Plain Dal Curry

Ingredients :

1. Toordal - 1 cup 
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Red chillies - 3 nos
6. Curry leaves - 1 tbsp
7. Onion - 1 no
8. Tomato - 1 no
9. A pinch of hing
10. Green chillies - 3 to 4 nos
11. Garlic - 2 pods
12. Turmeric powder - 1/4 tsp
13. Corriander leaves for garnishing

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, urad dal, hing, red chillies, curry leaves & finely chopped onion.  Saute.

2.  Meanwhile cook the dal along with the tomato, green chillies, garlic pods & turmeric powder.  Smash it.

3.   Once the onion is cooked, add the dal & salt to taste.  Garnish it with corriander leaves & serve.

Serve with rice.

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Egg curry - kerala style

Ingredients :

1. Boiled eggs - 3 nos
2. Onion - 2 nos
3. Oil - 1 tbsp
4. Mustard seeds - 1 tsp
5. Curryleaves - 1 tbsp
6. Ginger garlic paste - 1 tsp
7. Green chillies - 2 nos
8. Tomatos - 1 no
9. Chilly powder - 1 tsp
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Garam masala - 1 tsp
13. Salt to taste
14. Corriander leaves - for garnishing

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, curry leaves, ginger garlic paste, green chillies & sliced onions.  Saute till tender.

2.   Add turmeric powder, chilly powder, coriander powder, salt & tomatoes.  Saute.

3.   Add garam masala, boiled eggs.  Cook for few mins.

4.   Finally, garnish it with corriander leaves.

Serve with idiyappam. 

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Savoury biscuits - Diamond cuts

One of my favourite snack from my childhood days.  I love to have it either sweet or savoury kind.  And this time I made savoury which serves as a perfect snack for the kids.  It's crunchy & tasty :)

Ingredients :

1. All purpose flour (Maida) - 1 cup
2. Salt to taste
3. Sesame seeds (optional) - 1 tsp
4. Oil - 1 tbsp plus for frying
5. Red chilly powder - 2 tsp
6. Water for kneading

Direction to cook :

1.   Mix together the flour, salt, sesame seeds, red chilly powder & hot 1 tbsp oil.  Knead the dough & keep aside.

2.   Meanwhile heat the oil in the deep frying pan.  Divide the dough into equal balls.

3.   Roll the dough like chapathi (or like CD) & cut them like a diamond shape using the sharp knife or pizza cutter.

4.   Fry the diamond cuts in the oil till crispy and light golden brown in color.

5.   Store it in the air tight container for longer use.

Enjoy the snacks:)

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Kothamalli Thokku (Corriander leaf paste)

I'm back with most comfort and excited dish which plays more prominant role in my kitchen every lazy days.  Fresh corriander leaves are used for this preparation and grinded along with the spices.  This can be refrigerated for a week or more.  Add a proportionate measure of kothamalli thokku to the rice and mix well- It taste simply delicious.  Can serve with dosai and idly too.

Ingredients :

1. Corriander leaves - 1 bunch
2. Tamarind - lime sized
3. Black gram (urad dal) - 1 tbsp
4. Jaggery - 1 tsp
5. Chilly powder to spice
6. Salt to taste
7. Gingilli oil

Direction to cook :

1.   Dry roast the urad dal.  Keep aside.

2.   Heat oil in the pan, add corriander leaves and salt to taste.  Allow to cool.

3.   Grind together the corriander leaves and urad dal together to smooth paste.

4.   Heat oil in the pan, add the grounded paste, tamarind juice, red chilly powder,  filtered jaggery water & cook over the low heat till oil seperates.

Serve it with rice, idly and dosai.

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Tomato Curry - Perfect side dish for rotis

 Simple, easy, delicious & my comfort side dish which taste absolutely perfect with rotis.

Ingredients :

1. Tomatoes - 5 nos
2. Salt to taste
3. Oil - 1 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Green chillies - 3 to 4 nos (to spice)
7. A pinch of hing
8. Salt to taste
9. Corriander leaves for garnishing

Direction to Cook :

1.   Cube the tomatoes & keep aside.

2.   Heat oil in the pan, add mustard seeds, urad dal, hing & green chillies.

3.   Add the chopped tomatoes & salt to taste.  Cook until done.

4.   Garnish it with corriander leaves.

Serve it with rotis.

