Moong Dal-Potato Curry

Preparation time: 10 mins
Makes 4 servings
Cooking time: 30mins

Ingredients:

Moong dal - 1/2 cup
Potato - 1 , chopped into medium sized pieces
Onion - 1 medium size , chopped
Tomato - 1
Green chilli - 1
Dry red chilli - 2
Garlic - 2 pods, chopped
Cumin Seeds - 1tsp
Mustard - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1.5 tsp
Sambar powder - 1 tsp
Cilantro
Water
Salt
Curry Leaves - 1 sprig

Procedure:

1. Soak moong dal in water for about 10 mins. Meanwhile chop the potato and keep ready. 
2. Pressure cook moong dal and potato together. 
3. Heat oil in a kadai , add mustard seeds & let it splutter. 
4. To this add curry leaves, dry red chilli, garlic and onion to saute. 
5. When onion are cooked, add green chilli and after a minute, add the chopped tomato. 
6. Once tomato is mashed up, add turmeric, chilli powder and sambar powder. 
7. Meanwhile mash the moong dal a little and add the contents to the kadai. 
8. Add some salt and stir it well.
9. Pour a little water if the mixture is thick and let this come to boil.
10. Switch off the stove and sprinkle a dash of coconut oil on the curry. 
11. Garnish with chopped cilantro. 

 Serve Hot with Roti/Parantha. :)

Tomato Soup

Preparation time: 15 mins
Makes 4 servings
Cooking time: 45 mins to 1 hr

Ingredients:

Tomato - 4 nos
Celery - 1 piece , chopped
Carrot - 1 medium , chopped
Capsicum/Bell pepper - 1/2 , chopped
Onion - 1/2 , chopped finely
Garlic - 4 pods, chopped
Cumin Seeds - 1tsp
Pepper - 1 tsp
Sugar - 1 tsp
Basil Leaves - 1 spring
Vegetable Broth - 1/2 cup
Butter - 3 tbsp
Olive oil - 1 tbsp
Maida - 1 tsp
Water
Salt
Cilantro - 1 handful
Curry Leaves - 1 sprig

Procedure:

1. In a heavy-bottomed pan , heat 1 tbsp oil and 1 tsp butter.
2. Add cumin seeds followed by garlic and then onion to the pan and saute till onion turns pink
3. Sprinkle little salt to the above and now add the vegetables viz carrot, celery and bell pepper. 
4. Let this cook for 5 mins. Do not let it brown. 
5. Add the chopped tomato to the kadai and 1 tsp sugar ; give it a mix.
6. To this pour the vegetable broth and let cook in medium heat for about 10 mins. 
7. The veggies would be cooked by now and tomato will be softened. 
8. Now adjust the salt , add pepper and chopped basil leaves. Add some water if its very thick. Mix well and let this cook for another 5 mins or to a boil.
9. Blend this mixture in a blender. If using the indian mixie, let the mixture cool for about 15 mins , then blend it.
10. Strain this mixture and keep it aside. 
11. Heat 2 tbsp butter in a kadai and add 1 tsp maida to it.
12. Keep sauteing this in a low flame, till it becomes golden brown. This is the thickening agent. 
13. Add the strained liquid to the heated butter, giving it a continuous mix. Mixing is important else the maida might form lumps.
14. Let this come to a boil. Adding cream at this point is optional. 

Hot Tomato Soup is ready to savored ... :) 

Serve with bisque or crackers. Croutons or fried bread pieces are also a great accompaniment .  

Lemon Rasam

Preparation time: 15 mins
Makes 3 servings
Cooking time: 3 mins

Ingredients:

Toor Dal - 1 tbsp
Lemon - 1/2
Tomato- 1 chopped finely.
Peppercorns - 1tbsp
Green Chillies - 2 nos
Cumin Seeds - 1tsp
Rasam powder - 1 tsp
Ginger - 1" piece
Asafoetida - a pinch
Mustard seeds- 1/4 tsp
Water
Salt
Cilantro - 1 handful
Curry Leaves - 1 sprig

Procedure:

1. Cook toor dal with 1 cup of water. Mash it up and retain water.
2. Grind the peppercorns, 3/4 tsp of cumin seeds in a mortar & pestle or coarsely grind in a mixer. 
3. Chop green chillies finely & crush it along with the ginger ; keep it aside.
4. Heat 1 tbsp oil in a kadai and add mustard, 1/4 tsp of cumin seeds and curry leaves. 
5. Add the tomatoes and saute till it becomes mushy.
6. To this add the crushed ginger-chilli & ground pepper-cumin mixture. 
7. Saute it for a minute and now add the tamarind water.
8. To this add asafoetida , rasam powder and salt.
9. Add the toor dal water to it and add extra water as required.
10. Let this mixture boil for just about a minute. Do not let it boil too much.
11. Switch off the heat & add lemon juice to this, mix well.

Garnish with chopped cilantro leaves & serve hot with steamed rice. :)

Milagu Rasam / Pepper Rasam

Preparation time: 15 mins
Makes 3 servings
Cooking time: 3 mins

Ingredients:

Tamrind - 1 lemon sized ball
Peppercorns - 1tbsp
Red Chillies - 4 nos
Cumin Seeds - 1tsp
Rasam powder - 1 tsp
Garlic - 2 pods
Asafoetida - a pinch
Mustard seeds- 1/4 tsp
Water
Salt
Cilantro - 1 handful
Curry Leaves - 1 sprig

Procedure:

1. Soak the tamarind in warm water for 10 mins.Mash and strain it.
2. Grind the peppercorns, 2 redchillies and 3/4 tsp ofcumin seeds in a mortar & pestle or coarsely grind in a mixer. 
3. Also crush the garlic pods & keep it aside.
4. Heat 1 tbsp oil in a kadai and add mustard, 1/4 tsp of cumin seeds, curry leaves and remaining red chillies. 
5. To this add the crushed garlic & ground pepper-cumin mixture. 
6. Saute it for a minute and now add the tamarind water.
7. To this add asafoetida , rasam powder and salt.
8. Water can be added, as required. 
9. Let this mixture boil for just about a minute. Do not let it boil too much, it spoils the taste.
10. Switch off the heat & garnish with chopped cilantro leaves.

