Spiced buttermilk, kadi

Ingredients

Onion 1 small     curry leaves 1 sprig        jeera/cumin ½ tsp    mustard seeds 1/4tsp    oil 1 tbsp

 coriander seeds 1/4tsp   methi/fenugreek seeds 1/4 tsp        onion seeds 1/4 tsp   coriander leaves

besan/ chick pea flr. 1 tbsp         buttermilk  2 cups       salt to taste     green chilies 3-4 or to taste

hing/ asafetida 1/2 tsp         turmeric pdr 1/2 tsp           garam masala pdr 1/2 tsp ( optional)

Method

1) finely chop onion, green chilies, curry leaves

2) in a heavy pan, add oil, add mustard, fenugreek, coriander, onion, cumin seeds, once they crackle, add onion, chilies, asafetida, saute till onion is transparent.

3) Mix besan with buttermilk, seeing that there are no lumps, in case the buttermilk is slightly sour, add 1/4- 1/2 cup milk to it.

4) Add the buttermilk mixed with besan to onion, along with turmeric pdr. & salt to taste, mix well.

5) let this mixture boil on low flame for about 5 minutes, in case the buttermilk was thick, add some more water to get it as diluted as you want, as it will thicken as it cools too a bit.

6) add finely chopped coriander leaves, garma masala if used, let it boil for 2 minutes, remove.

7) serve it hot with plain boiled rice. This will go well with dosai, adai also.

versatile Spiced vegetables

Ingredients

Cauliflower 1 small           peas 1 small cup       carrots 1 big         capsicum 2         jeera/ cumin 1 tsp 

oil 2 tsp       salt to taste   onion 1 big         tomatoes 3

to grind- coconut 2 tbsp, chili pdr 1-2 tsp, turmeric pdr 1/2 tsp, ginger 2", garlic pearls 4-6, cinnamon 1/2", cloves 2- grind all these together to a fine paste.

Method

1)wash & cut cauliflower into small florets & keep aside.

2) wash, peel & cut carrots into small pieces.

3) wash & chop capsicum into small pieces, chop onion & tomatoes in small pieces & keep aside.

4) In a heavy pan, add oil cumin, once it crackles,  add onion, saute well with wee bit of salt.

5) once onion is light brown, add the ground masala along with tomatoes & fry well with salt for tomatoes for 3 minutes.

6) now add the vegetables, with salt to taste, add little water to cook the vegetables, cover & cook till they're done.

7) there should be no water left, it should be dry.

ps- this by itself goes well with roti, bread, paranthas, it can be served with 'idiyappam', by spreading on it & rolled . This can rolled on a roti & served.

It can be mixed with rice & served as mixed vegetable rice !

Easy Vegetable kurma

Ingredients

Cauliflower 1 small        peas 1 small cup       onion 2 big       cashew nuts 10

Poppy seeds/ kaskas 1 tbsp          ginger-garlic paste 1 tbsp       cumin/ jeera 1 tsp

Green chilies 4-6 or to taste       salt to taste        oil 2 tsp     1 potato 

coriander leaves little

Method

1) wash & cut cauliflower into small florets & blanch & keep aside

2) in pan add onion sliced long, boil it with 1/2 cup water for about 5 minutes, last 1 minute add cashew nuts, cover & keep it aside to cool.

3) roast kaskas/ poppy seeds & add to cooked onion as once cooled grind all together to a smooth paste.

4) in a heavy pan, add oil, once hot, add cumin/ jeera, as it crackles,  add chilies cut fine, ginger-garlic paste, saute well, add about a tbsp of water, let it simmer.

5) now after about 2-3 minutes, add peas, cauliflower &  potatoes chopped fine, add enough water to cook them along with salt to taste.

6) as it is getting cooked, add the ground paste, mix well, let it boil & cook till the vegetables are done. Or you may use also boiled & peeled potato, chopped fine later, once peas & cauliflower are done.

7) remove, garnish with fresh coriander leaves.

8) serve it hot with bread, roti, puri, paranthas or pulao.

ps- this is my easy way of making kurma. You may use other vegetables of your choice too, like carrots, broccoli, broad beans etc.Unlike the normal gravy, which is red, this gravy will be white. Those who aren't calorie conscious, may use some cream last.

