Puli Inji – Tangy Ginger Curry
Puli Inji is a tangy and spicy dish with ginger and tamarind paste as the main ingredients. It is a perfect condiment with curd rice or any other rice. Easy to make and you can store it in the refrigerator for upto a month. It is more like pickle but tastes like Vathakuzhambu. My mother in law is here and I learnt this recipe from her. She makes authentic Palakad dishes which are simple and delicious. I am looking forward to share more recipes from her. So keep posted!! Ingredients: Chopped ginger – 4 tbsp Green chilies – 2 Whole tamarind – one lemon size Fenugreek seeds – 1/4 tsp Mustard seeds – 1/4 tsp Sesame oil – 2 tbsp Curry leaves 1″ piece of jaggery A pinch of turmeric powder A pinch of asafoetida Salt to taste Method of...
Read More
Pazham Nurukku
Pazham Nurukku is a Kerala dish made by steaming Nendram Pazham (a popular type of banana from Kerala) and cooking with jaggery. It is a simple dish and a wonderful snack for kids and adults. Ingredients: Nendram pazham – 2 Crushed jaggery – 2 tbsp Ghee (clarified butter) – 1 tsp (optional) Method of Preparation: Cut the ends and slice banana into big pieces with skin. Pressure cook for 10 minutes over medium heat without the whistle on. Transfer the cooked banana to a plate. Heat jaggery with a little water and allow it boil. Add the cooked bananas and allow to cook until the jaggery syrup is absorbed the banana pieces. Remove from pan and serve with a tsp of ghee sprinkle on top....
Read More
Grilled Paneer Bhurji Sandwich
Are you looking for a quick and delicious sandwich recipe for breakfast/lunch/dinner, then you are at the right place. When you make this sandwich with whole wheat bread, it tastes so good. The protein and fiber from paneer and bread fills you up and is very healthy. It is kid friendly and easy to make. You can prepare the paneer bhurji the previous day and store it in the refrigerator. For more sandwich recipes, check here. Preparation time: 30 minutes No of servings: 4 Spice level: 2 out of 5 Ingredients: Whole wheat bread – 8 Grated fresh paneer – 2 cups Chopped onion – 1 cup Chopped ginger – 1 tbsp Tomato – 1 Green chili – 1 or 2 (adjust to taste) Turmeric powder – 1/4 tsp Salt to taste Method of Preparation: Heat oil in a...
Read More
Mambazha Pulissery – Ripe Mango in a Yogurt Curry
Mambazha Pulissery is an authentic Kerala style curry in which ripe mangoes are cooked in a yogurt and coconut based spicy curry. It is sweet, sour, spicy and a little tangy. It is a tradition to make this dish on Vishu and Onam festival. It tastes more like Mor Kootan or Mor Kuzhambu except for being a little sweet. Mango season is here, so try this delicious curry and serve as a side to chapathis, rice and also as raitha to pulao or biryani. Ingredients: Ripe mango – 1 Grated coconut – 3 tbsp Dried red chilies – 2 Fenugreek seeds (methi) – 1/2 tsp Thick buttermilk – 1.5 cups Oil – 2 tsp Mustard seeds – 1/2 tsp A few curry leaves Salt to taste Method of Preparation: Peel the skin and cut mango into big pieces. Boil it...
Read More
Trail Mix – Fruits and Nuts
Trail mix is a mix of nuts and dried fruits and sometimes contain chocolate chips and granola. It is a satisfying snack you can enjoy on your hiking or other outdoor activities since it is easy to carry and provides a lot of energy and required nutrients. Serve this to your guests as a healthy snack for a party or get-together. Pack this in your kid’s lunch box or your own so that you can avoid snacking on unhealthy food. By making this at home we can save some money and add in your favorite nuts and dried fruits unlike the store bought ones. I have added all the nuts and fruits that I had on hand. But you can add or remove one or more ingredients and adjust to your taste. Ingredients: Almonds – 1 cup Pistachios – 1/3 cup...