Super hot spicy rasam is ready to be served with steamed rice.

Simple Vanilla Cake

Preparation time : 15 mins
Makes 1 medium loaf
Cooking time : 35-40mins

Ingredients:


All Purpose Flour - 1.5 cups
Granulated sugar - 1 cup
Eggs - 2
Baking Powder - 1 tsp
Milk - 1/2 cup
Butter - 1 cup or 1 stick ( in room temperature)
Vanilla Extract - 1 tsp
Vegetable shortening or butter - 2 tsp
Salt - 1 tsp

Procedure:

1. Preheat Oven to 375 F 
2. Sift together flour & sugar into a mixing bowl. 
3. To this add butter, salt, egg and mix it well.
4. Add milk & vanilla extract to the above mixture and mix it well till all lumps dissolve and it comes to a thick batter consistency. 
5. Coat your baking pan with a little butter or vegetable shortening.
6. Pour the mixture into the pan and let it bake in the oven for 35-40 mins. 
7. After 40 mins, take the cake out and transfer it to another pan. 

Pretty sure your kitchen will be filled with the wonderful aroma of a great-tasting cake. :) 

Jhangiri

Preparation time:4 hours
Makes 15
Cooking time: 25 mins

Ingredient:

Urad dal - 1 cup
Sugar - 500 gm
Rice flour - 3 tsp
Orange food color - a pinch
Safforn (optional)
Water
Oil

Procedure:

1.Soak the urad dal for 4 to 5 hours.
2.Grind smoothly to form a paste,without adding water. If it is very difficult to grind, water can be sprinked.
3.Mix rice flour and orange color with the grinded paste.
4.Prepare sugar syrup by heating 500ml of water with sugar.
5.When the sugar dissolves, remove from heat and add saffron.
6.Take a small plastic bag, make a hole in it.
7.Heat oil in a pan.
8.Stuff the paste in the plastic bag and squeeze it directly in oil to form jhangiri .Fry in medium flame.
9.When jhangiri turns dark orange ,remove them and add in sugar syrup.

Jhangiri  will be ready to eat in half an hour.

Note:  A thin skewer can be heated for a second in flame to make the hole in plastic bag.
          The number of jhangiri depends upon the quality of urad dal.

Paneer Satay

Preparation time: 35mins
Makes 6
Cooking time: 15 mins

Ingredients:


Paneer - 12
Cheery tomoato- 6
Onion -1 big( cut into cubes)
Capsicum- 1 big (cut into cubes)
Red chilly flakes- 1 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Cumin seeds- 1/4 tsp
Green chilly- 10
Lemon juice- 2 tsp
Honey- 2 tsp
Ginger - 1 inch
Garlic - 2 pods
Salt
Oil

Procedure:


1.Grind ginger, garlic, green chilly and cumin seeds to a fine paste.
2.Mix red chilly flakes, salt, garam masala, chat masala honey, lemon juice with the paste.
3.Marinate everything in this paste for 30 mins.
4.Arrange everything in satay sticks.
5.Heat griller, add little oil and shallow fry the sticks.

Serve with chutney or tomato sauce.

Stuffed Brinjal Curry

Preparation time: 5mins
Makes 2
Cooking time: 15 mins

Ingredients:

Brinjal - 5
Red chilly - 7
Shallots - 1/2 cup finely chopped
Chilly powder - 1 tsp
Garam masala - 1 tsp
Tamrind paste - 1/4 cup
Urad dal- 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds- 1/4 tsp
Ginger - 1 inch
Garlic - 2 pods
Curry leaves
Cilantro
Salt
Oil



Procedure:
 1.Heat oil in a pan , add cumin seeds, red chilly, shallots, ginger and garlic.
 2.Saute till translucent. Now add little of tamrind paste.
 3.Fry for some time, cool and grind to fine paste.
 4.Slit the brinjal,Dont cut the crown.It will help to hold the pieces.
 5.Stuff the paste in brinjal.
 6.Heat oil in a pan, add curry leaves, urad dal and mustard seeds.
 7.When it splutters ,add stuffed brinjal .
 8.Close with a lid and cook for 5 mins.
 9.Open the lid, add salt, chilly powder and tamrind paste.
10.Close the lid and cook until brinjal is done.
11.Now add garam masala and cook until the oil seprates.Garnish with cilantro.

Serve hot with Steamed rice.

Masala Vadai

Preparation time: 2 hr
Makes 15
Cooking time: 15 mins


Ingredients:

Channa dal - 1 cup
Cinnamon- - 1/2 inch piece
Fennel seeds- 1/4 tsp
Red chilly - 7
Shallots - 1/2 cup finely chopped
Curry leaves
Cilantro
Salt
Oil

Procedure:


1.Soak Channa dal  for about 2 to 3hours.
2.Grind soaked dal, cinnamon , fennel seeds and red chilly coarsely, without adding water.
3.Mix the other ingredients except oil.
4.Make small balls , flatten it a little and deep fry in oil.
5.Fry until golden brown on both sides and drain the excess oil.

Serve hot

Bonda

Preparation time:2 mins
Makes  10
Cooking time: 10 mins(each)

Ingredients:

Gram flour- 1 cup
Onions -1
Garlic - 2 pods
Green chilly - 5
Chilly powder- 1 tsp
Curry leaves
Cilantro
Water
Salt
Oil

Procedure:


1.Mix all the ingredients.
2.Add water to form a  thick batter.
3..Heat oil in a pan, take small amount of  batter, in ball like shape and deep fry in oil.
4.Once they turn golden brown, remove and put them in paper towel to drain the excess oil .

Serve hot with Tomato sauce or Chutney.

Potato Paratha

Preparation time:20 mins
Makes  4
Cooking time: 2 mins(each)

Ingredients:

Wheat flour - 1 cup
Potato - 1 large
Onions -1
Garlic - 2 pods
Ajwain -1/2tsp
Green chilly - 5
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Ghee
Cilantro
Water
Salt
Oil

Procedure:


1.Boil and mash potatoes.
2.Heat oil in a kadai, add onions, garlic and green chilly .Saute well.
3.Add turmeric powder ,Chilly powder ,salt and mashed potatoes.
4.Add ajawain and cilantro.keep this mixture aside.
5.Knead wheat flour into a smooth dough.Let it rest for 15 mins.
6.Make small balls of dough.
7.Roll into small roti.
8.Keep the potato stuffing inside, close it and roll again.
9.Fry on both sides till golden brown ,Ghee can be coated.


