Beetroot leaf subji and stem salad

Wash and chop both leaf and stem. In a heated kadai add little oil, jeera and mustard. Once they crackle add leaves, turmeric powder and salt. Saute for about 5 to 7 minutes in medium flame. Finally add a little grated coconut and one chilli. Mix well and it taste similar to red amaranths. The stem I have added a little oil and jeera. Once jeera splutter add chopped stem little salt and cook till it becomes tender. I have finally added a little lemon juice and served as salad.

Kundru pulav (ivy gourd)

Kundru pulav(Kundru bhath) getting ready in pan for lunch. It requires a very few ingredients and only a few vegetables like potato, tomato, onion, green chili and star of the show kundru(ivy gourd) and little Jeera, coriander, red chilli, garam masala, cinnamon stick, saunf, salt and turmeric powder. It hardly takes 30 minutes to make this delicious lunch or dinner dish. Kundru pulav or kundru bhath is one of the best loved rice preparation. It's best made in thick bottomed pan.

Ingredients
Basmathi rice 2 cup (wash and keep aside for half an hour)
Ivy gourd(Kundru) 10 slit into thin slice
Potato two peel and slit into thin slices
Onion one thinly sliced
Tomato one
Green chilies two cut into halves
Ginger a small piece cut into thin slices.
Ghee two teaspoon
Jeera powder 1 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Salt as required
Cinnamon stick one small piece
Saunf a little

Method of preparation

In a thick bottomed pan pour oil or ghee add cinnamon stick, saunf, onion, ginger and sauté, add potato cook for a few minutes now add ivy gourd and allow it to get roasted. When potato and kundru turn mild golden brown add turmeric, Jeera, coriander and red chilli powder. Mix well add basmathi rice and evenly coat vegetables and dry masala. Let it absorb all masalas. Add tomato and water 3 1/2 cups. Add salt and mix gently. Close lid and cook in medium flame. Let it cook till rice becomes long and bend. Finally add ghee and mix well. Serve hot with raitha or mirchi ka salan. This rice preparation is best suited for lunch box and when you have guests at home.

Jeera pepper rasam and arbi dry roast

Jeera pepper rasam and arbi(chembu) curry for lunch. Rasam is an integral part of South Indian cuisine. There are many varieties of rasam. Today I have made rasam with black pepper and jeera.

Ingredients

Ripe tomato two
Jeera and pepper one teaspoon each
Tuvar dhal two tablespoon
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Rasam powder 1 tsp
Tamarind a small lemon sized
Salt as required
Chopped coriander leaves a little
Hing powder apinch


Method of preparation


 *Boil two ripe tomatoes by adding a pinch of turmeric. Once well cooked remove skin and smash tomato  with hand or blender.

   * In another tiny vessel cook a small quantity tamarind with just enough water. Once boiled cool tamarind and extract its pulp.                

   *In a dry pan add a teaspoon Jeera, pepper, few curry leaves, and two tablespoon tuvar dhal one after the other and in medium flame roast it till you get roasted aroma. Grind it to a coarse powder.    

 In a large bowl pour tomato puree, tamarind pulp and three cups water allow it to boil, add Jeera pepper powder a half teaspoon red chilli powder, a little hing and salt. Bring to boil. In a small pan pour a little ghee add mustard, and one dry chilli. Once mustard crackle pour tadka on top of the boiling rasam. Garnish with freshly chopped dhaniya patta(coriander leaves.


Arbi dry roast.

Ingredients

Arbi(chembu) 250 grams
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Hing a pinch
Besan 1tablespoon
Salt as required
Oil two teaspoon
Mustard 1/2 tsp
Methi 1/4 tsp
Red chilli half broken
Curry leaves a few

Method of preparation


In pressure cooker cook 250 grams arbi by adding water. Once cooked remove skin and cut into halves. Add 1/4 tsp turmeric, red chilli, hing, salt and mix well. In a heated pan pour oil add mustard and methi a little each. Let it crackle add a few curry patta. Now add arbi and rest of the dry masalas. In slow fire allow arbi to get roasted. Add one tablespoon  besan. Mix gently and further let it roast for five minutes.          Serve with rice.

