Coriander Onion Garlic Chutney

Serves: 4

Ingredients

1/2 cup ( 125 g ) coriander leaves
1 tablespoon mint leaves ( optional )
2 onions, roughly chopped
10 cloves garlic, chopped
1 teaspoon chopped ginger ( 1/ 2 - inch piece )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )
2 teaspoon oil

Method

Wash and clean coriander and mint leaves.

Heat oil in a pan. Add chopped onions, garlic and fry till light pink.

Add turmeric powder and red chilli powder. Saute on a low heat for 2 minutes.

Add chopped coriander, mint ( optional ), ginger and salt to taste. Mix all the ingredients well ( do not add water ).

Cover with a lid and cook on a low heat for 10 minutes ( till garlic - onion - coriander mixture thickens ).

Allow the mixture to cool naturally and make a smooth paste in a mixture ( Do not add water ). If required dilute it with water.

Serve with Dosa / Idli / Medu Vada / Samosa / Pakoda / Bajji / Variety dosas ..

Homemade Samosa

Makes: 8

Ingredients

For samosa covering:

1 cup ( 100 g ) maida / plain four ( for 8 samosas )
1/2 teaspoon corn flour
1 teaspoon ghee
1/2 teaspoon cooking oil
1/4 teaspoon baking powder
1/4 cup water for mixing
1/2 teaspoon salt
200 ml cooking oil for frying

Method

Mix flour, corn flour, ghee, oil, baking powder and salt together. Keep aside for 10 minutes.

Mix with water. Knead until smooth and elastic (Samosa dough should neither be too hard nor too soft ). Store in an airtight container for 30 minutes ( or cover with plastic wrap ).

Divide dough into 4 equal parts. Make a ball and roll it like a puri. Cut it into two. Fold each part in a triangle shape. Fill the mixture, stick the sides with the help of water.

Heat oil in a frying pan / kadai. Reduce heat to medium and deep fry samosas in hot oil in batches ( 4 samosas at a time ) on a medium heat till golden color and crisp. Serve with tomato sauce or green chutney.

For Filling:

2 teaspoon cooking oil
1 teaspoon jeera ( cumin seeds )
1/2 teaspoon coriander seeds
4 potatoes, medium size ( boiled and slightly mashed )
1 cup peas ( shelled and boiled )
2 green chillies ( chopped )
1 tablespoon cashew nut, split
1/2 teaspoon amchur powder ( dry mango powder )
1/2 teaspoon salt ( or to taste )
1/2 teaspoon red chilly powder
1 teaspoon garam masala powder

Method

Heat 2 teaspoon cooking oil in a pan. Add cumin seeds ( jeera ) and fry for 1 minute. Fry green chillies, coriander seeds and cashew nuts till fragrant on a low heat.

Add boiled and mashed potatoes, peas, salt, red chilli powder, amchur powder and garam masala. Mix all the ingredients well. Do not add water. Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Divide this mixture into 8 equal portions and fill in each samosa covering and deep fry in hot oil.

Thai Red Chicken Curry

Thai Red Chicken Curry ( Hot & Spicy )

Serves: 3

You will need

2 teaspoon cooking oil
25 g Thai red curry paste
200 ml thick coconut milk
300 g chicken pieces
1 tablespoon Fish Sauce
1 tablespoon fresh basil leaves ( optional )

Method

Heat the oil in a large skillet on medium-high heat.

Add the curry paste and stir until bubbling.

Add the chicken pieces and saute on a medium heat for 5 minutes.
.
Add thick coconut milk and mix it well. Cover with a lid and cook on a low heat for 15 minutes or till 3/4 th done.

Add fish sauce and cook again for 10 minutes or till done.

Garnish with basil or coriander leaves.

Serve with rice or noodles.

Thai red curry paste available @ Nuts N’ Spices, Anna Nagar, Chennai & Thai fish sauce available @ Yes Yes Super Market, Anna Nagar, Chennai.

Dhokla

Dhokla - A delicious Gujarati snack

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 10 - 12 medium size pieces

You will need

1 cup ( 200 g ) gram flour / besan
1 cup sour ( 200 g ) curd
2 teaspoon Eno fruit salt
1/4 teaspoon salt ( or salt to taste )
1/4 cup water for mixing
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1/2 teaspoon extra oil to grease the pan

For Seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
2 green chillies , slit lengthwise
1 spring curry leaves
3 teaspoon lemon juice
1/4 teaspoon hing ( asafoetida )
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut ( optional )

Method

Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.