Read More
Fried Quinoa
Quinoa is a healthy wholegrain and you can substitute it for rice in many recipes. Fried Quinoa (rice) is very easy to make, delicious and a great source of nutrition. It is also suitable for the 28 days detox diet that I have written about. Preparation time: 15 minutes Cooking time: 40 minutes No. of servings: 3 Spice level: 3 out of 5 Ingredients: Cooked Quinoa – 2 cups Garlic – 4 cloves Minced ginger – 1/2 tsp Vegetables – 2 cups (red bell pepper, broccoli, snow peas, carrot, green peas and carrot) Green onions or spring onions – 2 to 3 Low sodium soy sauce or liquid aminos – 1 tbsp Hot sauce or Sriracha sauce – 1 tsp Canola oil – 1 tsp (can use cooking spray) Sesame oil – 1/2 tsp (optional) Salt and pepper to...
Read More
Quinoa Oat Muffins (Gluten Free and Dairy Free)
I was looking for a healthy and delicious muffin recipe with whole grains for my 28 Day Weight Loss and Detox Diet. This recipe caught my eye in Pinterest and I decided to give it a try. I made a few changes to the original recipe and the output was delicious. I have used all gluten free ingredients. It definitely satisfies my sweet cravings and it is guilt free. When you are on this diet, do not eat more than one muffin per day. Preparation time: 10 minutes Cooking time: 25 minutes Yield: 9 muffins Ingredients: Oat flour – 1.5 cups Instant oats – 1/4 cup Oat bran – 1/4 cup Cooked Quinoa – 1/3 cup Almond butter – 3 tbsp Agave nectar – 3 tbsp Sugar substitute – 3 packets (I used stevia) Canola oil – 3 tbsp...
Read More
Instant Rava Idli Upma
Idli Upma is made from left over idlis. Rava Idli Upma is similar to Idli Upma except that we use rava idlis. I made this dish from the leftover idlis made from instant rava idli mix. It was very delicious and has become my favorite go to upma recipe. You can serve this with chutney or pickle. Preparation time: 15 minutes Cooking time: 20 minutes No. of servings: 3 Spice level: 2.5 out of 5 Ingredients: Left over Rava Idlis – 5 Chopped onion – 1 cup Green chilies – 2 Carrot – 1 Green peas – 1/4 cup Oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tbsp Turmeric powder – 1/4 tsp A few curry leaves Mint or coriander leaves for garnishing Method of Preparation: Follow the instructions from...
Read More
Stuffed Idli
Idli is a staple food in South India. They are prepared from a fermented batter consisting of rice and lentils (urad dal) and served with chutney/sambar. If you are bored of making plain idlis everyday, try this stuffed idlis. They are awesome!! I followed my sister’s recipe from her blog MyKitchenStove.com and made a few changes to the stuffing and it came out so good. My husband (GS) and I loved it. Give this recipe a try and let me know how it turns out!! Preparation time: 45 minutes Yield: 16 idlis Ingredients: Idli batter – 5 cups Chopped onion – 1 cup Potato – 1 (boiled, peeled and mashed) Other vegetables – 1 and 1/2 cups (beans, carrot, peas) Tomato – 1 Dried red chilies – 3 Curry leaves Mustard seeds – 1 tsp Red chili powder – 1...
Read More
Vegetable Cutlet (Version 2)
Vegetable Cutlet is a perfect tea time snack and wonderful appetizer which is popular among kids and adults. It is prepared from boiled vegetables and spices which is then fried in oil. It can be served with hot and sweet chutney or green chutney or ketchup. You can prepare the mixture ahead and refrigerate it for up to 3 to 4 days so that you can just fry them in the evening time and serve it along with tea. Or when you have a party, you can prepare the balls, coat it with bread crumbs, refrigerate it and then fry it just before serving. Enjoy the easy and tasty Vegetable Cutlets!! Preparation time: 20 minutes Cooking time: 45 minutes Yield: 25 cutlets Spice level: 2.5 out of 5 Ingredients: Potato – 3 (s7uyyburbig) Carrot – 2 Green peas –...
