Plantain Fritters/ Pazham Pori/ Ethakka Appam

Ingredients:

Plantain/ Ethakka 2 medium ripe

All Purpose Flour/ Maida 1 cup

Rice Flour 1 tbsp (optional)

Turmeric Powder 1 pinch

Salt 1 pinch

Sugar 1 tsp

Oil for frying

Method of Preparation:

Peel the plantain & slice thinly into 11/2 to 2 inch pieces.

Mix together the all-purpose flour, rice flour, turmeric powder, sugar & salt, add water to this mixing thoroughly to obtain a smooth, fairly thick batter free of lumps. (The rice flour makes the fritters crispier)

Heat oil in a flat bottom, shallow pan.

Dip the plantain slices in the batter, ensure both surfaces are well coated & shallow fry on both sides till they appear golden brown & crisp.

Place the fried fritters on paper towels to absorb the excess oil.

Serve warm as an evening snack with coffee/ tea.

Beans Thoran/ Sauteed' Green Beans with Freshly Grated Coconut

Ingredients:
Green Beans 1 lb
Onion 1 chopped
Garlic 6 pods chopped
Green Chillies 4 chopped
Curry Leaves 1 sprig
Turmeric Powder 1/4 tsp
Oil 2 tsp
Mustard Seeds 1/2 tsp
Coconut 1/2 cup grated
Salt to taste

Method of Preparation :
Wash the green beans thoroughly with water, drain all the excess water & finely chop them.
Heat oil in a pan, sputter the mustard seeds, add onions & fry for 2 mins.
Add garlic, green chillies & curry leaves & fry till the onion is translucent.
Add the turmeric powder & fry for 1-2 mins on a low flame.
Add the chopped green beans & cook covered for 2-4 mins, stirring occasionally.
Cook on medium flame uncovered, adding salt as needed & stirring occasionally, till the vegetable is crisp & done.
Sprinkle the grated coconut & turn off flame.
Serve with rice or roti/chapati.

Mussel Stir Fry

Food Facts:
Mussels are a good source of vitamin C, thiamin, riboflavin, folate, phosphorus & zinc. It is also a very good source of protein, vitamin B12, iron, manganese & selenium. It is high in cholesterol.

Ingredients:
Mussels 1 lb cleaned
Onion 2 medium finely chopped
Ginger Garlic Paste 1 tbsp
Green Chillies 4 finely chopped
Curry Leaves 1 sprig chopped
Coconut 1/2 cup grated
Turmeric Powder 1/2 tsp
Chili Powder 1 tsp
Garam Masala Powder 1/2 tsp
Salt to Taste
Oil 2 tbsp

Method of Preparation:
Thaw & clean the mussels thoroughly with water, drain out all the excess water & make a few slits on the flesh with a knife.
Marinate the mussels with the turmeric powder, 1/2 tsp chili powder & salt as needed for 30-45 mins.
Heat oil in a shallow pan, fry the onions till translucent.
Add the ginger- garlic paste, green chillies, curry leaves & fry till the raw smell disappears.
Now add the grated coconut, remaining chili/ turmeric powders & fry on a low flame stirring frequently, till the distinct aroma of the coconut & spices are released.
To this, add the marinated mussels & stir fry till it is done (approximately 10-15 mins)
Sprinkle the garam masala powder & mix thoroughly.
Serve warm with rice or roti.

Paal Payasam

Happy Onam !!!


Ingredients:
Milk 2 cups
Basmati Rice 1 cup
Sugar 1/4 cup
Condensed Milk 1 cup ( If using sweetened condensed milk, no additional sugar is necessary)
Cardamom 3 crushed
Ghee 1 tbsp
Cashew 3 tbsp
Raisins 2 tbsp

Method of Preparation:
Wash the rice thoroughly with water & soak it in 1 cup of water for 30 mins.
Boil the regular milk in a deep bottom pan.
Drain out all the excess water & add the rice to the boiling milk & cook for 15-20 mins stirring frequently on a medium flame.
When the rice is done ( rice mashes easily between fingers), add the sugar & crushed cardamom & cook on a low flame, stirring frequently till the desired consistency is obtained (approximately 5 mins).
Add the condensed milk, mix thoroughly & turn off the flame.
In a separate pan, heat the ghee & fry the cashews for 1 min (till the edges turn golden brown), then add the raisins & fry till they fluff up.
Add this to the paal payasam & serve lukewarm or chilled.

Snake Gourd with Yellow Lentils in a Roasted Coconut Base

Food Facts:
Snake Gourd is rich in calcium, phosphorous, potassium, iron, vitamins A/B/C & fiber. It is very low in calories & has antioxidant properties.

Ingredients:
Snake Gourd 1 lb (1/2 kg)
Bengal Gram Dhal 1/2 cup
Onion 1 medium chopped
Garlic 6 pods chopped
Coconut 1 cup grated
Turmeric Powder 1/4 tsp
Chili Powder 1 tsp
Cumin Seeds 1/2 tsp
Small Red Pearl Onions 6 thinly sliced
Dry Red Chillies 4
Curry Leaves 2 sprigs
Mustard Seeds 1/2 tsp
Oil 1 tbsp
Salt to Taste