Benefits of karamani/ cow peas/ lobia

Karamani/ cow peas/ lobia
for every 100 gm, it contains
24.1 gm of protein     minerals 3.2 g      fibre 3.8         carbs 54.5g       energy 323k cal      calcium 77mg
phosphorus 414mg        iron 8.6mg

If one sprouts any lentils, then the Vitamin B & C content are enhanced, also it becomes easily digestible.

Chocolate cake

Chocolate cake      to make one 8” cake

Ingredients

Maida/ all purpose flr. 120 gm        milk pdr 60 gm          sugar pdr 90 gm            cocoa pdr 2 tbsp

Butter at room temperature 60 gm         milk 150 ml           baking pdr 1 tsp    baking soda ¼ tsp

Salt a pinch       vanilla essence 1 tsp

Method

1)      Grease an 8” cake tin.

2)      Sieve flr, cocoa, baking pdr., baking soda & salt together.

3)      In a bowl, whisk the softened butter well.

4)      Add 70 gm sugar & cream this till light & fluffy.

5)      Separately sift the remaining sugar & the milk pdr together.

6)      Add this to the creamed mixture, stir in milk.

7)      Fold in the flr mixture, add vanilla essence. Blend well.

8)      Transfer the contents into the greased tin.

9)      Bake at 150 deg. C for 35- 40 minutes.

10)   Serve warm.

Sticky chewy choco-squares

Sticky chewy choco-squares      makes about 12

Ingredients

Milk pdr 125 gm       sugar 60 gm            water 150 ml          butter 50 gm     cocoa pdr 4 tbsp

Method

1)      in a bowl, sift cocoa pdr & milk pdr till well blended.

2)      Mix sugar & water in a saucepan & cook to one-thread consistency.

3)       Remove from fire & add butter.

4)      When the butter has melted, add the cocoa-milk pdr & mix well.

5)      Add 1 tbsp of hot water & place on the stove agan. Cook until it leaves the sides.

6)      Line a pan with foil.

7)      Grease well with a dab of butter.

8)      Transfer the mixture to the greased pan.

9)       After 5-10 minutes, place the pan in the freezer for 30-35 minutes.

10)  Cut into squares with a sharp knife dipped in hot water.

11)  Return to the freezer for the chocolate to firm up as desired.

Mixed fruit rabri

Mixed fruit rabri

Ingredients

Milk 2litres            sugar 8 tbsp  

mixed fruits ( apple, banana, strawberry, pineapple, pomegranate) 2 cups     cardamom pdr 1 tsp

method

1)      boil the milk in a thick bottomed pan.

2)      Add sugar & keep stirring on low flame until it reduces to 1/4^th its quantity.

3)      Add cardamom pdr. Mix well.

4)      Remove & allow it to cool.

5)      Add the fruits, mix well. Serve chilled.

Apple kheer

Apple kheer

Ingredients

Milk 6 cups          sugar ¼ cup              apple finely grated 2 cups           cardamom pdr ½ tsp

Method

1)      boil milk on low flame.

2)      Add sugar & keep on boiling until it has a kheer-like consistency ( i.e., it has thickened a bit)

3)      Allow it to cool.

4)      Add the apple to the milk.

5)      Boil it one more time.

6)      Mix well, sprinkle cardamom pdr. & serve.

Fried bananas with ice-cream

Fried bananas with ice-cream

Ingredients

Bananas  3-4         lemon juice 1 tsp      maida/ all purpose flr ¼ cup         oil 2 tsp             milk ½ cup

Sugar 2 tbsp        cinnamon pdr ½ tsp        honey 2 tbsp               oil for frying.

For serving ice-cream

Method

1)      peel & slice the bananas into thick pieces.

2)      Sprinkle sugar & lemon juice over it & keep it aside for a few minutes.

3)      Make a batter of flr & oil. Add milk to make it smooth.

4)      Heat the oil.

5)      Then dip the banana pieces in the batter & deep fry in oil until crisp.

6)      Drain excess oil by keeping it on tissue paper/ kitchen napkin.

7)      Sprinkle cinnamon pdr & honey over the fried bananas.

8)      Serve hot with ice-cream.

