Schezwan vegetable rice with cottage cheese

Children's day lunch for kidoos. Vegetables rice with paneer and a dash of schezwan miracle masala.
Ingredients
Long grain basmathi rice 1/2 cup(cook by adding enough water. Once done drain excess water and spread in a tray)
Mixed vegetables like carrot, potato, bell pepper (capsicum) tomato, peas, french beans, onion, green chili and garlic. Chopped into small pieces 1 cup
Paneer ( cottage cheese) 1/4 cup
Salt as required
Schezwan miracle masala 1/2 tsp
Method of Preparation
In a heated pan pour little olive oil and saute onion and garlic, add one by one other vegetables. Allow the vegetables the cook till tender. Add chopped panner pieces. Adjust salt add schezwan masala. Mix well. Finally add cooked basmathi rice. Gently toss. Serve hot with sweet and sour sauce or Gobi Manchurian gravy.

Methi sprouts and manathakkali vathalkozhambu, snake gourd poriyal and rice.

Today I tried a new ingredient in vathakozhambu. A spoonful of methi sprouts. The flavor is good.

Methi sprouts and manathakkali vathalkozhambu.

Ingredients

Methi sprouts a tsp
Manathakkali a tsp
Ghee a tsp
Tamarind extract a spoonful
Turmeric powder a little
Red chilli powder a little
Sambhar powder 1 tsp
Hing a pinch
Moong dal a spoonful (cooked)
Salt as required

Method of Preparation

Fry manathakkali in little ghee. In a kalchatti (stone vessel) add a cup of water, tamarind pulp, turmeric powder, red chilli powder, hing, sambhar powder and allow it to boil. Now add methi sprouts. Let it cook. Add fried manathakkali and cooked moong dal. Adjust salt. Let the vathalkozhambu boil in slow fire for about 10 minutes till done. Serve hot with rice.

Snake gourd poriyal

Ingredients

Snake gourd (podlangai) 1
Mustard 1/4 tsp
Urad dal 1/4 tsp
Chana dal 1/4 tsp
Turmeric powder 1/4 tsp
Green chili 1
Grated coconut 1/2 tsp
Salt as required

Method of Preparation

Wash and slice snake gourd into small pieces. In a heated pan pour oil add mustard seeds. Let it splutter. Then add urad and channa dals. Once it turns into light golden brown add chopped snake gourd, turmeric and salt. Mix well. Allow the vegetable to cook till soft and tender. Now add grated coconut and green chili. Off the stove. Serve it with rice as a side dish.

Amla(whole gooseberry)pickle and lemon pickle

Amla(Nellikkai) pickle

Fresh Amla 10
Turmeric powder 1/2tsp
Salt as required
Freshly ground red chilli powder - 2 tsp
Dry roast and powdered methi -a pinch
Hing a pinch
Gingly ( nallennai) oil 2 tsp
Mustard seeds 1/2 tsp
Whole red chilli  two

Method of Preparation

Wash and in a bowl boil Amla, Turmeric and salt by adding one cup water. In another pan dry roast methi, red chilli and hing. Crush it and make powder. Once Amla is soft off the stove. Use the dry roast pan for tadka. Heat the pan add oil, mustard, red chilli whole and allow mustard to crackle. Now add cooked Amla, roasted powder and adjust salt. Mix well allow the pickle to cool down. Store in air tight container. Keep making fresh lot and enjoy delicious Amla pickle with yummy curd rice.

Lime Pickle

Fresh ripe yellow lemons 10
Turmeric powder a little
Hing a pinch
Red chilli 10 badigaye and 10 guntur chilli.
Rock salt as required
Methi a pinch

Method of Preparation

Wash and dry lemons. Cut into very small pieces. Add rock salt. Mix well. Leave it for two days for the lemons to become soft. After two days dry roast red chilli, hing and methi seeds, crush and add to the salted pickle. Heat nallennai, cool it and add to the prepared pickle. Mix well leave the pickle to further stay in the air tight container for about 5 to 6 days. By now the lime in the pickle might have released all juice and the lime pickle is ready to use. Use it as a side dish for curd rice.

Kappa Kanji

Kappa Kanji is a traditional dinner option in many Kerala houses. It's very light and easy to digest.

Kanji

Ingredients

Red rice 1/2 cup
Whole green moong 1/4 cup
Salt as required
Water 10 cups

Method of Preparation

Wash rice and green moong dal. Add water and salt pressure cook in cooker till three whistles in medium flame.

