Flaxseeds Idli Milagai Podi

 Ingredients

Flax seeds.      -  1/4.  Cup

Urad dal.         -   1/4.  Cup

Channa dal.    -   1//8.  Cup

Red chillies.   -     4 bedigai 4 to 6 regular long (reduce or increase red chillies according to your taste)

Dry coconut.   -   2 tsp

Curry leaves.  -    1 strand

Asafoetida.      -   small piece or 1/4 tsp powder

Sesame oil.      -   1 tsp

Jaggery.          -    1/2 tsp

Tamarind.      -    small piece

Salt to taste 

In a pan dry roast the flax seeds till it splutters.  Add 1 tsp oil add channa dal  urad dal, red chillies and hard Asafoetida (if it is powder add it at the end).   When the dals become golden brown add dried coconut, curry leaves and tamarind.   Saute for a while and switch of the flame.  First grind the flax seeds and remove from the mixie.  Next add the rest grind to a coarse powder and mix everything. Enjoy with idli and dosa. 

Crispy Rava Dosa

 Ingredients 

Semolina/Rava.    - 1/4 cup

Rice flour.             -  1/4 cup

Wheat flour - 1/4 cup

Green Chillies.      -  2

Cummin Seeds.     -  1/2 tsp

Chopped curry leaves and coriander leaves-  2 tbsp

Asafoetida powder- 1/8 tsp

Curd.          - 1/4 cup

Salt to taste 

Oil to make dosa

Mix all the ingredients except oil and make a thin batter. When the tawa is hot sprinkle the batter on the tawa with a ladle. Pour some oil on the sides of the dosa.  Reduce the heat. When one side becomes golden brown flip to the other side. Wait till the dosa becomes crispy. Remove from the fire and enjoy with nice chutney and sambar

Eggplant and Green Bell Pepper(Capsicum) Curry

Ingredients

Eggplant.       -  2 big size eggplant
Green bell pepper - 2
Onion.                   - 1
Turmeric powder - 1/4 tsp
Red chilli powder. - 1 tsp
Chickpea flour.      -  3 tbsp
Salt to taste

Tempering.

Oil.                     - 2 tbsp
Mustard seeds - 1/2 tsp
Split urad dal. -  1 tbsp
Curry leaves
Asafoetida.      - 1/2 tsp

In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add split urad dal and Asafoetida.  Saute till the dal becomes golden brown.  Now add curry leaves and onion. Saute till the onions are cooked.  Now add turmeric powder, red chilli powder, chopped bell pepper saute for a minute and add chopped eggplant.   Saute till the egg plant is cooked.  Now add salt and chickpea flour and saute till the raw smell of the flour.  Switch off the flame enjoy with some sambar or vethakozhambhu.

Ajwain leaf/Karpooravalli leaf rasam

This is very good for cold.   It tastes really good.

Ingredients

To grind

Tur dal.                   -  1 tsp
Coriander seeds.   -  1 tsp
Pepper.                    -  1 tsp
Cumin seeds.          -  1 tsp
Red chilli.                -  1
Ajwain/Karpooravalli leaves.  -  5 to 6

Tamarind juice.     -  from small fooseberry size tamarind
Asafoetida.              -  1/8 tsp
Tomato.                    -  1
Coriander leaves
Mustard seeds.       -   1/2 tsp
Turmeric powder  -    1/4 tsp
Jaggery.                    -     1/2 tsp
Ghee.                        -    1 tsp
Red chilli.                -    1
Curry leaves
Cumin seeds.          -    1/2 tsp
Salt to taste

Dry roast the items under to grind except karpooravalli leaves and grind them to paste adding little water with the karpooravalli leaves and jaggery.

In a pan add ghee and when the ghee is hot add mustard seeds.   When the mustard seeds crackles, add red chilli, cumin seeds,  Asafoetida and curry leaves saute for few seconds remove feom the pan and keep it aside.

In the same pan add chopped tomatoes, salt, turmeric powder and tamarind juice.    Let it boil till the tomatoes become soft.   Now add the ground paste and enough water. Boil till it forms a foam on the top.  Switch off the flame and add chopped coriander leaves.   Enjoy with hot rice and ghee. 

     

Vegetable Dum Briyani

Ingredients

For Rice

Basmati Rice    -  1 1/2 cup
Cloves.              -   3
Black Pepper   -   5
Cardamom.      -   3
Cinnamon stick - 2 inches
Cumin Seeds.     -  1/2 tsp
Ghee.                   -   2 tsp

For Gravy

Onion.              -   1
Tomato.            -   2
Carrot.              -   1 small
Green pepper -    1 small
Cauliflower florets. -  1/2 cup
Cooked channa.  -  1/4 cup
Garlic.              -    5
Ginger.             -    2 inch
Bay leaf.           -    1
Red chilli powder  -  3/4 tsp
Garam Masala Powder  -  1 tsp
Turmeric.         -  1/4 tsp
Curd.                 -  1 cup
Oil.                     -  2 tbsp
Salt to taste

For dum rice

Oil.      -  2 tsp
Soak two pinches of saffron in 3 tablespoons of warm milk
Chopped mint leaves.    -  3 tablespoons
Chopped coriander leaves- 3 table spoons
Ghee.    -  2 tbsp
Friend onions.  -  1/4 cup (optional) I didn't use it

In a electric rice cooker add 2 tsp ghee and add all the whole masala given under rice. When nice aroma comes add the washed rice and 2 1/2  to 3 cups water to the rice (this depends upon the quality of rice and as per the individual liking of the texture of rice)   and cook it till it comes to keep warm.   Take the rice out after 5 mts and spread it in a plate to avoid further cooking.