Read More
Strawberry Kiwi Smoothie (Gluten and Dairy Free)
If you are looking for a delicious, dairy/gluten free smoothie then this is perfect for you. I have used almond milk which is very nutritious and has a nutty flavor. This is also perfect for the 28 Day Weight Loss and Detox Program that I have written about in our blog. Ingredients: Strawberries (fresh or frozen) – 10 to 12 (washed and cleaned) Kiwi fruit – 2 (wash and peel the skin) Almond milk (gluten free) – 3/4 cup Agave nectar – 1 tsp Ground flax seed – 1 tbsp Method of preparation: Add all the ingredients to a blender and blend till everything is smooth. Transfer it to a serving glass and you can top it with chopped fresh fruits. You can add a few ice cubes to the blender along with the other...
Read More
Easter – Good Friday Recipes
Celebrate Easter with your family and friends by planing a wonderful feast for your guests with our favorite Easter Recipes. Looking for some delicious, easy and fun recipes?? then you are in the right place. From breakfast to brunch, lunch to dinner, appetizers to desserts check out our popular Easter recipes and plan your menu. Kick off your day with a delicious and easy breakfast: Waffle and Syrup Potato Bread Toast Grilled Veggie Sandwich Spinach and Artichoke Souffle Moist Banana Crunch Muffins Bread Dinner Rolls Blueberry Scones Special Indian breakfast recipes: Dosa Idli Vadakari Chutneys Poori Masala Set Uthappam Aapam and Stew Pongal Masala Fried Idli Puttu Breakfast Korma Vendhaya Dosa Oats Adai Cakes/Bread/Cookies: Hot Cross Buns Classic Baguette Braided Coffee Cake and Mini Rolls Pound Cake Fruit Cake Tres Leches Cake Chocolate Cake German Chocolate Cake Pineapple Cake...
Read More
Mint-Curry leaves-Cilantro Thuvaiyal (Chutney)
Thuvaiyal/Thogayal is a South Indian condiment. It is more like chutney but a little thick in its form and has lentils and spices along with the main ingredient(s). It is simple and easy to make and a perfect dish for a hurry burry cooking. Mint, curry leaves and cilantro are a great combination for making a spicy thuvaiyal. It goes well with plain white rice and papad or with rasam/sambar rice or curd rice. It is also good with idli or dosa. Refrigerate it in an air tight container for 4 to 5 days. Cooking time: 20 minutes Spice level: 3.5 out of 5 Ingredients: Coriander leaves or cilantro – 2 cups (packed) Mint leaves – 1 cup Curry leaves – 2 to 3 strings Oil – 1 and 1/2 tsp Dried red chilies – 3 Ginger – 1″...
Read More
Spicy Vegetable Pulao
Spicy Vegetable Pulao is a wonderful one pot meal which is cooked with a blend of spices and vegetables with flavorful Basmati rice. Pulao can be made in different ways and there are many versions and recipes. This one is a spicy version of pulao cooked in coconut milk which gives it a rich and authentic taste. When I said spicy, I meant the flavorful spices but not the heat. You can serve this pulao with raitha. Preparation time: 30 minutes Cooking time: 40 minutes Spice level: 3 out of 5 Ingredients: Basmati rice – 1 and 1/2 cups Vegetables – 3 cups (carrot, beans, potato, cauliflower) Green peas (fresh or frozen) – 1/4 cup One big onion – thinly sliced Tomato -1 Ginger garlic paste – 2 tbsp Ghee or clarified butter – 2 tbsp Coconut milk –...
Read More
Falooda
Falooda is a popular dessert in India, Pakistan and Middle East. It is served as a Ice Cream Sundae Float in India and it has basil seeds, falooda sev, rabdi, rose syrup and kulfi or ice cream. Basil seeds are also popularly known as chia, subja or tukmaria seeds. Ready made Falooda sev is available in stores. If you are unable to find it, I have given the recipe for it below. Falooda is a perfect summer drink or dessert. They are more like the Indian version of bubble tea where you can chew the basil seeds while enjoying the dessert. The basil seeds are said to have medicinal values and used as a coolant for body heat. This is a very easy to make dessert and a great way to impress your guests without boring them with the...