Add 1/4 cup water to make the batter thicker than that used for making pakodas.

Immediately pour the mixture in a greased pan / thali / bowl . Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).

Keep aside for cool and cut into desired shapes.

For seasoning :

Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing . Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.

Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool.

Organic India Tulsi Tea

Benefits

Helps you relax & reduce stress.

Boost stamina, strengthens immunity, improves digestion & metabolism.

Helps to fight illness, cough & cold.

Direction:

Pour boiling water over infusion bag in a cup of ( 125 ml ) and infuse for 3 - 4 minutes. Add sweetener ( sugar, artificial sugar or honey ), if desired. Double the strength when serving iced. Best when consumed without milk.

Tomato Onion Garlic Chutney

Serves: 3

Ingredients

3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil
Seasoning ( optional )

Method

Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside for cooling.

Transfer this mixture to a mixer bowl and blend till smooth. Do not add water. Serve with Idli / Dosa / variety rice. Seasoning optional.

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to tomato chutney.

Traditional Kerala Fish Curry

Traditional Kerala Fish Curry ( Naadan Fish Curry )

Recipe credit - Mrs Ammini Varghese ( My friend Dr Sheeja’s mom - in - law )

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy absorbs all the flavors.

Try this recipe ...

Serves: 3 - 4

You will need

500 g fish pieces ( nemmen / avoli / pomfret )
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon salt
2 tablespoon oil + 1 teaspoon oil
3 onions, finely sliced
4 teaspoon Kashmiri red chilli powder ( or 3 1/2 to 5 teaspoon normal brand chilli powder / homemade )
1 cup ( 100 ml ) water
3/4 teaspoon salt ( or salt to taste )
3 spring curry leaves
4 kudampuli, medium size ( or 6 small size )
2 teaspoon coconut oil ( for final preparation )

For Seasoning:

1 tablespoon oil
2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds ( methi / uluva )
5 - 8 small onions / chuvannulli, finely sliced
1 - inch piece ginger, finely chopped
8 garlic cloves, finely chopped
1/4 teaspoon hing ( asafoetida / kaayam ), optional

Method

Dilute red chilli powder with 2 tablespoon water and keep aside.

Soak kudampulis in 1/4 cup water and with 1/4 teaspoon salt (reserve water ).

Wash and clean fish. Wash with salt till you get a clear water. Drain out water completely. Marinate fish pieces with salt , red chilli powder and turmeric powder for half an hour.

For onion paste:

In a pan, heat 1 tablespoon oil. Add sliced onions and fry till light golden in color or till the water dries up from the onions. Add diluted red chilli powder and mix well. Saute on a low heat for 5 minutes or till the onion - red chilli mixture thickens / raw smell goes. Allow this mixture to cool and make a smooth paste in a mixer.

For seasoning:

In a pan, heat 1 tablespoon. Add mustard seeds. When they begin to pop add fenugreek seeds. Add sliced onions, chopped ginger and chopped garlic, hing / kaayam ( optional ). Fry till fragrant and golden color. Keep aside.

Final preparation:

In an earthen pot ( meen chutty ) / cooking pan, heat 1 teaspoon oil. Arrange 2 spring curry leaves, kudampuli and marinated fish pieces. Add ground onion - red chilli powder mixture ( onion paste ), 100 ml water, reserved kudampuli stock and salt to taste. Cover with a lid and cook on a medium heat for 8 - 10 minutes.

When it is 3/4 th done ( gravy slightly thickens ), add seasoning ( mustard seeds, fried small onions, garlic... ) and cook again for 5 minutes on a low heat or till done. Sprinkle 2 teaspoon coconut oil. Serve fish curry with Rice / Tapioca ( Kappa / Cheeni ) / Appam ..

Pressure Cooker Safety Tips

Source - Prestige & Hawkin's

Wash the cooker body / lid regularly with soap water. Do not use soda. Dry immediately.

Always store your Pressure cooker with lid open.

Read recipe / instruction booklet carefully for more details.

If after long use, the Rubber Gasket leaks, lightly stretch it diagonally to extend life.

Only buy original spare parts from an Authorised Service centre to ensure long, trouble- free service from your Pressure cooker.

When not in use, remove the rubber gasket from the lid and store in a cool place.

Always use wooden spatula for stirring.

