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Saturday, February 11, 2012

Cabbage Daal Curry




Cabbage Daal curry is a delicious and easy to make dish. Combination of daal and vegetable makes this curry nutritious.

INGREDIENTS:

  • Toor daal - 2 tbsp
  • Chopped onion - ½ cup 
  • Chopped cabbgae - 1 cup
  • Green chilly - 2  nos
  • Tomato - 1 no
  • Turmeric powder -¼ tsp
  • Grated coconut -½ cup 
  • Garlic -1 nos
  • Cumin seed -¼ tsp
  • Coconut Oil- 1tbsp
  • Curry leaves-a few
  • Salt to taste


PREPARATION METHOD:

  • Cook toor dal with water, chopped onion, green chilly and turmeric powder in a pressure cooker for 5-6 whistle. 
  • Add chopped cabbage and tomato along with salt and let it cook.
  • Grind coconut, garlic and cumin seeds to a fine paste.
  • Add this paste to the cooked dal and vegetables and let it boil. 
  • When it starts boil, turn off the stove and add coconut oil and curry leaves.


Recommended Combination: Serve hot with Rice / Chappathi / Dosa / Poori


Friday, February 10, 2012

Gothambu / Wheat Ottada




Wheat Ottada can be served during breakfast or at snack time.

INGREDIENTS:
  • Wheat flour  - 2 cups
  • Grated coconut - 1cup 
  • Sugar - 1/2 cup
  • Salt to taste
  • Water  - As required
  • Banana Leaves

PREPARATION METHOD:
  • Mix the Grated Coconut and sugar for filling.
  • Add Water and Salt to Wheat flour and make a dough.
  • Make the dough into small balls.
  • Flatten the dough on a rectangular banana leaf using finger tips and little water. 
  • Put a some coconut mix and spread it in one half of the ada.
  • Fold the banana leaf in half. 
  • Heat a Pan / Thava / Chatti.
  • Put each ada in it and sprinkle some water.
  • Cover it with a pan and cook in medium heat.
  • Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.


Thursday, February 9, 2012

Carrot Cherupayar Thoran / Carrot Green Gram Stir Fry



Carrot and Green gram are good for health. The combination of these two results in a delicious and nutritious dish also.

INGREDIENTS:

  • Finely chopped Carrot – ½ cup
  • Finely chopped Onion – 3 tbsp
  • Roundly cut Green Chillies - 6 nos
  • Grated Coconut – ½ cup
  • Turmeric powder - ½ tsp
  • Moong Daal / Cherupayar - ½ cup
  • Cumin seeds- pinch
  • Garlic - 1 nos
  • Chilly powder - ½ tsp
  • Mustard seeds - ½ tsp
  • Red chillies - 2 nos
  • Coconut Oil - 1 tbsp
  • Curry leaves - A few
  • Salt to taste
PREPARATION METHOD:
  • Cook Moong Daal/ Cherupayar in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle.
  • Crush Coconut, Cumin seed, Chilly Powder and Garlic.
  • Heat oil in a pan.
  • Add mustard seeds and Red Chillies, allow to splutter.
  • Add Onions and Green chillies , sauté until transparent.
  • Add carrot into it.
  • Add turmeric powder,little water and salt.
  • Slow down the flame and cover the pan and let it cook for 5 -7 mins .
  • Add Cooked Beans/ Moong Daal to it and mix well.
  • Cook Carrot and Beans together for 2 - 3 minutes.
  • Add the crushed Coconut and mix well.
  • Add Curry leaves and stir for 2 minutes and remove from fire.

Recommended Combination: It can be served with Rice / Chappathi.

Wednesday, February 8, 2012

Beetroot Vada




Beetroot Vada is a quick tea time snack. It is a healthy and nutritious vada. kids also love this colourful and
delicious snack.

INGREDIENTS:
  • Grated Beetroot - 1 cup
  • Finely chopped Shallot - 10 nos or  Onion - ½ cup 
  • Beasn Flour / Gram Flour / Kadala Maavu  - 1 cup
  • Finely chopped Ginger - 1 tbsp
  • Red Chilly - 3 nos
  • Curry Leaves - 1 stem
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix chopped shallot,chopped Ginger, chopped Red chilly,Curry leaves, Beetoot and salt with gram flour/ Kadala maavu.
  • Sprinkle some water to make a thick dough like parippuvada dough.
  • Heat oil in a pan .
  • Take small amount of the mixture and make a ball. 
  • Flatten the ball in to a round shape using hand.
  • When the oil is hot put each one slowly and fry both sides.

