Cluster Beans Thoran

Ingredients:

• Cluster Beans/Kothavarakkai - 1/2 kg
• Grated/shredded coconut - Thuriviya thengai - 1/2 Cup
• Mustard - Kadugu - 1 tea spoon
• Salt/Suar to taste
• Oil for frying

Method:

1. Wash and peel off the skin from vegetables and boil it till it becomes soft.
2. Heat oil in a pan/kadai, splutter mustard seeds.
3. Add the grated coconut. Now add boiled vegetable to it. Add little salt and Sugar
4. . Mix them well.

Cluster Beans Thoran is ready to be served. Serve it with any rice varieties.

 

Chenai Mizhakkuparatti

Adapted from palakkadchamayal

Ingredients:-

• Chena/Elephant Yam – 500gm
• Onion - 1 Nicely chopped
• Salt to taste
• Chilly Powder – ½ tsp
• Curry Leaves – few
• Mustard Seeds – ½ tsp
• Oil – 2 tbps

Method:-

Remove the skin of the yam and cut into small or medium sized cubes. 

Wash well.

Transfer the pieces into a vessel, toss with salt.

Pressure cook the pieces for one whistle.

This will ensure that pieces are cooked yet not mushy.

Once cooked, remove from cooker, and transfer to a wide plate, let it cool for a while.

Now heat a non stick kadai with oil, temper with mustard seeds. Then add asafoetida and curry leaves.

Now add the sliced onon and Fry till golden Brown

Now add the cooled yam pieces and mix gently. Add chilly powder at this stage and mix. Check for salt and add if required.

Let it get roasted well in the open kadai on a medium to low flame. Keep stirring once in a while without breaking the pieces. This may take anywhere between 8 to 10 minutes.

Remove from heat.

Notes:-

You can also parboil the yam pieces in a vessel with water. Take care that the pieces don’t turn too soft.

Creamy Garlic TriColor Pasta

Ingredients:-

• Pasta - 1 Cup (I used Tricolor Pasta) cooked as directed, drained and kept hot
• 2 tablespoons butter
• 5/6 garlic cloves, minced
• 2 tablespoons flour
• 3/4 cup milk
• 2 teaspoons parsley flakes
• salt and pepper, to taste
• 1/3 cup grated parmesan cheese (Optional)

Method:-

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Add milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

Cheese Pasta

• 2 cups cooked pasta (I used penne)
• 1 onion, sliced
• 1 tbsp chopped Corriander
• 1/2 cup capsicum, sliced
• 3/4 cup milk
• 3 cheese slices ( or 1/2 cup grated processed cheese)
• 1/2 tsp dried mixed herbs
• 1 tsp butter
• salt and black pepper powder to taste

Method

1. Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, mixed herbs, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Garnish with corriander leaves.

Aloo Pepper Fry

A quick and a simple Side Dish.. Perfect for Lunch Boxes!!!

Ingredients:-

1. Aloo/Potatoes - 5-6(Medium)/ 3 (Large)
2. Salt -  As needed
3. Turmeric Powder - A pinch (Optional)
4. Pepper Powder - 1 Tbsp (Can be changed according to your needs)

To Temper:-

1. Oil- 2 Tsp
2. Mustard - 1 Tbsp
3. Curry Leaves - A few

Method:-

1. Cook the Potatoes and peel off the skin, Smash and keep it aside.
2. Heat a Wok, and add the Oil.
3. After the oil is heated, add the "To temper" items.
4. After the Sizzling sound subsides, add the Smashed Potatoes.
5. Allow it to Fry for low flaome for 2-3 Minutes,
6. Add the Turmeric Powder, Pepper Powder and Salt.
7. Keep it in Low flame and Fry for 12-15 Minutes till the whole gets fried.
8. Super deliciopus Pepper Aloo Stir Fry is Ready!!!

Ladies Finger/Okra/Vendakka Fry

This happens to be my Baby's all time favourite!!

Ingredients:-

• Ladies Finger - 1/2 Kg
• Salt - As Needed
• Oil - 3-4 Tbsp

To Temper:-

• Mustard - 1 Tsp
• Oil - 1 Tbsp

Method:-

• In a Kadai, add the " To Temper" Items.
• Throw in the cut Okra to it.
• Add the remaining Oil into it as and when needed
• Cover it and fry it for 10 Mts along with Salt added.
• Uncover the Lid, fry the whole untill it turns crispy
• Simple but Yummy Vendakka Fry Ready!!

