Beans Thoran

Beans Thoran is a healthy side dish that serves as a delicious accompaniment to almost any Indian meal that can be made in minutes if you have the grated coconut.I used Inchapayar here, and can be used with any beans.

Ingredients:
250gm Beans, finely chopped
1 medium sized Onions, finely chopped
3 Green chillies chopped
half Cup Coconut, grated
1/4th tsp Turmeric powder
3 tsp Oil
Curry leaves
1 tsp Mustard seeds
Salt as required

Method:
*Mix Beans, Onions, Green Chilli, Grated coconut, salt and turmeric powder.
*Heat oil using kadai or a pan.
*Splutter mustard seeds and curry leaves.
*Add the beans-coconut mixture and mix well.
*Sprinkle a little water and cover the pan with lid, keep on simmer for 5 min.
*Remove the lid and mix well.
Keep it on flame till done.

Uzhunnu Vada

I wanted to try making uzhunnu vada.I browsed the method in Internet and tried following the same way.Everything was easy except for making the hole to make the vada look like a doughnut
 and somehow I managed to make it somewhat okay after few vadas. My vada was tasty and looked average for a beginner and I should say my hubby has been my Guru in the making of this vada.
Its not because he knows how to make it, but he did give me a lot of suggestions on making the vada, especially on how to make the hole.  All ideas were not good, but it helped me.and he wants me to give him the credit he deserves :-)

Ingredients :

Urad Dal - 2 cups
Big Onion chopped - 1/4 cup
Green chillies - 4
Curry leaves - A few
Black Pepper Corns - 1 tbsp
Ginger - 1 inch piece
Salt Oil

Method:

*Soak urad dal in water for few hours.
*Grind the soaked dal without water and make a smooth thick paste.
*Add chopped ginger, green chillies, onion, curry leaves, whole black pepper corns, and salt and mix well.
*Wet your hand and place a small ball of the batter .Press it down with the fingers of your other hand and make a hole in the middle of it.
*Heat the oil in a wok and drop the ball with a small hole into it and fry it until it becomes golden brown.

Easy Vegetable fried rice.

When you are running out of time, this is a Colourful and appealing rice platter you can make in minutes assuming you have a side dish like chicken curry.

Ingredients:

Basmati rice – 2 cups
Ghee/Butter to fry
Vegetables:-
Carrot, Beans, Green peas – ¼ cup each
(carrot & beans cut to ½ inch cubes)
Onion(large, chopped lengthwise) – 2 nos
Ginger-garlic paste – 1 tsp (optional)
Spice (Grampoo & Cinnamon)
Salt - As reqd
Oil – 2 - 3 tbsp
Water to boil the rice

Method:

*Wash the rice and spread it and keep to let the water drain.
*Pour ghee into a hot kadai.Add ginger-garlic paste (optional),Spice and rice and fry it. Pour 3.5 cups water (it might vary rice to rice) and cook the rice to three fourth.
*Add oil to a pan and fry ¾ of the chopped onions and vegetables and stir fry.
* Mix both together into a container and let the rice and vegetables cook together for a minute.
*Serve it hot with decorated crisp fried onions, fried cashews and raisins on top

Tomato Rice

During my four-year B.pharm college In Tamilnadu I got acquainted with different variety rices, that are made in the hostel as well the ones I tasted from my Day scholar friends tiffin boxes. Out of all the variety rice, tomato rice and coconut rice are my all time favorite of all variety rice dishes. Tomato rice is a Pleasure to the eyes and is fulfilling to the taste buds.

Ingredients: 
2 cups Rice
5 to 6 Tomatoes (cut into pieces) 

2 medium Onion (cut into pieces)
6 to 8 Green chilies (slit)
1 tsp Chilly powder
half tsp Turmeric
half tsp Ginger & Garlic (grated)
4 Cloves
1 piece Cinnamon 
3 tbsp Oil/ghee

Method: 
* Wash the rice and drain water and keep it aside. 
*In a frying pan, add cloves, cinnamon and fry for a minute. 

