Plantain Fry / Vazhaikkai Fry

Cook Time: 20mins

Ingredients:

Plantain/ Vazhaikkai    1No.

Red Chilli Powder        1tsp

Salt                             to taste

Oil                               2tsp

Mustard Seeds             1tsp

Urad Dhal                    1tsp

Channa Dhal                1tsp

Curry Leaves               1Strand

Preparation Method:

1. Peel the skin of the Plantain and cut it into cubes. Boil water and cook the cut cubes.

2. Heat a Kadaai with Oil and do the Seasoning. Add Red Chilli Powder and Salt. Immediately add the Plantain and fry it till the masala gets into the Plantain.

Some Tips:

1. Sambar Powder and Coriander Powder can be added.

Aval Upma / Poha Upma

Aval Upma is easy to make in few mins. Best one to make during Breakfast time. Easy and fast to prepare.

Cook Time: 15Mins

Ingredients:

Aval/Poha Thin                 3Cups

Oil                                   2tsp

Mustard Seeds                 1tsp

Urad Dhal                        2tsp

Channa Dhal                    2tsp

Red Chilli                         2No.

Green Chilli                      2No.(Sliced lengthly)

Asafoetida/Hing                a pinch

Curry Leaves                    1Strand

Salt                                  to taste

Turmeric Powder              a pinch

Preparation Method:

1. Wash Poha/Aval in Water and keep it aside.

2. Heat a Kadaai, add Mustard Seeds, Urad Dhal,Channa Dhal,Curry Leaves, Red Chillis,Green Chillis,Asafoetida.

3. Add Onion and Saute it till it becomes translucent. Add Tomato and fry it till it is cooked.Add Turmeric Powder,Salt and sprinkle some water on the Poha and add it to  the Kadaai. Mix well and garnish it with Coriander leaves.

Some Tips:

1. Cooked Carrots, Peas, Beans,Cabbage can be added.

2. Pepper Powder can also be added.

Paakharkai Fry / Bitter Gourd Fry

Bitter gourds are very low in calories but dense with precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Cook Time: 30Mins

Ingredients:

Paakharkai         2

Oil                     2tsp

Ghee                 1tsp

Sambar Powder 2tsp

Salt                   to taste

Preparation Method:

1. Cut the Bittergourd(Seeds removed) into cubes and cook them with little Salt in boiling water. Filter the Water and Keep it aside.

2. Heat a Kadaai with oil, add Mustard Seeds,Urad Dhal and Curry Leaves for Seasoning.

3. Add Sambar Powder,Salt and Ghee. After few seconds add the Bittergourd and fry them till masala gets in the vegetable.

Some Tips:

1. Adding Ghee reduces the bitterness little.

2. Do not burn the Bittergourd.

Dhal Curry / Paruppu

Dhal curry is the basic and simple dish. When we are too tried and lazy to cook, we can finish the lunch menu with Dhal Curry and Rasam with Appalam,Potato fry or Pickle.

Cook Time: 15Mins

Ingredients:

Toor Dhal            1/4Cup

Cumin Seeds       1tsp

Turmeric Powder  a pinch

Tomato                Less than 1/4No.

Onion                   Less than 1/4Cup

Asafoetida            a pinch

Water                   1/2 Cup

Garlic Clove          1No.

Coriander Leaves   few

Salt                       to taste

For Seasoning:

Oil                       2tsp

Mustard Seeds     1tsp

Urad Dhal            1tsp

Curry Leaves       1Strand

Red Chilli             1No.

Green Chilli          1No.

Preparation Method:

1. Wash Dhal.Mix Dhal, Turmeric Powder, Asafoetida, Cumin Seeds, Garlic Clove with Water and Pressure cook them for 5-6 Whistles. Dhal must be cooked well. Smash the Dhal after cooked.

2. Meantime, in a Pan add Oil. Add Mustard Seeds,Urad Dhal, Curry Leaves, Green Chilli ,Red Chilli and Onion. Fry them and add it to the Cooked Dhal. Add Salt and Garnish with Coriander Leaves.

Some Tips:

1. Do Not add Salt to the Dhal when you Pressure Cook it. Dhal will not be cooked. So add Salt only after the Dhal is cooked.

2. Coriander Powder, Chilli Powder, Sambar Powder can be added for different taste.

3. Serve it with hot Steamed Rice with Ghee or Sesame Oil.

Rava Kesari

Rava Kesari is one of my favorite sweet. It can be done very easily and in few mins.