Always keep all handles fully tightened.

Make sure there is enough water in your pressure Cooker while cooking.

Clean the weight assembly regularly to avoid clogging. This will prevent high temperature / pressure from building up and melting the alloy pellet of the metallic safety valve.

Never fill the unit over 2/3rd full. In case of solids, do not fill the unit over ½ full.

During cooking / serving , don’t tap the rim with spoons, etc, as this will nick it and allow steam to escape, even with a new gasket.

Never leave it standing in water or the shine will dull.

Tapioca Upma

Kappa / Cheeni ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.

If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done. Alternately pressure cook for till 2 whistles.

Most important : Drain off this water. Don’t use it for any other purpose.

Tapioca Upma

Serves: 2

You will need

250 g cooked tapioca ( kappa / cheeni ) pieces
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon urad dal
2 green chillies, slit lengthwise
1 spring curry leaves
Salt to taste
1/4 cup ( 50 g ) grated coconut

Method

Heat oil in a wide pan. Add mustard seeds. When they begin to pop add cumin seeds ( jeera ), urad dal, slit green chillies and curry leaves. Saute for 2 - 3 minutes or until fragrant.

Add cooked tapioca pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 5 - 8 minutes. Stir occasionally. Sprinkle grated coconut.

Serve hot as a snack.

Simple & Delicious Dal

Simple & Delicious Dal

Serves: 3 - 4

You will need

For Dal:

1 cup ( 100 g ) moong dal
3 1/2 cups water
1/2 teaspoon cooking oil
1/2 teaspoon turmeric powder
1/2 teaspoon salt

For Seasoning:

1 tablespoon oil
2 teaspoon jeera ( cumin seeds )
2 onions, finely sliced
2 small green chilies, slit lengthwise
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
Extra 1/2 cup water
Extra salt to taste
2 teaspoon chopped coriander leaves

Method

For Dal:

Wash and clean moong dal. In a bowl, mix dal with water, salt, turmeric powder and oil and pressure cook for 15 minutes ( reduce heat after 2 nd whistle and cook for 15 minutes on a low heat ). Allow the pressure cooker to cool naturally.

Open the lid.

For Seasoning:

In a wide frying pan, heat oil. Add jeera ( cumin seeds) and saute for 1 minute or till color changes and fragrant.

Add finely sliced onions and fry for 8 - 10 minutes on a low heat or till golden in color. Add slit green chillies and saute well.

Add red chilli powder and turmeric powder. Mix all the ingredients well and saute for 5 minutes or till the raw smell goes and onions well coated with spices and thickens.

Add cooked dal ( with stock ) and adjust with extra 1/2 cup water and salt to taste. Mix it well. Cover with a lid and cook on a medium heat for 10 - 12 minutes.

Garnish with chopped coriander leaves and serve hot with rice and rotis.

Coconut Sprout

I’m sure that this coconut sprout is no stranger to most of you. This is associated with my childhood memory. I belong to an agricultural family and we used to raise coconut in our nursery. We call it ‘’ Gongu “ in Konkani and Pongu in Malayalam. The flesh of coconut sprout is soft, spongy, sweet as well as slightly salty in nature.

Today, I saw a street side vender selling this. I immediately bought couple of them.

Malabar Mutton Biryani & Kerala Chicken Curry @ Hotel Crescent, Chennai

Enjoy delicious Malabar Mutton Biryani
@

Hotel Crescent,
Valluvarkottam High Road
Nungambakam,
Chennai

Landmark - Hotel Raj Bhavan & Apollo Pharmacy

Tel # Door delivery Call 28225555 / 42137227

Malabar Mutton Biryani, Kerala Chicken Curry, Raita & Baingan Pachadi ( side dishes )

Kerala Chicken Curry

Tapioca Curry

Featured here is the Tapioca ( Kappa ) Curry in its original form.

A resent trend is to serve these traditional foods in 5 star hotels and in houseboats- to popularize this among the visitors- especially from abroad; to give them a taste of authentic Kerala food.

Kappa ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.

If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done. Alternately pressure cook for till 2 whistles.

Most important : Drain off this water. Don’t use it for any other purpose.

Tapioca Curry

Serves : 3

You will need

Tapioca – 500 g ( net weight 350 g after cleaning )
1/2 cup water ( for cooking )

Ingredient for coconut masala:

Grated coconut -1 cup ( 100 g )
Turmeric powder- 1/4 teaspoon
Red chilly powder- ½ teaspoon (or 1/2 to 3/4 teaspoon)
Water - 3 tablespoon

Make a smooth paste of above ingredients with water in a mixer.

