Brinjal Dry Curry

Ingredients:

Violet Brinjals  -  5 nos(washed and Chopped)

Turmeric Powder - a pinch

Coriander leaves  -  a hand full

For Masala powder

Corainder seeds -  3/4 cup

Peanuts -   3/4 cup

Red chilly - 10 nos

Cumin seed  - 1/2 tsp

Mustard seed - 1/4 tsp

Pepper -  5 nos

Fenugreek seed - 1/4 tsp

For Seasoning:

Mustard seed - 1/2 tsp

Curry leaves -  a few

Oil - 5 tbsp


Method:   


Dry roast all grinding ingredients  and grind it into coarse powder and keep it aside.

Cut the brinjals  into desired shape.

In a pan , heat oil    add mustard seeds to splutter , 

then add curry leaves along with the brinjal.

Saute it in medium  heat   till   the brinjal  pieces  become soft   

Add Turmeric powder  masala powder and   stir gently to coat masala over the pieces 

Let it be in medium flame  for another 5 mins   

Garnish with fresh coriander leaves.
 

Keerai Pachadi

  

Ingredients: 


Any green - 1 cup (Cleaned and chopped)

Green chillies - 2 nos (chopped)

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curd - 3 tbs ( Slightly beaten ) 

Curry leaves - a few

Salt - to taste

Oil as you need


 Method: 


Clean and chop the green .

In a pan heat oil add mustard seeds and urad dal.

Add curry leaves and green chillies to it.

Now add chopped greens  and fry for 2 minutes.

No need to add water.

Then cover and cook  at medium flame for few more mintues. 

Switch off the fire and allow it to cool

Finally  add   salt and slightly beaten curd.

Serve this pachadi  with  rice , roti , or chappathi.....

Egg Cutlet

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Ingredients: 

 

Eggs  - 3 nos

Milk  - 50 ml

Ginger - Garlic paste  -  1/2 tsp

Onions - 1 no ( medium size ,  finely chopped) 

Onions - 1 no ( medium size , sliced)

Green chillies - 2 nos (finely chopped)

Garam masala   powder - 1 tsp

Fresh curry and coriander leaves - to garnish

Salt  to taste

Oil  as you need



Method:

Beat the eggs thoroughly with milk ,  chopped onion , green chillies, 

ginger garlic paste, curry leaves,  corriander leaves  and salt.

Steam cook this mixture in a pressure cooker until 3 whistles. 

You'll get a cake like structure.  Cut  the cake into  medium size pieces. 

Alternately you can put this mixture in idli plates (greased) and cook them like normal Idlis.

Keep these cutlets aside.

In a pan heat oil and saute the sliced onions till they turn transparent. 

Add the garam masala powder and mix well.

Place these cutlets in the pan and cook them for about 5 min. 

Fry well till the both sides  of the cutlets come into brown colour. 

Serve hot with sambar saadham or rasam saadham .....

Home made Protein Burger

Ingredients: 


Rajma (kidney beans) - 1 cup

Chick peas   - 1/2 cup

Green Peas - 1/2 cup

Onion - 1 large (sliced)

Green Chillies - 5 nos ( chopped)

Turmeric powder - 1/2 tsp

Coriander  leaves -  a  handfull  (Cleaned and chopped)

Corn flour - 1 tbsp

 Salt  to  taste

Oil  as you need 

Method:

 Soak the kidney beans, chick peas, green peas together over night.

 Pressure cook with water and salt. Drain  the water and let them cool. .

 Take the onion slices, green chillies and coriander leaves , turmeric powder

  into a blender and make a coarse  paste.

  Now add these drained beans,peas and blend together.

 Add cornflour to this mixture to make a thick dough.

 At medium flame put the  oil greased pan  and spread this dough  like a burger pattie.

 Add few drops around the pattie and roast for about 3-5min on each side. 

You can cook 2-4 patties at a time depending on the size of the pan. 

Medium flame is very very important.

Take care that it's cooked well inside too.

Serve them with burger buns, lettuce,  salad,  and ketch up 

It can be served with chapatis too. 

Cabbage Chutney

    

 


Ingredients:  

Cabbage - 1 cup (Finely chopped)

Red coloured green chillies - 2 nos

Tamarind paste - 1 Tbs

Garlic pods - 2 nos

Mustard seed - 1 tsp 

Curry leaves - a few

Channa dal - 1 tsp

Urad dal - 1 tsp

Asafoetida - a pinch 

Turmeric powder(optional) - 1 tsp

Oil - as you need  

Salt to taste 

Method : 


In a Pan, put oil and fry the chillies , garlic and the chopped cabbage seperately

at medium flame till the cabbage loses its raw smell .

Turn off the stove and let this all cool.

Now grind the above cabbage along with tamarind paste and salt to a fine or coarse paste.

