Kuzhi Paniyaram

Do you have the last lot of dosa batter? Try out this dish!! 

Ingredients:

Onion - 1

Green chilli - 2

Ginger - 1/2 inch

Curry leaves

Carrot - 1

Oil

Salt - as needed

Method:

Finely chop onion, green chilli, ginger and curry leaves. Also grate carrot and keep ready.

Heat oil in a pan. Add onions, green chilli and curry leaves. Saute till onion turns pink. Then add salt and mix it. Turn off the flame and add carrots. Mix together well. Add this mix to the dosa batter and our paniyaram batter is ready now.

In kuzhi paniyaram plate, add drops of oil. Then add batter to the holes. Let it for few mins to become light brown colour. Then turn it to the other side using a rod or spoon. Let the other side also for colour change.

Tasty kuzhi paniyaram is ready to serve with coconut chutney/ onion chutney/ coriander chutney/ mint chutney/ imli chutney.

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Mixed Bean Curry

Mixed beans!! You can find 16 types of bean packed in one pack at supermarkets. It is very healthy. This can be made as a gravy for roti or an evening snack for kids or like a poriyal for rice. Lets see here how to make gravy/curry.

Serves : 2

Ingredients:

Mixed bean - 1 cup
Onion - 1
Tomato - 1
Ginger - 1 slice (chopped)
Garlic - 2 pods (chopped)
Curry leaves
Coriander leaves
Chilli powder - 2 sp
Turmeric powder - 1/2 sp
Salt - as needed
Sabji masala - 1/2 sp (optional)

Method:

Wash and soak mixed beans overnight. Pressure cook it for one whistle and let the steam go off by itself.

Heat oil in a pan. Add chopped onions, ginger and garlic. Saute till onions turn pink. Now add chopped tomatoes. Saute till it becomes soft. Then add chilli powder, turmeric powder, salt and sabji masala (optional). Mix well and add water if needed. Saute till raw smell goes.

Now, add the cooked bean and mix all together. Garnish with coriander leaves and serve hot with roti/paratha/dosa/idly/rice.

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Onion Samosa

Hot samosa with a cup of tea!!! Nothing can compete this. Let's now see how to make onion samosa.

Ingredients:

For dough:

All purpose flour - 1 cup
Wheat flour - 1 cup
Ajwain/Cumin seeds - a pinch
Salt - as needed
Oil - 1 sp
Water

For stuffing:

Onion - 1
Poha/Aval - 2 sp
Curry leaves
Coriander leaves
Chilli powder - 1 sp
Turmeric powder - 1/2 sp
Cumin powder - 1/2 sp
Salt - as needed

Method:

In a bowl, add all purpose flour, wheat flour, oil, ajwain/cumin seeds, salt and required water. Mix well and knead them to a soft dough. Let it rest for 30 mins

Take another bowl, add ingredients given under stuffing and mix well.

Make small balls from the dough and roll it to a thin round like roti. Toast it for few seconds on a tawa and remove it immediately. (This is done to remove the moisture from the dough). Now cut it into two halves. 

Make a cone and seal the sides using all purpose flour paste (all purpose flour+water). Keep the onion mix inside the cone and seal using paste.

Heat oil in a wok, and fry these samosa cones for about 8 mins. Hot onion samosas are ready to serve.

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Okra Mor Kuzhambu

This dish is very simple and can be prepared in 10 mins if we have paste and yogurt batter ready. You can do this with some vegetables or plain. Here, let us see how to make this with okra(vendakkai). You can use pumpkin or onion also.

Serves : 2

Ingredients:

Okra - 5
Raw rice - 2 sp
Toor dhal - 2 sp
Coriander seeds - 2 sp
Green chilli - 2
Cumin seeds - 1 sp
Coconut - 2 to 3 pieces
Yogurt - 5 sp
Salt - as needed
Turmeric powder - 1/2 sp
Coriander leaves

Seasoning:

Mustard
Curry leaves

Method:

Soak toor dhal, rice, coriander seeds, green chilli, cumin seeds and coconut in water for 10 mins and grind to make a smooth paste.


Chop okra to medium size piece and fry in pan till it becomes soft with a pinch of salt.

