Pavakka kuzhambu /Karela sambar

Ingredients:

Pavakka (karela) - 2-3 medium size

Chick peas (kabuli channa) - 1/4 cup

Tamarind - lemon size.

Haldi powder - 1/4 tsp

Salt  as required

Chana dal - 2 tsps

Curry leaves  - few

Coriander leaves for garnishing.

Black pepper corns - 1 tsp

Fresh grated coconut

To roast and grind:

Urad dal - 2 tsps

Dry red chillies - 7-8

For seasoning:

Ghee - 1 tsp

Urad dal - 1 tsp

Hing - a pinch.

Method:

Wash and cut the pavakka to small pieces

Soak the chick peas over night and pressure cook the next day.

Make tamarind water extract.

Add the pavakkai pieces, chana dal, salt, haldi powder, curry leaves and boil.

Add the cooked chick peas and boil.

In a wet grinder add roasted urad dal, dry red chillies, few curry leaves, black pepper and grated coconut with little water.

Pour the ground paste over the boiling kuzhambu and mix nicely and boil for 5 mins.

Garnish with coriander leaves.

The pavakkai kuzhambu is hot and ready to be had with plain rice and some poriyal and papad..

Coriander leaves chutney

Ingredients:

Coriander leaves - 1 bunch

Green chillies - 6-7

Onion -1 cut into pieces

Garlic flakes - 3

Almonds - 3-4

Raw mango - 1 small (optional)

Salt as required

Method:

Put all the items in a wet grinder and grind with little water.

The coriander leaves chutney is ready in a jiffy.

This chutney can be used as a dip for bhajiyas, pakodas and even applied on bread for sandwich.

Kothimbir Vadi a Maharashtrian snack

Ingredients:

Besan - 1 cup

Coriander leaves chopped

Water -1 cup

Rice flour - 1 tblsp

Ginger- chilli paste - 1/2 Tblsp

Sesame seeds - 1 tsp

Haldi powder - 1/4 tsp

Garam Masala - 1/2 tsp

Hing - a pinch

Oil

Salt as required

Method:

Mix and combine together coriander leaves, besan, haldi powder, ginger-chilli paste garam masala
hing Rice flour sesame seeds and 2tsp oil.

Add water and make a thick batter.

Pour the batter on a greased plate and steam cook in a pressure cooker for 20-25 mins.

After it is cooked let it cool

Now cut into squares and deep fry the vadis in medium hot oil till brown.

The crispy kothimbir vadis are ready to be had with a hot cup of tea or with tomato ketchup.

Mullangi Kootu /Radish Kootu

Ingredients:

Mullangi /Radish -  2 medium size

Chana Dal - 2 Tblsps

Moong Dal - 3 Tblsps

Curry leaves - few

Haldi powder - 1/4 tsp

Jeera - 2 tsps.

For grinding to paste:

Jeera - 2 tsps.

Green chillies - 3-4

Grated fresh coconut - 1 1/2 tblsps

Seasoning:

Urad dal -- 1 tsp

Mustard seeds - 1/2 tsp

Hing - a pinch

Ghee - 1 tsp

Method:

Take the radish and peel the skin with a peeler and cut into small pieces.

Wash nicely and take a vessel and put the radish pieces .

Put Chana dal Moong dal and Jeera and mix nicely with the radish pieces.

Pour water in the vessel and pressure cook in the cooke for 15-20 mins.

Take a wet grinder and grind the jeera green chillies and coconut into a fine paste.

Now remove the cooked radish mixture from the cooker.

Add the ground paste curry leaves and salt an mix nicely.

Keep the kootu on the flame for 5 mins and stir nicely.

Garnish with coriander leaves and season in ghee urad dal, mustard seeds and hing.

Now pour the seasoning on the kootu and mix.

The Radish kootu is hot and ready to eat.

You can have this kootu with Chapathi ,rice with a few dollops of ghee.

 

Brocolli Parupu Usili

Ingredients:

Brocolli - 1 medium size

Chana dal - 1/2 measure

Toor dal - 1/2 measure

Sesame Oil

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Salt as required

Hing - a pinch

Method:

Cut the broccoli florets to small pieces and wash nicely.

Soak the Dals for 1/2 an hour in water.

Take a Kadai and season in 3 tsps. Sesame oil mustard seeds, urad dal and hing.

Put the cut broccoli pieces add salt and stir nicely.

Cook the broccoli on medium heat.

Drain water from the soaked dals and put in a wet grinder and grind to a paste.

Now you can either steam the paste in a microwave bowl in the microwave oven for 4 mins.

Alternatively you pour the batter by greasing the idli plates and keep in the cooker

for 20 mins.

Take a kadai and crumble the dal batter to small bits and stir by adding sufficient

sesame oil.

Now add the cooked broccoli to the dal mixture and mix nicely.