Cook Time: 15mins

Ingredients:

Rava                       1/2Cup

Sugar                      1/2Cup

Water                      300ml

Cashewnuts             10Nos.

Raisins                     8Nos.

Cardamon Powder   2pinches

Ghee                       3tbsp

Preparation Method:

1. Add 2tbsp of Ghee to a Heavy bottomed pan in Medium flame, roast Cashewnuts and Raisins. When Raisins bulge, add the Rava and stir continuously for 3mins till Rava changes color lightly. Make sure not to burn Rava.

2. Add Sugar and stir it for 1min and add Water. Stir continuously for 5-6mins.

3. Add Cardamon Powder ans switch of the stove.

Some Tips:

1. Almonds can also added.

2. Kesari powder can also be added to make it orange color.

Coconut Chutney

Coconut Chutney is done mostly in South Indian houses. Best with Idli,Dosa,Rava dosa,Vada, Paniyaram and Bajji.

Cook Time: 10Mins

Ingredients:

Grated Coconut                       1/4 Cup

Bengal Gram(Channa Dalia)     1/4 Cup

Ginger                                     1/2 Inch

Garlic Cloves                           2 Nos.

Salt                                         to taste

Green Chilli                              2 Nos.

Curry leaves                            2 Strands

For Tempering:

Oil                              1tbsp

Mustard Seeds            1tsp

Urad Dhal                   1tsp

Curry Leaves              1Strand

Preparation Method:

1. Grind Coconut, Bengalgram(Channa Dalia), Green Chillis,Garlic,Curry leaves,Ginger,Salt with little water.

2. Do the tempering and add it to the grinded paste.

Some Tips:

1. Ginger is optional.

2. Green chilli can be increased in number according to spice level.
3. Instead of Green Chilli, Red Chilli can be used and the chutney will taste different.

Karamani Puli Kuzhambu (Black Eyed Peas Curry)

Cook Time: 20Mins

Ingredients:

Black Eyed Peas            2Cups

Brinjal                           2Nos(Optional)

Tomato                         1No

Onion                            1/2cup(Finely Chopped)

Sambar Powder             2tsp

Salt                               to taste

Grated Coconut             1tsp

Tamarind Paste              1tsp(to taste)

Coriander Leaves           to garnish

For Seasoning:

Oil                     1tbsp

Mustard Seeds   1tsp

Urad Dhal          1tsp

Curry Leaves     1Strand

Preparation Method:
1. Boil the Peas with little salt in the pressure cooker for 3Whistles and keep it aside.
2. Heat a Pan with little Oil. Add Onion and saute it till it turns into light brown color.Add Tomato and saute it for 2mins.
3. Add Brinjal, Sambar Powder,Turmeric Powder and fry it for 1min.
4. Add the extra water from the boiled Peas. Let the Brinjal cook.
5. Add the cooked Peas and mix well for 4mins.
6. Add Tamarind paste and Grated coconut.Add Salt if needed. Garnish with Coriander leaves.


Some Tips:
1. Do not overcook the Peas.

Cabbage Poriyal

Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.

Cabbage Poriyal is best with Sambar and any Kara Kuzhambu.

Cook Time: 20Mins

Ingredients:

Cabbage                    4Cups(Finely Chopped)

Onion                         1/2Cup

Green Chilli                3

Moong Dhal                2tbsp(Soak it in hot water for 10mins)

Salt                            to taste

Grated Coconut          1tsp(Optional)

For Seasoning:

Oil                     1tbsp

Mustard Seeds   1tsp

Urad Dhal          1tsp

Curry Leaves     1Strand

Preparation Method:

1. Finely chop the Cabbage.Boil it in water and keep it aside.Filter the water.

2. Heat Oil in a Pan and add Mustard seeds. After Mustard seeds splutters, add Urad Dhal till it changes to light brown color. Add Curry leaves.

3. Add Onion and Green Chilli and fry it till the Onion turns to light brown color.

4. Add the Moong Dhal and Cabbage and fry it for 5-10Mins till water drains off.

5. Add Grated coconut and fry for a min.

Vegetable Briyani

Cook Time: 30Mins

Ingredients:

Basmati Rice           1Cup

Green Peas             1/4Cup

Green Beans           10Nos.

Potato                     1No.

Tomato                    1No.

Spring Onion            1/4Cup (Chopped)

Onion                       1/4Cup(Finely Chopped)

Carrot                      1No.

Green Chilli              1No.

Chilli Powder            1tsp

Coriander Powder     1tsp

Jeera Powder            1/4tsp

Bay Leaves               1No.