Kappa

Ingredients

Kappa(Tapioca) - 1
Grated coconut one tsp
Garlic optional 1 pod
Green chili 1
Tamarind a little
Jeera 1/4 tsp
Coconut oil - 1 tsp
Turmeric 1/4 tsp
Salt as required

Method of Preparation

Wash and peel tapioca. Cut into large cubes. Add water, Turmeric and salt. Cook in cooker in medium flame for 2 whistles. Remove from cooker, throw the water. Again add warm water and cook for about 5 more minutes. Drain the water use a wooden matthu(curd churner) and smash the tapioca.

In a mixer grind coconut, green chili, tamarind and garlic to a dry coarse paste.(This can be made as a side dish for steamed tapioca)

In a heated pan pour oil add jeera allow it to splutter. Now add the smashed tapioca, coconut paste and adjust salt. Mix well. Serve as a side dish for Kanji.

For steamed kappa please check:
http://jayanthisindianrecipes.blogspot.in/2014/04/kappa-kandari-mulakku-chutney-and.html?m=1

Khotte Kadbu (Steamed Idli in Jack fruit leaf basket)

Khotte Kadbu(steamed idli in jackfruit leaves)

with khotte a jackfruit leaf basket. Khotee 

kadbu is a popular breakfast dish in 

Mangalore. 

I bought the basket from Jayanagar.

It's fun to go for window shopping in the 

basement market during festivals.

You will see a variety of fruits, vegetables,

greens, and eco friendly Ganesha displayed 

artistically.

The idly batter I prepared was really fluffy. I 

tried to add one more ingredient - thick avil or 

avalaki. The result super soft fluffy delicious 

Khotte Kadbu. It has the mild aroma from the 

jackfruit leaves.

Soft, spongy Idli

Ingredients

Urad dal - 1 cup

Idli rice (Ponni boiled rice/Doppi rice) - 3 cups.

Aval/Avallakki - a handful

Methi - 1 tsp

Salt - 1 1/4 tsp

Method of Preparation

Soak urad dal, rice,methi and aval in separate vessels for about 4 to 5 hours. (I soaked methi and aval with rice)Grind urad dal first for about 35 minutes in wet grinder by adding just enough water. When the batter is ready to be removed off the grinder and look for bubbles in the urad dal paste. If you see big bubbles coming and bursting  that means your urad dal is ready to be removed. The quantity will be 3 times of urad dal you added. Remove from grinder keep aside. Now add idli rice,methi and aval allow it to grind for about 12 minutes, now add prepared urad dal. Allow both the batter to grind together for about 10 minutes, Add salt. Carefully remove the batter in a large vessel. The batter will be double the quantity you grind when fermented. So make sure your vessel is big enough. We are going to allow the batter to ferment overnight for about 8 hours. 

Prepare Khote kadbu by filling idly batter in jackfruit leaves. You can make the small leaf basket if Jack fruits leaves are available.  I bought it from local market. Allow the iddly to cook for about 12 minutes. Poke a fork and check whether idly is cooked. You can serve the dish in the jackfruit basket itself in the serving plate. Serve hot with freshly prepared sambhar or chutney. 

Tomato pickle

I grow tomatoes from the overripe store bought tomatoes, It taste good when we grow them in small grow bags in your terrace garden.

I love pickle especially its freshly made with home grown ingredients. haring with you a simple recipe that I follow.

Tomato pickle made from raw green tomatoes.

Tomato pickle from garden fresh tomatoes. It's a very simple side dish for Roti or rice.
I used only the big green tomatoes. 

Ingredients

Fresh tomatoes 1/4 kg
Red chili two
Ginger a small piece
Mustard 1/2 tsp
Methi seeds 1/2 tsp
jeera 1/4 tsp
Chana dal 1/2 tsp
Turmeric 1/4 tsp
Red chilli powder 1/2 tsp
Salt as required
Oil two tablespoon

Method 

*Wash and slice tomatoes and ginger.

 *Heat kadai and pour oil, add mustard seeds, methi, chana dal, jeera and red chilli

. *Let the mustard splutter

.* Add chopped tomatoes, ginger mix turmeric, salt and chilli powder. Mix well

.* Cook in high flame till soft and tomatoes well cooked.