Baby Aloo Toast

I had some Baby Aloo remaining in my Tray, which happens to be there after i made my Baby Aloo Biriyani. So i decided to make Baby Aloo  Toast as a side dish for Biriyani.

Ingredients:-

• Baby Aloo - 25
• Turmeric Powder - A Pinch
• Chilly Powder - 1 Tsp
• Oil - 2 Tbsp

Method:-

• Boil the Potatoes in Water until they are 3/4th cooked.
• Show the boiled potatoes in Running Tap Water, so that they do not turn Mushy.
• Take a wide Mouthed Vessel.
• Add the Turmeric Powder, Chilly Powder, and Oil. Mix them well. If needed 1 Tbsp of water can be added.
• Throw in the boiled potatoes to it.
• Give it a nice Turn, so that the masala fits well into the Potatoes.
• Leave it aisde like that for 1/2 to 1 Hour.
• Take a Kadai and pour 2 Tbsp of Oil.
• Throw in the Marinated Potatoes.
• Keep the stove in Low flame and switch off the stove, when the potatoes turn deep brown in color.

 

Potato Podimaas

Potato is a very versatile vegetable, with lovers world wide. It is one vegetable that is loved by kids and adults alike. My family for one loves potatoes in any form, be it a spicy curry, gravy or some crispy fritters. My younger daughter, just can't wait till the curry gets ready. As soon the potatoes are cooked and out of the cooker, she will be ready for her share. She loves eating plain boiled potatoes. 

Potato podimas or mashed potatoes - Indian style, is a very simple dish, that can be prepared in a jiffy if you have boiled potatoes ready in hand. A very flavorful and delicious curry, that pairs beautifully with plain rice and rasam. The Combo of Curd Rice+Potato podimaas+Mavudoo is a heavenly combination...

This is my Hubby's and Appa's favourite.. So obviously dedicating this to them!!!!!

Ingredients:-

1. Potato – 4 to 5 Medium sized
2. Onion - 2-3
3. Oil – 3 tsp
4. Mustard Seeds – ½ tsp
5. Spilt Urad Dal – ½ tsp
6. Channa dal – 1 tsp
7. Turmeric Powder – ¼ tsp
8. Red Chilly Powder - 1/2 Tbsp
9. Salt to taste

Method

1. Pressure cook the potatoes. Cool, remove skin and mash them coarsely.
2. Heat a Kadai with oil, splutter mustard seeds, channa dal and urad dal. Once the dals turn golden add, chopped onion and curry leaves. Fry for a minute.
3. Add turmeric powder,chi;l;y powder and then add the mashed potatoes and salt.
4. Mix well and cook uncoverd for 5 to 6 minutes.
5. Mix and serve hot with rice and rasam.

Masala French Fry Sandwich

I purchased a toaster from homeshopclues.com last week and it got delivered day before yesterday. So was too eager to make sandwich with the toaster. I had got time yesterday and it tasted awesome. All in my family liked it a lot!!!

My Toaster

Now off to the recepie....

Ingredients:

• 8 Whole wheat Bread slices or regular sandwich bread
• 1 Capsicum,de seeded and thinly sliced rounds
• 1 Onion,thinly sliced rounds
• 1 Tomato,thinly sliced rounds
• 1 tsp Chaat masala / Garam masala/Sandwich masala
• Salt to taste
• Schezwan Sauce
• French Fries
• Amul Butter

Method:-

To prepare the Masala:-

Heat oil in a pan,crackle mustard seeds and cumin seed.

Add chopped green chillies,curry leaves and onions and fry until they turn pinkish in color.

Add green chilli-ginger paste,boiled fresh/frozen peas and fry well.

Add turmeric,salt t it and give a nice stir and cook it for a couple of minutes.Add a couple of tbsp of water to it and cook to get semi soft consistency curry.

Add Garam masala and coriander to it and mix properly and keep it aside to cool down.

To Make Sandwich:-

• Apply butter on one side of bread slices.
• Apply Schezwan Sause on the same side of all the bread slices to which we applied butter.
• Apply a thick layer of Masala stuffing uniformly using a butter knife,level the stuffing over the bread.
• Arrange the thinly sliced finger chips on the stuffing and sprinkle salt and chaat masala (or sandwich masala) over it.
• Apply butter on the outer slice facing upwards and place it on the hot grill(upside down so that the buttered bread slice would be towards the grill).Now apply butter on the top slice and close the grill and let it grill until the bread becomes crisp and golden brown in color.

