Blueberry Shake

Preparation Time: 10 minutes
Serves 1

I am not sure from where my Little One got this blueberry fever. He was asking for it since the week began. What muffin you want? Blueberry...What jam? Blueberry...

So I decided to make this Blueberry milk shake for him. Served his with ice-cream and mine without :(




Ingredients:

1 cup blueberry
2 teaspoon sugar
1 cup milk
1 scoop vanilla ice-cream

Method:

Blend blueberry, milk and sugar together. Add ice cream and serve immediately. You can also avoid ice cream and sugar to make it a healthy drink :)

Pongal

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4











Ingredients:

1 cup raw rice
3/4 th cup Moong Dal
1 teaspoon cumin seeds
2 teaspoon pepper
1/4 teaspoon turmeric powder
salt to taste

To Season:

1 teaspoon mustard
2 green chillies chopped
1 teaspoon ginger minced
curry leaves
1 tablespoon ghee

Method:

Add rice,moong dal, turmeric, cumin,pepper, salt, water and pressure cook for 3 - 4 whistles. Pongal should be little over cooked. For the above proportion, I have added 6 cups of water. I also pressure cook it for longer time.

Heat ghee in a pan. Add all items under to season. Add it to the cooked pongal and mix it well.

Cheera Thoran

Preparation Time: 5 minutes
Cooking Time 15 minutes
Serves 2










Ingredients:

2 cups frozen spinach
1 small onion chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon mustard
3 dried red chillies
curry leaves
salt to taste
oil

Method:

Heat oil in a pan. Add mustard, red chillies, curry leaves and let it crackle. Add onions, salt and saute until it turns pink. Add chilli powder, turmeric powder and saute until the raw smell goes. Add spinach. Cover and cook for 5 minutes.

Mutton Curry

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves 4











Ingredients:

1 pound mutton
1 big onion chopped
1 medium tomato chopped
1 medium potato cubed
2 teaspoon minced ginger
2 teaspoon minced garlic
1 teaspoon chilli powder
2 teaspoon eastern mutton masala
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon vinegar
1 teaspoon fennel seed
4 cloves
1 inch cinamon stick
curry leaves
cilantro
salt to taste
oil

Method:

Heat oil in a pressure cooker. Add the whole spices. Saute for a minute. Add onions, curry leaves, ginger, garlic and saute until onion turns golden brown. Add chilli powder, mutton masala, coriander powder, turmeric powder and saute until it turns reddish brown. Add tomatoes to it and cook until it is mashed.

Add mutton and salt to the masala. Saute until water oozes out completely. Add 2 cups of water and pressure cook until it is fully done.

Open the cooker once it is cooled. Add cubed potatoes to it and cook until the gravy thickens.

Green Chilli Chicken Fry

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves 4











Ingredients:

1 pound chicken
1 teaspoon kashmiri chilli powder
1 teaspoon lemon juice
1/2 teaspoon vinegar
1/2 teaspoon ginger gralic paste
6 - 8 green chillies cut lengthwise
curry leaves
salt to taste
oil

Method:

Add chilli powder, lemon juice, vinegar, ginger garlic paste and salt to chicken. Mix it well and marinate for 30 minutes.

Heat oil in a pan. Add green chillies to it and saute for a minute. Add the marinated chicken and cover and cook until the chicken is done and there is no water left. Open the lid and saute for 2 -3 minutes.

I used kashmiri chilli powder to get the color. The heat is completely from the green chillies so be a little generous if you are a spice lover.

Mutton in Coconut Gravy

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves 4











Ingredients:

1 pound mutton
15 - 20 pearl onions
1 teaspoon minced ginger
1 teaspoon minced garlic
2 tablespoon shredded coconut
2 teaspoon chilli powder
3 teaspoon coriander powder
1/2 teaspoon turmeric
5 cloves
1 inch cinammon stick
2 teaspoon fennel seed
curry leaves
salt to taste
oil

To Season:

2 - 4 dried red chillies
curry leaves
oil

Method:

Dry roast the spices and keep it aside

Dry roast chilli powder, coriander powder and turmeric powder.

Grind the roasted whole spices, roasted spice powder, shredded coconut with little water to a fine paste.

Heat oil in a pressure cooker. Add pearl onions, ginger, garlic and saute until onion turns transparent. Add mutton, salt and saute until water oozes out completely. Add ground mixture to it. Saute for 5 minutes. Pressure cook until mutton is fully done.

Once the cooker is cooled. Open the cooker and simmer it until the gravy thickens.

Heat oil in a pan. Add curry leaves and dried red chillies. Pour it over the curry.

Egg Burji

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 2












Ingredients

3 eggs
1 small onion chopped
1 tablespoon chopped cilantro
5 green chillies
1 teaspoon minced ginger
curry leaves
salt to taste
oil

Method:

Heat oil in a pan. Add onion, ginger, green chillies and curry leaves until onion turns transparent. Add the chopped cilantro and saute for 2 more minutes

Beat eggs with salt in a bowl. Add the beaten egg to the onion mixture and saute until the egg is cooked.