Scoop into a fresh clean bowl and temper with the mustard,  

chana dal , urad dal and curry leaves etc.,

Very tasty with hot rice with a little bit ghee

Spread on toasted bread as a quick snack, with some chopped tomatoes. 

You can try with different vegetables like carrot, capsicum, brinjal etc.,

Carrot - Egg Fried Rice

Ingredients: 

Left over rice - 2 cups 

Carrots - 2 grated

Peas - 1/2 cup boiled (optional)

Onion - 1 no (chopped)

Green chillies - 3 (chopped)

Tomato - 1 no (medium size , chopped)

Cumin - 1 tsp

Eggs - 2 nos

Oil - as you need

Salt to taste

Pepper powder - 1/2 tsp (optional)

Coriander leaves  -  a few (chopped )

Method: 


 In a pan  heat oil  add the cumin seeds, chopped onion , tomato and  green chillies.  

Stir well and add the grated carrot and boiled green peas.  

Break the eggs and drop over. Mix and roast well

Adjust  salt and  pepper powder.

Finally add the rice and let it cook for five minutes  .

Turn off the flame and garnish with fresh coriander leaves and serve.

Green Chilly Gravy

 Ingredients: 

Green chillies - 7 nos (medium size) 

Seasame seed - 1 tbs

Dry Coconut powder - 1 tbs

Roasted ground nut - 1 tbs

Ginger garlic paste - 1 tsp 

Red chillies - 2 nos

Coriander seed - 1 tsp

Cinnamon - 1 inch

Cloves - 2 nos

Tamarind juice - 2 tbs

Mustard seeds - 1 tsp

Small onion - 15 nos (chopped)

Turmeric powder - 1 tsp 

Salt - to taste

Oil - as you need

Method :

                                  Cut the green chillies and remove the stem and seeds. 

  

                                        Fry the green chilly pieces in oil at medium flame

 

Dry roast the seasame , groundnut, coconut , coriander seed, red chillies, cinnamon , clove

Make them into nice paste in a mixer and keep it aside.

Fry the chopped onion and make a paste along with ginger garlic paste and tamarind juice.

In a pan put oil to heat and splutter the mustard seeds

and curry leaves and the fried green chillies.

Stir well and add the all ground paste with turmeric powder and adjust salt and consistency.

Cook at medium flame till the gravy comes thick .

Now the delicious , hot green chilly gravy ready to serve... 

Stuffed Brinjal Gravy

Ingredients:


Brinjals - 5 nos Medium size

Onion - 2 nos (medium size)

Green chillies - 2 nos

Ginger Garlic paste - 1 Tbs

Dry coconut powder - 1 Tbs

Fried groundnut powder - 1 Tbs

Garam masala Powder - 1 Tbs

Chilly powder - 1 tsp 

Coriander powder - 1 tsp

Asafoetida - a pinch

Salt as you need 

Oil - as you required

Fresh coriander leaves - to garnish


Method: 


In a pan fry the onion and green chillies. 

Make a nice paste of the fried items with the all powders.

Give one more stir with ginger garlic paste and adjust salt.

Slit the brinjals  ( Don't remove the tails ) and stuff the masala to it.

Keep the remaining masala aside.

In a pan at medium flame put oil to heat and carefully place the stuffed brinjals in the oil.

Turn all sides of the brinjals till they turns into golden brown  colour.

Then add the remaining masala and adjust the consistency.

Cook well till the oil comes out from the gravy.

Garnish with the fresh coriander leaves and serve ... 

Bottlegourd (soraikai) Halwa

Ingredients:


Grated bottle gourd - 2 cups

Sugar - 1 cup

Milk - 2 cups

Ghee - 2 tbs

Cashew nuts - 6 nos

Crushed cardamom - a pinch

Raisins - a few


Method:


Peel , wash and grate the bottlegourd and keep it aside.

In a pan heat ghee and roast the cashews and raisins at medium flame. 

Add the grated bottle gourd in the same pan. 

Stirring continuously until the raw smell goes .

Now pour the milk and stir well. 

Cook on medium-high till the milk is nearly absorbed.  

Give frequent stirs 

Now add the sugar. Cook it for 7-8 minutes at medium flame.

When the halwa becomes thick, add the remaining ghee, roasted cashews, 

roasted raisins and crushed cardamom. 

Serve it hot or chilled.
 

Vegetable Idly

   

Ingredients: 

 Idly batter - 1 cup 

Pepper Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Green Chilli - 4nos (chopped)

Ginger - small piece (chopped)

Coconut - 1/2 cup, grated

Bottle Gourd - 1/2 cup (Gratted) 

Carrot - 2 nos (Gratted)

Curry Leaves - a few (chopped)

Coriander Leaves -  a few (chopped)

Salt to taste

Oil to grease the idly plates

Method:

Grate vegetables and coconut.

