Mexican Tacos

Ingredients

To make Black bean

Black Bean.   - 1/2 cup
Onion.            - 1/2
Tomato.         - 1/2
Taco sauce.   -  1/2 tsp
Garlic.            -  2
Oil.                  - 1 tsp
Salt to taste

To make salsa

Tomatoes.     -  3 to 4
Avacado.      -   1
Onion.           -  1
Green pepper - 1/2
Red pepper.    -  1/2
Garlic.              -   2
Taco seasoning - 1/8 tsp
Taco sauce.      -   1/2 tsp
Guacamole.     -    1. or sauce 1/2 tsp
Lemon juice.   -    1 tbsp
Pepper powder. - 1/8 tsp
Coriander leaves - 2 tbsp
Salt to taste

Topping

Sour cream
Lettuce (optional)
Taco sauce
Shredded Mexican cheese

Crunchy or soft tacos

1.  Soak the black bean for 6 hrs.   Pressure cook the black bean with water for 4 to 5 whistles.   Another way to cook black bean without soaking is pressure cook the black bean with more water for 10 whistles

2.  To make black bean.  In a pan add oil, chopped onion, chopped garlic and salt.  Saute till the onions are cooked well.  Now add chopped tomatoes saute till the tomatoes become tender.  Add taco sauce saute for few seconds and switch off the flame

3.  To make salsa.  Finely chop the tomatoes, onion, green pepper and red pepper.  If adding fresh guacamole chop it into small chunks.   To a bowl add the above chopped vegetables,  taco sauce, if adding guacamole sauce add it now, lemon juice, pepper powder, taco seasoning, coriander leaves and salt to taste. Mix everything.  Now salsa is ready.  Another variation in salsa is avacado salsa.
For avacado salsa you can add finely chopped avacado.

4.  Heat the soft tacos in a pan for few seconds.  In case of crunchy tacos bake it in the oven for 3 minutes at 300 deg.

5.  Assembling.   To the taco add the first layer of black bean, next salsa, lettuce, sour cream, cheese, last one is taco sauce.  Roll it into half.  Enjoy the Mexican tacos

Cabbage fried rice

Ingredients

1/2 of a medium size cabbage
Basmati rice -   1 cup
Garlic.     -  4
Ginger.   -   1 inch
Coriander leaves. - handful
Pepper powder. -  1/4 - 1/2 tsp depending on the spice level
Green Chillies.   -  1 to 2
Soy sauce.           -  1 tsp
Oil.                       -   2 tsp or butter 2 tsp
Salt to taste

1.  Chop the cabbage into julienne. Chop the garlic, ginger, green chillies and coriander leaves.

2.  Cook the basmati rice with salt either on cooker adding 2 to 2 1/2 cups of water in a cooker for 4 whistles or cook on stove top, drain it and keep it

3.  In a pan add oil/butter.   When the oil is hot keep the flame high and add garlic and ginger saute for few seconds and add chopped onion sand salt.  Saute continuously to avoid burning.  When the onions are well cooked add chopped cabbage, salt and pepper. Saute continuously.  When the cabbage is cooked add chopped coriander leaves and soy sauce.   Saute for a while and switch of the flame.  Now mix the cooked rice

Kushbhoo idli

Ingredients

Idli Rice.       -   3/4 cup
Raw Rice.     -   1/4 cup
Urad dal.      -   1/2 cup
Poha.             -   1/2 cup
Methi seeds. -   1/8 tsp
Salt to taste

Soak idli rice, raw rice and poha for 2 hrs.  Soak the urad dal and methi seeds for 2 hrs.

Grind the urad dal and methi seeds to a very soft consistency.   When you take the batter in your hand it should freely slide from your hand. 

Grind the raw rice and idli rice to a little coarse consistency

Mix both the batter together and add salt in a large container.  Mix it completely and keep it in a warm place for 8 hrs for fermentation. 

After 8 hours the batter would have raised.     You can steam it in an idli steamer for 15 mts enjoy it with nice sambae and coconut chutney.