For seasoning:

Cooking oil - 1 tablespoon
Mustard – 1 teaspoon
Jeera ( Cumin seeds ) – ½ teaspoon
Curry leaves – 6
Small onion – 5, cut into thin slices

Method

In a bowl, mix boiled tapioca pieces with 1/2 cup water (100 ml) and 1/2 teaspoon salt. Cover with a lid and cook on a low heat for 8 - 10 minutes.

Add coconut paste and mix it well. Adjust with 1/4 cup water if required. Cook again on a low heat for 5 - 8 minutes.

For seasoning:

In a kadai / frying pan, heat oil on a medium heat. Add mustard seeds. When they splutter , add jeera, curry leaves and small onion slices . Fry for 10 minutes or till fragrant and color changes. Pour this seasoning over tapioca curry and serve with Rice, Appam, Rotis, Kanji ( rice porridge ) , Fish fry ...

Golden fried prawns

Very tasty and crunchy prawns ( also rich in calories and high in cholesterol )

Makes: 23

You will need

250 g prawns, medium size
50 g all purpose flour ( maida )
Extra 2 teaspoon maida
50 g corn flour
1 teaspoon baking powder
50 ml vinegar ( or beer / rum )
50 g soda
1 beaten egg white
1/2 teaspoon salt ( or to taste )
2 pinches pepper powder
200 ml oil for frying

Method

Wash and clean prawns. Devein ( black nerve ), remove head and keep tail intact. Drain out water and wipe with a kitchen towel. Apply salt and keep aside for 15 minutes.

In a wide bowl, mix all purpose flour, corn flour, beaten egg white, salt and pepper powder. Add vinegar and soda. Mix it well and make a thick batter. Keep aside in refrigerator for half an hour.

Sprinkle extra 2 teaspoon maida over prawns.

Heat oil in a frying pan. Reduce the heat to medium. Dip each prawn in batter and deep fry on a low heat ( 9 - 10 prawns at a time ) till golden color on both the sides ( approximate frying time 10 - 12 minutes for each side ).

Drain out oil and serve as a starter.

Puttu from whole wheat atta

Makes: 1 puttu
Serves: 2

You will need

1 cup ( 225 g ) whole wheat atta ( do not dry roast whole wheat atta )
1/2 teaspoon salt
1/4 cup water
1/4 cup grated coconut ( you can reduce the quantity of grated coconut )
Puttu maker

Method

Take a big flat bowl. Add 1 cup whole wheat atta and salt. Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls.

Break any whole wheat balls which forms during mixing. Spray water little by little. ( Please note that to mix a cup of whole wheat atta, one may not need more than 1/5th of a cup of water).

After mixing atta; the mixture should be just wet or moistened atta (un- like chapatti dough or batter for dosa). Whole wheat atta should not be dry but wet enough for steaming . Keep aside for half an hour.

Fill this whole wheat atta mixture in Puttu maker / gadget for making puttu. This puttu maker / gadget will essentially have a sieve at the bottom. Place a 5 mm layer of grated coconut at the bottom.

The filling should be in such a way that a 5 mm thick layer of grated coconut should be layered every 3 – 4 inch thickness of whole wheat mixture; while filling. Top it with liberal layer of coconut scraping.

Steam it on the pressure cooker on medium flame for 5-8 minutes till a consistent stream of steam emanates from the top of puttu maker. Push the puttu from the puttu maker with the help of a thin rod.

Important while filling: Do not apply pressure on the filling. The filling should be packed loosely inside the puttumaker. Else the puttu will come out like a missile (there will be a pressure built up beneath it and steam will not pass through it) and will end up as a big disaster.

Payar Thoran

Cherupayar in Malayalam
Moogu in Konkani
Green gram in English

Serves: 2 - 3

You will need

1 cup ( 200 g ) moong / green gram ( cherupayar / moogu )
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/4 teaspoon urad dal

For Coconut paste ( thenga thirummiyathu ):

1 cup ( 100 g ) coconut, grated
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
6 cloves garlic, crushed ( optional )

Mix all the ingredients together and keep aside.

