Quick Tomato Pulao / Tomato Pulao / Thakkali Pulao / Easy Lunch Box Recipes

Tomato Pulao

Ingredients ground to a smooth paste
Small tomatoes - 3
( i have used small vine tomatoes)
Green chillies - 1 or 2
(add according to the hotness of the chillies)
Ginger and garlic paste - 1/2 tsp
Mint leaves - few
( DO NOT ADD WATER, GRIND TO A SMOOTH PASTE)
Tempering ingredients
Oil - 3 tsp
Ghee - 3tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Star anise - 1/2
Fennel seeds - 1/2 tsp
Kalpasi - a small piece
Other ingredients
Sliced onion - a handful
Salt to taste
Jeeraga samba rice - 1 cup
( wash and soak rice for 10 minutes)
Water 2 & 1/4 cup
Mint & Coriander leaves for garnish

Method
Heat oil and ghee in a pan add the tempering ingredients.
Now add the onion and fry till light brown,add the ground paste and saute.
Saute till raw smell has disappeared and oil has separated the masala.
Pour water and give a boil reduce flame add just the rice and discard the water and salt.
Mix well cover it with a lid and cook till done.
Garnish with mint and coriander leaves and enjoy with raita.

Note:
You can add chopped tomatoes instead of grinding.

For Thakkali sadam click HERE


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Apple Palkova / Apple Palgova / Apple Kalakand / Quick Apple Kalakand

Apple Palkova

Ingredients

Grated big red apple - 1

(seeds removed)

Condensed milk - 14 oz (397 g) can
Whole Fat Ricotta cheese - 15 oz ( 426 g) can

Cardamom powder - 1/4 tsp
Saffron - few strands

Chopped nuts - 1 tbsp

(almond,pistachio,chironji or any nuts of your choice)

Method
Mix the grated apple, ricotta cheese & condensed milk in a microwave safe bowl.
Make sure there are no lumps.
Microwave for 10 to 15 minutes uncovered.
Mix in intervals between every 3 minutes.
You will see that the water has completely evaporated and mixture is thick.
Now add the saffron and cardamom powder mix it well.
Pour it on a tray or plate spread the top evenly.
Sprinkle the nuts and pat it well.Keep it in fridge for 30 minutes before cutting into any shape.
Store them in Fridge
Note:
a) Each microwave is different so the cooking time can vary.


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Thooduvalai Pudina Thogayal / Pudina Thoodhuvalai Thuvaiyal / Thooduvalai Chutney / Thoothuvalai Chutney / Thuthuvalai Mint Chutney / Toodhuvalai Mint Chutney - Thoodhuvalai Recipes

Thooduvalai Pudina Thogayal

Ingredients

Oil - 2 tsp
Urad dal - 1 tsp
Channa dal - 2 tsp
Green chillies - 2 or 3
Ginger - a small piece
Hing - 1/8 tsp
Tamarind - a small piece
Grated coconut - 1/8 cup
Salt to taste
Fresh mint leaves - a handful
Fresh Thooduvalai leaves - 25 leaves

Method

Heat oil in a pan fry urad dal,channa dal,green chillies and ginger till light brown.
Add hing,tamarind,mint and thooduvalai leaves fry till the leaves shrink,switch off the stove.
To this add salt and freshly grated coconut mix well and let it cool.
Put the fried ingredients into a mixi jar pour very little water and grind it to a coarse or smooth chutney.Mix it with plain rice and enjoy!

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Varagu Arisi Curd Rice / Kodo Millet Curd Rice / Varagu Arisi Thayir Sadam / Millet Bagalabath - Millet Recipes

Varagu arisi Curd Rice

Ingredients
Kodo millet / Varagu Arisi - 1/2 cup
Water - 1 & 1/2 cup
Salt to taste
Tempering
Oil or Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Chopped green chillies - 1
Chopped or grated ginger - 1/4 tsp
Curry leaves few
Chopped cashew nuts - 5
Hing - a generous pinch
Other ingredients
Chopped carrot - 1 tbsp
Chopped cucumber - 1 tbsp
Chopped coriander leaves few
Chopped raw mango - 1 tbsp
Milk - 1/2 cup
Curd - 1 cup

Method
Heat a pressure cooker and dry roast the millet till hot.Do not over fry and burn them.
Add water and salt pressure cook till done.Open the lid once cooled.
Transfer the cooked millet into a bowl,let it cool completely.