PANEER BHURJI

Ingredients:-

• Paneer cubes 2 cups
• Onion 2
• Capsicum 1
• Red chilli powder/ pepper powder 1/2 tsp
• Garam masala powder 1/2 tsp
• Dhaniya/ coriander seeds powder 1 tsp
• Lemon juice 1 tsp
• Milk 2 tblsp
• Ginger, finely chopped 1 tblsp
• Green chillies 2
• Coriander leaves, finely chopped 2 tblsp
• Jeera 1 tsp
• Oil 1 tblsp

Method:-

If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run)

Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry till transparent and add the chopped capsicum.2-tadka,fry-onion,capsicum

Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates. 3-add-masala,milk,fry

Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well. 4-add-panner,fry until dry

Cabbage-Channa Thoran

Ingredients:

Cabbage – 3 cups shredded

Chickpeas / Channa / Konda kadalai-1 cup cooked

Chilli powder-1 tsp

Coriander powder / Malli Podi-1 tblspn

Garam Masala Powder-1 tsp

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Oil-1 tblspn

Method:

Heat oil in a kadai. Add in cumin seeds and allow it to crackle.

Add in cabbage and sauté for 5 mins.Add in salt,chilli powder,coriander powder and garam masala powder and mix well.

Add in channa and pour ½ cup of water in and cover the pan with a lid.

Let this simmer for 20-25 mins or until everything is cooked.

Serve hot with rice or roti.

Aloo Chana Subzi

Ingredients:-

 

Potato -  2 large cubed and cooked

Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked

Tomato – 3 large pureed

Chilli powder – 1 tsp

Black Pepper Powder – 1 tsp

Amchoor Powder / Dry Mango Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Coriander Powder / Malli Podi -1 tblspn

Sugar – 1 tsp

Salt to taste

Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Oil- 1 tblspn

Method:

Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.

Aloo Ki Subzi

Recipe Source: Tarla Dalal

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

5 Mts Chutney

Ingredients:

Dry Red Chilli – 5

Garlic – 6 fat cloves ( if using small garlic use 12)

Onion – 1 finely chopped

Lemon Juice – 3 tblspn

Mustard Seeds / Kaduku -1 tsp

Salt to taste

Oil- 5 tblspn ( try to use Indian Gingelly oil / Nala Ennai)

Method:

Heat 1 tblspn oil in a kadai. Add red chilli and garlic and fry till light golden.

Remove this to a blender and add salt and lemon juice and make into a fine puree. Add some water if needed. Put this into a bowl.

Heat 5 tblspn of oil in a pan.  Add mustard seeds and allow them to pop.

Now add in finely chopped onions and fry them till they turn golden. Pour this oil over the chutney and mix well.

Serve with dosa or idli.

Cauliflower Kuruma

Ingredients:

Onion – 1 chopped finely

Tomato – 2 chopped finely

Cauliflower – 2 cup

Turmeric Powder / Manjal Podi – 1 tsp

Chilli powder – 1 tsp

Garam masala powder -1 tsp

Cinnamon / Pattai – 1 small stick

Cumin Seeds / Jeerakam – 1 tsp

Cardamom / Krambu – 3

Salt to taste

Oil – 2 tblspn

Coconut Milk – 1 cup

Cornflour – 1 tsp

Coriander leaves / Cilantro – for garnishing

Method:

Cook cauliflower with some salt and water in boiling water till tender. Drain and set aside.

Heat oil in a kadai. Add cinnamon, cardamom, cumin in oil and fry for 30 sec.

Add in onions and sauté till light golden.Add salt and mix well.

Add in turmeric, chilli and garam masala powder and mix well.

Add in chopped tomatoes and toss well. Cook this till they turn mushy.

Now add in cooked cauliflower and mix well.

Pour in coconut milk and mix well.Bring this to a boil and simmer for 15 mins.

Now add in cornflour water mixed with water and mix well.Cook this till they turn thick.

Garnish with coriander leaves and serve with roti.

Corn Subji

Ingrediants:

Sweet Corn – 300 gms

Onion – 1 finely chopped

Green Chilli – 1 finely chopped

Garlic – 3 cloves grated

Coriander leaves / Cilantro – 3 tblspn

Tomato Ketchup – 2 tblspn

Chilli powder – 1 tsp

Curd – 2 tblspn

Oil- 1 tblspn

Salt to taste

Method:

Heat oil in a kadai. Add in onions, green chilli and garlic and mix well. Cook for 3 mins.

Add in sweet corn along with some water. Add salt to taste.Cover and cook till the corn is cooked and water is gone.

