Pudina Chutney – Mint Chutney (version-2)
Mint chutney is an Indian condiment prepared using a blend of spices along with mint. It can be served with idli, dosa, white rice, pakora or samosa, papad, etc. It is simple and tasty. Try and let me know your comments. Here you go… Ingredients: Mint – 2 cup Cilantro – 1 cup Chopped onion – 1/4 cup Tomato – 1 (medium size) Chana dal (split chickpea) – 1 and 1/2 tbsp Dry red chilies – 7 Shredded coconut – 3 tbsp Turmeric powder – 1/4 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – 5 to 6 Asafoetida – a pinch Oil Salt to taste Method of Preparation: Wash and clean mint and cilantro and keep it in a strainer separately. Heat a tsp of oil in a pan over medium heat and...
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How to make Paneer?
Paneer is a fresh cheese which is popular in India. It is used to make dishes from curries to dessert. It can be made at home easily with just milk and some lime juice or vinegar and gives a rich and creamy taste when added to dishes. It is also called Chhena and is available in stores. Preparation time: 30 minutes Yield: 1.6 lb (725 gram) Ingredients: Whole milk – 1 gallon (3.78 liter) Fresh lime juice from one big lime (can substitute with 3 tbsp of vinegar) Warm water – 3 tbsp Method of Preparation: Heat milk in a pan.Dilute lime juice or vinegar in water.When milk starts boiling, add the lime juice to milk while constantly stirring. Milk starts curdling and separating. If not add some more lime juice. When it is fully curdled, remove from heat. Line...
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Mixed Dal Curry – Mixed Lentil Soup
This is a protein packed lentil soup with no oil. This is a quick and simple recipe. And this is suitable for the 28 Day Weight Loss and Detox Program. I have used four types of lentils (dals) in this recipe. Lentils are a good source of protein and fiber along with folate, vitamin B and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). I have added whole masoor dal, green split pea, split pigeon peas and channa dal (bengal gram) along with spinach. This is a healthy and tasty dal or soup. You can serve it with brown rice or white rice or roti along with a salad. Here you go… Preparation time: 30 minutes No. of servings: 5 to 6 Spice level: 3 out of 5 Ingredients: Whole Masoor...
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Pesarattu – Healthy Mung Bean Crepe
Pesarattu is a type of dosa or crepe from the state of Andhra Pradesh, India. It has moong dal (muzhu pasipayaru), green chilies, ginger and salt. It is a protein packed and fiber packed dish and is suitable for the 28 Day Weight Loss and Detox Program. You can serve these crepes or dosa with chutney or Idli podi (spicy lentil powder). Ingredients: Whole green moong dal or green gram – 2 cups Grated ginger – 2 tbsp Green chilies – 3 to 4 (adjust to spice level) Salt to taste Oil or cooking spray Method of Preparation: Wash and soak whole moong dal in water overnight. Next day, drain the excess water and reserve the drained water. Grind it along with ginger, green chilies and salt to a fine batter (like the consistency of dosa batter). You can grind it in...
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Chickpeas Sundal / Kondai Kadalai Sundal
Navarathri is a festival that is celebrated for nine days. In this festival we will arrange different idols on steps called Golu. On these nine days we will make different sundal on each day. Generally the procedure for making any sundal is same. Here is the recipe for the chickpeas sundal. Time of Preparation : 20 minutes Spice level : 3 No of Servings : 2 Ingredients: Chickpeas – 1/2 cup Turmeric powder – 1/2 tsp Salt – to taste For Seasoning: Oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 2 tbsp Asafoetida – a pinch Green chillies – 2 (finely chopped) Red chillies – 2 Curry leaves – a few Coconut – 1 tbsp (shredded) Method of Preparation: Soak the chickpeas for 6 to 7 hrs or soak them in hot water for 2...
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Puliyodharai Mix and Puli Sadam (Tamarind Rice)
Puliyodharai is a famous food in South India. This food is cooked for all good occasions and during festive days. It is considered to be a good stimulant for a dead tongue. Here is the recipe for puliyodharai mix and with that we can prepare Tamarind Rice and Tamarind Idiyappam. Time of Preparation : 25 minutes Spice level : 4 Ingredients: Tamarind – Big lemon size Turmeric powder – 1/2 tsp Sesame oil – to taste Salt – to taste To Grind: Red Chillies – 4 Channa dal / Split Bengal gram dal – 2 tbsp Coriander seeds – 2 tbsp Sesame seeds – 1 tsp Fenugreek Seeds – 3/4 tsp Oil (for frying) – 1 tsp For Seasoning: Oil – 2 tbsp Mustard seeds – 2 tsp Channa dal – 2 tbsp Split urad dal – 1 tbsp...