Method of Preparation:
Wash the dhal & soak it in 1 cup of water for 2 hours.
Dry roast the grated coconut & cumin seeds, stirring frequently until it turns golden brown.
Grind half of the roasted coconut-cumin seeds mixture in a blender to obtain a smooth paste (You may add 1-2 tbsp of water when grinding if required).
Reserve the other half of the roasted coconut-cumin seeds mixture for the final phase of cooking.
Wash the snake gourd & thinly peel/scrape off the surface white layer, cut the gourd vertically & remove the seeds from the middle. Chop the gourd into 1/2 inch cubes.
Boil 1 cup of water in a pan, cook the dhal in it for 5 mins or until half done.
Add the gourd, onion, garlic, chili powder, turmeric powder, curry leaves 1 sprig & salt as needed & cook covered for 6-8 mins, stirring occasionally.
Add the coconut paste & cook on a medium flame till the gourd is done & all the moisture has evaporated.
Turn off the flame & add the remaining roasted coconut-cumin seeds mixture & mix thoroughly.
For seasoning, heat oil in a pan, sputter the mustard seeds.
Fry the pearl onions, when transparent add the dry red chillies & curry leaves.
Fry till the onion turns golden brown & add the mixture to the cooked snake gourd.
Serve warm with rice or roti/chapati.

Paneer Manchurian / Sauteed Cottage Cheese Cubes with Bell Peppers & Onion

Food facts:
Paneer/ Cottage Cheese is a very good source of protein. It is also a good source of phosphorus & selenium. This food is high in saturated fat and sodium.
Bell Peppers also known as Capsicum is low in saturated fat, cholesterol & sodium. It is rich in dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, vitamin B6, potassium, manganese, thiamine, riboflavin, niacin, folate, pantothenic acid & magnesium.


Ingredients:
Paneer 1 lb (500 gms)
Green Bell Pepper / Capsicum 1 chopped into 1/2 inch cubes
Red Bell Pepper 1 chopped into 1/2 inch cubes
Yellow Bell Pepper 1 chopped into 1/2 inch cubes
Onion 1 medium chopped into 1/2 inch cubes
Green Chillies 4 chopped
Ginger - Garlic Paste 1 tsp
Chili sauce 1 tbsp
Tomato Sauce 1 tbsp
Soy Sauce 1 tsp
Lemon Juice 1 tbsp
Cilantro / Coriander Leaves 1/2 cup chopped
Oil 1 tbsp
Butter / Ghee 1tsp
Salt to Taste

Method of Preparation:
Thaw paneer at room temperature & cut into 1/2 inch cubes.
Heat butter/ ghee in a pan & fry the paneer till the surface appears golden brown & set aside.
Heat the oil in the same pan & saute' onions till they turn transparent.
Add the ginger-garlic paste & green chillies & fry till the raw smell disappears.
Now add the bell peppers & saute' for 2 mins.
Add the tomato & chili sauce, mix all the ingredients & add the fried paneer cubes to this mixture.
Stir fry for 2-3 minutes, then add the soy sauce & lemon juice, mix thoroughly, add salt as needed & garnish with coriander leaves.
Serve warm with roti/ chapati.

Vegetable Pulav

Ingredients:
Basmati Rice 2 cups
Onion 1 large thinly sliced
Peas 1/2 cup
Carrots 1/2 cup chopped
Green Beans 1/2 cup chopped
Mint Leaves 1/4 cup chopped
Cilantro / Coriander Leaves 1/4 cup chopped
Green Chillies 4 chopped
Ginger Garlic Paste 1 tbsp
Plain Yogurt 2 tbsp
Bay Leaves 2
Mace 1/2 tsp
Caraway Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Black Pepper Whole 1/2 tsp
Cardamom 3
Cinnamon 1 inch piece
Cloves 6
Turmeric Powder 1/4 tsp
Oil / Ghee 2 tbsp
Cashews 12
Raisins 1/4 cup
Salt to taste

Method of Preparation:
Wash the rice & soak in 2 cups of water for 30 mins. Drain all the excess water & spread the rice on paper towels to remove all the moisture.
Heat 1 tbsp of ghee in a pan, add the cashews & fry till the surface turns golden brown, then add the raisins & fry till they fluff up, drain out all the excess ghee & set aside.
In the remaining ghee, add 1/2 of the sliced onion & fry till golden brown & set aside.
Heat the remaining ghee in the same pan, add the whole spices including bay leaves/ mace/ caraway seeds/ cumin seeds/ black pepper/ cardamom/ cinnamon/ cloves & fry for 1-2 mins.
Add the onions & fry till it turns transparent.
Add the ginger-garlic paste & green chillies & fry till the raw smell disappears.
Then add turmeric powder, mint & cilantro leaves, fry for 1 minute.
Add the rice & saute' for 2-3 mins.
Now add the chopped vegetables, salt to taste & mix thoroughly.
Transfer this mixture into a rice cooker with 3 cups of water & cook till done.
( If cooking on a stove top, boil 4 cups of water, add the sauteed vegetable/rice mixture, cook covered on a medium flame till the rice is done & all the moisture evaporates)
Let stand for 10 mins & then mix all the ingredients thoroughly before serving.
Garnish with cashews, raisins & fried onions.
Serve warm with raita.