In a vessel, add yogurt, salt, turmeric powder, water and beat to a watery consistency batter. To this add the ground paste.

Heat oil in a pan, add mustard and curry leaves. Once it crackles, add this batter and let it boil in simmer flame till it bubbles.

Garnish with coriander leaves and serve with rice.

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Black Bean Bowl with Rice

Black bean bowl is a mexican dish rich in fiber and proteins. They serve it either with tortilla or rice. Lets look how to make a simple bowl. Its a good choice for people in diet :)

Serves : 2

Ingredients:

Black bean - 1 cup

Onion - 1

Tomato - 2

Cilantro - 1 cup

Corn - 1/2 cup

White/Brown rice - 1 1/2 cup

Jalapeno pepper - 5 slices

Black pepper (freshly ground) - 1/4 sp

Salt - as needed

Lemon juice - 1/2 sp

Olive oil/cooking oil - 1/2 sp

Method:

Wash and soak black bean overnight. Pressure cook it for 2 whistles and let the steam go by itself.

Boil 1 1/2 cup of rice with needed amount of water and keep ready.

Take a large bowl, add cooked bean, corn, chopped onions, chopped tomatoes, finely chopped cilantro leaves, jalapeno slices, salt, pepper and oil. Mix them all together. Add lemon juice at the end and give a final mix.

Take another bowl, keep the hot rice and add the bean mix on top of rice and serve a fiber and protein rich food.

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Green Moong Curry

Very simple dish that is rich in fiber and proteins.

Serves : 2

Ingredients:

Green moong gram - 1 cup
Onion - 1
Tomato - 1
Garlic - 1 pod
Lemon juice - 5 drops
Chilli powder - 2 sp
Turmeric powder - 1/4 sp
Cumin powder - 1/4 sp
Salt - as needed
Coriander leaves

Seasoning:

Cumin seeds
Curry leaves

Method:

Wash and soak green moong gram overnight. Pressure cook the gram for 1 or 2 whistles.

In a pan, add oil and cumin seeds. Once it splutters, add curry leaves. Now, add chopped onion, garlic and saute till raw smell goes. Then add chopped tomatoes and saute till it becomes soft.

Add chilli powder, turmeric powder, cumin powder and salt to it. Mix well and add needed water. Close lid and let it boil for few mins.

Now, add the cooked gram to it. Mix well. Add lemon juice and garnish with coriander leaves. Serve hot with roti/paratha.

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Garlic Chutney

Garlic basically helps in digestion and it is an excellent antioxidant. Slice a garlic pod and rub on hair scalp near roots. It is good for hair fall control. Add two garlic in daily cooking. Boil 4 pods of garlic in milk and drink this at night. It helps in controlling cholesterol levels. Garlic chutney is very easy to prepare in just few minutes!

Serves : 2

Ingredients:

Garlic - 2 bulbs
Red chilli - 3 (small)
Tamarind - a pinch
Urad dhal - 1 sp
Channa dhal - 1 sp
Chutney dhal - 1/2 sp
Salt - as needed

Seasoning:

Mustard
Curry leaves

Method:

Heat oil in a pan, add urad dhal and channa dhal, When they change colour, add garlic pods, red chilli and tamarind. Saute for 5 mins.

In a mixer, add the contents from pan, chutney dhal and salt. Grind well.

Season it with mustard and curry leaves. Serve it with idly/dosa.

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Matar Paneer

Serves : 4

Ingredients:

Onions - 3 (medium sized)
Tomato - 2 (big)
Peas - 1 cup
Paneer - 1 packet
Chilli powder - 3 sp
Turmeric powder - 1/4 sp
Salt - as needed
Sabji masala - 1/2 sp (optional)
Cashew - 6 to 8
Kasoori methi - 1/2 sp

Seasoning:

Cinnamon - 1
Cloves - 1

Method:

Cut paneer into small cubes and shallow fry it. Soak cashew in hot water for 5 to 10 mins.

Heat oil in a pan and add onions. Saute till it becomes pink. Remove it and add tomatoes. Saute till it becomes soft. Grind these two into a smooth paste.