Cinnamon Stick         1No

Star Anise                 2Nos.

Cloves                       4Nos.

Curd                          1tbsp

Mint Leaves               1/4Cup

Coriander Leaves       1/4Cup

Ginger-Garlic Paste    2tsp

Ghee                         1tbsp

Water                        1 1/2Cups

Preparation Method:

1. Wash Basmati rice and soak in water for 10Mins.

2. Cut all the vegetables length-wise.

3.  In the pressure cooker, add 2tbsp of Ghee and add all the Garam Masala items.

4. Add Onion and saute it till it turns translucent. Add Ginger-Garlic Paste and fry it till raw smells leaves.Add Green Chilli too.

5. Add all the vegetables and fry it for 3mins.Add Mint leaves too.

6. Add Chilli Powder,Coriander Powder,Jeera Powder and Salt and fry them for 2mins.

Add curd.

7. Now add Rice and mix it well. Add Water and Coriander Leaves. Pressure cook them for 2-3Whistles.

Some Tips:

1. Coconut Milk can also be added.

2. Cauliflower can also be added.

3. Onion Raita,Boondi Raita,Potato Chips,Potato Fry can be a awesome side dish for Briyani.

Green Peas Poriyal - Method II

Cook Time: 15Mins

Ingredients:

Green Peas                      1Cup

Onion (Big)                      1/2

Chilli Powder                               1tsp

Salt                                  to taste

Coriander Leaves              1/4cup

For Seasoning:

Oil                      1tbsp

Mustard Seeds    1tsp

Urad Dhal           1tsp

Curry Leaves      1Strand

Preparation Method:

1. Boil water and cook Green Peas with little Salt and keep it aside.

2. Add Oil into the pan and do the Seasoning. Then add Onion and saute till it turns translucent.

4. Add Chilli Powder,Green Peas and Salt and fry it for 5mins.

5. Garnish with Coriander leaves.

Green Peas Poriyal - Method I

Cook Time: 15Mins

Ingredients:

Green Peas                      1Cup

Onion (Big)                      1/2

Grated Coconut                1tbsp

Cumin Seeds                    1tsp

Fennel Seeds                    1/2tsp

Salt                                  to taste
Chilli Powder                     1tsp
Coriander Powder              1/2tsp

Turmeric Powder               a pinch

Coriander Leaves              1/4cup

For Seasoning:

Oil                      1tbsp

Mustard Seeds    1tsp

Urad Dhal           1tsp

Curry Leaves      1Strand

Preparation Method:

1. Boil water and cook Green Peas and Keep it aside.

2. Grind Coconut,Cumin Seeds,Fennel Seeds together with little water.

3. Add Oil into the pan and do the Seasoning. Then add Onion and saute them till it turns translucent.

4. Add Chilli Powder,Coriander Powder,Turmeric Powder and grinded mixture and fry it for 2mins.

5. Add cooked Green Peas and fry it well with the mixture for 3mins. Garnish with Coriander leaves.

Mushroom Gravy

Mushroom Gravy can be had with Chappati, Dosa, Parotta. 

Cook Time: 20Mins

Ingredients:

Mushroom                    20Nos.

Onion Big                     1/2No.

Tomato                        1No.

Ginger-Garlic Paste      1tsp

Green Chilli                  2Nos.

Cumin Powder              1tsp

Pepper Powder             1tbsp

Turmeric Powder          1Pinch

Coriander Powder         1tbsp

Curry Leaves                1Strand

Salt                               to taste

Oil                                1tbsp

Coriander Leaves          1/4Cup

Preparation Method:

1. In a pan add oil, Green Chilli, Curry Leaves for 25sec. Add Onion and fry till translucent. Add Ginger-Garlic paste and fry till the raw smell leaves. Add tomato and saute it for 3mins.

2. Add Mushroom, Coriander Powder, Turmeric Powder, Cumin Powder,Pepper Powder,Salt and mix them well. Saute it till Mushroom is cooked in Medium Flame with little Water. Garnish with Coriander leaves.

Mushroom Briyani

Cook Time: 30Mins

Ingredients:

Mushroom                  10Nos.

Basmati Rice              1 1/2Cups

Onion                         1/2

Tomato                      1No

Cloves                        2Nos.