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Indian Yellow Cucumber Curry / Dosakaya Dal
I got this yellow cucumber from one of my friends. It was there in my refrigerator for a long time. I wondered what to make and my sister gave the idea of making dal with that. It is very simple to make but it is too good with chapati as well as rice. Time of Preparation : 30 minutes Spice level – 3 No of Servings – 2 to 3 Ingredients: Indian yellow cucumber (medium size) – 1 (chopped) Onion (medium size) – 1 (finely chopped) Tomato – 1(chopped) Green chillies – 4 (slitted lengthwise) Garlic – 4 cloves (crushed) Ginger (finely chopped) – 1 tbsp Turmeric powder – 1/2 tsp Toor dal / Red gram lentil – 1/2 cup Oil – 2 tbsp Salt – to taste For Seasoning: Oil – 2 tsp Mustard seeds – 1/2 tsp...
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Breakfast Korma
My mother-in-law makes some unique dishes which will be very tasty. This is one of that kind. This korma is made from the black chickpea stock. The stickiness from the chickpea stock gives taste to the korma. My mother-in-law said that it will be good with idly. I guess it will be good with chapati too. Time of Preparation : 45 minutes Spice level : 4 No of Servings : 3 Ingredients: Black Chick pea / Kala Chana – 200g Onion (medium size) – 1 (finely chopped) Tomato – 1 Green chillies – 4 (slit lengthwise) Garlic – 4 cloves Ginger – 1 tbsp Coconut – 1/3 cup Split dalia – 2 tbsp Black pepper – 1 tsp Fennel seeds – 2 tsp Bay leaves – 1 Cinnamon stick – 1″ Cloves – 2 Sambar powder – 1 tsp...
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Cabbage Milagootal – Cabbage Lentil Curry
Palakkad is a city in Kerala. And molagootal is a popular dish among Palakkad Iyers. It is a simple and mild curry made with a wide variety of vegetables such as cabbage, okra, winter melon, chayote, spinach or any of the vegetables of your choice. Today I have made molagootal with cabbage. Try and let me know if you like it. Here you go… Ingredients: Chopped cabbage – 2 cups Toor dal – 3/4 cup a pinch of asafoetida and turmeric powder Shredded coconut (frozen or fresh) – 1/4 cup Cumin seeds – 1 tsp Dry red chilies – 3 Salt to taste For Seasoning: Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – 6 to 7 leaves Dry red chili – 1 A pinch of asafoetida Method of Preparation: Pressure...
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Bagara Baingan
Bagara Baingan is a simple and delicious recipe. Usually if I buy Eggplants, I will make Ennai kathrikkai. This time I wanted to try something different and I made this Bagara Baingan. It came out really good. This goes well with roti, Biryani… Time of Preparation : 40 minutes Spice level : 4 No of Servings : 2 to 3 Ingredients: Small Brinjals – 6 (slitted into 4 halves till the middle) Onion (medium size) (finely chopped) – 1 Cumin seeds -1/2 tsp Ginger garlic paste – 1 tbsp Turmeric powder – 1/2 tsp Coriander powder – 2 tsp Cumin powder – 1/2 tsp Red chilli powder – 1 tsp (according to spice level) Garam masala – 1/2 tsp Tamarind – Pebble size Salt – to taste Oil – For shallow frying the brinjals Coriander leaves – For garnishing...
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Peerkangai thogayal – Ridge Gourd Chutney
Peerkangai thogayal or Ridge gourd chutney is a simple and delicious side which can be served along with plain white rice and papad or you can serve it as a side to rasam or sambar or curd rice. I have always thought it is tough to cut and cook this vegetable until recently when I tried it for the first time. When I made this dish I was surprised to see the less quantity of chutney. I used one big ridge gourd which can serve two. You can also use the skin of this vegetable and make a delicious chutney, Peerkangai thol thogayal (Ridge gourd peel chutney). Preparation time: 30 minutes No. of servings: 2 Spice level: 3 out of 5 Ingredients: Big ridge gourd – 1 Sesame oil – 2 tsp Urad dal – 1 tsp Dry red chilies...
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Carrot Pachadi – Carrot Salad
Pachadi is a South Indian dish which has different definitions among different South India regions. In Tamilnadu, generally pachadi is made from fresh vegetables like carrot, cucumber, mango, etc along with green chilies and seasoned with mustard seeds, urad dal and curry leaves. Sometimes coconut is also added. Today I have made carrot pachadi or salad which is very simple and tasty. You can serve it along with rice and sambar (lentil curry) or rasam. When you want to make a simple and healthy side for the sambar or rasam, you can count on this. Here you go… Ingredients: Carrots – 6 Yogurt – 1 1/2 cup Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Green chilies – 2 Curry leaves – 6 to 7 leaves Method of Preparation: Peel the outer skin...