Vegetable Puffs

Ingredients:
Puff Pastry Sheets 8
Green Peas 1/2 cup
Carrot 1 medium, chopped into small cubes
Green Beans 4, thinly chopped horizontally
Onion 1 small, finely chopped
Green Chillies 4, finely chopped
Ginger/ Garlic Paste 1/2 tsp
Curry Leaves 1 sprig, finely chopped
Coriander/ Cilantro Leaves 1/4 cup chopped
Chili Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Garam Masala Powder 1/2 tsp
Oil 1 tbsp
Salt to taste

Method of Preparation:
Thaw the puff pastry sheets at room temperature for 45-60 mins.
Preheat the oven to 400 deg F.
Heat oil in a non-stick pan, add the onion & green chillies & fry till the onion is transparent.
Add the ginger/ garlic paste, curry leaves & fry stirring frequently, till the raw smell disappears.
Add the chili & turmeric powders & fry over a low flame for 2-3 mins, till the mixture turns golden brown.
Add the chopped vegetables & 2 tbsp of water & cook covered for 8-10 mins.
(You may cook the vegetables in the microwave for 5 mins & add them at this stage too)
Add salt as needed, garam masala powder & cook uncovered stirring frequently, till all the moisture evaporates & the vegetables are cooked.
Turn off the flame, add the coriander leaves & mix thoroughly.
On the puff pastry sheet (approx 5/5 inch sheets), place 1 tbsp of the vegetable mixture & fold the edges over.
Seal the sides of the pastry sheet with some water & place on a cooking sheet/ oven safe tray.
Bake in a pre-heated oven for 30-40 mins, till the puffs turn golden brown.
Serve warm with tomato/chili sauce & a hot cup of tea/ coffee.

Chicken Roast

Ingredients:
Chicken 2 lbs (1 kg)
Fennel Seeds 1 tsp
Cinnamon 2 inch stick
Cardamom 4
Cloves 6
Pepper Corns 1 tsp
Bay Leaves 2
Vinegar 1 tbsp or Lemon Juice 2 tbsp
Turmeric Powder 1/4 tsp
Onion 2 medium, thinly sliced
Ginger 2 inch piece, finely chopped
Garlic 8 pods, finely chopped
Green Chillies 6, finely chopped
Curry Leaves 2 sprigs
Oil 2 tbsp
Black Pepper 1/2 tsp, freshly ground
Salt to Taste
Cilantro/ Coriander Leaves 1/2 cup chopped (optional)


Method of Preparation:
Clean & cut the chicken into 2-3 inch pieces (use chicken with bones for better flavour), wash thoroughly & drain out all the excess water.
Using a fork, pierce the meat a few times so the marinade could seep in.
Grind the fennel seeds/cinnamon/cardamom/cloves/ pepper corns to obtain a coarse spice mixture.
For the marinade, mix together turmeric powder, vinegar, spice mixture 1 tbsp & salt as needed in a few drops of water to make a smooth paste. Rub the marinade on the chicken pieces & set aside for 45-60 mins.
Pressure cook the marinated chicken with 1/4 cup water for 3 whistles.
In a large deep bottom pan, heat oil, fry the bay leaves for 30 secs.
Add the onion & fry till it turns transparent.
Now add the ginger, garlic, green chillies & curry leaves 1 sprig (all finely chopped) & fry till the onion turns golden brown.
Add the chicken with the gravy & cook on a medium flame for 20-30 mins or till the gravy thickens.
Add the remaining spice mixture, curry leaves & the freshly ground black pepper, stir frequently to avoid burning, fry till the gravy is barely coating the chicken to an almost dry consistency.
Garnish with the chopped cilantro/ coriander leaves & serve warm with rice or roti.

Curried Spinach with Yellow Lentils

Food Facts:
Cooked Spinach is very low in cholesterol. It is also a good source of protein, niacin, vitamin B6 & phosphorus, and a very good source of dietary fiber, vitamin A, vitamin C, thiamin, riboflavin, folate, calcium, iron, magnesium, potassium, copper & manganese.

Ingredients:
Spinach 2 bunches
Yellow Lentils / Toor Daal 1/2 cup
Onion 1 small sliced
Green Chillies 4 slit
Chili Powder 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida 1 pinch
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Coconut 1/2 cup grated (optional)
Small Red Pearl Onions 6 sliced
Dry Red Chillies 4
Curry Leaves 1 sprig
Garlic 6 pods sliced
Oil 2 tsp
Salt to Taste


Method of Preparation:
Wash the lentils & pressure cook with 1 cup of water for 4 whistles. When cooled, mash the lentils with a ladle & set aside.
Wash the spinach thoroughly, drain out the excess water & coarsely chop them.
Grind the coconut & cumin in a blender to make a smooth paste (If you are omitting the coconut paste, then include the cumin seeds in the seasoning).
Boil 1/2 cup water in a deep bottom vessel, add the spinach, onion, green chillies & a pinch of turmeric & cook covered for 8 mins.
Add the mashed lentils, coconut paste & salt as needed & continue cooking till the spinach is done, approximately 5 mins.
In another pan, heat oil & sputter the mustard seeds, add the small red pearl onions & fry till translucent.
Now add the garlic, dry red chillies & curry leaves, fry for 2-3 mins stirring frequently.
Add the asafoetida, turmeric & chili powders & fry for 3-4 mins on a low flame.
Add this seasoning to the cooked spinach , mix thoroughly & serve warm with rice or roti.

Curried Corm (Colocasia) / Chembu Pullisherri

Food Facts:
Corm is a good source of carbohydrate, protein & dietary fiber. It also contains fair amounts of vitamin C, iron & calcium.


