Murungai Poo Thogayal / Murungai Poo Thuvaiyal / Drumstick Flowers Chutney

Murungai Poo Thogayal

Ingredients
Murungai poo / Drumstick Flowers / Moringa Flowers - 1 cup
Salt to taste
Urad dal - 1 tbsp
Channa dal - 1/2 tbsp
Red chillies - 4
Chopped ginger - 1 tsp
Tamarind - a small piece
Grated coconut - 3 tsp
Hing - 1/4 tsp
Oil - 2 tsp
Method
Heat oil in a pan add urad dal,channa dal,hing,ginger and red chillies.fry till its light brown.
Add the murungai poo and saute till raw smell has disappeared.
Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts

Thukkada

Ingredients
Maida / All purpose flour - 1 cup heaped
Salt to taste
Red chilly powder - 3/4 tsp
Ajwain - 1/2 tsp
Grated garlic - 2
Chopped curry leaves - 8
Hot oil - 1 tbsp for the dough
Oil as needed to deep fry

Spicy Diamond Cuts

Method
Take a bowl add all the above mentioned ingredients and mix well.
Pour water little by little and form a tight dough.Cover and rest for 5 minutes.
Dust your working place with some flour and roll out the dough to a thin sheet.
Take a knife and cut into diamond shape pieces.
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides in medium high flame.
Remove it on a kitchen paper for excess oil to get absorbed if any.
Serve hot with tea as an evening snack

Note:
This recipe can be made with just wheat flour/Atta too.

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Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe / Stuffed Brinjal Biriyani

Ingredients for dry roasting

Dry coconut / Kopra - 1/4 cup

Peanuts - 1/4 cup

Sesame seeds - 1 tbsp

Red chilly - 2

Kashmiri red chilly - 2

( dry roast these ingredients till light brown,cool and add 1 tsp coriander powder,salt to taste,1/4 tsp turmeric powder and 1 tsp ginger and garlic paste and dry grind to a semi smooth mixture,Stuff this mixture inside the slit brinjals - see picture)

Guthi Vankaya Biriyani

Other Ingredients

Green brinjals - 6

( as it was big i cut into half and made a slit on top like a cross - see picture above)

Basmati rice - 1 & 1/2 cups

Water - 2 & 1/4 cups

Sliced onions - a handful

Cocktail tomato sliced - 1

Slit green chillies - 2

Mint leaves few

Chopped coriander leaves - 2 tsp

Lemon juice - 2 tsp

Homemade biriyani masala - 1/2 tsp

Oil - 1 tbsp

Ghee - 2 tbsp

Brinjal Biriyani

Method

Wash and add the rice in an electric cooker pour water,add salt as needed,1tsp ghee,few mint leaves and 1/4 tsp biriyani masala cover and cook till done.

Heat oil and ghee in a pan fry onion,green chillies and mint leaves till light brown,now add the tomato and saute for a minute.Now arrange the stuffed brinjals and sprinkle the extra filling mixture if any and gently mix till all brinjals are coated with oil.Sprinkle very little water cover and in low flame cook till they are 1/2 cooked.

Spread the cooked rice on top sprinkle the remaining biriyani masala,mint leaves and lemon juice sprinkle water if needed,cover with a tight lid and in low flame cook for 10 minutes till done.

Just before serving gently give a mix and serve hot with raita!

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Homemade Grape Squash / Grape Juice Recipe / Grape Cordial

Grape Juice

Ingredients

Seedless red grapes - 5 cups

Sugar - 1 & 1/4 cups

( adjust sugar according to the sweetness of your grapes)

Lemon juice - 1 tsp

Salt a pinch

Water - 3 cups

Grape Juice 

Method

Wash the grapes well put it inside a sauce pan add sugar and pour water.

In medium low flame simmer the mixture till the grapes are soft and mashed,

Mash the grapes occasionally using a masher.

This will take about 15 minutes add the lemon juice and salt boil for couple more minutes and switch off the stove.

Cool the mixture and strain the juice and discard the skin.

Store the juice in a clean bottle in fridge.

Take a glass add 1 tbsp or more syrup pour cold water add ice and serve.

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Biulir Dal / Bengali Urad Dal Recipe / Bengali Dal Recipe

Biulir Dal

Ingredients

Urad dal - 1/2 cup

Water - 3 cups

Salt to taste

Sugar - 1/8 tsp

Turmeric powder - 1/2 tsp

Slit green chillies - 1

Tempering

Oil - 2 tsp

Ghee - 1 tsp

Bay leaf - 1

Whole or crushed fennel seeds - 1/2 tsp

Grated ginger - 1/2 tsp

Hing - 1/8 tsp

Red chillies broken - 2

Method

Heat a pressure cooker add the urad dal and fry till slightly colour changes.

