Baked Kale Chips
Kale has very high nutritional value. It is very rich in calcium vitamin K and Vitamin C. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. I had these Kale chips at my sister’s place and I loved it. It is very simple to prepare too. This is a simple kale roast with a touch of garlic. Time of Preparation : 5 minutes Cooking Time : 20 minutes No of Servings : 2 to 3 Ingredients: Kale leaves – 1 bunch Olive oil – 1tbsp Garlic powder – 3/4 tsp Salt – to taste Method of Preparation: Remove the leaves from the stem and wash them. Dry them completely and mix them with olive oil, garlic powder and salt. Preheat...
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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...
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Roasted Brussels Sprouts
Brussels Sprouts are leafy vegetables look like miniature cabbages. They have high nutritional value and they are believed to have anticancer properties. I like them to be cooked lightly and they are really tasty when we roast them. Here is the recipe for the simple Brussels Sprouts roast… Time of Preparation : 5 minutes Cooking Time : 40 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Brussels Sprouts – 1 pound Red Onion – 1/2 (thinly sliced) Olive oil – 2 tbsp Cumin seeds – 1/2 tsp Black pepper – 1 tsp (freshly ground) (adjust according to taste) Salt – to taste Method of Preparation: Preheat the oven to 400 degrees F. Remove the stems of the brussels sprouts and remove any outer yellow leaves. Cut them to 4 and keep...
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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...
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Poondu Chutney / Garlic Chutney
My mom used to make this garlic chutney often. Garlic chutney is made with just garlic and tomatoes. There is no addition of onions. It is very simple to make and if you have peeled garlic, this chutney will be ready in 5 minutes :). Time of Preparation : 15 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Garlic cloves – 1 cup (peeled) Tomatoes – 1 cup (chopped) Red chillies – 4 to 5 (according to spice level) Salt – to taste Oil – 1 tsp For Seasoning: Oil – 1/2 tsp (preferably sesame oil) Mustard seeds – 1/2 tsp Curry leaves – a few Split urad dal – 1/2 tsp Method of Preparation: Heat oil in a pan and fry red chillies followed by garlic. When the garlic cloves...
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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″...
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Onion Tomato Chutney (Version 3)
I like to try different kinds of chutney for Dosa and Idly. In this version of Onion Tomato Chutney I have added little ginger to the onion and tomato. This Onion Tomato Chutney will taste like hotel chutney and will be good especially with Dosa. Time of Preparation : 15 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Onions (preferably red onions) – 1 cup (chopped) Tomatoes – 3/4 cup (chopped) Red chillies – 3 to 4 Ginger – 2 tsp (chopped) Oil – 2 tsp Salt – to taste Mustard seeds – 1/2 tsp Curry leaves – 1 string Split urad dal – 1/2 tsp Method of Preparation: Heat 1 tsp of oil in a pan and add red chillies followed by the onions. Add some salt and fry till they become...
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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...
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Paneer Paratha / Cottage Cheese Stuffed Flatbread
Paneer is a fresh cheese, very much common in Indian Cusine. I love to eat paneer in any form. Recently I am making different kinds of Parathas and today I tried Paneer Paratha. It came out so good and it is a easy lunch box menu. We can enjoy this Paneer Paratha just with pickle or Raitha :). Time of Preparation : 20 minutes Spice level : 3 out of 5 No of Servings : 12 Parathas Ingredients: For Dough: Wheat Flour – 2 cups Salt – to taste Water – as required Oil – 2 tsp For Stuffing: Paneer – 1 3/4 cups (grated) Green Chillies – 4 to 6 (according to spice level) Coriander leaves – 1/4 cup (finely chopped) Cumin seeds – 1 tsp Chaat Masala – 1/2 tsp Salt – to taste Oil – 1/4...
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Vendhaya Keerai Poriyal / Fenugreek leaves Fry
I usually make Kootu with meth leaves. Recently my friend Jayanthi made this Methi Poriyal and it was not at all bitter. I got the recipe from her and tried this and it came out very well. We can make drumstick leaves fry too with this recipe. Time of Preparation : 20 minutes No of Servings : 2 to 3 Spice level : 3 Ingredients: Methi leaves – 1 bunch Mustard seeds – 1/2 tsp Split Urad dal – 1 tsp Red chillies – 3 Asafoetida – a pinch Onions – 1/4 cup (finely chopped) Garlic – 1 tsp (grated) Peanut powder – 1/4 cup (dry roasted and powdered) Oil – 2 tsp Salt – to taste Sugar – 1/2 tsp Method of Preparation: Cut the roots and thick stems oh the methi leaves and chop them. Wash the...
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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...
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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...
