potato first followed by others and finally add tomatoes

7. Add boiling water and salt as required

8. Soak tamarind in a cup of water and extract the juice

9. Add the extracted tamarind juice in to the vessel

10. When all the vegetables are cooked, add the coconut paste and allow it to boil

11. Heat oil in a pan

12. Splutter mustard seeds and dry red chillies and curry leaves and add in to sambar

Insulin Kanji

Insulin Kanji ( Porridge)

Healthy Main Dish Dinner Recipe ( Healthy diabetic and Low -cholesterol recipe)

Ingredients

Broken wheat - 1 cup

Green gram - 1/2 cup

Fenugreek seed - 1/4 cup

Salt - As required

Water - 2 1/2 cup

Preparation

1. Boil broken wheat, green gram, fenugreek seed, salt and water 

    together in a pressure cooker

2. Once it's cooked to perfection switch off the flame.

3. Insulin kanji is ready

Nb: Best to control your sugar and cholesterol levels. Try today itself! Prevention is better than cure!

Olan

Olan

Ingredients

Coconut - 1/2 no

Cucumber - 1/4 kg

Hari -cot beans (Optional)- 2 tbsp 

Water - 1/4 cup

Green chilly - 1

Curry leaf - A few

Coconut oil - 1 tbsp

Salt - As required

Preparation

1. Make thick coconut milk out of 1/2 no coconut. Keep it aside

2. Cut cucumber in to small pieces

3. Cut the green chilly in to two long slices

4. Cook the cucumber in 1/4 cup and required salt

5. Add Green chilly

6. Once it cooked to perfection add curry leaf and allow it to boil for 30 seconds in low flame

7. Add coconut milk and switch off the flame immediately 

8. Olan is ready and garnish it with 1 tbsp of coconut oil. 

Nb: If you are adding hari - cot beans, you have to soak it for one day and then cook it along with cucumber

Rasam

RASAM

Ingredients

Tomato - 2  no

Red gram - 2 tbsp

Water - 1 cup

Cumin - 1 tsp

Garlic - 5 pod

Pepper - 10 seed

Green chilly - 1 no

Asafetida - a pinch

Coconut oil - 2 tbsp

Mustard - 1/4 tsp

Curry leaf - a few

Red chilly - 1 no

Tamarind - half a lemon sized ball

Coriander leaves - A few

Salt - As required

Preparation

1. Soak tamarind in 1/2 cup water

2. Cut the tomato in to medium sized pieces

3. Cook red gram in a pressure cooker in 1/2 cup water; add salt

4. Once it cooked to perfection add tomato and tamarind water; then allow it to boil for 

    minute with out pressure cooker lid

5. Crush cumin seeds, garlic pods and pepper

6. Heat oil in a pan. Splutter mustards

7.  Add red chilly, curry leaves, asafetida and crushed cumin seeds, garlic and pepper

8. Add the fried items in to the pressure cooker and mix well.

9. Switch off the flame

10. Garnish it with coriander leaves. Tasty and yummy rasam is ready

Morozhicha Kootan

Morozhicha Kootan

Ingredients

Raw plantain - 1/2 no

Winter-melon - 1/4 kg

Water - 1/4 cup

Turmeric powder - 1 tsp

Salt - As required

Grated coconut - 1 cup

Curd - 1/2 cup

Cumin seed - 1 tsp

Pepper - 10 seed

Mustard - 1/4 tsp

Red chilly - 1 no

Curry leaves - A few

Preparation

1. Cut plantain and winter melon in to small pieces

2. Boil the vegetables in water along with turmeric powder and salt

3. Grind coconut, pepper, cumin seeds and curd together

4. Once it cooked to perfection, add grounded coconut, curd, cumin seed and pepper seeds to the 

    cooking pot and bring it to boil

5. Season the curry with oil, mustard red chilly and curry leaves. Morozhicha kootan is ready! 

Muttapalada

Muttapalada

Ingredients

Wheat flour / All purpose flour (Maida)- 1 cup

Egg - 2

Sugar - 2 tbsp

Salt - As required

Water - 1/4 cup

Grated coconut - 1/4 cup

Preparaton

1. Make dosa batter by mixing 

    wheat, egg, salt and water together

2. Heat a dosa pan

3.  Make dosa with the batter

4. Once a dosa is ready spread grated coconut and sugar on it; then roll the dosa. Muttapalada is ready!

NB: Maida makes tasty muttapalada. But if you are health conscious go for wheat flour.

Puliyinchi - Valluvanadan Style

Puliyinchi - Valluvanadan Style

Ingredients

Coconut oil - 2 tbsp

Mustard - 1/2 tsp

Red chilly - 1 no

Curry leaves - A few

Ginger (finely chopped) - 3 medium sized piece

Green chilly (finely chopped) -2 no

Tamarind (Soaked in water) - A lemon sized ball

Chilly powder - 1/2 tsp

Asafetida - A pinch

Fenugreek powder - 1/4 tsp

Jaggery - 2 cubes

Salt - As required

Preparation

1. Heat oil in a pan

2. splutter mustard

3. Add red chilly and curry leaves

4. Add finely chopped ginger and green chilly; then fry it for 7 minutes. Keep it aside

5. Boil tamarind water for 3 minutes

6. Add chilly, asafetida, fenugreek powder, jaggery and salt. Stir well and mix with ginger green chilly

fry. Tasty puliyinchi is ready now! Enjoy!