In a pan add 2 tbsp oil and when the oil is little hot add onions, salt and saute for a while. Now add ginger garlic paste or chopped ginger garlic to the pan.  Saute till the onions become soft and transparent.   Now add the chopped vegetables salt, red chilli powder, garam masala powder and saute till the vegetables are cooked. Now add the channa, curd and saute till the curd reduces to half. Switch off the flame.

In a heavy bottom vessel add 2 tsp oil then spread one third of the vegetable mixture and spread it.  Next add one third of the rice on top of the vegetable mixture and spread it.  Now add chopped coriander leaves and mint leaves. Sprinkle the saffron milk and add 1 tbsp of ghee.  Make three layers like this.

Keep a iron dosa tawa and heat it on medium flame.  When the tawa is hot, keep the heavy bottom rice bowl on top of it and close the lid.  Keep the flame in medium for 3 minutes and reduce the heat to low for 15 mts.  Serve the rice with onion raita or any suitable gravy.

Paneer Fried Rice

Ingredients

Basmati Rice.      1 cup

Marinating Paneer

Paneer home made with 500 ml of milk
Curd.                            -   2 tbsp
Red Chilli Powder.    -   1/3 tsp
Turmeric powder.    -   one pinch
Garam masala powder -  1/3 tsp
Salt to taste
Oil.                               - 1 tbsp

For Rice

Green pepper.                - 1/2
Carrot.                            - 1
Green onion.                  -  4
Onion.                            -  1
Garlic.                            -   4
Ginger.                           -   2 inches
Green chilli.                   -   1
Red chilli powder.         -  1/4 tsp
Black pepper powder.   - 1/2 tsp
Garam Masala Powder. - 1/4 tsp
Oil.                                -  2 tbsp
Ghee.                            -   1 tsp
Salt to taste

In a pressure cooker/rice cooker or stove top cook the rice.

Making paneer:

Boil 500 ml milk.  When the milk boils add 1 1/2 to tsp of lemon to the milk. The milk will start curdling.  Switch off the stove and drain it in a drainer with muslin cloth on top of it.  After it drains add cold water and squeeze the water and keep a weight on top the cloth with paneer for 30 minutes.   After that remove the paneer block and make small pieces.

Marinating

In a bowl add all the ingredients except oil under marinating paneer. Leave it for 15 minutes.

After marinating in a pan add 1 tsp oil and the paneer and fry little it turns colour.

In a pan add 2 tbsp oil.  When the oil is hot add finely chopped onions, chopped green chilli, ginger and garlic.  Sauté till the onions are well cooked. Now add grated carrots and chopped green onions, green pepper, salt  and saute. Now add red chilli powder, black pepper powder and garam masala powder and sauté till the raw smell of the powders go. Now add the cooked rice and salt and mix well. Garnish it with fried paneer.

Manathakali Keerai curd pachadi

Ingredients

Manathakali leaves.    -  hand full
Green chillies.            -   2
Shredded coconut.     -   2 tsp
Coriander leaves.      -   1 tsp
Curry leaves
Mustard seeds.          -   1/8 tsp
Asafietida.                 -   2 pinches
Red Chilli.                 -   1
Sesame oil.                -   1 tsp
Curd.                          -   4 to 5 tsp
Salt to taste

In a pan add oil. When the oil is hot add mustard seeds and when it crackle  add chopped curry leaves red chilli and Asafietida. Sauté for few seconds and remove it.

In the same pan add the green chillies and manathakali leaves. Sauté till the manathakali leaves are well cooked .   Cook it completely

Add the manathakali leaves, green chilli and coconut in a mixie and grind it to a coarse paste.  Remove it to a bowl

Add mustard seeds mixture, salt and curd to the coarse paste and mix well. Enjoy with thogayal, vathakozhambhu etc.

Coconut Butter cookies

Ingredients

All purpose flour.    - 1 cup
Butter.                     -  1/2 cup
Desiccated shredded coconut. - 1/2 cup
Baking powder.      -  1/2 tsp
Sugar Brown/white -   1/3 cup
Salt.                        -   2 pinches
Cold water.            -    1/2 to 2 tbsp

Mix the all purpose flour and butter and mix it till it forms crumbly texture.

Next add all the dry ingredients saving  tsp of desiccated coconut.   Mix it well

Now add cold water little by little to make a tight dough.  Rest the dough for 20 minutes in the fridge

Preheat the Airfryer for 300 degrees in baking mode

Make small balls and flatten it a bit.    Arrange the cooking and bake it for 10 to 12 minutes till it attains golden brown in colour.  Allow the cookies to cool. Store it in an air tight box.

Puliyodharai and Pulikaichal

Ingredients

Tamarind.          -   Big lemon size

Red chillies.       -   6 + 4

Coriander seeds -   3 tbsp

Mustard seeds.   -  1 tsp

Channa dal.        -    3 tbsp

Fenugreek seeds -  1/2 tsp

Asafoetida.           -   small size or 1/2 tsp powder 

Sesame seeds.      -   1 tsp

Sesame oil.           -   1/4 cup

Jaggery.                 -   1 tbsp

Peanuts.                 -  2 tbsp

 Curry leaves.       - 15

Salt to taste

For the rice

Raw or sona masoori rice.    -  1 cup

Salt to taste

For tempering the rice

Sesame oil.               -    1 tsp + 2 tbsp

Mustard seeds.        -   1/2 tsp

Channa dal.              -    1 tsp

Urad dal.                   -   1/2 tsp

Peanuts.                    -   2 tsp

Curry leaves

Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown.  Now add sesame seeds, saute for few seconds and remove from the fire.  Add it to a mix jar and make a coarse powder.