Beans moong dal usili

Ingredients

Moon dal.           -  1/2. Cup
Chopped beans   -  3 cups
Red chilies.         -  2
Asafietida            -  1/2 tsp
Turmeric Powder-   1/8 tsp
Salt to taste

Tempering

Sesame oil.      - 3 tsp
Mustard seeds-   3/4 tsp

1.  Soak the moong dal for 1 hour.

2.  Wash and drain the moong dal.  Add it to a mixie jar along with turmeric powder, red chilies, asafietida powder, salt and grind it to a coarse paste by adding few teaspoons of water to it.

3.   Cook the beans adding little water and salt. Cover it with a lid. When the beans are well cooked and no water is found, switch off the flame

4.  In another pan add the oil.  When the oil is hot add mustard seeds. After the mustard seeds splutter add the ground paste. Keep the flame in medium and continuously stir it till it becomes like bread crumbs.  Now add the cooked beans sauté till everything is mixed well and switch off the flame.

5. Another variation is to steam the ground moong dal in idli plate for 15 minutes, cool it and pulse it in the mixer and then follow procedure 4.  This will require less oil.  

Coriander leaves thogayal/Chutney

Ingredients

Channa dal.     -  1 1/2 tbsp
Urad dal.         -   4 tbsp
Asafietida.      -    1/2 tsp or a small piece of hard one
Red chilies.    -     4 (can be increased or decreased according to the spice level
Tamarind.       -    Gooseberry size
Coriander leaves- 2 bunches
Ginger.           -    2 inches
Oil.                 -    1 tsp
Salt to taste

1.  Wash the coriander leaves and chop them

2.   Scrap the outer skin of the ginger, wash and chop them

4.   In a pan add oil.  When the oil is hot add the channa dal, urad dal, asafietida and red chilies.  Sauté till the dals become golden brown. Now remove them and add the tamarind to the pan and sauté till the tamarind becomes soft.   Switch off the flame and add the chopped coriander leaves and sauté for 10 seconds.

5.  Add the above items and salt to a nixie jar and grind by adding little water.   After it is done transfer it to a bowl.  Enjoy it with hot rice or as a chutney to idli, dosa etc.  You can also spread it on the bread, toast it and enjoy

Spinach yogurt kootu

Ingredients

Spinach.                       -  4 cups
Yogurt/curd.                -  1/4 cup
Salt to taste

To grind

Shredded coconut.    -  2 tbs
Cumin seeds.              -  1/2 tsp
Rice flour.                   -   3/4 tsp
Green Chillies.           -   2

Tempering

Mustard seeds.          -   3/4 tsp
Coconut oil.                -   1 tbs
Asafoetida.                 -   1/4 tsp
Red chilli.                   -    1


1.  Wash and chop the spinach.

2.  In a pan add the spinach and 1/4 cup water and cook till the spinach is cooked and green colour of the spinach is retained.   Now mash the spinach

3.  In a mixie jar add the items under to grind with little water and grind it to a smooth paste

4.  In a pan add oil and when the oil is hot add mustard seeds.   When the mustard seeds splutters add red chilli and asafoetida and switch off the flame

5.  Add the tempering, salt and ground paste to the spinach bring to a boil and switch off the flame.  After it cools beat the curd and add it to the spinach and mix well

Sweet Jaggery Puttu with Glluten Free multigrain Chapathi flour

Ingredients

1 cup.                  -  Gluten free Multigrain Chapathi flour
Jaggery.              -   1/2 cup
Cardamom.       -   4 pods
Nutmeg powder - pinch
Cashew/Almonds - 1 tbsp
Raisins.                  -  1 tbsp
Shredded coconut - 1 tbsp
Ghee.                      -   2 tbsp

1.  Dry roast the chapathi flour slightly till you get nice aroma.  Cool it completely.

2.  Slowly sprinkle water on the flour and mix it till you get bread crumbs like consistency and if you hold the flour you should be able to make a ball.

3.  Wrap the flour in a cloth towel and stem it in a idli steamer for 10 mts.  Remove the flour from the cloth and transfer it to a bowl.

4.  In a pan add the jaggery and 1/4 cup water and allow it to melt.  When the jaggery melts switch off the flame and strain it.  Again add the jaggery syrup to pan and make the syrup little thick that is when you drop the jaggery syrup to water it should not dissolve.  Switch off the flame and add cardamom powder, nutmeg powder to it.