Add turmeric powder and pour 1 & 1/2 cups water,pressure cook till soft.

Cool and remove lid mash the dal,pour the remaining water,green chillies,sugar and salt,boil for couple minute and switch off the stove.

Heat oil in a pan and temper with bay leaf,fennel seeds,red chillies,hing and ginger,pour the hot tempering into the cooked dal.Lastly add ghee mix and serve with plain rice.

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Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

Kothimbir Vadi

Ingredients

Besan / Chickpea flour - 1 cup

Rice flour - 1 tsp

Chopped fresh coriander leaves - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Chopped or crushed green chillies - 3

Ginger and Garlic paste - 1/2 tsp

White sesame seeds - 1 & 1/2 tsp

Hing - 1/4 tsp

Jeera powder - 1/4 tsp

Baking soda - 1 pinch ( optional)

Roasted and powdered peanuts - 3 tbsp

Oil to shallow fry as needed + Oil - 2 tsp for tempering

Water as needed 

Method

Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.

Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 

Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.

Steam this for 5 minutes or till cooked,cool completely and cut into small squares.

Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.

Serve hot with any chutney you like

Note:

a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.

b) You can add garam masala for extra flavour.

c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

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Murungai Poo Poriyall / Drumstick Flowers Stir Fry

Murungai Poo Poriyal

Tempering ingredients
Coconut oil - 3 tsp
Mustard-1/2 tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Curry leaves-few
Red chillies - 2
Other ingredients
Murungai poo -2 cups
Chopped onion - a handful
Chopped garlic - 4
Grated carrot - 1 medium size
Yellow moongh dal - 2 tbsp
( soaked in water for 30 minutes )
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,few curry leaves and garlic saute till onions change colour,
Now add the carrots,murungai poo,turmeric powder,salt ,moongh dal & fry for a minute.
Reduce the flame sprinkle very little water,cover with a lid & cook till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Oats Egg Omelette / Oats Omelet / Oats Vegetable Omelet Recipe / Oats Vegetable Omelette Recipe

Oats Egg Omelette

Ingredients

Eggs - 2

Salt & Pepper powder to taste
Turmeric powder - 1/8 tsp

Chopped kale - 1 tbsp

Mixed vegetables of your choice - 1/4 cup

(I used onion,tomato,coloured capsicum)
Chopped green chillies - 1

Coconut oil - 2 tsp

Roasted & Powdered oats - 2 tbsp

Milk - 2 tbsp
Zucchini - slices 8
Microgreens for garnish

Method

Beat milk,egg,salt,pepper powder and turmeric powder till fluffy.
Add the oats,chopped kale and vegetables give a quick mix,h
Heat oil in a non stick pan & pour a ladle of the mixture,arrance some zucchini slices on
top.Cover it with a lid and in low flame cook till the base is light brown.Carefully flip the omelet and cook the other side too.
Sprinkle some microgreens on top and enjoy hot.

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Avocado Raita / Indian Guacamole Recipe / Avocado Raita With Microgreens

Avocado Raita

Ingredients

Ripe avocado - 1
( scoop out the flesh )
Salt to taste
Jeera powder - 1/4 tsp
Chopped spring onions - 2 tsp
Chopped tomato - 1
Chopped cucumber - 1/4 cup
Chopped coriander leaves - 1 tsp
Chopped green chillies - 1
Lemon juice - 2 tsp
Thick curd - 1 cup
Micro greens and chilly flakes for garnish
Method
Take a bowl mix all above ingredients and chill it in fridge,
Just before serving sprinkle some red chilly flakes and garnish with microgreens and enjoy!

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Avarakkai Pulao / Chikkudukaya Pulao / Avarekalu Pulao /Broad Beans Pulao / Avarakkai Sadam /Broad Beans Rice |

Avarakkai Pulao

Ingredients
Basmati rice -1 cup
Water-1 cup
Coconut milk - 1/2 cup 
Chopped avarakkai/broad beans - 1 & 1/2 cups
Ginger & Garlic paste -1tsp
Turmeric powder-1/4 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint ans coriander leaves - a hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Jeera /cumin-1/2 tsp
Star anise - 1
Marati mogu - 1
Oil-2 tsp
Ghee-2 tsp
Method
Wash and soak rice in water for 20 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has disappeared,add the chopped broad beans,tomato and some mint leaves and saute for a minute.Add the salt,turmeric powder and chilly powder fry till everything is combined.
Drain out the water from rice and add,pour water and coconut milk and mix .
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint and coriander leaves, serve hot with raita.

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Chia Seeds Microgreens

Growing Microgreens on a kitchen tissue without soil.