Add hot water to the tamarind and soak for 15 mts.  When it is cooked extract the thick juice of tamarind adding little more water if required.

In a pan add rest of the oil,  when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts.   Saute till the dal becomes golden brown.  Add curry leaves.  Now add the tamarind juice and turmeric  powder.   Let it to boil in medium flame as it will splutter all over the place.   When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame.   

In a cooker/rice cooker cook 1 cup of rice with salt.

When the rice is cooled remove fro. The cooker and cool it in a wide vessel

In a pan add 1 tsp oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal.  Saute till the dals become golden brown in colour.  Switch off the flame and add it to the cooled rice.  Also add 2 tbsp of oil.

Mix the required tamarind paste with the cooled rice.   Enjoy the puliyodharai rice with fried appalam, vadams and avial (recipe available in this blog).

Vegan Blueberry Scones

Ingredients:

1/2 flax egg: 1/2 tbsp flax meal + 1 1/2 tbsp water
3/8 which is op ml cup -  almond milk
1 cups -  all-purpose flour
1/2 Tbsp -  baking powder
1/8 cup -  sugar, plus more for topping
1/4 tsp -  sea salt
3 Tbsp   -  room temperature coconut oil
1/4 cup -  frozen or fresh blueberries

Preheat your oven to 325 degrees. Sift your flour and then add in baking powder, sugar, and salt.

Add in your coconut oil and use a fork to mix the oil until its pea-sized.

Add in the milk and flax egg and mix until you get a dough-like consistency.

Add in the blueberries and flour your surface to begin rolling out the dough.

Once your dough is rolled out to be about 3⁄4 inch thick, cut the dough into 8 triangles with a pizza cutter.

Sprinkle some extra sugar on top and bake for 25 min at 325 degrees.  I baked in Air Fryer.

Enjoy!

Tomato Coconut Milk Vegetable Brinji

Ingredients

Basmathi Rice.    -  1 cup
Tomatoes.            -   3
Onion.                   -  1 big
Green Chillies.    -   2
Potato.                  -   1 big
Cauliflower.         -  1/4 cup
Peas.                      -   2 tbsp
Carrot.                   -   1 small
Coconut milk.      -    2 tbsp
Cardamom.          -    2
Bay leaf.                -    1
Cloves.                   -    3
Cinnamon.            -    1 inch
Garlic.                    -    4
Ginger.                  -     1 inch
Garam masala.   -    1/2 tsp
Red chilli powder-   1/2 tsp
Turmeric Powder-   1/4 tsp
Olive Oil.               -    2 tbsp
Ghee.                     -    2 tsp
Coriander leaves
Mint leaves
Salt to taste

In a electric cooker/instapot, cook the rice with 1/2 tsp. Salt and 2 1/2 to 3 cups of water.  The rice should  not be separated like biryani and fried rice.

Grind the tomatoes without adding water and keep aside

Thinly slice the onions and chop all the vegetables, coriander leaves and mint leaves.  Slit the green chillies into two.   Shred the garlic and ginger. 

In a pan add oil.  When the oil is hot add whole masala like cardamom, cinnamon, cloves and bay leaf.  Saute for some 10 seconds and add the onions, green chillies and salt.  When the onions become transparent add shredded ginger and garlic.  Saute till the raw smell of the ginger garlic goes.  (You can even add 1 tsp of ginger garlic paste instead of shredded ginger garlic.)   Add turmeric power saute and add all the vegetables, turmeric powder, red chilli powder,  garam masala and salt.  Reduce the heat and cook the vegetables covered with a lid.  When the vegetables are three fourth cooked add ground tomatoes. Saute till it becomes thick.   Add coconut milk and sauté till it becomes little dry.  Add half of chopped coriander and mint leaves and mix. 

Now add the above mixture and ghee to the rice and mix well.  Garnish it with the rest of mint and coriander leaves.

Serve the rice with onion raita or kurma.  Usually brinji is served with kurma

You can also add fried bread pieces to the rice at the end and mix it well before serving. (Optional)

Mini aapam with coconut milk

Ingredients

Dosa batter.           -  1/2 cup
Coconut milk.       -   1/4 cup
Jaggery Powder    -   1 tsp
Sugar.                   -    1/4 tsp
Cardamom powder-  two pinch

Add 2 tsp coconut milk, sugar to the dosa batter and make it little thinner consistency

Add jaggery powder, cardamom powder  to the coconut milk

Heat the appam pan and add 1/2 tsp of the batter in each of them and swirl it.  Add a drop of oil on top of it and close it with a lid and cook for few minutes. When the bottom turns golden brown remove it and serve with coconut milk

Sprouts Salad

Ingredients

Sprouts. - 1/2 cup
Carrots. -  4
Onion.   -  1 small
Lemon Juice. -  2 tsp
Pepper powder- 1/8 tsp
Salt to taste

Finely shred the carrots,  cho the onions.  Mix everything adding salt to taste

Baked Mathri

Ingredients

Wheat flour/Atta.       -  1 cup
Ajwain.                         -  1/4 tsp
Red Chilli Powder.     -   1/2 tsp
Turmeric Powder.      -   1/8 tsp
Dhaniya Powder.        -   1/2 tsp
Kasturi Methi.              -   3/4 tsp
Cumin Powder.            -   1/4 tsp
Sugar.                             -   1/2 tsp
Salt.                                 -   1/2 tsp
Any oil/Ghee/Butter.       -    2 tbsp

Mix all the above ingredients and mix it thoroughly to form a crumbled  consistency.     If you hold it should come together.

