VEGETABLE BRIYANI

Ingredients

• Rice..2 cups
• Cloves….4
• Tomatoes..2
• Cardamom…6
• Carrot………1 or 2
• Green Chillies….4
• Beans……6
• Big onion…2 to 3
• Cashews…few
• Coriander leaves..1 bunch
• Peas…1/2 cup
• Mint leaves…1bunch
• Potato ..1 large
• Turmeric…2 tsp
• Water..4cups or coconut milk
• Lime..1
• Garlic…8 flakes
• Ginger…1 inch piece
• Cinnamon…2″piece
• Salt to taste
• Bread few slices

Method

Wash and drain rice.

Peel and cut carrots and potatoes in long,thin slices.

Slice onions and split green chillies

Grind ginger and garlic

Cut bread into small pieces and fry in ghee.

1. In a pressure cooker add ghee then add cinnamon,cloves,cardomoms and cashews.
2. Now add onions and green chillies till crisp.
3. Add tomato pieces and ground masala fry till the oil separate s
4. Add other vegetables fry slightly and now add water or coconut milk.
5. When it begins to boil add mint leaves,coriander leaves,turmeric powder ,salt and finally rice.
6. Close the cooker with it’s lid
7. Put weight and cook for 10 mts on slow fire or keep for one whistle
8. Remove from the stove and allow the pressure to subside.
9. Remove weight open the lid and add bread and lime juice and mix well.

If you want more spicy can add chilly powder also can add ready-made briyani masala.

This is a flavourful Indian rice dish.

Serve with raitha and papad.

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GREEN GRAM THORAN/ PASIPAYAR THORAN

Keralites prepare different types of thoran.Green gram thoran is one among them.Green gram is very rich in proteins,iron,Vit.B, Magnesium,Vit A,Calcium and Vit.B12.

In short it is packed with protein and low carbs.It is filling even small quantity is taken.It is easy to digest.

I learnt this recipe after my marriage when I came to Kerala.

Ingredients

• Coconut scrapings…1/4 cup
• Green gram………… .1 cup
• Red chillies………. ..2 or 3
• Curry leaves……. a few
• Cumin seeds…….1/4 tsp
• Shallots……… A few.
• Garlic pods…..2 or 3
• Coconut oil….1 to 2 TBS
• Mustard seeds…1/4 tsp
• Urad dhal…..1/2 tsp
• Green chillies…2 or 3
• Turmeric powder…1/4 tsp.

Wash and soak green gram for atleast

4 hrs.

Method.

1. Pressure cook green gram for 4 to 5 whistles.
2. Put shallots,green chillies and garlic pods in a jar and whip it.
3. Take a kadai when it gets heated pour coconut oil
4. Now add mustard seeds when it splutters add urad dhal and when it turns brown add red chillies and curry leaves then add coconut scrapings and turmeric powder.
5. After few seconds add cooked green gram and grounded mixture and salt and mix well.

Some grind coconut scrapings green chillies , garlic pods and cumin seeds and add to the mixture.

Any option according to your taste.

This thoran is a side dish for rice but in Kerala they take it as a side dish with kanji which is a favourite food for Keralites.

PEANUT SUNDAL

Navaratri is close by so thought of posting a sundal recipe .This is slightly different from the regular method.This is very healthy evening time snack for children too.Very easy to prepare.

Ingredients:

• Peanut…….250 gms
• Red chillies…2 or 3
• Oil………2 TBS
• Mustard seeds…..1/2 tsp
• Urad dhal……..1 tsp
• Coconut scrapings….2 TBS
• Curry leaves few
• Coriander leaves finely chopped 1 tsp
• Salt as required
• Sundal powder …1 tsp or 2 tsp
• Onion chopped 1 tbs(optional)

For Powder

• Coriander seeds….2 TBS
• Channa dhal……..2 TBS
• Red chillies………2 or 3
• Dry roast all three and powder it.
• Can keep in refrigerator for many days
• Method

1.Soak peanuts for few hours.