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Aloo Sarson Da Saag – Creamy Green Curry with Potato
Sarson Da Saag is a traditional and popular dish in Punjab which is served along with Makki Di Roti. Sarson Da Saag is a curry made from mustard greens and spices. Makki Di Roti is a flat bread made from corn flour. This curry can also be served with naan or roti or other flat breads. Nutrition and you says: Mustard greens is one of the nutritious green leafy vegetables. They are very low in calories and fats but rich in dietary fiber. Fresh mustard greens are an excellent source of several vital anti-oxidants and minerals like vitamin C, vitamin A, vitamin E. Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency anaemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers. I was not aware the nutrition value...
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Gobi Shimla Mirch Ki Sabzi – Cauliflower Capsicum Curry
Bell peppers and cauliflower are very nutritious. They are rich in vitamins and fiber. I love bell pepper’s flavor and taste. So I usually use it in many dishes I make. I had some cauliflower and bell pepper sitting in my fridge for a short while. First, I was gonna make Gobi manchurian but after I saw the bell peppers I decided to make this gobi shimla mirch ki sabzi. It’s very easy to make and a great side dish for roti’s and naan. Let me know if you try this recipe. Preparation TIme: 45 minutes Spice Level : 3 out of 5 No of servings : 3-5 Ingredients Oil : 2 tsbp Onion : 1 (medium) Tomato : 2 Ginger & Garlic paste : 1 tbsp Cumin Powder : 2 tsp Coriander Powder : 2 tbsp Red chili...
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Elumichai Rasam – Clear Soup with Lime and Tomato
Rasam is a South Indian soup which is served along with steamed white rice and vegetable stir fry and papad. There are different types of rasam. You can check the other varieties in our blog. Today I am sharing the recipe for Elumichai Rasam, elumichai means lime and rasam is soup. This is a simple and yummy recipe. Hope you all like it. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 3 out of 5 Ingredients: Juice of one big lime Toor dal – 1/4 cup Tomato – 1 Green chilies – 2 or 3 Turmeric powder – 1/2 tsp Water – 3 cups Salt to taste Fresh cilantro – handful Seasoning: Ghee or clarified butter – 1 and 1/2 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Asafoetida – a...
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Paneer Cutlet – Stuffed Cottage Cheese Cutlet
Paneer is a fresh Indian cheese used to make delicious dishes from curries to desserts. It has a rich and creamy flavor. Paneer can be bought at super market or made at home. I bought this big block of paneer from an Indian store. It was refrigerated not frozen. Ask your store keeper if you can’t find it. Coming to this dish, my mom and I love to watch cooking shows. She got this recipe from one of the Tamil channels’ cooking show and asked me try it. The recipe was really interesting with the way, the paneer was used. I made a few changes to the original recipe and tried it. It passed with flying colors. Unlike the original recipe, I wanted it to be bite size since that will be easy to serve. Hope you all like it....
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Peerkangai Thol Thogayal / Ridge Gourd Peel Chutney
My mom used to make this ridge gourd peel chutney. I wanted to try this for a long time but never did till recently. One of my friends here had a craving for this thogayal and finally I tried it. It was really tasty. We can have it for idly or dosa or even with rice and ghee 🙂 Time of Preparation : 20 minutes Spice level : 3 No of Servings : 2 to 3 Ingredients: Ridge Gourd Peel – 1 1/2 cup Urad Dal – 2 tsp Channa Dal – 2 tsp Red Chillies – 4 Tamarind – small pebble size Coconut (grated) – 2 tbsp Curry leaves – a few Oil – 1 tbsp Salt – to taste Method of Preparation: Heat oil in a pan and the channa dal followed by urad dal and red...
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Methi Malai Matar
I have tasted this Methi malai matar in my friend’s place and I loved it. Methi has so much of medicinal value and methi with malai is really delicious to eat. This is a very easy and simple dish. Time of Preparation : 25 minutes Spice level : 3 No of Servings : 3 Ingredients: Methi leaves – 1 bunch Green Peas (boiled) – 1 cup Fresh cream – 1 cup Onion (finely chopped) (medium size) – 1 Ginger garlic paste – 1 1/2 tsp Cumin seeds – 1/2 tsp Red chilli powder – 1 tsp Garam masala – 1/2 tsp Salt – to taste Dry Mango powder – 1 tsp Oil – 3 tbsp Method of Preparation: Chop the methi leaves and soak them in salt water for 10 minutes so that the bitterness will be removed. Heat...
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