Add in ketchup, chilli powder, curd and mix well.

Garnish with coriander leaves .

Serve with roti.

Spinanch Gravy

Spinach - 3 cups packed ( I used Palak Keera)

Onion - 1 chopped finely

Tomato - 2 chopped finely

Cumin Seeds / Jeerakam - 1 tsp

Chilli powder - 1 tsp

Coriander powder / malli podi - 1 tblspn

Turmeric powder / Manjal podi - 1 tsp

Garam Masala powder - 1 tsp

Salt to taste

Curd - 2 tblspn well beaten

Oil - 1 tblspn

Butter - 1 tblspn

Method:

Take spinach along with water in a sauce pan and cook it for 5 mins. Let it cool down. Take it in a blender and make into a fine puree.

Heat oil in a kadai. Add cumin and let it crackle.

Add onions and cook till golden brown.

Add in all the spice powder and mix well. Add in tomatoes and mix well.

Cover the pan and let it cook for 5 mins till the tomatoes turn mushy.

Now add in the spinach puree and mix well. Season with salt.

Let the gravy simmer for 10-15 mins.

Switch off the stove and add in curd and mix well.

 

Serve with a blob of butter along with roti.

Vegetable Noodles

Ingrediants:

• Instant Noodles of your Choice
• Vegetables of your choice – 2 cups (I used carrot,capsicum,peas,tomato and potato)
• Spices of your choice – 1 tsp each ( I used turmeric,garam masala,coriander,cumin,salt)
• Soya Sauce – to taste
• Spice Packet included in the noodles
• Water to cook noodles and to cook veggies
• Oil – 2 tblspn

Method:

• Boil lots of water in a sauce pan. Add noodles packet in that water and cook exactly till the time given in the packet.
• Drain it in a colander and rinse well with lots of water, This removes the excess starch from the noodles.
• Now drizzle a tblspn of oil and toss well so that the noodles don’t stick with each other.
• Heat 1 tblspn of oil in a kadai and add fennel seeds in this. Now add all vegetables in this and sauté for 5 mins.
• Add a splash of water and cover the kadai and simmer for 10-15 mins untill the veggies are cooked.
• Now add all the spice powder and the masala packet which is inside the noodles and mix well.
• This mixture should have a little water in this so that it coats all noodles strands.
• Add some soy sauce in this and mix well.Immediately add the noodles in this and toss well.
• Cook for 2 mins and serve hot in a bowl with a fork.

Capsicum Fried Rice

Adapted from yummytummyaarthi.com

Fried Rice is my absolute favorite one..I make it often in my house, but use a whole lot of different vegetables in it..

Ingredients:

• Basmati Rice – 1 cup cooked 
• Capsicum- 1 large sliced
• Peas – 1 cup ( I used frozen)
• Onion- 1 large sliced
• Oil- 1 Tblsp
• Chilli Flakes - 1 Tbsp
• Salt to taste

Method:

• Heat oil in a Kadai. 
• Add onions. Sauté on high heat for a  min.
• Add in capsicum and peas and mix well. Saute on high heat for 3 mins.
• Add in salt and Chilli Flakes and mix well.
• Add in rice and toss well. 
• Garnish with Coriander Leaves and Serve

Kothu Paratha

Kothu Parota is a common and famous recipe found in all street foods stalls and also in big restaurant..To be frank it is a must have menu in all menu cards here…It is one of my favorite one too..The cool thing about this is you can do it in anyway you like..

Ingredients:

Paratha / Parota – 3 chopped

Onion- 1 chopped finely

Capsicum( I used red, green and yellow) – 1 cup

Peas – ½ cup( I used frozen)

Fennel Seeds / Saunf / Sombu -1 tblspn

Chilli powder – 1 tsp

Coriander powder /malli podi – 1 tblspn

Garam masala powder – 1 tsp

Tomato Ketchup – 1 tblspn or to taste

Soy Sauce – 1 tsp or to taste

Salt to taste

Oil – 1 tblspn

Coriander leaves for garnishing

Method:

Heat oil in a kadai. Add fennel seeds and allow them to pop.

Add onions, capsicum and mix well..Cook them for 2 mins.

Add salt, chilli powder, coriander powder, garam masala powder and mix well.

Add frozen peas and toss well. Cook for 2 mins.

Add tomato ketchup, soya sauce and mix well. Add in parota and mix well.

Once everything is mixed, take a sharp edge steel cup and pree it against the parota to make them smaller and this process is actually the kothu part.

Garnish with coriander leaves and serve hot.