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Gobi Paratha / Cauliflower Stuffed Flatbread
My husband was bored to have cauliflower in the form of poriyal or korma. So I thought of making this stuffed paratha which is actually very simple to make. He liked it a lot and it is a easy lunch box menu for the kids too. Time of Preparation : 45 minutes No of pieces – 9 parathas Spice level : 3 out of 5 Ingredients: For Stuffing: Cauliflower – 2 cups Oil – 2 tsp Cumin seeds – 1/2 tsp Green Chillies – 3 (finely chopped) Grated ginger – 1 tsp Grated garlic – 1 tsp Red chilli powder – 1/2 tsp (according to spice level) Cumin Powder – 1/2 tsp Amchoor powder – 1/2 tsp Turmeric powder – 1/4 tsp Salt – to taste Green Peas – 1/3 cup (I have used frozen peas) Coriander leaves –...
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Palak Paneer – Cottage Cheese in Spinach Gravy
Palak Paneer is a delicious Indian curry in which cottage cheese cubes (paneer) are cooked in a spinach gravy. This is served with Indian bread or roti or naan. The creamy spinach curry and the soft paneer melts in your mouth and will be a perfect dish for a party or a get together. Though I have tried various method of palak paneer this one is my favorite and I can’t wait to share it with you. Preparation time: 15 minutes Cooking time: 40 No. of servings: 6 Ingredients: Fresh or frozen paneer – 250 gram Chopped onion – 1 and 1/2 cups Green chilies – 3 Garlic cloves – 3 Chopped ginger – 1 tbsp Mint leaves – 1/2 cup Cilantro – 1 cup Spinach – 2 cups (packed) Big tomato – 1 Butter – 3 tbsp Oil...
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Soy Chunks Uruandai Kuzhambu / Soy Chunks Balls in Spicy Curry
My husband is a huge fan of Mutton Kola Urundai Kuzhambu but I wont cook meat. I replaced mutton by soy chunks and I tried this Soy Chunks Urundai Kuzhambu. My husband liked it very much and it was a super hit. It seems like it is a big procedure to make this urundai kuzhambu but it is actually not difficult to make. Here is the procedure for the soy chunks urundai kuzhambu… Time of Preparation : 60 minutes Spice level : 4 out of 5 No of Servings : 4 Ingredients: For Soy Chunks Balls: Soy Chunks – 1/2 cup Cinnamon stick – 1″ Cloves – 2 Cardamom – 1 Fennel Seeds – 1 tsp Cumin seeds – 1 tsp Coriander seeds – 2 tsp Red chillies – 3 Green chillies – 2 Ginger – 1″ (chopped) Garlic...
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Paneer Butter Masala
Paneer Butter Masala is one of the most popular vegetarian curries in Indian cuisine. Paneer (Indian cottage cheese cubes) is dunked in a rich and creamy tomato gravy and served along with roti (Indian breads) or Flavored rice. It is one of the commonly found item in a restaurant menu. I am presenting a restaurant style Paneer Butter Masala with step by step instructions. This has always been a crowd pleaser. Tomato paste is the key in this recipe. I have tried using freshly made tomato puree but for some reason the sour taste in the canned tomato paste gives this dish a unique flavor. So please try to use tomato paste to achieve the right taste. Enjoy this dish and let me know your comments. Cooking time: 45 minutes No. of servings: 4 to 5 Spice level: 2.5...
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Milagu Kuzhambu / Black Pepper Curry
Black Pepper has so much of medicinal values. I had sever cold and cough last week. I felt bored of having pepper rasam daily. I got this Milagu Kuzhambu recipe from one of my friends and I tried this. It came out so good and I felt so much relieved from my cough after having this :). Here is the recipe for this simple Milagu Kuzhambu.. Time of Preparation : 30 minutes Spice level : 4 out of 5 Ingredients: Pearl Onions – 1/2 cup Garlic – 1 whole Sesame oil – to taste Salt – to taste Turmeric powder – 1/4 tsp Tamarind – lemon size To Grind: Black Pepper – 1 tsp Cumin seeds – 1 tsp Red Chillies – 4 Coriander seeds – 1 1/2 tsp Toor dhal – 1 tsp Urad dhal – 1 tsp...
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Potato Salad
Potato Salad is a hearty and flavorful dish and it is served cold. It is perfect for a cold lunch pack when you don’t get to heat your food. My husband has to work outside sometimes where he cannot reheat his food. So I started preparing food that are filling and needs no reheating. I make a lot of cold salads and sandwiches and pack it along with cut fruits and a bottle of juice. Potato Salad is his favorite and it is very easy to make. You can make it ahead and refrigerate it for the next day lunch or for a party. The dressing that I have used is adapted from Food Network but I skipped a few ingredients and replaced it with what I had on hand. So if you do not have any ingredient such...
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