Add little water at a time like teaspoon at a time and mix the flour to form a tight dough consistency.    Leave it covered with a towel or plate and leave it for 10 mts.

Preheat the oven or airfryer to 350 degrees for 10 minutes.

Now roll  the dough into a really thick chapathi.   Cut the ends and shape it to any shape like round, rectangle or square or any shape desired by you. 

Grease the flat pan with oil and place the mathris and bake it for 10 minutes or till the bottom become golden brown.

Raw banana podi/Vazhaikai podi

This is a traditional recipe.  It can be had by mixing  it with rice and ghee.

Ingredients.

Raw Banana.               -   1

Roast:

Tur dal.                         -   1/3 cup
Urad dal.                       -   1/3 cup
Asafoetida powder     -   1/2 tsp
Red chillies.                  -   5 to 6
Sesame Oil.                   -   2 tsp

Salt to taste

1.  Fire roast the banana till it becomes black and when u press it it will be little soft.  Remove from the fire and cool it completely.  After it is cooled, peel the outer skin of the banana and keep it aside

2.  In a pan add the things under roast except Asafoetida powder and roast till the dals become golden brown. Now add the Asafoetida saute for 5 seconds and switch off the flame.    Let it cool completely

3.  In a mixie jar add the roasted dal mixture, salt and grind it to a coarse powder.   Now add the roasted banana and pulse it till everything is well mixed.  Enjoy with hot rice and ghee. 

Orange Milkshake

6 oz.                       -  Orange Juice
1 cup.                    -  Milk
1 tsp.                     -  Vanilla
1 to 2 tbsp.            -  Sugar
Ice cubes

Blend everything except ice cubes.   Serve it with ice cubes.

Wheat flour Pizza without yeast

Ingredients

Wheat flour (Atta).   -   1 cup
Baking soda.            -     1/8 tsp
Baking Powder.       -     1/2 tsp
Salt.                         -      1 tsp
Olive oil.                 -      1 tbsp
Sugar.                      -      1 tbsp
Yogurt/curd to knead the dough


Preheat the Airfryer oven at 350 degrees. The heat varies from one oven to another

Mix all the dry ingredients.  Now add oil.  Next add yogurt slowly to make a soft dough little sticky.   After kneading cover the dough and allow it to rest for 30 minutes.   After that take a little wheat flour knead the dough again.  Divide the dough into two portions and make a circle.  Pinch the corners leaving around 1/2 inch.   Prick the pizza base with fork all over.   Keep the base in the oven for around 5 to 8 minutes till the pizza base becomes little firm.

Take out the base and apply oil mixed with garlic powder on the sides of the pizza base.  Apply a thin coating of pasta sauce. Then add mozzarella shredded cheese on top of the pasta sauce. Add chopped vegetables of your choice and enjoy

Baked Pancake Sheet

Ingredients

Pancake mix (or) make your own pancake mix. I used gluten free all purpose flour. The recipe I gave here will yield two pancakes.

Gluten free pancake flour.  -  1 cup
Milk.                                         -  1/2 cup
Butter.                                      -  2 tsp
Salt.                                           -   1/4  tsp
Baking powder.                      -   1/8 tsp
Baking soda.                           -   one pinch
Blue berries.                           -     1 tbsp
Sugar.                                       -    two to three teaspoon
Cinnamon powder.               -    1/2 tsp


Preheat the oven or airfryer to 350 degrees for 10 minutes.

In a bowl add all the dry ingredients  and mix I well with a spoon or whisk.    Now add room temperature milk slowly into the batter and mix it without formation of any lumps.    The batter should be like little thicker than dosa batter.

In a baking flat pan brush it with melted butter or ghee.   Add the pancake mix to it.  Top it with blue berries.  You can also add fruits of your choice.  Also dry fruits and nuts can also be added.  Bake it or airfry it for 10 minutes.  The baking time depends on the oven.  I did this in airfryer. 

Watermelon Rind Halwa

Ingredients

Watermelon Rind.    -  1 cup
Sugar.                       -   1/2 cup
Ghee.                        -   2 to 3 tablespoons
Cashews//almonds.  -    1 tbsp
Cardamom powder.  -  1/2 tsp
Nutmeg powder.       -   One pinch
Saffron.                    -    Few strands
Milk.                        -    1 tbsp

In warm milk add saffron strands and keep aside.

In a pan add the ghee and finely shredded watermelon rind and sauté till the shredded watermelon rind is well cooked and becomes soft.    Now add the sugar and cook till the ghee oozes and everything come together to halwa consistency. Let little moisture be there otherwise the halwa will become hard.  Now add cardamom powder, nutmeg powder and saffron strands soaked in milk.  Sauté for sometime and switch off the flame.   Garnish it with cashews or almonds roasted in ghee.