Coriander Pesto Sandwich

Avocado Raita

Coriander Leaves Pesto / Coriander Pesto / Almond Coriander Pesto

Coriander Pesto

Ingredients
Fresh coriander leaves - 1 cup packed
( wash and wipe the leaves)
Dry basil - 1/8 tsp (optional)
Almonds - 3 tbsp
Parmesan cheese - 2 tbsp
Garlic - 2 small
Salt and pepper powder to taste
Olive oil - 5 tbsp
Lemon juice - 1/4 tsp

Coriander Pesto Sandwich

Method
Take a food processor add the almonds,garlic,salt,pepper powder,parmesan cheese and coriander leaves pulse them.
While blender is in process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with pasta,spaghetti or use as a  spread on bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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Hummus Paratha / Hummus Lacha Paratha / Hummus Lachha Paratha

Hummus Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Oil - 1 tsp
Water as needed to make the dough
( Take wheat flour,oil and salt in a bowl,pour water little by little and form a soft dough.Divide the dough into equal size balls )
Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Kastoori methi as needed
Hummus - 8 tsp
( I used store bought)
Oil - 2 tbsp
Other ingredients
Oil as needed to cook the paratha
Method
Dust the board with some flour and roll out a ball of dough into a thin paratha.
Brush some oil on top and spread hummus evenly sprinkle some red chilly powder,jeera powder,turmeric powder and crushed kastoori methi,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end.Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.
Dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

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Quinoa Urad Dal Kanji / Quinoa Ulundhu Kanji / Quinoa Kanji

Quinoa Ulundhu Kanji

Ingredients
Red quinoa - 1/2 cup
Whole green moongh dal - 1/8 cup
Whole black urad dal - 1/3 cup
Vendhayam / Methi seeds / Fenugreek seeds- 1 tsp
Salt to taste
Garlic - 4 cloves
Ghee - 1tsp
Jeera/Cumin seeds - 1 tsp
Curry leaves few
Freshly grated coconut - 6 tsp
Water - 6 cups

Quinoa Urad Dal Kanji

Method
Heat a pressure cooker add the urad dal,moongh dal and dry roast till colour changes.Add the quinoa and roast till just hot.
Add methi seeds,garlic,coconut and water,pressure cook till soft.Cool and open the pressure cooker lid add salt and mash the kanji using a ladle or masher.
Heat ghee in a pan temper with jeera and curry leaves,pour the tempering into the cooked kanji and mix well.
Serve hot with any thogayal/chutney of your choice or mor milagai or papads/appalams.


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Coriander Leaves Podi / Kothamalli Podi / Kothimeera Podi

Kothamalli Podi

Ingredients
Coriander leaves/ Kothamalli - 1 big bunch
( wash the coriander leaves chop and spread it on a towel,leave it for 4 to 5 hours at room temperature for the leaves to shrink )
Channa dal - 1/8 cup
Urad dal - 1/4 cup
Red chilly - 4
Kashmiri red chilly - 4
Tamarind - little smaller than a gooseberry
Salt to taste
Hing - 1tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Oil - 3 drops
Method
Take a pan add few drops of oil add urad dal,channa dal and red chillies fry till light brown.
Remove it to a plate now add the coriander leaves and in low flame saute for a minutes and switch off the stove.Do not fry till colour changes or crisp.
Take a blender add the fried dals,red chilly,salt,jaggery,hing,tamarind and turmeric powder grind to a coarse powder.Add the coriander leaves and pulse it once till everything is combined.
Store it in a clean jar in fridge.Enjoy this podi mixed with rice and sesame oil.

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Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake

Rava Puttu

Ingredients
Rava/Sooji/Semolina -1 cup
(roast it till its slightly warm,do not burn them)
Grated coconut-1/2 cup
Salt a pinch
Sugar to your taste
Cardamom powder-1/2 tsp
Water as needed

Rava Puttu

Method

Mix salt,grated coconut to the roasted rava,sprinkle water little by little till it resembles bread crumbs.Read notes to get perfect puttu.
Boil water in the puttu vessel, add a teaspoon of coconut at the base and then put the rava mixture on top.Do not fill till the top and press, cover and steam for 5 minutes.
Remove from the mould & place it on a plate sprinkle water on top of the puttu,it will start crumbling by itself.Mix the mixture well to make sure its wet.
Now fill the mixture again into the puttu mould cover and steam for another 3 minutes or till puttu is cooked,switch off the stove.
Before serving mix sugar, cardamom powder & serve it hot or enjoy the plain puttu with any curry you wish.

Note:
a) Do not add too much water to the puttu,sprinkle very little water otherwise the mixture will become a lumpy and sticky.The mixture must resemble like bread crumbs.
b) If your mixture looks very dry then pulse it once in the mixi and then steam.
c) Today i added a teaspoon more water so the texture was little different,so be careful while adding water.

