Category Archives: indian

VEGETABLE WHITE KURMA

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This type of vegetable kurma  can be had with roti,parotta ,ghee rice or fried rice.q

Masala to be grinded

  • Coconut grated ____1/2 to3/4 cup
  • Green chillies_______3 to 4
  • Cashew nuts________7 to 8
  • Small onions________6 nos
  • Garlic______________few flakes
  • Ginger chopped___1 inch size
  • Fennel seeds______2 TBS
  • Cinnamon________2 pieces
  • Poppy seeds______2tbs
  • Cloves___________3nos

All these are to be grinded raw.

Vegetables _carrot,beans,potato,beans all these are to be cut and boiled orcan be cooked incooker in one whistle.

  • Onion____2 finely chopped
  • Salt as needed
  • Oil _______2 TBS
  • 1 TSP____fennel seeds.
  • Chopped coriander leaves 1 tbs

Method

  1. Ina saucepan put oil then add fennel seeds 
  2. Now add chopped onions to it.
  3. After saying add the grinded paste.fry till the raw smell goes.
  4. Add the boiled or cooked vegetables,required salt to it.when it mixes well add chopped coriander leaves.

AVARAKAI PORIYAL/BROAD BEANS STIR FRY

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AVARAKAI PORIYAL/BROAD BEANS STIR FRY

This is a vegetable with very high fibre content.This is a simple recipe .After washing the beanswe have to destring it. Snap off the tip of one end of the bean and pull the string .Snap and pull the other end of the bean too.The snapped off  ends and string are waste. If it is small and tender then snap of the ends it will be enough.Chop the avarakai add 1/2 TSP of turmeric powder and cook.

Ingredients

  • Avarakai____500 gms
  • Turmeric powder___1/2 TSP
  • Oil for tempering
  • Mustard seeds___1/2 TSP
  • Urad dhal_______,1/4 TSP
  • Curry leaves_____a few
  • Salt as needed

For grinding

  • Coconut scraping 1/3rd cup
  • Cumin seeds______1/2 TSP
  • Garlic ________2pods
  • Coriander leaves few
  • Green chillies few

Method:

  1. Add oil in a pan.when it gets heated add mustard seeds after spluttering add urad dhal.
  2. Add curry leaves.
  3. Now add the boiled vegetables,salt and after few minutes add the grinded paste to it.
  4. Mix well.
  5. After the raw smellgoes  switch off .Serve with rice

SOYA CHUNKS MANCHURIAN

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A side dish recipe from me.My daughter wanted a different side dish for fried rice other than kurma.So we tried this and it came our well.Soya chunks are rich in protein and fibre.An healthy food.

Ingredients:

Soya chunks ______1cup

Onion____________2

Capsicum_________1

Chiili sauce_______2tsp

Soya sauce________3tbs

Cornflour__________2 TBS

Tomato sauce______2tbs

Ginger and garlic finely chopped or paste 1 TSP

Oil for frying
Method

1. Boil water and add soya chunks to it with little salt.Leave for 5 MTS.Then drain the water

2Now mix corn flour,salt,if needed little chilly powder and fry

3
3In a kadai put 3 TBS. Of oil now add chopped onion ginger garlic or if past can add later on.

4.Saute a little add capsicum and carrot (optional).

5.Now add chilly  sauce,tomato sauce,soya sauce and little water allow it to boil.

Few minutes before switching off the stove add fried chunks to it.If you want to have a thickened gravy add corn flour dissolved in water and add to it.

6.Finally add chopped coriander leaves ànd serve with fried rice.
Side dish for chappathi,fried rice, hi ow to make soya chunks Manchurian.

Jackfruit seed stir fry/Palakottai Porial

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Pala kottai poriyal is another traditional recipe .Simple and easy recipe with easily available ingredient.After eating the fruit the seeds can be used for cooking.we can use the seeds in sambar,cook it with other vegetable while preparing avial,roast it and can also be cooked with raw fruit

For preparation:

First remove seed from the fruit.Then from the seedremove the outer white skin from the seed.We can apply oil in our hands.Then cut the seeds I two..we can cook it separately or else can cook while cooking riceIf it is tender 2 or 3 whistles is enough or else few more whistles.

ingredients:

Palakottai________25 nos

Mustard seeds____3/4 tsp

Urad dhal_________1/2 TSP

Onion _____________2

Curry leaves________few

Chilly powder______1 to 2 TSP

Salt as required

Oil ____2tbsp

Coconut scrapings___1 to 2 TBS.