Red rice kanji, kappa vachathu, beetroot, red amaranthus thoran, purple brinjal sambhar and lime salted (pickle)

Today I made a kerala country style lunch. Which consists of red rice and broken green moong dhal kanji.

Red rice kanji with broken moong dhal

Ingredients

Red rice two handful
Green broken moong dhal a handful
Rock salt a little
Water 6 cups

Method of preparation

Add two handful of rice and broken green moong dhal wash and pressure cook by adding 6 cups of water and a little rock salt. Red rice take more time to cook so keep the flame low for about 15 minutes in cooker for 2 to 3 whistle. Adjust salt. It has to be served warm along with other side dishes.

Kappa Vachathu

Ingredients

Kappa half a kilo
Turmeric powder a pinch
Salt a little
Green chilies two
Small onion (shallots) 6
Garlic two pods
Grated coconut two table spoon

Method of preparation

To make kappa vachathu all you need is half a kilo good fresh kappa(tapioca) wash peel and chop into very tiny pieces, add sufficient water and pressure cook for about 15 minutes by adding a little turmeric and salt. Discard water once kappa is cooked well. Chop shallots(4)garlic(2 pods) and green chillies(2) into very small pieces and saute using a teaspoon full of coconut oil. Add 1/2 tsp Jeera in hot oil once it splutter add shallots, green chilies and garlic,curry leaves. Cook in medium flame till garlic release its aroma. Add this tadka to the prepared kappa and mix well. Grate fresh coconut two table spoon and add it to kappa. Gently toss all together and serve as a side dish with red rice kanji.

Red Amaranthus thoran

Ingredients

Fresh home grown amaranthus one bunch
Green chilies two
Salt as required
Turmeric powder a pinch
Coconut oil one tsp
Mustard seed half a tsp
Grated coconut one tablespoon

Method of preparation

Wash, chop red amaranthus into very small pieces. In a heated kadai add coconut oil, mustard seeds and allow it to splutter. Add chopped red amaranthus, turmeric powder and sauté for about 5 to 10 minutes. Once red amaranthus is cooked and tender add salt. ( The reason for adding salt towards the end is when you add red amaranthus it looks as though the kadai is full. But once cooked the leaves will be only half or quarter. It's wise to add salt after leaves reduce and well cooked.) Now add grated coconut and green chilies coarse powder. Mix well and serve as a side dish with kanji, rice or even phulka.

Beetroot thoran

Ingredients

Beetroot 4
Grated coconut a tablespoon
Green chilies one
Salt as required
Turmeric powder 1/2 tsp
Coconut oil one tsp
Mustard seed 1/2 tsp
Red dry chilli one broken into two pieces.
Curry leaves a few

Method of preparation

Wash pressure cook beetroot and peel off the skin. Chop into small pieces. In a heated kadai add coconut oil, mustard seeds, red dry chilli and allow mustard to splutter. Add chopped beetroot , turmeric and salt. Mix well. Add curry leaves and coconut chilli powder and mix well. Serve as a side dish.

Purple brinjal sambhar

Ingredients

Fresh home grown purple brinjal (vazhuthalangai) 6
Turmeric a pinch
Salt as required
Tuvar dhal a small cup cooked in pressure cooker and smashed.
Tamarind extract from lemon sized tamarind. 1/2 cup

For dry roast

Grated coconut a small cup
Red dry chilli 3
Methi seeds a few
Dhaniya seeds a tablespoon
Curry leaves a few

For tadka

Ghee a tsp
Mustard seeds 1/2 tsp
Red dry chilli one broken into half
Coriander leaves a few

Method of preparation

In a thick bottomed pan or stone vessel add water, brinjal pieces, turmeric and salt. Cook till brinjal is soft. Add tamarind extract and boil for 5 more minutes. 

In a dry pan roast coconut, red chillies, methi, dhaniya and curry leaves till golden brown. Grind it in a mixer by adding very less water. Add coconut paste to cooked brinjal, mix well add just a little water. Add cooked tuvar dhal, and adjust salt. Bring it to boil. Off stove. In a small heated pan add ghee, mustard seeds and red chilli. Once mustard splutter add chopped coriander leaves and pour on top of prepared brinjal sambhar. Seven along with kanji, rice, idly or dosa.