Serve with butter or raitha.

Boondi Raitha

Preparation time: 5 mins
Makes 2 servings

Ingredients:

Boondi - 1/4 cup
Curd - 1 cup
Cilantro
Salt


Procedure:
1.Beat curd well.
2.Add salt and boondi.
3.Garnish with some boondi and cilantro.

Serve chilled

Note : Chat masala can also be added.

Watermelon Salad

Preparation time:5 mins
Makes 2 servings



Ingredients:

Watermelon - 1 cup (cut into cubes)
Pepper powder - 1 tsp
Salt

Procedure:
1.Toss all the ingredients together.

Serve chilled.

Cucumber Tomato Salad

Preparation time:5 mins
Makes 3 servings



Ingredients:


Cucumber - 1
Tomato - 1
Pepper powder - 1 tsp
Lemon juice - 1 tsp
Sugar
Salt

Procedure:


1.Cut cucumber and tomato into small cubes.
2.Toss all the ingredients together.
Serve chilled.

Gobi Masala

Preparation time:10 mins
Makes  2 servings
Cooking time: 20 mins

Ingredients:

Ginger- garlic paste- 2 tsp
Tomato puree - 1 cup
Cauliflower  - 2 cups
Cumin seeds-1/2 tsp
Chilly powder- 2 tsp
Coriander powder-3 tsp
Garam masala- 1 1/2 tsp
Green Chilly - 1
Cilantro
Salt
Oil

Procedure:

1.Heat oil in a pan, add cumin seeds.
2.When it crackles, add ginger garlic paste.
3.Add chilly powder, coriander powder and salt.
4.Cook for 5 minutes and add Cauliflower florets.
5.Add tomato puree and garam masala and cook until the oil seperates from masala.
6.Now add slit green chilly and garnish with coriander leaves.
Serve hot with roti.

Boondi chat

Preparation time:5 mins
Makes 2 servings


Ingredients:

Onion- 1 big (Finely chopped)
Tomato- 1 big  (Finely chopped)
Boondi - 1 cup
Roasted peanuts- 6 tsp
tamrind Chutney - 3 tsp
Green Chutney - 3 tsp
Lime juice - 3 tsp
Salt


Procedure:

1.Mix all the ingredients together like a salad.
Serve immediately.

Carrot Juice

Preparation time- 5 mins


Ingredients:

Carrot - 2
Cucumber - 1 cup (cut into cubes)
Water  as required
Sugar (optional)


Procedure:

1.Blend all the ingredients in a blender.

Serve Chilled.

Dahi Vada

Preparation time: 5 hr
Makes 20
Cooking time: 15 mins

Ingredients:


Moong dal - 3/4 cup
Urad dal - 1/4 cup
Curd - 2 cups
Salt
Oil

TO GARNISH
Tamrind chutney- 3 tsp
Chilly powder -  1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cocunut milk - 1/2 cup

Procedure:


1.Soak moong dal and urad dal for about 4 to 5 hours.
2.Grind and whip it in circular motion for 5 mins.Dont add water to grind.
3.Heat oil in a pan, take small amount of  batter, in ball like shape and deep fry in oil .
4.Once they turn golden brown, drain the excess oil and put them in hot water.
5.Squeeze the excess water and place it in serving bowl.
6.Beat curd and add salt.
7.Add curd to vada and soak for 5 mins.

8.Garnish with the ingredients mentioned above.

Poori

Preparation time: 30 mins
Makes 25
Cooking time: 2 mins(each)


Ingredients:
Wheat flour - 3 cups
Maida  - 1 1/2 cups
Salt- 2 to 3 tsp
Water
Oil


Procedure:
1.Mix flour and salt.
2.Add enough water and knead into a smooth dough.
3.Apply oil over the dough cover it airtight for about fifteen mintues.
4.Make small balls out of dough.
5.Roll it to a thin circle.
6.Heat oil in a pan.
7.When the oil is hot , add the rolled poori.It will puff .
8.Fry till both sides turn golden brown.
Serve hot

Chicken kuzhambu

Preparation time:20 mins
Makes 3 servings
Cooking time: 20 mins


Ingredients:

To grind:


Shallots- 1 cup
Ginger - 1 1/2 inch
Garlic - 5 pods
Cloves - 4
Cinnamon- 1 inch
Pepper - 1 tsp
Red chilly - 6
Coriander seeds - 2 tsp
Coconut - 1/2 cup grated

To fry:
Onion - 1
Tomato- 1
Green chilly- 2
Chicken - 1/2 kg
Chilly powder- 2 tsp
Coriander powder - 2 tsp
Salt
Oil

Procedure:

1. Heat oil in a pan and roast the ingredients under "to grind".
2. Allow it to cool.Grind to paste.(Water can be added.)
3. Heat oil in pressure cooker, add onions, tomato and green chilly.Saute well.
4. Add the paste, chilly powder, coriander powder  and salt.
5. Allow the mixture to cook for 10 minutes.
6. Add chicken pieces.
7. Cook for 5 mins. Close the lid and leave it for 4 whistles.
8. Garnish with cilantro.

Serve hot with idli or poori.

Quick Vegetable Biriyani

Vegetable Pulao or Veg.Biriyani , however it may be called, this is one Indian hot favorite dish you cannot have missed ever. Typing 'vegetable biriyani' in google gives us numerous preparation method and here is my own version; as usual instant & easy.
Veg.Pulav is our helpful friend which you can always rely on when you have a sudden flooding of guests.