Heat ghee /oil in a pan and temper it with above ingredients,pour the tempering into the cooled millet.
Mix the vegetables,pour milk and curd mix everything till well combined.
Keep it in fridge and serve cold.

For more Millet recipes click HERE


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Meen Kulambu / Meen Kuzhlambu / Fish Kuzhambu Recipe / Fish Gravy Recipe / South Indian Fish Curry / Fish Pulusu Recipe

Meen Kulambu

Ingredients

Fish pieces - 8
( I used Tilapia)
Chopped Onion -1/4 cup
Chopped Garlic-8
Curry & Coriander leaves -little
Tamarind juice diluted-2 cups
Drumstick - 6 small pieces ( optional)

Ingredients for tempering

Sesame oil-2 tbsp
Vadagam -2tsp
(or add mustard, methi , jeera each 1/4 tsp)

Ingredients for grinding

Onion -1/2 cup
Green chilly- 4
Ginger-1/4''
Jeera-1tsp
Curry leaves - few leaves
Salt to taste
Coriander powder-1 tsp
Chilly powder-2 tsp
Turmeric powder - 1/4 tsp
(add all the ingredients in a blender and grind to a smooth paste)

Method

Heat oil in a pan and temper it with above ingredients.

Add onion, garlic & curry leaves, fry till light brown.

Add the ground masala fry till oil separates the masala.

Now pour the tamarind juice & cook till raw smell disappears.

Add the fish pieces and drumsticks, close it with a lid and cook in low flame till cooked. Gently give a mix in between.

Switch off the stove & garnish it with curry & coriander leaves.

Enjoy with hot rice!

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Chinese Bhel Recipe / Crispy Noodle Salad / Schezwan Fried Noodle Bhel - Indo Chinese Street Foof Recipe

Chinese Bhel

Ingredients
Schezwan sauce - 2 tsp
Vinegar - 1/2 tsp
Chilly paste - 1/4 tsp
Soy sauce - 1/2 tsp
Vegetables cut into thin strips - 1 cup
( I used capsicum,carrot,cabbage)
Chopped spring onions - 1 tsp
Fried Hakka noodles - 1 & 1/2 cups crushed

Method
Pour water in a wide pan add 1 tsp oil and some salt.when boiling add the Hakka noodles and cook according to the instruction on the pack.Strain the noodles,wash it in cold water and spread it on a plate to cool.
Sprinkle 1 tsp of corn flour(optional) and mix well so all the noodles are well dusted.
Heat oil in a pan and add some noodles and deep fry in batches till crisp and golden brown on both sides.remove it on a kitchen tissue.Your fried noodles are ready.

Take a bowl add all the above ingredients and gently mix till everything is well combined.
Sprinkle some spring onions and serve immediately.

Note:
There is no actual measurement for the ingredients,add everything according to your taste.




Schezwan sauce video


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Pumpkin Soup / Yellow Pumpkin Soup / Pumpkin with Coconut Milk- Healthy Soup Recipes

Pumpkin Soup

Ingredients
Yellow Pumpkin cubes - 3 cups
( seeds and skin removed)
Onion - 1/2 cup cubed
Garlic chopped - 3
Salt and Pepper to taste
Thick coconut milk - 1/4 cup
Stock/Broth/Water as needed
Olive oil - 1 tsp
Curry powder - 3/4 tsp
Garnish
Olive oil - 1 tsp
Chilly flakes - 1/2 tsp
Chopped garlic - 2
( heat oil in a pan and fry garlic and chilly flakes till light brown,keep it aside)

