Walnut Chutney

Walnut seeds are high density source of nutrients, particularly proteins and essential fatty acids.
100 grams of walnuts contain 15.2 gram protein, 65.2 gram fat, and 6.7 gram dietary fiber. The protein in walnuts provides many essential amino acids.They act as antioxidants.

Cooking Time:10mins

Ingredients:

Walnuts                  25

Red Chillis               6 -7

Onion(Big)              1/2

Salt                        To taste

Tamarind Paste       little

For Tempering:

Oil                           1tbsp

Mustard Seeds         1tsp

Urad Dhal                1tsp

Channa Dhal            1tsp

Curry Leaves               few

Preparation Method:

1. Dry roast Walnut alone for just few secs. Over roasting will reduce the anitioxidant quality of Walnuts.

2. Dry roast Red Chillis & Onion. After it cools down, grind all with Salt and Tamarind Paste.

3. Do the Tempering.

Tips:

1. Garlic can also be added.

2. Take care not to over roast Walnuts.

Pasta Masala

Cooking Time: 20Mins

Ingredients:

Pasta                   1Cup

Green Peas          1/2Cup

Marinara Sauce    10tbsp

Preparation Method:

1. Boil Pasta and Green Peas together in water. Cook them well.

2. In a Kadai add the Sauce,Pasta and Green Peas. Mix them well for 2mins and serve it.

Tips:

1.Beans and Carrots can also be added.

2. Sauce used is Barilla Marinara Sauce.

Sabudana Payasam

One of my favorite Dessert item. Its the easiest recipe to make.Its the traditional dessert in most of the South Indian houses.

Cooking Time: 20Mins

Ingredients:

Sabudana(Javvarisi)       1/2Cup

Semiya                          1/2Cup

Sugar                            1/2Cup (to taste)

Milk                               1Glass

Ghee                             for frying

Cardamon powder         2pinches

Cashewnuts                  10

Raisins                          5

Preparation Method:

1. Boil Sabudana in water till it is cooked. Then add Semiya to Sabudana and let it cook.

2. Add Sugar and mix them well. Add Milk and let it to boil. Add Caramon Powder.

3. Finally add Cashewnuts and Raisins fried in Ghee.

Tips:

1. Do not overcook Cashewnuts and Raisins.

2. Instead of Water, Milk can be used.
3. Sugar can be added according to  taste.

Coriander Chutney - Method II

This recipe is a different method to make Coriander Chutney. Simple one to make.

Cooking Time:10Mins

Ingredients:

Coriander Leaves                             1Bunch

Red Chilli                                         2No

Green Chilli                                      1No

Garlic Clove                                     1No

Ginger                                             1/2Inch

Cumin Seeds                                    1tsp

Asafoetida                                        a Pinch

Urad Dhal                                         1/2tsp

Grated Coconut                                1/2Cup

Salt                                                  to taste

Tamarind Paste                                1/2tsp

For Tempering:

Oil                                                   1tbsp

Mustard Seeds                                 1tsp

Urad Dhal                                        1tsp

Curry Leaves                                    few

Preparation Method:

1. Dry Roast Red Chillis, Cumin Seeds, Garlic, Urad Dhal and washed Coriander leaves. Allow them it cool.

2. After it cools add all the ingredients mentioned and grind to a coarse paste.

3. Do the tempering.

Tips:

1. Mint Leaves also can be added.

Baigan Bharta (Brinjal Masala Fry)

Baigan Bharta is a very simple dish. Its one of the Subjis we can make for Chappathi or Parota.

Cooking Time: 30Mins

Ingredients:

Brinjal(Small)                      4-6

Onion                                  1/2 Finely Chopped

Tomato                               1 Finely Chopped

Green Peas                          1/2 Cup  

Cumin Seeds                       1/4tsp

Turmeric Powder                 1/2tsp

Green Chilli                         1

Ginger Garlic Paste              1tsp

Asafoetida                           a Pinch

Garam Masala Powder         1tsp

Red Chilli Powder                 1tsp

Coriander Powder                1tsp

Cumin Powder                     1/2tsp

Salt                                     to taste

Oil                                       2tbsp

Coriander Leaves                 few

Preparation Method:

1. Cut Brinjal slightly in the middle. Boil Brinjal and   Green Peas together in Water with little Salt for 10mins.

2. Peel the skin of the Brinjal and cut into pieces.

3. Take a Kadai and add Oil. Add Cumin seeds,Asafoetida and Onion. Saute Onion till it becomes translucent.

4. Add Salt to the Onion and add Ginger Garlic Paste.Add Tomato and saute it till it Oil comes out.Also add sliced Green Chilli.

5. Add all the Masala powder. Add Salt if needed. Add the Brinjal and Green Peas. 

6. Mix well and garnish it with Coriander leaves. Keep on stove for 3mins and remove it. Add little Lemon Juice.

Kara Boondi

Kara Boondi is a good evening snack in Tamilnadu. It can be a good side dish for curd rice also.

Cooking Time:20mins

Ingredients:

Besan Flour                      1Cup

Rice Flour                         1spoon

Red Chilli Powder               to taste

Salt                                   to taste

Curry leaves                      Few strands

Water                                to mix

Oil                                     for deep fry

Preparation Method:

1. Mix Besan flour,Rice Flour,Red Chilli Powder,Salt and water to make a batter without lumps. Heat Oil in a Heavy bottomed Kadai in medium flame.Pour the batter over the perforated ladle(ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle holes evenly. Cook till it turns into crispy. Drain this from oil and repeat the same for the whole batter. Now boondi is ready.

2. Fry Groundnuts and Curry leaves in Oil. Add this to the Boondi.

Tips:

1. Do not overcook the Boondi.

2. Fried Garlic can also be added.

Idli & Dosa

Idli & Dosa are the most common breakfast item in most of the SouthIndian homes.

Ingredients:

Idli rice                     4Cups

Whole Urad Dhal       1Cup 

Fenugreek Seeds      1/2tsp

Preparation Method:

1. Soak Rice and Urad Dhal separately in water for 6-8hrs.Soak Fenugreek Seeds along with the Dhal.

Grind them coarsely. Add Salt and keep it aside for a night.

2. The mix will get sour and bubble up. Next day morning, Idli can be done using the Idli cooker. Apply drops of oil on the Idli plates before pouring the mix.