Preparation time: 30 mins
Makes 2 servings
Cooking time: 30 mins

Ingredient:

Basmati Rice - 1 cup
Vegetables ( Carrot, Beans, Cauliflower, Potato ) - 2/3 cup, chopped
Green Peas - 1/3 cup
Onion - 1 medium, sliced thinly lengthwise
Green chillies - 2 , slit into 4
Tomato - 1 , chopped
Mint Leaves - 1/2 cup, chopped
Cilantro - 1/2 cup , chopped
Yogurt - 1/2 cup
Ghee - 2 tbs
Cilantro - 1/4 cup, chopped
Salt - to taste

To Temper :

Cloves - 2
Cinnamon stick - 2"
Cardamom - 2 , crushed
Bay Leaves - 1
Fennel Seeds - 1tsp
Ginger-Garlic Paste - 2 tsp
Cashew - 1 tsp
Raisins - 1 tsp


Spices to add :

Turmeric - 1/2 tsp
Chilli Powder - 1.5 tsp
Garam Masala - 1 tsp
Biriyani Masala - 1 tsp (optional)

Procedure:

1. Wash and soak the rice for 30 mins.
2. Meanwhile microwave the chopped veggies & peas for about 4-5 mins.
3. Switch on the rice cooker and add the ghee to be heated. 
4. Add the whole garam masala viz cloves, cinnamon, bay leaf, cardamom & fennel seeds. Saute this for a minute. 
5. Add onion and saute till pink. 
6. To this add the ginger-garlic-chilli paste and saute for 2 mins till raw smell goes away.
7. Now Put in chillies, tomatoes, Cilantro & mint leaves , sauteing each for a minute or two. 
8. When the tomato has turned pulpy, add the spices - turmeric, chilli powder, garam masala, biriyani masala.
9. Add the vegetables & peas to this mixture and saute well. Leave it for about 2 minutes. 
10. Now add the beaten yogurt, salt and give it a mix. 
11. Add in the soaked rice ; Pour water in 1:1.5 cups ratio and close the lid. 
12. Let the rice cook in the usual manner. Once done,  fluff it with fork. 
13. You may add the cashew & raisins either in the beginning with the whole garam masala or at the end , tempering them separately in heated ghee and adding to the cooked biriyani. 
14. Garnish with chopped cilantro. 

Steaming hot delicious biriyani is ready to be served with raita or curry of your choice :) 

Instant Paneer Butter Masala

Although this is not the traditionally prepared paneer butter masala, it tastes equally good and is a quick to make recipe. It is inspired by the recipe from vah chef ; tried and tested :)

Preparation time: 10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Fried or Fresh Paneer - 1/2 cup
Tomato puree - 1 cup ( alternatively you can use tomato paste - 2 tbs )
Fried Onion - 1 handful
Cumin - 1 tsp
Ginger-garlic Paste - 2 tsp
Tomato Sauce - 2 tsp
Milk - 1.5 cups
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Kasuri Methi - 1/2 tsp
Cilantro - 1/4 cup, chopped
Salt - to taste
Butter - 1/4 cup


Procedure:

1. Mix the following thoroughly with 3/4 cup milk in a bowl - Chilli powder, Kasuri Methi, Garam masala and Coriander powder. 
2. To this add the tomato puree and tomato sauce and mix to well to smooth consistency.
3. Heat butter in a pan and add cumin & fried onions. 
4. Add ginger garlic paste and saute well.
5. Pour in the tomato mixture and add salt.
6. Cover it and let this cook in simmer flame for about 5 -7 minutes.
7. You will see the paste thickened and butter oozing out. 
8. Give it a light mix and add the paneer to it. Saute it slightly.
9. At this stage u can also little red food color if you prefer. Add the remaining milk little by little while sauteing frequently to thin the gravy.
10. Let this come to a nice boil and keep it in simmer flame again for gravy to thicken.
11. Garnish finally with chopped cilantro. 

Serve the delicious Paneer Butter Masala with roti/naan or pulav :) 

Easy Peas Pulao

I've been planning for a long time to make peas pulao, but couldn't find an easy satisfying recipe, until i found this one. Its so simple, delicious and easy to make and you can make this pulao with just the rice cooker.

Preparation time: 30 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Basmati Rice - 1 cup
Peas - 1/3 cup
Onion - 1/2, sliced thinly lengthwise
Cumin - 1 tsp
Ghee - 2 tbs
Cilantro - 1/4 cup, chopped
Salt - to taste

To grind :

Green chilly- 2
Garlic - 3 pods
Ginger - 2" piece


Procedure:

1. Wash and soak the rice for 30 mins.
2. Meanwhile have the peas ready. If using frozen , microwave it for 3 mins. If using dry peas, have it soaked overnight and microwaved so it doesn't take long to cook. 
3. Grind ginger-garlic-g.chillies into fine paste with very little water.
4. Switch on the rice cooker and add the ghee to be heated. Add cumin seeds.
5. Add onion and saute till pink. 
6. To this add the ginger-garlic-chilli paste and saute for 2 mins.
7. Put in the half-cooked peas and the soaked rice. Add salt and mix well. 
8. Pour water in 1:1.5 cups ratio and close the lid. 
9. Let the rice cook in the usual manner. Once done,  fluff it with fork and garnish with chopped cilantro. 

Steaming hot delicious pulao is ready to be served with raita or curry of your choice :) 

Curd / Thayir Semiya

Preparation time: 15 mins
Makes 3 Servings Cooking time: 10 mins Ingredients: Semiya - 1.5 cups Yogurt - 2 cups Carrot - 1/4 cup , Grated Green chillies - 2, finely chopped Onion / shallots - 1/4 cup, chopped Dry Red chillies - 2 Mustard - 1 tsp Chana Dal - 1 tsp Urad Dal - 1 tsp Jeeragam / Cumin seeds - 1 tsp Ginger - 2" pieces Asafoetida - a pinch Curry Leaves - 1 sprig Raisins - 1 tsp Cashew nut - 1 tsp Pomegranate seeds - 1/4 cup ( optional ) Cilantro - to garnish Salt - to taste Oil - 1 tbs Procedure:

1. Boil water in a pan & add Semiya to it. let it cook for about 10 mins.
2. Switch off the stove. Extract the cooked semiya alone and run it through cold water.
3. Heat 1 tsp oil in kadai & fry the following - Mustard, urad dal, chana dal, dry red chillies, curry leaves & asafoetida - to golden brown.
4. Add onion , green chillies, ginger , salt and saute till onion turns pink .
5. Switch off the stove. Add the curd & mix well.
6. To this add the cooked semiya ( without water ) and mix well. If it should have the consistency of thick payasam. Add some more curd if required.
7. At this stage, you can also add a little 'half n half' or heavy cream. it gives additional buttery yum taste to the semiya.
8. Heat little oil and fry Raisin & cashew. Pour this over the semiya, mix well.
9. Garnish with chopped carrot, cilantro and pomegranate seeds.