Cinnamon Stick           1/2inch

Cardamon                   1No

Bay Leaves                  1No

Star Anise                    2Nos

Oil                               1tbsp

Ghee                           2tbsp

Salt                             to taste
Water                          1 1/4cup

To Grind:

Ginger                         1/2inch

Garlic cloves                2

Cumin Seeds               1tsp

Chilli Powder                1tsp

Green Chilli                  2

Coriander Leaves         1/4Cup

Mint Leaves                 1/4Cup

Preparation Method:

1. Heat oil and Ghee on a Cooker. Add Garam masala items then Onion. Saute it for 2mins and add sliced Mushroom,Tomato and saute it for 2mins.

2. Add the grinded masala and rice. Saute it for 2mins and Pressure cook them for 2Whistles.

Some Tips:

1. Cut the Mushrooms lengthly.

Sambar

Sambar is the most famous and traditional dish of South India. Different styles of Sambar can be done with different vegetables.Very simple and easy to prepare Sambar.

Cook Time: 20mins

Ingredients: 

Toor Dhal               1/2 cup

Jeera                      1tsp

Turmeric powder     a pinch

Carrot                     1No

Brinjal                     2Nos

Beans                      8Nos

Drumsticks(frozen)  5 pieces

Small Onion             8Nos

Sambar Powder        2 tbsp

Salt                          to taste

Asafoetida                2 pinches

Shredded Coconut    2 tbsp

Tamarind Paste        1 tbsp

Coriander Leaves      5 Strands

For Tempering:

Mustard Seeds       1 tbsp

Urad Dhal              1 tbsp

Curry Leaves         2 Strands

Red Chilli               2

Preparation Method:

1. Pressure cook all the ingredients(except Tamarind,Coconut and Coriander leaves) for 3 whistles.

2. Keep the cooker on the stove and add Tamarind and Shredded Coconut.Cook it for 3mins.

3. Add Coriander leaves and add the tempered items.

Some Tips:

1. It is not necessary to add all the mentioned Vegetables.Even Potato can be added.

2. Adding small Onion will increase the taste.

3. Sambar can be done by Pressure cooking Vegetables and Dhal separately. But I like the taste by doing this way.

Kathirikai Masala fry (Brinjal Masala Fry)

Cook Time: 30Mins

Ingredients: 

Indian Brinjal(Egg Plant)     7

Mustard seeds                    1/2tsp

Urad dhal                           1tsp

Channa Dhal                       1tsp

Red Chilli                            2

Asafoetida                          a pinch

Chilli Powder                      1tsp

Turmeric Powder                a pinch

Coriander Powder               1tsp

Salt                                    to taste

Coriander Leaves                little

Curry Leaves                      1 Strand

Preparation Method:

1. Boil Brinjal in water with little salt and keep it aside.

2. Heat a Kadaai and add Mustard seeds. After Mustard splutters add Urad Dhal,Channa Dhal,Curry leaves,Asafoetida and curry leaves.

3. Add the boiled Brinjal and Turmeric powder,Coriander powder,Chilli powder.

4. Mix the masala with the Brinjal and fry them in low frame till masala gets into the vegetable.

5. Add Salt to taste and garnish with Coriander leaves.

Onion - Tomato Chutney

Onion Tomato Chutney is a best chutney for Idli, Dosa,Paniyaram in many of our homes and hotels.

Cook Time: 20Mins

Ingredients:

Onion (Big)                 1 No

Tomato                       2 Nos

Red Chilli                     5 Nos

Asafoetida                   a pinch

Garlic                          1Clove (optional)

Grated Coconut           1tbsp

Salt                             to taste

For Tempering:

Mustard Seeds            1tsp

Urad Dhal                   1tsp

Channa Dhal               1tsp

Curry Leaves              1Strand

Sesame Oil                 1tbsp

Preparation Method:

1. Pour one spoon of oil in a pan and add Red Chillis. Then add Onion and saute them. After 3mins add Tomato and saute it for 5mins and keep it aside.

2. After it cools, grind them with grated coconut and Asafoetida.

3. Do the tempering and add it to the grinded mixture.

Potato Fry

Potato fry is favorite dish for many of us. A simple curd rice or dhal rice with Potato fry is simply superb combination.

