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Cooking Recipes traditional cooking vegan

CORIANDER LEAVES CHUTNEY/KOTHAMALLI THUVAIAL

Coriander is a phyto nutrient dense herb rich in geraniol, limonene,campho,elemol and many others,so it helps to control blood sugar cholestrol and free radical.

We have many chutney varieties, Cilantro or KOTHAMALLI chutney is one This is with coriander leaves.

Cilantro is very low in saturated fat and cholestrol and caloric value is nearly non existent. Good in dietary fiber,Vit.A,C,E,K,Calcium,iron, potassium and magnesium. Half cup of fresh cilantro provides 270 IU of vit.A and 16,% of the daily recommended Vit.K. Cilantro gives a fresh boost of flavour without the addition of sea salt or other seasonings.It is rich in phytonutrients,flavonoids andphenotic compounds.

The vit.K and calcium content of cilantro help to build strong bones and hair.It helps to loers anxiety and improves sleep.

Ingredients

  • Coriander leaves……1cup
  • Tamarind……. Little
  • Black urad dhal or white…1tbs
  • Red chillies…….4 to 5
  • Salt as required
  • Oil….1tbs

If frying u need oil,1/4tsp mustard seeds,1/2tsp urad dhal.
Method

  1. Thoroughly wash the coriander leaves.
  2. Put oil in a kadai add urad dhal and red chillies and fry.
  3. After frying a little add coriander leaves which are chopped.
  4. Keep aside and allow till it cools.
  5. Now add salt and tamarind and grind.
  6. Add little water to it. At this stage you can use it like a dip . This will be a different taste.
  7. Another way is that keep kadai again pour little oil add mustard seeds and when it splutters add urad dhal when it turns brown add the grinded chutney to it.The water content in it will be absorbed and it will begin to get thick.

Can eat with dosai also best for curd rice.

Categories
Cooking Recipes traditional cooking

BOTTLE GUORD KOOTU/CALABASH/LOUKI LENTIL CURRY

A bottle guord or white flowered giurd is a vine grown for it’s fruit. It is harvested young to be consumed as a vegetable .When it is fresh it has a light green smooth skin and white flesh. The round ones are called CALABASH guord and long ones are called bottle guord.

Bottle guord is the favourite vegetable of Indians and are especially good for old age people and toddlers.

It is rich in vitamin s like thiamine,vit.C,folate,Vit B2,B3,B5 and B6.

Also rich minerals like calcium, magnesium,phosphorus,potassium,zincand has iron and maganese too.

Bottle guord is rich in fiber so it helps preventing constipation and other digestive disorders.

It helps in preventing fatigue.can have in the form of juice too.

Hollowed out and dried Calabash are used as utensils.

Ingredients:

  • Bottle guord deskinned and chopped…1 cup
  • Green gram dhal.. 1/4 cup cooked and mashed
  • Coconut scrapings…3 to 4 tbs
  • Onion…1 finely chopped
  • Tomato..1 finely chopped
  • Cumin seeds…1/4 tsp
  • Red chillies …2
  • Turmeric powder…..2 pinches
  • Garlic……3 cloves
  • Oil.,…..2 tbs
  • Mustard seeds and urad dhal…1/2 tsp.
  • Salt as required
  • Coriander leaves chopped.

When you chop the bottle guord discard the stem and deskin it.

Cook dal separately and mash it.

Chop onions and tomatoes.

Grind coconut scrapings,cumin seeds,red chillies and garlic cloves.

Method

  1. In a kadai put oil then add mustard seeds when it splutters add urad dhal after turning brown add onions.
  2. When onions are transparent add tomatoes to it .
  3. When slightly mushy add bottle guord and pour water for cooking it.
  4. Add turmeric powder when half done add salt to it.
  5. When it is cooked and mashed dal and mix well.
  6. Now add coconut paste to it.
  7. When done finally add chopped coriander leaves.
Categories
Cooking Recipes indian

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.
Categories
cooking Cooking Recipes indian traditional cooking vegan

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

Categories
cooking Cooking Recipes indian traditional cooking Uncategorized

POTATO FRY

Potato fry is an all time favourite for many.This is an easy method and is prepared without boiling the potatoes. When it is crispy it tastes good.

Ingredients

  • Potatoes -1 Cup
  • Chilly powder_1/2 tsp
  • Salt as needed
  • Oil as needed
  • Mustard seeds_1/4 tsp
  • urad dhal_1/2 tsp
  • Turmeric powder_1/4 tsp
  • Chilly powder_1/4 tsp
  • Curry leaves few
  • Coriander leaves chopped

Peel potatoes and keep in water for at least 15 Mts so that starch can be removed.And the fry will be crispy.

Method

1.Cut potatoes into cubes and keep it in water.

2.Keep kadai and after heating add oil to it.

3.Add mustard seeds and when it splutters add urad dhal and when it turns brown add curry leaves.

4.Now add potatoes and turmeric powder fry for sometime.

5.After sometime add chilly powder and salt and fry.

6.Finally add chopped coriander leaves.

Can serve with rice.Goes best for rasam,damage and curd rice.

Categories
Cooking Recipes indian traditional cooking vegan

MOCHAKOTTAI/FIELD BEANS PORIYAL

Mochai/Field beans are highly nutritious.Some use it as fresh green ones and some use it as dry ones.They are highly nutritious in nature and provide protection against various ailments and diseases.Rich source of manganese,calcium and magnesium.They help in strengthening of bones.It is very healthy one.