Yummy Curd Semiya is ready to be served with mango pickle :)

Pavakkai Fry / Bitter-gourd Fry

Bitter-Gourd . Just by the name of it most of us would run away. No matter how we cook , this is one vegetable that refuses to lose its originality :P

But i love bitter-gourd if its cooked in Puli Kozhambu or the following fry recipe which my mom makes.

Preparation time: 20 mins Makes 3 Servings Cooking time: 20 mins Ingredients:
Bitter-Gourd / Pavakkai - 1 big, sliced thinly Corn Flour - 1 tbs Besan/ Gram flour/ Kadalai Maavu - 1 tbs To Grind :
Vendayam / Fennel seeds - 1 tsp Jeeragam / Cumin seeds - 1 tsp Garlic - 3-4 pods Ginger - 2" pieces Asafoetida - a pinch Turmeric - 1/2 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Salt Oil to Deep Fry
Procedure:

1. Heat 1 tsp oil in kadai & fry the following - fennel seeds, cumin, ginger, garlic, asafoetida, turmeric, chilli podwer, coriander powder.
2. Once the raw smell is gone, cool down the mixture and grind it into smooth paste adding very little water.
3. Slice the bitter-gourd into thin rounds, remove the seeds. Marinate it with the ground paste and let rest for about 15 minutes.
4. After 15 mins add the corn flour & besan to this and mix well. Water need not be added as bitter-gourd itself wud have given out some water and also the water from the paste itself is enough. Mix everything to form thick paste.
5. Heat oil in a kadai.
6. Fry the bitter-gourd slices in smal quantities. Its okay if its broken.
7. Let it cook in medium flame to golden brown.
8. Remove from oil and let it rest for a while in tissue paper.

This makes a different side dish for rice than the usual poriyal.

Godhumai Maavu Bonda

Preparation time: 10 mins

Makes 15 bondas
Cooking time: 20 mins

Ingredients:

Atta / Wheat Flour - 3/4 cup

Maida / All purpose Flour - 1/2 cup

Thick Yogurt - 1/2 cup

Onion - 1/2 cup, chopped

Ginger - 2" piece , julienned
Green Chillies - 2, chopped finely
Asafoetida - a pinch

Cumin Seeds - 1 tsp

Chilli powder - 1/2 tsp

Baking Powder - 1 tsp

Curry Leaves - 3-4 , chopped

Salt
Oil to Deep Fry


Procedure:

1. In a bowl, add onion, g.chilles, asafoetida, ginger, curry leaves, jeera , chilli powder & baking powder. Mix well.
2. Add the wheat flour & maida into the above mixture along with salt. Make it into a thick paste by adding the yogurt. DO NOT add any water as it might take in more oil.
3. Heat oil in kadai.
4. Take small quantities of the above paste n roughly roll into a ball.
5. Put into the hot oil slowly.
6. Let it cook in medium flame to golden brown. Make sure oil is not very hot else the outer layer will become Dark very soon without the inner part cooking.
7. Remove from oil and let it rest for a while in tissue paper.

Serve hot with chutney of your choice.

Vazhakkai Poriyal

Preparation time: 5 mins Makes 3 servings Cooking time: 20 mins
Ingredients:
Raw Plantain ( Vazhakkai ) - 2 nos , chopped Onion/shallots - 1/2 cup, chopped Garlic - 3-4 pods , crushed Red Chillies - 2-3 Urad Dal - 1/2 tsp Chana Dal - 1/2 tsp Mustard - 1/2 tsp Asafoetida - a pinch Chilli powder - 1/2 tsp Turmeric - 1 tsp Curry Leaves - 1 sprig Grated coconut - 2 tsp Salt Oil  

Procedure :

1. Chop the peeled vazhakkai into 1" cubes and put in water till u start cooking.
2. Heat oil in a pan; add mustard, urad dal, chana dal, dry red chillies & curry leaves.
3. Saute Onion to pink and add crushed garlic & asafoetida. Then add tumeric & chilli powder.
4. To this, add the chopped vazhakkai , salt and saute for a while.
5. Do not add water.
6. Cover this & Let cook for about 10-12 mins. Saute in between so that it doesn't get burnt.
7. Switch off the stove, add the grated coconut n mix well.

Serve hot with Rice and curry.

Mint rice

Preparation time:10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

To grind :

Mint leaves- 1/4 cup
Cilantro - 1/4 cup
Green chilly- 10
Garlic - 3 pods
Rice- 2 cup (cooked)

Channa dal-1 tsp
Cumin seeds- 1/2 tsp
Urad dal- 1 tsp
Salt
Oil

Procedure:

1.Grind  the ingredients under "To grind" into a fine paste.
2.Heat oil in a pan, Add cumin seeds , channa dal and urad dal.
3.Now add grinded paste and salt.Stir for 5 mins.
4.Add the cooked rice, mix it well and adjust seasoning.
Serve hot with raitha.

Beans Thoran / Beans Stir Fry

Beans Thoran is a tasty side dish for rice, usually served in Kerala sadyas. Its prepared the same way as Cheera Thoran with a little changes.

Preparation time: 5 mins Makes 2 servings Cooking time: 15 mins Ingredients: Beans - 1 cup, chopped Onion - 1 small, chopped Garlic - 3-4 pods , crushed Red Chillies - 1-2 Urad Dal - 1.5 tsp Chana Dal - 1.5 tsp Mustard - 1.5 tsp Asafoetida - a pinch Curry Leaves - 1 sprig Coconut oil - 1 tsp Salt Oil To grind : Grated coconut - 2-3 tbs Shallots - 3-4 nos. Green Chillies - 2 nos Cumin Seeds - 1 tsp Turmeric - 1/2 tsp Procedure :

1. Grind coarsely the coconut, shallots, g.chillies, cumin seeds and turmeric. Meanwhile microwave the beans with a little water for 4 mins.
2. Heat oil in a pan; add mustard, urad dal, chana dal, dry red chillies & curry leaves.
3. Saute Onion to pink and add crushed garlic & asafoetida.
4. To this, add the chopped beans , salt and saute for a while.
5. After the beans cooks for 3-4 mins, add the ground coconut paste.Mix well.
6. Let this cook till the the mixture is dry.
7. Switch off the stove, add 1 tsp of coconut oil n mix well.