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Hot & spicy raita - A perfect Dip

Raita the most popular south Indian dip can be made in different variations.  This is simple & easy way of making raita just with onion & tomato as the main ingredients.  Addition of grounded coconut spicy paste adds the flavour & taste simply delicious.  Perfect side dish for biryani & I served it with chicken biryani this weekend.

Ingredients :

1. Curd - 1 cup
2. Onion - 1 no (Finely chopped)
3. Tomato - 1/2 no (chopped)
4. Mint leaves - 1/4 cup ( Finely chopped)
5. Corriander leaves - 1 tbsp (Finely chopped)
6. Grated Coconut - 2 tbsp
7. Green chillies to spice
8. Cumin seeds - 1 tsp
9. Chaat masala to sprinkle
10. Salt to taste

Direction to cook :

1.   Grind together the coconut, cumin seeds & green chillies.

2.   Combine all the ingredients together along with the grounded masala.  Adjust the salt to taste.

Sprinkle the chaat masala & serve it with biryani.

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Kuzhi Paniyaram

Kuzhi paniyaram is the most popular chettinad food served with hot and spicy chutneys.  I make this dish very rarely as it consumes more oil in the preparation.  Adding more vegetables, greens & lentils makes this dish little nutricious to the kids.  "Best dish for those who wants to gain weight" but it taste simply superb.

Ingredients :

1. Dosa / Idly batter -  2 cups
2. Finely chopped onion - 1 no
3. Green chillies -2 to 3 nos
4. Finely grated carrot - 1 small sized
5. Curry leaves - 1 tbsp
6. Coconut pieces - 1 tsp
7. Oil - 1 tsp and for greasing the paniyaram mould
8. Mustard seeds - 1 tsp
9. Urad dal - 1 tsp
10. Corrainder leaves - 1tsp
11. Salt to taste

Direction to cook :

1.   Heat a tsp of oil in the pan, add mustard seeds, urad dal & curry leaves.  Add finely chopped onion & green chillies.  Saute till tender.

2.  To the dosa / idly batter, add the above seasonings.  And add the grated carrot, coconut pices, corriander leaves & salt to taste.

3.   Heat the paniyaram mould & grease it with oil.  Pour the batter in the each mould & cook on either side till golden brown in color.

Serve warm with spicy chutney.

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Paruppu Urundai Kuzhambu / Fried dal in spiced coconut gravy

Fried dal cubes cooked in the spicy and tangy coconut sauce, perfect with rice and rotis as well.

Ingredients :

For Paruppu Urundai :

1. Toor dal - 1/2 cup
2. Urad dal - 2 tbsp
3. Green chillies - 3 nos
4. Salt to taste
5. Oil for deep frying
6. Finely chopped onions - 1/4 cup
7. Finely chopped corriander leaves

For the Gravy :

1. Oil - 1 tbsp
2. Cinnamon stick - 1 small size
3. Cloves - 2 nos
4. Onion - 1 medium sized
5. Tomato - 1 no
6. Coconut - 1/2  (grounded to smooth paste)
7. Chilly powder - 1 to 2 tsp 
8. Turmeric powder - 1/4 tsp
9. Ginger garlic paste - 1 tsp
10. Finely chopped corriander leaves

Direction to cook :

1.   Soak the toor dal & urad for atleast one hour.  Grind together with green chillies adding little water.  Add salt to taste, finely chopped onions & corriander leaves.  Steam cook the batter for atleast 15 mins over medium heat.

2.   Once cooked & cooled, cut them into small pieces and deep fry them in the oil till light golden brown in color.  Keep aside.

3.   Heat oil in the pan, add cinnamon stick, cloves & finely chopped onion.  Saute till tender.

4. Add ginger garlic paste, turmeric powder, chilly powder & grounded coconut paste.  Add enough water & bring it to boil.

5.  Once the gravy is cooked, add the fried dal cubes to the gravy & bring it to boil for 10 mins over low heat.  

6.   Garnish it with finely chopped corriander leaves.

Serve with rice or rotis.

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Vangibath (Brinjal Rice)

Happy valentines day to all my viewers. This is my most comfort & tasty rice variety, which I cook very often for my DH lunch box.  I always prepare the vangibath powder & store it in the freezer for a week or more.  It makes my cooking very simple & easy.  Best way to serve this rice is with papads or with raitas as well.  

