Category Archives: indian

OKRA FRY/LADIES FINGER FRY

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Easy preparation.Favourite for kids too.Ladies finger are rich in Vitamin.A, Vitamin C. Rich sources of dietary fibre, minerals. It has high level of antioxidants.Fresh pods are good sources of folates.

They are also wthB complex vitamins,niacin,vit K.It also has iron, calcium,manganese and magnesium.

There are lot of health benefits when we eat this.

Ingredients

  • Ladies finger….250gms.
  • Onion ……1(optional)
  • Red chillies……2 or 3
  • Turmeric powder….1/4 tsp
  • Chilli powder…….1/2 tsp
  • Oil 3 to 4 tbs
  • Mustard seeds…1/4tsp
  • Urad dhal……..1/2 tsp

For powder

  • Red gram dhal……2 tbs
  • Coriander seeds…2 tbs
  • Red chillies……….3 or 4

Dry roast these ingredients and powder it.

Method

  1. First wash and wipe ladies fingers.
  2. Chop into 11/2 to 2 inches length.
  3. Keep kadai and put oil in it.
  4. Now after seasoning add red chillies.If you are adding onions now you add fry a little.
  5. Now add okra to it.
  6. To ladies finger add turmeric powder,chilly powder and salt and fry.
  7. When it is 3/4 done add 1 to 2 tbs of the powder to it.
  8. When it blends well remove from fire.

It goes well with phulka,dal rice, sambar or even with curd rice.

When for kids need not add red chillies.

If you are adding the powder can decrease the number of red chillies.

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GREEN GRAM DHAL CURRY/GREEN GRAM CURRY KERALA STYLE/MASHED GREEN GRAM DHAL CURRY

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The mung bean alternatively known as the green gram is a plant species in the legume family.

These beans are the best plant based source of protein. This has high levels of globulin and albumin. They are rich in essential amino acids such as Phenylalanine, Arginine,Lysine, Tryptophan,Methonine, Valine,Leucine and Isoleucine.

Mung beans easiest to digest among all beans.It boosts immunity. It is low in calories,low in fat,low in sodium.It contain good to high levels of several B complex vitamins and someA, C,E and K.

Have good to excellent levels of several minerals among them potassium,iron,manganese,calcium and magnesium.

An excellent way to enhance the nutritive values of this dal is to sprout them.

Ingredients

  • Green gram dhal….100gms
  • Tomatoes………2
  • Garlic few pods.
  • Onion….2
  • Oil ..1 to 2 tbs.
  • Coriander leaves….few
  • Turmeric powder..1 tsp
  • Mustard seeds…..1/4 tsp
  • Urad dhal…1/2 tsp.
  • Ginger grated….1/4 tsp
  • Redchiilies…..2
  • Curry leaves few

Optional I have added a powder which I have prepared.Dry roast coriander seeds,red gram dhal and chillies. You can add sambar powder if you want.

Method.

  • Fry green gram for few minutes and soak it for atleast three hours.
  • Now in a pressure pan add turmeric powder, tomatoes,garlic and onion. Cook for three to four Whistles.
  • When cooked mash it with wooden spatula or any other spoons.
  • In a kadai pour oil.add mustard seeds when it splutters add urad dhal when it turns brown add red chillies.Add grated ginger
  • Then add sliced onions,curry leaves to it.Fry a little.
  • Add to the curry.
  • Allow it to boil after adding salt and that powder.
  • Finally add chopped coriander leaves.

Another option can add coconut paste that is grind 1/4 cup coconut in a mixer and add it.

Suppose if you cannot prepare the powder which I have mentioned can add 1 tsp coriander powder and1 tsp chilly powder depending upon your taste.

You can serve this curry for rice,chappathi,roti,appam and puttu.

POTATO RICE

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I have given a number of single rice recipes. This post is a single rice preparation which is very easy to prepare. Almost all kids favourite is 🥔. It is also a lunch box recipe. I cooked rice seperately and prepared potato separately.

Ingredients:

  • Cooked rice……1 cup
  • Potatoes…………2 cut into small cubes
  • Ginger garlic paste…..1 tsp
  • Chilly powder………….1 tsp
  • Turmeric powder…….1tsp
  • Onion…………..1 or 2finely chopped
  • Vegetable masala powder…1 tsp
  • Oil……….as required
  • Salt …….as required
  • Coriander leaves……finely chopped.
  • Cinnamon…1 piece
  • Star anise….1
  • Cloves………2
  • Cardomom….2

Method:

  1. Cook rice separately remember it should not be mushy.
  2. Boil potatoes and cut it into cubes.
  3. Pour oil in the pan. If it is for kids can use ghee instead of oil.
  4. Now put fry masala ingredients cinnamon,star anise, cloves and cardomom.
  5. After sauting add chopped onions fry a little add cubed potatoes now add turmeric powder, chilly powder, vegetable masala powder and salt.Fry till it is crispy.
  6. Now add the cooked rice. Mix well.
  7. Finally add chopped coriander leaves.
  8. Can serve with raita and papad.

When giving for kids remove the whole spices after cooking and before serving for kids .

KOZHUKATTAI

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An evening time snack. An easy preparation. Since this is by steaming it is healthier.

Ingredients:

  • Fine rice flour…1cup
  • Oil.. ……………..1tbs to 2tbs
  • Water…………..2cups
  • Salt……………..1/2tsp
  • Mustard……..1/2tsp
  • Urad dhal…..1tsp
  • Red chillies…2 or3
  • Curry leaves…a few
  • Grated coconut….1/4 cup
  • Onion……….1 finely chopped.

Method

  1. Put 1 tbs oil in a kadai.
  2. Add mustard seeds when the splutters add urad dhal when it turns brown add red chillies and curry leaves.
  3. Add chopped onion s and fry
  4. Add this mixture to the rice flour.
  5. Now add the coconut scrapings to the flour.
  6. Allow water to boil and add salt and oil to it.
  7. Using a kitchen ladle slowly add the boiling water in the rice flour.
  8. Mix well without forming lumps.
  9. Knead the dough till it becomes soft.
  10. Divide the dough into equal size balls.
  11. Now cook the KOZHUKATTAI balls by steaming method.

Optional.

You can avoid chopped onions if you don’t prefer. I prefer this because it enhances the taste.

VEGETABLE BRIYANI

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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.

GREEN GRAM THORAN/ PASIPAYAR THORAN

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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.

COLACASIA FRY/ARBI FRY

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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

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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

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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

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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.