Keep stirring for 5 mins till every thing blends well and cooks well.

The broccoli parupu usili is ready to be had with mor kuzhambu or any choice of yours.

Transfer the parupu usili into a bowl and keep ready for use

 

Lapsee adai /Daliya adai /broken wheat adai

 

Ingredients:

Lapsee -1tumbler

 

Chana dal - 1fistful

 

Toor dal - 1 fistful

 

Moong dal - 1 fistful

 

Urad dal - 1 fistful

 

All the dals together 1 tumbler equal to lapsee measure

 

Red chillies - 7-8

 

Hing - less than a quarter tsp

 

Salt - as required

 

You can add curry leaves

 

You can add cut cabbage pieces, onion pieces etc.

 

Method:

 

Wash the daliya and the dals separately and soak them together in water for 1 hour.

 

Drain the water and in a wet grinder put the soaked daliya and dals and add water and

 

grind into a coarse batter along with the red chillies.

 

After grinding the batter transfer to a vessel add salt and hing and mix nicely.

 

You can make this adai after grinding instantly.

 

Take a dosa pan grease it with oil and pour 1big hollow spoon spread it

 

and add 1 tsp oil around it and let it cook.After one side is cooked,

 

flip it on the other side and cook.........................................................

 

The daliya adai is hot and ready to be had with molaga podi or any chutney of your choice.

 

This is a very healthy adai. 

 

 

 

 

 

pavakai mor kuzhambu /karela kadhi

Ingredients:
Pavakai /Karela /bittergourd - 1 medium

Yogurt  - 1 cup

Grated fresh coconut - 1 Tblsp

Jeera - 1 tsp

Greeen chillies - 5-6

Curry leaves - few

Haldi powder - 1/4 tsp

Mustard seeds - 3/4 tsp

Method:

Cut the karela into thin round slices.

Either fry them in oil or steam cook them in the microwave oven for 3-4 mins.

Take a wet grinder and grind the coconut, green chillies and jeera to a paste.

Take the cooked karela round pieces and put in a vessel.

Add the ground masala on top and mix nicely.

Dilute the curd nicely and add with karela mixture and mix nicely.

Add salt , curry leaves, haldi powder and mix nicely.

Keep this liquid mixture on the gas and boil 2-3 mins till the froth comes up.

Now off the flame quickly so that the mixture should not curdle.

Season in little oil mustard seeds and pour on the mor kuzhambu / kadhi.

T he pavakkai mor kuzhambu /karela kadhi is ready to be had with any curry
of your choice like parupu usili or even with fried applams.

























 

Brown basmati brocolli rice.

Ingredients:

Brown basmati rice - 1 measure

Brcolli - 1 bunch medium

Green chillies - 2-3 cut into small bits

Garlic flakes - 4-5

Onion - 1

Salt as required

Oil

Method:

Wash the brown basmati rice thoroughly.

Cook the rice with 2 measures of water on the gas

Cut the brocolli florets small and wash nicely.

Cut the Onion into thin slices.

Cut the garlic flakes into small pieces and the green chillies into small pieces.

Take a kadai pour some oil and put the onion pieces garlic pieces and green chillies.

Saute the items nicely.

Add the brocolli florets salt and mix nicely.

Cook on a medium flame and let the brocolli be crunchy

After the rice is cooked, mix the rice with the brocolli mixture nicely.

Stir the brocolli rice for 5 minutes.

The brown basmati brocolli rice is ready

.

Mangai-inji /Raw mangoginger pickle.

Ingredients:

Manga inji /Raw mango-ginger - 5-6 big pieces

Green chillies - 3-4

Lemon - 2 small

Salt as required

Method:

Peel the skin of the mango-ginger and cut into small bits and wash nicely.

Put the pieces in a bowl.

Cut green chillies into small pieces and add.

Add salt and mix nicely.

Squeeze the juice of 2 lemons and mix nicely.

The Manga-inji / Ginger-mango pickle is ready in a jiffy.

This instant pickle goes well with Curd rice.

Parupu Urundai puli kuzhambu/ Lentil balls in tamarind gravy.

Ingredients:

Chana dal - 1/2 cup

Toor dal - 1/2 cup

Tamarind - 1 medium lemon size

Sambar powder - 3-4 tsps

Haldi powder - 1/4 tsp

Hing - 1/4 tsp

Curry leaves - few

Coriander leaves for garnishing

Salt as required

Mustard seeds - 1 tsp

Dry red chillies - 7-8

Method:

Soak the Chana and Toor dals together for 1 hour

Soak the tamarind in water and make a thick extract.

Place the tamarind liquid on the gas.

Add salt, sambar powder, hing, haldi powder and curry leaves and allow to boil.

Grind the soaked dals in a wet grinder along with dry red chillies to a paste.

Take a kadai and pour sufficient oil season with mustard seeds and pour the ground paste on it.