Method

Wash and clean green gram / moong / cherupayar. Soak in 2 cups water for 5 hours or overnight. Add 1 teaspoon salt. Close cooker. Bring to full pressure on high heat till 2 whistles. Switch off the the heat and allow the cooker to cool naturally.

In a frying pan or kadai, heat oil. Add mustard seeds. When they splutter ad cumin seeds ( jeera ) and urad dal. Saute for 2 minutes.

Add cooked moong and coconut mixture. Add extra 1/4 teaspoon salt if you required. Mix well. Cover with a lid and cook on a low heat for 10 minutes or until done and fragrant.

Serve with puttu.

Spicy Squid

Spicy Squid

Serves: 3

Ingredients

500 g squid ( net weight 350 g after cleaning )
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon salt
1/2 cup water
2 onions, finely sliced
1 - inch piece ginger, finely chopped
10 cloves garlic, finely chopped
2 green chillies. slit lengthwise
3/4 teaspoon red chilli powder
1/2 teaspoon pepper powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon tamarind paste or 2 teaspoon juice (optional)
1/2 teaspoon salt ( or to taste )
4 tablespoon water ( 2 tablespoon for spice powder and 2 tablespoon for final cooking )
2 springs fresh curry leaves
1 tablespoon cooking oil

Method

Wash and clean squid. Slice into circles of 1 cm thickness.

Dilute red chilli powder, pepper powder, coriander powder and turmeric powder with 2 tablespoon water and keep aside ( spice powders )

Marinate squid with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1 teaspoon salt. Keep aside for half an hour. Boil squid in a pan with 1/2 cup water for 5 -8 minutes or till softens / the water in the pan almost dries up.

Heat oil in a pan. Fry sliced onions till golden brown. Add curry leaves, slit green chillies, chopped ginger - garlic (or 1 tablespoon ginger - garlic paste). Saute for 2 - 3 minutes till fragrant.

Add diluted spice powder, tamarind juice / paste (optional) and mix it well. Saute on a low heat for 2 -3 minutes or till the raw smell goes.

Add cooked squid, 2 tablespoon water and salt to taste. Cover with a lid and cook on a low heat for 10 - 12 minutes or till dries up / squid pieces well mixed with all the ingredients and spices / fragrant. Serve hot with rice / rotis as a side dish.

Batter Fried Prawns

Batter Fried Prawns

Basic recipe credit - Vanitha Pachakam & Chef Chandrabhanu, Le Meridian, Cochin

Makes: 20

You will need

20 prawns, medium size
50 g all purpose flour ( maida )
Extra 2 teaspoon maida
50 g corn flour
1 teaspoon baking powder
50 g beer
50 g soda
1/2 teaspoon salt ( or to taste )
2 pinches pepper powder
200 ml oil for frying

Method

Wash and clean prawns. Devein ( black nerve ), remove head and keep tail intact. Drain out water and wipe with a kitchen towel. Apply salt and keep aside for 15 minutes.

In a wide bowl, mix all purpose flour, corn flour, salt and pepper powder. Add beer and soda. Mix it well and make a thick batter. Keep aside in refrigerator for half an hour.

Sprinkle extra 2 teaspoon maida over prawns.

Heat oil in a frying pan. Reduce the heat to medium. Dip each prawn in batter and deep fry on a low heat ( 6 - 7 prawns at a time ) till golden color on both the sides ( approximate frying time 10 - 12 minutes for each side )

Drain out oil and serve as a starter.

Tomato Fry

Tomato fry with paratha & dal

Recipe Credit - Kudpi Raj ( Raj Maam, Mangalore )

Serves: 2

You will need

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal
1 onion, finely sliced
1 tomato, finely sliced
1 spring curry leaves
1/2 teaspoon red chilli powder
1/2 teaspoon sambar powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
1 tablespoon water
2 teaspoon chopped coriander leaves

Method

In a wide pan, heat oil. Add mustard seeds. When they start to pop add urad dal and fry for 1 - 2 minute.

Add finely sliced onion and fry for 3 minutes till golden color.

Add finely sliced tomatoes. Mix it well.

Add curry leaves, red chilli powder, sambar powder and turmeric powder. Mix all the ingredients well.

Add salt to taste and 1 tablespoon water. Cover with a lid and cook on a low heat for 10 - 12 minutes or till tomato - onion mixture well blended with spices and thickens. Garnish with chopped coriander leaves.

Serve as a side dish with rice / paratha / rotis / sambar rice ....