5. In a small pan add the ghee.  When the ghee is little hot add raisins, cashew/almonds and fry till the raisins puffs up.  Now add the coconut and sautee for sometime  and switch off the flame.  Add this to the steamed flour.

 5.  Add the jaggery syrup to the flour.  Mix thoroughly. Now it is ready to eat.

Black Channa Curry/Kerala Kadalai curry

Ingredients

Black channa.             -  1 cup

To grind

Fennel Seeds.              -  1 tsp
Cardamom  pods.      -   2
Cinnamon.                  -   2 inch
Cloves.                         -   3
Ginger.                        -   1 inch
Garlic.                         -    4
Curry leaves.              -   Few
Onion.                          -   1
Tomatoes.                   -    2
Shredded Coconut.   -    1/4 cup
Coconut Oil.               -    1 tsp
Paprika.                      -    1 tsp or red chilli powder 1/2 tsp
Coriander Powder.   -    1 tsp
Garam Masala.          -    1/2 tsp
Turmeric Powder.    -     1/4 tsp

Tempering

Mustard Seeds.         -     3/4 tsp
Coconut oil.               -     1 tsp
Green chilli.              -     1
Red chilli.                  -     1
Curry Leaves.          -      Few
Chopoed Small onion or big onion. -   2 tsp


1.  Soak the black channa over night.  Cook the black channa in a pressure cooker for 9 to 10 whistles.

2.  To grind:

In a pan add coconut oil.  When the oil is hot add fennel seeds, cardamom pods, cinnamon and cloves.  Saute for few seconds then add chopped onions, chopped garlic and ginger saute till the onions become golden brown.  Now add the tomatoes and cook till it becomes mushy.  Next add the grated coconut, curry leaves, turmeric powder, paprika/red chilli powder and garam masala.  Saute for a while and switch off the flame.  Add them to a mixie jar and grind it to a paste adding little water

3.  Tempering

In a pan add coconut oil.  When the oil is hot add mustard seeds. When the mustard seeds splutter add red chilli, green chilli, chopped shallots/onions and curry leaves.  Saute till the onions are well cooked.

4.  Open the cooker add the ground paste and tempering to the boiled black channa and bring it to boil.  Keep cooking till the raw smell of the ground paste goes.  Switch off the flame.

Saffron Badam/Almond katli

Ingredients

Almonds.                -   1 cup
Sugar.                      -   1 cup
Saffron strands       -    Pinch
Milk.                      -    1/2 cup
Ghee.                     -     2 tsp

1.  Soak the Almonds in hot water for 15 mts

2.  Remove the skin of the almonds

3.  Soak the saffron strands in 1 tsp warm milk

3.  In a nixie jar grind the almonds, saffron milk and milk to a coarse paste

4.  In a pan add ghee, almonds paste and sugar.  Keep stirring till the mixture becomes thick. To check the consistency drop the mixture in a plate and try to roll.  If you are able to roll and not sticky that is the right consistency.  Immediately transfer to plate and let it cool

5.  When the mixture cools kneed like a dough and make it like a ball and place it on a parchment paper.   Keep a parchment paper on top and roll it with a chapathi pin. Remove the top parchment paper and cut it into diamond shapes

          

Flourless Broccoli crust cheese pizza

Ingredients

Broccoli florets.         -   2 cups
Bead slice.                   -   1/4
Egg.                               -   1
Shredded Mozzarella cheese.  -   1/2 cup + 1/2 cup
Parmesan cheese powder.       -   1/8 cup  + 1/8 cup
Garlic powder.                            -   1/8 spoon
Italian sesoning.                         -   two pinches
Fresh basil or dry basil.            -   few/ two pinches
Pizza sauce.                                 -   2 to 3 tsp
Pepper powder.                          -   few pinches
Salt to taste
Oil to grease
Parchment paper

1.  Steam the broccoli florets for 5 mts

2.  Squeeze the water out of the broccoli florets with the help of a muslin cloth

3.  Pulse the broccoli  florets coarsely

4.  Lightly beat the egg

5.  In a bowl add the squeezed broccoli florets, beaten egg, salt, 1/2 cup mozzarella cheese,  1/4 cup parmesan cheese powder, garlic powder, pepper powder and mix them completely.  Do not knead like a dough

6.  Preheat the oven for 350 degrees

7.  In a baking sheet spread the broccoli mixture into  pizza shape.    Bake the pizza base for 10 - 12 mts till the crust becomes firm and little browning.