Amla/ Goose berry pickle

Ingredients

Amla/ Gooseberry.            -  8
Red chilli powder.             -   1 tbsp
Mustard seeds powder.   -    1 tsp
Fenugreek seeds powder-     1 tsp
Mustard seeds.                  -      1/2 tsp
Turmeric powder.            -      1/4 tsp
Asafoetida.                         -      1/2 tsp
Sesame oil.                         -      1/4 cup
Salt.                                      -      1 tsp

1.  Steam the whole amla for 15 mts.

2.  When Amla is completely cooled chop it into small chunks removing the seed inside the amla.

3.  In a pan add oil and when the oil is hot add mustard seeds.  When mustard seeds crackle switch off the flame and add red chilli powder, turmeric powder, asafoetida and amla.  Mix it well.  Now add salt, fenugreek seeds powder and mustard seeds powder.  Mix well.   After it cools store it in an airtight container in the fridge.

Rava idli

Ingredients

Rava.              -  1 cup
Curd diluted. -  1 1/2 cup
Baking Soda.-  1/4 tsp
Turmeric powder -  1:4 tsp
Salt to taste

Tempering

Mustard seeds. -  3/4 tsp
Urad dal.         -   1 tsp
Asafietida.      -    1/4 tsp
Green chilies -     2
Curry leaves
Coriander leaves
Carrot.           -   1
Oil.               -    2 tsp

In a pan dry road the rava without any change in colour of the rava.

Cool the roasted rava completely and add curd, turmeric powder and salt. Leave it for 15 minutes

In a pan add the oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add urad dal.  Sauté till the urad dal becomes golden brown color. Now add the chopped green chilies, curry leaves and coriander leaves.  Sauté for few seconds and add the finely shredded carrots.  Sauté for 30 seconds. Cook it completely. Now add the roasted rava, turmeric powder and curd. Mix it well and leave it for 5 mts.

Grease the idli plates.  Add the baking soda to the batter and pour it in the idli plates. Steam it for 15 mts.   Enjoy with chutney and sambar

Watermelon Rind Thogayal/Chutney

Ingredients

Shredded Watermelon Rind.        -    1 cup
(After removing its outer green skin)
Urad dal.            -  3 tablespoons
Red Chilli.         -  3 to 4
Asafietida.         -  1/4 tsp
Oil.                    -  2 tsp
Tamarind.         -   Small piece or 1/2 tsp tamarind paste
Shredded coconut-  2 tbsp
Salt to taste

In a pan add 1 tsp oil and fry urad dal and red chilies. Saute till the dal become golden brown color.   Now add tamarind and Incase of tamarind paste add it in the grinder.  Sauté for few seconds till the tamarind become tender in slow flame. Do not burn the dals.   Now add asafietida and remove it to a bowl for cooling.

In the same pan add 1 tsp of oil and add the shredded watermelon rind and sauté till it is well cooked. Switch off the flame and cool it completely.

In a mixer jar add everything with shredded coconut and salt and grind it to a coarse paste. Enjoy it with hot rice and ghee.  The best combination for this rice will be vethakozhambhu and potato fry.

Watermelon Rind Kootu

Ingredients

To Grind

Urad dal whole.  -     1/4 tsp
Coriander seeds. -     1/2 tsp
Fenugreek seeds-      1/8 tsp
Red Chilli.         -      1
Cumin seeds.     -       1/2 tsp
Shredded coconut-     2 tsp
Coconut oil.      -        1 tsp

Watermelon rind.  -  1 cup
Moong dal.           -   1/4 cup
Tomato.                -   1
Turmeric Powder -    1/4 tsp
Mustard seeds.     -    1/4 tsp
Asafietida powder-    1/4 tsp
Half urad dal.      -     1/2 tsp
Coconut oil.        -     1 tsp
Curry leaves
Coriander leaves
Salt to taste

In a pan add oil.  When the oil is hot add things to grind except cumin seeds and shredded coconut.   When the dal become golden brown add shredded coconut and sauté for few seconds and switch off the flame.   Grind everything adding cumin seeds and water to a coarse paste.

In a pressure cooker add the chopped water melon rinds, moong dal, turmeric, chopped tomato and water.  Cook it for 3 whistles.

In a pan add coconut oil. When the oil is hot add mustard seeds. When the mustard seeds crackle add curry leaves and the cooked water melon rind, Salt, tomato, moong dal and ground paste.  Bring it to a boil and switch off the flame.  Garnish it with coriander leaves.

Malai Kofta

Ingredients

Gravy

Onion.                         -  2 medium size
Bottle Gourd.             -  1/2 (small size)
Tomato.                      -   2
Red pepper.               -    1/2
Garlic.                         -   3 to 4
Ginger.                        -   1 inch
Red chilli powder.    -    1/2 tsp
Paprika/Kashmiri chilli powder - 3/4 tsp
Cardamom.                -   2
Cloves.                        -    3
Cinnamon.                 -   1 inch
Cummin seeds.         -   1/2 tsp
Almonds/ cashews.  -    5 to 7
Coriander leaves.     -   1 tsp
Kasturi methi leaves - 1/2 tsp
Oil.                              -    2 tsp
Salt to taste

Kofta

Potato.                        -   3 big size
Paneer crumbled.    -  1/3 cup (or grated)
Cummin powder.     -   1/2 tsp
Amtur powder.         -   1/2 tsp
Green chilli.               -   1
Coriander leaves.     -    1 tbsp
Kasturi Methi.           -    1 tsp
All purpose flour.     -    2 tsp
Oil
Salt to taste