Recommended Combination: Serve hot with Black Coffee or Tea



Tuesday, February 7, 2012

Vendakka Thoran / Okra Stir Fry




Okra / Ladies Finger is an ideal vegetable for weight loss.The fiber of okra has many superior qualities in maintaining the health of the gastro-intestinal tract.
Vendakka Thoran / Okra Stir Fry is a delicious thoran which can be served with rice.

INGREDIENTS:
  • Chopped Vendakka/ Ladies Finger / Okra- 1 cup
  • Green Chilly (slit) - 2 nos
  • Chopped Onion - 2 tbsp
  • Grated Coconut - ¼ cup
  • Curry leaves - 1 stem
  • Turmeric powder - ¼ tsp
  • Red Chilly- 2 nos
  • Mustard seeds - 1 tsp
  • Oil - 1 tsp
  • Salt - As required

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Add Mustard seeds and Red Chilli and let it splutter.
  • Add Chopped Onion and saute till translucent.
  • Add chopped Okra and Green Chilli and saute it.
  • Add Salt and Turmeric powder to it.
  • Stir well and slow down the flame and let it cook.
  • When Okra is cooked well add grated coconut and curry leaves.
  • Stir for 2 minutes and remove from fire.
Recommended Combination: Serve hot with Rice



Monday, February 6, 2012

Malli ila Dosa / Cilantro Pancake



Cilantro Dosa is a variety dosa which has a different taste from usual dosa. Grind Malli ila into a fine  paste and add it to the dosa batter to make this delicious dosa.

INGREDIENTS:
  • Dosa batter - 2 cup
  • Malli ila / Corriander leaves(chopped)- 1 cup
  • Pearl Onion - 2 no
  • Green chilly - 2 nos
  • Chopped Ginger -  1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Grind Corriander leaves, pearl Onion, Green Chilly, Ginger and Salt together to make a fine paste.
  • Add this paste to the Dosa batter and mix well.
  • Heat a Frying Pan / Dosa Kalu.
  • Pour one spoon full of batter on the pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side . 
Recommended Combination: Serve hot with Chutney and Sambar.


Sunday, February 5, 2012

Soya Biriyani



INGREDIENTS:
  • Basmati rice – 2 cup
  • Soya Chunks - 2 cup
  • Chopped onions – 2 cup
  • Tomato (chopped) – 1 no
  • Diced Carrot and Peas– 1 cup 
  • Green chilly – 2 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic – 1 tsp
  • Chilly powder – 1 tsp
  • Turmeric Powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Fennel seed Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - 1 cup
  • Ghee - 3 tbsp
  • Thinly sliced Onion - ½ cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Wash and soak rice for 10 mins and then drain it. 
  • Soak soya chunks in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
  • Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute. 
  • Crush  chopped Garlic and Ginger with Green Chillies .
  • Add this to the pan along with chopped Onion and saute till translucent.
  • Add chopped tomato and saute well.
  • Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
  • Add Soya chunks, carrot and peas to it.
  • Add ¼ cup water and salt to it and let it cook for 5 minutes.
  • Add mint leaves and cilantro to it and cook for a minute.
  • Add drained rice into it and mix well.
  • Add 4 cups of water, salt(to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • Remove from fire when the rice is cooked and all water has been absorbed.
  • Garnish the Biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Saturday, February 4, 2012

Mambazham Pachadi / Mango Pachadi



Ripe Mango can be used to make Mambazha Pachadi.

INGREDIENTS:
  • Ripened Mango(Finely chopped) - 1 cup
  • Grated coconut - ½ cup
  • Green chillies(roundly cut) - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Mustard seeds - 1 tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tbsp
  • Fenugreek Powder- a pinch
  • Water - ¼ cup
  • Curry leaves - A few
  • Salt - to taste
  • Coconut Oil -1 tsp 

PREPARATION METHOD:
  • Cook chopped mango and green chilly in water along with salt. 
  • Mash the cooked mango with a spoon.
  • Grind the coconut and cumin seeds to a fine paste.
  • Add this paste to the cooked Mango.
  • When it starts boil, turn off the stove and allow to cool.
  • Add curd to the mixture and stir well.
  • Heat oil in a Pan.
  • Add mustrard seeds and red chillies into it, allow to Splutter.
  • Add sliced shallot and fry it.
  • Pour the seasoning over the pachadi and add curry leaves .
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve with Rice.