Pav Bhaji

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves 4


I absolutely use almost any vegetable that is in stock or say I make it when my fridge needs to be emptied. I have mentioned the vegetable I used this time but then feel free to experiment.





Ingredients:

2 potatoes
1 capsicum
1 beetroot (secret behind the red color)
1 carrot
1 small onion chopped
1 small tomato chopped
1 teaspoon ginger garlic paste
1 teaspoon chilli powder
1 tablespoon pav bhaji masala
butter

Method:

Cut all the vegetables and pressure cook for three to whistles. Drain excess water. You can use this stock while making Bhaji . Mash the vegetables without leaving any lump.

Heat butter in a heavy bottom vessel.

Add chopped onions and saute until it turns transparent. Add ginger garlic paste, chilli powder, pav bhaji masala and salt. Saute until the raw smell goes.

Add tomatoes and saute for a minute. Add the drained vegetable stock to it. Cook for few more minutes. Mash onions and tomatoes well.

Add mashed vegetables to it and cook until it gets to a desired consistency.

Serve it with toasted bread/ desi pav, finely chopped onions, coriander leaves and lemon wedges.

Coconut Milk Rice

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves 2













Ingredients:

1 cup rice
3/4th cup coconut milk
1 inch cinnamon stick
4 - 6 cloves
1 bay leaf
1 small star anise
1 cup frozen vegables (carrot, peas, beans)
4 - 6 green chillies
1 sprig mint leaves
2 teaspoon ghee
1/2 teaspoon oil
salt to taste

Method:

Wash and soak rice for 10 minutes. Drain the rice and spread it on a plate. Drizzle oil on rice and microwave it for 5 minutes.

Heat ghee in a cooker. Add the whole spices and saute for a minute. Add the vegetable, green chillies, mint leaves and saute for 2 - 3 minutes. Add 1 1/4 cup of water and 3/4 cup of coconut milk. Add rice to it and pressure cook for a whistle.

Potato Masala Curry

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4











Ingredients:

3 - 4 medium size potatoes
1 cup canned coconut milk
1 1/2 teaspoon chilli powder
2 teaspoon coriander powder
1 teaspoon freshly ground garam masala (recipe included)
1 teaspoon mustard
5 - 6 dries red chillies
curry leaves
salt to taste
coconut oil/vegetable oil

Method:

Pressure cook potatoes. Cut it into small cubes and keep it aside.

Dry roast 1/2 teaspoon fennel seed, 3 cloves, 1/2 inch cinnamon stick and powder it.

Heat oil in a pan. Crackle mustard. Add curry leaves and dried red chillies to it. Reduce the flame. Add red chilli powder, coriander powder, salt and saute for a minute. Add potatoes and saute for a few more minutes. Add coconut milk to it. Bring it to a boil and switch off the stove. Boiling it will for long will dilute the dish.

Chow Chow Kootu

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves 4

1 medium size chow chow
1/2 cup channa dal

To Grind:

1/2 cup coconut
1 teaspoon cumin powder
3 - 4 dried red chillies
1/2 teaspoon turmeric powder

To Season:

oil/ghee
1/2 teaspoon mustard
curry leaves

Method:

Grind all items under ' To Grind' to a fine paste.

Boil water in a heavy bottom pan. Add channa dal to it and cook until it is half done. Add chow chow to it and cook for 10 minutes or until chow chow is almost done. Add the ground mixture to it.

Heat oil/ghee in a pan. Add mustard and curry leaves to it. Pour this into the curry and mix well.

Green Brinjal Thoran

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 4










Ingredients:

1 pound green brinjal
1 cup chopped onions
1 tablespoon shredded coconut
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon mustard
1 teaspoon cumin
curry leaves
salt to taste
oil

Method:

Heat oil in a pan. Crackle mustard and cumin. Add onions, curry leaves and saute until it turns transparent. Add chilli powder, turmeric powder, shredded coconut and saute until the raw smell goes. Add the chopped brinjal and salt. Cover and cook until brinjal is completely cooked. Cook without lid for 5 more minutes and switch off the stove.

Note: Please do not add water. Brinjal will cook in steam.

Orange Cocktail

Preparation Time: 15 minutes
Serves 1











Ingredients:

8 - 10 juice oranges
1/2 lemon
1/2 inch piece of ginger
3 - 4 mint leaves
sugar (optional)

Method:

Squeeze the oranges and lemon. Grind ginger to a smooth paste. Crush mint with hand. Mix freshly squeezed orange juice, lemon juice, ginger paste and mint. Strain it and serve cold.