Pineapple jalebi

Pineapple jalebi

Ingredients

Pineapple thinly sliced 12-15          maida/ all purpose flr 1 cup           curd ½ cup

Warm water 3 tbsp     a few drops of yellow color/ kesari pdr.             Oil for frying

For the syrup

Sugar 1 cup         water 2 cups                pineapple essence ½ tsp

Method

1)      mix maida & curd well, add water & yellow color to make a smooth batter of flowing consistency.

2)      Leave it to ferment for 8-10 hours.

3)      Mix the sugar & water & boil.

4)      Get a syrup of one-thread consistency, add pineapple essence.

5)      Dip the pineapples in the batter & deep fry in hot oil.

6)      Immerse the fried jalebi in the syrup & serve.

Spicy beans vege

Ingredients
beans 1/4 kg               onion 1 big        chili pdr 1/2-1 tsp       turmeric pdr 1/2 tsp    salt to taste
oil 2 tsp     jeera/ cumin seeds 1 tsp              hing/asafetida 1/4 tsp

Method
1) wash & finely chop beans & keep it aside.
2) finely chop onions.
3) In a pan, heat oil, add cumin, once it crackles, add onion, pinch of salt, fry till light brown.
4) Add beans, salt & chili pdr., add little water to cook the beans.
5) Once the beans is cooked, serve it with hot rice & sambar/ rasam/ morkulambu.

beans are good for health, as they've a lot of fiber.

'Karadai"

This is a very traditional dish, made for a festival called ' Karadiya nombu'. On this day, women pray for the longevity of their husband's health. We make 2 types of ' karadai'- sweet & savory ones.

Ingredients for sweet karadai
rice flr roasted 1 cup               vellam/ jaggery 3/4 cup         water 2 cups    
boiled red/white karamani/ lobia/ small kidney beans 1 tbsp

Method
1) Boil 2 cups water, add jaggery, once it melts, strain.
2) reheat the jaggery, add boiled karamani/ lobia, add rice flr,. mixing well till all the water is absorbed & it comes as a lump.
3) remove, cool. flatten a small portion of it, by wetting your palms, make a small depression in the centre & keep on idli plates, till you make all like this.
( For about 150gms of rice flr. you may easily get about 10 karadais)
4) steam them in a cooker just like you'd do for idlis, with little water in a pressure cooker or idli steamer, or in a microwave idli plate. Steam for 10 minutes on the gas or for about 3 minutes in the microwave.
5) this is eaten with fresh home made butter, after doing ' nevediyam', i.e., after offering to God.

Ingredients for savory karadai
rice flr roasted 1 cup         water 2 cups     salt to taste       oil 1 tsp     mustard seeds 1 tsp
chana dal 2 tsp      udad dal 2 tsp         green chilies 4-5 or as per taste        ginger 1" cut fine
boiled white/ red karamani, i.e. small kidney beans 1 tbsp      hing/ asafetida 1/4 tsp      curry leaves little

method
1) in a pan/ kadai, heat oil, add mustard seeds, dals, once mustard crackles & dals turn golden, add hing, finely chopped chilies, ginger & curry leaves, saute a little .
2) add water, salt & boiled karamani
3) once the water boils well, ass rice flr, keep stirring well, it all the water is absorbed & it forms a lump.
4) remove & cool. wet your palms, take a small portion of the dough, flatten it, make a slight depression in the centre, keep on idli plates, steam for 10 minutes.
5) after offering to God, serve it hot with fresh home made butter !

those who like coconut, may add about 1-2 tbsp of grated or finely chopped coconut, when you add flr & cook.

Spinach & cherries salad

Spinach & cherries salad

Ingredients

Cherries    spinach leaves         vinegar     olive oil      light goat cheese     pine nuts

Method

1)      buy the juiciest cherries   wash well & de-seed them.

2)      Wash & toss baby spinach leaves.

3)      Add a couple of spoons of vinegar & a generous helping of oil.

4)      Add some soft goat cheese or cream cheese of you prefer.

5)      Season with salt & pepper.

6)      Lastly decorate with a handful of roasted pine nuts.

7)      Serve at once.