Ingredients:
Corm 1 lb
Onion 1 sliced
Ginger 1 inch piece crushed
Green Chillies 6 slit
Curry Leaves 2 sprigs
Coconut Grated 1/2 cup
Turmeric 1/2 tsp
Cumin Seeds 1/2 tsp
Plain Yogurt/ Curd 1 cup
Oil 2 tsps
Mustard 1/2 tsp
Small Pearl Onions 6 sliced
Dry Red Chillies 6
Salt to taste


Method of Preparation:
Wash the corm thoroughly with water, pressure cook in 1 cup of water & salt as needed for 2 whistles.
When cool, peel the partially cooked corm & dice into 1 inch cubes.
Grind the coconut & cumin seeds in a blender to make a fine paste.
Whip the yogurt to a smooth consistency without adding water.
Boil 1 cup of water in a deep bottom pan, add the corm, onion, green chillies, ginger, turmeric powder & curry leaves 1 sprig & cook covered for 2-3 mins.
To this add the coconut paste mixture & salt as needed.
Mix thoroughly & cook till the corm is soft & done.
Set on a low flame & add the whipped yogurt, mix thoroughly & heat for 1 minute ( do not boil) & turn off the flame.
For seasoning, heat oil in a pan, sputter mustard seeds, add pearl onions, dry red chillies & curry leaves.
Fry till the onions turn golden brown & add to the curry.
Serve hot with rice

Sausage in Indian Gravy

Sausages....always wanted to transform this into an edible form that suits my tastebuds. A Goan gang of friends from hostel days back home introduced me to this form of meat. It was a huge delicacy among them...every time we went home on vacations, they would return with a big bag of sausages & the smoky aroma lingered in the hostel corridors for days thereafter. It was fun to sit around a hot pan of sausages dripping with grease, a stack of rotis to go with it & a group of friends to gossip...the rest is history !!!
After i moved to the US, hotdogs seemed to be a hot favourite. But,there is always the missing element of spices & flavour when its not cooked the "Indian Ishtyle". Most sausages have added herbs & spices incorporated in the meat, but its kinda bland for the Indian palate. After some experimenting this happens to be one of my favourite combos.



Ingredients:
Beef Franks 1 pack ( 8-10 Sausages)
Mushroom 10, sliced
Potato 2 small
Tomato 2 medium, finely chopped
Onion 1 large, thinly sliced
Ginger-Garlic Paste 1 tbsp
Curry Leaves 1 sprig, chopped
Cilantro/ Coriander Leaves 1/2 cup, chopped
Turmeric Powder 1/4 tsp
Chili Powder 1 tsp
Coriander Powder 1 tsp
Garam Masala 1 tsp
Black Pepper Powder 1/2 tsp
Lemon Juice 1 tbsp
Oil 2 tsp
Salt to taste

Method of Preparation:
Thaw the franks & thinly slice them horizontally.
Boil the potatoes, peel & dice them into small cubes.
Heat oil in a pan, saute' the onions till they are translucent.
Add the ginger-garlic paste & curry leaves, fry on a low flame till the raw smell disappears.
Add the turmeric/chili/ coriander powder & fry on a low flame for 3 mins.
To this, add the tomatoes & fry till the oil separates.
Add the sliced franks, coat them with the gravy & cook covered for 5 mins.
(The cooking time varies depending upon the kind of sausage used. If you are using cooked sausages, follow preparations time as mentioned in this recipe. When using fresh sausages, follow cooking time guidelines on the package)
Then, add the potatoes & sliced mushrooms & cook stirring frequently for 4-5 mins, till the gravy thickens.
Add salt if needed, most sausages contain salt.
Add the lemon juice, garam masala & freshly ground black pepper. Mix thoroughly & remove from flame.
Garnish with coriander/ cilantro leaves & serve warm with rice or rotis.

Rava Dosa & Green Chutney

Rava Dosa
Ingredients:
Rava / Semolina 2 cups
Maida / All Purpose Flour 1 cup
Rice Flour 1 cup
Cumin Seeds 1 tsp
Yogurt 2 tbsp
Onion 1 medium, finely chopped
Cilantro / Coriander Leaves 1/2 cup finely chopped
Green Chillies 6 medium, finely chopped
Ghee / Oil 2 tsp
Salt to taste

Method of Preparation:
Mix the semolina, maida, rice flour, cumin seeds, yogurt & salt as needed with water to make a thin batter ( buttermilk consistency).
Mix the finely chopped onion, green chillies & cilantro in a bowl.
Heat a flat bottom pan / griddle, when hot sprinkle the onion mixture on the pan followed by a thin layer of the batter evenly using your hands.
Sprinkle a few drops of oil or ghee over the dosa & cook till it appears crispy & turns light-golden brown in color.
Serve hot with chutney & sambar.

Green Chutney
Ingredients:
Mint Leaves 1 cup
Cilantro/ Coriander Leaves 1 cup
Curry Leaves 1 sprig
Green Chillies 6 chopped
Ginger 1/2 inch piece, peeled & chopped
Lemon juice 2 tbsp
Salt to taste

Method of Preparation:
Grind all the above ingredients in a blender with 1/4 cup water to obtain a smooth spicy chutney.
Serve with dosa or idli.

Squid Stir Fry

Food Facts:
Squid a good source of riboflavin, Vitamin B12 and phosphorus, and a very good source of protein, copper & selenium. This food is high in cholesterol.