Simple & Spicy Onion Fry

Simple & Spicy Onion Fry

Tasty onion fry with 4 ingredients

Serves: 2 - 3

You will need

1 tablespoon oil
4 onions, finely sliced
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt

Method

Heat oil in a wide pan. Add finely sliced onions and saute for 5 minutes on a low to medium heat. Add red chilli powder, turmeric powder and mix it well. Saute on a low heat for 1 - 2 minutes or till the raw smell goes.

Add salt to taste. Do not add water. Cover with a lid and cook on a low heat for 10 minutes or until onions well blended with red chilli powder and there is a reduction in quantity. Stir occasionally.

Open the lid and fry for 3 - 4 minutes till the onion mixture completely dries up and fragrant.

Serve as a side dish with Rice / Rotis / Idiyappam / Appam / Hard boiled eggs.

Dal Roti

Easy, tasty & low calorie dal

Serves: 3 - 4

You will need

For dal:

200 g masoor dal ( pink color dal )
3 cups ( 600 ml ) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil

For seasoning:

1 tablespoon oil
1 onion, finely sliced
2 teaspoon jeera ( cumin seeds )
1 small green chilli, slit lengthwise
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt ( or to taste )
2 teaspoon coriander leaves, chopped

Method

Wash and clean masoor dal.

In a bow, boil masoor dal with 3 cups ( 600 ml ) water, turmeric powder and oil. Cover with a lid and cook on a medium heat for 15 minutes or till done / and soft. Stir occasionally.

Heat oil in a wide pan. Add cumin seeds and fry on a low heat for 1 - 2 minutes or till golden color and fragrant.

Add finely sliced onions and saute till golden color.

Add red chilli powder, turmeric powder and slit green chilli. Mix it well and saute for 3 - 4 minutes or till dry ( thick mixture of onion - red chilli powder ).

Add cooked dal with dal stock and salt to taste. Mix it well. Cover with a lid and cook on a low heat for 15 minutes or till dal thickens.

Sprinkle chopped coriander leaves and serve hot with rotis / phulkas ...

Quick energy drink with bananas, milk & honey

Serves: 2

You will need

4 well ripe bananas ( small )
1 cup ( 200 ml ) cool milk
1 tablespoon honey

Method

Blend all the ingredients in a mixer or blender till smooth. Serve in tall glasses immediately.

Domino's Pizza ... All time favorite


Spicy Chicken


Golden delight

Chennai Sambar

Serves: 4

Ingredients

For dal :

1 cup ( 100 g ) tur dal
2 1/2 cups water
1 teaspoon oil
1 teaspoon turmeric powder
1 onion, roughly chopped
2 tomatoes, roughly chopped

Method

For Dal:

Wash and clean tur dal.

In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, onion and tomatoes for 20 minutes ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes. Allow the pressure cooker to cool naturally.

Open the lid. Blend / mix cooked dal- tomato - onion mixture well.

Other ingredients for sambar:

Tip: You can add any vegetables of your choice

15 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani )
2 drumsticks, cut into 4 cm pieces
3/4 teaspoon salt ( or to taste
2 1/4 teaspoon 777 brand Madras Sambar powder/ Eastern / Melam / MTR Sambar powder

For seasoning :

2 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves
1 red chilli, broken
2 pinches hing ( asafoetida ), optional
1 teaspoon chopped coriander leaves

Method

For sambar :

Boil small onions and drumstick with cooked dal mixture. Adjust with 1/4 cup water if required ( also you can add 1 - 2 teaspoon tamarind paste if you required ). Add salt to taste. Cover with lid and cook on a medium heat for 5 minutes. Stir occasionally.

Add sambar powder and boil again for 15 minutes on a low heat till done ( drumsticks are soft ). You can find slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens.

For seasoning :

Heat oil in a pan . Add mustard seeds. When they start crackle add curry leaves and broken red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar. Sprinkle asafoetida and garnish with chopped coriander leaves. Serve with Idli / Dosa / Pongal / Rice ....

Maharashtrian Kala Masala

Recipe Credit - Vimla Patil ( Author - Dal Roti )

Makes: 175 g

You will need

2 tablespoons sesame seeds
2 tablespoons poppy seeds
8 tablespoon scrapped dry coconut ( copra )
8 tablespoons coriander seeds
1 teaspoon cinnamon
1 tablespoon cloves
1/2 teaspoon nagkeshar ( optional )
1 teaspoon peppercorns
10 black cardamoms
8 bay leaves
1 teaspoon oil

Method

Roast cloves, peppercorns, cardamom and cinnamon in just a little oil. Dry roast all other ingredients separately and dry. Pound till very fine. Store in an air tight container.

