Garlic Pickle / Poondu Urugai

Garlic Pickle

Ingredients 
Mustard seeds - 4 tsp
Methi - 1 & 1/2 tsp .
( Slightly roast and powder the mustard and methi seeds)
Red chilly powder - 5 tsp  heaped
Salt to taste ( about 1 & 1/2 tsp
Jaggery - 1/4 tsp
Lemon juice - 1 medium size lemon
Small peeled garlic - 2 cups
Tempering
Sesame oil - 1 cup
Mustard - 1 tsp
Jeera - 1/2 tsp
Red chilies -3

Method
Heat oil in a pan temper it with mustard,jeera and red chillies.
Add the garlic and fry till its slightly soft.Switch off the stove and let it cool completely.
Once its cool add the  dry powders,jaggery and lemon juice,mix well till well combined.
Store it in a clean jar in fridge.


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Asparagus Karamani Poriyal / Asparagus Poriyal / Asparagus Black Eye Bean Fry

Asparagus Karamani Poriyal

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup
Garlic - 2
Jeera - 1/4 tsp
Red chillies - 2
Salt to taste
Turmeric powder - 1/4 tsp
( Do not add any water while grinding)
Tempering
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp

Curry leaves few
Other ingredients
Chopped asparagus - 2 cups
Cooked karamani / Black eye bean - 1/4 cup
Curry and coriander leaves for garnish.
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir,add the cooked karamani sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well till everything is well combined,
Switch off the stove garnish with curry and coriander leaves.
Best served as side dish for rice.

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Marundhu Rasam / Marunthu Rasam / Rasam / Medicinal Rasam / Medicinal Soup

Marundhu Rasam

Ingredients ground to a smooth paste
Tomato - 1 large
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Chukku/Dry ginger powder - 1/4 tsp
Adhimadhuram powder - a generous pinch
Arisi thippili - 1
Neem powder - a generous pinch
Hing - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( Grind above ingredients to a smooth paste and dilute with needed water)
Other ingredients
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Curry leaves  few
Coriander leaves for garnish
Water as needed to dilute
Lemon juice - 3 tsp
Method
Heat oil in a pan temper it with mustard,red chillies and curry leaves.
Now pour the ground and diluted rasam and bring a boil.
Switch off the rasam and add the curry and coriander leaves and lemon juice.
Drink this as a light soup or mix with rice and enjoy!

Note:
Try to make this rasam at least monthly once,best for cold and cough.

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Indo Chinese Lunch Menu

Menu - 1
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Chilli Garlic Mushroom
Burnt Garlic Chinese Fried Rice
Egg Drop Soup

Menu -2
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Egg Fried rice
Chicken Soup
Garlic Sesame Asparagus stir Fry

Thuthuvalai Podi / Thoothuvalai Podi / Toodhuvalai Podi / Thoodhuvalai Podi / Trilobatum Leaves Powder

Thuthuvalai Podi

Ingredients
Urad dal - 2 tbsp
Pepper - 1 & 1/2 tsp
Jeera - 1 tsp
Red chillies - 4
Tamarind - a small piece
Salt to taste
Dried thoothuvalai/thuthuvalai leaves - 2 cups

Method
Wash and dry the thoothuvalai leaves on a cloth for 4 days inside the house till they are crisp.Do not dry them under sun.
Dry roast above ingredients till colour changes,do not over fry and burn them.Remove it on a plate.Switch off the stove and add the leaves and saute for a minute.
Cool all the ingredients add salt and powder them.Store it in a clean jar.
Add a teaspoon of this podi and some ghee or sesame oil to hot rice and enjoy.

Note:
If you have cold or cough have this podi mixed with rice or add it in buttermilk and drink.

Thoothuvalai chutney recipe click HERE


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Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe

Puli Aval

Tempering Ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal & Channa dal - each 1 tsp
Peanuts - 2 tsp
Curry leaves few
Red chillies - 1
Slit green chillies - 2
Chopped onion ( optional) - 1 tbsp
Methi powder- a generous pinch
or Methi seeds - 5
Other ingredients
Thick Poha/Aval/Flattened rice - 2 cups
( today i have used thick red poha)
Semi thick tamarind juice - 1 cup
Water - as needed ( around 1/2 cup)
Salt to taste
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp ( optional)
Method
Take aval in a bowl add tamarind juice,salt and turmeric powder mix it well.Sprinkle water if needed for the aval to get soften.Keep it covered.
Heat oil in a pan and temper it with above ingredients.
Lower the flame add the aval and gently mix till everything is combined.Lastly add the grated coconut and switch off the stove.
Serve it hot for breakfast or enjoy at tea time!