Method

  1. Heat oil in a kadai.
  2. Add mustard seeds when it splutters add urad dhal fry till it turns brown
  3. Add chopped onions and fry then add curry leaves.
  4. Now add chilli powder salt as needed.
  5. Fry a little add palakottai which are boiled
  6. When everything mixes well add coconut scrapings

Side dish for rice.how to cook palakottai,jackfruit seed stir fry.

PUDINA/MINT RICE

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Another lunch box recipe from me.This is South Indian style,simple and easy recipe.Mint is a good source of vitamins and iron.I have used coriander leaves too.

Ingredients

For grinding:

  • Mint leaves___    1/2 to 3/4 cup
  • Coriander leaves___1/2 cup
  • Green cillies________2 or 3
  • Red chillies_________2
  • Garlic pods_________4 or 5pods
  • Onions______ 2 or 3 or shallots few
  • Ginger_______a small piece
  • Coconut scrapings 1 TBS.(optional)

Cooked rice 1 cup

For frying:

  • Ghee or oil ___1 to 2 TBS.
  • Bay leaf_______1
  • Cashews ______a few
  • Bengal gram dhal 1 TBS.
  • Mustard seeds 1/2 TSP
  • Urad dhal______1 tsp

Juice of half lemon.

Method.

  1. In a kadai pour oil for frying.
  2. Now add red chillies,green chillies,garlic and onion fry for rew seconds. If you are adding coconut add now. Then add mint and coriander leaves and fry.
  3. When cool grind it into a fine paste.Keep aside.
  4. Now in a kadai add ghee if for small children or oil.
  5. Put bay leaf and mustard seeds when it splutters add urad dhal then Bengal gram dhal and then cashews .
  6. Add sliced onions (optional).
  7. Now add the ground paste and fry till the raw smell goes.
  8. Add salt and finally cooked rice.
  9. Mix well.

Serve with onion raitha.

Can add any vegetables like carrots or peas to enhance the nuritive value.

BLACK GRAM DHAL RICE/ULUNDU SADAM WITH THOVIAL

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Black gram dhal rice is famous in Tirunelveli District.It is rich in protein.As this dhal is rich in iron this is given to girls when they strain puberty also this strengthens the uterus and bones. This is especially good for teenaged girls.

Ingredients
Rice______1 cup
Split urad dhal_____1/2 cup
Garlic______________15 pods
Coconut scraping____1/4cup
Fenugreek  seeds_____1/4 TSP

Method:
1.Dry roast black gram dhal.
2.Wash rice and dhal together.Keep it either directly or in a vessel.
3.water should be three and half times..
4.To it add garlic pods coconut scrapings and  required amount of salt.
Keep it for 3 whistles.

ELLU THUVAIYAL
Ingredients:
Black sesame seeds  4 tbs
Red chillies 3 or 4
Coconut scrapings 1/2 cup
Tamarind  a small piece
Salt.
Oil 1 tbs

Method
1.Pour oil in a kadai .Add sesma seeds and red chillies.
2.Then add coconut scrapings fry a little.
3.When cool grind it with tamarind and salt.

RED CHILLIES CHUTNEY
Ingredients
Red chillies 2 or 3
Coconut scrapings 1/2 cup
Tamarin a piece
Salt
Oil 2 tbs.

Method
1.Pour  oil in a kadai.
2.Add red chillies fry a little then add coconut scrapings.
3. When cool add tamarind and salt and grind it.
Serve with Avial or Okra Pachadi and Papadam.
While mixing rice and thovaial add a dash of sesame oil.
I have used split black gram with skin but can use dhal without skin .

CHOW CHOW KOOTU/CHAYOTO KOOTU

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CHOW CHOW KOOTU/CHAYOTO KOOTU

Another South Indian style kootu to share with you all.This is a best  side dish for rice and it goes well with chappathi too.

Ingredients:

chow chow:2 cups chopped

Moong dhal: 1/4 cup

Turmeric Powder:1/4 tsp

curry leaves: a few

Milk: 3 tbs.

For seasoning:

Oil :1tbs

Mustard seeds and urad dhal

For grinding:

Coconut grated 3 to 4 tbs

cumin seeds:1tsp

garlic pods:3t0 4 pods

Redchillies:1 to 2.as desired

Method:

 

1.Peel the skin of chow chow and cut into small cubes.Keep aside

2.Grind all the ingredients

3.Cook dhal seperately and mash it well

4.Cook chow chow with turmeric powder when done add required salt add the cooked dhal  also  to it

5.add the grinded mixture to it and blend well.

6.heat oil add mustard seeds,urad and curry leaves fry and add to it.

7.Lastly add milk to it. Its ready for serving with rice or chappathi

This is a very traditional syle of kootu.Goes well with vathal kuzhambu/puli kulambu also for sambar rice.