Copra available at Santhosh Super Market, 2 nd Avenue, Anna Nagar, Chennai

Hi Dan

Maharashtrian Kala Masala is the main spice ingredient in most of the Maharashtrian dishes ( especially in Amti - spiced Tur dal ). It will enhance the taste.

Thanks for comment

Have a great day

Niyaprakash

Idli Dosa Chutney Powder ( Milakay Podi / Pole Pitto )

Homemade Idli Dosa Chutney Powder ( Milakay Podi / Pole Pitto )

Makes: 175 g

You will need

1 cup ( 100 g ) urad dal
2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon salt ( or to taste )
1/4 teaspoon + 2 pinches hing ( asafoetida )

Method

In an iron kadai, dry roast urad dal on a low heat till light brown color and fragrant ( approximate time 15 - 20 minutes and roast continuously ). Switch off the heat.

Finally mix it with coriander powder, salt to taste and hing ( asafoetida ). Stir it well for 2 minutes. Keep aside to cool.

Transfer this roasted ingredients to mixer bowl and make a coarse ( like rawa / sooji ) powder ( do not make smooth ).

Serve with idli / dosa and mix it with oil.

Chakli / Murukku / Chakkuli ( all time favorite snack )

Makes: 250 g

Ingredients

1 cup ( 100 g ) boiled rice ( Idli rice )
60 ml thick coconut milk
1 cup ( 100 g ) urad dal
1/2 teaspoon til ( sesame seeds )
1/2 teaspoon jeera ( cumin seeds )
1 teaspoon butter
1/2 teaspoon salt ( or to taste )
250 ml cooking oil

Method

Soak the rice in water for 1 hour. Drain out water and grind to a fine paste with 25 ml coconut milk ( instead of water add coconut milk during grinding ).

Roast the urad dal on a dry tawa until light brown and make a fine powder in a mixer.

Add the powdered urad dal to the rice paste.

Then add til, jeera, butter and salt to taste. Mix well and make it as thick as chapati dough with remaining coconut milk ( approximately 25 ml )

Put this chakkuli dough in a murukku / chakali mould and press it to chakali shapes ( or desired shapes and sizes ) on a paper.

Heat oil in a wide kadai / frying pan and reduce heat to medium. Transfer this chakkulis / murukku into the cooking oil and fry on a medium heat until light golden color in batches. Drain out oil and store in an air tight container.

Unniyappam / Godu Appo

Makes : 14 -16

Ingredients

For batter:

Rice flour – 1 cup ( 100 g )
Whole wheat ( atta ) – 1 cup ( 100 g )
Jaggery -1 - 1/4 cup ( or to taste )
Well ripe banana – 4 small ( mash well )
Water for mixing ( approximately 1 cup )
Cardamom powder – ¼ teaspoon
Cooking soda (1 pinch)
Ghee -1 tablespoon
Non – stick unniappam kadai

Method

Mix all the batter ingredients ( from 1 - 6 ) together and blend in a mixer. Batter should be just like ‘’ Idli batter ‘‘and pouring consistency. Keep aside for 2 hours. Finally mix with 1 pinch cooking soda.

Heat kadai on a medium heat. Sprinkle each mould with little ghee.

Pour batter in each mould ( ¾ th of the mould ). Sprinkle little ghee again over batter. Cover with a lid and cook on a low heat for 8 - 10 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes.

It’s a delicious after school snack and it’s also a very popular sweet.

Mangalore Buns

Mangalore Buns ( puri made with flour and bananas )

Recipe Credit - Kudpi Raj ( Raj Maam, Mangalore )

Makes: 5

Ingredients

Wheat Flour ( atta ) - 1 Cup ( 100 g )
Maida - 1 Cup ( 100 g )
Bombay Rava - 1 teaspoon
Salt - 1/2 teaspoon
Sugar - 2 teaspoon
Soda Bicarb ( cooking soda ) - 1/2 teaspoon
Buttermilk - 1/4 cup ( 50 ml )
Well ripe bananas - 2 medium
Butter - 1 teaspoon
Jeera / cumin seeds (Optional) - 1/4 teaspoon
Extra 1/4 cup wheat flour for final kneading
Ghee or oil for deep frying

Method

Dissolve salt, sugar, soda bicarb in buttermilk.