 *Taste delicious with Roti or rice.

Sambharam (buttermilk)

We all love sambharam(buttermilk) on a hot sunny summer day. Its the best you can serve your guests and family. We have it as summer cooler, but nowadays I drink as a healthy drink before my lunch. It helps in keeping the body cool!!

I have created small video of the procedure. Please do watch, like and share. 

A desi health drink -Sambharam ( buttermilk) 

 Ingredients 

1 cup curd( add water and churn into buttermilk )

2 Green chilies
5 ice cubes

1 Garlic pod (optional)

1/2 lemon extract 

A large piece of Ginger 

A few Curry leaves 
1/2 tsp coriander leaves chopped

A pinch of Hing  

1/2 tsp crushed rock salt/ordinary powder salt

Garnish

Fresh lemon leaves if available

Tips

I have used a few ice cubes and 3 cups of water.

Freshly plucked curry leaves and lemon leaves gives flavour to the buttermilk.

Method 

*In a mixer or mortar and pestle grind green chili, ginger, garlic, curry, coriander, hing, and salt.   Add to the churned buttermilk. 

*Add lemon extract adjust salt. 

*Its  a digestive. Serve as a healthy drink on a very sunny day to your guests. It tastes great.

* You can make large quantities by increasing the proportion.

*Its a summer coolers, enjoy!

Crispy crunchy onion pakoda

Crispy crunchy onion pakoda. I have added a lot of ingredients to this delicious version.

Ingredients

Besan 1/2 cup
Rice flour 2 tbsp
Rice rawa 1 tbsp
Onion 2
Potato 1
Capsicum 1/2 piece
Green chili 3
Ginger a large piece
Saunf a few
Red amaranth leaves a handful
Coriander leaves a few
Methi leaves chopped one tsp
Spring onion leaves chopped one tsp
Curry leaves a few
Red chili powder 1/2 tsp
Hing a pinch
Salt as required
Water just to knead the dough
Oil for frying

Method of preparation

Wash peel and trim the vegetables. Cut into very thin slices. Chop onion, ginger, chili, coriander leaves, spring onion,curry leaves red amaranth leaves into very small pieces.  In a bowl add all chopped vegetables, greens, dry masala, salt, saunf, hing, besan, rice flour, rice rawa and add very less water and make soft dough. The consistency it should not stick to your hands or the bowl!!

Keep oil for frying. Adjust the flame gently spread the dough a little at a time in oil allow it to fry till golden crispy. Use a kitchen napkin to absorb excess oil. Taste good with tomato ketchup and freshly made tea.The best combination on a rainy day.

Vegetable Biryani (Kerala Style)

A simple Kerala vegetable biryani. I used very less spices and vegetables and added garden fresh greens.

Ingredients

Basmati rice 3/4 cup
Carrot 2
Tomato 1
French bean 3
Onion a few small and one large
Peas 1/4 cup
Avarakkai seed 1/4 cup (optional)
Garlic two pods
Elachi 2
Clove 2
Curry leaves, coriander, green chili, ginger, Wash and chop or coarsely grind in mixer or chop finely.
Grind tomato,onion and garlic in mixer. 
Ghee or oil 2 tablespoon
Biryani masala powder (knorr) - 1/2 tsp optional
Salt as required

Method of preparation

In a thick pan pour oil and saute tomato onion paste till oil separate. Now add rest of the chopped vegetables, rice and adjust salt. Saute well so that rice is well coated. Now add chopped greens. Mix well. Add two cups of water. Cook in high flame for about 10 minutes then reduce the flame. Gently mix well. Add biryani masala powder. Mix well.  Cook till rice and potato is well cooked and soft. . Garnish with chopped spring onion. Serve with cucumber or onion raitha.

Narthangai oorugai (Citron Pickle)

Narathangai oorugai (citron pickle)

I think it's the most loved delicacy in any iyer home.  I bought a few yesterday. Good old days when I used to help Amma in making narathangai. Amma makes it very different from what I make. Amma used to squeeze the juice from each narathangai and fill turmeric and salt. Then it's spread in a big muram and kept in the sunlight for about one or two weeks. Every day as we keep it the juice will be poured on top of the narathangai. Once it's completely dried we used to store it in big jadi. It will last for more than an year.

The recipe I make is very simple.

Ingredients

Fresh narthangai - 18 nos.