*Add ginger & garlic, green chilies and onions and fry them till onion turns light brown.
*Add tomato pieces,chilly powder,turmeric and salt to it. 
*After tomatoes are cooked and becomes dark reddish brown, add in rice to it and stir. 
*Now pour down 3 to 3 1/2 cups of water and cook properly.

Pulissery

Pulissery is a traditional dish of Kerala and Tamilnadu. Pulissery/Moru kachiyathu/Mor Kulambu. It is a simple yogurt based dish that can made with just the curd or with different vegetables and fruits.
Today I made Kumbalanga Pulissery and  Kumbalanga (Ashguard) can be substituted with ethakka (plantain), pineapple, pappaya, Mango etc.
Though I am not very fond of it, anyone who like yogurt based food will absolutely love it. usually I see this being made with coconut.
When I buy this yogurt from store I see that its really thick and most of the times I omit the coconut and it doesn't make much difference with or without coconut.
 

Ingredients:
Semi Ripe papaya diced – 1/4 kg(around 2 cups)
Green chillies – 5-6
Turmeric powder – 1/4 tsp
Red Chilly powder – 1/2 tsp
Grated coconut – 1 cup (only if your yogurt is not thick enough)
Jeera seeds – 1 tsp
Curry leaves – 2 sprig
Sour curd (beaten)- 3 cups
Sugar – 1/2 tsp
Salt – to taste

For Seasoning:-
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera seeds – a pinch
Curry leaves – a sprig

Method:

*Cook Kumbalanga pieces adding salt, till it becomes soft.
*Grind grated coconut and green chillies and jeera seeds into a smooth silky paste and keep it aside.
*Heat coconut oil in another pan,and allow mustard seeds to splutter.Add turmeric powder and red chilly powder (don't let it burn) and followed by the beaten curd and mix well.
*Add in the kumbalanga-coconut mix into the curd.Do not let it boil.Switch off the stove,once it is heated.

Pinnal Samosa

Samosas are perhaps the most popular vegetarian  street food in south India esp Tamilnadu. When I was making the ordinary Samosa, somehow I was taken to my college days in Tamilnadu where we made Samosa for all our friends in Hostel. There was an active girl named Rahmath Bee, who showed me this different kind of samosa wherein you cut the sides of the flattened chappathi
and braid them like you do a small girls hair. Of course mine did not come as perfect as Rahmath Bees samosa, but I think its all about the practise.

Ingredients:

2 cups Wheat Flour
2 Potatoes
1 cup Garden peas
1 cup Chopped Onion
1 cup Chopped Carrot
2 Chopped Green Chilies (de-seeded & finely chopped)
1/2 tsp Cumin seeds(Jeerakam)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cayenne powder - 1/2 tsp
Oil to fry
Salt to taste

Method:

*Boil potatoes, peel and slightly mash.
*Cook peas and carrot with some salt.
*In heated oil, saute the cumin seeds until they crackle.Add fry chopped onions until they become light brown. Add turmeric, coriander and pepper powder.
 Add chillies and the boiled peas, carrot and mashed potatoes and Stir well.
*Mix flour and salt, and make dough by adding water carefully.Leave it for 30 minutes, covered with a damp cloth.
Divide the dough into small balls and flatten each ball to form a circle.
*Make several cuts on the sides of the flattened flour and Place sufficient amount of vegetable stuffing in the middle. Braid them as you would braid a hair making sure all there are no open sides. Seal the edges carefully.
*Heat oil and deep fry them till they become golden brown.

Kadala Curry

Ingredients:

Kadala - 2 cups
Mustard seeds  - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chilli Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
Salt to taste
Optional ( small

Method:
*Soak kadala for few hours. Pressure cook with little turmeric powder, green chilly and Onion (cut into lengthwise) and salt.
*Heat oil in a pan, fry  onions till golden brown. Add ginger, garlic, chilli powder, coriander powder,chopped tomatoes.
*Grind them into a fine paste when cooled and add them to the cooked kadala in cooker. 
*Heat oil  in a pan , splutter the mustard and pour over the Kadala Curry made

*For extra taste add half cup of coconut milk and masala powder.

