Carrot Rice

Carrot rice,is a quick flavourful rice recipe which can be made for lunch, dinner or for lunch box.
It is mildly spiced and best suited for kids This variety rice can be made using grated carrot or finely chopped carrot.

Ingredients:

• 4 carrots grated
• 1 medium onion,finely chopped
• 1 tsp grated ginger
• 1 pinch turmeric powder
• 2 tbsp of coriander leaves
• 2 green chillies,finely chopped
• 1 tbsp oil
• 1/2 tsp mustard
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• Few curry leaves
• salt as needed       

                                                                         

For rice:

• 1 cup rice (uncooked)
• 1 small bay leaf
• 2 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• 1 tbsp ghee
• 2 cups of water

Method:

• Wash and soak rice for about 20 minutes. 
• In a pressure cooker take 2 cups of water add bay leaf,cardamoms,cloves, cinnamon,1 tbsp ghee,1 tsp salt.
• Allow it to boil and add the rice,cook it grainy and set aside.   
• Heat and pan with oil and fry mustard,urad dal,jeera until they crackle.
• Add onions and saute until transparent or golden.
• Saute ginger,green chilli till the raw smell vanishes.
• Add carrots and saute for one to two minutes.
• Sprinkle turmeric powder,salt and mix. Cook till the veggies are cooked.
• Add Cooked rice and  coriander leaves.
• Mix everything well and serve with raita.        

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Vegetable Manchurian Dry

Dry Vegetable manchurian without the sauce is easy and quick to prepare....It can be served as an appetizer / Snacks/ Starter....

Prep Time:10mins
Cook Time:20 mins
Serves : 4 -5
Ingredients:

• All purpose flour/ maida -1/2 cup
• Corn flour -2 tbsp
• Cabbage, grated -1/2 cup
• Carrot, grated -1/4 cup
• Soya chunks - 5 - 6 bigger size,soaked and crushed in mixer jar
• Ginger garlic paste - 1 tsp
• Chilli Powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Black Pepper powder -1/2 tsp
• Soya sauce -1 tsp
• Salt to taste
• Water -As needed
• Coriander leaves - 1 tsp chopped
• Oil to deep fry

Method:

• Soak the soya chunks for 15 mins,squeeze the water and crush it in a mixer jar.
• Grate carrot and cabbage in a vegetable grater.
• Take all the ingredients in a bowl sprinkle water little by little and mix it.
• The consistency should be as shown below. Make even sized balls out of it.        

• Heat enough oil  and deep fry in hot oil. Cook in medium flame to ensure even cooking. Deep fry until dark golden colour.
• Drain in paper towel, keep aside. 
• Now the vegetable manchurian balls are ready.
• Serve hot with your favourite Ketchup....

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Fish Curry with Coconut | மீன் குழம்பு

This curry is quick, simple and tastes great.This tamarind-tangy curry makes for a perfect lunch or dinner.This is a basic fish curry recipe, but the coconut milk flavour takes it to another level.This curry tastes great with Rice,Idli,Dosa. I usually prepare fish curry atleast 3 - 4 hrs before serving,this is because the fish absorbs the spices and tanginess and tastes great.

Prep Time:10 mins
Cook time:20 mins
Serves: 3 -4

Ingredients:

• 1/2 kg fish fillets
• 1 onion, medium size
• 1 tomato,medium size
• Tamarind - 1 big lemon sized tightly packed
• 5 - 6  garlic cloves
• 1/2 tsp turmeric powder
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 cup coconut milk
• Coriander leaves
• Salt to taste

To temper:

• 1 tsp Mustard
• 1/4 tsp Fenugreek
• 1/4 tsp Fennel seeds
• 2 tbsp Vegetable oil
• Curry leaves few

Method:

• Soak the tamarind in 1 cup of water for 30 mins. mash, strain and extract the tamarind pulp and keep it aside.
• Crush the onion,garlic,tomato in the mixer jar.
• Wash the fish and keep it aside.
• Heat a kadai with oil. When the oil is heated, add the items to temper.
• Add the crushed onion,garlic and tomato paste and saute for 3 minutes, stirring frequently. Add the masalas,salt and stir to cook for 2 minutes.
• Pour in the tamarind pulp and the water and allow it to boil in medium flame, until the raw smell goes off.It takes around 10 mins
• Lower the flame,now add the coconut milk and the fish and cook for 5 minutes or so, until the fish is cooked through.
• Garnish with Coriander leaves and Curry leaves.
• Close the lid and remove from fire.

