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