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Green Moong Dal Idli / Green Gram Idli / Pasi Payaru Idli

Green Moongh Dal Idli

Ingredients
Green moongh dal / Whole green moongh dal - 2 cups
Whole Urad dal with skin - 1 cup
Salt to taste
Method
Wash & soak whole urad dal and whole green moongh dal together overnight
Drain out excess water and grind.Sprinkle water in intervals till you get a nice fluffy thick batter,Transfer to a wide bowl add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then add some rice flour for binding, dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
d) You can use urad dal without skin in this recipe.
e) Grind the batter in a wet grinder if possible to get a thick fluffy batter.

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Chutney Podi / Chutney powder / Karnataka Style Chutney Pudi

Chutney Podi

Ingredients
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Peanuts - 1/4 cup
Kopra / Dry coconut - 1/2 cup
White sesame seeds - 3 tsp
Jeera - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Kashmiri chilly powder - 1 tsp
Tamarind - a small goose berry size
Salt to taste
Jaggery - 1 tsp
Curry leaves - 10 leaves
Hing - 1/2 tsp
Turmeric powder - 1/4 tsp
Garlic - 1 ( optional)
Method
Dry roast all ingredients separately till light brown except hing,red chilly powder,salt and turmeric powder.Cool the ingredients completely.
Take a mixi jar add all the ingredients including the dry powders and dry grind to a semi smooth powder.Cool and store it in a clean jar in fridge.
Best served with Idli,Dosa or Upma.

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Carrot Onion Chutney / Raw Carrot Chutney / Carrot Chutney

Carrot Onion Chutney

Ingredients
Carrot chopped - 1 medium size
Chopped onion - 1 tbsp
( If using small onions add 4 onions)
Grated coconut - 1 tbsp
Red chillies - 4
Salt to taste
Tamarind - a small piece
Sesame oil - 2 tsp
Method
Add all the ingredients into a mixi jar and blend everything to a fine chutney.
Do not add water while grinding.
Transfer the chutney into a bowl add sesame oil and mix.
Best served with Idli or Dosa.

Note:
The colour of the chutney depends upon the quality of the carrots and red chillies.

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Sabudana Dosa / Sago Dosa / Javvarisi Dosa / Sabakki Dose

Sago Dosa

Ingredients
Sago / Sabudana - 1/2 cup
( use the white sago and not the nylon sago)
Rice - 1/2 cup
Curd - 1/8 cup
Salt to taste
Green chillies - 1
Ginger - a very small piece
Chopped coriander leaves - 2 tsp
Baking soda - a very small pinch ( optional)
( I did not use )
Method
Wash and soak sago and rice together overnight.
Next day take a mixi jar add the green chillies,ginger,sago and rice grind it to a very smooth batter.Do not add too much water while grinding.
Add salt,curd and coriander leaves to the ground batter and mix it well,add water if needed to get a semi thick pouring consistency.Fermentation is not needed for this dosa.
Heat a iron tawa add a ladle of batter and spread,pour some oil around,once it is cooked flip the dosa and cook till both sides are light brown.
Enjoy this dosa with any spicy chutney.

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Shakshuka Recipe / Mediterranean Eggs / Eggs Poached in Tomato Sauce - A Mediterranean Dish

Shakshuka

Ingredients
Eggs - 3
Chopped onion - 1/4 cup
Chopped Red and Green Capsicum - together 1/2 cup
Tomatoes - 2 large
(Grind to a fine puree)
Chopped garlic - 3
Chopped coriander powder - for garnish
Salt to taste
Red chilly powder - 1 tsp
Cumin powder - 3/4 tsp
Pepper powder to taste
Mixed herbs - 1 tsp
Olive oil - 3 tsp
Method
Pour oil in a cast iron skillet saute garlic,onion and capsicum till soft.
Now pour the blended tomato and give a boil,add all the spice powders and salt mix well ,cover it with a lid and cook till the mixture has started to reduce.
Open the lid add the herbs mix it and slowly crack the eggs directly on top of the tomato mixture.
Reduce flame and cover it with a lid and cook till eggs are cooked.
Switch off the stove sprinkle pepper powder garnish with chopped coriander leaves.
For extra flavour i sprinkled freshly chopped Rosemary which i plucked from my garden.
Best served warm with pita bread or any bread you like for breakfast.