Mix grated vegetables and the other  items with the idly batter.

Adjust salt and  stir it well. 

Grease the idly plates with oil and pour the batter and steam till it cook.

Now the delicious and nutritious idlies are ready to serve.

Serve with coconut chutney or onion chutney and sambar.
 

Fruit Salad

 

 

Ingredients:

Riped Papaya - 1 cup (peeled and cubed)

Banana - 2 nos (peeled and sliced)

Green grapes - 1 cup (seedless)

Black Grapes 1 cup (seedless)

Method:

Mix all the fruits in a bowl and serve ...

You can use  any fruit  available.

Carrot Payasam

  

Ingredients: 

Carrot - 4 nos

Sugar - 1 cup

Milk - 1 and 1/2 cup (boiled)

Cardamom - (8-10)

Raisins and Cashews - (8-10 each)

Almonds - 5 (coarse powder)

Saffron - a few

Method:

 Wash and Pressure cook the carrots. Grind them with 1/2 cup milk.

Take a deep bottomed vessel,  boil the ground mixture for 5 mins

along with 1 cup milk, sugar, cardamoms and  saffron .

Fry the cashews and raisins in 1 tsp ghee and add it to the above. 

Vitamin  A enriched and tasty payasam is ready to serve ....

Carrot Beans Poriyal

  

Ingredients: 


French beans - 1 cup (stringed and chopped)

Carrot - 1 cup  (peeled and chopped)

Green chilies - 2 nos (slitted)

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Coconut - 2 tbs(shreded)


Curry leaves -  a few

Oil as you need

salt to taste


Method:



In a pan boil the chopped carrot and the beans in a cup of water  with salt and turmeric powder.

Drain the water and keep aside. 

Heat oil in a pan , add mustard seeds to splutter and add the cumin seeds 

Add the green chili, boiled french beans and carrots and mix.  

Cook for 7-8 mts on low flame.


Adjust salt if required and add the grated coconut. 

Mix and cook for 2 mts and turn off heat. 

Serve with hot sambar  rice... 

Muttai Kulambu

Ingredients: 

Eggs - 5 Nos

Big onion - 1 no (chopped) 

Small onions - 15 nos

Tomatoes - 2 nos

Ginger - 1 tsp 

Garlic - 10 pods 

Chilly powder -1 tsp 

Coconut - 4 tbs (shreded)

Coriander powder - 1 tbs 

Garam masala powder - 1 tsp 

Curry leaves - A handfull 

Coriander leaves - A handfull 

Salt to taste 

Oil - as you need




Method:


Grind the coconut with small onions and tomatoes.

Crush the ginger and garlic 

In a pan heat oil add the crushed ginger and garlic. 

Add the chopped onion, 

Now add the chili powder, garam masala and coriander powder. Mix well. 

Be careful that the powder doesn’t get burned. 

Now mix the grounded coconut in a cup of water and add the salt needed. to the curry. 

Cook for 5 minutes. When the masala get boiled , 

put the flame in sim position , broke the egg and pour into the masala carefully.

Do all the eggs like this and close with a lid. 

Finally garnish with fresh curry and coriander leaves...

After 5 minutes take the eggs carefully as shown in the image.

Beetroot Pickle

Ingredients:


Beetroot (big size) - 1(chopped)

Fenugreek seeds – 1/2 teaspoon

Mustard seeds – ½ teaspoon

Asafoetida – 4 pinches

Chilli powder - one teaspoon

Oil – 2 tablespoons 

Lemon juice - 2 tablespoons

Salt –  as per taste


Method: 


Wash and remove the skin from the beetroot.  Cut it into small pieces. 

Sprinkle salt and mix welland  Keep aside.

Put little oil in a kadai and fry asafetida and fenugreek seeds slightly. 

Allow them to cool and grind it to a powder. 

Add chilli powder with the above powder and mix well.

Heat oil in a kadai and add mustard. 

When it pops up, switch off the stove. 

Put the prepared powder in the oil. 

Add the beetroot pieces, lemon juice and mix well.

Store it in a clean jar. Goes well with curd rice.


Instead of lemon juice, you can add 1/4 cup vinegar also.

Vegetable Omlete

  

Ingredients:  

Milk - 2 Tsp

Oil - 1/4 Tsp

Carrot, Capsicum, Tomato - 1 cup (Finely chopped)

Onion - Cut into small small Ring Shaped

Bean Sprouts  -  Crushed 

 .
Chilly Powder  -  a Pinch(optional) 

Pepper Powder - 1 tsp

Salt-1/2 Tsp

Sugar -  a Pinch

Egg -1 no


Method :  


Take the Egg and beat it and Put it in a bowl 

Add  Milk, Chilly Powder, pepper powder ,  Salt, Sugar, Bean Sprouts crushed and

a little bit of water and whisk it well.