Lime pickle

Wash and chop few ripe lemons into small pieces, add rock salt and chopped green chilies. Keep it for a few days, toss now and then till lemon is soft and ready to consume. Serve as a side dish for kanji or curd rice.

Paneer penne pasta with tomato gravy

This is Indian version of whole wheat pasta. I have added a few cubes of Paneer.

Ingredients

Penne pasta 250 grams
Ripe tomatoes 2
Garlic a few pods
Onion one small
Long bean a few.
French beans a few
Basil a pinch
Oregano a pinch
Red chilli powder a little
Salt as per taste
Cheese slices two
Paneer 100 grams
Pepper corns few  crushed

Method of preparation

Boil water in a large pan and cook penne pasta till soft, drain excess water.

In a small pot cook tomato till its outer skin comes out, remove skin and make a puree out of it.

Chop long bean, french beans, onion, garlic.

In a heated pan add chopped garlic and onion, let it cook and turn into golden brown, add beans and long bean. Saute till it cooks into tender and crunchy.

 Add tomato puree.

 Allow it to cook further for 5 minutes. 

Now add oregano, Basil, red chilli powder, salt and pepper and mix well. 

Reduce heat and add cooked penne pasta. Add sliced paneer and finally cheese slices.

 Mix gently adjust salt and serve hot.

Turai and green moong dhal in tomato gravy.

      

Turai is a very delicate and soft vegetable with a rough outer skin. You have to scrap the peel. The recipe is bit tedious and takes time.

Ingredients

Turai - 4 large
Onion one
Tomato four
Ginger a small piece
Chilli two
Coriander and jeera a tsp each
Red chilli two
Coriander leaves a little( chopped)
Green moong dhal cooked(soaked overnight) half a cup
Turmeric a pinch
Red chilli powder a little for colour
Salt as required

Method of preparation

*Wash and peel turai cut into small pieces.

*Chop onion, ginger, green chilies.

*Slit tomatoes and boil in a cup of water. Once done peel off the skin. Keep the water.

* Dry roast dhaniya, jeera and red chili and add a little Ghee and add chopped onion, ginger and green chilli. Once onion becomes translucent add cooked tomato to it and smash it. Off the stove. Once it reach room temperature grind to a coarse paste.

*soak and cook 1/2 cup green moong dhal till soft. Keep aside. I prefer to soak green moong dhal the previous night. So it cooks fast.

In a heated pressure pan pour ghee or oil add onion tomato paste, let it cook for a while now add chopped turai. Mix gently. Add turmeric, salt and little red chill powder. Cook for two whistles. Off the stove and add cooked green gram dhal. Mix well adjust salt and garnish with chopped coriander. Enjoy the healthy and tasty turai gravy with phulkas.

Mango Shrikhand

Mango Shrikhand

I have made it with thick curd, fresh cream, badam, pistachio, elachi and organic brown colour sugar. The process is very simple. Cut three sweet alphonso mango, add sugar, elachi and blend it to puree. In a mixing bowl, add fresh cream, curd, mango puree, badam milk powder, crushed almonds and blend it using a hand blender. Set it in freezer for delicious home made mango Shrikhand.  

Ingredients   
                                                                   

Ripe alphonso mango (3)                   

Thick curd (one litre)                             fresh cream 250 ml,
Badam milk powder 250 grams.            organic brown sugar (1 cup)            badam a handful, pistachio a few,   

elachi (5)

Method of preparation 

*wash, cut and peel mango, make a puree out of it by adding sugar and crushed elachi.

* soak badam in hit water for 1/2 an hour, remove skin and Grind badam  to a coarse powder. 

*crush elachi and pistachio. 

In a large mixing bowl add mango puree, badam milk powder, crushed almonds and pistachio, curd, cream and blend it using a hand blender till smooth and creamy. Pour in setting moulds or use ice cream container. Set it in refrigerator for four to five hours for creamy delicious Shrikhand. Enjoy mango Shrikhand with hot poori.