Method
Heat oil in a pressure cooker add garlic,pumpkin and onion fry for a minute.
Add salt,pepper powder,curry powder and mix it well.Pour broth or water and pressure cook till soft.
Open the pressure cooker lid and let the cooked mixture cool completely.
Put it into a blender add the coconut milk and blend to a smooth liquid.
Transfer the blended soup into a pan and some water or stock and in medium high flame keep stirring and bring it to a boil and switch off immediately.
Once coconut milk is added do not boil too much as they may curdle.
Pour the garnish into the soup,mix and serve hot.


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Dahi Bhindi Recipe / Dahi Wali Bhindi Recipe / Dahi Aur Bhindi Recipe / Okra In Yogurt Gravy / Dahi Bindi Recipe

Dahi Bhindi

Tempering Ingredients
Oil - 2 tbsp
Ghee - 1 tbsp
Jeera/Cumin - 1 tsp
Ingredients ground to a smooth paste
Onion - 1 medium size
Tomato - 2
Cashew nuts - 15
Ginger and garlic - 1 tbsp
(Grind it to a smooth paste,do not add water while grinding )
Gravy ingredients
Thick curd - 1/2 cup
(make sure curd is not sour)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Besan - 1 tsp
( Whisk all the above ingredients together and keep it aside )
Other ingredients
Bhindi/Okra - 1 pound
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 3 tsp

Dahi Bhindi

Method
Wash wipe and chop the bhindi into medium size pieces.
Heat oil in a pan add the bhindi,salt and turmeric powder in medium high flame fry till they change colour.Transfer to a bowl and keep it aside.
In the same pan add ghee and oil temper it with jeera.
Now add the ground paste and saute till raw smell has completely disappeared and oil has separated the masala.
Now reduce the flame and add the whisked curd mixture,quickly mix it well.
Now pour some water fried okra and cook till gravy is thick.
Switch off the stove and garnish with coriander leaves ( optional)
Best served as a side dish for Roti or Jeera rice.


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Roasted Pumpkin / Spicy Roasted Pumpkin / Baked Pumpkin

Baked Pumpkin

Ingredients
Yellow pumpkin - 2 or 3 cups
( Cut into big cubes with skin on or any size you wish)
Salt and pepper to taste
Red chilly powder - 1/2 tsp
Grated garlic - 3
Oregano - 1/2 tsp
Dry basil - 1/4 tsp
Chopped fresh parsley - 1 tsp
Olive oil - 1 tbsp

Method
Wash and cut the pumpkin,remove seeds and cut into any size you like.
Put it in a plate to this add garlic,red chilly powder,salt,pepper powder,oregano,basil,parsley and oil.
Massage the pumpkin pieces till everything is well coated.Keep it covered for 2 to 3 minutes.
Line a baking tray with an aluminum foil and spread the pumpkin evenly.
Bake at 400 deg F for 10 minutes or depending upon the size of the pieces ( each oven is different so keep an eye).
Remove it from the oven and mix once and in broil mode roast it for another 5 minutes.
Your baked pumpkins are ready to serve.


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Gangavalli Kura Tomato Fry / Gangavalli KuraTomato Curry / Purslane Leaves Fry

Gangavalli Kura Tomato Fry

Tempering
Oil - 2 tsp
Mustard - 1 tsp
Jeera/Urad dal/Channa dal - each 1/2 tsp
Other ingredients
Chopped Gangavalli kura/Purslane leaf - 1 small bunch
Chopped onion - a handful
Chopped garlic - 4
Tomato - 1 big
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients.
Add the chopped onion and garlic saute till light brown,Now add the chopped tomatoes and all the dry masala powders.Mix well and fry till tomatoes are well mashed.
Add the washed and chopped gangavalli kura and fry for a minute.
Cover it with a lid and cook till raw smell has disappeared and the curry is dry.
Switch off the stove and best served as side dish for plain rice.

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