2.Pressure cook for 3 whistles.

3.In a kadai pour oil when heated add mustard seeds when it splutters add urad dhal.

4.When it turns brown if you are adding onions add after putting red chillies then add curry leaves.

5. Add peanut to it then salt,two tsp of powder, coconut scrapings.

6. Finally add chopped coriander leaves.

OPTIONS

Some will not use onion during Navaratri then u can skip that.

If u don’t want the powder u can increase the number of red chillies.

Some don’t likecoriander leaves if u don’t want can skip that too

COLACASIA FRY/ARBI FRY

Arbi fry can be a starter or can be eaten as a side dish for variety rice like lime rice or even for rasam.In my home it’s a all time favourite for all.

Ingredients:

• Cheppankizhangu
• Salt as required
• Red chilli powder
• Oil for frying.
• 1 to 2 TBS oil to marinate

Method:

1. Clean colacasia and you steam cook or cook in pressure cooker for 2 whistles.
2. Remove the skin .It will peel off easilyShould be slimy but not mushy.
3. Add chilli powder and sprinkle salt and oil to marinate after cutting into 2 pieces.
4. Marinate and keep it in fridge for 10 to 15 mts.
5. Either fry it deep fry or fry in a non-stick pan adding oil liberally.

The vegetable has to be cooked properly.It goes well with morkulambu.

RAJMA SUNDAL/RED KIDNEY BEANS SUNDAL

Red kidney beans is a variety of the common beans.They are good source of several vitamins and minerals such as folate, cz molybdenum,iron,copper,manganese, potassium,vit.K,and phosphorus.

• Ingredients
• Rajma beans……..1cup
• Oil………….1 to 2 tsp
• Mustard seeds….1/4 tsp
• Urad dhal……..1/2 tsp
• Green chillies…2 or 3 as required
• Curry leaves ….A few
• Coconut scrapings….2 tsp
• Salt as required.

Soak rajma overnight for 7 to 8 hrs.And pressure cook for 5 to 6 whistles.

METHOD

1. Keep aside the cooked beans.
2. In a kadai.pour oil.
3. Then add mustard seeds when it splutters add urad dhal.
4. When urad dhal turns brown add green chillies and curry leaves.
5. When it gets fried add cooked rajma salt and when it blends well add coconut scrapings.

MINI IDLI IN SAMBAR/SAMBAR IDLI

Among tiffin items sambar idli is the one which can be prepared either ordinary ones or with mini idlis.Idlis is a soft spongy cake like tiffin tem made from rice and lentil batter.In most SouthIndian homes they prepare this almost daily.It is cooked by steaming so suitable for all ages.It is done in a stone wet grinder or in a mixer grinder Today I’m going to give a variety using idli.Same way there are many varieties of sambar. For this I’m sharing moong dhal sambar or it may be called tiffin sambar.

Ingredients:

• Rice ….4 cups
• Round urad dhal….1 cup
• Fenugreek seeds….1 TSP
• Salt as required.

Method:

Soak rice and dhal four to six hours.

The batter is done in a stone wet grinder or in a mixer grinder.

• Procedure for batter
• First clean the grinder and add dhal to it and grind it.Add enough water.Check in between while grinding and sprinkle water as and when needed.Approximately it will need 20 to25 mts for grinding.The batter should be soft ,fluffy and flow.Remove it and keep it in a big container.
• Now without cleaning the grinder add rice to it then add water to it.Grind the rice into smooth paste.It will take 35 to 40 mts.
• Now add the rice batter to the dhal batter add required amount of salt and mix well.Store in a large container in a big container.
• Keep aside for fermenting .It should be kept for 8 to 10 hrs.The fermenting time depends on the temperature and climatic conditions.Weather is very important as insummerit will ferment quickly and in winter it will take longer time.
• Fenugreek seeds can be added for grinding dhal.
• If we grind in the morning can store in the refrigerator in the evening. If we grind in the evening can keep it in the morning..
• Now the process of making idli.
• Grease the idli stand with oil,then take a spoon of batter and pour in the moulds. Steam in idli pot.
• This may take upto 12 to 15mts.