Ingredients:
Squid 1 lb cleaned
Onion 2 medium finely chopped
Ginger Garlic Paste 1 tbsp
Green Chillies 4 finely chopped
Curry Leaves 1 sprig chopped
Coconut 1/2 cup grated
Turmeric Powder 1/2 tsp
Chili Powder 1 tsp
Garam Masala Powder 1/2 tsp
Salt to Taste
Oil 2 tbsp

Method of Preparation:
Wash the squid thoroughly & cut them into small horizontal slices.
Marinate the squid with the turmeric powder, 1/2 tsp chili powder & salt as needed for 30-45 mins.
Heat oil in a shallow pan, fry the onions till translucent.
Add the ginger- garlic paste, green chillies, curry leaves & fry till the raw smell disappears.
Now add the grated coconut, remaining chili/ turmeric powders & fry on a low flame stirring frequently, till the distinct aroma of the coconut & spices are released.
To this, add the marinated squid & stir fry till the squid is done.
Sprinkle the garam masala powder & mix thoroughly.
Serve warm with rice or roti.

Pepper Beef Roast

Ingredients:
Beef 1 lb
Onion 2 small thinly sliced (May substitute with 8 small red pearl onions for better flavour)
Ginger 1 inch piece thinly sliced
Garlic 6 pods thinly sliced
Green Chillies 3 slit lengthwise
Curry Leaves 2 sprigs
Cinnamon 2 inch stick
Cardamom 2 pods
Fennel Seeds 1 tbsp
Cloves 4
Pepper Corns 6
Turmeric Powder 1/2 tsp
Chili Powder 1/2 tsp
Black Pepper Powder 11/2 tsp freshly ground
Coriander Powder 1 tsp
Oil 2 tbsp
Coconut Slices 1/4 inch thinly sliced pieces 1/4 cup (optional)
Salt to taste

Method of Preparation:
Wash & cut the beef into small cubes.
Marinate the beef with turmeric powder, chili powder, 1/2 tsp black pepper powder & salt as needed & set aside for 30-45 mins.
Grind the Cinnamon, cardamom, fennel seeds, cloves & pepper corns to make a spice powder.
Pressure cook the marinated beef for 3-4 whistles. When cooled drain out the excess water & set aside.
Heat oil in a pan & fry the onions till translucent.
Add the ginger, garlic, green chillies, curry leaves & coconut slices & fry stirring frequently, till the edges of the onion turns golden brown.
Add the coriander powder & fry on a low flame for approximately 4-5 mins, till the raw smell disappears.
Then add the ground spice powder & remaining freshly ground black pepper powder & fry for 2-3 mins.
To this, add the pressure cooked beef & stir well to coat the beef with the spices.
On a low flame, roast the beef, stirring frequently till it turns to a dark brown- black color.
Serve warm with rice, roti or appam.

Instant Dosa & Coconut Chutney

The days when my dosa cravings are at its peak & i have no time for the elaborate soaking & grinding process to make the usual recipe....this one comes to the rescue. An easy preparation that is delicious & instant of course !!!

Instant Dosa


Ingredients:
Rice flour 1 cup
All Purpose Flour / Maida 1 cup
Gram Flour / Besan 1 cup
Plain Yogurt 1/2 cup
Baking Soda 1/2 tsp
Salt to Taste
Oil / Ghee 2 tbsp

Method of Preparation:
Mix the rice/ all-purpose/ gram flour, baking soda & salt as needed with the yogurt & 2 cups of water to prepare a smooth batter & set aside for 15 mins ( Use this time to prepare the chutney).
Heat a flat bottom pan/ iron skillet/ griddle, when hot smear the pan with a thin layer of oil/ ghee.
Pour a ladle full of the batter onto the center of the pan & spread the batter evenly on the pan in concentric circles using the base of the ladle, to form a thin layer.
Cover the pan & cook for 30-60 secs.
When the edges of the dosa appear golden brown & crisp, fold the sides over & serve hot with chutney & sambar.

Coconut Chutney

Ingredients:
Coconut Grated 1 cup
Green Chillies 6 chopped
Curry Leaves 2 sprigs
Ginger 1 inch piece sliced
Mustard Seeds 1/2 tsp
Small Red Pearl Onions 6 sliced
Dry Red Chillies 3
Oil 1 tbsp
Salt to taste

Method of Preparation:
Grind the grated coconut, 1 sprig curry leaves, ginger & green chillies in a blender, adding water & salt as needed to obtain a smooth paste.
For seasoning, heat oil in a pan, sputter the mustard seeds.
Fry pearl onions, remaining curry leaves & red chillies, till the onion turns golden brown.
Add the seasoning to the ground paste & mix thoroughly.
Serve chutney with dosas / idlis.

Egg Omelette

Ingredients:
Eggs 2
Onion 1/2 small finely chopped
Curry Leaves 1 tsp finely chopped
Cilantro/ Coriander Leaves 1 tbsp finely chopped
Ginger 1/4 tsp finely chopped
Green Chillies 2 finely chopped
Turmeric Powder 1 pinch
Garam Masala 1/4 tsp
Salt to Taste
Oil or Butter 1 tsp

Method of Preparation:
Whisk the eggs with salt as needed, till it is frothy & smooth in consistency.
Add the chopped ingredients & masala powders into the whisked egg & mix thoroughly.
Heat oil in a flat bottom, non-stick pan.
Pour the mixture onto the pan & spread evenly to form a thin layer.
When the edges begin to separate from the pan, flip the omelette & cook the other side.
Fold over & serve hot with tomato sauce.
You can also add finely chopped tomatoes & grated carrot to the chopped ingredients if desired.