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Chicken Masala without tomato and coconut

This chicken masala is simple and easy to prepare.No tomatoes no coconut added.... Simple but delicious recipe...

Prep Time : 10 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Chicken
• 1 and 1/2 tsp Chilli powder
• 1 and 1/2 tsp Coriander powder
• 1 green chilli slit
• 1/2 tsp Turmeric powder
• Water - 1 cup
• salt as per taste

For Grinding

• 1 onion
• 2 inch ginger
• 5 -6 pods garlic
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the Chicken thoroughly.Keep aside.
• Grind onion,pepper jeera,ginger garlic,fennel seeds.
• In a pan pour oil and add the items under To Temper.
• Add the ground paste,green chilli and fry until the raw smell goes off,
• Add Chicken and fry till it changes to light color.
• Now add all the masalas and saute it.                  
• Pour water and allow it to boil till chicken is cooked and to the required consistency.
• Garnish it with Coriander leaves.
• Goes well with rice / roti ....

Note:

• Can use pepper powder and jeera powder for the whole ones
• You can skip grinding process by using instant powder and ginger garlic paste.Can add fennel seeds while tempering

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Mutton Kulumbu | Mutton Curry

It is the Mutton kulumbu / South Indian style curry and its my mom's recipe.She does not use pressure cooker.Cooking mutton curry in pressure cooker involves easy steps,I used pressure cooker to reduce the cooking time. It pairs well with Idli/Dosa /Rice/Roti/Appam/Plain rice etc

Prep Time : 20 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Mutton pieces
• 1 onion,chopped
• 2 tomatoes chopped
• 2 green chilli slit
• 1.5 tsp Chilli powder (adjust acc to ur taste)
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tsp Ginger Garlic paste
• Water - 2 cups

For Grinding

• 1/2 cup grated Coconut
• 1 tsp Pepper 
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves 
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the mutton thoroughly in water.Keep aside.
• Grind coconut ,pepper,jeera and fennel seeds into smooth paste,by adding water.
• In a pressure cooker pour oil and add the items under To Temper.
• Add Ginger Garlic paste,onion,green chilli and fry for 2 mins,add mutton and fry till it changes to light color.
• Now add all the masalas and saute it.                    
• Add in the tomatoes and fry for few mins.
• Pour water and allow it to boil .Close the lid and cook it in medium high flame for 3 to 4 whistles,according to the tenderness.
• Once cooked add the ground paste and boil to the require consistency.
• Garnish it with Coriander leaves.

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Mutton Liver Fry

Mutton liver fry recipe is a mouthwatering non-vegetarian dish makes for a great accompaniment as a side dish or a starter. It is easy and quick to make with simple spices readily available in kitchen. In this recipe  mutton liver is well coated and cooked with onion, ginger and garlic paste and indian spices till tender.
It is good for increasing haemoglobin  levels in blood.

Ingredients:
250 gms mutton liver washed well and cut into pieces
1 tbsp oil
2 - Cloves,cinnamon each
1 medium sized onions finely sliced
1 tbsp Ginger garlic paste
1 Green chilli,slit
1 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp black pepper powder
salt to taste
1/2 cup water
Curry leaves
Coriander leaves for garnishing

Method:
In a pan, add oil and heat it.
Add the cloves,cinnamon,curry leaves,coriander leaves.
Add sliced onions and cook till slight brown in color.
Add ginger garlic paste,green chilli and fry for 2 mins..
Add mutton liver into it and saute it well until color is changed.
Add red chilli powder,coriander powder, turmeric powder,salt as per taste and mix well.
Add little water cook for about 10 mins in medium flame.
Reduce the flame, add black pepper powder,coriander leaves and cook for about 2 - 3minutes.
If there is water remaining cook until water is absorbed.
Mutton liver fry is ready....