MOONG DHAL SAMBAR

Ingredients

• Moong dhal…..1/2 to 1 cup
• Onion…………..2
• Green chillies….2
• Tomatoes………1
• Mustard seeds….1/4 tsp
• Urad dhal……..1/2 tsp
• Curry leaves …Few
• Oil………1 to 2 TBS
• Coriander leaves finely chopped 1 tbs.
• Turmeric powder….1/4 tsp
• Garlic….1 pod
• Asafoetida…1/4 tsp

Method:

1. Heat oil in a pressure pan.
2. Add mustard seeds when it splutters add urad dhal when it turns brown add chopped onions.
3. Add green chillies and curry leaves and finally add tomatoes and fry.
4. Add cooked and mashed dhal,water little sambar powder and required salt.
5. Close the pan and leave it for 1 whistle.
6. After opening add chopped coriander leaves.

Optional:

Instead of adding cooked dhal can add raw dhal following the same steps but leave it for 2 whistles.But for me I like the taste when we add cooked dhal. There is difference in taste.

Serving

• Take a bowl keep few cooked idlis in it.Then pour sambar over it.Add a dash of ghee on it. This adds the taste for the idli.

POTATO PUTTU/POTATO PODIMAS/MASHED POTATO

Potatoes are starchy tuberous crop.Potàtoes are one of the most versatile and delicious vegetable. Potatoes have become a staple food in many parts of the world and an integral part of much of the world’s food supply.

Potatoes are often broadly classified as high on the glycemic index and. So are often excluded from the diets of individual who follow a low g.i.index.

Potatoes are an excellent source of vitC,a good source of potassium,vit.B6,fat and sodium.They are incredibly filling.

Ingredients:

• Potatoes____4
• Oil 3 tbs
• Mustard seeds 1/4 tsp
• Uraddhal—–1/2 tsp
• Green chillies___3
• Onion___1 or 2 finely chopped.
• Coconut scraping___4 tbs
• Curry leaves few
• Salt as needed

Method:

1. Boil and mash potatoes after removing skin
2. Add salt and fresh grated coconut and mix well.
3. Keep a kadai add oil after that add mustard seeds when it splutters add urad dhal when it turns brown add curry leaves, chopped onions and slit green chillies and saute it.
4. Finally add mashed potatoes to it.

Simply flavoured side dish for rice.

RAJMA CURRY/RED KIDNEY BEANS

The kidney bean is a variety of the common bean.It is named for it’s visual resemblance in shape and color to a kidney.They are good source of several vitamins and minerals such as molybdenum, folate,iron, copper,maganese, potassium,vit.K and phosphorus.It is high in protein and fibre.

I would like to share my experience of cooking this curry for the first time.It was some 26 yrs back my husband s friend who came from North India shared this curry for lunch with him and my husband wanted me to try this.My husband’s friend’s wife taught me this.The next day itself I tried this curry. It came out very well.And After she tasted it told me that it tastes good. So started preparing this curry.

Benefits:

Lowers cholesterol and reduces heart disease risk.It controls blood sugar also helps in weight loss too.Best for diabetes patients.

Ingredients:

• Rajma——-200 gms
• Turmeric——1tsp
• Cumin———-1/4tsp
• Chilly powder—1 to 2tsp
• Ginger garlic paste—1/2to1tsp
• Oil——2tbs
• Onion chopped—1/2 cup
• 🍅 tomatoes chopped—1/2 cup
• Coriander powder—-1
• Masalapowder –1 tbs(optional)
• Salt as required.