 

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PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

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PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

whatsapp-image-2016-12-18-at-6-14-57-pmINGREDIENTS:

Pudalanga:2 cups

Onion:1(optional)

Turmeric powder1/4tsp

chilli powder as desired

curry leaves

oil

a few salt as needed

Method

1.Wash and cut the snake gourd length wise .Remove seeds also soft white portion.cut into thin slices.

2. Take pudalanga  in a colander add little chilly powder and salt to it.water will come out.

3.In a kadai add oil add mustard seeds and urad dhal when it fries add curry leaves then add the vegetable to it.

4.According to your taste add more chilly powder and salt.

keep on frying.When done remove from fire.

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Best side dish for sambar rice and curd rice.

CUCUMBER DHAL CURRY /VELARIKA PARUPPU CURRY

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CUCUMBER DHAL CURRY /VELARIKA PARUPPU CURRY

My native place is in Tamilnadu after marriage only came to Kerala and now settled here.Initially when I see  cucumber( not which is used for salads) I used to wonder how people use this in their cooking.In due course I learnt this from my friend.Keralites use this cucumber in sambar and in few other recipies also.

Today when I was talking with my cousin Latu about  our lunch I mentioned that I had prepared  cucumber kootu. Immediately she told that I should post this recipie in my blog.So I decided to post this recipie this week as per her request.Simple and easy recipie.

Ingredients:

  • Cucumber :1cup or 250 gms.
  • Moong dhal:1/3rd
  • Turmeric powder1/2 tsp

For grinding:

  • Coconut scrapings 1/3rd cup
  • small onion:3
  • Jeera:1/4 tsp
  • garlic:3pods
  • Grind all these ingredients into a paste
  • green chillies or red chillies  as desired (2or3)

Seasoning

  • Mustard seeds:1/2 tsp
  • urad dhal :1/4tst
  • curry leaves:a few
  • Oil for frying

METHOD

  1. Cook dhal with turmeric powder in pressure cooker and keep aside
  2. Cucumber should be peeled deseed and cut into cubes
  3. In a thick bottomed vessel put cucumber pieces add water and cook till it becomes transparent with little salt.
  4. When done add cooked dhal to it then grinded paste should also be added.
  5. Heat oil in a pan add mustard seeds when it splutters add urad dhal then curry leaves after frying add thi to the gravy.

Cucumber kootu is ready.Serve with rice.This can be prepared without adding  dhal  too.Rest of the preparation  the same.whatsapp-image-2016-11-20-at-10-37-16-pm

 

ALOO BONDA/POTATO BONDA

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ALOO BONDA/POTATO BONDA

We have many fried snacks.And all time favourite is Potato bonda.One can use only potato and onion for stuffing or can add carrot or peas according to ones taste.

INGREDIENTS:

  • Potato :11/2 kg
  • Onion: 2or 3
  • Curry leaves: few
  • Carrot: 1or 2.
  • Green chillies:2or 3/Or red chilly powder accdg. to taste
  • salt
  • Ginger grated:1/2 tsp
  • Coriander leaves finely chopped
  • Oil

 

Method:

  1. Boil or pressure cook the potatoes and peel them
  2. Mashwell.
  3. Heat oil in a kadai add mustard seeds when it splutters add urad dhal
  4. Add finely chopped onions,curry leaves,and saute a little then add grated carrot and ginger if you are adding boiled one then can add with potato.
  5. when done add mashed potato to the mixture add salt and mix well.
  6. Then add chopped coriander leaves
  7. Remove from fire and make it into small balls. keep aside.
  8. whatsapp-image-2016-10-30-at-9-01-46-pm

For Batter:

INGREDIENTS

  • Gram flour:1 cup
  • Rice flour  1/4 cup
  •  chilli powder 1/2 tsp to 1tsp( accdg to taste)
  • salt
  • Asafoetida 1/4 tsp
  • Baking soda a pinch
  • Water 1/2 to 1/3 rd cup

Mix all the ingredients and make it as a batter.It must be flowing .

 

METHOD

  • Heat oil in a kadai for frying.To check if the oil is hot enough to fry bondas,put a drop of batter it will raise to the  surface immediately then it is ready.Now reduce the flame to medium.
  • Take the potato ball dip in batter it should be coated well and then fry in oil till golden brown.Put in tissue paper for it to absorb oil.
  • Serve hot with chutney or sauce

If u r ginger can less the no. of chillies, can add accdg to ones taste.If for kids can use chiili powder itself.

 

A very nice snack to have  with tea or coffee.

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