Cook Time : 30mins

Ingredients:

Potato                 3

Chilli Powder       1tbsp

Salt                     to taste

For Tempering:

Mustard Seeds         1tsp

Urad Dhal                1tsp

Oil                           2tbsp

Curry leaves           1Strand

Preparation Method I:

1. Peel the potato skin and cut it into cubes.

2. Heat a Kadaai with oil. Add Mustard and after it splutters add Urad Dhal and Curry leaves.

3. Add Chilli powder and salt.Immediately add potato. Make sure not to burn the Chilli Powder.

4. Fry them till it gets cooked.

Preparation Method II:

1. Boil The potatoes and cut them into small pieces.

2. Heat a Kadaai with oil. Add Mustard and after it splutters add Urad Dhal and Curry leaves.

3. Add Chilli powder and salt.Immediately add potato. Make sure not to burn the Chilli Powder.

4. Fry them till it gets cooked.

Some Tips:

1. Ginger Garlic paste can also be added.

Diamond Biscuits (Kalakala)

Kalakala is an evening snack made with Maida Flour.It can be made spicy or like sweet.

Cook Time: 30Mins

Ingredients:

Spicy:

Maida                 1 cup

Pepper Powder   1 Spoon

Asafoetida          1 Pinch

Salt                    to taste

Ghee                  2 tbsp

Sweet:

Maida                   1 cup

Sugar                   1/2 cup

Ghee                    2tbsp

Egg                      1/2 (Optional)

Cardamon Powder1/4 tsp

Preparation Method:

1.  Mix the ingredients with little water and make dough like it is done for   chappathi and roll it.

2. Cut into diamond pieces using knife and fry it in oil.

Some Tips:

1. The dough must not be with excess water. 

2. Biscuits can be done without Egg as well.

Pav Bhaji

Pav Bhaji was my favorite dish when I go out with my friends in the evening. Good dish for evening and sometimes had for dinner as well. It is very easy to prepare the Bhaji.

 

Cook Time : 30 Mins

Ingredients:

Potato                              1No

Carrot                              1No

Beans                              15Nos

Peas                                1/2 cup

Cauliflower                       1/2

Butter                              4 tsp

Asafoetida                        1/8 tsp

Onion                               1No.

Ginger Garlic Paste            1 1/2 tsp

Green Chilli                       1No.

Turmeric Powder               2 Pinches

Tomato                             1No.

Salt                                   to taste

Chilli Powder                     1tbsp

Coriander Powder              1/2tbsp

Jeera Powder                    1/2 tsp

Fenugreek Powder             1/2 tsp

Pav Bhaji Powder               1tsp

Coriander Leaves               5 Strands

Lime Juice                          Little to taste

Burger Bread                      8Nos.

Preparation Method:

Bhaji:

1. Cut the Vegetables(Potato,Beans,Peas,Cauliflower and Carrot) and pressure cook them for 3 whistles.

2. Heat a pan and add 3tsp of Butter.

3. Add Onion and saute it for 2mins till it turns golden brown color. After that add Asafoetida, Ginger Garlic Paste and saute it till raw smell leaves. Then add Salt,Turmeric Powder and Tomato. Tomato should be cooked well till it becomes like gravy.

4. Add Chilli Powder,Coriander Powder, Jeera Powder,Fenugreek Powder and Pav Bhaji Powder and mix well.

5. Add the smashed Vegetables to the pan and mix them with the masala. Add Coriander leaves,little lime juice and 1tsp Butter.

Pav:

1. Spread little Butter on the Dosa Pan and toast the bread on both sides till it light brown color is seen on both sides.

Some Tips:

1. Vegetables like Raddish, Brinjal and Capsicum can also be added.

2. Serve it with little onion and Lime juice.

Potato-Tomato Kuzhambu/Kurma

Potato & Tomato kurma can be had with rice,Dosa and Idli.

Cook Time: 30Mins

Ingredients:

Potato                     1

Tomato                   1

Onion                      1/2

Turmeric Powder      a Pinch

Chilli Powder            2tsp

Coriander Powder     2tsp

Salt                          to taste

Grated Coconut        1tbsp

Cumin seeds             1tsp

Fennel Seeds            1/2tsp

Bengal Gram(Channa dalia)  1/2tsp

Coriander Leaves       few

For Tempering:

Oil                            1tbsp

Mustard Seeds          1tsp

Urad Dhal                 1tsp

Curry Leaves            1Strand

Preparation Method:

1. Pressure cook the Potato and  cut into small pieces.

2. Grind Coconut,Cumin Seeds,Fennel Seeds and Bengalgram with little Water.

3. Heat a Pan with Oil, add Onion and saute it for 3mins. Add Tomato and fry them.

4. Add Turmeric Powder,Chilli Powder,Coriander Powder, Salt,Potato and fry them.

5. Add little Water and saute them for 10mins.Add the grinded mixture also and cook it for 4mins.

6. Do the tempering,and add it to the mixture.Garnish it with Coriander leaves.