Read More
Avarakkai Carrot Poriyal (Stir Fry)
A simple and delicious stir fry with broad beans and carrot. Whenever I have left over vegetables such as beans, carrot or cabbage, I mix them all and make a simple poriyal to go with rice. It is healthy with less oil and a perfect side for rice and sambar/rasam. Ingredients: Broad beans (avarakkai) – 300 gram Chopped carrot – 1 cup Oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Died red chili – 2 A pinch of asafoetida A few curry leaves Shredded coconut – 2 tbsp (optional) Turmeric powder – 1/4 tsp Salt to taste Method of Preparation: Snap off the ends and remove the strings from avarakkai. Cut into small pieces. Peel and chop carrots into small cubes. Boil beans and carrot with turmeric powder and 3/4 cup of water...
Read More
Samosa Chaat
Chaat is a popular Indian savory snack available in several variations. It is spicy, tangy and sweet and a popular street food in India. There are various types of chaat food and today I have prepared Samosa Chaat which is one of the popular and most wanted among all. Samosa Chaat is served by adding a plate full of peas or chole masala, mashed samosa with freshly cut veggie toppings and a dash of lemon goodness. You need quiet a bit of ingredients for making this at home and you can find all these ingredients in any Indian store here. I should definitely say that it brings back my childhood days to memory whenever I eat chaat. My dad would never allow me to eat street food so we sneak with our friends to have fun. It is so filling, if...
Read More
Kathirikkai Avarakkai Murungakkai Sambar – Mixed Vegetable Sambar
Kathirikkai, avarakkai and murungakkai (brinjal, broad beans, drumstick) is one of the popular combination for making sambar. I made this sambar using freshly ground sambar powder which makes it more tastier. It is a perfect combination with rice as well as idi/dosa. For those who doesn’t know about sambar: Sambar is a staple food in the Southern parts of India. Vegetables are cooked with lentils and spices and served with boiled rice or idli/dosa. Preparation time: 20 minutes Cooking time: 30 minutes Spice level: 3.5 out of 5 Ingredients: Broad beans (avarakkai) – 1 cup Brinjal (kathirikkai) – 4 2″ long drumstick (murungakkai) pieces – 7 or 8 Toor dal – 2/3 cup (133 gram) Tamarind juice – 1 cup (from a small lime sized tamarind ball) Turmeric powder – 1/4 tsp Roast and grind: Oil – 3/4 tsp...
Read More
Pudalangai Thuvaiyal – Snake Gourd Chutney
Thuvaiyal/Thogayal is a South Indian condiment. Thuvaiyal is nothing but chutney with a slight variation and is thick in form. It is generally made with vegetables/lentils. This is the first time I am making thuvaiyal with snake gourd and to my surprise it came out awesome. It is simple and makes a wonderful combination with plain rice or with sambar/rasam rice and idli/dosa. Check out our thuvaiyal recipes here. Few facts about Snake Gourd: Commonly known as Snake Gourd, this vegetable is native to India and is a vegetable of considerable importance. It is known as Pudalangai in tamil, potlakaaya in Telugu, dhunduli in Assamese, paduvalakaayi in Kannada and padavalanga in Malayalam. Snake gourd is an annual plant grown in tropical countries. The vegetable is long and are curved giving them a serpent look. I have seen stones tied to the end...
Read More
Strawberry Cupcakes – Valentine’s Day Special
I made these simple Strawberry Cupcakes for Valentine’s day and they came out so good. I used ready made cake mix for baking these cupcakes. And I made butter cream frosting and this time with a different recipe. I was looking for an airy butter cream frosting recipe and found one in Foodnetwork website. It came out light, airy and delicious. What more can you ask for a perfect Valentine’s day treat. Preparation time: 40 minutes Cooking time: 20 minutes Yield: 10 standard size cupcakes and 9 mini cupcakes Ingredients: For Cupcake: One pack of French Vanilla Cake mix (15.25 oz or 432 grams) Eggs – 3 Vegetable oil – 1/2 cup (I used canola oil) Water – 1 cup Strawberry extract – 1 tsp For Frosting and decoration: Egg whites from 2 large eggs Sugar – 1/3 cup...
Read MoreChristmas Recipes
Recent Comments