Serve hot with Steamed Rice and curry.

Dhaniya - Pudina paratha

Preparation time:15 mins
Makes 10
Cooking time: 2 mins each

Ingredient:

Wheat flour- 2 cups
Mint leaves- 1/4 cup
Cilantro - 1/4 cup
yoghurt-4 tsp
Chat masala
Salt
Oil


Procedure:

1.Grind all the ingredients to fine paste except wheat flour.
2.Mix the mixture with flour to make smooth dough.
3.Allow the dough to rest for 15 minutes.
4.Make small balls , roll it like roti.
5.Roast on both sides.

Serve hot with butter and raita.

Cheera Thoran / Spinach Stir-fry ( Keerai )

Thoran, a popular and common Kerala cuisine dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the Sadhya along with other dishes. This dry dish is traditionally made of a finely chopped vegetables such as yardlong bean, unripe jackfruit, bittergourd, red/green spinach etc. It is very easy to make n delicious.

Preparation time: 5 mins Makes 2 servings Cooking time: 20 mins Ingredients:


Spinach - 2 cups, chopped Onion/shallots - 1/2 cup, chopped Garlic - 3-4 pods , minced Red Chillies - 2-3 Urad Dal - 1/2 tsp Chana Dal - 1/2 tsp Mustard - 1/2 tsp Asafoetida - a pinch Curry Leaves - 1 sprig Coconut oil - 1 tsp Salt Oil

To grind : Grated coconut - 2-3 tbs Green Chillies - 2-3 Cumin Seeds - 1 tsp Turmeric - 1/2 tsp

Procedure:

1. Grind coarsely the coconut, g.chillies, cumin seeds and turmeric.
2. Heat oil in a pan; add mustard, urad dal, chana dal, dry red chillies & curry leaves.
3. Saute Onion to pink and add minced garlic & asafoetida.
4. To this, add the chopped spinach , salt and saute for a while.
5. The spinach would have shrunk completely by now, add the ground coconut paste.Mix well
6. Let this cook till the the mixture is dry.
7. Switch off the stove, add 1 tsp of coconut oil n mix well. This gives a nice aroma and taste to the thoran.

Serve hot with Rice and curry.

Pesarattu

Preparation time:3-4hrs
Makes 8 dosa
Cooking time: 2 mins (each)

Ingredient:

Moong dal- 2 cups
Green chilly- 7
Ginger- 2 inch piece
Cumin seeds-1 tsp
Salt

Procedure:

1.Soak the dal for 3 to 4 hours.
2.Grind all the ingredients except oil.
3.Pour the batter over flat pan and spread like a circle.Add oil around the edges.
4.Roast both sides.
Serve hot with chutney.

Mixed Chutney

Preparation time:10 mins
Makes 3 servings
Cooking time: 15 mins

Ingredients:

Bengal gram- 1 tsp
Black gram-   1 tsp
Cumin seeds -1 tsp
Onion- 2 big
Tomato 2 medium
curry leaves - 1 bunch
Red chilly-8
Garlic- 3 pods
Cilantro - 1/2 cup
Tamarind-1/2 inch piece
Cocunut- 1 cup (Grated)
Asafoetida- a pinch
Oil- 2 tsp
Salt

Garnish:
Curry leaves
Mustrad seeds and Urad dal - 1/2 tsp
Oil - 1 tsp

Procedure:

1.Heat oil in a pan.
2.Add black gram and bengal gram,cumin seeds,asafoetida,red chilly.Fry till golden brown.
3.Add onion,tomato,curry leaves, cilantro, garlic,cocunut, tamarind and salt and fry for 2 minutes.
4.Allow the mixture to cool.
5.Grind it to fine paste.
6.Fry the items under "garnish" in oil .
7.Add this to the chutney.

Onion Uttapam

Preparation time:2 mins
Makes 2
Cooking time: 3 mins (each)

Ingredient:

Dosa batter - 1 cup
Onion - 2 medium
Oil

Procedure:

1.Pour 1 1/2 laddle full of batter over flat pan and spread like a circle.
2.Add finely chopped onions.
3.Roast on both sides till golden brown.

Serve hot with chutney or sambhar.

Easy Mushroom Gravy

Preparation time: 10 mins
Makes 3 servings
Cooking time: 20 mins

Ingredients:

Mushroom - 1 cup, chopped
Onion - 1 medium, chopped
Tomato - 3 medium sized, chopped
Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilly powder - 2 tsp
Coriander powder - 1.5 tsp
Garam Masala - 2 tsp

Fennel powder - 1 tsp

Cumin seeds - 1 tsp

Cilantro
Salt
Oil

Procedure:

1. Heat 1 tbs oil in a kadai and saute onion, tomato, ginger garlic paste in that order till raw smell goes away.
2. Cool this mixture and grind into a paste.
3. Heat 2 tbs oil in the kadai and saute chopped mushrooms
4. Add the ground paste followed by the masalas viz turmeric, chilli powder, coriander powder, garam masala and fennel powder.
5. Saute well, add salt and about 1/2 cup water.
6. Cover the pan and let cook for 10mins.
7. The oil will start to separate at this time. give it a mix and remove from the stove

Garnish with cilantro & Serve hot with Roti/Pulao .