8.  Take the pan from the oven and spread pizza sauce on top of the pizza base evenly.   Now spread the remaining two cheeses on top of the pizza sauce.   Sprinkle the Italian seasoning and basil on top of the cheese.

9.  Bake the pizza for 8 to 10 minutes till the cheese melts and the corners of the crust becomes little more browning and looks little crunchy

10.  Remove the pizza and enjoy

Airfryer Bitter Gourd dry curry

Ingredients

Bitter gourd.               -  4 medium size
Red chilli powder.     -  1/2 tsp
Turmeric powder.    -   2 pinch
Coriander seeds powder- 1 tsp
Asafoetida.                 -   2 pinch
Oil.                               -   2 tsp
Besan  flour.                 - 3 to 4 tbsp
Rice flour.                  -    2 tsp
Sugar/ jaggery.          -    1 tsp
Lemon juice.              -   1/2 tsp
Salt to taste

1.  Slice the bitter gourd into thin size rounds

2.  Add the salt and lemon juice to the sliced bitter gourd and leave it closed for 10 minutes

3.  After 10 minutes squeeze liquid from the bitter gourd

4.  In a bowl add the bitter gourd, red cilli powder, coriander seeds powder, turmeric powder, Asafoetida, oil, bean flour, rice flour, sugar and little salt.  Mix everything completely

5.  Line up the bitter gourd slices on the air fryer tray and air fry at 350 deg. for 10 to 15 mts.  After 5 minutes flip the bitter gourd slices.  Remove the bitter gourd slices when it becomes crisp.

Coriander leaves thokku

This thokku can be had with idli, dosa, pongal, yogurt rice.   You can also make coriander  rice with little tempering of mustard seeds, urad dal, curry leaves and peanuts.

Ingredients

Coriander Leaves.   -  2 bunches
Tamarind.                 -  lemon size
Red Chillies.              - 8 to 15 (depending upon the spice level of the chilli and your level to handle it)
Asafoetida.                -  Small piece or 1/2 tsp of powder
Mustard Seeds.        - 1/4 tsp
Sesame  Oil.              - 4 tbsp
Mustard Seeds Powder.   - 1/8 tsp
Fenugreek Seeds Powder - 1/8 tsp
Turmeric powder  1/4 tsp
Jaggery.          - 2 tsp
Salt to taste

1. Soak the tamarind and red chillies in 1/4 cup of hot water.

2. Clean the coriander leaves in water and drain them.  When soaked tamarind becomes soft add the tamarind, red chillies, coriander leaves and salt in a mixie jar and grind it by adding the water used for soaking the tamarind.

3. In a pan add the oil.   When the oil is hot add mustard seeds.  When the mustard seeds splutters add Asafoetida, fenugreek seeds powder and mix it.  Then add the ground paste, mustard seeds powder, turmeric powder and jaggery.  Saute till the oil leaves the sides of the pan.  Switch off the stove.  Cool it completely and store it in a air tight container inside the fridge. 

Note:

1.  Always all the pickles should be stored in a jar cleaned in hot water and dried completely. 

2.  Use only wooden or plastic spoon to serve.    Again the spoon should be dry

3.  Enough salt, oil and chillies to added because they act as preservatives

4.  At any point of time do not handle the spoon with wet hands

5.  All the above notes will help to maintain a longer shelf life of the pickle

Dal, curry leaves and coriander leaves thogayal/chutney

Ingredients

Tur dal.            - 3 tbsp
Channa dal.    -  2 tbsp
Urad dal.         -  1 tsp
Red chilli.       -   5
Asafoetida.    -   1/4 tsp/ small piece
Tamarind.     -   small piece
Oil.                  -   1 tsp
Coconut.        -   Shredded 2 tsp
Salt to taste
Curry leaves. - 4 strips
Coriander leaves - 2 tbsp


Heat a pan and add all the dals, red chilli and saute them till dal changes colour to brown colour.  Now add tamarind and Asafoetida and sautee for few seconds and switch off the flame.

Add everything to a mixie jar and grind to a coarse paste adding little water