Koftta making

1.  Boil the potatoes in a cooker for three whistles.  After it is done cool it and peel and mash the potatoes.

2.  In a bowl add crumbled/grated paneer, mashed potato, cumin powder, amtur powder, chopped green chillies, crushed kasturi methi, all purpose flour and mix well.  Make small balls.  In a appe pan add little oil and add the balls and turn all the sides till it becomes golden brown.  The kofta can also be deep fried in oil or airfr

3.  In a pan add 2 tbsp oil and when the oil is hot add cumin seeds and other whole masala under gravy ingredients.  Saute for few seconds and add chopped onion, green chilli, garlic and ginger.  Saute till the onion are well cooked and not burn the onion.  Add shredded bottle gourd, red chilli powder and turmeric powder and saute for few seconds.  After that add chopped tomatoes, red pepper and saute till the tomatoes become mushy.  Switch off the flame and let it cool completely.   Grind the whole thing to a fine paste adding cashews/almonds.

4.  In a pan add the ground paste.  Let it come to a boil.  Add crushed dried kasturi methi leaves.  Switch off the flame and garnish it with coriander leaves.

5.  Add the kofta at the time of serving.

Sesame Seeds Jaggery Mysore Pak

This is just a burfi.  But it tasted like Mysorepak.  No besan, no white sugar and no adding little of ghee.   This is very easy recipe

Ingredients

White Sesame seeds.      -   1 cup
Powdered Jaggery.         -    3/4 cup
Cardamom powder - 1/2 tsp
Ghee.                   -     2 tsp    

In a pan dry roast the sesame seeds till it becomes aromatic and the colour changes a bit and not golden brown.   Switch off the flame and remove the pan and keep it aside

Dry grind the 3/4 of the sesame seeds to coarse powder.  Mix the powder with the remaining roasted sesame seeds.

In a pan add the ghee, Jaggery and two to three tablespoons  of water.  Keep mixing till the jaggery melts. Now add the sesame seeds powder and keep mixing it till the mixture it becomes thick and leaves the sides of the pan.  Mysorepak consistency.  Remove from the fire and pour the mixture to a greased plate.  Make pieces when it cools a bit

Thai Red Curry

Ingredients

Broccoli florets.       -  2 cups
3 colour peppers.    -  1/2 cup
Baby corn.                -  1 cup
Carrot big size.        -   1
Onion.                       -   1
Garlic.                      -   3 large or 5 small
Coconut milk.          -   1 cup
Almonds.                  -    10
Red curry paste.     -     1 to 2 tsp
Oil coconut/any odorless oil. -  1 tbsp
Brown sugar
Salt to taste

Chop the onions and vegetables into julienne.  Chop the garlic into small pieces

In a mixie add almond and powder it. Then add shredded coconut and water. Grind it.   Sieve it and extract the milk three times.

In a pan add oil and then add chopped onions and garlic.   When onions are well cooked add all the chopped vegetables, salt and turmeric powder. Cook the vegetables a bit and add coconut, almond milk mixed with red curry paste, salt and brown sugar.  Bring it to a boil and switch off the flame.  The vegetables should be cooked and remain crispy.

Enjoy it with basmati rice or plain noodles

Buttermilk Rasam

This is a quick recipe. Ajwain is very good for digestion.

Ingredients

Curd.               -   1/2 cup
Ajwain.           -   1/2 tsp
Besan flour.   -   1 tsp
Red chillies.   -   2
Curry leaves. -   5
Turmeric powder- 1/4 tsp
Coconut oil.    -  1 tsp
Salt to taste

1.  Churn the curd to make buttermilk adding 1 cup of water, besan flour, salt and turmeric powder

2.  In a pan add coconut oil and when the oil is hot add ajwain, red chillies and curry leaves. Saurpte till the ajwain crackles.  Now add the buttermilk mixture.  When it starts boiling switch off the flame.  Serve it with hot rice.

Grapefruit Pickle

Grapefruit has a similar taste as Gadaranga.   So tried making pickle with grapefruit

Ingredients

Grapefruit.                   -     2
Red Chilli powder.     -      6 tablespoons
Mustard seeds.           -       1/2 tsp
Asafoetida.                  -        small gooseberry size
Salt.                               -      5 to 6 tablespoons
Mustard seeds powder -  2 tsp
Turmeric powder.         -  1/2 tsp
Fenugreek seeds powder-  2 tsp
Sesame seeds oil.           -    1/2. Cup

1.  In a pan add 1/2 tbsp oil and saute the whole grape fruit till it changes colour.

2.  Cool the grapefruit completely and chop it into small chunks

3.  In a pan add the rest of the oil. When the oil is hot add mustard seeds and when the mustard seeds crackle add asafoetida when it changes its colour to golden brown and puffs up remove the Asafoetida from the pan.  Switch off the flame.  When the oil cools a bit add red chilli powder and turmeric powder.  Let the oil cool completely

4.  Add the oil mixture, salt, mustard powder and fenugreek powder to the chopped grapefruit mix it well and store it inside the fridge in an air tight container.  Make sure the bottle with a plastic lid is well washed and dried completely to store the pickle.  While using the pickle for daily use transfer a little amount to a smaller bottle and use it with a plastic spoon.  Do not handle the pickle with wet hands to avoid the pickle to become stale or develop molds.  In this way you can store the pickle in the fridge for 6 months

Lockdown recipe - Apple, Neem flower Sweet Pachadi

This is a lockdown dish on Tamil New Year's Day  when you cannot get mango.  I though apples would be good replacement for mango.  If you have green apple it will taste better.   Anyway whatever apple you have at home can be used. 