Ingredients :

1. Green / purple Brinjal - 100 gms (or eggplant - 1 medium sized)
2. Basmati rice - 1 cup
3. Oil - 1 tbsp
4. Channa dal - 1 tsp
5. Mustard seeds - 1 tsp
6. Tamarind pulp -1/2 tsp
7. A pinch of jaggery
8. Onion - 1 no
9. Potato - 1 small sized
10. Turmeric powder - 1/4 tsp
11. Vangibhath powder 
12. Dry coconut powder - 1 tsp
13. Roasted cashewnuts for garnishing
14. Salt to taste

For vangibhath powder :

1. Red chillis - 2 nos (or black pepper corns)
2. Corriander seeds - 1 tsp
3. Poppy seeds - 1/4 tsp
4. Urad Dal - 1 tsp
5. Channa Dal - 1 tsp
6. Dry coconut powder - 1/2 tsp
7. Cinnamon stick - 1 no
8. Clove - 2 nos
9. Sesame seeds - 1/4 tsp
10. 1/4 tsp hing

Dry roast the above ingredients & grind it to smooth powder.

Direction to cook :

1.   Cook the rice & allow it to cool.

2.   Meanwhile, heat oil in the pan.   Add channa dal, mustard seeds, finely chopped onions & then cut potato slices.  Cook till tender.

3.   Slice the brinjals in lengthwise & add them to the above mixture.  Add turmeric powder & salt to taste.

4.   Add tamarind pulp & coconut powder.  Cook till brinjals are done.

5.   Now add grounded vangibath powder & a pinch of jaggery.  Add cooked rice & mix them throughly till nicely combined.

6.   Add roasted cashewnuts.

Serve with papads or raita.

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Sweet Jaggery balls (using wheat flour)

I m back after a long uninformed break with sweet wheat flour balls, perfect for weekend breakfast.  When it comes to weekend cooking, I will be bit slow in cooking & finally, it will arround 3 when we have our lunch.  So, I prefer to cook something very heavy for the breakfast.   

Very healthy & heavy  perfect for kids.  Addition of cardamom powder & nuts are totally optional but I would recommend it for ultimate taste.  This dish needs to be served immediately otherwise it will become hard & difficult to eat.

Ingredients :

1. Wheat flour - 1 cup
2. Jaggery - 3/4 to 1 cup (Depending on ur sweet)
3. Water - 1 cup
4. Cardamom powder - 1/4 tsp
5. Cashew nuts (Roasted) - 1 tbsp
6. Ghee - 1 tbsp

Direction to Cook :

1.   Dry roast the wheat flour till light brown in color.

2.   Melt the jaggery in water over low flame & filter it.  

3.   Bring the dissolved jaggery water to boil & add the roasted wheat flour in the middle of the pan.  Do not stir it.

4.   Over a low flame, allow the wheat flour to cook & finally mix it together till u get the required consistency. 

5.   Add the cardamom powder & roasted nuts.  Switch off the flame.

6.   Apply some ghee in the palm & make little balls.  

Serve immediately.

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Red rice Roti - Very healthy

Most comfort & involves less time to make this simple and delicious red rice roti.  Very healthy & heavy good for kids.  It taste extremly awesome when served with spicy tomato chutney.  Good way to make use of red rice flour apart from making puttu.  My entire family is the great fan for this simple dish.

Ingredients :

1. Red Rice Flour - 1 cup
2. Grated vegetables (Carrot, cucumber) - 1 cup
3. Chopped onion - 1 no
4. Green chillies - 2 nos
5. Coarsely grounded peanut - 1 tbsp
6. Curry leaves - 1 tbsp
7. Corriander leaves - 1 tbsp
8. Channa dal - 1 tsp
9. Salt to taste
10. Oil for frying

Direction to cook :

1.   Combine together rice flour, grated vegetables, onion, green chillies, curry leaves, corriander leaves, peanut powder, channa dal & salt to taste.

2.   Knead the dough without using water.

3.   Divide the dough into equal parts & roll them into circle. (I use my palm).

4.   Meanwhile heat the pan, apply oil and cook the roti on either side till done.

Serve with tomato chutney.

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Avial

Avial is the most popular kerala dish prepared with lotz of vegetables & coconut oil which adds flavour to the dish.  Healthy way of adding vegetables in the daily routine.  Tangy & creamy taste perfect with vathakuzhambu & adai.