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Pasi Paruppu Sambar | Moong dal Sambar | Tiffin Sambar

Pasi Paruppu Sambar recipe is made with moong dal or Pasi Paruppu in tamil. Very light recipe which is easy to digest.as its very light and very healthy any age group person can have it.There is no tamarind used in this sambar and its so easy to make this recipe.Pasi Paruppu sambar is specially made for tiffin items like idli, dosa, pongal ,Roti etc

Prep Time: 5 mins
Cook Time:15 mins
Serves: 4

Ingredients:

• Pasi Paruppu / Yellow Moong dal- 1/2 cup
• 2 tbsp grated coconut
• 1 onion, chopped
• 2 small tomatoes, chopped
• 2 green chillies slit
• 2 teaspoon ghee / Oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon Urad dal
• 1/4 tsp Cumin seeds
• 1 pinch of hing/asafoetida
• 1 teaspoon sambar powder
• 1/4 teaspoon turmeric
• Salt to taste
• 2 springs coriander leaves, chopped
• 1 spring curry leaves

Method:

• Take a pressure cooker and add in moong dal,add 2 cups of water and cook in a pressure cooker for 2 whistles. Switch off the flame and set aside.
• Heat ghee in a pan and add in the mustard seeds,cumin seeds , urad dal,hing and curry leaves
• Add in onion,green chillies,tomatoes and fry till the tomatoes get mushy. Add in the sambar powder,turmeric powder and salt.
• Let it cook for 2 minutes in low flame so the raw smell of the masala powders go off.
• Add 1/2 cup of water and allow it to boil.
• Add in the boiled dal and mix well.You can add more water if the sambar is too thick.
• Add the coconut and let it cook on low flame for a couple of minutes.
• Add in the coriander leaves and switch off the flame.
• Pasi Paruppu sambar is ready !!!

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Aloo Bhujia | Potato Sev

Aloo Bhujia / Potato Sev is a spicy crispy snack made from mashed potatoes, chickpea flour and spices. Its a quick snack that can be easily made for evening snacks...

Prep Time: 5 mins
Cook Time: 15 mins

Ingredients:

• 1 cup Besan Flour (measuring cup 200 ml)
• 1 Potato,medium sized 
• 1/2 tsp Turmeric pwd
• 1 tsp red chilli pwd
• 1/4 tsp Cumin pwd          
• 1/2 tsp Sugar                 
• 1/2 tsp Lemon juice           
• Butter
• Salt to taste
• Oil to deep fry

Method:

• Boil potato,peel the skin and mash it nicely,there should not be any lumps.
• Take the mashed potato in a mixing bowl,add besan flour ,turmeric pwd,red chilli pwd, cumin pwd, salt, sugar,lemon juice and combine.
• Knead it to smooth soft dough.Add butter and mix well.
• Now the dough is ready.
• Heat oil in a kadai. 
• Stuff a handful of dough into the murukku mouldnwith tiny hole plate(used for idiyappam)
• Press directly over the hot oil.
• Fry them on a medium heat.
• Flip them to other side till it turns golden brown on both sides.
• Repeat the same for the remaining dough.

Aloo Bhujia is ready.....

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Nandu Varuval | Crab Fry Recipe

 Nandu Varuval...Nandu means Crab in Tamil.This recipe is from my mom's cookbook. Simple,delicious and easy method of cooking crab. I have prepared dry recipe without adding coconut and tomatoes. If you want semi gravy, add tomatoes after  and water accordingly. Extremely spicy dish, so you  have to adjust the spice level to your preference.

Prep Time:15 mins

Cook Time: 20 mins

   Ingredients:

• Crabs - 1/2 kg 
• Onion - 1
• Ginger -1 inch piece
• Garlic - 8- 10 pods
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Oil - 2 tbsp
• Salt to taste
• Coriander leaves

For grinding:

• Pepper - 1 tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp

Method:

• Remove the shell of the crabs and clean them thoroughly with little lemon juice and salt.
• Apply little turmeric powder and keep side.
• Grind pepper,cumin seeds and fennel to fine powder.
• Grind ginger garlic,add onion and crush it in pulse mode. keep aside.
• Take oil in a pan,once oil is hot add cloves and cinnamon,add the ground onion paste and saute for few minutes in low flame.Keep stirring until the onion turns golden brown. 
• Add all the masala powders and mix well. Allow it to cook for a couple more minutes.
• Add 1/2 cup water and allow it to boil for 2 - 3 mins.
• Add the crabs and mix well.

         

• Close the lid and allow to cook until the crab is cooked well. Maximum it takes 8 - 10 mins. In between just flip the crabs to the other side.Crabs get cooked soon.
• Switch off stove once you get the prefered thickness.

Garnish with coriander leaves. Serve hot with rice...

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Akki Roti with Dill leaves

Akki roti with dill leaves,Roti prepared using rice .Other ingredients include chilli,onion,some spices.
Delicious karnataka recipe,in this recipe I have soaked and grinded the raw idli rice,this is the way my mother in law use to do... this can also be prepared using instant rice flour....