Now keep stirring the paste nicely till it becomes a little thick and dry.

After the paste is cooked and becomes thick, put off the gas.

When the paste is luke warm take little rice flour in your palm and make balls of the paste.

When you have finished making all the balls, put them on a plate and steam in the cooker
for 20 minutes

In the meanwhile let the kuzhambu become thick.

Remove the solid balls from the cooker plate and drop one by one into the kuzhambu.

Now garnish with coriander leaves and season with mustard seeds.

The Parupu urundai kuzhambu is hot and ready to be had with any side dish.

You can either make a simple curry or raita or papad and have this yummy kuzhambu with hot rice

The parupu urundai can be had even by itself it tastes wonderful.

Mulangi Parupu Usli /Radish Parupu Usili

Ingredients:

Mulangi (Radish) - 2 big

Tur Dal - 1/2 cup

Chana Dal - 1/2 cup

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red chillies - 7-8

Hing - 1/4 tsp

Salt as required

Oil

Method:

Take 2 long Mulangi (Radish) peel the skin and cut into small pieces.

Wash the mulangi pieces and keep aside.

Soak the Toor dal and Chana dal in water for 1 hour.

Wet grind the Dals along with the Dry red chillies and hing to a paste.

Take a kadai and season in oil mustard seeds, Urad dal and hing.

Add the Mulangi (Radish) pieces and cook nicely by closing the lid.

After the Radish is cooked remove and transfer to a plate.

In the same kadai pour sufficient oil and put the paste.

Stir fry the Dal paste nicely with a flat spoon.

After the Dal paste has been cooked nicely, add the mulangi pieces.

Cook and mix nicely the Mulangi and dal paste nicely.

Now transfer the parupu Usli to a container.

The Mulangi (Radish) Parupu Usili is ready.

You can have this parupu Usili with mor kuzhambu rice ,Rasam rice , or Sambar rice as a side dish.

Semiya payasam /Vermicilli kheer

Ingredients:

Semiya (Vermicilli) - 1/4 packet

Milk - 1 litre

Sugar - 3-4 Tblsps

Cashew nuts (broken) - 10

Kismis (dry grapes) - few

Ghee - 2 -3 tsps

Method:

Take a kadai and add little ghee and roast the semiya.

Take a vessel and pour milk and boil nicely.

Put the roasted semiya and stir nicely.

Add the sugar and mix nicely.

After the semiya is cooked nicely in the milk put off the gas.

Take kadai and ad ghee and roast the cashew nuts and dry grapes.

Pour the roasted items in the payasam.

The semiya (vermicilli ) payasam ( kheer) is hot and ready to be had.

Note: When the heat reduces the payasam tends to thicken. You can add hot milk and dilute it before serving .

Karuvepallai thogaiyal / Curry leaves chutney

Ingredients:

Fresh curry leaves - a small bunch

Urad dal - 1 Tblsp

Black pepper corns - 10

Ginger - 1 piece

Tamarind - 1 small lemon size

Salt as required

Fresh coconut - (optional)

Dry red chillies - 4-5

Method:

Take a kadai and add urad dal, peppercorns and dry red chillies and roast to golden brown.

Take a wet mixer grinder and add the roasted items, ginger and curry leaves.

Add salt and little water and grind into a smooth chutney.

The karuvepallai thogaiyal (curry leaves chutney) is ready.

Transfer the chutney to a bowl.

the curry leaves thogaiyal is ready to be had with hot white rice with a few dollops of ghee or sesame oil.

You can make a nice curd raita to combine with this chutney and have it with sutta appalam.

Oats idli

Onion /tomato chutney

Ingredients:

Oats - 1 cup

Rava /sooji / semolina - 1/2 cup

Curd - sufficient to make the batter

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Urad dal - 1/2 tsp

Green chillies - 3 chopped

Coriander leaves for garnishing

Salt as required

Soda bicarb - a pinch

Broken cashew nuts - few.


Method:

Dry roast the oats and powder in a dry mixer.

Put the oats powder and rava in a bowl.

In a kadai season with mustard seeds, urad dal green chillies hing

Add the seasonings, coriander leaves and soda bicarb in the bowl.

Add sufficient curd and make a batter of normal idli batter consistency.

Add salt and mix nicely.

Add broken cashew nuts and mix in the batter.

Take an idli stand and grease the moulds with little oil and pour the batter in each mould.

Keep the idli stand in a cooker and let the idli cook for 20-25 minutes.

After the oats idli is cooked remove from the cooker and put the idlis in a plate.

The oats idli is ready to be had with onion /tomato chutney or any chutney of your choice.

I have already published a post of tomato /onion chutney previously you can go through it.

Parwal aur aloo ki sabzi / Snakegourd and potato curry.