Peaches & mozzarella cheese salad

Peaches & mozzarella salad

Ingredients

Ripe peaches             mozzarella cheese           rocket leaves       lemon      olive oil

Salt & pepper to taste

Method

1)      peel & cut about 6 ripe peaches.

2)      Add chunks of cheese which should be milky & juicy along with a few sprigs of rocket leaves.

3)      Squeeze a generous amount of lemon & extra virgin olive oil.

4)      Season well with salt & pepper to taste.

5)      Toss well & serve at once.

Figs & Feta cheese salad

Figs & Feta salad

Ingredients

Figs        mint leaves         olive oil      feta cheese         salt & pepper

Method

1)      slice the figs into halves or quarters, depending on the size, they’d be ripe & ready to eat.

2)      Add a few chunky bits of feta & a few sprigs of mint leaves.

3)      Add salt & pepper to taste with a good dose of oil.

4)      Toss all & serve at once.

Orange & pomegranate salad

Orange & pomegranate salad

Ingredients

Oranges     pomegranate      rocket salad leaves        blue Gorgonzola cheese         walnuts

Olive oil          Balsamic vinegar     salt & pepper

Method

1)      peel the puter rind of the ornage & remove the skin.

2)      Shell the pomegranate making su7re you find the sweetest & juicest possible.

3)      Mix with rocket salad leaves.

4)      Add the cheese which a very definite taste. If you find it string, substitute with Feta for a blander taste.

5)      Add a dash of olive oil & vinegar along with salt & pepper to taste.

6)      Lastly top with walnuts.

Mixed vegetable rice with leftovers !

Ingredients
anything leftover( kuttu, sambar, curry) as at times, we may have we bit of things left over & at present economic status, none want to waste food/ money, so here is a recipe for that !
onion 1 small       tomato 1    peas ( optional)    capsicum 1   salt to taste      oil 1 tbsp  hing 1/4 tsp
 green chilies to taste depending on how spicy your leftovers are !     ghee/ clarified butter 2 tsp
cumin/jeera 1 tsp         garam masala pdr 1 tsp     fresh coriander leaves  little curry leaves few
 cooked rice 2 cups

Method
1) wash & finely chop vegetables, you may use any other vegetable also if you want.
2) heat oil in a pan/ kadai, add cumin/jeera, once it crackles, add curry leaves, then hing.
3) add onion & other vegetables that you're using, little salt, let these vegetables cook, then add your left overs, garam masala pdr, coriander leaves, add wee bit water, so that it gets mixed well, as it all boils together.
4) Now add cooked rice, salt to taste, add some ghee last mix well, serve hot with papad roasted/ chips & curd, as it makes a complete meal by itself.

palak/ spinach pakoras, snack

Ingredients
palak/spinach 1 small bunch    
besan/ chickpea flour 1 cup        
 rice flr 1 cup      
corn flr. 1/4 cup    
green chilies 6-8/ as per taste or you can add red chili pdr to taste
salt to taste    
hing/ asafetida 1/4 tsp  
butter 1 tbsp    
oil for frying  
water to make batter

method
1) wash well & chop spinach finely
2) wash & chop green chilies, if you're using them, as I prefer to use them as they're a good source of Vitamin A & C.

3) Mix the flours well along with salt, hing, chili pdr if you're using & butter, also add little ajwain as it aids in digestion.

4) Then add the chopped spinach, mix well, sprinkle some batter to make a stiff dough, so that you can take out bits to fry in hot oil, it should be a little stickier than roti dough & thicker than idli one !

5) heat oil, once you put wee bit in oil & it comes up, it means the oil is hot enough to fry, put enough pakoras to fry, once they turn golden, drain & remove.

As spinach is a good source of iron, when you use green chilies, it has Vit. C, it helps iron to be absorbed better. Also as spinach as fiber, it is good for health. besan/ chickpea flr is a good source of protein, rice flr is for carbs, so it makes a good meal, if it hasn't taken in much oil !