Ingredients

Apple.                                     -  1
Brown Sugar.                        -   1/2 cup
Dried/fresh neem flower.  -    1/4 tsp
Mustard seeds.                     -    1/8 tsp
Red Chilli.                              -    1/2
Oil.                                          -     1/2 tsp
Salt.                                         -     one pinch
Tamarind juice.                   -      2 tbsp


Chop the apples into chunks and cook it with little water till it is mushy.

In a pan add the oil.  When the oil is hot, add mustard seeds and neem flower.   When the mustard seeds crackle add red chilli. Saute two three times.  Now add boiled apple, tamarind juice and jaggery.    Mix it in medium low flame till it thickens.   Switch off the flame.

Carrot Ginger Thogayal

Ingredients

Shredded Carrot.         -   1 cup
Ginger.        -    1 inch
Shredded coconut.  -  2 tbsp
Asafoetida. -    1/4 tsp
Urad dal.    -     3 tbsp
Channa dal.-    2 tbsp
Red chillies.-    4
Oil.                -    2 tsp
Tamarind.   -    gooseberry size
Salt to taste


1.  In a pan add 1 tsp oil.  When the oil is hot add red chillies, channa dal and urad dal. Saute till the dals changes its colour to golden brown.  Now add tamarind and saute till tamarind becomes soft.  Remove them in a cup.  Now add  1 tsp oil, asafoetida, shredded carrot, salt and saute till the shredded carrot is well cooked. Switch off the flame and let e everything cool completely

2.  In a mixer jar add the sauteed dal with tamarind and grind it without water.  Then add the carrot, coconut and little water and grind it to a coarse paste. 

3.  Enjoy with hot rice and ghee.

Vaangi Bath/ Eggplant Rice

Ingredients

Chopped eggplant.        -   2 cups
Onion.                              -   1
Mustard seeds.              -    1/2 tsp
Sesame oil.                     -    3 tbsp
Asafoetida.                     -    1/4 tsp
Turmeric powder.        -    1/4 tsp
Coriander seeds.           -    2 tbsp
Urad dal.                        -     2 tbsp
Channa dal.                   -     2tbsp
Roasted Peanuts.          -    3 tbsp
Red chillies.                    -    3 to 5 (bedige or Kashmiri chilli)
Cinnamon.                      -    small piece
Cardamom.                    -    2 nos
Cloves.                             -    2 nos
Curry leaves.                  -    8 to 10
Rice.                                  -    2 cups
Salt to taste

1. Cook the rice in pressure cooker for 4 to 5 whistles or in a electric rice cooker

2.  In a pan add 1/2 tbsp of oil and add coriander seeds, urad dal, channa dal, cinnamon and cardamom.  Saute till the dals changes to golden brown colour.  Switch off the flame. Cool completely and grind it in a mixer little coarsely.

3.  In a pan add 2 tbsp of  oil and when the oil is hot add mustard seeds.  When the mustard seeds crackles add peanuts, curry leaves and asafoetida.   Now add chopped onion and saute till the onion is well cooked. Now add egg plant, turmeric powder and salt and saute till it is well cooked.  Now switch off the flame and add the cooked rice, 1/2 tbsp oil and ground powder. Mix it completely.  Now the rice is ready to serve.

Pineapple Rasam

Ingredients

Pine apple pieces.   -  1/4 cup
Tur dal.                     -  2 tbsp
Tomato.                     -  1
Green chilli.             -  1
Cumin seeds.           -  3/4 tsp
Lemon juice.            -  2 - 3 tsp
Rasam powder.       -  1 1/2 tsp
Asafoetida powder -  1/4 tsp
Mustard seeds.        -  1/4 tsp
Ghee.                         -  1 tsp
Curry leaves.           -  6 to 8
Coriander leaves.   -  2 tsp chopped
Turmeric. Powder. -  1/8 tsp
Salt to taste

1.  Grind the tomato and 1/8 cup of pineapples and keep it aside.

2.  Cook the tur dal in pressure cooker for 5 whistles.

3.  In a pan add ghee and when the ghee is hot add mustard seeds and Asafoetida powder.  When the mustard seeds crackle, add cumin seeds and Asafoetida powder. Remove the tempering and keep it separately

4.  In the same pan add ground tomato pineapple paste, water, chopped pine apples, turmeric powder, rasam powder and salt and let it boil till the raw smell of the rasam powder goes.    Now add the cooked tur dal and water as required.  Let one boil comes switch off the flame

How to make sprouts

Ingredients

Whole Moong dal (whole green gram)
Whole black channa (whole black chickpeas)

Soak the moong dal and black channa in water for 8 hours

If you soak it overnight, next day drain the water.   Take a clean smooth towel and wrap the soaked dal and channa.    Keep it inside a thermos box.  Close it and leave it for 24 hours.  Next day when you open it you will find the dal and channa sprouted

Vegetable lemon rice

Ingredients

Lemon.                    -  1
Green chillies.       -   2
Red chillies.           -   2
Asafoetida.            -    1/8 tsp
Split Urad dal.      -     1 tsp
Mustard Seeds.    -    1/2 tsp
Sesame Oil.          -     2 tsp
Fenugreek seeds powder - 2 pinches
Coriander seeds powder -  1/4 tsp
Carrot.                  - 1
Any colour pepper - 1
Curry leaves       - 6
Salt to taste
Raw rice/Sonamasoori rice - 1 cup


Cook the rice with salt either in cooker with 3 cups of water or stove top and drain the water after cooking.