Ingredients:

Parwal (snakegourd) - 1 medium length

Potato - 1 big

Onion- 1 chopped

Tomato - 1 chopped

Daniya powder - 1/2 tsp

Jeera powder - 1/2 tsp

Haldi powder - a pinch

Chole masala powder - 1/ tsp

Green chilly - 1 cut into pieces

Salt as required.

Oil

Coriander leaves for garnishing.

Method:

Cut the parwal into small chunks and the potato into cubes.

Wash the veggies nicely.

Take a kadai with little oil and put the chopped onion pieces and saute nicely.

Add the chopped tomato pieces and cut green chillies and saute nicely with the onion pieces.

Microwave the parwal chunks for 6 minutes and remove.

Microwave the potato chunks in a bowl of water for 7 minutes.

Now add all the masala powders, salt in the seasoning and stir nicely.

Add the parwal chunks from the microwave and also the potato chunks.

Now mix the veggies nicely with the masalas and stir for 5 minutes.

Garnish with coriander leaves.

The parwal /potato sabzi is ready to be had with phulka chapathis or pooris as you wish.

Bread bhurji

Ingredients:

Wheat bread - 10 slices cut into cubes

Curd - 1 cup

Haldi powder - a pinch

Jeera - 1 tsp

Green chillies - 2-3 slit

Curry leaves - few

Grated ginger - 1 tsp

Onion - 1 sliced

Oil

Salt as required.

Method:

In a bowl mix curd, haldi powder, salt with 2 Tblsps of water.

In a bowl mix curd, haldi powder with 2 Tblsps of water and mix well.

Add the bread cubes and mix well in the curd mixture.

Heat oil in a kadai and season with jeera, slit green chillies,curry leaves, grated ginger,onion slices
and saute.

Add the bread mixture to the seasoning saute and keep stirring.

Garnish with coriander leaves.


































.

Raw green tomato and small onion chutney

Ingredients:

Raw green tomato - 2-3

Small baby onions - 7-8

Dry red chillies - 10

Urad dal - 2 tsps

Hing - a pinch

Tamarind - small lemon size.

Salt as required

Method:

Wash an cut the green tomatoes into chunks.

Peel the skin of the small onions.

Take a kadai and roast the Urad dal and dry red chillies with little oil and set aside.

In the same kadai pour little oil and roast the onions and then the green tomatoes.

Take a wet mixer grinder and put the roasted dal red chillies tomato pieces and onion.

Add salt, lemon size tamarind, hing.

Now add little water and grind into chutney.

Now transfer the chutney to a bowl.

The raw  green tomato and small onion chutney is yummy and ready.

This chutney can be had with hot rice and a few dollops of ghee or a little sesame oil.

Mango lassi

Ingredients:

Mango - 1 medium (Alphonso)

Curd - 1/2 cup

Sugar - 2 tsps

Elaichi (Cardomom) - 1

Method:

Cut the mango by peeling off the skin.

Slice the mango into pulps and put in a bowl.

Take a Mixie Jar and add the mango pulp and Curd and sugar together.

Pulse into a smooth liquid without lumps.

Add 1 elaichi ground to powder and mix nicely.

Now pour the liquid into a glass.

The mango lassi is ready to be tasted.

You can refrigerate the lassi and then have it so that you can enjoy the true flavour.

Cabbage and potato simple curry.

Ingredients:

Cabbage - 1 small

Potatoes - 3

Mustard seeds - 1/2 tsp

Green chillies _ 2

Haldi powder - a pinch

Salt as required

Garam masala - 1/2 tsp

Oil

Coriander leaves

Method:

Cut the cabbage into small pieces and wash nicely.

Peel the skin of potatoes and cut into small pieces and wash nicely.

Take a kadai and season with mustard seeds and green chillies.

Put the Cabbage pieces and stir nicely.

Boil the potato pieces and add to the cabbage and mix nicely.

Add salt haldi powder and garam masala and mix nicely.

Allow to cook for sometime,do not over cook or mash the vegetables.

If the veggies are semi cooked it will be nice to munch and eat .

After the curry is cooked put off the gas.

Garnish with coriander leaves.

This simple curry can be had with any rice or even as a side dish for chappathis.

Papaya /Pomogrenate smoothie

Ingredients:

Papaya - 1 medium piece cut into small cubes

Pomogrenate - 1 quarter with the seeds removed.

Milk - 3/4th glass

Sugar - 3 tsps

Ice cubes - 2-3 (optional)

Method:

Take a papaya and cut 1 small portion into cubes.

Take a pomogrenate and cut quatre portion and remove the seeds.

Take a Mixie jar and put the papaya pieces and the pomogrenate seeds.

Add the milk and sugar and grind into a liquid.

The pomogrenate / papaya milk shake is ready.

Pour the smoothie into a glass .

If you want You can add ice  (optional)

You can now have a glass of pomogrenate and papaya refreshing smoothie.