Carrot-Beans Mezhukkuvaratti

This is basically carrot beans stir fry.When making this, it is best not to add water. Instead keep the dish on simmer and stir occasionally to retain the natural colour.

Ingredients:

Sliced Beans(length wise) -3 cups
Sliced Carrot(length wise) -3 cups
Green Chillies – 3 nos
Onion (Thinly Sliced) – 1 medium
Mustard Seeds- 1/2 tsp
Oil – 2 tbsp
Turmeric Powder -1/2 tsp
Salt – As required

Method:*Heat oil in a non stick pan.
*Splutter the mustard seeds.
*Add onions and saute till golden brown.
*Add the sliced beans and carrot along with little salt and Turmeric and mix well.
*Cover the pan and allow it to cook for around 10 mins or until the vegetables are tender.

VANGI BATH

Vangi bath aka Brinjal rice is a Karnataka specialty . Out of the three years I stayed in Bangalore, this was one of the variety rice I liked.   When I planned to try the recipe, I was not sure about the outcome and Believe me. It tasted same or even better and the recipe was simple and easier than I thought.

Make sure brinjals are not overcooked that they become so mushy.It looks and tastes better with the brinjals intact.It is a full meal in itself  when served with Raitha and pappadam/Pappad.

Add few cooked  chicken pieces along with the brinjal and Non-vegetarians will absolutely love it. (that's what I did with my Hubby :)
It's a less-messy great tasting lunch pack for school/office.

Ingredients: 
Long brinjal (chop it into cubes and place it in salted water) - 1
Raw rice/Basmati Rice, washed and cooked -  1 and half Cup
Green chillies- 2 nos
Onion chopped - 2 nos
Coconut grated - half shell
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 1 tsp
Salt -  to taste
Lemon - 1
Cashew nuts - few roasted
Oil/ghee

For Tempering:

Mustard
Split urud dhal
Bengal gram dhal
Red chilli
Curry leaves
Asafoetida powder

METHOD:
   
* Heat oil in a pan and add Tempering ingredients.  Stir it till the seasoning is done.  Break the  red chillies into two before adding
* Add onion and curry leaves and saute it till light brown
* Add the brinjal pieces and stir until about 3/4 cooked. 
* Add the spice powders i.e. turmeric, coriander, chilli, cumin, garam masala and salt. Mix them properly.
* After about 5 minutes add the grated coconut and let it cook. if needed add little bit of water to help them cook faster and cook it with lid closed.
* Squeeze lemon onto the eggplant. let sit for 1-2 minutes
* Toss the Rice into eggplant, stir and heat it for few minutes. 
* Garnish it with some roasted cashew nuts

Broccoli Madness Salad

Souplantation salads were one of my favorites and this Broccoli salad is one on the Hit list especially for the sweet madness Dressing.This recipe is DELICIOUS! exactly like the broccoli salad at the souplantation and You will not regret trying it


INGREDIENTS:


1 bunch uncooked broccoli, cut into florets
1/4 cup crumbled cooked bacon
1/4 cup cashews
1/4 cup raisins
1/4 cup chopped red onion


Sweet Madness Dressing:
1 cup mayonnaise
1/3 cup sugar
2 tabl. apple cider vinegar


METHOD:

*Mix the broccoli, bacon, cashews, raisins and onions in a large bowl.


*In another bowl, beat the dressing ingredients together gently until smooth.


*About 10 minutes before serving, toss the salad with the dressing

Carrot Rice

INGREDIENTS:

Basmati Rice Cooked - 2 cups
Grated carrot  - 1 cup
Thinly sliced onions - 1
Thinly sliced green chilli - 2

Cumin seeds
Red chilli powder - 1 tsp
Turmeric powder - half tsp
Garam masala powder - half tsp
Mustard seeds
Salt  to taste
Olive Oil - 1 tbsp

METHOD:

* Heat oil in a deep frying pan.