Broken Wheat Payasam

Broken Wheat Payasam

Ingredients

Broken Wheat - 1 cup

Jaggery - 3 medium sized cubes

Ghee - 100 gm

Coconut - 1 no

Finley chopped coconut piece - 1 tbsp

Preparation

1. Make coconut milk out of 1 coconut and keep it aside

2. Cook broken wheat in a pressure cooker and drain the water completely

3. Heat a vessel, add ghee and once the ghee is heat enough add cooked broken wheat and saute for 5 

    minute

3. Add jaggery and allow it to melt 

4. Add 1/2 of the coconut milk. Allow it to boil well and once it reach to a thick consistency add 

    another 1/2 of the coconut milk

5. Fry small pieces of coconut in ghee 

6. Garnish the payasam with fried coconut pieces.

Kurukku Kalan

Kurukku Kalan

Ingredients

Raw plantain - 1 no

Elephant Yam - 200 gm

Turmeric powder - 1 tsp

Pepper - 10 seed

Salt - As required

Ghee - 1 tsp

Curd - 1/2 cup

Curry leaf - A few

Coconut - 1/2 no

Cumin seed - 1 tsp

Green chilly - 2 no

Red Chilly - 1 no

Mustard seeds -1/4 tsp

Fenugreek powder - 1/4 tsp

Coconut oil - 1tbsp

Preparation

1. Grind coconut, green chilly, curd and cumin seed together

2. Cut Raw plantain and Elephant yam in to medium sized pieces

3. Add the vegetables in to a vessel

4. Add water, turmeric powder and crushed pepper

5. Add salt, once the vegetables are cooked enough

6. Add ghee

7. Add coconut mixture

8. Once the curry is reached in to a medium thick consistency, switch off the flame  and garnish it with 

fenugreek powder for a nice aroma

9. Heat a pan, pour coconut oil, add mustard seeds, red chilly and curry leaves

10. Add the fried seasoning to the Curry. Kalan is ready; serve it hot!

AVIYAL

AVIYAL

Ingredients

Raw plantain - 1/2 no

Elephant yam - 150 gm

Drum stick - 2 no

Carrot - 1/2 no

Beans - 3 no

Coconut - 1/2 no

Green chilly - 2 no

Curry leaf - a few

Curd - 1/2 cup

Cumin seed - 1 tsp

Turmeric powder - 1 tsp

Coconut oil - 2 tbsp

Preparation 

1. Cut raw plantain,  elephant yam, drumstick, carrot and beans in to finger sized pieces. Cut all the 

vegetables in same length

2. Grind coconut, green chilly, cumin seed, curd and curry leaf together

3. Heat a pan, add coconut oil, add the vegetables, saute it well

4. Add turmeric powder. Once the vegetables are cooked enough add salt.

5. Add coconut mixture and mix it well with out breaking vegetables. Saute it for some time

6. Once it reached the consistency switch off the fire. 

7. Pour a tsp of coconut oil over the Aviyal to get a nice aroma. 

HOGILE JUICE

HOGILE JUICE

An easy, tasty and healthy juice which helps digestion and can take daily after dinner

Ingredients

Ginger - 2 medium sized pieces

Lemon - 1 no

Honey - 1 1/2 tb spoon

Preparation

1. Extract ginger juice 

2. Extract Lemon juice

3. Mix ginger and lemon juice

4. Add honey and mix well

5. A tasty and healthy hogile juice is ready now. Enjoy!

Malabhar Ghee Rice

Malabhar Ghee Rice

Ingredients

Basmati Rice - 1 cup

Water - 1 1/2 cup

Ghee - 1/4 cup

Salt - As required

Cloves - 1 tb spoon

Cinnamon - 5 pieces

Cardamom - 5 no

Fennel seeds - 1 teaspoon

Lemon juice - 1 tb spoon
Onion - 1 no

Preparation 

1. Clean basmati rice and remove the water completely; then keep it aside


2. Heat a kitchen vessel


3. Add ghee and heat for sometime in low flame

4. Add cinnamon, cloves and fennel seeds


5. Add basmati rice and fry it for 7 minutes


6. Boil 1 1/2 of water with salt on another stove and keep it ready

7. Add 1 tb spoon lemon juice in to the boiled water and pour it to the fried basmati rice


8. Close the vessel with a lid and cook it till the water dries out


9. Heat a pan 


10. Fry cashew and raisin in ghee and keep it aside


11. Fry onion in ghee till it turns brown


12. Garnish the cooked rice with fried onion, cashew and raisin


13. Ghee rice is ready, serve it hot!