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.