Rock salt - 3 cups

Turmeric - 3 teaspoons

Roasted crushed fenugreek - 2 tsp

Method of preparation

Wash and cut narthangai into thin long slices. Measure and add rock salt. The proportion is 8:1. Add turmeric, fenugreek and Mix well. Keep it for about three weeks time. Mix everyday.

By this time you will notice the narthangai is very soft and juicy.  Remove from the big jadi and keep preserving in small clean bottles in the refrigerator for longer shelf life.

Tibetan Thukpa (Vegetable noodle soup)

Tibetan Thukpa. The yummy noodle soup.

Ingredients

Vegetable noodles - 1 pkt
Baby onion a few
Big onion -1
Potato one medium
Beans - a few
Carrot - 1
Bell peppers - 1/2 in each color
Long bean - 2
Spinach a small bunch
Coriander leaves a few
Clove - 3
Elachi - 3
Cinnamon 1 small piece
Ginger a small piece
Green chili two
Garlic a few
Coriander powder a small tsp
Jeera powder 1/2 tsp
Knor noodles/rice masala 1/2 tsp
Olive/mustard oil - 2 tbsp
Soya sauce 1 tsp
Green chili sauce 1 tsp

Method of preparation

* Wash peel and chop vegetables lengthwise. Chop spinach into small pieces. Chop ginger,garlic and green chili into small pieces.

* Cook noodles in enough water till soft drain excess water.

In a heated pan add oil whole spices like elachi, clove,cinnamon. Allow the spices to release aroma. Add ginger, green chili and garlic. Saute for a while. Add small and big onion. Toss and wait for it to become translucent. Add chopped vegetables. Allow them to cook in high flame. Now add turmeric, coriander and jeera powder. Mix well. Add chopped spinach and add two cups of water. Let it cook till vegetables are soft. Gently add cooked noodles. Adjust salt. Off stove and add a tsp soya sauce and green chili sauce. Garnish with chopped coriander. Serve hot.

BAIGAN BHURTHA (PUNJABI CUISINE)

Hello,

Happy father day and Happy yoga day today. Let me share few more simple dishes from North India. This baigan is from my terrace garden. Fresh and soft one. 

Home grown garden fresh brinjal. 

Baigan bhurtha(PUNJABI CUISINE)

Ingredients

Baigan - 1 large
Big onion - 1
Ripe red tomato - 2
Green chili - 3
Ginger a large piece
Oil - 1 tbsp
Mustard -1/2 tsp
Jeera -1/2 tsp
Coriander leaves a few
Curry leaves crushed

Method of Preparation

Wash and clean the Baigan and apply oil on the outer skin. Keep it directly on the burner. Cook it in medium flame. You will notice the as sides are roasted and the outer skin is burnt. Turn on the other side. I cook all four sides and the bottom. Off and remove from fire. Let it cool down.

Chop all the other vegetables ginger and chilli into fine pieces. Peel off Baigan and chop or smash.

Use a thick bottom pan pour oil and add mustard allow it to crackle. Now add jeera. Saute for a few seconds. Now add chopped onion, green chili, ginger, and tomato. Cook in high flame stirring it occasionally. Let it cook and oil gets separated. Now add chopped Baigan, turmeric and salt. Mix well. Cook fie another 5 minutes in slow flame. Garnish with crushed curry and chopped coriander leaves. Add a pinch of garam masala.

Serve as a side dish for rice or phulkas.

Mixed Vegetables Roti Roll (for Lunch Box)

A simple and quick veggie roti roll.

Yet another interesting and quick roti roll for kids. You can try this for school lunch. Its healthy, quick and I am sure children will love it.

• Ingredients

• Long bean (payar) a few
• Onion one
• Tomato one
• Yellow or red bell pepper one
• Carrot one 
• Cut all vegetables into two inch long thin slice.
• Salt a little
• Pepper powder crushed a little
• Tomato ketchup 2 tsp
• Olive oil 2 tsp

• Method of Preparation

• In a heated pan add onion saute till soft, add rest of the vegetables. Toss and add salt, pepper mix well. Finally add tomato ketchup. Let the vegetables cook for a while absorbing all the sweet mild ketchup and juice released from the vegetables. Off the stove. Roll out a few phukla. Stuff the phulkas with a table spoon full of prepared filling. Roll and serve hot.
• You can slice cucumber and stuff inside along with the filling.