Egg Fried Rice

Ingredients:
Basmati Rice 2 cups
Eggs 2
Spring Onion 1 bunch (6-8 nos) chopped
Carrot 1 small chopped
Celery 2 stalks chopped
Green Beans 6 chopped or thinly sliced 1 inch pieces
Capsicum 1 small chopped
Peas 1/4 cup
Cabbage 1/4 cup thinly sliced
Soy Sauce 2 tsps
Green Chili Sauce 1 tsp
White Pepper Powder 1 tsp
Oil 3 tbsp

Method of Preparation:
Wash the rice thoroughly & drain out all the excess water.
Heat 1 tbsp oil in a pan, saute' the rice for 30-60 secs stirring continuously.
Cook the rice with equal amounts of water i.e 2 cups.
Spread the cooked rice on a platter & let it cool.
Microwave the beans, peas & carrots with 2 tbsp of water for 3 mins.
In a deep bottom vessel, heat the remaining oil, fry the bulbs of the spring onions & celery for 1 min.
Add the beans, peas & carrots, fry for 1-2 mins.
Now add the cabbage, capsicum & the stalks of the spring onions, fry for 30-60 secs, stirring frequently.
Let the vegetables remain crisp, avoid overcooking the vegetables.
Add the eggs & scramble them with the vegetables.
Add the white pepper powder, soy sauce & green chili sauce & stir fry all the ingredients for 30 secs.
To this mixture add the cooked cooled rice & mix thoroughly.
Serve hot. You may omit the eggs to prepare vegetable fried rice or add shredded chicken/ beef / shrimp etc to prepare a non-vegetarian version.

Mango Fish Curry

Ingredients:
Fish 1 lb ( Mackerel, King fish or Seer fish)
Raw Mango 1 large
Onion 1 small sliced
Ginger 1 inch piece sliced
Green Chillies 4 slit
Curry Leaves 1 sprig
Vinegar 2 tbsp
Thin Coconut Milk 1 cup
Thick Coconut Milk 1 cup
Coriander Powder 2 tsp
Chili Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Black Pepper Powder 1/2 tsp
Salt to Taste
For Seasoning, Mustard Seeds 1/2 tsp
Small Red Pearl Onions 6-8 sliced
Dry Red Chillies 4
Curry Leaves 1 sprig
Oil 2 tbsp

Method of Preparation:
Thaw, clean & wash the fish thoroughly with water, salt & some vinegar/ lemon juice to remove the fishy odour. Cut fish into 2-3 inch pieces.
Wash the mango, peel the skin & dice into 1 inch pieces.
Mix the coriander/ chili/ pepper/ turmeric powders with 2 tbsp water to make a smooth masala paste.
Crush the onion , ginger, curry leaves & green chillies coarsely using a pestle or in a blender for a few secs.
In a deep bottom vessel ( traditionally clay pots are used to cook fish, it is believed to enhance the flavour), mix together the above crushed ingredients, salt to taste, vinegar, mango & oil 1 tbsp. Set aside for 15 -20 mins.
Add the thin coconut milk to the above mixture & bring to boil on a medium flame.
Now add the masala paste to this, mix thoroughly & when the mixture comes to a boil, add the fish pieces & cook covered for 5-8 mins. Gently swirl the pot intermittently to coat the fish with the gravy.
When the mango pieces are done, add the thick coconut milk, bring to boil & turn off flame.
In a separate pan heat oil for seasoning, sputter mustard seeds.
Add small red pearl onions & fry till translucent.
Then, add the curry leaves & dry red chillies & fry till they turn golden brown.
Add the seasoning to the curry & set aside for 3-4 hours for the spices to coat the fish.
Serve hot with rice or appam.

Aloo - Gobi ( Potato & Cauliflower in a spicy base)

Food Facts:
Potatoes are very low in saturated fat, cholesterol and sodium. It is also a good source of dietary fiber, and a very good source of vitamin C, vitamin B6, iron, potassium, copper & manganese.

Cauliflower is very low in saturated fat and cholesterol. It is also a good source of protein, thiamine, riboflavin, niacin, magnesium and phosphorus, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium and manganese.



Ingredients:
Cauliflower 1 small
Potatoes 2 medium
Cumin Seeds 1/2 tsp
Onion 1 small finely chopped
Tomato 1 medium finely chopped
Ginger - Garlic Paste 1 tsp
Curry Leaves 1 sprig
Green Chillies 3 chopped
Chili Powder 1/2 tsp
Cumin Powder 1/4 tsp
Coriander Powder 1 tsp
Amchur ( raw mango powder) 1 tsp or lemon juice 1 tbsp
Garam Masala 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida 1 pinch
Coriander Leaves 1/2 cup
Oil 2 tsp
Salt to taste

Method of Preparation:
Wash & chop the cauliflower florets into bite size pieces.
Wash, peel & dice potatoes into 1 inch pieces.
Mix the turmeric/ chili/ coriander/amchur/ cumin powders with 1/4 cup water to make a masala paste ( If using lemon juice, then mix masala powders in the lemon juice to make the paste).
Heat oil in a deep bottom vessel, add cumin seeds & fry till they turn golden brown.
Add the asafoetida & fry for 30 secs.
Now add the onions & fry till they turn translucent.
Add the ginger-garlic paste & continue frying till the raw smell disappears.
Add the tomatoes, curry leaves, green chillies & the masala paste & fry till the oil begins to separate.
To this mixture, add the chopped vegetables, mix thoroughly & cook covered for 5-8 mins adding salt as needed & stirring intermittently.
Cook uncovered till the vegetables are done & coated with a smooth gravy.
Add the garam masala, mix thoroughly & garnish with coriander leaves.
Serve hot with roti, naan or chapatis.