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Saffron Lemonade / Saffron And Cardamom Lemonade / Homemade Saffron Lemonade

Saffron Lemonade

Ingredients
Cold water - 2 cups
Lemon large - 1/2 squeeze out the juice
Sugar or Honey as needed
Salt a pinch
Crushed cardamom seeds  - 4
Saffron strings - a generous pinch
Ice cubes
Method
Pour water in a glass add sugar,lemon juice,salt and crushed cardamom,mix well till sugar dissolves.
Add the saffron strings and ice cubes,serve chill.
Enjoy this refreshing summer drink.

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Beet Greens Rice / Beetroot Leaves Rice / Beetroot leaves Pilaf / Simple Beet Leaves Rice

Beetroot Leaves Pilaf

Ingredients
Olive oil - 6 tsp
Cooked Basmati rice - 2 cups
( Do not over cook and break the rice ,they must be separate)
Salt & Pepper powder to taste
Chilly flakes - 1 tsp
Chopped garlic - 4
Chopped onion - 1/4 cup
Chopped beetroot leaves - 4 cups
Method
Heat oil in a pan add onion and garlic fry till onion changes colour. Add the chopped beetroot leaves and saute till leaves are cooked.Add the seasonings,chilly flakes and mix well.
Lastly add the cooked rice and gently toss till everything is combined.
Switch off the stove and enjoy with any raita.

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Tzatziki Recipe / Greek Tzatziki / Easy Tzatziki Recipe / Greek Cucumber Raita / Greek Cucumber Dip / Easy Dip Recipe

Tzatziki

Ingredients
Greek curd - 1&1/4 cup
( I used homemade thick curd)
Salt to taste
Freshly crushed black pepper - a pinch
Grated garlic - 3
Lime juice - 2 tsp
Olive oil - 1 tbsp
Chopped dill leaves - a handful
( I used chopped coriander leaves as i did not have dill)
Grated cucumber - 1/2 cup
( peel the cucumbers grate and squeeze out the water and use)
Method
Take a wide bowl add the curd,cucumber,salt,black pepper dill leaves,garlic,1 tsp olive oil and lime juice give a nice mix.Cover and keep it in fridge for at least 2 hour
Just before serving drizzle the remaining olive oil on top of the dip and sprinkle some paprika powder and serve along with pita bread.

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Jasmine Flower Tea / Jasmine Tea / Malligai Poo Tea / Mallipoo Tea

Jasmine Tea / Mallipoo Tea

Ingredients
Water - 1 cup
Cardamom crushed - 1
Tea powder - 2 tsp
Sugar - 1 & 1/2 tsp
Hot milk - 1 cup
Fresh arabian Jasmine flowers - 10
Method
Pour water in a saucepan add the tea powder,jasmine flowers and crushed cardamom,bring it to a boil.Now add the hot milk and sugar bring once again to a boil and switch off the stove.
Filter and enjoy this tea!

Note:
Instead of white sugar you can replace with honey,palm or brown sugar,

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Bengali Luchi Recipe / Luchi Recipe / Luchai Puri Recipe

Luchi

Ingredients
Maida / All purpose flour - 2 cups

Salt to taste

Sugar-1/8 tsp
Oil - 6 tsps for the dough

Warm water-required amount to knead the dough
Oil to deep fry

Luchi

Method

Take a bowl add the flour,salt & sugar pour warm water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).Cover and rest the dough for 10 minutes.
Make equal sized small ball from the dough.Apply some oil to your working place & roll them out into a semi thick circles.The luchis should not be too thin.
Heat oil in a pan,once its hot slide the luchi from the side into the hot oil.
Now press the luchi slightly with a spoon,this helps them to puff up.turn other side & cook.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.

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Garlic Paratha / Garlic Lacha Paratha / Garlic Lachha Paratha / Lachha Paratha

Garlic Lacha Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Water as needed to make the dough

Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Salt to taste
Finely chopped Garlic - 8
Finely chopped spring onion - 1/4 cup
Melted butter - 2 tbsp
Other ingredients
Oil as needed to cook the paratha

1st method to roll paratha

Method
Take wheat flour and salt in a bowl,pour water little by little and form a soft dough.
Divide the dough into equal size balls.Dust the board with some flour and roll out a ball into a thin paratha.Brush some melted butter on top and sprinkle some red chilly powder,jeera powder,turmeric powder and a pinch of salt,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end ( see picture).Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.Sprinkle some garlic and spring onions in the middle of the coiled dough and press,dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.

2nd method to roll paratha

Second method is once the dry masalas are spread on top of the paratha sprinkle the garlic and spring onions,dust it with flour and pleat,roll it into a coil and gently roll out to a paratha.
Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

Garlic Lachha Paratha

Note:
a) Do not roll the paratha hard then you layers will not be visible.
b) Instead of spring onions you can add kalonji seeds.
c) You can add ghee instead of butter in this recipe.

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