In a pan add 2 tsp sesame oil and when the oil is hot add mustard seeds.  When the mustard seeds crackle add urad dal, red chillies, green chillies, curry leaves, turmeric powder, fenugreek seeds powder and coriander leaves powder.  Saute for few seconds and add shredded carrot, chopped pepper and salt.  Saute till the carrots and peppers are well cooked.  Now add the cooked rice and lemon juice mix well.

Serve it with either morukuzhambhu or any raita.

Vegetable Curd Raita

Ingredients

Green pepper -  1/4
Yellow pepper - 1/4
Red pepper.     -  1/4
Small size onion - 1
Green chilli.        -  1 or the
Curry leaves.      - 4
Roasted urad dal (black gram) powder - 1/2 tsp
Curd (yogurt)  -  3 tbsp
Oil.                     -  1 tsp
Mustard seeds.-  1/4 tsp
Asafoetida.       -   one pinch
Salt to taste

In a pan add oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add asafoetida, chopped green chillies, curry leabes, chopped onion and salt.   Saute till the onions are well cooked. Now add chopped peppers and saute till they are well cooked.  In a cup add the urad dal powder and mix it with three tablespoons of water and make it like a batter. Add this mixture to the pan and saute till it boils.  Switch off the flame and cool it.  Now beat the curd and add it to the pan mix it well and cheque for salt.  Now the raita is ready

Vengaya kose - Chettinad dish - Side dish for dosa, idli etc....

Ingredients

Medium size onions.    -   4
Tomatoes.                       -   4
Poppy Seeds.                  -    1/2 tsp
Fried gram (potukadalai)- 1 tsp
Shredded coconut.        -   2 tbsp
Fennel Seeds.                 -   1 tsp
Cumin. Seeds.                -    3/4 tsp
Curry leaves.                 -    6
Garlic.                             -    4
Oil.                                   -    2 tsp
Red chilli powder.        -   1/2 to 1 tsp (depending g upon the spice level)
Turmeric powder.        -    1/8 tsp
Salt to taste


Grind the poppy seeds, fried gram and coconut with water to a fine paste

In a pan add oil. When the oil is hot add fennel seeds and cumin seeds.    When the fennel seeds and cumin seeds turns colour add chopped onions, chopped garlic, curry leaves and salt.  Saute till the onions are well cooked now add the chopped tomatoes, turmeric powder and chilli powder.  Saute till the tomatoes become mushy and raw smell of the chilli powder and turmeric powder goes.  Now add the ground paste and add water to the required consistency.  When it starts boiling switch off the flame

Asparagus Parupu Usili/ Asparagus lentil curry

Ingredients

3/4 cup.        -  Tur dal
3.                -  Red Chillies
1/2 tsp.      -  Mustard Seeds
1/8 tsp.      -  Turmeric Powder
1/4 tsp.      -  Asafoetida
1 bunch.   -  Asparagus
3 tsp.         -  Coconut oil or sesame oil
Salt to taste

1.  Soak the tur dal in water for 1/2 hour

2.  Drain the water and add the tur dal, turmeric powder, red chillies and salt to a mixer jar. Grind it without adding water.   You can grind it using pulse option

3.  Steam the ground paste in idli plate for 15 mts.  After steaming let it cool completely and pulse it in a mixer jar. 

4.  In a pan add 2 tsp coconut oil (Coconut oil gives good taste to the usili) and add the dry ground steamed dal.  Saute for about two minutes and switch off the flame. 

4.  In a pan add 1 tsp. oil.  Add chopped asparagus and salt to it.   Saute till the asparagus is well cooked on medium flame.  When asparagus is cooked well add the sauteed dal and mix well.  Switch off the flame.

Deepavali Marunthu for Cold, Coughs and Indigestion

Ingredients

Ajwain/omam.      -   1cup
Black pepper.        -   1/3 cup
Cumin seeds.         -   1 tbsp
Dry Ginger Powder-  1/2 cup
(In case of whole dried Ginger. -  4 to 5 pieces)
Cardamom.            -   10
Mace/Jathipatri.     -   1 tsp
Cinnamon.             -    3 inch piece
Long pepper/Arisithippili- 8 pieces
 Long pepper root/Kandathippili - 8 pieces
Cloves.                   -  10
Alpines officinarum/Chitharathai-  2 pieces
Glycyrrhiza glabra/Athimathuram. -  2 pieces
Butter or Clarified butter/ghee
Jaggery

1.  Dry roast all the above individually including powders excluding jaggery.

2.  Dry grind all the above except powders and sieve them. Mix all the powders 

3.  In a pann add 3/4 cup of Jaggery and 1/2 cup of water to it.   Let the jaggery dissolve completely.  Switch off the flame and filter the jaggery liquid. Wash the pan and add the jaggery solution and 1/2 cup of the powder.  Switch on the flame and keep stirring it.   When the water content reduces add two teaspoons of ghee or butter stir it continuously to avoid lumps and burning at the bottom of the pan. When the water reduces and forms like a thick dosa batter switch off the flame. Store it in a airtight bottle and keep it inside the refrigerator.