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Luffa Soup / Loofah Soup / Nethi Beerakaya Soup / Peerkangai Soup - Healthy Soup Recipes

Luffa Soup

Ingredients
Chopped luffa/Nethi Beerakaya - 1 long
Chopped carrot - 1
Chopped onion - 1/2
Chopped garlic - 4
Chopped tomato - 1 small
Salt and Pepper to taste
Italian seasonings - 1/2 tsp
Dried basil - 1/8 tsp
Olive oil - 1 tsp
Water/Broth - 5 cups
Method
Heat oil in a pressure cooker fry onion and garlic till light brown.
Now add the luffa,tomato and seasonings fry till raw smell has disappeared.
Pour water and cook it in low flame for 20 minutes.After 20 minutes just give a whistle and switch off the stove.Cool the mixture mash it slightly with a potato masher.
Adjust seasonings and serve them hot garnished with coriander leaves.
Note:
a) If you are making it in instant pot saute everything in saute mode and pressure cook in soup mode for 30 minutes.
b) If using Indian peerkangai /Ridge gourd then remove the skin and use only the flesh for making this soup.
c) Same method instead of luffa i made with cabbage even that tasted excellent.

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Stuffed Gobi In Avocado Paratha / Gobi Paratha Recipe / Avocado Chapathi Stuffed With Gobi

Gobi Paratha 

Ingredients for stuffing
Grated gobi/cauliflower - 2 cups
Salt to taste
Chopped onion - 1 tbsp
Chopped coriander leaves - 2 tsp
Ginger and Garlic paste - 1/2 tsp
Red chilly powder - 1/2 tsp
Curry powder - 3/3 tsp
Amchur/Dry mango powder - 1/4 tsp
Oil - 1 tsp
Method
Heat oil in a pan fry onion till transparent add ginger and garlic paste fry a bit.
Add the dry masalas and gobi saute in high flame till everything is combined and dry.
Switch off the stove mix the coriander leaves,your filling is ready
Ingredients for the dough
Wheat flour - 2 cups
Salt to taste
Avocado - 2 ( scoop out the pulp and mash)
Water as needed
(Mix all above ingredients together in a bowl.Add water little by little if needed & knead to a soft dough.Divide into small balls.)
Method
Take a small ball of the dough,shape it like a cup.
Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.

Serve it hot with any gravy or raita of your choice.

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Oats Rava Dosa / Instant Oats Rava Dosa / Oats Dosa

Oats Rava Dosa

Ingredients for the batter

Quick Oats - 1 cup powdered
Rava/Semolina/Sooji -1/2 cup
Wheat flour-1/4 cup
Salt to taste
Curd-1 tbsp
Jeera - 2 tsp
Crushed pepper - 1 & 1/2 tsp
Chopped green chilies - 2
Chopped curry and coriander powder - 1 tbsp
Water-to dilute the batter

Method
Add all above ingredients in a bowl.
Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.
Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa.
The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:
a) You can also add chopped onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.


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Chukka Kura Chutney / Chukka Kura Pachadi / Chutney / Katthi Palak Chutney

Chukka Kura Pachadi

Ingredients
Chukkakura leaves / khatta palak -2 cups
Green chillies-2
Red chillies - 2
Garlic-2
Jeera-1tsp
Coriander seeds - 1/2 tsp
Sesame seeds - 1 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Methi seeds - 6
Salt to taste
Oil - 2 tsp
Tempering
Oil - 2tsp
Mustard,Urad dhal,Channa dhal - each 1/4tsp
Red chillies-1
Curry leaves few
Crushed garlic - 2
Method
Heat oil in a pan add the chillies,garlic,dals,sesame seed,coriander seed and methi fry till light brown.Add the washed chukka kura and fry till they reduce.
Cool the mixture completely,add it into a mixi jar,add salt and blend to a smooth chutney.
Heat oil in a pan temper it with above ingredients.
Pour the hot tempering into the chutney, mix it well.
Best served with hot rice.

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Asparagus Soup / Cream of Asparagus Soup Recipe / Easy Cream of Asparagus Soup Recipe - Healthy Soup Recipes

Asparagus Soup

Ingredients
Butter/Olive oil - 3 tsp
Chopped onion - 1/2
Chopped garlic - 4
Lemon zest - 1/4 tsp
Chopped asparagus - 1 small bunch ( around 30 asparagus)
Salt and Pepper to taste
Italian seasonings - 1/4 tsp
Heavy cream - 1/2 cup
Water/Broth - 4 cups
For garnish
1 tbsp finely chopped asparagus tossed in butter
Grated cheese as needed.
Method
Heat oil/butter in a pressure cooker add onion and garlic saute for 2 to 3 minutes.
Add the chopped asparagus,seasonings and lemon zest saute till asparagus are soft.
Pour the water/broth and cook in low flame for 20 minutes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.I usually don't heat the soup once heavy cream is added.
Garnish with cheese and chopped asparagus fried in butter and serve them warm.

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