Gulab Jamun

Preparation time:10 mins
Makes 30 balls
Cooking time: 25 mins

Ingredient:

Gulab jamun powder - 250 gm
Sugar- 700 gm
Cardamom powder-1/4 tsp
Saffroon- a pinch(optional)
Oil
Ghee
Water

Procedure:

1.Sieve the powder and make sure there are no lumps in it.
2.Add 3/4 cup of water and make a smooth dough.
3.Allow the dough to rest for 15 minutes.
4.Prepare sugar syrup by heating 750ml of water with sugar.
5.When the sugar dissolves, remove from heat and add cardomom powder and saffron.
6.Make small and smooth balls from the dough.
7.Fry in ghee or oil.
8.When the balls turn golden brown , remove from oil and allow it to rest for 3 minutes.
9.Add thsese fried balls in syrup.
Jamuns will be ready in four hours.

Note: Jamuns can be fried in oil or ghee or equal amount of both.

Mushroom Biriyani

Preparation time: 15 mins

Makes 2 servings

Cooking time: 40 mins

Ingredients:

Basmathi Rice - 1 cup

Mushroom - 1/2 cup , chopped

Onion - 1 medium , finely chopped length-wise

Green chilli - 2-3, slit lengthwise

Tomato - 2 , finely chopped

Ginger Garlic paste - 1.5 tsp

Yogurt - 1/2 cup

Cloves - 2

Bay Leaves - 1 or 2

Cinnamon - 2" stick

Fennel Seeds - a pinch

Cilantro
Mint leaves - 1/2 cup

Turmeric powder - a pinch

Chilli Powder -1.5 tsp

Biryani masala - 1 tsp

Garam Masala - 1 tsp

Cumin Powder - 1 tsp

Salt - to taste
Oil - 2-3 tbs

Procedure:

1. Soak rice for 30 min before you start to cook.
2. Heat oil in kadai, add whole garam masala ( cloves, cinnamon, bay leaves and fennel )
3. Add chopped onion and green chillies. Saute till onion turns pink
4. Add ginger garlic paste and saute till raw smell goes away.
5. To this, add chopped tomatoes , tumeric, chilli powder, garam masala, biriyani masala and cumin powder.
6. Saute everything till oil comes out.
7. Add chopped cilantro and mint leaves. alternatively you can add mint chutney too.
8. To this mixture, add the chopped mushrooms , saute well.
9. Coverwith lid and let the mushrooms cook for few minutes. No need to add water as mushrooms leave out water.
10. Once mushroom is cooked, add the soaked rice & mix well. Add the yogurt too.
11. Pour about 1.5 cups water to it, add salt and cover with lid.
12. Let cook in medium flame for 10-15 mins.
13. Once all the water evaporates and small air holes are formed , simmer the flame , cover & cook for another 10-15 mins.
14. Remove from stove and Garnish with chopped cilantro.

Serve hot with cucumber or onion raitha.

Pineapple Juice

Preparation time : 5 mins
Makes 2 servings

Ingredients:

Pineapple- 1 cup (cut into cubes)
Mint leaves
Sugar (optional)
Pepper powder- a pinch (optional)

Procedure:

1.Blend all the ingredients in a blender.
Serve in a glass and sprinkle pepper powder to enchance the taste.

Pav Bhaji

Preparation time:15 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Potato - 2 big (boiled and mashed)
Onion- 2 big (finely chopped)
Tomato - 1 big
Ginger garlic paste- 1 tsp
Chilly powder- 1 tsp
Pav bhaji masala- 1 tsp
Cumin seeds- 1/4 tsp
Plain Bun - 5 small
Butter
Cilantro
Salt
Oil

Procedure:

1.Heat oil in a pan, add cumin seeds and 3/4th of onions and ginger garlic paste.
2.When onions are translucent, add tomato.
3.When tomatoes are mashed,add chilly powder,pav bhaji masala and salt.
4.Mix it well and add mashed potatoes.Water can be added.
5.Cook until oil seperates.Garnish with cilantro.
6.Slit bun into two and fry in butter.
Serve bun with gravy and onions.

Note: Other vegetables of your choice can also be added along with potatoes.

Sabudhana Kheer/ Jow arisi payasam

Preparation time:2 mins
Makes 2 cups
Cooking time: 15 mins

Ingredient:

Milk - 2 1/2 cups
Sugar- 10 tsp
Cardamom powder- 1/4 tsp
Raisins - 2 tsp
Cashewnuts - 7
Ghee   - 1 tsp
Jow arisi (Sabudhana/tapioca pearls)- 5 tsp

Procedure:

1.Heat ghee in a pan , fry cahewnuts and raisins and keep aside.
2.Boil milk and add soaked jow arisi  in it.
3.When jow arisi becomes tranparents,its cooked.
4.Add sugar and cardamom powder.
5.Boil until you get desired consitancy.
6.Add fried nuts and raisins.
Garnish with Pistachios

Note : Jow arisi can be soaked for 10 minutes to half an hour.

Rava Ladoo

Preparation time:2 mins
Makes 10 balls
Cooking time: 15 mins

Ingredient:

Semolina - 1 cup
Sugar - 1 cup
Raisins - 2 tsp
Cashewnuts - 7
Cardamom powder - 1/4 tsp
Ghee    - 4 tsp

Procedure:

1.Heat ghee in a pan , fry cahewnuts and raisins and keep aside.
2.Heat ghee in same pan and fry semolina, until nice aroma comes out.
3.Now add sugar and mix until it becomes sticky.
4.Remove the pan from heat and add cardamom powder and fried raisins and nuts.
5.Make small balls and allow it to cool.

Fish fry

Preparation time: 20 mins
Makes 2 pieces
Cooking time: 5 mins

Ingredient:

Green chilly - 3 (finely chopped)
Coriander powder-1 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 2 tsp
Curry leaves- 1/4 cup (finely chopped)
Cilantro - 1/4 cup (finely chopped)
Lemon juice - 1/2 cup
Ginger garlic paste- 1 tsp
Salt
Oil
Fish - 2 pieces

Procedure:

1.Preapre marination using the ingredients except fish.
2.Wash the fish pieces in lemon juice.
3.Wipe and remove the moisture.
4.Apply the marination and  keep in refrigrator atleast for 4 hours.
5.Shallow fry in a pan.Few drops of oil can be added.
Serve hot

Note: If you don't have enough time,marinate for atleast 15 minutes.