Mix in the flours and rava, mash the banana and mix in, and finally butter. Optionally you may sprinkle some jeera and mix. Do not add extra water for kneading (If the dough is too stiff, add little water or buttermilk or if it is too soft add 1/4 cup whole wheat and knead again ). Knead into a soft gummy dough and allow to raise in a moist towel overnight.

Next morning, roll into thick rotis with enough dusting of Maida or wheat flour and deep fry in hot ghee or oil till fluffy, crisp and golden brown.

Phodniche Varan (Maharashtrian Dal with seasoning )

This recipe is from Vimla Patil’s Dal Roti Cookey book. Very tasty dal, very easy to prepare and also low in calories. Goes well with rice, rotis, puris ... Please try this recipe if you’re in a hurry. You can make this varan with minimum ingredients. All you need is a 1 cup turdal / arhar dal. Other sub ingredients will be in your kitchen spice box.

Serves: 2

You will need

1 cup ( 100 g ) turdal / arhar dal
1/2 teaspoon turmeric powder
1/4 teaspoon cooking oil
1 3/4 cup water
1/2 teaspoon salt ( or to taste )
1/4 teaspoon hing ( asafoetida )
1/2 teaspoon pepper powder
1/2 teaspoon crushed cumin seeds ( jeera )
2 teaspoon fresh coriander leaves ( optional )

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
2 tablespoon finely sliced onion
1 spring curry leaves
1 green chilli, slit lengthwise

Method

Wash and cook dal in a pressure cooker with 1/4 teaspoon cooking oil and turmeric powder until soft ( reduce the heat to medium after 2nd whistle and cook for 15 minutes on a low heat ). Allow the cooker to cool naturally.

Open the lid.

Blend the cooked dal well. Add salt to taste and hing. Boil once again for 5 - 8 minutes on a low heat and check consistency.

Add crushed cumin seeds and pepper.

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they start crackle, add cumin seeds ( jeera ), curry leaves, slit green chilli and finely sliced onions. Fry for 5 minutes on a low heat till fragrant and golden color. Pour this seasoning over varan.

Serve over rice with ghee and slice of lemon to squeeze ( optional ).

Paneer Paratha

Paneer Paratha

Makes: 4

You will need

Sufficient atta dough for 4 parathas
50 g paneer, finely chopped
2 teaspoon oil
1 onion, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 tablespoon oil or ghee for frying
1 tablespoon chopped coriander leaves
Curd and pickle to serve

Method

For filling:

In a pan, heat oil. Add chopped onions and fry till golden color.

Add paneer pieces, red chilli powder, salt to taste and turmeric powder. Mix it well. Cover with a lid and cook on a low heat for 5 - 8 minutes ( do not add water ) or till soft. Mix it with chopped coriander leaves and keep aside.

For paratha:

Divide paneer mixture into 4 portions also make atta dough into 4 lemon sized balls and flatten it ( see the photo above ). Place paneer filling and cover and form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown on both the sides. Apply oil / ghee. Serve hot with pickle and curd.

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Health benefits of Tea

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A refreshing stimulant that is almost calorie - free if taken plain.

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Contains antioxidants and bioflavonoids, which may lower the risk of cancer, heart disease, and stroke.

Cheese omelette with tomato

Serves: 1

You will need

1 egg, beat well
2 teaspoon grated cheese
2 teaspoon finely chopped tomato
1 teaspoon chopped onions
1 teaspoon milk
1/2 teaspoon corn flour
1 teaspoon chopped coriander leaves
1 teaspoon chopped mint leaves
1 teaspoon oil / butter
Salt and pepper to taste

Method

Mix all the ingredients in a bowl ( except oil and salt )

In an omelette pan, heat oil on medium heat. Add omelette mixture and spread it evenly. Cover with a lid and cook on a low heat for 10 minutes.

Cook until the egg mixture has set on the bottom but the top is still a little moist. The underside should be golden brown in color.

Take the lid off and remove the omelette from the pan carefully with a flat spatula.

Flip over omelette and cook the other side also for 5 minutes on a medium heat. Once it turn golden color, remove carefully. Sprinkle salt and pepper to taste. Serve with whole wheat bread / buns / milk/ fruit juice.