Heat oil in a pan, add cinnamon and cloves. When they burst, add the prepared paste to it.

Now, add chilli powder, turmeric powder, salt and sabji masala. Mix well and add water if needed. Close the pan till the raw smell goes.

Then add the peas and fried paneer to it and mix it.

Grind the cashew to a smooth paste and add it to the curry.

Finally, crush kasoori methi leaves in your palm and add to the gravy. Mix well. Serve hot with roti/paratha.


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Moong Dhal Sambhar

Serves : 2

Ingredients:

Moong dhal - 1 cup
Onion - 1/2
Tomato - 1/2
Green chilli - 1
Chilli powder - 1 spoon
Sambar powder - 1 1/4 spoon
Turmeric powder - pinch
Salt - as needed

Seasoning:

Mustard
Urad dhal
Cumin seeds
Red chilli - 1
Curry leaves
Hing
Coriander leaves

Method:

Wash moong dhal and add in a pressure cooker. To this, add onions, tomato, green chilli, chilli powder, sambar powder, turmeric powder and hing. Mix well and pressure cook for 3 whistles.

Once pressure is released, mash these and add salt to it.

In a pan, add oil and mustard. When it splutters, add urad dhal, cumin seeds, red chilli, hing, curry leaves and saute till it changes colour. Now add this to the sambar and bring it to boil for 5 mins. 

Garnish with coriander leaves and serve hot with idly/dosa/venpongal.

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Bisibellebath

Serves : 2

Ingredients:

Brinjal - 4
Broad beans (Avarakkai) - 4
Carrot - 1
Beans - 5
Peas - Handfull
Sambar onions - 10
Tomato - 1
Rice - 1 cup
Toor dhal - 1/2 cup
Chilli powder - 1 spoon
Turmeric powder - pinch
Salt - as needed
Sambar powder - 1 1/2 spoon
Tamarind water - 1/2 cup
Ghee - 2 spoons
Coconut - 1 spoon (grated)
Garam masala powder - 1 spoon

Seasoning:

Mustard
Urad dhal
Channa dhal
Red chilli - 2
Hing
Curry leaves
Coriander leaves

Method:

Wash and soak rice for 30 mins. Wash and pressure cook dhal for 3 whistles.

Chop all the vegetables and have it ready.

In a pressure cooker, add oil and mustard. When it splutters, add urad dhal, channa dhal, red chilli, hing, curry leaves and coriander leaves. Keep sauteing till it changes colour.

Add sambar onions and saute for few mins till onions become transparent. Now, add finely chopped tomato and saute for few more mins.

Add vegetables one by one and keep sauteing it. 

Add chilli powder, turmeric powder, salt and sambar powder to it and mix well.

Now add rice and mix it well slowly. Then, add cooked toor dhal without water and mix it completely with rice.

At this time, add 4 1/2 cups of water and tamarind water. Mix everything together. Add ghee and close the lid. Pressure cook for 3 whistles.

In a pan, add ghee and fry grated coconut and garam masala powder. Add this to the rice once pressure is released and mix well.

Yummy bisibellebath is ready. Serve hot with potato fry/yam fry/kovakkai fry.

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Aval Upma

Aval upma is a very easy and simple dish to prepare instantly.

Serves : 2
Cooking Time : 10 mins

Ingredients:

Aval - 2 cups

Onion - 2 small (medium sliced)

Ginger - small piece (finely chopped)

Green chilli - 1 (finely chopped)

Salt - as needed

Turmeric powder - a pinch

Lemon juice - 1/2 spoon

Seasoning:

Mustard

Urad dhal

Channa dhal

Curry leaves

Hing

Method:

Wash and soak Aval in water for 10 mins. Drain using a colander and let it rest for 5 mins.

Heat oil in a pan and add mustard to it. When it splutters, add urad dhal and channa dhal. When they are changing colour, add hing and curry leaves to it. Keep sauteing it.

Now, add onions, green chillis to it and saute till onions turn pink. Add salt and turmeric powder.

Add the washed Aval to it and mix it well for 5 mins.

Now add the lemon juice and coriander leaves.

Serve hot with any pickle or tomato thokku.

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