Dry Prawn Fry

Food Facts:
Prawns are an extremely good source of protein. They do contain a lot of omega-3 fatty acids, which helps prevent heart disease. Prawns also contain high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium.

Ingredients:
Dry Prawns 100 gms
Onion 1 large thinly sliced
Curry Leaves 1 sprig
Chili Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Salt to taste
Oil 2 tbsp

Method of Preparation:
Heat oil in a pan, fry the onions till translucent.
Add the curry leaves, chili & turmeric powders & fry till the raw smell disappears.
Now add the dry prawns, salt as needed & fry till they turn golden brown & crisp.
Serve with Rice & curry.

Spiced Raw Green Banana

Food Facts:
Raw green bananas are a good source of dietary fiber, vitamin C, potassium and manganese. It is also a very good source of vitamin B6 & is very low in saturated fat, cholesterol and sodium.

Ingredients:
Raw Green Banana 2
Onion 1 sliced
Curry Leaves 1 sprig
Garlic 6 pods sliced
Turmeric Powder 1/4 tsp
Chili Powder 1/2 tsp
Mustard Seeds 1/4 tsp
Oil 2 tsps
Salt to taste

Method of Preparation:
Wash & finely peel the outer layer of the bananas (Do not remove the skin). Dice the bananas into 1/2 inch cubes.
Heat oil in a deep bottom vessel, sputter mustard seeds.
Add onions & fry till translucent.
Add the garlic & curry leaves & fry for 1-2 mins.
Add the turmeric & chili powders & fry on a low flame, till the raw smell disappears.
To this, add the diced bananas, 1/4 cup water & cook covered for 5 mins, stirring occasionally.
Add salt to taste & cook uncovered till the bananas are done & all the moisture evaporates.
Serve warm with rice or roti.

Custard Fruit Salad

Ingredients:

Fruits of your choice 2 cups

Custard Powder 1 tsp

Milk 1 cup

Sugar 1 tsp

Cardamom 1 whole

Whipped Cream or Ice Cream 2 scoops (optional)

Preparation Method:

Use fresh fruits of your choice ( healthy & tastier). I've used strawberries, green grapes, an apple, an orange & a pear.

Wash the fruits thoroughly & chop them into 1/2 inch cubes.

Place the chopped fruits in the serving bowl/ cup.

Peel off the skin of the cardamom & crush the seeds using a pestle.

Dissolve the custard powder & sugar in milk & bring to boil.

Add the crushed cardamom to this & pour the mixture over the fruits.

Serve chilled topped with whipped cream or ice cream.

You may also add nuts & raisins to the salad for added crunch & flavour.

Shrimp Curry

Ingredients:
Shrimp 1 lb
Onion 1 large sliced
Green Chillies 4 slit
Curry Leaves 1 sprig
Tomato 1 large diced
Ginger-Garlic Paste 1 tsp
Turmeric Powder 1/4 tsp
Chili Powder 1/2 tsp
Coriander Powder 1 tsp
Black Pepper Powder 1/4 tsp
Mustard Seeds 1/2 tsp
Thin Coconut Milk 1 cup
Thick Coconut Milk 1 cup
Vinegar 1 tbsp
Lemon Juice 1 tbsp
Oil 2 tbsp
Salt to Taste

Preparation Method:
Clean & wash the shrimp thoroughly with water.
Mix the turmeric/ chili/ black pepper/coriander powder & the ginger-garlic paste with the lemon juice to make a smooth paste.
Marinate the shrimp in this mixture for 45-60 mins.
Heat oil in a pan, sputter mustard seeds, add onions & fry till translucent.
Add the green chillies & curry leaves , fry for 2-3 mins on a low flame.
Now add the marinated shrimp & the thin coconut milk, salt as needed & cook covered for 6-8 mins till the prawns are done.
Add the tomatoes, thick coconut milk & vinegar, bring to boil & turn off flame.
Serve hot with Rice or Appams.

Cucumber Salad / Raita

Food Facts:
Cucumbers are low in saturated fat, and very low in cholesterol and sodium. It is also a good source of vitamin A, pantothenic acid, magnesium, phosphorus and manganese, and a very good source of vitamin C, vitamin K and potassium.

Ingredients:
Plain Yogurt 1 cup
Cucumber 1
Onion 1 medium
Green Chillies 4
Coriander/ Cilantro leaves 1/2 cup
Lemon Juice 1 tsp
Salt to taste

Preparation Method:
Whip the yogurt to a smooth consistency adding 1/4 cup water & salt as needed.
Wash & finely chop cucumber, onion & green chillies.
Add the chopped ingredients to the whipped yogurt & mix thoroughly.
Add the lemon juice & garnish with chopped cilantro leaves.
You may also add finely chopped tomatoes & grated carrot to this salad.