In a Pan at medium flame  heat  Oil  ,  Pour Egg Mixture .  

Once it is half cooked then Add Veggies 

If it is cooked well  then slowly  turn it  to the other side and let it cook 

The veggie Omlete is ready to serve....
 

Methi Leaves Pakoras

 Ingredients


 Besan Flour – 2 cups

 Onion  – 1  (medium size, chopped)

 Fenugreek leaves (methi)  – 1 cup (chopped)

 Turmeric powder – ¼ tsp

 Chilli powder – 2 tsp

 Salt – to taste

 Ginger – 2 tsp (grated)

 Oil – for frying


Method:


Mix the besan flour in a bowl .

Add  the onions, fenugreek leaves, turmeric  powder,  chilli powder , salt & ginger .

Mix a little bit of water to make a thick paste without any lumps but not too liquidy .

Deep fry it in oil in shapes of pakoras  & serve hot .

LeftOver Idly Upma

 Ingredients:


  Leftover Idlies - 3 nos

 Onion - 1 no (Big size, Chopped)

 Green chillies -  2 nos (Chopped)

 Chana Dal - 1 Tbs

 Mustard seed - 1 tsp

 Cumin seed - 1/2 tsp

 Turmeric powder - 1 tsp

 Curry leaves - a few

 Coriander leaves - a handfull

 Salt - as you need 

 Oil - as you need


  Method:

                     Refrigerate  the leftover idlies atleast 6 hours in a closed container.

                                      Cut into 4 or 5  pieces and put into the mixie jar

                                                               Give 3 or 4 gentle stirs 

                In a pan heat oil and splutter the mustard , cumin seeds and fry the chana dal

                              Add the chopped onion , green chillies, turmeric powder , 

                                                             salt  and  curry leaves

                      Finally add the grinded idlies and stir well till it mix with the masala.


                                        Garnish with Fresh chopped coriander leaves.

Carrot Upma

   

Ingredients

Rava - 1 cup

Onion - 1 (Medium size, chopped)

     Carrot  - 2 nos (peeled , washed and shreded)

Green chillies  -  2 nos (chopped)

Mustard seed - 1 tsp

Channa dal - 1 Tbs

Salt - as you need

Oil - as you need

Ghee - 2 Tbs

 Curry leaves - a few

Coriander leaves a few

Method

 Roast the rava with ghee 

Chop the onion , green chillies, and shred the carrots

Boil 2 cups of water in a separate bowl

in a pan at medium heat put oil and 

splutter the mustard seed and add the channa dal

  

  

Then add the chopped onion , green chillies, and the shreded carrot

Put the hot water into the onion mixture and adjust salt.

Then add the roasted rava little by little 

 Stir well

Put the flame in sim condition and close the pan with a lid.

After 5 minutes add the remain ghee and fresh curry and coriander leaves.

Now the delicious and healthy carrot upma is ready to serve...

 

Goosberry Pachadi

Ingredients:


Gooseberry – 3 (seeds removed and grated)

Curd – 1 cup ( thick and unsour)

Salt to taste

Coconut – 3 tbs

Cumin seeds – 1 tsp

Green Chilli – 1

For Tempering:

Dry Red chilli – 1

Curry leaves -1 spring

Oi l - 1 tbs

Mustard seeds – 1 tsp


Method:
 
Grind the coconut , green chilli and  cumin seed , with a little  water. Set this aside.

Take grated gooseberry in a bowl.

Add the ground masala along with salt and curd. Mix well.

Heat oil and splutter mustard seed and add dry chilly  and curry leaves.  

Sauté for 30 sec.

Pour this over the pachadi and mix well.

Serve with rice or pulav.

Potato Kurma

Ingredients:

Potato - 4 nos (cooked , peeled and mashed)

Onion - 1 no (big Size, Nicely chopped)

Green chillies - 4 nos (2 for grind , 2 for chopped)

Tomato - 2 nos (medium Size, Nicely chopped)

Coconut - 2 Tbs (shreded)

Fried gram - 1 Tbs

Fennel seed - 1tsp

Pattai - 1 piece

Lavangam - 4 pieces

Turmeric powder - 1 tsp 

Mustard seed - 1 tsp

Salt - as you need 

Oil - as you need 

Curry leaves - a handfull

Coriander leaves - a handfull

Method:

Boil the potatoes and peeled the skin and mashed nicely.

Grind the coconut , fried gram , 2 green chillies , pattai , lavangam, 

fennel seed , salt and turmeric powder.

In a pan at medium flame  put oil  splutter mustard seed and add the chopped onion , 

green chillies and chopped   tomatoes one by one.

Then add the mashed potatoes and the ground paste. 

Add adequate water  and allow to cook till the raw smell gone out.

Finally , garnish with fresh curry and coriander leaves.....

Nice match to Idly , Dosa , Chappathi, and  for Poori tooooooooo....