Spicy Raw banana curry with skin, microwave

Ingredients
raw bananas 2 big        onion 1 big      tomatoes 2 big        turmeric pdr 1/2 tsp   chili pdr 1/2-1 tsp
mustard seeds 1 tsp     udad dal 2 tsp       chana dal 2 tsp       hing 1/4 tsp            salt to taste      oil 1 tbsp

Method
1) wash well the raw bananas & cut into small pieces with the skin & put it in water.
2) cut onion & tomatoes into small pieces ( garlic is optional).
3) In a micro safe dish, add oil, mustard seeds, dals & micro high for 90 seconds.
4) Add hing/asafetida, turmeric pdr, onion & tomatoes with wee bit of salt, mix well & micro high for 3 minutes.
5) Add chili pdr., banana pieces along with salt to taste & sprinkle little water, mix well & micro high for 3-4 minutes or till banana is cooked but not over done.
Serve it hot with rice or roti.

In the above picture, the one on the right is the one with the skin, while the one on the left is the curry without skin, made in the traditional way ! As I love to try different types of dishes & experiment with cooking made the raw banana curry with skin for myself, while the traditional one for my hubby!

Quick carrot pickle

Ingredients
carrots 3 big     green chilies 5-6 or as per taste            ginger 1"        garlic 3-4 (optional)
oil 1tbsp         mustard seeds 1 tsp          hing/asafetida 1/4 tsp    salt to taste    turmeric pdr 1/2 tsp

Method
1) Wash, peel & cut carrots into small pieces.
2) wash & cut green chilies, ginger & garlic fine.
3) heat a kadai/ pan with oil, add mustard seeds, once it crackles, add hing, saute & add rest of the ingredients. Mix well for 2-3 minutes.
4) remove, cool & bottle it & refrigerate it. This lasts up to 2 weeks in the fridge.

This goes well with roti, bread, can be eaten plain. As carrots are good source of Vitamin A, it is good for eyes.

Healthy protein rich roti sandwich

Healthy protein rich roti sandwich

Ingredients

Roti 6-8 or as many as you need     grated cheese 1 cup     butter 1 tbsp

For filling

Onion big 1 chopped fine           green chilies 4-6 chopped fine       ginger 1” cut fine

Carrots 1 big chopped fine         potato 1 boiled & smashed ( optional)

white lobia/karamani/green moong dal/sprouts ( any of this that you’ve or like can be used)

coriander leaves 1 tbsp          salt        oil

method

1)      make rotis as usual & keep aside, make sure they’re real soft, the size can be when you fold the roti into a packet with the filling, it should fit into your sandwich maker.

2)      Whatever protein you’re using- white beans/ moong/ sprouts, cook it & keep it ready, strained.

3)      For filling- heat a pan, add 2 tsp oil, add onion, green chilies, ginger, sauté for a few minutes with wee bit if salt, then add carrots, sauté till carrots are soft.

4)      Then add potato if you’re using it, mix well, along with salt to taste, along with beans. Moong/ sprouts.

5)      Add coriander leaves, check for seasoning & remove.

6)      To make sandwich, take a roti, put a tbsp. of filling in it, put some grated cheese on it, fold it well, in case you’re not able to fold it in such a way it is closed, you may wet the sides of roti, mix some maida with water & apply the paste to seal it, or put a clove to seal it.

7)      In a sandwich maker, put the ready sandwich with wee bit of butter spread on each side.

8)      Lightly brown it on both sides, on low flame, so that cheese will melt also.

9)      Serve hot with ketchup/ plain or with chutney of your choice.

Avil/ poha/chiwda/ rice flakes kheer/ payasam

Avil/ poha/chiwda/ rice flakes kheer/ payasam

Ingredients

Avil thick one 3 tbsp     milk ¾- 1 litre        sugar/ sugar substitute to taste

1 tsp ghee/ clarified butter        cashew nuts few chopped       raisins few

Method

1)      wash the avil/ chiwda well, soak it with wee bit of water for few minutes.

2)      In the heavy pan, add ½ l. milk & add the washed chiwda, let it cook well, stirring it from time to time on medium flame once it starts boiling.

3)      Once the avil is soft, add sugar, let it boil well, if need be add more milk, as depending on the thickness of avil, it may need more milk to cook.

4)      Once the sugar is dissolved & the kheer is a little thick, remove.

5)      Heat ghee in a pan, add nuts & raisins, fry till golden, mix well with kheer.

This can be served hot /cold.

Ps- in case you’re using sugar substitute, then after removing from gas, add it.

This is a healthy one, as rice flakes are rich in iron & vitamins.