Friday, February 3, 2012

Beetroot Cherupayar Thoran / Beetroot Moong daal Stir Fry





Beetroot Cherupayar thoran is a nutritious thoran.

INGREDIENTS:

  • Finely chopped Beetroot – ½ cup
  • Moong Daal / Cherupayar - ½ cup
  • Finely chopped Onion – 3 tbsp
  • Roundly cut Green Chillies - 2 nos
  • Grated Coconut – 1 cup
  • Turmeric powder - ½ tsp
  • Cumin seeds- pinch
  • Garlic - 1 nos
  • Chilly powder - ½ tsp
  • Mustard seeds - ½ tsp
  • Red chillies - 2 nos
  • Coconut Oil - 1 tsp
  • Curry leaves - A few
  • Salt to taste


PREPARATION METHOD:

  • Cook Moong Daal/ Cherupayar in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle.
  • Crush Coconut, Cumin seed, Chilly Powder and Garlic.
  • Heat oil in a pan.
  • Add mustard seeds and red chillies, allow to splutter.
  • Add onions and green chillies , sauté until transparent.
  • Add beetroot into it.
  • Add turmeric powder,little water and salt.
  • Slow down the flame and cover the pan and let it cook.
  • Add Cooked Beans/ Moong Daal to it and mix well.
  • Cook Beetroot and Beans together for 2 - 3 minutes.
  • Add the crushed Coconut and mix well.
  • Add Curry leaves and stir for 2 minutes and remove from fire.

Recommended Combination: It can be served with Rice / Chappathi.


Thursday, February 2, 2012

Ethappazham Cutlet / Banana Cutlet




Ethappazham cutlet is a variety cutlet.I got this recipe from a blog "Pazham pappadam Payasam" while trying variety Banana based snack . I've modified this recipe in my own way.

INGREDIENTS:
  • Rippened Banana- 2 no
  • Sugar 1 - 1 tsp
  • Grated Coconut - 1tbsp
  • Ghee - 3 tbsp
  • Bread crumbs - ½ cup
  • All purpose flour - 1 tbsp
  • Oil for frying

PREPARATION METHOD:
  • Cook the bananas(with skin) in a steamer.
  • Peel off the skin and mash well.
  • Heat 1 tsp Ghee in a Pan.
  • Add grated coconut and roast for 2 minutes.
  • Add sugar and mashed banana in to it and mix well.
  • Saute this mixture for 2 minutes in medium fire.
  • Remove this from fire and let it cool.
  • Make small balls from this mix and flatten them.
  • Heat remaining ghee in a pan.
  • Mix water with Maida in a bowl to make a thin batter like water.
  • Dip the flattened patties in it and roll them in bread crumps.
  • Fry each patties in ghee till it turns golden brown on both sides






Wednesday, February 1, 2012

Vanpayar kaya Mezhukkupuratti





This is a delicious side dish for rice. Its rich in protein and iron.

INGREDIENTS:

  • Red Beans -  ½ Cup
  • Raw Banana(cut into small pieces) - ½ Cup
  • Turmeric powder - ¼ tsp.
  • Chilly Powder - ½ tsp
  • Mustard seeds - 1 tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tbsp
  • Curry leaves - A few
  • Coconut Oil -1 tbsp 
  • Salt to taste


PREPARATION METHOD:

  • Cook Red Beans/ Vanpayarr in a Pressure cooker with  Water for 3 -4 whistle
  • Cook Raw Banana in little water along with turmeric powder, Chilly powder and salt.
  • Heat Oil in a Pan.
  • Add Mustrard seeds and Red chillies into it, allow to Splutter.
  • Add sliced shallot, Curry leaves and fry it.
  • Put the cooked beans and cooked banana into it and fry utill it turns crisp.

Recommended Combination: Serve hot with Rice.