Ingredients :

1. Coconut oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Cumin seeds - 1 tsp
4. Curry leaves - 1 tbsp
5. Grated coconut - 1/4 cup
6. Green chillies - 3 to 4 nos
7. Sour curd - 1/4 cup
8. Vegetables (Carrot, beans, yam, brinjal, cucumber, peas, pumpkin, drumstick, elephants foot, raw banana) - 1 cup
9. Turmeric powder - 1/4 tsp
10. Salt to taste

Direction to cook :

1.   Cook the vegetables & keep aside.

2.   Grind the grated coconut with green chillies & cumin seeds.  Keep aside.

3.   Heat oil in the pan, add mustard seeds & curry leaves.  Add the boiled vegetables & saute.

4.   Add the grounded paste, turmeric powder & sour curd.  Cover & cook over low flame.

Serve with rice or adai.

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More Kuzhambu

Most comfortable dish & easy to make best served with rice.  It taste simply delicious.  I  serve this curry with potato methi fry & pickle.  This can be prepared with or without vegetables.  Ladies finger & yam is most commonly used vegetables for this preparation.  Thick & creamy in hot spicy powder garnished with Indian seasonings makes this curry a signature dish in my house. 

Ingredients :

1. Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1/2 tsp
4. A pinch of hing
5. Curry leaves - 1 tbsp
6. Red chillies - 2 nos
7. Curd (preferably buttermilk) - 2 cup
8. Turmeric powder - 1/2 tsp
9. Vegetables (ladies finger / yam) - 1/4 cup
10. Salt to taste
11. Corriander leaves for garnishing

To grind :

1. Green chillies - 2 nos
2. Grated coconut - 2 tbsp
3. Corriander seeds - 1 tbsp
4. Roasted gram dal (potukadalai) -  1tsp
5. Toor dal - 2 tbsp (soaked in water for atleast 1 hr)
6. Cumin seeds - 1/2 tsp
7. Salt to taste

Directions to Cook :

1.   Mix the grounded paste to the curd.  Keep aside.

2.   Heat oil in the pan, add mustard seeds, fenugreek seeds, hing, curry leaves, red chillies, turmeric powder & vegetables.  Saute till vegetables are cooked.

3.   Pour the curd mixture & stir continuously.  Add salt to taste.

4.   Cook till the kuzhambu is thick in consistency.  Garnish it with corriander leaves.

Serve with rice.

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Chickpeas Sundal

Different varieties of sundals are normally prepared during navarathiri season.  Any kind of bean seeds can be used though chickpeas is most commonly preferred.  Very rich in protein, fiber & perfect for hungry kids returning from school.  I like to add some cut raw mangos during the season.  It taste simply delicious!!!

Ingredients :

1. Chick peas - 1 cup
2. Turmeric powder - 1/4 tsp
3. Ghee - 1 tbsp (or oil)
4. Mustard seeds - 1 tsp
5. Urad dal - 1/2 tsp
6. A pinch of hing
7. Cumin seeds - 1/2 tsp
8. Curry leaves - 1 tbsp
9. Red chillies - 4 to 5 nos
10. Onion - 1/2 no
11. Chilly powder - 1/4 tsp (optional)
12. Coconut (cut into tiny pieces) - 1/4 cup
13. Salt to taste

Direction to Cook :

1.   Wash & soak the chick peas, overnight.  Pressure cook the soaked chick peas in the salted water till done.

2.   Heat ghee/oil in the pan, add mustard seeds, urad dal, hing, cumin seeds, curry leaves, red chillies and finely chopped onion.  Saute till tender.

3.   Add turmeric powder & chilly powder.  Saute for 2 more mins.

4.   Drain the water from the cooked chick peas & add it to the onion mixture.

5.   Finally, add the coconut pieces.  Stir for 3 more mins on medium flame.  Adjust the salt.

Ready to serve.

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Crispy Murukku

Murukku is the most popular Indian savoury snacks.  Amma makes this along with other snacks & sweets for Deepavali.  Making murukku seemed to be very hard to me but once I made it along with my friends vidya, renuka & kirthiga  I couldn't believe how simple it is :)

Vidya (the day's chief chef) who started the idea of making the murrukku kneaded the dough while renuka dry roasted the rice flour.  Now, its the turn of kirthiga (yup! an expert in piping the pattern) made perfect rounds & finally renuka (really exemplary - blush even after frying 50 murukkus ) deep fried them.  Wondering !!! wht am I doing behind?  S, now the toughest part tasting it first, draining the excess oil & storing it in the airtight container.  Our first attempt, was super duper hit & the most importantly we had fun to the core.  It's amazing !!!