Chettinadu Chicken Gravy

Preparation time: 10 mins
Makes 2 servings
Cooking time: 25 mins

Ingredient:

Chicken - 400 gm
Onion -  2 medium sized
Tomato - 1 medium sized
Ginger- 1 inch piece
Garlic - 4 pods
Green chilly - 3
Cocunut milk- 1 cup (no dilution)
Turmeric powder-1/4 tsp
Cilantro- 1/2 cup
Salt
Oil

Masala:

Pepper- 1/2 tsp
Coriander seeds-1/2 tsp
Cumin seeds-1/2 tsp
Cardamom - 2
Red chilly- 9
Cinnamon - 1/2 inch
Curry leaves - Handful
Fennel seeds- 1/4 tsp

Procedure:

1.Grind the following into a paste: ginger, garlic and green chilly.
2.Heat oil in a pan, roast the ingredients under "Masala" and grind to powder.
3.Heat oil in a pan, add onions, curry leaves and grinded paste and saute for sometime.
4.Now add chicken pieces, turmeric powder, tomato and salt.Fry for 5 minutes.
5.Add cocunut milk and let it cook until the chicken is almost done.
6.Now add the grinded powder and adjust seasoning.
7.Garnish with cilantro.

Note: Cocunut milk can be added according to consistancy of the gravy required.

Tomato Biryani

Preparation time: 5 mins
Makes 2 servings
Cooking time: 15 mins

Ingredients:

Rice - 1 cup
Biryani masala - 1 1/2 tsp
Cumin seeds - 1/2 tsp
curd -3 tsp
Lime Juice - 3 tsp
Tomato - 3 (finely chopped)
Cilantro
Mint leaves
Salt
Oil

Procedure:

1.Heat oil in a pan.
2.Add jeera, onion and tomato.Stir well.
3.When tomato is mashed, add biryani masala, salt and curd.
4.Add 2 cups of water and check seasoning.
5.Drain the rice and add it to the pan.
6.When the rice becomes fluffy,simmer the flame , add lime juice, cilantro and mint leaves.
7.Cose the pan with a lid for 15 minutes.
8.Open the lid,stir smoothly and its ready to serve.
Serve hot with cucumber or onion raitha.

Mushroom Pepper Fry

Preparation time:10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Onion - 1 big (finely chopped)
Mushroom- 1 cup (finely chopped)
Tomato - 1 (finely chopped)
Green chilly- 3 (finely chopped)
Chilly powder- 1/2 tsp
Pepper - 1/2 tsp
Coriander leaves
Curry leaves
salt
Oil

Procedure:

1.Heat oil in a pan, add jeera, onion, chillies, curry leaves
and tomato.
2.Saute until tomato is mashed completey ,add mushroom now. 
3.Saute for some time and add salt , chilly powder and pepper powder.Saute until raw smell goes off.
3.Garnish with coriander leaves.
Serve hot.

Cabbage Channa dal

Preparation time:15 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Onion - 1 big (finely chopped)
Cabbage- 1 cup (finely chopped)
Channa dal- 1/4 cup (soaked and boiled)
Chilly powder- 1 tsp
Cumin seeds -1/4 tsp
Garlic - 3 pods (crushed)
Coriander powder- 3/4 tsp
Garam masala- 3/4 tsp
Coriander leaves
Curry leaves
salt
Oil

Procedure:

1.Heat oil in a pan, add  cumin seeds, onion, garlic, curry leaves and cabbage.
2.Saute until cabbage is half cooked, add salt , chilly
powder,Coriander powder and garam masala.Saute for 4 minutes.
3.Add the boiled dal and mix well.
4.Garnish with coriander leaves.
Serve hot.

Onion pakoda

Preparation time:10 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Onion - 2 big (sliced lengthwise)
Corn flour- 3 tsp
Gram flour- 1/2 cup
Chilly powder- 1 tsp
Curry leaves (optional)
Salt
Oil

Procedure:

1.Mix all the ingredients except curryleaves.
2.Sprinkle water if needed.
3.Heat oil in a pan and deep fry the mixture spoon by spoon.
4.Finally fry the curry leaves and garnish.

Musk melon / Mulampazham Juice

Preparation time:10 mins
Makes 2 servings

Ingredients:

Muskmelon - 1 cup (cut into cubes)
Milk - 1/2 cup
Sugar (optional)
Pepper powder- a pinch (optional)

Procedure:

1.Blend all the ingredients in a blender.
Serve in a glass and sprinkle pepper powder to enchance the taste.

Bisibelabath

Preparation time:20 mins
Makes 4 servings
Cooking time: 15 mins

Ingredient:

Rice - 1 cup
Toor dal- 1/2 cup
vegetables - 1 cup (carrot, beans,brinjal,drumstick)
Garam masala - 1 tsp
Turmeric powder- 1/4 tsp
Tamrind juice- 4 tsp
Curry leaves
Salt
Oil
Ghee

Masala:

urad dal - 1 tsp
channa dal- 1 tsp
Red chilly - 9
Coriander seeds- 1 tsp
Pepper 1/4 tsp

Procedure:

1.Heat oil in a pressure cooker,Add onions and vegetables.Saute for few minutes.
2.Add soaked rice,dal, turmeric powder and salt.
3.Add 3.5 cups of water.Close the cooker and give 4 whistles.
4.In mean time, dry roast and grind coarsely the ingredients under "masala". Mix garam masala along with the grinded powder.
5.Open the cooker, when pressure is released and add tamrind juice , grinded masala and adjust the salt.
6.Heat ghee in a kadai and add mustard seeds, urad dhal and curry leaves.
7.Add this tempering to the contents of pressure pressure cooker..
Serve hot with potato chips.

Note:
You can use your choice of vegetables.
If you like tomato , it can be added.

Beetroot poriyal

Preparation time:10 mins

Makes 4 servings
Cooking time: 15 mins

Ingredient:

Beetroot - 2 big (finely chopped)
Onion - 1 big
Red chilly - 6
Cumin seeds - 1/2 tsp
Grated cocunut - 5 tsp
Curry leaves
Salt
Oil

Procedure:

1.Heat oil in a pan, add cumin seeds, red chilly,curry leaves and onions.Fry until onions are translucent.
2.Add beetroot and salt.
3.Close with a lid and cook until beetroot is done.
4.Garnish with grated cocunut.

Serve hot.