If the beans are fresh can boil it and then add it.But if it is dried ones then soak it overnight.Pressure cook it for 2 or 3 whistles and then use it for the curry.

Ingredients

  • Field beans/mocha kottai__1cup
  • Red chilli powder___1to 2tsp
  • Mustard seeds_–1/2tsp
  • Urad dhal_1tsp
  • Onion_1
  • 🍅 Tomato_1
  • Turmeric-1/4 tsp
  • Salt as required
  • Oil 1 to 2 tsp
  • Coriander powder_1 /2 tsp
  • Coriander leaves finely chopped-1/2 tsp
  • Instead of chilli powder and coriander can use Sambhar too.this will taste differently.

Can use 1 to 2 tbs.coconut scrapings grind and can add.

  • Chop onion and tomato finely

Method

1.In a kadai put oil.

2.First put mustard seeds when it splutters add urad dhal and when brown add onion when translucent add tomtoes and fry

3.Add cooked mocha to it

4.Now add chilli powder,turmeric powder, salt and coriander powder.

5.Mix everything well.

6. If going to add coconut add it now.

7.when done add chopped coriander leaves.

Categories
Uncategorized

Mixed vegetable fry

An easy recipe with few vegetables.This stir fry can be done quickly.Basically a mixed vegetable thoran.It is nutritious and delicious dish.it can be done with a variety of vegetables here I have used cabbage,peas and carrot.

Ingredients:

  • Mixed vegetables________3 cups
  • Shallots ___few or onion finely chopped.
  • Coconut_____grated 1/3 cup
  • Curry leaves ____a sprig
  • Green chillies_____2 chopped
  • Red chilly________1

For tempering:

  • Oil______2 TBS
  • Mustard seeds 1/2 TSP
  • Urad dhal____1/2 TSp

Method

  1. Boil vegetables and keep aside
  2. In a pan first put oil.
  3. Then add mustard seeds when it splutters add urad dhal
  4. Add red chillies
  5. Now add chopped onion or shallots and green chillies to it and fry after adding curry leaves
  6. Add the boiled vegetables.
  7. Mix well and add salt and finally grated coconut to it.it is ready.

This is served as a side dish for lunch or dinner with rice and some curry.the vegetables can be chopped ,diced or grated.

Another option is that can add vegetables without boiling and fry sprinkling water and dry  fry it with a generous àmout of coconut.

Categories
Cooking Recipes indian traditional cooking

AVARAKAI PORIYAL/BROAD BEANS STIR FRY

This is a vegetable with very high fibre content. This is a simple recipe .After washing the beans we 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. When the raw smellgoes switch off .Serve with rice
Categories
Uncategorized

OKRA MANGO PACHADI/VENDAKAI MANGAI PACHADI

image

Mango season reminded me to share a recipe with mango and ladies finger. This is a traditional Tirunelveli recipe. We have this dish served for marriages also we prepare this on special occasions where we need oru vaga curry. It’s simple and very tasty recipe.This goes well with sambar,rasam also for blackgram rice.

INGREDIENTS
Ladies finger/Okra_________500gms
RawMango. _______________1(medium)
Toor dhal__________________1/3rd cup
Onion______________________2
Turmeric Powder___________1/2 to1tsp
Curry leaves________________a few
Oil
Mustard seeds_____________1/2 TSP
Urad dhal___________________1tsp
Salt as required.
Coriander leaves

Masala For Grinding
Coconut scrapings __________1/3rd cup
Cumin seeds_________________1/2 TSP
Red chillies___________________2or 3
Garlic pods___________________3or4

METHOD

*Cut ladies into small pieces.
*Grind all the masala ingredients and keep it aside.
*Cook dhal and keep it separately.
*Chop onions.

1.Heat 3tbs. Of oil add mustard seeds when it splutters add urad dhal then add curry leaves.
2.Now add onions,ladies finger,cut diced mango and saute.After sauting add enough water to cook it.
3.Add turmeric powder and required salt
4.When it is cooked add cooked dhal mix well finally addthe grinded paste to it.Now add chopped coriander leaves.

Options
*If u don’t have raw mango can use tomotoes.
*Other option is to add tamarind extract instead of water.

Categories
healthy recipes. traditional cooking

VAZHAIKAI PUTTU/PODIMAS

image

We cook a lot curries with raw banana . Raw banana fry is the most common dish but today I am going to share with you a simple and easy recipe with it.This recipe requires very little oil. It’s very healthy dish and has high nutritive value.

Ingredient
Raw banana…..2
Onion …..2 or Shallots few
Green chillies 2or 3
Coconut scrapings….2 or 3 tbs.
Oil ……3 tsp
Mustard……1 tsp
Urad dhal……1 tsp
Curry leaves …..a few

salt_ as required

METHOD
1. Cut raw banana into two halves.cook in water.It should be cooked not mushy.That is it should be firm enough to grate or crumble

2.When cool remove skin and grate them.
3.To a pan first add oil then add mustard seeds when it splutters add urad dhal.
4.Now add chopped onions,green chillies and curry leaves.
6. When onion gets sauted add grated banana and coconut. Then add required amount of salt and mix well.

Serve with sambar rice with papad will be the best combination.
Optional: can add 2 or 3 pinch of asafoetida.