Kirthiga - Vidya - Renuka (left to right)

Ingredients :

1. Rice flour  - 4 cups
2. Urad dal flour (unroasted) - 1 cup
3. Butter - 100 gms
4. Asafoetida (Hing) - 1/2 tsp
5. Sesame seeds - 1 tsp
6. Cumin seeds - 1 tbsp
7. Salt to taste
8. Oil for deep frying
9. Water for kneading

Direction to cook :

1.   Lightly roast the Urad flour & keep aside.

2.   Combine all the ingredients roasted Urad dal flour, hing, rice flour, butter, sesame seeds, cumin seeds & salt together.  Sprinkle some water little at a time & knead the dough.  Standing time - 10 mins.

3.   Meanwhile heat the oil on the medium flame.   Choose the pattern plate ( I used star pattern) & then fill the murukku mould with the dough.  Pipe out the patterns forming circle on a greased plastic sheet.

4.   Fry the murukku in the oil till golden brown in color & place them on a kitchen towel to drain the excess oil. 

5.   Allow them to cool.  Store it in the air tight container.

Serve.

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Vegetable pulav

My comfort dish & the best way of adding the vegetable intake in the daily routine.   Very quick & simple to make.  I use store bought coconut milk for this preparation, so I diluted the thick milk to thin consistency by adding little water to it.  Green chillies brings the spicy taste to the dish.  I like to serve it with raita &  kuruma.  Any kind of seasonal vegetables can be used for this dish.  It taste yum :)

Ingredients :

1. Basmati Rice - 1 cup
2. Oil - 1 tbsp
3. Ghee - 1 tbsp
4. Cinnamon stick - 1 no
5. Cloves - 3 nos
6. Cardamom - 2 no
7. Bay leaf - 1 no
8. Onion - 2 nos
9. Green chillies - 4 to 5 nos
10. Mint leaves - 1/4 cup
11. Corriander leaves - 1/4 cup
12. Ginger garlic paste - 1 tbsp
13. Vegetables (Carrot, beans, cauliflower, potato, green peas) - 1/2 cup
14. Salt to taste
15. Coconut milk - 11/2 cup
16. Lemon juice - 1 tbsp
17. Cashewnuts (roasted) for garnishing

Direction to cook :

1.   Heat 1 tbsp of ghee & roast the basmati rice slightly.  Keep aside.

2.   Heat oil in the heavy bottomed pan, add cinnamon stick, cloves, cardamom, bay leaf, green chillies & chopped onions.  Saute till tender.

3.    Add ginger garlic paste, mint leaves & corriander leaves.

4.    Add chopped vegetables & salt to taste.  Cook till tender.

5.   Add  coconut milk, lemon juice & the basmati rice.  Cook till done.

6.   Garnish with roasted cashewnuts.

Serve with raita.

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Potato Masala (poori masala)

Simple & spicy curry made with smashed potatoes often served with dosa, chapathi or poori.  Any leftovers can be used as a stuffing inside the samosa or as the breakfast sandwiches.  Potato masala occupies the most prominent role in the south indian breakfast menus at home, hotel & in celebrations.  Its been little long time wish for my DH to serve him complete breakfast like dosa, potato masala, chutneys, sambar & vada for any weekends.  Hope I bring his dreams true shortly :)  

Ingredients :

1. Potato - 2 large sized
2. Oil - 1 tbsp
3. Channa dal - 1 tsp
4. Mustard seeds - 1 tsp
5. Finely chopped ginger - 1 tsp
6. Green chillies - 3 to 4 nos
7. Curry leaves - 1 tbsp
8. Onion - 2 nos
9. Tomato - 1/2 
10. Green peas (or) carrot - little less than 1/4 cup (optional)
11. Turmeric powder - 1/4 tsp
12. Chilly powder - 1/2 tsp (optional)
13. Cashewnuts (roasted) - 1 tbsp
14. Salt to taste
15. Corriander leaves for garnishing

Direction to cook :

1.   Boil, peel & smash the potatoes.  Add salt & chilly powder (optional) and keep aside.

2.   Heat oil in the pan, add channa dal, mustard seeds, curry leaves, green chillies, chopped ginger & onions.  Saute till tender.

3.   Add green peas (or) carrot & turmeric powder.  Cook till done.  

4.   Add tomato & smashed potatoes.  Adjust the salt.  Cook for 5 mins on low-medium flame.

5.   Garnish with corriander leaves & roasted cashewnuts.

Serve warm.

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