Chicken Curry

Preparation : 30 minutes
Cooking Time: 45 minutes
Serves 4











Ingredients:

1 pound chicken
1 inch piece cinnamon
3 - 4 cloves
1 teaspoon fennel seeds
1 big onion chopped
1 medium tomato chopped
1 1/2 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 potato
1 teaspoon chilli powder
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon pepper
1 teaspoon lemon juice
curry leaves
cilantro
salt to taste
oil


Method:


Heat oil in a Pan and add all the whole spices. Add chopped onions and saute until it turns transparent.
Add ginger garlic paste to it and saute until it turns golden brown. Add all the spice powders and saute until the raw smell goes and the color turns to dark brown. Cook in low flame to make sure the spice powder does not get burnt.
Add tomatoes to it and saute until the tomatoes are fully cooked and gets mashed. Add water to it and bring it to a boil. Add the chicken, potato and salt. Cover and cook in low flame until the chicken is completely cooked.
Add pepper powder and lemon juice to it once the chicken is fully cooked. Add coriander leaves, curry leaves and switch the stove off.

Chicken Liver Roast

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4











Ingredients:

1 pound chicken liver
1 cup chopped onions
2 teaspoon crushed garlic
3 - 4 green chillies
1/2 teaspoon chilli powder
1 teaspoon pepper powder
1/2 cup finely chopped coriander leaves
4 cloves
1 inch cinnamon stick
salt to taste
oil

Method.

Add 1/2 cup water, chilli powder, salt to chicken liver and cook until it is 3/4th done. Do not drain the masala.

Heat oil in a pan. Add onions, green chillies and saute until onions turn transparent. Add crushed garlic to it and saute until the raw smell goes. Add chicken liver along with masala and pepper powder. Saute until it is almost dry. Add lemon juice, coriander leaves and mix it well. Switch off the stove immediately.

Lemon Rice

Preparation time: 1o minutes
Cooking time: 30 minutes
Serves 4









Ingredients:

1 cup rice
1 tablespoon lemon juice
salt to taste

To Season:

1/2 teaspoon mustard
1 teaspoon urad dal
1 teaspoon channa dal
1 table spoon peanuts
5 - 7 dried red chillies
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon tamarind pulp
curry leaves
oil

Method:

Pressure cook rice. Add lemon juice, salt and keep it aside.

Heat oil in a pan. Add mustard, dried chillies and curry leaves. Once the mustard splutters add urad dal, channa dal and peanuts. Once it turns golden add all the spice powders and saute for a minute. Dilute the tamarind paste in 2 tablespoon of water and add it. Let it boil.

Add this mixture to the rice.

Onion Bajji

Preparation Time: 15 mins
Cooking Time: 10 minutes
Serves 4











Ingredients:

1 cup besan/kadala maavu/gram flour
1/2 cup minced onion
1 cup finely chopped corriander leaf
1/2 cup finely chopped green chillies
1/4 teaspoon asafoetida
salt to taste
oil for frying

Method:

Mix all the ingredients in little water. The batter should not be too thin. It should be a little thicker than idli/dosa batter.

Heat oil in a pan and deep fry.

Van Payaru Thoran

Preparation Time: 30 mins.
Cooking Time: 20 mins.
Serves 2











Ingredients:

1 cup dried van payaru
1 tablespoon shredded coconut
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 clove garlic
1/2 teaspoon cumin
salt to taste

To Season:

1/2 teaspoon mustard
3 - 4 red chillies
1 sprig curry leaves
oil

Method:

Boil water and soak the beans for 30 mins. Add salt and pressure cook.

Crush coconut, chilli powder, turmeric powder, cumin seeds, garlic in a mortar.

Heat oil in a kadai. Add all the items under 'To Season'. Add the pressure cooked beans along with the excess water to it. Add the crushed mixture. Cook until the water dries and leaves a little moisture.

Egg Fry

Preparation Time : 5 mins
Cooking Time: 15 - 20 mins
Serves 3











Ingredients:

5 eggs
4 cloves of chopped garlic
1 teaspoon chilli powder
1 teaspoon pepper powder
1/4 teaspoon turmeric powder
1/2 teaspoon lemon juice
salt to taste
oil

Method:

Hard boil the eggs and cut into halves.

Mix all the spice powders and salt in lemon juice. Rub this mixture on the halved eggs. Marinate for 10 minutes.

Heat oil in a pan. Add the garlic and saute until it turns golden brown. Place the eggs face down on the pan. Cook for 1 - 2 mins. Turn the eggs over and switch off the stove.

Mutton Masala

This one of the easiest and yummiest mutton dish. Here we go!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves 4








Ingredients:

1 pound mutton
1 medium size potato
2 teaspoon chilli powder
3 teaspoon corriander powder
1/2 teaspoon turmeric powder
6 - 8 cloves of garlic
1 inch cinnamon stick
3 - 4 cloves
1/2 teaspoon fennel seeds
5 - 6 dried red chillies
2 teaspoon vinegar
salt to taste
oil

Method:

Dry roast chilli powder, coriander powder and turmeric in medium flame.

Heat oil in a pan. Add cloves, cinnamon, fennel seeds and saute for a minute. Add garlic and dried red chillies to it. Add mutton to it and saute until all the water oozes out. Add vinegar, salt and the roasted mixture to it. Pressure cook until it is 3/4th cooked.

Heat another pan and add the cooked mutton with the gravy and potato to it. Cover and cook until the potatoes are done. Remove the lid and cook until the gravy gets to desired consistency.