Sambar / Curried Lentils with Vegetables

Ingredients:
Yellow Lentils/ Toor Daal 1/2 cup
Beans 100 gms
Cauliflower 100 gms
Carrots 100 gms
Turnips 100 gms
Onion 1 small sliced
Tomato 2 diced
Garlic 6 pods sliced
Tamarind 2 inch piece
Turmeric Powder 1/2 tsp
Chili Powder 1/2 tsp
Coriander Powder 1 tsp
Asafoetida 1 pinch
Sambar Powder 1 tsp
Salt to taste
Mustard Seeds 1/2 tsp
Small Red Pearl Onions 6 sliced
Dry Red Chillies 4
Curry Leaves 1 sprig
Cilantro/ Coriander Leaves 1/2 cup chopped
Oil 2 tsps

Preparation Method:
Wash & cut the vegetables into 1 inch pieces.
Soak the tamarind in 1/2 cup warm water, obtain the extract & discard the pulp.
Wash & pressure cook the lentils with 1 cup of water, 1/4 tsp turmeric powder & salt as needed.
Heat 1 cup water in a deep bottom vessel, add the vegetables, 1/4 tsp turmeric powder & cook covered on medium flame for 2-4 mins.
Add the onions, tomatoes & tamarind extract and cook for 1-2 mins.
Mash the cooked lentils & add the mixture to the vegetables.

In another pan, heat oil & sputter mustard seeds.
Add the red pearl onions & fry on low flame for 1-2 mins.
Add the garlic, curry leaves & dry red chillies & fry till the onion is translucent.
Now add the coriander, chili, sambar & asafoetida powders & fry on a low flame for 2-3 mins till the raw smell disappears.
Add this mixture to the vegetables & cook for 2-3 mins, till the vegetables are done, adding salt to taste.
Garnish with coriander leaves & turn off flame.
Serve hot with rice, idli/ dosa.
This dish can be prepared with any combination of vegetables of your choice.

Plain Dosa & Roasted Peanut Chutney

Plain Dosa

Ingredients:
Raw Rice 2 cups
Par-boiled Rice 1 cup
Urad daal ( split while lentils) 1 cup
Fenugreek Seeds 1/2 tsp
Sugar 1 tsp
Baking Soda 1 pinch
Salt to taste
Oil or Ghee 3 tsp

Preparation Method:
Wash the rice & soak it in 2 cups of water for 4-6 hours.
Wash the lentils & soak it with the fenugreek seeds in 1 cup of water for 4-6 hours.
Mix together the rice and lentils & grind them in a blender to obtain a smooth, thick batter.
Leave the batter for fermentation for 10-12 hours in a covered deep bottom vessel.
Mix the sugar, salt & baking soda in 1/4 cup water and add this mixture to the batter approximately 15-30 mins before preparing the dosas.
Mix all the ingredients thoroughly to form a smooth batter.
Heat a flat bottom pan/ iron skillet/ griddle, when hot smear the pan with a thin layer of oil/ ghee.
Pour a ladle full of the batter onto the center of the pan & spread the batter evenly on the pan in concentric circles using the base of the ladle, to form a thin layer.
Cover the pan & cook for 30-60 secs.
When the edges of the dosa appear golden brown & crisp, fold the sides over & serve hot with chutney & sambar (recipe coming soon.....)

Roasted Peanut Chutney

Ingredients:

Roasted Peanuts 1 cup

Mint Leaves 1/2 cup

Coriander/ Cilantro Leaves 1/2 cup

Ginger 1/2 inch piece

Green Chillies 6 slit

Mustard Seeds 1/2 tsp

Small Red Pearl Onions 6 sliced

Curry Leaves 2 sprigs

Dry Red Chillies 3

Oil 1 tbsp

Salt to taste

Preparation Method:

Grind the roasted peanuts, mint leaves, curry leaves 1 sprig, cilantro/ coriander leaves, ginger & green chillies in a blender, adding water & salt as needed to obtain a smooth paste.

For seasoning, heat oil in a pan, sputter the mustard seeds.

Fry onion, remaining curry leaves & red chillies, till the onion turns golden brown.

Add the seasoning to the ground paste & mix thoroughly.

Serve chutney with dosas / idlis.

Rekindling the memories....

Dosas have always been our favourite breakfast dish. Even during the early morning rush hour school days, we waited at the kitchen door for mom's crispy treats straight from the pan. It was hard for mom to keep up with our pace of eating them.....within seconds of serving the hot dosa , they always disappeared from our plates just as quickly....n we sprinted to the kitchen for the next serving. It always tasted best straight from the pan n thereby the competition to obtain them crisp was fierce. Mom's dosas were famous with my friends too. I still remember carrying an extra dosa lunch box in high school for my dosa lover friends. Kudos to my mon...my favourite cook & inspiration !!!!!!!!!!

Cabbage Thoran

Food Facts:
Cabbage is very low in saturated fat and cholesterol. It is a very good source of dietary fiber, vitamin A, vitamin C, vitamin B6, folate, magnesium, potassium and manganese. It is also a good source of protein, thiamin, calcium, phosphorus and copper.

Ingredients:
Cabbage 1/2 lb
Onion 1 sliced
Garlic 6 pods chopped
Green Chillies 4 chopped
Curry Leaves 1 sprig
Turmeric Powder 1/4 tsp
Oil 2 tsp
Mustard Seeds 1/2 tsp
Coconut 1/2 cup grated
Salt to taste

Preparation Method:
Wash the cabbage thoroughly with water, drain all the excess water & cut it into thin slices.
Heat oil in a pan, sputter the mustard seeds, add onions & fry for 2 mins.
Add garlic, green chillies & curry leaves & fry till the onion is translucent.
Add the turmeric powder & fry for 1-2 mins on a low flame.
Add the cabbage & cook covered for 2-4 mins, stirring occasionally.
Cook on medium flame uncovered, adding salt as needed & stirring occasionally, till the vegetable is crisp & done.
Sprinkle the grated coconut & turn off flame.
Serve with rice or roti/chapati.
This dish can be similarly prepared with other vegetables like beetroot, beans etc