Brinjal Pepper Chops

Brinjal Pepper Chops is a very easy dish to prepare. This gives the best taste when baby eggplants are used. The pepper and fennel seeds powder we use here can be used for any vegetable roast or chicken/mutton also. Pepper has the property of healing any stomach related problems. Unlike chilli, this gives the spice taste but will not create any heat in our body.

Ingredients:

Brinjal - 8 (small)
Mustard - 1/4 sp
Turmeric powder - 1/4 sp
Curry leaves
Oil
Salt - as needed

To grind:

Pepper - 1 sp
Fennel seeds - 1/2 sp

Method:

Dry roast pepper and fennel seeds separately. Allow it to cool and grind it. This can be preserved or made fresh each time.

Slit brinjals length wise and put it in water. 

Heat oil in a pan and add mustard. When it splutters, add curry leaves. Add brinjals after draining water. In low to medium flame, saute brinjals till it starts to wilt.

At this time, add grinded powder (as per your spice taste), turmeric powder and salt. Saute well. Add little water and close lid till brinjals are done.

Once they are cooked well, add quarter spoon of oil to the sides and start roasting it till there is no water content. Garnish with coriander leaves and serve it with sambar rice/ rasam rice/ curd rice/ briyani.

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Tomato Korma

A simple tangy side for idly/dosa/chapati. Easy to make with just onions and tomatoes. This can be drawn to varieties by adding any veggies of your choice. 

 
Serves: 3 to 4

Ingredients:

Onion - 1 (big - finely chopped)
Tomatoes - 3 (big - finely chopped)
Ginger garlic paste - 1 sp
Chilli powder - 2 spoon
Coriander powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - as needed
Cloves - 2
Cinnamon - small piece
Fennel seeds - 1/4 sp
Curry leaves
Coriander leaves

To grind:

Coconut - 1/2 cup grated
Fennel seeds - 1/4 sp

Method:


Heat oil and add cloves, cinnamon, fennel seeds and curry leaves. Then add finely chopped onions. Saute well. Add ginger garlic paste and cook till raw smell goes. Then add chopped tomatoes. Stir few mins. Add chilli powder, coriander powder, turmeric powder and salt. Mix well together and add enough water to cook. Keep adding water till tomatoes becomes mushy and blends well with masala. Finally add the grinded coconut and fennel seeds paste. Boil for 3 to 5 minutes. Turn off flame and add coriander leaves.

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Baked Sweet Potato Fries

Sweet potatoes would make us crave more!! They are very rich in Beta-Carotene and helps in increasing Vitamin A. It also has a rich anti-inflammatory nutrients and antioxidants. Best nutrition effects are obtained when it is steamed or baked. It doesn't take much longer time to prepare. 

  To bake the sweet potatoes in oven, you can just wash and prick on its skin using fork randomly. Place on a baking sheet in oven at 400℉ (200℃) for 45 minutes to 1 hour or until tender when pierced through knife.

Ingredients:

Sweet potato - 2

Olive oil

Salt - as needed

Pepper - 1/4 sp

Chilli powder - 1/4 sp

Method:

Pre heat oven to 450℉ (230℃). Wash and peel sweet potatoes. Cut it into quarter inch width and half inch length strips. Transfer it to a large mixing bowl. 

Add olive oil just enough to coat the potatoes. Sprinkle salt, pepper and chilli powder.

Toss all together. Place it on a baking tray and keep in oven for 15 to 20 minutes by turning them occasionally until they are crisp and golden brown. Baked sweet potato fries are ready!
 

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Tomato Pepper Lentil Soup

Tomato Pepper Lentil Soup! Unlike regular soup, this can be had with rice. Since this has got pepper, it is very soothing if you have cough/cold. The lentils in this provides you with protein balance in your diet.

Ingredients:

Toor dhal - 1/4 cup
Onion - 1/2
Tomato - 1 (medium sized)
Cloves - 1
Cinnamon - a small piece (optional)
Turmeric poweder - 1/4 sp
Salt - as needed
Curry leaves
Coriander leaves
Ghee - 1 sp (optional)

To grind:

Pepper - 1/2 sp
Saunf - 1/4 sp
Ginger garlic paste - 1/2 sp
Cinnamon - a small piece
Cloves - 1

Method:

Grind all ingredients given under 'to grind' section to a paste adding little water. Finely chop onion and tomato. Wash and soak dhal for 10 minutes.


Heat 1 sp oil + 1 sp ghee in a pressure cooker and add cloves and cinnamon. Add onion, tomato, curry leaves and the grinded paste. Mix together well with needed water.

Add the soaked dhal to the cooker with turmeric powder. Give it a nice stir and pressure cook it for 3 whistles (or like how you pressure cook dhal).

Once pressure is released, add ghee and coriander leaves. Serve soup with rice!

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Mango Banana Chia Smoothie

A cool and healthy drink for summer time. The Chia seeds are rich in omega 3, fiber and potassium. This can be made using milk or just ice cube. Sugar can be added if required.

Chia seeds can also be consumed in variations. A simple way would be, soak 2 table spoons of seeds in water overnight. It swells up in the morning. Usually within 2 hours. You can drink that water. It's best for summer because, it absorbs more water and makes you feel fuller and helps from dehydration. 

Ingredients:

Mango - 1 (medium)
Banana - 1 (small)
Chia seeds - 1 tbsp
Milk - 1/2 cup

Method:

Add mango pulp, banana, chia seeds and milk in a blender. Blend till all gets to a smoothie.

Enjoy drinking!

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