Method:

1. Wash and soak rajma overnight that is up to 8 to 10hrs.
2. Keep cooker or pressure pan on stove and pour oil in it.Add onions till it turns brown.Then add chopped tomatoes to it Till it turns mushy.
3. Now add turmeric powder, cumin powder,chilly powder, coriander powder, ginger garlic paste and mix well.
4. Add soaked rajma to it.Finally add salt.
5. Close the cooker after adding required amount of water.Allow it for 5 to 6 whistles some beans may require two more.
6. When it gets cooled open and add chopped coriander leaves to it.

Another method is to cook rajma separately and then add to the other ingredients after adding tomatoes.Check that the beans are cooked and are soft.

Here you can add onion paste with tomato puree instead of tomatoes.

Can be served with naan,roti, chappathi or plain rice.

Water should be added in equal quantity of rajma beans.

BROCCOLI STIR FRY/BROCCOLI PORIAL

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.It is known to be a tasty vegetable which is rich in nutrients.

It has substantial amount of Vit.C,Vit.K,Vit.A,Vit.B6,folate,dietaryfibre,potassium,serenium,manganese and phosphorus.It is a rich source of phytonutrient,glucosinates,flavonoids and antioxidant that boost your health in a great way.

Health benefits of broccoli:

It prevents certain types of cancer

Reduces cholesterol, reduces allergic reaction and inflammation and is also good for eye care.

INGREDIENTS

• Broccoli 1 medium size or 1 cup florets.
• Onion_1no finely chopped
• Oil as required
• Mustard _1/4 tsp
• Urad dhal_1/2 tsp
• Garlic minced 1 tsp or ginger garlic paste.
• Turmeric powder 1/2 tsp
• Chilly powder 1 tsp.
• Salt as needed.

• METHOD

1. Broccoli florets should be separated.
2. Cut broccoli into small bits we do for cauliflower
3. Put in warm water for few minutes and remove it immediately.
4. Heat oil in kadai and add mustard seeds to it when it splitters add urad dhal to it.
5. 4.Add chopped onions to it and saute it.Add garlic too.
6. 5.Add broccoli to it now add turmeric powder,chilly powder and salt to it.
7. 6.If needed sprinkle little water
8. And cook.
9. This will get cooked soon
10. Optional:
11. Chilly powder can be replace with sambar powder or can use little coriander powder
12. If u don’t want to add turmeric powder can avoid that.
13. 

PUMPKIN KOOTU

Pumpkin is a vegetable which is highly nutrient dense food.Pumpkin color may be from deep yellow to orange coloration.It is a traditional part of thanksgiving meals inCanada and U.S.and they carve Jack _O_Lantern for decoration around 🎃 Halloween.

Pumpkin is suitable for all ages.It is rich in Vitamins and minerals low in calories.The fiber,potassium and vit. C supports it.Some say that the potassium obtIned in pumpkin has a positive effect in blood pressure.There are lot of antioxidants in it.It is a good source of beta carotene and rich in fibre too.

INGREDIENTS

• Pumpkin_1to2 cups peeled,predetermined and cubed.
• Coconut scrapings -4 tbs
• Cumin seeds_1/2 tsp
• Garlic_2 pods
• Oil_1 tbs
• Mustard seeds_1/4tsp
• Urad dhal_1/2 tsp
• Red chillies/Green chillies_2 or accept. to taste.
• Curry leaves a few
• Salt as needed.

METHOD

1.Grind coconut scraping,cumin seeds,red chillies and garlic pods coarsely and keep aside.

2.Heat oil in a kadai add mustard seeds to it aftet it splutters add urad dhal when it turns brown add curry leaves

3.Fry curry leaves a little and Then add pumpkin pieces to it.Fry a little and then add water to cook it.

4.When half done add salt to it.

5.when almost done add the coconut paste to it.

6. Mix well and cook till everything gets binded.

Another variation.

Can add 1 to 2 tbs.jaggery and instead of grinding chillies can powder pepper coarsely and add to it.

This will be slightly sweeter version of curry.

Serve with rice