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.

Aloo Gobi Peas Fry

Aloo as one of the ingredients in any of the Subzis is the best one for Chappathi & Parotha.

Cooking Time: 30Mins

Ingredients:

Potato                        1Big No. or 2Small Nos.

Cauliflower                 1/2 No.

Peas                           1/4Cup

Onion                         1/2Cup Finely Chopped

Ginger Garlic Paste     1tsp

Red Chilli Powder        1tsp

Coriander Powder       1tsp

Cumin Powder            1/2tsp

Turmeric Powder         a pinch

Cumin seeds               1/2tsp

Asafoetida                   a Pinch

Green Chilli                 1No.

Garam Masala Powder 1tsp

Coriander Seeds          few strands

Oil                               2tbsp

Salt                             to taste

Preparation Method:

1. Cook Aloo,Peas and Cauliflower in water. Cauliflower cooks faster, therefore cook it separately.

2. In a heavy bottomed pan, add oil. Add Cumin Seeds, Asafoetida, Onion. Fry Onion till it becomes golden brown. Add Ginger Garlic paste and Green Chilli. Saute it till the raw smells leaves.

3. Add Red Chilli Powder,Cumin Powder, Coriander Powder,Salt, Garam Masala Powder and mix them. Add the cooked Potato,Peas and Cauliflower and fry them with the masala for 4mins.

4. Garnish it with Coriander leaves.

Capsicum Rice

Capsicum Rice is a very easy dish to make in few mins.

Cooking Time: 20Mins

Ingredients:

Capsicum                       1/2No.

Red Chilli                        2Nos

Coriander Seeds             1tsp

Cumin Seeds                  1tsp

Mustard Seeds               1tsp

Urad Dhal                      2tsp

Peanuts                          less than 1/4cup

Garam Masala Powder    2tsp

Ghee/Oil                        2tbsp

Curry Leaves                 3Strands

                            

Preparation Method:

1. Dry Roast(without Oil) Red Chillis,Coriander Seeds, Cumin Seeds, Mustard Seeds, Urad Dhal ,Peanuts.

2. Grind the dry roasted ingredients and add Garam Masala Powder. Keep it aside.

3. In a heavy bottomed pan, add Ghee or Oil and fry the cut capsicum and cook them.

4. Add the grinded mixture to the cooked capsicum and fry them for 3mins. Then add rice and mix them with the Capsicum and Grinded mixture.

Tips:

1. Cook Capsicum by frying it.

Tamarind Chutney

Tamarind Chutney is for all Chaat recipes. We can do this recipe and freeze it for later use.

Cooking Time: 30Mins

Ingredients: 

Tamarind Paste        2tbsp

Sugar                      1/2 Cup

Water                      2cups

Salt                         to taste

Chilli Powder            1tsp 

Cumin Seeds                1tsp

Fennel Seeds           1tsp

Preparation Method:

1.Mix the Tamarind paste with Water and boil them.Add Sugar to it and keep stiring it.

2. Dry roast Cumin Seeds and Fennel Seeds. Grind them and add Chilli Powder and Salt. Add these to the boiling Tamarind water. The correct consistency is that the boiling water must coat the spoon.

3. Once the Chutney cools, it automatically thickens to 1/2 cup. Store it dry container.

Tips:

1. Instead of Sugar, same amount of Jaggery can be used.

2. Fennel seeds are optional.

Bhel Puri

Bhel Puri is the most common chat item given in many small Indian road side shops as well in big malls. I was really happy learn the recipe and do it for my husband.

Cooking Time:30Mins

Ingredients:

Bhel Mix                     2cups

Chat Masala               1tsp

Onion                        1/2 No. (Finely Chopped)

Tomato                      1/2 No.

Raw Mango                few finely chopped pieces

Salt                            to taste

Chilli Powder               to taste

Coriander Leaves        few Strands

Mint Chutney              to taste

Tamarind Chutney      to taste

Preparation Method:

1. Take a big bowl, add Bhel mix, Onion,Tomato,Raw Mango,Chat Masala,Coriander leaves,Chilli Powder. Add Salt if required.Mix them well. Finally before serving add Mint and Tamarind chutney and mix them.

Tips: 

 1.You need to roast the Bhel Mix a little if the packaged mix is not crispy enough.

2. Add Salt and Chilli Powder if required.

3. Mint & Tamarind chutney must be added to taste and it should not be dripping.

Check my blog for Mint Chutney & Tamarind Chutney recipes.

Mint Chutney

Mint Chutney is the used mostly for Snacks and Appetizers. It is used for dipping Samosas, Masala Pappads, Bhel Puri, Aloo Chaats, and in Sandwiches as well.

Cooking Time: 20Mins

Ingredients:

Mint Leaves                       1/2Cup

Onion                                1/4 No. 

Tomato                              1/2 No.

Ginger                               1/2Inch

Garlic                                 1 Clove

Green Chilli                        1

Chat Masala Powder           1/2tsp

Salt                                    to taste

Lemon juice                        1/2tsp

Raw Mango                         few pieces (Optional)

Preparation Method:     

1. Wash Mint Leaves. Add Mint Leaves,Onion, Tomato,Ginger, Garlic, Green Chilli,Raw Mango, Chat Masala, Salt,Lemon Juice in a mixer and blend them to a fine paste.

2. Serve it with Snacks and Appetizers.


Tips:
1. Chutney can be stored in refrigerator for days.

Channa Masala

Channa Masala is the best gravy to have with Poori.

Cooking Time: 30Mins
Ingredients:

Channa Dhal (Chick Peas) 2cups (Soaked for 2hours)

Onion (Big)                       1No.

Tomato                             1No.

Ginger Garlic Paste            2tsp 

Cumin Seeds                     1tsp

Green Chilli                       1No.

Chilli Powder                     1tsp

Coriander Powder             1tsp

Jeera Powder                    1/4tsp

Bay Leaves                       1No.

Cinnamon Stick                 1No

Star Anise                         2Nos.

Cloves                              4Nos.
Salt                                   to taste 
Coriander Leaves               few Strands

Oil                                     4tsp

Preparation Method:
1. Soak Channa Dhal in water for 2hrs. Pressure Cook Channa Dhal for 5Whistles.Add little salt while cooking.
2. In a heavy bottomed pan, add oil. Add the Garam Masala ingredients,Cumin seeds and Chopped Onion. Add very little salt.Saute them till the Onion turns golden brown.Add Ginger Garlic Paste and saute it till the raw smell leaves. Now add Turmeric Powder.
3. Add Tomato and saute them till it mashes well.Add Green Chilli. Add the Chilli Powder,Coriander Powder, Jeera Powder.Add little water. Don't make the mix dry.
4. Finally add Channa Dhal and required amount of Water. Boil it for sometime.Check for Salt & taste.At the end add Coriander leaves and little lime juice.

Tips:
1.Use the Channa Cooked water for cooking.
2. Channa Dhal should not be over cooked.

Cauliflower Bajji

Very simple snack to make in less time.

Cook Time: 20mins

Ingredients:

Cauliflower                 1/2 No.
Besan Flour                1cup

Red Chilli Powder        According to taste

Salt                            to taste

Oil                              to deep fry
Water                         to mix

Preparation Method:

1. Clean the Cauliflower and cut them into florets.
2. Mix Red Chilli Powder, Salt, Water with Besan flour.It should not be very watery. It should be watery than the chappathi flour mix.
3. Heat oil in the Kadaai. Once Oil is hot, dip the Cauliflower in the Besan flour mix and deep fry it.Serve it with spicy Coconut chutney.

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.