Ingredients:
For Grinding:

• Idli Rice: 1 cup
• Red Chilli - 4 nos
• Fennel seeds - 1 tsp
• Salt

For Seasoning:

• Oil - 2 tbsp
• Jeera - 1 tsp
• Hing - 1 pinch
• Onion - 1 finely chopped
• Green Chilli - 1 Finely chopped (optional)
• Curry leaves - chopped
• Dill Leaves / Sombu keerai - 2 tbsp finely chopped
• Grated Coconut - 2 tbsp
• turmeric powder - 1/4 tsp

Method:

• Wash and Soak idli rice for minimum 3 hrs.
• Grind red chilli,salt and fennel seeds,add the soaked rice and grind it to a smooth batter .Add less water while grinding.
• In a kadai add oil,fry jeera,hing,turmeric powder,onion green chilli,leaves,coconut.
• In low flame add the ground batter and mix it till the batter is non sticky as shown in the picture.
• when its warm make it to small balls.
• In a plain sheet or plastic  cover apply little oil take one dough ball.Press it with palm  and slowly pat it with your fingers into thin round shape.                        
• Then in a hot tawa place this flattened roti, drizzle a tsp of oil around the roti and cook in medium flame.Once it starts browning, flip it over to the other side and roast until golden brown.                                              

Akki roti is ready to be served...
Serve it hot with sambar,chutney etc....

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Thakkali Kulambu | Tomato Curry without Coconut

Thakkali Kulambu or Tomato Curry is one of my all time favourite side dish for idli,dosa.It goes well with chapati, idiyappam, appam, idli,dosa and rice.Very very simple,delicious and easy to prepare recipe.It hardly takes 15-20 mins to prepare this recipe.Generally my mom use to prepare this with coconut ,I tried out without coconut,i have used cashews instead of coconut, which was awesome and rich in taste...

Prep Time: 5 mins
Cook time: 10 - 15 mins
Serves: 4

Ingredients:

• 4 ripe Tomatoes, crushed or ground
• 1 Onion, finely chopped
• 1 Green Chilli, slit
• 1 tsp Ginger garlic paste (Optional)
• 1 - 1½ tsp Chilli powder (Adjust according to your taste)
• 1 tsp coriander powder 
• 1/4 tsp turmeric powder
• 1½ - 2 cups water
• Salt - as needed

To grind:

• 1 tsp fennel seeds
• 1 tbsp Fried gram dal
• 5-6  cashews

          
To temper:

• 2 tbsp Oil
• 2 cloves,cinnamon each
• Curry leaves
• Coriander leaves

Method:

• Wash and crush or grind the tomatoes in the mixer.(I crushed it).Keep it aside
• Grind all the ingredients "To grind",add 1/4 cup water and make it to a fine paste
• Heat a pan with oil,add Cloves and cinnamon ,add onion, ginger garlic paste and fry until onion turns translucent.                          
• Add the crushed/ground tomatoes, turmeric,chilli,coriander powder and salt. Fry in medium low flame until the raw smell goes off or till the oil separates.
• Add 1½ cup of water and boil for 5 minutes in medium flame.
• Now add the ground paste (You can add 1/2 cup more water for thinner consistency) and allow it to boil in low flame for another 5 mins or until desired thick consistency is reached.
• Garnish with coriander leaves.      

Thakkali Kulambu is ready for Idli,dosa,roti or rice.....

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Green Brinjal fry

Its a simple and tasty dish that can be served as a side dish for rice or rotis.


Ingredients:

• 250 gms Brinjal
• 1 onion,finely chopped
• 1/2 tsp mustard seeds
• 1 tsp broken urad dal
• 1/4 tsp turmeric powder
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• A few curry leaves
• Salt to taste

Method:

• Chop brinjals into pieces (Small or big) as you wish and keep it in water till use.
• Meanwhile, heat 1 tbsp oil in a pan. Add mustard seeds,once it splutters, add urad dal and curry leaves.
• Add chopped onions and saute till they turn light brown.
• Now add chopped brinjals along with salt, turmeric powder, red chilli powder and coriander powder.
• Fry for 2 minutes. Then add half a cup water and mix well.
• Cover and cook on medium low flame till brinjal turn soft and all the water dries up.
• Remove from heat and serve brinjal fry with rice or rotis.

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