* Add mustard seeds. When the mustard seeds start crackling add cumin seeds . Add thinly sliced onions, green chillies and fry till pink.

* Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.

* Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.

Eggless Sponge cake

This is a simple, easy to make cake ideal for people who follow an egg free, low calorie diet. In fact I tried this recipe for a kid who was allergic to egg and milk but not soy milk. I had to avoid butter as it is diary.
I did not imagine this cake to be super soft and moist. May be I should call this a bread, but there was not much difference between this bread and the cakes I bake, except this one was softer than the other cakes. I added this in my favorite baking recipes when the baby asked for seconds and thirds. I am not very fond of  icing or frosting unless its a special occasion. If you prefer more sweet than the recipe, feel free to adjust the amount of sugar used.
Substitute ingredients:

Butter – it is easy to substitute butter in recipes with vegetable margarine or oil. I used Olive Oil.
Sugar – bleached white sugar can be substituted with unbleached cane sugar
Eggs - applesauce or Soda can be used. If you are using soda I prefer 7 up. The coke/Pepsi leaves an  aftertaste.
Milk and cream - try using soy milk 

Recipe Ingredients:

All purpose flour (maida) - 2 cups
Olive Oil - 1/2 cup
sugar - 1/2 cup
Soy milk - 200 ml
Baking powder - 1 tablespoon
Soda (7 up) - 1/2 cup

* Preheat oven to 350F/180C for 15 minutes. Coat the loaf pan with non-stick cooking spray on the sides and bottom.
* Sift together the flour and baking powder and keep it aside.
* Add Milk and sugar, beat it on low speed. Add Olive Oil and mix it as well.
* Add the flour mix to milk-sugar-Olive oil mix alternatively and beat for a couple of seconds after each addition.
* Pour the soda and whisk it again.
* Pour the batter into the prepared pan and bake for around 45 minute or a toothpick inserted in the center of the bread comes out clean.
Happy Baking.

Cabbage Thoran

This is a simple and super easy recipe which accompanies a kerala lunch.

Ingredients:

Cabbage(finely chopped) - 3 cup
Carrot (finely chopped) -1 cup
Onion(finely chopped) - 1 cup
Green chillies -2 nos
(cut into small pieces)
Grated coconut - ½ cup
Turmeric powder - 1/2 tsp
Olive oil - As required
Mustard seeds - 1 tsp

Method:

* Mix together the finely chopped cabbage, carrot, onions, chillies, grated coconut, turmeric powder and salt.

* Heat oil in a pan and add mustard. When the mustard seeds splutters add the mixture into the pan, close it with a lid and allow it to cook on low flame. Stir it after two minutes and close the lid again and cook the cabbage for about another 6 minutes.
* Remove the lid and keep the pan on low flame for another few minutes, so that the thoran wont be mushy. 

 Note: There is no need to add water. The water present naturally in the vegetable is sufficient for cooking.

* Adding a small piece of finely chopped ginger gives a different taste and good.

Parippu Vada

Parippu vada is crunchy spicy evening snack in kerala served with cofee and Banana. I especially love it with black cofee. You cant miss any traditional coffee shop without this Parippu vada or any malayalee who doesnt like parippu vada.  Even my son who havent  got the canine teeth loves it.

Ingredients:

Parippu (dhal)-2 cups

Onion -1

Green chili

Ginger

Asafotida

Curry leaves

Salt

Vegetable oil

Method:

*Soak dal for around 4 hours.

* In a blender, Grind them to a coarse paste without adding water.its okay to have some ungrinded dhal because those few whole dhals give the look and texture to vada

* Chop the onion, green chilli and ginger and saute ithem in oil till golden brown

* Mix the dhal and onion-chilli mix together with chopped curry leaves, Asafotida and salt to taste

* Make a ball out of the dhal mixture and slightly flatten on the palm of your hand similar to a pattie

* Fry them in oil on medium high till it turns golden brown colour. Remove from oil and drain.